After its sell-out Glasgow debut in 2025, the Meatopia live-fire food festival is coming back for seconds in 2026, scheduled to shroud SWG3 in barbecue smoke across the three-day weekend of Friday 12 to Sunday 14 June.
The festival will once again see top chefs tempted out of their kitchens to do a shift on Meatopia’s outdoor grills, preparing exclusive dishes cooked over flame, to be devoured by around 6000 meat fans.
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.
Among the first new chefs announced for the event are Gavin Fitzpatrick of West Side Tavern, John Molloy of steak and seafood restaurant Gōst, and Lloyd Morse, co-founder and head chef of Michelin-listed Edinburgh restaurant The Palmerston.
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.
Ashley Bennett of Ka Pao commented: “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,” said Bennett.
“While I’ll be very busy cooking I’m hoping to find time to try as many dishes as possible over the weekend.”
Meatopia’s creative director Mat Kemp added: “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 sustainable flames, there will of course be drinks, DJs and live music throughout the weekend, with more line-up announcements still to come.
