Sebb’s Bar and Restaurant to Open in Glasgow’s Miller Street

On Monday, 25th November, Sebb’s, a new underground bar and restaurant from renowned Scottish restaurant group Scoop, will officially open its doors on Glasgow’s Miller Street. Following a soft launch from 19th to 24th November, where guests can enjoy 50% off food, Sebb’s is set to become a vibrant destination for both daytime sessions and late-night experiences, soundtracked by vinyl DJ sets.

Sebb’s Glasgow offers a unique blend of expertly crafted cocktails and a grill-focused food menu cooked over fire. Kieran McKay, General Manager of Sebb’s, and Alasdair Shaw, Scoop’s Head of Drinks, have designed a cocktail programme featuring a variety of batched cocktails mixed in the on-site cocktail kitchen. Highlights include the White Linen Fizz (rum, yuzushu sake, elderflower, jasmine, and absinthe), an Apple and Celery Gimlet (gin, apple, celery, and tomato with togarashi garnish), and the Miso Old Fashioned (miso and brown butter whisky with passionfruit, served with miso fudge). Kieran, one of the original team members at Ox and Finch, has played a significant role in shaping the cocktail offerings at previous restaurants, while Alasdair brings experience from some of Glasgow’s top venues, including The Gate.

In addition to cocktails, the bar will feature a playful range of alcoholic slushies such as Strawberry Margarita and Piña Colada variations, as well as signature house shots like the Pickleback and the M&M (frozen mezcal and amaro montenegro). Guests will also find low-intervention European wines on draught, alongside beers and other curated drinks.

Head Chef Danny Carruthers, whose culinary background includes prestigious institutions such as Le Chardon d’Or and Le Gavroche, has crafted an adventurous, grill-led menu. His approach emphasises bold flavours and seasonal ingredients, featuring snacks like Grilled Carlingford Oysters with spiced lamb fat and Pakora with ‘Lord of the Hundreds’ cheese. Sharing plates include dishes like Chicken Wings with fermented hot sauce and ranch, and Jerk-Spiced Pork Neck with celeriac and apple. The menu also offers feasting-style options such as Slow-Grilled Lamb Shoulder and Grilled Aubergine and Cauliflower, served with sides of salad, pickles, and homemade grilled pitta.

Discussing the menu, Carruthers said, “The food at Sebb’s will be very bold and packed full of flavour. Full on, in-your-face deliciousness. Our main hobby outside of the kitchen is to eat good food made locally, and a lot of the dishes are just things we all really enjoy eating but with a bit of our own identity. High-quality ingredients, excellent suppliers, great service, attention to detail and simplicity will always be at the forefront of everything we do here. I’m very excited for Sebb’s to open and represent what food in Glasgow is all about.”

Sebb’s music programme, curated by DJ Ryan Kane, will showcase Glasgow’s best-loved vinyl DJs, playing deep grooves and upbeat rhythms. “We aren’t tied down to genre, but there is one rule for our DJs—to play records that make you feel good,” Kane explained. “We want the music to be the heartbeat of the space, setting the vibe but not dominating the experience.”

Situated beneath Margo, another restaurant by Scoop, Sebb’s features an industrial design with vaulted brick ceilings and comfortable booth seating for 68 guests, plus 12 more in the private dining room, ‘The Record Room’. The space includes an open kitchen with a charcoal grill and a viewing window into the mixology room, offering guests a glimpse of the cocktail and food preparation. Sebb’s will accept reservations, but space will also be available for walk-ins.

Sebb’s will officially open on Monday, 25th November at 68 Miller Street, Glasgow.