Our latest review is of the fabulous Yamato in Edinburgh. If you are looking to try something a little different in February, but you’re a little unsure about Japanese food, this handy guide will hopefully persuade you to give it a try…
The kitchen team behind popular West End hangout The Hug and Pint now serving evenings at The Glad Cafe following successful brunch residency
The award-winning kitchen team behind much-loved West End hangout The Hug and Pint is set to take the Southside by storm this week, kicking off a three month residency at The Glad Cafe on Pollokshaws Road, bringing the area its first dedicated vegan kitchen.
Complimenting the team’s existing brunch offering ‘Hen of the Woods’, which whips up vegan and vegetarian delights during the day at the popular hangout, the evening menu - styled on The Hug and Pint’s ever-popular rotating menu of pan-Asian cusine - will bring an added bit of spice into the space.
Always evolving, always changing, and always exciting, this menu strives to give you something deliciously different every time, but with the level of consistency you'd expect from your favourite 'go-to' food spots. Customers can be sure there’ll be something for everyone, with popular Hug and Pint favourites such as 'Sichuan Tofu & Black Bean', 'Jackfruit Curry', 'Smashed Cucumber with Chilli & Peanuts' and 'Sweet Soy & Coconut Tempeh' appearing regularly on the menu, which will change daily.
Both kitchens are led by head chef Jake Martell, whose talent for satisfying diners has helped put The Hug and Pint firmly on the map not just in Glasgow, but internationally.
’The Hug and Pint at The Glad Cafe’ is now serving food 5pm-10pm, 7 days a week.
‘Hen of the Woods’ runs from 9am-4pm weekdays and 10am-4pm weekends, providing delicious homemade soups, hearty sandwiches and of course The Big Vegan Fry-up.
New dram celebrates Wemyss family’s Fife whisky dream
A long held dream to distil fine single malt whisky in the East Neuk of Fife becomes a reality this week for the founders of Kingsbarns Distillery, as they toast the launch of their first flagship expression: Kingsbarns ‘Dream to Dram’.
Named to mark the Wemyss Family’s vision to bring malt whisky distilling to their Fife home, the new release is a truly local dram, having been slowly crafted with barley harvested exclusively from the golden fields of East Fife.
The result is a beautifully light, clean yet complex Lowland style malt whisky which perfectly captures the essence of this quiet and enchanting corner of Scotland.
Dream to Dram is packaged in gentle shades of blue, gold and brown to symbolise the natural elements of the East Neuk, with a pigeon motif representing the historic ‘doocot’ (Scots for dovecot) that sits at the heart of the distillery – a restored farm steading dating back to the 1800s.
Today, owners William and Isabella Wemyss are gathering friends, neighbours and whisky lovers from around the world at the Distillery to celebrate and share a first taste of Dream to Dram as it is shipped global markets.
The Wemyss family has lived and worked in Fife for generations and has a longstanding passion for whisky dating back to the 19th Century, continuing to this day with their successful Wemyss Malts range. Their long held dream however was to make fine single malt whisky in Fife. When approached by former professional Kingsbarns Golf Links caddy Douglas Clement in 2010 with the idea of converting the semi derelict B-listed farm steading at Kingsbarns into a new distillery for the ‘home of golf’, their dream began to take shape. After a three year restoration project which carefully retained the building’s ancient features and charm, the distillery was officially opened on St Andrew’s Day 2014, with the first whisky laid down in March 2015.
The East Neuk enjoys high levels of sunshine, good soil and not too much rain, which creates the perfect growing conditions for barley. Every drop of Dream to Dram is made from barley harvested in these sun-soaked fields. The addition of pure, rich mineral water drawn from an aquifer 100 metres below the Distillery adds to the local character and light, fruity flavour profile of the whisky.
A long, slow production process in copper pot stills is at the heart of distillation: a 3 – 5 day fermentation period, wash stills that run for 8 hours and a slow running spirit still with high cut points. That will never change and the stills will never run any faster.
Maturation is primarily in high calibre first fill bourbon casks (90%), sourced exclusively from Heaven Hill in Kentucky by Isabella Wemyss, with the remainder maturing in shaved, toasted and re-charred wine casks. All Kingsbarns casks are matured in warehouses not far from the distillery in Fife.
