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Chef Director Colin Anderson championed a new dining experience on Glasgow’s Great Western Road
National World - LocalTV
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19/08/2024
What was originally intended to be a casual wine bar on Great Western Road has become one of Glasgow’s most highly rated fine dining spots.
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00:00
Brett's a sort of modern European restaurant where the food is high level, high end,
00:06
but we're not like making that obvious. So we're like trying to make people feel comfortable and
00:10
make sure they don't feel like we've put too much effort in, but the effort is still there.
00:14
I guess real sort of focus on seasonality, good producers, suppliers, and with the dishes,
00:23
sort of real focus on texture and acid and balance, to be honest, and just kind of keeping
00:28
everybody's palates wanting more and excited. I worked in Glasgow for a while, I worked for
00:33
the ubiquitous chip, and then I was actually at Kalebrook, the original Kalebrook, out at Bridgew
00:36
Weir, working for Paul and Chris, who are business partners here, and left Kalebrook, moved to London,
00:44
worked at restaurant Gordon Ramsay, and then opened City Social for Jason Atherton,
00:49
and then decided to go to Australia and worked in Australia for four years at
00:54
Quay by Peter Gilmore, and then Cullen Wines in Margaret River, and then came back to Glasgow,
01:00
kind of not really knowing what to do, to be honest, and what I wanted to do,
01:04
and did a little bit of consultancy work, helped my friend Tom open, or helped him sort of
01:09
establish Sprigg, and then Paul got in touch and said, would I like to do something, and then
01:15
kind of that's where Brett took off. So I grew up in Finiston, and before Finiston was
01:21
Finiston, of what we all know as now, there was literally nothing there when I
01:26
was growing up, apart from a few sort of curry houses, Mother India, for instance,
01:31
there was a place called Taste of Punjab, we used to always go to as kids, but there was nothing
01:35
really there, and then the Ben Nevis came, 54 below, which is now, which became Distil, and is now
01:41
the Crescent, and then the Crab Shack, and if I'm honest, it was the Crab Shack that really turned
01:46
the tide in Finiston, and really kind of made that a sort of foodie's destination, and an area
01:51
for people to go for drinks and for food, and then after the Crab Shack came out, that's when I moved
01:56
away, and then in coming back after my sort of 10 years out of the city, I was kind of blown away by
02:03
the Gannet had opened up, the Ox and Finch had opened up, and all these sort of places that
02:07
with talented, talented people behind them, that are really kind of focusing on actually good
02:11
quality, good quality food, and then in the last three or four years since COVID, I think people
02:17
have really recognized what hospitality means to them in this city, and yeah, it's just continued
02:22
to improve, people are now willing to stand outside a coffee shop, or a bakery, and queue for good
02:28
croissants, because they want the quality over going to Sainsbury's, or wherever, and just picking
02:33
up whatever's cheapest, and actually they want quality, and that's kind of supply and demand,
02:37
if the demand's there for quality, then the supply obviously gets better, and we kind of,
02:42
we get busier, and which allows us to get better. If we were to have opened Brett as it is now,
02:48
as a standalone restaurant on its own six years ago, I don't think it would have necessarily
02:53
worked. I think we've had to kind of work with our guests, and they've had to build
02:57
a sort of build trust with us, and what we're doing. The Glasgow palette is improving, and
03:02
what people want, and what people see as being good food, is kind of getting,
03:07
they're more demanding of sort of interesting things, and quality to be honest.
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