The Shandon Belles

Hitlisted
The Shandon Belles
652 Argyle Street, Glasgow, G3 8UF
  • Telephone 0141 221 8188
  • Food served Tue–Fri 4–9pm; Sat 3–9pm. Closed Sun/Mon.
  • Average price £12 (set evening meal)
  • Email
  • Website www.twofatladiesrestaurant.com/shandonbelles
Photo of The Shandon Belles

Informal, cosy basement bistro from the Two Fat Ladies group, specialising in hearty, wholesome food as part of a bargain set menu.

Eating & Drinking Guide

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The wee sister of the Two Fat Ladies family, Shandon Belles sits in the basement of the group’s grand and gorgeous Buttery, itself tucked away among blocks of residential flats a few minutes’ walk from Charing Cross. A quirky interior is decked out with ornate panelling, stained glass, blonde wood furniture and a collection of ornaments and curios, managing to turn a windowless cellar into a bright, jolly little space. A short, regularly changing menu tends to focus on old-fashioned comfort food – steak pie, fish and chips, rhubarb crumble and the like. Another welcome touch of retro is the pricing, with two courses at £12 for dinner (or £10 for High Tea between 4 and 6pm, though there’s no lunchtime service). Food is prepared with the same loving care as the more elaborate (and significantly more expensive) restaurant upstairs, representing remarkable value for money. Lovely service – and good house wine for just £12 a bottle – add up to a pleasant, civilised night out on a budget.

  • High point: Lovingly prepared, smartly served food, at near fast-food prices
  • Low point: Not the most comfortable furniture in town
  • Notable dish: Breaded catch-of-the-day with chips, mushy peas and homemade tartare sauce
  • Provides: Children's portions, Children's high chairs, Free wi-fi
  • Music on stereo: Northern Soul
  • Capacity: 38
  • Largest group: 42
  • Open since: 2008
  • Number of wines sold by the glass: 7
  • House wine: £12 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…