GLASGOW has become the first in Scotland to rise to a challenge to cook with and eat more vegetables.

Restaurants across the city are taking part in Veg Cities Chefs’ Challenge backed by celebrity chefs Jamie Oliver and Hugh Fearnley-Whittingstall.

Starting today, chefs from 16 cafes and restaurants will receive a ‘mystery’ box of vegetables grown in and around Glasgow to create a brand new plant-centred dish.

A panel of judges will then compile a shortlist of eight finalists to take part in a live cook-off on October 10. The winner will be decided by a panel of experts headed by Gary Maclean, Masterchef: The Professionals winner and Scotland’s national chef.

Ox & Finch, The Gannet, Alchemilla, Cail Bruich, Porter & Rye in the West End, Project Café and Red Onion in the city centre, Café Tibo in the East End and Gnom and Balcony Café on the South Side are among the restaurants taking part in the challenge in a bid to promote the growing, cooking and eating of vegetables – and so improve the city's health.

Their head chefs will be using a variety of freshly harvested traditional and exotic vegetables grown in community and market gardens across the city, including Urban Catch at Barrowlands, Tenement Growers at Toryglen, Greenheart Growers at Parkhead, Cranhill Development Trust, Blackhill Growers, at Locavore at Queen’s Park and Neilston.

Aurelien Mourez, head chef at Ox and Finch, was one of the first restaurants to receive delivery of a box of “weegie wasabi”, aretti, golden beetroot, Pak choi, lemon sorrel, courgettes, squash, carrots and beans from which his new dish will be created – and judged.

The Glasgow competition has been organised by the Glasgow Community Food Network (GCFN) in partnership with the UK-wide Sustainable Food Cities network, whose joint aim is to see all citizens across all sections of society get access to fresh local produce.

GCFN chair Abi Mordin said: “If people see more vegetables on the menu they’re more likely to emulate that when cooking at home. More demand will help develop a network of small-scale market and community gardens, which in turn helps us reconnect with the land and with where our food comes from.

“With the Veg Cities Chefs Challenge we want to make vegetables the star of the show and demonstrate that Glaswegians could eat more fruit and veg every day if we have enough land and resources to grow them.

“We believe there is potential for more small-scale urban farmers to supply local shops, restaurants and cafes.”