Buttery																					                                                                             Ruthmedia

Look in any good food guide for Glasgow - for Scotland indeed - and you are guaranteed always to find one name - The Buttery. Glasgow's premier restaurant has been purveying food and beverages to generations of satisfied customers since 1869 in various guises as a pub or club, earning its current status as "Glasgow's most consistently superb restaurant" as one of the guides puts it. Redevelopment may have changed the Anderston restaurant's surroundings - a quiet part of Argyle Street cut off by the M8 below Charing Cross - but the building itself still stands proud in its original Victorian glory. It is this unique blend of historical setting and the best of traditional and modern cuisine that has always made dining at the Buttery a special treat. Now general manager Fraser Campbell wants to offer that experience to a new generation who may not have experienced its charms, and to remind any old friends who haven't been for a while that "We're still here!"

Fraser thinks that there are five things which combine to make the Buttery experience so special.  First is the fact that within the one building you have a choice of venue - The Buttery itself  or its downstairs stable-mate The Belfry Bistro. Both are supplied by the same kitchen, but the more informal atmosphere of the Belfry - likened by some to a study cellar, with its book-lined old wooden shelves - combines with a more budget-minded menu to give customers the option of a venue to suit every occasion, every mood and every pocket.

Second, and of course most important, is the food. Staple Buttery fare is the best of fresh Scottish produce, with specialities of beef, fish and game. Deliveries are made two or three times a day to ensure the produce is the freshest possible, and menus change every few weeks to provide variety for regular customers. The mouthwatering menu is complemented by an extensive wine list, with over one hundred reds, whites and champagnes, and of course vintage ports. "A top Buttery meal of four courses and wine would come out at about £50 per person," says Fraser. "A Belfry meal might be about half of that; and we reckon our lunchtime table d'hote of three courses and coffee for £16-95 is very competitive. This is especially popular with our business lunchtime customers, and earned us the Business Lunch of the Year award in 1999." Other recent awards have included overall winner in the Taste of Scotland Scotch Lamb Challenge Competition; Highland Spring Restaurant of the Year; as well as Egon Ronay and 2AA Rosettes.

The third factor, which of course goes with the food, is the staff. Pride of place in Fraser's staff of thirty-two - sixteen full-time and sixteen part-time - goes to new head chef Ian Mackie, a passionate advocate of fresh Scottish cuisine who comes to The Buttery with an impressive track record at top Scottish establishments. Out front, the waiting staff, with their traditional 'old school' dress and manners, are the epitome of relaxed efficiency and attentiveness without being intrusive. "We pride ourselves on our standards of service," says Fraser. "We believe that this is an essential part of the dining experience which customers really appreciate." Any special requirements of, for example, vegetarians are easily met, and there is even a small private dining room available on request for an extra-special occasion!

The ambience factor - "comfortable and old-fashioned but with a modern efficiency" as Fraser describes it - is obviously vital to the Buttery's success. Its location in a listed, red sandstone tenement is complemented by the sumptuous interior decor - wooden panelling, crimson velvet, stained glass and stag's antlers - and furniture recycled from one of Anderston's old demolished churches. Many customers have even added to the old-fashioned, cluttered charm through donating distinctive knick-knacks to enhance the genteel 'hideaway' feel of the place.

The final factor that clinches it for The Buttery is its accessibility. Its secluded Argyle Street location, easily reached from St. Vincent Street, means it can offer extensive parking for customers. For those who want to leave the car at home,  the closeness of Anderston Station is a bonus. "As we are near the major hotels, we get a steady stream of foreign visitors, attracted by our blend of history, tradition and reliable cuisine," says Fraser. "We have a reputation as a place you can trust."

That trust can be vouched for by countless numbers of business people and families, who return year after year. "People know what to expect," says Fraser. "The best of food and the best of service in an unforgettable atmosphere. We get people who have been coming for years as part of a family tradition, and we want to make sure that tradition continues to the next generation." To say thanks to loyal customers, to invite back old friends and to remind others of their presence, The Buttery is hosting a special Gourmet Evening on the 10th of May when the best of cuisine will be on offer. "We're aware that we're facing a lot of competition these days from new restaurants, new styles and new exotic fusion cuisines. We just want to remind people that we're still here, doing what we have been doing for years - providing the best of food in the best of atmospheres for a memorable occasion."

The Buttery is open Monday-Friday 12.00-2.30 and 7.00-10.30 pm, and Saturday 7.00-10.30 pm; The Belfry is open from 12.00-2.30 and 5.00-11.00pm Monday to Friday and 6.00-11.00pm on Saturday; bars in both venues are open over lunchtime and evenings.