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Obsession 25 – Celebrating 25 Years of Northcote’s Obsession
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Wednesday 29th January 2025

Wednesday 29th January 2025

Day 6 of 17

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Graeme Cheevers

UNALOME by Graeme Cheevers

36 Kelvingrove Street, Glasgow G3 7RZ

1 Michelin Star

View Bio

Graeme Cheevers

Graeme's passion for food stemmed from a young age, leading him to a successful career working in some of the world's finest kitchens. After studying at Glasgow International College, the chef's first role in a professional kitchen was for Geoffrey Smeddle, then at fine dining restaurant Étain.

Graeme then spent time overseas, from Singapore to New York, doing stages with the likes of chef Paul Liebrandt, as well as at The Elm and Eleven Madison Park. Graeme was offered a commis position at the age of 21 after doing a stage at Michelin-starred chef Martin Wishart’s Loch Lomond. Within two years, he was named head of the restaurant; a year later, he officially retained the restaurant's star and subsequently did so for another five years.

In 2018, Graeme took on the role of head chef at The Isle of Eriska Hotel, where he was also awarded a Michelin Star then in 2021, Graeme took a leap of faith and started his own venture, Unalome by Graeme Cheevers in Glasgow’s Finnieston area, earning recognition from the Michelin Guide five months later, and a star within eight months of opening.

Named after the Buddhist symbol for the path to enlightenment, with all of the twists and turns that might entail, Cheevers was adamant that the open kitchen be fitted with the high-quality fixtures and fittings as well as cutting-edge, environmentally sound equipment. Michelin describes the space as "an elegant spot in a period building" which "represents [the chef's] desire to create a restaurant for all occasions – and this has resulted in it boasting a lively buzz from day one."

The chef's commitment to sustainability is demonstrated through a farm-to-fork approach to food provenance. What's more, the restaurant gets 100% of its energy from green sources, uses eco-friendly cleaning products and even has water-saving loos.

Influenced by Japanese cuisine and classic French culinary techniques, the chef's experience and travels shine through his food, which falls under the 'modern European' style of cuisine, working with Scottish suppliers as well as international ones, the focus is on the quality of the produce.

How to Book

The Obsession25 online booking registration is now closed, and all restaurant tables have been allocated.

However, there’s still hope! Plans can change, and cancellations do occur. If this happens, we will prioritise contacting those who previously applied for tickets through the ballot.

Graeme's Menu

UNALOME SNACKS AT THE TABLE
Wester Ross Smoked Salmon Tart, Cured Trout Roe
Foie Gras Steamed Bun with Cep Mushroom
Isle of Mull Cheddar and Black Truffle Gruyere

CURED LOCH MELFORT SEA TROUT
Nukazuke Radishes, Cucumber & Bergamot Ponzu
Redoma Rosé, Dirk Niepoort, Douro, Portugal, 2022

BARBEQUED ORKNEY SCALLOP
Muscade Pumpkin, Smoked Mussel & Finger Lime Butter Sauce
Assyrtiko, Agyros Estate, Santorini, Greece, 2023

POACHED FILLET OF NORTH SEA COD
Potato Scone, Morel Mushrooms & Vin Jaune
Pernand-Vergelesses 1er Cru Les Caradeux, Domaine Chanson, Côte de Beaune, France, 2019

HERB CRUSTED LOIN OF BORDERS ROE DEER
Parsnip, Beetroot & Ginger, Sauce “Grand-Veneur”
Vinha Pan, VR Beiras, Luis Pato, Bairrada, Portugal, 2016

CITRUS FRUIT CREAM
Lime, Mint & Galangal
Moscato d’Asti, Contero, Piedmont, Italy, 2020 (V)

WARM MICHEL CLUIZEL
‘’Kayambe 72%’’ Chocolate Mousse, Roasted Banana Sorbet
White Muscadel ‘Oupa Danie’s Swan Song’ The Liberator, Calitzdorp, South Africa, 2018

The Obsession Food Festival

Obsession first took place in 2001 and was created as a celebration of great food, wine and a meeting of friends, old and new.

From that first event, its size has grown but the ethos is still very much the same; a completely memorable culinary experience with some of the world’s most innovative chefs creating unique Obsession menus for guests to enjoy at Northcote.

Wednesday 29th January 2025

Day 6 of 17

Graeme Cheevers

UNALOME by Graeme Cheevers

How to Book

Graeme's Menu

The Obsession Food Festival

S.Pellegrino

Electrolux Professional

Wellocks

Bentleys Manchester

Lafont

CCS | Continental Chef Supplies

Deepbridge

Sarah Layton

Taylors of Harrogate

Macallan

Double Dutch

King’s Purveyors of Fine Foods

Louis Roederer Champagne

The Wright Wine Company

Riedel