tag:blogger.com,1999:blog-70122143329768561712024-03-12T20:37:54.298-07:00Guy's Restaurant BlogGuys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-7012214332976856171.post-66443506146011324092013-05-06T07:34:00.000-07:002013-05-06T07:34:16.168-07:00Welcome to The Wee Guy's<div class="separator" style="clear: both; text-align: center;">
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<br />
We are excited to let you all know that Guy has launched a new eatery in Glasgow.<br />
<br />
The Wee Guy's cafe/deli is now open from 7:00am to 7:00pm, Monday to Friday inclusive. We have a great range of hot and cold food, all day breakfasts, pastries, sandwiches, sushi, salads, snacks, chocolate, coffees, tea and cold drinks to eat in or take away.<br />
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You can find The Wee Guy's in Glasgow at 51 Cochrane Street, G1 1HL.<br />
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Call us today on 0141 552 5338.Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-86861862658867431692013-04-30T07:56:00.000-07:002013-04-30T07:56:15.660-07:00New Wine List<div class="separator" style="clear: both; text-align: center;">
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Love wine? We are excited to let you all know that our new wine list launched last week. Our wine list has been specially selected by Guy and Michael our bar manager and they and their team would be delighted to discuss the wines with you and help you with your selection.</div>
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We use Le Verre de Vin wine preservation system to ensure that every glass we serve is perfectly fresh and in the condition that the winemaker intended. We are therefore able to offer you a great selection of wines by the glass - enjoy!</div>
Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-85458064192001699772013-03-05T06:45:00.000-08:002013-03-05T06:45:35.479-08:00Mother's Day Menu - Sunday 10th March 2013<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGACJgZcCUbf4E7eZ4BXnUtmLFnqDIkKcQLH1kL2trX-oZZCeT9ufF7NHDc6xuHDvEXlCsCUP5tddPFXDROBKLFEKb1dNWGgmgybkaRFCfG2gc8xkExruAyDCRimOGbffPGJiQ1miYZE1c/s1600/1177864_47033088+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGACJgZcCUbf4E7eZ4BXnUtmLFnqDIkKcQLH1kL2trX-oZZCeT9ufF7NHDc6xuHDvEXlCsCUP5tddPFXDROBKLFEKb1dNWGgmgybkaRFCfG2gc8xkExruAyDCRimOGbffPGJiQ1miYZE1c/s320/1177864_47033088+(1).jpg" width="320" /></a></div>
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Prawn cocktail; plump cold water king prawns in our rich Marie rose sauce, shredded lettuce and soda bread.</div>
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Carpaccio of Venison with thinly sliced vegetables in a citrus Ponzu dressing.</div>
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Handmade ravioli filled with carrot, courgette and mozzarella then dressed with a pesto cream.</div>
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Tomato and spring vegetable soup.</div>
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Roast sirloin of Aberdeen Angus with Yorkshire pudding, gravy, fresh horseradish, roast & creamed potatoes and oven roasted vegetables. </div>
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Supreme of guinea fowl filled with gruyere, wrapped in pancetta and sage, with borlotti beans in oil and lemon, roast chestnuts and creamy mash.</div>
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Stir fried squid and king prawns in black bean sauce with egg fried rice. </div>
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Roast red peppers and aubergines with a herbed crepe, parmesan sauce, new potatoes and tomato and onion salad.</div>
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Bread & Butter Pudding; made with panettone and brioche, drizzled with maple syrup and served with our vanilla custard.</div>
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Chocolate fondue with pineapple, strawberries, kiwi, mango & grapes.</div>
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Eton Mess; crumbled meringue, raspberries and cream all whooshed together. </div>
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Pecan and caramel cheesecake with toffee sauce and butterscotch ice cream. </div>
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<b>£24.50 per person. 12% service charge on parties of 8 and over. </b></div>
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Please be aware there may be nuts or nut products in any of the food from our kitchen. </div>
Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-67949104278361598302013-02-08T04:38:00.000-08:002013-02-08T04:38:13.126-08:00Lamb Shank Recipe<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1E4Hy5KNHVmtr9TvX1zBYSB_5g40JvugrgdTiJb0UuY4uhETiRGaWh-RE5eoreN2A948PrEG3q4ai9Q9s41UD911PNmE27YPSjslHl8CPTZoN4BQiNpwILvLRIwCeLH1cTuR-i6HP13BT/s1600/IMG_1299.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1E4Hy5KNHVmtr9TvX1zBYSB_5g40JvugrgdTiJb0UuY4uhETiRGaWh-RE5eoreN2A948PrEG3q4ai9Q9s41UD911PNmE27YPSjslHl8CPTZoN4BQiNpwILvLRIwCeLH1cTuR-i6HP13BT/s320/IMG_1299.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow oven roasted lamb shank</td></tr>
</tbody></table>
<br />
4 lamb shanks.<br />
2 onions, peeled and halved.<br />
4 cloves garlic, crushed.<br />
1 red chilli, optional, halved.<br />
1 head of celery, roughly chopped.<br />
2 large carrots peeled and halved.<br />
2 bay leaves.<br />
1 large sprig of rosemary.<br />
Parsley, lots of it finely chopped.<br />
Virgin olive oil, a good sploosh.<br />
Glass of dry white wine.<br />
2 litres of either lamb of chicken stock.<br />
Sea salt flakes and freshly ground black pepper.<br />
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Sauce: a little of the lamb cooking liquid to which you should add some fresh mint, some mint sauce and redcurrant jelly, reduce until it coats the back of a spoon.<br />
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Brown lamb shanks all over in a hot pan then put in an oven prooftray. Add stock, wine, vegetables, herbs, garlic and chilli (if using) and season. Cover tightly with tinfoil then put in medium hot oven (220<!--[if gte mso 9]><xml>
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</xml><![endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">°</span></b>) for 3 1/2 hours. Every 30 minutes or so turn lamb in stock to prevent it drying out. Check the seasoning. For the last 30 minutes remove the tinfoil and add the olive oil.<br />
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Serve with mint/redcurrant sauce, creamed mashed potatoes (Red Roosters work very well) and seasoned butter beans tossed with lemon and freshly grated ginger. Garnish plate with freshly chopped parsley.<br />
