A new seafood restaurant specialising in cooking over charcoal opens this weekend in Glasgow city centre. Scamp is from the team behind Glasgow small-plates venues Eighty Eight and Hooligan, and takes over the Renfield Street premises formerly occupied by Charcoals Indian Restaurant.

Head chef Craig Maclennan said: “With Hooligan being wine-focused and Eighty Eight vegetarian led, we wanted to create a space that was seafood led, with a focus on open charcoal cooking. We want to keep our dishes light, fun and most importantly, tasty. We’re all about big flavours, modern techniques and sustainability.”

The menu at Scamp ranges from seafood-focused snacks such as scallop toast with satay and kaffir lime, fish skin crackling, and Cumbrae oysters with pineapple and jalapeno to larger plates including sea bream ceviche with strawberry and elderflower dashi and spiced monkfish on the bone with bhuna sauce. 

Fish and seafood is one of the key national food trends this year and nowhere is this more true than in Glasgow, close to the rich waters of Scotland’s west coast. In recent months the city has seen the openings of a second Crabshakk branch, Shucks from the Cail Bruich stable, and the Scallop’s Tale in Bearsden.

Scamp is offering a 25% discount on food bills as an opening offer this weekend.