Gather by Zique #whenITISONnailit

“… there hasn’t, until now, been [a restaurant in Glasgow’s West End] with an atmosphere, an environment, that ticks what I’ll call casual-modern fine dining… Gather By Zique finally ticks that box.” – Joanna Blythman, Sunday Herald

“Upmarket, exciting new food and one of the best Sunday roasts we’ve had – this place is a must-try.” – Glasgow Live 

“An imaginative and ever-changing menu full of surprises… Gather is a proper restaurant for cool grown-ups and we need more of them.” – Anna Burnside, Daily Record

“Eating was the equivalent of seeing in colour when you have been achromatic.” – Gaby Soutar, Scotsman

gather by zique glasgow food best restaurant28

Website: http://www.gatherbyzique.com/

Instagram: @gatherbyzique

Address: 70-72 Hyndland Street, Glasgow, G11 5PT

General Information: all visits were using an @itison voucher

Date Visited: 18/11/18, 30/11/18 & 05/01/19

Menu: https://www.gatherbyzique.com/menu-1

gather by zique glasgow food best restaurant9

I think my anticipating smile above, poised to crunch on a delicious canapé, is the perfect pictorial encapsulation to my views on Gather by Zique. I purchased the Itison voucher  (https://www.itison.com/Glasgow/deals/gather-by-zique-hyndland) due to the flexibility of the voucher’s hours of use (Wed & Thu 12noon – 3pm and 5pm – 10pm, Fri & Sat 12noon – 3pm and 5pm – 6pm, Sun 12noon – 4pm), and haven’t been disappointed whatsoever on any of my three visits. I selected the voucher that included 2 x cocktails, canapés followed by 4 small plates (or one big one and two wee ones!)

gather by zique glasgow food best restaurant12

Having bought the voucher initially to use with Jonathan, I abandoned my husband-to-be in favour of meeting a fellow Glasgow foodie on 18/11/18 – @feedingdeedee (priorities eh)? We were lucky enough to be seated at the window (photo above), which was ideal considering natural light is any foodie’s dream for photo taking! Now what is going to follow are the canapés & 4 small dishes we chose and I’ll let the photos do the talking …

gather by zique glasgow food best restaurant11

Canapés: yogurt & chilli crostini, pork rib crostini, roast squash crostini, lamb croquette and sage & anchovy fritter

Vegetarian Dishes: burrata, grilled plums, spiced hazelnuts on toasted sourdough and beetroot with goats cheese & walnuts

Meat & Seafood Dishes: peat smoked haddock croquettes, braised leeks & chorizo and crispy pigs head, potato terrine & onion puree

It was pretty quiet for the duration of our visit, which meant that we were looked after extremely well by Graham, and have been for every visit since; even when it’s busier! Always a pleasure meeting a fellow foodie for the first time, but it’s especially special when the hospitality and food is excellent.

My next visit, on 30/11/18, was during a holiday prep weekday off with Jonathan before flying out to USA the next day. I purchased another voucher whilst sitting with Deirdre,  less than two weeks earlier in the restaurant, because the food impressed me so much I knew had to come back with Jonathan (like I’d initially intended… *bad fiancé).

gather by zique glasgow food best restaurant

Of course I have another prosecco in hand; I’m finding it’s my signature drink pose on my Instagram account @laurenscravings… you’ll see what I mean! But when the voucher includs a delicious prosecco cocktail, or a non-alcoholic version of the pear & bay spritz in Jonathan’s case, you’d be silly to pass up on it. I don’t have the exact menu descriptions of the food we chose during this visit, but I’ll do my best to provide an overview (or let the photos speak for themselves).

Canapés: hummus with pomegrante on toast, partridge crostini, Jerusalem artichoke mousse with sweet potato crisp and sage & anchovy fritter

gather by zique glasgow food best restaurant1

Vegetarian Dish: butternut cappelletti with almonds & sage

gather by zique glasgow food best restaurant seafood

Seafood Dish: seafood bisque; mussels, langoustine & clams in broth

Meat Dishes: venison ravioli and pork belly with parsnip, apple salsa and polenta puree

gather by zique glasgow food best restaurant steak

We also added an additional meat dish – the ribeye steak with roasted carrots & salsa verde, with a side of roast potatoes. The roast potatoes were slightly underwhelming; they could have been seasoned better (I asked for and added some salt) and slightly more crisp. The nduja sauce was the only addition that made them more palatable and less chalky for me, but we still left some rather than eating the full bowl.

