Morrisons Restaurant

Sherbrooke Castle is a case study in the rise of the new Victorian moneyed class in Glasgow. John Morrison, with his partner Thomas Mason built many of the major buildings in Glasgow during this period, and in 1896 decided it was his turn, hence Sherbrooke Castle, built in Pollockshields, said to be the world's first ever garden suburb.

Now a highly regarded out of town hotel of solid comfort, the restaurant is renowned for its quality cooking. Dinner might start with a Beggar's Purse, haggis, neaps and tatties in filo pastry on light whisky sauce or an unusual studded chicken terrine of just the right consistency and content. Main courses do not lose sight of the wonderful fresh ingredients in which Scotland abounds - keep a lookout for the monkfish tails wrapped in basil and pancetta, roasted and served on a bed of pesto with beetroot dressing, or the prime Scottish beef with the benediction of a duo of malt whisky sauces.

For sheer indulgence the mandarin and Baileys crème brulee, fresh mandarins and Baileys joined together in a rich egg custard and crowned with a sugar crust, is hard to beat, but for the more slightly more restrained a classic lemon tart comes with a basket of whisky ice cream, glazed with butterscotch sauce. John Morrison's taste in wines is, as far as I know, not recorded, but one senses he would have approved of the well-travelled choices of wine housed in the ancestral cellars.