Welcome to The Wee Guy's

We are excited to let you all know that Guy has launched a new eatery in Glasgow.

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.

You can find The Wee Guy's in Glasgow at 51 Cochrane Street, G1 1HL.

Call us today on 0141 552 5338.

New Wine List

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.

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!

Mother's Day Menu - Sunday 10th March 2013

Prawn cocktail; plump cold water king prawns in our rich Marie rose sauce, shredded lettuce and soda bread.

Carpaccio of Venison with thinly sliced vegetables in a citrus Ponzu dressing.

Handmade ravioli filled with carrot, courgette and mozzarella then dressed with a pesto cream.

Tomato and spring vegetable soup.

Roast sirloin of Aberdeen Angus with Yorkshire pudding, gravy, fresh horseradish, roast & creamed potatoes and oven roasted vegetables. 

Supreme of guinea fowl filled with gruyere, wrapped in pancetta and sage, with borlotti beans in oil and lemon, roast chestnuts and creamy mash.

Stir fried squid and king prawns in black bean sauce with egg fried rice. 

Roast red peppers and aubergines with a herbed crepe, parmesan sauce, new potatoes and tomato and onion salad.

Bread & Butter Pudding; made with panettone and brioche, drizzled with maple syrup and served with our vanilla custard.

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

Eton Mess; crumbled meringue, raspberries and cream all whooshed together. 

Pecan and caramel cheesecake with toffee sauce and butterscotch ice cream. 

£24.50 per person. 12% service charge on parties of 8 and over. 

Please be aware there may be nuts or nut products in any of the food from our kitchen. 

Lamb Shank Recipe

Slow oven roasted lamb shank

4 lamb shanks.
2 onions, peeled and halved.
4 cloves garlic, crushed.
1 red chilli, optional, halved.
1 head of celery, roughly chopped.
2 large carrots peeled and halved.
2 bay leaves.
1 large sprig of rosemary.
Parsley, lots of it finely chopped.
Virgin olive oil, a good sploosh.
Glass of dry white wine.
2 litres of either lamb of chicken stock.
Sea salt flakes and freshly ground black pepper.

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.

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°) 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.

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.

Don't throw away the stock, it will make a great soup base or wonderful sauce for another time.  

Valentine's Day menu - Thursday 14th February 2013

Glass of rose Prosecco.

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

Carpaccio of venison with thinly sliced vegetables in a citrus Ponzu.

Medley of wild mushrooms and capers cooked in white wine and butter on a herbed crepe.

Chinese style hot & sour vegetable soup.

Chateaubriand 'Beef Fillet' (for two people) with our Bearnaise sauce, potatoes & vegetables.

Supreme of guinea fowl filled with gruyere, wrapped in pancetta and sage, with borlotti beans in oil and lemon, roast chestnuts and creamy mash.

Sea bass fillets cooked with miso paste and served with oriental vegetables and egg fried rice.

Handmade ravioli filled with carrot, courgette and mozzarella then dressed with a pesto and cream.

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 trio; little lemon pot, lemon tart and lemon ice cream with raspberry sauce.

Pecan and caramel cheesecake with toffee sauce and butterscotch ice cream.

Tea or coffee with chocolate mints. £45 per person.

Please be aware there may be nuts or nut products in any of the food from our kitchen.

Burns Supper Success

A huge thank you to everyone who was at my 6th Annual Burns Supper:

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.

Well, that's my Oscar acceptance speech sorted for future too.    

Quick fried lamb fillet in Indian pickle recipe

250g lamb fillet
1 jar of any Indian pickle you like. Brinjal (aubergine) works very well.
2 large shallots peeled and quartered.
1 red pepper deseeded and quartered.
4 cloves garlic, crushed.
1 red chilli, optional, halved.
Freshly grated ginger.
Juice of 1 lemon.
Coriander leaf finely chopped.
Corn oil.
Glass of dry white wine.
Sea salt flakes and freshly ground black pepper.
Serves 2.

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.