gather by zique glasgow food best restaurant5

On this occasion, we opted for desserts, partially due to the fact that Amy of @theglasgowdiet had visited and said the desserts were her favourite part of the evening! We chose to have the chocolate fondant tart (!!!) with peanut butter ice cream and the homemade doughnuts with coffee cream.

gather by zique glasgow food best restaurant13

The chocolate fondant is one of the most decadently delightful desserts I’ve had in a long time and with the addition of the creamy nutty ice cream; it was well worth the extra few hundred calories! The doughnuts, although nice, didn’t match up when compared against the tart in my opinion, although still tasty.

gather by zique glasgow food best restaurant14

My third and final visit (or first visit of 2019), was on 05/01/19 with my friend Christine for lunch, having bought ANOTHER voucher… LOL! We followed the same drill – prosecco, pear & bay spritz cocktail, canapés and 4 x small plates to share.

gather by zique glasgow food best restaurant21

Canapés: gin cured bream with hazelnut & apple, parnip hummus crostini, caramelised onion & hazelnut and pork pate crostini

Vegetarian Dish: puy lentils, grilled broccoli, pickled chilli & feta and satsuma, mozzarella, radicchio & toasted hazelnuts

Seafood Dish: stone bass fillet, smashed Jerusalem artichoke, pancetta & sage

gather by zique glasgow food best restaurant22

Meat Dish: tagliatelle with suckling pig ragu and crispy herbs

My favourite dishes from all three visits are: the goats cheese with beetroot, ALL of the pasta dishes (they’re divine!) and the chocolate fondant tart.

I love that the menu changes so often, even although it means that I don’t get my favourite dishes the next time I visit. But this isn’t a problem, considering most of the dishes they create are always a welcome and lively party on the tastebuds.

Their desserts also change often, so although you might not get the chance to try their sticky toffee pudding sundae – there will definitely be something to entice you to fill your dessert stomach (we all have two different stomachs don’t we?!)

I hope this encourages you to pop down Hyndland Street and pop into Gather by Zique – they deserve the recognition and custom for being such a lovely restaurant and business.

Lx

Ox & Finch, Finnieston #cravingselloutbritishinspiredtapas

Trendy, high-ceilinged venue with a casual vibe, offering creative, contemporary tapas-style dishes.

A La Carte

Why: they make elegant food seem effortless, whilst maintaining consistent high quality in all areas including excellent ingredients, new menu items to keep things fresh in addition to the solid favourites and fantastic service. Their success is only accentuated by the fact you need to ensure you book a table well in advance, as you’re about as likely to get a last minute table at Ox & Finch as you are winning the lottery!

30th August 2018

ox and finch menu restaurant glasgow

My visit to Ox & Finch on this occasion was due to a friend finishing the Graduate Program within the company we work for and also getting a job in the same team as me. I wanted to treat her in celebration of her success, so Ox & Finch had been on my list to re-visit. Having just recently started a new job in that region myself, I had been working pretty hectic hours with days that seemed to merge into one another. So approximately 45 minutes before our dinner was due to start, a reminder flashed up in my phone (whilst I was still out on site) and I had to chuck everything together, hang up on someone and race out of there whilst making sure I locked and alarmed up everything too to attempt to get there in time (screenshot below refers).

41873097_10156827313613578_5731816117744173056_n

Luckily, the traffic wasn’t too bad travelling from the southside of Glasgow into the city centre and I made it with a minute to spare! We had booked for 6pm, so I actually had to wait at the bar for a couple of minutes as the couple seated at our table prior to us was just leaving as I arrived. I was seated not long after, and after choosing water (tap obviously, I’m like a poster child for it at this point in my work gear…) which arrived in a lovely repurposed Harris gin bottle, I waited. When it got to around 10 past, quarter past … I phoned Fruzsi (my friend), as after our exchange where I advised I may have been late, she was now significantly later whilst only living a few minutes walk away. Oh how I laughed… as she thought the table was booked for 6.30pm and had been waiting around in her flat ready to go, so ironically I had beaten her!

ox and finch glasgow good food best restaurant top8

As I hadn’t had much time that day to eat much else, I decided to order a ‘snack’ to tide me over until we had both settled down to choose our main menu items. The beetroot hummus, whipped feta, hazelnut dukkah and chicory was an obvious choice; as anything with feta and beetroot is bound to be magnificent to me – I love the flavours! I also ordered the fresh toasted sourdough with salted butter to “wash it down” (if there was some way of gesticulating sarcasm and my barely veiled attempt to justify eating bread, then I’d do it … unfortunately you probably see right through me thinking ‘why in the feck would she wash anything down with sourdough?’, but ask me if I care… I don’t).

