Key Points
- The inaugural Queen’s Park Food Festival is scheduled to take place on June 6 and 7 at the Queen’s Park Recreation Ground in Glasgow.
- The event will feature live cookery demonstrations from 11 culinary experts representing various establishments across the region.
- The festival is delivered in partnership with Peter McKenna, head chef and director of Bistro Eleven Fifty Five.
- The lineup includes MasterChef and Great British Menu competitors, alongside leading restaurant owners and award-winning chefs.
- The programme begins at 11am on Saturday, June 6, with a South East Asian-inspired demonstration by Rohan Wadke from Cameron House.
- Stephen Crawford from the Kelvingrove Café is slated to continue the demonstrations at 12pm on the same day.
Glasgow (Glasgow Express) May 13, 2026 – A new culinary event is set to arrive in Glasgow this summer, bringing a diverse lineup of professional chefs and live demonstrations to the Queen’s Park Recreation Ground. The inaugural Queen’s Park Food Festival will take place over the weekend of June 6 and 7, offering attendees the chance to engage with 11 different experts from prominent regional dining establishments.
Who is involved in the festival’s culinary programme?
The festival has been developed in partnership with Peter McKenna, who serves as the head chef and director of the acclaimed Bistro Eleven Fifty Five.
According to event organisers, the programme aims to showcase a blend of international flavours alongside local Scottish classics, providing a platform for both established restaurant owners and award-winning chefs.
As reported by the Glasgow Times, the festival will feature participants who have competed on popular television programmes such as BBC’s MasterChef and Great British Menu.
The involvement of these industry professionals is intended to provide festival-goers with an immersive educational experience regarding food health, gastronomy, and cooking techniques.
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What is the schedule for the live cooking demonstrations?
The demonstrations are scheduled to begin at 11am on Saturday, June 6, led by Rohan Wadke, a chef from Cameron House. Mr Wadke, a finalist on BBC’s MasterChef: The Professionals, is set to host an immersive dining experience focusing on the flavours of South East Asian cuisine.
Beyond his work in professional kitchens, Mr Wadke is an active member of the Scottish Slow Food Committee, an organisation dedicated to the promotion of food education and regional gastronomy.
The schedule is expected to continue throughout the weekend, with Stephen Crawford from the Kelvingrove Café slated to perform at 12pm on Saturday. Further details regarding the full roster of chefs and specific time slots are being managed by the event organisers to ensure a consistent flow of activity for attendees.
What is the background of this new development?
The Queen’s Park Food Festival emerges as a new addition to the Glasgow event calendar, targeting the local community’s interest in food and drink culture. By situating the event at the Queen’s Park Recreation Ground, organisers are leveraging a well-known public space to host a programme that emphasises local talent and regional industry collaboration.
The inclusion of figures like Peter McKenna and television-recognised chefs suggests a strategic effort to draw both culinary enthusiasts and casual visitors to the park, fostering a broader appreciation for the city’s restaurant sector.
How will this festival affect the local community and food scene?
The introduction of this festival is expected to have a tangible impact on the local food economy and community engagement in the Southside of Glasgow. By providing a stage for local chefs to demonstrate their skills, the event creates a direct link between high-end culinary expertise and the general public, which may serve to elevate interest in the region’s diverse restaurant offerings.
Furthermore, for the local audience, the festival acts as a hub for education and networking, potentially increasing foot traffic to the participating restaurants and fostering a more connected food-focused community in the months following the event.
