Meatopia On-Fire is returning to Glasgow this summer following its sell-out debut in 2025, with the three-day, live-fire food festival confirmed for Friday 12 to Sunday 14 June 2026 at SWG3.
The ticketed event, which drew over 6,000 attendees last year, showcases exclusive one-off dishes cooked entirely over sustainably sourced wood and charcoal and brings together multiple chefs, restaurants and food concepts under one roof.
This year’s first wave of names includes a strong line-up from Scotland. Gavin Fitzpatrick (West Side Tavern), John Molloy (Gōst), and Lloyd Morse (The Palmerston) are among the new additions, joining several returning chefs from the 2025 event.
These include Danny Carruthers (Sebb’s), Craig Neilson (Ox and Finch), Ashley Bennett and Tom Lane (Ka Pao), Nick Watkins (El Perro Negro), Dean Parker (Celentano’s), and Roberta Hall-McCarron (Ardfern), alongside chefs from BABA, Corner Shop, Margo, Edinbane Lodge and The Winged Ox at Saint Luke’s. Also returning are Dave Summertime and Gerrard Warrender of Dumbarton’s The Big Taquero, whose Mexican street food offering proved among the most popular at last year’s event.
Glasgow-based Ashley Bennett, Head Chef at Ka Pao, said, “Last year’s event was incredible, and we’re buzzing to be back.
“Every day we see how excited the people of Glasgow are about quality food, but this has become the biggest weekend of the year for foodies. I’m so proud to be cooking alongside so many top chefs.
“Glasgow often gets overlooked, but the fact Meatopia is coming back here and the line-up is led by local chefs shows just how much talent there is in this city.
“While I’ll be very busy cooking I’m hoping to find time to try as many dishes as possible over the weekend.”
Meatopia, which has been running at London’s Tobacco Dock since 2013, expanded to Scotland in 2025 with its first Glasgow edition. Creative Director Mat Kemp confirmed the city’s warm reception has secured its spot in the annual calendar.
“Glasgow gave Meatopia an incredible welcome last year, and the response from both chefs and the city exceeded everything we hoped for. It was a no-brainer to bring it back,” said Kemp.
“We’re committed to bringing the best chefs from home and abroad to our festivals – the research that goes into making sure that’s the case has been an incredible experience.
“This first wave reflects what Meatopia is all about: chefs cooking one great dish over fire, using brilliant produce, and doing it properly. We’re excited to be coming back to SWG3 in 2026, and there’s plenty more still to come.”
As well as the chef line-up, the event will feature a mix of drinks, live music and DJs.