Breeze SUP Wear

This week I teamed up with UK based eco-friendly clothing brand Breeze Sup Wear for a chat. I had the pleasure of trying out a few pieces and also caught up with Adrian (one of the founders) about Breeze and the brand’s ethical qualities.

Tell me about Breeze, how did you start out?

Myself and Matt, my business partner, have been best friends since we met back in 2006. Matt owns a stand up paddle board company so we are quite often out on the water together. In 2017 on one of our summer paddles, Matt raised the idea of starting a SUP clothing company.

The more we spoke about the idea the more we realised that there wasn’t a brand out there which concentrated on eco-friendly SUP specific clothing and so we thought we were on to something. I had dabbled in clothing design in the past and Matt had the expertise about the demands of the sport so we decided to start Breeze.

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Tell me more about the team…

Me and Matt own the company. We also have some great ambassadors working with us to promote Breeze.

Matt uses his vast knowledge and experience of SUP to gauge what kind of items SUP users need and then does market research to find out if there is a demand for it. I am responsible for all aspects of the clothing; from designing them, to sourcing fabrics and suppliers, and making sure that they are the best quality and of course eco-friendly.

Was being eco-friendly part of your initial concept or did it develop later in the design process?

Whether you’re in the ocean or a loch, you’re passionate about being in beautiful places and so you’re gonna want to look after those places. It didn’t make sense to make products out of stuff that damages the environment. Being eco-friendly was part of our ethos right from the start but it has developed as we have moved along. We have to think about everything, from making sure our packaging is made from recycled materials, our tags and business cards are made from recycled card and we have to ask for our clothing not to be delivered in bags.

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Can you explain what being eco-friendly really means and why it’s important?

To me, it means living with intent, which is the intent to be Earth friendly. We all have a responsibility to make sure that the only footprints we leave on this earth can be washed away by the sea. We need to protect our oceans by keeping them clear of plastic, using recycled products and upcycling old things to prevent waste and conserving energy to make sure that we can use sustainable sources instead of robbing the Earth of its precious materials.

If everyone just changes one thing about their life to make it more eco-friendly then we are moving forward. Anything we can do to conserve energy and prevent air and water pollution is fantastic!

Would you agree there’s a lack of awareness?

People have been slow on the up-take. There’s a massive drive behind it now though, especially in young people. For the first time, the younger generation are leading the way with this kind of stuff. I don’t know whether it’s down to social media but they do care more about the world. They are the driving it forward now and it’s up to them to embarrass the older generations who are stuck in their ways. I don’t think you can escape it, it’s great!

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What is the manufacturing process for recycling clothes?

Our hoodies, for example, are 70% pre-consumer recycled cotton and 30% post consumer. What they do is get all the scrap waste that is produced when making clothes and mix it with other recycled clothing, then chop it all up really finely. After that, the fibers are so small that they can be reused. Check out their video with Salvage here.

How important is style as a factor when making the clothes?

Paddle Boarding (especially in Scotland) is all about warmth, people are far more fashion conscious in warmer climates. I don’t want to be influenced by other brands, I’m confident in my own designs. Style is important but to me it’s not about keeping up with current trends, it’s about designing things that will match their use, I also want the designs to be unisex. I try to keep the designs simple. Having said that, I do have some wacky designs for leggings.

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Do you guys have any plans for expansion (into warmer weather clothing, wet suits, etc.)

We hope to increase our leggings range this year and also have some board shorts for men coming out for the summer. We have started trying to source poncho towels and caps. Wet suits would be great but there are already so many out there that are now being made out of eco materials that we could never catch up, we will let the big companies have that share of the market. We will continue to focus on bringing out quality eco-friendly products and who knows what direction that will take us in.

What’s your most popular product?

Hats and sunglasses, I often joke that we should have just gone in to the hats and sunglasses market as it would have been a lot easier. Our hoodies are very popular too and we expect our new recycled leggings to fly off the shelves.

*Gifted

Keep up to date on my latest adventures: A Bonnie Travelers Inside Guide

The Dockyard Social

This week I headed over to The Dockyard Social, a new street food and bar hub near Finnieston. They’ve just won Best Street Food at The Scotsman Food and Drinks Awards 2018, so I couldn’t resist trying some delicious food and cocktails. I also had a chat with The Dockyard Social’s founder, Kyle Steel, about their venue, their traders and what’s next.

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So, tell me about The Dockyard.

