ross & greig have worked together for the past 17 years in and around glasgow, including one devonshire gardens, cameron house loch lomond, brian maule at le chardon d’or, gordon yuill & co., marks hotel, the hallion private members club and most recently ran cafezique & delizique for the last 9 years.

they opened the doors to the partick duck club on easter monday, 17th april 2017, their first solo venture. the focus is on quality comfort food, the food ross & greig enjoy eating.

head chef jay ward has worked together with ross & greig for many years and on his own starting out at the mussel inn before moving on to work with geoffrey smeddle at etain in princess square.

the kitchen is open from 9am- 9pm 6 days (closed tuesday) for breakfast, brunch, lunch & dinner as well as coffee, pastries & desserts. just 2 minutes walk from byres road and less than 5 minutes in a taxi to the hydro, right in the heart of partick offering an alternative to finnieston, the duck club is relaxed, informal & open to all.

the history of the duck club-

in a large building with a smoking chimney located near the original transport museum site, was a tavern known as the “bun and yill house” or bunhouse (yill is an old scots word for ale) in 1827. it stood on old dumbarton road on the approach to the river kelvin. the bunhouse was the favourite tavern of a group of glasgow merchants, bankers and professors. they would walk out to partick from the city each saturday to dine on roasted duck, sage & onion and green peas, washed down with locally-brewed ale. the ducks were abundant and healthy from feeding at all the local grain mills on the banks of the river kelvin.

their favourite dish gave the name to the drinking and social club they formed in 1810, the duck club of partick. their president’s fondness for the fowl gave rise to the verse:

“the ducks of partick quake with fear, crying lord preserve us, here’s mcTear”.