ox and finch glasgow good food best restaurant top11

So Fruzsi arrived (told you she lived close), which meant she could share in the delights of my snack starters. I’m not shy in admitting there was a part of me that was gutted I had to share anything at all; I still have to work on this inherent gremlin inside of me lingering just below the surface coaxing me to steal ALL the food and snarl, kick and bite at anyone who tries to take any of it away from me. Does anyone else have this problem?

ox and finch glasgow good food best restaurant top2.jpg

We chatted for a while and finally settled on 5 dishes (if you don’t count the 2 x snacks/starters we already indulged in). With the first powerhouse sense of scent hitting us in the form of the charentais melon, prosciutto ham, white balsamic & mint. The fragrance from this dish was knock-you-over-worthy; it assaulted your nostrils upon entering the table’s atmosphere. Such simplicity in a small plate, but utterly worth the (some would say overpriced) cost of £6.50, as we enjoyed it so much.

ox and finch glasgow good food best restaurant top6

Keeping in the theme of simply but stylishly stunning – the buffalo mozzerella, isle of wight tomatoes, basil oil & aged balsamic arrived next and we dug into it with the fervour of my pups attacking a fresh bone from the knackery. The zing of the tomatoes was balanced with the sweet tartness of the balsamic and the creamy mozzerella stole the whole show. This was important for me, as I find so often with the wrongly chosen supermarket mozzerella that you feel like you’re eating a lump of plastic. It broke up softly and without the need for slicing, just came apart like it knew the basil oil needed more surface area to penetrate for maximum tastiness.

ox and finch glasgow good food best restaurant top3

Now I’ve had this next dish in some similar theme or other from Ox & Finch before, but this iteration of it was better than anything I’ve ever tasted before. The venison, juniper and peppercorn carpaccio with hazelnuts and crowdie sang with varying notes of flavour, culminating in its eventual harmonious symphony of deliciousness in my mouth. If you generally shy away from raw meat, I would encourage you to try this, as the accompaniments suit it so well that you can hardly tell it’s ‘raw’. I love crowdie; it’s got a place in any savoury or sweet dish in my opinion so with my knife I spread it thickly over the venison prior to it making the final destination journey into my gub. The hazelnuts provided a silently strong backbone to the dish, ensuring the softness of both raw meat and crowdie didn’t leave you wanting. In the words of a fellow insta foodie (@myyummofoodblog) – YUMMO!

ox-and-finch-glasgow-good-food-best-restaurant-top13.jpg

Now at a price tag of £14.00, the seared scallops, piccalilli, ramsay’s black pudding & apple dish could be off-putting, as I will admit for all of three scallops, it’s pretty steep. However, as soon as you scoop up some of that puree, smear it on a scallop you’ve shredded in half with your fork, whilst piling it up with apple and black pudding … you soon forget the somewhat questionable cost as the dish sends you into a dreamworld of  tantalised taste buds, exorcising all thoughts of potential expense. The sear on the scallops speak for themselves (and for the Chef’s for that matter – as they clearly know what they’re doing) … could you refrain from choosing the scallops when you visit?

ox and finch glasgow good food best restaurant top4

Another ‘MUST HAVE’ when visiting Ox & Finch is the confit duck leg, yellow curry, thai basil and crispy rice, and yes I capitalised the ‘must have’ for a reason. This dish is a long-standing menu item on their menu, and it’s stayed whilst others have come and gone or been amended slightly, for a damned good reason – ’cause it’s so fricken delicious that I can imagine people staging a protest if it were to be removed. The crispy rice is the foundation of the dish, much like a house needs bricks, as without it it would undoubtedly fall over. The duck is delicate, whilst also being robust, and breaking off the bone is delectable chunks to be fought over by the diners (or at least this is what happened with Fruzsi and I … the gremlin raised it’s ugly head and accused her of taking too much meat and not sharing exactly equally, ha!) And all of this is swimming lazily in the prefectly balanced yellow curry sauce of dreams (I’m using the dream analogy again, yes, but then you’ll forgive me for thinking that this place is a Mecca of sorts).