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Don't throw away the stock, it will make a great soup base or wonderful sauce for another time. <b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span></b>Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com1tag:blogger.com,1999:blog-7012214332976856171.post-22578430052578329642013-01-29T02:18:00.002-08:002013-01-29T02:18:46.541-08:00Valentine's Day menu - Thursday 14th February 2013<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicybtRe2LMa15eWhx1_L35uWQZHVQ25zhXip-aIpAPDjwJXv6OmWeZwY9qoIyd5KhoEBDIzcJIhyhZ5uxwgWYAai7oOUui9uLeNHNF1RsQplggHtQqteKm8_95Y7jeWBTlMUGr1vir2OXY/s1600/2010_02_valentines_day_dinner.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicybtRe2LMa15eWhx1_L35uWQZHVQ25zhXip-aIpAPDjwJXv6OmWeZwY9qoIyd5KhoEBDIzcJIhyhZ5uxwgWYAai7oOUui9uLeNHNF1RsQplggHtQqteKm8_95Y7jeWBTlMUGr1vir2OXY/s320/2010_02_valentines_day_dinner.gif" width="320" /></a></div>
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Glass of rose Prosecco.</div>
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Seafood plate; (for two people) oysters, scallops, smoked salmon and prawns with dipping sauces.</div>
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Carpaccio of venison with thinly sliced vegetables in a citrus Ponzu.</div>
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Medley of wild mushrooms and capers cooked in white wine and butter on a herbed crepe.</div>
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Chinese style hot & sour vegetable soup.</div>
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Chateaubriand 'Beef Fillet' (for two people) with our Bearnaise sauce, potatoes & vegetables.</div>
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Supreme of guinea fowl filled with gruyere, wrapped in pancetta and sage, with borlotti beans in oil and lemon, roast chestnuts and creamy mash.</div>
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Sea bass fillets cooked with miso paste and served with oriental vegetables and egg fried rice.</div>
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Handmade ravioli filled with carrot, courgette and mozzarella then dressed with a pesto and cream.</div>
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Lover's Pavlova (for two people) scented with rose water, drizzled in maple syrup, cream and mixed berries.</div>
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Chocolate fondue with pineapple, strawberries, kiwi, mango & grapes.</div>
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Lemon trio; little lemon pot, lemon tart and lemon ice cream with raspberry sauce.</div>
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Pecan and caramel cheesecake with toffee sauce and butterscotch ice cream.</div>
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Tea or coffee with chocolate mints. <b>£45 per person.</b></div>
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Please be aware there may be nuts or nut products in any of the food from ou<span style="color: dimgrey;">r kitchen.</span></div>
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Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-76389491132748393772013-01-28T07:33:00.001-08:002013-01-28T07:35:08.587-08:00Burns Supper Success<div class="separator" style="clear: both; text-align: center;">
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A huge thank you to everyone who was at my 6th Annual Burns Supper:<br />
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My staff - who were brilliant, my sponsors - thank you for your unbelievable generosity, my technicians and PR - you made it happen, my players - I'm humbled in your presence, immeasurable talent and beauty you were brilliant and finally my guests and audience - you laughed at my mediocre artistic performance, ate all your dinner, joined in the mirth making in great spirit and dug deep into your pockets to raise £2,500 for Save the Children. Thank you from the bottom of my heart.<br />
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Well, that's my Oscar acceptance speech sorted for future too. Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-86866158056482994932013-01-18T04:58:00.000-08:002013-01-18T04:58:57.228-08:00Quick fried lamb fillet in Indian pickle recipe<div class="separator" style="clear: both; text-align: center;">
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<br />
250g lamb fillet<br />
1 jar of any Indian pickle you like. Brinjal (aubergine) works very well.<br />
2 large shallots peeled and quartered.<br />
1 red pepper deseeded and quartered.<br />
4 cloves garlic, crushed.<br />
1 red chilli, optional, halved.<br />
Freshly grated ginger.<br />
Juice of 1 lemon.<br />
Coriander leaf finely chopped.<br />
Corn oil.<br />
Glass of dry white wine.<br />
Sea salt flakes and freshly ground black pepper.<br />
Serves 2.<br />
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Put lamb in a bowl and cover with the pickle. Heat a heavy bottomed pan and add a tablespoon of the oil. Add the shallots stirring constantly until browned all over. Add red pepper, chilli, ginger and garlic, turn down heat, season and cook gently for a few minutes. Put this pan into a hot oven, then start with the lamb but don't forget to stir the veg occasionally. Next get another pan and heat without any oil. Put lamb in, fat side down and let the fat brown, turn over and brown the other side. Pop lamb into a hot over for about 5 minutes, longer if you prefer but overcook at your peril. Bring out of oven and allow to rest for a couple of minutes. Add lemon juice and coriander to vegetables. Carve lamb, spoon over any residue in the pan, garnish with chopped coriander then serve with vegetables, steamed basmati rice (coconut rice works really well too). Nan bread or flat bread and homemade raita. Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-76589742100034985762013-01-16T05:14:00.000-08:002013-01-16T05:14:42.962-08:00Guy Cowan's 6th Annual Burns Night - Monday 21st January 2013<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b>Burns Supper Menu</b><br />
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A WEE DRAM OF AUCHENTOSHAN MALT TAE TOAST THE HAGGIS.</div>
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MacSween's Haggis & Clapshot with whisky gravy.<br />
MacSween's Vegetarian Haggis & Clapshot with whisky gravy.</div>
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******</div>
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Cock-a-leekie or lentil & carrot soup.</div>
