Here’s all you need to know about the Banksy show in Glasgow

• Tickets are available at: https://cutandrun.co.uk/
• 15 GBP for adults / 5 GBP for children / 10 GBP for students/OAP/low waged/tight fisted / Carers free
• You’ll sign up for a date and timed slot
• Sunday – Thursday: 9am – 11pm
  Friday and Saturday: 9am – 5am the following morning
• a handful of walk in tickets are available the day of, starting at 9 am.
• The exhibit is wheelchair accessible.

You’ll have to surrender your phone into a locked pouch during the exhibit, but souvenir polaroids are available upon request (and is free).

Curious about how to get the Banksy Herald newspaper announcement?

With the announcement, fans across the globe have been searching for the June 15, 2023, issue of the Herald newspaper. Here is the direct link to purchase souvenir copies of the announcement. You’ll pay 2.20 GBP per issue, and can be shipped globally. UK-shipping was 10 GBP. And of course, the newspaper is already appearing on eBay for those uber-collectors.

This exhibition differs from The Art of Banksy exhibits (which I have also attended) in that, this show (Cut and Run) is an official Banksy exhibition. That means, he participated in planning it and authorized the show. The Art of Banksy, although it displays official works by Banksy, it is a collection of privately owned works. And as far as I know, Banksy did not authorize or curate the show.

Similarly, the permanent Banksy collection at the MOCO in Amsterdam (which I absolutely LOVE), is not authorized or curated by Banksy.

The last, official, Banksy exhibition I went to was at the Walled Off Hotel, in the West Bank (Palestine). To say that it changed my life and how I view the world is an understatement. And while I can’t guarantee a life altering, thought provoking exhibit this time, Banksy is full of surprises, so you never know.

Depending on when I’m able to go, this post may or may not be updated with details and thoughts from it.

To close this quick and short post, if you’re wondering why Banksy chose Glasgow, the show’s announcement in The Herald points to one factor:

“I’ve kept these stencils hidden away for years, mindful they could be used as evidence in a charge of criminal damage. But that moment seems to have passed, so now I’m exhibiting them in a gallery as works of art. I’m not sure which is the greater crime.”

-Banksy (officially to the Herald)

The Duke of Wellington statue in Glasgow, it is an institution unto itself. No one knows who was the first person to climb atop the statue and affix a traffic cone on top of the Duke’s head. And yes, many police through the years have tried to take it down, only to have the cone reappear almost instantly. Nowadays, (still there) it’s a basic reminder of the delightful character of the city of Glasgow.

The Duke of Wellington statue is directly in front of the entrance to the Gallery of Modern Art. So find the traffic cone on the Duke’s head, and you’ll be right at the entrance to Banksy’s newest solo exhibition.

Please note that some products or referrals in this post are affiliate links (in green) and if you go through them to make a purchase or booking, I will earn a commission. I share these product and booking links because they are related to the post and not because of the commission I receive from your purchases. The decision is yours whether to click through and make a purchase through these links.

Travelling to Glasgow for the Banksy Exhibition 2023?

• Coming from Edinburgh? Take the train to Glasgow Queen Street from Edinburgh Waverley – multiple trains per day, approximately 1 hour + each.
• Coming from London? Why not take the sleeper train to Scotland and arrive in Glasgow Central first thing in the morning! Here’s a review of the luxury overnight train.

Where to see Banksy in Glasgow? – at the GOMA

Cut and Run is being held at the
Gallery of Modern Art in Glasgow,
111 Queen St, Royal Exchange Square,
Glasgow G1 3AH

• 2 minute walk from Glasgow Queen Street Station;
• 8 minute walk from Glasgow Central Station.

Lannie

Lannie is a perpetual wanderer and loves to share her travel adventures and the food she eats along the way with everyone.  She works during the day while bouncing around the world and dreams about new places and faces at night!  She has a home on the magical Isle of Islay in Scotland, where the whisky flows freely and happily.

Click on the blue icons below to follow her on social media!

lanniesfoodandtravel.com/index.php/about-me/

In some of my normal fine dining “review” posts, I normally let the pictures speak for themselves.  However, there is a bit more to be said this time.  

