Ox and Finch, the first launch by Scoop Restaurants Group which opened in 2014, is reopening next month after closing in October last year for a refurbishment.
The award-winning Bib Gourmand restaurant says that it will retain the same “ethos and identity, but with a fresh look and menu” and has been designed by Stuart Black of Mosaic Architecture and Design, who also led the original interior concept.
The restaurant keeps its familiar charm, with its original stone walls and cornicing preserved, with a refreshed interior featuring warm, deep red tones. Behind the scenes, upgrades improve functionality for the team, but the open kitchen stays. Outside, the new frontage has glossy emerald and mustard tiles inspired by Glasgow’s tenement entrances while the terrace has been redesigned with awnings and custom metal furniture, and, for the first time, can it be booked in advance.
The team will be full of familiar faces from the Ox and Finch team, including General Manager Sophie Barnes who has led the Ox and Finch team since 2020, and Assistant General Manager Mikey Ferguson, who joined Scoop in 2021. Head Chef Craig Nelson, previously Sous Chef at Ox and Finch, rejoins the team after four years in London cooking under chefs, including Brett Graham, Jake Leach, and Sally Abé and Josh Cutress at The Harwood Arms. Kevin McCafferty, who has been part of the Ox and Finch kitchen team for five years, will work alongside Nelson as Sous Chef, while former Head Chef Aurélien Mourez will be on hand to support in his new role as Group Head Chef.
Aurélien Mourez said, “Ox and Finch has always been a very collaborative effort; chefs are encouraged to participate in creating dishes, working together to fine tune the outcome of a dish with a fresh approach. This practice has carried us through all of our new projects over the years. Craig is bringing with him some outstanding experience in industry-leading kitchens known for exceptional standards, but also a strong ability to foster teamwork in the kitchen, encouraging creativity and ensuring that every dish benefits from a shared vision and collective expertise.”
The drinks programme is led by Scoop’s Head of Drinks, Alasdair Shaw, who has created a new cocktail menu combining classics with regularly-changing specials, working closely with the kitchen to use seasonal produce and reduce waste.
Ox and Finch will reopen on Tuesday 8th April.
Picture: The Ox and Finch Team (credit: Naomi Vance)