ox and finch glasgow good food best restaurant top

Due to my eagerness to order dishes in advance of Fruzsi even turning up, meaning we ‘kind of’ ordered 7 dishes instead of 5 (I’ll maintain these weren’t all actual dishes, as some were quite light, making them half dishes in my opinion LOL), I wasn’t sure I wanted dessert. I must mention, there is a strict difference between want and need when it comes to food and me, and I’ll admit I’m easily swayed when anyone attempts to change my mind in favour of more tasty goodness. Thus, the raspberry millefeuille with olive oil and mascarpone was ordered and oh what joy I had that Fruzsi convinced me to share it with her! It was sheer DELIGHT in layered form. I love a good textural experience and this creation was so bloody good, I wish I’d ordered my own. Don’t be discouraged by the almost simple descriptions of the menu items at Ox & Finch – as if you are not wow’d at every turn, I’ll take you back all over again and convince you to change your mind!

ox and finch glasgow good food best restaurant top10

I treated Fruzsi to this meal and it totalled £58.50 for all dishes and we had only drank tap water throughout the meal. Worth every penny!

Chefs of Ox & Finch, you talented bunch, keep it up!!

Cail Bruich – Taste of the Season – June 2018 #cravingpreCBrefurb

“At the CAIL BRUICH Restaurant our focus is to create a modern style of Scottish Cuisine, influenced by the best in classical and modern cooking techniques. We passionately craft our menus with an appreciation of the finest ingredients and produce, all available from Scotland’s outstanding natural larder.”

Taste of the Season

Score: 16/20

Why: they scored slightly lower on this occasion primarily because the service was a little slower (when we’d asked for it to be sped up) and for no comment/action on the dessert issue – see below for details. It was lunch time and the restaurant was quieter than the dinner service the month prior so I hadn’t expected this to be the case (maybe I was just missing the attentiveness of Josh, who knows!), but take a look at my other Cail Bruich blog post here for my 19/20 experience.

June 2018

Menu

36398957_10156632200143578_1404403148436537344_n

Upon enter the restaurant at 12.30pm, we were seated at the window (which I’d requested) and offered some water. I had been given a voucher (Taste of the Season menu deal for two) and advised the Waitress that we would be using it. I arrived 10 minutes before the booking time and earlier than my friend, Andrew, but I mentioned that we only had limited time to have our meal as he was working afterwards (we offered them the specific time he would need to leave). Once he arrived, he ordered an Americano (the relevance of this will factor in later…) whilst saying he would also just stick to tap water, and we gestured that we would like to begin the meal.

Retaining some mystery and intrigue, the menu depicts ‘snacks’ as a precursor to your first course. I love this, as although you’re aware you’re sitting down to set menu, the meal begins with a few surprises, which I always view as bonus dishes even although you routinely get them each and every time. The snacks provided were:

Crispy pigs head with lovage emulsion & Old Winchester scone with cep cream 

Meat dense and carb dense ’cause who can choose?! My preference had to be the scone; as I always favour carbs, but carbs with mushroom – DING DING DING! Apologies for the shoddy photographic skills on the pigs head, I was trying not to be rude by photographing (this was a few months ago when I still kinda cared about that… and it’s not like Andrew really bothered, as he’s been quite supportive of my blogging, but that’s social awkwardness for ya!). What would your choice be between the two snacks?

36369073_10156632199658578_442968762107297792_n

Cultured butter with sea salt & smoked goose fat butter with juniper salt

 

Served with sour dough, the thoughtful and well matched flavours featured even in their butter is why Cail Bruich is reknowned for it’s fine dining appeal; no detail is overlooked. Andrew tried not to eat too much dairy so they delivered a serving of smooth and creamy babaganoush to the table for him; I almost wanted to steal it for myself it looked so good! We laughed at this point as I clearly hadn’t heard what she’d said it was and I was adamant it wasn’t babaganoush – shows even those of us who are ‘foodies’ get it wrong sometimes and points for Andrew (he loves to win…) So anyway, I contented myself with both knobs of butter and enjoyed them immensely.

