Le Gourmet Restaurant

The Gourmet Restaurant in the Glynhill offers one of Scotland's top dining experiences. Our passion for top ingredients is matched only by the wealth of Scottish produce on our doorstep. For over 40 years our chefs have been delighting diners with their interpretations of modern and classic cuisine. Our wine list has been carefully selected to match the cuisine offered on the various menus we provide. The Hotel caters for all dietary requirements, and if you are unsure what would be suitable for your specific requirement, please do not hesitate to contact the Hotel in advance, or, ask your server on the day who will be more than happy to help.

Whether it be a quick bite to eat, or an exquisite three-course meal, the Restaurant at The Glynhill has it covered.

The adjoining Glyn and Alcove rooms are perfect for private dining, family gatherings and weddings ranging from 8 up to 70 guests.

Every Saturday evening, the Restaurant hosts popular dinner dances in which our resident two-piece band delights diners with their Midnight Blue Variety Show, performing a wide variety of music. Learn More

Le Gourmet Restaurant Gallery

Bistro at the Glynhill

Enquire about Availability

Please fill in all of your details so we can respond to your Enquiry. Or contact the hotel to book direct: 0141 886 5555

Contact Details

The Glynhill Hotel
169 Paisley Road
Renfrew
Glasgow
PA4 8XB

M8 Motorway, Junction 27

Phone: 0141 886 5555
Email:

The Chef

Our Head Chef, Pascal Eck, is inspired by fresh, locally sourced, seasonal produce and aims to create authentic food which, in turn, inspires the diner. He is keen that menu choices have flavour, authenticity and are healthy. Pascal's experience and varied menu ensures that The Glynhill Kitchen is not only a unique dining experience, but a lifestyle choice.

After having trained in Classical Cuisine in Saumur, France, Pascal worked locally in his native Loire Valley creating traditional French cuisine in numerous small, select restaurants and family-run hotels. Following a Winter in the Haute Savoie, he spent five years in the French Riviera where he honed his skills working with seafood. Pascal then spent time working in one of Florence's most renowned Fine Dining establishments before coming to Glasgow.