Hospitality is about being the best human being you can possibly be. When a stranger enters your restaurant, there is an opportunity for them to become a friend. A restaurant table welcomes diversity and there are no outsiders. It is a place that should give you a sense of being in your best home, regardless of which restaurant, city or country you are in.

Over the years, I have been privileged to witness the magic of everyday things. Love stories unfolding at tables before my eyes and observing multiple permutations of what love can be. Like the elderly gentleman, who after fifty years of marriage still holds his wife’s hand intently between courses. Every meal together is savoured like the first. Although Alzheimer’s is eroding his memory, these moments at the table with his wife assures me that this memory will always be in both of their hearts.

I also get to see future love stories being played out too. Such as the young man who proposed to his girlfriend on the way home from the restaurant. It’s a beautiful thing to be a tiny part of these magical moments and we are privileged in the industry to be included in these momentous occasions that play such a pivotal role in people’s lives.

The moments when our restaurant can provide a sanctuary is perhaps the greatest privilege. The man battling a difficult illness, for whom these ordinary moments at a table with his family become extraordinary. We look after them not because our livelihoods depend on it, but out of genuine warmth and to shine a bright light, even momentarily into a time of darkness.

Our tables transcend diversity and differences. No one is an outsider as we all belong to one humanity. The philosophy that we teach our team is that each guest that walks through our door deserves authenticity, generosity and kindness. They arrive as a customer and leave as a friend. This is the backbone to the humanity of hospitality. We all belong to one humanity, even if just for a moment in time where we can share a space that we can call home.

Eusebi Deli is located at 152 Park Road in Glasgow. For more information visit

Poached Olive Oil Cod and Shellfish Brodo by Giovanna Eusebi of Eusebi Deli

Serves Two


For the brodo (both):

500g crayfish bones

1 tbsp tomato paste

1/3 whole celery, thinly sliced

1 small leek, whites and pale green parts only, trimmed, washed and thinly sliced

2 tomatoes, coarsely chopped

1 small onion, peeled and diced

1 small carrot, peeled, trimmed and diced

175ml white wine

125ml water

1 clove garlic, crushed and peeled

1 bay leaf

Salt and pepper, for seasoning

Olive oil

For the cod:

2 cod fillets

750ml olive oil

2 sprigs of thyme

1 bay leaf

For the garnish:

150g mussels and clams, cleaned


1. First, make the broth. Heat the olive oil in a large pot until smoking. Add the crayfish bones and cook, stirring occasionally for 10 minutes. Add tomato paste, the rest of the vegetables and cook until soft. Add the wine, water, garlic and bay leaf and bring to a boil, skimming any foam that rises to the surface. Strain and then taste for seasoning, adjusting if necessary and set aside.

2. Next, prepare the cod. Dry the cod pieces with kitchen roll. Pour the olive oil into a pot that will accommodate the fish. Allow the oil to warm for 10 minutes, without boiling. Add the cod, thyme and bay leaf and cook at a low temperature (70-80 °C) for 20 minutes. Do not cover the fish whilst cooking. Drain the oil and set the fish aside for serving.

3. To serve, warm the strained broth and add the mussels and clams. Cover and cook until the shells open. Discard any shellfish that remain closed. Divide the broth into the serving bowls and place the cod on top. Enjoy with fresh crusty bread and your favourite white wine.