Source Restaurant - Marriott Hotel Glasgow

In my previous blogs I have written about the improvement in Marriott restaurants. Circumstances dictated that we again put this to the test on the Friday night of our holiday in Scotland. The menu at the Glasgow Marriott’s Source restaurant looked interesting enough and, by Marriott standards, reasonable priced at a promotional £25for three courses.

All the food was attractively and promptly presented. I was pleased with my goat’s cheese and pine nut salad with roasted shallots which added interesting texture and flavour. Greg was less impressed with salmon fishcakes which appeared to be too wet and whose chilli salsa was hard to detect.

Greg’s belly pork with black pudding mash did not disappoint and neither did my well cooked sea bass with ratatouille. My small accompanying potatoes had been cooked without salt. It is the modern way to be scared of this once essential addition.

My dessert was an unexceptional banana and caramel pavlova which gained nothing from the use of proprietary meringue but provided the sugar hit I needed. Greg was well served by a cheese platter with generous portions of both cheese and biscuits. Recently we have seen this dish subject to a surcharge but there was none here and the quantity of biscuits was appropriate for the amount of cheese which is not always so.

Given the quality and cost it was surprising that the restaurant was poorly patronised albeit we ate early.


7.5 out of 10 for mostly good food that was just about value for money