Foodies Magazine August 2018 by Media Company Publications Ltd

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 104 AUGUST 2018 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

Foodiesl Festiva

Edinburgh 3-5 Aug

RECIPES

and top chefs Lily Simpson Nico Simeone Daniel Ashmore

The

Festival Issue AUGUST 2018 ISSUE 104

£1 MEALS

Feasting on a budget

BAKERS DELIGHTS

Bakes by GBBO’s Liam Charles

FOODIES FESTIVAL CHEFS l RESTAURANT GUIDE

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BEST OF EDINBURGH 2018

Enjoy a magical dining experience at one the best Indian restaurants in Edinburgh, Scotland. Just a stone’s throw from the capital’s main hotels and attractions, Shezan Restaurant is an ideal dining place to experience top quality Indian and Punjabi cuisine at affordable prices. With a solid reputation built up over the past 30 years, the family-run Shezan Restaurant is renowned as one of the capital’s best-loved Indian eateries and has even bagged a string of awards for its delectable dishes. Shezan’s menus – inclusive of à la carte and pre-theatre dishes – are impressive and contain over 100 homemade Punjabi delights as well as wines and champagnes from around the globe. So, if you are spending an evening at the nearby Edinburgh Playhouse Theatre, staying in a hotel on business or just passing by, pay Shezan a visit today for a culinary experience like no other – top service and food guaranteed.

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shezan Indian Cuisine

24-25 Union Place Edinburgh EH1 3NQ 0131 557 5098 www.shezanedinburgh.com 24/07/2018 17:07

WELCOME

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 104 AUGUST 2018 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

Foodies Festival

Edinburgh 3-5 Aug

RECIPES

and top chefs Lily Simpson Nico Simeone Daniel Ashmore

The

Festival Issue AUGUST 2018 ISSUE 104

£1 MEALS

Feasting on a budget

BAKERS DELIGHTS

Bakes by GBBO’s Liam Charles

FOODIES FESTIVAL CHEFS l RESTAURANT GUIDE

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18/07/2018 11:09

Cover image Cheeky Treats by Liam Charles, Hodder & Stoughton, £20. Photos by Haarala Hamilton

Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 558 7134 Fax: 0131 225 4567 www.foodies-magazine.co.uk NEWS

FOODIES FESTIVAL What’s on at the festival

SHOPPING

LIAM CHARLES 10 Bakes from the GBBO fave LILY SIMPSON 18 Summer veggie recipes MIGUEL BARCLAY 22 The One Pound Meals chef’s delicious budget dishes FOODIES CHEFS 31 Recipes from top Foodies Festival chefs RESTAURANT GUIDE 43 Edinburgh’s foodie hotspots TRAMS

COCKTAILS

REVIEWS

NEW BARS

Feast at the Fest

DINBURGH truly comes alive in August, filling with people and transforming into the festival city. Adding to the celebrations, Foodies Festival returns to Inverleith Park, its Edinburgh home, on the 3rd, 4th, and 5th of August for a weekend of food, fun, and music. To get you in the mood to feast, festival style, we’ve pulled together a delicious array of recipes this month. Great British Bake Off 2017 favourite Liam Charles shares his signature bakes, pp.10-17, and Miguel Barclay proves you can whip up a hearty meal for just £1, pp.22-29, while Lily Simpson’s fresh recipes are ideal for summer nights, pp.18-21. Plus, top local chefs share their best recipes ahead of their Foodies Festival appearances, from Six by Nico founder Nico Simeone to Fine Dining Chef of the Year 2018 Daniel Ashmore

and Great British Menu contestant Ali McGregor, pp.31-43. If all of this has you feeling hungry, grab our guide to Edinburgh’s top restaurants, pp.45-56, and take a tasting tour through the city. If you need a little extra guidance, check out our reviews section to get our thoughts on Hawksmoor and The Wine House 1821. Join us this August and raise a glass to fine food, great music, and the festival spirit at Foodies Festival, Edinburgh’s own gastronomic Glastonbury. Sue Hitchen

“Foodies Festival returns to Edinburgh on the 3rd, 4th and 5th of August”

CONTRIBUTORS

FOODIES TOP 5 66 The highlights of the Festival

Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Production Sarah Hitchen Advertising Design Jamie Smail Business Development Sharon Little

Liam Charles is a Great British Bake Off 2017 contestant and has just released his first cookbook.

Miguel Barclay is the founder and chef behind the famed Instagram account, @OnePoundMeals.

Nico Simeone is the chef patron of Six by Nico in Edinburgh and Glasgow, and 111 by Nico in Glasgow. foodies 3

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Lunch 3 courses ÂŁ29

Dinner 3 courses ÂŁ40

www.prestonfield.com 0131 225 7800

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NEWS FOODIES FESTIVAL

3, 4 & 5 AUGUST 2018 EDINBURGH INVERLEITH PARK

top chef After being voted 2018’s Fine Dining Chef of the Year, Daniel Ashmore, head chef at The Pompadour by Galvin, brings his kitchen expertise to Foodies Festival with a delicious demo in the Chefs Theatre.

Kid Zone Foodies Festival welcomes all the family, and our Edinburgh Kids Zone, sponsored by The Edinburgh Academy, is here to inspire young foodies to get involved. SuperChefs are heading up the Kids Cookery Theatre with fun hands-on demos that all kids are bound to love. superchefs.co.uk

go nuts for donuts

There’s few sweets that bring about as much joy as the donut does, so visit The Kilted Donut at Inverleith Park and treat yourself. We love the caramelised crème brûlée donut. thekilteddonut.com

Meet the MasterChef cheese fest

Cheese is taking centre stage at Foodies Festival this year. Try every kind of dairybased street food you can imagine, spin the cheese wheel at the Parmiggiano Reggiano stand to win spectacular prizes, or visit the Big Cheese Making Kit stand to find out how you can make your own at home.

Couldn’t get enough of MasterChef this year? Learn from the champ himself as 2018 winner Kenny Tutt takes to the Chefs Theatre stage to demo his winning scallop and smoked cauliflower recipe from the final. foodies 5

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FOODIES FOODIES FESTIVAL

FEASTING at Foodies Festival

Edinburgh’s biggest and brightest food festival returns to Inverleith Park on the 3, 4 & 5 August, armed with a brand new live music stage, fabulous street food, and top chefs

ON’T miss your chance to feast your way through Edinburgh’s favourite food festival this month. On the 3rd, 4th, and 5th of August, Foodies Festival returns to Inverleith Park, bringing local foodies a weekend of good food, good music, and good times that’s not to be missed. Helping kickstart the celebrations is MasterChef 2018 champion Kenny Tutt. In his very first Edinburgh appearance, he’ll be taking guests through a live demonstration of his winning scallop starter from the MasterChef final. Joining Kenny in the Chefs Theatre, we have local legends Nico Simeone, founder

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Appearing

Live

of Six by Nico, Roy Brett, Mark Greenaway, Scott Davies of The Three Chimneys and The Pompadour by Galvin head chef, Daniel Ashmore, recently named Fine Dining Chef of the Year. This year also marks the launch of the brand new live music stage, in partnership with Musicians Against Homelessness. Headliners Toploader, The Hoosiers, and The Oasis Experience will take the festivities through to the evening, while international street food, drinks tastings, dessert demos and more will keep you entertained throughout the day. Join us as we celebrate the summer and experience Edinburgh’s own gastronomic Glastonbury.

Toploader The Hoosiers the oasis experience

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Inverleith Park 3-5 Aug

TOP FIVE AT FOODIES FESTIVAL

MEET KENNY TUTT The MasterChef 2018 winner joins us in the Chefs Theatre in his Edinburgh debut. DANCE AT THE LIVE MUSIC STAGE Toploader, The Hoosiers, and The Oasis Experience headline the music stage. CHILLI EATING COMPETITION Be brave and challenge yourself to take on the chilli

eating competition. CATCH CHARLOTTE WHITEâ&#x20AC;&#x2122;S CAKE & CABARET Burlesque Baker Charlotte White invites top cabaret acts from the Fringe into the Cake & Bake Theatre. RAISE A GLASS IN THE DRINKS THEATRE Amp up your knowledge and taste your way through first class Champagne, craft beer, artisan gin, and fine wine.

www.foodiesfestival.com foodies 7

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edinburghâ&#x20AC;&#x2122;s favourite food & Drink festival

Appearing

WITH TOP CHEFS inverleith park 3, 4, 5 august

food & drink

Live

Toploader The Hoosiers

live music

masterclasses

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SHOPPING FOODIES Fiesta bunting talkingtables.co.uk, £7

Floral paper plate talkingtables.co.uk, £3.33

Baking dish printerandtailor.com, £36

Plant pot abodeliving.co.uk, £36 Neon cactus lamp cultfurniture.com, £24.95

FIESTA SEASON

Food picks talkingtables.co.uk, £7

Get into the party mood with a splash of fiesta fun and colour Pom pom chandelier talkingtables.co.uk, £11.67 Tortilla warmer kitchencraft.co.uk, £6.99

Tumbler and mug iansnow.co.uk, £16.99; £9

Glass tumblers creative-tops.com, £7

Ice cream bowl and spoon abodeliving.co.uk, £10.95

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FOODIES LIAM CHARLES

Something

sweet

Great British Bake Off fan favourite Liam Charles shares the tasty recipes for his signature bakes

