Gourmet Glasgow celebrates the city’s fine foods and restaur
tin stuck in
New initiative promotes Glasgow's fine dining and Slow Food
restaurants. Words: Anna Millar
et your tastcbutls reatly tor the
launch of (iourinet (ilasgow. which
ol‘l'ers a rich platter ol‘ culinary tlelights in conjunction with Scotland with Style. The eyent will celebrate the city’s l'ine l‘ootls and restaurants. with o\ er 5i) eateries olliering special eyents. promotions and set menus this month at special prices. llighlights inclutle a shelll‘ish eyening at (iainba. a supper club ment at Michael (‘aines. gourmet nights at .l'l‘ Rocheatl. a wine lilight eyening at Red Union and a cookery demonstration at ('atch 22.
Day itl Maguire. chiel executiye ol' the (ilasgow Restaurateurs .'\sst)c‘ltlllt)li. saitl he hoped the annual month—long programme would change any preconceiyetl itleas people lliltl about the city: ‘(ilasgow is a leading worltl tlestination and our restaurants reflect the city‘s cosmopolitan ol‘l‘ering. The image ol' the tleep-l'rietl .\lars bar is so liar lroin what‘s actually on offer and (iourmet (ilasgow is one oi the many ways we are helping to promote the city‘s much more stylish restaurant ol‘l‘erings.
'(ilasgow‘s restaurants will showcase some oi the best protluce ayailable antl liye oi the city‘s most notetl restaurateurs talk about what's hot in (ilasgow just now.‘
John ()uigley. chel antl patron ol RL‘tl ()nion added that the eyents were a great way oi responding to current trentls: ‘\\'e‘\'c noticed a growing number ol‘ people asking Us about the origins oi their l’ootl. partly
because they want to support local
producers and partly to lower their carbon footprint. This is reflected in the seasonal menus which most restaurants are now beginning to offer. With the current
economic climate people are looking for
value for money.‘
()rganisers said they were keen to add new elements to the programme and are planning to capitalise on the current demand for Slow l‘ootl. as seen in local bistros. such as (ilasgow‘s l‘il‘i and Ally. l.iam Betlwell from the restaurant said: 'Slow Food is about using sustainable l‘resh organic produce. working with nature rather than against. With (ilasgow‘s reputation for different foods and styles ol‘ cooking. I have no doubt this will turn into a great. regular night.~
Full details of events and booking options can be found at www.graonline.co.uk
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BURNS BABY. BURNS I Oxford University Press is set to produce the largest, most comprehensive collection of Robert Burns’ works to date. The project will be undertaken by the new Centre for Robert Burns Studies at the University of Glasgow and will be edited by the director of the new centre, Dr Gerard Carruthers, who said of the commission: ‘This is a great coup for the Centre for Robert Burns Studies and for the University of Glasgow. Andrew McNeillie, Literature Editor at the Oxford University Press, added: ‘It will establish Burns for the 21 st-century and illuminate corners of his life and work, and their afterlives, never brought to light before.’
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14—121 Aug 2008 me usr 5