Pastaval2019

Leon – (not) Coming to Glasgow (after all!)

Leon Outside

Can fast food be fresh, tasty and inspired?

Leon have over 30 restaurants in England claiming to do just that. So with a new branch due to open at Glasgow’s Buchanan Galleries, we decided to check out their London Regent Street branch to see whats coming your way.

First look at the menu a pleasant surprise. Grilled chicken, meatballs, crunchy salads and vegan choices all full of fresh Mediterranean inspired ingredients. This could be OK.

LeonCounter

Service was classic fast food counter. No complaints here. It was quick and friendly

I decided on the large Moroccan Meatballs (£ 6.50), a Pea Salad (£2.20) and some freshly squeezed orange juice (£2.45). The focus is clearly on fresh ingredients and lighter mediterranean flavours. You can find the full menu here

Leon Tray

The Moroccan meatballs consisted of a generous layer of Italian brown rice topped with meatballs coated in a rich tomato sauce, aioli and a sprinkling of herbs. Served with a contrasting crunchy cabbage sesame seed salad. The meatballs were good, with gentle hints of fenugreek and cumin. The pea salad, was a simple mix of lightly crushed peas and fresh cut mint. A squeeze of lemon and it was ready to go. The flavours blended well, nothing overpowering and just nice for a tasty lunch. Gentle on the tum and not too bad on the pocket.

The surroundings were simple, clean and bright. White tiles, large poster menus and a dedicated team member keeping the tables clear.

Leon Staff

TL;DR

+A nice alternative to other fast food choices.

+Friendly staff

-Nothing so far, we will report back when the Glasgow branch opens.

Location: Branches across England. Slated to open in the Buchanan Galleries in August 2016.

Tags:

  • Old Father Foodie spent over 20 years working as a chef in and around the Glasgow area. He watched the rise of Lambrusco, the demise of the steak house and still remembers life before Mcdonalds. He then spent many years working on education projects in Europe. Still a keen cook, he has picked up the odd tip or two along the way and now enjoys sharing them on these pages.

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