Food in Scotland

Corinthian
191 Ingram Street
Glasgow
G1 1DA
(0141) 552 1101

Built in 1842, the Virginia Mansion is one of Glasgow’s grandest buildings. For nearly a century it housed various banks, but by 1929 the bankers had moved out and the building was converted to the city’s High Court, causing its finest features to be hidden behind false walls and ceilings.

In 1999 - after extensive research of the original interior and painstaking restoration and refurbishment - the launch of Corinthian marked the first public viewing of the original features for over 40 years.

Though Corinthian’s interior is generally recognised as one of the UK’s finest Victorian examples, this isn’t a museum where visitors pay homage to everything from the Italian Roman Doric pilastrade to the free-standing classical figures.

Corinthian’s grand setting accommodates a fashionable new restaurant. And that doesn’t mean an imposing, uncomfortable definition of dining. Comfort is one of the first things that strikes you, after you’ve gazed around in astonishment at the Victorian opulence.

Glasgow’s rumour mill has been buzzing with news about the plans for this building, which will eventually house everything from nightclubs to a purpose-built screening room. The common consensus suggested that Sunday was the day to visit, due to the presence of a rather polished jazz band.

So, before long, I found myself positioned in front of the aforementioned jazz band, reading the Sunday Times and trying in vain to control a grumbling stomach as I contemplated an eclectic menu.

The Sunday Brunch menu offers something for everyone. Health-conscious customers can opt for the wholesome toasted bagel with fruit preserve (�1.50), while those whose health conscience fell into a coma many moons ago can opt for the corned beef hash with fried egg (�6.50). My companion assured me that it was "absolutely delicious."

Deciding to tread the middle ground, I stated with the toasted bagel with smoked salmon and cream cheese (�4) before proceeding to the spinach, feta and sun dried tomato filo parcels (�8). To tell the truth, if I hadn’t been absolutely ravenous the bagel would have been substantial enough on its own. It was toasted to perfection, the salmon topping was fresh and tasty, and the cheese helping generous to say the least.

I then attacked the filo parcel with relish. The packaging was light and flaky, though I found there was an over-abundance of spinach inside. However, this was compensated by ample amounts of tomato and feta to provide balance.

After such delicious savoury offerings I felt it my duty as a food reviewer to sample the chocolate brownie, fudge sauce and marscapone cream.

Sheer chocoholic paradise is the only way to describe this dessert. From the first mouthful of sticky, melting brownie covered in fudge sauce to the last scraped morsel, it rounded off a mouth-wateringly good Sunday brunch.

- Jacqueline O'Sullivan

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