Scheduled to launch on the ground floor of Glasgow’s Hotel Indigo, the latest branch of Marco Pierre White’s steakhouse chain is likely to come with all the trademark features of the brand – think jet black walls, vibrant red seating, elegant trappings and a menu that doesn’t stint on the British beef. It’s all about ‘affordable glamour’, says the man himself. Expect native cuts served with triple-cooked chips and various sauces, plus chicken Kiev, pork belly with bubble and squeak, sausage and mash, fish pie or smoked haddock with a poached egg. Starters might offer crab cakes or beetroot and goats’ cheese salad, while puds could range from Eton mess to sherry trifle. Sunday lunch and affordable set menus are also certain to pull the crowds, especially with plenty of beefy reds on the wine list.