For two nights only, Glasgow fine dining restaurant Glaschu is joining forces with acclaimed chef Brian Maule for a special menu of springtime produce and wine pairings.
Offering a ‘unique blend of Maule’s French flair and Glaschu’s commitment to showcasing the finest Scottish ingredients’, the five course tasting menu will be served on 7th and 8th May, with wines supplied by Enotria & Coe.
The menu has been created by Brian in collaboration with Glaschu’s head chef, Graeme Brown – but will feature some of Brian’s favourite dishes from his famed restaurant, Le Chardon d’Or.
Chef Maule said: “I am absolutely delighted to be back in Glasgow and collaborating with Graeme. Glaschu is a wonderful restaurant that I have always been fond of, so I have thoroughly enjoyed working with the team to showcase the best of Scottish produce.
“I can’t wait to share this culinary journey with everyone and look forward to a fantastic night of great food, wine, and unforgettable memories.”
Among the menu items being cooked up by Messrs Maule and Brown are spiced crab lobster and crab apple jelly; roast medallion of Scotch sirloin with spring vegetables and a rich red wine sauce; and poached rhubarb, strawberry gel, créme chantilly and honeycomb.
Enotria & Coe have curated a wine pairing featuring a 2023 Viognier Roussanne and 2014 Haut-Médoc from Château de Villegeorge to complement each dish. A glass of Moët & Chandon will greet guests on arrival.
On Glasgow’s Royal Exchange Square, Glaschu – pronounced Glas-a-hoo – embraces Glasgow history and local roots, while showcasing the best of Scottish produce. Halibut and Loch Tay trout are freshly sourced by local fishmongers, while meat is supplied by family-owned, John Gilmour Butchers.
Head chef Brown said: “We are excited to welcome Brian to Glaschu for a truly special two-day event in May. I have always admired Brian and we’ve had a lot of fun with the menu development.
“We can’t wait to share an unforgettable experience with our guests, filled with exceptional flavours, creativity, and great company!”
Territory manager from Enotria & Coe, Marshall Bass, added: “I am honoured and tremendously excited to be a part of this event with Brian and Glaschu.
“I have been a huge admirer of Brian’s work ever since I first came to Scotland and our paths crossed at the SLTN awards. The menu looks fantastic, and I am relishing the opportunity to don my sommelier cap again.
“The combination of Brian’s culinary jewels with some of Enotria’s top wine offerings, set in Glaschu’s idyllic dining room, should make for an unforgettable night.”
