Chef Brian Maule, the renowned owner of the late Chardon d’Or, is back in Glasgow, this time collaborating with the city’s esteemed restaurant, Glaschu. Since 2001, Glaschu has been a prominent player in the Glasgow food scene, boasting an exquisite dining experience that showcases the finest of Scottish produce. The partnership between Maule and Glaschu is a result of their shared passion for high-quality ingredients, refined techniques, and passion for wines. The event promises to be an unforgettable night filled with exceptional flavours, creativity, and great company.
Background and Collaboration
Glaschu, located in the heart of Glasgow’s Royal Exchange Square, is a modern Scottish fine-dining restaurant that serves both lunch and dinner. The restaurant is situated within the iconic Western Club building and offers stunning views of the city. The collaboration between Maule and Glaschu began when the head chef, Graeme Brown, expressed his admiration for Maule’s work and invited him to collaborate on a special two-day event in May. The menu will feature premium spring produce, as well as some of Maule’s favourite dishes from Le Chardon d’Or, including plates such as spiced crab lobster and crab apple jelly; roast medallion of Scotch sirloin with spring vegetables and a rich red wine sauce; poached rhubarb, strawberry gel, créme chantilly and honeycomb.
Menu Highlights
- Spiced crab lobster
- Crab apple jelly
- Roast medallion of Scotch sirloin with spring vegetables and rich red wine sauce
- Poached rhubarb, strawberry gel, créme chantilly and honeycomb
The innovative menu will be paired with a selection of premium wines, carefully curated by Enotria & Coe, the main supplier of Glaschu. The wine pairing features a 2023 Viognier Roussanne and 2014 Haut-Médoc from Château de Villegeorge to complement each dish.
Wine Pairing
| Wine | Year | Pairing Description |
|---|---|---|
| 2023 Viognier Roussanne | 2023 | Paired with the spiced crab lobster and crab apple jelly |
| 2014 Haut-Médoc | 2014 | Paired with the roast medallion of Scotch sirloin with spring vegetables and rich red wine sauce |
| 2014 Haut-Médoc | 2014 | Paired with the poached rhubarb, strawberry gel, créme chantilly and honeycomb |
The event is priced at £95 per person, including a glass of Moet & Chandon Champagne on arrival, five-course tasting menu, and paired wines.
Quote from the Chefs
The collaboration between Maule and Glaschu is a testament to their shared passion for high-quality ingredients, refined techniques, and passion for wines.
“I am absolutely delighted to be back in Glasgow and collaborating with head chef Graeme Brown. Glaschu is a wonderful restaurant that I have always been fond of, so I have thoroughly enjoyed working with the team to showcase the best of Scottish produce. I look forward to a fantastic night of great food, wine, and unforgettable memories.” – Brian Maule
“We are excited to welcome Brian to Glaschu for a truly special two-day event in May. I have always admired Brian and we’ve had a lot of fun with the menu development. We can’t wait to share an unforgettable experience with our guests, filled with exceptional flavours, creativity, and great company.” – Graeme Brown
Event Details
Glaschu is located at 32 Royal Exchange Square in Glasgow. The event will take place in May, with tickets priced at £95 per person, including a glass of Moet & Chandon Champagne on arrival, five-course tasting menu, and paired wines. This event is a rare opportunity to experience the culinary expertise of Maule and Glaschu, two of the city’s finest restaurants. The partnership is expected to be a huge success, with both chefs sharing their passion for high-quality ingredients, refined techniques, and passion for wines. The event will be a testament to the culinary expertise of both Maule and Glaschu, and a celebration of the city’s rich food scene.