Two minutes with... Rowan King, Operations Manager at Scoop Restaurants
What is Sebb's bringing to Glasgow’s food and drinks scene that hasn't been done before?
It's funny, in just the few weeks Sebb's has been open, the most repeated phrase we've heard in feedback from guests is 'This is something Glasgow has been crying out for'. I'm not sure each person has always been talking about the same thing, but perhaps that's what we're bringing to the scene - a venue that's more than one thing.
Where does chef Danny Carruthers take his inspiration for the menu?
Danny has always been passionate about all sorts of BBQ and grilled food and also punchy spicy flavours. Glasgow is a bit of a melting pot of different restaurants and takeaways serving spicy food from around the world. It’s what a lot of our customers love to eat and what Danny loves to cook, and it goes perfectly with Sebb’s drinks too.
Only newly opened, what are the venues’ goals for 2025?
It'll be interesting to see what the post-festive-season chill looks like for Sebb's. The city centre has changed so much even just in the last few months, it's becoming a busy, vibrant place people want to be again. As boring as it sounds, 2025 will be a year of finding our place within the noise.