We are in the sky. I can see my mate’s work. I can see my papa’s old work. I can see the Strathclyde University Union. These are the things I concentrate on. At first. When I am having dinner. 100 feet above George Square. It’s.. different.
Eventually, I get used to the fact that I am suspended, by a crane, on a robust, occasionally swaying, restaurant. Then I start concentrating on the food – on our visit, the menu was from Blythswood Square Hotel.
Truffled breast of East Lothian pigeon. I was always a bit scared of George Square pigeons, as a child, but not this one. Well cooked, at a grand height.
Isle of Mull scallops next. With asparagus mimosa. I would have a word with the chef, about that choice, but I am now enjoying the view, and the food, and we are on television.
Roast loin and braised shoulder of Borders lamb. Fantastic. I completely forget, that I’m essentially dangling from a crane, above. Just at the moment when the sun dips a little bit, behind the City Chambers.
Lemon and raspberry dessert. Note to self, don’t tell chefs that your favourite course was the one that they were not labouring on, with a view. Having said that, I like dessert, and every dinner, needs a beginning, a middle, and an end. As does a review.
The end, the reason to see Glasgow in the Sky, is to be at a chef’s table, to eat well, catch your breath every now and again when you look down, see things from an unexpected angle, and remind yourself that there is a lot of food talent in our city.