’ll admit I’ve always had an incredibly sweet tooth. Anything remotely sweet, sign me up – chocolate cake, sweet potatoes, or even chewing gum (it has to be bubble mint flavour, though). And, for as long as I can remember, food programmes have been my life. Mum would get so annoyed with me – the TV planner was infested with them. Indulging in so many food programmes eventually led me to put my obsession into practice and I made my first ever cupcakes – they were dense, flat and green. They had a good flavour, though. It was lemon – zingy, innit. Even though they weren’t the best cupcakes in the world (cough, cough), it took just that one bake to show me that I could express myself creatively, whether through flavour combinations or concepts. And I was hooked. One thing I’ll say, as soon as I’m interested in something, I want to know every nook and cranny of it. So I began to teach myself the basics of baking. Yes, there were tonnes of mistakes but honestly, that’s the best part – then when you get it right, the feeling is insane. There are no rules – you have to

learn a lot of techniques and discover different ingredients but the best part is when you develop your own style. Coming from Caribbean descent, I try to turn traditional Caribbean meals into modern bakes. Not too difficult…. Gulp. I always draw my bakes first with annotations. This is just to ensure it’s clear in my head visually. I often draw each component separately, too, a bit like an exploded jigsaw puzzle – to see what fits, what doesn’t, or what’s missing. I’d been inventing, sketching and baking for 3 years before applying for Bake Off. I thought that it was the best thing an amateur baker could achieve. I must admit, I can be my own worst enemy and there are times when I overthink things and doubt myself, but going on Bake Off helped me tackle that. It showed me that once you put your mind to something, no matter how long it will take, you’ll get there (I know, I know, you’ve probably heard it a million times). Most importantly, though, I felt there had been a certain stigma related to baking, that it was only for mums and young kids. Well, not anymore. l

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â&#x20AC;&#x2DC;The best part is when you develop your own styleâ&#x20AC;&#x2122;

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FOODIES LIAM CHARLES

Rhubarb & custard

I had a slight obsession with those cool, old-school sweet shops. One sweet that always stuck out for me was the half ’n’ half rhubarb and custard.

Serves 16–24 500g unsalted butter, softened 500g golden caster sugar 8 large eggs ½ tsp vanilla extract ½ tsp almond extract 350g self-raising flour 170g ground almonds 1 tsp baking powder Zest of 1 orange 200ml whole milk

For the ginger crème pat 500ml whole milk 1 tbsp vanilla extract 1 tsp ground ginger 125g golden caster sugar 6 large egg yolks 80g plain flour 200ml double cream 75g stem ginger, diced For the rhubarb filling 1 tbsp cornflour 2 tbsp water 500g rhubarb, chopped into medium pieces 1 orange, zest and juice 75g caster sugar For the buttercream 600g unsalted butter, softened 1.3kg icing sugar 150–180ml whole milk 1 tsp vanilla extract To finish Pink food colouring Yellow food colouring Rhubarb and custard sweets, crushed

l Preheat oven to 160°C and grease

and line 4x20cm cake tins. Cream the butter and sugar with a mixer til light and fluffy. Crack the eggs in one at a time, mixing inbetween. Turn the speed to low and add the extracts, flour, ground almonds, baking powder, zest and milk. l Divide your mixture between the cake tins and bake for 30 min. Let cool for 10–15 min in the tins before turning out on to a wire rack. l For the crème pat, place a pan over a medium heat and add the milk, vanilla and ginger. Bring to the boil then take off the heat. l Meanwhile, whisk the sugar and egg yolks in a large bowl. Sift your flour into the bowl and mix together. Pour a little of the hot milk into the sugar mixture, constantly whisking, then whisk in the remaining milk. l Pour the custard back into the saucepan and place over a gentle heat. Keep stirring til thick. Remove from the heat and pass through a sieve. Place a sheet of clingfilm over the surface of the custard and leave to cool then pop in the fridge. l Whip the cream in a large bowl until thick. Fold the cream into your chilled custard then add your stem ginger. Reserve in the fridge. l For the rhubarb filling, mix the cornflour and water together in a small bowl with a fork. Add the rhubarb to a large saucepan with the orange zest and juice, sugar, cornflour mixture and another tablespoon of water. Place over a medium heat and bring to the boil. Turn down the heat and simmer for 5–7 min, or until the rhubarb is cooked but not soggy. Remove from

the heat and tip into a bowl to cool. l For the buttercream, beat the butter with a mixer until light and pale. Sift your icing sugar into a separate bowl, then add it to the butter in 3 stages, beating after each. Add your milk and vanilla to loosen the buttercream and then beat it again until it holds its shape. l Use a sharp knife to trim the top off all the cakes so they are level. Spread a small amount of buttercream on a board that’s slightly bigger than your sponges and place your first sponge on top. l Place half the buttercream in a piping bag with a roundtipped nozzle and pipe a circle around the edge of the first layer of sponge, leaving an 8cm circle in the middle. Fill that circle with half the stewed rhubarb. Repeat this process with another layer of sponge, but fill the circle with the custard filling. Top with another sponge, pipe a buttercream circle and fill it with the rhubarb filling. Finally, top with the last sponge, making sure it is placed upside down on top. l Coat the sides and top of the cake with a thin layer of buttercream. Set in the fridge for an hour. l Split the remaining buttercream into two bowls. Colour one with pink food colouring and the other with yellow food colouring and add each to separate piping bags. Alternating the pink and yellow buttercream, pipe another layer around the sides and top of the cake. Smooth the surface with a palette knife – you should have a cool, flurry, sweet shop effect. l Pipe buttercream kisses around the top of your cake, and scatter over the crushed sweets, if you like.

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The perfect showstopper cake for celebrations

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FOODIES LIAM CHARLES

Proper dunkers Now these biscuits are definitely double . . . triple . . . quadruple . . . quintruple . . . alright, I’ll stop there . . . proper dunkers.

Makes 25–30 165g unsalted butter, cold, cubed 225g plain wholemeal flour 225g coarse oatmeal 80g light brown sugar 100g raisins 1 tsp white wine vinegar 100ml whole milk 20g runny honey 1 tsp bicarbonate of soda 200g dark chocolate (70% cocoa solids), broken into chunks

l Place the butter in a large bowl with the flour, oatmeal and sugar. Rub the mixture with your fingertips until it resembles breadcrumbs. Tip in your raisins and stir. l Combine the vinegar, milk, honey and bicarbonate of soda in a separate bowl and give it a good mix. Add the wet ingredients to the dry and mix until it forms a workable dough. l Wrap in clingfilm and leave to chill in the fridge for a couple of hours. l Preheat oven to 140°C and line two baking trays with baking paper. Take the dough out of the fridge and let it soften for 10 min. l Roll out on a lightly floured surface to a thickness of 5mm. Cut circles using a 7cm cutter and place them on the baking trays. You should have about 25–30 biscuits.

l Bake for 25 min, until golden brown. Remove from the oven and leave to firm up on the trays before transferring to a wire rack to finish cooling. l Melt the chocolate in the microwave, heating in 20-second bursts, stirring after each one. l Dip the cooled biscuits in the melted chocolate and place back on the wire rack to set.

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The perfect dunkers for an afternoon cuppa

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FOODIES LIAM CHARLES

Chai latte swirls

Let’s face it, I don’t know anyone who doesn’t like these. Go to any gran’s house and you’ll find, right at the back of the cupboard, the classic Mr Kipling’s pack of six Viennese whirls. Okay, maybe not with a chai latte buttercream and chocolate hazelnut filling, but you get my point.

Makes 20–25

For the biscuit dough 375g unsalted butter, softened 75g icing sugar 375g plain flour 75g cornflour ½ tsp ground cinnamon 1 tsp vanilla extract For the filling 125ml whole milk 3 tsp chai latte powder 150g unsalted butter, softened 300g icing sugar ½ tsp vanilla extract 100g chocolate hazelnut spread Icing sugar, to finish

l Preheat oven to 190°C. Measure all the biscuit dough ingredients into a food-processor and pulse until combined and smooth. You may need to scrape down the sides of the bowl with a rubber spatula. l Spoon the dough into a piping bag fitted with a large star-tipped nozzle and pipe 6cm rosettes of the dough onto the prepared baking trays. You should be able to fit 20 to 25 biscuits. l Bake the biscuits for 15–17 min, or until pale golden brown. Remove from the oven and leave on the baking tray for 5 min to firm up, then pop the biscuits onto a wire rack to finish cooling. l Repeat with the leftover dough until you have 45 to 50 biscuits. l Pour your milk into a pan. Add the chai latte powder and place over a medium heat. Stir and bring just to the boil, then remove from the heat and cool. l Measure the butter into a large bowl and, using a hand-held or free-standing mixer, beat until light and fluffy. Sift your icing sugar into a separate bowl, then add to the butter in 3 stages, beating after each addition.

l Add 1–2 tablespoons of the chai latte milk, along with the vanilla, to loosen the buttercream. Spoon into a piping bag with a large star-tipped nozzle. l Measure the chocolate hazelnut spread into a heatproof bowl and melt in the microwave for 30 seconds, to loosen.Pour this into another piping bag. l Flip half the biscuits onto their backs and pipe buttercream rings around the edge of each biscuit, leaving a small circle in the middle. Now fill the middle with a chocolate hazelnut spread surprise! Use your remaining biscuits to sandwich them up. l Finally, give each biscuit a light dusting of icing sugar.

Cheeky Treats by Liam Charles, Hodder & Stoughton, £20. Photos by Haarala Hamilton © Hodder & Stoughton 2018 16 foodies

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ROSEMARY SHRAGER FOODIES

Use any young vegetables you have available

Try this revamped version of an old favourite foodies 17

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FOODIES LILY SIMPSON

DELICIOUS

detox Detox Kitchen’s Lily Simpson celebrates the best of fruit and veg in these flavour packed summer recipes

Stuffed romano peppers Romano peppers are great for stuffing and baking – their long, narrow shape means the mixture you stuff them with will cook evenly. Here I’ve used a zesty black rice mixture that has a lovely coarse texture. This is a good weekday supper, as it is easy to make but still feels special.

