Hotel/Restaurant reviews

OX AND FINCH

SO I FIND MYSELF ON A DREARY ,WET TO THE CORE SUNDAY, AND TWO HOURS TO KILL – LUNCH !

TODAY I TOOK THE LONG SUFFERING HUSBAND AND THE 16 YEAR OLD SUBWAY ADDICT TO GLASGOWS FOODY CORNER NEAR KELVINGROVE. OX AND FINCH IN SAUCHIEHALL STREET HAS JUST GAINED A BIB GOURMAND RATING AND I WAS KEEN TO FIND OUT WHY ? COULD THIS BE THE ONE , THE PLACE THAT CAN ACTUALLY DELIVER ON A QUALITY DESSERT TO FOLLOW A QUALITY MEAL ?

THE TEAM IS HEADED UP BY A FORMER CHEF OF THE MCLAREN FORMULA ONE TEAM – JONATHAN MACDONALD.

ON ENTERING IT WAS VERY MUCH IN KEEPING WITH ALL THE OTHER TRENDY BAR/BISTROS IN GLASGOW. BIG TALL CEILINGS . OPEN BRICK WORK AND FULL VIEW OPEN KITCHENS.

WE WERE WELCOMED ON ARRIVAL AND SHOWN IMMEDIATELY TO OUR TABLE, WHICH WE WERE ADVISED BEFORE DINING, TO VACATE AFTER 2 HOURS .

THE MENUS WERE IN PAPER PRINTED ON OUR TABLE AND ACTED AS A TABLE CLOTH AND SPILLAGE COLLECTOR , ALSO GOOD FOR REMEMBERING TO ORDERING EXTRAS IF STILL HUNGRY.

THE WAITRESS WAS EFFICIENT AND KNOWLEDGEABLE AND WE WERE ADVISED TO ORDER ABOUT 2 OR 3 SMALL DISHES EACH TO START WITH .

THE TABLES ARE VERY CLOSE TO EACH OTHER SO WE WERE ABLE TO SEE THE OTHER DELIGHTS THAT PEOPLE HAD ORDERED BEFORE US , HELPING US CHOOSE FROM A VARIED MENU.

THE OX CHEEK , COCONUT, TAMARIND AND PICKLED SALAD WAS INSPIRED AND SIMPLY MELTED LIKE BUTTER IN THE MOUTH .

THE VERY SIMPLE BASIL , HERITAGE TOMATOES AND BUFFALO MOZZARELLA WAS ALSO EXCEPTIONAL . THE QUALITY OF EACH INGREDIENT SPEAKING VOLUMES FROM THE DISH .

THE SOURDOUGH WAS VERY GOOD BUT I WOULD HAVE PREFERRED NON PIPED/OILED BUTTER TO BE SERVED ALONGSIDE.

THE DUCK CONFIT WAS EXCELLENT AND FELL OF THE BONE . THE LAMB WAS THE MOST TENDER I HAD TASTED IN LAMB AND ALSO BEAUTIFULLY COOKED.

THE DESSERT COURSE WAS THE REAL REASON I WAS HERE AND I ORDERED 3 . I HAD A PINEAPPLE UPSIDE DOWN CAKE , A RASPBERRY MILLEFEUILLE AND A CHOCOLATE AND TAHINI CREMEUX , CHERRIES AND SESAME TUILE.

MY SON STRONGLY APPROVED OF HIS UPSIDE DOWN CAKE . MY HUSBAND ENJOYED THE VERSION OF MILLEFEUILLE THAT HE WAS OFFERED AND I ALSO ENJOYED MY CREMEUX. IT WOULD HAVE BEEN GOOD TO HAVE HAD REAL CHERRIES ON A CHERRY DESSERT AND I WOULD LIKE TO HAVE HAD A STRONGER FLAVOUR OF CHOCOLATE ON A CHOCOLATE DESSERT , BUT THE SESAME TUILLE WAS ABSOLUTELY BRILLIANT AS WAS THE CHERRY SORBET STYLE CREAM . A VERY CHEFFY DESSERT!

ALL IN ALL IT WAS A GOOD LUNCH IN AN OVERCROWDED FOODY HAVEN, THAT IS NOW IN ALL MAJOR CITIES AND TOWNS.

THE WORLD THAT WE NOW LIVE  IN IS A FOOD AGE . WE EAT OUT MORE THAN EVER BEFORE AND EVERY SECOND SHOP IS A FOOD OUTLET . EVERYBODY IS OR WANTS TO BE A CHEF . TO THIS END WE FIND OURSELVES HAVING TO RAISE THE BAR IN EVERY NEW FOOD VENTURE .

THE PRICE FOR THIS LUNCH WAS JUST SHORT OF £100 WITH ONLY ONE BEER AND A BOTTLE OF TAP WATER . NOT THE CHEAPEST LUNCH BY A LONG SHOT!

SO , ONWARDS TO MY NEXT GOURMET MEAL JEEVES AND DONT SPARE THE HORSES!!