When my dad suggested that we spend a night at The East End Fox in Baillieston, I knew we were in for a treat solely because of the owner’s reputation.  

The gastro-pub was opened in November 2022 by Ferrier Richardson, a renowned chef with more than 40 years of experience in the industry. Richardson made a name for himself while working at fine-dining restaurants in the ‘80s and ‘90s and was the private chef to the President of Gabon in the 2010s.  

His latest venture is already a favourite among Glasgow locals — The East End Fox was named the Capex Pub of the Year at the Greene Night of Excellence Awards in 2023. 

It was overflowing with people when my family and I visited on a frosty Saturday night in January. Some were crowded at the dimly lit bar and others were nestled in booths. We were seated at an upstairs table overlooking a grand piano and low-hanging lights. The decor paid homage to Glasgow, from a tiny Duke of Wellington replica — cone included — to lively prints scattered throughout.  

The pub also has a beer garden that’s home to its very own ice cream van which serves Ben and Jerry’s, Brew Dog lager, and Aspal cider, according to its website. I imagine the van is a big hit in the summer, but it was understandably quiet during out visit.  

The à la carte menu was varied and included a selection of Thai-inspired dishes, as well as typical pub favourites, such as burgers, steak pie, and pasta. There was also a weekly market menu, which allows customers to order one course for £17, two courses for £23, or three courses for £29 at any time of day. 

We chose starters from the weekly market menu, including the vegetable spring rolls which were served on a bamboo plate with a side of salad and sweet chilli sauce. We also had the duck liver and orange pate, which tasted delicious and creamy, but it was served with regular toast instead of sourdough, which was included in the product description on the menu.  

Then we tried the Thai prawn cocktail served with prawn crackers, and the miniature haggis, neeps, and tatties drizzled in a creamy peppercorn sauce.  

Like many families, it’s usually difficult for us to find a restaurant with food that suits everyone, but we all loved our respective dishes. And the presentation of each one was fabulous.  

Moving on to the main courses, we tried the crispy tempura chicken with sweet and sour sauce and coconut rice. The chicken tasted great, but in my opinion, the sauce tasted more like ketchup than sweet and sour. The stand-out was the coconut rice, a refreshing change which was served in a generous portion. 

We also ordered the fish and chips, which was served with tomato sauce, pea puree, and lemon mayo.  

Next up, we tried the baked goats cheese in an almond crumb, which was served with grilled courgette and pepper and drizzled with pesto and balsamic dressing. The rich flavours complimented each other brilliantly without becoming boring — it was the perfect veggie option. 

All the mains were ordered from the weekly market menu apart from one: The medium ribeye steak with peppercorn sauce and chips cost £27 from the à la carte menu. The steak tasted perfect, but the sauce was a tad on the sweet side.  

When it was time to order dessert, we settled on two dishes between the four of us from the weekly market menu: The sticky toffee pudding served with ice cream and a wafer, and the raspberry cheesecake and sorbet, served in a large glass and garnished with a wafer.  

The cheesecake and sorbet was my favourite dish of the evening, and that’s saying something since I’m not usually a big fan of cheesecake. The velvety texture of the cheesecake melted in my mouth and was paired brilliantly with the tart raspberry. 

In a 2023 interview with Dram Scotland, Richardson said customers are often “pleasantly surprised by how good the food is.”  

“That is because we put love and care into it, whether it’s mince and potatoes or a steak pie,” he said. “We have tried a few sexier things as specials such as lobster thermidor, but we have found that our customers generally want comfort food and more vegetarian and vegan dishes. So that’s what we deliver.”  

“The trick is to know your market, find it and stick with it,” he added. 

I couldn’t agree more with Richardson’s sentiment, and I have a feeling we’ll be back to sample more of the menu — and the ice cream van— very soon.