Harden's survey result
For 25 years we've been curating reviews of the UK's most notable restaurant. This year diners have submitted over 60,000 reviews to create the most authoritative restaurant guide in the UK.
At its best, this vibey Finnieston two-year-old is the epitome of “relaxed dining with great cooking, and a wine and beer selection that hits the mark”. The experience can suffer though from “inconsistent service” and a feeling the albeit good food is “overpriced”.
This “cool and friendly” Finnestoun two-year-old, from an ex-ABode hotel team, is “definitely on the way up”; fans proclaim it a “true gem”, where the small plates are “tasty and imaginative”, and the “limited space is very well used to create a bustling, purposeful atmosphere”.
“Creative and innovative” but slightly “stark” Finnestoun yearling, run by refugees from the hallowed ABode hotel, which wows reporters with its “exciting” small plates (featuring “excellent Scottish produce”, particularly “unusual and sometimes foraged ingredients”); “I don't expect Ed Miliband will be back but we will”!
“Great buzz, great food, great decor” – this new venture from chefs who perviously worked at the prestigious ABode hotel is already hailed for its well-realised flavours and presentation.
The concept for the restaurant was born in the summer of 2012 when Peter, Ivan and Pete Reid set off on a trip to the Hebrides to source produce for the restaurant they planned to open in Glasgow's West End. By the end of the trip, having met scallop divers, oyster growers, fishermen, smokers, farmers, game producers and many interesting people besides, they also had a name for their new venture. Something that evokes Scotland's Hebridean coastlines, giving a sense of place and landscape and at the same time offering a cheeky culinary reference as a moniker for those with large appetites: 'The Gannet' was christened.
Taking up residence in a vacant tenement building in Finnieston was a significant undertaking. Derelict for almost a decade, the space comprised just 3 walls and a single basement level floor over two stories when work started. Many months on and with the help of Crichton & Simpson Architects it has been transformed into an exciting, contemporary setting for modern, Scottish bar and restaurant.