The Dockyard Social is a dedicated space for world cuisine, beers and cocktails while giving training to the homeless and disadvantaged

On 30 November, Glasgow’s latest street food ­market, The Dockyard Social, will open at the recently revealed location in the city’s west end.

The market consists of 11 ­carefully selected, ethically-sourced food vendors that will offer the ­biggest, best flavours from around the world and will make its permanent home at 95-107 Haugh Road.

Picture: Dockyard Social Facebook

The idea is a single, vast street food market in an iconic area in the West End of Glasgow – a place to come for an exciting and constantly changing array of global comfort food, incredible beers and seasonal cocktails.

Kyle Steel, one of the men behind it all, likens the project to Dinerama in London, a bustling cluster of stalls and bars in trendy Shoreditch.

He says: “We want to offer a dynamic addition to the inspiring food scene here in Glasgow.

“We want to help reduce unemployment and help those in need as well as having a ­platform for incredible food traders.

“Within the venue, we aim to build The Dockyard Social School and this will be used to support great causes and initiatives across the country when we open the doors to be used as a professional school to nurture up and coming talent.”

Kyle added: “Whether you’re a brand new food business finding your feet, or have fallen on hard times, we want to build a facility to help equip you for the road ahead.

street food

Picture: Dockyard Social Facebook

“We’re giving back to Glasgow with our own training and development school to help get Glasgow’s most ­disadvantaged people launched into an exciting and growing industry.”

“There will also be a specific employability service for local homeless/unemployed people who can benefit from accessing training, work experience, career support and job matching.”

These employment programmes will be in partnership with local and national charities.

Kyle says: “We’re doing this to change lives, we’re a local start-up for local start-ups.”

Organisers say that the west end location will offer a unique experience, with authentic and original street food served in a cool, urban setting at affordable prices.

Kyle added: “It’s a brilliant industrial space and will offer a wide variety of food concepts plus four bars, all changing on a rotational basis.

“Our food traders will be released over the coming weeks, however to whet the appetite there’ll be crispy honey-porter sticky chicken wings, Bulgogi beef with kimchi mayo dirty waffles, or Hirata buns, all alongside much-loved classics like wood fired pizza, Korean fried chicken or authentic blue corn tacos – there will always be something for everyone.”

Anybody with dietary requirements need not worry either as there will be ten different vegan/coeliac dishes originating from cuisines across the world so that everyone is included.

Kyle added: “To start with, as an exclusive preview, we’re opening with a four-day pop-up food event, led heavily with community interests at heart.

“We aim to deliver an incredibly unique dining experience while ­giving opportunities to help ­encourage, inspire and give opportunities to struggling key sectors across Glasgow.”

street food

Picture: Dockyard Social Facebook

The exclusive pop-up will showcase up and coming culinary concepts from across the world whilst incorporating some of Glasgow‘s best street food with a bespoke selection of beer, wine and cocktails.

Tickets are already selling fast for the launch event, which will open from Thursday 30 November until Sunday 3 December.

Tickets are priced at £5 per person, which includes an arrival drink from a variety of cocktails, beers and wine. Then all food dishes are priced at £5.

Kyle said: “We want you to dine socially and try various styles of ­cuisine. Tickets will be available in hourly slots to allow as many people as ­possible to visit.”

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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