The lighting in the restaurant was too dim for the newest of iPhones, so excuse the photo quality, but perhaps that in itself is foreshadowing.

1. Not given the option of a tasting menu

Typically, when I go to restaurants like Unalome, I am dining alone.  And while it may be unusual, this solo diner enjoys multi-course tasting menus. À la carte options are typically available, as well.  This time, when the menu was brought out, I was only given the à la carte menu.  Tables nearby had a trifold menu where I overheard diners discussing the vegetarian or normal tasting menu options.  However, my menu was only bifold giving me only à la carte options. 

Subsequent internet research confirmed my suspicions of a tri-fold menu, giving non-solo diners the option of the tasting menu.

I didn’t ask – I mistakenly assumed that the à la carte and tasting menu had the same items on it. However, when I ordered the tasting menu, there was a little surprise from my server, but also no additional effort to show me the tasting menu either.  

It’s also confusing that the à la carte menu says its 90£ per person, when the tasting menu is priced at 110£ pp. Why would the à la carte be charged per person?

2. Eating my tasting menu blind

Not having the menu was a real miss for me. I genuinely enjoy referring back to the menu and seeing if there were flavors that I overlooked in the first bite. It also took away from the built up excitement for the next course, as well.

I’m not sure if it’s the discomfort of a solo diner – I am all too familiar with this… Or that they were trying to give me space to enjoy my meal in peace.  Either way, I felt that the team spent less time explaining the nuances of each course to me.

Recall too, that I am eating these courses blind – having not received the menu… Later, I found a sample tasting menu online.  But in the moment, in the absence of a physical menu to refer to, the descriptions when the courses arrive should help to supplement that.  While I don’t expect the wait staff to explain every foam, every flower, or every puree in each course, I do hope for a little more explanation.  I overheard servers going into far more detail about each course and each item on the plate for other diners.

I tried to prompt my servers by asking questions as they checked on me, showing interest in the ingredients and hoping for more detail at the next course.  But, it didn’t quite work either.

3. I would’ve chosen different plating

Another thing that I found a little odd about my dining experience were the plating and cutlery (silverware) options provided.  It’s one of those things where if it’s done properly, you don’t think about it during your meal. But in reality, people spend effort in carefully and thoughtfully selecting the right bowl or plate for the particular dish.  My issue with this was that there were a few courses that were soupy or foamy in nature.  However, these were served in large, shallow pasta dishes (essentially).  It was really difficult to get the most out of your course in such a shallow dish.  

There was one course, where I really wanted a knife to cut the 2 small potatoes. Instead of a knife, I had a fork and a spoon (the rest of the dish was foamy and soupy). Not wanting to put a large chunk of potato into my mouth, I tried to carefully slice it with a fork and a spoon. There is no graceful way of doing this, and my spoon clamored down onto the plate with a thud both times I attempted this.

Luckily, it wasn’t just me. When nearby tables were served that course, I heard the familiar, loud thud as the spoon hit the plate.

4. Not the most creative dining experience

Besides the incredible food, part of the fun of fine dining experiences is the sheer creativity that chefs employ in imagining and creating their courses. Seeing how a chef can excite all your senses, not just taste, is what sets them apart in a league of their own.

However, 3 back-to-back courses were foamy and soupy. 

• The Orkney scallops had a white foam, along with pumpkin purée, pumpkin seed pesto, and maybe pickled pumpkin;
• Wild Perthshire Mushrooms, also had a white foam, a garlic soup, and two delicious but unknown sauces;
• North Sea Cod Loin with a white foam, and a cauliflower puree.

Don’t get me wrong, the flavors were rich and interesting, but the white foamy excitement of the Orkney scallops became a tired foam after the 3rd foam course.

5. Not paying homage to their food producers or sustainable food practices

“From our hand dived scallops to foraged cep mushrooms, we are passionate about sourcing the best ingredients, sustainably.”

I’m surprised to find this quote on their website, under the Sustainability section.

Part of the reason that I love the food experience in Scotland is this beautiful relationship between chef and food producers. Other restaurants have regaled me with tales of the farm that they get their fresh flowers from, or the fisherman that have supplied them with the freshest catch over the years. In some rare cases, I can even give you the name of the individual who hand dived the scallops on my plate. I mean, I did just travel to the end of the world to Shetland to meet the people behind the food there.

