THE Outer Hebrides have served as inspiration for Glasgow-based chef Nico Simeone’s latest menu concept.
Having travelled the islands in search of new ingredients, Simeone will showcase them in his latest venue, The Hebridean.
Opening its doors on June 28 in the former Public House by Nico, on Glasgow’s Great Western Road, the restaurant will offer a menu “steeped in the values of the Hebrides”; it will include the likes of Charles MacLeod Stornoway Black Pudding, Uig Lodge Smoked Salmon, and fresh shellfish from the Sound of Harris waters.
Nico Simeone said the venue “will offer an honest approach to cooking with Hebridean produce at its heart”.
