The weather was utterly miserable as Phil and I hurried in the door of the Marco Pierre White Steakhouse in Glasgow. Shaking off our coats and scarves, the ambience that greeted us was exactly what we needed: cool, calm and collected.
We were here to try the much talked about restaurant nestled in Hotel Indigo on Waterloo Street. I had heard great things but had never managed to quite make it through before. Prior to making our way through to eat, Phil got straight to ordering a delicious red and was sold instantly. One thing I noticed right away was the attentiveness of the restaurant and bar manager that evening, Scott Hendry. He ensured couples tucked away in their booth areas were well taken care of as they ordered a drink or two.
The decor and low-level lighting were ideal for a blustery winter’s night. As we made our way through to a French-inspired brasserie dining area with artistic shots of the restaurant’s namesake adorning the walls, I was more than ready to try a much-anticipated meal.
I began with a Classic 1970s Prawn Cocktail, complete with obligatory fluffy brown bread. Phil had the Classic French Onion soup, which given I was offered none, means it was a hit. The gooeyness of the Gruyere looked utterly delicious. In truth, we would have enjoyed any one of the number of starters on offer, from calamari to potted duck and indeed ‘ooh-ed’ and ‘aah-ed’ at each stunning dish brought through from the kitchen, sadly for other diners.
Our main options consisted of Sirloin and Rib-eye, mine with my favourite Bearnaise and Phil’s with Peppercorn. Another option was the snails and garlic sauce which I now wish I had got as I am dying to try. Whilst we ordered sides of creamed spinach and cabbage (both incredible), the ample amount of food provided means we struggled to finish our chips. Had I been able to, I would have made my way through the green truffled salad, variety of meats, pies and pastas… but hey, it’s an excuse to return.
Sadly, we were too full to even attempt a dessert but the rich British heritage selection sounded absolutely incredible.
We were lucky enough to be served by Scott, who made us feel incredibly special. His attention to detail, warmth and ultimate hospitality really stood out from the many restaurants we have visited. It is evident that the senior management of the Marco Pierre White restaurants hire only the best, reflected not only in Scott but his hard-working team.
The timing of our meal (a prompt 6pm start) meant the restaurant was not at its busiest but it in no way affected the atmosphere. In fact, i think we both preferred the relaxing atmosphere listening to the eclectic music overhead.
With a short walk to either the bus or train stations, we vowed we would return, sooner rather than later. Whilst the food was delicious, the hospitality of the staff left us feeling like we would be welcome anytime.