By Nicola Walker
It has certainly been a busy six months for Scoop Restaurants. After opening Margo on Glasgow’s Miller Street in October 2024, followed by basement bar Sebb’s a month later, they have now unveiled a sleek new refurbishment to their Ox and Finch restaurant in Kelvingrove.
Chefs Jonathan MacDonald and Daniel Spurr opened the original Ox and Finch in May 2014, and it quickly became a neighbourhood favourite. Within six months of opening it was awarded the Michelin Guide’s coveted Bib Gourmand and it has retained this ever since.
The company closed the restaurant last October for a refresh and it has just re-opened after the six-month renovation which was led by Stuart Black of Mosaic Architecture and Design. He was also the man behind the original design of the restaurant and returned to continue its legacy.
Stuart told DRAM, “As I designed the original restaurant 10 years ago, I knew I definitely didn’t want to change too much! We wanted it to remain recognisable to the regular customers as a keystone of Finnieston – so it’s an evolution not a revolution. “We have kept the materiality the same but have livened it up and given it a new lease of life. We’ve made it more ‘now’.
“Revisiting it was great, as it was the first of the projects that I completed for Jonathan and that led to Ka Pao, Margo etc. It was always a great corner site, but I think we have now really brought it to life with the upgrades to the exterior and it has brought the buzz of Finnieston back up to where it started.”
The external façade has had a facelift and now features glossy emerald, olive, mustard and brown tiling, new deep green fitted awnings with the Ox and Finch branding above and the outside terrace area features hand-crafted metal furniture.
When you enter the restaurant, the layout is not unfamiliar with the steel bar and gantry and mosaic wall to the right and the open kitchen ahead. Upgrades have been made here to enhance functionality and make the space more comfortable for the whole team. They have retained the distinctive character of the dining area with the original tenement features such as the exposed stone walls and decorative cornicing.
However, a new earthy bold colour palette has been utilised to add, depth and elegance. One of the biggest changes is the colour of the ceiling which has been painted in a burnt amber.
Stuart explains, “We wanted to make it feel less like a restaurant and more like an elevated pub interior and many old bars have red rich tones on the ceiling. So that is definitely one of the dramatic changes. We have also kept the same patchwork upholstery style; however, we’ve now made more of a detail of this. The original retro light fittings, which were originally sourced from a salvage yard, remain so there is definitely a bit of familiarity to it.”
Where the furniture is concerned there are booths running down the centre of the space, banquettes and smart orange dining chairs to the left and a large round table at the far end for bigger groups. The dark mushroom and maroon patchwork upholstery style is eyecatching with vertical stripes of the differing leather pads placed to alternate along the back rests and some of the seats.
There is also some wooden panelling on the walls that echoes this effect. There are polished wood tables but also light blue tables with a wooden trim and bright orange metal bases which bring a completely different pop of colour. Bold tiling designs have also been used throughout to add detail to the different walls.
The wine wall, which hides the staircase, looks very different– now a dark teal in colour, with smart metal latches and backed with patterned glass – a real touch of class.
The private dining area downstairs has also been transformed with new tiled walls, a large orange dining table with matching chairs and a large mirror completing the look. The fit out has been completed by some well-respected companies such as PROIS Commercial Hospitality Solutions who supplied the new bespoke kitchen, main contractor CMC Design and ceramic tiling contractor Jim McGoldrick & Sons.
Owner Jonathan MacDonald told DRAM, “We’ve completed other projects since we originally opened Ox in Finch in 2014, so we wanted to revisit it and to give it longevity. “It’s been very well received so far – we consciously didn’t want to reinvent it or change too much – so we’ve kept the table plan the same, the placemat menus, the open kitchen etc. We’ve kept the essence but elevated it.
“The kitchen had served us well for years, but now it’s totally bespoke to the space with a custom French Cooking Suite built in. It’s a nice space for the team to work in.”
He continues, “The external area is probably the most notable difference from a customer point of view. The ceramic green and gold tiling will last a bit longer and is in keeping with the Glasgow tenement vibe and charm it’s always had.
“We also wanted to spec up the outdoor area. The high planters and new awnings really frames the space and makes it feel like a more premium place to sit – it’s more befitting of what we do and the experience we offer.”
The relaxed, welcoming atmosphere that guests have come to expect at Ox and Finch has certainly not changed, however, there is a new menu courtesy of Head Chef Craig Nelson who has rejoined Ox and Finch after four years working in London. The menu will continue to be seasonally driven and evolve regularly.
All their printwork for its refreshed menus was supplied by another local Finnieston company Print Box, Said director Bryan Hurst, “Having provided print and design solutions for Ox & Finch, their sisterrestaurant Ka Pao as well as their new venues; Margo and Sebb’s, we are honoured to continue this journey with the refresh of a Glasgow institution.”
Where drinks are concerned, Scoop’s Head of Drinks, Alasdair Shaw, has curated a new cocktail menu with sustainability in mind using seasonal produce and reducing waste.
There is also a new wine list with an accessible by-the-glass selection and a rotating selection of short runs of vintages and harder-to-procure bottles which have been carefully selected from producers and suppliers. One of those suppliers, Alexander Wines, commented, “Alexander Wines have proudly supplied Ox and Finch since they opened in 2014.
Daniel, Jonathan, and the team have always created menus bursting with flavour and stunning presentation — and we love nothing more than working with a customer to find wines that reflect their brand vision. It’s been a partnership built on a shared appreciation for craftsmanship, intrigue and quality.”
The new Ox and Finch is fresh and vibrant but is certainly still as warm and welcoming as it has always been. I’m sure its regular customer base will be as delighted as I am that it has now reopened!