The natural elements on Kingsbarns Distillery’s doorstep, combined with superior wood choice and long, slow fermentation give Dream to Dram its remarkably complex and distinctive Lowland character: light, intensely fruity, floral and balanced, with colour and richness coming from the wood. On the nose there is banana, pineapple syrup and summer berries, with a slight herbal note. There is soft toffee, custard pastry and redcurrants on the palate, with a finish of ginger syrup.
Speaking on behalf of the Wemyss family as they celebrate the launch of Dream to Dram today, William Wemyss said:
Dream to Dram is the first generally available single malt whisky from Kingsbarns Distillery. It follows a limited release of the exclusive ‘Founders Reserve’ for members of the Kingsbarns Distillery Founders Club in December 2018.
Dream to Dram is bottled in 70cl at 46%, RRP £44.95. It is available from the Kingsbarns Distillery online shop and at specialist and independent outlets across the UK.
The Kingsbarns Distillery Founders’ Club
The Kingsbarns Distillery Founders’ Club was launched on the first anniversary of the Distillery on 30th November 2015 and is still open for membership. Members enjoy a welcome pack with a small bottle of Kingsbarns New Make Spirit, a glass and membership badge, plus five exclusive bottles of cask strength single malt whisky, including the distillery’s inaugural Founders’ Reserve expression.
The Wemyss Family drinks portfolio
Wemyss Malts: Edinburgh based independent bottler, Wemyss Malts is owned by the Wemyss family. Their family seat is Wemyss Castle in Fife where they’ve lived since the 1300s. Wemyss Malts is primarily known for its award-winning range of blended malt Scotch Whisky which uses names inspired by the natural flavours and aromas of the whiskies: The Hive, Spice King and Peat Chimney. www.wemyssmalts.com.
Darnley’s Gin: The family also own and produce Darnley’s Gin at the Kingsbarns Distillery site in Fife. Darnley’s Gin offers tours and tastings in a converted cottage with a Gin School where visitors can distil their own bottle of gin on a mini still www.darnleysgin.com.
Rimauresq: to complete the drinks portfolio, the Wemyss Family own the premium wine estate of Rimauresq Cru Classé in Cotes de Provence www.rimauresq.eu.
Edinburgh locals looking to go meat or dairy free as a New Year resolution are being supported to kick start their diet, thanks to two courses at Edinburgh New Town Cookery School (ENTCS), including a new vegan course.
The school – which offers professional cookery training, leisure courses and group hospitality experiences – has introduced a vegan cookery course alongside its popular vegetarian one, to help those looking to make long-term dietary changes in 2019.
With a large rise in people turning to a plant based diet, the vegan course focuses on ensuring new vegans have a good base knowledge of the nutrition required to maintain a healthy body. Attendees will learn a selection of recipes and techniques to prevent the diet becoming boring, including how to make tofu, mocha brownies and a classic, egg free mayonnaise.
The vegetarian course is aimed at people who are new to the diet, those who have been following it for a while but who would like new ideas, or those who are cooking for vegetarians and in need of inspiration. Attendees on this full day course make dishes in the morning such as spring quinoa salad, Malaysian vegetarian laksa and mushroom pithivier, which are then enjoyed for lunch in the afternoon.
ENTCS is a professional cookery school based in Edinburgh’s New Town. The school was founded by Fiona Burrell, formerly Principal of Leith’s School of Food and Wine. She began her career in Edinburgh and has been teaching professional cookery courses for thirty years. With courses on offer from one day tasters for amateurs, to six month professional courses, many graduates have gone on to work in some the UK’s top kitchens.
The vegan course runs in March and the vegetarian in April. Further information on Edinburgh New Town Cookery School and the full calendar of courses is available at www.entcs.co.uk.
Harvey Nichols is launching its much loved Winter Dining Menu to help customers rid themselves of winter blues this January. The exclusive menu offers customers three courses and a cocktail for £22, available from 2nd January until 28th February 2019, excluding 14th February.
Created using seasonal ingredients sourced regionally, each menu is bespoke to its location and features three starters, three mains and three desserts. At Harvey Nichols Edinburgh in the Forth Floor Brasserie, (see what they did there…) guests can choose mouth-watering dishes such as spiced pumpkin soup with maple crème fraiche, toasted pumpkin seeds and smoked paprika oil to start, followed by pan-fired North Sea hake with saffron risotto and semi-dried cherry tomatoes, and a chocolate fondant with a blood-orange sorbet and sugared almonds to finish. To round off the meal, customers who dine with this menu can choose between two cocktails, a ‘Paloma’ made with Patrón Silver Tequila, pink grapefruit juice, agave syrup and London Essence Soda Water, or a ‘Vanilla Swing’ made with Grey Goose La Vanille Vodka, Cartron Vanilla Liqueur, orange juice and lemonade.
