SIDE DISHES
The Ivy is coming to Glasgow – the upscale London restaurant group that is; not the old Finnieston rum bar (forced to change its name to Distill by, erm, this Ivy). After opening a branch in Edinburgh in 2017, the lux brand is due to entice the city’s glamour-seekers to its two-floor brasserie with an all- day dining offering. The planned spring opening might end up being nearer summer in the listed building on the corner of Buchanan Street and Royal Bank Place.
SUPPORTED BY News to nibble on
The recent ScotHot event at Glasgow’s SEC saw the launch of the Scottish Manifesto of Chefs and Cooks, a new initiative hoping to help turn the country into a Good Food Nation. It was developed by food charity Nourish Scotland (nourishscotland.org) and the input of an industry-wide consultation with the aim of creating a more positive food culture across the country. Hospitality professionals can sign up and add their name to the manifesto, which covers issues such as sustainability, local sourcing, supportive environments, design and communication, and knowledge sharing. Meanwhile in Edinburgh, Borough has re-opened its doors. Now wholly owned by chef patron Darren Murray, they’re offering a stripped back, four-course no-choice tasting menu for dinner with à la carte options available for lunch. And it’s all change over at the Waldorf Astoria (aka the Caley) with news that the Galvin brothers partnership has drawn to a close. Chef Dan Ashmore will keep
hold of the reins in the Pompadour, with plans to move the menu further towards a modern British style, while Mark Greenaway (pictured) has announced he’ll be bringing a brand- new concept called Grazing with Mark Greenaway to the brasserie space. We’re putting the finishing touches to our 26th annual Eating & Drinking Guide, ready for mid-April publication, and – back by popular demand – are the maps showing the locations of the 1000 restaurants, bars, cafes and shops featured in the guide. Given the amount of correspondence we received expressing disappointment at their removal from the print version of the guide, it seems the digital age isn’t quite all-consuming yet. (See page 20 for a discount voucher for the new guide.)
'Live life with a Little Spice' Experience our 1st Authentic Sichuan Cuisine in Scotland.
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1 Apr–31 May 2019 THE LIST 59