Award-winning pizzeria in 'affluent' Bothwell for sale
At 55 Main Street in the South Lanarkshire village, the restaurant was completely refurbished in 2023 and is in "prime trading position".
READ NEXT: 'We will always be grateful': Barras stall announces closure - and new plans
The listing, by Smith and Clough Business Associates, also states the eatery has strong levels of turnover and profitability, as well as further growth potential.
La Piccola opened in December of 2023 and served "the most delicious pizzas, sides and soft drinks to the people of Bothwell".
The establishment won Best Newcomer, Best Pizza and Best Pizzeria at the Scottish Italian Awards last year.
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Glasgow Times
6 days ago
- Glasgow Times
Glasgow restaurant filmed in new Marvel Spider-Man for sale
The food and drink premises in Glasgow city centre are being shot inside and out, the agent said. Jonathan Clough, of Smith and Clough Business Associates, said: 'I popped out of the office for a wander with my son to check out some of the filming for the new Spider-Man movie which is currently taking place on Bothwell Street in Glasgow city centre. 'It did not disappoint and it was incredible to see how they have transformed the street to look like New York city.' Filming in Glasgow city centre, passing the premises. (Image: Jonathan Clough) He added: 'What is even more exciting is that we have just been instructed to market the former Wolf Italian Street Food unit on Bothwell Street which is one of the frontages they have chosen not to change and will be featured in the Hollywood blockbuster. They are also using the inside for filming. 'If you want more information on this great coffee shop, deli or restaurant opportunity which will be part of Hollywood history then please get in touch or do what Spider-Man would do and get more info on the web.' The exterior. (Image: Smith & Clough Business Associates) The agent also said: 'There are a number of substantial office developments in the immediate vicinity and surrounding occupiers include the likes of JP Morgan, Esure, BT and NFU Mutual to name a few. READ NEXT: Company directors speak out as liquidators appointed and more than 80 jobs lost READ NEXT: Driver who is banned to 2030 caught in 33-mile 100mph high-speed chase The view in Glasgow. (Image: Jonathan Clough) 'There are also a number of hotels, bars and restaurants in close proximity ensuring the area is a hive of activity throughout the day and evening.' Offers over £40,000 are invited for the leasehold.
The Herald Scotland
24-07-2025
- The Herald Scotland
Inside the rich history of Glasgow's Barras Market
In the late 18th century, traders often congregated in Glasgow's East End, hawking bric a brac and other sundries. The word 'Barras', short for wheelbarrows, refers to the carts traders would pull around the city and sell their wares from. The Barras' iconic gates have long stood watch over the shops below. (Image: Newsquest) The story as we know it begins with Ayrshire-born Maggie McIver, born in 1880 in Galston. She moved with her mother to Glasgow as a child, settling in Bridgeton. In 1902, she married fruit seller James McIver. In 1921, now in middle age, the couple founded The Barras Market on the corner of Kent and Moncur Streets, providing traders with a base from which to hawk goods, as well as a place to rent barrows. Five years later, weeks of heavy rain forced the McIvers to build an open shed to keep traders and customers dry. By 1928, the shed was enclosed on all sides. After James McIver died in 1930, Maggie ran the business for the next three decades. As historian Peter Mortimer told The Herald in 2021: 'Maggie was burdened with capital gains debts, nine children and a business to run. James dying put additional strain on her. 