BBC Good Food Show Winter - Birmingham NEC 28 November - 1 December 2019

Tom Kitchin Day 2

Tom Kerridge Day 2 BBC GFS Scotland 2017

Steve talks about the products at Ben & Jacobs of Oxford on Day 2 of the show.

Sarah talks on Day 2 of the show about her York based business, Pucketts Pickles

Paul Equi Alfie & Co

Chef Marcus Bean talks on Day 2 of the show.

Helen Vass is an award winning pastry chef based in Glasgow

With 54 café-bakeries nationwide, Muffin Break has perfected the art of baking breakfast, lunch and snacks, as well as serving its signature blend of coffee to drink in or take away.

The new Muffin Break St Enoch store is owned by Franchisee’s Rosie and Richard Mclucas. Richard comments, “We are really excited about opening our new store in St Enoch! What makes Muffin Break different from other cafes is the ability to bake our products fresh every morning. We cannot wait to share our scrumptious goods with future customers. We hope our wide variety of quiches, sandwiches, cakes and of course the muffins we are famous for, will entice customers to visit us again and again.”

Amanda chats all things Whisky on Day 1 of the show

Award winning Red Onion is situated in the heart of Glasgow city centre. The kitchen produces new interpretations of classic Scottish cookery, serving dishes that people know and love. Its environment is modern and comfortable and the service relaxed and informal with the bustling feel of your local neighbourhood bistro.

Red Onion are delighted to be showcasing their much loved and popular dishes at the Show. Chef/patron John Quigley and his team will be serving small plate variations of Red Onion’s signature dishes allowing the lucky diners an opportunity to experience the best of Red Onion and highlighting seasonal, Scottish ingredients cooked with flare and imagination. There will be vegan and gluten free options available as in the ever popular fresh and spicy bang bang avocado salad and highlight and not to be missed dish will be ‘Quigley’s Red ale braised blade of beef with Ramsay’s black pudding mash, saute kale and maple glazed heritage carrots’. This dish incorporates John’s very own craft beer, a rich, sweet and malty amber ale with a crisp, dry, hoppy finish, the perfect partner to slow cooked Scotch beef. For pudding Tart Tatin is ever present on Red Onion’s menu and remains a classic combination of soft, sweet and tart apples and crisp buttery pastry.