Underground bar and restaurant Sebb’s has been added to the Michelin Guide, marking a major milestone for the Scoop Restaurant Group less than a year after opening the venue on Glasgow’s Miller Street.
Scoop’s Managing Director, Jonathan MacDonald, the recognition is the result of years of planning, delays and determination.
“As soon as Ka Pao opened in 2020, Covid hit and everything else was put on the back burner,” said Jonathan. “Once we made the decision to push forward, it took years to design the place from scratch, making significant structural changes, and working through all of the associated paperwork that comes with it being a listed building.”
He added, “To be honest, there were moments when we thought about selling the space. People told us not to open in the city centre — post-pandemic things looked bleak. But we took a leap of faith, and I’m glad we did. The city centre is buzzing again. There is lots of excitement and a few like-minded operators have opened more great venues.”
Named after its location at 68 Miller Street (‘Sixty Eight Basement Bar’), Sebb’s has quickly become one of the city’s most talked-about venues. While the space places a strong emphasis on music and atmosphere, Jonathan says the approach to food remains consistent with the group’s wider philosophy.
“It’s more of a bar, with music playing a bigger role than in our other venues,” he said. “But the food is approached with exactly the same passion and standards. The kitchen team works with the same suppliers and processes, and importantly, they care just as much about the food.”
At the helm is Head Chef Danny Carruthers, who began his career with Scoop almost ten years ago as a chef de partie at Ox and Finch. His passion for grilling and global flavours has helped shape Sebb’s sharing-style menu, with influences ranging from Texas barbecue to Middle Eastern kebabs.
“Sebb’s is really a celebration of food from across the globe, served in a way that’s fun and unfussy,” said Jonathan. “Danny has been instrumental in shaping that. The team is everything to us, and people like him show what’s possible when you give great people room to spread their wings.”
Jonathan, who launched Scoop in 2012 after time spent working around the world with McLaren’s F1 team, said the success of Sebb’s also represents another step forward in the group’s evolution.
“We don’t take the decision to open new venues lightly, we take these opportunities organically. One of the key drivers behind it is creating new opportunities and providing longevity and career growth for our incredible teams.”
He added, “Opening a new venue is something we take very seriously, and it always has to happen organically. Our restaurants run fairly autonomously — each team brings their own flair to menus, cocktails and atmosphere, but with a shared ethos and back room support. Recognition from Michelin is brilliant, and it definitely raises our profile, but it only gives us more reason to keep moving forward. We’d slide backwards if we stood still.”