'But she was a resolute woman. She had the market, where it used to be said you could get 'anything from a needle to an anchor,' as well as the ballroom. Shoppers throng in front of stalls at The Barras in 1955. Of course, Mortimer is referring to the Barrowlands, the renowned music venue which has hosted everyone from David Bowie and The Proclaimers to Oasis and Snoop Dogg over the years. As the story goes, Maggie hosted an annual Christmas meal for the hawkers selling wares out of The Barras in the local St Mungo's Halls. In 1934, she discovered the venue was already booked, so she built her own - the Barrowlands Ballroom, which opened on Christmas Eve. A revamp in the 1960s after a disastrous fire saw the ballroom rebuilt. Twenty years later, the venue was fitted with its iconic neon sign, subsequently playing host to generations of music legends. Scottish icon Jon Fratelli told The Herald about the mystique the Barrowlands held for him as a young musician. In 2022, he said: 'I think we would probably all agree that when you're 19 years old the idea of playing the Barrowlands is the summit. 'Anybody that you saw that was playing in a stadium, somewhere huge, it didn't seem attainable, it was unreal. It was something that only happened on TV. But playing the [[Barrowlands]]. There was something more concrete and solid about that.' 'I think musicians and anybody creative in general, actually, have this streak of self-doubt. When you play the Barrowlands and people really start hearing your music, you retain that first rush if you're lucky enough to get it. It dampens down, but it never really goes away. It's still the top for me.' The Barrowlands has hosted scores of up and coming musicians. (Image: Archive) Of course, time waits for no one, and Maggie McIver, dubbed the 'Barras Queen', died in 1958. Her children assumed control of the McIver market empire and marched on into the second half of the 20th century. Actor Gavin Mitchell, aka Boaby the Barman from Still Game, grew up in Glasgow during the 1960s and 70s. He told The Herald in 2022 that The Barras is his favourite place in the city. Mitchell said: 'I've got a wee dog, so we walk a lot. One of my favourite things to do is wander down The Barras'. 'I still love popping by Danny's Hot Donuts. I think the markets are the heart and soul of Glasgow. It takes things back to who you are. I used to go to the market with my granny on a Saturday. I notice when I still go down there, the way people talk, it's heartfelt and it's real and I love that.' Fond childhood memories aside, by the late 1990s, footfall had declined and stalls were emptying as police began to crack down on unscrupulous traders. In 1997, a series of raids uncovered £8m in stolen and counterfeit goods at the market, and 28 people were arrested in one of the largest raids in Strathclyde Police history. This was eclipsed a year later in November 1998, when 43 people were picked up on suspicion of dealing in stolen or fake items. £14m in goods was recovered, including £12.4m of counterfeit CDs, £17,000 of stolen cigarettes, rip-off Armani and Ralph Lauren clothing. Hard times for The Barras in the early 2000s. At the time, Chief Superintendent Danny Donnelly said: ''By cracking down on the middlemen, we hope to reduce the opportunities for thieves and housebreakers to profit from the goods they have stolen. 'This particular operation was planned as part of the force-wide efforts against housebreakers who prey on private households and businesses. Our efforts against these criminals are continuous.'' Raids continued throughout the early 2000s, and in 2009, it was reported that Barras traders had appealed to the council for support amidst criminal gangs who had moved into the area. In 2016, police seized an estimated £30m in counterfeit goods, arresting 100 people in a series of raids dubbed 'Operation Salang.' Read more: Yet, a decade later, things are on the upswing. Despite concerns over the future of the venue, the early 2020s have seen a renaissance at the market, as young traders peddling sustainable fashion and trendy food options have set up shop among the stalls of older generations. From Hong Kong waffles and fresh pressed juice to record shops and vintage cowboy boots, The Barras has something for everyone. More than one hundred years after it was founded by the McIvers, the market continues to be a popular destination for local residents, students, and visitors from across the world. Let's see what the next hundred years hold.
