A NEW bar and fine dining restaurant offering dishes with “Glasgow at its very heart” is to open in a historic City Centre building.

Glaschu, which is Gaelic for Glasgow, will be led by acclaimed chef Dion Scott, who honed his skills in Heston Blumenthal’s kitchens and General Manager Scott McLean who has worked at Gleneagles and One Devonshire.

It is due to open at the end of the month at The Western private members club, on Royal Exchange Square, which was established by traders and merchants of the city in 1825.

Those behind the venture say there will be a focus on locally sourced ingredients with Gigha halibut and Loch Tay trout from local fishmonger Bernard Corrigan and crustaceans and oysters from Finnieston’s Stuart Wilson.

Scott McLean said: “We are truly hoping to host something special in the heart of Glasgow, for the people of Glasgow and visitors alike."

“For years it seems people may have been under the perception The Western Club restaurant is just for members.

"Now under new ownership, we can throw open the doors to Glaschu and invite people to come inside and enjoy a taste of fine-dining in the heart of the city, at any time of day.”