The Honours Glasgow Review

With the Glasgow dining scene well and truly on the up, the news that Martin Wishart was opening a branch of The Honours in Glasgow was met with delight. With a Michelin star at his eponymous restaurant in Leith and his restaurant at Loch Lomond, Martin Wishart is one of the finest chef’s in Scotland. Having trained under culinary heavy weights such as Albert Roux and Marco Pierre White, his experience is second to none.


Martin Wishart

In 2011 Martin along with head chef Paul Tamburrini opened The Honours in Edinburgh, with it successfully flourishing. After many rumours, it was finally announced that "The Honours" was coming to Glasgow in November. The location was to be at the heart of the Malmaison Hotel, with a multi million pound refurbishment to transform the old kitchen and dining room. Head chef was to be Andrew Greenan, previously senior sous-chef from The Honours in Edinburgh.


Ready for service

We don’t usually go to new restaurants straight away but "The Honours" had been on our wish list for a long time so we couldn’t resist a visit to the new Glasgow establishment. We liked the grand doors at the entrance to the restaurant and were both impressed with the restaurant interior. It’s clear to see that the money has been well spent, creating a bright classy dining room. We noted the interesting paintings on the wall with local references, a nice touch in our opinion. We were also highly impressed with the choices on the menu, but due to a tight budget opted to try the pre fix menu. Here is what we ate:

Bread and butter to start

Chicken liver parfait

A firm favourite of ours, and here it did not disappoint. Rich smooth chicken liver parfait, with a sweet apple and date chutney, this was incredibly moreish and a dish we both thoroughly enjoyed.

Smoked salmon

The smoked salmon was well presented and tasted just as good as it looked. We really enjoyed the chopped shallots served with the salmon and the addition of the capers added another dimension to the dish.

Sea Bream

Perfectly cooked fish is sometimes hard to come by in a restaurant, but "The Honours" succeeded with a superbly cooked piece of sea bream. The lentils were a welcome addition to a dish, which we both really enjoyed.

Pork chop

No fancy presentation with this dish, just good cook cooking and bold flavours for the diner to enjoy. The pork chop was fantastic and could easily have been the dish of the night. The depth of flavour found in the sauce was outstanding. This is a dish we both will be ordering again.

Side dish of french fries
Crispy, light well seasoned french fries. These were perfect for mopping up the wonderful sauce of the pork chop.

Mint chocolate souffle

A souffle is a dessert Mr SEO can never resist, therefore was delighted when this was on the menu (al a carte). The mint and chocolate flavours were both intense and combined to create a luxurious dessert. The souffle was light, airy and was cooked perfectly. This makes the top three souffles we have ever tried, it really was that good.

The Honours sundae

This is a dessert for anyone with a sweet tooth. Sweet toffee and caramel ice cream with honeycomb. The pecans were a welcome addition to the dessert adding a different texture. Again this was a dessert we both agreed was of a high standard.

Close up

For a restaurant that had been open just two weeks the night we visited, what an impressive performance from The Honours. Despite us ordering from the prix fix menu (except the soufflé) we were impressed with the level of cooking on show and left us eager to return in order to try the full a la carte menu. We don’t usually go to new restaurants straight away to give them time to find their feet, but The Honours is getting up to speed, and quickly at that. Service again was good, albeit a few minor errors but for just two weeks in, these are to be expected and on the whole we were impressed.

With the Glasgow food scene currently experiencing a revival, this establishment is a very welcome addition to an ever improving dining scene. People expecting fine dining will be disappointed as this is a true brasserie experience. Good food served in relaxed surroundings that make you feel at ease.

Our meal with a Soufflé from the a la carte menu cost about £60; a price we both felt was fair. The Honours is a restaurant we will keep a close eye on and we will certainly be returning 3-6 months down the line, where we fully expect it to flourish once fully in its stride. Already we would say The Honours is operating at a level higher than most restaurants’ in Glasgow and we would certainly recommend a visit to try the restaurant for yourself.


Food 7/10
Service 7/10
Decor 8/10
Toilets 7/10
Value for money 7/10

Overall 36/50 -  A great start from The Honours and we expect it to get even better.