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PLATE UP FOR GLASGOW

make a difference one dish at a time

 

We’re participating in Plate up for Glasgow (October 12 – November 12, 2021), a campaign highlighting the issue of food waste and its impact on climate change. We’ve taken up their challenge to create a sustainable dish or drink, by sending as little food waste to landfill as possible.

 Curious? Ask about our Plate up for Glasgow dining option and how we work with sustainability in mind.

@plateupforglasgow #plateupforglasgow @porterandrye

PLATE UP FOR GLASGOW

STARTER

Roasted Bone Marrow | Braised Ox Cheek | Arugula & Roast Garlic Pesto | Black Pepper Crisp

Roasted Bone Marrow is already on the menu at the moment-  it utilises parts of the beast that would normally be discarded or used in stocks etc. The ox cheek is trimmed of its fat and sinew which is then rendered in a pot where the cheeks are sealed. They are then slow cooked for over 6 hours to break down this usually tough, fatty piece of meat. We save the cooking liquor from the braising of the ox cheek and this stock is used as a base for the bone broth on the Hanger steak dish. 

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MAIN

Gaindykehead Farm Hanger Steak | Bone Broth | Jamesii Potato

The hanger steak is a beef cut that is prized for its flavour. In the past, it was commonly known as the butcher’s steak as they would generally take it home rather than offer it for public sale. Most people considered it a crude cut of meat although it is, in fact, one of the most tender cuts from the beast.”

 
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COCKTAIL

The Discarded Sour

Discarded Banana Peel Rum, Pineapple Syrup, Lime, Aquafaba, Thai Basil Stem 

"Discarded" banana peel rum is a brand which uses the peels sourced from other companies who use the inner fruit but have no use for the peels. The "discarded" peels are used to infuse the rum. Our Pineapple Syrup is made from the leftover pineapple rind and flesh from one of our dessert dishes. The aquafaba is used in place of an egg as a foaming agent to not only lower wastage but also makes this sour-style cocktail vegan. This comes as a bi-product of tinned chickpeas used across our sister restaurant's menu. Thai Basil stems are used to add subtle herbaceous notes to the cocktail, these are leftovers as only the leaves are used in our cooking. Finally, the cocktail is garnished with a frozen pineapple leaf which was previously thrown away.

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PORTER & RYE

1131 Argyle St,
Finnieston,
Glasgow, G3 8ND

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0141 572 1212
hello@porterandrye.com

Copyright © 2021 Porter & Rye
Website by Simon Woolverton