The dining public are now well familiar with the gastropub concept, which has spread throughout London and the South-east and into most parts of England. But where are they in Scotland?
I am a London-trained chef who moved to south-west Scotland with my wife a few years ago to open a small restaurant. In most respects it's been successful - loyal customers, guidebook recognition, good press, and we don't owe anyone money!
However, I would like to convert the restaurant premises into a bar/pub and restaurant operation because I want to tap into the gastropub market without alienating my existing customers. My cooking style is simple but bold in flavour, which suits the market I'm aiming at.
Good pubs - and indeed restaurants - are a rarity in this region of Scotland, and I'm convinced there has to be a market for such a business. Why has the gastropub not crossed the border yet?
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