The Sisters Jordanhill
- Telephone 0141 434 1179
- Food served Wed–Thu noon–8.30pm, Fri/Sat noon–9.15pm; Sun noon–7pm. Closed Mon/Tue.
- Pre-theatre times Wed–Thu noon–7.30pm; Fri/Sat noon–6.30pm
- Pre-theatre price £15.95
- Website www.thesisters.co.uk
A relaxed local restaurant, built on reputation as a place to enjoy a modern twist on nostalgic Scots recipes using carefully sourced ingredients.
In priding itself on providing ‘wonderful family favourites with a smile’, the Sisters Jordanhill strikes what is at the heart of operating a popular neighbourhood bistro. Set in a somewhat unassuming location just a stone’s throw from a railway station, the restaurant executes the traditional very well – braised shoulder of lamb, served with a silky carrot purée, is so tender as to fall apart on first glance, while Ramsay of Carluke ham arrives with the tried (yet never trying) and tested combination of spring onion mash and cabbage. There are some clever tweaks to the traditional that display the kitchen’s dexterity: beetroot and goat’s cheese starter sees the veg treated in three different and complementary ways – confit, pickled and roasted. Similarly, the evergreen sticky toffee arrives with homemade gingerbread ice-cream and a caramel sauce enhanced by a measured addition of salt. In operating for over two decades, chef-proprietor Jacqueline O’Donnell clearly knows what it takes to cater for a dining audience centred in and around the residential Jordanhill area, the recipe for which will no doubt ensure its longevity for years to come.
- Provides: Gluten-free options, Children's portions, Children's high chairs, Pre-theatre menu, Outdoor tables, Free wi-fi
- Music on stereo: Pop
- Capacity: 44
- Largest group: 44
- Open since: 1997
- Number of wines sold by the glass: 6
- House wine: £16.95 per bottle
Reviews & features
Table Talk: Jacqueline O'Donnell on Grannies and Graft16 Sep 2015
The chef-patron of the Sisters restaurants in Glasgow talks about her inspirations
Many moons ago, while sitting with my nana at the ripe old age of 11, she tried to encourage me to work towards a business in the food world. She understood my love of food through teaching me the basic skills of always having a kitchen smelling of…
Fair game: a brief history of Scotland's small game industry, and how it operates now1 May 2009
Small game – wild pheasant, duck, pigeon, partridge and rabbit – was once a staple food in Scottish working-class households. Gordon Davidson hunts around to see where it has all gone.