August Issue of Foodies Magazine 2015

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 68 AUGUST 2015 SCOTTISH EDITION £4

A CELEBRATION OF FINE FOOD AND DRINK

SUN DAYS

FOODIESL A FESTIV UIDE

SHOWG PARK H INVERLEITT 7-9 AUGUS

Meringue Girls just want to have fun RECIPES AND TOP CHEFS Marcello Tully Neil Forbes Three Sisters

AUGUST 2015 ISSUE 68

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RESTAURANTS

Our guide to the best Edinburgh eateries

RICK STEIN

From Venice to Istanbul

CHEF’S THEATRE l FOOD AND DRINK MASTERCLASSES l COCKTAIL RECIPES 001_FFCover_spine_0815.indd 1

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A SLICE OF SUMMER THE FUN ST STARTS AFTER SUNDOWN Enjoy three courses and a cocktail £20 at the Forth Floor Brasserie £30 at the Forth Floor Restaurant Available from Wednesday 1 July until Monday 31 August 2015* To book please call 0131 524 8350 or visit harveynichols.com/summerdining * Selected days only. Terms and Conditions apply.

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SUNDAY 9th august

Register for free entry at the Registration Point by the entrance.

Tickets for sessions are released throughout the day and subject to availability

Aga Rangemaster Chefs Theatre 11.00 12.00 13.00 14.00

Ian McAndrew - Blackaddie Graeme Pallister - 63 Tay Street Adam Handling - Adam Handling at Caxton Jamie Scott - MasterChef The Professionals Winner 2015 15.00 Fraser Allen - Galvin Brothers 16.00 Paul Wedgwood - Wedgwoods 17.00 Rosario Sartore - Locanda de Gusti

Drinks Theatre 11.30 12.30 13.30 14.30 15.30 16.30 17.30 18.30

Beer tasting & tutoring with Melissa Cole Affordable Bordeaux with Charles Metcalfe Beer & Food Matching with Melissa Cole The Beautiful South from local wine merchants Sherry & food Matching with Charles Metcalfe Scottish Field Subcriber Champagne Tasting Wines of Portugal with Charles Metcalfe What’s on the High Street with Brian Elliot

Tasting, cake and bake Theatre

11.30 Garden Herb Preserves with Karon Grieve 12.30 Beekeeping with Brian Pool 13.30 History & Tasting of Gin with Chris Molyneaux, Founder of Daffy’s Gin 14.30 Mike McGinty - Autumn Drinks with Gin 15.30 The Secret Garden with Hamish Martin 16.30 How to sniff Cocoa like a Rock Star 17.30 Confectionary Made easy with Fiona Sciolti

Top chef JAMIE SCOTT

chefs theatre comperes THREE SISTERS BAKE

IN THE DRINKS THEATRE MELISSA COLE

Entertainment Stage 13.00-13.45 14.00-14.45 15.00-15.45 16.00-16.45 17.00-17.45 18.00 - 18.45

Mad Tango The Bluesbroker Experience We can make you happy The Bluesbroker Experience Blues Brothers Who Stares at Satellites

Childrens Cookery Theatre

11.30 12.45 14.00 15.15 16.30

Picnic in the Park Picnic in the Park Picnic in the Park Picnic in the Park Picnic in the Park

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www.foodiesfestival.com

INDEPENDENTLY OWNED AND INDEPENDENTLY MINDED.

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

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Saturday 8th august

Register for free entry at the Registration Point by the entrance.

Tickets for sessions are released throughout the day and subject to availability

Aga Rangemaster Chefs Theatre

12.00 Colin Findlay - Melville Castle 13.00 Marcello Tully - Kinlock Lodge 14.00 Stephen K Amos - Celebrity MasterChef & Top Comedian 15.00 Neil Forbes - Cafe St Honore 16.00 Adam Handling - Adam Handling at Caxton 17.00 Jason Wright - Steak

Drinks Theatre 11.30 12.30 13.30 14.30 15.30 16.30 17.30 18.30

Top chef MARCELLO TULLY

tasting theatre masterclass DAFFY’S GIN TASTING

Beer tasting & tutoring with Melissa Cole Affordable Bordeaux with Charles Metcalfe Beer & Food Matching with Melissa Cole The Beautiful South from local wine merchants Sherry & food Matching with Charles Metcalfe More Lidl Surprises with Brian Elliot The Different Colours of Germany What’s on the High Street with Brian Elliot

Tasting, cake and bake Theatre

11.30 Garden Herb Preserves with Karon Grieve 12.30 Beekeeping with Brian Pool 13.30 History & Tasting of Gin with Chris Molyneaux, Founder of Daffy’s Gin 14.30 Mike McGinty - Autumn Drinks with Gin 15.30 The Secret Garden with Hamish Martin 16.30 How to sniff Cocoa like a Rock Star 17.30 Confectionary Made easy with Fiona Sciolti

IN THE DRINKS THEATRE CHARLES METCALFE Entertainment Stage 12.00-12.45 13.00-13.45 14.00-14.45 15.00-15.45 16.00-16.45 17.00-17.45 18.00 -18.45 19.00 - 19.45

Blues Brothers The Coaltown Daisies Mad Tango The Deadly Winters We can make you happy The Deadly Winters Who Stares at Satellites Frankie Furlow

Childrens Cookery Theatre

11.30 12.45 14.00 15.15 16.30

Picnic in the Park Picnic in the Park Picnic in the Park Picnic in the Park Picnic in the Park

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friday 7th august

Register for free entry at the Registration Point by the entrance.

Tickets for sessions are released throughout the day and subject to availability

Aga Rangemaster Chefs Theatre

12.00 Adam Newth - Cochrane Cottage 13.00 Adam Handling - Adam Handling at Caxton 14.00 Jamie Scott - MaterChef: The Professionals Winner 2015 15.00 Jian Wang - Chop Chop 16.00 Mark Greenaway - Restaurant Mark Greenaway 17.00 Ian Pirrie - Edinburgh School of Food & Wine

Drinks Theatre 11.30 12.30 13.30 14.30 15.30 16.30 17.30 18.30

Top chef ADAM HANDLING

tasting theatre expert FIONA SCIOLTI

Beer tasting & tutoring with Melissa Cole Affordable Bordeaux with Charles Metcalfe Beer & Food Matching with Melissa Cole The Beautiful South from local wine merchants Sherry & food Matching with Charles Metcalfe More Lidl Surprises with Brian Elliot Wines of Portugal with Charles Metcalfe What’s on the High Street with Brian Elliot

IN THE DRINKS THEATRE MELISSA COLE

Entertainment Stage Tasting, cake and bake Theatre

11.30 How to sniff Cocoa like a Rock Star 12.30 Beekeeping with Brian Pool 13.30 History & Tasting of Gin with Chris Molyneaux, Founder of Daffy’s Gin 14.30 Mike McGinty - Autumn Drinks with Gin 15.30 The Secret Garden with Hamish Martin 16.30 Garden Herb Preserves with Karon Grieve 17.30 Confectionary Made easy with Fiona Sciolti

12.00-12.45 14.00-14.45 16.00-16.45 17.00-17.45 18.00-18.45

Mad Tango The Bluesbroker Experience Caroline Gilmour The Bluesbroker Experience Who Stares at Satellites

Childrens Cookery Theatre

11.30 12.45 14.00 15.15 16.30

Picnic in the Park Picnic in the Park Picnic in the Park Picnic in the Park Picnic in the Park

62 foodies

www.foodiesfestival.com

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Maggie Mazoleka | 0777 610 5209 To find out more about MaRobert’s and our range of our products, please visit: www.ma-roberts.com Email: info@ma-roberts.com

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FOODIES FESTIVAL EXHIBITORS INVERLEITH PARK 7-9 AUGUST 2015

SOPEXA UK

THAT HUNGRY CHEF

Tel: 0207 312 3614 Email: romain.priore@sopexa.com www.sopexa-uk.com Rose d’Anjou wine comes from the Loire Valley. A salmon pink colour with flavours of red berries, a hint of mint and white pepper: this is a light and easy to drink wine perfect for summer. Come and see for yourself.

Tel: 07792196728 Email: pratap@thathungrychef.com www.thathungrychef.com That Hungry Chef’s Curious Pickle Collection and Mojo Risin’ chilli relishes promise to take your taste buds on an exciting tour of flavours influenced by cultures across the globe. Created by a professional chef & handmade in Britain, they add extra zing to everything!

ST TROPEZ ROSE

THE SPANISH HAMPER

Email: info@sainttropezrosecompany. com St Tropez are the only specialist importer of quality affordable Rosé from across the south of France. They also have a splendid selection of reds and whites from several French regions

Tel: 07583911983

STEWART BREWING Tel: 0131 440 2442 Email: sales@stewartbrewing.co.uk www.stewartbrewing.co.uk Stewart Brewing is an independent brewery dedicated to producing hand crafted, premium Scottish Beer.

Winning Champion Beer of Scotland two years running, their tent is a definite must-visit to sample some award-winning produce.

THE BROWNIE BAR Tel: 07875441274 Email: thebrowniebar@hotmail.co.uk www.browniebar.co.uk A haven of gorgeously gooey chocolate brownies and white chocolate blondies in a variety of flavours. Try the Corker -a chocolate chip cookie with a gooey brownie core!

THE CHAMPAGNE CAVE Email: sales@champagne.co.uk The Champagne Cave is proud to offer a selection of Premier Cru, Grand Cru and Vintage champagnes from exclusive vineyards not for retail sale in the UK. Try their champagne liquor shot chaser.

All are available by the glass, by the bottle or wholesale cases delivered to your door.

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or smoothies. It’s also great for thirsty hair and skin, and can be used as a moisturizer and conditioner.

Experiment with it in your recipes and beauty routine!

WHIPSMITHS Tel: 0845 450 0055 www.whipsmiths.com Create your own ice cream flavour from thousands of possible combinations and watch as your ice cream is individually handcrafted using only the finest quality ingredients and the magic of liquid nitrogen.

Email: sanchez@thespanishhamper.co.uk

www.thespanishhamper.co.uk Importers of a wide range of high quality, authentic Spanish food and ingredients from different regions, Spanish Hamper’s selection showcases the very best Spain has to offer.

WILD FIG CATERING LTD. T/A WILD FIG

Tel: 0158 487 2078/077521 22437 Email: elizabeth@thetipsytart.co.uk The Tipsy Tart makes and sells delicious liqueurs and fabulous funky fruit bubbles.

Tel: 07551203166 Email: info@wildfigfood.com www.wildfigfood.com Wild Fig is a catering company founded by chef Justin Maule that recently brought their first artisanal, awardwinning product to market. Seville Orange and Malt Whisky Marmalade is made with the beautiful and unique Glengoyne cask strength single malt whisky –tasty!

THE WILTSHIRE CHILLI FARM

WINES OF GERMANY

Email: bond@justchillies.co.uk www.justchillies.co.uk The farm has products to suit all tastes and chilli tolerances from the Sweet Chilli sauce to the infamous God Slayer, there is something for everyone!

Tel: 07584474293 Email: Dalany.watkins@thisis phipps.com www.winesofgermany.co.uk German wines are incredibly versatile, food friendly and delicious. Grown in marginal, unique climates, they bring real thrill to your table. Germany produces some of the finest wines in the world. But don’t just take our word for it, sample for yourself and reignite your love for cool German wine.

THE TIPSY TART

THISTLY CROSS CIDER Tel: 07791341270 Email: mikey_donovan@me.com www.thistlycrosscider.co.uk Thistly Cross is Scotland’s first premium cider, made on a farm in East Lothian with 100% natural fruits for a fantastic taste.

Visit their stand for tastings and grab a pint in the sun!

VITA COCO COCONUT OIL Tel: 0207 183 7312 Email: agosnell@vitacoco.com www.vitacoco.com/uk The new wonder-ingredient of 2015, coconut oil is great for baking and sautéing (bye, butter!) and adds a nutrient-rich energy boost to coffee

WINES OF RIOJA www.uk.riojawine.com The ‘Rioja Summer of Tapas Fantasticas’ bar will serve a broad selection of Rioja wines alongside tasty tapas dishes provided by Spanish caterers and jamón specialists Bar Tozino. Wine experts will be on hand to educate you about the quality and diversity of Rioja wines, hosting informal masterclasses to introduce you to the region. www.foodiesfestival.com

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JOIN TODAY AND SAY YES TO

SAVINGS! You may be eligible for Costco Membership...

Costco is a membership warehouse club that sells a wide selection of top quality brand name merchandise at low warehouse prices.

To find out if you qualify for Membership, or for further information about Costco, please contact our Membership Team at Costco Edinburgh on 0131 440 7050.

SIGN UP FOR MEMBERSHIP AT THE FOODIES FESTIVAL AND RECEIVE A FREE GIFT! *Membership Criteria applies. Membership must be obtained before purchases can be made. Costco accepts cash, debit card, cheque or American Express

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COSTCO EDINBURGH ONLY.

National Library of Scotland Leabharlann NĂ iseanta na h-Alba

LIFTING THE LID

UNCOVERING 400 YEARS OF FOOD & DRINK IN SCOTLAND

FREE EXHIBITION The National Library of Scotland is a registered Scottish Charity. Scottish Charity No. SC011086.

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O P E N U N T I L S U N D AY 8 N O V E M B E R GEORGE IV BRIDGE, EDINBURGH EH1 1EW w w w. n l s . u k / e x h i b i t i o n s

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FOODIES FESTIVAL EXHIBITORS INVERLEITH PARK 7-9 AUGUST 2015

MONTADITO: ORIGINAL Tel: 07932001492 Email: info@montadito.uk.com www.montadito.co.uk Be transported to Spain with Montadito’s selection of traditional, handmade products such as locally produced artisan Spanish cheeses.

MORGAN JUPE WINES

Pilsner Urquell is the original pilsner from Plzen, Czech, unchanged since 1842. Same way, same place, same local ingredients, crafted with passion for a perfect balance of fuller flavours, caramel sweetness, pleasing bitterness and a stunning clean finish.

RED SQUIRREL BRANDS LTD

Tel: 07739692908 Email: info@morganjupewines.co.uk www.morganjupewines.co.uk Morgan Jupe present their unique selection of passionately sourced wines from France, Italy, Spain and Portugal. This pop-up wine bar, exclusive to Foodies, offers visitors a chance to sample their delicious range, also available to order online by the case.

Tel: 07966017632 Email: bruceborthwick@ redsquirrelbrands.co.uk www.redsquirelbrands.com Red Squirrel’s Gingernut Liqueur is a refreshing, reviving and innovative Scottish liqueur. It features fresh ingredients such as ginger, herbs, lemon and orange peels and is sweetened with agave and stevia to create a delicious drink.

PERTHSHIRE OATCAKES

RTM SALES SOLUTIONS LTD

Tel: 07749218066 Email: fionawimpenny@btinternet.com www.thehandmadeoatcakecompany. co.uk Their award-winning oatcakes come in a range of nine fabulous flavours, all handmade from natural ingredients in the family bakehouse in the beautiful Perthshire countryside. They are a must visit!

Tel: 07967467 559 Email: lee@rtmss.co.uk www.magnumcreamliqueur.com Magnum Scotch Malt Whisky Cream Liqueur is blended and bottled by the award-winning BenRiach Distillery Co. Ltd in Edinburgh. Magnum’s liquid is contained in a quick chill, stainless steel reusable flask and won a gold medal at the San Francisco World Spirits competition 2014.

PICKERING’S GIN Email: Dave@pickeringsgin.com www.pickeringsgin.com Try this handmade London dry gin made from an old family recipe and produced in the old vet school in a custom built still.

PIEROTH LTD Tel: 0158 240 5011 Email: sales@pieroth.co.uk www.pieroth.co.uk Wine tastings are purchased by means of a voucher, or gift cards ideal for presents.

With an experienced wine consultant to educate and entertain for 90 minutes, foodies and friends will taste a minimum of ten quality wines.

PILSNER URQUELL www.pilsnerurquell.com Proudly crafted to taste like no other, 58 foodies

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chocolates which you can taste at the Taste, Cake & Bake Theatre.

SEAFOOD SCOTLAND Tel: 0131 557 9344 Email: stephanie.mander@ seafoodscotland.org www.seafoodscotland.org Scotland has a rich seafood tradition and heritage. Head to their stand for more information and a taste of Scotland’s seafood offering.

SK BISCUITS, THE SAWLEY KITCHEN Tel: 07525498644 Email: info@sawleykitchen.co.uk www.sawleykitchen.co.uk The award-winning Yorkshire Biscuit Bakehouse specialises in hand-baked biscuits, shortbreads & ‘From Yorkshire with Love’ hampers made with locally sourced Yorkshire flour, free range eggs and butter.

SLICE OF HUNGARY Tel: 07753469541 Email: sliceofhungary@gmail.com Try Hungarian delicacies such as the Hungarian Chimney cake, a children favourite, or deep fried flatbread with sour cream, garlic and cheese and homemade sausage rolls.

RSPB

SLOEMOTION

Tel: 0127 376 3624 Email: adele.peck@rspb.org.uk www.rspb.org.uk Be a part of a great conservation charity working to give nature a home. Find out what steps you can take to help the 60% decline in UK wildlife. Build a bug hotel, leave a patch of your lawn un-mown, grow flowering plants to name a few steps.

Tel: 0165 361 8288 Email: adam@sloemotion.com www.sloemotion.com Sloemotion is a multi-award winning business with a passion for creating hedgerow fruit liqueurs.

A twist on the traditional “summer cup”, Sloemotion No.7 is a gin-based blend of hedgerow and orchard fruits - a product of the British countryside and a real forager’s feast.

SCIOLTI BOTANICAL CHOCOLATES Tel: 07989478106 www.scioltichocolates.com Fiona Sciolti, is an international artisan chocolatier who combines her Italian passion for fine food tastes with her love of natural English country flavours to create extraordinary handcrafted

SNOWDONIA CHEESE CO LTD Tel: 0174 535 7070 Email: sales@snowdonia-cheese.co.uk Try their selection of premium quality waxed trickles of cheese made with pride and bursting with character. www.foodiesfestival.com

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o als @

pROBABLY eDINBURGH’S bIGGEST & bEST rANGE OF Wines, sPECIALITY Spirits & Craft Ales.

11 BRUNTSFIELD PLACE, EDINBURGH, EH10 4HN

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FOODIES FESTIVAL EXHIBITORS INVERLEITH PARK 7-9 AUGUST 2015

FLINT AND FLAME Tel: 0140 374 0230 Email: info@flintandflame.com www.flintandflame.co.uk Premium quality kitchen knives, blocks, chopping boards and sharpeners.

FOOD & DRINK GUIDES Tel: 0117 933 8182/07814591244 Email: jen@foodanddrinkguides.com www.foodanddrinkguides.co.uk Meet the guys who really know all the best places to dine! Food & Drink Guides have been producing regional eating out guides for 15 years. Pop by to pick up your free guide and be in with the chance to win an iPad mini.

FRESHLY MADE DOUGHNUTS Doughnuts made using only the best ingredients developed and perfected by the Doughnut Company of America. All the doughnuts are made on site, cooked to order and served hot with a selection of delicious spiced sugars such as cinnamon, ginger, nutmeg and chocolate.

GUIDE DOGS Tel: 0118 983 5555 Email: guidedogs@guidedogs.org.uk www.guidedogs.org.uk Sponsor a guide dog puppy and follow every step of their amazing journey to becoming a life changing guide dog for a blind or partially sighted person. This is a unique experience you can share with your friends and family.

GUSTO ARTISAN FOODS LTD Tel: 0131 555 2055 Email: info@gustoartisan.com Steve and Rachael at Gusto return to Foodies Festival with their fantastic new chilli sauces. From Hillbilly BBQ sauce to Scorpion Hot, they take your taste buds from mild to wild.

HARRY’S GOURMET TREATS Tel: 07581382574 Email: paul@harrystreats.co.uk www.harrystreats.co.uk Harry’s gourmet treats were created so that Harry and his canine friends could 56 foodies

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enjoy handmade, healthy treats free of food colourings and preservatives often used in branded dog treats.

HELLO FRESH Tel: 0203 510 6076 Email: hello@hellofresh.co.uk Hello Fresh create new, step-by-step recipes every week so you can cook quick, delicious, nutritious meals at home. They provide everything you need and you’re just left with the fun bit: cooking and eating!

INVER HOUSE DISTILLERS LTD Tel: 0175 361 6750 Email: sparker@interbevgroup.com www.changbeer.com Try Chang Beer, a flavourful, wellbalanced, premium beer brewed from finest matter barley hops and purest deep-well water in a state-of-the-art Cosmo Brewery in Thailand. Refreshing and packed with flavour.

KHAYRI OLIVES Tel: 07507412905 Email: info@khayriolives.com www.khayriolives.com Khayri Olive is proud to offer a wide range of fine food products with authentic tastes from the Mediterranean, including marinated olives, stuffed olives, dried fruit, sun-dried tomatoes, Turkish Delight, virgin olive oil and much more.

KRO CATERING Email: catering@kro.co.uk Visit the Yew Tree Cider Bar this summer for the very best in craft and world ciders.

Relax in the sunshine with a pint of the finest cider and learn more about the ciders’ history at a tasting session.

LES PLAISIRS D’ODETTE Tel: 07878148291 Email: info@lesplaisirs.co.uk www.lesplaisirs.co.uk Les Plaisirs d’Odette brings to your doorstep French cuisine handmade to the highest standards by its French owner. Bring a taste of France to your table!

LIFECARE Tel: 0131 343 0954 Email: scdargie@lifecareedinburgh.org.uk www.lifecare-edinburgh.org.uk Revisti your childhood with LifeCare’s tasty dishes. From granny’s tripe and onions to a memorable cake, you’ll be transported to the past.

LOCABEV Email: info@locabev.co.uk www.locabev.com Using instinct, and a touch of science, Locabev spent years experimenting to create the perfect gin, and discovered Minus 33, a 33% ABV spirit. With 46 calories a serve, it’s not quite gin; it’s something better.

MADEMOISELLE MACARON Tel: 07986156766/0131 228 4059 Email: mm@mademoiselle macaron.co.uk www.mademoisellemacaron.co.uk Scottish specialist of French macarons, Mademoiselle is bringing Paris to Edinburgh with mouth-watering and daring flavours, from salted caramel to Innis and Gunn Beer -Irn Bru, too!

MAROBERT’S Tel: 07776105209 Email: maggie.mazoleka@ ma-roberts.com www.ma-roberts.com Specialising in authentic East African sauces, MaRobert’s brings a taste of Tanzania to your table. The sauces are versatile, perfect for cooking or dipping, and are produced using only 100% natural ingredients, no artificial preservatives.

They are suitable for vegetarians.

MIKES HOMEMADE Tel: 0178 528 4767 Email: mike@mikeshomemade.co.uk www.mikeshomemade.co.uk Taste amazing award-winning chutneys, pickles, marmalades, honey and mustards. www.foodiesfestival.com

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FOODIES FESTIVAL EXHIBITORS INVERLEITH PARK 7-9 AUGUST 2015

55 ABOVE Tel: 02035000755 Email: sales@55above.co.uk www.55above.co.uk A unique range of Artisan British vodkas made in the UK with locally sourced ingredients, creating exciting flavoured vodkas. Give them a try!

BAXTERS FOOD GROUP Tel: 07768468165 Email: adrian.griffiths@baxters.co.uk www.baxters.com This family-business uses generationsold recipes to create award-winning curds, conserves, marmalades, relishes, chutneys and jellies lovingly handcrafted in Fochabers, Scotland.

BELOVED DATES www.belovedates.com Experience the benefits of the ancient superfood that is the date with Beloved’s delicious breakfast products. All products are vegetarian and only sweetened with Beloved’s wholesome Date Nectar, removing any refined sugar. Date-licious.

BLU E-CIGS www.blu.co.uk Enjoy the pleasure of smoking with awardwinning Blu e-cig’s and stylish range of e-cigarettes, available in great flavours.

BORDER TABLET Award-winning Border Tablet produce a range of delicious, naturally flavoured Scottish Tablet including the best-selling Traditional Tablet and other delights such as Raspberry, Strawberry, Whisky, Ginger, Coffee and Coconut.

BOULEVARD LTD Tel: 07766765734 Email: info@boulevardcuisine.co.uk www.boulevardcuisine.co.uk Utilising a smoking process from 1883, Boulevard produce a unique range of smoked salts, peppercorns, smoked oils, garlic bulbs & smoked dried mushrooms.

CAMP HALLOUMI www.camphalloumi.com Head along for delicious grilled 54 foodies

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halloumi wraps freshly made to order, served in stone-baked flatbreads with tasty hummus, crispy lettuce, chopped tomatoes and chilli sauce.

CAMPERVAN BREWERY Tel: 07786566000 Email: Paul@campervanbrewery.com www.campervanbrewery.com Get involved in a live brew and taste quality beer at the UK’s most unique microbrewery and bar. Prepare to be “All Shooked Up” by the champagnestyle beer or, for a taste of summer, take our “Blonde Voyage”. Meet the brewer himself, Paul Gibson.

CHAOPHRAYA Tel: 0131 226 7614 www.chaophraya.co.uk The Thai restaurant will exhibit at Foodies Festival for the first time this year. Treat yourself to a taste sensation with their mouth-watering selection of authentic Thai delicacies freshly prepared onsite.

Keep an eye out for the Chef’s signature dish, Massaman Lamb Curry. Foodies, you’re in for a real treat this summer!

CHARLES TAYLOR FURNITURE www.charlestaylortrading.com Elevate your garden with top quality, handmade garden seating. It’s delivered fully assembled and you’ll find show offers available.

COEUR DE XOCOLAT Tel: 0113 314 1212 www.coeurdexocolat.co.uk Coeur de Xocolat aim to take chocolatelovers on a ‘Food Adventure’ and surprise them with what this versatile food can do; like handmade artisan jam with single origin chocolate, chocolate safaris, chocolate masterclasses and school visits.

DIMKIN’S PATISSERIE Tel: 0124 268 1326 Email: eat@dimkin.co.uk www.dimkin.co.uk Dimkin’s Patisserie offer the most

amazing pastries, cakes, artisan bread, wedding and birthday cakes and macaroon towers and have built their business from good press and repeat business.

DREAM DATES Tel: 07738763913 Email: dreamdateslife@gmail.com www.dreamdateslife.com Dream Dates are introducing their first of many divine indulgences: dairy, soy, gluten and guilt free chocolate ice cream! Made lovingly from only the best natural ingredients, this truly unique, full of flavour and decadently creamy delicatessen is bursting with healthy nutrients, minerals and goodness.

EMILIA LTD Tel: 07714749571 Email: ewa@emiliauk.london www.emiliauk.london Emelia are based in Borough Market and distribute authentic parmesan cheese. Head along to find red cow parmesan cheese, gluten free salami and prosecco wine.

FENTIMANS LTD Tel: 0143 460 9847 Email: info@fentimans.com www.fentimans.com Fentimans have been making natural, botanical drinks for over 100 years by pairing selected natural botanicals with the finest ingredients. The results are drinks that taste simply delicious.

FLAMIN ROOSTER BBQ Tel: 07540384000 Email: cookie1970@live.co.uk Twitter @FlaminRooster Flamin Rooster’s recipes are for those who play with fire! A talented chef who loves nothing more than to cook fresh meat on the coals will entertain you. The Flamin Rooster specialises in outdoor catering for BBQs, please ask for details. www.foodiesfestival.com

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FOODIES SPAS

ONE SPA Relaxation begins in the luxurious open air rooftop hydropool. Then it’s on to the Thermal Suite, where aching muscles are soothed in the heat of the Rock and Bio saunas, followed by a steam in the Hammam and Aroma Grotto.

After a sensory test to choose body and face oils, the treatment begins with a firm back and shoulder massage. The facial starts with a skin vision map to identify problem areas, followed by a skin cleansing, facial massage and lymphatic drainage. An intense hydration mask accompanies a scalp massage. A slick of mandarin lip balm, a summer hydration spritz and it’s back to the city.

Festival Fever, £120 onespa.com

WALDORF ASTORIA

BALMORAL SPA

SPA G&V

Guerlain started offering beauty treatments in 1939, and invented an exclusive facial massage technique that is still used today.

The Guerlain Complete Facial promises to lift the facial muscles, improve oxygenation of the facial tissue and illuminate the complexion.

The result was amazing: fine lines had disappeared completely and my skin was taughtened, healthy and radiant.

Complete Facial, from £190 waldorfastoriaedinburgh.com

I arrived early to swim in the heavenly 15 metre pool and then began to wind down in the Finnish dry sauna, followed by a spell in the Turkish steam room.

My massage started with choosing a blend of essential oils. I chose the ‘detoxifier’, as the blend of citrus oils helps to cleanse and purify, aiding the removal of toxins and stimulating the lymphatic system. The massage was perfect – firm and highly skilled.

Essential Body Massage, £75 roccofortehotels.com

The wind down begins as soon as you step into the Missoni-styled spa. The Eve Lom signature facial thoroughly cleanses the skin, tones and exfoliates and then a lymphatic massage lifts and shapes. Relaxation really starts when the hot wax mask is applied. A touch of kiss mix lip balm, a little eye serum and lift, and my skin felt beautifully soft and glowing.

Eva Lom Signature Facial, £95 GandVHotel.com

MONTGOMERY BEAUTY BOUTIQUE

THE NAIL YARD

Sit back and let Agnieska and her team work their beauty magic on you. The spa pedicure, £45, is pure bliss and includes a hot foot bath, an exfoliating scrub and a relaxing massage. www.montgomery12beautybou tique.weebly.com

The Nail Yard embraces the latest technological beauty advances and celebrates organic ingredients with its natural, ethical products. Using Kure Bazaar, a nail polish brand free of toxins, therapists tend to your nails with expert care. www.thenailyard.com

www.foodiesfestival.com

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EDINBURGH RESTAURANT GUIDE BURGERS & MORE

Sometimes only a good old-fashioned burger and fries will hit the spot BURGER MEATS BUN 1 Forth Street www.burger-meats-bun.co.uk 0131 556 7023

Hailing from Glasgow, this burger hotspot has a slogan that really does say it all: ‘Burgers.

But better.’ Using only the best quality ingredients, including Aberfloyle butcher’s beef, BMB have worked hard to achieve the perfect burger. If you’re lucky, you might catch the not-for-the-fainthearted mac nuggets –perfect cubes of breaded, deep-fried mac and cheese.

JUST BURGERS AND BEERS 192a High Street, Royal Mile www.justburgersandbeers.co.uk 0131 226 1214

This burger hotspot’s fun filled menu includes the Joe Pesci, a beef and salami Milano-filled white glazed bun, the Rocky Balboa, featuring sweet cured bacon, Scottish dunsyre blue cheese and cracked black pepper, and the Johnny Cash, a beef, chanterelle goats cheese and caramelised onion delight.

KYLOE RESTAURANT & GRILL 1-3 Rutland Street www.kyloerestaurant.com 0131 229 3402

Using cuts from pedigree Aberdeen Angus, Kyloe is a steak lover’s dream. The impressive selection of steaks include sirloin on the bone and chateaubriand.

THE CAMBRIDGE BAR 20 Young Street www.thecambridgebar.co.uk 0131 226 2120

This independent pub offers simple, hearty and honest food cooked to perfection. Famous for its burgers, you can choose from a veggie, venison, beef, buffalo or chicken patty and finish with toppings.

Left: Burger Meets Bun

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THE OTHER PLACE 2-4 Broughton Road www.theother placeedinburgh.com

0131 556 1024 If you are feeling ridiculously hungry and fancy proving your eating abilities a la Man v Food, check out The Other Place’s burger challenge.

The Other Challenge requires you to tackle a triple chilli cheese and bacon burger with chilli cheese fries and onion rings in twenty minutes to earn yourself a free meal and a coveted spot in the hall of fame.

Are you brave enough to face the challenge?

THE OX 49-51 London Street www.theoxedinburgh.com 0131 556 9808

The Ox was born of three good friends’ passion for good food and drink, without the fuss. Here you’ll find simple, straightforward and honest dishes. The twice braised ox cheeks with mash, fondant carrot and gravy and the handmade ‘The Ox' burger, to which you can add egg, cheese and/or bacon, are delish. l foodies 51

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Artisan British Vodka At 55 Above, we set out to create a characteristically British vodka grounded in traditional methods and values. What we’ve achieved is an award-winning range of spirits that capture the essence of a craft spirit.

+44 (0) 203 500 0755 @55Above

sales@55above.co.uk FiftyFive Above

www.55above.co.uk

EXHIBITORS FOODIES FESTIVAL OXFORD 29-31 AUGUST 2015

CAMP HALLOUMI

DIMKIN’S PATISSERIE

FLINT AND FLAME

Head along for delicious grilled halloumi wraps freshly made to order, served in stone-baked flat breads with tasty hummus, crispy lettuce, chopped tomatoes and chilli sauce.

Tel: 01242681326 Email: eat@dimkin.co.uk www.dimkin.co.uk Dimkin’s Patisserie offer the most amazing pastries, cakes, artisan bread, wedding and birthday cakes, macaroon towers and have built their business from good press and repeat business.

Tel: 01403 740230 Email: info@flintandflame.com www.flintandflame.co.uk Premium quality kitchen knives, blocks, chopping boards and sharpeners.

CAT’S PROTECTION Tel: 01462 438543 Email: pinap@catsprotection.events www.cats.org.uk Please become a Cats Protection sponsor! Hungry, homeless and alone, every day hundreds of unwanted cats arrive at Cats Protection. Sponsoring one of our cats pens is one of the best ways you can help, providing them with shelter, warmth, food, medical care and the love they need.

CLONAKILTY FOOD CO. Tel: (0) 86829 0146 Email: lbarker@ clonakiltyblackpudding.ie www.clonakiltyblackpudding.ie Purveyors of Ireland’s favourite black pudding, made to a secret recipe since the 1880’s. Also in the range we have Clonakilty White pudding, traditional Irish sausage and Irish bacon.

CUISINE CATERING Tel: 07808 882688 Email: jason@cuisinecatering.co.uk www.cuisinecatering.co.uk Come to our stand for hog roast, baps & baguettes or try our tasty BBQ pulled pork catering for all events.

DELIVEROO Tel: 07472257290 Email: ellie.quigley@deliveroo.co.uk www.deliveroo.co.uk Deliveroo are proud to partner with a diverse selection of Oxford’s, best restaurants. For a flat fee of £2.50 you can enjoy the restaurants you know and love, delivered straight to your door in just 32 minutes on average. Visit deliveroo.co.uk to discover which restaurants we can bring to you. www.foodiesfestival.com

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FOOD AND TRAVEL Tel: 0207 501 0520 Email: gregor.rankin@foodandtravel.

DOL ROSA CANINA

com

Tel: 0754 282 1155 Email: vincept@btinternet.com www.dolrosacanina.co.uk Producers of handmade, gluten-free English herbal products, to include a range of herbal drinking Syrups, SUB Chestnut Coffee substitute & Herbal teabags.

www.foodandtravel.com Learn about the flavours of the world at our stand.

DRINK ME Tel: 01689854270 Email: louise@drinkmechai.co.uk www.drinkmechai.co.uk Come and visit our trailer and sample our delicious range of drinks. We also have an exciting new recipe, Skinny Everyday Chai. Also on board we have our very own chai wallah who will talk you through anything you need to know about the facts of chai, and show you some age-old pouring techniques from India!

FLAMIN ROOSTER BBQ Tel: 07540 384000 Email: cookie1970@live.co.uk Flamin Rooster BBQ recipes are for those who play with fire! A talented Chef who loves nothing more than to cook fresh meat on the coals will entertain you. The Flamin Rooster specialises in Outdoor catering for BBQs please ask for details.

FLAVOUR MAGIC www.flavourmagic.com At Flavourmagic, we understand all about cooking with fresh seasonal produce. We strive to provide a range of seasonings that work in harmony with your local produce to enhance the natural flavours, whilst at the same time giving a magical touch.

GOULASH VALLEY LTD. Tel: 07932583611 Email: goulashvalley@goulasvalley.com

www.goulashvalley.com We bring you delicious Hungarian classics such as traditional chicken stew, homemade sausage and the famous somloi trifle dessert. Come and give them a try!

GUIDE DOGS Tel: 01189 835555 Email: guidedogs@guidedogs.org.uk www.guidedogs.org.uk Sponsor a guide dog puppy and follow every step of their amazing journey to becoming a life changing guide dog for a blind or partially sighted person. This is a unique experience you can share with your friends and family.

GODMINSTER Tel: 01749-813733 Email: Tim@godminster.com www.godminster.com Godminster produces award-winning oak-smoked vintage organic cheddar and a wonderful selection of handmade organic artisan bries which are made using fresh milk from the organic dairy farm based in Bruton, Somerset.

HARLEY WINES Tel: 07860 939 576 Email: barney@harleywines.co.uk www.harleywines.co.uk Harley Wines supplies solely to the independent off trade and on trade.

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EDINBURGH RESTAURANT GUIDE MIDDLE EASTERN & VEGETARIAN

Indulge in the exotic flavours of the Middle East and inventive vegetarian cuisine DAVID BANN 56-58 Saint Mary’s Street www.davidbann.com 0131 556 5888

With a menu that takes inspiration from around the world to create colourful dishes packed with flavour, David Bann is a vegetarian restaurant that meat eaters will love. Try the sumptuous chilli pancake with chocolate sauce or the creamy risotto with lemon and asparagus.

HENDERSON’S 94 Hanover Street www.hendersonsofedinburgh. co.uk 0131 225 2131

Henderson’s spreads the veggie love from its city centre location with delicious, bistro-style dishes carefully devised by talented head chef Barry Baker and his team.

KALPNA 2-3 Saint Patrick Square www.kalpnarestaurant.com 0131 667 9890

Kalpna is a family-run, vegetarian

restaurant specialising in Indian cuisine which has been delighting veggies and meat lovers in Edinburgh for a quarter of a century. You’ll find a great range of sumptuous dishes but the signature dish, dam aloo kashmeri, is a must try.

POMEGRANATE 1 Antigua Street www.pomegranatesrestaurant. com 0131 556 8337

Walk into Pomegranate and you’ll feel transported to a remote, exotic destination far from the hustle Top: Pomegranate and David Bann Left: Laila's Bistro

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and bustle of the city. Mezze style dining is the way to go, as you’ll get to taste a vast range of dishes from Lebanon, Morocco, Saudi Arabia, Irak and Iran. Hummus shawarma or cheese borek are just some of the delights on offer.

LAILA’S BISTRO 63 Cockburn Street www.lailas-bistro.co.uk 0131 226 5097

From perfect-for-breakfast warm pastries, to crispy deep fried calamari served with gourmet chips, to sumptuous baklava with saffron and cardamom ice cream, Laila’s bistro has a delicious dish for every occasion.

NAWROZ 26-30 Pottwerrow www.nawrozrestaurant.com 0131 667 2299

Whether you are a bona fide gourmet or you just like exploring the different flavours of the world, Nawroz is an ideal spot to indulge in a sumptuous meal. Try the tshreeb ba gosht -aromatic slow cooked lamb on the bone with dried lemon. l foodies 49

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Laila’s Bistro 63 Cockburn Street, Edinburgh, EH1 1BS tel: 0131 226 5097 www.lailas-bistro.co.uk Opening Hours: 10am – 10pm 7 days a week Lailas_Fullpage.indd 10

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EDINBURGH RESTAURANT GUIDE SPANISH & LATIN

Spanish and Latin American flavours and flair will transport you to warmer climates at these restaurants TAPA 19 Shore Place www.tapaedinburgh.co.uk 0131 476 6776

Tapa evokes Iberian memories with both its rustic décor and tasty menu. Andalusian Head Chef Paco Martin Romano is extremely passionate about traditional cooking with a twist. Try the delicias de ternera; slowly braised shin of beef croquettes, rolled in polenta served with a duo of mojo salsas.

EL QUIJOTE 13 Broughton Street www.quijotetapas.co.uk 0131 478 2856

Imitating the décor and food of an old-fashioned Spanish tavern, El Quijote offers dishes bursting with flavours that melt in the mouth with each bite. The Sancho, a ratatouille, chorizo and free range egg dish topped with serrano ham and finished with a drop of olive oil, is a must try.

INDABA 3 Lochrin Terrace www.edindaba.co.uk 0131 221 1554

This tiny restaurant serves an eclectic mix of Spanish and South African dishes. Owners Charlton and Begoña’s menu offers a great selection of small plates, from classic chorizos a la sidra (pan-fried chorizo with cider and onion) to the boerewords pap en suis (a sausage with mielie pap and sauce). www.foodiesfestival.com

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Top: Tapa

SERRANO MANCHEGO

LOS ARGENTINOS

297 Leith Walk www.serranomanchego.co.uk 0131 554 0955

28-30 West Preston Street www.losargentinossteak houseinedinburgh.co.uk 0131 668 3111

Argentina is just as famous as Scotland for its beef, with an asado putting a typical British barbecue to shame. Specialising in ‘just meat’, Los Argentinos put up sumptuous, hearty dishes such as the Churrascos de cuadril (Argentine rump steak) or the Bife the lomo (Argentine fillet steak) in an unpretentious yet delicious manner.

With a name that refers to two of Spanish cuisine’s staples, Serrano Manchego makes a bold statement.

The authenticity of the menu is clear, with dishes seldom featured in Anglospanish restaurants such as ensaladilla rusa, a tuna, mayonnaise and potato salad, or bocatas, Spanish filled baguettes, making a welcome appearance.

THE BASEMENT 10a-12a Broughton Street www.basement-bar-edinburgh. co.uk 0131 557 0097

Nestled in a basement at the top of Broughton street is this super trendy cocktail bar and Mexican food haven. Its tequila menu is as impressive as its colourful décor and its delicious dishes are perfect to share with friends. Guacamole is made right at your table and you can choose to add chilli, lime, or red onion as you please. l foodies 47

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AWARD WINNING MEXICAN INSPIRED STREET FOOD THAT IS FAST, FRESH, HEALTHY AND FLAVOURFUL HOME TO THE ORIGINAL HAGGIS BURRITO DELIVERY AVAILABLE AFTER 5PM DAILY THROUGH WWW.LOSCARDOSONLINE.COM

281 LEITH WALK, EDINBURGH

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EDINBURGH RESTAURANT GUIDE ITALIAN

Italian cuisine has a long and prestigious history in Scotland, and Edinburgh boasts some of the best Italian restaurants CONTINI RISTORANTE 103 George Street www.contini.com 0131 225 1550

Victor and Carina Contini’s awardwinning restaurant serves classic dishes expertly put together to excite your palate. Italian favourites are reinvented and elevated, like the asparagus pizza topped with Ciacca extra virgin olive oil or the signature piccante sausages with cime di rapa.

CUCINA AT G & V ROYAL MILE HOTEL 1 George IV Bridge www.quorvuscollection.com 0131 240 1666

On the first floor of the G & V Royal Mile hotel, the award-winning Cucina delights diners with its modern take on classics. Head Chef Mattia Camorani is the mastermind behind the sumptuous menu, which features gems such as the pork fillet in ‘sarmoriglio’ or the three-grain risotto with peas and pancetta.

LA FAVORITA 325-331 Leith Walk www.vittoriagroup.co.uk 0131 554 2430

Award-winning La Favorita is considered one of the best pizzerias in Britain. Unsuprisingly, pizza is at the heart of La Favorita’s menu and their homemade, doughey delights will remind you of the authentic stuff, more akin to the bustling streets of Rome than Edinburgh. www.foodiesfestival.com

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Top: Contini

VITTORIA ON THE WALK 113 Brunswick Street www.vittoriagroup.co.uk 0131 556 6171

This Edinburgh institution has been open for forty-five years. It is a vibrant, family-friendly eatery, ideal for little fussy eaters as well as adults with easily satisfied palates.

On sunny, warm days you can sit outside and watch Edinburgh go by while you tuck into some vitello alla parmigiana.

LUCANO’S KITCHEN 37-39 George IV Bridge www.caffelucano.com 0131 225 6690

A vibrant little café by day and

a boutique restaurant by night, this eatery in the Old Town has something for everyone and every occasion, from a quick lunch to a romantic dinner. Grab a warm homemade pastry with your morning coffee or enjoy a delightful evening meal when the restaurant is transformed into a bistro style Italian paradise.

BAR NAPOLI 75 Hanover Street www.barnapoli.co.uk 0131 225 2600

Serving modern and classic Italian staples yet always keeping authenticity in mind, the family-run establishment spans three decades and is the ideal spot to grab a bite after a day of shopping in town. l foodies 45

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ITALIAN RESTAURANT 71 High Street, North Berwick, East Lothian EH39 4HG T: 01620 890589 M: 07708 760607

La Bruschetta, 13 Clifton Terrace, Haymarket Edinburgh, EH125DR 0131 467 7464 |enquiry@labruschetta www.labruschetta.co.uk

www.osteria-no1.co.uk

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Open Tuesday to Saturday Lunch 12:00 - 2:00pm | Dinner 6.00 - 10.30pm

28/07/2015 18:35

EDINBURGH RESTAURANT GUIDE ASIAN

Whether you love stylish modern sushi or traditional Chinese feasts, Edinburgh has an Asian restaurant to suit every palate CHAOPRAYA 4th Floor, 33 Castle Street www.chaophraya.co.uk 0131 226 7614

Indulge in a true feast surrounded by breath-taking views of Edinburgh Castle in this stunning eatery.

Elegant, glamorous and stylish, this rooftop fine dining spot will tantalise your taste buds through a journey of culinary discovery. Both the rummit satay fondue and the pad graprao moo grob, a crispy pork belly dish with Thai basil, are chef signature dishes and taste utterly delicious.

CHOP CHOP 248 Morrison Street www.chop-chop.co.uk 0131 221 1155

Head Chef and owner Jian Wang originally hails from Changchun, a region famous for its delicious Jiao Zi (dumplings), and creates amazing dishes which have the Gordon Ramsay seal of approval. The awardwinning dumplings are a must try.

DUSIT 49a Thistle Street www.dusit.co.uk 0131 220 6846

Award-winning Dusit serves highend contemporary Thai cuisine inspired by the flavours of Chef

Pom’s homeland. Try the talay sam rod, a char-grilled monkfish dish with king scallops and jumbo prawns topped with herbs.

HARAJUKU KITCHEN 10 Gillespie Place www.harajukukitchen.co.uk 0131 281 0526

Harajuku owner Kaori Simpson’s recipes are steeped in generations of family history that date as far back as the 19th century. Highlights are the beef takati or the takoyaki, a dish of delicious dough balls with octopus and cabbage in katsu sauce.

