Glasgow’s restaurateurs have their collective pedal to the metal.

Earlier this week, Halloumi on Hope Street had their official launch.

It is billed as a Greek Cypriot mezze restaurant so go with a chum and share a few plates of lamb dolmades, grilled octopus and watermelon and halloumi salad.

We were particularly taken by the thought of the pan-fried Scottish scallops in anchovy butter.

Their Facebook page urges guests to ‘Get geeky on the Greeky’.

Not sure what that means exactly but we understand the sentiment perfectly well and aim to swing by very soon.

The Juniper, Scottish Gin Bar launches

As regular readers will hardly need reminding, gin is undergoing a renaissance around these parts.

In Princes Square, Cranachan are pouring themselves a stiff one and opening as The Juniper, Scottish Gin Bar every Friday and Saturday night from 5pm.

With more than 60 Scottish gins to choose from, The Juniper, Scottish Gin Bar certainly lives up to its name.

In addition to the drinks list, which includes many innovative cocktails, there is an inviting food menu with a distinct Scottish flavour.

We’ll have the chicken breast with haggis and black pudding fritters, creamed mash potato and peppercorn sauce, please.

And to pique the appetite, we’ll get started with an Everlasting Love.

That is crushed Scottish raspberries combined with rose water, grapefruit juice and a generous serving of Eden Mill Love Gin.

Bottoms up.

Gamba and Makar Gin

Sticking with the gin, a few weeks back, we told you about the G ‘n’ Sea menu which the ever popular Gamba is running on Wednesday 31st August.

We now have more details.

Essentially Glasgow’s Makar Gin have teamed up with Gamba to create a culinary celebration of gin and seafood.

Among the ingredients featured on the menu is a sorbet flavoured with Makar Gin and yuzu which is made by Thorntonhall Ice Cream.

The inspiration for the sorbet came from Gamba head chef, Derek Marshall, who wanted to create a light, citrusy compliment to lift the delicate flavours of a sea bass tartare.

Speaking about the product, Chef Derek said:

‘Thorntonhall are craft ice cream specialists and have really risen to the challenge of realising my culinary vision. I like to be adventurous with flavours and I’m really happy with the end result. They have previously made me a Bloody Mary sorbet which is excellent and this gin sorbet is simply superb.’

Liam Hughes, CEO of The Glasgow Distillery Company said:

Gin and seafood pair well

‘Gin and seafood pair exceptionally well. When Derek suggested using Makar in a sorbet we were intrigued, and his vision is a citrusy taste explosion. It works brilliantly with the sea bass and we’re really excited to showcase the sorbet and our Makar gin to Gamba customers at our gin pairing evening on August 31st.’

David Thomson, the brand ambassador at the distillery will lead Gamba customers on a gastronomical gin tour showcasing the pairing of seafood and the botanicals used in Makar Gin.

Two dishes have been infused with gin, while two courses are partnered with a Makar perfect serve and a bespoke cocktail.

G ‘n’ Sea with Makar at Gamba

4 courses £40pp, start 7.30pm

Tartare of sea bass, goat’s cheese, spring onion, gin and yuzu sorbet

Fish Soup, Portland crabmeat, stem ginger, coriander, prawn dumpling

Isle of Gigha halibut, peat-smoked haddock, leeks, tarragon, corral cream, fondant potato

Gin and elderflower pannacotta, gin-soaked blueberries

If the 31st of August seems a long time to wait, check Gamba’s 5pm offer: £20 for three courses from the 5pm menu with a glass of wine – catch of the day!