Let’s Eat Glasgow!

Let’s Eat Glasgow! returned for a second year at SWG3, attracting even more crowds and serving up more fantastic plates in aid of raising money to help tackle food inequality.

Eight restaurants, united by a passion to shout about good food, formed Real Food, Real Folk in 2014 to inspire everyone to start buying and eating local produce.

Wellocks was proud to support and provide the perfect ingredients to restaurants such as Cail Bruich, Ox and Finch & The Gannet, as well as guest restaurant Café Gandolfi.

What makes this event so special is the fact that many restaurants give their time and come together to celebrate great produce and exceptional food. This in turn gives the public a chance to sample restaurant quality food, in a vibrant festival setting.

As noon arrived, so did the hungry crowds. The restaurants had adapted their dishes from their respective restaurant menus, to create fabulous worldwide inspired cuisine.
With a token system in place to eliminate cash and speed up service, visitors were able to dot around the festival and taste a vast selection of plates.

Cail Bruich served up a feast for both the eyes and the stomach, with BBQ beef short rib and bone marrow butter, fresh from the searing, smoking grill. This was followed by an incredible selection of flavours: beef fat doughnut, ox tongue, smoked tomato, pickled shallot Arboath smokie, seaweed mayonnaise vegetable tart, curry royale and lovage pesto.

Ox and Finch offered a delicious array of meat plates – braised hogget making a fine debut, as well as its superb slow-roast pork belly.

The Gannet served up an exceptional vegetarian dish – polenta terrine with sweetcorn purée, pickled girolles and egg yolk emulsion, which was just perfect.

We were absolutely delighted to support this event and think that Colin Clydesdale, chair of Real Food, Real Folk summed it up perfectly.

“Let’s Eat Glasgow! is all about inspiration and choice. By bringing some of the most innovative and exciting chefs, community organisations and producers into the city, we want folk to be inspired to discover, try and then buy and cook the amazing food we produce here, on our doorstep.”