Jacqueline and Pauline O'Donnell | The Sisters
Jacqueline and Pauline O'Donnell are the sisters behind two very busy and popular Glasgow eateries. They originally operated as; "Big Sis Cooks, Wee Sis Serves" however, with 8 strong years behind them, they have brought in a little help.
Jacqueline, Pauline and their team have developed a homely welcoming local eatery called The Sisters. For years they have worked with Scotland's larder to give customers, friends and family a real taste of Scotland, in the middle of Glasgow. Scallops & langoustines are landed on Thursday at the pier in Ullapool and Mark (the fisherman) has them in the restaurant half way through service. He evens shells the scallops, when asked nicely!
The Sisters' gamekeeper, Fergie & his son John, are wonderful guys. They even play their fiddles for us from time to time, as well as bringing the best wild venison that Ardnamurchan has to offer.
As for pudding, well, save some room through the homemade bread & oatcakes as starters, right up until you're polished off with the infamous Puff candy meringue!
If homely and hidden does not suit you, then how about the new edition to the Sisters family; Sisters Kelvingrove at Kelvingrove street? Situated in the West End of Glasgow this restaurant has a modern twist. The stark comparison of interiors from warm rustic browns & greens in the Sisters' first restaurant, to modern Black white & charcoal in the West End. with a warm fire just to give it that 'wee glow' that the Sisters always manage to create.
The Sisters' restaurants combine the best of Scottish produce with a personality to match.
Jacqueline O'Donnell, head chef and proprietor of The Sisters' restaurants talks to EatScotland.com.
Who past or present would you like to cook a meal for and why?
In the past, my Nana & Papa would have been so proud. They never got to see me open the Sisters but always thought Pauline & I should do something together in hospitality. In present tense, probably to have a bunch of chefs & their families that I truly admire round for tea. Nothing fancy, just good Scotch ingredients left alone and a good blether about everyones business.
Have you ever been really nervous about cooking for anyone?
Yes, my uncle who inspired me to be a chef. I was so nervous when he first came to eat in the restaurant. I was saying to everyone, "you don’t understand", whilst I was getting anxious in the kitchen!
Where or from whom did you get your desire to become a chef?
Again from my uncle. I loved watching him cook and please people. It's a quality that I still love and think about when I make my customers happy.
Quick and easy meal after service?
Rare seared prime Scotch beef with a handful of salad or vegetables. Literally made in 3 mins; equally eaten in 3 too...a terrible chef trait!
Where is your favourite restaurant in Scotland and why?
The seafood restaurant at St Monan’s in Fife, specifically in the garden there. My husband & I are always visiting the East coast, as the beaches are fantastic for our 2 boystrous labradors. On one of the many visits, we asked if the dogs could sit with us they said absolutely. It was a glorious day. The food, as usual, was fabulous the service impeccable and the boys lay there like model dogs, much to everyones amazement (we had allowed them to swim the length & bridth of the harbour before lunch, so I think they were too tired to move!) The waiter even saw my husband struggling with the bright sun & went to get his own sunglasses for him to wear for the duration! Hospitality at the top, Some of the best views Scotland can offer. A lazy lobster lunch on a gorgeous Sunday - things just don’t get any better than that.
What would you say is your signature dish?
I love cooking with hand dived scallops, so generally a seafood platter of what the diver brings down on a Thursday night. Anything from creel caught prawns to Scrabster lobster. The Sisters is great if you come in just behind the diver as they don’t stay in the kitchen for long! It causes such a frenzy of orders into the kitchen, no time in the fridges, just out of the shells lightly cooked & either garlic butter or homemade garlic mayo and, if you are really hungry, homemade chips too.
What gadget could you not live without in your kitchen?
An oyster knife is always better than several cut fingers if Mark the fisherman cannot stay to help shell everything.
What is your favourite Scottish ingredient?
In the summer months beetroot from Arran and asparagus from East Lothian. I desperatley wait on both suppliers phoning to say they are ready to use and, of course, I always try them first.
Who is your favourite Scottish supplier?
Oh my goodness! I would upset too many people if I did not mention them all as they are all now good friends. Fergie Macdonald Gampekeeper - Ardnamurchan,Mark the Fisherman/diver- Achiltibuie, David the Farmer - Castle Douglas, Robyn-Organic vegetable grower - Arran, wee May my Mother in law supplies all our summer raspberries & grapes, Moffat!
What made you join EatScotland?
I am very keen to help promote Scotland and its great businesses. EatScotland tells visitors what Scotlands eateries have to offer, with very proffesional people behind it who are all striving for the same thing and with everyone singing from the same book.
What do you feel EatScotland will add to your business?
Eat Scotland is a fabulous database for anyone, tourist or just someone keen to know all about any kind of food industry in Scotland. I personally use it also to see who’s who and what everyone is doing. It is very important to keep up with everything and everybody. You also can find out where to shop for the best of products and now I also see it has Deli info too, as that is another fantastic new way that everyone is shopping. It's like a farmers market every day of the week!
Dine at The Sisters!
The Sisters Jordanhill
1a Ashwood Gardens
Jordanhill
Glasgow
G13 1NU
T: 0141 434 1179
Email: Book at The Sisters
http://www.sistersrestaurant.co.uk
The Sisters Kelvingrove
36 Kelvingrove Street
Glasgow
G3 7RZ
T: 0141 564 1157
Email: Book at The Sisters
http://www.sistersrestaurant.co.uk
Restaurant Opening Hours:
(Both Restaurants)
Closed Monday's
Tue-Sat 12-2.30 Lunch
5.30-late dinner
Sunday all day 12-7pm (last food orders)
Suppliers
I take great pride in sourcing the best suppliers and who now are all friends and indeed regular diners at the Sisters.
Fish & shellfish:
Creel Caught also known as Mark the fish man.
Lands my scallops & langoustines late in the afternoon in Ullapool then drives to Glasgow where he shells my scallops(because I asked nicely) and the finest west coast creel caught langoustines that Glasgow can offer… normally associated with pier side dining in the North of Scotland where the wee fisherman passes you with a basket of prawns flicking away.
Corrigan’s
Supply all my other fish & shellfish as well as supplying both the Sisters and other top restaurants & hotels in Scotland you can go to their outlet in Howard Street if you’re up early! And get some great fresh fish at great prices.
Mclays Wallace
Supply all my steaks and meat supplies. I buy only Scotch beef and nowadays know the farmer the too!!
Fruit & vegetables:
Clyde Fruit & Vegetables
Angus McLeod is a good friend of ours he has recently branched out on his own after generation of McLeod’s looked after the fruit market he supplies both places with all of the daily fruit & vegetables as well as the hard to source ingredients.
Arran Organic Supplies
When the sun shines over the Isle of Arran Robin supplies me with the best tasting beetroot ever... Also his wild rocket & leaves are great not too mention the courgette flowers are beautiful in the summer.
Wines and Spirits:
Oddbins are our main suppliers of fine wines & spirits who even take care of all my staff training in the food wine matching department a great service offered personally by Andy Hogan another good regular diner at the restaurant.