Following the sell-out success of last year’s Let’s Eat Glasgow!, the Real Food, Real Folk co-operative of top city chefs will bring, what is believed to be, the UK’s first major food and drink festival with social conscience back this September and at double the size.
The Real Food, Real Folk restaurants - Cail Bruich, Crabshakk, Guy’s Restaurant, Mother India, Ox and Finch, Stravaigin, The Gannet and Ubiquitous Chip - came together in late 2014 to shine a light on the great food and drink being grown, reared, fished and cooked on our doorstep whilst recognising, and raising money to help tackle, food inequality across the city.
This year, the eight Real Food, Real Folk restaurants, which donate their time to stage Let’s Eat Glasgow, which is FREE to enter, will be joined by seven guest restaurants - Banana Leaf, Café Gandolfi, El Perro Negro, Eusebi Deli, Lychee Oriental, The Hanoi Bike Shop and Wee Guy’s.
Together, the 15 restaurants will take visitors on a gastronomic world tour with 46 dishes reflecting delicious cuisine from Scotland, Europe, Asia and the Orient.
The restaurant plates, which include 11 vegetarian options, are priced £5.00, £7.50 and £10.00.
Advance purchase of restaurant food vouchers highly recommended.
As well as the 15 restaurants serving food from a fiver, festival highlights include a small farmyard, a pop-up market with 50 of the cream of food and drink producers from across the West of Scotland and innovative Glasgow social enterprises, a full programme of demonstrations by a host of guest celebrities and chefs and great live music throughout the weekend.
The event will be held at SWG3, 100 Eastvale Place, Finnieston, Glasgow, G3 8QG
Let's Eat Glasgow! takes place over the weekend of Saturday the 3rd and Sunday the 4th September.
Opening Hours
Saturday 11am - 6pm Enjoy the restaurants, market, cooking demonstrations and live music.
6pm - 8pm Relax into the evening as the restaurants stay open and the live music steps up a beat.
Sunday 11am - 5pm Enjoy the restaurants, market, demonstrations and live music
By train/walking: SWG3 is just 10 minutes walk from Kelvinhall and Partick subway stations and 15 minutes walk from Finnieston Station. To reach SWG3, walk along Argyle Street turning right down Kelvinhaugh Street.
SWG3 is also 10 minutes drive from Glasgow Central Station (and 15 minutes drive from Glasgow Airport).
By car: A number of parking bays can be found on the streets around SWG3.
Please note that, during the festival there will be no parking available on Eastvale Place.
Entry to Let’s Eat Glasgow! is FREE.
The 15 restaurants – the Real Food, Real Folk restaurants - Cail Bruich, The Crabshakk, The Gannet, Guys, Mother India, Ox and Finch, Stravaigin and the Ubiquitous Chip – and guest restaurants Banana Leaf, Café Gandolfi, El Perro Negro, Eusebi Deli, Lychee Oriental, The Hanoi Bike Shop and Wee Guy’s will serve food from a fiver.
Advance purchase of the restaurant food vouchers is recommended. Food vouchers are available at www.letseatglasgow.co.uk. Advance food voucher sales close at 23:59 on Friday 2nd September.
Trio of snacks to share £5.00
Beef fat doughnut, ox tongue, smoked tomato, pickled shallot
Arbroath Smokie, Seaweed Mayonnaise
Vegetable Tart, Curry Royale, Lovage Pesto
BBQ Beef Short Rib, whipped bone marrow butter, tomato salad £10.00
Milk chocolate delice, milk jam, Knockriach Farm creme fraiche £5.00
Crab Cakes £5.00
Singapore Claws £5.00
Crab Taco £5.00
Trio of mini pies £5.00
Steak Pie
Char Sui BBQ pork pie
Smoked haddock & cheese pudding pie
Baked rigatoni with veal & pork meatballs in a terrifyingly hot tomato sauce £7.50
Real salt beef, caramelized onion, homemade warm sauerkraut and horseradish mash £10.00
Vegetable pakora and aubergine fritter £5.00
Served with a spiced tomato chutney
Malai Tikka Salad £7.50
Chicken marinated with yogurt and cream then, served in a beetroot salad with croutons
Lamb Biryani £7.50
Lamb simmered with basmati rice and green peas served with cucumber raita.
