Two minutes with... Jonathan MacDonald, Director of Scoop Restaurants
Why did you decide to open Margo in Glasgow city centre?
Miller Street is thriving with Paesano and The Spanish Butcher already here, and it feels like a nice little hub in the city centre. I think there's a real buzz in the city centre again, after a bit of a lull.
How does Margo differ from Ox and Finch?
Think of Margo as Ox and Finch's bigger and shinier city centre sister. They share the same ethos of sourcing the best possible produce and unfussy yet thoughtful and seasonal cooking, but there's a lot more space here so we're making our own breads and pastas, as well as introducing some larger sharing plates.
What dish are you most excited for people to try?
The half Creedy Carver duck is pretty amazing, it's a stand out dish for sure!