Restaurants, Bars and Cafes

Leiper’s Attic … fish, game and dry-aged beef on the menu at new Cottiers eatery

By Ian Marland at

A new restaurant is opening at Cottiers later this month.

Leiper’s Attic will specialise in wild fish, game and dry-aged beef, with a focus on “quality and seasonality”.

The first floor restaurant opens to the public on September 14.

Leiper's Attic

Fresh: Leiper’s Attic will focus on “quality produce and seasonality”

Andy McCartney, Cottiers’ operations director, said the rebrand had been a long-time in the planning.

“Our focus is on quality of produce and seasonality, specialising in wild fish, game and in house dry aged beef,” Andy told Glasgow West End Today.

“Our new head chef, Graham Gardner and his team can’t wait to get started and showcase some of the best produce that Scotland has at it’s fingertips.”

The restaurant draws its inspiration from Scotland’s natural larder – meats, game and fish.

Leiper's Attic

Inspiration: the new restaurant will specialise in meats, game and fish

Its name is in honour of the gothic building’s creator architect William Leiper.

Andy says a re-brand has been in the pipeline for a while.

Back in the 1990’s the restaurant was a pioneer with it’s South American and fajita theme.

But Cottiers’ evolution into a popular wedding venue has gradually eroded the restaurant’s identity.

Now that wedding functions are being accommodated in the main theatre hall, the opportunity has arisen to rethink the restaurant area.

Leiper's Attic

Opportunity: the evolution of Cottiers has allowed for a rebrand of the restaurant space

Andy said: “We are extremely thrilled and excited at the launch of Leiper’s Attic.

“William Leiper was the architect of the building who also designed hunting lodges.

“This history coupled with the produce of Scotland made it an easy decision to hone in on wild fish, game and beef.”

Cottiers has invested in Dry Ager cabinets to age and prepare Scottish beef on the menu.

And crucially, the venue has sourced a team of chef’s with the skills required to realise the new vision.

Leiper's Attic

Skills: the restaurant has sourced a new team of chefs to realise the new vision

The Dry Ager cabinets will allow the new team to mature meat to perfection within the restaurant itself.

Other touches include an extensive Cuban cigar range as well as the restaurant’s very own labelled Speyside ‘Leiper’s Attic Whisky’.

Andy said: “We truly believe that we can add something different to the west end of Glasgow dining scene as well as creating another valuable feature to the Cottiers venue.”

Cottiers is run by the Four Acres Charitable Trust that set about preserving the building more than 20 years ago.

It is named after Daniel Cottier, the artist-designer who decorated the building when it was built in 1865.