Rediscover your love of dining with The Ivy Buchanan Street

The Ivy Buchanan Street welcomes guests back for a ‘Summer of Love’ with a bespoke 1960s themed cocktail menu and new summer dishes

  The Ivy Buchanan Street is spreading the love as it celebrates its re-opening with a selection of summertime specials.

Launching ‘The Summer of Love’, evocative of the carefree nature of the 1960s social phenomenon, The Ivy Buchanan Street will be serving refreshing limited-edition mocktails, including Across the Universe (£5.75)  featuring fresh mint, lemon and sugar, shaken and topped with chilled Scavi & Ray non-alcoholic prosecco; Free & Easy Spritz (£6.95) which infuses Lyre’s non-alcoholic Italian spritz with pink grapefruit juice, Fever-Tree soda water and Scavi & Ray non-alcoholic prosecco; and the Mai-Tai-Dye (£6.95) mixing Seedlip Grove 42 with Lyre’s non-alcoholic Amaretti, lime and pineapple juice.

For those looking to indulge in The Ivy Buchanan Street’s renowned menu, there will be plenty of refreshing new summer dishes available, including the Garden Pea Risotto (£13.95) served with goat’s cheese, rocket and a baby shoot salad, and Côte de Boeuf (£32.95).

Suzie Gilchrist, General Manager at The Ivy Buchanan Street, said: “We are very excited to be open again, and to be welcoming back our new and returning guests, who we have greatly missed over the last few months. Whether you are looking for lunch with friends or dinner with a loved one, there are plenty of delicious options to help you rediscover your love of dining this summer.”

An alcoholic cocktail menu will also be available exclusively for those dining outside on the terrace until 10pm, ahead of Scotland’s scheduled move to Tier 2 on 17 May, when cocktails will be able to be enjoyed indoors as well as al fresco.

The Ivy Buchanan Street, Glasgow is now open Monday to Sunday, from 9am. The last indoor booking will be seated at 6.15pm, for guests to depart by 8pm. The brasserie has limited outdoor seating available which will be allocated on a first come, first serve basis.