FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 111 ● APRIL 2019 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
WIN
A country escape to Errichel House
RECIPES & top chefs
THE NEW G&T
Meet the new Scottish spirits
EXCLUSIVE INTERVIEW
APRIL 2019 ISSUE 111
JAMES MARTIN
On his love of Scotland
KATY BESKOW
Vegan on a budget
ISLE OF ARRAN ● AUSTRALIAN WINE GUIDE ● FRENCH DINING
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UNCONVENTIONAL WHISKY TASTINGS
SHOW ADVER THIS VENUE T IN THE AN A SOCI D RECEIVE ETY GI FT*
Visit one of Edinburgh’s best Whisky Bars for an unconventional and fun tasting. Drop-in Tastings are held daily at our stunning Georgian venue at 28 Queen Street. Choose from; Burger and Whisky, The Last Drop, Steak and Whisky, Whisky & Cheese and more. Go to www.smws.com/events for more information. *1 gift per booking
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WELCOME
Foodies Home and away Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 558 7134 Fax: 0131 225 4567 www.foodies.co.uk
FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 111 ● APRIL 2019 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
WIN
A country escape to Errichel House
RECIPES & top chefs
THE NEW G&T
Meet the new Scottish spirits
EXCLUSIVE INTERVIEW
APRIL 2019 ISSUE 111
JAMES MARTIN
On his love of Scotland
KATY BESKOW
Vegan on a budget
ISLE OF ARRAN ● AUSTRALIAN WINE GUIDE ● FRENCH DINING
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Front cover image Vietnamese Food Any Day by Andrea Ngyuen, © 2019. Published by Ten Speed Press. Photo: Aubrie Pick © 2019 Find out more online at
foodies.co.uk EDITORIAL Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Editorial Assistant Katie Brown Production Sarah Hitchen Advertising Design Jamie Smail 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.
Y
OU ALL know our heart belongs to Scotland, but as it turns out, so does James Martin’s. In an exclusive interview, the TV favourite talks to us about his travels around the Highlands and Islands and shares his love of Scottish produce, which he calls the best in the world. If his words have you inspired to explore more of the country, head to our guide to the Isle of Arran, where we give you the run down on the island’s best hotels and producers, pp.23-25. However, in keeping with the warmer weather rolling in, we’ve also looked to the sunshine climes for inspiration this issue. We’ve got Vietnamese dishes that leave no leftover behind, pp.38-43, Peking ribs from Glasgow favourite Lychee Oriental, pp.46-47, and internationally inspired vegan recipes from Katy Beskow, pp.26-27, and a guide
to the top French restaurants in Edinburgh, pp.35-37. No matter which cuisine you’re craving, this time of year cries out for refreshments, so we’ve also rounded up our favourite tipples for pairing with tonic, from the classic G&T to more adventurous spirits, pp.57-59, while Diana Thompson has you covered on the top Australian wines for toasting to the season, p.63. Whatever the weather and whatever your fancy, let us help you kickstart your spring with something delicious. Sue Hitchen, Editor
‘Kickstart spring with something delicious’
CONTRIBUTORS James Martin is a TV chef and personality, known for his work on BBC and ITV. Katy Beskow is an awardwinning vegan food writer, blogger, and cookery tutor. foodies 3
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The U N I Q U E LY PERSONAL GIFT Exclusive Single Cask Scotch Whiskies ...bottled straight from the cask, sealed in wax and personalised with your handwritten message.
SHOP ONLINE S H O P. A D R A T T R A Y. C O M
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CONTENTS
11
This month BOOKS, TV, WHAT’S ON NEWS SHOPPING
7 9 11
COMPETITION 13 Win a country break at Errichel House
14
JAMES MARTIN 14 The TV darling tells us all about his love of Scotland’s produce ISLE OF ARRAN 23 The best island hotels & producers KATY BESKOW 26 Fuss-free vegan recipes on a budget FRENCH DINING 35 Edinburgh’s finest French restaurants VIETNAMESE FOOD ANY DAY 38 Get the flavours of Vietnam while using up your leftovers GREAT TASTE AWARDS Award-winning smoked goodies
26 38
48 52
45
CHEF Q&A 46 Lychee Oriental’s Jimmy Lee shares a recipe for Peking ribs INTERIORS
48
REVIEWS
52
HEALTH & BEAUTY 55 Fitness food that makes training delicious TIPPLES FOR TONICS 57 Do you love a classic G&T, or are you on the hunt for a new spirit? COCKTAILS 61 WINE GUIDE 63 NEW BARS 64 OUT & ABOUT 66
foodies.co.uk
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8 8 B r u n t s fi e l d P l a c e 0131 629 6565
Arch 15, East Market St 0131 629 1551
FOLLOW US
102 Constitution St 0131 629 1919
BOOK ONLINE - CHOPHOUSESTEAK.CO.UK
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BOOKS, TV & WHAT’S ON FOODIES
Cooking the books The Sunday Brunch Cookbook Simon Rimmer & Tim Lovejoy Ebury Press, £14 From brunch to dinner to dessert, the whole family will love these dishes. The Burger Book Christian Stevenson (DJ BBQ) Quadrille, £11 Get ready for BBQ season and become the best griller around with these mouth-watering recipes. Vegan One Pound Meals Miguel Barclay Headline Home, £12 A vegan diet doesn’t have to break the bank. With these £1 recipes, going plant-based has never been easier - or cheaper!
Gok’s Chinese Takeaway Gok Wan meets Chinese communities around the globe to learn about the variety of unique ways in which Chinese food is prepared outside of China. Travelling from Barcelona to Melbourne to Malaysia, he takes viewers on a worldwide food adventure, before drawing on the influences he’s learned to create the ultimate celebratory feast. Gok’s Chinese Takeaway starts Wednesday 3rd April on Food Network UK at 9pm.
What’s on AN EVENING WITH THE HAIRY BIKERS 7 April, Glasgow Pull up a pew and join The Hairy Bikers as they take to the stage for a night of cooking and light-hearted conversation. They’ll tell the tales of their silliest and sweetest worldwide food-ventures while they whip up even more culinary fun. Food, laughter, and storytelling combine for a unique and wholesome show you won’t forget. foodies.co.uk
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EASTER COCKTAIL CLASS AT BROWNS 18 April, Glasgow Join Browns Brasserie & Bar for a sip of springtime. Enjoy a trio of their brand new Easter cocktails while their talented bartenders teach you how to shake up each of the specially curated spring drinks at home. These sweet pastel drinks will wow guests at your next party or become the perfect match for dining al fresco when the warmer weather rolls in.
EDINBURGH VEGAN FESTIVAL 21 April, Edinburgh Pick up your plant-loving friends and head to Murrayfield for a full day of vegan festivities. Stalls offering up the best of vegan fare, from cheese to chocolate to clothing, are just the start of it. Once you’ve explored the product area, get inspired with talks and demos from local chefs, businesses, and pro-veg speakers. foodies 7
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great food, great music, great fun
WITH TOP CHEFS inverleith park 2-4 AUGUST
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Foodies
NEWS
SNACK HAPPY
FOR THE LOVE OF BEER
Local legends Mackies are changing up the snack game with the launch of their new Wholesums range. These popped veggie crisps come in four different healthy flavours - we can’t get enough of the Softly Sweet Chilli. wholesums.co.uk
Find sanctuary in the Grassmarket, where Cold Town House have set up shop in a converted church. Head to the rooftop terrace where you can sip your pint straight from the onsite brewery with views of the castle. coldtownbeer.com
A TASTE OF THE WILD
use’s Make sure to try Cold Town Ho delicious authentic stone-baked pizzas
Capturing the distinctive flavours of the Scottish wilderness, Highland Boundary is truly unique. Infused with hand-picked Scottish botanicals, this brand new, distinctive spirit is perfect for gin and vodka lovers looking to try something new.
highlandboundary.com
TOP OF THE CLASS NEW KID ON THE BLOCK Already favourites amongst Edinburgh locals in the know, Loudons are bringing their legendary brunches to their newly launched New Waverley location. Be sure to try their famous Eggs Bennys - with 14 options to choose from, there’s a Benny for everyone. loudons.co.uk foodies.co.uk
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The Scottish gin scene may be bigger than ever, but Harris Gin has come out tops, named Scotland’s Favourite Gin for the second year running. With a gin as unique and flavourful as this one, we can’t say we’re surprised in the slightest. harrisdistillery.com news 9
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hotel & seafood restaurant
simply
heaven
Seafood heaven. The freshest of local produce, simply cooked to perfection, served with our stunning west coast view. www.pierhousehotel.co.uk • Argyll • PA38 4DE • 01631 730 302 010_Pier House.indd 10
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Glasses shop.viceversa.it, £5 Apron best-of-british.de, £24
Lampshade redcandy.co.uk, £40
Neon light redcandy.co.uk, £38
Crepe pan kitchencraft.co.uk, £9.99
Oranges & Lemons
Glass jug annabeljames.co.uk, £25.95
Zest up your kitchen for spring with bright citrus shades
Wooden stool einrichten-design.de, £325
Dish cloth printerandtailor.com, £3 Mug hurnandhurn.com, £11
Bar stool cultfurniture.com, £109
Toaster redcandy.co.uk, £190
Patterned bowl dobbies.com, £5.99 foodies.co.uk
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At the heart of the beautiful Isle of Arran lies the multi-award winning Auchrannie Resort. With 2 hotels, 30 luxury lodges and 7 retreats, Auchrannie is ideal for families as well as couples and solo travellers. You are spoilt for choice at Auchrannie with 3 distinct dining experiences, offering freshly prepared food using locally sourced ingredients. Chill out in our 2 swimming pools, saunas, gym and a destination spa. For adventure seekers, we have a variety of activities for you to try. Whether you want to relax or be active there’s something for everyone. All facilities are open to non-residents. Call us on 01770 302234 to find out more or visit www.auchrannie.co.uk
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WIN
Win a countryside escape to Errichel House
A
MUCH LOVED estate in the heart of rustic Perthshire, the peaceful Errichel House sits within Errichel Farm upon a hilltop overlooking Aberfeldy. Both their picturesque B&B rooms and romantic self-catering cottages boast beautiful views and cosy beds, so you can enjoy the best of countryside charm no matter which option you choose. This month, we’re offering up one lucky foodie the chance to win the quintessential country escape with an overnight stay for two at Errichel.
As well as a tranquil night away, the prize also includes dinner at Errichel’s signature restaurant, Thyme. Boasting AA Rosettes and a passion for the best of Scottish produce, Chef Patron Paul Newman’s ethos of using local and seasonal produce shines through on the menu, which includes meat from the cattle, pigs, and sheep Chef Newman and his wife rear on the surrounding farm. The ultimate field to fork experience, dining at Thyme is the perfect compliment to an unforgettable Perthshire escape. ●
TO ENTER
For your chance to win this great prize, simply answer the following question:
What is the name of Errichel’s restaurant? To win, enter online at foodies.co.uk
T&C: Entries must be received by 30/04/19. Prize is valid for a one night stay for two at Errichel House with 3-course dinner and breakfast for two. Subject to availability. Prize is subject to advance booking and cannot be used in conjunction with any other offer. No drinks or travel are included. Prize is unavailable on Saturday nights between April - October 2019. Prize is unavilable on any night between 13 July - 31 August 2019 and between 20 December 2019 - 2 January 2020. Entrants and guest must be 18+. No cash alternative. Editor’s choice is final.
foodies.co.uk
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As part of his Great British Adventure, James Martin shines the spotlight on Scottish produce and tells us about his favourite places, ingredients, and whisky
foodies.co.uk
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FOODIES EXCLUSIVE INTERVIEW
A taste of
SCOTLAND What made you want to focus on Great Britain for this series? Do you think that the perception of British cuisine has changed? It’s changed massively over the years without a shadow of a doubt and it’s going to change again in twenty years’ time. It’s just a different place. Now you’ve got amazing restaurants at your doorstep. And, whether you’re in Scotland, Ireland, or Wales, you’ve still got great producers producing. Which Scottish ingredient impressed you most? The crab in Scotland was the best I’ve ever tasted. Seafood in general in Scotland is amazing. It’s the cold waters you’ve got—great crab, great lobsters, amazing scallops. But I think probably the crab was one of my favourites. I think you have amazing venison and game and all that sort of stuff but the crab is very very special. That blew me away in the Orkney. Definitely. That was the highlight. And actually the first dish I cooked on the show. It was a bit that stuck with me ever since then. After all eighty dishes that we did, that is the one that I keep going back to. Scotland’s got the best larder in the world. I genuinely believe it. Often home cooks can be intimidated by more luxurious ingredients like shellfish. Do you foodies.co.uk
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have any tips for cooking with seafood at home? Well, simplicity’s always the key. That’s what we’re trying to do. You can’t talk about Scotland without talking about scallops and lobster and crab and all that kind of stuff. The sad part is that people aren’t buying it because they’re nervous. But it’s up to us chefs and cooks on TV to start picking it up. And whether it’s prawns or whatever it is, you start with the basics and work your way from there. We have crevettes grises, little brown shrimps, to make potted shrimp— it’s always the best place to start and then work your way from there.
‘Scotland’s got the best larder in the world’ What is your favourite Scottish whisky? Edradour. I went there about ten years ago and filmed there. I ended up getting a barrel of whisky and signing it. So I actually went there as a little homage to taste it. It’s not quite ready yet, and it won’t be for another ten years I think, but I’ll have that for my sixtieth.
I’ll open the barrel and have a wee dram of that. I fell in love with the place, the people. You fall in love with the concept as well as just the product—it’s everything about it. Do you have any travel advice for exploring Scotland? The Orkneys blow you away. It’s just an amazing, amazing part of the world. If I could go back anywhere on my trip it would be Orkney, definitely. I’ve always wanted to go there, and it was ten times my expectation, a hundred times my expectation. I thought the whole place was beautiful, I thought the people were amazing, the produce was amazing. I love the fact that it’s untouched, and you’ve got the modern stuff that’s happening in there as well as embracing the old. It’s not like anywhere else. But also if you look at that middle area of Scotland - Glasgow and Blair Castle and right up to the Highlands you see amazing scenery that I suppose Scots often take for granted really. I say this all the time, when you’re driving from A to B, don’t just look at the end point. Sometimes just stop, get out of the car, look out over the hedge. You’ll be amazed at what you can see. That’s what we did, and we were driving along and saw something we liked, we pulled over, and asked if we could film it, simple as that. foodies 15
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FOODIES JAMES MARTIN
Venison with beetroot & blackberries Blair Castle was the perfect place to explore the Scottish Highlands with the great chef Tom Kitchin. He really is a master of game cookery at his numerous restaurants in and around Edinburgh. He’s also into his foraging so while he wandered off collecting from the woodland, I cooked this dish in the castle’s stunning walled garden with former head keeper Sandy Reid. There is little he doesn’t know about the place as he’s been here since he was 15 as a pony boy. We talked about everything from food to the golden eagles and otters that live on this amazing estate.
Serves 4 3 x 200g venison steaks Sea salt and freshly ground black pepper 1 tbsp rapeseed oil 25g butter 1/2 small red cabbage, cut into 4 wedges 2 shallots, halved 2 large cooked beetroot, quartered 50g rainbow chard A small bunch of wild garlic
For the sauce 50ml red wine 1 tbsp balsamic vinegar 100ml veal jus 1 tbsp redcurrant jelly 3 juniper berries 2 star anise 10g butter To serve 50g blackberries A few wild garlic flowers Small handful of fennel fronds
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Heat a large, non-stick frying pan over a medium heat until hot. Put the venison steaks on a board and season all over. Drizzle the oil into the pan and fry the venison on all sides – it will take around 2–3 minutes to cook it all over. Add the butter and, once it’s melted, tip the pan to one side and spoon it over the venison. Cook for a further 4 minutes. Transfer the steaks to a warm plate, cover and leave to rest. Set the pan with the juices to one side. l Heat a large, flat griddle pan over a medium heat until hot, then pop the cabbage, shallots and beetroot on top and cook for 2–3 minutes on each side until tender and charred. l To make the sauce, pour the wine, vinegar and veal jus into the frying pan you cooked the venison in and bring to a simmer, scraping the bottom of the pan to deglaze it and stir in all the juices. Bring to the boil and add the redcurrant jelly, juniper berries and star anise, then reduce the heat and simmer for 3 minutes. l
Put the chard and wild garlic onto the griddle and cook for a couple of minutes until wilted. Remove the juniper berries and star anise from the sauce and discard, then add the butter and season. l To serve, pile the vegetables onto a platter, separating the shallots into layers. Slice the meat and arrange on top, adding any rested juices to the sauce. Warm the sauce through, then spoon over the meat and vegetables. Finally, scatter over the blackberries, wild garlic flowers and a few fennel fronds. l
‘The roe deer venison from Blair Castle was the best I’ve ever tasted’
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FOODIES JAMES MARTIN
Crab cakes with homemade mayonnaise Brown crabs are found all over the British Isles where the rocks and weeds provide cover and, of course, the cold water. I’ve never eaten crab as good as the ones I tasted in Cromer and in the Orkney Islands on this trip. These cakes showcase the delicious flavour of fresh crab. Serves 4 400g white crab meat 400g cooked potato, pushed through a ricer 6 spring onions, sliced Small bunch of chives, chopped Juice of 1/2 lemon 1 egg yolk Sea salt and freshly ground black pepper 25g plain flour Olive oil, for frying
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l For the mayonnaise, whisk the egg
For the mayonnaise 3 egg yolks 1 tbsp Dijon mustard 1 tbsp white wine vinegar 200ml vegetable oil Sea salt and freshly ground black pepper Small bunch of watercress 1 lemon, cut into 4 wedges
yolks, mustard and vinegar together in a medium bowl until smooth. Slowly pour the vegetable oil into the bowl, whisking well. This is easiest to do with an electric hand whisk. Continue to drizzle in the remaining oil, whisking all the time, until the mixture has thickened. Season to taste. l Put the crab into a large bowl with the potatoes, spring onions, chives, lemon juice and egg yolk. Season and mix everything together well and divide into 8 portions. Dust your hands with flour and form each into a round fish-cake shape, roughly 8–10cm in diameter and 2cm thick. l Heat a large, non-stick frying pan over a medium heat until hot. Drizzle with a little oil and pop the fish cakes in. Cook for 2–3 minutes on each side until golden and heated through. l To serve, pop 2 crab cakes onto each plate, garnish each with watercress and a lemon wedge and serve with a dollop or a little pot of mayonnaise.
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BBQ scallops with black pudding, apple & hazelnut butter The Orkney Islands are a must to visit – they turned out to be my favourite place on the trip. From the air, as you fly over, the coastline and beaches resemble those of the Caribbean with clear sand and turquoise waters. They provide the ideal habitat for some of the greatest seafood found in Britain. Serves 4 200g salted butter, softened 1 English apple, thinly sliced and diced Small bunch of flat-leaf parsley, chopped Small bunch of dill, chopped 100g hazelnuts, chopped 50g black pudding, skinned and chopped Sea salt and freshly ground black pepper 12 scallops with roes To serve 6 scallop shells 300g seaweed, optional Crusty bread, to serve foodies.co.uk
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● Light your BBQ. When the coals are
on top of each one.
silvery in colour, it’s ready to cook on. There’s no need to put the rack on top as the scallop shells are going to sit on top of the coals. ● Put the butter into a large bowl and add the apple, herbs, hazelnuts and black pudding. Season and mix well. ● Pop 2 scallops in each shell, season, then spoon a sixth of the butter mixture
● Place the shells directly onto the BBQ
coals and cook for 3 minutes until the butter is hot and bubbling. Use long tongs to carefully lift each shell off the hot coals. ● Divide the seaweed between six plates, if using, and sit a scallop shell on top of each pile. Serve with plenty of crusty bread to mop up the sauce. foodies 19
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FOODIES JAMES MARTIN
Whisky chicken with wild mushroom & mustard sauce Edradour Distillery is one place I had to go back to on this trip, not just because it’s beautiful but also because I wanted to check up on my barrel of whisky that is signed and maturing nicely. Set up in 1825, the distillery is hidden in a small valley in Perthshire and is Scotland’s smallest traditional whisky distillery. This place is a picture, as is the owner Andrew – he is on hand most days making the spirit and leading tours and tastings.
Serves 6 25g butter 1 x 2kg chicken, jointed into 8 portions Sea salt and freshly ground black pepper 2 shallots, diced 1 garlic clove, chopped 50ml whisky 1 tbsp Dijon mustard 1 tbsp grainy mustard 200g new potatoes, halved 100g wild mushrooms 4 medium tomatoes, quartered 750ml chicken stock 75ml double cream Small bunch of flat-leaf parsley, chopped Small bunch of wild garlic, plus wild garlic flowers to serve
l Heat a large, wide, non-stick sauté pan over a medium heat until hot. Add the butter and heat until melted, then add the chicken pieces, skin-side down. Season them all, then fry for about 10 minutes, until deep golden. Stir in the shallots and garlic and cook for 3–4 minutes, until starting to soften. Turn the chicken over so it’s skin-side up. l Pour the whisky into the pan and bring to a bubble to burn off the alcohol. Stir in both types of mustard, then add the potatoes, mushrooms and tomatoes. Season well then stir in the stock, cover and bring to the boil.
James Martin’s Great British Adventure by James Martin, Quadrille, £25. Photo: Peter Cassidy 18 foodies 20 foodies
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l Reduce the heat and simmer gently for 20 minutes, or until the chicken is cooked through. Cut through the thickest piece of meat and check there are no pink juices. l When the chicken is cooked, pour over the double cream and stir in the parsley. Add the wild garlic to the pan and cook for around one minute until it’s wilted, then remove from the heat, sprinkle the flowers over the top and serve.
FOR MORE FROM JAMES MARTIN, HEAD TO FOODIES.CO.UK foodies.co.uk
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ROSEMARY SHRAGER FOODIES
‘Use any single malt whisky to Use any add a delicious young warmth to vegetables you have this dish’ available
foodies.co.uk
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PERFECT PORRIDGE IN EVERY WAY
Perfect for making porridge and for using in a wide variety of healthy recipes
Visit our website for inspiration
hamlynsoats.co.uk
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ISLE OF ARRAN FOODIES
La isla bonita So it might not have the Spanish sunshine, but a stay on the Isle of Arran is a peaceful escape you won’t forget
AUCHRANNIE RESORT Auchrannie Road, KA27 8BZ www.auchrannie.co.uk No matter what you’re looking for from your Arran retreat, Auchrannie Resort will fulfil your request. Spend your nights at the resort, the luxury lodges, or a couple’s cabin, and your days taking on an outdoor adventure excursion or relaxing in the spa. Auchrannie even offers an indoor playground so you can bring the kids along for the fun. LAMLASH BAY HOTEL Shore Road, Lamlash, KA27 8LU www.lamlashbayhotel.co.uk Let the sea restore you with a relaxing stay at the beachside Lamlash Bay Hotel. A round of golf by the ocean or a picturesque hike are available just outside your front door, allowing you to soak in Arran’s restorative wonder with the perfect dose of adventure. Cruickshanks
Lamlash Bay
Auchrannie
GLENISLE HOTEL & BISTRO Shore Road, Lamlash, KA27 8LY www.glenislehotel.com Room with a view? Yes please. At Glenisle, you can relax in a room overlooking the scenic river and the ocean isles, and wake up inspired to explore Arran’s magnificent lanscape. When the sun goes down, you’ll be eager to wander back to the Glenisle Bistro for a relaxed, hearty meal before retiring again to your cosy room. THE CORRIE HOTEL Shore Road, Corrie, KA27 8JB www.corriehotel.co.uk Breathe in sweet sea air while you enjoy a brew at The Corrie Hotel’s beer garden, a quaint outdoor seating area overlooking Arran’s stunning shoreline. If you’re lucky, you might even spy seals and otters splashing about as you clink glasses with a toast to your Arran holiday. THE GLENARTNEY Mayish Road, Brodick, KA27 8BX www.glenartney-arran.co.uk For an intimate bed and breakfast experience, look no further than the relaxed luxury of The Glenartney.
Glenisle Hotel Get to know your hosts and ask for their Arran travel tips while you enjoy breakfast served with local produce and homemade baked goods. Then take a book and cup of tea to the inn’s bayside garden to unwind amongst nature. CRUICKSHANKS Benview, Golf Course Road, Whiting Bay, KA27 8QT www.cruickshanksarran.co.uk Boasting beautifully decorated bedrooms and a scenic location, Cruickshanks boutique B&B offers both island charm and city luxury. Start your morning off right with a full Scottish breakfast of locally sourced ingredients and fresh delights before setting off to explore the island, then enjoy a peaceful evening by the wood-burning stove in the Ceilidh Room. foodies 23
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8
The The The
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GLENARTNEY The GLENARTNEY GLENARTNEY
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Familyrun run10 10run bedroom guesthouse Brodick. Family bedroom guesthouse ininBrodick. 10 bedroomguesthouse guesthouse in Brodick. Family runFamily 10 bedroom in Brodick. Freshlycooked cookedbreakfast breakfast using local produce. Residents lounges,Wi-Fi, Wi-Fi, Freshly using local produce. Residents Freshly cooked breakfast using local produce. Residents lounges, Freshly cooked breakfast usingstorage, local produce. Residents lounges, Wilounges, Wi-Fi,storage, cycle/golf storage, drying room. cycle/golf drying room. cycle/golf drying room.
cycle/golf storage, drying room. GLENARTNEY GLENARTNEY The
Family run 10 bedroom guesthouse in Brodick. Family run 10 bedroom guesthouse in B Freshly cooked breakfast using local produce. Residents lounges,using Wi-Fi,local produce. Resid Freshly cooked breakfast cycle/golf storage, drying room. storage, drying room. Family run 10 bedroom guesthouse incycle/golf Brodick.
GLENARTNEY
Freshly cooked breakfast using local produce. Residents lounges, Wi-Fi, cycle/golf storage, drying room.
Brodick,Isle Isleof ofArran, Arran,KA27 KA278BX 8BX Brodick, www.glenartney-arran.co.uk info@glenartney-arran.co.uk www.glenartney-arran.co.uk info@glenartney-arran.co.uk Brodick, Isle of Arran, KA27 8BX 01770302220 302220 01770 www.glenartney-arran.co.uk info@glenartney-arran.co.uk
01770 302220 Brodick, of KA27 Arran,8BX KA27 8BX Brodick, Isle of Isle Arran,
Brodick,www.glenartney-arran.co.uk Isle of www.glenartney-arran.co.uk Arran, KA27 8BXinfo@glenartney-arran.co.uk Brodick, Isle of Arran, KA27 8BX - info@glenartney-arran.co.uk 302220 302220 01770 www.glenartney-arran.co.uk 01770 info@glenartney-arran.co.uk www.glenartney-arran.co.uk info@glenartne 01770 302220 01770 302220
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ISLE OF ARRAN FOODIES
Island magic Bring the flavours of Arran back home and introduce the island’s finest producers into your kitchen Try pairing with a slice of Arran Cheddar
PRESERVES Whether you’re on the hunt for something sweet for your morning toast or the perfect chutney for your cheeseboard, Paterson Arran’s flavour-packed preserves are just the ticket. £4.99, paterson-arran.com
CHEESE With an extra bit of flavour inspired by Arran summertime, Isle of Arran Cheese Shop’s herb-infused cheddar is as moreish as they come. It’s a winner on any cheeseboard, and just as good grated over pasta, too. £4.80, arranscheeseshop.co.uk
CHOCOLATE James of Arran’s handmade chocolates are as sweet as it gets. Pick up one of their gift boxes for a loved one, or try their chocolate covered coffee beans for a perk-me-up treat. £32.95, jamesofarran.com
The perfect after dinner dram
ICE CREAM Made with fresh milk from their own cows, Isle of Arran Ice Cream’s ultra creamy, distinctive taste is a winner. For a true taste of the island, try their Arran Gold infused ice cream. from £1.80, arranbrewery.co.uk
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OATCAKES Go for a box (or two or three or four) of classic oaties from Wooley’s, Arran’s beloved oatcake experts, which can be purchased in food service boxes as well as personal ones. £1.60 per 180g, wooleys.co.uk
WHISKY This smooth and sweet whisky sings an ode to Scotland’s favourite poet, making it the perfect bottle for gifting from Arran Distillery’s collection of crafted single malts. £44.99, arranwhisky.com
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22/03/2019 11:30
FOODIES KATY BESKOW
Vegan on a
DIME
Katy Beskow is on a mission to make plant-based cooking more accessible with these pocket-friendly vegan dishes, ready in just 15 minutes
I
’m often asked whether living a vegan lifestyle is expensive – there are a lot of misconceptions of vegans eating unpronounceable grains and an excess of avocados, shopping in exclusive food stores, and having high energy bills due to boiling all those pulses. But the honest, surprising-to-some answer is: no. My own journey into veganism has humble beginnings, when I moved to London as a student back in 2006. With just enough money to cover rent and bills, I started shopping at a local fruit and vegetable market to make savings. The market was intoxicating, with vibrant and exotic produce, as well as cheap and fast-cooking rice, canned beans, and lentils. Buying seasonal, vegan produce gave me a way to get creative in the kitchen, as well as inspiring what would become an unexpected career in food writing. You don’t need specialist ingredients to cook great vegan meals. Everything you need is available at the supermarket – from fresh vegetables and a variety of non-dairy milks, to an array of herbs and, of course, a
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selection of beans and pulses. You’ll be pleased to learn that vegan cooking is fast, as the ingredients are easy to prepare and transform into something hearty, nutritious, and delicious. Being short of time and on a budget doesn’t mean you have to sacrifice great food. These recipes are full of flavour, creativity and, of course, are as effortless and quick as possible. People are choosing a vegan lifestyle for various reasons, including animal ethics, sustainability, health improvement, and wanting to understand where their food is really from and how it’s processed. It is also now common for people to choose a vegan diet to save money. Plant proteins are remarkably cheaper than meat, fish, or dairy products. Whatever your reasons for starting a vegan lifestyle, or adding more vegan meals into your diet, and regardless of how much money you are able, or want, to spend on food, it’s important to remember that veganism is accessible to all. Have fun with cooking, enjoy your time in the kitchen, and create delicious, vegan meals in moment. l foodies.co.uk
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‘Have fun with cooking & enjoy your time in the kitchen’
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FOODIES KATY BESKOW
Tea-infused chana masala Allow chickpeas to be the star of the show in a fragrant, tea-infused sauce. Serve with warm naan breads and a spoonful of cooling vegan yoghurt and try pairing with this pretty, vibrant ribbon salad.
Serves 4 1 tbsp sunflower oil 2 onions, peeled and finely diced 2 cloves of garlic, peeled and finely sliced 2 tsp garam masala 1 tsp ground turmeric ½ tsp dried chilli flakes ½ tsp cumin seeds 400g chopped tomatoes 2 x 400g cans chickpeas, drained and rinsed 300ml black tea Generous pinch of sea salt flakes Handful of coriander leaves, roughly torn Juice of ½ lemon 4 tbsp unsweetened soya yoghurt
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Pour 300ml of boiling water over a black teabag and leave to infuse. Heat the oil in a saucepan over a medium–high heat and cook the onions for 2 minutes until they begin to soften. l Add the garlic, garam masala, ground turmeric, chilli flakes, and cumin seeds, then cook for a further 2 minutes, stirring frequently. l Remove the teabag and pour in the infused tea, the chopped tomatoes and chickpeas then cook for 10 minutes, stirring occasionally. l Remove from the heat and season with sea salt flakes. l Scatter over the coriander leaves and squeeze over the lemon juice. Serve in bowls and spoon over 1 tablespoon of yoghurt on each. l
RIBBON SALAD 2 red onions, peeled, finely sliced 4 large carrots, peeled and shaved into ribbons 1 mango, peeled, pitted and finely sliced Generous handful of flat-leaf parsley, finely chopped Juice of 1 unwaxed lime Pinch of sea salt flakes l Place the red onions in a heatproof bowl and pour over enough boiling water to cover. Allow to stand for 5 minutes to take away the acidity of the onions. In the meantime, toss together the carrots and mango. l Drain away the water from the red onions, then rinse in cold water and pat dry. Toss the onions with the carrots and mango. Stir through the parsley and lime juice. Season well with sea salt flakes.
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18/03/2019 11:59
‘T
‘The chickpeas and ribbon salad make for a
deliciously fresh pairing’
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18/03/2019 12:05
Go green with your Spring Clean Visit Real Foods for all your eco-friendly, plastic-free and natural household cleaning supplies
37 Broughton Street Edinburgh EH1 3JU • 8 Brougham Street Edinburgh EH3 9JH organic • plant based • vegetarian • vegan • plastic-free • free-from
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22/03/2019 17:34
KATY BESKOW FOODIES
Chilli bean sliders Treat yourself to these spicy, mini burgers. Little hands will love mashing and stirring the slider mix! Keep the cans of kidney beans refrigerated before use for a firmer mixture that is less likely to break in the pan. These are also suitable for freezing. Serves 4 2 x 400g cans chilled kidney beans, drained and rinsed 1 yellow pepper, deseeded and finely diced 2 spring onions, finely chopped Handful of coriander leaves, torn 4 tbsp rolled oats 1 tsp mild chilli powder 1 tsp smoked paprika ½ tsp fine sea salt foodies.co.uk
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6 tbsp sunflower oil, for frying 8 mini white bread buns 4 pickled gherkins, sliced l In a large bowl, mash the chilled
kidney beans using a fork (or squeeze in your hands) until just a few beans remain whole. The mixture should be semi-smooth. l Add the yellow pepper, spring onions, coriander, oats, chilli powder, smoked paprika, and sea
salt, then stir until everything is combined into a dense mixture. l Heat the oil in a large frying pan over a medium heat. Make eight ball shapes from the bean mixture, then flatten into patties. Carefully place in the hot pan and cook for 4 minutes on each side, flipping with a spatula. l Serve the sliders in toasted or warmed mini bread buns with sliced gherkins. foodies 31
18/03/2019 12:06
FOODIES KATY BESKOW
Korean-style bibimbap bowls Eat through the mountain of hot, sweet vegetables to a base of crisp, fried rice. Cooked, leftover basmati rice works best in this recipe, as it is fragrant and naturally starchy.
Serves 2 3 tbsp sunflower oil 6 tbsp cooked or leftover basmati rice 10 button mushrooms, brushed clean 4 radishes, finely sliced 1 carrot, peeled and very finely sliced 1 small courgette, very finely sliced 2 tbsp frozen or fresh podded edamame beans Handful of spinach 1 tbsp dark soy sauce ½ tsp soft brown sugar 1 red chilli, deseeded and finely sliced 1 spring onion, sliced 1 tbsp sesame seeds
l There’s no need to purchase pricey pre-cooked rice; simply simmer basmati rice for 12 minutes, drain, then allow to cool completely before using it in this recipe. l Heat 2 tablespoons of the oil in a medium-sized frying pan over a medium–high heat, then add the cooked rice, pushing it down flat to form a level rice cake. Cook for 5 minutes until the base of the rice becomes crisp, then remove and separate into two bowls. l Heat the remaining tablespoon of oil in a large wok over a high heat and stir-fry the mushrooms, radishes, carrot, courgette, edamame beans, and spinach leaves for 2–3 minutes. Spoon in the soy sauce and brown sugar, then stir-fry for a further 2 minutes. l Spoon the vegetables over the rice, then scatter with the chilli, spring onion, and sesame seeds.
15 Minute Vegan: On a Budget by Katy Beskow, Quadrille, £15. Photo: Dan Jones. 32 foodies
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Waste not, want not: Leftover cooked basmati rice is perfect for this recipe
FOR MORE VEGAN RECIPES, HEAD TO FOODIES.CO.UK foodies.co.uk
22/03/2019 11:43
ROSEMARY SHRAGER FOODIES
Use any young vegetables you have available
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Rustic Mediterranean Cusine by Jean-Michel, Rustic Mediterranean Morgan andby their team Cusine JeanMichel, Morganparty and Christmas menus available their team from £18.50 Open 7 days a week Tel 0131 557 3032 Email reservations@lagarrigue.co.uk La Garrigue, 31 Jeffrey Street, Edinburgh, EH1 1DH
Mr. Eion boutique coffee roaster is located in the heart of Edinburgh’s Stockbridge. Established in 2013 they have been keeping locals caffeinated with a wide range of coffees all lovingly roasted on their hard working Diedrich machine. Open all week, but if you can’t make it along the full range of coffee is available to order online at www.mreion.com. Visit Us: 9 Dean Park Street, Edinburgh, EH4 1JN email: info@mreion.com | web: mreion.com twitter: @mr_eion | instagram: @mr_eion
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22/03/2019 17:42
FRENCH DINING FOODIES
L’escargot Bleu
We’re turning up the heat with our favourite Mexican restaurants for a fiesta-style feast
VIVE LA FRANCE
If it’s classic cuisine à la française your heart desires, Edinburgh’s rich French dining scene has you covered RESTAURANT MARTIN WISHART 54 The Shore, EH6 6RA restaurantmartinwishart.co.uk For the epitome of French fine dining, look no further: spoil yourself with a six or eight course tasting menu with wine pairing at Michelin-starred Restaurant Martin Wishart. Renowned for his creativity in the kitchen, Wishart creates a dining experience like no other. L’ESCARGOT BLEU 56 Broughton Street, EH1 3SA lescargotbleu.co.uk You can’t skip the Barra snails at L’escargot Bleu, where Scottish
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Restaurant Martin Wishart
sourced meat and seafood is served with a classic French twist. The escargot is to die for, but you’ll be equally delighted by the impressive wine and cheese menus, as well as the long list of delicious mains and regularly changing specials. LA GARRIGUE 31 Jeffrey Street, EH1 1DH lagarrigue.co.uk Heavily inspired by his upbringing in rustic Languedoc, La Garrigue’s head chef Jean Michel Gauffre packs the flavour of southern France into each dish. The rotating menu features seasonal seafood, but don’t be afraid to branch out for their divine duck casserole or roasted rabbit leg. foodies 35
22/03/2019 11:47
Brand New: Cheddar Style with Garlic & Chives
Bute Island Foods Ltd. - Tel: +44 (0) 1700 505357 p_48.indd 48
No artificial colours or preservatives. Lactose free - Dairy free - Gluten free - Cholesterol free 20/12/2018 13:10
FRENCH DINING FOODIES
PURSLANE RESTAURANT 33a St Stephen Street, EH3 5AH purslanerestaurant.co.uk Casual dining has never tasted better. At Purslane, Head Chef Paul Gunning strives to provide the flavours of French fine dining without the fuss, fostering a sense of community by championing produce from Edinburgh’s small producers in a relaxed and welcoming environment. BIA BISTROT 19 Colinton Road, EH10 5DP biabistrot.co.uk Combining Irish, Scottish, Spanish, and French heritages, the husband and wife chef duo at Bia Bistrot pull local Scottish ingredients and inspirations into their French cuisine. Each dish is robust in flavour while keeping seasonality and sustainability at the forefront. We recommend the sweet potato risotto with a crisp glass of Picpoul de Pinet. LE ROI FOU 1 Forth Street, EH1 3JX leroifou.com Offering a bijou feel with fine dining expertise, you’ll never want to say au revoir to the multi-award winning Le Roi Fou. There’s several menus to choose from, all focused on Scottish ingredients and French skills, but for the full experience, go for the five course tasting menu, featuring wild Highland venison and Orkney hand dived scallops. CAFÉ MARLAYNE 76 Thistle Street, EH2 1EN cafemarlayne.com Café Marlayne knows to how have fun with food, so any trip here is foodies.co.uk
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Above & below: Bia Bistrot
La P’tite Folie
Le Roi Fou
Purslane
guaranteed to be a good time. Their top-notch French cuisine is affordable and creative, whipped up in their colourful café. The lunch menu starts from an exceptionally reasonable £12.90 for two courses, while the diverse and delicious a la carte offerings include duck breast with cherry beer sauce and whole roasted seabass.
LA P’TITE FOLIE 9 Randolph Place, EH2 1LH laptitefolie.co.uk Nestled into the charming Tudor House in Edinburgh’s West End, a trip to La P’tite Folie will transport you to the bistros of Paris. Cosy and traditional, look out for comforting dishes like veal blanquette and Shetland mussels with garlic and shallots, and be sure to taste your way through their expansive French wine list. foodies 37
22/03/2019 11:51
FOODIES ANDREA NGYUEN
No waste
all flavour Nothing goes to waste with Andrea Ngyuen’s modern Vietnamese dishes, from leftover chicken and extra veggies to overripe bananas
Tangy seafood stew I used to think of this as a soup but after sharing a hearty pot with fishermen, I realized that it was more like a Viet-style bouillabaisse seafood stew. This streamlined version, prepared with supermarket ingredients, is a knockout. For a one-dish meal, serve with warm corn or flour tortillas, or fried rice.
Serves 4 1 tbsp canola oil 2 garlic cloves, finely chopped 1.4l water 1 tsp packed light or dark brown sugar, plus more as needed 1 tbsp pomegranate molasses, plus more as needed About 1½ tbsp fish sauce, plus more as needed ½ tsp fine sea salt 225g fresh or frozen pineapple chunks, cut into bite-size chunks 280g mild-tasting, firm fish fillet (such as snapper or catfish), cut into 1½-inch chunks 8 extra-large or 12 large shrimp, with or without shells, deveined 38 foodies
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● In a large saucepan over medium-low heat,
225g small clams or cockles (optional) 1 large or 2 small celery stalks, cut on a diagonal into ½-inch-wide pieces 1 large unripe tomato, cut into wedges 200g beansprouts 10g roughly chopped fresh herbs, such as coriander, basil & mint ¼ tsp ground cumin 1 Fresno, jalapeño, or cayenne chili, thinly sliced
combine the canola oil and garlic and cook at a gentle sizzle, stirring occasionally, for about 3 minutes, until the garlic is golden. Pour in the water to arrest the cooking, then add the brown sugar, pomegranate molasses, fish sauce, salt, and pineapple. Turn the heat to high to bring to a fast simmer, adjust the heat to maintain that pace, and cook for 8 to 10 minutes to develop flavour. (If not serving right away, remove from the heat and cover; return to a near boil before continuing.) ● Add the fish fillet, shrimp, and clams to the pan and cook for 3 to 4 minutes, just until the fish is opaque, the shrimp curls, and the clams open. Add the celery and cook for about 2 minutes, until slightly softened. Add the tomato and beansprouts and cook for 1 minute more, until slightly softened, then turn off the heat. Add the herbs, cumin, and chile to the pan and then let sit for 5 minutes. Taste and, if needed, adjust the flavor with additional brown sugar, fish sauce, or pomegranate molasses to arrive at a tart-sweet-savory balance. ● Using a two-handed approach with a ladle in one hand and chopsticks or tongs in the other, transfer the soup to a large bowl or divide among individual soup bowls. Serve immediately. foodies.co.uk
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Tips and tricks ● Most grocers sell farm-raised
clams, which typically do not need to be purged of sand. Select small ones, such as sweet, tender Manilas smaller than 1½ inches wide. When using foodies.co.uk
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bigger clams, add them to the pot before the fish. Wait for one or two to open and then add the fish and shrimp. ● Instead of celery, try using 12 medium okra, cut crosswise
into 1-inch pieces, or 1 small courgette, quartered and cut crosswise into 1-inch pieces. ● Mix and match and add in any extra veggies or herbs you have lying around to make it your own. foodies 39
18/03/2019 12:31
FOODIES ANDREA NGYUEN
Roast chicken noodle soup The next time you roast a chicken, save the leftovers for this satisfying noodle soup. Save unwanted bits—bones, pan juices—and add them to the broth for extra oomph. Cut or shred the succulent flesh for the topping. To get the required 285g of meat, debone half a breast plus a thigh or drumstick from a roast chicken, or two chicken thighs.
Serves 4 4 large or 6 small dried shiitake mushrooms 470ml hot water 2 large spring onions 1 tbsp toasted sesame oil, plus more for drizzling 1-inch piece of ginger, peeled, cut into 4 or 5 coins, and bruised 1.4l chicken stock 285g deboned rotisserie chicken or roast chicken, cut into bite-size pieces, plus the leftover chicken carcass, bones, unwanted parts, pan juices, and skin 1 tsp Chinese five-spice Fine sea salt 2 tsp maple syrup, or 1 tsp sugar 1½ tbsp soy sauce 225g dried Chinese wheat noodles, ramen, or soba, boiled according the package directions and drained 5g coriander, chopped 285g baby bok choy, halved lengthwise and cut diagonally into pieces about 1 inch wide and 2 inches long Ground black pepper
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Place the mushrooms in a medium bowl, add 235ml of the hot water, and let soak for 15 minutes. Strain the mushrooms, reserving the soaking liquid, and set aside. l Meanwhile, thinly slice the green parts of the spring onions and set aside for garnish. Cut the remaining white sections into pinkie-finger lengths and bruise them. l In a large saucepan over medium heat, warm the sesame oil. Add the bruised ginger and white parts of the spring onions and cook until aromatic, about 1 minute. Add the chicken stock, chicken bits, mushroom soaking liquid, and remaining water. Partially cover, bring to a boil over high heat, then adjust the heat to a simmer. Skim off any scum that rises to the surface and add the five-spice powder, 1 tsp salt, maple syrup, and soy sauce. Simmer, uncovered, for 30 minutes, then remove from the heat and let rest for 5 minutes. If needed, skim off any fat. l Pour the broth through a mesh strainer into a clean pot. (Line the strainer with muslin for super-clear broth.) You should have around 1.6 litres. if needed, return to the stove top and boil down to concentrate flavors or add water to dilute. l
Stem and quarter the shiitake mushrooms, then add to the broth. (At this point, you can transfer the mushrooms and broth to an airtight container and refrigerate for up to 2 days.) Return the broth to a simmer over high heat, adjusting the heat to maintain a simmer. l Meanwhile, divide the noodles among four noodle-soup bowls. Arrange the chicken on top in one layer. If the noodles and chicken are cold, warm them in the microwave with 20-second blasts. Top with the sliced spring onion and coriander. l Add the bok choy to the simmering broth and cook for about 1 minute, until bright green and slightly soft. Taste and, if needed, season the broth with more salt. Raise the heat and bring to a boil, then divide the broth and vegetables among the bowls. Drizzle with sesame oil and sprinkle with pepper to serve. l
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‘Save your roast chicken leftovers for this satisfying soup’
Tips and tricks l If dried shiitake mushrooms are
unavailable, use 6 medium fresh mushrooms. There won’t be any soaking liquid, so add an additional 1 cup water to the broth. l If you’re short on meat, boil a few eggs and add them, halved, to the soup bowls. (Cook the eggs in the pot you use to boil your noodles.)
