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Great service is not complicated at all Like Reply 2 Reactions 3 Reactions Brian Davidson Non Executive Director. 'Hospitality is just making people feel happy': Interview with co-owner of the Glasgow pub The Thornwood 74 2 Comments Like Comment Share Copy LinkedIn Facebook Twitter Amanda Maclellan Culture & People Lead Scottish Rail Holdings 6mo Report this comment Report Report Well said! I might not be a chef forever. So Acme Fire Cult felt like a nice balance and a new way to cook outdoors but in a restaurant setting. Fast-forward a few years and Julie was onto her next venture: A second restaurant opened in conjunction with the owners of nearby pub The Thornwood. But they're made with wok hei for this amazing smoky flavour. Scotland has more than its fair share of breathtakingly romantic locations. The bar was newly built off site, yet we retained some of the brass from the original bar which has been crafted into everything from shelving to a holder for the soap dispensers in the toilets. Now chef-patron of two of Glasgow's best restaurants, Julie's Kopitiam in the southside and Partick's GaGa (pictured), Julie says that despite owning a duo of businesses she's 'very careful about expansion' because of wanting to be able to oversee the culture in her kitchens. Executive Chef Rikki Preston is set to bring together the local community and visitors this year for a meal that celebrates the food, drink and culture of Scotland. Glasgow bar taking table bookings seven months before Scotland's Euro 2020 clash with England. Maybe my three words are shuggle, love and sharing! Do you have a story or video for The Scottish Sun? So then the question is how do you keep people's food authentic to their culture without causing the planet any damage? The third entry in our Food on Film series, covering the significance of food in Miyazaki's animations.
It's always something simple. A joyous evening of high-quality fare and dancing includes a three-course meal prepared by the castle's Executive Chef, who oversees the award-winning Michel Roux Jr at Crossbasket restaurant. She also says that meeting Angela Hartnett recently was 'incredible', describing the chef as 'amazingly professional and just so knowledgeable' and notes the impact Niki Nakayama has had on her stance on being a female in a male-dominated industry. MARC Ferrier is the co-owner of The Thornwood and a partner in The Admiral and Gaga Bar and Kitchen. I would never call myself vegan because I don't want to be run after by critics who see me eating the odd hot dog. Outside of family commitments, she says the last ten years have been about "doing things that are fun, stepping into other people's world and getting away from tennis for a bit. " "When it came to the fixed seating, velvet was originally suggested but I felt that herringbone tweed was a better option, which is what we went for in the end, " said Marc. Paul Trainer on LinkedIn: 'Hospitality is just making people feel happy': Interview with co-owner of…. The bar's message for fans follows airlines bumping up prices for flights to London after Scotland qualified for Euro 2020 - the team's first major tournament since the 1998 World Cup. Amid all the glamor of owning restaurants, there's a lot of stuff that you have to deal with and take really seriously to make sure that people are okay.
It's been clad in shiny green brick glazed tiles, with doors that open onto the street. Suppliers across Glasgow said on Saturday morning they had not received Lewis McGuire March 9, 2023. Design Focus: The Thornwood. Also set in the bay window are some more of those lovely silver ceiling tiles and two burgundy Perspex pendant lamps with tassels, the likes of which I've never seen before anywhere else. Rather than being inward on her own ventures and experiences all the time, there's talk of her favourite Glasgow restaurants (Chinatown, Crabshakk, Lanzhou Noodles and Cottonrake Bakery, if you're wondering) and constant referencing back to the woman who have helped or inspired her.
For example, soy sauce is very symbolic of Asian cooking but mostly produced elsewhere. This is a new piece that's almost finished, it's called Wagner after the mercenary group. Is the... 15th November 2020. I have an amazing one that was sent over by Luke Farrell [who now runs Plaza Khao Gaeng in London's Arcade Food Hall] while he was working in Thailand and it's the one thing I'd save if my house was on fire. In winter, "it's a bar where you turn the lights down low and once people arrive, they want to stay a while" says general manager David Kirkwood. There's also exposed brick pillars and steel columns, which nearly didn't see the light of day for long. So, our airmiles are going to be high through using that. Interview with co-owner of the glasgow pub the thornwood hospital. It's a hand-battered steel wok. To his right are a collection of paint brushes and other tools of his trade. People learn to taste as they go and adjust things on the basis of that particular dish.
Growing up making Malaysian food is one thing, but how do you teach it to a team who may be coming to the cuisine for the first time and don't necessarily have any formal training? In a world of online dating and countless apps, people are still looking to make that in person connection. Choose a plan from below, subscribe, and get access to our exclusive articles! Local greens are wok-fried instead of traditional produce like choi sum, and the two restaurants' laksa broth is made with langoustine shells rather than king prawns. Emily Menger-Davies: Charity shops aren't killing the publishing industry themselves… but they aren't helping With Waterstones and Oxfam Books sitting opposite each other on Byres Road, it can be interesting to wonder whether their relationship is one of sibling-like affection or friendly rivalry. Interview with co-owner of the glasgow pub the thornwood road. Me, Mark and Fraser [Julie's business partners who also own the Thornwood pub nearby] designed this restaurant ourselves and that was really important to me. Anaglypta on the ceiling has been painted in a dark blue colour. Duck & Waffle will open the doors to its Edinburgh restaurant on 1st February. When the coronavirus lockdown was ushered in back in March it felt like the world was ending, but whilst it didn't... A wok, you can cook anything in one. 'It's about reducing our footprint where we can, ' says Julie. The result is 'this lovely team of people who are just so happy and so nice and very hard working. Having walked a path that started with her mother and grandmother and then took her into the kitchens of two other powerful women, you might think Julie would be keen to be a catalyst for female empowerment in the industry.
Following her placing as a quarter-finalist she made her way back to Glasgow to work under the tutelage of Laurie McMillan at Café Strange Brew. Marc also gave me the guided tour. Table service makes things easier, seats at the bar are prized by regulars. It's not every day that I condone bullying, but things have changed recently.
'We do have a recipe guide, ' Julie explains, 'but "a shuggle of that" seems to be my most prominent phrase in the kitchen. A new programme to recruit 10, 000 Black Interns into top British companies over the next five years has launched and experienced massive support from top industry leaders and politicians. Is calling Conservatives "scum" a bad move? A five-star castle near Glasgow will celebrate an evening of love. "I had an exhibition in Hong Kong a few months ago which was based on covid and Ukraine. They also have a thing there called tortillitas de camarone, which is very similar to a prawn fritter that you get in Malaysia. And it has to be sensory, going back to the agak-agak way which is a 'shuggle' of this and that. Here Julie says she was taught classic techniques and given traditional training thanks to Laurie's experience at high-end restaurants. As a child she'd sit in the kitchen and watch them cook, learning about the art of agak-agak, a Malaysian practice that allows cooks to use their experience and understanding in the kitchen to estimate in a wonderfully unformulaic way. Interview with co-owner of the glasgow pub the thornwood garden. Who or what has been your biggest inspiration? The scene he has created in the artwork is inspired by events in Ukraine.