Sebb's underground bar and restaurant coming to Glasgow

An underground bar and restaurant from Scottish restaurant group Scoop is set to land in Glasgow next month. 

Located underneath Margo, Scoop's recently-announced restaurant concept on Miller Street, Sebb's will seat 68, with a further 12 covers offered in a private dining room. 

Pairing a dedicated cocktail kitchen with a menu focused on food cooked over fire, Sebb's will be a destination for daytime sessions and late nights soundtracked by DJs playing vinyl. 

General manager Kieran McKay and Scoop's head of drinks Alasdair Shaw will head up the cocktail programme. They have designed a comprehensive list of serves batched in the mixology kitchen, including spritzes, sours and signature 'sippers'.

McKay was one of the original members of the Ox and Finch team in 2014, later joining Ka Pao Glasgow, where he would become general manager and play a key role in shaping the cocktail offering. Shaw joined as head of drinks earlier this year, having honed his experience at some of Glasgow's best bars and restaurants.

Dining at Sebb's

The kitchen will be led by head chef Danny Carrithers, whose experience at institutions such as Le Chardon d'Or, combined with his time staging at Acme Fire Cult, Le Gavroche and Lyle's, has resulted in a vibrant cooking style, anchored in precision and French-style technique. 

For Sebb's, Carruthers has created an adventurous menu featuring grill-led snacks and sharing plates. Guests can start with snacks such as grilled Carlingford oysters with spiced lamb fat and pakora with 'lord of the hundreds' cheese and piccalilli, alongside dips including hot hummus with white onion, parsley and grilled banana chilli, and squash and ramiro pepper 'atom' (a yoghurt-based Turkish mezze). These are followed by larger grilled dishes including chicken wings with fermented hot sauce and ranch, and jerk-spiced port neck with celeriac and apple. 

Feasting-style plates such as slow-grilled lamb shoulder or grilled aubergine and cauliflower will be available, served with salad, pickles, hot sauce and garlic yoghurt or tahini, along with homemade grilled pitta. 

"The food at Sebb's will be very bold and packed full of flavour," says Carruthers. "Full on, in-your-face deliciousness. Our main hobby outside of the kitchen is to eat good food made locally, and a lot of the dishes are just things we all really enjoy eating but with a bit of our own identity. High-quality ingredients, excellent suppliers, great service, attention to detail and simplicity will always be at the forefront of everything we do here. I'm very excited for Sebb's to open and represent what food in Glasgow is all about."

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