News: New Chef on the menu at One Devonshire Gardens

One Devonshire gardens hotel du vin Glasgow

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.

One Devonshire gardens hotel du vin 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?

Hotel du vin 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.

Alan Brady Hotel du vin one Devonshire gardens

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

Amuse bouche


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.

One Devonshire gardens hotel du vin Glasgow

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!

One Devonshire gardens hotel du vin Glasgow

This was followed by Salted Scottish salmon – cucumber – avocado – squid ink cracker paired with Skillogalee Riesling from Clare Valley, Australia, 2015

One Devonshire gardens hotel du vin Glasgow

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

One Devonshire gardens hotel du vin Glasgow

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

One Devonshire gardens hotel du vin Glasgow

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!

One Devonshire gardens hotel du vin Glasgow

We finished our delicious meal with tea, coffee and homemade petit fours.



Hotel Du Vin, 1 Devonshire Gardens, Glasgow, G12 OUX



Twitter: @HdV_Glasgow


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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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