June 2013, The Glad Cafe, Glasgow
Interpretations of Food and the City
A creative dining experience inspired by our relationship to the city and made using locally sourced delicacies. People took part in this feast for the senses and had a chance to explore ‘local’ food in many forms.
Menu highlights included:
- Bread made from sourdough cultures thriving in different neighborhoods across Glasgow.
- Surplus soup created out of ingredients that might have otherwise been discarded.
- A fish dish exploring the migratory pathways of salmon on the River Clyde.
- Wild salad made with foraged plants gathered from Queens Park, Glasgow.
- Grub Crawl recipe shared by one of the food establishments on the underground circle.
- Victoria sponge offering a peak into the history of Glasgow’s markets and how the city developed its sweet tooth.