OTS p34-35 Catering Nov08.qxp 05/11/2008 17:25 Page 34
catering · vegetarian
The vegetar
Catering for vegetarians is something that is still overlooked in some
MEET THE JUDGES
venues, but ensuring the vegetarian offering is as appealing as the
meat dishes is increasingly important, given vegetarians’ increasing
demands to be given equal menu space – or at least close to it.
The 12 member of the judging panel for the Scottish
The 78 in Glasgow’s west end, as a vegan venue, is in a position to
Restaurant Awards include individuals from a diverse
offer advice on how to create a selection of quality dishes with meat
range of professional backgrounds, who have the
nowhere to be seen. Every aspect of The 78 – from the food menu to
unenviable task of visiting and judging our shortlisted
the drinks offering – is free from meat, and whenever possible organic.
finalists. For full details of the shortlisted restaurants
Named after the 78rpm speed for playing a vinyl record, it joins its
please visit www.scottishrestaurantawards.co.uk. sister pubs Stereo and Mono in being musically monikered, and it is a
pub that happens to be vegan, rather than a vegan pub. That’s the
perspective of manger Lee Hope at least. “We’re just trying to create a
Giovanni Benedetti, CEO Benedetti International
Category: Best Italian Restaurant
great local pub. Many people think of us as a restaurant, but we’re
more of a pub that sells food. We wanted it to be a cosy welcoming
place. We’re not in the city centre, so we need to get the local trade –
Alison Craig, Writer, Radio and TV Broadcaster
as well as draw people in from other parts of the city.”
Category: Best Family Friendly Restaurant
The pub has spent the last year and half or so doing just that.
There’s a wide variation in the clientele, with high numbers of students
living in nearby halls of residence mixing with customers from the
Fran James, Creelers Restaurant,
surrounding area, and those who have ventured to the bar because of
Category: Best Seafood Restaurant
its reputation.
This reputation was enhanced no end by its recent nomination as
David Maguire, Glasgow Restaurateurs Association
Best UK Independent Pub for Vegetarian Food. Ran by The Vegetarian
Category: Best Pub Grub & Best Rural Restaurant
Society the nomination brings some serious kudos to the pub, despite
not winning on the night. “We were really pleased to make the short list
– especially given we’ve been open for less than two years,” says Lee.
Debbie Nelson, Health at Work
“It was really cool to get nominated. It shows we’re doing things well
Category: Healthy Workplace Restaurant and that the quality shines through.”
The pub’s menu is awash with dishes that will appeal to vegans and
carnivores alike. The curry of the week is always a popular choice,
Nell Nelson, Food and Travel Writer
joining the likes of smoky coconut and bean chilli wraps; homemade
Category: Best Oriental Restaurant
baked vegetarian haggis; and starters include the likes of pan-toasted
herb pesto crostini on a bed of sun-dried tomato salad. All mains come
Beverly Payne, Company Growth Team
in at £7.50.
Category: Best Speciality Restaurant
Live music is a feature of the pub on occasions – although Lee
& Best Hotel Restaurant
stresses it isn’t as entrenched in music as its sister pubs are. The
highlight of the week in terms of mixing food with music is the ‘Dub
and Grub’ night on Thursday. In a truly innovative regular slot, the
Yohann Roy, Head Chef French Consulate
musicians make the food and provide the entertainment, as Lee
Category: Best Fine Dining Experience
explains: “They take over the kitchen and prepare a vegan starter, main
course and dessert. The night starts at 7pm when the food starts being
served and a 9pm the guys leave the kitchen and hit the decks for a
Mhairi Stuart, Presenter, Radio Scotland
Category: Best Indian Restaurant
night of dub and reggae music. It gives people the chance to get some
really good quality food at good prices,” she adds. On the night, starters
are around £2 and main courses £4. “Relative to what pubs and
Neil Thomson, Federation of Chefs Scotland
restaurants are charging, it’s really cheap, and it’s a decent array of
Category: Chef of the Year food.”
Taking the theme a step further, a ‘Sing & Drink’ night has launched
on Wednesdays with acoustic performances taking place.
Jonathan Trew, Food and Travel Writer
Category: Best Urban Restaurant
‘It’s not that difficult’
& Newcomer of the Year
Local fruit and vegetable suppliers are the source of much of the main
ingredients for the dishes cooked up in The 78’s kitchen, while Green
Stuart Yuill, Bank of Scotland Corporate
Category: Best Customer Services
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