We’re bringing the biggest names in fire-cooking to Glasgow
The countdown is on. Are you ready for Meatopia Glasgow?
We’re bringing the fire to Scotland’s biggest and most fire-loving city for the very first time, and trust us, you’re going to want to be there. From June 6th to 8th, we’re taking over the iconic SWG3 and turning it into a flame-fuelled, meat-loving, pint-pouring party like no other.
The chefs? Next level. The vibes? Electric. The food? Let’s just say, bring your appetite.
Here’s your first look at the all-star talent joining us in Glasgow…
Pioneering Pitmasters
We’re not messing around when it comes to fire legend, and Pat Martin is just that. The man behind the legendary Martin’s Bar-B-Que Joint, Pat is one of the few pitmasters still flying the flag for West Tennessee-style whole hog BBQ. You might’ve spotted him on shows like Diners, Drive-Ins, and Dives or The Today Show, but now, it’s Glasgow’s turn to experience the magic in person.
Joining Pat on the coals is Hattem Mattar, the world’s first Arab pitmaster and founder of Dubai’s Mattar Farm. Hattem’s bold fusion of Middle Eastern spices with traditional American BBQ makes for something truly unforgettable – and this’ll be his Glasgow debut.
Our Creative Director Mat Kemp puts it best:
“Pat Martin is one of the true masters of fire cooking. His food is an experience like no other. I’m also really looking forward to seeing Hattem Mattar again — I first tasted his food at Meatopia London in 2022, and it absolutely blew me away. Having these two alongside the best of Scotland? That’s what will make this event something different.”
Caribbean Heat Incoming
Get ready for bold, beautiful Caribbean flavours brought to the flames by Melissa Thompson and Maureen Tyne — two powerhouse chefs who are not only at the top of their game, but who have also been strong voices for diversity and representation in the food industry.
These women are bringing the flavour, the fire, and the heart — and Glasgow’s not going to know what hit it.
The Welsh Bring The Fire
Next up, the dynamic duo Sam Evans and Shauna Guinn from Hang Fire Southern Kitchen in Wales will be bringing authentic southern BBQ. The pair were the first to bring the flavours and fire of slow and low BBQ to Wales. These two have certainly done their research, embarking on a 6 month roadtrip in 2012 to educate themselves on the insider secrets that makes BBQ food what it is.
While the “Flamebaster” himself, Chris Roberts, hot of Christ Cooks Cymru on BBC, will also be joining us from Wales too. With a love for food and cooking running through his blood, much of his knowledge and passion stems from his late father. He now shares this shared love of cooking with the world on his TV show showing off not only the beautiful, vast landscapes of Wales, but also the incredible things you can do cooking with fire.
The Gang’s All Here
And let’s not forget the Scottish heavyweights we’re previously announced who are joining the crew. This lineup is stacked:
- Nick Watkins (El Perro Negro)
- Dean Parker (Celentano’s)
- Roberta Hall-McCarron & Dominic Greechan (The Little Chartroom, Ardfern)
- Hamish McNeil (Eleanore)
- Craig Grozier (Fallachan)
- Robin Aitken (Margo)
- Danny Carruthers (Sebb’s)
- Craig Nelson (Ox and Finch)
- Sandy Browning (Ka Pao)
- Thomas Greer (BABA)
This isn’t just a food festival. This is Meatopia — the original celebration of meat, fire, and music. Expect smoke in the air, drinks in hand, DJs on deck, and the kind of food memories you’ll be talking about all year. Get those tickets before they are all gone.
