The Marlborough at 349 Crow Road in Glasgow is the latest venture from Phil and Gio McDonald who already have the Taphouse in Finnieston. The new Broomhill offering from the duo is very close to home for the couple. Explains Phil, “We have stayed in Broomhill for 18 years so we are well in sync with the area. My kids have grown up here and it is a great community.”
He continues, “I wanted it to be like Montpeliers in Edinburgh – open early in the morning to catch mums after they have dropped off the kids, then a brunch offering which transforms into lunch and then afternoon drinks before dinner at night Opening from 9am and closing at midnight. That was the plan before lockdown.” Despite living in the vicinity it was actually Phil’s stocktaker who alerted him that the former Wee Lochan was up for lease and who initially told owners, Willie Knox and Ian Mclean, about Phil. Phil says, “I went for a coffee with Willie and Ian and had a wee tour round. Obviously, I knew the area but I hadn’t been in the unit. It wasn’t a unit I instantly wanted to trade. But I persuaded Gio to come and have a look and then asked Stephen Paterson from Burns Design to come and have a look and sketch up a few designs.”
Phil continues, “The sketches were the opposite of what was there. But Stephen I work really easily together so it didn’t take too long to finalise the design.”
Today the bar, which was at the back of the original restaurant, is now on front left. Says Phil, “The theory is that in the future, with planning, that we could open up that side eventually so that you can come by and have a glass of wine and sit outside. After all, we do have seating for 40 there. We also wanted to create a wee bar eatery vibe on the left with a dining side on the right and that works really well.”
The Marlborough is lovely inside, but it also has kerb appeal as you can see. “I love the frontage and the old-style canopies,” says Phil. Inside the colours, chosen by Stephen, are predominately green smoke and lamp room grey. There’s a new wooden floor and new bar furniture, except for the chairs which were refurbished. And also a mirror which has been transformed into a map.
Explains Phil, “One of my friends Adrian McMurchie the artist – that was an original mirror – it was painted out and he did the artwork over it. It is a reasonably accurate map of Broomhill – and I love it when people and kids say that’s my street – it’s brilliant.” The Marlborough opened on 18th December and was open for seven days before it had close again but over that time it went like a fair. Says Phil, “The days we were open we were full and the feedback was really good. It helps that I have a great kitchen team. I was lucky to get Chef Iain Hale on board – he had just been made redundant by G1, but I have known him since he was the head chef at the Hilton Garden Inn, he then went to the Hilton at Strathclyde Park before joining G1 as Executive Chef at The Corinthian. So he is enjoying working for a smaller independent and because I am a chef to trade I totally understand where he is coming from. It usually takes a while to get a solid unit in but we have managed that already. It feels calm and confident in there and the quality of the food Iain is putting out is tremendous.
“We have also recruited Tammy, who had been the manager at the Wee Lochan for 8 years, so she is also a familiar face for our customers.”
After opening on the 18th and closing on Boxing Day Phil opened The Marlborough on the 29th for takeaway. He says, “Obviously coffee flew out the door and we created a menu which just grew – we sold an amazing amount of cakes too – a few weeks ago it was 350! Then I thought why not sell draught beer too – so we are now doing growlers and we have also linked up with Soja’s Bakehouse who supply Sourdough bread – and it is really flying out the door too. I’m amazed at how much we are selling.
“I am constantly looking at what we can be doing. We are managing to support the local community with our offering and we are also earning a buck.
“I have taken a 25-year lease and I certainly aim to maximise it and get my investment back. Unit wise it will be great for us – we just need to get by this bit. I can open without alcohol here, but I can’t do that at Finnieston.
“I would just like to say thanks to everyone that has supported us. Getting us to where we are now has been a team effort and our new landlords have been great too.
He concludes, “There is nothing better than being part of a local community.”
By Susan Young
