Few familiar faces in here. Cracking day watching the Celtic. Peter McKenna Tony Curran Simon Weir. Babbity bowser was bouncing. Enjoying some oysters in The Gannet

Maeda still running 1h after the game is over

Could get used to this. Great season Celtic. Ticket for next week sorted too. 🍀🍀🍀🍀

Coukd get used to this view.

Prawn Sandwich CSC today. Beer & wine flowing at 11am. Ooft. 🍀🍀🍷🥂💚

Literally first Mai Tai of the year. 17th May WTF is that all about Scotland. Get it sorted. Great start to a great weekend.

As usual enjoyed some excellent wines The Gannet with each course. The Cab Franc especially good. Thanks again to Peter McKenna, Kevin Dow and the rest of the team for a great lunch. Looking forward to seeing you again soon trying out the ALC.

Main courses The Gannet was breast of chicken, tarragon, black garlic, asparagus. North sea cod, beurre noisette, capers, smoked cauliflower & pomme purée. Denhead asparagus risotto, wild garlic, bonnet and egg yolk. I forgot to take dessert picks of the strawberry souffle.

Starters consisted of smoked duck, rhubarb, pain d'epice & savoury crumble. Soupe au Pistou with squid, mussels, basil, peas, broad beans & asparagus. A leek terrine, quails egg, radish & tapenade. All dishes were great. Freshness, light but intense flavours.

Enjoyed yet another superb lunch The Gannet last week. Kicked off with some house made sausage roll with brown sauce. Then onto some Lindisfarne oysters, beurre blanc & caviar. Finally some foccacia and weaten bread with Brenda's butter. A fine start.

Herzlichen Glückwunsch Celtic, Meister 2024

Been a long day. Sarry heid at 09.30 for a beer. Now celebrating with some superb lamb chops at Meze Meze and my usual Manhatten at the Finnieston CSC. Fair to say that 2nd half was not fun. Great day with Kölncelt & JimKerr (Lampposts and Rope) Cheers troops🍀🍀💚🥂🍷🍷

Celtic Park is jumping.

Northern Lights from Huntarian Museum

Another meal at Vino + kicked off with filo pastry filled with goats cheese then iberico meatballs with a creamy mustard sauce and then a creamy rice dish with prawns & clams. Pago De Los Capellanes was super smooth.