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Modern Scottish and European fine dining

£  £  £

Find them at: 1155 Argyle St, Finnieston, Glasgow G3 8TB

What it's all about:

Nestled in the heart of Finnieston, in the West End of Glasgow, The Gannet offers a truly exceptional fine dining experience in a typically Glaswegian relaxed and informal setting. Peter McKenna and his kitchen team showcase some of the finest local and seasonal produce that Scotland has to offer, through a blend of traditional and contemporary culinary techniques. Sustainability and a commitment to working in harmony with the natural environment are long-held values for The Gannet, proving that big flavours don’t have to have a big environmental impact.

Example* ‘Food Hero’ dish:
Beef and smoked eel broth with blood gnocchi, girolles and pickled turnip

What makes this a ‘Food Hero’ dish?

A full nose to tail approach to beef is adopted in the making of this beautifully light and deeply flavoursome dish. An often-unfashionable cut of meat, slowly braised beef tongue is the star of this dish, reminding us that forgotten cuts firmly deserve a place back on our menus. The beef trim, fat and bones are all used to add another level of flavour to the broth, while beef blood is mixed with spices, shallots and polenta, to form pillows of ‘blood gnocchi’. Smoked eel compliments the flavours of the beef beautifully, whilst also showcasing an increasingly rare ingredient on British menus.

Meet the faces behind the campaign


Peter, The Gannet

“When we heard about Plate up for Glasgow we couldn’t wait to get involved. Since The Gannet opened in 2013, our ethos has always been to work as sustainably and in harmony with nature as possible. Our menu is crafted with the seasons in mind and we treat our ingredients with respect, ensuring all produce is used as far as possible to minimise any waste. Not only does this benefit our environment, but it significantly reduces our business costs. This campaign helps to highlight the many benefits of improving sustainability in a traditionally very wasteful industry.”

-  Peter McKenna, Owner and Head Chef, The Gannet

Please bear in mind...

*Dining options showcased on the Plate up for Glasgow site are examples only, and are subject to change.

Please bear in mind that as a food waste campaign that focuses on using surplus ingredients, dining options may change regularly. We think this is something that should be celebrated – although it does make it difficult to know in advance which options you’ll be able to choose  from, or their availability. So when it’s gone, it’s gone. And when it’s gone, there’s no waste!

Participating venues are responsible for showcasing their own daily dining offers throughout the campaign period. We would strongly recommend contacting them directly to confirm details and availability before your visit to avoid disappointment.

Due to the nature of this campaign, catering for all dietary requirements may be limited. However, we have done our best to cater for as many needs as we can.

And of course, dining options are never created with ingredients that are past their sell-by date. “Leftover” food is just food that is surplus or unsold, which unfortunately happens all too often along food supply chains.

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