These are the stories that I live for in my food experience. The stories that humanize my food experience. To recognize the beauty and importance of every contribution in the local supply chain.

Even with the “Wild Perthshire Mushroom” course – I’d like to assume it was foraged in Perthshire’s big tree country, but even then, that’s an assumption. This would have been a good course to talk about sustainable food practices.

There are some restaurants that can weave these stories seamlessly throughout the dinner service without a second thought. And then, there are those restaurants that leave you guessing and scouring the internet for answers.

Parting Thoughts and lasting impressions on Unalome by Graeme Cheevers

Now at the end, I should start at the beginning.

Unalome (pronounced oon-a-lome) – the word itself is a Buddhist symbol which represents the winding path of life, which leads to an individual’s enlightenment.

As someone connected to the Buddhist community (I am not an actively practicing Buddhist), this symbol and its elegant representations feel misused as a brand name for a restaurant that doesn’t even explain its significance. To be honest, it feels almost as bad as backpackers in Bali or Bangkok who get this “cool” symbol tattooed on their body. But Unalome (the restaurant) has nothing to do with the symbol. They’ve just taken the word – the name. I’m fighting the urge to say that the name has been bluntly appropriated from Buddhist culture, with no regard to its meaning or significance.

Not knowing much about the chef’s culinary background, maybe Buddhism did inspire him to name a restaurant after a religious symbol… and if that’s the case, then PR needs to do a better job of communicating that.

A culturally sensitive person would not have began the restaurant introduction with the words, “Traditionally, a Buddhist symbol, Unalome…”. Let’s be very clear. It is not “traditionally” a symbol – it is a Buddhist symbol. Not traditionally, always. There is no other use for it other than Buddhist symbolism. Period.

(Plus, the symbol is an actual graphic shown above, not the name. Are we pretending that the name, Unalome, is the symbol?)

I am also cringing at the suggestion that naming the restaurant after a Buddhist concept has anything to do with the Japanese culture that inspired the menu. Not all Japanese are Buddhist, not all Buddhist are Japanese. And conceptually, Unalome (the symbol) is not a Japanese concept – it is Buddhist.

Can we please not mix and match Asian cultures and religions as we see fit?

As I went back through my photos and notes on this meal, I realized that my experience at Unalome was probably doomed from the start.

Not everyone has the blessing or fortune in life to always share great experiences with friends and family. I wasn’t able to have anyone join me for dinner that evening, and 98% of the time I am a solo diner. But this blurb, while trying to be inclusive, missed the mark. The shared experience of Unalome with your friends and family specifically excludes one demographic –

• Solo diners, i.e. ME.

By closing the menu blurb with the only reference to the meaning of the Unalome symbol (without explanation), you’ve diminished the symbol and a name to the punch line of your restaurant. When you are thanking me for joining you on this path to enlightenment, are you bowing at me with your hands in a praying position as well?

My dining experience at Unalome has nothing to do with enlightenment.

Sure, some dining experiences can be transcendental – but not this one.

To close, I would not pay 110£ in the future for a meal that left me confused and utterly disappointed, and reeling with twinges of cultural insensitivity.

Do yourself a favor and go around the corner in Finnieston to The Gannet, which is arguably a higher caliber meal in every respect. I haven’t written about my experiences at the Gannet because I’ve been busy this year, but The Gannet is everything that Unalome is currently not.

Or, if you’re looking for other fine dining experiences in Scotland that left outstanding impressions on me, check out:

• Inver Restaurants & Rooms – the only Michelin green star awarded restaurant in Scotland!
• Kinloch Lodge, award winning and tucked away on the Isle of Skye;
• A hidden gem in the Trossachs, Monachyle Mhor;
• The Three Chimneys on the Isle of Skye – tasting the land and the sea;
• and, coming soon – The Glenturret Lalique – the only whisky distillery with one Michelin Star.

Thank you for reading my unpopular opinion of Unalome by Graeme Cheevers, and a special shout out to the Twitter community for their encouragement to write about my experience!

