The team behind popular Glasgow restaurants Ka Pao and Ox and Finch has announced a new dining experience will launch in the city later this year.
Opening in September 2024, the new venture by the team at Scoop Restaurants will be open 7-days a week at the new location on 68 Miller Street, G1.
Margo will be inspired by the group's first restaurant ox and finch and is set to serve a menu of snacks, small plates and larger sharing dishes cooked over fire.
There will be a focus on seasonality, allowing the menu to evolve regularly and highlight produce sourced from the finest growers and makers.
Lead by Head Chef Robin Aitken the menu will look to showcase Scottish seafood, meat butchered in-house, and bread and pasta made from scratch.
Aitken first joined the group at Ox and Finch in 204, before travelling and working abroad. He returned to join the senior team at Ka Pao Glasgow helping them to a first Michelin Bib Gourmand, while Ox and Finch retain theirs for a 10th year.
He will be joined by Scoop General Manager Paige Wilson to lead the restaurant.
READ MORE:
- Bib Gourmand restaurant Ox and Finch celebrates 10 years in Glasgow
- 'Knock-out fun' – Ka-Pao, Glasgow. Restaurant review by Ron Mackenna
Managing Director at Scoop Restaurants, 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’re very excited to be able to share what we’ve been working on with Glasgow.”
Scoop has promoted in-house staff so far to work at Margo, but say new roles for chefs and front of house staff will be available soon.
Margo will also offer the group's most comprehensive wine list to date, with classic fine wines sitting alongside natural and biodynamic bottles from small, independent producers.
The full Margo menu will be announced in the coming weeks, as well as reservations becoming available for the September opening.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereLast Updated:
Report this comment Cancel