Guys Restaurant Blog

Valentines Day - Tuesday 14th February 2012

2012-01-16T01:58:00.000-08:00

Glass of rose Prosecco.

Seafood plate; (for two people) oysters, scallops, smoked salmon and prawns with dipping sauces.

Handmade ravioli filled with venison served with a redcurrant & beef stock glaze.

Vegetable tartar; hand diced vegetables, tabasco, capers, cornichon and seasoning's on a light crepe.

Watercress and spinach soup.

Chateaubriand ‘Beef Fillet’ (for two people) with our Béarnaise sauce, potatoes & vegetables.

Char Sui; Roast pork Chinese style with BBQ sauce, steamed pak choy and egg fried rice.

Pan fried salmon fishcake with herbed hollandaise and hand cut chips.

Handmade tagliatelle with a courgette, chive and parmesan cream sauce.

Lover’s Pavlova (for two People) scented with rose water, drizzled in maple syrup, cream and mixed berries.

Chocolate fondue with pineapple, strawberries, kiwi, mango & grapes.

Lemon pot with brandy snaps and raspberry sauce.

Toffee cheesecake with apple puree and butterscotch ice cream.

Tea or coffee with chocolate mints.

£45.00 per person

Guy Cowan's 5th Annual Burns Night - Monday 30th January 2012

2012-01-16T01:40:00.000-08:00

Guy Cowan's 5th Annual Burns Night in his fantastic restaurant at 24 Candleriggs in Glasgow ... Monday 30th January 2012

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, Hints, Scraps of Poetry ... and Song!

Mouth wateringly guid Scottish nosh, courtesy of renowned Chef & patter-merchant Guy Cowan.

Entertainment laid out on a plate with, Iain Robertson (Rab C.
Nesbitt, Sea of Souls) , Steven Duffy (Small Faces, Tinseltown) & Keith Warwick (My Parents are Aliens, High Road).

The 'Address to the Haggis' will be delivered by veteran performer & all round stalwart of Scottish Theatre, Dave Anderson (City Lights)

Music & good-looks are provided by Mick McGroary

(http://www.myspace.com/michaelmcgrory/music)

& Frances Thorburn

(http://www.francesthorburninfo.co.uk/)

£45 for a sit down meal in the posh seats to rattle yer jewellery!

£12.50 for a braw buffet where ye can clap yer hands ...

To book yourself a table or a spot at the bar buffet, please contact:

Guy's Restaurant & Bar
24 Candleriggs
Merchant City
Glasgow
G1 1TD

Tel: 0141 552 1114
Fax: 0141 552 3718

info@guysrestaurant.co.uk

Menu

Burns’ Supper Monday 30th January 2012

A wee dram tae toast the haggis.
Haggis & Clapshot with whisky gravy.
Vegetarian Haggis & Clapshot with whisky gravy.

Cock-a–leekie or lentil & carrot soup.

Roasted and sliced Aberdeen Angus fillet, served medium rare, with shallots and béarnaise sauce.
Fish Pie; prime Scottish salmon, haddock, prawns and scallops in a rich creamed saffron and parsley sauce topped with thinly sliced Rooster potatoes.
Galloway cheddar cheese and onion tart.

All served with creamy mashed potatoes, new potatoes and vegetables.

Ruth’s Clootie Dumpling with cream.
Cranachan; traditional Scottish dessert of raspberries, cream, honey and oatmeal
The fruit crumble with custard.

Tea or coffee with tablet.

£45.00 per guest, there is a 12% service charge for parties of 8 and above.

Recipes - Pan fried fillet of hake with oven roasted cherry tomatoes, pesto and creamy mashed rooster potatoes.

2011-11-14T01:34:00.000-08:00

Pan fried fillet of hake with oven roasted cherry tomatoes, pesto and creamy mashed rooster potatoes. Delicious.

Fish:

4 x 6/8oz pieces of hake fillet; each one cut into 2.
Butter for frying.
Freshly squeezed lemon juice.
Parsley, finely chopped.
Plain flour; to dredge fish in.
Salt, Malden is best & freshly ground white pepper.