Lannie

Lannie is a perpetual wanderer and loves to share her travel adventures and the food she eats along the way with everyone.  She works during the day while bouncing around the world and dreams about new places and faces at night!  She has a home on the magical Isle of Islay in Scotland, where the whisky flows freely and happily.

Click on the blue icons below to follow her on social media!

lanniesfoodandtravel.com/index.php/about-me/

The Scotch Malt Whisky Society is a global membership organization, for whisky enthusiasts that gives members access to exclusive whiskies and tasting events.

When lockdown restrictions lifted, they began to host SMWS tasting events in person! While having done virtual tastings with them in the past, I was delighted to be invited to a SMWS tasting event at their Bath Street, Glasgow location.

That evening, their “It’s Alive!” society cask tasting meant we would taste five drams.  Or, specifically, three whiskies, with two of them having two different cask variations.  I was joined at the tasting with father and son duo, Bobby and Robert, who love their Johnnie Walker Black Label, and Alan, our host.  To say Alan is a whisky enthusiast slightly underestimates his enthusiasm for this nectar of life.  As with everything guided, when your host loves what they do, you enjoy yourself even more.

Don’t worry, you won’t be drinking multiple whiskies on an empty stomach.  We started with some Cullen skink croquettes to pad the stomach, and finished with a delicious supper.  If you don’t know what Cullen skink is, it’s a traditional Scottish soup, made from smoked haddock.  It has an incredible smoky, creamy flavour that’s perfect for those cold and rainy Scottish nights. 

Now, onto my whisky tasting in Glasgow!

Before we sampled the whiskies, there were a few things in front of us, that were not whisky.

1. an actual vanilla bean pod – to bring out the vanilla flavors of the whisky (particularly, #1);
2. a cup of roasted coffee beans – a nose palette cleanser to smell between whiskies;
3. a little glass of beer – we’ll get to that;
4. a pitcher of water, as well as a bottled source glass of water – scientifically, a little bit of water brings out the smells and tastes. Even though I drink mine neat with a tiny splash of water, you’re welcome to drink it however you want. The bottled source water is pure Scottish water, in case you want to use the best water there is for this endeavour.
5. a pipette – for said water.

Now, all ready for my first in-person SMWS tasting event!

1 – Scotch Malt Whisky Society: “society cask”

The first one we tried was a society cask.  When I say a “society cask”, that means that the Bath Street location has taken whiskies from a cask SMWS already owns, and then, put it in a different cask and matured it themselves.  (This is confusing, I know, but it’ll get easier). 

• The whisky started out for 24 years in a former Firkin-cask. 
• Then, the guys at Bath Street put a German, Dunkel (dark lager) beer into the barrel (from Glasgow’s WEST brewery), to let the flavors seep into the barrel.
• Then, the beer was taken out (see a wee glass of beer in the photo?)
• And the whisky went back in. 

For those who’ve been at the Bath Street location recently, that barrel is sitting on top of the bar, with an inserted-tap coming out of it.  Just turn the spigot, and drink it out of the barrel.  A lower ABV than your normal SMWS whiskies, at 46.1%.  Good, let’s take our time, shall we?

2 – 26.150 Zesty Lemon Macaroons

The second whisky was 26.150, Zesty Lemon Macaroons.  Lots of whiskies have a citrusy flavour, usually orangey, but for me, it was rare to have a lemony flavour.  Alan described this as being a waxy malt, and although I am definitely still in the amateur whisky phase, I don’t understand what waxiness is supposed to be.  A taste?  The texture of the liquid?  An overall feeling?  One does not know.  (Whisky experts, feel free to share your knowledge in the comments below!)

I thought this one was incredibly tasty, but not waxy.  I did like the slightly tart flavour, and maybe it was because I already had the smell and tastes of lemon in my mind.  I really don’t want to discount the way preconceived notions can influence your smells and tastes.  It definitely happens.  At 58.2% ABV, we are getting back to cask strength alcohol levels. 

