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Ox and Finch

Michelin-recognised sharing plates in Glasgow's most vibrant foodie neighbourhood, where seasonal simplicity meets culinary craft.

4.7

A contemporary sharing-plate restaurant in Glasgow's Finnieston neighbourhood, Ox and Finch has earned a Michelin Bib Gourmand designation for over a decade. The relaxed bistro serves seasonal Mediterranean-inspired small plates designed for sharing, ranging from £3.75 to £10, alongside craft beers, wines, and spirits. Recently reopened after renovations with a refreshed menu and talented kitchen team, it remains a destination for quality cooking at exceptional value in an open-kitchen setting with rustic charm.

A brief summary to Ox and Finch

  • 920 Sauchiehall St, Glasgow, Finnieston, G3 7TF, GB
  • +441413398627
  • Visit website
  • Duration: 1.5 to 3 hours
  • Mid ranged
  • Environment icon Mixed
  • Mobile reception: 5 out of 5
  • Monday 12 pm-1 am
  • Tuesday 12 pm-1 am
  • Wednesday 12 pm-1 am
  • Thursday 12 pm-1 am
  • Friday 12 pm-1 am
  • Saturday 12 pm-1 am
  • Sunday 12 pm-1 am

Local tips

  • Order multiple dishes to share and experience the full range of the menu. The sharing format is central to the Ox and Finch philosophy and allows you to taste more flavours and textures in a single meal.
  • Book in advance, especially for dinner service and weekends. While walk-ins are welcome, reservations ensure you won't face disappointment during peak hours.
  • Sit at the counter or near the open kitchen to watch the chefs work. The transparency of the kitchen is part of the restaurant's charm and adds to the dining experience.
  • Ask your server about seasonal specials and new dishes. The menu changes regularly to reflect available produce, and staff can guide you toward current highlights.
  • If visiting in winter, dine indoors rather than on the outdoor terrace. Scottish weather is unpredictable, and the restaurant may not be able to accommodate you inside if conditions deteriorate during your meal.
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Discover more about Ox and Finch

A Decade of Michelin Recognition and Culinary Excellence

Ox and Finch opened in Glasgow's Kelvingrove neighbourhood in May 2014 and rapidly established itself as a beacon of contemporary dining. The restaurant has maintained its Michelin Bib Gourmand status for over ten consecutive years, a testament to its unwavering commitment to quality, value, and culinary innovation. After closing for extensive renovations in winter 2024, the restaurant reopened in May 2025 with a refreshed aesthetic and renewed energy, welcoming back loyal diners while introducing new dishes alongside beloved classics. The kitchen is now led by Head Chef Craig Nelson, who previously served as Sous Chef at Ox and Finch before spending four years honing his craft under some of London's most respected chefs, including Brett Graham at The Ledbury and the team at the Harwood Arms.

The Philosophy of Sharing and Seasonal Simplicity

The restaurant's defining characteristic is its commitment to sharing plates—a dining philosophy that encourages exploration and conversation. Every dish is designed to be tasted and discussed, with prices ranging from £3.75 to £10, making fine dining accessible without pretension. The menu evolves seasonally, showcasing the finest produce available and reflecting the kitchen's collaborative approach. Returning classics include cod cheeks with chorizo, tomato and morcilla on sourdough, and the signature Ox and Finch chips with roast garlic aioli. New additions demonstrate the kitchen's creative direction: whipped cod roe with furikake and endive, duck liver parfait with negroni marmalade and brioche, and skate wing with crab, capers and pickled chilli. Mediterranean influences shine through dishes such as barbecued bream crudo with citrus dashi, confit lamb shoulder with swede, yoghurt and harissa, and pan-roasted chicken thigh with Jerusalem artichoke and chicken butter sauce.

The Open Kitchen and Rustic Interior

The restaurant's design reinforces its approachable philosophy. An open kitchen with tile-backed walls allows diners to witness the choreography of service, creating transparency and connection between kitchen and table. The interior features comfortable leather booths, timber and tile accents, and large windows that flood the space with natural light. Recycled paper place mat menus add to the unpretentious aesthetic. The recently renovated space maintains its rustic edge while introducing a fresh, contemporary sensibility that energises the dining experience without abandoning the warmth that made the original beloved.

Beverages and Dietary Inclusivity

The carefully curated drinks programme features craft beers, wines displayed in a distinctive metal cage, and spirits chosen to complement the food. Vegetarian, vegan, and children's menus are available, ensuring that all diners can participate fully in the sharing experience. The kitchen accommodates gluten-free, dairy-free, and nut-free requirements, reflecting a genuine commitment to inclusivity. Desserts range from traditional trifles with rhubarb and ginger to innovative creations such as miso and vanilla custard tart with delica ice cream, and cherry and almond trifle with marmalade and earl grey ice cream.

Location and Accessibility

Situated at 920 Sauchiehall Street in Finnieston, the restaurant occupies a prime position in Glasgow's most vibrant foodie neighbourhood. Level access and accessible toilets ensure physical accessibility, while nearby taxi ranks and public parking provide convenient transport options. The restaurant is open daily from noon until 1 AM, with reservations recommended to avoid disappointment, though walk-ins are always welcome. Outdoor seating is available year-round, with food service until 8:30 PM and drinks until 9 PM, though reservations for outside tables are taken only a week in advance due to Scotland's unpredictable weather.

Recognition and Cultural Significance

Ox and Finch has become the flagship establishment of Glasgow's contemporary dining scene, setting trends that others follow. The restaurant's success lies not in complexity or pretension, but in the masterful execution of simple ingredients, the transparency of the open kitchen, and the genuine value it offers. It represents a shift in how fine dining can be accessible, informal, and deeply satisfying—a model that has influenced restaurants across the United Kingdom and beyond.

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