Five months after our last blog, we are back with all the latest news from Scotland's restaurant scene.
For obvious reasons, restaurants have had and are having a tough time of it right now.
However, there are plenty that have reopened and are ready to welcome customers old and new.
One of the last blogs we published - way back on March 3rd - was about Glaschu, a handsome, new restaurant that was due to open on Glasgow's Royal Exchange Square at the end of March.
We all know what happened next.
While Glaschu's March opening did not take place, they are now up and running with a very appealing menu of Scottish produce cooked with flair and thought.
Head Chef Dion Scott trained in Heston Blumenthal’s kitchens at the Fat Duck and Riverside Brasserie before sharpening his skills in some of coolest places in London.
More recently, he headed up the Kitchen at The Spanish Butcher in Glasgow.
Celebration of Scottish produce
He describes the menus at Glaschu as 'a celebration of Scottish produce, enriched with international flavour and experience'.
On the plate, this means dishes such as roasted Orkney scallops with apple, Ayrshire bacon jam, Stornoway crumb, and yuzu or Bonnington Linn goat’s cheese with salt-baked and pickled beetroots, preserved lemon and heather honey.
The kitchen's signature dish is a sharing portion of beef Wellington with salt-baked heritage carrots and horseradish.
A fiver from every Wellington sold is donated to the STV children’s appeal.
5pm Dining offers
If any of that has whetted your appetite, then you will be delighted to know that Glaschu is on 5pm Dining with a couple of tasty offers.
These will change from day to day but, as an example, two people could book into Glaschu this Thursday via 5pm and enjoy a 20% discount on the à la carte menu.