3 – Society Cask (variation on) Zesty Lemon Macaroons

Whisky number three is the same as Zesty Lemon Macaroons, but the SMWS finished it in an ex-oloroso sherry cask.  And with this finishing, the ABV dropped a bit, down to 57.1%.  But the smell of alcohol kicked a bit harder than your 26.150.  The ex-oloroso cask changed the flavour a bit and was no longer lemony.  The suggestion of burnt orange peels was floated, and to me, it smelled and tasted like Christmas and spiced fruits.  Spiced drinks. 

I’ve talked before about how maturing the same whisky in different casks changes the flavors and tastes completely.  This one changed from lemon to burnt orange – a summery, refreshing feel to sitting around a fire during the holidays!

4 – 6.34 Boundless Intemperance

Whiskey number 4, is 6.34 Boundless Intemperance. A 12 year old Speyside, at 58.6% ABV. This one was by far, Bobby’s favorite. I think when he found out that distillery number 6 produces a lot of the whiskies in Johnnie Walker Black Label, he was hooked. Maybe it was the smoothness of a blended whisky that hooked him, or even perhaps, that fruity, oaky flavor. While there was a hint of toffee, I was getting more sweet, dark chocolate than anything. But, maybe that’s where I’m different from whisky aficionados.

Dinner break!

The Scotch Malt Whisky Society, though known for their incredible whiskies, also has really delicious food options. You all know I rave about the high quality of Scottish food. The SMWS is no different! During lockdown, they ran a weekly meal delivery (and whisky pairing) service to those living on the mainland. Sad for us islanders, but still. Grateful to be able to try their food at the whisky tasting in Glasgow!

For dinner, we had an incredible Scotch lamb Navarin, with pearl barley and mash. Navarin is traditionally a French stew, made of rich and tendr lamb neck, ours served with carrots, barley and cabbage. Being 4 whiskies down at this point, you need a hearty, rich meal to fill you up!

I took this dinner break opportunity to drink the wee beer and to polish off the whiskies I had only sipped during the tasting.

5 – Society cask (variation on) Boundless Intemperance

You don’t know what your favorite is, until they give you another one that’s better! This whisky was the same boundless intemperance as above, but filled in a first-fill sherry cask. And, if I’m not mistaken, it’s only been inside that sherry cask for 6 weeks!

Look at the incredible color that comes from 6 weeks in a first-fill sherry cask! This one was delicious, and the sherry cask really brought out the sweetness of this one even more! Alan called it like a Christmas cake, but for me just more dark chocolate. At 57.4% ABV, it was a little lighter than its normal bottling. But really delicious! I do love a sherry cask fill!

And then, with that, we are five whiskies down (or three, depnding how you count it), and the tasting is completed!

Parting Thoughts on my first SMWS tasting event

All in all, I had an absolutely wonderful time at the Scotch Malt Whisky Society tasting. The whiskies were absolutely incredible! I am still amazed at how interesting and multifaceted whiskies are. Alan was such a phenomenal host, and so enthusiastic about the whiskies and his job, too!

People always ask me to rank my favorites from the whisky tastings I do, so … my favorites were – the Zesty Lemon Macaroon (the original) and the Society Cask of Boundless Intemperance! Ironically, the two I took photos of!

In case you are wondering, these tasting events (and the venue itself) are only available to members of the Scotch Malt Whisky Society. If you’re curious about membership, I explain all the benefits of membership in detail in my next post. If you’re already convinced, and my few tastings have inspired you to join, let me take you straight there to join! It will be the best 85£ you can spend!

And if you’re in Glasgow, and looking for great Things to Do, my travel blogging friend, Clazz, the Orcadian Abroad, has written a great post!

Until then, stay safe everyone, and slainte mhath!

And a big thank you to the Scotch Malt Whisky Society for gifting me this tasting! The opinions expressed in this post are my own and are not influenced by said gift. As an affiliate of the SMWS, should you choose to join as a member (from my links in green), I would earn a small commission from it.

Pin it!

Lannie

Lannie is a perpetual wanderer and loves to share her travel adventures and the food she eats along the way with everyone.  She works during the day while bouncing around the world and dreams about new places and faces at night!  She has a home on the magical Isle of Islay in Scotland, where the whisky flows freely and happily.

Click on the blue icons below to follow her on social media!

lanniesfoodandtravel.com/index.php/about-me/