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******</div>
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Roasted and sliced Aberdeen Angus fillet, served medium rare, with caramelised shallots, bearnaise sauce and creamy mashed red rooster potatoes.</div>
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The ultimate fish supper: salmon fillet in batter, haddock fillet in breadcrumbs, seared scallops, king prawns in panko breadcrumbs, handcut chips, minted mushy peas and a pickled onion.</div>
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The Vegetarian Tapas: Roast vegetables in a mini Scotch pie shell smothered in Galloway cheddar sauce, broccoli & cauliflower curry with fried rice and a Glasgow salad, (chips).</div>
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******</div>
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Ruth's clootie Dumpling with cream.</div>
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Traditional scotch trifle, like your maw made, if you were lucky.</div>
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The fruit crumble with custard.</div>
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Tea or coffee with tablet.</div>
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<b>£60 per guest, there is a 12% service charge for parties of 8 and above.</b></div>
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Please be aware all the food from our kitchen may contain nuts, nut products or nut oils. If you have any food allergies or intolerances please inform us, thank you.</div>
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<b>Burns Supper Buffet</b></div>
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A WEE DRAM OF AUCHENTOSHAN MALT TAE TOAST THE HAGGIS.</div>
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MacSween's Haggis & Clapshot with Whisky gravy.</div>
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MacSween's Vegetarian haggis & Clapshot with whisky gravy. </div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;">Steak pie</span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;">Macaroni cheese</span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;">Chicken curry & boiled rice</span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;">BBQ spare pork ribs</span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;">All served with creamy mashed potatoes, new potatoes and vegetables.</span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;">Carrot cheese & onion</span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;">Tomato & mozzarella</span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;">Salad leaves</span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;">Spiced onions</span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;">Melon</span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;">Satsumas</span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;">Bread & butter</span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;"><br /></span></span>
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;">The fruit crumble with custard</span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px; line-height: 17px;"><b>£20 per person, booking essential </b></span></span><br />
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<span style="font-family: Arial, sans-serif; font-size: 12px; line-height: 17px;">Please be aware all the food from our kitchen may contain nuts, nut products or nut oils. If you have any food allergies or intolerances please inform us, thank you. </span><br />
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Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-66072220169762511882012-12-13T06:29:00.001-08:002012-12-13T06:30:01.751-08:00Guy Cowan's 6th Annual Burns Supper<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiW9E0jsGeW-q6mQA5ijD076FPQGlVKkCmeC_5bqCuc0_wR0jNdZsFTlNle9kE61h9k4K8PxzglFNPIHuuX6e4f520fcELUmgtq22bAnovstecAe3d-_H4Jv6t-2izClNb09t22u0ZJWtb/s1600/2013GUYS1sheet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiW9E0jsGeW-q6mQA5ijD076FPQGlVKkCmeC_5bqCuc0_wR0jNdZsFTlNle9kE61h9k4K8PxzglFNPIHuuX6e4f520fcELUmgtq22bAnovstecAe3d-_H4Jv6t-2izClNb09t22u0ZJWtb/s640/2013GUYS1sheet.jpg" width="454" /></a></div>
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Now in its sixth consecutive year, Guy Cowan's Burns Night will make a triumphant return in 2013.</div>
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£60 for a sit down meal</div>
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£20 for buffet in the bar</div>
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*BOOKING ESSENTIAL FOR BOTH*<br />
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To book yourself a table or a spot at the bar buffet, please call us on 0141 552 1114.</div>
Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-52856538870436167082012-12-13T06:26:00.000-08:002012-12-13T06:26:49.387-08:00The Spirit of Glasgow award<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNGXSAeTmQYbL1zJt3Y2ZvoBebTfoJ6YM_5uexiusGow8vebjQiDqYp6FuMlgLe2y5jazVGH7TOlObecm3GBgXQ6Mk_ZGv5Bn9BhGpiLTBcwxqE-8sa9kQmZXb4zQsrwYnlAyNDbpw25S/s1600/The+Spirit+of+Glasgow+Guy+Cowan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNGXSAeTmQYbL1zJt3Y2ZvoBebTfoJ6YM_5uexiusGow8vebjQiDqYp6FuMlgLe2y5jazVGH7TOlObecm3GBgXQ6Mk_ZGv5Bn9BhGpiLTBcwxqE-8sa9kQmZXb4zQsrwYnlAyNDbpw25S/s400/The+Spirit+of+Glasgow+Guy+Cowan.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Thanks to everyone who voted for me and for my restaurant in the Glasgow Restaurant Awards. I was honoured to collect the Spirit of Glasgow award and appreciate all your support.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Credit to STV Local (</span><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">http://local.stv.tv/glasgow/)</span></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">for the photograph.</span>Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-60952010452303275082012-12-04T05:23:00.002-08:002012-12-04T05:23:42.076-08:00The New Piccadillys unplugged<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmGHB8zS1xvjq18XBKJzxMrrgnsKagVJtkhCHjbm9Xm45CUVw2Qoa94cJZ0m8EjR2LR5YVau7WhVSuNtV_J0paECUpD3wIumoKosdzS-EsBP5pRwmoNar4_RwxScBFdrfVD21SEGagPiB/s1600/556836_490518290969910_1099729646_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmGHB8zS1xvjq18XBKJzxMrrgnsKagVJtkhCHjbm9Xm45CUVw2Qoa94cJZ0m8EjR2LR5YVau7WhVSuNtV_J0paECUpD3wIumoKosdzS-EsBP5pRwmoNar4_RwxScBFdrfVD21SEGagPiB/s400/556836_490518290969910_1099729646_n.jpg" width="283" /></a></div>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;">You are invited to see The New Piccadillys live at Guy's Restaurant & Bar on Friday 21st December 2012 at 10pm. </span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;">Free finger food while it lasts.