GLASGOW’S YOTEL AND ROOFTOP BAR VEGA GET JANUARY SOARING

Glasgow’s sky-high bar VEGA is making it easier than ever to blow those festive cobwebs away and treat yourself this January, with 30% off ALL food and drink orders. 

Running all day Sunday - Thursday until 31 January 2022, the offer is available for advance bookings of parties of six or less. 

Visit vegaglasgow.com and select the booking option ‘LIGHTSPEED 30’ to take advantage of the outstanding offer.

We had the pleasure at theshowbizlion.com to visit the hotel and sky high bar earlier this year and it blew us away with its incredible lighting and sound system not to mention the bowling alley! 

We tucked into some lovely dishes too. The mouth-watering menu includes signature starters from haggis bon-bons and buffalo chicken wings, as well as the classic VEGA burger, plus fresh to the menu - the Curry Dog, covered in crispy shallots, curried ketchup and mustard. And for any VEGA fans taking part in Veganuary, don’t worry! You can enjoy the delicious Vegan Beyond Burger with pinto and black bean chilli, slaw, mustard and BBQ sauce. 

The dazzling rooftop bar and bowling alley have proven to be a welcome addition to Glasgow’s buzzing nightlife scene, taking over the seventh floor of YOTEL. With its panoramic skyline views, ten-pin bowling and tantalising cocktails, VEGA is the place to be this January for some very indulgent self-care!

Glasgow’s only bowling alley in the sky, there’s something for everyone at VEGA this January - whether it’s some bougie bowling, tucking into a combo platter between pals, or sipping on cocktails whilst taking in the incredible and unique views of the city. There’s also a cocktail list fit for the stars, themed to the bar’s ‘out of this world’ concept including Red Dust with Absolut Raspberry, elderflower, topped with Prosecco and sprinkles of red dust or Devil May Cry - a ruby red whiskey smash like no other, with Buffalo Trace bourbon and berries churned with apple and mint. 

Named after the brightest star in the sky, VEGA illuminates the entire seventh floor of YOTEL Glasgow with extraordinary views and neon-lit decor.  And of course, no journey to VEGA would be complete without a trip in the one-of-a-kind disco lift. Transporting guests via an immersive and interactive sound and light experience, the lift sets the scene for a memorable night ahead and is sure to brighten up those January blues!

Euan Wilson, General Manager of VEGA said:

“It’s been an incredible 2021 for VEGA, and we’ve decided to make the first few weeks of 2022 a little brighter for our guests with our incredible 30% off offer. Whether it’s cocktails or combo platters, there’s something for everyone at VEGA this January so don’t miss out - book your table now!”

For more information or to make a booking, visit vegaglasgow.com.

 

30% off T&Cs - Available all day Sunday-Thursday until 31 January 2022, the offer is available for advance bookings only and for parties of 6 or less. Opening times 3pm - late daily. Visit vegaglasgow.com and select the booking option ‘LIGHTSPEED 30’ to take advantage of the outstanding offer - subject to availability. 

 

To learn more about YOTEL Glasgow and VEGA, follow: @yotelglasgow and @vegaglasgow.

GLASGOW FOOD TRENDS - SEAWEED TO CELERY AND SEEDS

Glasgow will be welcoming some new food trends this year including seaweeds, oat milk and seed butters.
While donuts and avocados were all the trend in 2018 we are planning to go back to basics for the next twelve months according to food experts around the globe.

Seaweed
Seaweed is bigger than ever - Rich in antioxidants, minerals and vitamins, edible seaweed also lends a nutritious taste to mealtime. Kelp and dulse flakes, seaweed pestos and crisps are the in snack to have at any respectable dinner party.


Paleo and Vegan food or Pegan as it is known will also be popular. It’s continuation of clean eating with plenty of veg and fruits, high quality fats and food including fish, and meat that hasn’t been treated with pesticides antibiotics or hormones.

Vegan
Vegan dishes are already rearing their head  with eateries like Glasgow’s Dhabba North Indian restaurant launching a bespoke Vegan menus for customers who care.
Diners can enjoy delights including Gol Gappa - crispy puffed bread with sported potato, chickpeas and cumin and Bhendi Do Payazi with okra, red onion, ginger and chillies and Daal Makhani, a rich concoction of black lentils, kidney beans and split chickpeas.
Breads and salads are also on the separate menu.
Latest figures show that 3.5 million people now identify as vegan, 20% of under-35s have tried veganism, and 25% of our evening meals are now meat-free.
Vegan wines are also going to be big sellers.

French patisseries
Doughnuts are being replace by eye catching desserts and cakes as we go for more French fancies: mille feuille, flans patissier, madeleines, religieuses. Desserts are becoming as stylish as the people eating them which could be interesting in Glasgow.

Celery Juice
Celery Juice is also being praised for its ability to help remove toxins from your body and stabilize blood pressure levels. It’s not the only drink that will be hitting the healthmark this year with Oatmilk also being the latest non-dairy alternative to hit the aisles. Dairy-free options, will continue to attract sales but caution should be Fakebake to ensure that additives and artificial flavours aren’t boosting the flavour too much.

Seed Butters.                                             Exotic butters will remain a staple but this time round people are opting for seed butters as an alternative to peanut, almond and cashew. Look out for lots of sunflower seed butter and tahini, a staple in Middle Eastern cuisine for centuries in restaurants as well as pumpkin, and watermelon seed butters, which share the same good fat profile of nut butters. They are a good alternative for those with nut allergies.


Vegetable ice creams.                                      In a world which is becoming more aesthetically pleasing we will also contradict ourselves with the veg we buy. Imperfect vegetables are on this years hotlist and misshapen fruit and veg that would otherwise go to waste, will inspire us to create more crisps and sauces made from rescued food. There will even be ice creams made of vegetables coming to a freezer shelf near you.

Rum
And while Gin was the most have drink of 2019, we will see a definite shift to Rum as Millenials choose barrel-aged, small-batch craft rums, fine rums from traditional Caribbean makers and now, British rums. Dark, golden, string or sweet, there is plenty of choice.