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February 9, 2018

Featuring dishes from some of Glasgow’s top chefs, Taste of Glasgow is a recipe book designed to raise funds for Scotland’s national children’s charity, Children 1st

A Taste of Glasgow provides a unique collection of the city’s very best recipes, enabling novice cooks to try their favourite restaurant dishes from around the city right at home.

The book contains recipes from some of Scotland’s best known chefs.

Brian Maule of Chardon D’Or has a recipe for lamb shank with creamed potatoes, roast parsnips and rosemary jus.

Martin Wishart has contributed a dish of roasted saddle of rabbit.

Taste of Glasgow
A Taste of Glasgow: eat well and raise money for charity.

Gary McLean, winner of the latest MasterChef: the Professionals has written a recipe for pan-seared breast of duck with raw spiced and caramelised cauliflower, oats, nuts and beetroot.

Taste of Glasgow: mac ‘n’ cheese

Not that it is all high end cuisine from famous chefs. The Tony Macaroni family of restaurants have given a recipe for mac ‘n’ cheese.

Well, with a name like that what did you expect? Welsh rarebit?

Taste of Glasgow was pulled together by a team of graduate accountants from EY.

The seven employees from EY’s Glasgow office are competing against teams from across Scotland to see who can raise the most money.

It’s all part of Dragons’ Glen, an entrepreneurial challenge for Scottish businesses.

Groups are tasked with turning an investment of £500 into a profit of £5,000 in five months.

The closing date for the competition is 16th March 2018 with the winners announced shortly afterwards.

Taste of Glasgow: foodie capital of Scotland

Exec Chef Cuisine director Campbell Mickel said: ‘Glasgow is increasingly being recognised as the foodie capital of Scotland. The diversity on offer is a testament to the eclectic, vibrant nature of the city.

‘This book highlights the quality of dining on offer across the restaurant scene. It enables you to recreate some of that magic in your own kitchen.  I was delighted to contribute to the exciting selection of recipes available in the book. I wish the team much success with their fundraising efforts.’

Ashley Sharp, Senior Corporate Fundraiser, at Children 1st, said: ‘The EY team has created a fantastic product. We’re delighted that the book celebrates some of Scotland’s finest produce and chefs, as well as the city of Glasgow – where we have been supporting local children for over 130 years. The proceeds all go directly to helping Children 1st keep children safe and give families a better future. Every £25 raised could provide a therapeutic session for a child who has experienced abuse or neglect.’

The book is now on sale online at £10 (plus processing, postage and packing) with all profits going to Children 1st.