Visitors to the Forth Floor Restaurant can dine on a three course Winter Dining Menu for £35, along with a complimentary Paloma or Vanilla Swing cocktail. Highlights from the Restaurant menu include pan-fried red mullet with candied fennel, compressed melon and cucumber salad, braised silver side Scotch beef with Yorkshire pudding, celeriac cream, glazed baby carrots and watercress, and chocolate tart with blue cheese and candied walnut ice cream.
The Winter Dining menu will be available from the Forth Floor Brasserie and Restaurant at Edinburgh from Wednesday 2nd January until Thursday 28th February 2019, excluding 14th February.
Winter Dining will also be on offer at Harvey Nichols hospitality sites in Birmingham, Bristol, Leeds, London and Manchester should you off visiting.
For further information on Harvey Nichols see harveynichols.com
It's almost certainly too late for you guys to pick a venue for a Christmas night out, well at least for this year! But if you are planning a last minute get together and you are down Ayrshire way then Scott's offer a great experience. I know because Barney and I were treated to an amazing festive night out last week.
We were invited to the fab Scott's in Troon which had some cracking views over the harbour and the welcome was as warm as the fire in the fire burning in the hearth. We were introduced to the talented Craig Hogarth, who as Exec Chef for Scott's is responsible for the food not just in Troon, but also at the Scott's in Largs and their latest opening in South Queensferry. (Definitely one for a visit in the new year I reckon!)
Craig talked us through a fantastic seven courses of deliciousness to showcase the quality and variety of the dishes on offer. From seafood such as the beautiful Scallops and the perfect Prawns, through to a double cooked Goat's cheese soufflé.
There was a stupendous butternut squash soup, with a sly hint of spice just at the end of each spoonful. You'd expect turkey at a Christmas dinner and we were not disappointed, wrapped in bacon, and served with all the trimmings this was without doubt the best turkey dinner I've had this year. No dried out meat and boring sprouts to be had here.
If this wasn't enough a slice of steak heaven was then presented. This delicious cut of picanha was beautifully cooked and the world's smallest onions rings were absolutely divine.
This was followed up with a wee taste of dessert, a slither of cheesecake and a slice of sponge pudding which was again absolutely delicious.
Oh, did I mention the Shackleton Whisky. No? How remiss of me, this beautiful blend of over 20 malts, (discovered under ice, served over it!) was a perfect end to the perfect evening. A great wee nightcap recreating the flavour of a century old bottle frozen in time in the Antarctic.
Could I fault Scott's?
The food. No.
The service. Definitely not.
The atmosphere. No chance.
If I can be really picky the only problem with the whole evening is that there aren't really enough days in December to go back and eat there again...
Luckily there's always next year!
Possibly one of Edinburgh’s most anticipated restaurant openings, The Lookout by Gardener’s Cottage opened on November 24th. It’s the first ever restaurant on Calton Hill, and one that promises diners breath-taking views across the Firth of Forth and the city skyline.
Built on a cantilever so the restaurant is partially suspended over Calton Hill’s northwest slope, the restaurant is open for breakfast, lunch and dinner 5 days a week, offering an approachable, relaxed dining experience.
The Lookout by Gardener’s Cottage is the third Edinburgh venture from chef director Dale Mailley who opened The Gardener’s Cottage in 2012 and Leith bakery Quay Commons in 2017.
The lunch and dinner menu is centred on inventive seasonal dishes like cured sea trout with scurvy grass, malted rabbit and hare yakitori, halibut with cauliflower and sea purslane, salt baked turnip and walnuts, and The Snowman - a baked Alaska with barley, fig and ginger.
A buffet-style breakfast featuring pastries and bread from Quay Commons, as well as locally-cured meats, smoked fish, home-made granola and jams, British cheeses, eggs and fruit is served from 10am.
The Lookout by Gardener’s Cottage is a partnership with Collective, the organisation that has redeveloped the City Observatory site on Calton Hill into a new home for contemporary art. As well as the purpose-built restaurant, the world-class development incorporates the restored City Observatory and City Dome, along with new purpose-built exhibition space The Hillside.
Open Wednesday to Sunday from 10am-9.30pm.
Glasgow’s Merchant City Brewing Company has launched three new cask aged beers along with two new pilot series offerings in time for the festive season.
Two of the cask aged beers have been aged using Speyside’s revered Glenfarclas whisky barrels to create a unique offering for beer lovers.
The Glenfarclas cask aged Jaggery Imperial Stout is a dark, strong stout made with six different types of grain, Jaggery and cold brew coffee, which was aged in the Speyside ex-sherry whisky casks.
The Glenfarclas cask aged IPA combines our staple hop-forward IPA with a sweeter flavour from the cask creating a delicate balance with the bitter bite of the IPA.
The trilogy also includes a bourbon barrel aged Chocolate Stout with Sour Cherry. Using the brewery’s new chocolate stout, which features a rich roasted malt character with a bitter dark chocolate taste and aroma of cacao nibs, the beer was aged for four months in bourbon barrels with sour cherries and an extra dose of 100% cocoa chocolate.
All three beers will be available in 330ml and 500ml bottles and available from the usual independent stockists in Glasgow and Edinburgh priced from £5. The beers can also be purchased as a three bottle gift pack directly from the brewery online at merchantcitybrewing.com
The brewery, which recently scooped three industry awards from SIBA Scotland, has also launched two new pilot series beers: Kristall Weizen, a modern Scottish take on the classic weizen style, using 50% wheat and 50% pilsner malt. And finally, a new Chocolate Stout, a delicious, full –bodied dark beer with a rich roasted malt character complemented by the dark chocolate taste and aroma of cacao nibs.
CALL FOR GLASWEGIANS TO DITCH SOGGY SARNIES AND SHOP LOCAL THIS CHRISTMAS
One of Glasgow’s oldest and most loved restaurants is encouraging shoppers to eschew stale Christmas sandwiches from high street chains and instead support local businesses.
From 26 November, The Baby Grand, which has firmly established itself as a city institution in the 34 years since it opened, is gifting Glasgow with a festive feast – a limited edition “Turkducken” sandwich.
Co-owner Gerry McGhee believes Glaswegians “deserve better”.
He said: “I’m at a loss to understand why people work themselves into a tizzy about Christmas sandwiches that arrive ready-made and pre-packaged in a lorry. Most of them are absolute turkey.
“I encourage the people of the city to support local business working with local suppliers to make fresh, tasty and creative food on site.”
After recently investing in a brand-new vertical rotisserie – which is the only one of its kind in Scotland- for the refurbished bar and restaurant, chef Duncan Carrigan is putting it to good use as the sandwich features not one, not two, but three roasted birds: turkey, duck and chicken.
The epic lunchtime treat doesn’t stop there – meat from the bird in a bird in a bird comes as a club sandwich with cranberry sauce and cheese in between thick slices of bread.
Gerry added: “We firmly believe this is the festive sandwich the people of Glasgow deserve. Our team of chefs put a lot of thought into it and it’s delicious. I think our special three bird sandwich, with meat cooked on the rotisserie will take some beating.”
In keeping with the brand-new menu, the sandwich is inspired by all things American and will no doubt be a popular addition to the city centre piano bar’s deli offering.
The limited edition Turkducken sandwich starts from £5.50 and includes sides.
And for those workers struggling to find that perfect Secret Santa gift, The Baby Grand’s got that covered too. For just £10, shoppers can pick up a voucher in the restaurant for a Turkducken sandwich, festive hot chocolate and a brownie. The Baby Grand’s Secret Santa Gift Voucher is available to collect in the restaurant now.
Generally when you're invited to a brewery, of course you're going to say yes. When it's the Wellpark brewery and they are launching their new and improved visitor centre you definitely say yes. Wellpark is a piece of Strathclyde history, up there with the John Brown's yard or Ravenscraig.
When you have 500 odd years of brewing experience to choose from the choice of what to put in a visitor centre is pretty extensive, especially when one of the products is the unmistakable indomitable Tennent's Lager. First brewed at Wellpark in 1885 this “madman's dream” has such a characterful history you can see why it was put front and centre.
The Tennent's Story is full of interesting exhibits which will resonate with many. See which of the retro beer cans you remember drinki… ummm your mum or dad drinking from over the years, or watch as decades worth of old Tennent's TV adverts show on the big screen, some more politically correct than others! Then there's the fun to be had at the table football or the 8 bit arcade game, with the tin of beer ceiling above.
You can book on to a tour of the brewery as well if you want to, pick up some quality merchandise and enjoy a pint direct from the tank. There's loads to see and do in this beer themed attraction so head to their website http://www.tennentstours.com for more details.