36403809_10156632198913578_9124368286153179136_n

36428016_10156632199663578_5366493496695848960_n

Flame grilled sea bream, gooseberry, radish and burnt cream

The bream dish was exactly the flavour palate I talked about in a few of my Instagram posts, specifically in relation to how well Cail Bruich manages to deliver on it. The bream almost has a raw texture, which I loved, but my friend didn’t. The gooseberry sang with sharp notes in amongst the puffed rice textured crunch and crisp, cool radish slices. The was my dish of the day, happily finishing off my friend’s dish too as he wasn’t too enamoured – his loss was my gain!

cail bruich strawberry

Isle of Wight tomato, green strawberry, elderflower

Now I’ve cheated with this one and stolen the photo from their Instagram page (bad, I know) as I totally spaced on taking a photo! This was a fermented strawberry and tomato gazpacho type dish, with fresh and fragrant tomatoes offering a sweeter note to the zing of the strawberries. Many of my favourite dishes to leave the kitchen at Cail Bruich have been centered around tomatoes, but I wasn’t totally sold on the strawberry combination. I preferred the tomato, elderflower and almond milk dish from the Jamie Scott menu. I had actually got in touch with Josh (our Waiter from that evening) to ask him if he could swipe a photo of this dish for me, as I’d forgotton to take one, so unsure if the inclusion of it on their Instagram soon after was as a result or just plain coincidence, but regardless – I was lucky!

cail bruich fine dining glasgow food

 

cail bruich fine dining glasgow food

Cod, jersey royals, confit leek & warm tartare

We opted for the £10 supplement course and were pleased for doing so – it was delicious! Cod is so easily uninspiring (I feel), and all the small considerations on this dish raised it to godly heights. It was a warming, satisfying and well put together and thus worth the additional tenner.

I’ll mention at this point that we asked the Waitress to literally ‘call’ our next dish as soon as she placed the cod down in front of us… and continue doing so until the end, as we recognised we were running out of time. Our following course arrived quite promptly as a result, so I was optimistic that we’d finish up in enough time…

36420598_10156632200103578_1365055011712663552_n

Pork Belly, apriocot, baby gem lettuce, white turnip

Warm lettuce on meat dishes always makes me scrunch up my face and wish for a better accompaniment. Interestingly, I carried out a Poll on Instragram as a result of this thought and it seems I’m in a minority – most people love it! I will admit – of all the warm lettuce leaves I’ve had, these ones were pretty decent. Additionally, I’m not generally drawn towards warm fruit either so this dish wasn’t really flying high on my ‘god damnnn’ list, but I’ll conform and say it was a pleasant enough. For not enjoying warm lettuce or fruit with my hay smoked pork belly as a general rule, I did finish most of the dish (the meat was beautifullll – the fat had melted into the layers of the pork meat making it rich and silky). And I’ll give it one thing – it looks hella pretty!

However, we sat with finished/empty plates for a considerable period of time, and although I kept trying to catch someone’s eye, it proved slightly futile. After finally having our plates cleared and making a decision on the timing, Andrew stated he had to leave. So unfortunately, I was left alone to enjoy the joy that was the final course:

Cail Bruich glasgow Food

Artichoke cake, raspberry, carmalised whey, artichoke

I’m am officially converted to whey, which is a by product comprised of primarily milk sugar, thus giving it its smooth, rich and sweet creamy flavour. Combine this with the absolute (I’m going there…) moistness of the artichoke cake, sharp spike of the raspberries and temperature change of the cold artichoke cream and #voila – you have yourself a winning dish ! I was absolutely gutted that Andrew missed this, as it stole the show for me; every mouthful made me revel in its genius each and every time.

The disappointing element for me was that when I was issued with the bill, every item was accounted for. Now, I didn’t grumble or say anything – as it was a set menu and I had the voucher (not that that should make a difference – I always maintain vouchers should not impact on the level of service you expect), but considering we only had one dessert I was hoping for some consideration that improved serving attentiveness during our last few courses would have gone a long way in ensuring all courses were delivered within the timescale. I would like to clarify that I didn’t expect the supplement to be removed (we had eaten this course after all!), but considering Andrew had had a black coffee I suppose I use my own experience in the hospitality industry to consider how I would ideally like the establishment to react in these circumstances. Coffee beans don’t cost very much in the grand scale of things, and it would have been a nice gesture to indicate they realised that one of us had ‘missed out’ on a course, and subsequently saving them some £cash£ in the kitchen as well (as they only had to serve one).

Now, I don’t want you reading the end and thinking that the overall review is negative, because that is absolutely not the case! The food is always stand-out good at Cail Bruich and it steadfastly remains in my Top 3 restaurants in Glasgow for dinner. But I think it’s for this reason that I was looking for that final goodwill gesture; to indicate they  had observed the fact we both hadn’t managed to finish the full set menu. Maybe I’m feeling this way as it was such a wonderful, tasty course and Andrew missed out on it… as I would love to see it, or something similar, featured on their menu in future.

