New community platform The Glasgow Pantry has launched to support the city’s much-loved food and drink businesses during self-isolation.
The new service includes live cook-alongs with chefs in your own kitchen, recipes, virtual tasting sessions and cupboard challenges with a host of movers and shakers in the city's restaurant scene.
It launched with a video from Scotland’s current curry champion, Ajay Kumar, in his kitchen cooking the ultimate vegetable pakora.
They have also unveiled their Easter programme for the weekend which includes a Glasgow Cocktail Week cocktail hour tonight, and a live Easter Sunday Brunch Cook-along with Red Onion’s John Quigley.
Jjoin them for a brunch date tomorrow as chef Quigley panhandles a black pudding and chorizo hash with a soft fried egg, streamed live on the Glasgow Pantry Facebook.
Next week will see former Masterchef finalist Julie Lin McLeod and El Perro Negro’s Nick Watkins creating their favourite dishes with supermarket-friendly ingredients.
Created by creative marketing agency Atomic10, ‘The Glasgow Pantry’ aims to get Glasgow cooking and supporting the city’s favourite businesses when they need it most.
Nicola Moir, Co-founder Atomic10 said: “Easter might be a little different this year, but our vision is to help Glasgow stay connected with their favourite businesses from their kitchen.
“Self-isolation can be lonely, and we hope we can support each other through lockdown with our new Glasgow Pantry online community and social channels with some much-needed light relief.
“We're all missing our favourite brunch spots, so stay home, tune in and enjoy our first live Cook-Along this Easter Sunday with the inimitable John Quigley of Red Onion who’s cooking the perfect Sunday brunch.”
Follow on the Glasgow Pantry's Facebook page and their Instagram.
Want to cook along on Sunday? Here’s your shopping list:
Equipment: Largish non-stick frypan and par-cooked potatoes
Ingredients:
- 3 tbsp vegetable oil
- 2 eggs
- Some chopped parsley
- Big handful cooked potatoes
-1 large red onion fine sliced
- 100g chorizo sausage, raw or salami
- 100g black pudding
- Salt and pepper