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;">THE NEW PICCADILLYS are a four piece beat group from Glasgow, Scotland combining a 1960s sound with a 1970s punk rock sensibility. Twanging guitars and pounding drums provide the backing for their tight harmony beat versions of classics such as The Ramones’ Judy is a Punk and many other Rock ‘n’ Roll treasures from various eras, all given THE NEW PICCADILLYS infectiously fresh treatment.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;">For more information please see their Facebook page </span><a href="http://ow.ly/fO6wt" rel="nofollow nofollow" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px; text-decoration: initial;" target="_blank">http://ow.ly/fO6wt</a><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;"> </span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;">No tickets needed for this event.</span>Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-11059405657187311432012-11-02T03:00:00.001-07:002012-11-02T03:00:02.997-07:00Glasgow Restaurant Awards announce finalists.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0M-pQ1zfwEQS_kOL_ORxaEzoQsDg2pr6hO1Lop8LTk3Ij0XarbmCmqeZrO9oGfoCwciDalWvHBR_wog4GNXqqoR5kNJXndV-EqmZaHQdAXkOArbgEinZRLxNCnMNO9GgvLRXQAXbEZzj/s1600/guy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0M-pQ1zfwEQS_kOL_ORxaEzoQsDg2pr6hO1Lop8LTk3Ij0XarbmCmqeZrO9oGfoCwciDalWvHBR_wog4GNXqqoR5kNJXndV-EqmZaHQdAXkOArbgEinZRLxNCnMNO9GgvLRXQAXbEZzj/s400/guy.jpg" width="400" /></a></div>
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I would just like to say thank you to everyone that voted for Guy's in The Glasgow Restaurant Awards. I am pleased to announce that we have made the final three in the 5PM CITIZENS AWARD category. </div>
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Best of luck to all finalists. I look forward to seeing you all at The Glasgow Restaurant Awards Ceremony on Monday 10th December. </div>
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For more information on the awards please visit <a href="http://www.glasgowrestaurantawards.com/nominate.html">http://www.glasgowrestaurantawards.com/nominate.html</a></div>
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Thank you, Guy. </div>
Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-72033382200256112712012-10-26T06:30:00.002-07:002012-10-26T06:30:37.400-07:00Ladies who Lunch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVQlrx7b_TEaST8JkK4GkUWFTh8nPlp-gigAu8y0LFAPvo9WdhyphenhyphenKnxsmJPIdS-7RnSonmdUjaB-D-KQnCGvTy562OsDhCP8daY3mluDi_AdjlnJvnGRSHtT-OgdPZdpsDhZTPP-aVTM5Y/s1600/Ladies+Lunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVQlrx7b_TEaST8JkK4GkUWFTh8nPlp-gigAu8y0LFAPvo9WdhyphenhyphenKnxsmJPIdS-7RnSonmdUjaB-D-KQnCGvTy562OsDhCP8daY3mluDi_AdjlnJvnGRSHtT-OgdPZdpsDhZTPP-aVTM5Y/s400/Ladies+Lunch.jpg" width="276" /></a></div>
Attention ladies, you are invited to a stylish lunch at Guy's Restaurant on Monday 5th November 2012 from 12:00pm until 3:00pm.<br />
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This is an event you will not want to miss out on. Be blown away by the latest collections from Coco and Claude and Stella & Dot.<br />
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Stella & Dots collection includes jewellery by Alice Temperley, scarfs, iphone and ipad cases and lots more. Order on the day and you will receive your item three working days later beautifully gift wrapped. It's the perfect place to find unique Christmas gifts.<br />
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Swing by with your friends for style, socialising and lunch. Lunch costs just £17.50 and includes a glass of Prosecco. Please find menu online at <span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;"> </span><a href="http://www.guysrestaurant.co.uk/stella-and-dot-menu.pdf" rel="nofollow nofollow" style="color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>www.guysrestaurant.co.uk/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>stella-and-dot-menu.pdf</a>.<br />
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If you would like to attend please call us at Guy's on 0141 552 1114 to book a table for this event. Spaces are limited so BOOK NOW to avoid disappointment.<br />
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Check out both collections online and shop for the event:<br />
Stella & Dot <a href="http://www.stelladot.co.uk/ValerieLawrence" rel="nofollow nofollow" style="color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px; text-decoration: none;" target="_blank">www.stelladot.co.uk/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>ValerieLawrence</a><br />
Coco and Claude<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;"> </span><br />
<div class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;">
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.cocoandclaude.co.uk%2F&h=cAQHioB0e&s=1" rel="nofollow nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">www.cocoandclaude.co.uk/</a></div>
Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-12384595605655264092012-10-23T05:35:00.004-07:002012-10-23T05:35:57.108-07:00EatScotland Silver Award<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8CxpngLoiQkPBvqTQRbtqUjDAecjF6a-_CqjgAknoQZkcmiQjNNru-gO9TH7QkABzKEnovsYf5Ld1EHl81tMvKadGFdebt9zjSz0L7bV1h9RncEi2XDsrmjXgBhIqBu1O1WW1a4eRHsJ/s1600/logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8CxpngLoiQkPBvqTQRbtqUjDAecjF6a-_CqjgAknoQZkcmiQjNNru-gO9TH7QkABzKEnovsYf5Ld1EHl81tMvKadGFdebt9zjSz0L7bV1h9RncEi2XDsrmjXgBhIqBu1O1WW1a4eRHsJ/s320/logo.jpg" width="244" /></a></div>
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We have been awarded the EatScotland Silver Award again for excellent quality food and service. </div>
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<br />Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-27337027067136871222012-10-22T07:44:00.000-07:002012-10-22T07:44:04.530-07:00Voting closes TODAY!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYPf7bPx6_OWZgw3t2aaXAi03ZM2r4vkwtKIa-qWfqco_V94D6_5GGZ5Ud8K5xsBDMxRP91ivGzZEMPAL5EKrx0T6xsc26chqZaM69-zNiVmug8wtBXp_TTRzjzBwgcpeS8zgzKw1MF0f/s1600/g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYPf7bPx6_OWZgw3t2aaXAi03ZM2r4vkwtKIa-qWfqco_V94D6_5GGZ5Ud8K5xsBDMxRP91ivGzZEMPAL5EKrx0T6xsc26chqZaM69-zNiVmug8wtBXp_TTRzjzBwgcpeS8zgzKw1MF0f/s400/g.jpg" width="400" /></a></div>