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18/03/2019 12:33
FOODIES ANDREA NGYUEN
Banana-coconut bread-pudding cake Tons of bananas grow in Vietnam, which is why they appear in savories as well as sweets. This moist, fragrant, pudding-like cake is a great way to use overripe fruit. For this easy rendition, you need a slightly squishy, inexpensive bread. Supermarket sandwich bread or baguette is fine. Avoid fancy, rustic, or dense whole-grain breads because their sturdiness will dull the other flavors in this cake. Instead of dark rum, my favorite spirit for this cake, you may try bourbon or brandy.
Serves 6 to 8 680g overripe bananas 60ml dark rum 115g sugar ¼ tsp fine sea salt 400ml tin full-fat coconut milk 2 tbsp virgin coconut oil 1 tsp vanilla extract 1 egg 225g white sandwich bread or supermarket French baguette, torn into 1-inch pieces, crust intact
l Peel and thinly slice the bananas, reserving 3 to 4 inches of one to decorate the top of the cake (choose the least blemished section!). In a medium bowl, combine the remaining bananas with the rum and 1½ tablespoons of the sugar and stir gently to mix. Set aside. l In a small saucepan, combine 75g sugar, the salt, coconut milk, coconut oil, and vanilla. Set over medium heat and cook, stirring or whisking, for 1 to 2 minutes to melt the oil and dissolve the sugar. In a large bowl, beat the egg and then whisk in the coconut milk mixture. Add the bread and stir to combine. Set aside for 20 minutes to soften. l Meanwhile, preheat the oven to 190°C. Oil a 9-inch round cake tin with 2-inch sides, and line the bottom with parchment paper.
l When the bread is done soaking, use a potato masher to break up the chunks and create a thick, oatmeallike mixture. Add the banana and its liquid and stir and fold to combine well. Pour the batter into the prepared pan, and shimmy the pan to level the top. Decorate with the reserved banana slices and sprinkle the top with 1 teaspoon sugar. l Bake for 1¼ to 1½ hours, until puffed up and richly browned. The top should feel dry to the touch and a toothpick inserted in the centre should come out clean. Let cool on a wire rack for 1 hour (expect quick deflation), then run a blunt knife around the pan edge and unmold onto the rack. Remove the paper and reinvert onto a plate to showcase the decorated side. l Enjoy the cake warm or let cool completely, to firm up, and eat at room temperature.
Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Ngyuen, © 2019. Published by Ten Speed Press, an imprint of Penguin Random House. Photography: Aubrie Pick © 2019 18 foodies 42 foodies
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18/03/2019 12:34
ROSEMARY SHRAGER FOODIES
Tips and tricks For big banana flavor and a more custardy texture, use slightly to very soft fruit. If the bananas are too firm, use a fork to poke four or five sets of holes in each one. Microwave in 30-second blasts, until barely soft. Cool to let the flesh soften and sweeten before use.
●
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Use any days. Microwave slices in 20-to 30-second young blasts to bring out the rum flavor, or bake vegetables in a 190°C oven for 4 to 5 minutes and then grill for 1 to 2 minutes until gently sizzling to you have re-crisp the top. available ● Cover and refrigerate leftovers for up to 3
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18/03/2019 12:37
39-41 Slateford Road Eh11 1PR Edinburgh
8AM TO 8PM EVERY DAY Brought to you by Rosario and Maria Sartore, we’re an Italian deli on Dalry Road (opposite Locanda de Gusti).
0131 337 0326 Neroameta.co.uk
Brimming with delicious things to discover and taste, we’ve created an emporium of exciting products
sit in or takeaway sweet and savoury freshly made food every day , including fresh baked bread . we sell olive oil, tomatoes in jars , jams, Italian biscuits , fresh pasta & fresh Italian pork sausages
Passion and care goes into sourcing and cooking with exceptional ingredients from northern and southern Italy. Combined with seafood, fish and meat from our land and shores, we are proud to share a contemporary, yet authentic Italian dining experience with the people of Edinburgh.
0131 446 3151 Fiocchidineve.co.uk fiocchidinevedalry@gmail.com
HALF PRICE MAIN COURSE OFFER ~ Available Evenings Only ~ Award winning Chinese restaurant in the heart of Glasgow
Sunday - Tuesday all evening Wednesday - Friday before 7pm Saturday before 6.45pm (last booking 6.30pm)
Lychee Oriental Restaurant, 59 Mitchell Street,
0131 446 3151 Glasgow, Fiocchidineve.co.uk G1 3LN fiocchidinevedalry@gmail.com -
0141 248 2240 www.lycheeoriental.co.uk
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50 WEST REGENT STREET, GLASGOW 0141 331 1655 www.amberregent.com
22/03/2019 17:40
GREAT TASTE FOODIES FOCUS WHISKY SMOKED ROSEMARY SALT Try adding this heady infused smoked salt to marinades for chicken or grind it over roast potatoes £5, whiskysmoked.com
SMOKED HALIBUT For something a little different, try Campsie Glen’s cured halibut, infused with Hebridean seaweed for a clean, fresh taste of the sea £10, campsieglen.co.uk
SMOKED GARLIC RUB This naturally smoked garlic rub is packed full of flavour, making it a great quick and easy seasoning for meat and vegetables £3.50, smokybrae.com
Holy smoke! Discover the smoky products that came out tops in the Great Taste Awards SMOKEY TOMATO RELISH Add a spoonful of The Spice Witch’s rich Smokey Tomato Relish to a cheese toastie for the ultimate flavour pairing £4, thespicewitch.com
TRY IT WITH A MATURE CHEDDAR CHEESE PIGGERY SMOKERY These pork experts brought home the bacon at the Great Taste awards, winning three times over. Once you try their unique smoked pork products your bacon rolls will never be the same again £5, piggery-smokery.co.uk foodies.co.uk
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BASS ROCK CURED SALMON Cured with locally distilled NB Gin, this distinct, flavourful smoked salmon goes perfectly with a summer G&T £8, belhavensmokehouse.co.uk
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18/03/2019 13:19
CHEF Q&A JIMMY LEE
GLASGOW’S
FINEST Chef Personality of the Year 2018 and Chef Patron of Lychee Oriental Jimmy Lee tells us why Scots can’t get enough of Chinese food
How did you get into cooking? I’ve been running around a kitchen since I was 3 in my fathers restaurant and started working in a restaurant environment at a very early age. By the time I was 16 I knew my way around a commercial kitchen very well. Who or what has inspired you most in the kitchen? My dad has inspired me the most, he used to work very long hours in the kitchen and had dedicated over 40 years to cooking delicious Chinese cuisine. He’s also the calmest guy I’ve ever seen command a kitchen. 46 foodies
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What is your favourite dish on the menu? The twice cooked pork belly with spicy black bean sauce. The 48 hours cooking process is what makes it so flavoursome.
Nowadays, chefs are often in the public eye. Do you think it’s important that diners know a bit about you and your food passions? Most diners are digitally savvy and its important that as chefs we offer an insight into our kitchen and our personal life. Diners like to know their chef and can be attracted to their food just as much as their personality.
How did it feel to win Chef Personality of the Year? Scotland has some well known chefs, so winning the award was amazing. It’s great to know that you don’t need to swear and ball in the kitchen and on TV to get recognised.
You incorporate a lot of Scottish ingredients into traditional Chinese dishes. What are your favourite Scottish ingredients to work with and why? I love working with Scottish scallops and use them in the restaurant.
‘There’s been a foodie revolution over the last few years’
I love the delicate taste and freshness of them which compliments Cantonese cuisine. Scallops go especially well with some ginger and spring onions. Chinese food has always been popular in Scotland. What do you think makes it so well loved? Scottish people love a wide range of flavours. Chinese food caters for those who love spicy, sweet and savoury flavours which is why it’s so popular. Do you think diners are more adventurous with their food choices now? Most definitely, there’s certainly been a foodie revolution over the last few years with more customers inclined to try ear fungus with Chinese sausage with fermented red bean curd over a standard Chinese dish. foodies.co.uk
18/03/2019 14:55
JIMMY LEE CHEF Q&A
Peking honey bourbon pork ribs Serves 2 500g rack of pork ribs ½ tsp Chinese five spice ½ tsp garlic powder 1 tsp fermented beancurd 1 tbsp hoisin sauce 1 tbsp honey bourbon
For the sauce 2 cloves of garlic ¼ red chilli 300ml stock
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1 tbsp hoisin sauce, ½ tsp vinegar 1 tsp dark soy sauce, 1 tsp light soy sauce 1 tsp tomato puree, 1 tsp honey 1 tsp peanut butter 1 tbsp of potato starch, dissolved in 100ml water Vegetable oil l Add the pork ribs, Chinese five spice, garlic powder, fermented
beancurd, and hoisin sauce to a bowl. Mix well and leave for at least 3 hours (preferably overnight). l Once the ribs have been marinated, preheat the oven to 180°C degrees. Place the ribs in the oven for 50 minutes, then baste with the honey bourbon. Turn the oven up to full heat and cook for a further 5 minutes.
l Meanwhile, make the sauce. In a medium hot wok, heat 1 tablespoon of vegetable oil then fry off the chilli. l Add the stock, then add the vinegar, dark soy, light soy, tomato puree, honey, and peanut butter. l Bring to the boil, then add the potato starch mixture to thicken. l Pour the sauce over the ribs and serve.
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FOODIES INTERIORS
‘These homes set trends, as opposed to follow them’ PLANT LIFE Nothing brings warmth to a room like a splash of living colour. Decorate with lush greenery, fresh flowers, and colourful fruit to bring a touch of the outside in and make an ultra modern space cosy in no time. Bonus points if you add hanging planters.
