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
9. Anderson's
"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.” | Supplied
10. Anderson's
The Worker's Lunch menu features mince and tatties; bridie, chips and beans; pie, chips and beans or fish of the day. Other dishes include steak and chips or Arbroath smokie fishcake. Desserts include a baked Alaska sundae. | Supplied