A TEAM of graduate accountants has launched a Taste of Glasgow recipe book to raise funds for Scotland’s national children’s charity Children 1st.
The book – compiled by seven employees at business services group EY in Glasgow – offers a unique collection of some of the city’s best recipes and includes contributions from some of its most notable eateries, such as Martin Wishart, Brian Maule and MasterChef winner Gary Maclean.
Also included are Bilson Eleven – which is said to be on the watch list for Michelin star – the Hillhead Bookclub and Finnieston restaurant Chelsea Market.
The book has been released as part of Dragons’ Glen, a Scottish entrepreneurial challenge for businesses, in which teams aim to turn an investment of £500 into a profit of £5000 over a period of five months.
Since its launch in 2012, Dragons’ Glen has become a hugely popular fundraising activity.
Campbell Mickel, Exec Chef Ltd cuisine director, said: “Glasgow is increasingly being recognised as the foodie capital of Scotland.
“The diversity on offer is a testament to the eclectic, vibrant nature of the city.
“This book highlights the quality of dining on offer across the restaurant scene and enables you to recreate some of that magic in your own kitchen.
“I was delighted to contribute to the exciting selection of recipes available in the book and wish the team much success with their fundraising efforts.”
The EY team is being mentored by one of the Dragons’ Glen judges, Catherine Simpson, operations director at Scottish Equity Partners, who said: “The dedication of this EY team knows no bounds.
“Not only have they been working full-time across the country on client work, many have also been sitting their ICAS exams and working towards their chartered accountancy qualifications.
“They have devoted significant personal time to pull this project together.
“The team have been a pleasure to work with and I congratulate them on creating a wonderful collection of Glasgow’s culinary delights.”
Ashley Sharp, from Children 1st, added: “We’re delighted that the book celebrates some of Scotland’s finest produce and chefs, as well as the city of Glasgow – where we have been supporting local children for over 130 years.”
Why are you making commenting on The National only available to subscribers?
We know there are thousands of National readers who want to debate, argue and go back and forth in the comments section of our stories. We’ve got the most informed readers in Scotland, asking each other the big questions about the future of our country.
Unfortunately, though, these important debates are being spoiled by a vocal minority of trolls who aren’t really interested in the issues, try to derail the conversations, register under fake names, and post vile abuse.
So that’s why we’ve decided to make the ability to comment only available to our paying subscribers. That way, all the trolls who post abuse on our website will have to pay if they want to join the debate – and risk a permanent ban from the account that they subscribe with.
The conversation will go back to what it should be about – people who care passionately about the issues, but disagree constructively on what we should do about them. Let’s get that debate started!
Callum Baird, Editor of The National
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here