A look inside Bo & Birdy at The Blythswood Square Hotel, Glasgow

The Birdy is the word at The Blythswood

One of the best bits of blogging is getting asked along to preview nights and giving constructive feedback on the food/drink and service on offer. The Blythswood Square Hotel are getting ready to open their Bo & Birdy restaurant on Wednesday 15th May and we were invited along last night to see what has changed and sample some new dishes.

Executive Head Chef Gillian Matthews, who originally started as the hotel’s pastry chef and has worked her way up, will take charge of the shiny new Bo & Birdy. The ‘Bo’ in the title being short for ‘bovine’, and a reference to the restaurant’s ‘farm to fabulous’ ethos.

A huge amount of money has been spent on this makeover, and it shows. Gone are the dark velvet seats and red lampshades harking back to a seedier past, and in its place lots of white and earthy colours like green and brown to further emphasise the ‘farm to fabulous’ mentality.

If drinking is more your thing then the cocktail bar couldn’t be easier to find! It’s straight ahead as you come down the small set of stairs into the restaurant.

We thought the new molecular structure lights were pretty swish too!

Here’s the food and drink that we sampled last night.

Bo & Birdy Cocktail with Edinburgh Gin Liqueur and Botanist gin
Green pea soup with smoked ham
Ardunan Farm Pork Pie
Bo & Birdy Shortcrust Pie (shared between two)
Half lobster Thermidor
Roasted celeriac with Scottish mushroom polenta and broad beans
Salted caramel, glazed banana, sticky toffee pudding
Lemon curd tart with meringue and brambles

As it was just a preview night with new staff and new dishes, we will return in a few weeks for a proper sit down meal and full review.


Bo & Birdy at The Blythswood
11 Blythswood Square,
G2 4AD


Bo & Birdy Reservations


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I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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