Catering@Booker Issue 2 - February 2022

Page 12

PROFILE l MAHONY’S BISHOPBRIGGS, GLASGOW

FIRING ON ALL CYLINDERS Mahony’s Steakhouse is setting Glasgow alight with it’s sizzling new take on the steakhouse concept.

Turkish born Mahony Akkurt knows a thing or two about

restaurant that would offer diners a real experience to

steak. He also knows a thing or two about the catering

remember,” Mahony says.

trade, having launched a network of successful cafés, kebab shops and Italian restaurants since arriving in

And judging by sizzle and spit of flames from the

the UK just over 20 years ago.

steak-charged open grill and the even louder roar of happy diners, he’s certainly achieved that.

But it’s his newest venture: an open fire grill steak house with a temping Turkish twist in the north of Glasgow, of

“This project has been at the back of my mind for a

which he’s most proud. So proud in-fact that the ultra-

great number of years, it was something that needed

stylish wood-clad establishment in Bishopbriggs has

a great deal of careful planning because it had to be

his name above the door.

right.

THE LOWDOWN

Mahony’s

Steakhouse

MAHONY’S

Bishopbriggs

first

times aside!) diners have been

something to rush.”

Outlet Mahony’s Bishopbriggs, Glasgow Format Steakhouse Covers 130 Owner Mahony Akkurt Time as a caterer 20 years Staff 14

12

in

“I was always very clear on the type of look and feel

for

that I wanted to achieve and I knew that getting there

business in 2017 – and (lockdown

would require a lot of time and money – it wasn’t

opened

passing through the classy glassclad entrance in greater and greater

Mahony’s careful and considered approach to the

numbers ever since.

steakhouse design saw him travel to Turkey on numerous occasions in a bid to source an array of

“I’ve been in the catering business

authentic fixtures, fittings and equipment, with which

for more than 20 years and owned

to bring his dream to life.

and operated a variety of different types of outlets but it’s always

“The restaurant needed to look, feel and smell the

been my dream to open a proper

part. From the counters to the grill covers, pizza ovens,

FEBRUARY 2022


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Catering@Booker Issue 2 - February 2022 by Catering@Booker - Issuu