Serves 4 4 Romano peppers Olive oil, for drizzling and frying 100g black rice 3 spring onions, sliced 2 garlic cloves, chopped 2 tbsp grated fresh root ginger 1 small courgette, diced ¼ cauliflower, cut into small florets 2 vine tomatoes, roughly chopped 3 fresh thyme sprigs Zest of 1 lemon 2 tbsp tamari 450ml water 100g gluten-free breadcrumbs Fresh flat-leaf parsley, to garnish

To serve ½ cucumber, peeled, seeded and diced 4 vine tomatoes, sliced 1 baby gem lettuce, roughly chopped Flaked sea salt and cracked black pepper

Preheat the oven to 200°C. Cut the peppers in half lengthways, through the stalk (keep this attached). Scoop out ribs and seeds. Lay the pepper halves, cut side up, on a baking tray and drizzle over a little olive oil. Season with salt and pepper. Roast for about 20 min. l Meanwhile, make the stuffing. Put the rice in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then simmer for 30–35 min until the rice is tender and fluffy. Drain and set aside. l Heat a little olive oil in a frying pan set over a medium heat. Add the spring onions, garlic and ginger, and cook until softened. Add l

the courgette, cauliflower, chopped tomatoes, thyme, lemon zest, tamari and 200ml of the water. Simmer until the liquid has evaporated, then stir in the rice with the remaining 250ml water. Continue to cook until all the liquid has been absorbed by the rice. l Spoon the mixture into the pepper halves and cover evenly with the breadcrumbs. Bake for 15–20 min until the crumbs are golden. l Serve with a simple cucumber, tomato and baby gem salad.

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â&#x20AC;&#x153; These are easy to make but still feel specialâ&#x20AC;?

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FOODIES LILY SIMPSON

Rhubarb granita & banana ice cream sundae Granita is a semi-frozen dessert that is typically made with fruit. This rhubarb version is refreshing and tart, perfect with sweet and creamy banana ice cream. Make sure to use the ripest bananas for the ice cream, as they will be the sweetest. Honeyed pecans are a lovely, crunchy topping.

Serves 2 3 very ripe bananas 500g rhubarb, roughly chopped 3 tbsp honey 100ml water 100g pecans, roughly chopped A pinch of flaked sea salt

l Peel the bananas, then put them into a freezer bag and leave in the freezer overnight. l Place the rhubarb and 2 tbsp of the honey in a saucepan with the water. Simmer for 15 min until soft. Cool, then tip into a food processor and blitz until smooth. Pour into a shallow freezerproof container and place in the freezer. l After 30 min, use a fork to stir in any of the mixture that has frozen at the edges. Repeat this process four or five times, at 30-min intervals, until the granita is semi-frozen all over with a granular texture and you are able to scrape off soft

spoonfuls. l Toast the pecans in a dry frying pan until they are slightly browned. Remove from the heat and stir in the remaining honey and the salt. Tip the nuts on to greaseproof paper and leave to cool. l Remove the bananas from the freezer and put them into a food processor. Blitz until completely smooth and thick. This should take 3–5 minutes. l Fill each glass with a spoonful of pecans, then some banana ice cream, then granita. Repeat, finishing with a final sprinkle of granita.

Detox Kitchen Vegetables by Lily Simpson, Bloomsbury, £26. Photo © Issy Croker. 20 foodies

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Be sure to use super ripe bananas for the best taste

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FOODIES MIGUEL BARCLAY

Feasting on a

shoestring £1

Cast budget worries aside - Miguel Barclay’s recipes are all fabulous and just one pound a pop

can’t believe that it has only been two years since I posted my very first One Pound Meal on Instagram. I hope that I’ve helped inspire you guys to get cooking and that you’ve enjoyed the journey with me so far. One Pound Meals has evolved far beyond making meals for a pound – it has become a way of cooking. Simple ingredients, straightforward recipes, mouth-watering dishes – this is not an everyday style of cooking that is helping to inspire thousands of people to start cooking quicker and healthier meals from scratch at home. Whenever I speak to people about cooking from scratch at home, the number one excuse I always hear is ‘I don’t want all that washing up’. And I totally get it. If you’re only cooking one portion of food and it takes longer to wash up than it takes to eat it, then I’d also be tempted to order a takeaway or buy a ready-meal. So the challenge for me, in my mission to get more people cooking from scratch at home, was to eliminate as much washing up

as possible. I set about creating the ultimate set of £1 recipes that used only one pan, one pot or one tray, and hopefully inspire you to say ‘I’ll make that tonight’ because you know it’ll be quick, thrifty, delicious and super easy. I have to be honest and confess that I’ve taken all those traditional longwinded recipes that chefs and home cooks have been faithfully flowing for centuries and well and truly thrown them out of the window. But the fact is, who wants to spend three hours in the kitchen after a hard day’s work? This is cooking for people who live in the 21st century. Realistic recipes for people who still want to cook from scratch using fresh ingredients, but just don’t have much time. ●

Super Easy One Pound Meals by Miguel Barclay, Headline, £16.99. Photo © Dan Jones

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‘This is cooking for people who live in the 21st century’

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Zero-waste since 1974

The campaign to reduce waste and cut out single use plastic is one that Real Foods has been backing since our first Edinburgh shop opened on Morrison Street in 1974. Then we were selling many of the products you can still find in our stores today, direct from the sack to your own container. We still maintain the tradition of offering healthy wholefood products from sacks in both our Broughton Street and Tollcross stores, and you’ll find over 30 products available including muesli, flours, rice and other cereals. You’ll also find the widest range of loose fresh organic fruit and vegetables without packaging anywhere in Scotland. Our range of own brand wholefoods has expanded greatly since 1974 and we now offer over 400 different products packed in 100% biodegradable cellulose packaging.

Go to to Real Foods for over 400 wholefoods packed in compostable cellulose bags. Plastic packing isn’t needed for our fresh, organic fruit and vegetables. Free yourself from plastic packing and bring your own container for loose flours, grains and cereals.

Nourishing the nation for over 50 years

Click & Collect now available - Place your order for collection now at www.realfoods.co.uk and choose to pick your order up from either of our Edinburgh stores with the option to bring your own bag. 37 Broughton Street, EH1 3JU | 8 Brougham Street, Tollcross EH3 9JH

natural

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•

healthy

•

ethical

•

shopping

We’ve been offering you zero-waste options for over 40 years and for once being ‘long in the tooth’ is something to celebrate.

24/07/2018 17:38

MIGUEL BARCLAY FOODIES

Samosa tart I love vegetable samosas, but they are not quite suitable as a standalone main course, so I started experimenting with ways to prepare and present exactly the same ingredients to make it a more substantial dish, and this is what I came up with. Serves 1 2 sheets of filo pastry ¼ red onion, sliced ½ carrot, sliced A few broccoli florets Handful of frozen peas 2 tsp curry powder Olive oil Salt and pepper

● Preheat your oven to 190°C. Brush the sheets of filo pastry with olive oil on both sides and use them to line a small ovenproof dish to create a pie base, scrunching up the edges. ● Throw in the veg (make sure you cut them thin enough to cook all the

way through) then drizzle with olive oil, sprinkle in the curry powder and season with salt and pepper. ● Bake in the oven for about 20 minutes, until the filo is golden brown and the vegetables are cooked.

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Set in an idyllic country estate on the outskirts of Edinburgh, Melville Castle is a unique and enchanting location for your Special Day. The Castle has played host to weddings of all shapes and sizes from the grandest of society weddings to smaller and more intimate affairs. Dating back to 1786, Melville Castle offers you an array of beautifully adorned private rooms, a fully equipped marquee, 33 en-suite bedrooms and is nestled within 54 acres of parkland, providing a most romantic backdrop for your wedding photographs.

Tel: 0131 654 0088 Email: events@melvillecastle.com Website: www.melvillecastle.com @melvillecastle facebook.com/melvillecastle Melville Castle, Gilmerton Road, Midlothian, EH18 1AP

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MIGUEL BARCLAY FOODIES

Puff pastry Fiorentina I think I might be a bit obsessed with pizza shortcuts and this one is probably my most daring yet. It might look like a regular pizza, but look a little closer and you’ll see this one is actually made with puff pastry. Yes, puff pastry! Serves 1 20x20cm square of ready-made puff pastry 2 tbsp passata Pinch of dried oregano ¼ mozzarella ball, torn into chunks A few spinach leaves 1 egg Salt and pepper

l Preheat your oven to 190°C and line a baking tray with greaseproof paper. Using a plate as a template, cut out a big circular piece from the puff pastry square. l Place it on the baking tray and lightly score a 1cm border with a knife, making sure not to cut all the way through. Prick the inner circle a few times with a fork.

l Spread the passata onto the pastry, within the border, season with salt and pepper, sprinkle with the oregano then add the mozzarella and spinach. l Bake in the oven for about 10 min, then crack the egg in the middle and return to the oven for another 10 min until the egg white is cooked but the yolk is still runny.

£1 foodies 27

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4 plates for ÂŁ25

lescapadebar.co.uk

9am till late 2 Dundas Street, Edinburgh, EH3 6HZ

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MIGUEL BARCLAY FOODIES

Turmeric chicken biriyani Serves 1 3 chicken legs 1 mug of basmati rice 2 mugs of water 1 tsp ground turmeric 2 tsp curry powder 1 chicken stock cube Handful of frozen peas Pinch of flaked almonds Olive oil Salt and pepper

My simplified version of a biryani has taken out all the superfluous ingredients and non-essential steps to create the easiest path from a few raw ingredients to a delicious plate of food. ● Grab

a saucepan or casserole dish with a lid. Season the chicken legs with salt and pepper and fry them in the saucepan or casserole dish in a splash of olive oil over a medium heat for 15 min. ● Throw in the rice and add the water, turmeric and curry powder,

then crumble in the stock cube. ● Cover and simmer gently over a low heat for about 10 min, then add the peas and cook for a further 5 min or so until the rice and chicken are cooked and all the water has been absorbed. Sprinkle over the flaked almonds then serve.

