A TAPAS restaurant in Glasgow has introduced an extra measure of authenticity with the appointment of its new head chef.
Enrique Ruiz Marcos, from the Spanish town of Bilbao, has taken over the kitchen at tapas restaurant and cocktail bar Rioja.
Trained in Basque Country and with experience in hotels and restaurants across Spain, the chef will focus on locally-sourced, sustainable cooking. New dishes on the menu at Rioja include sustainable Scottish hake with dressed potatoes and a zingy green sauce.
