BRIAN Doherty’s food has been well known as iconic in Hamilton.

After leaving the Grand Central Hotel kitchen he is embarking on his own dining project, Thomson’s Tavern, set to open on Gray Street in the week 22-26 January pending licensing approvals.

Named for its location in the old department store called John Thomson & Co - known as Thomson’s - the tavern is the first major hospitality establishment to grace The Hub Hamilton Shopping Centre.

Mr Doherty started his apprenticeship at age 15, and in the three decades he spent running the kitchen at the Grand Central Hotel, he kick-started 38 young apprentices on their own cookery journeys.

But this year he has begun a new type of journey.

He told The Spectator he did not feel old enough to retire when his lease ended at the Central, after so long running just a kitchen he had many ideas for his own ideal establishment.

Hence the vision of a tavern – not a café nor a restaurant nor a bar – but a place where good food and good drink can be enjoyed equally with friends.

Mr Doherty said he walked through the Hub several times a week but it took a long time for him to notice how beautiful the exposed stonework of its interior was.

It was the natural place to build the business he was looking forward to welcoming patrons into.

His much-loved crêpes will be making a return alongside evergreen pub fare and a selection of beers, coffees and cakes.

The tavern will open at 11am, operating throughout lunch, afternoons and evenings.

Mr Doherty credited the establishment’s décor to his wife Robyn, daughter Shelby, and son Zakary, who all left their imprint on its design with their choices of marbled tables.

The historic brick and stonework present in the original Thomson’s shines through the windows and breaks through the walls, steeping the tavern in history.

Its main dining room is accessible via Gray Street or from within The Hub.

Those in search of a more secluded place to relax can venture further in to find a hidden area with private booth seating and raised tables. Mr Doherty said he looks forward to patrons filling up those seats, creating and enjoying the atmosphere.