Search Gerry's Kitchen

Sunday, 13 April 2014

Ox and Finch Press Release


Glasgow Restaurant, Ox and Finch to open Wednesday 7th May 2014.

Following a previous press release, the team at Ox & Finch are please to announce that they will open the doors to their eagerly awaited restaurant tomorrow evening at 6pm.

To book a table, call the restaurant on 0141 339 8627 or reserve online.

Press Release: 8 April 2014
There can be few restaurants in Scotland – let alone Glasgow - that can boast a culinary team with a similar level of credentials as Ox and Finch: the former Head Chef of the McLaren Formula One team, the Gordon Ramsay/Jason Atherton-trained former Head Chef of Gallery Mess at The Saatchi Gallery and a former Sous Chef from Michelin-starred Restaurant Martin Wishart at Loch Lomond.
With the combined skills of Jonathan MacDonald, Mario Podola and Daniel Spurr present in the kitchen, the doors of Ox and Finch, 920 Sauchiehall Street in Glasgow’s Kelvingrove, will open next month with one clearly-defined goal: to deliver the very best in relaxed contemporary dining.
The interior of the restaurant has undergone a lengthy back-to-brick renovation. A renovation which combines elements of the building’s original 19th-century charm with the added ‘buzz’ of a modernistic open kitchen incorporated into the plans: offering diners a rare view into the working environment of a top kitchen.
Glasgow-based Stuart Black; with numerous high-profile international design commissions to his name; has presided over the interior architecture of Ox and Finch and the end result will convey a stylish and contemporary, yet relaxed and cordial, atmosphere. Offering an innovative and flexible solution to seat 70 diners in the principal dining area and a further 10 at a communal table at the bar, Ox and Finch will also provide discrete private dining facilities accommodating 14 guests.
The Ox and Finch menu introduces a fresh selection of flavours and taste experiences to Glasgow’s dining arena. Seasonal food served in a sociable sharing style, with a firm focus on the best quality produce, preparation, cooking techniques and presentation.
The menu will include: Tartar of roe deer, hazelnuts and mustard; Braised ox cheek, roast cauliflower puree, thyme and bacon gremolata; House-cured gravadlax, fennel, radish, wasabi and edamame; 36 month-aged Jamón Ibérico de Bellota with Catalan tomato toast; Skate wing, samphire and caper burnt butter; and Valhrona manjari chocolate cremeux, salted popcorn, peanuts, banana ice cream.
With the inclusion of a seated bar area, Ox and Finch will also offer a substantial range of rotational and seasonal craft beers, bottled and on draught, alongside a carefully-selected wine list which has been paired to complement the food served.
Culinary Team:
Jonathan MacDonald: Formerly the Head Chef of the McLaren Formula One team & Absolute Taste. Founder of scoop.
Daniel Spurr: Worked at Glasgow's Rogano and Restaurant Martin Wishart at Loch Lomond.
Mario Podola: Czech-born Mario has worked at Maze in London and Prague and Gallery Mess at The Saatchi Gallery.
General Manager:
Andy MacSween: Hotel and Hospitality Management graduate of Strathclyde University, with solid management experience at a number of well-respected Glasgow dining ‘names’.
Ox and Finch,
920 Sauchiehall Street,
GLASGOW,
G3 7TF.
Facebook: www.facebook.com/OxandFinch
Twitter: @OxAndFinch

Notes to editors:
Interviews available on request
Supporting images available on request
The Ox and Finch website – www.oxandfinch.com – is now live.
Ox and Finch was founded by Jonathan MacDonald, Managing Director of leading Glasgow events company, scoop events limited.
The Ox and Finch logo was designed by Kerr Vernon Graphic Design: an award-winning, Glasgow-based graphic design studio.
For further information please contact:
Murray A. Nix,
NO BETTER WORDS Social Media/PR
Telephone: 0141-643-0538
Email: murray@nobetterwords.com
Copyright © 2014 NO BETTER WORDS Limited, All rights reserved.



No comments: