Foodies Magazine May 2016

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 77 MAY 2016 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

FISHY TALES Nathan Outlaw’s

WIN

TRIP A FOODIE OF E TO ISL ERISKA

love of the sea

MAKE IT EASY

Gwyneth Paltrow’s simple, fresh food

40 RECIPES

and top chefs Laura Zavin Matt Gillan Stuart Ralston

MAY 2016 ISSUE 77

FOODIE TOUR OF ARRAN l CHOCOLATE COCKTAILS l ITALIAN DESSERTS 001_FFCover_spine_0516.indd 1

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visit your new local Le Creuset store for exciting new products and promotions Le Creuset Edinburgh 34 Frederick Street Edinburgh EH2 2JR

Opening Hours Monday - Saturday: 9:30am - 6:30pm Sunday: 11am - 5pm

T: 0131 2261339 E: edinburgh.store.uk@lecreuset.com

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WELCOME

Foodies Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 77 MAY 2016 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

FISHY TALES Nathan Outlaw’s

WIN

TRIP A FOODIE OF TO ISLE ERISKA

love of the sea

MAKE IT EASY

Gwyneth Paltrow’s simple, fresh food

40 RECIPES

and top chefs Laura Zavin Matt Gillan Stuart Ralston

MAY 2016 ISSUE 77

FOODIE TOUR OF ARRAN ● CHOCOLATE COCKTAILS ● ITALIAN DESSERTS

Front cover image Everyday Seafood by Nathan Outlaw, Quadrille, £25

EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Catriona Texellus Digital Imaging Grant T Paterson Production Sarah Hitchen Editorial Assistants Lidia Molina Whyte Sara Vollen Chiara Margiotta Valerie Ohm Advertising Design Jordan Porteous

Gifts of the sea

T

HIS MONTH, WE’VE collaborated with some of our favourite chefs and foodies to bring you some rather special seafood dishes.

Both Hollywood star Gwyneth Paltrow and fish specialist Nathan Outlaw, for example, are obsessed with scallops and offer up their own take on these delicious white morsels.

Not only that, but we have sent out our scouts to uncover the best fishmongers in the land, and chatted to them about what to look for. The answer was VIP FOODIES TICKETS OR AN unanimous – sustainability. We have to take care of the ISLE OF ERISKA environment that gives Scotland its unique and special ESCAPE seafood, and any good fishmonger can tell you exactly where his fish comes from. Some may even be able to tell you which boat caught it!

For those of you not of a fishy bent, we have plenty of other tasty treats for you to try. Indulge your sweet tooth with Italian desserts from Laura Zavin, or shake up a couple of chocolate cocktails from Orchid bar in Aberdeen.

Alternatively, book yourself on to one of the unique cooking courses on page 55 and learn how to make macarons or cook up an off-grid meal on a logburning stove.

Whatever your tastebuds are craving, we’ve got it all inside these pages.

WIN

Sue Hitchen, Editor

CONTRIBUTORS

ADVERTISING Business Development Sharon Little SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 558 7134 or email the editor: sue.hitchen@gmail.com

Gwyneth Paltrow is a Hollywood star and passionate foodie who likes her recipes clean and simple

Nathan Outlaw is the chef patron of Outlaws in Cornwall, where he specialises in fish and seafood

Matt Gillan is head chef at the Michelin-starred Sussex restaurant that bears his name

Stuart Ralston is the chef patron of Aizle restaurant in Edinburgh, where he offers a host of unique flavours foodies 3

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CONTENTS

9

47

BOOKS, TV, WHAT’S ON

7

SHOPPING

9

NEWS

11

COMPETITION Escape to the Isle of Eriska

13

GWYNETH PALTROW 14 Simple cooking takes centre stage

60

FOODIES CHEF Matt Gillan shares a tasty recipe

23

VIP COMPETITION 25 Win VIP tickets to Foodies Festival

14

36

NATHAN OUTLAW Learn how to make the most of Scotland’s rich waters

26

FISHMONGERS The best tips to get fresh fish

35

AIZLE Stuart Ralston on seasonality

36

ISLE OF ARRAN The best of “little Scotland”

39

WHISKY 43 Celebrate Whisky month in style!

41

DOLCE Try your hand at Italian desserts

44

INTERIORS

50

COOK SCHOOLS

55

SPA NEWS

57

COCKTAILS

59

REVIEWS

63

NEW BARS

64

OUT & ABOUT

66

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BOOKS, TV & WHAT’S ON FOODIES

COOKING THE BOOKS The Hang Fire Cookbook Samantha Evans & Shauna Guinn, Quadrille Publishing Ltd, £20 Cardiff’s Hang Fire girls set out on a 6-month BBQ voyage across the US. These are the secrets they uncovered.

Salt & Silver Johannes Riffelmacher & Thomas Kosikowski, Andrews McMeel Publishing, £19.99 Salt & Silver follows Riffelmacher and Kosikowski’s travels through Central and South America, with tales of surfing and eating.

Cooking Wild John Ash and James Fraioli, Running Press, £23.99 Chef Ash and author Fraioli explore both foraged and uncultivated foods, and the wonderful recipes you can make with them. Cooking Wild encourages you to go forth and gather.

Bake with Anna Olson Get ready for some phenomenal goodies that rock the world of baking. Anna Olson is back! In her new series, the expert chef presents a range of delightful baked dishes, from easy American classics such as her snickerdoodle cookies to complex Danish pastries. Anna has prepared an enticing menu that includes an Italian blood orange syrup cake, tantalizing biscotti, blackberry meringue tarts and a spectacular finale.

Tuesday 3rd May at 7am on Food Network

WHAT’S ON LOCH FYNE FOOD FAIR May 14th – 15th, Loch Fyne Having stood the test of time to become Scotland’s longest-running food fair, Loch Fyne Food Fair serves Argyll’s best. Try delicious local produce, including the famous Loch Fyne oysters, and much more. The food is accompanied by live music with performances

by The Big Shoogle and many others, with plenty going on to ensure a fun weekend.

CHOCOLATE AND WINE EXPERIENCE May 20th, Edinburgh Combine chocolate and wine in one fascinating event.

Learn about the chocolatemaking process from Nadia Ellingham, accompanied by her selection of exceptional chocolate, followed by a tasting of 13 fine wines curated by Scotsman wine columnist Rose Murray Brown. Truly a match made in heaven.

MAY FESTIVAL PRODUCE MARKET May 28rd, Aberdeen The University of Aberdeen is bringing back their one day only Produce Market in honour of May Festival 2016.

As the star of the previous May Festival, the Produce Market provides the best products and ingredients from the North East of Scotland, and hosts enticing cooking demonstrations and masterclasses. foodies 7

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SHOPPING

Animal Ink hedgehog chalkboard www.giftwrapped andgorgeous.com, £16 Donna Wilson dove mug www.donnawilson.com, £15.50

Creature comforts

Puddle Duck tea towel www.aurina.co.uk, £7.50

Ceramic chicken jug www.tch.net, £6

Bring the outdoors inside with these lovely wildlife-inspired pieces

A Trip of Hares coaster perkinsandmorleyshop.com, £3

Magpie oven glove exclusiveone.com, £15 Rustic Owl Trivet www.thekitchengiftco.com, £3.95

Hand-painted egg cups quailceramics.co.uk from, £12.95 Wooden Badger wall clock www.giftwrapped andgorgeous.com, £34 foodies 9

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FOODIES NEWS

SET IN STONE The world’s first portable stone baked oven has just launched, and it promises to revolutionise the outdoor cooking market.

Ditch cold baked beans on your next camping trip and say hello to Neapolitan pizza… cooked in under 90 seconds! www.roccbox.com

FREE FALLIN’

HONEY HONEY

Ditch the hangover and the extra calories with Eisberg’s alcoholfree wine. Made the same way as your favourite wine, but with the alcohol removed at the end using an exclusive process, you can enjoy the taste of your favourite sauvignon blanc... guilt-free! www.eisberg.co.uk

Jack Daniels’ amazing condiments are back this summer to add extra zing to your BBQs. The Honey Glaze is their latest in a delicious range, and will leave your guests with sticky fingers and asking for more! www.jackdaniels.com

OFF WITH THEIR HEADS! Fall down the rabbit hole and discover the delightfully whacky world of One Square’s Mad Hatter’s afternoon tea.

Treats include white rabbit lemon and vanilla pocket watch macarons and cute chocolate Cheshire cats. It’s only available until the end of the month, so don’t miss out! www.onesquareedinburgh.co.uk

BEST OF THE NECTAR Congratulations to Glenkinchie, Oban, Bute and Dalwhinnie distilleries, who were all awarded Gold accreditation in the National Award for Environmental Excellence scheme. Fancy a wee dram?

Head to page 43 to find out more about Scotland’s wealth of craft whiskies. www.diageo.com

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Dining out doesn’t have to be as expensive as you think.

Deelicious Geelicious - bringing incredible homemade food and treats baked daily instore and proud to serve some of Glasgow’s best “free-from” baking - so good you’d never know or so our customers tell us!

Biggars Building 273 Sauchiehall Street | Glasgow | G2 3HQ 0141 353 3901

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Quote ‘Dine with Friends’ when booking your table of four people of more and receive complimentary prosecco upon arrival plus canapes for the table while perusing our menu.

28 Vinicombe Street, West End, Glasgow G12 8BE

www.boolymardys.com

20/11/2015 15:15

Street Box brings Thai street food to Stockbridge!

Fancy Thai food, but not quite ready for a full meal? Try one of our ‘Street Boxes’.for £6.50. It comes in a convenient street box ready to eat on the go or sit in in our relaxed Thai street cafe.

Our Chef Jo takes pride in every dish she serves out, with over 20 years experience of cooking Thai food in Edinburgh you’re in good hands...

EAT. SHARE. ENJOY. Wonderful and friendly staff who bring the famous Thai smile to your day... Great decor from the funky reclaimed tables to the cool Thai artwork.

Experience the informal and relaxed wonders of Thai street food. Fast, Fresh, healthy and delicious!

ONLINE ORDERS NOW LIVE@ www.streetboxedinburgh.co.uk

Thai Food + Fresh + Comfort 53 Raeburn Place, Stockbridge EH4 1HX

0131 332 0031 www.streetboxedinburgh.co.uk

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IN W

Win a delicious escape to the Isle of Eriska

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ESTLED ON the stunning Scottish West Coast and accessed by its very own bridge, the Isle of Eriska Hotel is a sight to behold. Wildlife enthusiasts can marvel at grazing Highland cattle, badgers visiting nearby and grey seals swimming in the surrounding waters. A Michelinstarred restaurant offers foodies the chance to experience culinary delights inspired by the land’s rich larder.

You can expect tasty gems such as the hand dived Orkney scallops with pickled cucumber or a sumptuous rump of

Perthshire hogget with wild garlic. You can’t miss out on the famous Farmhouse Cheese Trolley, one of Eriska’s hidden treasures. If this sounds like your perfect escape, you’re in luck. We have teamed up with Isle of Eriska to offer one lucky reader the chance to win a one-night stay for two.

The winner will also be treated to dinner at the Michelin-starred restaurant and breakfast the following morning, as well as granted entry to the newly refurbished spa for a reinvigorating experience. l

TO ENTER For your chance to win this great prize, simply answer the following question:

On which Scottish Coast is Isle of Eriska located?

To win you must either like our page on Facebook and send us a message with your name and email address or email your details to enter@ foodiesfestival.com

Entries must be received by 31 May 2016. Subject to availability and allocation. Not available on bank holliday weekends. Based on two adults sharing.

Cannot be used in conjunction with any other offer. Editor’s decision is final. No cash alternative. Non-transferrable.

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FOODIES GWYNETH PALTROW

Take it easy Self-confessed foodie Gwyneth Paltrow is an advocate for simple cooking

E

VERYWHERE I go, everyone seems to be inundated with obligation. Everyone is under an intense amount of pressure to do multiple things simultaneously, and to be doing them to an impossibly high standard. It seems to be a facet of life for our generation: hyper-responsibility. I’m not quite sure why we have done this to ourselves or how/why this drive was imparted to us, but we seem to be living lives where our self-imposed standards leave little time for daydreams and meanderings. We yearn for that lost aspect of life, before smartphones hijacked picnics and walks on the beach. Before media, in all its new forms, made you so aware of what everyone else was doing that the magic of solitude gave rise to fear of missing out.

My friends say they want to make good food quickly and easily, but what are they really saying? What is the feeling they are seeking? A road map, perhaps, for a way back to something. That warm wash of simplicity. It takes effort to carve out those moments, and increasingly we need a framework from which we can hang them. Good food at a table can provide that framework.

The food doesn’t need to be complicated to be good. You don’t need to work for days to create that feeling of wholeness. There has been many a night when I have stood in front of the open pantry, totally at a loss for what to throw together, and settled on pasta with butter and cheese, or a can of organic tomato soup and a grilled cheese, or frozen Amy’s pizza bites. Meaning, I’ve done the best I can on that particular day, and gone really easy on myself... with a large glass of wine on the side and no guilt.l

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FOODIES GWYNETH PALTROW

CARBONARA Carbonara is the perfect lazy dinner—it’s cozy, comforting, and shockingly easy to make. Not to mention the fact that everyone almost always has the ingredients on hand. Keep some cubed bacon or pancetta in the freezer so you can make this anytime, in just minutes.

Serves 4 Salt 115g pancetta or bacon, cut into small dice 2 egg yolks (or 3, to make it extra creamy) 1 large egg 270g finely grated Parmesan cheese, plus more as needed 1 tsp freshly ground black pepper, plus more as needed 350g bucatini (thick spaghetti)

l Bring a large pot of heavily salted water to a boil over high heat for the pasta. l In an 8-inch frying pan, cook the pancetta over a medium heat until crispy, 5 to 7 minutes. Combine the egg yolks, egg, Parmesan, and pepper in a large bowl. l Cook the pasta according to the package instructions until al dente. Reserve 240ml of the hot pasta cooking water (the temperature is important because you are going to use it to cook the egg) and set aside. Next, drain the pasta, and add it to the bowl with the cheese and eggs, tossing immediately to mix everything together. l Add the pancetta and any rendered fat from the pan to the bowl, toss to coat, and add the pasta water 1 tablespoon at a time until the sauce reaches a creamy consistency (this usually takes about a quarter of the volume). l Adjust with extra cheese, pepper, and salt to taste.

It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow and Julia Turshen, published in hardback by Sphere, £20 16 foodies

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FOODIES GWYNETH PALTROW

SEARED SCALLOPS WITH WATERCRESS AND ASPARAGUS We know scallops intimidate a lot of cooks, but they’re actually one of the easiest and quickest types of seafood to prepare. The most important things to remember are to get the pan nice and hot, to make sure the scallops are dry so they sear rather than steam, and to not touch them until they’ve developed a nice crust on one side Serves 4 16 diver scallops Salt and freshly ground black pepper Juice of 1 small lemon A splash of champagne vinegar 1 tbsp finely diced shallot 4 tbsp olive oil 12 asparagus spears, tough ends removed 1 bunch of watercress, cleaned and dried A large handful of sugar snap peas, cut into ½-inch slices 4 tbsp unsalted butter Coarse sea salt Lemon wedges, for serving (optional)

l Remove the scallops from the fridge, use a paper towel to dry them very well, and season generously with salt and pepper. l Mix the lemon juice, vinegar, shallot, and 1 tablespoon of the olive oil in the bottom of a large bowl. l Use a peeler to shave 4 of the asparagus spears and add them to the bowl along with the watercress.

Cut the remaining 8 asparagus spears into ½-inch pieces and set aside. l Heat a large frying pan over medium-high heat.

Add 1 tablespoon of the olive oil, the snap peas, and the asparagus pieces, season with salt and pepper, and sauté for 1 to 2 minutes, or until just barely cooked. Add to the bowl with the watercress and shaved asparagus. l Add the remaining 2 tablespoons olive oil to the sauté pan, then add the scallops, leaving them to sear on one side, undisturbed, until very crispy and almost cooked through, 3 to 5 minutes. Flip the scallops, then reduce the heat to low and add the butter. The butter will immediately sizzle and start to turn brown. Turn off the heat (the residual heat will finish cooking the scallops). l Toss the watercress-asparagus salad to combine well. Divide the salad among four plates (or arrange it on one platter), arrange the cooked scallops on top of the salad, and pour the brown butter over. Garnish with a little coarse sea salt and serve with lemon wedges on the side, if desired.

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DOLCE FOODIES

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FOODIES GWYNETH PALTROW

SINGAPORE RICE NOODLES These pan-fried noodles are gluten free, full of veggies, and kid-approved (my kids inhale this). The prep does take some time, but once you’re cooking, the dish comes together quickly, so be ready with all the ingredients Serves 4 100g thin rice noodles 4 tbsp peanut oil 2 tbsp toasted sesame oil 1 medium onion, thinly sliced 50g finely chopped broccoli 50g chopped green beans (½-inch pieces) 50g fresh or frozen peas 200g firm tofu, cut into ½ inch pieces 1 tsp madras curry powder, or more to taste 1 large egg 75ml soy sauce or tamari 2 spring onions, thinly sliced 4g chopped fresh coriander Salt, if desired

l Soak the rice noodles in hot water for 10 minutes or according to the package instructions. l Meanwhile, heat a wok or large nonstick frying pan over medium-high heat and add 1 tablespoon each of the peanut and sesame oils. When the oils are hot but not smoking, add the onion and cook, untouched, for 1 minute to sear. Reduce the heat to medium and sauté, stirring occasionally, for 4 minutes more. Transfer the onion to a bowl. l Add the broccoli, green beans, peas, tofu, and another tablespoon of peanut oil to the pan. Sauté over high heat until the veggies are just cooked through and the tofu is beginning to brown (about 2 minutes); transfer the veggies and tofu to the bowl with the onion. l Add 1 tablespoon of the peanut oil, the remaining 1 tablespoon of sesame oil, the soaked and drained noodles, curry powder, and 2 tablespoons water to the pan and stir to combine. Make a hole in the middle of the noodles, add the remaining 1 tablespoon peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles. l Add the soy sauce, spring onions and coriander and stir everything to combine. Taste for seasoning, add salt if necessary, and serve.

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Mention ‘Foodies’ when you book your table and receive a FREE complimentary pre-dinner G&T for each diner.

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FOODIES CHEF FOODIES FOCUS

MACKEREL WITH LEMON AND BEETROOT Serves 2

For the Mackerel 1 Mackerel, filleted and pin boned 100g sugar 100g salt Zest 1 lemon, very fine For the beetroot 3 baby ruby beetroot 100g white wine vinegar 100g caster sugar For the lemon curd 3 egg yolks 1 whole egg 50g caster sugar 30g butter 50g lemon juice Additional garnishes Mixed viola flower petals Parsley cress 85% dark chocolate, finely grated

l Mix the salt, sugar and lemon zest together on a tray and sprinkle a layer of salt. Place the mackerel on top and cover with the rest of the salt. Cover and chill for 30 minutes then wash the salt off and dry. l For the beetroot, bring the sugar and vinegar to the boil, then let it cool down. l Peel the beetroot and slice very finely.

Put into the vinegar mix until needed, for a maximum of 20 minutes. l For the lemon curd, mix everything

FOODIES FESTIVAL CHEF MATT GILLAN Michelin-starred chef Matt Gillan won main dish at the Great British Menu last year and demonstrated his culinary talents earlier this month at Brighton Foodies Festival.

He started his career

except the butter together in a small bowl. Bring a small pan of water to a simmer and put the bowl on top of the pan and whisk the mix until thick. l Remove from the heat and whisk in the butter. Chill, and put into a piping bag. l Arrange the beetroot on the plate.

Put the sliced mackerel on top and pipe dots of lemon curd around it.

Grate some dark chocolate on top and decorate with garnish before serving.

straight out of school, and has gone on to work with some of the best chefs in the country, including Gordon Ramsay and Daniel Clifford. During his time at The Pass in Surrey, the restaurant has won a trail of awards. He has now handed over the reins of

The Pass after 8 years to embark on his own venture, details of which he is holding close to his chest. Fancy watching talented chefs at work?

Come along to Foodies Festival Edinburgh, Inverleith Park, 5-7 August. Win VIP tickets on the next page. foodies 23

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THE GODDESS OF GIN HAS RETURNED.

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IN W WIN VIP TICKETS TO FOODIES FESTIVAL EDINBURGH INVERLEITH PARK, 5-7 AUGUST

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OODIES FESTIVAL returns to Edinburgh’s Inverleith Park on 5th-7th August for a tastebudtickling feast. To celebrate, we are giving away three pairs of VIP tickets.

Start your VIP day out with express entry to Foodies Festival and a red carpet reception at the brand new 1920s themed Deco Noir VIP Tent, where you will receive a welcome glass of bubbly and a goody bag.

Enjoy priority entry to food and drink masterclasses including the Chefs Theatre, where you can watch Scotland’s culinary elite – such as Jacqueline O’Donnell of The Sisters, Brian Grigor from The Balmoral and Stuart Muir from DINE – as they cook their favourite summer recipes.

Taste your way through a baking masterclass in the Cake & Bake Theatre or learn how to match the best wines and champagnes with food in the Drinks Theatre with a masterclass from Charles Metcalfe.

Tuck into flavours from around the world on the Street Food Avenue, where you can sample tasty Brazilian food to celebrate the Olympics.l Simpson & Marwick has all the ingredients for a stress-free property sale: A friendly and experienced team.

The highest quality marketing. Proven results. Complete legal and estate agency services all under one roof.

TO ENTER For your chance to win this great prize, simply answer the following question:

In which park will Foodies Festival Edinburgh be held this year?

To win, you must either like our page on Facebook and send us a message with your name and email address or email your details to enter@ foodiesfestival.com

Elements of the prize, including Chef’s Theatre and Masterclass tickets, are subject to availability and may be substituted for alternatives. Arrive early to avoid disappointment. The prize is non-transferrable and the editor’s decision is final. There is no cash alternative.

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FOODIES EVERYDAY SEAFOOD

Outlaw on the seas Chef Nathan Outlaw is passionate about fresh, healthy and, most importantly, sustainable seafood

S

EAFOOD is the best convenience food ever!

That’s a bold statement, but it’s true. Most seafood will cook within minutes – much faster than any ready prepared meal – and that, for me, is what makes it such a great choice for everyday meals.

Apart from the fact that very fresh seafood tastes wonderful, there are many health benefits.

Current guidelines suggest that we should eat at least two portions of fish per week. Not enough

if you ask me! Fish is an excellent source of protein, vitamins and minerals. Oily fish has the significant added bonus of being rich in omega-3 fatty acids, which help to keep our heart, joints, skin and eyes healthy.

And some of the smaller oily fish can be eaten whole, so they provide a particularly rich source of calcium and phosphorus.

It goes without saying that you should buy the freshest fish available to you. It could be that you are lucky enough to have a ‘proper’ fishmonger on your doorstep, or maybe even access

to the fishermen themselves.

If not, the better supermarkets now employ trained staff on their fish counters, so don’t be reticent to buy from them.

Remember to take a cool bag to bring the fish home in; it will keep that much fresher.

The importance of sustainability is something I cannot stress enough.

Ask questions when you are buying. Any worthwhile fishmonger will know where their seafood has come from. If they can’t answer your questions, don’t buy from them. l

Nathan Outlaw’s Everyday Seafood, by Nathan Outlaw, is published by Quadrille, £20

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FOODIES EVERYDAY SEAFOOD

PAN-FRIED SCALLOPS, CREAMED CHICORY, ORANGE AND TARRAGON DRESSING This dish is incredibly popular when it goes on any of our menus. The scallops we get are hand-dived off the south coast of Cornwall and have a unique texture and taste. Our supply is dependent on the weather, so we regard them as a luxury ingredient to treasure. Their incomparable sweet flavour and beautiful texture really shine through in this simple dish.

Serves 4 as a starter or light lunch 12 fresh scallops, shelled and cleaned (roes retained if in good condition) Olive oil for cooking Sea salt and freshly ground black pepper

For the chicory 3 chicory heads, outer leaves removed, shredded 50ml olive oil 75g unsalted butter 1 white onion, peeled and finely sliced Finely grated zest of ½ orange (use the orange for the dressing) 150ml double cream For the dressing 1 orange 8 tbsp extra virgin olive oil

a medium-high heat and add the olive oil and butter. When hot, add the onion and cook, stirring occasionally, for 2 minutes. Now add the chicory and cook, turning occasionally, for 2 minutes. l Meanwhile, for the dressing, cut the peel and pith from the orange and cut out the segments from the membranes over a bowl to catch any juice. Slice the orange segments and place in a bowl with the extra virgin olive oil and some salt and pepper. Set aside. l Turn the heat down under the chicory to medium and add the orange zest and reserved juice.

Let the juice bubble away, then add the cream.

Bring to a simmer and let simmer for 5 minutes.

Remove from the heat. l To cook the scallops, heat a non-stick pan until very hot. Season the scallops with salt and drizzle olive oil into the pan. Carefully place the scallops in the pan. Turn the heat down to medium and cook for 2 minutes. Now flip the scallops over in the same order you placed them in the pan and cook for a further minute. Take the pan off the heat and allow the scallops to finish cooking in the residual heat. l To serve, warm up the creamed chicory if need be, then taste and correct the seasoning. Divide the chicory between 4 warmed plates or shallow bowls and top each serving with 3 scallops. Add a good drizzle of orange dressing and sprinkle with the chopped tarragon. Serve warm.

PHOTOGRAPHY: DAVID LOFTUS

To finish 3 tsp chopped tarragon

l For the chicory, heat a large frying pan over

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EVERYDAY SEAFOOD FOODIES

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STUART HONED HIS SKILLS DURING SIXTEEN YEARS SPENT AT PRESTIGIOUS SEAFOOD SPECIALISTS, MACCALLUMS, FIRST AS A CHEF IN THE TROON OYSTER BAR, THEN IN THE GLASGOW FISHMONGER'S WHERE HE GOT TO KNOW THE CUSTOMERS AND THEIR DISCERNING TASTES VERY WELL.AS A RESULT, NOT ONLY CAN HE FILLET, SCALE AND GUT THE FISH TO YOUR SPECIFICATIONS, HE CAN ALSO GIVE YOU ADVICE ON HOW TO COOK IT. SO, WHETHER YOU'RE HOSTING A DINNER PARTY OR FEEDING THE FAMILY, YOU'RE GUARANTEED A DELICIOUS MEAL. Wilson's Catch of the Day is open Tuesday -Saturday 8am until 5pm 0773 210 1843 www.wilsonscatchoftheday.co.uk 71 Houldsworth Street | Finnieston | Glasgow | G3 8ED | 0141 204 4456

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EVERYDAY SEAFOOD FOODIES

RAW SALMON WITH VODKA, ORANGE AND HORSERADISH This dish is really quick and fun to make. You can even let your guests do it for themselves if you want! The most important thing is to get hold of some super fresh salmon. I use organically farmed Lock Duart salmon, for me it works perfectly in the raw and cured salmon dishes I serve.

Serves 4 as a starter 400g very fresh salmon fillet, skinned 1 orange 1 bunch of spring onions, sliced 2 tbsp freshly grated horseradish 6–8 tbsp lemon vodka 8 tbsp olive oil Sea salt Tarragon leaves, to finish

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l Chill 4 flat serving plates in the fridge. Cut away the peel and pith from the orange, then cut out the segments from between the membranes. Cut the orange flesh into small dice. l Using a very sharp knife and a clean board, slice the salmon thinly (or dice it into small pieces if you find it easier). l Lay the slices of salmon on the chilled plates. Sprinkle with a little salt, then scatter over the spring onions, orange and horseradish. l Mix together the vodka and olive oil and spoon over the salmon equally. Garnish with tarragon leaves and eat immediately.

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FOODIES EVERYDAY SEAFOOD

COCKLE AND SEAWEED RISOTTO This risotto is versatile. I love the pairing of cockles and seaweed, but you could use any seafood in place of the cockles, or even a mixture of seafood if you wish. Similarly, any good seaweed will work, even crushed nori sheets that you buy for sushi – it just needs to be dehydrated and blitzed, to tenderise in the risotto. Adding the hot stock little by little and stirring continuously helps to release the starch from the rice grains, giving you that wonderful, creamy end result. Have all the ingredients prepared before you start, so you can concentrate on the stirring.

Serves 4 1kg live cockles 150g granary or sourdough bread, crusts removed and torn into pieces 50ml light olive oil, plus extra to drizzle 1l vegetable or fish stock 50g unsalted butter 1 large white onion, peeled and finely chopped 1 fennel bulb, tough outer layer removed, finely chopped 2 garlic cloves, peeled, halved (germ removed) and finely chopped 240g carnaroli risotto rice 50ml white wine vinegar 100ml dry white wine 2 tbsp dried seaweed flakes, plus an extra 1 tsp to garnish 100g Parmesan, freshly grated 8 spring onions, trimmed and thinly sliced A handful of tarragon, leaves picked and chopped A handful of dill, leaves picked and finely chopped

l Preheat your oven to 200°C. Put the pieces of bread on an oven tray, drizzle with olive oil and season with salt and pepper. Bake in the oven for 10 minutes until golden and crispy. l Meanwhile, bring the stock to a simmer in a saucepan over a low heat and keep it at a simmer. l Place another large heavy-based saucepan over a medium heat and add the olive oil and butter.

When the butter starts to bubble, add the onion, fennel and garlic and cook for 3 minutes until the onion is translucent. Add the rice and cook, stirring, for 2 minutes. l Tip the crisp bread pieces onto a plate lined with kitchen paper to drain; set aside. l Pour the wine vinegar and wine into the rice pan and cook, stirring, until reduced right down to almost nothing, about 3 minutes. Add the 2 tbsp dried seaweed. Now add the stock, a ladleful at a time and cook, stirring slowly and continuously with a wooden spoon, for 12 minutes. Allow each ladleful of stock to be fully absorbed before you add the next. l Next add the cockles along with another ladleful of stock and cook for 2 minutes, or until the cockles start to open. Immediately add the grated Parmesan, spring onions and chopped herbs and turn off the heat. l Give the risotto a careful stir and share between 4 warmed plates. Scatter over the crisp bread pieces and lime zest, and finish with a sprinkling of seaweed. Serve immediately.

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Quality Fishmonger and poulterer Fresh haddock, hand filleted daily on our premisies Large selection of fresh and smoked fish

Why not visit our shop or alternatively order online at www.cfayre.co.uk

Special offer for month of May 1 Packet of Scottish smoked salmon FREE OF CHARGE with all online orders over £50, plus free next day delivery, to arrive on Wednesdays, Thursdays or Fridays There is a £7.50 delivery charge on orders under £50. Unfortunately we cannot offer next day delivery to the Highlands and Islands. Please check our website for delivery terms and conditions.