Mash:

6 large Red Rooster potatoes, peeled and quartered.
Pan of boiling salted water, big enough to cover spuds.
Double cream, about 8Fl oz.
Butter, 100g.
Some freshly grated nutmeg.
Salt, as above and freshly ground black pepper.

Oven roasted tomatoes:
32, 8 each, cherry tomatoes.
Virgin olive oil
2 cloves of garlic, crushed.
Salt, as above and freshly ground white pepper.

Pesto:

Handful of fresh basil leaves.
½ cup fresh parsley, chopped.
½ cup virgin olive oil.
¼ cup freshly grated parmesan or pecorino but NOT THAT DREADFUL PRE GRATED STUFF THAT SMELLS LIKE THE FEET OF A ROTTING CORPSE!!!!
¼ cup pinenuts.
Salt, as above and freshly ground black pepper.

Method.

Mash.

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.
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.

Pesto.

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.

Tomatoes.

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.

Hake.

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.

Plate up.

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.

Get yer gums round that lot.

Guy & Ewan McGregor On Set

2011-08-17T01:38:00.000-07:00

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 chef and a scientist fall in love as an epidemic begins to rob people of their sensory perceptions.

Christmas Menu 2011

2011-08-08T01:42:00.000-07:00

Dinner

Smoked salmon coronet; juicy king prawns with Marie rose sauce wrapped in the finest smoked salmon.

Ayrshire ham hough, red lentils and Stornoway black pudding dressed with a parsley sauce.

Roast courgette stuffed with red pepper, tomatoes and tabouleh drizzled with tzaziki.

Cream of white onion & fennel soup.

Steak tartare with truffle shavings & melba toast.

Roast turkey, pork & sage stuffing, bacon wrapped chipolatas, roast chestnuts, bread sauce, roast potatoes, gravy, sprouts and roasted carrots & parsnips.

Oven roasted halibut steak and caramelised baby onions with gremolata.

Tournedos Rossini, Angus fillet on a potato latke topped with foie gras and served with porcini mushrooms in a rich Marsala sauce.

Lamb rack, stuffed with haggis served with a fresh mint puree and chorizo.

Handmade wild mushroom ravioli with our Pesto Genovese.

A selection of potatoes and vegetables will be served with all of the main dishes.

Christmas pudding with brandy sauce.

Fresh fruit salad with a chocolate fondue.

Bread and butter pudding with mince pie ice cream.

Christmas Pavlova with grapes, pomegranate & passion fruit.

Colston Basset Stilton, Keen’s Cheddar & Pittenweem oatcakes.

Coffee, tea & mince pies. £45.00

Please be aware our food may contain traces of nuts or products. Please inform us if you have any food allergies.

Lunch

Guy’s pate of chicken livers and brandy served with fruit and onion chutney & melba toast

Asparagus sushi with Japanese pickles, wasabi and ponzu.

Our famed prawn cocktail with Irish soda bread.

Red lentil, butternut squash and parsley soup.

Roast turkey, pork & sage stuffing, bacon wrapped chipolatas, bread sauce, roast potatoes, gravy, sprouts and roasted carrots & parsnips.

Slow roasted shank of Scotch lamb with redcurrant & mint glaze and fondant potato.

Poached Shetland salmon with king prawns and scallops in a shellfish sauce.

Sicilian risotto; carnaroli rice, aubergine, celery, pine nuts, onions, capers and olives.

A selection of potatoes and vegetables will be served with all of the main dishes.

Christmas pudding with brandy sauce.

Pineapple, apple, apricot, blueberry and raisin crumble with custard.

White chocolate and Amarena cherry cheesecake with dark chocolate ice cream.

Raspberry & strawberry tart with coconut ice cream

Coffee, tea & mince pies. £29.50

Please be aware our food may contain traces of nuts or products. Please inform us if you have any food allergies.

