Some of the finest chefs in the country will cook at The Gannet for one night only to mark the restaurant’s fifth anniversary, with all proceeds going to Beatson Cancer Charity. Owners Ivan Stein and Peter McKenna will be joined in the kitchen by Ross Bryans, a finalist in the Great British Menu 2018, Roisin Llorente, a protégé of Gordon Ramsay and Mark Donald, who trained with Andrew Fairlie and Claude Bosi and was most recently the head chef of the Bentley restaurant in Sydney. The event will be on Sunday 30th September. Each chef will be doing a different dish.
Dinner service will run from 6.30 to 9pm. Contact the restaurant for more details and to book your place.
The Gannet explained: “We want to celebrate our birthday with some of the customers who have supported us over the past five years. Both of our families have been touched by cancer which is why we chose the Beatson Cancer Charity to benefit.
“As well as joining us to mark this milestone and being cooked for by some of the most talented chefs working in Britain today, you can be proud that your money will be going to help this amazing, Glasgow-based charity that does so much to treat and ease the suffering of cancer patients.”
Irvine-born Ross Bryans began his career at the Balmoral Hotel in Edinburgh and he has since worked with Martin Wishart at his restaurant in Leith, helping to win Edinburgh’s first Michelin star; Guy Savoy at his two Michelin starred restaurant on Rue de Troyon in Paris; and Clare Smyth MBE at Gordon Ramsay’s three star Michelin restaurant on London’s Royal Hospital Road. Appearing on the Great British Menu earlier this year, Ross cooked a dish he called Lobster Aid which he dedicated to his marathon-running cousin who works for the NHS. He will cook the same seafood dish, described as ‘perfect’ by judge Andi Oliver, for diners at The Gannet .
Mark Donald worked as a dishwasher at school to earn pocket money and be became so passionate about the industry he passed over university to become a chef. His first permanent job was at Stravaigin in Glasgow and, while working there he did an internship at Andrew Fairlie’s in Leith. Following a stint at the two Michelin star Noma, in Copenhagen – four times voted the world’s best restaurant by Restaurant magazine – he returned to Andrew Fairlie’s. He later worked as a senior sous chef at the two Micheline star Hibiscus restaurant in London before becoming head chef at Bentley restaurant and bar in Sydney.
Roisin and Matthias Llorente run the hugely successful Bia Bistrot in Edinburgh’s Colinton Road which has been awarded an AA Rosette for Culinary Excellence every year for the past six years and has been recommended by the Michelin Guide Great Britain & Ireland every year since 2012. Roisin, a protege of Gordon Ramsay, is Irish with Scottish parents and she met Matthias, who is French with Spanish heritage, in Edinburgh in 2000. They cooked their way around the world before launching Bia Bistrot in 2012.
1155 Argyle Street
T: 0141 204 2081