Top: Harajuku Kitchen and Chaopraya

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KANPAI SUSHI 8-10 Grindlay Street www.kanpaisushi.co.uk 0131 228 1602

This sushi haven has picked up a vast range of awards since it first opened in 2012. Beloved for its unusually classic approach to sushi, it boasts over forty varieties of roll to indulge in, as well as tempura favourites.

VIETNAM HOUSE 3 Grove Street www.vietnamhouse.co.uk 0131 228 3383

Vietnam House specialise in the traditional dish Pho, a simple, uncomplicated, nutritious and utterly delicious noodle soup which can be enjoyed all year round. Other Vietnamese staples, made with fresh and authentic Vietnamese spices, also feature on the menu including the mouthwatering Dui Ga Ham Xa Ot, tenderly braised drumsticks in lemongrass, chilli and coconut cream. l foodies 43

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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

Authentic, traditional, Japanese family recipes, using fresh, local ingredients.

Restaurant open 7 days a week at 10 Gillespie Place, Edinburgh.

Outside catering for any occasion always available. Call us on on 0131 281 0526 for reservations or enquiries, or check out our menu online at www.harajukukitchen.co.uk

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EDINBURGH RESTAURANT GUIDE INDIAN

Glasgow is the curry capital of Scotland, but Edinburgh’s Indian restaurants are turning up the heat KHUSHI’S 10 Antigua Street www.khushis.com 0131 558 1947

Edinburgh’s oldest Indian restaurant has been serving high quality, authentic Indian dishes since the late Mr Kushi Mohammed founded it in 1947.

At a time when Indian ingredients were hard to come across, Mohammed imported his spices straight from Punjab, and his passion for food can still be tasted in the menu today. The seafood karahi and the multani tawa paneer are delicious.

LANCERS 5 Hamilton Place www.lancersbrasserie.co.uk 0131 332 3444

This stylish eatery was voted Edinburgh’s top rated Indian restaurant in the AA Hotel and Restaurant Guide.

To get a real feel of the menu, try the handpicked thali, which includes a great selection of tasty dishes such as the Lancer’s assorted kebab.

MOTHER INDIA 3-5 Infirmary Street www.motherindia.co.uk 0131 524 9801

The sister restaurant of the Glasgow institution, Mother India puts a twist on traditional tapas to provide a tasty and fun dining Below: V Deep and Tuk Tuk

experience. Small plates are packed with flavour and are best shared with friends. Standouts are the ginger and green chilli fish pakora and the classic butter chicken.

TUK TUK 1 Leven Street www.tuktukonline.com 0131 228 3322

Tuk Tuk’s menu pays homage to the roadside culinary geniuses serving food in India’s bustling streets. Taste a range of small dishes packed with bags of exotic, aromatic flavours such as the railway station lamb curry, the daal Makhini or the ginger garlic chicken.

V DEEP 60 Henderson Street www.vdeep.co.uk 0131 563 5293

This uber stylish communal craft beer and curry bar opened in Leith just a few months ago and it is already a firm favourite amongst the city's beer and curry enthusiasts. Famous Scottish broadcaster and writer Hardeep Singh is the business mind behind the chic eatery while chef Ruaridh heads up the kitchen.

VINYASA 34 Saint Mary’s Stret www.vinyasaedinburgh.co.uk 0131 556 6776

This new Indian restaurant on St Mary’s Street exudes style, from its carefully devised menu to its chic and sleek décor. Chef’s specials include the Vinyasa special murgh, a barbecued half spring chicken off the bone cooked in a delicate sauce, or the shatkora lamb, a sliced leg of lamb with the chef’s special herb and spice mix, marinated in butter and dressed with honey. l www.foodiesfestival.com

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3 x BRITISH CURRY AWARDS WINNERS x BRITISH 20143 KOBRA GOODCURRY CURRY AWARDS GUIDE BESTWINNERS IN SCOTLAND 2014Britannia KOBRA GOOD CURRY GUIDE BEST IN SCOTLAND Spice Indian Restaurant is a Critically Multi-Ethnic BritanniaAcclaimed, Spice Indian RestaurantAward is a Winning Restaurant in Edinburgh.

Critically Acclaimed, Multi-Ethnic Award Winning Restaurant in Edinburgh.

£12.95 for 2 course £12.95 OPEN 7 DAYS. OPEN 7 DAYS.

for Meal 2 course Meal

Lunch Mon - Sat: 12 - 2pm Dinner Mon - Sun: 5pm - 11.45pm Mon - Sat:and 12 Offers - 2pm Dinner Mon - Sun: 5pm - 11.45pm ForLunch Special Events See www.britanniaspice.co.uk 150 Commercial Street, Ocean Drive, Edinburgh, EH6 6LB For Special Events and Offers See www.britanniaspice.co.uk

0131 555 2255 0131 555 2255

150 Commercial Street, Ocean Drive, Edinburgh, EH6 6LB

HAND THIS VOUCHER IN AND HAND THIS VOUCHER IN AND O G

15% 15% THE FOOD BILL E G T E T

F O FF F

THE FOOD BILL

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EDINBURGH RESTAURANT GUIDE FRENCH

The Auld Alliance remains strong at Edinburgh’s many top-quality French eateries CAFÉ ST HONORÉ 34 North West Thistle Street Lane www.cafesthonore.com 0131 226 2211

Café St Honoré is one of the city’s best-kept secrets. Chef Director Neil Forbes and his team pride themselves on supporting the local economy and reducing food miles in line with their ‘Slow Food’ philosophy. Scotland meets France in the Gartmorn Farm confit duck leg with lentil salad or the wild mint crème brulée with shortbread.

CAFÉ MARLAYNE 76 Thistle Street, Newtown www.cafemarlayne.com 0131 226 2230

Café Marlayne’s location and aesthetics are a tribute to the tiny back street bistros found all over Paris, something accentuated by the fact it is only 35 square meters. Venison terrine, whole lemon sole with petit pois and crème faiche and rhubarb frangipane tart are just some of the delicious gems on the menu.

GALVIN BRASSERIE Waldorf Astoria Edinburgh, Rutland Street www.galvinbrasseriedeluxe.com 0131 222 8988

The Pompadour’s sister restaurant is the Galvin brothers’ second Edinburgh venture, which offers diners a slice of Paris in the heart www.foodiesfestival.com

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Top: Café St Honoré and Pompadour by Galvin of the city centre. The theatrical crustacea showcase built into the bar steals the show and holds the basis of sublime dishes like the moules marinieres or the pavé of cod with brown shrimps and white beans.

L’ESCARGOT BLEU 56 Broughton Street www.lescargot bleu.co.uk 0131 557 1600

L’Escargot Bleu is the kind of place that compels you to burst into your dimly remembered and slightly embarrassing school French. It’s just so… French. Sit by the windows for some interesting people watching as you sip on a glass of Ricard and indulge in world renowned cheese or enjoy a relaxed candlelit meal with friends.

POMPADOUR BY GALVIN Waldorf Astoria Edinburgh, Princes Street www.thepompadourbygalvin.com 0131 222 8975

Luxury and elegance are at the heart of one of Edinburgh’s most reputable restaurants. Micheiln-starred chef brothers Chris and Jeff Galvin create classic French dishes with a modern twist such as the Bresse pigeon with cous cous and confit lemon or the pavé of scrabster cod grenobloise with truffle emulsion.

THE HONOURS 58A North Castle Street www.thehonours.co.uk 0131 220 2513

Despite its name being steeped in Scottish history, Martin Wishart’s restaurant is decidedly French, both in its elegant décor and innovative menu. Flavours are expertly combined to create brasserie-influenced dishes like the rabbit a la moutarde with pommes sautés. l foodies 39

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You’ve worked hard all year for this.

We’ll work hard to make sure you get it…

Your holiday is a chance to really relax, unwind and recharge – whether it’s two weeks on a beautiful beach, a family getaway, a romantic city break or a trip to the far flung corners of the earth.

You’ve work hard all year, so it’s important that every detail of your holiday is perfect – especially when it comes to choosing where to go, where to stay and how to get there. It’s tempting to book online but it’s not always quick and easy. And, as you can’t always be 100% certain of what you’re getting, it’s often not worth the risk.

Book in complete confidence With the multi award-winning Jimmy Martin Travel, you can book in complete confidence.

We’ve years of experience as one of Edinburgh’s premier travel agents, and you can rely on us to help you enjoy the perfect break. And thanks to our great relationships with the holiday operators, we’ve great prices, too!

Book with complete protection As we’re an ATOL bonded travel agent, your holiday is financially protected once it’s paid for.

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.

EDINBURGH RESTAURANT GUIDE FUSION

Refusing to be tied down to one type of cuisine, these fusion mavericks offer a little bit of everything BIA BISTROT 19 Colinton Road www.biabistrot.co.uk 0131 452 8453

Ireland and France meet in this delightful eatery –bia is Irish Gaelic for food and bistrot is the French spelling of bistro. Roisin and Matthias Llorente create dishes that perfectly bring together the flavours of their homelands like the delicious beetroot, endive and cashew nut salad with orange vinaigrette.

THE WEDGWOOD RESTAURANT Royal Mile, 267 Canongate www.wedgwoodtherestaurant. co.uk 0131 558 8737

IRIS 47A Thistle Street www.irisedinburgh.co.uk 0131 220 2111

This low-key yet stylish boutique restaurant boasts a myriad of dining options, all of which are refreshingly affordable for its city centre location.

The modern European menu has a definite Mediterranean influence.

Try the seared scallops with Bierce ham –yum!

REDWOOD Meadow Place Road www.redwoodbistro.co.uk 0131 281 2576

Inspired by the vibrancy of California, this neighbourhood bistro will transport you to warmer climates.

It features gems such as the spicy caramel bacon popcorn, crab mango salad with lime and chilli dressing or the soy and chilli marinated flank steak with pesto and sweet potato salad. www.foodiesfestival.com

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From top: The Wedgwood Restaurant and The Potting Shed

THE POTTING SHED 32-34 Potterrow www.thepottingshededinburgh. co.uk 0131 6629788

This recently relaunched eatery has managed to sweep an AA rosette for Culinary Excellence thanks to its innovative food concept. Small plates, including a selection of nibbles “from the sea”, “from the land” and “ground provisions” take your taste buds on a culinary journey across the world, from the lemongrass and mint noodles with preserved lemon to the pigs cheeks with sweet and sour beetroot.

Acclaimed Chef Paul Wedgwood is inspired by flavours from around the world and uses many ingredients he forages himself to create exciting concoctions. On the Wedgwood restaurant menu you’ll find delights such as the mackerel with sweet potato and sea rocket gnocchi or the charred cauliflower and beignet with curried puree.

RHUBARB Prestonfield House www.prestonfield.com 0131 225 1333

James Thomson’s latest restaurant in the stunning Prestonfield hotel exudes opulence and luxury both through its enticing menu and its dramatic décor. An award-winning cellar is at hand to accompany the sumptuous dishes on the menu, which include an exquisite cep soup starter topped with crispy duck egg yolk. l foodies 37

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0131 622 8163

Facebook.com/ BisqueBrasserie

Bisque Brasserie is a neighbourhood restaurant in the Bruntsfield area of Edinburgh and features casual gourmet food. We have a heated garden terrace which is a sun trap for outside drinking and dining on warmer spring and summer days.

For more details and menus www.bisquebrasserie.com 69 Bruntsfield Place, Edinburgh

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EDINBURGH RESTAURANT GUIDE SCOTTISH

Scotland’s larder takes centre stage at these restaurants ANGELS WITH BAGPIPES 343 High Street, Royal Mile www.angelswithbagpipes.co.uk 0131 220 1111

Angels with Bagpipes’ rustic yet vibrant décor offers the perfect setting to indulge in a delicious meal, carefully put together by Head Chef Fraser Smith. On the menu you’ll find sumptuous dishes such as the lamb rump, pearl barley and carrot risotto or the vanilla panna cotta with rhubarb foam.

