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The Ox & Finch, Glasgow

4th December 2017

Trendy, high-ceilinged venue with a casual vibe, offering creative, contemporary tapas-style dishes in Glasgow’s west-end is a new successful client relationship R H Morton is proud to have made in meeting this modern kitchen brief.

Jonathan MacDonald is the chef patron behind this already highly successful addition to the up and coming Finnieston area of the West End of Glasgow. Opened in the Spring of 2014, Ox and Finch soon made an impact, scooping a Bib Gourmand commendation for good food at affordable prices in the subsequent edition of the Michelin Guide

Previously head chef for the McLaren F1 team, Jonathan Macdonald started his career in the same city and was given his first job by Master Chef Professionals champion Gary Maclean and without doubt has become one of the upcoming movers and shakers of the Glasgow Restaurant scene which is enjoying the benefits of the SSE Hydro Event Venue which last year was the eighth busiest music arena in the world.

R H Morton worked Jonathan and Mosaic Architecture & Design to plan and install a great looking open plan kitchen delivered on time and on budget. With every aspect exposed to the public, it was essential that the kitchen was designed in such a way as to promote good housekeeping and hygiene, all on view to the customers.

Chefs are quite literally “in the spotlight” with a raised Pass and rise and fall heat lamps where you can view every dish being skilfully created in front of your very eyes.

A Blue Seal cooking suite offered medium to heavy duty output at an affordable price, and a bespoke Plancha complements the suite. The centrepiece is a one-piece top with gantries covering back to back Willams refrigerated counters, helping the circulation of both food and chefs at frantic times.

Downstairs the preparation kitchen hosts a Classeq Dishwasher, extended coldroom and plenty of workspace, all finished by R H Morton with “Caterclad” hygienic walling and vinyl flooring – all part of their complete package to better control meeting installation deadlines.

The restaurant has proved hugely popular with its small plates and the amount of flavour packed into each dish belies its small serving. With everything beautifully presented in different shapes, sizes and colours of plates, bowls, and boards it is no wonder that this may be only the first of the restaurants developed by Jonathan MacDonald in Glasgow.