{"product_id":"sandweegies-3","title":"Sandweegies #3","description":"\u003ch6\u003e\u003cstrong\u003e175 x 240 mm, 132 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eGlasgow, Scotland\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan class=\"im\"\u003e\u003cstrong\u003eBiannual\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan class=\"im\"\u003e\u003cstrong\u003eFirst published in 2025\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor:\u003c\/strong\u003e Nancy Heley\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eArt director and design:\u003c\/strong\u003e Studio Heley \/ Nancy Heley\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003ePhotography:\u003c\/strong\u003e Paul Reich\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003eNew Glaswegian food mag \u003ci\u003eSandweegies \u003c\/i\u003ecelebrates the everyday staple that fuels the city; it’s as much a homage to the people behind the counter as it is to the perfect sarnie. Featured cafes, restaurants and pit stops are brought to life by Paul Reich\u003cmeta charset=\"utf-8\"\u003e’s photography—a stylish blend of cool steel and warm oak interiors and mouth-watering cross-sections. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEditor \u003cmeta charset=\"utf-8\"\u003eNancy Heley kicks off this third \u003cmeta charset=\"utf-8\"\u003e‘Fish Sandwich’ issue, \u003c\/span\u003e\u003cspan\u003ereminiscing on her Brighton roots and snacking at seafood joint Crabshakk (reviewed inside) during her early days in Glasgow. Revealing that Glaswegian seafood sandwiches themselves are in short supply, Heley reassures readers that ‘in a slightly unexpected way, the lack of fish sandwiches gave us more to explore.’ \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eInside, leaf through an abundance of reviews and features dedicated to Scottish seafood: Ben Mailer champions the humble chip butty as a genius culinary transformation of nothing into a very delicious something; photographer Paul Reekie captures the quiet beauty of Troon, a seaside town on Scotland’s west coast; and Grant Reekie delves into the rich history of Scottish ‘Smokies’ and the country’s wider seafood industry, sharing his love for freshly smoked haddock fillets sandwiched between a fresh morning roll. Plus, discover reviews of Mootz, Shrimp-wreck, and The Finnieston, alongside a series of anecdotal ‘Fish stories’ submitted by readers, and a handful of recipes including Oyster Sliders, Fish Burgers, and more.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sandweegiesmagazine.com\/\"\u003esandweegiesmagazine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":67978018619501,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Sandweegies_3.png?v=1794223642","url":"https:\/\/magculture.com\/products\/sandweegies-3","provider":"magCulture","version":"1.0","type":"link"}