The owner says he has been welcomed into the Barras with open arms 🍔
Scran, located on London Road, is a name well-established within the Glasgow food scene. Famous for their specials, coffee and of course, their eggs.
Sitting down with Glasgow Live to talk about his cafe and how the last couple of months have been since their move to the other side of the east end - as well as the growing challenges of running a business - Chris said now was the perfect time to move. The email update arrives at around 7pm every Thursday evening and is manually curated by our team, bringing you everything you need to know about the city's food and drink scene as lockdown starts to ease.He continued: "I've felt so welcomed here. Within a couple of weeks I was getting gifts from Us V Them, Hutch, Cheryl's Bakes and The Gate - they're all using us - even if they've got their own coffee they'll still pop in, it's a real community.
Starting his career in the kitchen at the age of 15 in his hometown of Strathaven and doing a dishwashing job at The Waterside, Chris quickly fell in love with the buzz of the kitchen. He explained: "Doing 80 plus hours a week was really bad for my mental health, so opening a cafe was a no brainer and to get my life back with a better work-life balance."
Thriving on London Road, the cafe continues to see queues out the door with many 'Scran Fans' leaving them rave reviews. Talking about the pressures of being the best on the brunch scene, Chris explained: "I don't know if we are the best but maybe we're the best at what we are doing. I've always been a firm believer in doing what we do, the best that we can, and getting our heads down and not getting too caught up in what other places are doing.
Ensuring his menu consists of "simple food that's cooked well in a friendly and relaxed atmosphere", he credits his staff to its success calling himself "fortunate" adding: "I wouldn't be able to do it without them." Going through a staggering 1,000 eggs every single week and collaborating with locals including Chris Eats for their first special at the Barras, creating a twist on their famous French Toast, the owner says he is always keen to hear what his regulars love eating and seeing how that combined with his love for travel can help inspire his next special.
"To put that dish on the plate costs me around five, six pounds so with the four pounds I have to pay my staff, my electricity, my rent, my rates and make a profit, it's impossible. I'm not making any."
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