April 2, 2010 § 6 Comments
Biadh, the Gaelic for food, lies at the heart of Glasgow’s MacSorleys Bar’s hospitality.
Award winning chef Sam Carswell’s kitchen takes in the very best of fresh, seasonal and local ingredients from the wealth of the Scottish larder producing superb dishes that can be enjoyed by everyone regardless of age and income.
Served in the comfortably informal surroundings of a 110 year old Glasgow hostelry MacSorley’s, Biadh offers a wide ranging menu from Hare to Hoof, Cod Ling to Cockerel.
Two menus are available, the full Spring menu consisting of seasonal starter and main courses and the Biadh Bar Classics menu purveying twists on traditional pub grub.
The full Spring menu takes in the fruits of both land and sea. From the sea we have Tarbert Scallops, Arbroath Smokies, Salt Cod, Loch Duart Salmon, Crayfish and Ayr landed Cod Ling.From the land there is Venison, Blair Estate rabbit, Perthshire Wood pigeon, Pig’s trotters, Upper Carswell farm lamb, Argyll ham, Ox tongue and cheeks and baby Cockerel. Alongside these sit pumpkin, truffled corn, pearl barley, clapshot, Papa’s cabbage, Quail egg, Menterel snails, frog’s leg, toffee carrots, foie, sweetbreads, Blarliath Brie and baked apple.
It’s a slice of the Scottish Spring at an exceptional price, starters averaging £7.00 per dish while main courses sit around £13.00. Desserts and cheeses change daily.
Biadh does not aim to be a fine dining restaurant or gastro-pub, rather it strives simply, in the spirit of the Gael, to provide good honest food, in sociable surroundings to everyone who joins us at 42 Jamaica Street.
All dishes are cooked to order and subject to the day’s availability and stockists supplies. Daily specials, designed to take advantage of suppliers offerings will also appear regularly offering a diversion from the regular menus as well as one-off dishes to utilise the contents of the kitchen’s contents to best economical effect.
The Biadh team hopes all who joins them to eat, whether grabbing a lunchtime bite with colleagues or a indulgent drawn-out dinner with friends, will enjoy what Biadh has to offer, share tastes among their group and have both bellies and conversation satiated in good company.
Biadh is open 7 days a week from 12pm.
P.S. Working on getting some Lewis lamb and mutton in there. The SY marag is already in the Pub Classics sausages and the Sunday brunch.