Glasgow’s newest meatless eatery opens its doors

The newest addition to Glasgow’s growing assortment of cafes and restaurants that serve dishes free of meat or fish will open today in the Mount Florida area of the city.

MalaCarne, which offers customers a wide range of vegetarian and vegan meals, is the dream project of Claire Dearnley, 27, a former health food shop manager.

Claire moved to Glasgow from Yorkshire 2 years ago and began doing pop-up events where her food proved very popular.

“I just always wanted to do something with food, from about 16 I wanted to have my own cafe,” she said. “I said to maybe one too many people, that if a shop opened up I was going to take it.”

Only a few weeks after suggesting she might forge ahead with her own business, friends told her about a shop that had become free and Claire was encouraged to take the leap and lease it out.

Now after months of hard work decorating, cleaning, sourcing suppliers, hiring staff and finalising the menu, she is ready to welcome patrons.

While the menu has many options which are vegetarian, vegans can also look forward to numerous choices which offers a different take on the usual, opting for freshly made nosh over faux cheeses and meats.

The outlook of the cafe also incorporates ethical sourcing of ingredients, with dairy products coming from a farm in Ayrshire which invites customers to view their animals and bakery products from Freedom Bakery, which offers jobs to people in prison looking to learn new skills for future work.

Claire said that the local people and businesses have proven to her that Glasgow was the right choice of city to set-up her new business and looking to the future she said:

“It’s really difficult to think about that because this is my dream and the idea of anything after this, is just like, this is it, I’m happy. So the dream for now is that other people enjoy it and that we can carry on serving people in the future.”

For vegans thinking of coming along to the cafe at 1036 Cathcart Road, Claire’s recommendation is to try the smoked carrot with seaweed and cashew cream bagel, her special twist on salmon and cream cheese.

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