25 Aitken St, Largs, North Ayrshire, KA30 8AT

01475 672102

www.cfayre.co.uk

We are a traditional fishmongers who have been in business for over 60 years, our fish is sourced from Scottish markets to ensure we obtain the best possible products. www.armstrongsofstockbridge.co.uk 80 Raeburn Place, Edinburgh, EH4 1HH

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FISHMONGERS FOODIES FOCUS

Dish of the day Forget the supermarket, the best fish comes from Scotland’s fishmongers

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COTLAND’S seafood wares have an impressive reputation which is famed throughout the world, from our salmon, to our Shetland mussels, to our lobster. It’s easy to reach for the frozen prawn bag at the supermarket aisle, but artisan fishmongers have so much more to offer when it comes to Scotland’s rich waters.

Fishmongers around the country carefully harvest the waters, sometimes even diving in and catching the fish themselves, before smoking them in-house or selling them beautifully fresh.

They also provide great advice when tackling an unfamiliar fish, so you’ll be getting so much more for your money!

The Fish People and George Campbell & Sons agree that you should look for sustainability.

Buying at a local fishmongers is not

only supporting the local community, it helps the environment with responsible sourcing.

Rachael Campbell from Campbell’s has interesting advice when it comes to picking your local fishmonger: it shouldn’t smell of fish!

“That may sound odd”, she admits, “but fresh fish, properly iced, should not smell. If the shop is kept pristine clean it will not smell either.”

If you’re looking for something adventurous, some fishmongers even have in-house smokehouses, where they use traditional methods to pack each product with flavour.

Armstrong’s hot smoked salmon is perfect for dinner party canapes, and Isle of Ewe’s smoked scallops make for an exquisite starter.

And if there’s one thing these fish masters agree on its don’t be shy.

Whether you want to polish your filleting skills or need something

to pair your salmon with, ask your fishmonger. As Rachael says, “if he’s good, he’ll keep you right.” l Andy Race, www.andyrace.co.uk Armstrong’s of Stockbridge, armstrongsofstockbridge.co.uk Campbells, www.campbellbrothers. co.uk/fish Cfayre, www.cfayre.co.uk Creelers of Arran, www.creelers.co.uk Gazeley’s Delicatessan, gazeleysdelicatessen.co.uk George Campbell & Sons, georgecampbellandsons.co.uk Glasgow’s Fish Plaice, www.fishplaice.com Isle of Ewe Smokehouse, www.smokedbyewe.com The Fish People, www.thefishpeopleshop.co.uk Wilson’s Catch of the Day, wilsonscatchoftheday.co.uk foodies 35

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REAP THE HARVEST Aizle’s Stuart Ralston has a love of all things local and seasonal

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CHEF Q&A FOODIES

What is your go-to dish to cook at home?

It’s rare for me to cook at home, but I usually do on a Monday night, which is my official day off.

It’s always a Barbados inspired dish, which reminds me of when I was at Sandy Lane. Tamarind chicken, spiced sweet potato and usually some sort of salad to keep it light.

What kick-started your passion for local, seasonal produce?

I’m not sure there was an exact time or reason that kicked-started my passion for great produce, but over my career there has been definite points that have made me look at my produce more, want more detail, and treat every ingredient like its the most expensive item we’ve ever handled, even if its just a humble carrot.

What inspired the idea of a monthly Harvest instead of a traditional menu at Aizle?

The idea of the monthly Harvest came through travelling and eating at New York and Paris restaurants with similar ethoses. I knew then I wanted my own restaurant to have that energy and excitement, and my customers to experience the same feeling I did. I feel lucky that I’ve managed to open my own restaurant in the style of where I would eat if I didn’t own Aizle.

Who is your greatest inspiration in the kitchen?

I’ve had many inspirations, none more important than the other, but Gordon Ramsay was a huge inspiration when I was young. I knew I wanted to work for him, he had a similar upbringing to my own and seeing him as a leader of the industry then and watching his early TV made me want that life. It was on honour to work for him.

What are your best dinner party tips?

My dinner party tips are simple: use whole joints of meat, so when you cook it you can slice it down for multiple people instead of cooking lots of individual things, or even a one pot wonder, like Beef Bourguignon and some good buttery mash.

Aizle 107 St Leonard’s Street Edinburgh, EH8 9QR www.aizle.co.uk

RICOTTA, BLOOD ORANGE, SZECHUAN PEPPER For the Szechuan pepper meringues 390g Blood orange juice 75g isomalt 45g ascorbic acid 45g egg white powder Szechuan pepper For the caramel 375g water 414g sugar For the ricotta parfait 100ml water 150g sugar 5 egg yolks 2 egg whites ½ lemons 100g sugar 250ml heavy cream 125g fresh ricotta 125g Crème fraiche

l For the meringue, blend all the ingredients for 5 mins to hydrate until it’s thick and creamy. Chill for 24 hours to fully hydrate. l Make the caramel by heating the water and sugar over a medium heat until it reaches 119°C. l Whip the meringue, then slowly add in the caramel. l Quickly pipe onto silpmats, making a tube shape. l Lightly sprinkle the Szechuan pepper on top then dehydrate at 60°C for 24 hours. l Make another batch of caramel. l For the ricotta parfait whisk egg yolks until ballooned and add the caramel, slowly. Whisk until cool. l Make a meringue by whisking the egg whites with sugar until soft peaks form. Add the lemon juice. l Whisk the heavy cream until soft peaks form. Fold in the egg yolk and caramel mixture. Then fold in the meringue, the whipped cream, the crème freche and the ricotta l Freeze until firm. l Assemble as in the picture and serve with blood orange sorbet.

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SHUTTLE BUS FROM EDINBURGH Glenkinchie distillery will be running daily minibus services from Edinburgh city centre to the distillery.

TRANSPORT AND TOUR FROM £20

Glenkinchie Distillery, Pencaitland, Tranent, East Lothian EH34 5ET Telephone: 01875 342 012 • Email: glenkinchie.distillery@diageo.com Twitter: @12distilleries • Facebook: friendsoftheclassicmalts www.discovering-distilleries.com/glenkinchie Fullpage.indd 10

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ISLE PERTHSHIRE OF ARRAN FOODIES FOCUS

LOVE ISLAND Arran offers a landscape of clean seas, picturesque hills and a fantastic larder. It’s no wonder they call it Scotland in miniature

HOTELS AUCHRANNIE HOUSE HOTEL & SPA Auchrannie Rd, Brodick, KA27 8BZ www.auchrannie.co.uk The Johnston family took over Auchrannie in the late 80s and have tranformed the stunning grounds into a luxurious resort comprising two 4 star hotels, three iconic restaurants, a destination spa and so much more. Perfect for family getaways, there are also luxurious lodges available.

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Below: Auchrannie House, Black Grouse Restaurant and Glenisle Hotel GLENISLE HOTEL Lamlash, KA27 8LY www.glenislehotel.com Voted the Scottish Islands Best Small Country Hotel in 2015, this cosy, boutique hotel has been an Isle of Arran staple since 1849.

Their inviting bistro offers delightful gems from breakfast through to dinner, always taking inspiration from the rich Scottish larder the island has to offer.

LAMLASH BAY HOTEL Shore Road, Lamlash, KA27 8LU www.lamlashbayhotel.co.uk Boasting a beautiful view across the shore and over the bay to the Holy Isle, this family-run hotel offers guests a wonderful experience. With its laid-back luxury feel, it’s the perfect base from which to explore the area’s spectacular surroundings.

THE DOUGLAS HOTEL Shore Road, Brodick, KA27 8AW www.thedouglashotel.co.uk Exuding bags of rustic charm and

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ROCK ROSE H C S G

AND RAFTED COTTISH IN

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ISLE OF ARRAN FOODIES FOCUS

PRODUCERS JAMES OF ARRAN www.jamesofarran.com You can never go wrong with artisan chocolates, whether as a gift for a loved one or a treat for yourself.

