Meatopia On-Fire is returning to Glasgow this summer after the legendary wood and charcoal powered food festival made a sell-out debut in the city last year.
Tickets go on sale today (30 January) for the three-day celebration of live-fire cooking at SWG3 in Glasgow’s West End, taking place from Friday 12 to Sunday 14 June 2026.
The festival will bring together top chefs from home and abroad, with some of Scotland’s most respected names among the first to be announced.
Meatopia invites each chef to create one unique dish designed specifically for the festival and cooked entirely over sustainably and locally sourced charcoal and hardwood. Last year, more than 6,000 foodies flocked to SWG3 for a weekend unlike anything Glasgow had seen before.
Among the first new chefs announced are Gavin Fitzpatrick, head chef at West Side Tavern, John Molloy of luxury steak and seafood restaurant Gōst, and Lloyd Morse, co-founder and head chef of Michelin-listed Edinburgh restaurant The Palmerston, renowned for its sustainable, nose-to-tail approach.
Alongside the new additions, Meatopia Glasgow will welcome back some of last year’s fan favourites.
Returning chefs include Danny Carruthers of Sebb’s; Roberta Hall-McCarron of Ardfern; Craig Nelson of Ox and Finch; Ashley Bennett and Tom Lane of Ka Pao; Nick Watkins of El Perro Negro; Dean Parker of Celentano’s; Robin Aitken of Margo; Alex Brady of Corner Shop; Thomas Greer of BABA; Calum Montgomery of Edinbane Lodge; John-Ross Patrick of The Winged Ox at Saint Luke’s; Iain Gourlay of Smoke N Flame; and Gregg Boyd of Auld Hag.
Also returning are Dave Summertime and Gerrard Warrender of Dumbarton’s Mexican street food sensation The Big Taquero, whose dishes proved to be among the most popular of last year’s festival.
More chefs from Scotland and around the world are still to be announced in the coming months.
Ashley Bennett, head chef at Michelin-recommended restaurant Ka Pao said: “Last year’s event was incredible, and we’re buzzing to be back.
“Every day we see how excited the people of Glasgow are about quality food, but this has become the biggest weekend of the year for foodies. I’m so proud to be cooking alongside so many top chefs.
“Glasgow often gets overlooked, but the fact Meatopia is coming back here and the line-up is led by local chefs shows just how much talent there is in this city.”
“While I’ll be very busy cooking I’m hoping to find time to try as many dishes as possible over the weekend.”
Having been a fixture in London’s food scene since 2013, Meatopia will once again return to Tobacco Dock in September.
Mat Kemp, Meatopia’s creative director said: “Glasgow gave Meatopia an incredible welcome last year, and the response from both chefs and the city exceeded everything we hoped for. It was a no-brainer to bring it back.
“We’re committed to bringing the best chefs from home and abroad to our festivals - the research that goes into making sure that’s the case has been an incredible experience.
“This first wave reflects what Meatopia is all about: chefs cooking one great dish over fire, using brilliant produce, and doing it properly. We’re excited to be coming back to SWG3 in 2026, and there’s plenty more still to come.”
As well as chefs cooking quality meat over sustainably sourced wood and charcoal, there will be drinks, DJs and live music throughout the weekend.
Meatopia On-Fire Glasgow 2026 will take place at SWG3 in Glasgow from Friday 12 to Sunday 14 June, with tickets available now.