FIELD 41 West Nicolson Street www.fieldrestaurant.co.uk 0131 667 7010

At Field, Michelin standard cuisine is stripped to the bare essentials and combined with a playful element to create an unpretentious yet exciting dining experience that reflects Scotland’s gastronomic heritage.

Chef Gordon Craig’s wonderfully bold concoctions include a starter of seared Scottish scallops, cinnamon satay sauce, black pudding, peanut tuile and pomegranate.

ONDINE 2 George IV Bridge www.ondinerestaurant.co.uk 0131 226 1888

Ondine celebrates the Scottish waters with its delicious maritime dishes. You can’t go wrong with a classic Dunbar lobster thermidor with thin cut chips or the tasty crispy oysters served with oyster mayonnaise. www.foodiesfestival.com

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Top: Ondine and Restaurant Mark Greenaway

STAC POLLY 29-33 Dublin Street www.stacpolly.com 0131 556 2231

This luxuriously rustic restaurant features stonewall cellars, flickering candles and linen tablecloths. The seasonal menu changes monthly yet fine dining is always at its heart, with a typical dish being baked filo pastry parcels of finest haggis with a sweet plum and red wine sauce.

THE FORTH FLOOR 30-34 St Andrews Square www.harveynichols.com 0131 524 8350

Harvey Nichols’ rooftop restaurant has a lot going for it, with its stunning views of Edinburgh’s skyline, it’s extensive wine list and its stylish atmosphere.

Award wining executive chef Stuart Muir creates dishes that match modern flavours with traditional techniques, the result being gems such as the sous vide Borders beef fillet with braised ox tail roulade and marrow bone and brioche crumb.

THE STOCKBRIDGE RESTAURANT 54 St Stephen Street, www.thestockbridge restaurant.co.uk 0131 226 6766

Head Chef Jason Gallagher creates exquisite yet informal dishes that have all the excitement of a fine dining restaurant but leave behind the fuss. The result is classic and creative cooking served in a welcoming, relaxed atmosphere.

Gallagher's sumptuous creations include the utterly delicious Gressingham duck breast served with duck sausage roll, pickled onions, beetroot and roasted potato sauce.

THE WITCHERY

BY THE CASTLE Castlehill, The Royal Mile www.thewitchery.com 0131 225 5613

The Witchery perfectly captures the romance often attributed to the city’s history. Stepping into this Scottish dining landmark will take you back a couple of centuries, with its opulent décor and magical atmosphere. The legendary Angus beef steak tartare is a must try. l foodies 35

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Hampers and baskets for all occasions, in assorted sizes and prices, customised with authentic Scottish-made goods. Free gift wrapping and free local Edinburgh delivery.

Royal Mile, 263 Canongate, Edinburgh EH8 8BQ 0131 556 7194 info@cranachanandcrowdie.com Open seven days 11-6 shop online www.cranachanandcrowdie.com

John Lawson Butchers

& Delicatessen

Scotʤiʂɓ Fʋmɵʙɨ Butɭȱʑr SʖnȪe 1979

WINNER of Scottish Butchers Shop of the Year 2014 - 2015

Award Winning Grass-Fed Beef From Our Own Family Farm

EɃʑryʃʕinɒ Fʝr Tȱe Pʑrȯect

Summer BBQ Shops In Uphall, Broxburn & Winchburgh Tel : 01506 855634 - free local delivery on orders over £20! www.johnlawsonbutchers.co.uk

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Find Us On

28/07/2015 18:20

EDINBURGH RESTAURANT GUIDE MICHELIN STARS

Eat Edinburgh 21212 3 Royal Terrace www.21212restaurant.co.uk 0131 523 1030

Take your palate on a tantalising journey at Paul Kitching’s multi award-winning restaurant, holder of a Michelin star since 2009. The innovative, ever-changing menu perfectly showcases Kitching’s famous creative flair and takes inspiration from French cuisine to create carefully constructed, modern dishes such as the sumptuous halibut with egg shells.

Edinburgh is home to some of the finest restaurants in the world - including five Michelin-starred establishments

THE KITCHIN 78 Commercial Quay www.thekitchin.com 0131 555 1755

Before his many TV appearances on some of Britain’s favourite culinary shows, including MasterChef, Tom Kitchin became the youngest Michelin star recipient in the world.

The Kitchin quickly established itself as one of the country’s top eateries and is driven by a simple, yet clearly effective philosophy: 'from Nature to Plate.' Drawing on French flavours, Kitchin creates sumptuous dishes such as the stuffed saddle of Highland hogget served with braised lettuce and fondant potatoes.

RESTAURANT MARTIN WISHART 54 The Shore www.restaurantmartin wishart.co.uk 0131 553 3557

Nestled in Edinburgh’s historic Port of Leith, Martin Wishart’s Michelinstarred restaurant has become an institution of elegant, inventive fine dining. Wishart trained under great chefs such as Albert Roux and Marco Pierre White before perfecting his unique, refined style. His sixcourse tasting menu will delight you with dishes such as the sumptuous ravioli of squab pigeon with truffle cream or the exquisite valrhona chocolate and feuilletine biscuit.

CASTLE TERRACE 33-35 Castle Terrace Edinburgh www.castleterracerestaurant.com 0131 229 1222

NUMBER ONE Balmoral Hotel, 1 Princes Street www.restaurantnumberone.com 0131 557 6727

Number One’s remarkable blend of Scottish and French classic flavours has seen the fine dining eatery retain its Michelin Star for thirteen consecutive years. www.foodiesfestival.com

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Executive Chef Jeff Bland leads the talented team behind the modern and exquisite dishes that continue to excite diners. The Chefs Tasting menu and the Scottish Experience menu are a must try for selfconfessed foodies, with delicious gems such as the Tahitian vanilla soufflé stealing the show.

From top: 21212, The Kitchin and Martin Wishart

The talented Dominic Jack heads the kitchen at Castle Terrace, where he combines modern British cuisine with French cooking techniques to create innovative dishes. The tartare of roe deer from Stobo Estate served with mustard ice cream and the roasted tail of North Sea monkfish wrapped in Ayrshire ham with a sweet pepper marmalade are particularly sublime. l foodies 33

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COCKTAILS FOODIES

e g a t n i V v ibes

g bringin is d ir b ck The Bla nshine in with s e fully th u delight o w t e s ns the ncoctio o c o r t re

LIFE IS BEAUTIFUL 40ml Zubrowka 10ml yellow chartreuse 25ml fresh lemon juice 12.5ml house batch fennel and bay leaf syrup Superfine pink peppercorn sugar

ALMOND MILK RAMOS

l Moisten the rim of a champagne flute with a slice of lemon then roll in the peppercorn sugar l Add all ingredients apart from the peppercorn sugar to a shaker l Shake hard with cubed ice and double strain into the flute l Garnish with whole lemon rind

50ml Zubrowka 20ml Orgeat 15ml fresh lemon 50ml almond milk 25ml cream 4 drops orange blossom water 3 sage leaves Soda l Place all ingredients apart from the soda into a shaker with cubed ice and shake vigorously until chilled l Double strain into a glass or bottle filled with crushed ice l Top with soda and garnish with a straw.

The Blackbird 37-39 Leven Street, Edinburgh, EH3 9LH Tel: 0131 228 2280 www.theblackbirdedinburgh.co.uk foodies 31

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call it artisan. call it bespoke brewing. call it craft. we call it TRADITION

AVAILABLE IN ALL GOOD BOTTLE SHOPS AND SUPERMARKETS AND IN OUR ON-LINE STORE www.broughtonales.co.uk

Tel: 01899 830345

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL INVERLEITH PARK 7-9 AUGUST 2015

BLACKCURRANT AND LEMON POSSET WITH OAT GRANOLA Serves 4 425ml double cream 125g caster sugar (for the posset) Juice of 2 lemons, zest of one 250g blackcurrants 100g caster sugar (for the blackcurrants) 3 tablespoons rolled oats 1 tablespoon flaked almonds 25g melted butter 2 teaspoons heather honey 150ml whipped cream 1 tablespoon lemon curd l Mix the cream and sugar together in a pan on the stove and gently boil for 2 minutes.

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l Remove from the stove and immediately add the lemon juice. Stir in well and allow to cool before pouring into your individual serving dishes.

Leave to set in the fridge. l Meanwhile, place the remaining sugar in a pan and melt before adding the blackcurrants. l Stir gently and allow the blackcurrants to

cook until they are just beginning to burst.Then bring to the boil and cook for a further 2 minutes before removing from the heat. l Allow the blackcurrant mixture to cool completely before adding to the top of the set posset cream.

Reserve a tablespoon of the blackcurrant

GRAEME PALLISTER Award-winning chef Graeme heads up the kitchen at 63 Tay Street as well as writing a column for The Courier and sharing recipes on his blog.

63 Tay Street, Perth PH2 8NN Tel: 017384411451 Web: www.63taystreet.com See Graeme at Foodies Festival's Chefs Theatre on Sun 9 August at 12pm in Inverleith Park.

compote. Refrigerate to set completely. l To make the oat granola, gently toast the oats and almonds in a dry, non-stick pan over a medium heat. Keep them moving until they are golden brown, and then add the butter and honey, mixing them well together. Allow the mix to cool before separating into a granola texture. l Just before serving, whip the cream with a spoonful of blackcurrant mixture and the lemon curd. Then pipe it around the edge of each glass and sprinkle the granola over the top. l This tastes great served with a blackcurrant sorbet. foodies 29

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51.17ct. swiss blue topaz set in 18ct. gold & platinum

handcrafted quality jewellery 14 Montgomery Street, Eaglesham G76 0AS | telephone 01355 302960 email carats@alanpfulton.com | alanpfulton.com

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WATERMELON, FETA & MINT SALAD Serves 6-8 ½ small watermelon, flesh cut into 2.5cm cubes ½ cucumber, cut into 1cm cubes 200g feta cheese, cut into 1cm cubes 3 sprigs of mint, leaves picked 100g pitted black olives

For the charred orange dressing 1 orange 5 tbsp extra virgin olive oil 1 tbsp agave or maple syrup 1 tbsp white balsamic vinegar Small pinch of coarsely ground black pepper l First make the dressing and set aside.

Cut the orange in half across the middle. Brush the surface with a little oil before placing the halves, face down, on the barbecue or griddle pan. Leave for 5-10 minutes, or until the orange begins to soften and turn dark brown. Set aside to cool. l When cool enough to handle, juice the orange into a bowl, allowing some charred bits to fall through. Thoroughly whisk in the remaining ingredients. You should have about 120ml of dressing.

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l For the salad, combine the watermelon, cucumber and feta cubes, the mint leaves and black olives in a large serving bowl. Stir through enough dressing to coat the salad and serve. Save any leftover dressing for another day.

THREE SISTERS Gillian, Nichola & Linsey Reith are the sibling team behind countryside café, catering and wedding business, Three Sisters Bake, with a venue in Quarriers Village and another in Killearn.

They recently published their first book, Three Sisters Bake: Delectable Recipes for Every Day. www.threesistersbake.co.uk See the sisters at Foodies Festival's Chefs Theatre on Sun 9 August in Inverleith Park.

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THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL INVERLEITH PARK 7-9 AUGUST 2015

MARCELLO’S STRAWBERRIES AND CREAM Serves 6 300g plain flour 300g caster sugar 11 eggs 2 tsp black pepper 1 jar good quality extra lemony curd 200ml whipping cream 1 tsp vanilla extract 25g caster sugar to garnish 1 punnet strawberries (all the same size) l Cream the eggs with the sugar until white and

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fluffy over a bowl of hot water. Fold in the flour and pepper. l Spread evenly on a tray lined with greaseproof

paper and cook in the oven at 160ºC for 8 minutes. l Whip the cream with the vanilla extract and

MARCELLO TULLY Brazilian-born Marcello is the Chef Director of Kinloch Lodge Hotel, where his passion for food has earned him three AA rosettes and a coveted Michelin star.

