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November 13, 2014
The Honours is opening in Glasgow's Malmaison.
The Honours is opening in Glasgow’s Malmaison.

Last night, the 5pm Dining blog had a sneak peak at The Honours, Martin Wishart’s new restaurant in Glasgow’s Malmaison.

As we noted a few weeks ago, this is the second branch of The Honours to open after the original first started serving customers on Edinburgh’s North Castle Street in 2011.

First Wishart restaurant in Glasgow

It is Martin’s first foray into Glasgow although Martin Wishart at Loch Lomond, his Michelin-starred restaurant at nearby Cameron House is long established.

While Martin is currently in the kitchen to launch the Glasgow restaurant, it will be run on a permanent basis by 27-year-old Glaswegian chef Andrew Greenan, previously senior sous-chef at the Honours Edinburgh. Andrew’s wife Zoe, previously sous-chef in Edinburgh, will also be working at the restaurant as sous-chef.

Open plan

We had a drink in the bar beforehand. If memory serves, it was previously a lounge area which has now been opened out and expanded.

Exposed brick walls, Pop Art pics and a feature wall made of beer kegs are the most striking features.

The craft ale boom has not gone un-noticed – both Sierra Nevada and Flying Dog beers are on draught.

If the old Mal brasserie was all dark wood and brass fittings, The Honours is more open plan and spacious.

There are wide booths in the centre of the dining room surrounded by banquette seating and tables around the golden-coloured walls.

Roasted Fillet of Scrabster halibut served with spicy Puy lentils at The Honours.
Roasted Fillet of Scrabster halibut served with spicy Puy lentils at The Honours.

See and be seen

It is a place to see and be seen and that extends to the kitchen which can be viewed through the huge windows running the length of one wall.

The serving staff are all smartly turned out in black uniforms with white shirts.

Refined brasserie dishes

The menus are broadly similar to those in the Edinburgh branch. You can see them here but the Martin’s basic approach is to take brasserie style dishes and give them a polish.

Stand out dishes from our dinner included a spectacular starter of truffled linguine with scallops; a light, frothy crab cappuccino and a delicately flavoured rabbit in mustard sauce.

I could bore on for several paragraphs about the texture of my acorn-fed Iberica pork presa steak. Or I could rhapsodise about its slightly sticky, glazed exterior and the rich, dark flavour.

Instead, I’ll simply recommend that you try it for yourself.

The restaurant opens to the public tomorrow and you can book in through 5pm here.

Martin Wishart has expanded into Glasgow.
Martin Wishart has expanded into Glasgow.