New Head Chef Gary Townsend
Glasgow’s iconic One Devonshire Gardens by Hotel du Vin is well-known for service and style. The 3AA Rosette restaurant is looking to push forward their offering with new Head Chef Gary Townsend.
Gary is highly ambitious with over 16 years of experience which he gained at Cameron House, Martin Wishart and L’Enclume where we ate the most memorable meal of our lives! Dare we say that elusive star for Glasgow may now be in reach at One Devonshire Gardens?
Gary has been busy developing new menus including a la carte, a seven course tasting menu and one for the hotel’s popular Sunday lunch.
We were invited along to a ‘taster’ of new dishes, which we of course jumped at the chance to try.
Head Chef Gary Townsend is aided by Head Sommelier Alan Brady to create a dining experience like no other. Alan guided us through each wine, chosen from One Devonshire Garden’s very own expansive wine cellar which is home to more than 350 wines!
Here’s the new tasting menu from One Devonshire Gardens which is priced at £59 per person or £99 with wines matched by sommeliers
Salted Scottish salmon – cucumber – avocado – wild rice
Duck Liver – rhubarb – pistachio – gingerbread
North Sea cod – cauliflower – golden raisins – curry – carrot
Highland deer – white turnip – wild mushrooms – crosnes – onion sauce
Two seasonal cheeses from George Mewes
Rhubarb and custard – praline cremeaux – doughnut – thyme and lime ice cream
For our taster of Gary’s new menu dishes , we had the following:
Canapés alongside Coates & Seeley ‘Reserve’ Brut, Hampshire, England, NV – this was a crisp and not too sweet or dry fizz which was very easy to drink on its own.
Then an amuse bouche of smoked potato mousse, wild leeks and caviar. This dish (and the crockery) reminded me of eating at L’Enclume, which is spooky as Gary has worked there!
This was followed by Salted Scottish salmon – cucumber – avocado – squid ink cracker paired with Skillogalee Riesling from Clare Valley, Australia, 2015
This is summer on a plate. Take a deep breath of the aroma. The cucumber, salmon and avocado brought back memories of warmer days. Tender fish served alongside light ingredients.
The Riesling wasn’t as you might expect, it was dry and crisp. Excellent choice Alan!
Loch Fyne scallop – salt baked celeriac – apple – hazelnuts – black truffle
This was matched with Roero Arneis ‘Serra Lupini’, Azienda Agricola Negro from Piemonte, Italy, 2016
Even the least truffle fan Mrs. Foodie was happily munching these. On top of some caramelised scallops the black truffle was just the ingredient needed.
Goosnargh duck – leg pastilla – red cabbage – beetroots – orange sauce
The wine this time was Souson, Bodegas Aialia from Ribiero, Spain, 2016
Lots of mmm’s around the table for this course. Moist and tender duck with earthy but sweet beetroot and an orange sauce.
Valrhona chocolate creameaux – passion fruit – mango – honeycomb – milk sorbet
And this came with a sweet Gewürztraminer ‘SGN’, Bodegas Luigi Bosca from Mendoza, Argentina, 2015. I think that’s the first time we’ve had a sweet white wine from Argentina!
We finished our delicious meal with tea, coffee and homemade petit fours.
Hotel Du Vin, 1 Devonshire Gardens, Glasgow, G12 OUX
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