Gastropub operator teams with Glasgow brewer for second site.

By Elliot Kuruvita

- Last updated on GMT

Related tags: La carte menu, Sausage, Beef

Charcuterie sharing platters at the new Vintage at Drygate site
Charcuterie sharing platters at the new Vintage at Drygate site
Edinburgh gastropub the Vintage has teamed up with Glasgow based brewery Drygate to open a new restaurant and beer hall.

The Vintage at Drygate is part of Drygate brewery’s new site in Glasgow’s East End and will feature Vintage’s innovative brand of British charcuterie such as spreadable chorizo, smoked mutton and pigs’ cheeks.

Based in Leith, the Vintage’s first site is ranked within the Publican’s Morning Advertiser Budweiser/Budvar Top 50 UK Gastropubs.

The restaurant will feature an evening a la carte menu, lunch deli menu and grazing menus and will echo Vintage’s approach to creating ‘fearless food for the soul.’

Dishes on the a la carte menu include pigeon breast with broccoli, granola and smoked apple, seafood and back fat chowder featuring clams, mussels, red mullet, cockles, smoked sweetcorn, saffron and fennel and a pork belly and langoustine surf ‘n’ turf with fennel, broad beans, Jersey royals and butter-beer sauce.

The deli menu features a mac n pork burger topped with pulled pork and a salt beef brisket on sourdough served with gherkins, English mustard mayo and seasonal crisps.

The grazing menu includes a range of charcuterie such as rosemary and garlic salami, beer belly, air dried collar of pork and fish plates featuring octopus pastrami and smoked mackerel tartar.

The venue will also house an upstairs beer hall with 24 craft beer taps and cask and keg brews from the likes of Wild Beer Co, Magic Rock and The Kernel, as well as Drygate’s core range, and a 200 strong bottle list.

Co-owner and manager at the Vintage Darren Blackburn said: “We’re really excited to be able to offer The Vintage’s locally sourced, modern British menu to Glasgow natives and visitors.

 “With a range of grazing boards and a la carte we will continue to champion the craft of salting, smoking and curing delicious British charcuterie including smoked duck and venison salami.”

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