Central Market Glasgow on Bell Street takes its name from the old fruit, vegetable and cheese markets which traded in the area in the 19th and 20th centuries and were referred to as the ‘central markets’.
The 50-cover restaurant majors in “modern British food”; dishes on the menu, which was developed by chefs Andy Lambert and Neil Palmer, include steak tartare, ox cheek stew and Iberico pork shoulder steak. It also offers six wine flights, comprising a 100ml serve of three different wines.
Owner David Leishman said: “It’s been two years in the planning and six months in the making and we are happy to finally be open. Our opening weekend was fantastic and everyone really enjoyed the stunning food, surroundings and great vibe. Central Market is a great addition to the restaurant offering in the city.”