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Today is the last day you can vote for Guy's in The Glasgow Restaurant Awards 2012. If you have enjoyed eating at Guy's in the past and would like to place a vote for us , please do so at <a href="http://www.glasgowrestaurantawards.com/nominate.html">http://www.glasgowrestaurantawards.com/nominate.html</a>. </div>
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You can vote for us in the following categories:</div>
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POSH NOSH</div>
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5PM CITIZENS PRIZE</div>
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I would like to take this opportunity to say THANK YOU to everyone that has voted for Guy's in the awards so far. It is much appreciated. </div>
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Thanks again, G. </div>
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Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-52406814929191851072012-09-06T07:30:00.000-07:002012-09-06T07:30:39.857-07:00Celebrity Cook Off<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5iXBC6QdpmyVwCGt6cDC6kt_DItNYBrm3B-iv9oQO9X_pM8PY0qRhbFXaarQAKKzKRPPrYIBeH_JF3-FXEJYTOrw8OBykna8OT1Eh9JXZZPiKwJ05TklTC_7D1BLHwQRH9ZxIWjPtgYa/s1600/Guy+and+Ryan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5iXBC6QdpmyVwCGt6cDC6kt_DItNYBrm3B-iv9oQO9X_pM8PY0qRhbFXaarQAKKzKRPPrYIBeH_JF3-FXEJYTOrw8OBykna8OT1Eh9JXZZPiKwJ05TklTC_7D1BLHwQRH9ZxIWjPtgYa/s640/Guy+and+Ryan.jpg" width="404" /></a></div>
<br />Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com1tag:blogger.com,1999:blog-7012214332976856171.post-31354976934871457222012-05-04T07:45:00.001-07:002012-05-04T07:45:42.188-07:00Graduation Dinner - Guys Restaurant Glasgow<br />
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Japanese style beef rolls with sticky teriyaki sauce (Served cold).</div>
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Poached duck egg on Stornoway black pudding on a toasted muffin with truffled hollandaise sauce.</div>
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King prawn and rocket risotto.</div>
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Vegetable anti pasto; grilled vegetables, pickles and Caponata. V</div>
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Summer vegetable minestrone soup. V</div>
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Scotch sirloin Steak; grilled as you like, choose from peppercorn sauce, garlic butter or béarnaise, with handcut chips and roasted vegetables.<b> (£5.00 supplement)</b></div>
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Char Sui; Chinese style BBQ pork fillet with steamed pak choy and egg fried rice.</div>
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Pan fried fillet of sole in parsley and lemon butter with new potatoes and kale.</div>
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Scotch salmon fillet teriyaki with sweet potato and shiitake mushrooms.</div>
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Spinach and ricotta ravioli with a parmesan & cream sauce. V</div>
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Chocolate fondue with fresh fruit.</div>
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Sticky toffee pudding and coconut ice cream.</div>
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Strawberries, in ‘swalley’ and ice cream</div>
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Eton mess</div>
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Lanark blue, Isle of Mull cheddar and Pittenweem oatcakes.</div>
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£25.00 per person Parties of 8 and over are subject to a 12% service charge. </div>
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<b>Pre booking essential.</b></div>
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Please be aware there may be traces of nuts or nut oils in any or all of the dishes produced in our kitchens. If you have any type of food allergy please inform us. Smaller portions of most dishes for children under 12 are available. Children must be accompanied by an adult at all times.</div>Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-27980106981952727912012-04-26T08:07:00.000-07:002012-04-26T08:07:21.378-07:00Auchentoshan Cocktail Event<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ch0iWzX93sF_vilviZRh-Dkb-2SscINzLBbKq1WPPLiZWaCgGckqAbQoSp2jo_Zr6eWJUseKFTckE7INCNI2tw1LR8C_wwIbTjHqvGbszCDD3nyk6OQog3dgO3e0OWD505pPT7qMyYcx/s1600/auchentoshan_cocktail_competition_shoreditch_bar_London_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ch0iWzX93sF_vilviZRh-Dkb-2SscINzLBbKq1WPPLiZWaCgGckqAbQoSp2jo_Zr6eWJUseKFTckE7INCNI2tw1LR8C_wwIbTjHqvGbszCDD3nyk6OQog3dgO3e0OWD505pPT7qMyYcx/s400/auchentoshan_cocktail_competition_shoreditch_bar_London_2.jpg" width="400" /></a></div>
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Attention Glasgow Drinksmiths, all ye with a nip of whisky in your soul… Guy’s Restaurant & Bar is proud to be hosting the <a href="https://www.facebook.com/events/398685153486449/">Auchentoshan Summer Cocktail Competition</a> on Monday 11th June 2012.</div>
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All who tend bar with pride across our beautiful city are hereby invited to come together in celebration of her local malt, and prove that mixing fine whiskies is absolutely not sacrilege if done with reverence. First prize is £150 cash and the chance to demonstrate your winning drink at the Auchentoshan Festival, with plenty of lovely whisky and a VIP tour of the Auchentoshan distillery up for grabs for the first 2 runners-up.Judging on the night will be Paul Goodwin of Bowmore, with 2 more TBC by Auchentoshan in the coming weeks.</div>
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Drinks should have no more than 7 ingredients (including garnish) and competitors will be judged in 5 categories: Delivery, Aesthetics, Marketability, Originality & Understanding of Product. If you’d like to compete, please submit your name and the name of the bar you are representing plus 2 drink ideas (1 using Auchentoshan Classic & 1 using Auchentoshan 3 Wood). </div>
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Don’t worry, you needn’t give up all your secrets… just the names of your drinks and 2 key ingredients (apart from the whisky) for each. The top 5 most intriguing and poetic ideas will be chosen by Auchentoshan’s mystical Master Blender, and those individuals will take on the house bartenders plus a few specially invited guests from Glasgow’s cocktail community on the night.</div>
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All submissions please to <a href="mailto:cocktails@guysrestaurant.co.uk">cocktails@guysrestaurant.co.uk</a></div>