Slow roast pork belly, shaved radish salad and sweetcorn £7.50
Braised hogget shoulder, tahini, rose and bulgur wheat £7.50
Paneer kebab with beetroot, hazelnut dukkah and harrissa £5.00
Bhel Puri £5.00
Puffed rice and crispy noodles seasoned with tamarind spices, dates and tomato (V,V)
Beef Brisket Pastrami £5.00
Pickled apple puree sauerkraut and fresh sour dough bread (GF without bread)
Korean Chicken thigh £7.50
Basmati rice, peanut sauce and kim chi
Pickled herring, crème fraîche & sweet cicily £5.00
Rabbit croquettes £5.00
Polenta terrine, sweetcorn puree, pickled mushrooms and egg yolk emulsion £5.00
A celebration of West Coast Meat! £5.00
Air dried, cured, smoked and salted meats with sour dough bread with Lochlibo leaves
Cured Shetland cod £7.50
Charred cucumber, fennel, dill mayonnaise, rye bread
Roast Renfrewshire Wood pigeon £7.50
Beetroot, bramble gel, vanilla, peanut and cocoa
Spicy Achar salad with clear vermicelli noodles £5.00
Chicken Satay skewers with peanut sauce £5.00
Beef Rendang £5.00
Cullen skink £5.00
Stornoway black pudding on pancake with herbed mushrooms £5.00
Gandolfi caramel shortcake with condensed milk mousse £5.00
Confit Korean fried chicken in a gochujang glaze £5.00
Crispy deep fried tofu in a gochujang glaze £5.00
Squid ink arancini stuffed with prawn £5.00
Polpetti in sugo with pecorino £5.00
Porchetta £5.00
Pork belly seasoned with chilli, lemon, garlic and thyme traditionally served on bread
Under the Bridge Spicy Soft Shell Crab £5.00
With pickled cucumber, carrot and rocket
Scottish Popseye Beef £7.50
Mooli, carrot in 6 hour infused curry sauce, Lapsang Souchong brewed jasmine rice, Pak Choi in garlic
Pho Bo – Classic beef noodle soup £5.00
Beef and slow cooked ox cheek in marrow bone broth (GF)
New Nuong – Pork and prawn lemongrass skewers £5.00
With gem lettuce, pickles and nuoc ruoc mam (GF)
Dau hu chien sot tieu – Black pepper bike shop tofu £5.00
With pickled mushroom and crispy shallots (V,V)
Hummus, baba ghanoush & spiced onions with Lebanese flatbread £5.00
Spinach, feta and butternut squash filo pastry parcel with tabuleh £7.50
Hummus, baba ghanoush & spiced onions, Lebanese flatbread, spinach, feta and butternut squash filo pastry parcel with tabuleh £10.00
Visitors are promised a delicious tour of the West of Scotland with savoury produce including everything from wild Scottish venison, rare breed pork and bacon, oysters, vegetables, fruit, crusty sourdough loaves, artisan cheeses, handmade chocolate and ice- cream as well as Glasgow’s newest ‘Bottle of Ginger’ and a range of RAWNCHY! vegan desserts, both launching at the event.
Drinks include deep and flavoursome coffees, craft beers, whisky, gins and handpicked wines.
Meat & Poultry
Clash Farm Pedigree Saddlebacks
Great Glen Charcuterie
Nethergate Larder
Braehead Foods
Ramsay of Carluke
Shellfield Farm
Fish
Loch Fyne Oysters
John Valance
Ballimore Oysters
Fruits, Vegetables & Grains Roots, Fruits & Flowers
Shettleston Community Growing Project
Kilombero Rice
Bakery
Differentbreid
Little Sourdough Bakery
The Freedom Bakery
Cheese
Dunlop Dairy
George Mewes Cheese
Condiments & Preserves
Simplyaddchilli
Plan Bee Di Mambro’s Real Pasta Sauce
Confectionery
Stacy Hannah Chocolates
Wee Fudge Company
All That’s Delicious
RAWNCHY!
