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Glasgow's Public House by Nico to transform into a Hebridean gastro pub

A culinary celebration of The Hebrides by Chef Nico Simeone is set to open this summer in the former home of Public House by Nico.

Published: June 13, 2019
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Public House by Nico in Glasgow's west end is set to become a celebration of the Hebrides from the 23 June, as the restaurant changes its menu concept and interiors.

Glasgow's West End has, for decades, been synonymous with Gaeldom - a reminder of the thousands of highlanders and islanders who flocked to the West End in search of new opportunities.

The area has a thriving scene of Gaelic associations and Islanders societies for people whose roots are in Skye, Lewis, Harris or Barra along with the city's Gaelic school.

Over the past few months, Chef Nico Simeone of Six by Nico has scavenged the Outer Hebrides in search of the finest ingredients to take centre stage as he launches a new restaurant concept on Great Western Road.

The Hebridean Scottish gastropub will open its doors this summer offering fresh  ingredients, locally sourced, simply cooked and served with flair.

The menu offering will be steeped in the values of the Hebrides - where good food has always been part of an islanders story and where eating together strenthgens the bonds between family, friends, neighbours and loved ones.

The introduction of The Hebridean Scottish gastropub on Great Western Road will now bring a taste of the magical islands to the area and offer diners a restaurant that will champion the best of the Isles rich and fruitful produce.

Chef Nico Simeone alongside his Executive Chef, Andy Temple, recently travelled from the 'Butt of Lewis to Barra Head' learning about the unique cultures and offerings that these breathtaking Islands offer and explored their endless beaches and rugged landscapes in search of fine fresh produce.

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Having originally made the journey to the Outer Hebrides with the intention of creating a bespoke six course tasting menu for the Six by Nico brand, they discovered the wealth of fine produce that the land has to offer.

This journey across these magnificent isles inspired The Hebridean concept after meeting with fisherman, distillers, butchers and bakers from the Islands.

From Charles MacLeod Stornoway Black Pudding and Uig Lodge Smoked Salmon, Isle of Harris Gin to Harris Tweed interiors and Hebridean Wildfood Seaweed to fresh shellfish caught from the Sound of Harris waters - the enchanting spirit of the Hebrides will be found throughout the restaurants interiors, food and drinks menu.

Chef Nico Simeone said: "The Hebridean Isles are truly otherworldly. Since first visiting the Isles, rich in their own unique cultures and offerings, we have been inspired to open an establishment where we can champion the best of the Isles rich produce.

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"The Hebridean will be a neighbourhood gastropub that will offer an honest approach to cooking with Hebridean produce at its heart. I am extremely excited to showcase this to our guests and I have no doubt that they will fall in love with these breathtaking Islands - just as we did."

The 60-cover neighbourhood gastropub complete with separate bar area will open six days a week serving lunch and dinner across one floor. The Hebridean will raise 'a wee dram' to fine Hebrides fair and say Slainte to the strong bonds that bind these two proud communities.

The Hebridean Scottish gastropub will be located at 333 Great Western Road, Glasgow in the former home of Public House by Nico.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.

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