THE GUIDE TO SCOTLAND’S FESTIVALS 2013
FRESHENING UP Festival menus are dramatically improving. Hannah Ewan charts the rise in quality of on-site cuisine and finds six events leading the food revolution
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ifting the lid of your (biodegradable) takeaway carton, what lies inside: a rubbery mystery meat burger or a buffalo one? Clammy fish and chips or moules marinières? A desire for high-quality menu options at festivals, including healthy and locally-sourced choices, has led to blackboards being rewritten to reflect the abundance of gastronomic delights that Scotland has to offer. 16
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Gone are the unflattering images of deep-fried Mars bars and, well, deep fried everything, and in their place is a bounty fit for a king (or a festival reveller in need of energy to keep going until the wee hours). And all this good eating needn’t break the bank, with local traders and artisan companies working with festivals to provide access to Scotland’s larder without the need for a lot of dough. LIST.CO.UK/FESTIVALS
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