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Once written off as a place with the worst diet on Earth, Glasgow is now home to restaurants that rival any major city
THERE was a time when no one would have put the words “Glasgow” and “Michelin stars” in the same sentence unless they were joking.
At the turn of the century, our largest city was known for its nightlife and perhaps even the deep-fried Mars bar but not for fine dining.
How times have changed.
Last Monday night, Kelvingrove Art Gallery & Museum played host to the Michelin Guide Great Britain & Ireland launch, shining a spotlight on Scotland’s thriving food scene.
Two Edinburgh restaurants, Lyla and Avery, were awarded their first Michelin stars adding to the capital’s list of top-tier dining spots.
The real winner of the night was Scotland’s hospitality scene. The choice of Glasgow as host city was a statement: Scottish hospitality is on the rise and its food scene is a force to be reckoned with.
For years, Edinburgh has been Scotland’s Michelin darling, with long-established fine dining institutions and an ever-growing list of stars.
But Glasgow’s food culture is something different — grittier, more diverse, and increasingly ambitious. It’s a city built on hard work and big ideas, and nowhere is that more evident than in its hospitality industry.
Once written off as a place with one of the worst diets on Earth, Glasgow is now home to an eclectic mix of restaurants that rival any major city.
It may not have added a Michelin star to its tally this year but the awards night firmly places it on the map as the city’s Margo and GaGa eateries were recognised with a Michelin Bib Gourmand.
Scotland’s food and drink industry is one of the country’s biggest economic drivers. It employs over 200,000 people and generates around £15billion for the economy each year.
The Michelin Awards are great for boosting tourism and investment but they also serve as a reminder the sector needs real support to thrive.
That’s why warnings from the hospitality industry about rising costs and tax pressures should not be ignored.
A recent report revealed that Scottish hospitality businesses face a £369million tax hit over the next five years due to National Insurance hikes.
The Lib Dems and industry leaders have rightly called on the UK Government to exempt hospitality from this increase, arguing that businesses already struggling with soaring energy costs and supply chain issues cannot afford another financial burden.
If we want Scotland to continue being a world-class destination then we need the hospitality to back it, facilitated by policies that encourage investment, not ones that threaten to drain the industry of its talent and ambition.
It’s not just about high-end restaurants and Michelin stars.
The vibrancy of our hospitality scene depends on pubs, cafes, independent eateries, and local producers surviving.
The same young chefs who dream of earning Michelin stars often start out in small kitchens, honing their craft in businesses that might not survive a new round of tax hikes.
Food and hospitality don’t just bring in tourists either.
They create jobs, attract investment, and shape the way cities develop.
A thriving restaurant scene can transform entire neighbourhoods, drawing in new businesses and making areas more desirable places to live and work. If Glasgow has proven anything over the past two decades, it’s that reinvention is possible.
That’s why it’s worth celebrating moments like Last Monday’s Michelin Awards, not just for the chefs who took home stars but for the entire industry.
Hosting the event in Glasgow was a recognition of the city’s journey and a nod to the potential still to be realised. Scotland has the talent, the produce and the passion to be a true food powerhouse.
FLYING HIGH
WHILE you’d never catch me staying up that late to watch anything, I had to laugh when I heard a Scot was responsible for the Philadelphia Eagles winning the Super Bowl.
As American Football’s showpiece came to a head in New Orleans, the small town of Galashiels had a part to play in proceedings.
While not directly involved, Gala coach Richie Gray, above, helped the Eagles design a sneak play, called ‘brotherly love’, which involves some controversial shoving.
This play led to the Eagles getting the first touchdown of the match as they romped their way to glory. Something tells me “brotherly love” is one export Trump might find hard to put tariffs on!
What it needs now is the right environment to let that talent flourish.
So, let’s raise a glass to the winners, the runners-up and everyone who makes Scotland’s hospitality sector what it is.
And while we’re at it, let’s make sure that the people in charge whether in Westminster or Holyrood recognise that investing in this industry isn’t just a nice thing to do. It’s a smart economic move.
If Glasgow can go from a deep-fried punchline to Michelin host city, imagine what it could do with better support.
Jess Wright terrified as ‘lifeless’ son is rushed to hospital in an ambulance
JESS Wright has shared that she was terrified when her “lifeless” son was rushed to hospital in an ambulance.
The former star of The Only Way Is Essex has shared how her son recently became “limp and lifeless”.
Taking to Instagram to to share the scary health update with her fans and followers, Jess revealed how the past week had been “tough” for her baby boy and their family.
“I wanted to share what happened, to reiterate how important it is to go & get them checked when your gut knows something just isn’t right,” she began.
She then explained how her young son, Presley, 2, “suddenly became limp & lifeless” last Tuesday.
Jess said how he was “refusing food & then throwing up in the night”.
She went on: “He’s been in our bed every night since (something he’s never really done that much).
“This sickness turned into a horrific cough, with a temperature, until finally on Friday my mother’s instinct kicked in & I took him to a&e.
“He was sent home as his observations after another dose of nurofen were ‘ok’ & they couldn’t hear anything suspicious in the lungs.
“At this point, for 48 hours he’d had a temperature & his breathing was rapid, especially during the night, which frightened me beyond belief.”
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