With ambitions to become one of the top gastropubs in the world, Hollicom client The Duke’s Umbrella opens up for business on May 17th.
Located on Argyle Street, Glasgow, the new pub will be serving high quality gastro pub food alongside an eclectic selection of real ales, fine wines and signature cocktails.
With a rustic, artisan feel the new pub will be open seven days with brunch at the weekend in addition to top quality Sunday roast. The menu itself is the brainchild of top Glasgow chef John Molloy.
John will front the brand-new venture as Development Chef alongside General Manager Craig McKay. His signature dish will be what he says will soon be recognised as “the best fish and chips in Scotland”. Molloy has created the comfort food dream menu including slow braised smoked ox cheek, seasonal pies and Guinness panna cotta, all washed down with a pint of cask ale, fine wine, Champagne or a Duke’s signature cocktail.
The team behind the Duke’s Umbrella are the same team who launched the highly successful Royal Exchange Square based restaurant “Glaschu” during the eye of the pandemic storm in 2020.
The Duke’s Umbrella’s location on the corner of Argyle Street and James Watt Street has a famous history. Glaswegian’s may remember fondly the family-owned fashion and retail store Lawson’s, which once occupied the building where the new pub stands now. Built circa 1858, the dry, cool space of the stone mews walls would have been perfect for storing wheat for the local Cranstonhill and Bilsland Bakeries. And after a long day’s work carting produce from the Clyde docks or pulling people along the bumpy cobblestones of Argyle Street the horses pulling the trams were fed in the mews style building now housing the new pub.
Development Chef John Molloy said:
“I’ve always wanted to cook gastropub food. It’s honest, full of flavour, and for too long this style of food has been overlooked and has slipped into mediocrity. We will be giving our food the attention it deserves and treating the ingredients in the same way fine dining restaurants do. All while maintaining a relaxed atmosphere and delivering the sort of food you’ve always wanted from your local.”
“We’ve curated a menu from the finest produce, in which the ingredient is the hero of the dish, we’re keeping presentation simple, fuss free and full of flavour.”
General Manager Craig McKay said:
“We’ll be open from 10am every day, seven days a week, whether that’s for brunch, lunch, dinner, Sunday roast, bar snacks, a glass of champagne or a Scottish cask ale. We also have exclusive and private dining options available, and we’ll be using this space to host lots of tasting events such as food and wine pairings which will be huge part of what we’re about. Saturday afternoons watching the Six Nations will no doubt become a focal point of the winter season too in Glasgow.”
Customers will be able to join in a new social scene developing at the pub with events such as the weekend ‘book and brunch’ club.