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Closing date for submissions is 16th May 2012, with the line-up to be announced shortly after. Chosen Ones will receive email confirmation and the full competition format in plenty of time to prepare for the event. The night will also launch our summer cocktail list, so our wonderful house alchemists will keep the bar open to flex their mixing guns till midnight</div>
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Good luck, whisky poets, and Slainte!</div>Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-23084011195519386602012-01-16T01:58:00.000-08:002012-01-16T01:58:48.591-08:00Valentines Day - Tuesday 14th February 2012<br />
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMq_Hxhc-CCGXv2Vi2_d33UUmRlCQ-jm37-Vgx8LkL1Xhhxd8efwYdaDoMA0DQvr71d1O3Omnk3BVZQeLHCfMkCsu4-gJJSF-ePPgCwOe11LCkwAU-bGbLmIHFcnmQxJG_DJEpFp5vnCTq/s1600/2010_02_valentines_day_dinner.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMq_Hxhc-CCGXv2Vi2_d33UUmRlCQ-jm37-Vgx8LkL1Xhhxd8efwYdaDoMA0DQvr71d1O3Omnk3BVZQeLHCfMkCsu4-gJJSF-ePPgCwOe11LCkwAU-bGbLmIHFcnmQxJG_DJEpFp5vnCTq/s320/2010_02_valentines_day_dinner.gif" width="320" /></a></span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Glass of rose Prosecco.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Seafood plate; (for two people) oysters, scallops, smoked salmon and prawns with dipping sauces.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Handmade ravioli filled with venison served with a redcurrant & beef stock glaze.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Vegetable tartar; hand diced vegetables, tabasco, capers, cornichon and seasoning's on a light crepe.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Watercress and spinach soup.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Chateaubriand ‘Beef Fillet’ (for two people) with our Béarnaise sauce, potatoes & vegetables.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Char Sui; Roast pork Chinese style with BBQ sauce, steamed pak choy and egg fried rice.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Pan fried salmon fishcake with herbed hollandaise and hand cut chips.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Handmade tagliatelle with a courgette, chive and parmesan cream sauce.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Lover’s Pavlova (for two People) scented with rose water, drizzled in maple syrup, cream and mixed berries.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Chocolate fondue with pineapple, strawberries, kiwi, mango & grapes.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Lemon pot with brandy snaps and raspberry sauce.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Toffee cheesecake with apple puree and butterscotch ice cream.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;">Tea or coffee with chocolate mints.</span></div>
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<span style="color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif;"><b>£45.00 per person</b></span></div>
<br />Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-56814097174039561252012-01-16T01:40:00.000-08:002012-01-16T01:40:46.221-08:00Guy Cowan's 5th Annual Burns Night - Monday 30th January 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHy3iEAcooHoBbGceEV-X-H5JT9VS2bOGTkXhmalvyNi8Cz0Ooc5u7Kjfyno_wNIP1TXp_DeIQ7fQaDKxBuDIVH1MKJ9_HdD-NWOP0pA2qBOjhvLXRk2xbR7Q6yeI4DxpO2FHfR9SiAE95/s1600/Robert_burns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHy3iEAcooHoBbGceEV-X-H5JT9VS2bOGTkXhmalvyNi8Cz0Ooc5u7Kjfyno_wNIP1TXp_DeIQ7fQaDKxBuDIVH1MKJ9_HdD-NWOP0pA2qBOjhvLXRk2xbR7Q6yeI4DxpO2FHfR9SiAE95/s320/Robert_burns.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b>Guy Cowan's 5th Annual Burns Night in his fantastic restaurant at 24 Candleriggs in Glasgow ... </span>
<b style="font-family: Georgia, 'Times New Roman', serif;">Monday 30th January 2012 </b> <span style="font-family: Georgia, 'Times New Roman', serif;"><br /><br />As usual, the evenings entertainment will give an ever-so-slightly alternative view of Scotland's Bard, whilst still celebrating the true essence of the man. With observations<span class="text_exposed_show" style="display: inline;">, Hints, Scraps of Poetry ... and Song!<br /><br />Mouth wateringly guid Scottish nosh, courtesy of renowned Chef & patter-merchant Guy Cowan.<br /><br />Entertainment laid out on a plate with, Iain Robertson (Rab C.<br />Nesbitt, Sea of Souls) , Steven Duffy (Small Faces, Tinseltown) & Keith Warwick (My Parents are Aliens, High Road).<br /><br />The 'Address to the Haggis' will be delivered by veteran performer & all round stalwart of Scottish Theatre, Dave Anderson (City Lights)<br /><br />Music & good-looks are provided by Mick McGroary<br /><br />(<a href="http://www.myspace.com/michaelmcgrory/music" rel="nofollow nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.myspace.com/<wbr></wbr><span class="word_break" style="display: inline-block;"></span>michaelmcgrory/music</a>) <br /><br />& Frances Thorburn<br /><br />(<a href="http://www.francesthorburninfo.co.uk/" rel="nofollow nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://<wbr></wbr><span class="word_break" style="display: inline-block;"></span>www.francesthorburninfo.co.<wbr></wbr><span class="word_break" style="display: inline-block;"></span>uk/</a>)<br /><br />£45 for a sit down meal in the posh seats to rattle yer jewellery!<br /><br />£12.50 for a braw buffet where ye can clap yer hands ...<br /><br />To book yourself a table or a spot at the bar buffet, please contact:<br /><br />Guy's Restaurant & Bar<br />24 Candleriggs<br />Merchant City<br />Glasgow<br />G1 1TD<br /><br />Tel: 0141 552 1114<br />Fax: 0141 552 3718<br /><br />info@guysrestaurant.co.uk<br /><br /><br /></span><b><u>Menu</u></b><br /><br />Burns’ Supper Monday 30th January 2012<br /><br />A wee dram tae toast the haggis.<br />Haggis & Clapshot with whisky gravy.<br />Vegetarian Haggis & Clapshot with whisky gravy.<br /><br />Cock-a–leekie or lentil & carrot soup.<br /><br />Roasted and sliced Aberdeen Angus fillet, served medium rare, with shallots and béarnaise sauce.<br />Fish Pie; prime Scottish salmon, haddock, prawns and scallops in a rich creamed saffron and parsley sauce topped with thinly sliced Rooster potatoes.<br />Galloway cheddar cheese and onion tart.<br /><br />All served with creamy mashed potatoes, new potatoes and vegetables.<br /><br />Ruth’s Clootie Dumpling with cream.<br />Cranachan; traditional Scottish dessert of raspberries, cream, honey and oatmeal<br />The fruit crumble with custard.<br /><br />Tea or coffee with tablet.<br /><br />£45.00 per guest, there is a 12% service charge for parties of 8 and above.
