I tried the new ‘Glasgow pie’ with unusual twist, it’s like nothing I’ve eaten before

A NEW pub and restaurant has just opened its doors in the heart of Glasgow.

The Noble is the latest venture run by the Superlative Collection – the expert team behind the likes of The Duke’s Umbrella, Gōst and Blue Dog – to serve up pints and plates to customers.

Located on the city‘s Bothwell Street, the idea is to re-imagine the classic British pub, taking an elevated yet unpretentious approach to hospitality.

And we were invited along to try out one of the airy, relaxed spot’s new signature dishes – the Glasgow Pie.

The playful menu has been dreamed up by kitchen boss John Molloy.

It’s a real mix of serious, high brow dishes next to Scottish casual classics with the likes of oysters sitting alongside a roll on square slice sausage with brown sauce.

But the star of the show is undoubtedly the Glasgow Pie, which is a magical mash-up of Scottish and Indian culinary cultures.

I wish my pal had captured the look of delight on my face as I saw the plate heading towards our table – my eyes were as big as, well, pies.

The dish consists of an aromatic and perfectly spiced chicken tikka curry topped with flack pastry and served with basmati rice and crisp poppadoms.

The curry itself packs a real punch, heavy with spiced while avoiding being too hot.

Meanwhile, the pastry top is that perfect combo of crisp and soggy.

While the rice and poppadoms are clearly the side show, they’re also really well cooked and help balance the richness of the rest of the meal.

I have honestly never had anything like it and I’m a bit sad that it’s taken me to the ripe age of 45 to experience what is surely to become a classic on the Glasgow eating scene.

Now open to the public, The Noble – which draws inspiration from the historic Noble House, a docklands tavern where everyone, from dockers to dukes, was welcome – will be open daily from 9am until late.

And there’s a bold claim on the breakfast menu which claims to include the ‘best bacon roll in Scotland’.

Thick cut smoky bacon is served with slow cooked pork belly in a buttered milk bun. I feel like this is a challenge I’ll have to take on next.

Director of food, John Molloy, says: “The Noble offers a brand new experience to Glasgow’s bustling city centre – all the character and comfort of a classic British pub, but with a hint of elegance that’ll really set it aside.

“We’ve taken a playful route with the menus, which feature nostalgic snacks and elevated pub classics with a Scottish flair. I can’t wait to welcome people of Glasgow and beyond through the doors of our public house, The Noble.”