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Thursday, 8 June 2017

Sunday Roast at Blythswood Square Hotel, Glasgow

Sunday roast dinner is normally the highlight of the weekend at Gerry's Kitchen. Whether it be roast chicken, pork beef or lamb, I love spending time in the kitchen preparing a hearty and comforting feast for Nicola and myself but if anyone else offers me the chance of a lazy Sunday afternoon with a good feed thrown in for good measure, I'm not going to say no. So when we were invited along to try out the new Sunday Roast lunch at Glasgow's Blythswood Square Hotel last weekend, i was happy to have a day away from the stove.
We arrived just before 1pm and were shown through to our table where we had a fantastic overview of the restaurant. The 120 cover Restaurant at Blythswood Square is housed in the former RSAC Ballroom and truly reflects the rich history of the building which housed the club headquarters of The Royal Scottish Automobile Club from 1926 until the building was sold in 2002.
The restaurant is huge and airy and makes great use of the high ceilings and windows of the Georgian townhouse with diners able to enjoy views of Blythswood Square Gardens, one of the city centres last privately owned gardens. Large red light shades hang in the window as an ironic nod to the areas well known past as Glasgow's 'red light district'.
The Blythswood Roast is exactly what you would expect for a Sunday roast dinner with locally sourced whole roasted chicken being the centrepiece of the menu while fluffy Yorkshire puddings, duck fat roast potatoes, roasted root vegetables, brocolli and Kintyre smoked cheddar cauliflower cheese completed the feast.
If we had room after lunch for pudding, a giant sharing Baked Alaska would be served up at the end. Blythswood Square Hotel served us a choice of Trebbiano or Sangiovese to go with our lunch although I need to point out that wine will not be included on the Blythswood Roast Menu when it officially launches.
Like me, Blythswood Square Hotel see Sunday Roast as a family affair and sell lunch as a sharing menu, presenting a whole roast chicken in huge cast iron skillet with the accompanying vegetables.
The sharing platter above was to be shared between four of us and once our chicken was carved at the table, we were able to tuck in to the mountain of vegetables and Yorkshire puddings.
The chicken was huge with all four of us receiving a good sized piece of both breast and leg meat from the bird.
The duck fat roast potatoes were crispy on the outside and so fluffy inside, and a firm favourite of both me and Nicola. Some people would argue that Yorkshire puddings are supported to be served with roast beef but I firmly believe that it is prefectly acceptable to accompany any Sunday roast meat with a Yorkshire pud.
The Yorkies on Sunday were light and fluffy and a perfect foil to the rich gravy that was served on the side.
As mentioned above, in addition to the roast potatoes and Yorkshire puds, the Blythswood Roast is served with a mountain of roasted root vegetable, brocolli and cauliflower cheese.
All of the veg was well seasoned and cooked well. The carrots, coated in butter and sweet to taste, while the roasted parsnip and turnip were as good as I've had. The standout accompaniment was the rich creamy cauliflower cheese which truly showcased the wonderful Kintyre Smoked Cheddar that chef had made great use of.
After this hearty feast, we were all feeling pretty full and had there been some comfy sofas around, I think we might all have taken a little nap to help our lunch digest. However, after a short break our dessert was brought to the table and it turned out that we weren't that full after all.

The last time that myself and Nicola had eaten a glorious lunch of roast chicken followed by baked Alaska was back in 2010 when we had a very similar menu for our Wedding Breakfast and as our dessert was brought to the table we reminisced about our special day.
The history of baked Alaska is debatable but the most common claims for creating the recipe go toCharles Ranhofer, chef at the famous Delmonico's restaurant in New York, who created a new cake to celebrate the United States purchase of Alaska from the Russians back in 1867. It was, at first, called Alaska-Florida Cake, but was soon changed to Baked Alaska. It was a spectacular cake, topped with solidly frozen ice cream, the whole enveloped in meringue, then browned and served still warm from the oven. Thanks t a few quick cheats, this retro dessert is slowly coming back in to fashion and is also very easy to make at home too.

The Blythswood Baked Alaska was a thing of beauty with sponge cake topped with raspberry jam and lashings of creamy Arran Dairies vanilla ice cream, encased in fluffy Italian meringue and finished with the help of the chef's blowtorch to a crispy chewy finish. We were masssively impressed with the dessert and it was quickly devoured by the group. Sweet meringue, tart raspberry jam, light sponge and creamy ice cream were balanced perfectly and this glorious hot and cold pudding was a great way to end our Sunday Roast lunch.
The cost for Sunday Roast at Blythswood Square Hotel will be £100 for a sharing menu for four people so at just £25 each, I think the lunch offers pretty good value for money. We all ate well, the food was well cooked and presented and served up at the table making it a refreshing change for me and my usual Sunday afternoon of grafting in the kitchen. Over time, there will be seasonal changes to the meat served as well as missing it up by serving different classic dessert each Sunday.
So if you fancy a break from cooking, why not book a table at Restaurant at Blythswood Square Hotel and sit back, relax and enjoy Sunday your Sunday roast with friends or family?

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