The Ivy Buchanan Street set to open on 29 July 2019

From left - Kevin Lightbody; Head Chef, Operations director, Laura Bamber and General Manager Brian Scanlan.

The Ivy Buchanan Street, Glasgow will open its doors on Monday, 29 July 2019.

In celebration of the opening and The Ivy’s second Scottish restaurant, located at 106 Buchanan Street, The Ivy Buchanan Street will offer sophisticated yet relaxed all-day dining in the heart of Glasgow, seven days a week.

Set across two floors, the brasserie will accommodate approximately 222 guests and will feature striking interiors, all-encompassing menus and friendly service from sunrise to late evening. 

As well as the main restaurant, the space will feature two onyx bars and a private dining room, seating 24 guests and providing a beautiful location for exclusive events, drinks receptions, birthdays and working lunches.

The eclectic, brasserie-style menu will offer everything from breakfast, elevenses, lunch, light snacks, afternoon tea, cocktails, weekend brunch and dinner, ensuring there is something to suit all occasions. The kitchen, overseen by Head Chef Brian Scanlan, will serve sumptuous dishes including refreshing heritage tomato and feta salad with avocado, watermelon, pistachio and olives, lobster linguine, and chargrilled halloumi with Padrón peppers.

Sitting alongside the delectable food menus will be a series of locally-inspired cocktails, as well as an extensive Champagne and wine list. Created by the brasserie’s expert bar team, cocktails will include a refreshing Bramble G&T with Ellis No.2 Scottish Bramble Gin, Briottet crème de Mure, fresh blueberries & Fever-Tree Mediterranean Tonic, and The Discovery, featuring Shackleton Blended Whisky, Barolo Chinato, rosemary & orange syrup and Peychaud’s Bitters.

Baton Berisha, Managing Director at The Ivy Collection says: “We’re delighted to be opening in Glasgow city centre on Monday, 29 July. Overseen by General Manager Kevin Lightbody, the team look forward to welcoming our regular guests and new neighbours, as well as becoming part of the local community.”

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