Scottish chef Tony Singh has collaborated with Aberdeen-based Fierce Beer to create a range of beers with an Indian twist and a deal has already been signed with the new brewery-themed hotel at Moxy Edinburgh Fountainbridge.
Tony explains, “I’ve been looking to create something different and felt there was a gap in the market for a range of premium beers with a distinctly Indian twist that are great on their own but could also complement curries. I wanted to have a bit of fun with ingredients and flavours, and I feel we’ve created two cracking launch beers that will have everyone talking.”
Kicking off with Indian Lager infused with cardamom and Citrus Pale Ale infused with lemon zest and coriander seed, the refreshing character is at the heart of each beer. The colourful packaging and striking designs include a paisley print as a nod to both Tony’s Indian and Scottish roots.
Managing Director of Fierce Beer, Dave Grant said, “We’re proud to be producing this range for Tony and we feel there’s nothing else quite like it in the marketplace. We know consumers are looking for something different and aren’t afraid to be experimental, so we believe these beers will be well received.”
Already, there has been huge interest in the brews prior to launch. An initial contract has been secured with the Marriott brand Moxy, who will be the first hotel group to stock it, kicking it off in their brewery themed hotel at Moxy Edinburgh Fountainbridge.
Tony continues; “It was great to work with the team at Fierce Beer who have an innovative approach to creating beers and I really respect their passion for the craft. I’m just really excited for people to try them for themselves and see what we’ve produced.”
Currently available as 30 litre kegs and fully recyclable 440ml cans, they can be purchased directly from Fierce Beer at https://www.fiercebeer.com/
Future plans are already underway to extend the range further over the next 12 months.
A new restaurant festival for Glasgow has just been launched. The first city-wide Glasgow Restaurant Festival will take place between the 25th March and the 24th April and is the result of a collaboration between Glasgow City Marketing Bureau (GCMB), Scottish Enterprise and the Glasgow Restaurant Association (GRA).
The Glasgow Restaurant Festival will be made up of three distinct strands, bringing together the city’s best chefs and most popular restaurants. The last week in March will see the Glasgow Restaurant Festival kick off with a unique secret dining experience from Glasgow’s favourite guerrilla chefs in a beautiful vintage Spiegeltent on Candleriggs Square in the Merchant City. Seating up to 200 people, the Spiegeltent will also offer a side of entertainment, with live music, DJs and other performances planned. A nine-hole crazy golf course will also be located on Candleriggs Square, alongside a converted horse-box wine bar.
While from the 1st April to the 17th April Pop-Up Dining will be the order of the day, with the Spiegeltent taking diners on a culinary adventure with a different pop-up restaurant every day. Foodie lovers will be able to sample delights from popular Glasgow restaurants including Porter and Rye, TASTY by Tony Singh, Red Onion and 111 by Nico.
To conclude the Glasgow Restaurant Festival, Dining In The City will run between the 18th and 24th April, allowing diners the opportunity to sample specially-priced menus at over 60 of the city’s best restaurants.
Tickets for the Spiegeltent are now on sale. Pictured Tony Singh from TASTY by Tony Singh at Alea Casino, Derek Marshall from Gamba and John Quigley from Red Onion who helped launch the new Festival.
Priced £5 per person, a ticket secures entry to the Spiegeltent, a welcome drink and live entertainment. Diners will then enjoy dishes priced between £6 and £9 during the Secret Dining experience or a special set menu priced at £15 or £25 during the Pop-Up Dining period.
Commenting on the launch, Ryan James, chair of the Glasgow Restaurant Association, said, “Glasgow has one of the most vibrant dining scenes in the country and we’re very lucky to host so many great chefs and restaurants in the one city.
“There’s a real passion for food and culinary experiences and we’re fortunate to have so many innovative chefs and cooks bringing this to life through street food and pop-up events. We wanted to celebrate Glasgow’s culinary diversity and invite some of the city’s best-loved chefs to get involved in a slightly different style of cooking, and what better way to do this than to have them all cooking up a storm from a vintage Spiegeltent.”
Councillor Frank McAveety, Leader of Glasgow City Council and Chair of Glasgow City Marketing Bureau, commented, “The launch of the first city-wide Glasgow Restaurant Festival http://glasgowrestaurantfestival.co.uk really shines the spotlight on the vibrancy and diversity of our incredible dining scene. We have new eateries opening every week adding to an impressive portfolio of dining options in the city; ranging from traditional Scottish cuisine to Bib Gourmand.
“We were recently named by travel industry bible National Geographic Traveler as one of the world’s must-visit destinations for 2016 and our outstanding restaurants play a pivotal role in that; creating enjoyable experiences for the millions of leisure and business visitors travelling to the city every year. The Glasgow Restaurant Festival is the perfect opportunity for the city’s foodie fans and those travelling from afar to sample a wide range of delicacies from our talented local chefs.”
As we went to press, Chef Tony Singh, was getting set to open his first Glasgow restaurant called ‘Tasty’ at the Alea casino at Springfield Quay.
Caesars Entertainment UK, the owners of Alea, have a reputation of putting forward celebrity chefs to run its restaurants, this is third celebrity offering, following Marco Pierre White’s Steakhouse at Alea Nottingham and James Martin at Manchester235.
Singh says of his new restaurant Tasty, “It’s a huge honour to follow in the footsteps of Marco Pierre White and James Martin by partnering with such a big casino name here in the UK. Tasty will offer Alea Glasgow’s customers an unforgettable and playful culinary experience that will complement the buzz and the excitement already available on the casino floor. I like Casinos, I’ve got a high risk personality, so I like to do adventurous things.”
Tony’s menu for Tasty includes mid-priced, street-food style dishes, a selection of Scottish favorites, and also more expensive options such as lobster thermidor and steak. Paul Rety, Venue Director at Alea Glasgow says, “Caesars Entertainment UK spends considerable time and effort seeking out exciting partnerships that help define a superior customer service proposition. It is this focus and commitment to provide our clients with an exceptional experience which sets us apart from the competition.”
Tony Singh will be launching his new pop-up restaurant in Edinburgh’s Metro Brasserie at the Apex International Hotel throughout August this year. His new venture will coincide with the Edinburgh fringe as the lauded chef hopes to bring an eclectic fusion of cuisine to this year’s festival.
Said Tony, “I can’t wait to get my teeth stuck into this project, back behind a stove and in the heart of Edinburgh. It’s going to be brilliant to use the best of Scottish and British produce, in a mash up of styles and flavours from all the places around the world I have been lucky enough to munch in. The street food
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