This year’s Meatopia brought BBQ, beef and butchery at its finest to Glasgow for a weekend celebrating the best Scotch red meat the BBQ industry has to offer.
From the 12-14 June, meat and food lovers packed SWG3 for a sold out Meatopia 2026. Make it Scotch were out in full force, sponsoring The Cutting Room Stage for the second year running which featured captivating butchery and cooking demos from Scotch Beef Club and Scotch Butchers Club members. From Chefs Ross McGregor (Society Bar and Kitchen, Edinburgh ), Ryan Hogg (The Park Hotel, Peebles) and Iain Gourlay (The Dungeon at Dalhousie) we saw mouthwatering dishes created as well as cutting-edge butchery demonstrations from Kirsty Neil-Highlander Butchery, Ryan Briggs, Briggsy’s Quality Butchers and Wendy Donald from Millers of Speyside.
Not only did the event celebrate the craft of those in the industry, but it also gave consumers an opportunity to understand the value behind quality-assured Scotch red meat and the integrity, skill and care that goes into every cut, from farm to fork.
Tom Gibson, Director of Business Development at Quality Meat Scotland said: “From the passion and expertise of our chefs and butchers to the exceptional quality of the produce itself, Meatopia 2026 truly showcased the strength of our industry and why Scotch red meat is so highly regarded.
“It was rewarding to see so many consumers engaging with the story behind Scotch Beef, Scotch Lamb and Prime Scottish Pork. It wasn’t just about the flavour, but the care, provenance and assurance that comes from meat that is only ever born, reared and processed here in Scotland.”
At the Make It Scotch pop up in The Galvanizers Hall, a ‘High Steaks’ quiz educated visitors on all things Scotch and what’s behind the label, while the Mystery Box challenged meat lovers to feel their way around a mystery farming item.
Frances Hamilton, Brand Manager at QMS said: “This year’s Meatopia was all about bringing people closer to Scotch red meat in a fun, interactive and memorable way. Through live demonstrations,tastings and hands-on activities like our ‘High Steaks’ quiz, we were able to highlight the skill of our farmers, butchers and chefs while educating consumers on the benefits of quality assured Scotch red meat. We’re proud to champion a product that is not only world-class in taste but rooted in Scotland and produced to some of the highest standards across the globe.”
This year, three sponsored firepits proudly served up Scotch Beef, Scotch Lamb and Prime Scottish Pork – spreading the story that champions locally sourced red meat. Showstopping dishes were served by: