Seumas MacInnes arrived at Cafe Gandolfi in 1983 to peel potatoes and chop red cabbage. By 1995, he’d been a kitchen-porter, manager and co-owner until Gandolfi’s founder, Iain Mackenzie, decided to step aside and leave him in charge.
Since then, Seumas’ family connections to Barra has informed his approach to food and helped create one of the most popular restaurants in the city.
They take their cooking seriously here and offer a relaxed haven for long lunches or fun evenings with friends. The dining room is a work of art.
Recreate a local winter warmer with this recipe for Cullen Skink.
For more kitchen inspiration, buy the book.
Café Gandolfi’s Cullen Skink
One of the most popular dishes on the modern Scotland menu in the Merchant City favourite.
Ingredients
Serves 4
4 medium potatoes, peeled & diced
300ml double cream
300ml whole milk
250ml water
300g smoked haddock
60g butter
1 onion, finely chopped
1 tbsp olive oil
Pinch of mace or nutmeg
Black pepper
Method
In a saucepan large enough to take all the ingredients, sauté the onion in butter and oil until soft.
Add the water to the pan along with the potatoes and simmer for 5 minutes.
Stir in the milk and cream and simmer for a further 5-10 minutes until the potatoes are tender.
Cut the haddock into 2cm squares and drop into the soup. Continue to cook gently for 10 minutes.
Check seasoning and add the mace or nutmeg.
Cafe Gandolfi is at 64 Albion Street, Glasgow, G1 1NY