Taking their seats around a table in the heart of their new Glasgow Southside spot, there’s a sense that the Bar Bosie team still can’t quite believe they’ve made it here.
Launch night took place just a few weeks ago, on a sun-soaked evening when friends, family and new neighbours turned out to show their support for long-time colleagues and pals turned business partners Len Archbold and Danny Morrow.
Alongside a joyful celebration of a new beginning in Cathcart, it marked the payoff for months of graft transforming the space.
“It wasn't that long since we had been up on scaffolding painting the ceiling,” Len recalls.
“After hand-picking everything from the paint colours to the speakers and lights ourselves, we did have a moment of panic thinking, ‘what if it’s only us who think this looks good?’.
"Thankfully, that didn’t happen.
"There was a mixture of us being absolutely exhausted from all the work, but also really proud of how it turned out. We were both pretty emotional.”
In what was formerly The Velvet Sparrow on Clarkston Road, Len and Danny have created a relaxed, welcoming wine- and cocktail-focused bar split across three levels, with elements of their personal story woven into each design choice.
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While they tackled many of the grittier jobs, like installing and staining warm wooden panelling, themselves, it was far from a solo effort. Len’s father, John, is responsible for the hand-painted sign, while a striking block-colour mural was created by friend and acclaimed local artist Erin Bradley-Scott. Some of their nearest and dearest were even called upon to help with deep cleaning, with grateful thanks and the promise that it would all be worth it come opening day.
Between late nights and do-or-die DIY, it was a formidable challenge, but one that the pair gladly embraced, having finally found the perfect home for Bar Bosie.
“You wouldn’t believe how many places we saw before this one came up,” Len says of their search.
“It appeared at just the right time, on one of the days that we were really questioning whether it was the right idea to do this. The bifold windows, outdoor space, bar and kitchen - it really ticked every box.”
It wasn’t just the perfect unit, but the perfect setting: an area of the Southside well linked to the city centre yet far enough from the hustle and bustle to retain a neighbourhood feel that has so clearly helped shape the bar’s identity.
“There are already so many great bars around us here,” Danny says.
“But there did seem to be a gap down this neck of the woods for somewhere you could go for wine or cocktails.
"We wanted to fill that space with something that was still casual and accessible, rather than too serious.
"It’s always a bit of a gamble to open a place, no matter where it is. But, if we can deliver something good with the right vibe and amazing staff, which we have, then I don’t see why people wouldn’t want to come.”
A large slice of that appeal comes courtesy of chef Joe Galloway and sous chef Jonathan Mackle, whose ever-evolving menu is designed to sit just as comfortably alongside Danny's creative cocktails as the no-frills ‘hauf and haufs’ found elsewhere on the drinks list.
“Our ideology for the menu is simple: food that keeps people coming back - really seasonal, fresh and high-quality, but never overly refined,” Joe explains while taking a quick 10-minute break from kitchen prep.
“We wanted to start off with snacks and smaller plates that would pair well with the drinks Danny and his team have created.
"I feel quite strongly about the fact that we shouldn’t limit ourselves to one style or cuisine. We’re going to pull from all sorts of different traditions and parts of the world, whether that's Italian pasta or North African sauces.
"Our first weekend was great, and the menu was going out exactly as we wanted, so now we’re just hoping to expand on that.”
After a flying start, next week will see the team introduce a new lunch menu of lighter bites with that same gently experimental edge to firmly establish Bar Bosie as a day-to-night destination with a difference.
“We’re all about finding that balance of good food that doesn’t feel out of sync with the bar atmosphere,” the chef continues.
“There will be fun bits on the menu, like our nuoc cham wings or a big cheeseburger this week, but also the chance to try something new like steak tartare or surf clams.
"We actually had someone poke their head in the kitchen on Saturday and tell us they had just tried their first oyster, and that’s exactly what we want - to get people in and offer them that kind of experience while still feeling accessible.
"It’s simple and delicious, but always with that wee bit of extra effort.”
Opening during a busy summer season in Glasgow’s Southside has left little time for respite since welcoming their first customers, but with so much of themselves already poured into the making of Bar Bosie, Len, Danny and the team are more than ready for whatever is next.
“To be honest, I think we’re looking forward to a wee bit of normality and finding a nice flow,” Len says.
“It’s been such a build-up, from doing 16-hour days painting the walls to sorting paperwork and then straight to pouring pints and shaking cocktails.
"Hopefully, once we’ve settled in a bit, we can start to focus on live music and events, which have always been part of our plan.
"For now, I think we just want to say thanks to the people in Cathcart for everything - from their support while we were getting the place ready to the feedback we’ve had since opening.
"It gave us a bit of a buzz, even on our rougher days, and got us really excited for what was to come. We’re really happy to be here.”
Bar Bosie is located at 3 Clarkston Road, Glasgow.
Find them on Instagram @bar_bosie.
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