"The best food in Glasgow at the price."
"I put my hands up: on my trips to Glasgow I’m a gannet for The Gannet, with four visits under my belt... Take the silver darlings – little diamonds of herring, their spanking-fresh iridescence adorned with slices of pickled carrot and a sprinkling of sea purslane, borage and gorse flowers. I’ve never seen a plate of herring look so poetic (and I’m just back from Norway). Here the tongue curls just enough in response to the acidity, and the splodges of horseradish-infused crème fraîche take the edge off the cure.
This is not just sleek, but deeply thoughtful and artistic, making the best of Scottish produce – the herring is landed in the Hebrides, the crème fraîche cultured by Katy Rodgers at Knockraich Dairy..."
"For the first time in a long while in Glasgow, the cooking was more or less 100 per cent successful in a holistic sort of a way. Apart from one starter, every dish we ate melded together seamlessly; one well conceived, well executed dish followed another. It was evident that these are chefs who have either learned, or have a natural instinct for, the flavour properties of ingredients..."
"There's a pig's head croquette, crisp, sweet, succulent, with a sharp, light picallili; a Stornoway black pudding Scotch egg that oozes and schmoozes and is perfectly weighted between crunch and softness and there's the scallop carpaccio. Crikey, if the first two are really excellent, but not particularly unusual nowadays, this is a complete step up. The plate is all swirls of shaved radish, discs of kohlrabi, hints of lemon, but the scallops, yes, almost raw, slightly smokey, and sliced into two thin disks, are completely fabulous.
Is that it? Well, no. A chocolate feuilletine is crunchy, munchy and studded with peanut brittle, but the attention grabber is the hot salted caramel that comes spilling out of the fondant when the spoon breaks its surface. Great. Really, great..."
"Stein and McKenna wear their learning lightly and produce unfussy, unshowy food that nevertheless forces you to stop and give it your undivided attention. Both of our main courses were a case in point, especially Bea's Borders lamb, which came with parsley potatoes, Jerusalem artichokes and an olive sauce but which also featured what I can only describe as a tempura parsnip which melted in the mouth and was one of the most remarkable things either of us has ever eaten (in a wholly positive way). That, combined with succulent slices of lamb, made for a dish that will remain in the memory for months to come..."
"The standout dish is [pheasant breast], as pink and succulent as Turkish delight, with more Jerusalem artichokes, their skins dried and fried into something like a savoury eclair and filled with the suavest artichoke cream. This is gaspworthy. These guys can cook.
There's the concentration on Scottish produce... which is something to behold. Even their vegetarian choices show real thought, and staff are uniformly lovely..."
"[In Finneston] there's nothing yet that comes close to The Gannet, which may well be Glasgow's best shot at a Michelin star..."
"On top of the food, the service was impeccable. The manager was there when we needed him, and absent when we didn't. He was clearly very passionate about the food he was serving us as he explained each dish as he presented them to us. He seemed genuinely interested in what we thought about each dish and was keen to answer any questions we had..."
"The Gannet's faultless, imaginative cooking with well-sourced Scottish ingredients produces moments that simply dissolve and disperse any baggage of hype or considerations of postcode and fashionable stylings..."
"We want to keep it bustling in here, like the bars in Northern Spain in San Sebastian or Bilbao, bustling all the time. That bustling atmosphere, great food, great wine. We hope this space turns into something like that. People who want more of a sit down can sit in the mezzanine or through the back. We don't want it to be stuffy. We want people to be able to come in for a pint of West and a Scotch egg at the bar, or sit down for a meal and have something a bit more substantial..."