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Glory, a new farm-to-table chicken eatery, opens in Melville

Thursday, November 10th, 2016 by Marie-Lais Emond

Many restaurants would love to have truly sustainable suppliers, but Nick Scott and Kevin Naidoo can claim just that for Glory, their new farm-to-table eatery in Melville, which specialises in sit-down meals, takeaways and deliveries of real, tasty chicken.

One of the pair that started The Great Eastern Food Bar nearby, Nick farms what he likes to call heritage chicken for the restaurant. “Our chickens are not battery-bred to be tender; they breed themselves and are very flavourful. We have worked out how to prepare and cook them so that they are also delicious,” he explains.

Coal-roast chickens at Glory. Photo supplied.

Coal-roast chickens at Glory. Photo supplied.

Locals have been marvelling at the painstaking alterations and restorations happening on this art-deco corner of 7th Street and 3rd Avenue in Melville. There are even more surprises in store: “We’re filling in one piece at a time until the whole sustainable picture is complete,” says Kevin. Nick continues: “You could say we’re working from the outside in.” The produce comes first and no part of the bird goes to waste.

No part of the bird goes to waste on Nick Scott's menu. Photo suppied.

No part of the bird goes to waste on Nick Scott’s menu. Photo supplied.

From Thursday 10 November, customers are invited to visit the courtyard, take a seat at Glory’s long table, order something delicious to drink and then choose between roasted or fried heritage chicken, served up with a tray of accompaniments like homemade breads, sauces, vinegars and noodles.

“It’s going to be fun and low-key, especially over the holidays,” says Nick. “We ramp up next year – but that’s another story…”

 

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4 Comments

  • Jo
    November 11, 2016

    With so many restaurants starting to claim ‘sustainability’ it’s up to consumers to question this and ask for proof. “A farm nearby” does not inspire much confidence in me. Would like to know more about the farm and actual cress for sustainable farming before accepting this from the Glory team.

    Reply
    1. Nick Scott
      November 22, 2016

      HI Jo, I’m responding to your question as a co owner, chef and an active participnt in our farmed principles. I commend you inquiry into the claims of “sustainability” as reported in the eat out article on Glory’s concept and background. Glory does not advertise or place itself under any banner of promoting itself as a sustainable restaurant, however if our farming principles are viewed as sustainable then fair game. I could go on about what makes are farm prinicpled but I would rather offer both you & Minne Brink, with the author of our article, the opportunity to visit our farm and be recieved by the Farm’s founder and head of operations. I believe that any company or organisation that advertises or lays claim to product values have to be able to authenticate their process, as ultimatley our product will always be at a higher value than battery farmed produce.

      I will contact Eatout as inquire into their intrest into placing a follow up article on sustainable farming. I hope this becomes a benchmark of accountability for existing and future establishments to be measured against.

      Alternatively, you can pop around for a bite to eat.

      our address is Cnr 7th Street & 3rd Avenue Melville

  • Minnie Brink
    November 15, 2016

    Yes please, I agree. Also the free range chicken senario, apparently free range are 1m x 1m, yes it is better than the battery cage with 5 chickens in, but really this is far form free range

    Reply
    1. Nick Scott
      November 22, 2016

      Hello Minnie,

      I wrote to Jo in response to both your inquiries. If you have the time, please accept my offer and hopefully I can arrange a field trip with an eatout representative. I will contact Marie-Lais and make the proposal. As I suggested to Jo, pop around for a bite to eat and I could discuss this further.

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