Opening date confirmed for Glagow's newest restaurant Margo from team behind Ka Pao

Margo will offer dishes like the sirloin and Cafe de Paris butter
-Credit: (Image: Connor Stewart)


A Glasgow firm behind two of the city's most famous restaurants have announced when their latest venture will be opening.

New restaurant Margo, will be the exciting new launch from Scoop, the firm behind Ka Pao and Ox and Finch, marking the first time their first opening in the city centre.

With a kitchen team headed up by Glasgow native Robin Aitken, who first joined Scoop as a chef at Ox and Finch back in 2014, the thrilling new restaurant will be opening on Miller Street on Monday, October 28.

After a period of travelling and working abroad, Rob returned to Scoop as part of the senior team leading Ka Pao Glasgow to its first Michelin Bib Gourmand, and Ox and Finch retaining its Bib Gourmand for the 10th year.

Jonathan MacDonald, Managing Director, Scoop Restaurants Group; Daniel Spurr, Chef Director, Scoop
Restaurants Group; Paige Wilson, General Manager, Scoop Restaurants Group; Robin Aitken, Head Chef, Margo)
The Scoop team are excited to be bringing their latest restaurant to Glasgow's city centre -Credit:Scoop

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He's now set to deliver a menu of snacks, small plates and sharing dishes that highlight curated seasonal produce, "sourced from the finest growers and makers", at Margo.

Changing and evolving regularly, Rob revealed the menu will retain a "flavour-led approach" with a focus on Scottish seafood, meat butchered in-house, and bread and pasta made from scratch.

Snacks such as smoked haddock churros, manchego and saffron and Margo focaccia with prawn head butter, will feature alongside small plates including beef tartare, grilled onion salad, crispy potato and crème fraîche; Beetroot, Yellison goat’s curd and cocoa tortelloni, and West Coast crab tart with bitter leaf salad.

The cocktail list will include the likes of the Margo Martini
The cocktail list will include the likes of the Margo Martini -Credit:Connor Stewart

There will also be a selection of larger dishes that will range from Skate wing with kumquat kosho, trout roe and green peppercorns and Lamb faggot with seared liver, bonnet polenta and salsa verde, to feasting-style plates including Dry-aged sirloin on the bone with café de Paris butter and Half Creedy Carver duck with liver parfait, marmalade and toast.

For dessert, Rob’s team will present their takes on classic puddings, including Baked rice pudding crème caramel; Lemon and sorrel posset; Blackberry and fennel meringue and Chocolate nemesis - made with chocolate from local makers Bare Bones.

And it's not just a vibrant menu of food on offer, the team are also going big on the drink side of things, with a cocktail list designed to complement Rob’s food, including signature frozen martinis, yoghurt punch and classic serves given a Margo twist through techniques such as fat-washing and carbonation.

Scoop confirmed that Margo will offer their most comprehensive wine list to date, with classic fine wines sitting alongside natural and biodynamic bottles from small, independent producers. A large by-the-glass selection will also be available, giving guests the option to pair glasses with their meal.

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The 138-seat restaurant will feature an expansive main dining room and upper mezzanine. A large open kitchen with counter seating gives guests the opportunity to watch Margo’s chefs at work, while banquettes and booths offer a more intimate dining setting for groups.

Speaking about the launch, the managing director of Scoop Restaurants Group Jonathan MacDonald, said: "Margo will be an evolution of our first restaurant, Ox and Finch, which has just celebrated its 10th birthday.

"Both restaurants share the same ethos of being relaxed, accessible and fun, alongside a focus on quality.

"Whilst retaining lots of the features that have made Ox and Finch so popular for the last decade, Margo will be bigger and bolder. We’ll be pushing things further in the kitchen, baking our own breads, making fresh pastas and also doing some in-house butchery.

"There’ll also be a larger, more adventurous wine list, which the team have been sourcing from a range of great suppliers. We’re very excited to be able to share what we’ve been working on with Glasgow, and we’ve also got some exciting plans coming up for Ox and Finch later in the year."

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