Welcome to Ian Browns. A wee bit about us:
We opened in November 2010, after deciding to go out on our own. I have been cooking since leaving school at 15, most of my training being in my home town of East Kilbride before moving into the ‘Big Smoke’ of Glasgow City centre. My first Head Chef Position was in Archies in Waterloo Street where I met Sheila. I returned to East Kilbride to take on the role of Head Chef of the Crutherland Hotel before settling down at the Ubiquitous Chip in the west end for the next 21 years.
When Sheila and I decided to open our own place we wanted a relaxed, informal neighbourhood eatery, which we hope we have achieved. With a huge amount of help from our friend and local cabinetmaker Paul Hodgkiss, we created the interior using sustainable Scottish hardwoods for the tables, bar, wine racks etc.
I continue to use the suppliers that I have used for decades because they know I insist on only the best produce of Scotland’s Larder. We use MaCallums for fish, Ramsays of Carluke for Pork, Mamore Boucherie for Beef and of course Braehead Foods where I have done guest teaching at their Cook School in Kilmarnock.
Our ethos is to cook everything from scratch in our tiny kitchen, so we know exactly what is in all our dishes, all food allergies and dietary requirements can be effortlessly taken care off.
We are mindful in this economic climate to keep prices as keen as possible while not compromising on quality. Our wine list, whilst small, is one that we feel proud of, and was created with huge help from Inverarity Morton’s.
Since opening we have catered for a Wedding and various birthday celebrations where the whole restaurant was commandeered. Menus and Wine lists can be tailored to suit individual requirements.
We hope you enjoy dining with us.
Ian and Sheila