James of Arran’s delectable selection looks as stunning as it tastes, and offers exciting flavours like the champagne and ginger.

Above: Felicity’s main course, exterior and Black Grouse Restaurant. Below: Lamlash Bay Hotel with a trail of awards under its belt, this hotel is the perfect spot for an indulgent break on Scotland’s stunning West Coast. Don’t miss the bistro, where an atmosphere of understated chic and delicious dishes await.

RESTAURANTS BLACK GROUSE RESTAURANT Blackwaterfoot, KA27 8EU www.blackwaterfoot-lodge.co.uk The Blackwaterfoot Lodge has a lot to offer for foodies

exploring Arran. Local produce is the star. Expect creative dishes such as the potato terrine or the reinvented deep fried mars bar dessert.

FELICITY’S Eden Lodge, Whiting Bay, Isle of Arran, KA27 8QH www.felicitysarran.co.uk Open all day, everyday, Felicity’s has the answer to your every craving, whether it’s for a handmade scone and one of their Italian coffees, or a hearty evening meal.

COAST ARRAN Shore Road, Whiting Bay, KA27 8PR www.coastarran.co.uk This charming bistro in Whiting Bay has some of the best views in Arran. Sit back in the conservatory and indulge in some delicious food.

The fish and chips is out of this world. l

ISLAND CHEESE COMPANY www.arranscheeseshop.co.uk This family-run business has left its mark in the dairy world with its delicious artisan cheeses.

The Arran cheddars are expertly paired with exciting flavours to create stunning combinations, such as raspberry infused or Arran whisky.

ISLE OF ARRAN DISTILLERS www.arranwhisky.com Home of the purest water in Scotland, it’s no wonder Isle of Arran whisky is so great at quenching our thirst! The stunning scenery is infused into each awardwinning malt.

WOOLIES OF ARRAN www.wooleys.co.uk Arran’s famous bakers have taken oatcakes and turned them into something even more special. Freshly baked in their premises in Brodick since the 19th century, they are a true Scottish treat.

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Award winning whisky and real ale pub in the heart of Edinburgh’s old town.

80 W Bow EH1 2HH 0131 226 7667

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WHISKY FOODIES FOCUS

Whisky galore GLENGOYNE www.glengoyne.com The Glengoyne way may be slow, but, considering the bold, complex flavours of the dram, it’s definitely worth it. The distilling process is the slowest in Scotland, and is the result of 200 years in the craft.

MAC & WILD www.macandwild.com Mac & Wild’s ready-to-drink whisky cocktail range offers the perfect serve for all tastes. Haig whisky meets heather honey in the Forager, while rowan berries add a fruity taste to the Bonnie Brae.

MICHEL COUVREUR www.michelcouvreur.com There’s nothing better than Scotch whisky, and Michel Courvreur knew that when he travelled from Belgium to Scotland to learn the secrets of the craft. Although his whisky is distilled in Côte d’Or, it still retains all the heart of Scotland, with a delicious French twist!

Above: Uniqueley Scotland

Nothing is better than a wee nip of Scotland’s national drink R&B DISTILLERS www.rbdistillers.com Set to open in 2017 in the stunning Isle of Raasay, the R&B distillery promises to be something to behold. In the meantime, you can delight yourself with their While We Wait single Malt, finished in Tuscan red wine, or enjoy co-founder Alasdair Day’s own Tweedale blend.

SMOKEHEAD www.smokehead.com This rich and peaty Single Malt tastes like its homeland, the stunning Isle of Islay. The hint of sea salt gives it a delicious twist that, whisky enthusiast or no, you won’t want to miss. Best enjoyed while taking in views of the Scottish West Coast.

TAMDHU www.tamdhu.com Tamdhu Distillery was established

in 1897 by pioneering businessmen who embodied the ‘can-dhu’ spirit of their generation. Re-launched in 2013, Tamdhu retains its 19th century values of quality, flavour and respect for nature.

TOMATIN www.tomatin.com Sheltered by the smooth Monadhliath mountains, the Tomatin distillery draws on its surroundings to infuse nature into each blend. Spring water from their private water source is combined with tender Scottish barley and a dash of patience to create this gentle malt.

WOLFBURN www.wolfburn.com After 150 years of neglect, the Wolfburn distillery in Caithness was brought back to life in 2013, and it still retains all its former glory. Using traditional distillation processes and the best quality products pays off: Wolfburn is a smooth, full bodied, and enjoyable dram perfect for a toast.l foodies 43

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FOODIES DOLCE

Laura Zavan puts her Italian heritage into her baking

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Dolce by Laura Zavan, is published by Murdoch Books, ÂŁ16.99

S FAR BACK as I can remember, I have always associated desserts with family gatherings.

Pandoro and panettone at Christmas time, focaccia at Easter and zuppa inglese during the holidays at my Aunt Vige’s house.

Italian dolci are, above all else, about family and simplicity. They are a tradition that, for a long time, was passed down only by word of mouth. Hisotrically, their presence has been more prominent in the wealthier northern regions, and in Sicily and Campania, where their ingredients were more readily available.

Each region has its signature ingredients. In the north, it is cow’s milk (mascarpone, butter and cream), grains (corn, rice and buckwheat), hazelnuts and chestnuts, and fruit (apples and berries). In the south, it is ricotta, nuts (almonds and pistachios), fruit (figs and candied fruits), wheat and olive oil.

The secret to making recipes from the Italian tradition simpler, lighter, easy to make and still delicious lies in the choice of quality of ingredients, including sugar and flour, without forgetting a generous dose of love when making the dish and just a dash of moderation when it comes to eating it! l

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TURN TO PAG 46 FORE RECIPE

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COFFEE PANNA COTTA The coffee–lemon pairing is a souvenir of a drink enjoyed in the Apulia region in summer: caffè in ghiaccio, an espresso poured over a glass of ice cubes with an aromatic twist of lemon peel. I love rediscovering the flavours of this very refreshing iced coffee in my panna cotta Makes 4–5 glasses 500ml thickened cream 10g instant coffee granules Finely grated zest of 1 lemon (preferably unwaxed) 1 vanilla bean, split lengthways and seeds scraped 50g sugar 1 tsp agar-agar 1 tbsp cornflour Good-quality dark chocolate shavings, to decorate Tuile-style biscuits or ladyfinger or savoiardi biscuits to serve

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l Place 400ml of the cream, the coffee blended into a very small amount of water, the lemon zest and the vanilla bean and seeds in a saucepan over a low heat. l Once the cream is warm, add the sugar. In a small bowl, combine the agar-agar with the cornflour and blend this mixture with the remaining cream. Combine this mixture with the warm cream, whisking to avoid lumps forming. Bring the mixture to the boil, continuing to stir. l Take the pan off the heat and let the mixture cool down until just warm, stirring regularly. Pour the cream into serving glasses and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours for the cream to set before serving. l Decorate with shavings of chocolate and serve chilled with a few biscuits. l Note: A plant-based setting agent, I use agar-agar in my panna cotta recipes, mixed with cornflour for a smoother texture. Agar-agar, a red algae extract, melts at 80°C and starts to set at 25°C.

