Showcasing its focus on local food sourcing, Glasgow restaurant Glaschu is putting on a special dinner where almost every ingredient on the four-course menu will have travelled fewer than 20 miles to reach the plate.
The award-winning Royal Exchange Square venue is holding ‘An Evening with Glaschu: Farm to Fork’ on Thursday 3 September, describing it as a ‘one-night dining experience celebrating the farmers, growers and artisan producers on its doorstep’.
Created by head chef Conner Magee, the four-course menu will put a spotlight on the restaurant’s relationships with local suppliers and the people and produce behind each dish.
From freshly harvested vegetables grown at Jack and the Beanstalk Farm to well-known Scottish names like Equi’s Ice Cream, each course aims to tell the story of the producers that have helped shape Glaschu’s menus.
Ahead of the event, Magee and general manager Rob McKinlay stepped out of the restaurant to visit some of the suppliers featured on the menu, documenting the journey from farm to fork with the help of Scottish photographer Martin Shields.
Magee said: “Every ingredient has a story, and every producer has years of knowledge, passion and hard work behind what they do.
“We wanted to create an evening that celebrates those people as much as the food itself. Without our growers, farmers, makers and suppliers there is no menu.
“Farm to Fork is our opportunity to shine a light on the incredible network of producers on our doorstep and share their stories with our guests.”
Guests on the night will be welcomed with an arrival cocktail before sitting down to the four-course menu, with each course paired with a complementary drink.
