Named Platform, the new market will launch at 11am on Friday 16th February 2018, within a series of adjoining arches, found below Glasgow’s Central Station.
The organisers say the new venue will offer a "fiercely independent alternative" in a city "saturated with fast food and chain restaurants", with all of the traders adhering to the Scotland’s Food Charter for Events, meaning all of the produce used is locally and sustainably sourced, seasonal, free range and fair trade.
Food will be available from 11am until 10pm (with the bar staying open later) every Friday and Saturday, with everything available to either sit-in and enjoy, or to grab and go.
Family (including dogs) friendly, the new market will also see vendors offering children’s portions at a reduced price, with menus updated regularly as seasonal produce changes.
Vegans will be given the chance to enjoy pan-Asian specialists Ginger & Chilli’s Pho Bo Chay - Hanoi style Vietnamese Noodle Soup finished with pan seared tofu, peat smoked salt, chilies, beansprouts, mint and Thai basil, while Edinburgh’s The Rosehip have the carnivores covered on their first venture west, with Ox Cheeks braised in local beer served with pearl barley creamy mash on offer alongside Orkney scallops pan-seared and served with Stornoway black pudding, pea puree, and dehydrated scallop roe.
Fresh from their victory as winners of the Scottish Street Food People's Choice Award 2017, ShrimpWreck will be serving up their hugely popular Fish Finger Sarnie – haddock tempura with rocket, lemon juice and home made tartare in a toasted brioche bun, while Glasgow favorites Babu Bombay Street Kitchen, who mix family recipes and home-style cooking with an Indian-Scottish twist, will have their Ragda Pattie; tattie pattie and Punjabi chana masala topped with coriander and green chili chutney, 100 clove garlic & red chilli chutney, tamarind sauce, red onion, finished with fresh coriander and lime juice.
Rachna Dheer of Babu Bombay Street Kitchen said: “Babu Bombay Street Kitchen is really excited to bring our food to new weekly independent food market Platform at Argyle Street Arches. They have a brilliant selection of traders and it’s great that Glasgow has finally caught up with other cities in Europe, and has finally put street food firmly on the map in the heart of the city centre”
For those feeling adventurous, Mimi’s Takoyaki will be serving up their crispy yet gooey steamed Octopus Takoyaki balls; a popular treat originating from Osaka, Japan - these tiny, piping hot balls of batter are filled with octopus, green onions, ginger, crispy tempura bits and are described by the Platform team as "utterly delicious".
After years of trading at London’s Borough Market, and even getting their vegan sausages served to first class passengers on British Airways, Freddy & Hicks will be bringing their guilt-free burgers to the new market, with their Spicy Chickpea Burgers one of their most popular draws.
Chick + Pea combine the soft and delicate herbs of the northern Mediterranean with the more fiery and fragrant spices from the Middle East, resulting in dishes like their "melt in the mouth"
9 hour Slow Cooked Lamb, which is glazed in rose harissa and honey and served in a brioche bun with middle-eastern slaw.
The Sunshine Tea Lounge will be on hand with their traditional Hakka Pork & Spring Onion Dumplings and for those who leave room, the "Best Dessert" winner the
2015 British Street Food awards will be available at The Crema Caravan.
Chunk’s Ice Cream join the dessert offering with their homemade waffles and Porrelli’s ice cream tacos.
One of Scotland's longest established coffee businesses Thomson’s Coffee Roasters will operate the Cafe Bar, where customers can get freshly roasted coffee and the resident baker will provide a range of breads, pastries and cakes all freshly baked on-site.
The new market joins the current raft of excellent street food markets that have popped up across the city, with the Dockyard Social in the west end and The Scotsman Awards Best Street Food winner in the southside.