TheMilk Café
Ice Creams
Thorntonhall Farmhouse Ice Cream
Speciality Foods
Aye Love Real Food
Unity Enterprise – Spoon Café
Woodlands Community Kitchen
Non-Alcholic Drinks
Avenue Coffee Roasting Company
Dear Green Coffee Roasters
Ovenbird Roasters
Bottle of Ginger
Alcholic Drinks
Jaw Brew
Judith Hardy Wines
Strathearn Distillery
Makar Glasgow Gin
Glengoyne Distillery
Harviestoun Brewery
Plan Bee
Interactive/Information Stands
Slow Food Glasgow
Zero Waste Wise
University of Glasgow – insect display
Plan Bee – observation hive
A cheeky Pavlova by comedian Des Clarke, a signature blood custard from chef Craig Grozier and a salad by expert forager Gary Goldie are just a few of the highlights at what promises to be both a hilarious and inspirational programme of cooking demonstrations.
‘Apprentice chefs’ Alex Norton, Gavin Mitchell, Des Clarke and Tam Cowan will be joined by guest chefs Jacqueline O’Donnell, Sumayya Usmani, Craig Grozier, Gary Goldie and Johnny Aitken.
Together, they will cook a colourful and diverse selection of dishes with a number featuring food and drink from producers in the pop-up market. Alex, Gavin, Des and Tam will each do a light-hearted two hander with Real Food, Real Folk member Guy Cowan of Guy’s Restaurant, who will be commis chef for the weekend! Gavin will bake Scotch pies in homage to the less than tasty fare at Still Game’s Clansman where he played Boaby the Barman.
As well as baking a pavlova with Des, Guy will assist Tam as he prepares scrambled eggs in his own inimitable style.
Jacqueline’s dishes will showcase ingredients sourced from the producers market with Ramsay of Carluke ham, cabbage and potato croquette and piccalilli and Scotch beef two ways with a twelve hour braise using Harviestoun Brewery’s Bitter and Twisted beer.
Inspired by the food of the Drovers, Craig will prepare porridge of Aberfeldy oats and blood, pigskin and Damsons.
Sumayya will recreate a dish of spicy mince and potato cutlets with red chilli, garlic chutney and black chickpeas from her new book ‘Summers Under the Tamarind Tree: Recipes and Memories from Pakistan’.
Expert wild food forager and chef Gary will cook a selection of amazing Scottish mushrooms different ways and prepare a delicious forager’s salad.
Johnny will prepare Ceviche of Queenie Scallops from Loch Fyne with avocado, black bean hummus and cocoa nibs paired with a Glengoyne 15yr old; and Loch Lomond brambles and blaeberries, duck egg and Plan Bee honey sabayon and Glengoyne malted barley granola paired with Glengoyne 12yr old.
Slow Food will also return with their popular Taste Adventure for children giving young folk between 4 – 12 years a giggle as they experience food in a fun, educational and entirely new way through each of their five senses.
Saturday 3rd September
• 12noon Slow Food Glasgow
• 1:00pm Jacqueline O’Donnell
• 2:00pm Craig Grozier
• 3:00pm Gavin Mitchell with Guy Cowan
• 4:00pm Des Clarke with Guy Cowan
Sunday 4th September
• 12noon Johnny Aitken & Glengoyne
• 1:00pm Sumayya Usmani
• 2:00pm Gary Goldie
• 3:00pm Alex Norton with Guy Cowan
• 4:00pm Tam Cowan with Guy Cowan
The Taste Adventure will also run as part of a smaller series of demonstrations and talks, which Slow Food Glasgow will host in the Poetry Club at SWG3 as part of Let’s Eat Glasgow!
Saturday talks include Dear Green Coffee, looking at the intricacies of coffee taste, Mossgiel Farm on traditional dairy farming and Nethergate Larder looking at traditional and community farming.
