Glasgow venue open for business after structural setbacks
By Matthew Lynas
THE opening of Hyde bar in Glasgow last month marked the end of a transformation that was a long time coming.
Construction work on the bar first began two years ago, however the project was delayed by structural issues in the premises’ foundations.
The problem took eight months to rectify, pushing the project behind schedule and over budget.
And it was last October before the project got back on track and cosmetic work on the interior got underway.
The finished bar is very much in the vein of a contemporary cocktail bar, incorporating booth seating, high stools and low lights, with reclaimed materials used throughout.
Reclaimed materials sit alongside contemporary artwork.
There’s an American oak floor, which is said to be reclaimed from a former hotel in Irvine, while the brickwork and bar top were sourced from a 120 year old church in the east end of Glasgow; the door into the Partick Bridge Street venue is flanked by two 150 year old railway lanterns.
The reclaimed materials in Hyde sit alongside several pieces of contemporary artwork.
Murals by artist Colin Carruthers line the walls and, behind the bar, a large metalwork tree features bottles of Belvedere vodka and Moet & Chandon on the branches. The tree is the work of local sculptor Andy Scott, who created the Heavy Horse sculpture next to the M8 in Glasgow’s east end.
Hyde’s interior is said to have an international flavour, driven by Ian Donaldson, who co-owns Hyde with father and son team Eddie Fox and Eddie Junior.
“Ian lives in California,” explained general manager Stephen Heggie.
“He’s a bit of a socialite and he takes inspiration from where he’s been and seen.”
Heggie heads up day to day running of Hyde, having joined the team in December of last year from Glasgow-based Pot and Kettle group, whose venues include the Bungo Bar & Kitchen and Left Bank.
Heggie and bar manager Kevin Jamieson created the selection of bespoke cocktails on Hyde’s menu.
Heggie said the drinks are designed to encourage trial.
“When you’re a new business people buy in more to trying something different,” he said.
Jamieson highlighted the importance of the collaborative approach when it came to the drinks menu.
“A lot of the menu is bespoke, we design it,” he said.
“We both go away and come up with two separate menus then come together and keep what we like from each other’s menu.”
Going forward, Heggie said consistency is the priority.
“We need to get to a stage where we know where we’re at and get our bread and butter down,” said Heggie.
