DEEP-END diving was replaced by deep-end dining last night, as Glasgow's first pop-up restaurant in a swimming pool launched at the disused Edwardian Govanhill Baths.
The three-day event is a sell-out, with 1,000 tickets sold through social media within a matter of days.
It is the first pop-up event by Section-33, a street food company owned by two young chefs, Kyle Steel and Chris Gibson. Part of the profits will be donated to Glasgow food banks.
Diners will be treated to a menu of high-end comfort food, including such foodie delights as 36-hour slow-cooked locally sourced roast lamb with wasabi cucumber, verjus-glazed pork belly with pickled stone fruit, and beef cheek braised in West Brewery ale.
Dishes are prepared by a team of professional chefs in the temporary kitchen, situated in the former shower area. "It's perfect for drainage and steam extraction," explained head chef Mr Gibson.
Entry costs £5, to include a welcome drink from the ad-hoc bar, with dishes priced at around £7 each, designed for sharing. Tables for groups of up to 20 have been snapped up.
The Govanhill Baths and Steamie, situated in one of the most deprived areas of the city, were closed in 2001. It is undergoing a £1.9 million regeneration plan that will turn the Edwardian baths into a community wellbeing centre. The work is being spearheaded by the Govanhill Baths Community Trust (GBCT).
Section-33 refers to the name given to an eviction notice; the rental of the premises will go towards the fundraising appeal.
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