Happy New Year to all the 5pm Dining blog readers. 2014 was a busy one on the Scottish restaurant scene and, already, 2015 is looking to be just as action-packed.
While we have been hoovering the mince pies, Glasgow’s restaurateurs have been busy opening new businesses and planning out the next twelve months.
The new venture is billed as serving molecular cooking such as the dish pictured below. It’s a lightly-smoked Gain Head Dyke Farm beef carpaccio served with pickled shallot, candy walnuts and quail’s egg.
Scottish beef is very prominent on the menu which can be seen here.
The Head Chef is Claire Gardner, formerly of Mar Hall Golf & Spa Resort in Bishopton.
The company have closed their West End bar but will re-open in the Southside in the former Corono Bar site on Pollokshaws Road. The company’s Bath Street bar and cute tearoom restaurant continues to flourish on Bath Street.
West End expansion
We also hear the Bread Meats Bread is in the process of expanding out from its city centre location on St Vincent Street and is looking for a West End location. More news as we get it.
In the immortal words of the great Arnie, we’ll be back tomorrow with all the news from Edinburgh’s culinary front.