Named for the architect who built the church, Cottier's new restaurant will celebrate Scottish produce and is due to open mid-September

The popular bar and events venue in Glasgow’s west end has been teasing locals for a while with their signs for Leiper’s Attic.

But with no information other than a cryptic ‘coming soon’, residents and foodies have been left wondering about what Leiper’s Attic could be.

We can now exclusively reveal that it will be the new, re-branded restaurant, which is located (as the name suggests) upstairs from the bar.

The restaurant is named after William Leiper (1839-1916), who was one of Glasgow’s most distinctive architects.

The current Cottiers building, formerly Dowanhill Church, made his reputation (he was just 26 when he won the commission).

“Leiper’s Attic” used to contain the Session House. The Session was like a court and transgressors would climb the turret stair to be interrogated on their behavior at risk of being suspended from the “privileges of the church”.

 

Leiper's Attic

Picture: Pigeon breast, puy lentils, red cabbage, smoked bacon & blackberries, supplied

Leiper’s Attic, which will open in September, will replace the existing restaurant and is set to launch a completely new menu that’s full of local and seasonal delights including house dry aged beef, wild fish and game.

Leiper's Attic

Picture: Turbot, artichokes, capers, radish.
heritage carrots, supplied

Example dishes will include: Pheasant, breast and leg, shallot, charred leeks, broccoli and Arran mustard; Hand dived scallops, lemon, whisky, baby capers and sea herbs; Pigeon breast, puy lentils, red cabbage, smoked bacon and blackberries and a dark chocolate ganache, blackberry purée and sorbet with toasted hazelnut tuille.

There will also be an extensive Cuban cigar range, for those that enjoy a post-meal smoke.

Picture: a cigar range awaits diners to Leiper’s Attic, supplied

Speaking about the re-launch, Operations Director for Cottiers, Andy McCartney said: “We are extremely excited at this latest addition to the West End of Glasgow dining scene.

“Scotland has some of the finest produce in the world when it comes to wild fish, game and steak and our new Head Chef, Graham Gardner and his team, are really going to show case this.

“We have dry aging fridges in the restaurant itself, where the beef will dry age in house as well as having our very own labelled Speyside ‘Leiper’s Attic’ whisky.”

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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