Kinloch Lodge, Isleornsay, Isle of Skye, IV43 8QY Tel: 01471 833333 Web: www.kinloch-lodge.co.uk See Marcello at Foodies Festival's Chefs Theatre on Sat 8 August at 1pm in Inverleith Park.

caster sugar. l Using a 3 inch metal ring, cut the sponge, allowing 2 sponge rings per person. l Cut the strawberries in half vertically, and line the 3 inch metal ring with the strawberries. l Put a tablespoon of lemon curd and a tablespoon of the whipped cream in the centre of the mould. l Put the second sponge round on top and garnish with icing sugar. foodies 25

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THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL INVERLEITH PARK 7-9 AUGUST 2015

Sponsored by

Cooking live at Foodies Top chefs cook favourite recipes in the Aga Rangemaster Chefs Theatre at Foodies Festival Inverleith Park 7, 8, 9 August. Register at the registration tent.

Tickets are released throughout the day and subject to availability.

HAND-DIVED SCALLOPS AND PANZANELLA Serves 4 A chunk of leftover bread, crusts removed and cut into 1cm pieces 12 hand-dived scallops, removed from the shell and cleaned Handful of red and yellow Clyde Valley tomatoes, halved and quartered A few mint and basil leaves 1 tbsp capers 1 red onion, finely chopped 1 cucumber, cut into 1cm cubes 50ml bramble vinegar 50ml cold-pressed rapeseed oil A few radishes, sliced A few salad leaves Good salt and freshlyground black pepper l Firstly, make

the croutons by frying the bread in butter for a couple of minutes, tossing all the time. l Next, heat 25ml of rapeseed oil in a pan.

Season the scallops and fry them for a few minutes on each side. l Make the panzanella www.foodiesfestival.com

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by combining the croutons, tomatoes, herbs, capers, red onion, cucumber, vinegar, remaining oil and radishes in a bowl.

Season to taste and mix well. l To serve, arrange the salad and scallops between 4 plates and dress with a few salad leaves.

NEIL FORBES Neil is the Chef Director of Café St Honoré, where he uses good, honest ingredients cooked simply in the same way his granny would. He describes cooking as an ‘emotional experience that uses all the senses’.

Café St Honoré, 34 North West Thistle Street Lane EH2 1EA Tel: 0131 226 2211 Web: www.cafesthonore.com See Neil at Foodies Festival's Chefs Theatre on Sat 8 August at 3pm in Inverleith Park.

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Terms & conditions: Available all day Sunday - Thursday & until 5pm on Friday in Tigerlily. All dishes are subject to availability.

MERINGUE GIRLS FOODIES

PROSECCO, STRAWBERRY AND POPPING CANDY TRUFFLES Makes 25

l Line a baking tray with baking paper. l Start

For the truffle ganache 280g good-quality dark chocolate (70%) 250ml double cream 50g unsalted butter 100ml Prosecco (drink the rest of the bottle while eating your truffles) For coating 60g freeze-dried strawberries 60g coated popping candy or normal ‘Fizz Wiz’ popping candy

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by making the truffle ganache.

Break the chocolate into squares and place in a large glass bowl.

Heat the cream and butter in a saucepan over a low heat, and stir until the butter is melted. Let the cream reach a gentle simmer, then pour over the chocolate, whisking until it’s completely melted. Add the prosecco and whisk until combined. l Pour the lot into a lined shallow tin and refrigerate for at least 4 hours, and preferably overnight. l Mix your freeze-dried strawberries and popping candy together on a large plate and set aside. l To shape the truffles, dip a melon baller or teaspoon into a cup of

boiling water. Scrape up balls of the ganache, reshaping them with your hands if necessary, then drop them on to the plate of freeze-dried strawberries and popping candy, rolling them around to get an even coverage. Repeat until you’ve used all the ganache. Place the truffles on a baking tray lined with baking paper and chill in the fridge for about 30 minutes before enjoying. l Coated popping candy doesn’t absorb the moisture of the truffles, so the ‘POP’ stays until you bite into them. Uncoated ‘Fizz Wiz’ works well, but absorbs the moisture, so these are best eaten quickly. If you prefer to keep your truffles simple, just roll them in good-quality cocoa powder. foodies 21

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A MONIC TI GALET

NIVES

YK OUT M E WITH E…” IV L ’T “I CAN LINT & FLAM F FROM TTI A GALE MONIC UDGE ON J CHEF & STERCHEF: MA BBC’S FESSIONALS O R P THE

ERIC NLARD

LA

TICK NIVES E AME K R L F A Y & E – TH “FLINT BOXES IGNED, E H T ALL DES IFULLY BEAUT STING AND .…”

LA KNIVES LONGRKING O W D HAR D ANLAR ERIC L PATISSIER R E T S A M

MARK HIX

NCE, T BALA ND U O B A S ARE ILITY A “KNIVE AND DURAB G TO LAST T H O E G IN WEIG OYS AR B E S E TH E…” IFETIM ME A L HIX UR MARK URATE RESTA CHEF, R E WRIT & FOOD

RY ASK GA ECIALS D N A AND W SP OUR ST MAZING SHO O T O G OUR A ABOUT 01403 740230 | WWW.FLINTANDFLAME.COM |

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28/07/2015 15:45

FOODIES MERINGUE GIRLS

MOJITO BAKED ALASKAS Makes 4

For the mojito sorbet 125ml fresh lime juice 4 tbsp Jamaican white rum 150g icing sugar 120ml water Zest of 1 lime Handful of mint, finely sliced For the sponge 170g softened unsalted butter 170g caster sugar 3 eggs 100g self-raising flour 70g desiccated coconut Juice and zest of 2 limes For the brown sugar Italian meringue 60g egg whites (from 2 medium eggs) 50g caster sugar 75g light brown sugar 30ml water Equipment a sugar thermometer a blowtorch cocktail umbrellas

l To make the mojito sorbet, put the lime juice, rum and icing sugar into a bowl and whisk until the sugar has dissolved. Stir in the water, lime zest and mint.

Pour into an airtight container and freeze overnight. Due to the alcohol content this sorbet sets softly, so use it quickly. l To make the sponge, preheat the oven to 170°C. Butter a large baking tin and line it with non-stick baking paper. l In a large bowl or using a stand mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time – the mixture may start to look split, but don’t worry. Add the flour, coconut, lime juice and zest and fold gently until you have a smooth batter. l Pour the mixture into your baking tray and smooth the surface with a spatula or the back of a spoon, then bake for about 20 minutes, until the cake is golden and springs back when pressed. l Run a knife around the edge of the tin, turn the cake on to a cooling rack and leave to cool completely. Once completely cool, cut out 8cm diameter circles from your sponge. We’ve used a cookie cutter, but a knife around a tumbler is fine. l To make the brown sugar Italian meringue, put the egg whites and 1 tbsp of the caster sugar into the bowl of a stand mixer, fitted with the whisk attachment, or use a clean glass bowl with a hand-held whisk. Don’t start whisking yet. l Put the remaining caster sugar, light brown sugar and water into a heavybased saucepan and place over a medium/high heat. Don’t stir, as this can cause the sugar to crystallize and you’ll get crunchy bits in your meringue! l Once the sugar has dissolved and the mixture is boiling, attach a sugar thermometer to the pan and continue to boil without stirring until the syrup reaches 120°C. Then take the pan off the heat. l Now turn the mixer on to high speed and whisk the egg whites until stiff peaks form. Reduce the speed to low and carefully pour in the hot sugar syrup in a very slow steady, stream. Be careful to add the syrup directly to the egg whites, without it touching the side of the bowl or the whisk on the way down, otherwise it will cool before it hits the eggs. Once all the syrup has been added, turn the mixer on to high speed and keep mixing until the sides of the bowl feel cool. l To assemble, place your four sponge circles in your desired serving dish.

Using an ice cream scoop, place a perfect scoop of mojito sorbet on each sponge circle. Working quickly, cover the sorbet and sponge with Italian meringue – a mini palette knife is useful here. Blowtorch to a golden caramel colour and serve immediately with a cocktail umbrella.

Everything Sweet, by Alex Hoffler and Stacey O’Gorman, is published by Vintage, £18.

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W

OW, LOOK how far we have come since quitting our 9 to 5 jobs to start up this crazy meringue roller-coaster journey!

Finding a premises for our bakery was tough.

We viewed so many different kitchens that weren’t quite right, and we had almost lost all hope until we found the perfect space at 1 Broadway Market Mews in Hackney. It had been recently used as a roti (deepfried bread) factory, and was covered in so much grease and grime that you couldn’t even see through the windows.

With a lot of hard work and elbow grease, steamcleaning, and sprinkling of Meringue Girls magic dust, we gutted and transformed the oily shell into our beautiful shiny workspace, where we now make all our

lovely meringues, take masterclasses, do photo shoots and run our office.

We have gone from being just two gals, to having an entire team of eight incredible Meringue Girls helping to run the show. From being completely clueless, carefree, and going into it all with a blind eye (seriously, what’s a profit and loss sheet?!), we’ve worked hard, and have gained so much business knowledge along the way.

Celebrating our wins, learning from our mistakes, and having a lot of fun doing it.

There is no stopping our momentum, and we have now set our sights high on Meringue Girls world domination. Who knows what wondrous things these next few years will bring, but one thing we do know is that we will be reaching for the rianbows. l foodies 17

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MEET THE CHEFS MERINGUE GIRLS

Bake it ’til you make it The Meringue Girls share their journey to baking stardom

16 foodies

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RICK STEIN FOODIES

LAMB & PISTACHIO KÖFTE Serves 4 1 tsp cumin seeds ½ tsp fennel seeds ½ tsp coriander seeds 1.2 kg minced lamb Handful flat-leaf parsley, chopped 1 tsp dried mint 2 eggs, beaten 2 cloves garlic, crushed or grated

75g pistachios, roughly crushed 1 tsp chilli flakes 1 tsp salt 3 turns black peppermill Juice 1 lemon Plain flour to bind, if necessary Olive oil, for brushing To serve Pide, Cacık and a simple salad

l Crush the spice seeds with a pestle and mortar, then mix all the ingredients together. If the mixture is too wet, add a little plain flour. Form with wet hands into sausage shapes on metal skewers.

Brush with a little oil. l Cook on a charcoal barbecue or under a hot grill for about 8 minutes, turning regularly, until cooked through. l Serve with pide bread, cacık and salad.

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RICK STEIN FOODIES

SPLIT STUFFED AUBERGINES Serves 4 4 medium aubergines 5 tbsp olive oil, plus extra for drizzling Salt and freshly ground black pepper 1 onion, finely chopped 2 cloves garlic, chopped ½ tsp pul biber ¾ tsp chilli flakes 1 tsp sweet paprika 1 tsp cumin seeds 2 tsp ground cinnamon 500g minced lamb 2 tomatoes, chopped 2 tbsp tomato paste 50g pine nuts Handful flat-leaf parsley, chopped 175ml water 1 tbsp pomegranate molasses Seeds 1 pomegranate l Heat the oven to 200°C. Cut the aubergines in half lengthways, drizzle with olive oil, season and roast for 25 mins. Remove from the oven. l For the filling, fry the onion and garlic in 3 tbps of the olive oil over a medium heat for 5 mins, until softened. l Mix the paprika, pul biber, cumin seeds and ground cinnamon and add two-thirds along with the chilli flakes. l Fry for 2 mins, then increase the heat and add the lamb. Cook until browned, then add the chopped tomatoes and 1 tbsp of the tomato paste, the pine nuts and half of the parsley. Season. l Carefully slit the flesh of the aubergines lengthways, without cutting all the way through the skin. Top each half with lamb mixture. l Mix the water with the remaining spice mix, olive oil, tomato paste and pomegranate molasses. Add liquid to around the aubergines, cover the whole with foil and bake for 50 mins. l Scatter the pomegranate seeds and the rest of the parsley on top to serve.

