Visitor Information


Mackintosh at the Willow is an internationally renowned architectural and interior design treasure in the heart of the Glasgow, designed by Charles Rennie Mackintosh for Miss Cranston. We run as a social enterprise and support The Princes Trust by providing employment and training opportunities for young people. After a 4 year restoration project the building has returned to its former 1903 glory. Step back in time and enjoy the unique experience of visiting an Art Nouveau masterpiece, a family-friendly interactive exhibition, a delightful retail store, daily guided tours of the building and a fully equipped creative learning room which offers free and subsidised workshops. Please see our accessibility guide below for more details.

Click to view our Accessibility Guide

Level Access

  • The main entrance has level access with a ramp. The ramp is permanent.
  • There is level access from the main entrance to: dining table, information point, retail information desk & basement accessible toilet.


  • The fire alarm has flashing lights.
  • We have a hearing loop in Exhibition, shop, training room.


  • Some parts of the venue have low lighting.

General Information

  • We have a complimentary ticket policy for personal assistants.
  • There is at least 1 public toilet for disabled visitors.
Our Location

Use the map below to see our location, Mackintosh at the Willow is in the heart of Glasgow City, at 217 Sauchiehall Street and with easy access from the airport, train stations, motorway and subways as well as by bus and bicycle.

  Bike racks can be found at Cambridge street – a 30 second walk from the building. Be kinder to the planet and use a bike! Find out more about bike hire in glasgow here: Cycling in Glasgow – People Make Glasgow

  Bus drop off can be done at Cambridge street – a 30 second walk from the building. Buchanan bus Station is the closest large station for buses.

  If you’re travelling by car there are a number of car parks located nearby as well as short stay on-street parking nearby.

Please use the form below to submit your enquiry or call us on +44 (0)141 204 1903 and our team will respond as soon as possible.

    Find our Opening hours here: Opening Hours

    Sustainability Policy


    Mackintosh at the Willow is located at 215-217 Sauchiehall Street and opened to the public in late 2018. This A-Listed, internationally recognised heritage building was designed by Charles Rennie Mackintosh and opened by Catherine Cranston in 1903. As a new business being more sustainable is a key part of our development planning, we are proud to be part of ‘SME Climate Hub’ and are committed to cutting our emissions and striving to implement thoughtful socially and environmentally conscious policies which will contribute to real measurable change.


    In our journey to do so, we have already implemented changes such as (but not limited to):


    • Ask before you print – we ask all customers before we print receipts whether they require a copy


    • Plastic Reduction & no disposable cups/plates in our meeting rooms All of our takeaway packaging is compostable and recyclable


    • We use a trusted list of local suppliers in our retail store and kitchen We work with local artisans, who upcycle our bespoke ‘willow patterned Burleigh crockery’ into jewellery for sale in the shop, one of our many initiatives as part of the circular economy.

    • As a small business we understand the difficulty of achieving sustainability goals but it is an explicit part of our discussions and operations of running a hospitality heritage building in the 21st century.




    Chefs Manifesto

    Scott Devine — Head Chef
    Philosophy on cooking in a modern world


    With the accelerated negative changes to the climate I believe now, more than ever, that the hospitality industry has to be held accountable when it comes to implementing sustainable practices in to help reduce the negative impacts of the climate emergency. I am a great believer in using local sourced products from Scotland, who have some of the best produce in the world; from land, sea and air. It is essential that we use local suppliers that produce organically grown produce, so there is no use of chemicals and pesticides which can harm the environment over long term use. All my menus focus on food waste reduction, striving to use every part of the product. I am also part of The Chefs’ Manifesto, which offers chefs the simplest tools to communicate their commitment to sustainability inside their business at a much deeper level. Focusing on the 17 UN sustainable development goals, there are now 400 chefs in 60 countries taking part.