When he opened his first solo venture in June 2021, the multi-award-winning Graeme Cheevers heralded a new culinary era in Glasgow’s West End. A place where authentic Scottish ingredients take centre stage, UNALOME’s endless flavour combinations draw inspiration from Japanese and French cuisines and techniques, and are allied to a wine list that showcase the finest producers from around the world.
However, this philosophy of commitment extends beyond the skills and hands of Graeme and his team. Typically, the coffee course is an often-overlooked but crucial element of dining out, and yet not all establishments prioritise it as perhaps they should.
Setting the food to one side for a brief but deliberate moment, we asked Graeme about his decision to serve Nespresso Professional to help complement his endlessly evolving dishes.
CS: What factors do you consider when choosing coffee for your restaurant?
GC: Quality and consistency play a big part in our work ethos. Not everyone enjoys the same strength or depth of coffee but Nespresso caters for all different palates, with several different coffee profiles in the range. However, I also believe that diners are there for an experience which itself should not be disturbed with the noise of till printers or coffee grinders. It should be a serene, enjoyable atmosphere. Each Nespresso machine is wonderfully silent and ultimately that’s what sold the brand to me in the end.
CS: Your establishment features Nespresso Professional products. What made you select the brand?
GC: About 15 years ago I purchased a Nespresso coffee machine for my home. It was very compact, easy to use and easy to keep clean. I loved the look of it. It was bought be used by family members and has always remained reliable. Without a doubt, it’s the best choice for multiple use in my restaurant.
CS: Which Nespresso machine do you use, and why did you choose it for your business?
GC: There are many different sizes and capacities of machines in the range. We use the Aguila 220, which is great for compact storage areas in workplaces.
CS: How has working with Nespresso influenced the coffee offerings in your restaurant?
GC: Nespresso has influenced a lot of our recipes on each seasonal menu. Whether it’s for savoury or sweet dishes, I like to use different flavours of their capsules to enhance some dishes. For example, we currently have a Brazil organic-infused choux craquelin on our petit four sweet trolley.
CS: What are the advantages of using Nespresso during periods of high demand?
GC: We all wish we could multi-task during peak times in a restaurant but with the Aguila 220 machine we are capable of doing at least three things at once. Bar staff can have two coffees on the go simultaneously while setting up their spoons and saucers. It’s fast, efficient, noise-free and effortlessly consistent.
CS: How do you adapt your coffee offering for different seasons or special events?
GC: For special events, I love to curate custom menus which are tailored to the guests’ tastes, whether it’s for their cured fish starter or an espresso martini. For their part, the Nespresso advisors guide us on the latest flavours and seasonal options to offer our customers.
UNALOME: 36 Kelvingrove Street, Finnieston, Glasgow, G3 7RZ. Open Wednesdays from 6pm and Thursday to Sunday from 12 Midday – 2.30pm, then 6pm till late. reservations@unalomebygc.com