][1]Right, enough Michelin blether. There are plenty of restaurants out there who serve great food without being blessed by Mr Michelin. Brian Maule at Chardon D’Or in Glasgow is one of them.
Having worked at the three star Le Gavroche for the Roux brothers before setting up his own restaurant, Brian knows what’s involved when it comes to cheffing in a Michelin kitchen. But he also knows that Michelin is not the be all and end all of running a successful restaurant.
Every month, Brian runs a cookery demo and lunch at his West Regent Street restaurant. The day starts off at 11.30am with a glass of bubbles before Brian demonstrates two dishes from his repertoire. They are informal events with plenty of chat and opportunities to ask questions.
Demo over, it’s time to head out the kitchen and upstairs to the restaurant to scoff a two course lunch comprising the dishes which you have just seen demo-ed.
This month’s event, which takes place on Saturday 29 January, focuses on winter cooking with seafood. Tickets are £44 a head.