Blythswood Square Hotel's Bo and Birdy restaurant announces reopening date

Residents in Glasgow will soon be able to enjoy five star hotel dining again.

Published 29th Jun 2020
Updated 9 th Aug 2023

The Blythswood Square hotel's restaurant, Bo and Birdy, now has a date for reopening, after being closed during lockdown.

The Kimpton Blythswood Square hotel last week announced its reopening plans, which will take place on 15 July, with measures in place to ensure customer and staff safety.

Now the team have revealed that this is also the date in which the hotel's restaurant, Bo and Birdy, will welcome back diners, with reduced opening hours.

Gillian Mylles, hotel manager for Kimpton Blythswood Square said: “The safety and wellbeing of our guests and colleagues is our top priority and while the future of travel may look different, the experience of luxurious glamour and escapism for our guests enjoy won’t feel compromised.

"At Kimpton Blythswood Square we already deep clean with hospital-grade disinfectant but we have implemented new hygiene procedures above our standard protocols and enforced social distancing measures to keep people safe.

"This includes reduced contact check-in and touchless transactions in reception. We’ve removed in-room collateral and will follow strict hygiene procedures for laundry.

"There will be additional deep cleaning of high-touch services across every room of the hotel, as well as the provision of hand sanitiser.

"In our restaurant and bar Bo and Birdy social distancing will be observed, our colleagues will wear PPE for your protection and their own, they will minimise contact while remaining at your service and will prioritise contactless card payments.

The space will be cleaned after each guest to protect the public and the team."

The restaurant and bar opened in May 2019, under the culinary guidance of the first female 5-star hotel executive head chef in Scotland, Gillian Matthews.

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The venue was designed to be a stylish new destination for diners across Scotland and beyond and will feature a “relaxed yet luxurious brasserie feel”.

For more information on the reopening and how to book, please visit the hotel's website.

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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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