This restaurant has ceased trading.
- Telephone 0141 572 1001
- Food served Mon–Sat noon–2.30pm, 5.30–10pm; Sun 12.30–10pm
- Pre-theatre times Sun–Fri 5.30–7pm
- Average price £22.50 (set lunch); £28 (evening meal)
- Pre-theatre price £18.50
- Website thehonours.co.uk
A high-end brasserie – courtesy of chef and restaurateur Martin Wishart – with food and service befitting the classy surroundings.
The impressive vaulted basement of a former church – now a branch of the Malmaison hotel chain – has been home to Scottish chef Martin Wishart’s younger sibling of Edinburgh’s the Honours since 2014. It’s pretty upscale – red velvet circular banquettes fill the space in the centre of the room, herringbone parquet flooring and a long cocktail bar run down one side, behind which head chef Andrew Greenan can be seen working the kitchen. But the feel is only so formal – it’s a hotel restaurant after all, and casual as well as dressed-up diners pass through in about equal proportion of a week night, when a great value prix fixe early-dining menu is available. Start with a colourful roasted beetroot salad or Orkney scallop grenobloise, decoratively if slightly impractically served in a half-clamshell. Finish with the apple tart tatin with cinammon ice-cream and caramel sauce – a sharer for two so big it could easily serve three. In between, treat yourself to hand-rolled tagliatelle with roasted scallops and truffle purée, an inspired triumph of flavours and textures well worth going the extra few pounds for.
Housed in the basement of the Malmaison hotel, The Honours is a comfortable space with a warm atmosphere that befits the menu, which fully replicates its Edinburgh sibling. This is high-end brasserie dining with prices to match – though a prix fixe menu at £22.50 is great value. Former One Devonshire Gardens head chef Andrew Greenan has returned to Glasgow to head up the kitchen in impressive style. Innovative starters include a light and foamy crab cappuccino that doesn’t scrimp on meat, and tagliatelle with scallops in a dense truffle purée. A grill range from a choice of three farms is cooked in a 650°F Josper grill which locks in natural flavours, resulting in tender, flavour-packed meat. A rump of lamb – also cooked in the Josper – comes on a bed of puy lentils so bursting with seasoning that the excellent meat itself takes a back seat, while a range of fish and game options give the menu depth. Desserts are showy and it would be remiss not to indulge, particularly if pear sorbet is on the menu – combined with a sharp chocolate parfait, the result will stifle conversation until the plate is clean, which won’t take long.
Attracting a wide variety of customers from families to romantic meals for two, The Honours Glasgow provides an informal dining experience with great food and friendly service. Even business travellers feel more than comfortable when dining alone, as the staff are very welcoming and polite towards them. The food has a French influence with a Scottish flavour, where local produce is used in the menu, not to mention the freshest of ingredients with every meal. The Brasserie has a vibrant yet relaxed atmosphere, dependant on the time of day. Dimmed candle light in the evening makes it the perfect setting for a relaxed evening. The Brasserie has two private dining areas, which share the intimate atmosphere and are the perfect setting for a family get-together or enjoying a meal with friends without any interruptions.
Text supplied by third party.
- Private dining: Up to 80 covers
- No. overnight rooms: 72
- Provides: Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Free wi-fi
- Music on stereo: Cheesy disco and lounge pop
- Capacity: 106
- Largest group: 80
- Open since: 2014
- Number of wines sold by the glass: 19
- House wine: £19.50 (white); £21.50 (red) per bottle
Reviews & features
Restaurant Review: The Honours7 Apr 2015
Glasgow has a new player on the high-end dining table, thanks to Martin Wishart
A decade barren of Michelin stars means that the chattering inevitably starts up when a chef with credentials turns up in town. Martin Wishart has the accolade secured at his original Edinburgh restaurant and at Cameron House by Loch Lomondside, but his…