WHAT’S NEXT FOR GLASGOW’S FOOD SCENE

WHAT happens next for Glasgow food was the topic of discussion for the latest episode of our Glasgow Food Chat Podcast. The local dividend from COP26 events will be measured in how conversations that started here will continue to impact the way we view the city. The hospitality industry has been at the forefront of representing a willingness to embrace new ideas.

Argyle Street in Finnieston has been the main thoroughfare for delegates to the climate change conference hosting off-site sit-downs with lobbyists and business representatives. It’s created a buzz in venues like The Crescent and Rioja with a constant rotation of lanyard wearing guests from all over the world.

The New York Times Climate Hub at SWG3 has been another focus, with Five March’s Go Sangatsu, the venue’s restaurant residency, introducing a special vegan menu.

I enjoyed a selection of small plates this week including an eye-catching mix of white cut tofu, charred corn, mint, sweet soy and ginger and a substantial feast of confit garlic panisse, sherry caramel, watermelong and endive.

After dinner I bumped into Harry Olorunda, one of the drinks industry figures working on the current pop-up at 1126 Argyle Street, There Has To Be.

You’ve probably heard of Panther Milk, the fashionable mix of oat milk infused with JJ Whitley gin and Rum 66 was a potent and surprisingly versatile drink inspired by a recipe from 1960s Spain.

It’s emerging sister brand is Liquid Oats, an alcohol oat milk infused with whisky.

The Cocktail Collective at the pop up have this mixed into a oat colada cocktail – Liquid Oats, coconut rum, pineapple and coconut milk.

Imagine a sunny version of porridge on a Caribbean beach with a whisky chaser.

Soon to be spotted a more visible part of Glasgow’s diversifying cocktail scene.