Connage Highland Dairy has emerged triumphant after picking up another gold accolade for one of their cheeses at an international industry awards.
The Connage Dunlop was awarded gold at the World Cheese Awards on the 2nd of November. The Guild of Fine Foods’ World Cheese Awards this year took place in Bergen, Norway, with 3,472 cheeses from more than 40 countries amongst the entries.
All of the entries were judged in a single day by a team of more than 230 judges, and Connage’s Dunlop took home the gold in one of the hotly contested hard cheese categories.
Their success at the World Cheese Awards is the third award for Connage this year. The Scottish cheesemakers won gold for their Clava Brie at the International Cheese Awards in the summer, and it was the Gouda flavoured with Cumin that took home Gold at the Artisan Cheese Awards back in May.
The win comes hot on the heels of a successful trip to the USA, where co-owners Jill and Callum were showcasing their products in the USA as part of a wholesaler event to promote British produce in America.
The event was organised by wholesaler Atalanta, who currently provide cheese to the Central Markets stores in Texas. As well as inviting producers to Texas, a group of the Central Markets store managers visited London and Gleneagles to visit producers and find out more about their products. Connage were amongst other British cheese producers, including Neal’s Yard and the Isle of Mull cheese company.
Calling all lager lovers, IPA aficionados, porter experts and craft connoisseurs: the Craft Beer Experience is coming to Edinburgh 15th – 17th November. The Edinburgh Craft Beer Experience promises to be a truly immersive beer event, taking over all three floors of the Assembly Roxy on Roxburgh Place to bring you a taste of the very best beers from Scotland, the UK and Europe.
The Craft Beer Experience will run for five sessions over the three days with beers from over 20 breweries for visitors to taste, with some beers appearing in Scottish taps for the very first time. This event isn’t just for the beer geeks though, it’s for everyone who’s ever enjoyed a cold one at the end of the day.
Scotland has a long history of brewing beer, and the Assembly’s Main Hall will be a celebration of that 5,000 year tradition, with food and drink coming from some of Scotland’s best producers. The majestic columns of the Main Hall will be interspersed with 13 craft breweries from Edinburgh’s doorstep and beyond. From Edinburgh and Leith will be the unfiltered offerings of Pilot, and just beyond the bypass, braw seasonal stylings from Cross Borders in Dalkeith. Looking past the Lothians, 71 Brewing will be representing Dundee, with larger brewers Tempest and Six Degrees North also bringing bars. Completing the line-up from Scotland will be Alechemy, Barneys, Brew Toon, Fallen, Stewart Brewing, Top Out and more.
Also in the Main Hall, to line the stomach, there will be a range of traditional and not so traditional nourishing Scottish fare from Jarvis Pickle, Aye Love Real Food and Lost Bothy; and representing the other side of Scotland’s drinking habit; Musselburgh based Hickory Bars will be serving cocktails from its Botanical Garden Bar, with a drinks list showcasing the very best of Scottish craft spirits and the country’s distilling credentials.
Downstairs and in the venue’s atmospheric Snug Bar, the rest of Britain’s best breweries will be on show. From the North England will be Northern Monk and Magic Rock Brewery, with The Kernel and Camden Town Brewery representing London and the South. Tiny Rebel will represent Wales, with Boundary flying the flag for Northern Ireland. London based Cidersmith’s Cider will also be available. The seven breweries will make their own mark on the space, bringing classic pub games for entertainment including a pub quiz during each session. Behind the bar and Scottish drinkers will be able to taste beers they never have before, with brews making their way north of the border for the first time.
Next door to the Snug Bar in the Basement Theatres, drinkers will be able to enjoy a full programme of beer themed workshops and masterclasses. Visitors will experience beer in a different way with tasting notes and food pairings; get to know the men and women behind the cask with meet the brewer sessions; and even start their own brewing journey with home brew masterclasses. Seating in these events will be limited, and on a first come first served basis so guests are encouraged to arrive early to avoid disappointment.
Travelling the stone staircase to the Upper Theatre will take you to two of Europe’s most prestigious brewing countries. Belgium will show off distinctive Lambic style breweries, pouring beers from Belgium’s oldest Lambic brewery, Timmermans; and Germany will bring the Zeitgeist Bar, pouring three traditional German brews, including Fruh, Uerige, and the distinctive smoked 15th century Schlenkerla. As with the Snug Bar downstairs, the brewers will be bringing their own Belgian touch to the Upstairs Theatre to complete the experience.
