Glasgow has a thing about churches. From Oran Mor to Cottiers to St Luke’s in the East End, there’s nothing Scotland’s biggest city likes more than taking an empty church and transforming it into a vibrant venue.
The latest church-cum-social hub is Websters Glasgow. Situated within Lansdowne Church, one of the most striking churches in Glasgow, it is now owned by the people from Cottiers who have taken the derelict building and turned it into a restaurant, bar and theatre. Even if you haven’t gone to mass in years, here’s five reasons to worship at the alter of Websters.
1. The food is ambitious
“At Websters we try to cook traditional dishes mixing traditional food from everywhere – Spanish, Argentine, Japanese, Mexican, English, Scottish,” said head chef Alfons Jurado. “If I was to recommend one dish people should try it would be the beef three ways.”
Chef de Partie Andrew Foye added: “I’ve worked in a few Michelin star restaurants and what they do is old fashioned food but in a different method which is what we do here. Liquid bread, for example. Bread has been around for thousand years but its never been done that way because they didn’t have gas canisters There’s not a lot of restaurants in Glasgow that make five different kinds of bread.”
“But have don’t have the pretension of a Michelin star restaurant,” Alfons added. “We want a high standard in our kitchen but a lot of Michelin star places are very formal and too pretentious. A lot of people don’t relax and feel comfortable in those surroundings, where you have to wear a suit and tie and it is stuffy.”
Watch Alfons and Andrew cook ox tongue with liquid bread in the video above.
2. There’s an al fresco dining option
Webster’s outdoor terrace allows for excellent people watching opportunities along Great Western Road. Its position means it gets the sun all day as well as sunset views over Hillhead. The intimate space allows full table service and there will also be a BBQ option on selected days.
3. But it also makes a cosy winter pub
Three coal fires, wooden pew seating and outdoor light drifting in through the stained glass windows creates a warm and cosy vibe that almost makes you look forward to winter. After dining, picking up one of the newspaper scattered around and reading it with a drink in front of one of the roaring fires sounds like the perfect way to spend a winter afternoon.
4. Beautiful surroundings
Originally built by famous Glasgow architect John Honeyman in 1863, the A listed Lansdowne Church is one of the finest examples of Gothic revival in Glasgow. The stunning stained glass windows are by Alf Webster (who Websters Bistro was named after). The interior was restored and transformed into a theatre, bar and restaurant following donations from heritage groups as well as a crowdfunding project.
5. The theatre
Like fellow Glasgow converted churches, Cottiers and Oran Mor, Websters will support local theatre by hosting performances in their 188 seat theatre. There is also an upstairs hall for community use.
Websters Chef’s Quickfire Questions
Favourite restaurant in Glasgow or Edinburgh
Alfons: The Gannet
Andrew: 21212
Favourite restaurant in the world
Alfons: El Celler de Can Roca in Girona, Spain. It has three Michelin stars.
Andrew: L’Arpège in Paris which also has three Michelin stars. Their food is in a few documentaries.
Go-to dish when you don’t have much time
Alfons: Fillet of fish
Andrew: Scrambled eggs but in a pan. You can do it in two minutes if you do it right. Start off with your butter, put the eggs in a bowl, whisk it with a little bit of milk, add in some milk to melted butter. Add them altogether, take it off the heating, back on at three separate times when it gets closer and it’s the best scrambled eggs you’ll ever get. Its fluffy and creamy.
Ingredients that should be in every kitchen cupboard
Alfons: Onions and garlic
Andrew: Salt and pepper
A cooking mistake you often see people make
Alfons: Not thinking. Not tasting. You need to taste everything before seving it to customers and if you don’t like it for you, don’t serve it to the customer. That’s my philosophy.
Andrew: Cooking in a hot or cold pan. I’ve seen a lot of chefs, even when they are not busy, put a pan on, put the oil in straight away, then put the fish on and it will then stick to it.
20% a la carte discount at Websters Bistro, Glasgow on 5pm Dining.