THE UK’s largest urban pancake house, with Glasgow’s first-ever self-dispense bar, is a step closer to opening, much to the delight of an eager public.

Stack & Still set tongues wagging on Facebook after revealing it would be opening in the city next month.

Since teasing followers with its impending opening date, bosses announced they took a staggering 2,455 bookings in just two days, as appetite for the restaurant grows.

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From the team behind Gin71, Cup Tea Rooms and The Gin Spa, the eatery’s menu will offer over 12 million possible combinations, including buttermilk, buckwheat, gluten-free, vegan, dairy-free, sugar-free and protein selections.

Bosses have said the combinations are so varied that a diner could visit everyday for 35,000 years – and still never have the same plate of pancakes twice.

Glasgow businessman Paul Reynolds has taken over the former Byron Burger unit on West George Street to bring the concept to life.

As previously reported by the Evening Times, Paul’s new venture will create over 30 jobs.

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This concept is a joint venture for Paul and his business partner and friend, Graham Swankie, who previously masterminded the food and drink offering at The Meat Bar and, more recently, held a top role at Gin 71.

Glasgow’s first self-dispense bar will offer a selection of 16 beers, ales, ciders and prosecco.

Talking more about Stack & Still, Paul described how he and his partner wanted to create “something totally different for Glasgow.”

He said: “We wanted to bring a venue that offers tasty food and great drinks, but that is also really fun, innovative and inclusive.

“Glasgow’s food and drink scene is extremely vibrant and we are confident that Glaswegians, young and old, will enjoy our fresh pancakes, house syrups and, of course, the unique self-dispense bar.

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“We want to become an integral part of the city centre, a place to meet, relax and enjoy time with colleagues, friends and family.

“We will be open seven days a week from 8am to 1am, and will have nearly 200 covers.

“The venue will also provide the perfect space for quirky Christmas office parties, launch events and family get-togethers.”

Paul also added that the “unique” pancake menu will use the best locally-sourced ingredients and will include savoury signatures, such as the chorizo, pulled pork and whisky maple stack, as well as sweet ranges, including salted caramel and banana.

In addition, customers will be able to enjoy great-tasting bottomless coffee that will be roasted on site.

Stack & Still has already unveiled its festive menu, which includes pancakes with smoked salmon and cucumber and roast and pickled beetroot, walnut, goats cheese and sour cream.

Bosses have insisted it’s not too late for eager pancake fans to book up a spot. Visit for more details.