When Chef Peter McKenna closes his Finnieston restaurant The Gannet on the last night of 2025, it will bring the curtain down on a dozen years as ‘a cornerstone of Scotland’s contemporary dining scene’ – and set the scene for his new venture in the same space.
McKenna, along with his longtime Maître D’ Kevin Dow, plan to open Eleven Fifty Five, a restaurant ‘drawing inspiration from cosy Irish snugs, years of travel and Parisian bistros’ on the Argyle St site early next year.
Eleven Fifty Five promises to be an ‘upscale yet approachable’ neighbourhood bistro celebrating Scottish produce while honouring McKenna’s Irish roots, with a menu featuring some of Scotland’s top producers – and introducing some Irish producers.
Born and raised in the border town of Monaghan in the Republic of Ireland, Chef McKenna’s culinary journey has taken him across the globe, giving him a ‘deep respect for local ingredients, craftsmanship, and cultural discovery’.
Thus armed, he co-founded The Gannet in 2013, where he has since maintained three AA Rosettes for over a decade.
McKenna said: “The time is right to close this page and move onto the next, it’s been an incredible run with The Gannet and I’m truly grateful for how our work has resonated with so many.
“Eleven Fifty Five feels like a natural evolution. While we will maintain the high standards we’ve set, we’ll refocus our offerings to emphasise comfort from the dishes we serve to the inviting atmosphere of the different dining spaces, we will offer our guests cosy corners to get lost in, private spaces for get togethers and vibrant counter dining,” he explained.
“You will see a lot of familiar faces in the team as everyone at The Gannet is as excited as Kevin and I for the next chapter. The whole team are really looking forward to welcoming diners in the new year.”
As well as the staff, there will also be continuity with The Gannet in terms of produce suppliers – long-term relationships will be maintained with Greenheart Growers, St Brides Poultry, George Mewes, and Simpson Game, as well as a collaborative mushroom cabinet with Glasgow mushroom company, Couer Sauvage, and a host of independent foragers for wild mushrooms, fauna and seashore seasonal delicacies.
Dow will curate the drinks menu, working with regional independent wine producers, showcasing a refined selection of Old World wines, distinctive New World offerings and English sparkling.
The cocktail selection will favour the classics, with bar manager Adam and his team refining a list of ‘beloved, timeless favourites’.
There will also be rare and unique whiskies from the teams’ favourite distilleries, with a particular emphasis on the venue’s new back whisky room.
Furthermore, Peter and the team will continue collaborating with Dookit Brewing, creating unique beers to be released throughout the year.
Once the transformation is ready to go, Eleven Fifty Five will be open for dinner Monday to Saturday and lunch Thursday to Saturday, with an a la carte menu and daily changing specials.
