Upstairs in Cottier’s restaurant has undergone a transformation form Latin American cuisine to a Scottish influenced menu.Jonathan Macfarlane (ex. Ubiuitous chip) uses great local produce like Barra crab, organic Shetland salmon and Inverurie beef to showcase Scotland’s larder. Daily changing specials, food and hand crafted Scottish ale matchings and the west end wine club all take place in one of Glasgow’s most charming dining rooms, a beautiful setting overlooking the church’s courtyard.
