Situated on Sauchiehall Street, Ox and Finch will see the former head chef of the McLaren Formula One team Jonathan MacDonald take the helm, leading a team consisting of the Gordon Ramsay/Jason Atherton-trained former head chef of Gallery Mess at The Saatchi Gallery and a former sous chef from Michelin-starred Restaurant Martin Wishart at Loch Lomond.
Under the direction of Glasgow-based interior designer, Stuart Black, a lengthy back-to-brick renovation of the interior has resulted in a stylish atmosphere which offers an innovative and flexible solution to seat 70 diners in the principal dining area and a further 10 at a communal table at the bar. Additionally, Ox and Finch will also provide discreet private dining facilities accommodating 14 guests.
From the menu, guests can expect modern pairings drawing from global influences including beetroot cured gravadlax with radish salad (plus an optional cucumber vodka shot); seared scallops, lardo di colonnata and cauliflower puree; and roast skate wing, samphire and caper burnt butter. Vegetarian options are well-considered with dishes such as spiced carrots and chickpeas, parsley and marinated feta, and grilled baby gem, parmesan crackling, anchovies and caesar dressing.
To supplement diners' meals, Ox and Finch stock a substantial range of rotational and seasonal craft beers, both bottled and on draught, with a carefully-chosen wine list which encompasses 15 white wines and 15 red wines; from both classic European and New World vineyards; and four Champagnes, including the boutique Guy de Chassey Grand Cru Brut.
Ox and Finch is located at 920 Sauchiehall Street, Glasgow G3 7TF.