Brasserie and Bar at Malmaison - Glasgow

The Malmaison group of hotels has established throughout Britain a collection of centres of excellence where nothing but the best will do. As a concept alone this is exciting, but the reality is brilliant, so that at last there is a hotel group where uniformity of standards is of the same high calibre.

Malmaison and glamour go hand in hand in this stunning converted 19th century Greek Orthodox church, which forms their presence in Glasgow. According to local history, for much of the 19th century this church was one of Glasgow's most fashionable places to worship; you could say it still is if you worship style, passion and flair!

Ornate wrought iron work on the staircase and the spherical chandelier create a dramatic and unforgettable entrance. In the heart of the city, it has become the place to stay, always alive with guests and locals enjoying the new Champagne Bar and Brasserie in the vaulted basement.

The bedrooms are all that one would expect from a hotel that has genuine regard for its guests and is concerned with every aspect of their wellbeing.

Amidst elegant surroundings, with crisp linen, spotless gleaming glassware and shining cutlery an essentially brasserie menu is offered, where lovers of seafood will be delighted to note at once that their particular needs are well heeded, starting with a delightful mussel and saffron chowder or a classic shrimp cocktail. For those looking for the traditional lift in life oysters are served with shallot vinegar, Tabasco or natural.

That very brasserie dish, eggs benedict; or should we now say that with a capital B in deference to the new incumbent at the Vatican, has staged a comeback recently, and can be taken here as a starter or main course. French onion soup seldom fails to please, and a game terrine is served with homemade pickles and sour dough.

An inspired choice is the seared Scottish scallops with black pudding and cauliflower puree, with braised lamb shoulder shepherd's pie for those seeking by this time a slightly more carnivoristic approach. Which leads us neatly to the, wait for it, Malburger, a 225 gram burger made from ground beef tucked into a floured bap to join bacon and gruyere, served with homemade relish and some fries.

Over the years the number of outriders surrounding a good honest steak on the plate have grown to unacceptable dimensions. At Malmaison the thought and care is centred on the dry-aged on the bone Scottish rump and that's it - except for the chips. If you want all the rest go for the side dishes, but steak and chips on its own takes some beating. Vegetarians are well looked after - the sautéed wild mushroom, poached egg polenta sounded appealing, and there is an excellent House salad.

Heading the puddings is the House crème brûlée, a triumph of timing and co-ordination, supported by other choices amongst which expect to find warm treacle tart, chocolate fondant white chocolate ice cream or a splendid apple and blackberry crumble with custard. Their homemade ice creams and sorbets are dreamy.

Their wine list is a symphony of its kind, clearly compiled by an enthusiast who knows his wines well enough not to disappear into a world of hyperbole when describing them. This being Scotland there is a meaningful display of single malts.

Space permits only the briefest of mentions regarding the Sunday brunch - all you expect and hope that sort of event will turn out to be - and then some. The big mal breakfast, corned beef hash, omelette Arnold Bennett, strawberry and champagne jelly, and the renowned mal cheese trolley.

Their Website is a wealth of information that will, I predict, only serve to increase your resolve to make Malmaison your next stop in Glasgow. It is worth noting that you can also make reservations Online on their Website.