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85 DALRY ROAD, EDINBURGH EH11 2AA

Eat, Drink and Dance. Eat our British Classics with a Modern twist, Drink the finest selection of Premium Beers, Spirits and Cocktails and Dance to our fantastic entertainment. OPENING HOURS: woodsbar.co.uk info@woodsbar.co.uk 0141 221 1066 29 Waterloo Street, Glasgow G2 6BZ

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MONDAY - THURSDAY 5 - 10 PM FRIDAY, SATURDAY, SUNDAY 12 - 10 PM --TEL. 0131 337 5757

24/07/2018 17:42

STOVES CHEFS THEATRE FOODIES FESTIVAL

3, 4, 5 AUGUST 2018 EDINBURGH INVERLEITH PARK

Foodies favourites Top local chefs share their signature recipes ahead of appearing at Foodies Festival Edinburgh

CHICKEN TACOS Serves 1 2 small tortillas 1 chicken breast

For the brine 500ml water 1 tsbp peppercorns 20g thyme 3 cloves of garlic 30g salt 10g sugar

1 x red chilli, deseeded 1/2 red onion 40g coriander, chopped 50ml rapeseed oil 1 lime, zest and juice

For the guacamole 1 avocado 1/2 red onion, diced 40g coriander, chopped

1 red chilli, deseeded and diced 1 lime, zest and juice l Bring all of the brine

ingredients to the boil then remove from the heat and cool. Once cool, add the chicken and brine for 30 min.

NICO SIMEONE For the salsa 100g red strawberries 100g green strawberries

Chef patron at Six by Nico See Nico at Edinburgh Foodies Festival on Sun 5th August www.foodiesfestival.com

l Dice all of the salsa

ingredients then mix with the rapeseed oil and lime zest and juice. l Mix all of the guacamole ingredients together and puree. l Pat the chicken dry. Pan-fry skin side down until the skin is golden and crisp then put in oven for 6-8 min until cooked through. Rest for 4 min. Crisp up the tacos in a dry frying pan then top with the chicken, salsa, and guacamole. foodies 31

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The Orchard Bar is an informal, relaxed bar and restaurant situated in Canonmills only a few minutes walk from the botanic gardens. With a regularly changing and varied menu using locally sourced seasonal produce the orchard provides excellent classic meals with a modern touch. The Orchard also has a fine range of beers & wine to offer.

1-2 Howard Place, Canonmills, Edinburgh, EH3 5JZ theorchardbar@gmail.com 0131550 0850

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To find out more information visit: www.sruc.ac.uk/opendays Visit our website: www.sruc.ac.uk/courses • Find your local SRUC Campus on Facebook

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24/07/2018 17:44

STOVES CHEFS THEATRE FOODIES FESTIVAL

3, 4, 5 AUGUST 2018 EDINBURGH INVERLEITH PARK

SCALLOP CEVICHE, LEMONGRASS AND LIME LEAF YOGHURT Serves 5 5 medium hand-dived scallops 25g raw wild rice 250g vegetable oil

For the marinade 25ml lime juice 25ml reaped oil 8g lime zest 2.5g salt 2.5g sugar

For the cucumber 125g white wine vinegar 125g sugar 1.5 bunches of mint, stalks only 1 cucumber l For the yoghurt, blitz

the lemongrass and lime leaf in a food processor then add the yoghurt and

salt. Leave overnight to infuse then pass through a sieve. Mix together all of the ceviche ingredients in a bowl and set aside. l Heat the vegetable oil to 220Â°C then add the rice and stir. Once puffed, pass through a sieve and season with salt. l Slice the cucumber on

DANIEL ASHMORE For the yoghurt 100g lemongrass 25g lime leaf 300g set Greek yoghurt 3g salt

Head chef at The Pompadour by Galvin See Daniel at Edinburgh Foodies Festival on Sat 4th August www.foodiesfestival.com

a mandolin, then use a cutter to cut into rounds and remove the skin. Boil the sugar and vinegar, add the mint and chill in the fridge. Once cold, add the cucumber. l Wash the scallops in ice water, dry, then slice each one thinly into 5 slices. Pour over the ceviche marinade and let infuse. l When ready to serve, add 5 slices of scallop to each plate, and top each one with 5g puffed rice, 7 disks of cucumber, and 15g yoghurt and garnish with sea herbs. foodies 33

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S AY H E L L O T O T H E DRAMBUIE COLLINS

A light and refreshing cocktail made with Drambuie, freshly squeezed lemon, mint and topped with soda water â&#x20AC;&#x201C; come and say hello to the Drambuie Collins at Foodies Festival. Why not make a Drambuie Collins at home?

Add 50ml of Drambuie into a Collins glass filled with ice.

Slice half a lemon into two wedges. Squeeze and drop the wedges into the glass. Spank and add about 8 mint leaves. Top with soda water. Garnish with a mint sprig and serve.

@DRAMBUIE

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# D RAM B U I E CO L LI NS

Stay fresh and enjoy your Drambuie Collins responsibly D R I N K AWA R E .C O. U K

24/07/2018 17:54

STOVES CHEFS THEATRE FOODIES FESTIVAL

3, 4, 5 AUGUST 2018 EDINBURGH INVERLEITH PARK

POTATO & BROAD BEAN SALAD WITH GARLIC & LIME DRESSING Those lovely new potatoes are my favourite and are delicious hot or room temperature in the garden. Use a good olive oil - you really can taste the difference.

leaves, torn 1 garlic clove Salt and freshly ground black pepper 2â&#x20AC;&#x201C;3 tbsp extra virgin olive oil Small handful of flatleaf parsley leaves Juice of 1 unwaxed lime

l Put the potatoes in a

l Scatter the uncooked

pan with salt and cold water to cover. Bring to the boil, then lower the heat and simmer until the potatoes are cooked but still have some bite. Drain and place on a large serving platter or bowl.

peas and half the mint leaves on top. Using a pestle and mortar, cream the garlic with a little salt, then loosen with some olive oil. Add the remaining mint and the parsley, together with enough oil and lime juice to make a loose dressing. l Season to taste with salt and pepper, then drizzle over the potato and pea salad.

Serves 4 500g new potatoes, peeled 150g fresh broad beans, podded weight Large handful of mint

CARINA CONTINI Chef patron at Contini See Carina at Edinburgh Foodies Festival on Sat 4th August www.foodiesfestival.com

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Introducing Silversea, the leader in luxury all-inclusive cruising With ultra-luxury ships sailing to over 900 destinations, weâ&#x20AC;&#x2122;re delighted to offer Silversea cruises at Jimmy Martin Travel. Enjoy all-inclusive exclusivity, with free-flowing premium wines and spirits, delicious gourmet cuisine, in-suite dining, full butler service for every suite and of course all gratuities. Whether you long to mingle in the Med, swim with the turtles of the Galapagos or embrace the glaciers of Alaska, there is something special about knowing that this cruising is all inclusive. To find out more: Call 0131 343 1800 Visit 94 Raeburn Place, Edinburgh Email enquiry@jimmymartintravel.com

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STOVES CHEFS THEATRE FOODIES FESTIVAL

3, 4, 5 AUGUST 2018 EDINBURGH INVERLEITH PARK

SHAKSHUKA Serves 4 2 tbsp olive oil 1 large onion, finely sliced 4 garlic cloves, crushed ½ red chilli, finely chopped ½ tsp cumin seeds, roasted then crushed 2 red peppers, sliced 2 yellow peppers, sliced 1 tbsp pomegranate molasses 227g chopped tomatoes 1 bay leaf 1 tbsp dried oregano A pinch of saffron 4 eggs 2 tbsp mint, shredded

2 tbsp flat leaf parsley, shredded Salt and pepper l Preheat the oven

to 190°C. In a large pan, heat the oil over a medium heat, then add the onion, garlic, chilli and cumin. Fry for 4-5 minutes, stirring from until light brown.

l Add the peppers and

l Split the mixture into

pomegranate molasses and stir well. The mixture will caramelise quickly, so keep stirring for a couple of minutes, then add the tomatoes, bay leaf, oregano and saffron and season lightly. Cover with a lid and leave to simmer for 10 minutes. Allow to cool slightly.

4 small ovenproof dishes and make a small hole in the middle. Break the egg into the hole, and place the dishes into the oven. If the pepper mixture is cold, it will take around 10 minutes to heat right through and cook the egg, but depending on how you like your eggs cooked you might like to leave it for a minute or two more. l Once ready, sprinkle over the herbs and a splash of olive oil before serving.

ALLY MCGRATH Chef patron at Osso & Great British Menu contestant See Ally at Edinburgh Foodies Festival on Fri 3rd August www.foodiesfestival.com

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Quote FOODIES for a free coffee with any sandwich!

