Thomas O’Sullivan

If you want to taste the real Scotland, you mustn't miss Cullen Soup.

Thomas O’Sullivan, a Glasgow native, gained his culinary skills across Scotland’s renowned pub and kitchen scene. A graduate of the Glasgow College of Food Technology, he mastered fine dining in Inverness and Pitlochry. He later returned to his hometown to lead the kitchen at venues like The Sparkle Horse.
Even though Thomas loves the Scottish landscape, his wife brought him to heart of Europe. In Prague, his cuisine could be enjoyed at restaurants like Blue Fjord and McCarthy’s Irish Pub. He is now focused on building his own venture.
The Scottish menu for Bageterie Boulevard is a deeply personal project for Thomas. The Pork Cheeks with Apples represent the foundation of Scottish cuisine; it was the first recipe he prepared in Inverness. According to Thomas, it’s as traditional combination as Fish & Chips in England. It may come as a surprise that a brie-like cheese is an integral part of Scottish cuisine, which is why Thomas naturally included it in his baguette recipe.
The Chicken & Whisky recipe is Thomas’s homage to the classic Balmoral Chicken. He replaced the traditional haggis with a more modern version suited to the Czech palate. Crucially, he maintained the authentic core: the aroma of whisky and thyme, and the flavour of fresh cheese and buttery leeks.
If you want to taste true Scotland, Thomas recommends you to try Cullen Soup. Named after a seaside village, this creamy soup is traditionally prepared with smoked haddock soaked in milk, potatoes, and leeks.