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.
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 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.
A bird’s eye view of the kitchen is available through the two large windows.
We started off with some oysters, both natural and Bloody Mary.
Wow, plump, meaty and the Bloody Mary granita – I’m going to certainly be trying this at home. Delicious.
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!
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 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 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.
An impressive kitchen, well looked after by husband and wife team Andrew and Zoe Greenan (watch out for this pair).
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.
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I dined as a guest of The Honours Glasgow, all views are my own and no payment was received for this post.