The Gannet marks 11 years with new autumn menu and artist in residence initiative

The Gannet, is marking 11 successful years in the heart of Finnieston with the launch of an exciting autumn menu and a new artist-in-residence initiative.

Article Source: The Gannet
Last Updated: 18 October 2024 12:24

One of Scotland’s most celebrated restaurants, The Gannet, is marking 11 successful years in the heart of Finnieston with the launch of an exciting autumn menu and a new artist-in-residence initiative, both paying tribute to the rich Scottish landscape.

Since opening in 2013, The Gannet has been at the forefront of Scottish dining under the direction of award-winning chef Peter McKenna. Over the past decade, the restaurant has earned and retained prestigious accolades, including three AA Rosettes, and has become a must-visit destination for its dedication to locally sourced, sustainable cuisine.

In celebration of its 11th anniversary, The Gannet has teamed up with acclaimed artist Cornelius Wright to showcase a special collection of paintings inspired by Scottish chanterelles—an ingredient adored by McKenna and a hallmark of Scotland’s autumn season. These paintings convey the mystery of the natural world and Wright’s striking works will adorn the restaurant’s walls throughout the remainder of the year, with pieces available for purchase by guests.

Wright, whose journey has taken him from Argentina to France before settling in Callander, draws inspiration from Scotland’s ever-changing seasonal landscapes. His work harmonises perfectly with The Gannet’s ethos, celebrating nature’s fleeting beauty and abundance.

Peter McKenna, Chef Patron at The Gannet, said: “As we enter peak mushroom season, Cornelius’ work beautifully complements the flavours of our autumn menu. His paintings capture the essence of chanterelles, bringing the forest floor to our walls, while we present them on the plate.”

Accompanying this artistic collaboration is The Gannet’s much-anticipated autumn menu, reflecting the restaurant’s commitment to sustainability and showcasing Scotland’s best seasonal ingredients. Highlights include Perthshire partridge with rich winter chanterelles, indulgent crispy potato and sloe sauce; Scottish cured Loch Melfort sea trout with iodised cream, dill and roe; and incredible Cairngorm Red Deer with Isle of Mull dumpling, beetroot, and winter chanterelles.
Also featured is wild grouse from Mayshiel Estate, a standout offering of the season. The menu also celebrates collaborations with local producers, including Bare Bones—an award-winning craft chocolatier based in Glasgow—and locally foraged oyster mushrooms.

With a focus on nose-to-tail cooking to minimise waste, the new menu reflects The Gannet’s enduring commitment to sustainability, while offering guests an immersive dining experience that celebrates the wild and cultivated bounty of Scotland.

The autumn tasting and à la carte menus are available now through the end of November, served Wednesday to Saturday. In addition, The Gannet will be supporting local food banks at Drumchapel & Possilpark Young People’s Futures, helping those in need through the end of the year.

For more information or to view samples menus, head to www.thegannetgla.com

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