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Hello Glasgow! We are hiring! A full time kitchen porter! It’s good vibes only here in the restaurant so send your CVs to hello@gloriosaglasgow.com

Hi Maggie G Hall let’s connect? @mgyllenhaal

⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Green Griddled Asparagus,
⠀⠀ amongst the blossoms. Do not let
those spears fall through the ⠀⠀⠀⠀⠀⠀⠀⠀⠀ gaps
in the table, ⠀as you eat your lunch -
⠀⠀⠀⠀⠀⠀⠀⠀⠀ outside.

Go on! Dip them in! The radishes into the chive curd! lol!

God good almighty that’s us pretending to be on a Vespa in Tuscany looking for the best chef to join our lovely team! We are looking for a full time talented experienced cook to join, please email your CVs to hello@gloriosaglasgow.com

All the fresh beans we can get, yellow ones, green ones, borlotti ones, a spoon of lentils and tarragon, dressed in lemons, olive oil and salt okay sorry.

Glasgow! Scotland! Go forth on this sunny day and eat asparagus and Hollandaise to your heart’s content at Gloriosa restaurant Glasgow Scotland.

Aspirations with peas, wild garlic, wee bits of radicchio, it’s dead good.

It’s a pizza express glory days salad, It is artichokes, potato, rocket and basil pesto.

That’s cabbage rolls in tomato sauce with lots of herbs and pine kernels and sultanas and that’s them on the new long dining tables in the restaurant!

A pre summer, summer pasta believe it or not that’s just one very long bit of spaghetti.

Beetroot pyramid layered salad with lentils vinaigrette and cucumber holding it steady, like biodiversity holds the world steady but the salad didn’t take billions of years to create only moments but maybe it’s all the same. X

Violet artichokes, tiny dice, potato, lovage and pecorino in the restaurant. And that restaurant is in Glasgow!

This one it’s not really one you might make at home it’s tonnarelli with parmesan cream spring greens and lemon

A plate of lightly salted pollock by chef Toby that we’ve dressed up with chopped tomatoes, chilli and oregano and @honest_toil. It feels a bit like summer and that’s what we like.

This is Franz from Berlin, he has been cooking with us for three weeks, today was sadly for us but great for him, his last day. The first and the last exchange. Thank you Franz, don’t worry no more rain, only sunny hot good times for you x x x

This salad was so classy, as far as I know there has never been a more classy salad. Intill next time, good bye cauliflower, walnuts, leeks & tarragon, I will miss you, I’m sure of that.

It’s us, looking for you - you are a talented chef that wants to work at Gloriosa restaurant Glasgow Scotland!! We are looking for a full time Cook to start on the 1st of MAY! Send your CVs to hello@gloriosaglasgow.com

1321 Argyle St, Glasgow

G3 8TL

0141 334 0594

Firebird Bar and Restaurant

1321 Argyle Street,

Glasgow, Scotland, G3 8AB,

United Kingdom

0141 334 0594 firebird@firebirdglasgow.com

Hours

Mon 10:00am to 12:00am

Tue 10:00am to 12:00am

Wed 10:00am to 12:00am

Thu 10:00am to 12:00am

Fri 10:00am to 1:00am

Sat 10:00am to 1:00am

Sun 10:00am to 12:00am

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