Food and drink at Glasgow’s Gannet

We visit the Gannet in Finnieston to find out more about the food and drink.

Transcript

00:00From Moana Valley, so 100% Sauvignon Blanc.

00:03Peter McKenna, what is on the plate today?

00:05So, we've got some wild halibut, beautiful wild halibut,

00:08we've got a Vietnamese dressing, we've got some smoked eel,

00:11which is one of my favourite ingredients,

00:13we've got some crisp shallots and a few wee herbs, red ale.

00:17So we're going to dress this halibut now?

00:20Start with this. The reason I wanted to do this,

00:24it's a recipe, this Vietnamese dressing recipe,

00:26is a recipe I learned in Australia 20-odd years ago.

00:29And there's not many recipes I take with me,

00:32but this is just fantastic, and it goes so well

00:34with this beautiful wild halibut.

00:39This ingredient, very, very expensive,

00:42smoked eel, but it's bloody incredible, it really is.

00:45So you use it sparingly, but it packs a punch?

00:47Oh, absolutely. We get it from a lovely lady called Anne,

00:52she's based down in Norfolk,

00:54and most of her ingredients come from Scotland,

00:56so it's quite interesting to get something from down south.

01:02I passed my driving test in Norwich,

01:04so I've got an affinity for that town.

01:08And then a few wee crisp shallots.

01:11So it's simple, you know, it's very clear in its flavours,

01:16and it goes perfectly with this wine that Kevin has prepared for us.

01:23There we go, a few wee herbs.

01:25This is red amaranth.

01:28Okay, so now it's starting to look like something

01:31that's ready to go.

01:33Yeah.

01:35Kevin, what's in the glass?

01:36We've got Pouille de Fumé from the Loire Valley,

01:40Jonathan Didier-Paviot, one of the up-and-coming

01:44respected winemakers in France.

01:47It's 100% Sauvignon Blanc, nice and crisp and fresh,

01:51not the kind of grassy, astringent type of Sauvignon Blanc

01:55that people are used to from New Zealand,

01:57but more refined and elegant, yeah, a bit more.

02:01I like the sound of that.

02:02It's beautiful, yeah.

02:03Okay.