As part of Corum’s Christmas at Home series, our celebration of warmth, community, and elevated living, we have brought together two much loved local names for a festive collaboration that unites thoughtful design with exceptional seasonal cooking.
This week, we stepped inside the beautifully reimagined kitchen of Stuart and Roger of @ourkelvinsidecorner, where we joined the culinary team from Eusebi’s. There, we captured Zack preparing an indulgent Beef Wellington, the perfect centrepiece for hosting Christmas at home.
In this joint Q and A, Stuart of @ourkelvinsidecorner and Giovanna of Eusebi’s share their Christmas traditions, hosting wisdom, and reflections on life in the West End. From the inspiration behind a timeless, character filled home to the heritage and heart behind a show stopping festive dish, their insights celebrate the spirit of our neighbourhoods and offer inspiration to help you host beautifully, confidently, and with heart this December.
Stuart: Your flat embodies everything we love about Glasgow in winter: warm light, timeless design, and the quiet joy of gathering at home. For those who have not yet stumbled upon @ourkelvinsidecorners, tell us a little about your space.
The space has evolved a little since we moved in back in 2019. With a lot of these converted Victorian properties, the layouts are often difficult to get right. Our kitchen was at the rear of the flat in a conservatory built in the 2000s. During the lockdown of 2020, we had the lightbulb moment that it would be better placed in what was our master bedroom, next to the lounge. This allowed us to replace the conservatory with a super efficient zinc clad extension, complete with a sedum roof on top, which houses our master bedroom and incorporates an en suite and dressing area.
We actually did not gain an additional square foot of space, but we reconfigured what we had much more efficiently with the expertise of George Buchanan Architects. We do not have a specific style; we just like what we like. We do not follow trends; we select pieces we want to live with for a long time. Many of our things we have collected along the way; others have been sourced, refurbished, or recovered as statement pieces. Sustainability is very important to us. And we do like a bit of colour too.
In terms of decor, we are fortunate to have many original features within our home. For example, the cornicing in our lounge guided how we decorated; we approached it with empathy, allowing those features to sing. Using one colour over the walls and woodwork pares things back a little, creating a calming space. We continued this through the modern extension to create cohesion and flow. Even our kitchen, while modern in style for a Victorian property, feels classic and enduring. It is three years old now, and we really have not tired of it. Silver Birch Interiors completely aligned with our vision when we visited their showroom.
Giovanna: Your family has deep Scottish and Italian roots. How has that shaped your approach to food, hospitality, and running Eusebi Deli?
I always say I am born in Glasgow, raised at an Italian table. My grandparents came from a little village in Lazio with very little, but what they did have was food, faith, and a belief that the table was where you looked after people.
Growing up in Glasgow, that blended naturally with the city’s character; people here do not like fuss, but they love generosity. Hospitality, for me, is not about being fancy; it is about looking someone in the eye, remembering their name, and putting something honest and beautiful in front of them.
At Eusebi’s, that dual heritage shows up in everything: Italian recipes, Scottish produce, and a very Glaswegian way of making you feel like you have come into someone’s home, not just a restaurant. It is my Nonna’s kitchen with a West End address.
Stuart: What does “home” mean to you?
Home is a place to relax, feel safe, and share with friends and family. We are sociable and love a night out, but there is nothing like hosting the people we love. Our reconfigured home allows us to do that with ease.
We have definitely found our place. It is extra special because the circumstances of 2020 meant our planned wedding could not go ahead. But being who we are, people who maximise good times, we planned a small garden wedding in a brief moment when restrictions allowed. We married in our own front garden with eighteen loved ones. It was perfect.
Giovanna: Community is woven into your story. How do you see Eusebi’s role within Glasgow’s food culture today?
I see Eusebi’s as a kind of open house for the city. Yes, we are a deli and restaurant, but we are also a meeting point for families, students, artists, and people who have been coming to us for years.
Glasgow has an incredibly generous food culture. People champion their favourites fiercely. We have been hugely supported, so giving back is important, through charity partnerships, collaborations, or simply being a place where people feel seen and welcomed.
If someone says, “Let us meet at Eusebi’s,” and it means comfort, celebration, or a little escape in their day, then we are doing our job.
Stuart: What is one piece in your home you could not live without?
Home would not feel like home without Belle, our fourteen year old Persian cat, or Mabel, our five year old cockapoo. Coming back to them is everything; the flat never feels empty when they are around.
In terms of the physical space, our kitchen is our favourite; it is where we cook, host, and spend most of our time. More specifically, our Quooker tap was a contentious purchase in our last house, but is now essential, truly life changing, especially with the amount of coffee we drink. So, the espresso machine too. No home should be without a Quooker tap, an espresso machine, or a cat and dog.
Giovanna: Christmas at Eusebi’s has become something of a Glasgow tradition. What makes the festive season so special for you and your team?
Christmas brings everything we believe in into focus: food, family, and creating memories.
The deli becomes a theatre, panettone stacked high, people collecting festive orders, families gathering in the restaurant. You see generations walk through the door together. It is emotional because you realise you have become part of their traditions.
For the team, it is intense but deeply satisfying. We are tired, yes, but united in purpose. We are not just sending out food, we are sending out a bit of magic for people’s tables. For the most important meal of the year. When the final Christmas Eve order goes out, there is always a moment of relief and gratitude.