East Kilbride’s newest hospitality destination, Ruby’s, has announced its new Spring/Summer menus, introducing a lighter, brighter and more seasonal food offering across breakfast, lunch and all-day dining.

The launch marks an exciting next step for the venue under newly appointed Executive Chef Damiano Vitti, who has joined from The Ivy Glasgow and brings experience from some of Europe’s most respected kitchens, including Michelin-starred restaurants in Italy.

Launching on Thursday 9 April, the menus reflect his international influence and refined approach to flavour, while retaining the accessible style Ruby’s is becoming known for.

New additions to the all-day menu include lemon & garlic hummus with cumin-spiced chickpeas, chilli-pickled shallots, lemon miso butter, toasted sesame seeds, coriander and flatbread, alongside pan-fried seabass with chorizo, pea and onion white wine cream, and crispy potatoes. Other highlights include seafood linguine and encocado fish curry with coconut and lime, market fish, fresh chilli and rice.

Alongside the new dishes, a selection of Ruby’s guest favourites will remain, including slow cooked Tuscan beef, spiced chicken rigatoni and gambas pil pil.

Damiano Vitti, Executive Chef at Ruby’s, said: “This menu is about simplicity, quality ingredients and bold, fresh flavours. We’ve taken inspiration from across Europe and beyond to create dishes that feel vibrant and modern, while still being accessible and enjoyable for our guests.

“At Ruby’s, we want to offer something for everyone, whether that’s a relaxed breakfast, a quick lunch or an evening meal with friends - but always with the same attention to detail and care on every plate.”

The refreshed breakfast and lunch menus will also introduce new seasonal dishes, alongside a new pastries offering and a Spring/Summer drinks and cocktail menu designed to complement the lighter, brighter food direction.

Damiano trained at the prestigious Gambero Rosso in Italy before refining his skills in some of the country’s most respected kitchens, including the two-Michelin-starred Il Duomo and the one-Michelin-starred Pascucci al Porticciolo.

After relocating to Scotland in 2010, he progressed into a number of senior roles, including Head Chef positions and with Marriott International, before going on to lead the kitchen at The Ivy Glasgow.

James McArthur, co-owner of Ruby’s, said: “From the beginning, our ambition for Ruby’s has been to create a venue that offers great food, a friendly atmosphere and something genuinely exciting for East Kilbride. Bringing Damiano on board is a huge part of that vision.

“His experience, creativity and passion for quality really stood out to us, and this new menu is the first taste of what he will bring to Ruby’s. We’re incredibly excited for guests to experience it and look forward to welcoming both locals and those from further afield through the doors.”

His appointment marks a significant step for Ruby’s as it continues to establish itself as a vibrant and exciting dining destination in East Kilbride.