I had a conversation about my Best of Glasgow book last weekend for the Bookface brunch group in Glaschu, with views over a bustling Royal Exchange Square.

This began as a community for literary enthusiasts who swapped reading lists online during lockdown. It’s now grown into a series of real-life events with added food and drink.

The event was a reminder of the renewed spirit of hospitality where people can gather together at the weekend – not something to be taken for granted after the travails of the past two years.

Glasgow Times:

As I was admiring my Scottish smoked salmon breakfast I started a conversation about how our native seafood is the best in the world – when I had dinner in the three Michelin star Le Bernardin restaurant in New York their salmon was from Loch Fyne.  

The point was reinforced on Monday when I went to a discussion in the Blythswood Square Hotel about sustainability in Scotland’s seafood industry with guest speakers Guy Grieve, founder of The Ethical Shellfish Company, Fiona Houston, CEO of Mara Seawood and Federico Lubrani from Slow Food Glasgow – expect more conversations on a similar subject ahead of the COP26 conference.

While I was there I learned that the landmark hotel’s Bo & Birdy dining room will be relaunched with a seafood menu as iasg in the new year.

Meanwhile, one of Glasgow’s finest purveyors of piscine delights, Crabshakk have confirmed to me that they are moving forward with plans to open on Vinicombe Street at the former Botanic Gardens Garage building. They will be neighbours with Ka Pao, the successful sister restaurant to Ox and Finch.

Glasgow Times:

John Macleod set up Crabshakk on Argyle Street and as a long-time resident of the West End he was keen to have more of a presence in the area. They are currently on site and if everything goes to plan the new restaurant will be another flag-bearer for Scottish seafood in 2022.  

Glasgow Times:

Trusty Buck’s Stops Here

It was a business created out of lockdown. Trusty Buck’s Hugh Kearns, a former pub musician, started a plant-based takeaway from a converted horsebox kitchen parked in his parent’s driveway in Pollokshields. This grew into a unit in Dalmarnock, with a staff of eleven.

Now the takeaway business has closed. Hugh explained: “When the lockdown ended in May we found ourselves in a sector which took a downturn. The reopening of bars and restaurants followed by the return of live music and events caused a collapse of 50% in demand for home delivery service. This trading situation has now become unsustainable.”

“While the drop in demand was foreseeable, sadly we were not in a position to pivot into something different when it happened. Everyone asks me why I don’t just open a sit in place now, but it’s not as simple as that. We’re talking about tens of thousands to do that and we don’t have that option available to us right now.”

Trusty Buck’s is able to continue in a different form as the company recently secured a kitchen residency in Nice N Sleazy on Sauchiehall Street.

Glasgow Cookbook: Crabshakk Crab Cakes

Glasgow Times:

Makes 12 crab cakes (2 people as a main or 4 as a starter).

  • 250g white crab meat
  • 1 teaspoon very finely chopped red chilli
  • 1 teaspoon very finely chopped shallot
  • 1 teaspoon very finely chopped parsley
  • 100g panko breadcrumbs 
  • 3 tablespoons mayonnaise 
  • Juice of half a lemon

Chef’s tip: you can get good quality crab meat from most supermarkets, but why not get fresh claws from your local fishmonger and pick it yourself. Be sure to run your hands through it several times to remove any shell. 

Method

Mix everything together in a big bowl. Season with salt and pepper. Mould into 12 small patties. 

Make ahead and keep in the fridge until needed.

To serve, fry gently for 1-2 minutes each side until golden. Leafy salad. Lemony mayonnaise. Delicious.