“I had started to feel like I was stagnating at Bloc+ and needed a new challenge'
After two years at the helm of one of Glasgow’s busiest kitchens, the head chef known as a master of ‘filthy streetTurkey dinosaur garnishes, Come Dine with Me drama and a love affair with the deep fat fryer which infamously didn’t stop at desserts, Andy Neilson has done in at all during his time at the Bath Street bar and restaurant.
Whether it's during peak lunchtime hours, as the space fills with office workers, or in the evening as the students descend in search of late-night pizza, a table has always been considered prime real estate. “I don’t live in Glasgow, and my car doesn't meet LEZ regulations, but I’m too old and grumpy to be gambling on catching a bus after a 12-hour kitchen shift.
“But, as soon as Bloc+ posted an advert for a new head chef online, my Instagram inbox started to blow up.READ NEXT:It’s exciting to think that a chef who has for years been synonymous with bargain lunch deals served in red plastic baskets could soon find a new space to get creative with his ‘million-mile-an-hour brain’.
Unsurprisingly, the answer is a dish that secured his victory on Come Dine with Me: The Professionals last year as he and front-of-house team member Pixie battled it out against some of Glasgow’s top kitchen teams.
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