The Gannet

It’s a pleasure to work with such amazing produce.
20kg halibut landed in Peterhead, hand dived scallops from the Isle of Skye, rib / loin shorthorn from the Paterson’s of garrionhaugh and not to forget blood oranges / not exactly Scottish I know 😉. All of these ingredients will be on our seasonal menu this weekend!
... Starting the year as we mean to go on.
We certainly are spoiled in Scotland.
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Ivan and I Speaking to one of our favourite Glasgow commentators, Glasgowist.

The last service before the Christmas break is upon us and we would like to take this opportunity to thank all our guests who have supported us throughout the year.
2018 has been an incredible year for The Gannet and we‘re excited by how the restaurant has been evolving and by the positive feedback we have been receiving.
2019 will see a quite a few changes: most notably our menu format. We will offer two separate eight course menus available for both lunch & dinner, one co...mpletely vegetarian and two four course menus available during lunchtime and early evening. Both menus are inspired by the best seasonal ingredients sourced from our trusted network of local independent farmers, artisan producers and wild food foragers.
This change will enable us to make our food and drink offering even more concise and consistent and as always we will be continuing to strive to deliver the best possible experience for our guests.
We hope you have a wonderful Christmas with full bellies and lots of joy and laughter.
All the very best, Peter, Ivan, Kevin and team.
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We are currently looking to add to our front of house team. Full time professional floor staff and part time experienced cocktail bar staff positions available. Please send CV s to kevin@thegannetgla.com

Tonight’s last wine dinner of 2018 is a journey through some incredible French vineyards paired with some beautiful west coast shellfish, boarders game and aged Aberdeen Angus from farmer David Megahy . More wine events to be announced early next year.

Very humbling to have Tom think of us as one of his favourite Scottish restaurants.

Looking for an early Christmas present for a friend, a family member or yourself? We have few seats available for our last wine dinner of the year, on Wednesday 12th December...don't miss it!!

We'd love to see you on Wednesday, December 12 for this special five-course tasting menu with matched French wines. Don't miss out. Book now. https://mailchi.mp/…/help-us-celebrate- the-best-of-scotland…

We don’t think anyone would struggle to find a great meal here in Glasgow, the good folk at Glasgow live have compiled a hit list of essential restaurants to please every taste and budget.

We are all set for a busy weekend, lots of incredible produce for the menu. Aberdeen Angus from Taylor’s farm aged for one month by our friends at @macduffbeef , Hand dived Scallops from Skye , Ray wings from Shetland from @john.vallance.seafood , Oxford sandy and black rare breed pork from @ardunan farm , Red deer from TheCairngorms , wild mushrooms & seaweeds from @garygoldiewildfood and @maximewildheart And not to forget Colton Dinner ‘s Guinness Cornettos 😉

Many thanks to those who attended our fifth anniversary night when some of the UK’s top chefs helped us raise £3625 for The Beatson Cancer Charity. Your support is greatly appreciated. It was a brilliant night of great food, fine wine and lots of merriment. Thanks to Ross Bryans, Roisin Llorente and her husband Matthias and Mark Donald for their support and wonderful cooking.

We had the pleasure to cook for This Model Eats a Lot recently, follow the link to read her review!

Join us for an exceptional menu and drinks list sourced entirely within 20 miles of The Gannet and Arbikie Estate. For one special lunchtime only
https://mailchi.mp/…/help-us-celebrate- the-best-of-scotland…

Does size matter? When it comes to wine... magnums are better!!! It just matures slower and tastes nicer...

Scottish truffles harvested just outside Edinburgh

We are extremely excited to have just received the first cultivated Scottish truffles of the year from Dr Paul Thomas. We have a limited amount that will be served from tonight with hand dived scallops and apple or for our vegetarian friends with Jerusalem artichoke and Wee Dalry dairy crowdie.
They smell incredible!

We buy our Scotch lamb whole, it’s hung for a minimum of 10 days. All the butchery is done in house and nothing is wasted. The shoulders are braised over night before being turned Into a terrine, layered with potato. The belly is rolled and poached. Legs are portioned into individual muscle groups, ensuring them to be lovely and tender.... The loin is trimmed and marinated in its own rendered fat and the bones get turned into sauce.
Scotch Lamb loin, shoulder & belly, Jerusalem artichoke.
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We are very pleased to announce that our birthday dinner on the 30th of September sold out in 24 hours.
All the proceeds from of the menu will go to the Beatson Cancer Charity , a cause very close to our hearts.
It will be a very special one off dinner as we’ll be joined by some great friends.
... Ross Bryans will be cooking his high scoring “Lobster aid” dish from this years Great British Menu.
Roisin and Matt Llorente, chefs’s and owners of the incredible Bia Bistro Restaurant in Edinburgh will be cooking borders hare with local beets.
Mark Donald, just back in the UK after spending two years as the head chef of renowned Sydney restaurant Bentley will be cooking the main course “A lamb caper “.
We will be also providing a few surprises in what promises to be an incredible five course menu.
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What an amazing experience we had last night at The Gannet. From the very start of the booking process to the minute we left the restaurant the service and ambience were both just wonderful. It was a relaxed beautiful meal. Four of us ate with the most outstanding food cooked to perfection. I cannot even begin to pick a favourite dish... the black pudding duck egg, the squid, the sprat, the partridge (cannot decide if the squid or the partridge was my favourite) I would recommend going again just to try them all. Then the mains .. monkfish, mallard, red deer. The staff know all the roots of each product and the sommelier wine choices are simply divine. These guys put their heart and soul into each person being served. It feels like each one of the waiting staff have a vested interest in the success of this business. What an achievement. The cheese plate and accompanying wine choices were perfect and the fondant was melt in the middle to perfection. So impressed with this brilliant restaurant. We wish them every bit of luck in the coming years. We are all looking forward to returning one day soon already. It was certainly worth a six hour journey. #bucketlistweekend

