Search Gerry's Kitchen

Sunday, 1 February 2015

Welcome Back to The Busby Hotel

A multi-million pound refurbishment was the latest addition to the Glasgow hotel scene when The Busby Hotel re-opened it's doors back in November.
Set on the leafy banks of the River Cart, The Busby Hotel is the sixth property to join the expanding portfolio of family owned and operated Manorview Hotel & Leisure Group. The 29 bedroom property, complete with bar, restaurant and two function suites, has undergone a complete transformation over the last ten months.
Manorview has transformed the hotel to the highest standards combining luxury and comfort in modern surroundings whilst retaining its original character and charm. The stylish décor and state of the art equipment throughout will certainly make The Busby Hotel a top destination venue in Glasgow.
The 140 seater bar and restaurant ‘Carters’ is serving a relaxed and informal dining experience, offering a menu of freshly prepared dishes using the best local produce. A carefully selected wine and extensive beer list, including craft beers such as WEST, Blue Moon and Samuel Smith Pure will bring out the best of the Scottish and Italian flavours of the menu.
It’s also an ideal location for weddings. With private gardens for photographs, two stunning function suites catering for up to 200 people and a large balcony overlooking the River Cart, it has everything a bridge and groom could want for their special day. The opulent Honeymoon Suite, which is a signature feature for Manorview properties, even includes a private outdoor hot tub and garden.
The hotel is one of the first hotels in the central belt of Scotland to be ‘WorldHost Accredited’, an internationally recognised customer service training programme, which all front of house team members have successfully undertaken.
The Busby Hotel Bar and Restaurant is now open for business. For more information on the facilities and menus visit: www.thebusbyhotel.co.uk or call 0141 644 2661.
Shortly after the hotel opened, I was invited along as a guest of Wire Media to sample some of the food from the new menu that had been designed by head chef Giuseppe Staiano (Peppe).
The menu at Carters Brasserie is created to offer more elaborate dishes than just the typical Italian offerings alongside some good, traditional Scottish cuisine at a high standard. The dishes Peppe has created are more contemporary in style yet influenced by the simple flavours derived from high quality Italian ingredients traditionally used in Southern Italian cuisine. The menu is also influenced by Peppe’s love of the sea and there is a wealth of seafood options on the new menu.
This includes the squid and tiger prawn duo which is cooked with Japanese panko which gives it a lighter taste, fillet of sea bass baked in the oven with potatoes, capers, olives and rosemary. There are also sharing platters including Deep Fried Fantasy which includes original Italian street food favourites like arancini and pizza fritta. The menu offers alternative dishes too which combine Peppe's Italian background with his love of Scotland.
Before dinner was served, Peppe came out from the open plan kitchen to welcome us to Carter's Restaurant and explained that he would be serving up small plates that would allow us to sample much more of the menu than if we simply ordered from the new a la carte menu. Peppe also advised that the bar would be matching the food with snifters of beer from the fantastic range of draught craft beers.
First up was a risotto with white truffle and Italian sausage. The risotto was wonderfully creamy with just the right amount of bite in the rice, the Italian sausage was full of garlic and herb flavour which worked well with the earthiness from the truffle. Nicola commented that it was just as good as my own home made risotto.
Next we had a quirky take on pizza with these rolled and baked pizza swirls filled with cured ham and cheese. I loved these and could easily have eaten quite a few more but didn't want to appear greedy.
My favourite dish of the night was the slow cooked pork belly served on fondant party. This was fancy finger food that and showed off Peppe's cooking skills and would have been a great addition to a wedding buffet or corporate gig. The pork seasoned well and so tender that it fell apart at the slightest touch from my fork, in fact they were so good that I made sure to manage a couple of these succulent treats.
It was no surprise that our Italian chef served up a pasta dish as one of the small plates however I have to say that this was my least favourite dish of the night. Don't get me wrong, the meatballs were very nice and the little amount of sauce that came with the meatballs was well seasoned and full of flavour but I don't think it worked as a small dish.
We were also served up two twists on the classic Italian starter, Caprese salad. The first was wonderful fried pizzettas, which were deep fried pizza dough topped with a tomato sauce, ricotta and basil. These were very more-ish - the pizza dough was light and crisp and had just the right amount of topping. These would make great beer snacks.
Next up was a round of bruschetta topped with well seasoned tomatoes, mozzarella and fresh basil leaves.
The last tasting plate that we were served was the Panko coated squid and tiger prawn duo. Myself and Nicola loved this dish, the prawns were plump and juicy whilst the squid was tender and cooked to perfection.
After all the savoury dishes were finished, Peppe served up a plate of berry cheesecake cubes with raspberry coulis and a zingy lemon sorbet. The cheesecake was light & airy and well flavoured, whilst the sharp raspberry coulis and lemon sorbet acted as the perfect foil to all of the rich flavoured dishes from across the evening.
Suitably stuffed, we were given a tour around the hotel and were hugely impressed with the massive restoration job that had been carried out. Anyone who grew up in the Southside of Glasgow will have memories of The Busby Hotel being stuck in the past, like Crossroads Motel but with a bigger function suite, however the new look Busby Hotel is a far cry from those good old days.
With the exception of the external walls, everything else was ripped out and redesigned, resulting in a modern and trendy interior. I didn't want to clog up the post with loads of photos but if you want to see more from inside and outside of The Busby Hotel, you can check out the images here.
We had a fantastic night at The Busby Hotel and were honoured to be invited along to try out the food as well as get shown around upstairs too. Myself and Nicola would like to thank Peppe, Wire Media, and all the staff at The Busby Hotel for their generosity on the night. I fact, Nicola and one of her friends arranged to have lunch at Carters just before Christmas and had a great time, and myself and Nicola have been back just last week for lunch and throughly enjoyed our burgers and chips.
With a huge menu to choose from plus a well stocked bar boasting a massive range of craft beers as well as plenty of premium spirits, not to mention musical tribute nights at the weekends, there are plenty of reasons to make time for a visit to The Busby Hotel.
You can keep up to date with all the goings on at The Busby Hotel on Facebook and Twitter.


No comments: