The Scottish-driven menu has seen little change over the years with staples such as Cullen skink, haggis, neeps and tatties or the infamous Stornoway black pudding but the daily market menu pushes the kitchen to its limits. Seumas MacInnes has developed and reinvested in his unique culinary experience with R H Morton undertaking the upstairs bar and a refurbishment of a compact and very busy kitchen.
A few years later, when Architects, John Macleod and Ian McKinney (Lionel Architects) came to us to develop the design and manufacturing for the new upstairs Bar venture which Seumas was expanding into at Café Gandolfi, we were delighted to be involved since it is close to where our business is situated and we were in fact customers there.
In this business, it’s difficult not to become a “foodie” and we have every admiration for someone who believes in such fresh, quality produce from our own shores. The Bar was no exception in the attention to detail and planning, with a semi open plan kitchen at the end to provide a more trendy and light menu aimed at the bar customers.
The Architects kept the integrity of the old Cheese Market, retaining the tiled walls and the wonderful bespoke furniture in the downstairs Café was replicated to finish the bar itself, and overall seating. It was no wonder it soon won an award and looks as good today as it did when it opened. IMC Bartender and Morton Fabrication together achieved the end result the Architects and Client envisaged.
