Ox and Finch
Contemporary, relaxed sharing dining. Bib Gourmand - Michelin Guide for Great Britain and Ireland since 2014.
Ox and Finch opened in Glasgow's Kelvingrove neighbourhood in May 2014 and rapidly gained local, national and international plaudits from diners and respected food critics alike.
The restaurant - open daily from noon - offers contemporary, relaxed sharing dining to guests, using the finest produce, skilfully-prepared and cooked in an open kitchen, with a carefully-selected choice of craft beers, wines and spirits chosen to complement the quality of food served. In addition, Ox and Finch offers discreet private dining facilities for up to 14 diners.
Ox and Finch closed for extensive renovations in the winter of 2024 in preparation to reopen during celebrations for their 11th anniversary in May 2025. Newly reopened Ox and Finch has been found reassuringly recognisable to returning guests but with a fresh new look and menu bringing a rejuvenated energy to the restaurant.
Head Chef Craig Nelson, previously Sous Chef at Ox and Finch, re-joins the team after four years spent cooking under some of London’s most esteemed chefs, including Brett Graham, Jake Leach and Sally Abe, and Josh Cutress at the Harwood Arms.
Group Head Chef Aurelien Mourez says of the relaunch: “Ox and Finch has always been a very collaborative effort; chefs are encouraged to participate in creating dishes, working together to fine tune the outcome of a dish with a fresh approach. This practice has carried us through all of our new projects over the years. Craig is bringing with him some outstanding experience in industry-leading kitchens known for exceptional standards, but also a strong ability to foster team work in the kitchen, encouraging and ensuring that every dish benefits from a shared vision and collective expertise.”
Nelson’s menu retains Ox and Finch’s seasonally-driven approach, evolving regularly to mix new dishes with much-loved Ox and Finch classics that make use of the best produce available. The focus on offering quality cooking at great value remains, with returning dishes including Cod cheeks with chorizo, tomato and morcilla on sourdough and Ox and Finch chips with roast garlic aioli. New additions include Whipped cod roe, furikake, and endive; Duck liver parfait, negroni marmalade and brioche; and Skate wing, crab, capers and pickled chilli.
