Anderson’s is a reimagined Glasgow pub and venue, opening in the city centre. A new addition to one of Glasgow’s oldest street it brings together the past and present with an update to nostalgic pub food of the past and space for local musicians and podcasters.
Leading the kitchen is Merchant Pubs & Bars’ first-female Head Chef, Inesa Dirginciute, formerly Head Chef at Michelin-starred London restaurant Angler. Their 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.
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.
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.
Alongside the signature Tennent’s offering, Anderson’s cocktail and drinks menu draws heavily on Glasgow nostalgia and culture, with creations including the Vimto Bramble, Barr Cola Lang Clyde and Tunnock’s Tea Cake Old Fashioned. Paired with an Anderson’s x Macallan partnership, Scottish drinks are a major feature of the menu.
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.
Anderson’s, 50-60 King St, Glasgow G1 5QT
1. Anderson's
The venue is working closely with celebrated local artists including Rogue One, Gerard Burns, Stuart Kerr, Trackie McLeod and Ross Muir. Their artwork will feature throughout the space and prints will be available to buy. | Supplied
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One of the lunch dishes will be venison Scotch pie, house fries and beans. Inesa Dirginciute, Head Chef at Anderson’s, says: “Moving to Glasgow to lead the kitchen at Anderson’s felt like an incredible opportunity to create something special. The menu is rooted in comfort and nostalgia, but every dish is approached with the same care and attention you would expect in a Michelin-starred kitchen." | Supplied
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"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.” | Supplied
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4. Anderson's
The name comes from a historical Glasgow tavern proprietor, Mrs Anderson, remembered in the late 19th century as “a most genial host” who was celebrated for her generous hospitality. "That same spirit sits at the heart of the new venue today." | Supplied