The Shandon Belles

The Shandon Belles
652 Argyle Street, Glasgow, G3 8UF
  • Telephone 0141 221 8188
  • Food served Tue–Fri 5–9pm; Sat 5–9pm. Closed Sun/Mon.
  • Pre-theatre times Tue–Thu 5–9pm; Fri–Sat 5–6.30pm
  • Pre-theatre price £16
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Photo of The Shandon Belles

Informal, cosy basement bistro from the Two Fat Ladies group, specialising in hearty, wholesome food.

Eating & Drinking Guide

The 2018 edition of The List's Eating & Drinking Guide is out now – only £7.95 (+p&p).

Housed in the basement next to what’s said to be Glasgow's oldest restaurant – the Buttery – there’s a history here that goes all the way back to 1856, made clear by the stunning stained glass windows and ancient door. The current iteration was born in 2008, part of the well-respected Two Fat Ladies group of restaurants, and has a welcoming and cosy feel to it. The food’s comforting too – take a slab of chèvre with the crunchy tang of apple slaw and cubed beetroot, or a smoked haddock starter with a simple potato and horseradish salad. For mains there’s a dish of salmon, wrapped in a crunchy blanket of parma ham, which comes into its own with a touch of parmesan and rocket. Feather blade of Scotch beef melts to the fork’s touch, too, to be coated with a peppercorn sauce. For dessert there’s a sticky toffee pudding – but what else? – with golden raisins and vanilla ice-cream, or go tropical with poached fruit, mango sorbet and a green tea and lemongrass syrup.

The List's rating






Robbie Armstrong visited The Shandon Belles on 14 March 2018
  • High point: Cosy and comforting
  • Low point: Menu plays it safe
  • Notable dish: Poached tropical fruits, green tea and lemongrass syrup and mango sorbet
  • Average price: £17 (dinner)
  • Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Pre-theatre menu, Free wi-fi
  • Capacity: 45
  • Largest group: 45
  • Open since: 2008
  • Number of wines sold by the glass: 5
  • House wine: £15 per bottle

Reviews & features

The Shandon Belles

21 Aug 2008

What lies beneath

The problem of second spaces is a dogged one for restaurants. A successful venue is always keen to make more tables available, but knows that the atmosphere, or the logistics, just don’t work so well in a room that’s tucked awkwardly through the back or…