We are making our way to Glasgow

We are super excited to announce that Dulse will be making its way over West, with a new venue opening in the spring of this year!

Dean and his hardworking team have spent the last two years looking for the perfect setting to bring Dulse to Glasgow, and they have finally found it in the city’s vibrant West End.

Dulse has taken the capital by storm over the past few months, and we want to bring a unique culinary experience to the good people of Glasgow.

Expect the same uncomplicated, delicious dining experience we all know and love, with a few surprise homages to the dear green place.

The focus of Dulse has always been to bring guests the best of Scotland’s shores, paired with some creative cocktails and unique wines.

Seafood so fresh you’ll question anything you’ve ever tried before

It has never been a secret that Dean and the team always use the best, freshest seafood that Scotland has to offer. This will be no different at Dulse Glasgow. Expect the finest ingredients from strictly local suppliers.

Should you have had the opportunity to visit us, or any of our sister restaurants, there is a good chance that you will have tasted our signature St. Andrews Bay lobster. This is used in all our lobster dishes in each venue and is caught but metres from the iconic Haar Restaurant with Rooms in St. Andrews.

Brought to you by Chef Dean Banks

The man at the helm, Dean, has been making waves on the Scottish food scene for several years now. And he shows no signs of stopping with the upcoming opening of Dulse Glasgow.

Dean aims to bring his guests the finest ingredients Scotland has to offer in a relaxed and contemporary setting. It is as simple as that.

Succeeding many years working in some of the best restaurants globally and even acting as a private chef in Verbier, Dean decided it was time to enter MasterChef: The Professionals in 2018. He wowed judges throughout the prestigious competition and made it to the final four.

Following his successful appearance on the iconic show, Dean went on to open Haar Restaurant in St. Andrews. The venue was massively successful with locals and tourists alike but sadly had to close temporarily because of the Coronavirus pandemic. This closure in what went on to begin his wildly successful and ongoing Haar at Home and Waagyu Burger food delivery services.

After lockdown restrictions eased, Dean opened his very own restaurant inside the iconic Waldorf Astoria in the capital – Dean Banks at the Pompadour in June of 2021. Then, shortly after, he reopened Haar at its new forever home in St. Andrews.

It is clear to see that Dean’s cooking experience is varied and extensive. You will be able to taste all of his culinary influences in every bite at each of his venues. Dulse Glasgow will be no different.

Seasonal is always best

Many know that when seasonal produce is used in cooking, it will always be better. But why is that?

At Dulse, we feel that using seasonal ingredients in our dishes truly allows them to shine. The reason is that when you use said ingredients at their peak, they will always taste the best.

When you allow food to flourish and grow in its natural environment, it will always taste best. This is because it negates the need for any nasty chemicals or pesticides to be used in the growth process. The same goes for any seafood we use in our kitchens. We always avoid farmed or non-domestic seafood that can be caught locally and efficiently by our outstanding suppliers.

We cannot wait to bring the delights of seasonal, local ingredients to our new Glasgow location this year.

Are you looking for more information on Dulse Glasgow? Head to their website, sign up for the mailing list, and be the first to know about their highly anticipated opening.