There are some restaurateurs that become part of a city’s eating out fabric. They don’t necessarily have the profile of celeb chefs but they have a long and widespread effect on the city’s restaurant scene. In Edinburgh, James Thomson has made his mark with The Witchery, Rhubarb and The Tower. In Glasgow, the Clydesdale family first made a splash with the Ubiquitous Chip and continue to make waves with the Stravaigin restaurants and the Liquid Chip.

With previous stints in The Buttery, Rogano, Yes and Eurasia, Ferrier Richardson has had a hand in several of Glasgow’s more prominent restaurants over the years. He has also highlighted the skills of several other chefs in Glasgow and elsewhere with his On A Plate series of books.

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After stint in Florida, Ferrier is now back in his hometown with a new venture: Tuscan Square.

According to Ferrier, ‘The restaurant has a light modern feel and the food offer is casual with Mediterranean influences. We have a short moderately priced wine list and are looking to offer value for money prices bearing in mind today’s financial climate.’

He continues, ‘We are not looking to win any Michelin stars but offer our guests a quality experience in warm, clean surroundings served by a young and enthusiastic front of house team.’

The flexible menu is designed to fit most occasions from a light lunch of steamed mussels or a smoked salmon salad to a leisurely evening meal involving more substantial dishes such as the herb crusted halibut and vegetable spaghetti served with a lemon, chive and butter sauce.