Went last night for my birthday dinner. Bread- so good, really good crust.- always a good sign. Squid had a really really nice grilled flavour, the fillet of beef was so damn tender. All the sauces were on point. The lamb had some really nice subtle spicing. Really nice presentation and all of the staff were relaxed, knowledgeable about the menu, friendly. Not a sweet person but the salted caramel fondant was really very good. Cheers to both the FOH and the kitchen for a great evening.

Well, we spent 2 hours fighting over who had the best dish & all agreed the food was exceptional! Seve (not sure how you spell it) advised of which wines we should have with each course & again it was fantastic!! We shall definitely be back!! Massive thank you to Kevin & all his team. 🥂🥂

Well that was one of the finest experiences my taste buds have ever had. Food and wine to die for along with expert and friendly service. Magic!

We had the taster menu and everything was amazing but the salted caramel fondant was the best dessert I've ever had �� will definatly be back.

We had the 4 course tasting lunch menu and it was delicious. So well cooked and presented. Service was excellent and a wonderful atmosphere too. We will definitely be back!

This is the second time we've visited and both times have been amazing, lovely atmosphere, elegantly matched wines to the tasting menus.



We live two minutes from Cross Baskets and have been going to Other fine dining establishments in Glasgow for years, we just wish we had stumbled upon the Gannet before!



Friendly staff, relaxed fine dining!

We will be back.

The most accomplished cooking I have had for a long time, 3/6 courses were outstanding and the other 3 were fabulous. Worth every penny.

The chateaubriand was the loveliest we have ever had. Melt in your mouth and like slicing butter.I didn’t read what the cabbage was (smoked or charred) but the taste was knock out! The wine was decanted. Lovely chilled staff. Great food in a really relaxed environment. A real treat.

My Fiancé and I had the 6 course tasting menu here paired with the premium wine option - We have never had such an amazing meal in our lives. Every course was incredible and perfectly paired with a selection of complementary wines. The food was divine and we cannot praise the waiting staff highly enough, with each course we had the wines explained with their history and where they came from. You can tell the staff are very passionate about their food and drink and it was an absolute pleasure to experience. Cannot recommend The Gannet highly enough, if you are passionate about food this restaurant should be top of your list when visiting Glasgow ! Cant wait to visit again !

Just had a fantastic meal .... we were here for the 6 course taster menu ... every course was delicious, will definitely be back and would recommend it .... oh and the salted caramel fondant with the tonka bean ice cream was to die for ���

Great food and excellent staff .we both had a great evening and left feeling stuffed . Lots of little extra touches ,ie bread and terrine starter and sorby before pud made this a great night .�

Great flavourful food (the gravy with the hogget was fantastic!), really friendly service, and the cocktails are delicious too (despite the other half finding hers a bit challenging!).

First visit last night and we were well looked after, every course was out of this world and I'm pretty sure the salted caramel fondant is the best dessert I've had in my life....and I've had a few! Staff are beyond lovely and the chef is clearly a god.....that dessert!!

First visit last night and we had a lovely meal and drinks. Nice ambiance, attentive staff and good value for money too. We'll be back on our next visit to Glasgow.

First visit : lovely place loved the style. Charming attentive and engaging staff. The food : as good as only great food can be. New combinations great flavours Can’t praise it enough. Hopefully will be back soon ❤️

Amazing meal! Service, food & wine first class �

Amazing food and excellent atmosphere. Love this place

We had a lovely meal on a Saturday night. Was busy and usually only get table for two hours but we ended up staying over five hours!!

Only reason not five stars is quite a serious issue when we advised server we were sharing desserts. They brought the cheese board with toast that had nuts in it despite being told several times we had a severe nut allergy in our party. Luckily we noticed in time but in the darkness it was quite hard to see and could have ended in disaster!!

Our poor waitress was very upset and no harm done but a lesson to be remembered we hope