The MAD LAB dining concept is set to serve unusual, experimental dishes that attendees can pig-out on. 

For those of you with a love for fine-dining, the arts, and quality music, the collaboration you never thought you needed is winging its way to you this April. Starting as a series of supper clubs at award-winning eatery Cail Bruich, MAD LAB was born when the restaurant's chefs were given free reign to create their own dishes using only seasonal produce. From this, the dining concept gained huge popularity, and is now making its way to the SWG3's cafe and restaurant space, Acid Bar. 

Running every Thursday - Sunday until September, foodies have the chance to try innovative takes on classic dishes, often prepared via lesser-used cooking methods including fermentation, pickling, and smoking. Delicacies such as monkfish satay, confit duck doughnuts and barbecued cauliflower are expected to appear on this experimental menu. 

MAD LAB will run every Thursday - Sunday from the 5th of April until September 2019 at SWG3’s Acid Bar, 100 Eastvale Place, Glasgow, G3 8QG.