Two minutes with Anna and Dean Parker, owners of Celentano’s
Tell us about the drinks offering at Celentano’s.
For cocktails & soft drinks, we replicate the thought process of the kitchen; focus on seasonal ingredients, sustainability and minimal waste. We mostly take any “waste” product from the kitchen and use this in seasonal cocktails - for example pickles or liquor from poaching fruit. We also use herbs from our garden to infuse syrups or spirits. Our main cocktail list is simple but fresh. We make as much as we can in house e.g. the coffee liqueur for our espresso martinis, the orange liqueur for our margaritas, we make our own limoncello and most importantly we make our own vermouth for our negronis. 0% drinks have the same ethos - we keep them as fresh, seasonal and in-house as possible. We even make our own 0% vermouth for our NOgroni. Wine wise, we try to focus on biodynamic, or organic practicing producers. We were the first restaurant in Glasgow to have wine on taps, and do so to reduce wine and glass waste. Our wine list has always been concise, but ultimately we want to showcase wines that match our food menu. This means we tend to change the wines seasonally as much as possible.
What are your signature dishes?
Our vegetable agnolotti - as the season changes, the garnish for this dish evolves, whether it be with fennel pistachio, caramelised jerusalem artichoke and walnut ragu, or courgette and basil with toasted pumpkin seed berber chilli and preserved lemon. For year-round staples, I'd also say it's our sourdough with EVO, Dexter beef Pappardelle, and Malted Barley affogato.
What can guests expect from a meal at Celentano’s?
From the kitchen, bold smokey flavours and seasonal ingredients. Service-wise, our goal is to make the customer have the best experience possible and we believe the way to do that is to make the customer feel as comfortable as possible. We like our team to interact with the customer, have conversations with them - recognise regulars - whilst ensuring the customer knows as much as they need to know about our menu that day.
To hear more please get in touch with georgina@toniccomms.co.uk