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@thesandwichclubedinburgh

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STOVES CHEFS THEATRE FOODIES FESTIVAL

3, 4, 5 AUGUST 2018 EDINBURGH INVERLEITH PARK

ROASTED RUMP OF LAMB, SOUSED TOMATOES, FONDANT POTATO, BUTTERNUT SQUASH Serves 2 2 x 170g rumps of lamb A drizzle of rapeseed oil 1 sprig of rosemary 25g butter 1/2 butternut squash, in 1cm dice

For the tomatoes 100g caster sugar 200ml water 100ml sherry vinegar 3 star anise 1 stick cinnamon 6 cherry tomatoes, blanched and peeled For the potatoes 1 large potato, peeled and cut into 2cm slices

150ml chicken stock 150g butter Sprig of thyme 1 clove garlic, skin on and crushed l For the tomatoes, place

the sugar in a non-stick pan and melt to a dry golden brown caramel then add the cinnamon and star anise. Deglaze the pan with water.

l Add the vinegar and

simmer until the caramel has completely dissolved. Whilst still piping hot, pour it over the tomatoes and allow to cool (this is best done the day before). l For the fondant potatoes, preheat the oven to 185Â°C. Using a 3cm cookie cutter, cut out rounds of potato, then add all of the ingredients

MARK GREENAWAY Chef patron at Restaurant Mark Greenaway See Mark at Edinburgh Foodies Festival on Sat 4th August www.foodiesfestival.com

to an ovenproof dish. Place in the oven for 35 min or until tender. l Poach the butternut squash in a pan of salted water until tender. l Drizzle the rapeseed oil into a cold non-stick pan, then place the lamb in the pan skin side down. Cook over a medium heat until the skin becomes golden brown and crispy. Turn over and colour the other side. Turn the lamb back onto its skin and place in oven for 8 min. l Remove the lamb from the oven and turn over. Add the butter and rosemary and baste. foodies 39

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STOVES CHEFS THEATRE FOODIES FESTIVAL

3, 4, 5 AUGUST 2018 EDINBURGH INVERLEITH PARK

GUY GRIEVE’S HAND-DIVED ISLE OF MULL SCALLOPS WITH LEMON, PARSLEY AND GARLIC BUTTER Serves 4 12 scallops (3 per person) 2 large garlic cloves, bashed, peeled and chopped quite finely 150g unsalted butter, melted 2 tbsp of freshly chopped curly parsley Zest and juice of 1 very large organic lemon Good salt and pepper

l Keep the scallops in

the shell and leave the orange coral on too. l To make the butter, add the chopped garlic to the melted butter and add some fine zest of

lemon and season with salt and pepper. Add the parsley and mix. l You can fry the scallops in a hot pan with a little rapeseed oil, one at a time, but I

NEIL FORBES Chef patron at Cafe St Honore See Neil at Edinburgh Foodies Festival on Sat 5th August www.foodiesfestival.com

prefer to spoon on the garlic butter on to each scallop in the shell and place under a very hot, pre-heated grill or the top shelf of a very hot oven 250°C until they are golden brown but not over-cooked. l Serve in the shells with a squeeze of lemon juice, a pinch of good salt and a lemon wedge. Eat at once. foodies 41

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Edinburgh is home to the UK’s top merchant

Natural Scottish Hot Sauce VEGAN - GLUTEN FREE NUT FREE - NO ARTIFICIAL COLOURS

Wine · Whisky · Gin · Spirits · Tastings

91 Newington Road EH9 1QW www.woodwinters.com

We’re back at the west end!

Organic, fair trade, vegan World foods and gifts Buy online: oneworldshop.co.uk St Johns Church, Princes St, Edinburgh EH2 4B

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STOVES CHEFS THEATRE FOODIES FESTIVAL

3, 4, 5 AUGUST 2018 EDINBURGH INVERLEITH PARK

CRANACHAN WITH BRAMBLES Serves 6

For the bramble cream 300ml double cream 200g white chocolate 100g brambles For the oat crumble 60g butter 53g demerara sugar 40g plain flour 40g oats 2g bicarbonate of soda 2g salt For the crème anglaise 250ml milk 250ml double cream 150g egg yolk 250g sugar 100g honey 50ml whisky 1 vanilla pod

l For the cream, place

the cream in a pan and bring to the boil. Place the chocolate in a bowl and pour over the heated cream then whisk. l Cool in the fridge for a minimum of two hours (ideally overnight). Whip to soft peaks, then add brambles and whip to firm peaks. l For the crumble, cream together the butter and sugar, then

add the dry ingredients and mix well. Roll out like a sheet of biscuit to about 1cm thick. l Bake at 180°C. Take out when it’s golden brown, cool, then break into a crumble. l For the anglaise, bring the milk and cream to the boil. Meanwhile, whisk the egg and sugar together in another bowl. Take the milk and cream mixture off the heat and

PAUL WEDGWOOD Chef patron at Wedgwood The Restaurant See Paul at Edinburgh Foodies Festival on Sun 5th August www.foodiesfestival.com

carefully whisk into the egg and sugar mix then add the vanilla. Whisk slowly on a gentle heat until it thickly coats the back of a spoon. Cool. l Add the honey to a pan and boil for one min then deglaze with the whisky. Blend into the cooled anglais, reserving a small amount of the honey. Churn in an ice cream machine. l Pipe or spoon the bramble cream into glasses or bowls, sprinkle the crumb mix over and drizzle with whisky honey. Serve with whisky honey ice cream and garnish with brambles and mint. foodies 43

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Edinburgh's Grand New Social Spot Eat • Drink • Relax

The Edinburgh Grand, 4th Floor, 42 St Andrew Square, Edinburgh EH2 2AD Tel: +44 (0)131 230 0571 • reservations@theregisterclub.com www.theregisterclub.com

THIS SUMMER MAKE A BEE-LINE FOR OUR BRUNCHES, LUNCHES, COFFEE, CAKES & GELATO. YOU’LL FIND US ON THE SUNNIEST CORNER OF BRUNTSFIELD, EDINBURGH PLENTY OF OUTSIDE SEATING TOO!

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RESTAURANT GUIDE FOODIES FOCUS

FOODIE TOUR

Discover the tastiest spots in town with our Edinburgh restaurant guide

BOROUGH 50-54 Henderson Street www.boroughrestaurant.com Former Norn head chef Darren Murray takes the helm at this brand new restaurant. Aiming to combine the first-class fare of fine dining with the relaxed vibes of neighbourhood bistros, Borough serves up an ever-changing menu of small and large plates using Scottish ingredients and European inspiration.

Fine Dining & Tasting Menus

THE POMPADOUR BY GALVIN Princes Street www.galvinedinburgh.com French dining at its finest, The Pompadour may well boast one of the most beautiful dining rooms in the city. Full of crisp white linen, pastel hues, and artistic flourishes, this is one for those with a taste for the finer things. The menu boasts the likes of beetroot marinated short rib and dashi poached turbot, showcasing a creative treatment of well loved and high-end ingredients. THE WITCHERY 352 Castlehill www.thewitchery.com Lavish, opulent, decadent: there’s an abundance of words to describe The Witchery. Drama and theatre are at the forefront here, and the magical atmosphere is bound to impress on those romantic evenings.

Above (clockwise): Borough, Restaurant Mark Greenaway, Purslane RESTAURANT MARK GREENAWAY 69 North Castle Street www.markgreenaway.com Known for his artistic approach to cooking, innovative style and picture-perfect plating, Mark Greenaway is the number one stop for those who firmly believe that we eat first with our eyes. That’s not to say his dishes don’t deliver on taste, however - you can be sure that all of the flavour roots are firmly in place. PURSLANE 33A St Stephen Street www.purslane restaurant.co.uk Fine dining food without the fuss, Purslane combine quality cooking

and ingredients for a meal that ticks every box. As well as structuring the menu around the seasons, they take the ethos of local produce to heart, sourcing 80% of their ingredients from Stockbridge suppliers WEDGWOOD THE RESTAURANT 267 Canongate www.wedgwoodtherestaurant.co.uk Scottish heritage takes pride of place at Wedgwood, from the historical location just off the Royal Mile to the locally sourced and foraged menu. Let Chef Patron Paul Wedgwood guide you foodies 45

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For the first time in 10 years, Mother India Cafe Edinburgh will be open for Indian breakfast! 1st - 31st August 10 am to 12 pm

www.motherindia.co.uk

u W r .L

.c ou le

C H PA E F JÉ TR H RÔ ON EN M : RY E

sta

@mother India Cafe Edinburgh

0 55 131 93 7 46

RO I

1 E HFOR ED 1 TH IN 3 S BU J T RG X H

0131-5249801

HALF PRICE MAIN COURSE OFFER

td e I F s ar O ti U . st C O es

~ Available Evenings Only ~ Sunday - Tuesday all evening Wednesday - Friday before 7pm Saturday before 6.45pm (last booking 6.30pm)

50 WEST REGENT STREET, GLASGOW 0141 331 1655 www.amberregent.com

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bar parties cocktails chef’s table

24/07/2018 18:16

FINE DINING FOODIES FOCUS

experimental kitchen where no two meals are ever the same, they offer up one dinner sitting every weekend where diners can enjoy a set menu full of the best produce available and dishes inspired by the research done by the chefs. Keep an eye out for guest chef residencies to try exciting menus from internationally recognised chefs.

through the very best Caledonia has to offer with the Wee Tour of Scotland menu, a 7-course tasting menu that merges the best of the local larder with creativity and care. AIZLE 107 St Leonard’s Street www.aizle.co.uk This is a restaurant for adventurous diners. The joy of Aizle comes in the form of a surprise, with the menu changing according to the best the season and local suppliers have to offer. Dishes last from anywhere between a couple of days and a few weeks, but each one is treated with care and respect, from the homemade sourdough and hand churned butter down to the house-made tonic in their G&Ts. CASTLE TERRACE 33-35 Castle Terrace www.castleterracerestaurant.com Sister restaurant of The Kitchin, Castle Terrace follows the same ethos towards strict seasonality Tucked beneath Edinburgh Castle, the recently renovated space offers an innovative and modern take on Scottish fine dining. TIMBERYARD 10 Lady Lawson Street www.timberyard.co Housed in an authentic brick warehouse, Timberyard is like no other restaurant in the city. This is not an eatery to be written off as a backdrop for Instagram, however. Their four-, six-, or eight-course tasting menus are all elegantly put together and packed full of produce from local growers and suppliers.

From top (clockwise): Wedgwood the Restaurant, The Witchery, Six by Nico THE GARDENER’S COTTAGE 1 Royal Terrace Gardens www.thegardenerscottage.co As it says on the tin, The Gardener’s Cottage is just that: a cosy cottage set back in the picturesque Royal Terrace Gardens. The fairytale look makes it easy to forget you’re in the middle of the city, but the gardens offer up more than aesthetics, providing herbs and vegetables for this refined-yetrustic restaurant.

