Celebrity chef Tony Singh MBE recently hosted a ‘Sizzle in the City’ barbecue event in Glasgow, featuring some of Scotland’s top food and drink brands.
Singh manned the BBQ alongside Thundercat head chef Kern Douglas and Buck’s Bar executive chef Yvonne Noon at the event, which was organised by the Glasgow-based creative communications agency Frame on behalf of its food and drink sector clients.
Singh, Douglas and Noon served up burgers and hotdogs from Simon Howie Butchers, in fresh sourdough rolls from McGhee’s Bakery; a summer potato salad made with Scotty Brand potatoes and sweet peas; an Equi’s ice cream slider complete with McGhee’s sourdough roll and Scotty Brand berries; sides from popular Glasgow salad bar, Sprigg; and a choice of drinks from Johnnie Walker Princes Street, Orchard Pig, and Heverlee.
Singh said: “I love nothing more than bringing people together through great food, and Sizzle in the City did just that.
“We’re spoiled for choice when it comes to produce in Scotland and this event was the perfect way to show it all off. From burgers and hot dogs to fresh salads, and my personal favourite, the sourdough ice cream slider dessert, it was a real celebration of the best of Scotland.”
