Here’s what some of our customers have to say:
Anne Donaldson, Head of Marketing Scotland, PriceWaterhouseCoopers LLP
“Thank you to you and your team for helping us pull off a fantastic and truly memorable event.
The evening was a huge success, importantly also you made our jobs easy in terms of organising and preparation during the run up as well as on the evening itself - your patience and advice was greatly appreciated by us all”
Alex Barr, Director, The BIG Partnership
Many restaurants can hit the culinary peaks on the odd occasion: reaching those peaks and sustaining that unfailing level of performance is what sets the great chefs apart. Eight years after opening, Chardon d’Or is a byword for consistently sublime food.
Melanie Malhame, Business Development Executive, Moët Hennessy UK Ltd
I just wanted to thank you for the organisation of the lunch yesterday. We all had an amazing time, the food was delicious and the service was excellent as well. Everything was set up perfectly when we arrived, and the lunch has taken place without any hitch.
Jack Ogston, Regional Director (Scotland), Clydesdale Bank
The quality of the food every time I visit Chardon d’or has been consistently outstanding. In addition the personal touch which Brian brings as he goes round the tables at the end of the meal just adds to the occassion.
David Downie, Solictor, MacRoberts LLP
I’ve been to loads of networking events that haven’t felt that worthwhile either due to the venue, attendees or format. However, last night had a decent mix of all three. I’ve received four or five follow up emails this morning from various contacts so it was definitely a worthwhile evening.
Mark Taylor, Director, Eriskay Associates
Chardon D’Or is one of Scotland’s great restaurants and a business that Glasgow can be proud of. The impressive setting, great food and wine and the introductions from Paul and Brian created a very convivial and productive atmosphere that made it easy to approach other delegates and generate effective networking opportunities. I’m looking forward to the next event.
The Herald
Style: classy with a tiny, entirely justified swagger. Food: The dishes sound like good old-fashioned classics and they are (poached salmon, roast pork) but there’s always a little twist that makes them memorable. Consistently great!
Martin Wishart
There is one outstanding chef in Glasgow at the moment and that is Brian Maule. There are some really good restaurants in Glasgow but I think Brian’s is in a different league.
Sunday Herald
As you would expect from a Roux protégé Maule`s sauces are intensely delicious but discreet and not over rich
Business AM
He is no stranger to the pressures of running a kitchen which produces meals over which the rich and famous routinely drool
The Scotsman
Perfectly judged……. beguiling……. extraordinary value
