BLONDIE was restless. I could tell it from a distance and close-up.

The Moll needed some fussing, which I’m happy to deliver. And tonight was the night we’d take the Buick out in some style.

“Here we go, Toots,” I said as I draped a pashmina, a bri-nylon shawl to you and me, across her shoulders.

“What’s this, Tec? Are we actually going out after all?”

“Sure are,” I drawled. I have uncovered a new menu at an old favourite and it’s time to hit the highway!”

“Oh, Tec!” The Moll seemed to shiver. I think it was with pleasure. Moments later, we’d left Tec Towers and pointed the wheels in the direction of Kirkie.

“Where, we going, big boy?” she inquired. “Steady, Toots. I’m taking you to The Stables, a place built to serve the watermen and horses building the Forth and Clyde Canal in Kirkintilloch.”

We’d eaten here before. It’s a fine, handsome place by said canal. It had also been where I’d worked on a troubling case nearby some years before.

Oh it all worked out well, except for the bad guys who’re still in the clink.

“It’s a dead romantic-looking place, Tec,” said the Moll as we pulled into the car park of this classic country pub.

As we pushed open the door, mine host welcomed us in with a smile and some homely chat before we settled down close by the smoking fire.

“Crackling wood, Tec,” said Toots. “Sure is fine, my dear.”

The new menu at The Stables is big on character and draws down on some of my favourites cooking.

“How about something big and bold?” I suggested.

“Oh, Tec,” my dear one sniggered. “You’ve been spending too much time with your moles again!”

We each ordered a glass of the Oyster Bay Pinot Noir. It is rich red with a perfect pitch in its fragrant dark cherry and delicate violet. It is seduction in a glass

“It matches your perfect garnets, my dear,” I suggested as we chinked our glasses and smiled.

“This morning it would have matched your eyes,” teased the Moll.

The steaks at The Stables are without any doubt among the finest in the West.

I opted for a 10oz Ribeye with a brandy peppercorn sauce, while Toots went for the 7oz Fillet with Béarnaise sauce.

The steaks here are aged for 28 days at least and the tenderness is immense.

“Ready, Doll?” “Oh, aye, Tec. Tuck in!”

Both steaks were delicately moist and wholesomely flavoured. They cut with ease and were traditionally served with triple-cooked chips and some fab home-made onion rings.

Our wine was the perfect complement.

Our host, like the menu, is new to The Stables and what a fine chap he is, too.

As he inquired, I was happy to tell him the steaks were just perfection on a plate. The tall, droll, Moll winked and said her Fillet steak was far and away the most tender she’d come across “forever”.

As I chased the last onion ring on my plate, I looked towards the window and mused about the sinking sun and our return to the city.

Big day tomorrow, I thought. That case is just going to … “Here, you! Stop dreaming and get ready to share something special with me,” said Toots, dramatically bringing me back from my mind travels.

“What is it my dearest?”

“It’s only the best Bramley apple pie this side of the Clyde!”

And indeed, as we shared the pie, I could only but agree.

We relaxed over the remains of our wine together and mused about the fading light slipping over the Campsies.

“Where shall we go next, my dear? Shall we tootle onwards to the Towers?” I suggested.

“You’re cute, Tec, you really are,” said the Moll.

“And I’m getting cuter by the minute, Toots.”

“I think you really are,” she smiled.

“Just beware, Toots, darling. I stir up trouble on the side.”

Food:

10oz Ribeye with brandy peppercorn sauce £18.50

7oz Fillet with Béarnaise sauce £20.50

Both served with triple-cooked chips and onion rings

Bramley apple pie (we shared) £4.75

Drinks:

Oyster Bay Pinot Noir, New Zealand £5.90 x 2

Total:

£55.55

Atmosphere – 4 stars

Food – 4 stars

Service – 4 stars

The Stables

Glasgow Bridge

Kirkintilloch

Glasgow G66 1RH

0141 777 6088