Meet the rising star head chef of new Glasgow pub Anderson’s

She may be new to Glasgow but is very familiar with Scottish produce after spending two years working with a luxury hospitality group at Taymouth Castle Estate: “Even back in London, we would get scallops, languistines, lobsters and beed from Scotland all the time”.

Anderson’s ambition is to create good food while remaining rooted in the spirit of a proper Glasgow pub. The new opening comes from the Glasgow hospitality group behind The Duke’s Umbrella, Blackfriars, The Clubhouse and BAaD and sees Inesa team up with group head chef John Molloy.

Expect Haggis, neeps and tatties to sit on the menu alongside crispy pancakes with beef massaman filling, Arbroath smokie fishcakes and macaroni pie made with Isle of Mull cheese.

The venue will serve tank-fresh, unpasteurised Tennent’s delivered weekly by truck directly from the Wellpark Brewery which is around a mile up the road.

What goes well with a pint, the food that fits with the venue. That was the starting point for approaching familiar dishes in a new way, using the best available ingredients. That translates into a lunch of venison pie, beans and chips and other nostalgic combinations like mince and tatties.

The pub itself has been designed to feel welcoming, bright, cosy and inviting: “Somewhere equally suited to a quick pint, a long lunch or a late evening with friends”.

Below the pub sits the Institute. Inspired by the site’s historical roots and Glasgow’s long tradition of social clubs and gathering places, the Institute will host grassroots live music, podcast recording sessions, cultural events and creative collaborations.

Inesa’s passion for food began when she was a teenager in Lithuania and her neighbour, who owned a cafe, offered her a job. She started a hospitality course at South Thames College in London, unsure of what direction her career would take. It was there that inspirational guest chefs gave her the confidence to discover her love of cooking.

I was working for Gordon Ramsay, then Bob Bob Ricard, a big venue, I’ve worked with Hawksmoor. At every stage I’ve learned something new. The main venue was Angler Restaurant, which had a Michelin star. Gary Foulkes is Executive Chef. He was previously head chef at The Square which held two Michelin stars.

“I started at Angler as chef de partie and then ended up being head chef. I learned so much in that role. I then got the offer to open a restaurant in a castle in the Highlands, very luxurious, a private club. We started that from scratch and I was there for two years. Now I am here.”

Already a fan of the Glasgow food scene, Inesa is ready to put her own stamp on the menu, bringing her technique and instincts from fine dining, then applying that to tradition pub food: “I love cooking and finding out new things. I’m discovering so much about Scottish cooking and about Glasgow already. Working with John is phenomenal, we trade ideas and put it all together on the plate.

“I will have an idea, he will have his own vision, we combine everything together and at the end we have something that hopefully people in Glasgow will be excited about.

“Anderson’s already feels very welcoming and atmospheric and it’s not even open yet. It’s a bit of the old and a bit of the new. I like that”

“I think, from what I have seen so far, Glasgow thrives on independent concepts and warm hospitality so we want to be part of that culture.”

The idea is to create “a dining concept centred around comforting, familiar dishes that evoke memories and a sense of tradition.”

“At this stage in my career, my cooking style is focused, ingredient-led and rooted in strong technique, but with a more relaxed and approachable expression than fine dining. I still value precision and balance, but I’m more interested in creating food that feels generous, comforting and connected to its surroundings. It’s a style that blends experience from structured kitchens with a growing emphasis on flavour, seasonality and enjoyment rather than formality.

“I’m excited about starting something new that reflects my experience, but in a more relaxed and welcoming setting, in a place that has a strong identity and connection to Glasgow.

"We’re taking the food people grew up loving and elevating it through technique, quality ingredients and flavour, while still keeping it approachable, fun and recognisably Glasgow.”

Courtney Flynn, Head of Sales, PR & Comms for Merchant Pubs & Bars, said: “Glasgow has always had incredible pubs, places with real soul, personality and a sense of belonging. With Anderson’s, we wanted to create something that feels instantly familiar but genuinely exciting at the same time.

"We’ve incorporated reclaimed architectural salvage, stained glass elements and restored original wood features discovered within the building, alongside references to the Saltmarket’s rich history and culture. The result is a space that feels deeply connected to Glasgow’s past but completely relevant for the city today.”

Anderson’s, 50-60 King St, Glasgow G1 5QT