The Fish People Café
The minor effort getting to this fish restaurant is well repaid by an experienced and confident team dedicated to high standards.
So skilled is John Gillespie, head chef at the Fish People Café, that his take on blackened Cajun salmon with spicy mayonnaise and chips raises the dish to memorable, even gourmet status – every mouthful of the deep pink salmon is moist and firm with a subtle tang, fries are super crispy and the spiced ginger mayonnaise glistens as only the freshly made version can. The current fashion for spicing up fish all too often annihilates the tender flesh, not so here where every carefully presented and spiced dish is a minor triumph from the monkfish satay to the tandoori-baked Anglesey sea bass. For most fish lovers, perfection comes fresh from the sea and barbecued, failing that this compact and comfortable restaurant yards away from one of Glasgow’s best fish shops (same owner) offers a genuine alternative. The menu offers other delights such as the creamed cauliflower soup with parmesan croutons which with its velvety texture and cheese tang takes pride of place among the starters, while the iced coconut parfait with warm sour cherries and coconut brittle leaves the diner furiously cleaning the plate.
So far as locally sourced produce goes, you can’t say much fairer than the fish market directly adjacent to your restaurant. Indeed, it was the Fish People fishmongers – based beside Shields Road Subway – who were responsible for founding this place, which explains its somewhat out of the way location. Be sure it’s worth the trip. Compact as the place may be, the café designation does the place little justice – this is a quality restaurant in all but name. Nor should you let the slightly naff exterior dissuade you as to how smart it looks within, between a marble-topped bar, green leather clad chairs and stools and gleaming glass wear. These fish people don’t just know how to pick the finest fruits of the sea but what to do with them, too. Lightly battered goujons of sole with a caper crème fraîche dipper is a simple starter impeccably made. Mains like Portland crab linguine with coriander, chilli and lemon and Anglesey sea bass rubbed in curry oil and served with spiced basmati rice treat common catches in unconventional ways. Were the rich chocolate tart with puff candy and salted caramel ice cream a fish it would sink it’s so deliciously indulgent.
- Provides: Halal options, Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Free wi-fi
- Music on stereo: 60s and 70s soul
- Capacity: 32
- Largest group: 38
- Open since: 2012
- Number of wines sold by the glass: 27
- House wine: £18.50 per bottle
Reviews & features
The List Eating & Drinking Guide Awards for 2013 announced18 Apr 2013
Winners of the annual Best Newcomer Awards in Glasgow and Edinburgh
With the publication of its Eating & Drinking Guide for 2013, The List announced the winners of its annual Best Newcomer Awards. Selected from restaurants opening in Edinburgh and Glasgow since April 2012, the winners are chosen by the guide's…