So this concludes my experiences of ‘pre-refurbished’ Cail Bruich, as they’ve opened up again recently with totally new seating area, bar, kitchen and menu – featuring Bar Bites (available for walk-ins, no booking required) including dishes such as: Loch Fyne oyster with frozen raspberries; crispy monkfish cheeky, ponzu mayonnaise, seaweed vinegar; BBQ sweetcorn, smoked butter, pecorino, lemon, parsley and a few more!

I can’t wait to go back again soon and see how they’ve changed everything, hopefully the food remains consistently good as always!

Tantrum Doughnuts #cravingatantrum

“The idea behind Tantrum Doughnuts is to make premium patisserie products more accessible to people, by using fantastic ingredients and traditional bakery techniques to give an alternative to the mainstream factory-produced doughnuts.”

tantrum

So when we finished brunch in TriBeCa last weekend, I MADE Jonathan drive us to Tantrum Doughnuts, because they’ve been taunting me on Instagram for months ! Even Jonathan had tried them already as a lovely colleague of his had brought a box into work. It’s a rare day of sun in the North Pole when he’s tried something foodie in Glasgow before I get the chance to!  It didn’t help that any time I remembered I want one, it’s too late at night and the shop was bloody shut (’cause unfortunately people need sleep, apparently). I will note that they are open longer than you would imagine though (6pm West End and 7pm City Centre) – I’m just a bit of a vamp sometimes and have a craving around 11pm.

tantrum doughnut glasgow dessert food laurenscravings1.1

So considering it was only 2.00pm, and we were in the city anyway… it made logical sense to make the most of the low mileage required to procure a couple. We’re practically green warriors here; reducing our carbon footprint was a juicy bonus to this wonderful idea, since it wouldn’t then require a singular trip in its own right to Glasgow city centre solely for doughnuts. I mean, who* would do that …

*this clearly does not consider the hordes of people that were willing to traverse the M8 in horrific traffic conditions when Krispie Kreme opened up at Hermiston Gate.

tantrum doughnut glasgow dessert food laurenscravings5

Even although I was a bridesmaid at a wedding the next day and even although I’d just had a french toast with candied streaky bacon Mega-Brunch at TriBeCa, one doughnut can’t be a bad idea, right?! But which one(s) to choose…

tantrum doughnut glasgow dessert food laurenscravings7

Jonathan recommended the crème brûlée doughnut as he’d tried it already at work and said it was his favourite, so that was an easy first choice. This was soon demolished with the fervour of a ravenous newly-turned zombie during an apocalypse. Evidence below:

tantrum doughnut glasgow dessert food laurenscravings2

Therefore, I implore you – PUT DOWN THE £1 BAG OF ASDA JAM DOUGHNUTS RIGHT NOW! Head over to either the Gordon Street or Old Dumbarton Road and pick yourself up a couple of these little clouds of doughnut delight!

tantrum doughnut glasgow dessert food laurenscravings1

I chose the pistachio glaze with a hibiscus flower reduction and candied pistachios doughnut, as I must admit the colours drew me in. The added allure of nutty texture, in addition to the fact that anything with pistachio in it is champion in my books, sold it.  But my deduction of the above ended up being just alright. Definitely above your average doughnut, but if I’d chosen that doughnut alone, it may not have been enough to encourage me to return. However, I will tip my proverbial hat to Jonathan in his recommendation – the crème brûlée doughnut was a clear winner. It’s hard to beat a gooey centre though when you’re a doughnut ring … never really had a fighting chance poor thing.  I will certainly be making a comeback for that badboy.

tantrum-doughnut-glasgow-dessert-food-laurenscravings3.jpg

We also got a slush to share (you need something to wash your dough down!) and opted for a mixture of the morello cherry flavour and the coconut & lime flavour. As you can see, this was garnished with cute little hibiscus flowers – I thought this was a lovely touch. This slush was really refreshing and a nice iced blend: as I hate when you end up drinking all the flavouring, leaving the ice behind, but this wasn’t the case here. I hear that their milkshakes are also tiptop, so I may need to return with more of an appetite next time so I can justify eating a couple of doughnuts AND a milkshake!

Update: I think this is now planned with @thefoodlife_gla after our brunch at Partick Duck Club at the start of August. So continuing in the theme of ‘brunch dessert’, I’m sure I’ll find some room…

tantrum doughnut glasgow dessert food laurenscravings9

Jonathan’s Viewpoint:

“They were nice, I liked it”

^^ this is a GLOWING report from him, so well done Tanturm!