December has been an interesting month.
We started it with the oven breaking down 10 days before a catering order. And not just any catering; focaccias, pizza rolls, mushroom rolls… basically, we needed the oven a lot. We thought 10 days would be enough. The technician had ordered the part in advance, but it kept getting delayed until the day before the event. At that point, we had to activate Plan B and accept help.
Our neighbours, Planet Kuku, kindly offered us their oven and literally saved the day. By the way, they also trade at Leith and Stockbridge markets and their product is also plant-based. Give them a try. Our favourites are the fried Kuku bites 😮💨
Luckily, we were able to deliver the catering for an LGBTQ+ charity, and people who tried our food recognised it straight away as ours. That feeling never gets old.
We also went to a networking event, and instead of just handing out our business cards and being forgotten in a pocket, Gemma baked some chocolate biscuits and added them to our cards. It definitely helped to reduce the awkward moments when you don’t know anyone in the room, and made good connections. (At the end of the night, people asked us for the business card)
We also had another special ke-bab, and another hit (Gemma’s creativity 🤯 )
The Grinch ke-bab, which included a red wine sauce that took 15+ hours to reduce (and that’s why it was so good. One of the reviews, not my words 😉). It’s now become a favourite for some of you. Sorry, it won’t be back until next December.
Stockbridge was a bit slow because of the weather, but Leith Market helped us end the year on a high note. By 2pm, we were already sold out. Thank you, thank you, thank you.
We asked for feedback — what was your favourite 2025 meal?
We’re considering a few new approaches in the market and would love more data. If you can, please let us know in the comments. It’s always hard to find the balance between keeping favourites on the menu and staying creative with new flavours.
To finish the year, we catered our first funeral. And honestly, we felt honoured to be chosen for such an emotional day. For a few days, it really grounded us and made us deeply grateful.
2025 has been a real rollercoaster.
Looking back, it doesn’t feel that bad, but I clearly remember wanting to quit. Feeling anxious about not having the food truck. Scared to invest in a production kitchen when money was tight. But Gemma always says: “To grow, you need to risk and invest money.”
And she was right. Getting a production kitchen has been one of our best decisions. After two years of having three fridges at home, we finally got our second room back. A space to chill, enjoy the sun in summer, and separate business from daily life. Most importantly, it allowed us to cater weddings and events that we simply wouldn’t have been able to do otherwise.
This year, I learned to be more patient (a bit). I know businesses take time to take off, but sometimes it’s hard to see progress when you’re in the middle of it. I learned to take risks, and most importantly, I learned to remember that nothing lasts forever ; not even the bad times. Life is meant to be enjoyed, and with perspective, very few things are ever that important.
Glasgow Council
I managed to get compensation for the loss of earnings. However, it’s funny how the Glasgow Council wants to give us less money than we asked for, claiming they saw that we did more catering and earned income.
So basically:
If you do nothing to save your business, they pay you.
But if you hustle, pivot, and find other ways to survive… they “punish” you.
Make it make sense.
Food Truck
Still at the garage. We got told it will be ready early in the new year.
Monthly balance ⚖️
✅ 2 successful markets
✅ 2 caterings
❌The Food truck repair is taking longer
❌ We are still fighting with the Glasgow Council
Gossip ish 💬
Sometimes it is surprising how people feel they can do/say whatever they want.
The other day at one of the markets, a grown-up man came and asked me: “What is this Planet G about? What do you do?” So, I explain that we are a sustainable kitchen and that we cook tasty, homemade food with a twist. Which he replied: No meat? And I said: No, everything is plant-based. After that, he just did a disgusted face in front of me.
I’m tired of having to be always smiling and ignoring these types of comments. So I replied, “Why do you make that disgusted face if you haven’t tried it?” And do you know what he did? Another disgusted face, and then he walked away.
Very mature.
Future plans 🚀
We’ll have another supper club on the 7th of February. Keep the date available 😉
More images of the month
Marta | Project Manager | Planet G.
Sustainable Kitchen by Gemma Costa (Masterchef the Professionals)
Scottish Street Food Award Champions 2024.
Catering, weddings, events
@planetgfood