The original Gannet Restaurant was founded in September 2013 in the Finnieston neighbourhood of Glasgow by three friends Ivan Stein, Peter Read and Peter McKenna, with Kevin Dow joining them in 2014.
Their second & latest venture is now open (Aug2021) in the new St James Quarter, Edinburgh. No phone number as yet.
Check out The Butcher’s Cut every Thursday: go to Bonnie & Wild, settle in at your table and select your cut of meat from their neighbour, MacDuff Butchers, who will have your purchase taken over to Gannet East where Chef will prepare it to perfection for you – now that’s The Butcher’s Cut. Braw!
Head Chef Peter McKenna is as inspiring as he is gifted, creating constantly changing multi-course menus using painstakingly sourced high quality produce. Here at The Gannet, food is sourced from Peter’s network of foragers and farmers, producers and gatherers, herders and hunters.
Peter sees the Gannet East as a shop window for the Glasgow restaurant where his tasting menu is acclaimed far and wide. For Peter, provenance and suppliers are fundamental to his being, wherever he is. Add his enviable kitchen skills and you have a winning team. John Munro will be head chef, leading the team for Peter in Edinburgh.
With no such thing as a typical menu, dishes can range from squid ink, onion & ramson, line caught mackerel with seaweed & horseradish to Herdwick hogget with asparagus & wild garlic… and only ever when in season. Indeed Peter names his dedicated suppliers on their website, supporting many exceptional Scottish producers.
Over the years The Gannet Glasgow has been awarded many fabulous reviews and accolades including…
2019 Winner of Scottish fine dining restaurant of the year from SLTN.
The Michelin Guide awarded the restaurant a Bib Gourmand 2014 – 2018 and currently feature with the Michelin Plate.
Click here for information on The Gannet, Glasgow
Photos all ©TheGannet