The Grahamston, a new restaurant and bar located in the heart of Glasgow city centre, celebrated the completion of its £1.2 million transformation with an official launch party.

Located within Radisson Blu on Argyle Street, the new dining and drinking experience is inspired by Grahamston, once a bustling village in the heart of the city, now a forgotten part of Glasgow’s history, buried deep below Glasgow Central station.


Playing on the new bar and restaurant’s intriguing blend of old and new, guests enjoyed live music alongside pop-up bars from Lanson Champagne, Whyte & Mackay and Nespresso. Pampered guests also enjoyed visiting the Guy & Beard barber shop and a Charlotte Tilbury make up bar.


Radisson Blu’s General Manager, Hina Rubbani, said: “It’s a pleasure to officially launch The Grahamston and to see so many people here to celebrate with us. We look forward to welcoming many more people to the bar and restaurant to discover this fantastic new addition to Glasgow’s thriving food and drink scene.”


Through subtle visual, written and spoken cues, the story of the mysterious eighteenth-century village is brought to life. The interior has an opulent yet industrial feel, with the décor, the menu and the people each revealing small elements of the Grahamston story, while retaining the intrigue and mystery at the heart of the urban legend.


The Grahamston Kitchen will feature a specially designed menu, featuring produce sourced from around Scotland. Developed by Executive Chef Stephen MacNiven, the restaurant will serve traditional Scottish food with an artisan twist.


As well as a large selection of beers, wines and spirits, the 82-metre square bar will serve its own locally brewed craft beer, The Grahamston Ale, on draught and also boasts a whisky menu featuring 40 different expressions. The Grahamston snug will be available for private hire for parties of up to 36 people.


To find out more, view the menus and book a table visit


Radisson Blu Hotel
301 Argyle Street, G2 8DL, Glasgow
T +44 (0)141 204 3333

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