MAKE IT YOUR OWN Try adding a splash of paint to metal chairs to add a unique contrasting look, like the black frame against the white seat on these dining chairs.
DOUBLE ACT DOUBLE ACT Anthony Iannacci’s guide to creating New York City style in your own kitchen is all about the double act: white and blue, modern and traditional, cool plastics and warm naturals
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HANG ‘EM HIGH Make old school beams work with a new school look by draping them with modern pendant lights.
NATURE’S FINEST Even if your decoration style is resolutely modern, you can’t go wrong with a scattering of natural materials. Whether it’s a wooden island like this one, or a marble countertop, a variety of textures is always a guaranteed hit. foodies.co.uk
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Belhaven – or “Beautiful harbour” – nestles among the rolling barley fields of the beautiful East Lothian coast, around 20 miles east of Edinburgh. For nearly 300 years, we have brewed in this place using only the finest barley and choicest hops. Continuing that long tradition, we are proud to launch a range of speciality beers. With big, bold flavours and aromas in a range of tastes and styles, together they represent the very best of Scottish brewing.
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Clean Crisp Refreshing
Rich Nutty Smooth
Bold Bitter Juicy
Complex Layered Polished
Deep Dark Intense
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INTERIORS FOODIES
PAINT IT WHITE White walls don’t have to be boring. In this kitchen, clean white creates a strong backdrop for showcasing bold, colourful accessories.
New York Design at Home by Anthony Iannacci, Abrams, £45. Photography: Noe DeWitt ANY FLOOR’S A GOAL Get grounded with a floor tile that livens up looking down. If you’re not ready to commit to a bright colour, opt for a monochrome pattern that adds interest and texture without overpowering.
GET THE LOOK
Vase, £16 gardentrading.co.uk
Hanging planter, £34.95 hurnandhurn.com
Chair, £199 bridgman.co.uk
Flask, £13.50 takatomo.de
Mug, £6 creative-tops.com Pendant light, £85 gardentrading.co.uk
Copper dish, £13 redcandy.com
Coffee pot, £24.95 hurnandhurn.com
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Set of 4 tiles, £80 originalstyle.com
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Time to taste Our top restaurant picks to try this month YAMATO When I think about Japanese cuisine, I don’t think about beef. I think about spicy tuna maki, salmon ngiri, and soft shell crab. However, after just one visit to Yamato, that has changed forever. The sister restaurant to Edinburgh’s Kanpai, Yamato’s signature ingredient is top quality Wagyu beef, which we enjoyed seared in ngiri form. In fact, we enjoyed it so much, we ordered a second helping. Buttery soft and super tender, no visit is complete without trying it. On equal standing with this star dish was the
special otoro, or tuna belly, sashimi. Trying this melt in the mouth dish was otherworldly, and it is now the touchstone by which I will rate all other sushi experiences. Speaking of which, alongside these more unusual offerings, Yamato also prepares the classics predictably excellently: the soft shell crab roll was crisped to perfection, the grilled eel ngiri rich with flavour and beautifully soft, and the salmon and avocado maki fresh and vibrant. On the hot side, the dobin mushi, a light broth with steamed scallops, clams, prawns
and mushrooms, was light and clean, served in a beautiful clay teapot, while the silky smooth chawanmushi, a soft savoury egg custard, was richly scented with earthy truffles, providing an excellent companion to the prawns hidden underneath. The food at Yamato is superb, but so too is the overall vibe. Staff are friendly and knowledgeable, and the decor is cosy and intimate, with decorative partitions giving privacy, while still being stylish and modern. However, Yamato could be a humble hole in a wall, and I’d still go back for that Wagyu ngiri every time. 11 Lochrin Terrace, Edinburgh yamatosushiedinburgh.co.uk Chiara Margiotta
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RESTAURANT REVIEW FOODIES
SO L.A.
MERIENDA A new addition to Stockbridge, Merienda is suited both to a casual glass of wine and light dinner on the way home from work as it is for sharing a feast of ten dishes between two. The menu is made up of small plates inspired by ‘Fields and Gardens’, ‘Farms and Pastures’, and ‘Rivers and Seas’ with a Mediterranean twist tying them all together. Cauliflower beignets were light and fluffy, lifted by the strong flavours of aged Parmesan. Just one bite of the Papas a lo Pobre, a simple combination of potato, red peppers, onions, and a heady kick of garlic, took me straight back to Spain. Seared wild bass, freshly
caught in Dunbar that day, was melt in the mouth, while a beautifully presented dish of razor clam and tuna carpaccio was fantastically fresh. Tender Biggar lamb was served with a crunchy ratatouille full of texture and strong yet complimentary flavours, while tender pork loin had wonderfully strong earthy flavours and textures from the wild mushrooms. However, the star of the evening for me was a crunchy garlic croute topped with thin slices of very tender veal loin and lashings of a marvellous salsa verde. The ‘Sweetness’ part of the menu was not lost on us and we shared a sweet extravagance of deconstructed banoffee pie and a beautifully light and creamy ‘burnt’ cheesecake with caramel and Grand Marnier. 30 North West Circus Place, Edinburgh eat-merienda.com Sue Hitchen
The latest venture from Rusk & Rusk, the team behind Glasgow institutions The Butchershop and The Spanish Butcher, the sleek So L.A. is inspired by the dining scene of California. When we visit, we eat from the generous pre-theatre menu, which has ample choice to suit a variety of tastes. First up is the tom yum soup, which is wonderfully sour and spicy and filled to the brim with fresh mussels. The slow cooked pork ribs are tender, but the flavour of molasses is so intense that it brings an overriding bitterness, which the unusual garnish of sliced pear is unable to completely counteract. The main course of spiced fish curry was a feast for the eyes, containing a cornucopia of crustaceans, but unfortunately was so heavy on the salt that we were unable to taste much else. The steak frites had suffered a similar fate, but thankfully the creamy szcechuan pepper sauce was on hand to round out the imbalance. However, the kaffir lime crème brulee was perfectly creamy and I could have easily eaten another. Glasgow is ready for the Californian sun, and with a little more care, So L.A. could bring the heat.
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HEALTH & BEAUTY FOODIES
FITNESS FOOD
MEAL PREP MADE SIMPLE
eateries Taken up training? Meet the making fitness friendly food delicious
PUMPKIN BROWN
16 Grassmarket, Edinburgh www.pumpkinbrown.com After your morning workout, pop into Pumpkin Brown for a wholesome, well earned breakfast bowl. Always organic, plant-based, and purely delicious, their healthy smoothie bowls quench your hunger so you can start the day with your best foot forward.
KCAL KITCHEN
130 W Regent Street, Glasgow www.kcalkitchen.co.uk Don’t let your diet hold you back from indulging your sweet tooth. Kcal Kitchen’s dessert menu is full of RSF, gluten free, vegan, and high-protein ice cream, brownies, and more, so you never have to feel guilty about cheat day again.
PREPCO
Unit 2 Montgomery Place, Irvine www.prepcoscotland.co.uk Whether you’re looking to lose, maintain, or gain weight, PrepCo knows just what to serve you. They’ll deliver locally-sourced, high-quality cuisine to your doorstep, so you can say hello to easy nutrition and goodbye to tirelessly scouring the labels at the supermarket.
GRAMS.
16 Clifton Terrace, Edinburgh www.gramsedinburgh.com Let Grams help you on your weight loss journey with perfectly portioned and affordable meal prep packages. Order their filling, healthy, and convenient meals to take kilos off of the scale and the weight off of your shoulders.
MYPREP
170 Bardowie Street, Glasgow www.my-prep.co.uk Spice up your diet plan to gain muscle or lose fat with Glasgow’s MyPrep meal plans. They’ll send you a package with an array of diverse meal options, with nutritional flavours from Lebanon, Asia, Mexico, and the Mediterranean, so your customised plan will never get boring.
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Inspired by the flavours of the Levant “Definitely worth experiencing”
Edinburgh feasts “... every dish was licked clean”
THE SCOTSMAN “...not-to-be-missed”
i-on magazine
MEZZE · CHARCOAL GRILL · COCKTAIL BAR Book online: baba.restaurant | @babaedinburgh 0131 527 4999 | 130 George Street, Edinburgh, EH2 4JZ Social icon
Rounded square Only use blue and/or white.
For more details check out our Brand Guidelines.
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TIPPLES FOR TONIC FOODIES FOCUS
THE CLASSIC G&T Whether you're a G&T purist or ready to add a new spirit to your repertoire, we've rounded up Scotland's best tipples for tonic
GRANITE NORTH GIN
GORDON CASTLE GIN
BOË PASSION GIN
granitenorthgin.com, £39.50 Add a twist of grapefruit rind to your G&T to accent the citrusy, botanical flavours of Granite North’s clean and bright gin. The natural freshness is perfect for a light spring drink, but Granite North is versatile and bold enough to be enjoyed in a full-bodied cocktail, too.
gordoncastlescotland.com £34.95 Distilled with botanicals from their Walled Garden, Gordon Castle's fragrant gin is a classic that hits the spot every time. For a thoughtful gift for your favourite G&T lover, you can even have a bottle engraved with your own bespoke message.
www.boegin.com.com, £30 So maybe this one isn't quite a classic gin, but its so tasty that we couldn't resist. Boë's Scottish gin is blended with tangy passion fruit flavours for a colourful tipple with plenty of punch. Sweeter than the traditional G&T, this makes a great pairing for rich desserts.
