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November 12, 2018

All chefs will tell you that they are always rushed off their feet. However, Nico Simeone would have good reason to claim that he is busier than most.

Already the chef patron at 111 by Nico and Six by Nico in Glasgow and Edinburgh, he has also launched a secretive supper club in Glasgow's Southside.

And there is more, his latest plan is open a gastropub in the former Mallard bar on Great Western Road. Local design team Severino designs have been appointed and the refurbishment is currently underway.

Pencilled in to open in early December, Public House by Nico is billed as 'charmingly old-fashioned' and will offer everything from real ale to deep-filled pies via Sunday roasts.

Open fireplaces, exposed wooden beams and leather furniture will keep it all relaxed and cosy.

The all day pub menu will feature hearty British pub classics such as burgers topped with Scottish cheeses, rare breed steaks and battered fish with triple-cooked chips

Chef Nico Simeone said:

'This is a new chapter for our restaurant portfolio. Our team will deliver great comfort food, but in a refined way. The menu will feature small plates based on classic pub grub and will be available all day with an additional brunch menu for Saturday and Sundays.'

New in Edinburgh: Karma Kebab

Sweet treats such as cake are also on the menu at Karma Kebabs.

Sweet treats such as cake are also on the menu at Karma Kebabs. Pic: Facebook.

On the other side of the M8, Edinburgh has just seen the launch of Scotland's first plant-based kebab shop.

From their kebabs to their poutine, the menu at Karma Kebab on South Clerk Street is 100% plant-based.

The star of the show will be a range of kebab khobez wraps filled with seitan. That's seitan the wheat gluten product rather than Satan, the Prince of Darkness.

Of course, the seitan will be carved from a kebab rotisserie - it just wouldn't be a kebab shop otherwise.

As you might expect, all the produce at Karma Kebab is locally sourced where possible and the packaging used will be re-usable or recyclable.

The 5pm Dining blog wishes both new ventures every success.