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COFFEE PANNA COTTA The coffee–lemon pairing is a souvenir of a drink enjoyed in the Apulia region in summer: caffè in ghiaccio, an espresso poured over a glass of ice cubes with an aromatic twist of lemon peel. I love rediscovering the flavours of this very refreshing iced coffee in my panna cotta Makes 4–5 glasses 500ml thickened cream 10g instant coffee granules Finely grated zest of 1 lemon (preferably unwaxed) 1 vanilla bean, split lengthways and seeds scraped 50g sugar 1 tsp agar-agar 1 tbsp cornflour Good-quality dark chocolate shavings, to decorate Tuile-style biscuits or ladyfinger or savoiardi biscuits to serve

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l Place 400ml of the cream, the coffee blended into a very small amount of water, the lemon zest and the vanilla bean and seeds in a saucepan over a low heat. l Once the cream is warm, add the sugar. In a small bowl, combine the agar-agar with the cornflour and blend this mixture with the remaining cream. Combine this mixture with the warm cream, whisking to avoid lumps forming. Bring the mixture to the boil, continuing to stir. l Take the pan off the heat and let the mixture cool down until just warm, stirring regularly. Pour the cream into serving glasses and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours for the cream to set before serving. l Decorate with shavings of chocolate and serve chilled with a few biscuits. l Note: A plant-based setting agent, I use agar-agar in my panna cotta recipes, mixed with cornflour for a smoother texture. Agar-agar, a red algae extract, melts at 80°C and starts to set at 25°C.

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DOLCE FOODIES

AMARETTI-STUFFED PEACHES This very old dessert is supposed to be Piedmontese in origin.

Some recipes replace the cocoa powder in the filling with cinnamon or candied fruits.

Artusi, in his 1891 book, replaces the amaretti with savoiardi Serves 6 6 large yellow peaches, just ripe 180g soft amaretti 1 egg yolk 1 heaped tbsp unsweetened cocoa powder 30g butter, plus extra, for greasing 200ml Muscat wine, or 100ml dry (fine) Marsala diluted with 100 ml water 2 tbsp icing sugar, for dusting l Wash the peaches. Cut them in two without removing their skin, remove their stones and hollow them out just a little using a small spoon. Save the scoopedout flesh. l Preheat the oven to 180째C. l Combine the amaretti, egg yolk, cocoa powder and scooped-out peach flesh in a food processor and pulse until the mixture is smooth. l Grease a baking dish and arrange the peaches in it, cut side up. Fill each halved peach with 2 teaspoonfuls of stuffing and place a thin slice of butter on each. l Sprinkle with the sweet wine and bake for 10 minutes.

Spoon all of the cooking juices over the peaches and cook for a further 10 minutes. l Serve warm or cold, dusted with icing sugar.

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FOODIES KITCHEN DESIGN

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KITCHEN DESIGN FOODIES

COTTAGE COUNTRY GARDEN There’s a reason so many people dream of escaping to a country cottage

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HE word cottage is surrounded by a rosy glow. We think small and cosy, rural and peaceful, simple and modest, pretty as the picture on a tin of toffees. We exhale a sigh of relaxation; a cottage means a holiday, escapism, nostalgia.

The cult of the cottage has a long history. In the second half of the 18th century, such was the attraction of the idealised cottage and the simple, wholesome life it seemed to promise, that fake cottages became the height of chic.

Later in the century, Arts and Crafts architects modified and aggrandised elements of cottage design, and the same stylistic thread runs through much suburban architecture to present day, when codified 'cottage' is the style of choice for new housing developments in towns, villages and on the edge of cities.

Today's cottage can be as comfortable and convenient as it is enchanting to look at.

Unlike cottage architecture, which has arguably coalesced into a recognisable foodies 51

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FOODIES KITCHEN DESIGN

Think small and cosy, pretty as the picture on a tin of toffees

style, cottage interiors remain endlessly open to interpretation. Each home is as individual as its inhabitants, mirroring their tastes and preoccupations, and organised to suit their particular needs.

None are demandingly minimal and none lack comfort. All are inspiring in their own way; all, as Felicia Dorothea Hemans put it, are ‘smiling’. l

Perfect English Cottage is available to Foodies readers for the special price of £25 including postage & packaging (rrp £30) by telephoning Macmillan Direct on 01256 302 699 and quoting the reference GI7)

Perfect English Cottage by Ros Byam Shaw, published Ryland Peters & Small, £30

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Chefs

tasting

masterclasses

EDINBURGH Inverleith Park 5-7 August (2016)

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COOK SCHOOLS FOODIES

Deliciously different Try your hand at an unusual cooking course MADEMOISELLE MACARON mademoisellemacaron.co.uk Edinburgh gem Mademoiselle Macaron on Grindlay Street offers three-hour macaron making courses, where you’ll learn how to make perfect macarons every time. You’ll be able to take away recipes for five different flavours, allowing you to bring a little slice of Paris to your own kitchen.

Sign up for one of their small classes or book a private class.

VEGETARIAN SOCIETY COOKERY SCHOOL vegsoccookeryschool.org With a reputation for excellent, imaginative and innovative vegetarian cuisine, the Vegetarian Society has a range of handson classes

Knockinaam Lodge and Vegetarian Society Cookery School led by a team of friendly and experienced tutors. There are courses for all ages and abilities, from professionals to beginners, and they are designed to share passion and increase knowledge and skills in vegetarian food. A great way to celebrate National Vegetarian Week, 16-22 May!

WENDY BARRIE SCOTTISH FOOD STUDIO www.wendybarrie.co.uk Wendy Barrie, a proponent of Scotland’s natural larder and sustainable cooking, offers courses from the Scottish Food Studio in Fife. Passionate about food, Wendy shares her knowledge and experience with like-minded food enthusiasts

in a range of different courses, including Log Stove Cooking, where participants can enjoy a day of ‘off-grid’ cooking.

KNOCKINAAM LODGE knockinaamlodge.com Throughout the year, award-winning Knockinaam Lodge hosts a variety of breaks where guests are led by expert chefs to create their own seven-course meal. This year, join renowned chef Tony Pierce on a Foraging Gourmet Break, where you’ll discover new wildgrown ingredients, cook up a storm and even enjoy a tutored wine tasting.l foodies 55

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You’ve worked hard all year for this.

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We’re also an ABTA member so you can expect the very best customer service – and, if things do go wrong, complete protection.

We won’t just book you a holiday, we’ll take care of all the details – so it really is a chance for you to escape from it all.

Start your journey here Call 0131 343 1800 | Explore jimmymartintravel.com | Email enquiry@jimmymartintravel.com Or visit Jimmy Martin Travel, 94 Raeburn Place, Edinburgh EH4 1HH. We’re open Mon-Fri, 9am to 5.30pm & Sat, 9am to 4pm.

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FOODIES SPA

KNOCK CASTLE HOTEL & SPA Drummond Terrace, Crieff, Perthshire PH7 4AN 01764 650088 www.knockcastle.com Indulge in Knock Castle Spa’s Chocolate Experience treatment. You will embark on a luxuriously decadent trip to cocoa nirvana, and you won’t want to return!

Chocolate is used to create an invigorating facial that will leave your skin feeling young and new. It’s the perfect pampering session for those with a sweet tooth.

PURE SPA & BEAUTY 138 Lothian Rd, Edinburgh EH3 9BG 0843 507 1888 www.purespauk.com This chain of day spas and beauty salons has plenty reinvigorating treatments to offer for both men and women. If your body is craving some serious pampering, you’re in luck! All you have to do is quote Foodies when booking and you’ll get 30% off. The Exotic Coconut Skin Ritual is a must try for glowing skin!

WALDORF ASTORIA GUERLAIN SPA

CHAMOMILE SANCTUARY

Princes Street, Edinburgh EH1 2AB 0131 222 8836 www.waldorfastoriaedinburgh.com This oasis of relaxation features the award winning products and treatments of celebrity skin­care expert Margaret Dabbs. First class treatments, including the Margaret Dabbs Supreme Pedicure will leave you feeling like a star, and looking like one too!

4 Alva Street, Edinburgh EH2 4QG 0131 220 1000 www.chamomilesanctuary.com This West End sanctuary is the perfect spot to give your skin a glowing lift. The Guinot Eye Logic mask will wake up your eyes so you can take in all the beauty of your holiday destination. The tranquil atmosphere is ideal to just sit back, relax and let the pampering begin.

