Ox and Finch, 920 Sauchiehall Street, Glasgow G3 7TF, 0141 339 8627

TOOTS’ Ferrari-red nails were tapping constantly on the table as we watched the closing stages of her favourite sporting spectacle.

Glitz, glamour and money are all right up The Moll’s street – but she had to settle for armchair viewing of the Monaco Grand Prix.

“One day you can take me there,” piped up the little lady.

I almost choked at the thought of it – with an empty wallet like mine, Toots would have to wait a while.

But, not wanting to leave her without any hope of a Formula 1 lifestyle, I had a Eureka moment.

A snout of mine had told me about the latest hip eaterie to open in the Finnieston/Kelvingrove area, the Ox and Finch.

Run by the former head chef of the McLaren F1 team Jonathan MacDonald, this could be just the way to bring a touch of Monaco bling to Blondie’s life.

“Grab your fur,” I yelled to The Moll. “We are going up west.”

Within minutes the Buick had pulled up outside this new joint and it seemed the secret was out.

Early evening on a Sunday and already I could see a few tables were taken up.

We walked in off the street and were greeted by a bright and cheery host.

Although we hadn’t booked, he found us a neat little booth for two and explained the menu format to us.

It was a bit like posh British tapas and you could choose as m ny or as few plates as you wanted. Hold me back.

Wine options were right up our street and there was the choice of little carafes if you wanted to mix and match.

We ordered a pinot grigio and scanned the scran. My peepers and tastebuds went into overdrive, the menu all looked so good.

I was even wondering, with MacDonald in charge, whether or not you could class this as fast food.

We finally made up our minds. I went for bread and EVOO to start, that’s extra virgin olive oil to you and me, while The Moll had her eye on the beetroot cured gravadlax.

As for mains to share, we opted for scallops, sea bass, and sides of truffle oil fries and asparagus with poached egg and Parma ham.

Apparently everything comes out of the kitchen just as it’s ready so there was no hanging about.

Toots was tickled pink with her beetroot infused salmon.

It was pretty as a picture, with delicate little radishes and what looked and tasted like a wasabi snow dressing.

And my tasty bread with its olive oil dip went down a treat.

In pole position for the mains was the sea bass, with the asparagus close on it’s tail.

The fish was moist with a crispy skin and was accompanied by fennel and sun-dried tomatoes.

The Moll tucked into the asparagus, but I could take it or leave it. Stealing the show was the scallops dish, which was kept on Toots’ side of the table.

Three plump and perfectly cooked scallops looked and tasted delicious.

The Moll was in heaven and was only disappointed there wasn’t more.

As for the posh fries, they were crunchy and fluffy and rounded off the meal.

Service was swift and then it was on to the last lap – dessert.

We brought the chequered flag down with a pineapple and coconut desert.

The chargrilled pineapple accompanied by a cool coconut parfait was out of this world.

Reluctantly I asked for the bill but, to my surprise, it came it at around £55. It seemed right for what was pole position nosh. 


Bread and olive oil £2.75

Gravadlax £5.50


Sea bass £8.50

Fries £3.50

Scallops £8.50

Asparagus £5.50


Pineapple and coconut parfait £5


Half carafe pinot grigio £16