GIN BOTHY THOMPSON BROS ORGANIC HIGHLAND GIN WILD ISLAND GIN wildislandgin.com, £38.95 Bring out your wild side with a sip of gin from the Isle of Colonsay, where the local in-season flora inspires each bottle from the Wild Island Distillery. Pair their award-winning gin with your favourite tonic water to stir up fragrant, floral flavour and feed your natural Scottish roots.
thompsonbrosdistillers.com, £32 Dornoch’s new distillery adds a fresh, punchy gin to the G&T scene. Combining elderflower and raspberry, Thompson Bros have stirred up a sweet and satisfying spirit that, when garnished with fresh berries, is the perfect warm weather pour.
ww.ginbothy.co.uk, £36 For a full, woodsy gin, look no further than Gin Bothy, which combines local pine, heather, thistle, and rosemary to capture the taste of Scotland in a bottle. Stirred in with your favourite tonic and a twist of lemon, you’ll have an enchanting cocktail that will transport you to the vast and tranquil Scottish forest. foodies 57
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MADE TASTY by the SECLUDED FORESTS & COASTLINES of GALLOWAY
A SMOOTH & VIBRANT MULTI-AWARD WINNING GIN MADE IN SCOTLAND AT CRAFTY DISTILLERY, THE ‘SCOTTISH GIN DESTINATION OF THE YEAR’ FREE DELIVERY FROM WWW.CRAFTYDISTILLERY.COM
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TIPPLES FOR TONIC FOODIES FOCUS
SPICED RHUBARB LIQUEUR darkmatterdistillers.com, £19 If you've already tried all of the gin liqueurs on the market and are on the hunt for something new, this unusual spirit from Dark Matters is just the ticket. You might be used to pairing rum with ginger beer, but this warm, spicy rhubarb liqueur just needs a splash of tonic water to come alive.
THE NEW G&T CHAMOMILE & CORNFLOWER GIN
theoldcuriosity.co.uk, £39.95 Just add tonic and watch this Old Curiosity Gin change colour from blue to pink. Blended with calming chamomile and cornflower from Edinburgh's own Secret Herb Garden, this botantical concoction is perfect for impressing guests, or to simply add a little magic to your evening tipple.
HOLY GRASS VODKA
dunnetbaydistillers.co.uk, £34 Dunnet Bay Distillers capture botanical freshness in their vodka, scented with special Holy Grass locally sourced from around the distillery. A celebration of local and natural Scottish flavours, this herbaceous vodka is a great alternative refreshment for warm days.
ESCUBAC sweetdram.com, £30 The distillers at Sweetdram knew just what they were doing when they dreamt up their Escubac liqueur. A unique and layered combination of citrus, spice, and vanilla provides the ideal playful sweetness to pair with tonic. It's not gin, it's not vodka - it's something completely unique.
PARTNER UP Whatever your choice of tipple, make it sing with a fantastic Scottish tonic ● Bon Accord www.bonaccordsoftdrinks.com ● Cushiedoos www.cushiedoos.com ● Just the Tonic www.justtonicnobull.com foodies 59
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MA
DE BY HAND
SINCE 1949
Say it with fudge With over 24 flavours to choose from, there’s something for everyone.
www.fudgehouse.co.uk
10% OFF
with code: FOODIES10
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COCKTAILS FOODIES
Cheers to that This matcha-infused cocktail is about to become your spring favourite
Matcha Gin Get ready for spring with this fresh and zesty cocktail from the Thompson Bros at Dornoch Distillery 25ml Thompson Bros Original Highland Gin 1/2 tsp matcha syrup Fever-Tree Tonic Lemon peel, to garnish Fresh ginger, to garnish â—? Muddle the gin and syrup in your
choice of cocktail glass. â—? Top up with tonic and garnish with
lemon peel and fresh ginger to serve.
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11 Lochrin Terrace, Edinburgh, EH3 9QJ 0131 466 5964
contact@yamatosushiedinburgh.co.uk
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FOODIES WINE GUIDE WORDS DIANA THOMPSON OF WINE EVENTS SCOTLAND
Bring on the
SUNSHINE No matter what the weather is like this spring, these deliciously elegant Aussie wines are guaranteed to get you in the sunshine mood We have two fabulous Rieslings from Eden Valley which is part of the famous Barossa Valley. Keep an eye out for other Rieslings coming from the southern hemisphere: elegant and deliciously dry, they’re perfect for summer.
Winemaker’s Selection Clare Valley Riesling 2017, Lidl £6.99 If you don’t mind the wombat on the label this a great wine and a steal at the price for a Riesling from the worldfamous Clare Valley. Very inviting on the nose with Riesling’s hallmark crisp, zesty acidity and elegant ripe fruit on the palate with hints of orange blossom. Try it well chilled on its own or with seafood.
O’Leary Walker Polish Hill Organic Riesling, Waitrose £12.99 Organic and vegan, this single vineyard wine already ticks several boxes for some. It’s a bit more grown up than the Winemaker’s Selection, but still offers excellent value. The nose transports you to an early summer’s walk with blossom in the air, whilst the palate gives delicious Pink Lady apple characteristics and a sophisticated hint of peach. The finish goes on and on until you’re ready for another sip. foodies.co.uk
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‘The nose transports you to a summer’s walk with blossom in the air’
Willunga 100 McLaren Vale Grenache Rosé 2018, Beerhive, Lockett Bros, Henderson Wines & others £12.99 Another region renowned for Shiraz, McLaren Vale is starting to spoil us with interesting new varieties as well as some ultra-premium Grenache. Whilst this rosé doesn’t have the price tag of the ultrapremium wines, it’s certainly up there with those that do and well worth trying. Deliciously fresh and packed with ripe raspberries and crushed strawberries.
Peter Lehmann Layers “Red” Barossa Valley Shiraz Mourvèdre Tempranillo Grenache, Lockett Bros, Henderson Wines, Aiken Wines & others £10.99 With a great blend of red grapes starting with big, rich peppery Shiraz through to the juicy red berry Grenache this wine offers the best of all worlds. Soft, fresh and juicy with the hallmark punch of flavour from Shiraz, a touch of perfume and spice: who could ask for more?
FOR MORE SUGGESTIONS, HEAD TO FOODIES.CO.UK foodies 63
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TRIED & TREW RESTAURANTS AND BARS WORDS JONATHAN TREW
Foodies
OUR APRIL HIGHLIGHTS THIS MONTH WE’RE DRINKING...
Rum & Rhubarb
TOP TIP
Recipe by Bon Accord & Sweetdram
Gather round for sharing plates at ROLLO before settling in to enjoy Matilda the Musical at the Edinburgh Playhouse, 2-27 April
50ml Sweetdram Smoked Spiced Rum Bon Accord Rhubarb Soda Lime ● Add the Sweetdram Smoked Spiced Rum to a glass with ice. ● Top up with Bon Accord Rhubarb Soda, add a squeeze of lime, and garnish with a lime wedge.
LAUNCHING THIS MONTH NERO A METÀ EDINBURGH Over in Gorgie/Dalry, Locanda de Gusti and Pizzeria 1926 have been joined by a third restaurant from chef patron Rosario Sartore. Nero a Metà specialises in regional Italian cooking rather than the generic Italian dishes which make up the, admittedly popular, backbone of most trattoria menus. The menu changes daily but look out for options like the risotto with Jerusalem artichokes and eel or the rolled plaice fillets served
Nero a Metà
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with peas and a beaten egg in fish stock - a Puglian speciality. neroameta.co.uk
DAMM27 EDINBURGH On Edinburgh’s Causewayside, the very traditional Victoria Bar has been transformed into Damm27. Billed as a ‘ contemporary continental café bar’, the premises have been extensively refurbished and a new kitchen area has been created. European wines and beers will help wash down the small plates, gourmet burgers and pots of mussels. Closed since last September, the aim is to reinvent the bar with a sleek, modern interior and attract the area’s many students and young professionals. www.fb.com/damm27edin
The Grahamston
THE GRAHAMSTON GLASGOW Part of the Radisson Blu hotel, the new Grahamston bar and restaurant is named after the forgotten village which Glasgow’s Central Station was built over. If the local area’s history inspired the name then Scotland’s larder has a leading role on the menu. The Scottish salmon is cured with Glasgow Gin; the soufflé features Isle of Mull Cheddar and the lamb fillet is from the Highlands. The softly glowing island bar is the eye-catching centrepiece of the operation. www.thegrahamston.com foodies.co.uk
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8-10 Grindlay Street, Edinburgh, EH3 9AS 0131 228 1602
contact@kanpaisushiedinburgh.co.uk
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FOODIES FOCUS OUT AND ABOUT
Out & about
Looking to feature? Contact press@foodiesfestival.com
BROSS BAGELS The bagel masters launch their new West End venue
COLD TOWN HOUSE LAUNCH Edinburgh locals explore the new brewery, bar & restaurant LOUDONS The brunch favourites launch their New Waverley location
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SPIRIT OF THE HIGHLANDS
INTRODUCING GRANITE NORTH GIN Local lore has it that Highlanders took to the hills with mobile stills to make more than just illicit whisky. Nearly 300 years ago, the rugged landscape was rich in the botanicals that can be found in many a modern Scottish gin. Using the abundant juniper, pine needles, heather and thistles, those early distilling pioneers made a spirit that was a forerunner to modern gin with a truly distinctive Scottish twist. Today, the highland landscape is still as wild and rugged and rich in ingredients as it was back then. And it’s this dramatic landscape, and the pioneering spirit of its former residents, that is the inspiration for Granite North Gin. The recipe was developed in Aberdeen with the magnificent Cairngorm Mountain range visible in the distance and is distilled in the same hills that once held the Highlanders secrets.
MADE IN SCOTLAND
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