Guys Restaurant Makes Perfect Sense

2011-07-21T06:40:00.000-07:00

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.

You can read more about Ewans work in the kicthen here

Live Music At Guys Restaurant

2011-07-06T04:13:00.000-07:00

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.

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.

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.

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.

Real Radio Comes To Guys !

2011-06-23T02:01:00.000-07:00

Ewan & Cat decided to drop by for the Real Radio cook off !!

Alex Corcoran - “Leisure Time”

2011-06-22T02:23:00.000-07:00

Glasgow artist Alex Corcoran’s latest collection “Leisure Time” is to be displayed in Guys Restaurant. Corcoran believes that every picture tells a story, and in the “Leisure Time collection”, he takes moments in time along with warm colours and Glasgow humour to take viewers to a moment in their life which evokes fond and fun memories.

Corcoran has previously had his work displayed in Glasgow in exhibitions such as ArtDeCaf, a gallery based in the Old Sherriff Court Building which prides itself on displaying the highest standard of original artwork.

The paintings are being displayed in Guy’s now and will be for the next 3 months. They can be viewed while enjoying food and wine from Guy’s eclectic menu made up of dishes made up of the finest fresh ingredients, a perfect experience for lovers of art and food!

Limmy Loves Guys

2011-06-20T08:30:00.000-07:00

Limmy's Jacqueline McCafferty sketch which was filmed at Guys Restaurant.

Murder Mystery Dinner - Cast Announcement

2011-06-14T04:31:00.000-07:00

We are pleased to announce the cast of our upcoming Murder Mystery Dinner

Keith Warwick
Credits include: My parents are Aliens, The Wicker Tree, High Road and The Bill.

Clare Waugh
Credits include: Taggart, Rab C. Nesbitt, Dear Green Place, Legit and Only an Excuse.

Steven Duffy
Credits include: Taggart, Casualty, Small Faces and Tinsel Town.

Iain Robetson
Credits include: Sea of Souls, Band of Brothers, Small Faces and The Debt Collector.

And Introducing!

Dave Anderson
Credits Include: City Lights, Still Game, Orphans, Gregory’s Girl and Local Hero.

Murder Mystery Event Glasgow

2011-06-09T06:20:00.000-07:00

On the 27^th of June Guys Restaurant in Glasgow is hosting a murder mystery night. This night will allow customers the delight of sampling Guy’s gorgeous food guaranteed to make anyone’s taste buds water whilst providing them with the thrill of trying to work out “who did it”.

The murder mystery will allow individuals to become a different character for the evening and fulfil many people’s desires to work out just as they do in detective based dramas who committed the crime.

The night will cost £45 per head for which customers will receive a 3 course meal and a half bottle of wine and from this £45 a donation will be made to Maggie’s Charity. Maggie’s Charity is an organisation that provides centres for people to turn to for help with any problems small or large associated with cancer.

This night is set to have that extra sparkle as some famous faces will be making an appearance at the event. Guy is no stranger to the celebrity circuit as before opening his must visit Glasgow restaurant in the heart of the Merchant City he worked for more than twenty years feeding the cream of the film industry's A list with his Location Catering business Reel Food.

The 27th of June is set to be an enthralling night in Guys Restaurant with fantastic food and wine, a murder mystery, famous faces and donating to charity what more could you ask for in a night out.

Photos From The Restaurant

2011-05-16T02:29:00.000-07:00

A selection of pictures from Guys Restaurant Glasgow

Welcome To Our New Blog !

2011-05-12T04:15:00.000-07:00

Here we are, our first blog post… we thought since many of our customers are now embracing the world of social media we would too and what a wonderful response we have had. In only a few days we have got over 200 followers on our Twitter account @guysrestaurant so thank you all very much. We have decided to create this blog as it allows us to share all the latest news from Guys Restaurant including videos, pictures and completions that we will run throughout the year. We also plan to add a recipes section to the blog which will be coming very soon, so look out for that. If there is anything that you would like to see on the blog then just leave us a comment and I’ll see what we can do.