00:00I think that we are very much like a casual restaurant, given that our chefs have all worked in a high calibre of restaurant, from Brett to Falcon, we have chefs from the Gannet, and some of the boys have worked at Seb's for scoop restaurants before joining, we Jack worked at the Palmerston as well, so the same with the front of house, we have people that come from pretty solid hospitality backgrounds.
00:22As much as we are a casual restaurant, we want to have the same attention of detail when it comes to our sourcing of wine, our sourcing of produce, of course our level of service and the attentiveness, and also just like the product knowledge that the staff have, we want them to have like the knowledge about the wines, the provenance of the produce and the passion for hospitality, you know, and that of course is like drilled into you,
00:52when you work in restaurants like the Gannet and Falcon for example, the importance of where the produce comes from is as important as like hospitality, what we do first and foremost as hospitality is invite people in and, you know, show them a good time, you know, I think from the sourcing of some of the foods to, we're using some similar suppliers that I've worked with, not similar, the same suppliers that I've worked with in the Gannet and Falcon,
01:17the same wine merchants that I've built a really good relationship with over maybe the past six, seven years, that when it came time to open my own restaurant, you know, we had this pre-existing relationship and rapport and that I was really able to lean on them as well to assist with the wine list.
01:33So yeah, I think you see like a little bit of each of these restaurants and like the time that I've spent and Alex, my head chef has spent in each of them, that can be seen in like the menu and the drinks list and the wine list and the service.
01:47Duke's Bar has a lot of sentimental meaning, it's not only like where we hang out most nights, after work we get on really well with all the staff, Jake who runs it and the boys who own it.
01:56But my dad worked there in the 80s, so like famously the Clash on their busking tour turned up and one of the places they played in Glasgow was Duke's Bar, my dad was working on the bar that night.
02:07But also, I was born in York Hill Hospital, my dad was still working there at the time, so it was the first place that I was taken after being born in York Hill Hospital was like popping into Duke's Bar where I saw like my mum and dad's friends.
02:20So yeah, when I told my dad that the location was on Old Dumbarton Road right across from Duke's, he was like, oh that's amazing because there's like such a connection to that street.
02:30Not only that, I should also point out that on the other side of us is Grunting Growler, who's a craft beer shop, been here for like, craft beer shop and bar, it's been here for like seven, I really should know this, but I think seven years now.
02:43But Jihad's my best friend, a good friend of Matthew and Gary, our other business partner, and I was the best man at his wedding, so it's really nice that we have him as a next door neighbour, him to one side and Jake and Duke's Bar on the other side.
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