Platform unveils indoor restaurant and street food kitchen

A NEW indoor restaurant and street food kitchen is launching in Glasgow city centre.

Spearheaded by the team behind Platform – an indoor market space located in the Argyle Street Arches – the new restaurant and kitchen concept is set to open its doors on Friday, July 17 and will operate initially on Fridays and Saturdays from midday.

Dubbed “Scotland’s largest casual restaurant and street food kitchen,” the indoor venue can accommodate 350 covers with a physical distance of at least two metres, and new safety measures have been adopted including the use of thermal scanners, allocated walk-in tables, improved ventilation, a one-way system, contactless payment methods and the launch of a mobile ordering app.

The venue’s kitchen will be staffed by local food businesses Gallus Pasta, Tiny Dancers and Ginger & Chilli, who previously traded in the venue’s indoor food market. New dishes include sticky Korean fried chicken bites, slow-cooked tender beef brisket curry with coconut, raita, chilli and Asian slaw and homemade pizzas.

Customers are able to make online bookings of up to three hours on the Platform website and have the option to further extend the timeslot.

Scott McCormick, owner of Platform, said: “Like most businesses, we have had to evolve and adjust to a new normal, and the opportunity to create Scotland’s largest casual dining

restaurant and street food kitchen will hopefully be one of the few positives to come out of this pandemic.

“We’ve spent months planning and creating a new concept that we’re extremely proud of and we can’t wait to unveil Platform to our guests.”

Jules McGuire, Platform chef and owner of Gallus Pasta, said: “Switching from being a trader to developing the new menu has been a wonderful experience. We’ve got the opportunity to create the best post-pandemic dining experience and with our collaborative outlook, the street food menu offers something for everyone.

“When Platform asked us to pivot our business, it was a dream come true. It’s a big challenge and we’ve all stepped up and can’t wait to get cooking!”