Glasgow venues add new flavour to food event
THREE Glasgow restaurants are set to bring a taste of the west of Scotland to an Edinburgh food festival this summer.
Café Gandolfi, Cail Bruich and Two Fat Ladies have joined the line-up for this year’s Taste of Edinburgh – the first time in the event’s five-year history that Glasgow venues have featured.
The trio will join cooking talent from restaurants including Chez Roux, Cucina at Hotel Missoni, First Coast, Mark Greenaway at Hawke & Hunter, Ondine, Plumed Horse, Tigerlily, Vincaffé and Wedgwood, at the culinary fair, which takes place at The Meadows from July 1-3.
More than 25,000 foodies are expected to visit this year’s Taste of Edinburgh event to sample food and drink from a host of venues and producers.
Also scheduled are cookery demonstrations in the Taste Theatre, hands-on AEG Perfekt Cooking Classes with Cook School by Martin Wishart and wine tastings. Ryan James, owner of the Two Fat Ladies restaurants and chairman of the Glasgow Restaurant Association, welcomed the move to include venues from the west for the first time. “The Glasgow restaurant scene is doing incredibly well and we have a lot to offer,” he said. “Taste will be a great opportunity to showcase this in Edinburgh, bring some of the garrulous Glasgow charm to the event and also share ideas and knowledge with some of the other successful Scottish chefs taking part. We are already talking to our suppliers to make sure we have the very best, fresh, local produce to cook with over the weekend and fingers crossed for lovely summer weather.”
West side (left to right): Ryan James, Anthea Jackson, Des Mullan, Paul Charalambous and Seumas MacInnes are heading for Taste of Edinburgh.
Justin Clarke, managing director of Taste Festivals, said the Glasgow restaurants will bring an “exciting new dimension” to this year’s line-up. “One of the great things about the festival is the variety of different restaurants, chefs and types of cuisine on offer – our visitors can experience food from some of Scotland’s finest local producers and artisan suppliers while our chefs can share knowledge and expertise,” he said.
