Celebrity chef, Tony Singh MBE brought the heat to Glasgow’s Clydeside on Wednesday 2 July as he hosted ‘Sizzle in the City’, an exclusive summer BBQ event that showcased some of Scotland’s top food and drink brands.
Held at Frame, the Glasgow-based creative communications agency, the event welcomed over 30 of Scotland’s top food and drink content creators for a sizzling Scottish showcase like never before.
Singh manned the BBQ alongside Kern Douglas, Head Chef at Thundercat, and Yvonne Noon, Executive Chef for Buck’s Bar, grilling up gourmet burgers and hot dogs from Simon Howie’s Signature BBQ & Grill range, while giving guests live recipe demonstrations and answering their burning BBQ questions.
Alongside the burgers and hot dogs, guests enjoyed fresh sourdough rolls from McGhee’s Bakery; a summer potato salad made with Scotty Brand potatoes and sweet peas; an Equi’s ice cream slider complete with McGhee’s sourdough roll and Scotty Brand berries; sides from popular Glasgow salad bar, Sprigg; and a choice of drinks from Johnnie Walker Princes Street, Orchard Pig, and Heverlee.
Speaking after the event, Singh said: “I love nothing more than bringing people together through great food, and Sizzle in the City did just that. We’re spoiled for choice when it comes to produce in Scotland and this event was the perfect way to show it all off. From burgers and hot dogs to fresh salads, and my personal favourite, the sourdough ice cream slider dessert, it was a real celebration of the best of Scotland.”
Tony Singh’s BBQ hacks you need to know
1. Chimney Starter = No Fuss, No Chemicals
Ditch the lighter fluid – use newspaper or cardboard in a chimney starter. Faster, cheaper, cleaner.
2. Wind? No Worries.
Set up near a wall or shield your BBQ with a parasol or garden furniture to hold the heat.
3. Marinade Magic on a Budget
Oil + vinegar + herbs = instant flavour bomb.
Bonus: leftover yoghurt or pickle juice makes a great marinade!
4. Oven + Grill Combo = Rain-Proof BBQ
Par-cook chicken or sausages inside, finish on the grill. Looks pro, cooks perfect, rain-safe.
5. Smash Burgers Like a Pro
Use foil + spatula to press patties. Crispy edges. Quick cook. Big flavour.
6. Onion = Natural Grill Cleaner
No wire brushes! Cut an onion in half and scrub the hot grill. It works – and smells amazing.
7. BBQ Your Sides
Wrap tatties, carrots or even haggis slices in foil with butter & chuck them on the coals.
8. Toast Your Bread
Naan, flatbreads or rolls get smoky and toasty on the grill. Brush with garlic butter = game changer.
9. Freeze Marinades Ahead
Pop meat & marinade in a freezer bag = zero faff on the day, mega flavour.
10. Grill Fruit for Dessert
Scottish strawberries on foil – grilled & gorgeous. Serve with ice cream
Sizzle in the City was hosted by Frame, whose food and drink client roster includes Equi’s, Simon Howie, Johnnie Walker Princes Street, and Scotland Food & Drink,among others.