EDINBURGH FOOD STUDIO 158 Dalkeith Road www.edinburghfoodstudio.com The Edinburgh Food Studio is an adventurous diner’s dream. An

SIX BY NICO 97 Hanover Street www.sixbynico.co.uk Specialising in making fantasies, dreams, and memories edible, Six by Nico offers a uniquely thematic dining experience. The six course tasting menu changes every six weeks to reflect a new theme, with each dish a creative reimagining of something familiar. With previous menus inspired by the likes of the good old fashioned Scottish chippie, Willy Wonka and the Chocolate Factory, and the bold and vibrant flavours of Mexico, anything is possible. MONO 85 South Bridge www.monorestaurant.co.uk Bringing Italian cuisine bang up to date, Mono transposes the flavours of Italy into a modern tasting experience. Scottish staples like Borders lamb are paired with Italian classics like anchovy-based bagna cauda, while rice pudding meets lemon, basil, and gelato Milanese. You might think you know Italian food, but you don’t know Mono. foodies 47

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BEFORE THERE WAS CRAFT THERE WAS HARVIESTOUN For the last 35 years, our independent brewery has been obsessively experimenting in the pursuit of perfection. From maturing our beers in world famous whisky casks in the foothills of Scottish mountains, to sourcing wild local ingredients. We live to expertly hand hand-brew ground breaking, quality, multi award award-winning beers to enjoy across the globe. Visit us at Harviestoun.com to find out more about our range of lovingly crafted beers.

WE WILL BE APPEARING AT FOODIES FESTIVAL IN AUGUST. COME ALONG AND TRY OUR BEERS.

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SCOTTISH FOODIES FOCUS

FIELD 41 West Nicolson Street www.fieldrestaurant.co.uk Field has a notable reputation in the city, known for their passion for seasonality, keen innovation, and proud sense of sustainability. They specialise in unique dishes that pair the familiar with the new, from oysters with rhubarb granita to palm sugar chillies on puds. The wine list is impressively wide-ranging, but if you’re struggling to choose, put your faith in their highlighted wines of the season. FHIOR 36 Broughton Street www.fhior.com Headed up by Scott Smith, formerly of the acclaimed Norn, Fhior brings a modern Scottish dining experience to Broughton Street. Expect Scandi-style minimalist dishes that let the Scottish ingredients do the talking on a menu that changes with the season. FORAGE & CHATTER 1A Alva Street www.forageandchatter.com As it says on the tin, foraged ingredients take pride of place at Forage & Chatter, where the dishes are designed around

Above (clockwise): Fhior, The Stockbridge Restaurant, The Scran & Scallie wild produce. A warm and cosy restaurant in the West End, it’s a great spot for couples looking to try the best of the Scottish larder. ONE SQUARE 1 Festival Square www.onesquareedinburgh.co.uk Take in the iconic Fringe Festival fireworks while you feast at One Square. Its prime central location and glass front allow for direct views to the castle, making every meal a special event. The menu is updated regularly to showcase the best of Scotland’s seasonal larder, and even includes a map so you can track your favourites, from Scrabster hake to Dumfries beef. Be sure to start dinner off right with a G&T from their extensive gin list, including their very own Edinburghdistilled One Square gin. RHUBARB Priestfield Road www.prestonfield.com The signature restaurant of the 5-star Prestonfield House, Rhubarb has luxury in

abundance. Lavishly decorated, it’s well established as one of the city’s most romantic restaurants, and the menu is impressive too. Packed with the likes of roe deer, turbot, and Chateaubriand, every choice is a good choice. THE SCRAN AND SCALLIE 1 Comely Bank Road www.scranandscallie.com Combining the best of pub comforts, from cosy furnishings and wood panelling to hearty, wholesome food, Tom Kitchin’s The Scran and Scallie elevates the humble Scottish pub to something truly special. Look out for the likes of homemade sausage and mash, and ham, egg and chips. THE STOCKBRIDGE RESTAURANT 54 St Stephen Street thestockbridgerestaurant.co.uk Tucked amongst the cobbled streets of Stockbridge, this eatery has all the hallmarks of a local favourite, with the added bonus of seriously impressive food. Look out for classically rich and indulgent dishes made with top Scottish ingredients from rabbit to pigeon. foodies 49

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Kitchen Architecture designed with passion Established in 1978, Cameron Interiors, renowned design-led purveyor of luxury interior design, celebrates 40 years in an ever-evolving industry. Managing Director, Kirsten Robeson, shares her experience of the value of good design. “Design of your kitchen and living space is an investment that, if well considered, creates spaces to enrich the most valuable of assets – time. Time spent together with family and friends. Our design team is dedicated to perfecting each space to allow a unique design to emerge which not only looks stunning but is personally designed for how you want to live.

“With ever changing trends, a kitchen designed by Cameron Interiors is for life. Clients moving home often return to recreate the experience and younger generations, having grown up enjoying the benefits often choose Cameron Interiors as they don’t want to compromise in their own homes. “I believe our ability to listen and interpret our clients’ individual needs and aspirations has been key to our long-term success. Our company and industry have evolved over the last 40 years, yet our core principles remain more relevant than ever – passion, product and perfection.”

“Quality of craftsmanship, authentic materials and design beauty will always endure.” Kirsten Robeson, Managing Director

31 Dundas Street, Edinburgh EH3 6QQ. bulthaup@cameroninteriors.co.uk 458-462 Crow Road, Glasgow G11 7DR. info@cameroninteriors.co.uk www.cameroninteriors.co.uk

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40 YEARS

24/07/2018 16:56

ASIAN FOODIES FOCUS

ASIAN CHAOPHRAYA 4th Floor, 33 Castle Street www.chaophraya.co.uk Chaophraya brings Thai cuisine into the fine dining sphere. An elegantly designed restaurant complete with a signature cocktail bar and rooftop tables looking out across the city, it’s the full package aesthetics-wise, but the food is just as good. Fresh and jam-packed full of flavour, the dishes range from street food style skewers to traditional slow-cooked curries. CHOP CHOP 248 Morrison Street www.chop-chop.co.uk Chop Chop’s dumplings are famous, and have undoubtedly become the standard by which all others in the city are judged by. Opt for their unlimited banquet option, which brings you all of their signature dishes, as well as the chance to re-order any of your favourites for no extra cost. DUSIT 49A Thistle Street www.dusit.co.uk This Thai spot offers diners a huge menu to choose from, with meat, veggie, curry, stir-fry, and salads all well represented. With this many delicious options to choose from, their banquet option may well be your saviour. Made up of seven starters and five mains to share, you’re sure to go home satisfied. KAREN’S UNICORN 8B Abercromby Place www.karensunicorn.com Authentic yet contemporary, Karen’s Unicorn has perfected Cantonese cuisine. The stylish

STREET FOOD BENTO 52 South Bridge www.bento.uk.com Situated in the middle of the Pleasance and George Square Gardens, Bento is just the ticket for an afternoon feed between shows. Choose from fresh handmade sushi, dim sum, and rice bowls for the perfect bespoke lunch.

Asian & Street Food

Above: Chaophraya, Ransacked Black Oven

restaurant suits any occasion, while the menu runs from classics like Singapore noodles to more unusual dishes like ginger steamed seabass and crispy almond king prawns. NOK’S KITCHEN 8 Gloucester Street www.nokskitchen.co.uk A hidden gem, Nok’s Kitchen has long been a favourite. Flavour comes first here, and all of the dishes are authentic to the tried and true methods that have been passed down through generations. PASSORN 23 Brougham Place www.passornthai.com Passorn takes traditional Thai recipes and presents them in a chic way, combining Scottish meat and seafood with Thai vegetables and herbs. Presentation is always impressive, and the excellent staff add to the fine dining experience.

RANSACKED BLACK OVEN 27-29 Marshall Street www.ransackedblackoven. co.uk Changing up conventions, Ransacked Black Oven takes inspiration from the Middle East when it comes to street food. Look out for chicken shawarma in sourdough wraps and Lebanese style pizzas, or get stuck into their tasty brunch options. TING THAI CARAVAN 8-9 Teviot Place www.tingthai-caravan.com Originally a Fringe stall serving up South East Asian dishes, Ting Thai Caravan is a true street food success story. Get in early though - you’ll rarely find it without a queue out the door. TUK TUK 1 Leven Street www.tuktukonline.com Tuk Tuk’s stacked copper tiffin tins are the answer to any hungry stomach in a rush. Fuss-free Indian street food with plenty of flavour, every dish is as a good as the next. Thrifty diners shouldn’t miss out on their £12 lunch deal, featuring your choice of three tasty small dishes. Plus, there’s nothing better than their mango lassi on a hot day. foodies 51

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E DIN BURGH CORN EXCHANG E T H URSDAY 27 T H SEPTEMBER 2018

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MIDDLE EASTERN & VEGGIE FOODIES FOCUS

BABA 130 George Street www.baba.restaurant Recently launched BABA has taken over the mezze game, bringing adventurous diners creative and beautifully presented dishes packed full of flavours from the Levant in a vividly decorated venue, full of colourful tiles and tapestries. Be sure to dive into the Lebanese section of the wine list - the hearty reds are especially great. HANAM’S 3 Johnston Terrace www.hanams.com This award-winning restaurant has a coveted spot at the top of the Royal Mile, where diners can enjoy traditional dishes from Kurdistan and the Middle East with an excellent view. Grab some friends and fill the table with an array of mezze for the best kind of social dining. POMEGRANATE 1 Antigua Street www.pomegranatesrestaurant. com Social dining comes first at Pomegranate, where the colours are bright, the seats comfy, and mezze is the focus. Tuck in all together then head out on to the private outdoor shisha terrace to finish off the evening.

