Formerly the HQ of the Royal Scottish Automobile Club, Blythswood Square hotel is scheduled to open in Glasgow on Saturday 31 October. Aiming to be a luxury, five star hotel, the building has quite a history and was once one of eight designated starting places for the Monte Carlo Rally.
Blythswood Square is the latest expansion from the Townhouse Hotel Group and its first venture in Glasgow. Their other businesses, including 5pm members Channings and The Bonham, are based in Edinburgh.
The hotel is due to open in three phases. Twenty-four of the bedroms and the restaurant will open at the end of the month. The 120 cover dining room sits in the former ballroom of the RSAC and is under the charge of Executive Chef Daniel Hall, previously of the Pool House Hotel in Wester Ross.
Over the last fifteen years, Daniel has worked all over the world as well as notching up stints on the Royal Scotsman train and with Nick Nairn at Braeval. His menu at the Blythswood is a mix of classic and contemporary dishes.
This might mean a prawn cocktail starter from the classics selection or hand-dived scallops, scallop tripe, basmati crème, vadouvan and pea shoots from the rather more racy contemporary section of the menu.
The mix of classic simple dishes and highly polished creations is clear from a brief interview with Daniel. His signature dish is Valrhona guanaja chocolate crème, cocoa soil and a pea emulsion but he lists his favourite food as freshly caught langoustines, basil aioli, good bread and just picked leaves lightly dressed.