Virgin Hotels Glasgow opens flagship restaurant and bar

Virgin Hotels Glasgow, part of the luxury lifestyle hotel brand by Virgin Group founder Sir Richard Branson, has officially launched its flagship restaurant and bar, Commons Club. Designed as a modern-day social club, Commons Club is set across two floors and also spans to the hotel’s Highyard Mezzanine level – both offering contemporary menus featuring Scottish produce. Newly appointed executive chef, Jean-Paul Giraud, previously held the title of head chef at The Spanish Butcher, has created unique menus for both venues that combine unexpected ingredients with flavours and draw inspiration from cuisine across the globe – paying homage to Glasgow’s rich multicultural history. Catering to all tastes, guests of Commons Club can enjoy an array of starters including Pigs Cheek Tortellino Handmade Pasta on a bed of chorizo ragu and truffle leek straw; Glaswegin Cured Belhaven Salmon, compressed cucumber, sea buckthorn, G&T granita, pickled fennel, and bannock bread or a twist on a beloved classic with the Nduja Scotch Egg. For mains, Commons Club serves up a variety of sharing options from the grill - Chateaubriand and Whole Shetland Monkfish as a starting point – as well as an assortment of single serve mains including Cauliflower Shawarma Pomegranate, puffed freekeh, crispy leaves & smoked tahini yoghurt and North Atlantic Seared Hake, grated tomato saffron and mussel stew, samphire and garlic Parisian potato. Deserts include a Continental or Scottish Cheese Selection, charcoal crackers, oatcakes, truffle honeycomb, chutney and grapes; The “Commons” Knickerbocker Glory, vanilla and rhubarb jam ripple ice cream, stuffed cookies, boozy berries, cherries, and CC biscuit and Sticky Figgy Pudding, confit fig, caramel sauce, Pedro Ximenez and fig leaf ice cream. Giraud said: “I’m thrilled to be a part of the team here at Virgin Hotels Glasgow. The city already has a really vibrant local food scene so it’s a fantastic opportunity to contribute to this through the addition of Commons Club Restaurant and Highyard Mezzanine, offering two distinct yet complementary dining experiences in the heart of Glasgow. “We’re fortunate enough to have access to some of the world’s finest produce right here in Scotland and by infusing these ingredients with global flavours inspired by Glasgow’s rich heritage, we’ve crafted a menu that truly celebrates the city’s essence. As we evolve our offering with the changing seasons, we look forward to welcoming guests back time and time again.” Tom Gibson, general manager of Virgin Hotels Glasgow, added: “As the flagship of the Virgin Hotels collective, Commons Club is the gold standard of fine dining. While each restaurant features its own unique twist, our guests know to expect luxury when dining at Commons Club. “With a menu inspired by the seasons and a selection of the very finest Scottish produce, we are sure international travellers and Glasgow locals alike will enjoy everything Commons Club has to offer. And for the more casual diner, we are pleased to offer a relaxed atmosphere upstairs in Highyard, with small plates, live music and a fresh take on cocktails.”