Glasgow food scene ahead of the Michelin Guide awards
Come on a tour of some of the best restaurants in Glasgow ahead of Michelin Guide awards taking place in the city.
Come on a tour of some of the best restaurants in Glasgow ahead of Michelin Guide awards taking place in the city.
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00:00I'm Rosie Healy. I'm the head chef and owner of Gloriosa restaurant in Glasgow.
00:06Gloriosa has been running for five years now and I think it has
00:12come into its own. It's very stable.
00:16We're continuing to strive to cook the best food we can.
00:21We've got a wonderful team in the kitchen and front of house, which everyone's been here for quite a while now.
00:27Which for a restaurant is a really wonderful thing because it gives it stability and
00:33yeah, I think it's in a really good position. Tomorrow lunch we've got a lot of three-star chefs coming in
00:39and one-star chefs coming in, so we've really booked for lunch.
00:44So that, you know, to cook for these people will be amazing.
00:48I was trying to think if I felt nervous about it,
00:50but I don't think I do because I'll just cook the food that I cook and hopefully they'll like it.
00:56But it's exciting. I was actually thinking about where I wanted to go for dinner the other night and
01:01for the first time in a while I had a
01:05few, like four or five places that I wanted to visit. I think when you live in a city
01:09maybe that's a wee bit unusual because you get used to the restaurants, but at the moment it's exciting.
01:14For me, the ones that I like to go to are Big Counter, which is in the south side,
01:19which is run by two individuals and they cook really
01:23lovely, fresh, interesting food.
01:27Outlier, the kitchen is run by a young chef called Zach, and I went there a
01:33couple of weeks ago, and it was just delicious. So yeah, I think it's really
01:39exciting and good and accessible. The future plans for Glorious is to try and
01:45maintain its
01:47standard and make it have consistency as one of the
01:51good restaurants to come to in the city. So that takes quite a bit of work, which is
01:59wonderful and I'm up for doing.
02:02I'd love to open a new restaurant
02:05and that's something I'm always looking to do, but the correct opportunity hasn't came to my door yet.
02:11Hi, my name is Graeme Shevers and we're at Unalone by Graeme Shevers in Glasgow.
02:14It's a privilege, probably once in a lifetime. The ceremony is obviously around the corner from the restaurant, so it's a
02:20close proximity. It's a real pleasure that the guides came here this year. And for myself, it's all about cooking good food.
02:26Obviously looking after your guests and making sure you're cooking food that the guests enjoy and not cooking just for yourself. For myself, to get a
02:33Michelin star, it's about consistency, quality and sourcing the right ingredients. And Scotland's got an abundance of that, so it's fairly straightforward.
02:40Don't mess about too much and keep it simple.
02:44Make sure it's seasoned well and the flavours are good.
02:46For me, the Glasgow food scene is in the best shape it's ever been. In the last 10 years, it's really progressed.
02:51So there's an abundance of good restaurants, whether it's Michelin star or Michelin recommended, there's always quality out there.
02:57So for me, it's in the best place it's ever been.
03:00I'm used to cooking that sort of food and eating that sort of food, so on my days off or my time off, I tend to
03:05eat things that I don't cook. So a lot of Chinese, Indian,
03:09Asian flavours is my favourite. For the future,
03:12I just want to make sure the restaurant here is providing the best service and the best food for the guests.
03:16And maintain that high standard and always trying to progress, but not at the detriment of the guests.
03:24So making sure they're at home, they feel at home coming in here, and they're happy to come here.
03:29The team is the most important thing. I've got a great team of guys here, front of house and back of house.
03:34Most of the chefs have been here for a long time,
03:36most of them since the opening as well, and that's made the business and the restaurant very solid and secure.
03:41Hi there, I'm Mark Keating.
03:44I'm the assistant general manager here at Two Fat Ladies in the Buttery.
03:48The philosophy behind the Buttery is
03:51honest Scottish produce cooked well, and a friendly welcome to cosy surroundings.