Grain and Grind – Glasgow

If you ask me to recommend a restaurant for brunch, most of the places I’ll suggest to you will be situated on the southside of Glasgow. The up-and-coming area of Pollokshaws is home to some little cafes serving up beautiful food with almighty flavours and, this week, I’ve discovered yet another lovely little place which I’ll be adding to the list.

Grain and Grind is a little further off the main drag, sitting unassumingly on Battlefield Road. It’s an all day cafe which puts the emphasis on brunch using quality ingredients from sister coffee shop Southside Roasters and the popular Freedom Bakery. Although like many of their contemporaries Grain and Grind is relatively small, we were able to grab a booth easily at around half past ten on a Thursday morning.

It was a nice touch to automatically be given a jug of water whilst we perused the menu – it’s little things like this which make an experience all the better. I made my choice pretty quickly, opting for the Croque Monsieur with added fried egg. Served on the most fantastic sourdough toast from Freedom Bakery was the superb combination of béchamel sauce, Gruyère cheese and ham hock. The béchamel sauce was creamy with a slightly peppery heat from the Dijon mustard, whilst the Gruyère gave the croque a sumptuous cheesy pull. The ham hock was tender and melt-in-the-mouth – the ideal contrast to the richness of the béchamel and cheese. Adding a fried egg for a small supplement was a no brainer, and I’m so glad I did. The vibrant yolk oozed over the crusty toast and the edges of the white had been fried until slightly crispy – delicious!

Grain and Grind 18.10.18
Croque Monsieur

Across the table, mum ordered the Pork and Herb Sausage Patty – an English muffin served with a sausage patty, cheddar, egg and potato hash. The sausage itself, mum said, was nice – not hugely herbed or spiced, but just a good, tasty pork sausage. The potato hash came in the form of two moulded cuboids – golden on the outside with well-cooked centres. Mum’s only, very small, issue was that her egg yolk was slightly more well done than mine, meaning it didn’t quite have that same luscious ooze!

Grain and Grind 18.10.18 (3)
Pork and Herb Sausage Patty and Baked Wild Mushrooms

Perhaps rather surprisingly, carnivorous, spice-loving dad bypassed the meat and spice filled menu options in favour of the Baked Wild Mushrooms. This dish featured a selection of mushrooms cooked in a creamy, flavoursome curried coconut sauce and topped with crispy onions, poached eggs and served with some more of that glorious sourdough toast. The eggs, like mine, were cooked to perfection whilst the crispy onions provided a contrasting texture to the dish. Dad did comment that he would have liked some butter with his toast, but I’m perfectly sure that if he’d asked for some he would have been given it without any hassle.

All three of us really enjoyed our brunch at Grain and Grind – some star ingredients (in particular that fantastic bread and the gorgeous fresh eggs) cooked with skill and love is a great combo! Another hidden gem on the southside – I’m sure I’ll be back!

Grain and Grind – Website

Grain and Grind – Facebook

 

 

 

 

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