Promising ‘the comfort of a classic pub with the refinement of a premium bar’, The Superlative Collection has announced the opening of a new Glasgow city centre venue, The Noble Public House, early next month.
This latest venture from the fast-expanding Superlative group joins an already impressive stable of Glasgow venues – Glaschu, Maison by Glaschu, Gōst, The Duke’s Umbrella, The Clubhouse and Blue Dog.
Situated at 16 Bothwell Street, in the space that formerly housed 63rd + 1st, The Noble’s stated mission is ‘to re-imagine the classic British pub, taking an elevated yet unpretentious approach to hospitality’, to create a 100-cover venue which can appeal to both locals and visitors alike.
With a location opposite Glasgow Central Station, and open daily from 9am until late, the intention is also to become ‘the perfect sanctuary for commuters to enjoy a business meeting, all-day dining or post-work drinks’.
The bar will be headed up by group bar manager, Ewan Angus, who has created a menu of signature martinis to sit alongside a curated list of beers, wines and classic cocktails.
At launch, The Noble’s speciality martini list will include hot honey martini, passionfruit martini, and tomato martini, all made using Rotovap infusions to preserve the flavours of the fresh ingredients used in their creation.
Angus said: “There’s a lot of complexity in so many versions of classic drinks nowadays, but The Noble’s approach will be to refine and redefine drinks in a way that is simple, elegant and timeless.
“The Rotovap will allow us to take it one step further and build amazing drinks that are aesthetically clean and simple, but that will blow you away with their punchy flavour profiles,” he promised.
“We’re starting the menu off with a selection of signature Rotovap martinis, the simplest of drinks, and I am excited to welcome guests around the bar to taste these wonderful creations.”
On tap, customers can expect Cruzcampo, Moretti, Guinness and Neck Oil, as well as non-alcoholic options from Heineken 0% and local brewery, Jump Ship.
On the back bar, the whisky list will include over 30 single malts, blends and bourbons – and, in partnership with The Macallan, The Noble will also showcase three signature cocktails, featuring the brand’s 12-year, 15-year and 18-year old liquids.
There will also be a menu of ‘playful and nostalgic’ bar snacks, including prawn tempura with lobster aioli, square sausage roll with brown sauce, mussel popcorn with malt vinegar powder, and Arbroath Smokie omelette.
Under director of food, John Molloy, The Noble’s kitchen will offer all-day dining, starting with a breakfast menu served from 9-11am, claiming to feature ‘the best bacon roll in Scotland’ – a buttermilk bun with thick cut smoked bacon, bacon jam and slow cooked pork belly.
Molloy has also created ‘The Glasgow Pie’ – a chicken tikka masala filled flaky roti pie, served with a side of basmati rice.
Inspired by British pub classics, The Noble’s menus will lean on local Scottish produce. Other main menu features include a venison hotdog, on a brioche bun, with truffle mayo and crispy onion; The Noble Ploughman’s Grilled Cheese; and beef whisky and haggis bangers, mash and onion gravy.
Molloy said: “The Noble will offer a brand new experience to Glasgow’s bustling city centre – all the character and comfort of a classic British pub, but with a hint of elegance that’ll really set it aside.
“We’ve taken a playful route with the menus, which feature nostalgic snacks and elevated pub classics with a Scottish flair. I can’t wait to welcome people of Glasgow and beyond through the doors of our public house, The Noble.”
