PROVENANCE and presentation underpin new menus at Glasgow bar and restaurant Ralph & Finns.
Introduced by newly-appointed head chef Kevin O’Neill, who has previously worked at Cameron House, Rogano and The Western Club, the menus are said to feature “the very best of locally-sourced and freshly-prepared ingredients” from across Scotland.
Kevin said it was “an absolute pleasure to collaborate with the team on a new culinary direction”. “Every ingredient on every plate is there for a reason, designed to complement and enhance the flavours of locally-sourced ingredients to create some truly incredible dishes,” he said.
