The Courier & Advertiser (Fife Edition)
Social dining concept is unique experience for city
Brassica has helped to bring life back into Dundee’s City Arcades.
The restaurant, which opened in June, is one of the first businesses to occupy new units on Shore Terrace.
It is said to take inspiration from the informal atmosphere and the dawn-to-after-dark dining of urban food courts in other parts of the world.
The team behind Brassica says that social dining is quickly becoming the preferred way to enjoy a meal with family and friends – encouraging diners not to order one large meal each, but smaller plated options to share among the table.
Finding the right location was essential for the business.
When Brassica director Dea McGill walked into the space at the rear of the Caird Hall, she knew it had not only the capacity but also the atmosphere she wanted.
Dea said: “I’d spent the last 20 years in investment banking, both in London and across the globe.
“During that time, I’d built up many contacts in the hospitality industry, not to mention valuable experience and so, when a relocation brought our family to Dundee and the opportunity arose with the waterfront-regeneration project, the synergy was immediate.
“The way we dine now is very different to 15 years ago, but no one seemed to be taking note. I’d always loved the food markets of New York and Copenhagen – the choice, the informal nature and the flexibility of the space really appealed to me.
“I had a clear vision from the outset and, when I saw the unit at Caird Hall, Brassica was born.
“It felt like the perfect canvas to bring the idea of informal fusion together, and we’re able to embrace the architecture with a stunning vintage industrial feel.
“Brassica is not your average restaurant. It’s a concept dining experience that caters for everyone from tourists to business users.
“You could go from a simple breakfast from our in-house bakery, to hot-desking for a business lunch or taking afternoon tea – right through to experiencing high-end, yet informal, dining in our restaurant.
“It’s about seamlessly transitioning from day to night – we say that we change, so you don’t have to.”
Ingredients used in the Brassica kitchen can be sourced within a 50-mile radius.
Dea and her team have also been listening to customer reviews.
For example, the menu was changed to include “To Share” options – which encourage diners to choose either four or seven of the grazing dishes to share and includes house wine for the table.
Dea now has visions of setting up other outlets of Brassica elsewhere in Scotland – and even looking south of the border.