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</tbody></table>Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0Glasgow, UK55.864237 -4.25180655.792955000000006 -4.4097345 55.935519 -4.0938775000000005tag:blogger.com,1999:blog-7012214332976856171.post-25465635219617456042011-11-14T01:34:00.000-08:002011-11-14T01:34:58.222-08:00Recipes - Pan fried fillet of hake with oven roasted cherry tomatoes, pesto and creamy mashed rooster potatoes.Pan fried fillet of hake with oven roasted cherry tomatoes, pesto and creamy mashed rooster potatoes. Delicious.<br />
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Fish:<br />
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4 x 6/8oz pieces of hake fillet; each one cut into 2.<br />
Butter for frying.<br />
Freshly squeezed lemon juice.<br />
Parsley, finely chopped.<br />
Plain flour; to dredge fish in.<br />
Salt, Malden is best & freshly ground white pepper.<br />
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Mash:<br />
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6 large Red Rooster potatoes, peeled and quartered.<br />
Pan of boiling salted water, big enough to cover spuds.<br />
Double cream, about 8Fl oz.<br />
Butter, 100g.<br />
Some freshly grated nutmeg.<br />
Salt, as above and freshly ground black pepper.<br />
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Oven roasted tomatoes:<br />
32, 8 each, cherry tomatoes.<br />
Virgin olive oil<br />
2 cloves of garlic, crushed.<br />
Salt, as above and freshly ground white pepper.<br />
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Pesto:<br />
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Handful of fresh basil leaves.<br />
½ cup fresh parsley, chopped.<br />
½ cup virgin olive oil.<br />
¼ cup freshly grated parmesan or pecorino but NOT THAT DREADFUL PRE GRATED STUFF THAT SMELLS LIKE THE FEET OF A ROTTING CORPSE!!!!<br />
¼ cup pinenuts.<br />
Salt, as above and freshly ground black pepper.<br />
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Method.<br />
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Mash.<br />
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Put potatoes into boiling salted water and reduce heat until water is simmering. Cook until a fork passes through spuds easily but without them falling apart. Once ready, drain the water and return potatoes to pot and let stand for a short while on a very low heat to dry off excess moisture.<br />
Pass through a ricer or vegetable mooli, you could use an old masher instead, beat in butter then mix in the cream, bit by bit. Be careful not to add too much cream or you will end up with soup. Check seasoning and add nutmeg to taste. Put a clean tea towel over pot then the lid and set aside until your fish is ready.<br />
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Pesto.<br />
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Whilst potatoes are cooking put all the ingredients in a food processor and pulse until you reach the required texture. You may need a little extra olive oil to finish.<br />
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Tomatoes.<br />
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Toss tomatoes in a bowl with all the ingredients, tip into an oven proof pan then put in a very hot oven until they start to colour and shrivel. Shake pan occasionally during roasting to ensure they turn over.<br />
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Hake.<br />
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Dredge hake in flour and place fish skin side down in frying pan in which you have meted the butter. Cook on a medium heat until the flesh starts to colour, turn over gently, the fish not you, sprinkle with lemon juice, seasoning and parsley, continue to cook for another 2 minutes. Test with a cocktail stick to make sure it’s ready but do not overcook. Turn heat up full for 30 seconds to crisp the skin.<br />
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Plate up.<br />
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Put a good sized dollop of mash in a mound on the centre of your plate. Arrange the hake in a criss cross on top of the potatoes. Place the tomatoes round the mash and spoon a little of their cooking juices on them. Finally, drizzle some pesto gently over the fish.<br />
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Get yer gums round that lot.<br />
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</div>Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com1tag:blogger.com,1999:blog-7012214332976856171.post-76183523548374190762011-08-17T01:38:00.000-07:002011-08-17T01:38:29.238-07:00Guy & Ewan McGregor On Set<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2TJZv288w2B-AjR_Cv4FfIYYDpUhf56wGhwTImHcUG2iA3Cn-zn9qn25JkxMMVnoxNCPbOTvP8BqhCV_b8piQCFD54wqPNv7rOpx85p9Y4Fm8XOfoNuUXjpP-hdIALtItj8nlXIYlz_O/s1600/Guy+%2526+Ewan.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2TJZv288w2B-AjR_Cv4FfIYYDpUhf56wGhwTImHcUG2iA3Cn-zn9qn25JkxMMVnoxNCPbOTvP8BqhCV_b8piQCFD54wqPNv7rOpx85p9Y4Fm8XOfoNuUXjpP-hdIALtItj8nlXIYlz_O/s400/Guy+%2526+Ewan.png" width="400" /></a></div><br />
Guy gives Ewan McGregor some pointers in the kitchen, while on set of his new movie The Perfect Sense. The new movie which comes out in the UK on Oct 7th tells the story of a<span class="Apple-style-span" style="background-color: white; color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"> chef and a scientist fall in love as an epidemic begins to rob people of their sensory perceptions.</span></span>Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-89302383889069736432011-08-08T01:42:00.000-07:002011-08-08T01:42:17.200-07:00Christmas Menu 2011<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuzPBG_RgXp7iZNi9oSBccsWC_wJmxMB9DxtRzLr1NPJG5behFIH6l4GilDrFfiogR14B6WKB__cibYI6OMlhJpI7qnqEv9uty8R6yf9q6ymiCAtRJYJZLI6J3T0Zou72Mz7_yjOnHjYS/s1600/Christmas+Dinner+2011.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuzPBG_RgXp7iZNi9oSBccsWC_wJmxMB9DxtRzLr1NPJG5behFIH6l4GilDrFfiogR14B6WKB__cibYI6OMlhJpI7qnqEv9uty8R6yf9q6ymiCAtRJYJZLI6J3T0Zou72Mz7_yjOnHjYS/s1600/Christmas+Dinner+2011.png" /></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;">Dinner</span></b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Smoked salmon coronet; juicy king prawns with Marie rose sauce wrapped in the finest smoked salmon.