Kimpton Blythswood Square Hotel is launching a new restaurant celebrating the best of Scottish seafood.
The new restaurant will be serving hand-dived scallops to Cumbrae oysters and platters of shellfish.
Opening on Monday 15 November, ‘iasg’ [pronounced ee-usk, the Gaelic for fish], will also be hosting DJ weekends.
“We’re excited to introduce iasg to the Glasgow food scene with a new menu focused on celebrating Scotland’s finest seafood,” said Mafalda Albuquerque, General Manager for Kimpton Blythswood Square Hotel. “We care about Scotland’s coast and waters, so it was important to us to commit restaurant iasg to a progressive sustainability policy for sourcing our seafood – and we hope to lead the way in Glasgow after COP26 by considering sustainable practice at every point in our guest journey. We’ll be serving only hand-dived or creel-caught shellfish, sourced in waters where there is a healthy supply, and promising to work with their suppliers to guarantee traceability.
“iasg restaurant will also be donating £1 from every bill to The Firth of Forth Lobster Hatchery, a conservation and educational charity and the only operating hatchery in Scotland, working to repopulate lobster stocks at North Berwick harbour.”
The hotel will also be offering a smaller menu at its shell bar, with ‘iasg weekends’ signalling the return of live DJs to the hotel.