The Herald Scotland
24-07-2025
- The Herald Scotland
How The Barras became Glasgow's most exciting foodie destination
But elsewhere, thanks to a team who have invested time and effort into curating a line-up of street food vendors unlike any other, The Barras has slowly but surely evolved into one of the city's most exciting foodie destinations. As part of our Barras Reborn series, The Herald sat down with market manager Chris Butler to discuss the influx of independent culinary talent now based in the East End and how this contributes to the shifting identity of a 104-year-old cultural landmark. Pictured: The Pizza Cult at The Barras (Image: Robert Perry) 'I took on the role about a year ago, and one of the first things that I really wanted to change was the area where most of our food places are now,' Butler says. 'Before that, it was a sort of dead space and a real thorn in my side. 'I would go over there and think there's so much potential here, it was crying out for some sort of injection of life.' Before joining the Barras team, Butler spent 10 years employed as a funeral director, but found himself searching for a change after the death of his wife. Considering a career path that would utilise previous experience in the retail and food industries, he fondly remembered working in the bar at The Barrowland Ballroom during his younger years as some of 'the happiest times he'd had'. A conversation with friend and long-term Barras manager, Tom Joyes, followed, and when Butler was offered a new role, their attention quickly turned to the market's food and drink offerings. Pictured: A dish from Colombian Bites, one of The Barras latest foodie vendors (Image: Robert Perry) 'We have a great team of people to work with who have new ideas all the time, especially Tom, who has been here for 40 years,' Butler continues. 'He knows the place inside out, but even he is still learning as he goes because back in the day, The Barras was a totally different beast to what it is now. 'After I started here, we pretty much ripped everything out and began from scratch. 'Christian from our multimedia socials team and I put together a database for businesses applying for spaces here. 'A lot of the interest we were getting was from people who hadn't been to The Barras in a long time, so we made sure to get them down for site visits and share our vision. 'Traders like the Ceylon Cartel got involved after pop-up events. I just liked what they did, all the blades flashing and things while they prepped and thought they'd be a good fit. 'And there's Alan McCurdy, the Crumbleologist, who has thousands of followers on TikTok now. 'He pitched me the idea, and even though I didn't have a space at the time, we knew it would be great, so we got him set up in a stall. As soon as one of the red huts became free, he was relocated there.' When it comes to delivering a market that's full of unexpected foodie surprises from authentic Colombian empanadas to freshly pressed green juice or Neapolitan-style pizza, Butler says it's imperative to maintain a firm understanding of what each unit and stall has to offer. 'We wouldn't have somewhere that just does chips and nothing else,' he says. 'And these days, people want more than just a cheap burger van. 'Every place has to have its own angle to stand out so that no one is serving the same thing. 'We are really diligent about what we want, and I think that's what stops us from becoming another bland food spot. 'It's a real melting pot of styles and nationalities that we've got here.' In an era of TikTok reviews and foodie bloggers, the team also strives to stay ahead of the game by closely monitoring trends and searching for emerging talent that could be a perfect fit for The Barras. 'We can tell what's trending on TikTok through the people that are applying to set up here,' Butler says. 'You'll get five people in a day saying, 'I've got this brilliant idea for a baked potato stall' as if we've not heard that before. 'And when The Great British Bake Off is on, we'll get people saying I want to do this specific type of pastry and just think yeah, ok, join the line. 'But you do have to be social media savvy, because if people can catch onto the right trends and find to deliver them with a sense of credibility and longevity, then it can work really well.' While Butler accepts that The Barras has not traditionally been considered a 'foodie' market, these recent developments clearly demonstrate the power that a diverse and well-thought-out selection of vendors can wield in attracting new demographics. 'We're not stopping here,' he confirms when asked if there are plans to expand the current list of more than 20 food and drink businesses on their books. 'We're thinking about getting a couple of containers over on the spare ground, and we're looking at getting some really good Indian food and a Chinese food stall over on that corner. 'It actually won't be called the spare ground, London Road or D Section anymore. We've decided on a moniker of 'Glasgow Place'. 'It will have its own identity so that whenever we talk about it on social media or anything, people will know exactly what it is. 'There's also talk of a toilet block which will make the place more like a wee food village, and we'll need to find a way to get more electricity for it all. 'We're not resting on the reputation we've built; we're going to keep pushing and pushing for more.' With yet more exciting transformations to come, Butler describes working in an area so important to Glasgow's heritage as something of a 'double-edged sword' as they strive to honour the legacy of The Barras while looking towards a bold new future. 'You're always going to have people who don't understand what you're doing, or object to it because they feel that too much is changing," he says. 'But I wake up every day looking forward to coming into my job because you know that no two days are going to be the same, and you have a chance to make a difference. 'I've just come back from a week off, and no word of a lie, there were well over 100 email applications in my inbox for people requesting stalls. 'Now, not all of them will be relevant to what we're after, but it's all about finding that wee nugget of something that seems like a great idea, then figuring out how to develop that and run with it. 'Especially with our food guys. I know that soon some of them will outgrow us, and that's ok because then we'll have the exciting job of finding someone new to take over. "I just hope that when they do move on, they'll say to people: ''I got my start at The Barras, and I'm where I am today because of it.''
