Celebrated Glasgow restaurant marking 11 years with new menu

The Gannet has been a staple of the Finnieston food scene since it opened in 2013. 

Under the tutelage of award-winning chef Peter McKenna, the restaurant has earned prestigious accolades such as three AA Rosettes and a recommendation by Michelin. 

Cairngorm red deer dish (Image: sonya walos)

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In celebration of its 11th anniversary, The Gannet is launching a special new autumn menu which aims to showcase the best sustainable Scottish ingredients.

Highlights include Perthshire partridge with rich winter chanterelles, crispy potato and sloe sauce and a Scottish cured Loch Melfort sea trout with iodised cream, dill and roe.

Loch Melfort sea trout dish (Image: sonya walos) A Cairngorm red deer with an Isle of Mull dumpling, beetroot, and winter chanterelles features on the menu as well as a wild grouse from Mayshiel Estate. 

The menu also celebrates collaborations with local producers, including Glasgow-based chocolate company Bare Bones and locally foraged oyster mushrooms.

Accompanying the fresh new menu is a special collection of paintings by artist Cornelius Wright which will adorn the restaurant's walls.

(Image: Cornelius Wright) The artwork is inspired by Scottish chanterelles, one of Peter's favourite ingredients, as well as the ever-changing landscape of Scotland throughout the seasons. 

Peter McKenna, Chef Patron at The Gannet, said: “As we enter peak mushroom season, Cornelius’ work beautifully complements the flavours of our autumn menu.

"His paintings capture the essence of chanterelles, bringing the forest floor to our walls, while we present them on the plate."

(Image: Cornelius Wright) The autumn tasting and à la carte menus are available until the end of November and served from Wednesday to Saturday.

The Gannet has also promised to support local food banks at Drumchapel & Possilpark Young People’s Futures, helping those in need through the end of the year.