Sunday demonstrations include a sourdough bread starter workshop with Little Sourdough Bakery and an introduction to Scottish homegrown tea with Dalguise Tea.
The Taste Adventure for children will run between 11:00am and 1:00pm each day.
Saturday 3rd September
• 11:00am – 1:00pm Children’s Taste Adventure
• 1:30pm - 2:30pm Dear Green Coffee
• 2:30pm – 3:30pm Mossgiel Farm
• 3:30pm – 4:30pm Nethergate Larder
Sunday 4th September
• 11:00am – 1:00pm Children’s Taste Adventure
• 1:00pm – 2:00pm Little Sourdough Bakery
• 2:30pm – 3:30pm Dalguise Tea
This year, the music will range from Glasgow’s twist on hip-hop and ska to folk, reggae, synth pop, Country Gospel, dance floor rock n' roll and Doo Wop!
Douglas McIntyre from Creeping Bent Records will kick off Saturday’s music programme at Let’s Eat Glasgow before a DJ set by Be Charlotte, the pitch perfect songstress who is all about the damn good vibes.
Up next, Emme Woods, a regular on the local folk scene and Other Humans with their exquisitely crafted synth pop.
As the afternoon gives way to evening, and the restaurants stay open serving until 8pm, the music will step up a beat with by DJ set by Louie from acclaimed Glasgow hip hop group Hector Bizerk and The Shiverin' Sheiks with their original take on 50s pop, Country Gospel, dancefloor rock n roll and Doo Wop!
On Sunday, visitors will mellow into the day as Greg Kane of 80s pop band Hue and Cry takes the stage followed by three piece folk band Quick and Crucial Rootz reggae DJs.
Glasgow’s very own ska band, The Partick Monkeys, will bring a fitting, upbeat and energetic end to the festival.
Saturday 3rd September
• 2pm - Douglas McIntyre/Creeping Bent Records
• 3pm - Be Charlotte DJ Set
• 4pm - Emme Woods
• 5pm - Other Humans
• 6pm – Louie (Hector Bizerk) DJ Set
• 7pm - The Shiverin' Sheiks
Sunday 4th September
• 1pm - Greg Kane (Hue & Cry)
• 2pm - Quick
• 3pm - Crucial Rootz
• 4pm - The Partick Monkeys
There are a number of interactive/interesting attractions to entertain the children at this year’s Let's Eat Glasgow! including the small farmyard, an insect display, an observation hive and Slow Food Glasgow’s interactive Taste Adventure. Here, 4-12 year olds can experience foods in a novel way – through their five senses.
Let’s Eat Glasgow! is no ordinary food festival.
Real Food, Real Folk created the event to give people the opportunity of discovering and enjoying great restaurant food and the cream of food and drink produced across the West of Scotland whilst helping raise money to help reduce food inequality across the city.
Both Real Food, Real Folk members and the guest restaurants, celebrities and chefs are all donating their time to the event.
Much of the 3.5 tonnes of ingredients, which altogether weigh the same as an African elephant or twice the weight of a teenage TRex or Subaru Impreza, are being gifted in-kind or supplied at a discounted rate by food and drink suppliers.
Real Food, Real Folk is also doubling the number of vouchers for restaurant food at the event donated this year to social enterprises and community groups across the city.
Let’s Eat Glasgow! is also a showcase for innovative and exciting Glasgow-based social enterprises working to help folk across the city eat good, locally produced food.
Twice as many social enterprises are taking part this year - Freedom Bakery, Shettleston Community Growing Project, Slow Food Glasgow, The East Ate/Bottle of Ginger, The Milk Café, Unity Enterprise’s Spoon Café, Urban Edge, Woodlands Community Garden and the Zero Waste Wise Project.
Any profits from Let’s Eat Glasgow! will go towards Real Food, Real Folk’s work to help address food inequality in the city.
You can find out all about Let’s Eat Glasgow! at:
Twitter: @letseatglasgow
Facebook: www.facebook.com/LetsEatGlasgow
Website: www.letseatglasgow.co.uk
