Chef Nico Simeone is relaunching his Public House gastropub in Glasgow as a restaurant concept inspired by the Hebrides.
Public House will close on 23 June and will reopen as the Hebridean Scottish gastropub on 28 June, focusing on the ingredients and culinary traditions of the Scottish islands. The 60-cover neighbourhood gastropub will have a separate bar area and will open six days a week, serving lunch and dinner across one floor.
Simeone and his executive chef, Andy Temple, have sourced ingredients including Charles MacLeod Stornoway black pudding, Uig Lodge smoked salmon, Isle of Harris gin and shellfish from the Sound of Harris channel.
He said: "Since first visiting the Isles, rich in their own unique cultures and offerings, we have been inspired to open an establishment where we can champion the best of the Isles rich produce. The Hebridean will be a neighbourhood gastropub that will offer an honest approach to cooking with Hebridean produce at its heart."
Simeone owns restaurants, including 111 by Nico and Supper Club by Nico in Glasgow and Six by Nico restaurants in Edinburgh, Glasgow and Belfast.