The Scottish locals taking the stage in Glasgow
We’re putting the spotlight on the local legends, the chefs putting Scotland firmly on the flame-cooked map as we bring Meatopia north for the first time
From June 6–8, 2025, we’re transforming SWG3 into a fire-fuelled food playground, and we’re proud to have some of Scotland’s finest culinary minds cooking live over wood and charcoal, right in front of you.
Let’s talk line-up.
Scotland Represent
Scotland has no shortage of incredible produce - meat, game, seafood, you name it, so we’re handing the grill over to the people who know exactly how to bring it to life. From big hitters in Glasgow to pioneers from the Highlands and beyond, this lot are ready to bring the fire.
Representing the mighty Scoop group are five names you’ll know (and if you don’t, you’re about to):
- Robin Aitken (Margo)
- Danny Carruthers (Sebb’s)
- Craig Nelson (Ox and Finch)
- Thomas Greer (BABA)
- Sandy Browning (Ka Pao)
Each of them brings something completely different to the flames – and trust us, the dishes they’re cooking up? Proper next-level.
Homegrown Heroes
Also hitting the fire is Dean Parker, co-founder and head chef of Celentano’s. He’s a familiar face to Meatopia regulars and cut his teeth under London legend Robin Gill before heading back to Glasgow to open one of the city’s most exciting kitchens. This guy knows fire. He knows flavour. And we know you’re going to love what he brings.
From Edinburgh, we’ve got the burger king himself, Nick Watkins of El Perro Negro, a two-time winner of the UK’s best burger title (so yeah, he’s got something to prove). He’ll be joined by Hamish McNeil of Eleanore, an innovative chef putting a fresh stamp on modern Scottish cooking.
And then there’s Calum Montgomery, the 2023 Scottish Chef of the Year from Edinbane Lodge, and Craig Grozier, the mastermind behind Fallachan, whose immersive dining experiences are already based at SWG3. Safe to say: he knows the terrain.
More Local Legends
We’re not done yet. Rounding out the Scottish fire squad are top chefs from Mirin and Harajuku Kitchen, as well as the dynamic duo Roberta Hall-McCarron & Dominic Greechan, the brains behind The Little Chartroom and Ardfern, both of which are known for taking Scottish flavours to elegant new heights.
Together, they make up a seriously spicy local line-up – and they’ll be cooking live all weekend long.
Our Creative Director Mat Kemp says it best:
"I’m a huge fan of modern Scottish food, and these chefs are right at the forefront. Scotland’s produce is world-class – from meat to seafood – so I can’t wait to taste what these guys create over fire. The full line-up is still to come, but with this local talent alone, we’ve already got something special.”
And Nick Watkins, founder of El Perro Negro, is just as fired up:
“Everyone in the food scene knows Meatopia is the event. As soon as we heard it was coming to Glasgow, we knew we had to be part of it. We’ve already started testing dishes – the competition’s fierce, and the energy’s going to be wild. Glasgow’s food scene is thriving, and this is the perfect city for Meatopia to land.”
If you’re hungry for proper BBQ, crafted by the best from both Scotland and around the world, you’ll want to be there. This isn’t just a festival — it’s a full-blown fire-cooked feast, served up with music, good drinks, and great people.
Get your tickets now. We’ll see you in Glasgow by the fire.
