Kelvingrove Café in Finnieston, Glasgow has recently welcomed a new Executive Chef, Colin Anderson, who will oversee the culinary operations at the Café and has created an exciting new menu which launches this week.

Colin began his career in Glasgow’s Ubiquitous Chip, then moved onto the prestigious Cail Bruich. A move to London progressed his career further whilst working under Paul Walsh as sous chef at 28-50, moving onto the 3 Michelin starred Restaurant Gordon Ramsay and then as sous chef at Jason Atherton’s City Social, helping them to achieve a Michelin star after only 5 months.

A trip to Australia resulted in Colin becoming Senior Sous Chef at one of Australia’s most celebrated restaurants, Quay, in Sydney (voted one of The World’s 50 Best Restaurants whilst he was there) and from there he moved on to become Executive Chef at Cullen Wines Dining in Wilyabrup, Western Australia. Whilst there, he was awarded the 6th best dish in WA with a Manjimup Truffle Linguini.

Returning home to Glasgow, Colin began consulting across a variety of top restaurants including The Register Club in Edinburgh, Islay House in Bridgend and Lodge on Loch Lomond before taking on the role of Head Chef at Kelvingrove Café.

Of his new menu, Colin commented, “I essentially take good produce then cook and season it well, serving it simply to allow the ingredients to shine. Although not a ground-breaking philosophy, you’d be surprised how many people don’t cook and season food properly.

Coming to Kelvingrove Café, I wanted to cook food I want to eat, so I’ve created a really interesting menu using inspiration from places I’ve worked and eaten in the past. There is a dish on the dinner menu called ‘Young Chicken’ which is taken from an amazing dish I had in Chicken Corner in Ho Chi Minh City, Vietnam. We spatchcock a whole baby chicken, brine it, roast it and finish it under the grill with a soy, honey and rice wine vinegar glaze. It’s finished off with a homemade chilli lime salt made with dehydrated lime zest, green chilli and parmesan rind, which we blitz with sea salt. The chicken is then served up with griddled slices of baguette which are brushed with smoked chicken fat, and charred lime. It’s a cracking dish.”

Kelvingrove Café’s new Brunch Menu includes Salt Beef Brisket served with Korean fermented chilli mayonnaise, pickled mouli and beef fat hash browns; Baked Eggs with spinach, chorizo, ratte potatoes and Freedom Bakery sourdough and Cottage Cheese Pancakes served with maple brown butter, caramelised banana and puffed barley.

Baked Eggs

The Lunch Menu features a Beef Burger using beef from Rodgers Butchers on Byres Road, a Halloumi Burger with avocado, yoghurt and mint and a Charcuterie Board, using the finest coppa, fennel salami, saucisson sec and cured belly from East Coast Charcuterie in Leith, Edinburgh, along with KC’s cultured butter and cornichons.

Charcuterie Board

As well as the Vietnamese Young Chicken, the Dinner Menu features Monkfish Cheeks with XO sauce (a spicy seafood sauce that originated in Hong Kong), Smoked Aubergine with raw milk feta, slow cooked red peppers and fried wild rice, Burnt Leeks with romesco sauce and fresh cheese and Goats Cheese Churros with truffle honey and rind salt.

Young Chicken
Goats Cheese Churros

Brunch is served 9am – 4pm, Lunch is served 12 – 4.30pm and Dinner is served 5pm – 9pm. A limited bar menu is served until midnight, 7 days a week.

Kelvingrove Cafe, 1161 Argyle Street, Glasgow, G3 8TB
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