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NOW OPEN! 91 Broughton Street, EH1 5RX 0131 557 8589

WINE & BEER

www.theolivebranchscotland.co.uk facebook.com/theolivebranchbistro

The Good Spirits Company bringing Glasgow’s city centre a new independent wine and beer shop. With a specially selected range of wines old and new, and a now wider variety of craft beers.

0141 332 4481

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info@thegoodspiritsco.com www.thegoodspiritsco.com

28/07/2015 18:08

RICK STEIN FOODIES

SEAFOOD LINGUINE Serves 4 60ml olive oil 2 cloves garlic, crushed 12 medium raw prawns, peeled, shells and heads reserved 2 tbsp tomato paste 300ml water 350g linguine Salt 60g squid rings and tentacles 16 mussels, in the shell, scrubbed ¼ tsp chilli flakes 2 handfuls cherry tomatoes, halved 10 grinds of the black peppermill Handful of flat-leaf parsley, roughly chopped

l Heat half the olive oil in a pan, add the garlic and prawn heads and shells and fry over a high heat for 5 minutes, turning them from time to time. l Add the tomato paste and water, simmer with the lid on for 10 minutes, then use a stick blender to blitz the mixture. Pass through a sieve and reserve. l Cook the linguine in plenty of salted boiling water for 10 minutes or until al dente. l Wipe out the pan, then add the rest of the olive oil and fry the squid and prawns over a high heat for 2 minutes. Add the strained prawn and tomato stock, then the mussels, chilli flakes and cherry tomatoes.

Bring to the boil with the lid on and boil rapidly for 4 minutes until the mussels have opened. (Discard any that don’t open.) Remove the lid and if necessary reduce the liquor to a sauce consistency, then season with ½ teaspoon of salt and the pepper. l Add the well-drained pasta along with the parsley and toss together well. Serve immediately.

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*Applies to UK mainland orders only and does not include wholesale bulk items

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From Venice to Istanbul, by Rick Stein, is published by BBC Books, ÂŁ25.

Photography by James Murphy

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MEET THE CHEF RICK STEIN

Eastern winds The Eastern Mediterranean is a land steeped in rich culinary history, as Rick Stein discovered on his travels

I

T WAS THOUGHTS from a Yeats poem, Sailing to Byzantium, that accompanied me on this culinary journey from Venice to Croatia, Albania, Greece and Turkey. Byzantium, as Istanbul was known in ancient times, represented to him the artistic imagination; he thought of it as a place of fabulous colour and brightness. The thought of finishing in Istanbul filled me, too, with a sense of ending in one of the world’s great cities, where the food in its opulent complexity would match the images of golden mosaics, and a fabulous former cathedral, Hagia Sophia, would put ‘The fury and the mire of human veins,’ into perspective.

Even in Venice the shapes and colours of Byzantine art and architecture pointed the way. A lunch at Locanda Cipriani on the island of Torcello in the lagoon necessitated a return to the Cathedral of Santa Maria Assunta, there to gaze at the sublime mosaic of the Virgin and Child.

The gold background, the towering figure in blue and the infant with the face of someone much older are like a portal into a different world, one that is echoed to me by the food from this part of the world.

So often in Turkey I kept thinking of how the flavours were as if from a parallel universe: the sharpness of yogurt, common in so many dishes, and its affinity with lamb; the lemony favour of sumac; the spiciness of red pepper paste; the plethora of fruit, nuts and cinnamon in rice dishes; the fondness for aniseedflavoured drinks and smoky aubergines.

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The acidic and salty cheeses from sheep and goat’s milk, some matured in goat skins. Salad made from boiled wheat, grains flavoured with pomegranate molasses. Pies made with crisp filo pastry filled with the same tart cheese and wild greens gathered from the hillsides.

A flatbread sandwich of cold lamb’s brains, red onion, tomato, parsley and chilli flakes, sold with a sour drink, salgam, of fermented and salted purple carrot juice.

I often found myself struggling to take in the many new and strange flavours thrust on me, tastes that would eventually fill my memory with nostalgia.

I like to think of the cities of Venice and Istanbul as two large books propping up a shelf full of stories about the cooking of the Eastern Mediterranean. Tales like a Greek pie maker and her daughter in a Zagorian village in the Pindus mountains north of Ionnina, whose chicken pie caused me to shake their hands in earnest congratulation; or a pilgrimage to the Mani in the Peloponnese to visit the house of the late travel writer Patrick Leigh Fermor and discover a recipe of moussaka, which he claimed not to like; or the morning spent high above the city of Split in Croatia with eyes streaming, watching the cooking of a whole sheep on a spit over a wood fire in a smoke-filled room. Add to that wonderful pasta dishes not just in Italy but with minced meat, yogurt and spicy Aleppo pepper in Turkey, superb pilafs, wonderful pastries with honey and nuts, and everywhere olive oil and oregano. l www.foodiesfestival.com

28/07/2015 16:07

MASTERCLASS NEWS FOODIES FESTIVAL INVERLEITH PARK 7-9 AUGUST 2015

The Secret Garden Hamish and Liberty left behind their lives in the city last year to open the wonderful Secret Herb Garden and now they are bringing their knowledge to Foodies Festival at Inverleith Park from 7th9th August. Bee expert Brian Pool will also be on hand for a honeylicious beekeeping masterclass.

Sniff Sniff

Coeur de Xocolat really love chocolate, and they love to share the love. Their mission is to transport you to the heart of chocolate through their deliciously fun and educational tasting masterclasses. Never mind just eating chocolate, now everyone is sniffing it!

Learn ‘How to Sniff Cocoa Like a Rock Star’ in the new Tasting Theatre at Foodies Festival.

Charles Metcalfe Presents…

Charles Metcalfe is a wine expert and a firm favourite of Foodies. Co-Chairman of the International Wine Challenge, his expertise on wine is unmatched. Be sure to catch him in action during the festival and enjoy his wine and sherry tastings, every day in the Drinks Theatre at Foodies Festival.

Ice Cole-D Beer

Melissa Cole has made her name as a foremost beer expert.

An international judge, she has also written a well-received book, Let Me Tell You About Beer: A Beginners Guide to All Things Brewed.

Awarded Imbibe magazine’s Educator of the Year award, she blazes a trail and delivers a forthright, enthusiastic approach to beer. Catch her in the Drinks Theatre at Foodies Festival everyday.

delve into the exciting world of gin

This distinctive spirit has experienced a bit of a renaissance in the past few years and, with its unmistakable flavour and versatile nature, it’s no surprise. Join local producers Daffy’s Gin at theTasting Theatre and jump on the gin wagon as they take you on a journey of discovery.

www.foodiesfestival.com

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28/07/2015 15:20

WITH Chefs

tasting

shopping

2 TICKETS

FROM £14 QUOTE FoodiesFest

F

edinburgh

inverleith park

7,8,9 AUGUST

WITH

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28/05/2015 15:05

NEWS FOODIES FESTIVAL

INVERLEITH PARK 7-9 AUGUST 2015

WINE O’CLOCK

Wines of Rioja will be bringing their delicious wine selection to Edinburgh Foodies Festival, August 7th-9th. Head along to their tent and indulge in a glass –or two– of world-class wine perfectly accompanied by some tasty tapas, in true Spanish style.

MEET THE MASTER CHEF

HAPPY BIRTHDAY FOODIES Its been 10 years since Foodies Festivals was born from our passion for food and local produce. Get your ticket from www.foodiesfestival.com and celebrate with us at Inverleith Park from 7th-9th August.

Chef Jamie Scott wowed the judges of MasterChef; The Professionals with his culinary prowess during last year’s edition of the popular show. Watch the Scottish marvel work his magic at the Chefs Theatre, as he cooks one of his delicious, winning recipes and shares top industry tips.

A TASTE OF THAILAND

If you are looking for refined dishes bursting with spice and flavour, Chaopraya’s restaurant tent at Foodies is a must. Choose from papaya salad, crispy spring rolls, tasty Massaman lamb curry and chicken Pad Thai. Yum!

ROCK ON

The iconic Hard Rock Café will be rocking Inverleith Park at this year’s Foodies Festival for the first time. Hungry? Visit their restaurant tent for a taste of their famous American grub and indulge in one of their delicious twisted mac and cheese dishes, topped with crispy shrimp for extra crunch. foodies 5

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WELCOME FOODIES FESTIVAL

INVERLEITH PARK 7-9 AUGUST 2015

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

Welcome to Foodies

ISSUE 68 AUGUST 2015 SCOTTISH EDITION £4

A CELEBRATION OF FINE FOOD AND DRINK

SUN DAYS

FOODIES FESTIVAL

SHOWGUIDE PARK INVERLEITH7-9 AUGUST

Meringue Girls just want to have fun RECIPES AND TOP CHEFS Neil Forbes Three Sisters Marcello Tully

AUGUST 2015 ISSUE 68

60

RESTAURANTS

Our guide to the best Edinburgh eateries

RICK STEIN

From Venice to Istanbul

CHEF’S THEATRE l FOOD AND DRINK MASTERCLASSES l COCKTAIL RECIPES

Published by the Media Company Publications Ltd 21 Royal Circus, Edinburgh EH3 6TL Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk

CONTENTS NEWS 5 The latest festival news MASTERCLASS 7 NEWS Find out what’s on RICK STEIN 8 Recipes from Venice to Istanbul MERINGUE GIRLS 16 Pop desserts full of colour FOODIES CHEFS 23 Our top chefs share recipes COCKTAILS 31 The Blackbird’s retro tipples RESTAURANTS 33 A guide to Edinburgh’s eateries SPA 53 We review the city’s top spas FOODIES EXHIBITORS 54 Meet the food producers FOODIES TIMETABLE 62 Don’t miss out on anything!

EDITORIAL Editor Sue Hitchen DesignAngela McKean Production Sarah Hitchen Advertising Design Jordan Porteous Editorial Assistant Lidia Molina Whyte Illustration Liv Wan ADVERTISING Sharon Little

C

ome along to Foodies Festival this weekend at Inverleith Park August 7, 8, 9 and celebrate our 10th birthday with us.

This year, the festival promises to be bigger and better, with amazing chefs including Michelin-starred Marcello Tully, baking gurus Gillian, Nichola and Linsey Reith and local favourite Neil Forbes gracing the stage of the Aga Rangemaster Chefs Theatre. You can check out their recipes on pages 23-29 for a closer look at the delights they’ll be whipping up on stage.

If, like us, you’re dreaming of warmer climates and exotic flavours, head to page 8 and let Rick Stein take you on a culinary journey through the Eastern

Mediterranean. From his sumptuous seafood linguine to the fragrant split stuffed aubergine, prepare to be carried away.

For those of you who would rather tuck into a vibrant dessert, we have you covered, too. Alex Hoffler and Stacey O’Gorman, better known as the Meringue Girls, share two bright recipes on pages 16-21 to add a pop of colour to your dessert repertoire.

In addition, this issue also brings you an expert guide to navigating Edinburgh’s bustling restaurant scene, beginning on page 33, which will point you in the right direction whether you fancy a succulent burger, a fragrant curry or some tasty tapas. l

FOODIES FESTIVAL Chefs Theatre

INVERLEITH PARK 7-9 AUGUST 2015

Drinks Theatre Kids Cookery Theatre Restaurant Tents

ENTRANCE

Tasting, Cake & Bake Theatre Exhibitors Street Food Arena Producers Market BBQ Arena Bar Bus Feasting Tent VIP Tent Stage First Aid Cash Machines TOILETS

WITH THANKS TO OUR SPONSORS

ScottishField

®

www.foodiesfestival.com

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