Head chef Rory Weymes says he has moved beyond the Mediterranean theme at Alchemilla. Not that far – we start our lunch with dainty boqueronos alongside nduja croquetas that crack open to reveal a tasty molten centre. They’ll still bring you wonderful focaccia straight from the oven. Plus, today it’s bright and warm in the compact dining room invoking that continental feel. If you can’t go on holiday you may as well take a trip to sunny Finnieston…  

Rory clarifies by saying the restaurant is following a different path that includes strong combinations from other cuisines. His kitchen is principally led by new ideas and the best available produce. You will find familiar dishes - some of the flavour profiles that customers expect from this stalwart of the local food scene – sitting alongside plenty of eye-catching innovation on the latest menu.

Rory is 27 years old and has worked in restaurants since he was a teenager. He set out to Australia when he was 21 and worked in kitchens there to develop his skill set – it’s a familiar story, a spell working abroad has long proved a formative influence on Glasgow chefs who return with an improved outlook.

Glasgow Times:

He worked at Cail Bruich for three and a half years, and was sous chef when he left. Now, he is here on Argyle Street devising a tight menu of plates that feature three or four ingredients, putting his own stamp on Alchemilla along the way.  

There’s almost always ceviche dish here and currently it is sea bream finely sliced and prepared with peach and elderflower. It turns out peach and sea bream are made for each other. Who knew?

We move on to a bowl with beetroot, sour cream, blackberry and pickled walnut. The beetroot has a slightly dehydrated, chewy texture, almost like a sweetie, releasing juices to balance with the cream, then a burst of blackberry hits to bring things to a crescendo. Something so simple can make a big impression. It was the standout dish.   

Tomatoes, raspberry, lemon thyme then a plate of cauliflower, harissa, yoghurt and herbs mark more familiar Alchemilla territory.  We draw things to a close with a flavourful slice of pork belly topped with baby leek, a dollop of mustard seed and surrounded by slices of grape.  

Glasgow Times:

The last time I was on Argyle Street, people were queuing up for takeaway pints. That shows you just how long ago it was - we’ve been through a whirlwind of lockdown cycles since then. Despite pandemic pressures, things seem more like they once were.

Alchemilla is held in high regard by people in the hospitality industry who meet up here regularly – for many of the chefs and restaurant staff in the city this is an unofficial hideaway for their days off. There are storm clouds on the horizon for the industry again but hopefully they remain in the distance. In the meantime, folk have plenty to talk about over small plates and glasses of wine.

Meet The Loveable Rogue

Glasgow Times:

Joe Lazzerini and his partner Amalia Colaluca open the doors to their new business today. I spoke to the couple yesterday about what to expect from new pub restaurant The Loveable Rogue. Both have a background in hospitality but this is their first venture together. When they embarked on this project they had no idea how events would play out this year. 

Amalia says: “We decided to work together when the opportunity came up to take over The Hebridean. We wanted to change things over to The Loveable Rogue before the summer and were moving towards that, but with covid restrictions it wasn’t possible. This is us now doing what we wanted to do. Joe and I are partners both personally and now professionally. I work front of house and Joe runs the kitchen. To have our own pub restaurant, this is our dream”. W

ho is the most loveable and who is the most roguish? “Amalia is loveable and I’m a bit of a rogue I suppose” Joe laughs. “Joe has a heart of gold, the story behind the name is probably more about him” Amalia says.

The pair and their staff worked their way through lockdown with Rogue at Home dining kits, something they intend to continue as they open with reduced capacity. The menu focuses on what you would expect from a good Glasgow pub. Comfort food like ox cheek pie or black pudding with apple or rabbit rarebit. There will be lobster mac n cheese and monkfish scampi. Sunday roasts will continue.

We talk around what they hope to do with the place and they’ve both got a real enthusiasm for joining the local food scene. They want to open a comfortable, friendly pub you can go for drinks with your pals or meet up for dinner and enjoy yourself safely. It’s as simple and as complicated as that. You can find The Loveable Rogue at 333 Great Western Road.