27/09/2026
A taste of autumn at Iasg π
Friday was a dream, spent at Kimpton Blythswood Square Hotel & Spa where not only the food was rich but so was the company.
We began with tasters of all the new starters on offer, with the focus of celebrating our rich Scottish produce, as described by our head chef Bobby Sanchez
Delights included, steak tartare with a rich yolk dressing, seared scallops with black pudding and sea foam, sherry mignonette oysters, Cullen skink mussels, gravlax trout with puffed buckwheat and a ham hough doughnut.
Then we moved to a cosy private dining room revealed behind a sumptuous curtain. Roberto returned to talk us through the mains; rich, deep, autumnal and purely Scottish.
Delights included duck fat confit halibut with celeriac and dill sauce and roasted venison with oyster mushrooms, blackberries and Jerusalem artichokes.
The final act was a deeeeep chocolate delice, coffee caramel, clotted cream ice cream and a sesame tuile.
The ambience, the company and the food were impeccable. It was the perfect way to welcome the changing of the seasons.
Thank you to Tigerbond for having me.