The Craft Beer Experience has been developed by one of the passionate team who created the Craft Beer Revolution in previous years.
Across the three day event brewers from Scotland will be put to the test in Edinburgh Craft Beer Experience’s ReplicAle contest; a tournament of taste where brewers must create their own beer using ingredients provided by Scottish Maltster Bairds Malt in a brilliant display of the versatility of the drink and its creators. Beers will be judged in a blind tasting on flavour and aroma, and tested for its ABV and measured against the IBU scale, an international scale of bitterness in beer, to find the best balanced brew.
As well as some of the best beers from around the globe, the stone halls of the Assembly Roxy will be filled with the musical styling of local DJs, Two Guys, aka Ross Tolley and Craig West.
The Edinburgh Craft Beer Experience will run for five sessions between Thursday 15th and Saturday 17th November at Assembly Roxy, 2 Roxburgh Pl, Edinburgh EH8 9SU. Tickets include a specially designed schooner glass, a token towards your first beer, a full programme of events and brewers, as well as access to the demonstrations and masterclasses.
Sessions and masterclasses
5:30pm - 11pm £12
6.30pm - Scottish Craft Brewers Introduction to home-brewing
7.30pm - Meet and Taste Top Out Brewing
8.30pm – Meet and Taste Stewarts Brewing
Noon - 4:30pm £8
1.45pm - Scottish Craft Brewers Introduction to home-brewing
2.45pm - Taste six different beers with Beer 52's beer sommelier
3.45pm - Meet and Taste 71 Brewing
6pm - 11pm £14
6.30pm - Taste six different beers with Beer 52'sbeer sommelier
7.30pm - Scottish Craft Brewers Introduction to home-brewing
8.30pm - Timmermans - A journey into Lambic with Edward Martin
Noon - 5pm £14
12.45pm - Meet & Taste Heroes Vodka
1.45pm - Taste unique brews from a collaboration between Tiny Rebel and Flavourly
2.45pm - Meet and Taste St Andrews Brewing
6pm - 11pm £14
6.30pm – Meet and Taste Heroes Vodka
7.30pm - A journey into German beer with Joe Dick
8.30pm - Meet and Taste Barneys Beer
Tickets from craftbeerexperience.co.uk
Glasgow Vegan Festival this weekend (Saturday 10th and Sunday 11th November) at Trades Hall of Glasgow, includes a feast of mouth wateringly delicious food, over 50 fantastic stalls, world food caterers, free food samples, exciting cookery demos, inspirational talks, interactive workshops, yoga and children's activities running throughout each day. And best of all, it’s a great opportunity to try new vegan food innovations before they even hit the store shelves!
Local exhibitors include The Nut Shack UK, a family run business based in Paisley, which produces uniquely flavoured peanuts by hand; yogi oils, created and inspired in the Yoga Studios of Glasgow, by yoga teacher Katrino; and Anderson Aromatics from Bothwell near Glasgow specialising in massage therapies and skincare for dry skin conditions, eczema, psoriasis, dermatitis, rosacea and acne.
Vegan Events UK Festival Organiser Victoria Bryceson comments on this new, burgeoning food trend:
Other festival highlights include Welcoming Winter in the Mindful Way by Susie Hooper from Pause and Breathe; How to top up your ‘human energy’ by Jung Shim; Breaking the Chains: Advocacy for a Vegan Future by The Free Vegan Cookout; Taking care of yourself is one of the greatest things you can do for the world by Brent Shaub from Embody Wisdom Today; and Fifty actually lived years of veganism by Dan Strettle from Alternative Stores
The festival is run in partnership with animal welfare charities including Miracle's Mission.
The Glasgow Vegan Festival will also help local homeless people, whilst also helping to reduce food waste. Stall holders are asked to donate any surplus food at the end of the festival, and a group of volunteers distributes it to homeless people after the event, providing a hot meal as well as cold dishes.
Glasgow Vegan Festival takes place on Saturday 10th and Sunday 11th November 2018 between 10.30am and 4.30pm at Trades Hall of Glasgow, 85 Glassford Street, Glasgow, G1 1UH.
Entry is just £3 (under 16’s free) and this includes entry to all areas and activities.
Standard tickets are purchased at the door on the day. VIP tickets, £15, include fast track entry and a goody bag full of vegan products, samples, discounts and offers can be purchased in advance but sell out quickly.