Located on Miller Street, the 138-cover Margo will serve a menu of snacks, small plates and sharing dishes that ‘highlight curated seasonal produce, sourced from the finest growers and makers’.
The menu will evolve regularly, while retaining a flavour-led approach with a focus on Scottish seafood, meat butchered in-house, and bread and pasta made from scratch.
Margo will offer Scoop’s most comprehensive wine list to date, with classic fine wines sitting alongside natural and biodynamic bottles from small, independent producers.
The latest addition to Scoop restaurant group’s portfolio will be led by chef Robin Aitken, who first joined Ox and Finch in 2014.
After a period of travelling and working abroad, Aitken returned to Scoop restaurant group as part of the senior team leading Ka Pao Glasgow to its first Michelin Bib Gourmand, and Ox and Finch retaining its Bib Gourmand for the 10th year.
Scoop operates Ox and Finch in Glasgow and the southeast Asian-inspired Ka Pao, which has locations in Glasgow and Edinburgh.
“Margo will be an evolution of our first restaurant, Ox and Finch, which has just celebrated its 10th birthday,” says Scoop managing director Jonathan MacDonald.
“Both restaurants share the same ethos of being relaxed, accessible and fun, alongside a focus on quality. Whilst retaining lots of the features that have made Ox and Finch so popular for the last decade, Margo will be bigger and bolder.”
