In today’s Meet the Local’s we learn all about Malcolm, one of the founders of Gannet and Guga. Originally from Banchory in the North East of Scotland, Malcolm has been in Edinburgh (on and off) for 20 years and worked in all kinds of hospitality roles. He spent a good bit of time backpacking through Australia and South East Asia where he tried to eat as much food as possible – obviously for research purposes!! Read on to find out more about his exciting journey and making Gannet and Guga the happy and successful place it is…..
So how did the idea for Gannet and Guga come about and how did you make it a reality?
The idea for Gannet and Guga came initially from myself and a friend playing tennis. We were both not working at the time and talking about what we wanted to do. Somewhere in those conversations we discovered that we both wanted to work independently of a boss. We had no idea really of what exactly we wanted to do. We talked restaurant’s, bars and all sorts in between. The sandwiches idea came mainly from me as I have always had a passion for food between bread.
We then found the arches unit. That’s when our business plan took shape. It was really shaped by the location and who we may be serving food to. Having 2 people coming up with ideas always leads to compromise and my slightly whackier ideas were tempered by my friends more conventional thinking. I think we both won in the end.
Luckily I still have plenty of contacts in hospitality. So we started by getting advice on suppliers and set up. Then once a menu was conceived we tried it on our friends. It was well received so we ploughed on ahead with opening.
The name and branding we found really hard. We had many options then came together with our loved ones to mind map. We wanted to do something with ‘Gannet’. It’s my mums favourite bird and also relates to food/hunger. Then, as its psychologically more memorable, we wanted an alliterative name. Guga is gaelic for a baby gannet so we appropriated it without having direct connections. Our graphic designer friend did us a logo and we had our colours too.
Care and imagination goes into each of your creations, please tell us about the inspiration for the menu items you serve?
The menu options were left almost entirely to me so I went to work ransacking my memories of great sandwiches also searching for new ones which may work for us. The world was my oyster so it was massively fun. I tried to pick great classic sandwiches from around the world and tinker with them so they worked with our set up and also were commercially viable.
I have travelled extensively through East Asia and fell in love with Vietnamese food. Banh mi sandwiches were my flagship and favourite idea. Then summer rolls which are a light GF option. We would homemake all the pickles and marinated/cooked the meats ourself, To guarantee the best flavours possible.
For the rest of the options we wanted to make as much as possible in house. So condiments, sauces and meats were prepared by us. Having limited cooking/prep space meant we had to get creative with what we did.
Your whole business adopts an ethical approach, from the ingredients and suppliers you use to the cooking methods – please explain a little more about how you achieve this.
Our ethical approach was a holistic concept which wanted to adopt. Mostly to make my Mum happy! She has always had a world and nature first attitude and is definitely an inspiration. We Cook using low energy methods like pressure cookers, we use only compostable packaging, we try to repurpose, recycle as much as we can and not throw away too much unless we have to. Also food waste is always kept to a minimum as we cooked in small batches and looked to run out. Rather than bulk preparation. Our suppliers are locally based and get most of the ingredients we use locally within reason. We have veered away from too much fashionable food. We only cook what we like to eat and try to keep it seasonally focused where we can. We just try to be as good as we can. Respect the food, respect the customers and respect the environment.
How has the business adapted during and post lockdown?
We are not sure yet if our business has adapted post lockdown. We are quiet comparatively, but we are busier on a marketing front, and we have a tighter more flexible menu. We are making use of well known delivery services to get our products round the city.
And the bad jokes on the board…….confess who comes up with them and which has been the best – or some may say worst 😉
The bad jokes on the board were all me. All found online and whatever made me giggle went up. Sadly the council banned A boards so that finished before we had perfected our craft! The best one is hard, but maybe this multi layered beauty
– Did you hear about the mad Mexican train robber?
– He had locomotives!
Top tips for a first time visitor to Edinburgh.
Tip tips for visitors to Edinburgh are always to shop small. Search out the real local and independent shops. Also walk, and keep walking, you will happen upon things and it will be more magical.
Where is your own hidden Edinburgh?
I love the water of leith walk, that may be my Hidden Edinburgh.
Website: gannetandguga.com
Address: The Arches, 3 E Market St, Edinburgh EH8 8FS
