Food&Drink FOOD & DRINK EVENTS
GLASGOW ■ Queen's Park Farmers' Market FREE Sat 5 & 19 Mar, 10am–2pm. Queen's Park, 520 Langside Road. ■ Cameron's Cookery Experience Sat 5 Mar, noon. £45. Hilton Hotel, 1 William Street, 204 5555. Head chef at the Hilton's in-house restaurant Cameron's Derek Donaldson gives a demo of the preparation for the evening's full four- course meal.
■ Authentic Chinese Food Talks FREE Sun 6 Mar, 2pm. Ricefield Arts & Cultural Centre, GMAC, Trongate 103, 331 1019. Liv Wan gives a talk on 'Regional Food Traditions'. Part of Takeaway China. ■ Heart and Soul Gastronomy: Stocks and Sauces Tue 8 Mar, 7–9pm. £45. Heart Buchanan, 380 Byres Road, 334 7626. Everything from meat-based reductions to vinaigrettes. Sessions based around seafood and desserts take place on Thu 17 Mar and Tue 22 Mar respectively.
■ Forget Cooking: An Introduction to Raw Food Wed 9 Mar, 7–9pm. £20. Grassroots Organic, 20 Woodlands Road, 353
3278. An insight into the raw diet and preparation skills. This is a taster for a series of raw food classes to follow.
■ Mansfield Park Farmers' Market FREE Sat 12 & 26 Mar, 10am–2pm. Mansfield Park, 5 Hyndland Street.
■ Silverburn Farmers', Speciality Food & Craft Market FREE Sun 27 Mar, 9am–1pm. Silverburn, Barrhead Road. ■ Gluten Free Bread Making Sun 27 Mar, noon–3pm. £40. Grassroots Organic, 20 Woodlands Road, 353 3278. Make bread suitable for a coeliac diet with Patisserie DuJardin. Booking essential.
■ A Walk Through Spain Wed 30 Mar, 6pm. £10. Grassroots Organic, 20 Woodlands Road, 353 3278. Tapas plus tastings with wine expert Linda Ward.
■ Heart and Soul Gastronomy: Seasonal – Early Spring Thu 31 Mar, 6–8pm. £45. Heart Buchanan, 380 Byres Road, 334 7626. Ingredients include wild garlic, wood pigeon, dandelions and asparagus.
EDINBURGH ■ Edinburgh Farmers' Market FREE Saturdays, 9am–2pm. Castle Terrace, 652 5940. On Sat 19 Mar chefs will use market produce to create dishes for a 'Taste of India' special, with competitions and tastings all day. ■ Portobello Organic Market FREE Sat 5 Mar, 10am–2pm. High Street, Portobello.
■ Born to . . . Drink Whisky Mon 7 Mar, 6–8pm. £10. Bonhams, 22 Queen Street, 225 2266. Dalmore whisky tasting in aid of Save the Children.
■ Gourmet Edinburgh Tue 8–Thu 10 Mar, 6–11pm. £125. Edinburgh, 477 4847. An 'alternative' tour aboard a bus, stopping off at three restaurants for a course at each. ■ Come Dine with Me Competition Sun 20 Mar, 6pm. £20. Boda Bar, 229 Leith Walk, 553 5900. A course at each of Edinburgh's four Swedish bars, all in aid of Barnardo's.
■ Oloroso Wine Dinner (Languedoc) Thu 24 Mar, 8pm. £65. Oloroso, 33 Castle Street, 447 8722. Five-course dinner and tasting with winemaker Xavier Roger.
26 THE LIST 3–31 Mar 2011
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BAR CRAWLER NICE N SLEAZY 421 Sauchiehall Street, Glasgow
Nice N Sleazy definitely qualifies as a Glasgow drinking institution: the wee small hours opening, the eclectic monthly schedule of live music and club nights, the pyschedelic murals and the retro booths. Now you can add to that list its resilience – severely tested a few weeks back when it narrowly avoided a fire that began in Steak and Cherry’s kitchen and swept through the adjacent building, taking out Loon Fung. A few days later Sleazy’s rose from the ashes like a stylishly bedraggled phoenix. Time for one of their favourite Black Russians to celebrate? A well-charred one, certainly.
3 D D I N I N G
The Ubiquitous Chip likes to see itself at the centre of the cultural life of Glasgow’s West End. So no surprise that it has come up with something unusual to celebrate its birthday.
Famously, Alasdair Gray painted his original murals on the walls of Ashton Lane’s Ubiquitous Chip restaurant in the 1970s in exchange for free meals. He’s back to help the restaurant to celebrate its 40th birthday, but in a way that even the fertile imagination of the 76-year-old author/artist/ playright might not have dreamed up in the days of flares and miners’ strikes. On weekday nights in March, diners will experience an interactive art installation taking place around them as proprietor-chef Colin Clydesdale produces a typically inventive four-course meal. The event sees the unveiling of Gray’s first digital mural, while digital artist Debs Norton will co-ordinate various 3D effects including a virtual seabed with shellfish, a flock of wood pigeons flying overhead and a Highland cow ambling into the middle of the courtyard. It will surprise no-one that Clydesdale’s menu features queen scallops, Perthshire game bird terrine and glazed shin of beef. ‘Ingr3dients includes many of the things for which The Chip is celebrated: visual art, locally sourced Scottish food and a focus on the whole dining experience,’ explains Clydesdale, son of Ronnie, who founded the restaurant but died in 2010. ‘It is ambitious. We can’t wait to see the reaction.’ ■ Ingr3dients at The Ubiquitous Chip takes place Mon–Thu between 8 and 31 March at 7pm, priced £49.50 per person.