For me, it’s all about creating a really social space where you can bring your dog, your family and you don’t need to worry about any kind of preconception. We had a mummy bloggers event on earlier where there were forty mums and dads with their kids; we had Wonder Woman and Cinderella, it was amazing!

As the day goes on, it transcends into a more hipster, cool kid kind of vibe – not that mums and dads aren’t cool, I have 3 kids myself. But you can see the demographic shifting a little bit. People generally stay here for around 4 or 5 hours.

I can see why, it took me an hour to pick something to eat, there’s so many options to choose from. It’s a really cool venue, did you guys have a lot of refurbishing to do?

It took us two to three months. We tried to use as much as possible from the building; the blue metalwork you see around the place was here originally. The initial footprint of the building was one of the biggest Glaswegian shipbuilders back in the day, about a hundred years ago now. We really wanted to tie that in, hence ‘The Dockyard’.

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How do traders get a place in The Dockyard?

When we started off, we were inundated with enquiries, we tried to mix it up between established and some brand new traders. ‘Fujisan‘ were our very first trader, they had only been going for six weeks, we were their second event. And then we had ‘FatBoys‘ he came in and it was his first ever big event, he did about 900 covers in four days.

We really want to help them get on the scene and start making a name for themselves. We get loads of traders getting in touch and because just now, we’re only open every second week, we are trying to mix it up so it’s always fresh. We see about 3,000 people over the weekend, so you want to keep it new and give the traders a chance to push themselves but also not get bogged down by being in here for 8-10 weeks, or it can get a bit stale.

How long are you guys here for? Please say forever.

Well, we’ve got a 10-year lease, full license application in just now, all going well – touch wood – it’ll be granted early December. The street food side of things will be running Thursday to Sunday with each day targeting a different group. Thursdays will be very student heavy and then Friday to Sunday is open to all ages. And there is a training school Monday to Friday every week.

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Will we be seeing more new traders then?

Absolutely! Going forward, we may give them three or four week stints, we have 12 pitches but it’ll always be something new.

I am so excited to try the Bubble Waffles! They look incredible.

They are hugely popular, everyone always comes in asking for them.

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Tell me more about the traders then. I’m vegetarian for example, is there a lot of choice?

We’re really passionate about providing equal opportunities for dietary requirements. Ally who owns ‘Paleo Kitchen’, for example, is one of the nicest guys in the world who focuses predominantly on the caveman diet. So, no refined carbs, coeliac friendly, a lot of vegan dishes – loads of opportunities.  All of our traders will be able to accommodate you whether you’re vegetarian, vegan etc. We just really want everyone to feel welcome at The Dockyard and really create a community hub.

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What would you say the traders gain from being here?

We’re all about providing a platform for food street traders and chefs who maybe want to take a step towards doing their own thing. But where we really differentiate ourselves from other operators is that,while we’ve got 12 different food street traders, we run 2 of them so our revenue comes from the bar, ticket sales and our 2 food stalls. The other 10 are up and coming businesses.

We’re just here to provide a cool vibe and location for them to really apply their trade and give them an opportunity to show what they do. We spent four years doing Section33, so we were doing pop ups in old abandoned buildings helping raise funds for the homeless and gained a really strong following from foodies and their loyal regulars. It’s now transitioned to this and it’s actually been a year since we signed the lease on the building.

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Food stands

What was the idea behind The Dockyard Social, what inspired you?

I think life is short, life is an absolute gift. The more we can do to help people the better. I’ve got three young kids and if I can help inspire them to help people when they’re older – they can look back and say ‘Well, Daddy did it”. I just think that’s a butterfly effect that spreads out exponentially. It’s all about uniting people and that old analogy of ‘People Make Glasgow’. We just want to do it on a bigger scale.

How are you planning to help people?

When we get our full license, I really want to put in 2 big initiatives. Teaching families who are currently relying on food banks how to cook free of charge. I keep hearing that a lot of families who reply on these food banks don’t know how to cook nutritious food and I want to help change that.

Section33 came about because my granny told me not to! “Kyle, you need to get a trade, be a plumber or a plasterer…” I wanted to prove to my gran that hospitality isn’t to look down upon others, it can really help people who are in sticky situations. Once we get the full license I’m going to put on a monthly local pensioners tea dance where they can come in for free and we’ll provide tea, coffee, cake etc. We want to hear their stories. I would give anything to have 5 more minutes with my gran.

