Food Review: The Honours Glasgow, Glasgow Malmaison, 278 West George Street, Glasgow

The Honours Glasgow at Malmaison Glasgow, has been long awaited.  Will Glasgow finally get a coveted Michelin star after so many years without one?

With over 5,000 diners already served since opening in November, Glasgow seems to be welcoming Paul Tamburrini home and giving Martin Wishart a hug too.

The Honours Glasgow entrance is impressive.  Gold, gilt Greek pillars edge you into the stairway to what was once the crypt of St Jude’s Episcopalian  Church.

The honours GLASGOW Malmaison

Outside

If you have been before you will be impressed by the difference the refurbishment has made.  What was once  boudoir style is now light, refreshing and has an extensive bar area.  You now don’t have to feel as if you are gate crashing someone’s dinner.

The honours GLASGOW Malmaison

Extended bar area

The honours GLASGOW Malmaison

Extended bar area

The dining area itself has subdued lighting, but enough to see your meal!  There is a relaxed feel about the restaurant, possibly due to the muted colours and lighting.

The honours GLASGOW Malmaison

The Honours Glasgow at Glasgow Malmaison © Malmaison

The honours GLASGOW Malmaison

Inside The Honours Glasgow at Glasgow Malmaison © Malmaison

A bird’s eye view of the kitchen is available through the two large windows.

The honours GLASGOW Malmaison

Restaurant Bar with peek into kitchen

Menus:
Main menu
Sunday Lunch
Children’s Menu

We started off with some oysters, both natural and Bloody Mary.

The honours GLASGOW Malmaison

Native and Bloody Mary oysters

Wow, plump, meaty and the Bloody Mary granita – I’m going to certainly be trying this at home.  Delicious.

The honours GLASGOW Malmaison

Bloody Mary Oyster

It was hard to choose a starter, with delights such as Crab Cappuccino, Martin Wishart’s Smoked Salmon on offer, it ended up a case of eeny, meeny, miny, moe!

The honours GLASGOW Malmaison

Hand rolled Tagliatelle with truffle purée and sautéed sea scallops

Lightly seared scallops surrounding the most creamy, melt in the mouth, fine pasta ever – need to hunt down this supplier!  Just the right amount of truffle to not overpower but enough for that earthy taste.

The honours GLASGOW Malmaison

Glenarm Shorthorn Himalayan Salt Aged Beef – rib eye.

The Irish Himalayan Salt aged beef was cooked as my order, pink, moist and charcoal grilled in their Josper.  I’d never tried Himalayan Salt aged beef and would like to try the Glenarm non salt aged to taste the difference.

The honours GLASGOW Malmaison

Soufflé du jour – chocolate mint

The soufflé du jour was chocolate mint, like a warm Aero bar.  Fluffy and puffed up proudly in the ramekin.  With a soft and pert interior and a crisp, chewy outside.  I almost felt the need to measure the angle just to pick something to moan about. After a chat with both Martin Wishart and Paul Tamburrini, it was time for a snoop around the kitchen.

The honours GLASGOW Malmaison

Kitchen

An impressive kitchen, well looked after by husband and wife team Andrew and Zoe Greenan (watch out for this pair).

The honours GLASGOW Malmaison

Josper Grill

A most pleasant way to spend the afternoon, the staff were knowledgable, friendly and eager to help. Martin, Paul, Andrew and Zooey were engaging with their passion for food, service and keen to hear our thoughts. Many thanks to Martin Wishart, Paul Tamburrini, Andrew Greenan and ZoeyGreenan for the opportunity to visit.

Tickled your tastebuds? Book here!

Book Online at The Honours With
ResDiary Reservation System

I dined as a guest of The Honours Glasgow, all views are my own and no payment was received for this post.

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