A new restaurant at the heart of Glasgow’s Royal Exchange Square will finally open its doors at the end of July, almost five months later than planned due to lockdown.
Glaschu was set to open in The Western Club building in March. Steered by Head Chef Dion Scott, who previously trained in Blumenthal’s kitchens and some of London’s most famous eateries, the menu was to showcase the best of Scotland’s larder, supporting local producers, farmers and fishermen.
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Restaurant owner, Andy McCartney said: “Glaschu will open on Thursday July 30 and we are now taking reservations for dinner on our website.”
The à la carte menu celebrates great Scottish produce and hosts stand-out dishes such as our Gigha halibut and pineapple carpaccio dessert. There are also fun nods to some local favourites within the menu; the house pickled mussels and cockles appetiser will evoke memories of trips to the Barras market for many Glaswegians.
We’re delighted to announce that five pounds from every signature Beef Wellington sold in the restaurant will be donated to the STV Children’s Appeal, which supports young people affected by poverty in Scotland.
Our chic new bar offers an excellent range of cocktails and premium wines available by the glass. We are the only bar in Scotland to host Tennent’s exclusive export range and we’re excited to still be able to welcome the people of Glasgow into the bar without dinner reservations.
The restaurant will open from Wednesday to Sunday from 12pm onwards. Although we’ll operate a shorter week than originally planned before lockdown and brunch menu plans have been placed on hold, we hope to offer this again soon when we’re certain there is confidence in our customers to return to their usual dining habits.
The safety and wellbeing of our team and those who visit our restaurant is our priority, so we’re implementing rigorous hygiene procedures and our team will wear PPE.
The menu we’re launching has been designed with social distancing in mind, so it will mean reduced contact, but not reduced service. Private and exclusive dining is also available.
We can’t wait to welcome guests through our doors, into a new and very different era for this historic building.”
Natalie Wright of the STV Children’s Appeal said: “We are very grateful to Glaschu for raising funds for STV Children’s Appeal by donating £5 from every Beef Wellington sold. Every donation brings us one step closer to making a real difference to the lives of children and young people affected by poverty in Scotland. Our sincere thanks to Glaschu and we look forward to working together to raise even more for Scotland’s children.”
The full à la carte menu for Glaschu is available and reservations for dinner can be made at glaschurestaurant.co.uk.
