Graduation Dinner - Guys Restaurant Glasgow

Japanese style beef rolls with sticky teriyaki sauce (Served cold).

Poached duck egg on Stornoway black pudding on a toasted muffin with truffled hollandaise sauce.

King prawn and rocket risotto.

Vegetable anti pasto; grilled vegetables, pickles and Caponata. V

Summer vegetable minestrone soup. V

Scotch sirloin Steak; grilled as you like, choose from peppercorn sauce, garlic butter or béarnaise, with handcut chips and roasted vegetables. (£5.00 supplement)

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

Pan fried fillet of sole in parsley and lemon butter with new potatoes and kale.

Scotch salmon fillet teriyaki with sweet potato and shiitake mushrooms.

Spinach and ricotta ravioli with a parmesan & cream sauce. V

Chocolate fondue with fresh fruit.

Sticky toffee pudding and coconut ice cream.

Strawberries, in ‘swalley’ and ice cream

Eton mess

Lanark blue, Isle of Mull cheddar and Pittenweem oatcakes.

£25.00 per person Parties of 8 and over are subject to a 12% service charge. 

Pre booking essential.

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.

Valentines Day - Tuesday 14th February 2012

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

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.

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

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.

Guys Restaurant Makes Perfect Sense

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

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.

Photos From The Restaurant

A selection of pictures from Guys Restaurant Glasgow