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Hidden
Places of Scotland Travel Guide
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This
small village hidden away in the South Lanarkshire countryside
has become something of a magnet for gourmets because one thing
you can certainly be assured of at Steayban at the Glassford Inn
is fine dining. Its
owner and controller of the kitchen is Steven Sanderson, a fully
trained chef who regularly lectures on the subject of creating
culinary masterpieces at nearby Anniesland College.
His menus are changing all the time but amongst the
starters you may well find a haggis gateau – layered haggis,
neeps and tatties suffused with a redolent Drambuie sauce. Steven’s main dishes are based on prime Scottish produce ,
presented with an extra flourish : Fillet of Beef for example,
cooked to your taste and accompanied with caramelised onions and
Madeira jus. And
how about a Delice for dessert
- lemon and apple bavarois delice with apple tuille?
The
Steayban is an attractively designed extension to the Glassford
Inn and although it only opened in 1998 already attracts a
regular clientele from as far afield as Glasgow , East Kilbride
and Hamilton.
Clearly , Steven’s ambition to provide fine dining in a
stylish and relaxed environment has been triumphantly realised.
Steayban is open from 12 noon Wednesday to
Saturday evenings until midnight, also at Sunday
lunchtimes from 12.30pm to 4.00pm. Steven
is always happy to cater for special dietary needs.
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Eat
in Scotland
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Driving away from hectic city lifestyles a short drive from Hamilton or Strathaven will bring you to Steayban Restaurant, an informal dining experience that is focused around the food it serves to its customers. Proprietor Steven Sanderson is keen to emphasise his commitment in using the freshest of local ingredients cooked simply. This is good food cooked properly. Everything at Steayban is skilfully prepared in-house, from the bread to petit-fours. Individual service is paramount, if you have any special requests such as unusual seafood or local game the chefs will be more than happy to prepare it in advance.
Since opening in 1998, Steayban has established a strong band of regular customers who ensure that the weekend bookings are taken weeks in advance - a testament to their success.
A weekly Table d'Hote menu is available along with a regularly changed a la Carte menu. Traditional Sunday Lunch is served weekly. The restaurant may be booked for small functions, an unusual country retreat for a special occasion.
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