Locker Hyndland bistro comes with MasterChef credentials

Locker Hyndland
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A new addition to the West End eating scene is preparing to open its doors to sit-in customers for the first time.

Locker Hyndland opened earlier this month and has been serving takeaway food and drinks during current restrictions.

Owner Dovile Newton is hoping to replicate the success of Locker 1012 which she opened in Finnieston two years ago.

Her chef at the Clarence Drive café, bistro and bakery is award-winning chef and former MasterChef: The Professionals contestant David Hetherington.

The unit – formerly Campbell’s Butchers – has undergone £80,000 investment and four months of refurbishment.

The café and bakery will create 12 new jobs .

Dovile said: “We’ve already been welcomed into the neighbourhood as we were preparing to open. 

“People have been waving in the window to us and asking questions about our menu, pointing to our scones as we got the place ready and telling us they can’t wait.

“It’s exciting to have David on board to take the food offering to the next level. 

Dovile Newton is looking to replicate the success of Locker 1012 in Hyndland.

“We love his food and have followed his career since he was head chef at The Finnieston in 2017. 

“Together we’re creating a balance of what people are used to while still responding to different trends.

“We look forward to welcoming our first sit-in customers, dependent on government restrictions, from Saturday 12 December.”

“People have been waving in the window to us and asking questions about our menu, pointing to our scones as we got the place ready and telling us they can’t wait”

Dovile Newton

David said: “After speaking with Dovile, her vision for Locker Hyndland really pricked up my ears. 

“The already successful Locker 1012 was the base and she really wanted to push the mark on what we could provide.

“Locker Hyndland has had no expense spared and has utilised an inordinate amount of space for a Glasgow café to provide me with what’s needed to cater to the next level. 

Maple cured streaky bacon with thyme syrup.

“It has been a very straightforward transition thanks to the forward-thinking nature of Dovile and the team.

“From all of our own breads and cakes, to different breakfasts of beetroot and gin cured salmon, to quinoa and almond porridge and the classic Japanese style pancakes loaded with toppings. 

“We can’t wait to see you all.”

The venue is open for bookings from Saturday December 12 onwards. 

‘We can’t wait to see you all.’

Dates and times for evening bistro bookings is to be confirmed following Scottish Government restrictions.


  1. To book, visit https://www.simpleerb.com/16962/locker-hyndland and follow on Facebook and Instagram @LockerHyndland.

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