No more avocado on the menu at Cafe Salmagundi. The local hangout on Cathcart Road has established its reputation with brunch, but now avo is out and vegan houmous is in across their updated menu.
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Last weekend’s special was a seasonal hash with grilled purple sprouting broccoli, roasted heritage carrots, sorrel aioli and house peri peri sauce, topped with a fried egg.
Explaining their reasons, the cafe said: “The obsession with avocado has placed a crazy demand on avocado farmers – forests are being destroyed to make way for avocado plantations. Intensive farming on this scale contributes to greenhouse emissions and forces the price of the fruit higher, which is not received by the farmers, but by those at the top.” ⠀
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“Due to the distance the avocados have to travel, they often don’t arrive in the best condition. The guilt of wasting food before it has even seen a plate, having had it travel across the world, is too much to bear.”
Glasgow cafes have responded to international trends and a spike in demand in recent years. The reality is that avocado is not a particularly versatile or practical ingredient.
There’s a great deal of wastage in the kitchen and local chefs have shared their frustrations.
The days of the smashed avocado on toast brunches could be drawing to a close.
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