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What’s next for you guys?

Our main ambition? We’ve got 10,000 square feet here, with another 4000 behind the scenes where we’re building a training school to help homeless people, the long term unemployed and kids that have come through care. We get them into the training school, and the street food traders will help train them. Then once they’ve done their basic training they’ll come out and they’ll do six weeks on pizza, 6 weeks on Thai and so on, so that after six months they’re ready to go and get a bigger job or maybe start their own brand – that’s the dream!

We’ve got loads of funding coming in from the training side of things from the government and then we’ll look at doing probably Edinburgh next. And then maybe move South, perhaps. It’s all just really cool. But we’re working on keeping engagement fresh, word of mouth is the biggest driver for us.

Thanks for reading, keep up with my latest adventures – A Bonnie Travelers Inside Guide

Images by: Fraser Craig

Editing: Harry Smith

 

Glasgow’s Tontine Lanes

I’m lucky to work in among these secret lanes so it was so much fun to watch them being transformed into an array of Scottish pop up stalls with food and drink, art exhibits, live music and my personal favourite, crazy golf.

In case you haven’t heard, the secret lane, tucked away in the Merchant City between Bell Street and the Trongate has lain empty for several years, but before that it was a vibrant food and culture hub, made popular during the Glasgow 2014 Commonwealth Games. This year, however, it was back for the European Championships 2018.

The talk of the lane was of course, King Putt’s Crazy Golf. The super fun course was made entirely from waste materials sourced from across City Council and Glasgow Life departments. There were also a few famous faces competing such as Tom Daley.

Lunch times suddenly became extremely competitive in my office ha-ha, with a few of us there every. single. day! 

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Photo Credit: King Putt’s

The best part, the lanes were totally free. The staff were made up entirely of volunteers as well and couldn’t have been lovelier. Speaking with the King Putt’s crew they said;

“…it’s popularity exceeded our expectations. We had a huge number of visitors over the 10 days – possibly in the region of 7500. The feedback we received was extremely positive and it seemed to have been popular with all age groups and families.

King Putt’s may be back some time in the near future – stay tuned!

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After a few rounds, we headed over to The Birdcage’s pop up restaurant, where you can grab a quick, tasty meal. They managed to completely transform a really run-down looking warehouse into an urban, chic little dining area.

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This specialty Chicken restaurant’s menu includes everything from coriander, chilli and lime chicken wings, to pulled chicken bao buns, to jerked spatchcock chicken and even fried chicken feet. Each to their own…

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My new favourite!

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I opted for one of the veggie dishes – BBQ pineapple stuffed with Hawaiian rice, chilli, sesame & soya and it was delicious. No complaints and I would definitely have it again.

If you didn’t manage to get down this year, I would highly recommend going next year, especially at night where you can listen to some of the guest DJ’s and bands.

Give these guys a follow!
@Kingputts

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The Inn on Loch Lomond Review

I had the privilege of visiting The Inn on Loch Lomond at the weekend and absolutely loved it! I have been coming here ever since I can remember and have seen it through many a refurb but have to admit that the interior, food and service, is the best it’s ever been.

Located on the main A82, just 3 miles north of the picturesque village of Luss, you will find stunning views across Scotland’s most famous Loch towards Ben Lomond. Where you can enjoy a spot of casual dining at Mr C’s Fish and Whisky Bar and Restaurant,serving seafood, burgers, steaks and fish and chips.

A short walk from the main building leads you to their quaint beach house where you can enjoy a relaxing stay over-looking the Loch or opt to stay in the main building which is just as beautiful.

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Although it doesn’t look like much from the outside, the interior is stunning with a traditional Scottish charm. Having recently been refurbished in 2008, there is definitely a more modern feel to the place whilst sticking with it’s classic aesthetic.

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Image Credit: The Inn on Loch Lomond
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Image credit: Trip Advisor

There are sooo many options to choose from on the menu and are famously known for their fish n’ chips, be warned though, the portions are huge ha-ha!

The Inn on Loch Lomond Menu
Children & Take Away menu is also available

I honestly could not fault our visit, the food was amazing and fast, the service was exceptional and that’s something I’m super sensitive about (nothing worse than a grumpy waiter) and the price was very fair. My only complaint was the lack of vegetarian options – I was looking forward to a vege burger but they only had a tofu option …. yuck! So I opted for Mac n’ Cheese whilst my friend tucked into the biggest fish and chips I have ever seen!

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