A feast of a year ahead for Glasgow

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Glasgow has food on the brain. The city may not have snapped up any of those Michelin stars just yet, but is fast gaining a reputation for new and exciting food (not to mention a few burger joints — a trend which may well have jumped the shark for 2015).

In ever-trendy Finnieston, Bib Gourmand newbies Ox and Finch and The Gannet sealed the deal with a new, informal take on high end cuisine, proving Glasgow has the chops to compete in the foodie stakes.

Ox and Finch has caused excitement among Glasgow food fans

Ox and Finch has caused excitement among Glasgow food fans

Then, there’s the burger trend which refuses to go away. By the end of the year, it was Five Guys and Gourmet Burger Kitchen taking up the fight against Glesga favourites Nice N Sleazy, Jacker de Viande, Burger Meats Bun...the list goes on.

If you like your meat between bread (brioche, of course), then Glasgow remains the place to be.

And with 2015 named the Year of Scottish Food and Drink, there’s a few tasty surprises on the horizon.

Chef Martin Wishart has crossed the M8 to bring The Honours to Glasgow’s Malmaison — perhaps a glimmer of hope for those coveted stars?

And move over Heston because molecular cooking is getting a look-in too, thanks to the new Porter and Rye, also in Finnieston.

One avid Extra reader has asked that I eat on this side of the Clyde more often — and there are fresh horizons in sight on the southside too, starting with Deli Zola.

The new addition is exactly what Shawlands needs; French cafe culture worthy of sitting watching the world go by. Try the house sandwich (a choice of meats and cheeses on your pick of fresh bread) and, if you’re feeling naughty, opt for oozing, unctious camembert.

Head to Hooked too (another 2014 opening) in Mount Florida for the best fish and chips and fried goodness that Glasgow has to offer — thank me later.

With kitsch bar/restaurant The Butterfly and the Pig announcing its plans to take over The Corona (and ditch its westend counterpart), it seems that the southside is playing its part in Glasgow’s foodie revolution — watch this space as we sample them one by one in 2015.