Above (clockwise: BABA, Souq, Harmonium SOUQ 57-59 South Clerk Street www.souq-edinburgh.com The youngest sibling from the Hanam’s team, Souq combines Middle Eastern fare with Moroccan cuisine to create a menu that’s full of unique street food style dishes. Make sure to check out their tagine menu too - it’s the only one of it’s kind in Edinburgh.

DAVID BANN 56-58 St Mary’s Street www.davidbann.com Edinburgh’s original vegetarian restaurant, David Bann provides the full fine dining experience without the meat. The menu is full of internationally inspired dishes, but all are made with fresh, organic ingredients and plenty of creativity. HARMONIUM 60 Henderson Street www.harmoniumbar.co.uk New vegan impresarios Harmonium have upped the ante in the plant-based game. Look out for vegan pizzas, burgers with homemade seitan patties, and beer battered to-fish, as well as dishes that simply showcase veggies at their best. HENDERSON’S VEGAN 25 Thistle Street hendersonsofedinburgh.co.uk Edinburgh’s first vegan restaurant, Henderson’s are experts in meatfree meals. They’re so committed that even their wine and beer list is completely vegan. foodies 53

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Edinburgh

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BURGERS, STEAKS & GRILLS FOODIES FOCUS

GAUCHO 4 St Andrew Square www.gauchorestaurants. com Argentinian meat is showcased in its finest form at this stylishly designed fine dining restaurant. The selection is huge, with dishes ranging from the classic ribeye and fillet to churrasco de chorizo, a spiral cut sirloin. Top off your choice of steak with Argentine red prawns or truffle and black pepper butter, and you’re onto a winner.

BREAD MEATS BREAD 92 Lothian Road www.breadmeatsbread.com Bread Meats Bread does exactly what it says on the tin, but that doesn’t mean they don’t take their burgers seriously. The classic black label patties come with a range of tasty toppings, or try the spicy ‘nduja infused red label burgers for extra kick. There’s also a selection of thoughtful veggie and vegan burgers on offer, too. BURGER 94A Fountainbridge www.burgeruk.co.uk This stylish burger joint in Fountainbridge keeps their burgers interesting, topping off homemade patties with the likes of slow-cooked brisket, brie, maple bacon and harissa mayo. Vegans aren’t forgotten about either, with a plantbased patty of tempeh, chickpea, beetroot and sweet potato. BURGERS & BEERS GRILLHOUSE 192A High Street burgersandbeersgrillhouse.co.uk Set in the heart of the Festival-side of town, Burgers & Beers on the Royal Mile is perfect for a post-show fix. All of their burgers are crafted by hand with 100% Aberdeen Angus beef, locally sourced from Fife. There’s plenty of toppings to choose from, but with beef this good, the meat speaks for itself. CHOP HOUSE Arch 15 East Market Street ££ www.chophousesteak.co.uk With three popular Edinburgh locations, Chop House have made their bones as one of the capital’s

Above (clockwise): Ship on the Shore, Harajuku Kitchen favourite destinations for steak. Whether you go for fillet, sirloin, or a sharing cut for two, make sure you order some of their famous sauces to go with – our favourite is the bone marrow gravy. FAZENDA 102 George Street www.fazenda.co.uk Fazenda brings the best of traditional Brazilian dining to Edinburgh with their rodizio experience. Control the pace of service with the flip of a card, and take the opportunity to try an array of sizzling grilled meats served up by expert Passadores.

HAWKSMOOR 42 West Register Street www.thehawksmoor.com Newly launched in the prestigious Edinburgh Grand, the London favourite brings their famous steak expertise to Edinburgh. Boasting luxury and style, Hawksmoor is sure to be the next big thing. KYLOE 1-3 Rutland Street www.kyloerestaurant.com From the cow statue at the entrance to the rawhide-covered seats to the bovine-inspired art covering the walls, Kyloe is forever paying tribute to its most valued ingredient: beef. Choose from their array of pedigree Aberden Angus steaks, or put your faith in the expert team and go for one of the ever-changing guest breed cuts. The creative desserts here are well worth a mention too – as is the beef shin mac’n’cheese side. foodies 55

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FOODIES FOCUS WINE & WHISKY BARS

WINE BARS CLARK AND LAKE 8 Gillespie Place www.clarkandlake.co.uk This friendly bar keeps things international with an exciting, wide-ranging wine list and a cheese and charcuterie board to match. Curate your own board, or dive into their hearty and wholesome small plates menu. Dishes range from savoury snacks like fried stuffed olives to their deliciously rustic meatballs. GOOD BROTHERS 4-6 Dean Street www.goodbrothers.co.uk Natural wine is the name of the game at Good Brothers, and you’d be hard pressed to find a more extensive wine list in the city. However, they also boast a seriously impressive food menu, full of clean, refined dishes where two or three select ingredients are really allowed to shine. They also operate as a bottle shop, so you can take your favourites home. PICKLES 56a Broughton Street www.getpickled.co.uk This basement bar is real hidden gem. They don’t take bookings, but you’d better arrive early if you want to nab yourself a table in the cosy space. Fuss-free and casual, they serve up good wine with generous charcuterie boards, complete with paté, Edinburgh Preserves chutney and the best olives in town. SMITH & GERTRUDE 26 Hamilton Place www.smithandgertrude.com Elegant yet relaxed, this Stockbridge wine bar keeps the

Wine & Whisky Bars

Top: Smith & Gertrude focus on quality time. The long family-style table in the centre of the bar encourages patrons to get to know one another, while the huge array of wine and cheese to try means that sharing is basically a prerequisite.

WHISKY BARS SCOTCH 1 Princes Street www.roccofortehotels.com The beautiful Scotch at The Balmoral is perfect for a dram after dinner in one of the hotel’s restaurants, or simply for a drink in its own right. Whisky lovers can expand their knowledge with their Whisky Journey, a guided tasting trail where you’ll discover 5 different whiskies.

THE KALEIDOSCOPE BAR 28 Queen Street www.smws.com A whisky lover’s haven, The Kaleidoscope is the signature bar of the Scotch Malt Whisky Society. Bond with other malt fans as you choose from over 200 whiskies from an ever rotating list, alongside some rare single casks. USQUABAE 2-4 Hope Street www.usquabae.co.uk A central watering hole in Edinburgh’s West End, Usquabae has all of your whisky needs covered. Take the chance to discover new and unusual drams by tasting your way through one of their carefully curated whisky flights, or try one of their signature range of whisky cocktails. WHISKI 119 High Street www.whiskibar.co.uk Enjoy Scotland’s most iconic drink on one of its most iconic streets at Whiski, just off the Royal Mile. With over 200 Scotch malt whiskies adorning the shelves, views down the Mound and over the museums, plus the added bonus of live Scottish music seven days a week, a night in Whiski is a true taste of Scotland indeed. Match your dram with something tasty from their food menu – including their classic, awardwinning haggis– to complete the night.

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The Wine House is the hottest new place in town, located in the heart of the bustling new St James Quarter, and

aroundis 30the wineshottest & fizz by thenew glass place and overin 100 by the located bottle, it’s perfect for heart a catch up friends or The Winewith House town, in the ofwith the bustling new St James colleagues. Tuck into some indulgent food boards – our fine Italian cheese & charcuterie are sure to tempt you! Quarter, and with around 30 wines & fizz by the glass or over 100 by the bottle it's perfect for a Or if you’re looking for a funkier space, our cocktail bar is just the ticket with low slung seating, catch up with friends or colleagues. And,bar if and you're looking an illuminated a relaxed vibe. for a funkier space, then our basement cocktail bar is just theGet ticket with seating, anHouse! illuminated bar and a relaxed vibe.. the good timeslow rollingslung and head to The Wine

Exclusive Festival Offer

EXCLUSIVE FESTIVAL OFFER Enjoy a bottle of red or white wine plus your choice of delicious Italian meats, cheese or veggie sharing board for two for just £25. Or, for a special treat, why not upgrade to a bottle of fizz for £30.

A bottle of red or white wine plus a delicious meat, cheese or veggie sharing board for two Available daily until 31st August. Advance booking required - quote “Foodies” just £25. Available Sunday to Thursday until 31st August. Advance booking required - quote "Foodies" 4 Picardy Place | Edinburgh EH1 4JT 0131 557 1821 | contactus@winehouse1821.co.uk | winehouse1821

4 Picardy Place | Edinburgh EH1 4JT

T&Cs: Offer subject to availability and may be changed or withdrawn without notice. Advance booking required. Limited number of places available each day. Wine selected by management.

0131 557 1821 | contactus@winehouse1821.co.uk | winehouse1821.co.uk

Award winning whisky and real ale pub in the heart of Edinburgh’s old town, with 400 Whiskies. 80 W Bow EH1 2HH 0131 226 7667

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8 8 B r u n t s fi e l d P l a c e 0131 629 6565

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8 8 B r u n t s fi e l d P l a c e 0131 629 6565

Arch 15, East Market St 0131 629 1551

102 Constitution St 0131 629 1919

BOOK ONLINE - CHOPHOUSESTEAK.CO.UK

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ST ANDREW PERTHSHIRE SQUARE FOODIES FOODIES FOCUS FOCUS

SUPPER IN THE SQUARE Take the Edinburgh Trams straight into the heart of St Andrew Square and explore the foodie haven HAWKSMOOR 42 West Register Street www.thehawksmoor.com A brand new addition to the square, Hawksmoor is the first Scottish destination for the renowned restaurant. Steak is the name of the game here, ranging from bone-in prime rib to share to the classic fillet, with tasty extras including stilton hollandaise and grilled bone marrow. WAGAMAMA 5 St Andrew Square www.wagamama.com This Japanese favourite always draws a crowd, and this super central destination is no different. For hungry lunchtime diners, the chicken and prawn yaki soba is quick, simple, and always hits the spot, while their hearty and flavoursome tonkatsu pork makes for an ideal dinner.

