Michael Caines @ ABode Glasgow awarded 'The Restaurant of the Year Award' by the CIS Excellence Awards 2009

We are delighted to announce that the Michael Caines Restaurant at ABode Glasgow was awarded 'The Restaurant of the Year Award' by the CIS Excellence Awards 2009 in association with Blue Arrow Catering and Caterer.com held on Thursday May 28th.

The wonderful achievement is great news for both the restaurant and the Glasgow dining scene.
 
Two-Michelin starred Michael Caines commented:
 
“I'm delighted   and extremely proud that our restaurant Michael Caines at ABode Glasgow has won "The Restaurant of the Year award" at this year's CIS awards. It's a credit to my Executive Chef Craig Dunn and Restaurant Manager Trevor Steedman who have both worked incredibly hard to achieve this award and I'm immensely proud of them and their respective teams. In a challenging market at these difficult times, this award will provide us all with a welcome boost and an opportunity to celebrate. We look forward to having you join us and celebrate this wonderful achievement.”

The restaurant has made its name and reputation by serving an award-winning and delicious combination of modern European/British cuisine with a heavy emphasis on local sourcing based on the philosophy and style of Michael Caines - that simple and local is best. The restaurant makes use of the finest fish and shellfish from the West Coast, including seasonal catches such as wild sea trout and salmon.  There are outstanding fruit and vegetables, and Scotch meat and lamb is of the highest quality.
 
The restaurant won Restaurant of the Year 2007 at the Eat Scotland awards and it is fronted by Executive Head Chef Craig Dunn who has had a wealth of experience working around Glasgow.   He prides himself on using local produce and has great contacts around the West Coast that ensures he has the finest ingredients.   Earlier this month Craig further won acclaim when he was named ‘ Restaurant Chef of the Year’ at The Scottish Chef Awards.
 
As Susie Cormack – the editor of I-On Glasgow magazine – puts it: “The menu is a triumph - each morsel froths and foams in the mouth, each taste bud attended to with loving care. The kitchen is surely full of cauldrons, for you feel bewitched by the ribbons of flavour unravelling on your tongue. No sooner had we left than we were already reminiscing about the food. Now that's the mark of a truly great meal.”