Duke's Umbrella: Sunday brunch and lunch launches at new Glasgow gastropub

The Duke's Umbrella, which is located in Finnieston's Argyle Street, will welcome guests to sample for the first time, its brunch and Sunday roast offerings.

Head Chef John Molloy said: “First class produce, and provenance is key for us, and we’ve chosen to work with the best in the business for our local produce, including Bernard Corrigan’s for our seafood and Davidson’s the butcher for our meat.

“We smoke our bacon in-house because smoked bacon is much better, and we cure it in maple syrup then it’s smoked it with maple wood, and it works a treat in our bacon and duck egg roll.”

He added: “For our egg dishes we wanted to make these really special and we’re using Arlington White eggs from Cacklebean Farm. Their free range, perfectly white hens lay white shelled eggs which when prepared, have a deep orangey, red yolk that really tastes the way an egg yolk should taste.

“When it comes to our Fried Pigs Head and Black Pudding Croquette, the texture will be soft braised meat and black pudding, rich and unctuous whilst being crispy from the fried breadcrumbs.

“We use the pigs head as it’s responsible to use the whole animal and of course our black pudding also features the blood of the animal, there’s a lot of underrated cuts such as cheek and tongue which you’ll see across our menus.”

General Manager Craig McKay said: “Weather allowing if you’re having a table outside, you’ll be able to sample The Duke’s Bloody Mary, made with Isle of Bute Oyster Gin, which was the world’s first gin made by distilling oyster shells. The almost savoury taste of the gin lends itself beautifully to the classic Bloody Mary cocktail and is served with a Cumbrae oyster on the side.”

Visit https://www.dukesumbrella.com for the full menu and to book.