Restaurants

I love eating and love good food, I have been fortunate to have been an inspector for various guides as well as an award winning chef and bring my years of experience on both sides of the baise door to advise and trouble shoot businesses but here I can also indulge in commenting on restaurants as I find them.
A good restaurant has to have a dedicated chef. It also needs a front of house professional who can work with the chef but is also dedicated to his customers. The relationship between these two will make or break any business.
If you are looking for a good place to eat read on and enjoy. Go and visit and let me know what you think. If you need help in your restaurant read on to discover what is important then contact me!

Restaurant Reviews

Rogano

a booth at Rogano restuarant

11 Exchange Place Glasgow G1 3AN 0141 248 4055

Rogano is something of a Glasgow institution and it's worth going there
for that reason alone. The wonderful Art Deco interior has been retained
over the years and provides an ideal venue for all kinds of meetings, such
as a romantic dinner, perfect with the fish and shellfish theme, oysters are
always available! Or you could sit in one of the comfortable curved
banquettes with your new born baby in a carrycot at the other end as we did
some 21 years ago. Business men love it as there are corners and booths
where privacy is assured. Menus at various levels to suit most pockets.

On a recent visit shortly before valentines day there was a table of
business men, a couple "past their youth" (shall we say) but well in to the
champagne and each other. A young Glasgow couple - she in black he in t
shirt and waist coat - and the young upwardly mobile execs on mineral water.
Like I said all sorts.

Hay days for me at Rogano is Ferrier Richardson's cooking back in the 1980's
(baby in carrycot time) when he really brought a breath of fresh air to what
was a staid old fashioned form of cooking in town. Today there is still the
suave service, crisp linen, heavy silver plate cutlery, it all feels good.
The bread is obviously made on the premises and comes in various types and
our set lunch menu was good without being excellent. When there is so much
quality produce in Scotland waiting for a chef with great skill, and this
one is willing to use his, why does he have to have out of season fruit on
his desserts and why asparagus in February?.

Wines are pricey but, hey, when sitting in an institution, its worth it. The
Ivy it is not, but return I shall.