Hawksmoor

The Refinery

Maialino

Dishoom

DISHOOM 3a St Andrew Square www.dishoom.com THE FORTH FLOOR AT The Edinburgh arm of this London HARVEY NICHOLS favourite wasted no time in 30-34 St Andrew Square becoming a cult hit in Scotland. www.harveynichols.com You’ll rarely find them without The top floor of this luxury weekend queues, but the food is department store boasts an always worth the wait. No visit is equally luxurious dining room. complete without a portion - or There’s cocktails and afternoon two - of their signature house tea for the weekend, while the black dal, slowly cooked for 24 evening menu includes rich dishes Foodies advert 141x25.5.pdf 2 26/04/2018 12:28 hours for the perfectly smooth like guinea fowl, and slow roasted and silky texture. Borders pork belly.

THE REFINERY 5 St Andrew Square www.drakeandmorgan.co.uk Cosy yet glamorous, The Refinery combines welcoming fur throws and tartan furnishings with chic copper finishings and a seriously stylish cocktail menu. Pair one of their ultra summery Tanqueray garden cocktails with small plates from their sharing section. With dishes including crab bruschetta, chorizo Scotch egg and prawn lollipops, you’re in for a treat.

If you are only going to your destination and back by tram buy a £3.20 day return ticket! £8.50 return ticket in the airport zone

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SLINGSBY

Yorkshire RHUBARB GIN

Our award-winning Yorkshire Rhubarb Gin is crafted using Harrogate aquifer water, pure single grain spirit, locally sourced botanicals that are synonymous with the beautiful and restorative nature of Harrogate and the finest rhubarb sourced from the famous â&#x20AC;&#x2DC;Rhubarb Triangleâ&#x20AC;&#x2122;. We look forward to seeing you at Edinburgh Foodies Festival.

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COCKTAILS FOODIES

A taste of summer Try mixing up these signature cocktails from Drambuie and Monkey Shoulder - or visit the distillers at Foodies Festival Edinburgh to have them shaken for you

The Drambuie Collins BY DRAMBUIE 50ml Drambuie 1 scoop cubed ice Half a lemon 8 mint leaves Soda water ● Add 50ml of Drambuie into a Collins glass filled with ice. ● Slice half a lemon into two wedges. Squeeze and drop the wedges into the glass. MEET THE ● Spank and add about DISTILLLERS 8 mint leaves. Top with soda water. Garnish AT FOODIES with a mint sprig and FESTIVAL serve. h

Edinburg

The Lazy Old Fashioned BY MONKEY SHOULDER 60ml Monkey Shoulder 8ml sugar syrup 2 dashes Angostura Bitters ● Add all ingredients to a mixing glass. Add cold dry ice and stir. ● Once dilution is reached strain into glass. Twist orange peel over glass and serve. foodies 61

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RESTAURANT REVIEWS FOODIES

THE WINE HOUSE 1821

HAWKSMOOR The latest addition to St Andrew Square, Hawksmoor is a big family in London - and this youngest sibling definitely does it proud. We kicked things off with oysters topped with bone marrow. These deliciously indulgent morsels summed up the Hawksmoor itself: overthe-top yet simple, decadent yet classic. We matched these with smoked salmon from Armstrong’s down the road, a pleasing nod to local suppliers, and at the insistence of the waitress, had their signature Old Spot belly ribs, too. Hearty and succulent, she was right these are a definite must.

Steak is the name of the game here so we went all out, opting for the 700g Porterhouse to share. The open charcoal grill gave the meat an unparalleled smoky edge, while the rich anchovy hollandaise anothe recommendation from that omniscient waitress - was the perfect accompanient. Dripping fries managed to be infused with flavour yet still remained perfectly crisp, while creamed spinach was given a jolt of life with the addition of nutmeg and cayenne pepper. Amidst all the indulgence, light relief comes in the form of a fresh, mint-scented tomato salad. Topped off with a carafe of Colombera & Garella Nebbiolo, there was little more we could ask for. After such a feast, dessert was kept on the light side. The strawberry sundae, combining cheesecake-like ricotta ice cream, sweet strawberry sorbet, and fresh basil, provided the perfect finish to a meal to remember. 42 W Register St, Edinburgh www.thehawksmoor.com Chiara Margiotta

Smiling, friendly faces greet my dining partner and myself as we enter The Wine House 1821. The main wine bar, designed by architect Claudio Silvestrin, is situated right beside the Playhouse, making it the perfect spot for a pre-theatre aperitif and nibble, or post-show nightcap. The space is cozy yet spacious, while the light wood furnishing and relaxed atmosphere makes it a great place for day or night. There is an exceptional choice of Italian wines on offer and a great selection of nibbles. The helpful waiter provided several samples of the extensive Italian wine selection, and in the end we went with a trusty Montepulciano to pair with our cheeseboard. The ‘Selezione Di Formaggi’ featured an excellent selection of hard and soft Italian cheeses accompanied by honey, nuts and grapes, plus crusty ciabatta and authentic Italian breadsticks. In the unlikely event that wine isn’t to your taste, head downstairs to the snazzy cocktail bar to sample their take on the Italian summer classic: the old faithful Aperol Spritz. You won’t be disappointed. 4 Picardy Place, Edinburgh www.winehouse1821.co.uk Eilidh Smith

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

Foodies

AUGUST

HIGHLIGHTS WINE THIS MONTH WE’RE DRINKING...

The summer vino we can’t get enough of

● Add all the ingredients to a cocktail shaker and dry shake. ● Fine strain into a coupe glass and garnish with a sprig of thyme.

Recipe by Eden Mill

South Side 37.5ml Eden Mill Original Gin 10ml St Germain 15ml white sake 20ml apple juice 20ml lemon juice 15ml gomme 20ml egg white

LAUNCHING THIS MONTH BRASSERIE PRINCE EDINBURGH Brasserie Prince is the shiny new restaurant and bar at The Balmoral. This smartly turned out venture is a collaboration between Rocco Forte Hotels and two members of the Roux dynasty, Alain and his father Michel Roux, O.B.E.. French bistro classics made with the best Scottish ingredients are the order of the day. We’re talking coq au vin with tagliatelle pasta and a bouillabaisse-style fish stew among many others. roccofortehotels.com

ABSURD BIRD GLASGOW Look out for Absurd Bird, a colourful fried chicken joint which is taking shape on Nelson Mandela Place. Wings,

Hit up Treacle for cocktails before catching comedy star Katherine Ryan at the Edinburgh Playhouse on the 16th Aug.

Photo: Carla Guler

TOP TIP

waffles, buns, burgers, wraps, sandwiches and sliders make up the menu along with cocktails such as the Kentucky Barn Dance, a plucky creation made with apple and cinnamon moonshine. ‘Yeeha!’ as they always say in Glasgow. absurdbird.com

Waipapa Bay Sauvignon Blanc 2017 Ocado, £9.99 Like biting in to a green apple drizzled with elderflower, with hints of passion fruit and gooseberry fool. Pairs with a goat’s cheese salad and prawns with a lemony mayonnaise.

HAWKSMOOR EDINBURGH

El Tesoro de la Montañas Malbec 2016 Ocado, £8.99 Notes of blackberries, plum jam and just a hint of cinnamon spice – rich, ripe and warming. Crank up the BBQ and match with a steak.

Hawksmoor is the latest restaurant to announce an opening in The Edinburgh Grand. Part of a very successful and upmarket group of restaurants, it specialises in seafood from around the Scottish coast and beef from grass-fed native breed cattle. The opulent interior is complemented by dishes such as hand-dived scallops, hogget chops and langoustine scampi. thehawksmoor.com

Leaf Plucker Sauvignon Blanc 2018 Aldi, £6.99 Notes of zingy lemon zest, papaya drizzled with lime juice and passion fruit cream. The ideal pairing with herby courgette, pea and feta salad.

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W H Y L U N C H AT YO U R D E S K W H E N YO U C A N E N J OY I T AT R A B B L E ? Q U I C K O N T I M E , B I G O N F L AV O U R . WORK HARD, LUNCH FAST! ENJOY A MAIN COURSE F O R O N LY £ 6 . 2 5 ORKNEY STEAK BURGER

toasted brioche, smoked cheddar rarebit & fries

S L O W C O O K E D H A M H O C K ‘ B LT ’ on thick cut white bloomer with fries

B AT T E R E D F I S H & C H I P S with fries & salad

FULL HARVEST SUPERFOOD SALAD roast butternut squash, tenderstem brocolli, kale & grilled halloumi salad with goji berries & pumpkin seeds (add chargrilled chicken for £3)

SLOW COOKED MEXICAN BEAN TORTILLA toasted with chipotle mayo, avocado, coriander & fries

A S PA R A G U S C A R B O N A R A

with broad beans, peas & soft poached egg

CLUB SALAD

chargrilled chicken, candied bacon, avocado & tomato

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FOODIES FOCUS FOODIES

3-5 AUGUST INVERLEITH PARK

FESTIVAL HIGHLIGHTS

Meet Kenny Tutt The MasterChef 2018 winner demos his winning dish at the Chefs Theatre.

VIP TENT

Take on the festival with a side of luxury in the VIP tent. Guests will be treated to a glass of fizz while enjoying top tunes from the private acoustic music stage.

REASONS TO GO TO FOODIES FESTIVAL

MAH LIVE MUSIC STAGE

Edinburgh

Headliners Toploader, The Hoosiers and The Oasis Experience hit the stage.

The best bagels in Edinburgh Larah Bross of Bross Bagels spills her secrets in a demo of her famous bagels, known as the best in town.

FIZZ TASTINGS Diana Thompson takes charge in the Drinks Theatre, taking you through guided tastings of top sparkling wine and Champagne. 66 foodies

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whenever, wherever edinburgh lothian road | st andrew square | ocean terminal | livingston

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