Glasgow has been chosen as the venue for the celebrity chef Marco Pierre White's first Scottish restaurant.

The gastro titan of modern cookery's Steakhouse Bar & Grill has opened at Hotel Indigo, and promises to offer his own brand of "affordable glamour." The luxuriously appointed restaurant, formerly the Limelight bar and grill, features the chef's trademark "throne": a flamboyant black and white chair by the late Scots designer Alexander McQueen.

The menu features a selection of 28-day-aged steaks, from ribeye, sirloin, fillet and t-bone for around £27, in line with the current vogue for top quality beef. Other dishes include a starter of beetroot and goat's cheese salad with walnut dressing; mains of fillet of sea bass with chorizo and chilli butter sauce; pork belly with apple; duck breast with confit leg, and smoked haddock with poached egg. The dessert menu offers a choice of six dishes from Cambridge burnt cream, classic bitter chocolate mousse, Eton Mess and sticky toffee pudding.

Marco Pierre White said: "The Steakhouse concept is all about giving people a setting in which they can enjoy good food at affordable prices. The idea is to make eating out in lovely restaurants accessible to all, which is why we cater for different budgets, ranging from a very reasonable set-priced menu up to our delicious steaks.

"I'm delighted to bring the first Marco Pierre White Steakhouse Bar & Grill in Scotland to Glasgow and I am confident that it will become a destination for diners to return to again and again."

Head chef Liam Kerr, who hails from Ayrshire, has worked in Glasgow's vibrant dining scene for the past 15 years, most notably at Gordon Ramsay's Amaryllis where he was chef de partie under the late head chef David Dempsey.At Marco Pierre White Steakhouse Bar & Grill, his focus is on sourcing the best quality Scots produce. He will source his beef from Campbell's Prime Meats in Linlithgow, supplier to Scotland's top restaurants, and plans to expand the steak menu with cuts such as Porterhouse and bone-in rib, and to add Scottish artisan cheeses to the cheese board. He said: "Good cooking is 90% good shopping, and I am delighted that Marco has put his faith in me to deliver his brand of affordable glamour to Scots diners.

"Glaswegians like a bit of glitz, to get dressed up for an evening out. Good quality steaks are a popular choice and they know when they're getting the best."

Denis MacCann, General Manager of Hotel Indigo, said: "Excitement about the restaurant has been mounting in the weeks leading up to our opening and bookings have already far exceeded our most optimistic projections."

Marco Pierre White's Crisp fillet of sea bass with chorizo and saffron

Ingredients

4 fillets of sea bass, scaled and boned

550g new potatoes, cooked and halved

250g young spinach

100g diced chorizo picante

6 saffron stamens

Juice of 1 lemon

100g of butter

100ml olive oil

Salt and pepper

Chilli butter

150g butter at room temperature

75g red chilli

75g green chilli

65g Lilliput capers

First make the chilli butter. Finely chop the chillies and capers and add to the softened butter. Give a few turns of the pepper mill, a pinch of sea salt and a squeeze of lemon juice.

Fold the mixture together, making sure all the ingredients are distributed evenly. Using a few layers of cling film roll the mix into a sausage shape and place in the freezer to firm up. Transfer to the fridge after 10 minutes or so.

Add the diced chorizo to a suitably sized frying pan bearing in mind the potatoes will also be cooked in there. Keep the pan on a medium to low heat and allow some of the fat to melt out of the chorizo. Add 50 ml of olive oil to the pan and increase the heat to medium before placing the cooked potatoes cut side down in the pan. Add 50g butter and allow the potatoes to colour, making sure the butter doesn't burn.

In a separate pan cook the seasoned fillets of sea bass skin side down over a medium heat allowing the skin to crisp, this should take 2 to 3 minutes.

Add the spinach to the potato and chorizo mix and give a quick sauté to combine. Add the saffron stamens and juice from half a lemon.

Remove the cling film from the chilli butter and dice. Add a few cubes at a time to the chorizo and potato mix and swirl to emulsify the pan juices, creating your sauce.

Spoon the garnish into deep bowls.

Add the remaining 50g of unsalted butter to the fish pan and allow to foam, flip the fillets over and give them a good squeeze of lemon juice. Give the fish a quick baste then remove from the pan and place on top of the garnish.

Duck breast, confit leg, French style peas.

2 x duck breast

For the confit legs

2x duck legs

200g sea salt

6 peppercorns, crushed

Leaves from a few sprigs of thyme

Bay leaf cut into quarters.

300g duck fat

For the French style peas:

250g frozen peas

50g streaky bacon cut into matchsticks

2 heads of baby gem cut in half

125g butter diced

Salt and pepper

A few pea shoots

Start with the duck legs. Combine the sea salt, sugar, crushed peppercorns, thyme leaves and bay.

Scatter half the mix over a non-metallic tray and place the duck legs on top, skin side down. Take the remaining salt mix and scatter over the flesh side. Place in the fridge for a minimum of 3 to 4 hours.

Remove duck legs from salt mix and rinse under cold water then dry on a clean cloth. Place into a suitably sized pan and cover with the duck fat. Bring to a simmer then lower the heat to barely a tremble. Cook the legs low and slow for approximately 2½ hours or until the meat is very tender.

Remove carefully from the fat using a slotted spoon and place skin side down on a clean tray, wiping away any excess fat. Allow to cool then remove the thigh bone by twisting it gently. Trim the leg to a drumstick using a sharp knife.

Take the duck breasts and place skin side down on a chopping board and carefully remove any silverskin. Turn them over and score the skin, on the angle, every half centimetre. Season the breasts and place skin side down in a cold frying pan and place over a low heat for 3 to 4 minutes allowing some of the fat to render down. Add the drumsticks to the pan and increase the heat to medium allowing both the drumsticks and the breast to crisp up. Turn the breast over and cook for a further 1½ to 2 minutes then remove and allow to rest in a warm place. Place the gem cut side down into the pan and allow to colour slightly in the duck fat. Remove the gem and reserve for later, place the drumstick in the oven to finish warming through.

Fry the bacon bits in a pan until crisp. Cover the peas with boiling salted water and allow to come back to the boil. Add the peas and a couple of tablespoons of their cooking water to the bacon and gradually add the diced butter, shaking the pan to emulsify the contents. Add the gem to the pan to warm through.

On to two large dinner plates place the gem at an angle at what would be 2 o'clock on a clock face. Take the drumsticks from the oven and lean against the gem. Spoon the peas and bacon to the front and your carved duck breasts on top. Garnish with a few pea shoots.

Marco Pierre White Steakhouse Bar & Grill, 75 Waterloo Street, Glasgow G2 7DA (tel: 0141 226 7726). Visit info@mpw steakhouseglasgow.com