It takes a level of precision and concentration to take vegan January seriously. You can't let your guard down when making choices relating to coffee, beer, sauces, sides and main courses.

I'm considering this as I'm munching my way through a plate of fried chicken and waffles with truffled honey and Kofmann fries at Epicures by Cail Bruich.

I don't have the attention to detail required.

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My brother however has carefully inspected his spiced cauliflower flatbread, roast red pepper, vegan feta, hazelnut dukkah and guindillas chilli before launching into his plant based brunch.

Many people across the city will be gravitating towards the vegan and vegetarian sections of menus this month. The exciting thing for the local food scene is that chefs are taking this trend seriously.

These dishes can compete. The spiced cauliflower combination in front of us is a colourful, zingy treat. Equal to any of the more traditional, egg-based breakfast fare. This is an area where Glasgow can really establish a reputation for excellence.

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Consider Five March, where we had lunch last week. Their commitment to vegan and vegetarian plates has been renewed by Cop26 and ongoing discussions on sustainable cooking.

Their pork cutlet with sweet potato, puy lentils, cavolo nero, charcuterie sauce is a beautifully presented dish.

I'm mad about the beef featherblade with flavours of pho, beansprout salad and nuoc cham. Quite unexpectedly, the dish I was most impressed with was hispi cabbage, miso, shiitake mushroom and garlic breadcrumbs. Elegant, refined, simple and bursting with flavour.

Then a plate of carrots, agave, pistachio cream and puff daddies arrived to grab our attention. Every single time we go to Five March, it's a straight up fork fight to divide and conquer a bowl of fried spuds and aioli.

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Raiding Scotland's larder for natural produce combined with international flavours is setting a new standard for creativity. It's surprising how exciting it can be to tuck into a plate of charred broccoli , chickpea, pickled chilli and hazelnut dukka.

Other trend setters across the city include Mono, where Anne McWilliam is a fantastic head chef, Suissi Vegan Kitchen in the west end, Serenity Now on Great Western Road, Rawnchy in Dennistoun and The Flying Duck in town.


Scottish Feast Scotland's National Chef Gary Maclean will team up with city centre restaurant Mharsanta for a special evening celebrating Scottish food and drink on 4 February. Gary’s menu includes adaptations of his MasterChef favourites including a starter of Ballantine of Scottish rabbit with tarragon mousse, cured ham, carrot, and apricot puree.

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The fish course will see some stunning Gigha Halibut topped with a thin Orkney smoked cheddar crust and accompanied by a flavoursome brown crab risotto landed on the east coast.

Gary will also showcase a favourite recipe of his which he has cooked at Number 10 Downing Street, Bute House and at Scottish celebrations as far afield as Los Angeles, New York, and Miami. Pan seared loin of Roe deer, sourced from Highland Game Dundee, will be accompanied by raw spiced and caramelized cauliflower for the perfect warming winter dish.

To finish, guests will be treated to shortbread with apple, vanilla, and heather honey dome, with compressed and pureed apples and crème fraiche, featuring Gary’s favourite honey from Heather Hills Farm in Blairgowrie, oats from Hamlyns of Banff and crème fraiche from Katy Rodgers of Knockraich Farm in Fintry.

Owner Derek Mallon said he was struck by the scarcity of Scottish cuisine in the city centre and wanted to create a place to celebrate local produce. There's a growing interest in modern Scottish cooking, reclaiming traditional recipes and elevating ingredients from across the country. "I think it is being rediscovered by young people and it is becoming more accessible", Derek says, "some fantastic food is being rediscovered, with things people really love like fresh fish, homemade steak pie, great quality scallops. We have amazing produce on our doorstep here in Glasgow, all the ingredients for a great night out."

For more information, visit

Talk of the Town

Hutcheson's Hall on Ingram Street will reopen as a restaurant and bar in time for the spring.

The new concept for the historic building will be led by Marco Lazzurri, owner of Tabac on Mitchell Lane and La Fiorentina on Paisley Road West.

We are expecting Tuscan dishes and creative cocktails alongside a return for one of the most elegant dining rooms in the city.

While Glasgow prepares for a new year of exciting openings, we're still awaiting updates of the reopening of Rogano and whether Alchemilla in Finnieston will open its doors again. Meanwhile, work continues on the new House of Gods hotel set to open on Stockwell Street.

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Caitlin Hutton started a food delivery business that has become a sensational sandwich shop on Dowanhill Street. “It reached a point in lockdown where I just decided that I was going to say yes to everything and this is where it’s lead” she says. These are monumental sandwiches.

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A current favourite at Homemade is their French dip consisting of a crusty baguette filled with roast beef slices, wholegrain mayo, caramelised onions, melted gruyere with a wee pot of beef jus on the side. Fantastic flavours.

Wednesday to Saturday, 12-4pm, 11 Dowanhill Street in Partick.

New images for The Batman includes images of Robert Pattinson and Zoe Kravitz standing in front of a backdrop featuring Glasgow Royal Infirmary. Filming took place across the city for the forthcoming blockbuster, including scenes at the Necropolis. Set to be one of the biggest films of the year, with local landmarks featuring prominently, the new comic blockbuster is released on 4 March.