Locker Hyndland is the new café on the block

Locker Hyndland

From the owners of Locker 1012 cafe comes the latest brunch spot for Clarence Drive.

Following an £80,000 investment and four-month refurbishment, Dovile Newton has now opened the doors to Locker Hyndland – a café, bistro and bakery – in the west end of the city.

Locker Hyndland
Image – Gerardo Jaconelli

She has appointed David Hetherington, (who will surely be working on some crazy dishes)  an award-winning chef and former MasterChef: The Professionals contestant, to head up the kitchen.

Locker Hyndland will also be open for an evening bistro service three nights a week to showcase some of the fantastic local produce on offer and bakery products made in-house. Like its sister venue, Locker 1012, the café is dog friendly and will be available on Just Eat in the coming weeks.

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. 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 12th December.”

Locker Hyndland is currently only offering takeaway but is open for bookings from Saturday 12th December onwards.

Locker Hyndland Takeaway Menu

Locker Hyndland takeaway menu

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


Locker Hyndland
29 Clarence Drive,
G12 9QN
It is open for business from 9am to 5pm, Monday to Sunday.

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Glasgow Foodie
Glasgow Foodie

Mrs Foodie aka Emma loves to snuggle with Cleo, sleep and read.

Can be found with gin or a pint in hand.

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