</div><div style="text-align: center;">Ayrshire ham hough, red lentils and Stornoway black pudding dressed with a parsley sauce.</div><div style="text-align: center;">Roast courgette stuffed with red pepper, tomatoes and tabouleh drizzled with tzaziki.</div><div style="text-align: center;">Cream of white onion & fennel soup.</div><div style="text-align: center;">Steak tartare with truffle shavings & melba toast.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Roast turkey, pork & sage stuffing, bacon wrapped chipolatas, roast chestnuts, bread sauce, roast potatoes, gravy, sprouts and roasted carrots & parsnips.</div><div style="text-align: center;">Oven roasted halibut steak and caramelised baby onions with gremolata.</div><div style="text-align: center;">Tournedos Rossini, Angus fillet on a potato latke topped with foie gras and served with porcini mushrooms in a rich Marsala sauce.</div><div style="text-align: center;">Lamb rack, stuffed with haggis served with a fresh mint puree and chorizo.</div><div style="text-align: center;">Handmade wild mushroom ravioli with our Pesto Genovese.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">A selection of potatoes and vegetables will be served with all of the main dishes.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Christmas pudding with brandy sauce.</div><div style="text-align: center;">Fresh fruit salad with a chocolate fondue.</div><div style="text-align: center;">Bread and butter pudding with mince pie ice cream.</div><div style="text-align: center;">Christmas Pavlova with grapes, pomegranate & passion fruit.</div><div style="text-align: center;">Colston Basset Stilton, Keen’s Cheddar & Pittenweem oatcakes.</div><div style="text-align: center;">Coffee, tea & mince pies. £45.00</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Please be aware our food may contain traces of nuts or products. Please inform us if you have any food allergies.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><b>Lunch</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Guy’s pate of chicken livers and brandy served with fruit and onion chutney & melba toast</div><div style="text-align: center;">Asparagus sushi with Japanese pickles, wasabi and ponzu.</div><div style="text-align: center;">Our famed prawn cocktail with Irish soda bread.</div><div style="text-align: center;">Red lentil, butternut squash and parsley soup.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Roast turkey, pork & sage stuffing, bacon wrapped chipolatas, bread sauce, roast potatoes, gravy, sprouts and roasted carrots & parsnips.</div><div style="text-align: center;">Slow roasted shank of Scotch lamb with redcurrant & mint glaze and fondant potato.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Poached Shetland salmon with king prawns and scallops in a shellfish sauce.</div><div style="text-align: center;">Sicilian risotto; carnaroli rice, aubergine, celery, pine nuts, onions, capers and olives.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">A selection of potatoes and vegetables will be served with all of the main dishes.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Christmas pudding with brandy sauce.</div><div style="text-align: center;">Pineapple, apple, apricot, blueberry and raisin crumble with custard.</div><div style="text-align: center;">White chocolate and Amarena cherry cheesecake with dark chocolate ice cream.</div><div style="text-align: center;">Raspberry & strawberry tart with coconut ice cream</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Coffee, tea & mince pies. £29.50</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Please be aware our food may contain traces of nuts or products. Please inform us if you have any food allergies.</div>Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-52671577699232958002011-07-21T06:40:00.000-07:002011-07-21T06:40:03.962-07:00Guys Restaurant Makes Perfect Sense<iframe allowfullscreen="" frameborder="0" height="390" src="http://www.youtube.com/embed/GWOlvyz_c2M?hd=1" width="520"></iframe><br />
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Ewan McGregor spent some time with us at Guys Restaurant preparing himself for the role of a chef in his new movie Perfect Sense. Guy and Ewan have known each other for many years now, and became close friends when Guy cooked for the star on set while filming Trainspotting and Shallow Grave.<br />
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You can read more about Ewans work in the kicthen <a href="http://www.imdb.com/news/ni12215303/">here </a>Guys Restauranthttp://www.blogger.com/profile/06381132628525874060noreply@blogger.com0tag:blogger.com,1999:blog-7012214332976856171.post-54674206863706493922011-07-06T04:13:00.000-07:002011-07-06T04:13:25.558-07:00Live Music At Guys Restaurant<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_gtBwwe7mXXaJ1lgcQXmg2aoRVviLQPNYWwLop01CGBjGpkdYn2w53-wWQJiWy_emUxo-2xNiAIc20K7u14-lo011zUjYPEXORMUe8DCksLLKNM7IVuqE4LxRUQHr42VLQ74sZbCfLRf/s1600/P1000167+%25282%2529.jpeg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_gtBwwe7mXXaJ1lgcQXmg2aoRVviLQPNYWwLop01CGBjGpkdYn2w53-wWQJiWy_emUxo-2xNiAIc20K7u14-lo011zUjYPEXORMUe8DCksLLKNM7IVuqE4LxRUQHr42VLQ74sZbCfLRf/s320/P1000167+%25282%2529.jpeg" /></a></div>Saturday night diners in Guy’s are being treated to not just a delicious meal and great wine from the eclectic menu, but also a live performance from accomplished pianist David Farrell. <br />
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David is an experienced artist who is in high demand, with previous solo residencies including Gleneagles Hotel and One Devonshire Gardens in Glasgow. He has a varied playing style which allows him to play a range of music genres on the piano, ranging from jazz to modern. <br />
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David is accompanied by versatile singer Frances Thorburn, who has sang in bands such as Bluegrass. Francis also has extensive acting experience in theatre, performing in various productions across the UK in venues such as Glasgow’s Kings Theatre and the Traverse Theatre in Edinburgh, as well as in London’s West End.<br />
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For a meal out with a difference, a meal out on Saturday night at Guy’s is a great idea. The restaurant is one of the few in the city to provide an experience which combines professional live music with fabulous food. <br />
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