REDMOND'S in Dennistoun wears the clothes of a Glasgow pub from a different era while being welcoming and innovative in its modern approach to hospitality.

In winter, “it’s a bar where you turn the lights down low and once people arrive, they want to stay a while” says general manager David Kirkwood.

Time slows down, vinyl records play in the background, it’s somewhere to congregate, insulated from the outside world. Table service makes things easier, seats at the bar are prized by regulars.

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It's one of the best pubs in Glasgow to linger over a January pint. “The first week of the year is one of our busiest times,” David says.

“Folk are in the mindset where they don’t want to go out and spend much money, but they will still meet their pals in the local pub. It’s dark, the weather is horrible but you can just about manage to walk down the road to sit with us.”

In terms of style of service, you will get what you expect from a pub that's firmly established in the community. There are always ways you can do things differently.

David says: “We have a pub quiz that we are very committed to and open mic nights so there’s the familiar furniture of Glasgow hospitality but we make everyone feel comfortable and we keep updating what we do. Music is an important part of the atmosphere here and we have a regular record fair where people can pick up vinyl on Sundays. We’ve also hosted jazz sessions with local musicians.”

Redmond’s opened eight and a half years ago when Dennistoun was attracting an influx of students, young professionals and creatives that led to new independent neighbourhood food and drink businesses establishing themselves on Duke Street.

What Redmond’s may lose in the summer to nearby bars which have outside seating, it regains in the winter with its established comfy experience based around craft beer, stouts and steamed bao buns.

“Japanese fried chicken is a big one on the menu at the moment,” David says. “We currently have a plant-based ramen, a Beyond Meat banh mi, bulgogi beef nachos and gochujang chicken nachos. We’ll keep going down the route of Southeast Asian soul food.”

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Soho House comes to Maryhill

We await further clarification on the opening of a Soho House in Glasgow.

Planning permission applications suggest the London-based global private members social club intends to open a venue in a building adjacent to George Square.

In the meantime, its Cities Without Houses concept is growing in Glasgow and Edinburgh with events aimed at connecting creatives in locations that don't yet have a home venue.

Next week

As part of that initiative, Soho House is hosting a Burns Supper at The Engine Works in Maryhill, an arts and event space created within the red brick walls and cast-iron columns that are visual markers of the building's industrial past.

Following the traditional meal there will be live performances from actress and comic Karen Dunbar and singer Nati Dreddd before a ceilidh. A DJ set from Sub Club DJ Harri to close.

Meanwhile, Sylvan in Woodlands will serve a Burns Night meal in association with Spearhead Whisky on January 25. Three vegan or vegetarian courses will be paired with cocktails for £40. 

Gost in the city centre has a selection of whisky cocktail specials for Burns Night, including a combination of Naked Malt, Irn Bru, sherry, grenadine and lemon. You will also be able to order a smashed haggis burger with haggis and beef patties fried in mustard oil and a Highland Park 12 Year Old whisky infused with an American-style cheese slice. The Duke’s Umbrella will offer four courses for £45 including a whisky cocktail on arrival.

The Beyond Burns Supper at The Ubiquitous Chip takes place on January 26, continuing a tradition in the West End. It will include National Theatre of Scotland performers, trad musicians Ewan Robertson and Megan Henderson and a four-course meal created by head chef Doug Lindsay with juniper cured sea trout; the Chip’s own venison haggis, Ben Alder Estate pheasant with kelp and onion broth; chocolate cremeux, crowdie and raspberry. The vegetarian menu boasts salt baked turnip, vegetarian haggis and Jerusalem artichoke.

The Winged Ox bar at music venue Saint Luke's in the East End starts its Burns Supper menu with grilled langoustines before chicken and charred leeks with savoury rice pudding, then the haggis course followed by chicken, black pudding mousse, crisp streaky bacon and skirlie potatoes.