'Time for change has arrived' - Top chef set to leave award-winning Scottish restaurant
A celebrated chef patron is stepping down from her award-winning Scottish restaurant.
It’s all change at Gloriosa in Glasgow as head chef Rosie Healey has announced that she’s leaving her role.
Posting on social media, she wrote: “Time for change has arrived and my time at the helm of Gloriosa restaurant is coming to an end.
“You will find me cooking in Gloriosa kitchen from October 1st to December 31st, a last hurrah before I head into the blue unknown and mackerel skies.
“7 years ago I was given a wonderful opportunity to try and start a great restaurant and Gloriosa swung opened its doors. With the help of a very dedicated, talented team and a flurry of loyal customers, I believe we managed to create a special place.
“So please come and join us in celebration over the next three months, eating, drinking and basking in the glory of this buzzing gaff before it starts a new, very exciting chapter!
“My darlings that means Gloriosa is looking for a new head chef! A good exciting job, working in a fast paced little kitchen, cooking special food, an experienced cook is a must. Please send your CVs to [email protected]”
Ms Healey opened Gloriosa in 2019 in Glasgow’s west end, close to her first restaurant in the city, Alchemilla, which has since closed down. It is based in the former Firebird unit in Yorkhill and has a menu that celebrates seasonal produce with a focus on prepared vegetables and pastas that made Ms Healey’s name, with fish and meat from the wood-fired oven.
Ms Healey trained in London with Yotam Ottolenghi and returned to Scotland to launch Alchemilla in 2016 with business partner Fergus McVicar. That partnership came to an end in March 2019 and, later that year, Gloriosa opened.
The restaurant gained critical acclaim for its imaginative, fresh and seasonal dishes as well as its well considered natural wine selection.
Speaking to The Scotsman in 2019, ahead of the launch of Gloriosa, Ms Healey said: “When I left Alchemilla I got so many immediate offers to open new restaurants in Glasgow but I thought it would be silly just to jump from one to another so quickly,” she said. “I was very wary and had lost my confidence entirely so I thought I should go away and try to rebuild my self-esteem.
“Working in London again was fantastic and I learned so much about what’s trending on the cooking scene. It was very affirming for me to know I could do it and that I was up there with progressive, revolutionary cooking.
“Then Derek Sutherland of Firebird approached me and asked me to take on the space for him. He lives in Sicily and will remain my business partner which is great. He has invested some money for refurbishment. I’ll be sourcing olive oil, lemons and fresh herbs from his farm there.”
The news comes in the same week that Michelin Starred Inver, which has just been awarded 4 AA Rosettes, is up for sale, and that Colin Nicholson, chef patron of Mingary Castle, is stepping down.
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