Want to look extra glam for your next night out?

This month, experts in waxing and beauty EOS are offering readers

a great treat: quote ‘Foodies’ for a special £18 shellac manicure. New clients also receive 50% off their first wax!

EOS BEAUTY 90 Comiston Rd. Edinburgh EH10 5QJ. 0131 447 3622 www.eosbeautyedinburgh. weebly.com

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COCKTAILS FOODIES

Sweet like chocolate Aberdeen’s leading artisan cocktail bar, Orchid, has rustled up these three bespoke chocolate cocktails for us

MORNING KICK This vanilla extravaganza has all the bounce you need 25ml milk 25ml cream 25ml Cariel vanilla vodka 20ml Briottet white chocolate liqueur 10ml Patron xo l Shake and pour over cubed ice

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FOODIES COCKTAILS

DEEP FRIED MARS BAR OLD FASHIONED One for the caramel lovers…

50ml Havana Especial 7.5ml battered mars bar distillate (see website for details) 2 Dash Mozart dark chocolate bitters 5ml Mozart dark chocolate liqueur l Stir then pour over a block of ice

CHOCOLATE FLIP A luxuriously luscious after-dinner drink, with a sweet and creamy finish, the Chocolate Flip is one for those with a sweet tooth 1 whole egg 2 dash of Dr. Adam Elmegirab’s Aprhodite Bitters 20ml Baileys 5ml vanilla extract 20ml Woods rum 10ml Briotett creme de cacao 5ml sugar l Shake and double strain

For more information on Orchid, visit www. orchidaberdeen.com or call 01224 516126.

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The Four Seasons Hotel in Perthshire Scotland is situated in a picturesque setting on the banks of Loch Earn.

The natural beauty of this location is Ì i wÀÃÌ `i } Ì v À iÛiÀÞ Û Ã Ì À Ì -Ì° Fillans, and the position of the Four Seasons, looking south-west down V >À ] Ã i v Ì i ÃÌ i Û >L i settings in Scotland St. Fillans, Perthshire, PH6 2NF 01764 685 333

www.thefourseasonshotel.co.uk

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RESTAURANT REVIEW FOODIES

THE BALMORAL Under the watchful eye of Executive Chef Jeff Bland, Number One at The Balmoral has retained its Michelin Star for the fourteenth consecutive year. Chef Brian Grigor focuses on Scottish ingredients and takes pride in the hotel’s own smokery. Located in the basement of the hotel, the red lacquered walls and luxurious striped banquette seating create a warm and welcoming atmosphere, with a very international feel. Sommelier Glen Montgomery is delighted to match wines with each dish, and the wine list includes an interesting selection of new wines produced by Scottish growers who have started their own wineries overseas.

We started our evening with a wonderful selection of delicious canapés, including squid ink rice

cakes with taramasalata, and mini profiteroles with black pudding and cheese which were a work of art and an absolute taste sensation.

I ordered roast dorset snails which were beautifully presented, garnished with edible flowers. The meaty snails, served out of their shells, were served with a wild garlic, green barley risotto, a port wine reduction and bone marrow to heighten the meaty flavours of the dish - this was a wonderfully rich starter packed full of flavour.

Hand dived scallops were tender and sweet, served with onion puree, leek and prunes, and a crispy chicken wing to add a different meaty texture to the dish.

The signature Balmoral Smoked Salmon was served in theatrical style, still smoking in a

glass cloche, and was tender and delicious, with a runny quails egg and caviar - a taste sensation!

My Inverurie Hoggett was a beautifully tender piece of lamb served rare, with the flavour enhanced by baby gem, spring peas and a mint yoghurt.

Sarah’s Monkfish was wonderfully meaty with rich flavours from the bouillabaisse, and served with langoustine, squid and saffron rouille.

Desserts were an absolute joy.

A melt in the mouth Caramel soufflé was served with pecan nuts, muscatel and deliciously cold banana ice cream, while the white chocolate bombe was a tropical paradise served with exotic fruit and coconut ice cream.

There is a sense of real detail and care in everything that comes out of the kitchen and the spectacular, world class cuisine was matched by attentive staff under Emma Lonie’s direction. www.roccofortehotels.com

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Grab a few cocktails at the trendy Kelvingrove Café before experiencing the Dixie Chicks’ comeback at Glasgow’s SSE Hydro

What’s New THE BLACK FOREST 50ml Olmeca Altos (though any 100% agave silver tequila will do) 20ml Aperol 20ml blackcurrant and

blackberry infused syrup 10ml strawberry puree (Blend strawberries with sugar syrup for extra sweetness and consistency)

l Mix all the ingredients together in a cocktail shaker and shake vigorously with ice. Make sure to fine strain the mixture into a chilled coupe.

Recipe created by The Black Fox, 7 Albert Place, Edinburgh EH7 5HN. Tel: 0131 553 2268 www.blackfoxleith.com

THE SPIRITUALIST GLASGOW Housed in the former Stirling Library, The Spiritualist is a swish new bar restaurant in the Merchant City.

There is an updated Art Deco look to the place, although most eyes will be first drawn to the stunning gantry – home to some 320 whiskies, gins, cognacs and more exotic liquors. The food ranges from a simple, lunchtime steak baguette to platters of Scottish seafood, lobster burgers and roasted Highland venison.

62 Miller Street, Glasgow G1 1DT Tel: 0141 248 4165 www.thespiritualistglasgow.com

BELTED EDINBURGH Taking their name from the Belted Galloway cattle which supply their beef, Belted is a fledgling chain of gourmet burger bars. This Edinburgh branch is the second after the original launched in Carlisle in 2014. Expect prime cuts

of beef cooked pink along with the occasional curveball such as the Irn Bru and pulled pork burger. The selection of boozy shakes includes one made with Belted’s own salted caramel and whisky ice cream.

57a Frederick Street, Edinburgh, EH2 1LH Tel: 0131 260 9748 www.beltedburgers.co.uk

THE WEE RESTAURANT EDINBURGH After ten years in North Queensferry, The Wee Restaurant is expanding into Edinburgh.

The Frederick Street branch is headed up by chef Michael Innes whose previous gig was at the three starred El Celler de Can Rocca in Girona. Simple, seasonal and local is the motto. A typical dish might be the steamed sea bream with a crab and ginger mousseline on a risotto of leeks, all served with salsa verde.

61 Frederick Street, Edinburgh, EH2 1LH Tel: 0131 225 7983 www.theweerestaurant.co.uk

WINES Marques de Casa Concha Syrah 2013: Tesco, £12 Deep, dark red. Very ripe and dense, with blackberry and cherry flavours and a smoky finish.

The Ned Pinot Rosé, Majestic, £10.99 (mix 6 price £7.99) A classic bouquet of red berries and cream, with floral hints.

Tesco Finest Dessert Semillon 2011: Tesco, £6 An elegant dessert wine with honeyed aromas and citrus, peach and apricot characters.

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Terms & conditions: Available all day Sunday - Thursday & until 5pm on Friday in Tigerlily Dinner (main & starter) ÂŁ15 at Tigerlily. All dishes are subject to availability.

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FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

GLASGOW RESTAURANT FESTIVAL Visitors enjoyed talks from talented chefs, delicious food and artisan drinks

WHISKY GALORE at the Spirits of Speyside Festival

UNZOOSUAL The zoo’s Summer Nights event was revamped with a scientific twist

FIFE FOOD & DRINK AWARDS Janetta’s Gelateria scooped the first prize 66 foodies

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INDEPENDENTLY OWNED AND INDEPENDENTLY MINDED.

AWARD WINNING SINGLE MALT SCOTCH WHISKY FROM THE ISLE OF ARRAN. www.arranwhisky.com

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RARE, EXPENSIVE, HANDMADE. AND THAT’S JUST THE CASKS.

THAT’S THE GLENGOYNE WAY. glengoyne.com

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