Valentine’s at Chateau-X is more than just a meal—it’s an experience. As we prepare for one of the most special weekends of the year, we’re pulling back the curtain and taking you inside the kitchen with Chef Brendan, who has been part of our team for years. This edition of The Chef Diaries is all about steak, indulgence, and what makes our Valentine’s menu truly special.
From perfectly cooked Chateaubriand to bold, flavour-packed sides, Brendan shares the inspiration behind this year’s menu, his best steak-cooking tips, and why Valentine’s at Chateau-X is unlike anywhere else in Glasgow. Whether you’re joining us for a romantic dinner for two or just looking to indulge, here’s everything you need to know about what’s coming to the table from February 13th-15th.
Question One
q: Brendan, Valentine’s is one of the busiest times of the year for us. What makes this menu so special?
Brendan: Valentine’s at Chateau-X is all about big flavours, premium cuts, and an atmosphere made for celebrating. We’ve designed the menu to be indulgent but also effortless to enjoy—perfect for couples, but also for anyone who just loves incredible steak. Our famous 28-day dry-aged Chateaubriand is the centrepiece, cooked to perfection and paired with sides that complement every bite.
Question Two
For those looking to step up their date night steak game, what’s the standout cut on this year’s Valentine’s menu?
Brendan: If you want something next level, go for the Tomahawk. It’s 1.2kg of pure indulgence, dry-aged for incredible depth of flavour and served with bold sides. It’s the perfect showstopper for sharing. If you’re after something with a mix of textures, the Porterhouse is the best of both worlds—tender fillet on one side, rich striploin on the other.
Question Three
Q: What makes The Chateaubriand so special for date nights?
Brendan: The Chateaubriand is one of the most luxurious cuts, and it’s exactly what you want for a special occasion like Valentine’s. It’s taken from the tenderloin, meaning it’s incredibly soft and buttery, with a melt-in-the-mouth texture that’s hard to beat. We dry-age it in-house, which deepens the flavour and enhances that perfect steakhouse crust when cooked.
What really sets it apart is how it’s served—it’s meant for sharing, bringing a bit of theatre to the table. You get your choice of sauce and three indulgent sides, making it completely customisable to your taste. Whether you’re pairing it with Béarnaise, Peppercorn, or Bone Marrow Butter, every bite is rich, decadent, and exactly what a Valentine’s meal should be.
Question Four
Q: Let’s talk about the sides. What makes them the perfect pairing for this year’s Valentine’s menu?
Brendan: We wanted to create sides that stand up to the richness of our steaks while adding layers of flavour and texture. The Chorizo Mac & Cheese is indulgent and creamy, with just the right amount of smoky spice from the chorizo.
Our Corn Ribs with Compound Butter are packed with flavour, slightly charred, and incredibly moreish. And for something classic but elevated, the Beef Fat Carrots with Tarragon & Carrot Top Pesto bring a depth of sweetness and richness that balances the meal perfectly. Of course, you can’t go wrong with Hand Cut Chips with malt vinegar for that crisp, golden finish. These sides don’t just sit on the plate—they complete the experience.
Question Five
Q: Valentine's is always one of our busiest times of the year. What makes Chateau-X the best date night spot in Glasgow?
Brendan: Don’t wait! We have limited tables remaining to experience our Valentine’s menu. Secure your table now, and we’ll take care of the rest.
Subscribe to the Chef Diaries
Subscribe to The Chef Diaries—your exclusive behind-the-scenes pass into the heart of Chateau-X. Step beyond the dining room and into our kitchen, where flames meet craftsmanship, and every dish tells a story.
