Glasgow bar and restaurant Sebb's wins place in Michelin Guide a year after opening

An underground bar and restaurant in Glasgow has been recognised by Michelin less than a year after opening.

Sebb’s on the city’s Miller Street, which was once a library, a warehouse and a furniture shop, has been added to the Michelin Guide after opening last year.

The restaurant joins fellow Glasgow restaurants such as Ox and Finch, Ka Pao and Margo on the list.

Managing director Jonathan Macdonald said opening in Glasgow city centre post-pandemic was a “leap of faith”.

He said: “As soon as Ka Pao opened in 2020, Covid hit, and everything else was put on the back burner.

“Once we made the decision to push forward, it took years to design the place from scratch, making significant structural changes, and working through all of the associated paperwork that comes with it being a listed building.

“To be honest, there were moments when we thought about selling the space. People told us not to open in the city centre, and post-pandemic things looked bleak. But we took a leap of faith, and I’m glad we did.

“The city centre is buzzing again. There is lots of excitement and a few like-minded operators have opened more great venues.”

He added: “It’s more of a bar, with music playing a bigger role than in our other venues.

“But the food is approached with exactly the same passion and standards. The kitchen team works with the same suppliers and processes, and importantly, they care just as much about the food.”

The kitchen is led by head chef Danny Carruthers, who started his career at Ox and Finch and has shaped Sebb’s menu around charcoal-grilled, globally inspired BBQ dishes.

He said: “Sebb’s is really a celebration of food from across the globe, served in a way that’s fun and unfussy.

“Danny has been instrumental in shaping that. The team is everything to us, and people like him show what’s possible when you give great people room to spread their wings.

“We don’t take the decision to open new venues lightly, we take these opportunities organically. One of the key drivers behind it is creating new opportunities and providing longevity and career growth for our incredible teams.”

Jonathan added: “Opening a new venue is something we take very seriously, and it always has to happen organically. Our restaurants run fairly autonomously, each team brings their own flair to menus, cocktails and atmosphere, but with a shared ethos and back room support.

“Recognition from Michelin is brilliant, and it definitely raises our profile, but it only gives us more reason to keep moving forward. We’d slide backwards if we stood still.”