Glasgow institution Café Gandolfi and modern Scottish pub The Gate are celebrating locally sourced, craft products in their latest series of LIVE takeovers on The Glasgow Pantry this week.
In a fun partnership with Aldi, the two independent businesses have been tasked to use Scottish products from their local Aldi stores for The Glasgow Pantry budget-friendly menus.
Rising to the tasty challenge, Seumas MacInnes from Café Gandolfi is making a Glasgow Pantry feast using Aldi’s specially selected Scotch beef range. He’s championing the 36-day aged, Aberdeen Angus ribeye steak with a classic chimichurri sauce, cheat cauliflower cheese and a mouth-watering black pudding boulangère potatoes. He’ll be streaming live from his home kitchen on Saturday, 23rd May from 4pm.
Then it’s cocktail hour on Sunday, 24th May from 2pm, with celebrated bartender Drew Gray from The Gate, set to shake up summer-ready perfect serves and cocktails using craft-distilled seasonal gins from the multi-award-winning Eden Mill and McQueen distilleries. He’ll be using the Eden Mill Botanical Project gin range created exclusively for Aldi in a variety of flavours, including a tropical passionfruit & coconut, and zesty chilli and ginger. He’ll also be trying out the popular forest fruits colour-changing gin from McQueen.
With over 165,000 thousand views so far on The Glasgow Pantry channels, the platform has welcomed a host of top chefs and independents, including former Masterchef winner Gary Mclean, Tiki bar & Kitsch Inn, craft indy specialist Grunting Growler, Sprigg and blogger, Diary Of A Beer Girl.
“Tune in this Sunday for a special LIVE session as I show you how to make some perfect summer serves with ingredients you can find in your local Aldi. If you love gin, you don’t want to miss this!”
Speaking about supporting The Glasgow Pantry, Seumas MacInnes from Café Gandolfi said:
“It’s a real pleasure to get back in the kitchen and cook for The Glasgow Pantry. I miss cooking and I really miss my customers. We’re so excited to be taking part in this exclusive takeover this weekend, and we can’t wait to show Glasgow how to make our Glasgow Pantry steak at home.
“And for those missing our Café Gandolfi dishes, we’ll also be launching a new takeaway service very soon. Watch this space!”
Graham Nicolson, Group Buying Director, Aldi Scotland said: “We’re really excited to be working with The Glasgow Pantry and the teams at The Gate and Café Gandolfi on this take over. Scottish produce is the best in the world, and we are fully committed to supporting and championing our local suppliers who work hard day in day out to bring the best of Scotland’s larder to our customers.
“If you want to create Instagram-worthy cocktails and restaurant-quality meals at home, you can find the very best, locally sourced produce at Aldi – and now you can watch the experts tell you exactly how.”
The Glasgow Pantry was launched last month by creative agency, Atomic10, in response to the crippling effects of COVID-19 on Glasgow’s hospitality industry. The new community platform provides uplifting and engaging content that encourages connection and supports the city’s favourite food and drink businesses during self-isolation.
How To Join In:
- Follow Glasgow Pantry on Facebook and Instagram
- Watch their videos for inspiration and to get cooking and making cocktails
- Tag your creations with #TheGlasgowPantry
- Stay updated to their channels to enjoy uplifting cook-a-longs, tastings, recipes and more!
The Aldi Takeovers will stream live on The Glasgow Pantry Facebook Page.
Café Gandolfi from 4pm Saturday, 23rd May.
The Gate from 2pm on Sunday, 24th May
Join their Cooking Club newsletter to stay updated: https://linktr.ee/theglasgowpantry
Want to cook along on Wednesday? Here’s your shopping list, all available to buy from Aldi:
Café Gandolfi Ingredients
- 2 Specially Selected Ribeye Steak
- One bottle Kalamata olive oil
- One bottle The Deli Speciality vinegar
- 1 bag rooster potatoes
- Sea salt
- 50g coriander
- 50g parsley
- 2 chillies
- 2 limes
- Beef stock
- Brown onions
- 1 red onion
- 4 slices black pudding
- 1 head cauliflower
- 300 ml Scottish cream
- 150g grated Parmesan
Follow The Gate here: