Foodies Magazine December 2016

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 84 DECEMBER 2016 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

US A LUXURIO E H T T A Y STA N O T SHERA

RECIPES

and top chefs & bakers Tom Kitchin Mima Sinclair

Wishing you a magical Christmas

DECEMBER 2016 ISSUE 84

SIMPLE ROASTS Mary Berry’s easy roasts will bring the family together

HOGMANAY BREAKS Where to bring in the New Year in style

GIZZI ERSKINE Helps you plan a delicious, hassle-free Christmas banquet

STOCKING FILLERS l FESTIVE FOOD AND DRINK l WINTER COCKTAILS 001_FFCover_spine_1216.indd 1

10/11/2016 14:20

Chop H o us e

ollan La uren G

Buff Concept Elk & Wolf

Cost

a

Adag

ar io Ap

thote

l

Ronaq Gann

us Att ic

B o ut

ique

& Flea T h e F o od

Vino Wines

rch Th e A

rr ior Juice Wa

es

Premier Inn

YOUR gb

EVE NT S

6 Ya rd B ox h ub

rem

by P

n ier In

Baba Budan

et & G ug a

Te mpo Tea Bar

Mudo Art

Something to suit every taste this Christmas Sandwiched between Waverley Station and the Royal Mile, New Waverley provides the perfect location to enjoy the very best of Edinburgh this Christmas.

Open 7 days a week.

Edinburgh’s newest destination to work, live, shop and relax newwaverley.com @NewWaverley

Fullpage.indd 10

@thearchesedinburgh

@thefoodnflea

@archesnw

@thefoodnflea

24/11/2016 17:40

WELCOME

Foodies Festive Feasting Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk

D

ECEMBER IS upon us and so is the season for truly decadent eating. From canapés to roasts, cheese to boozy puddings, all of these are foods for sharing with loved ones.

This month, we’ve focused on bringing you recipes that have all the indulgent delight of the festive season, with none of the stress. Queen of tradition Mary Berry shares her recipes for fool-proof roasts, pp. 24-31, including chicken, lamb and beef so there’s A LUXURY CITY a centrepiece to suit every gathering. Plus, Gizzi BREAKAT Erskine brings a modern twist to classic canapés, pp.

THE SHERATON GRAND 14-21 - perfect to add a stylish touch to a celebration and, since they can all be prepared in advance, even the cook can relax. To really turn the party season up a notch, Mima Sinclair’s Rainbow Bakes recipes, pp.36-43, will add a splash of colour to the table. And for the best in produce to pack your Christmas dishes full of flavour, check out our top festive food and drinks picks on pp.33-35. Plus, we’ve got you covered for last minute foodie gifts in our selection of tasty stocking fillers on p.51.

To get the true Hogmanay experience, we’ve rounded up the best of the best of Edinburgh’s hotels for New Year, pp.45-47, and given one lucky reader the chance to start off 2017 with a stay in total luxury at the Sheraton Grand Hotel, p.13. It’s official: the season to be jolly is here, so enjoy it without fuss, but with a full belly and a happy heart.

Sue Hitchen, Editor

WIN

Front cover image

Rainbow Bakes by Mima Sinclair, published by Kyle Books, £9.99.

Photography by Martin Poole EDITORIAL Editor Sue Hitchen Design Angela McKean Vicky Axelson Sub Editor Lidia Molina Whyte Digital Imaging Grant T Paterson Production Sarah Hitchen Editorial Assistant Chiara Margiotta Advertising Design Jordan Porteous

CONTRIBUTORS

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

Mary Berry is a much loved stalwart of the British cooking and baking world.

Gizzi Erskine is an awardwinning chef and food writer with 5 cookbooks under her belt.

Mima Sinclair is an in-demand freelance food stylist and recipe writer with a taste for all things sweet.

Tom Kitchin is the Edinburghborn chef proprietor of Michelin-starred The Kitchin. foodies 3

003_FF Welcome_1216.indd 3

10/11/2016 14:24

Ever so slightly

Lakeland Roasting Tins.

A festive life-changer.

Ours come with a pouring ‘nose’, so you can easily pour out the juice... without losing your goose.

Stores in Edinburgh and Glasgow or visit lakeland.co.uk

Fullpage.indd 10

24/11/2016 17:44

CONTENTS

14

BOOKS, TV, WHAT’S ON

7

SHOPPING

9

NEWS

11

COMPETITION 13 Win an indulgent stay at the Sheraton Grand Hotel & Spa

9

SEASONS EATINGS 14 Gizzi Erskine shares her recipes for a delicious festive season

33

23

GIN O’CLOCK The best in Scottish spirit

MARY BERRY 24 Master these tips for a perfect roast FESTIVE FOOD AND DRINK The best in Christmas treats

33

RAINBOW CAKES 36 Make your baking a little brighter HOGMANAY BREAKS 45 The top spots to bring in the New Year

24

36

45

TOM KITCHIN Learn more about the Michelinstarred chef

49

STOCKING FILLERS The perfect foodie gifts

51

INTERIORS Embrace the imperfect in your kitchen

52

REVIEWS

55

COOK SCHOOLS

57

SPA NEWS

59

COCKTAILS

61

NEW BARS

64

OUT & ABOUT

66 foodies 5

005_FF Contents_1216.indd 5

10/11/2016 14:29

Fullpage.indd 10

24/11/2016 17:51

BOOKS, TV & WHAT’S ON FOODIES

Cooking the books The Louise Parker Method: Lean for Life Louise Parker, Mitchell Beazley, £20 Expert Louise Parker shares her tastiest, most versatile recipes for a more sustainably healthy you.

STRONG Zanna Van Dijk, Headline, £16.99 Personal trainer and Instagram star Zanna Van Dijk’s cookbook is full of recipes that prove nutrition can be delicious.

Tom’s Daily Plan Tom Daley, HQ, £16.99 Get inspired to cook like an Olympian with Tom Daley’s quick and easy recipes for healthy yet wonderfully tasty dishes.

The Restaurant Inspector The prestigious Fernando Peire, director of London’s worldfamous The Ivy, goes undercover on a mission to save struggling restaurants in The Restaurant Inspector. After a disguised visit to failing venues where he checks out the food and service, he reveals his real identity and sets to work helping restaurateurs turn their businesses around.

The Restaurant Inspector continues on Fridays from 2nd December at 9pm on Food Network UK

What’s on SCOTTISH CHEESE AND WHISKY MASTERCLASS 15th December, Galvin Brasserie de Luxe, Edinburgh www.galvinbrasseriedeluxe.com Celebrate two of Scotland’s finest products in this fun and informal tasting event within the glamorous Waldorf Astoria Hotel.

A great way to try new varieties of two wonderful ingredients, it’s sure to be a fantastic afternoon out with foodie friends.

CHRISTMAS TABLE DESIGN AND WINE PAIRING 10th December, Little Botanica, Glasgow www.littlebotanica.com Get festive ready with Little Botanica as they bring together floristry and wine to give your celebration a wonderfully Scandinavian vibe. Sample some delicious tipples and learn their food pairings before creating your own hygge-inspired festive centrepiece.

STREET FOOD PUTTER CLUB 10th December, The Biscuit Factory, Edinburgh www.streetfoodputterclub.co.uk Take a turn on the Street Food Putter Club’s unique pop-up mini golf course, appearing for one night only. Compete with friends while snacking on tasty bites from street food kings Burger Meats Bun and Bó Kantina and sample local brews from Harviestoun and Thistly Cross. foodies 7

007_FF Books_1216.indd 7

10/11/2016 14:38

At Simon Howie Butchers we want to help you relax during the festivities and ensure you have all the essentials covered for the finest of Christmas Dinners.

NEW FOR 2016!

HAGGIS BALLS Add a Scottish twist to your festive fayre or enjoy as a new year nibble.

Not local to one of our award winning butcher shops?

Buy our delicious Christmas trimmings from Sainsbury’s and have a fuss free Christmas Dinner worthy of the occasion.

OUR TWO AWARD WINNING BUTCHER SHOPS PERTH: 270 High Street, PH1 5QJ | Tel: 01738 626 376 AUCHTERARDER: 112 High Street, PH3 1AA | Tel: 01764 664 888

www.thescottishbutcher.com /simonhowiebutchers Fullpage.indd 10

@simonhowiebutcher

@Simon_Howie 24/11/2016 17:53

SHOPPING

Christmas baking gift tags www.gingerray.co.uk, £2.99

Personalised slate cheeseboard www.gettingpersonal.co.uk, £19.99

JOLLY UP Infuse your home with little bursts of Christmas

Christmas pudding salt & pepper set www.tch.net, £8

Squirrel nutcracker www.eprice.it, £24.25

Robin and mistletoe napkins www.sophieallport.com, £13

Chocolate fondue set www.eprice.it, £16.46

Penguin bottle stopper www.oakroomshop. co.uk, £2.99

Nordic Christmas jug www.tch.net, £15

foodies 9

009_FF Shopping_1216.indd 9

10/11/2016 14:41

#WELOVECHRISTMAS

WE LOVE CHRISTMAS Fullpage.indd 10

WE LOVE COCKTAILS WE LOVE WINE WE LOVE BEER WE LOVE TURKEY WE LOVE DANCING WE LOVE TO PARTY…* *…AND WE LOVE ALKA SELTZER

24/11/2016 17:54

FOODIES NEWS

SUPERIOR SUSHI Resident Edinburgh sushi experts Harajuku Kitchen have made their stamp in the city and beyond, winning the accolade of the UK’s Best Japanese Restaurant at the Asian Curry Awards 2016 to go along with their AA Rosettes. If there was ever a time to sample some sashimi, this is it. www.harajukukitchen.co.uk

TASTY TOURS The Red Bus Bistro have now launched with two foodie tours.

Choose from the Afternoon Tea Tour, complete with awardwinning cakes, or the Gourmet Burger Tour, all enjoyed while aboard their retro bus viewing the beautiful sights of the city. www.redbusbistro. co.uk

BEST IN BEEF Newly crowned winners of the Best Roast Dinner in Scotland, Edinburgh’s Kyloe shone in the British Roast Dinner Week competition. In even better news, their fine dining take on the Sunday classic, including roast fillet of beef carved tableside, giant Yorkshire puddings and duck fat potatoes, will be available for a New Year’s Day feast. www.kyloerestaurants.com

CORKS UP In an innovative approach to helping a worthy cause, George Street’s The Printing Press introduces their new BYOB Tuesdays, where guests are invited to bring their own wine for a £5 corkage fee, which will be donated to local charity Social Bite to support their work with the homeless. www.printingpressedinburgh.co.uk

THE HEIGHT OF LUXURY A brand new refurbishment has brought the beautiful lochside Cameron House to all new gourmet levels, with its five dining options refreshed with new interiors and locally inspired menus.

On top of this, their glamorous new cocktail bar debuts with not just fabulous tipples, but stunning views across Loch Lomond. www.cameronhouse.co.uk news 11

011_FF News_1216.indd 11

10/11/2016 14:44

4QP_Left.indd 12

24/11/2016 17:56

IN W

Win a luxury stay at the Sheraton Grand K

ICKSTART 2017 in style and experience true indulgence at the Sheraton Grand Hotel and Spa in the heart of Edinburgh.

One lucky reader and their guest will enjoy a stay for two in a beautifully decorated classic room, complete with a walk-in shower and a hearty Scottish breakfast in the morning to start your day. The hotels prime location in Scotland’s capital makes it the perfect spot to explore the city from, whether you’re looking for a romantic trip away or a chance to discover the fantastic historic sights of Edinburgh.

The prize also includes a delicious

two course fine dining experience with a bottle of house wine at the hotel’s signature restaurant One Square, which has a wonderfully creative and modern British menu and boasts stunning views towards Edinburgh Castle from it’s impressive glass front.

Plus, there is yet another treat in store as the winner will get to experience the luxury of the One Spa’s indoor swimming pool and fitness area. The gym has state of the art facilities, including the latest in cardio and resistance equipment, to motivate you while the indoor pool is sure to provide the perfect opportunity to unwind. l

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

What is the name of the Sheraton’s restaurant?

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

T&C: Entries must be received by December 31st. Prize is valid for a one night stay for two guests. One Spa element includes access to the indoor swimming pool and gym only (excludes spa treatments and Escape at One). Available from 8th January-22nd March 2017. Black-out dates and restrictions apply. Subject to availablity. Entrants and guest must be 18+. No cash alternative. Non-transferrable. Editor’s choice is final.

foodies 13

013_FF Competition_1216.indd 13

10/11/2016 14:46

‘I truly believe that laying on a fantastic spread mean you can go to town with an opulent and varied array of food’

014_021_FF_Seasons Eating_1216.indd 14

10/11/2016 16:55

GIZZI ERSKINE FOODIES

A merry feast Gizzi Erskine is on a mission to bring the buffet back

W

HERE’S THE buffet gone?

It agitates me that we only really have them during the winter festive period. How did we get here? I guess we went through a stage of embracing formal dining. With the popularity of celebrity chefs and cooking shows on TV, people are bringing the things even I find ludicrous in restaurants into the home. Going to someone’s home and having canapés, then an amusebouche, then starters, a main course, dessert and petits fours is my idea of hell.

Trust me when I tell you that a Michelinstarred chef does not cook like this at home. This is just showing off. Your guests don’t want it. They want to feel comfortable and have your focus. And don’t get me started on canapé parties, the ultimate way of “keeping up with the Joneses.” When in my home, I want to eat family-style. Big platters filled with food that you have to help your neighbours to.

A vat of something delicious placed on the table for people to fill up on, with a few complementary sides.

A buffet doesn’t have to be of the retro kind, with cheese-and-pineapple hedgehogs and depressing soggy sandwiches. I truly believe that laying on a fantastic spread means you can go to town with an opulent and varied array of food. This is a much more practical way

to feed larger groups. There is something so celebratory about seeing a copious display of food in front of you, which you just don’t get with formal dining.

Indeed, I believe that the secret to a buffet’s success lies in this very informality. People can take what they want, and there is something so convivial about helping to serve each other. In this way I really feel it can help create a festive atmosphere.

Also, there are loads of pragmatic advantages to serving a buffet. You will

‘There is something so celebratory about a copious display of food’ undoubtedly find it cheaper to prepare than a formal meal, as you will be able to feed more people with less food (while giving you the opportunity to use up leftovers you might have). What’s more, much of the work can be done in advance – instead of being stuck in the kitchen between courses, once the buffet’s laid out you can be part of the party and relax and enjoy the food with everyone else.

I hereby rest my case for the resurrection of the buffet: bring it out from the Dark Ages and into the modernday party! l

foodies 15

014_021_FF_Seasons Eating_1216.indd 15

10/11/2016 14:56

FOODIES GIZZI ERSKINE

ORANGE EARL GREY MINCE PIES This pastry will change the way you view mince pies. The Earl Grey infuses into the pastry, giving just a hint of flavour that really brings out the fruit and spices in your mincemeat. If the idea freaks you out, this pastry recipe also works with just the orange zest. Serve with shedloads of brandy cream.

Makes 16 3 tbsp boiling water ½ tsp loose Earl Grey tea 2 tbsp ice-cold orange juice 2 free-range eggs 225g plain flour A pinch of salt Finely grated zest of 1 orange 125g fridge-cold unsalted butter, cubed 1 x 400g jar of mincemeat 30g caster sugar, for sprinkling Icing sugar, for dusting

l Pour the boiling water over the tea leaves and leave to infuse and cool – keep in the fridge until ready to use. l Beat the orange juice with 1 of the eggs and set aside. l Put the flour into a food processor with the salt and orange zest and whizz for a few seconds. This is a great way of ditching the arduous process of sifting the flour.

Add the butter and whizz again for about 20 seconds, or until the mixture resembles breadcrumbs. l Turn out into a fridge-cold mixing bowl (I know this sounds crazy, but it helps prevent the butter melting) and with a cold knife mix in 1 tablespoon of the orange juice and egg mixture, and the cold tea. This will just about bind the mixture together. You may need up to 3 tablespoons of the orange and egg mixture, but the right texture will just form a firm pastry and should feel like it almost needs a little more liquid. l Bind the pastry into a ball. Kneading the pastry at all will make it tough, so really try to handle it as little as possible.

Lay the pastry on a baking tray and roll it out to flatten a little (this makes it easier to roll out completely later on).

Wrap with clingfilm and leave in the fridge to rest for 30 minutes, or until you need it. l Preheat the oven to 220°C. l Roll out the pastry to 3mm thick on a floured work surface. Using a round cutter (about 10cm), cut out 16 bases and place them in muffin trays. Put 1½ tbsp of mincemeat mixture into each. Beat the remaining egg and use it to brush the edge of each pie. Re-roll the pastry, and cut out star shapes as lids for the pies. Alternatively you can cut out 7cm round lids and press them on top to seal. l Glaze with the rest of the beaten egg and sprinkle with caster sugar. If you’ve sealed the lids, make a small cut in the top of each pie. l Bake the mince pies for 15–20 minutes, or until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar.

16 foodies

014_021_FF_Seasons Eating_1216.indd 16

10/11/2016 14:56

014_021_FF_Seasons Eating_1216.indd 17

10/11/2016 14:57

FOODIES GIZZI ERSKINE

PARMESAN SNOWFLAKES WITH GOATS’ CHEESE MOUSSE & PICKLED BEETROOT I have a huge disdain for canapés, so the introduction of these, which are undoubtedly finger food, may seem a bit of a contradiction, BUT I had to include them. Cooking Parmesan in rounds in the oven makes the most beautiful lacy snowflake-like bases that are brilliant for garnishing food but also scream out to be topped. A really light goats’ cheese mousse and some home-pickled beetroot sit on top in a delicious mish-mash of flavours, colours and textures, and… well… they do look like snowflakes and that’s just TOO CHRISTMASSY to ignore.

Makes 24

For the pickled beetroot 250ml white wine or cider vinegar 100g golden caster sugar 30g sea salt flakes 1 thyme sprig A pinch of chilli flakes 3 purple beetroots (or 1 purple, 1 golden and 1 candy), peeled and diced For the goats’ cheese mousse 220g chévre (firm goats’ cheese) 100ml double cream 1 tsp truffle oil (optional but TOTALLY recommended) ½ tsp really finely ground black pepper For the Parmesan crisps A few thyme sprigs, leaves picked and chopped 120g Parmesan cheese, freshly grated

l First make the pickled beetroot. Heat the vinegar, sugar, salt, thyme and chilli in a saucepan until the sugar has melted. Add the beetroot and simmer for 10 minutes, then leave aside to cool to room temperature. l To make the mousse, blend the goats’ cheese, cream, truffle oil (if using), salt and plenty of freshly ground black pepper in a food processor until smooth and light. Transfer to a piping bag. l For the Parmesan crisps, preheat the oven to 190°C. l Line a baking tray with baking parchment. Mix together the thyme and Parmesan, then sprinkle on to the baking parchment in rounds, about 3cm in diameter and a couple of millimetres thick. Bake in the oven for 10 minutes, then remove and allow to cool on the tray. You’ll need to do this in batches to get the full 24 – you’ll probably get 9–12 on each baking tray. l Just before you want to serve them, construct the canapés: lay the Parmesan discs on a large but lowrimmed serving platter. Pipe a little of the goat’s cheese mousse on to each disc, and top with a small amount, maybe ½ – ¾ teaspoon, of the pickled beetroot. Sprinkle a little chervil or dill over the top and try not to eat them all before your guests have a chance.

To garnish Chopped chervil and/or dill

18 foodies

014_021_FF_Seasons Eating_1216.indd 18

10/11/2016 14:57

‘Try not to eat them all before your guests have a chance’

014_021_FF_Seasons Eating_1216.indd 19

10/11/2016 14:57

FOODIES GIZZI ERSKINE

A WREATH OF PIGS IN BLANKETS I don’t want to mess around with pigs in blankets too much, so this is merely a beautiful serving suggestion. My best advice is to buy the best smoked bacon you can afford and real butcher’s sausages.

After that, it’s about getting creative. You can make this a day in advance and keep it tightly covered in the fridge until ready to roast. I use it as a centrepiece on the table and stick a bowl in the middle filled with anything from cranberry sauce to roast potatoes.

Makes 18 18 smoked streaky bacon rashers 18 traditional butcher’s sausages (I like Cumberland or Lincolnshire) 18 toothpicks 12 bay leaves 8 rosemary sprigs A good few thyme sprigs Oil (I would use rapeseed), for cooking Cranberry, port & clementine sauce, to serve

l Preheat the oven to 220°C. Get the largest chopping board you have. The first thing to do is to wrap the sausages in the bacon. I think they look best with a bit of sausage peeping out at each end. Lay a slice of bacon flat on the chopping board and roll a sausage up in it. Don’t wrap it too tight, but make sure it’s firmly wrapped. Repeat with the rest of the sausages. l Now it’s time to make your “wreath”. Line a baking sheet with greaseproof paper. Place a side plate bang in the centre of the paper and draw round the edge in pencil. This is just to ensure you try and stick to some kind of circle shape and don’t go ‘off piste’ and make an oval wreath. Lay the wrapped sausages around in a tight circle. l Next up, it’s time to secure the wreath so it doesn’t fall apart. Push a toothpick in each bit of sausage where it is sitting closest to the next sausage to secure it to its next 3 neighbours; repeat by doing the same thing to the next sausage along, following the circle round until your wreath of sausages is all held together. l OK, so you now have your base wreath. Get all your herbs and intertwine them through the wreath. Drizzle with oil and bake in the oven for 30–35 minutes, or until the sausages and bacon are golden and cooked through.

Remove from the oven and transfer to a serving board or platter, then remove the toothpicks. l You can serve the wreath on its own, or put a bowl filled with cranberry, port & clementine sauce in the middle for dipping and use it as a centrepiece on your dining table.

Gizzi’s Season’s Eatings: Feasts & Celebrations from Halloween to Happy New Year by Gizzi Erskine is published by Michael Beazley, £25

20 foodies

014_021_FF_Seasons Eating_1216.indd 20

10/11/2016 14:58

Wrap your sausages a day ahead to save time

014_021_FF_Seasons Eating_1216.indd 21

10/11/2016 14:58

Love wine?

So do we...

IWC Scottish Merchant of the Year 2016 handcrafted, handmade, hand-poured

Wine · Whisky · Gin · Spirits · Craft Beer Retail · Wholesale · Events · Investment Tastings · Private & Corporate

Award winning gins and liqueurs from our award-winning Bothy nestled in the Angus glens of Scotland

Bridge of Allan · Stirling · Edinburgh · Inverness

www.ginbothy.com Untitled-1 1

www.woodwinters.com 24/11/2016 17:07

GIN INSPIRED DINING MENU N O W AVA I L A B L E

“Quite possibly the best meal I have ever had!”

Customer Review, Edinburgh, Nov 2016

BOOK NOW

GLASGOW

EDINBURGH

MERCHANT CITY

No.9 South Charlotte St EH2 4AS 0131 225 5808

No.4 Virginia Court G1 1TN 0141 553 2326

gin71bar

4QP_Left.indd 12

Visit gin71.com/book or call

@gin71bar

24/11/2016 17:59

GIN FOODIES FOCUS

Festive spirit Raise your glass – ideally filled with a martini or a G&T –to these amazing Scottish gins DAFFY’S With its stunning bottle design created by Robert McGinnis, Daffy’s gin is one for the trendsetters.

Just like McGinnis’ classic renditions of Audrey Hepburn and Sean Connery, Daffy’s exudes elegance and style. It won London Dry Gin of the Year in 2015, so amazing taste is guaranteed too. www.daffysgin.com

NB GIN Husband-and-wife team Steve and Viv Muir left behind a career in law to follow their passion for gin.

Their humble beginnings saw experiments take place in their own kitchen in North Berwick, but their hard work paid off –as their trail of awards, including the Royal Family stamp of approval, shows. www.nbgin.com

EDINBURGH GIN Boasting two distilleries, a visitor centre and a gin bar, Edinburgh Gin has definitely left its mark on the capital’s artisan spirit scene.

Bringing festive flair to their range is the Christmas gin. Distilled with frankincense and myrrh, it makes a mean spiced Christmas negroni. www.edinburghgindistillery.co.uk

PICKERING’S Looking to mix up your Christmas tree decorations this year?

Pickering’s gin-filled baubles are the perfect way to embrace the festive spirit –quite literally.

We won’t judge if the baubles are empty by the time you hang them up, the gin is too smooth not to have a taste! www.pickeringsgin.com

GIN BOTHY The Gin Bothy is the epitome of an artisan gin distillery. Handcrafted in a farm bothy in the rolling hills of the Angus Glens by gin genius Kim Cameron, it tastes like Scotland in a bottle. Their unique mulled gin recently won a coveted 3-star Great Taste award, wowing the judges with its original taste. www.ginbothy.co.uk

ROCK ROSE GIN Located in the spectacular bay of Dunnet, Rock Rose tastes of Scotland’s East Coast -and who knew a coast could taste so good? The botanicals depend on the climate, which means their gins subtly change year on year. Their winter edition is perfect for a classic G&T with a Scottish twist. www.dunnetbaydistillers.co.uk l

foodies 23

023_FF Gin_1216.indd 23

10/11/2016 14:59

FOODIES MARY BERRY

Easy roasts Feeding your family has never been simpler thanks to the Queen of Pudding

M

Y FIRST BOOK on Sunday lunches was published in 1982 and, then, they were a very traditional affair – usually just roasts and a traditional pudding. Now, though, Sunday lunch is much more informal – still the occasional roast but, more often than not, a one-pot dish – and always a great way of having friends and family round.

So much has changed in the last 35 years – not only have Sundays become less formal but we have a far greater choice of ingredients. All those years ago, the vegetable selection was quite limited – you didn’t grow or find fennel and butternut squash, they were almost unknown. We have become much more adventurous with our herbs, too – no need to use dried as fresh are readily available and far better; and what choice there is now in the dairy department – from crème fraîche to mascarpone, ricotta and feta. All these new ingredients have transformed our recipes, making old favourites into new favourites and giving Sunday lunch classics a real twist.

Nowadays, it is easy enough to buy most of the sauce accompaniments in the shop but we always try to make our own – the recipes really are so quick to do and taste better.

My husband Paul’s eyes always light up when it’s Sunday lunch – it means the young or friends are coming and there’s bound to be a pudding!

In the past, family lunches were always here at home but, now that the young have spread their wings, they often host it themselves. They’ll follow many of the family recipes, often with the addition of home-grown vegetables. Our daughter, Annabel, is a great one for salads and she grows her vegetables in neat lines at her back door. It’s amazing what she’s managed to produce – baby carrots, dwarf beans, numerous salad leaves and tomatoes. Our son, Thomas, grows his in raised beds, which he is immensely proud of. In fact, his girls tell me that, when he gets home from work in the summer, the raised beds are his first port of call to check on how things are going; Sarah, our daughter-in-law is a great one for cooking vegetables ahead.

Tom’s twins, Abby and Grace, will very often help in the kitchen or even make the pudding when they are staying with me – ice creams and meringues are the favourite with them – lots of bowls to lick! Annabel’s boys, Hobie and Louis, have a penchant for chopping up and five-year-old Atalanta loves mixing a dough and making as much mess as possible – I just adore cooking with our grandchildren.

I so hope you will enjoy my choice of recipes –don’t overwork yourself!

Sunday lunch is all about being at home with family or friends; having a relaxed, delicious lunch followed by a seasonal walk.l

24 foodies

024_031_FF_Mary Berry_1216.indd 24

10/11/2016 15:01

‘It’s all about being at home with family or friends’

024_031_FF_Mary Berry_1216.indd 25

10/11/2016 15:01

All your vegan, vegetarian, organic, wheat free, gluten free, dairy free, nut free and Fairtrade products

instore, online and mobile

ears 40 y

rvice

of se

hton roug stay ur B s ing o stomer 976 lp e H ce 1 et cu Stre lthy sin hea

Wrapped up in a traditional way Visit us at 37 Broughton St or 8 Brougham St, Edinburgh

Our Edinburgh stores are open 7 days a week, all year round from 8am till late, and our webshop is ready to receive your order 24 hours a day Real Foods established 1963 • Shipping worldwide since 1975

4QP_Left.indd 12

24/11/2016 18:01

MARY BERRY FOODIES

ROAST CHICKEN Serves 6

l Preheat the oven to 200°C.

1 garlic bulb 85g butter, softened Salt and freshly ground black pepper 1.5kg whole chicken 3 rashers streaky bacon A small bunch of fresh thyme 5 bay leaves

l Remove the cloves of garlic from their skins and crush using a garlic press.

Place in a small bowl with the butter and season with salt and pepper. Mix together well. l Put the chicken into a small roasting tin. Spread the garlic butter over the bird and then lay the bacon rashers over the top of the breast. l Place the herbs in the cavity of the chicken with some of the garlic skins.

Roast the chicken in the preheated oven for 1 hour 20 minutes, basting from time to time in the buttery juices, until golden brown and cooked through. l Chop the crispy bacon and scatter over the chicken. Serve with any juices.

foodies 27

024_031_FF_Mary Berry_1216.indd 27

10/11/2016 15:02

FOODIES MARY BERRY

LAMB BOULANGÈRE A classic slow-roast shoulder of lamb recipe and one I love to do for all the family on a Sunday. It is an all-in-one dish, easy to carve and serve.

Serves 6 1.5kg whole shoulder of lamb 3 cloves garlic, sliced Salt and freshly ground back pepper 2 large onions, thickly sliced 1kg large potatoes, peeled and thickly sliced A bunch of fresh thyme sprigs 850ml chicken stock

l Preheat the oven to 220°C. l With a sharp knife make cuts in the shoulder of lamb on the top side. Stuff the holes with the garlic slices and season the joint with salt and pepper. l Scatter half the onions in a roasting tin or a 2.4 litre shallow ovenproof dish and arrange half of the potatoes on top. Arrange half the thyme on top of this and pour over half the stock. Season with salt and pepper.

Repeat the layers using the remaining onions, potatoes, thyme and stock. l Sit the lamb on top of the vegetables and roast in the preheated oven for about 30-40 minutes, or until the lamb is brown. Cover the whole dish (including the lamb) with foil and reduce the temperature to 140°C. Return to the oven and slow cook for 4-5 hours, or until the lamb and vegetables are tender. Baste them halfway through the cooking time. l Carve and serve with the onions and potatoes and an extra green vegetable.

Family Sunday Lunches by Mary Berry is published by Headline, £10.99

28 foodies

024_031_FF_Mary Berry_1216.indd 28

10/11/2016 15:02

Serve with seasonal greens for freshness

foodies 29

024_031_FF_Mary Berry_1216.indd 29

10/11/2016 15:02

FOODIES MARY BERRY

WHOLE FILLET OF BEEF WITH HORSERADISH AND HERB SAUCE Perfect hot or cold for a very special occasion. To serve cold, roast up to two days ahead and leave to cool. It can be carved up to five hours ahead. Reassemble the slices and then wrap them in cling film until it is time to serve -that way the meat will still be beautifully pink. If you don’t, the surface of the meat will turn grey half an hour or so after being exposed to the air.

Serves 6-8

l Preheat the oven to 220°C. l Season the beef with salt and pepper and rub the oil over the meat.

1.1kg centre cut fillet of beef from the thick end Salt and freshly ground pepper 1-2 tbsp oil A good knob of butter

For the horseradish and herb sauce 1 x 200ml tub crème fraîche 3 good tbsp strong horseradish sauce 1 tbsp light mayonnaise 2 tsp Dijon mustard 1 tbsp chopped fresh dill 3 tbsp chopped fresh parsley 2 tbsp lemon juice

l Place a frying pan over a high heat until very hot and then brown the beef quickly on all sides. Transfer the fillet to a large roasting tin, spread with a little butter and roast in the preheated oven for about 20 minutes for medium rare (8 minutes per 450g). l Remove from the oven to rest for about 10 minutes. l To make the sauce, mix all the ingredients together in a bowl, adding as much or as little horseradish to taste, and season with salt and pepper. l Carve the meat into thin slices and serve the hot fillet with the cold sauce.

30 foodies

024_031_FF_Mary Berry_1216.indd 30

10/11/2016 15:03

‘Perfect hot or cold for a very special occasion’

foodies 31

024_031_FF_Mary Berry_1216.indd 31

10/11/2016 15:03

Christmas frtoom££3130 Gift Boxes our Made with milk from Scotland happy cows in SW

Order online at creamogalloway.co.uk

helen@creamogalloway.co.uk

t: 01557 814040

4QP_Left.indd 12

24/11/2016 18:02

FESTIVE FOOD AND DRINK

ALL I WANT FOR

Christmas

...is food. We’ve put together a list of the top artisan producers of festive food and drink to ensure you have a truly indulgent Christmas EARLY BIRD Morton’s Traditional Taste has found a way to pack flavour into your turkey –before you even cook it!

Gone are the days of drenching the often-bland bird in rivers of gravy, Morton’s hand-built Himalayan salt chamber dry-ages the turkey so it’s juicier and tastier when it lands on the dinner table. Order yours before they fly off the shelves. www.freerangeturkeys.co.uk SMOKE SIGNALS Inverawe’s smoked salmon is the perfect way to start off your Christmas lunch. Traditionally smoked using sustainably sourced oak logs in the smokehouse’s handbuilt kiln, it’s both incredibly fresh and bursting with flavour. Add some red onion and tarragon, and you’ve got yourself a delicious crowdpleaser for any festive occasion. www.smokedsalmon.co.uk A PINCH OF SALT If you’re feeling brave and would rather brine your own turkey or whizz up a jazzy homemade cure for your salmon, Hebridean Sea Salt is the way to go. Harvested from the crystal clear waters surrounding the stunning Outer Hebrides, it simply melts in the mouth. www.hebrideansea salt.co.uk

Above: Inverawe Smokehouse Below: Ogilvy Spirits and Coco Chocolate

FRESH MEAT With dinner party season in full swing, it’s always good to have a spread of cold meats laid on the table for guests to munch on while they mingle. Go for Great Glen Charcuterie’s cold meats, however, and no mingling will get done -everyone will be too busy enjoying the amazing air dried wild venison!

Pair the chilli venison chorizo with scallops for a smashing canapé that will have everyone coming back for seconds. www.greatglencharcuterie.com foodies 33

033_035_FF Festive Food and Drink_1216.indd 33

10/11/2016 15:05

Stornoway Black Pudding

Ropework Park, Stornoway Isle of Lewis HS12LB

01851 702445

sales@charlesmacleod.co.uk www.charlesmacleod.co.uk

4QP_Left.indd 12

24/11/2016 18:27

FESTIVE FOOD AND DRINK

SIDE NOTE Who cares about turkey? It’s all about the sides! Succulent pigs in blankets, stuffing that melts in the mouth and the jewel in the crown; beautifully crispy and perfectly golden roast potatoes. The quality of the potato makes all the difference, and Greenvale’s Mayan Golds are some of the best. www.greenvale.co.uk DID SOMEONE SAY PUDDING? Traditionally, the clootie dumpling is served on both Christmas and Hogmanay and, unlike it’s cousin, isn’t set alight –us Scots like to keep our brandy in our glass.

Margaret Wiseman’s homemade clootie dumplings are available to order online and make for the perfect dessert to finish any festive occasion on a sweet note. www.locheweclootiedumplings. com SWEET DREAMS Edinburgh-based artisan chocolatiers Coco Chocolate’s festive flavours would make a great dessert bar addition.

Flavours include milk chocolate with Christmas spice and dark chocolate with frankincense Zand myrrh. Need some me time? Relax in front of the fire with a cup of hot chocolate made from their new flaked chocolate tin – warming and delicious! www.cocochocolate.co.uk SHERRY BOMB Sherryboutique.com brings exceptional sherries to the UK –just in time for Christmas.

Why not have your smoked salmon

Below: Great Glen Charcuterie, Mayan Gold potatoes starter with a nutty Amontillado?

Looking for a dessert wine? Pair a lusciously sweet Pedro Ximenez with your clootie dumpling and you have a match made in heaven. www.sherryboutique.com LIFT YOUR SPIRIT If you prefer your spuds distilled instead of roasted, Scotland’s first potato vodka makes a mean Bloody Mary to recover after all that sherry.

Ogilvy Spirits was launched in Forfar in January 2015 and have gone on to win a number of international awards since. www.ogilvyspirits.com MORNING GLORY As much as we think black pudding makes for amazing festive canapés –black pudding and apple sausage rolls anyone? –there’s no better way to have it than in a Boxing Day fry-up that will banish your postChristmas Day hangover for good. www.charlesmacleod.co.uk l foodies 35

033_035_FF Festive Food and Drink_1216.indd 35

10/11/2016 15:06

FOODIES MIMA SINCLAIR

he

e r v t O

inclair Mima S aint your ou to p f urges y the colours o ith food w rainbow the

Y

w o b n rai

OU KNOW how you have always been told not to play with your food? Well forget it all! I give you permission to paint your kitchen and your food with the colours of the rainbow.

Adding a little colour pop to your bakes is a fantastic way to show personality and style in the most delicious way possible. Whether you want jaws to drop when your cake is revealed, to hear a chorus of ‘ooh’ when you slice into it, or to be asked ‘how did you do that!?’ Now is the time to get colour obsessed, I promise you tea time will never be the same again.

Vibrant and playful recipes have become so popular in recent years that since the explosion of the first rainbow cake it seems we can’t get enough of eye popping layered bakes, brightly swirled bagels and even rainbow cheese toasties! When people see their first rainbow cake it mentally goes down on their baking bucket list!

Baking can be a lot of fun and experimenting in the kitchen can lead to incredible creations to show off to friends and family. What isn’t so fun is when it goes wrong and you can’t work out why! The two common factors which can cause a rainbow meltdown are food colouring and sprinkles.

Liquid food colouring used to be the only choice available but now we are spoilt for choice with pastes, gels and

powdered versions. However these can all create dramatically different outcomes. I like to use gels and pastes, because they produce vibrant colours and you only require a small amount.

Good brands to look out for are Wilton, Sugarflair & Americolor. I find that some of the liquid colourings can require a large volume to reach my desired shade and therefore can upset the liquid content of my bake. They can also have an odd flavour which lingers even after baking. For baking sprinkles, you must use nice big, fat rainbow sprinkles also known as jimmies or confetti sprinkles. Buy the most vibrant colour selection you can find as they will produce the most impressive of rainbow flecks in your bakes. Any kind of nonpareils tend to be too small and the colour will be lost long before the bake is out of the oven.

So what are you waiting for? Taste the rainbow today! l

36 foodies

036_043_FF_Rainbow Cakes_1216.indd 36

10/11/2016 15:07

‘Tea time will never be the same again’

036_043_FF_Rainbow Cakes_1216.indd 37

10/11/2016 15:07

FOODIES MIMA SINCLAIR

FIREWORK CHOCOLATE CAKE This decadent chocolate sponge is the perfect celebration cake for bonfire night or New Year’s Eve. Take a slice to reveal bright neon buttercream within!

Serves 16 75g cocoa powder 5 large eggs 1 tsp vanilla extract 300g self-raising flour 2 tsp baking powder 400g caster sugar 50ml sunflower oil 250g unsalted butter, softened, plus extra for greasing

For the buttercream 250g unsalted butter, softened 500g icing sugar, sifted 1 tsp vanilla extract Neon food colouring pastes (teal, purple and orange) For the chocolate ganache 250ml double cream 3 tbsp golden caster sugar 400g dark chocolate, finely chopped To decorate 75g icing sugar Neon food colouring pastes (as above, plus magenta) 1 tbsp white sprinkles You will need Fine paintbrush Indoor sparklers or a sparkler fountain

l Preheat the oven to 180°C and line 4 x 18cm round cake tins with baking parchment. l Put the cocoa in a bowl and stir in 200ml boiling water until smooth, then set aside to cool slightly. l Put the eggs, vanilla extract and 6 tablespoons of cold water in a bowl and whisk together until combined. Set aside. l In a separate large bowl, sift the flour with the baking powder and caster sugar. Add the cocoa mixture, oil and butter. Beat together for 1 minute using an electric hand whisk, then gradually add the egg mixture, beating well after each addition. l Divide the mixture between the prepared tins, spreading evenly. Bake for 20 minutes, or until a skewer inserted into the centre comes out clean.

Leave to cool in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely. l Meanwhile, for the buttercream, beat the butter, icing sugar and vanilla extract together in a bowl until light and fluffy. Divide between three smaller bowls and colour each portion with a different food colouring paste. Once the cake layers are cold, sandwich them together with the coloured buttercreams, spreading a different coloured one between each layer. l For the ganache, place the cream and sugar in a non-stick saucepan. Bring just to the boil, then remove from the heat and add the chocolate. Leave for 2 minutes before gently stirring until smooth and glossy. Leave to cool and thicken slightly before spreading over the cake with a palette knife. l To decorate, mix the icing sugar with a few drops of cold water until you have a thick but still runny icing. Divide between four small bowls and add food colouring paste to each. Using a fine paintbrush, paint fireworks onto the cake and decorate with the white sprinkles. Leave to set in the fridge for 30 minutes before decorating with indoor sparklers.

38 foodies

036_043_FF_Rainbow Cakes_1216.indd 38

10/11/2016 15:08

‘The perfect celebration cake for New Year’s Eve’

036_043_FF_Rainbow Cakes_1216.indd 39

10/11/2016 15:08

FOODIES MIMA SINCLAIR

MULTICOLOURED MACAROONS Who can resist a macaroon, especially when they come in a colour medley!

Makes 30 250g ground almonds 350g icing sugar 6 large egg whites 170g caster sugar 75g salted butter, softened Food colouring pastes – purple, blue, green, yellow, orange & pink 2 tbsp rainbow sprinkles

For the buttercream 225g salted butter, softened 150g icing sugar Food colouring pastes (see above) You will need 11 disposable piping bags

Rainbow Bakes by Mima Sinclair, published

by Kyle Books, £9.99.

Photography by Martin Poole

l Line three baking trays with baking parchment.

Whizz the ground almonds and icing sugar together in a food-processor until fine. Set aside. l Using an electric hand whisk, whisk the egg whites in a large, grease-free bowl until soft peaks form, then gradually whisk in the caster sugar until glossy.

Sift the almond mixture over the egg whites and gently fold through with a large metal spoon. l Divide the mixture between seven bowls, then add a little food colouring paste to each of the bowls, gently folding it through evenly, then fold the rainbow sprinkles through the remaining bowl. Be very gentle when folding, so the mixtures don’t become too loose or runny and therefore difficult to pipe. l Spoon one portion of coloured mixture into a piping bag and snip off the tip to make a 1cm opening. Pipe 2.5cm rounds onto the baking trays (each batch of mixture will make about 8 macaroons). Repeat with the remaining coloured mixtures and the sprinkles mixture, using a fresh piping bag each time. l Tap the baking trays twice on the work surface to flatten out the macaroons and to dislodge any air bubbles. If any peaks are left, lightly wet a finger and gently drag the peak flat. Set aside to rest for 30 minutes, or until the macaroons have formed a skin on the surface when you lightly touch them. l Meanwhile, preheat the oven to 150°C. Bake the macaroons for 10–12 minutes then leave then to cool. l For the buttercream, beat the butter and icing sugar together in a small bowl until light and fluffy. Divide between four bowls and add a little food colouring paste to each portion. Spoon each into a separate piping bag, then snip off the tip of each bag to make a 1cm opening. Pipe some buttercream onto the bases of an alternate colour the macaroons, then sandwich them together with a different coloured macaroon top. l Macaroons are very vulnerable to humidity and smells, so store the sandwiched pairs in an airtight container in the fridge for up to 7 days. Stack them carefully, with greaseproof paper between each layer.

40 foodies

036_043_FF_Rainbow Cakes_1216.indd 40

10/11/2016 15:08

RICK STEIN FOODIES

ARROZ VERDE GREEN RICE WITH GARLIC, PARSLEY, CLAMS & PRAWNS Serves 4-5 60ml olive oil 60g shallots, finely chopped 12 cloves garlic, finely chopped 1 litre Fish stock (page 307) 100g flat-leaf parsley, leaves finely chopped 1½ tsp salt

400g short-grain paella rice, such as Calasparra 30 raw clams, preferably palourdes (vongole), scrubbed 200g small raw peeled prawns Alioli, to serve

‘Who can resist a macaroon?’

l Heat the olive oil in a 28–30cm cazuela or shallow flameproof casserole over medium heat. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for 40 to 60 seconds, then stir in the fish stock, parsley and salt and bring to the boil. l Sprinkle in the rice, stir once, then leave to simmer vigorously over medium-high heat for 6 minutes.

Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and leave to simmer gently for another 12 minutes. At the end of this time, almost all the liquid should be absorbed and the rice will be pitted with small holes. Serve with alioli.

foodies 41

036_043_FF_Rainbow Cakes_1216.indd 41

10/11/2016 15:09

FOODIES MIMA SINCLAIR

RAINBOW YULE LOG Break from tradition and serve the brightest, most beautiful Christmas Yule log anyone has ever seen!

Serves 8 4 large eggs 100g caster sugar, plus extra for sprinkling Food colouring pastes (purple, blue, green, yellow, orange and red) 150g plain flour 3/4 tsp baking powder 40g unsalted butter, melted and cooled

For the whipped cream filling 250ml whipping cream 50g icing sugar, plus extra for dusting ½ tsp vanilla extract You will need 6 disposable piping bags A clean tea towel

l Preheat the oven to 180°C. Grease and line a 26 x 37cm Swiss roll tin with baking parchment. l Using an electric hand whisk, whisk the eggs and caster sugar together in a medium bowl until pale, thick and doubled in volume. Working quickly, gently divide the mixture between six smaller bowls and stir a different food colouring paste into each portion. l Sift the flour and baking powder into a separate bowl to combine evenly. Sprinkle 3 tbsp of the flour mixture over each portion of coloured egg mixture and a drizzle of the melted butter, then fold it in very gently with a metal spoon until just combined, being careful not to knock the air out. l Gently spoon each coloured mixture into a separate piping bag, then cut off each tip to create a 2cm hole. Pipe lines of the mixtures diagonally across the prepared tin in a rainbow pattern, making sure the lines touch each other, and continuing until the tin is full and all the mixture is used up. Bake for 12–14 minutes, or until springy and dry to the touch. l Place a large sheet of baking parchment onto a clean surface and sprinkle with caster sugar.

Carefully turn out the hot sponge onto the paper, peeling away the lining paper. Loosely roll up the sponge from a short side, with the sugared paper inside, wrap with a damp tea towel, then leave to cool completely on a wire rack. l For the whipped cream filling, pour the cream into a large bowl and, using an electric hand whisk, whip the cream until soft peaks form. Sift over the icing sugar and add the vanilla extract, then whisk again briefly until just combined. l Gently unroll the sponge cake and spread evenly with the cream filling. Re-roll the sponge (minus the paper), finishing with the join underneath. Dust with icing sugar before serving.

42 foodies

036_043_FF_Rainbow Cakes_1216.indd 42

10/11/2016 15:09

‘The brightest, most beautiful Christmas Yule log anyone has seen’

036_043_FF_Rainbow Cakes_1216.indd 43

10/11/2016 15:10

Fullpage.indd 10

24/11/2016 18:28

HOGMANAY FOCUS FOODIES

HOGMANAY FUN Get your sparkle on and welcome the new year in true Edinburgh style

GHILLIE DHU 2 Rutland St, Edinburgh EH1 2AD www.ghillie-dhu.co.uk For a classic Scottish shindig in an Edinburgh stalwart, Ghillie Dhu has you covered with their Hogmanay Hoolie. The night starts off with a signature banquet and champagne firework viewing, then the real party gets underway as the festivities go on until 5am - with mini steak pies on offer to keep you going!

DUNSTANE HOTEL 4 West Coates & 5 Hampton Terrace, Edinburgh EH12 5JQ www.dunstane-hotel-edinburgh. co.uk After an exhilarating night at Edinburgh’s famous street party, curl up in luxury at the decadent boutique Dunstane Hotel. A fantastic central location to explore the city’s festive side from, the Dunstane is the perfect base from which to experience Hogmanay.

THE ROXBURGHE 38 Charlotte Square, Edinburgh EH2 4HQ www.theroxburghe.com Get on your dancing shoes and experience a black tie Hogmanay at the stylish Roxburghe Hotel, complete with a champagne and canape reception to get you in the mood, followed by a delicious 5 course Gala Dinner. Then, bring in the bells the Scottish way with a night of ceilidh dancing to a live band.

Above: Ghillie Dhu and The Caledonian

foodies 45

045_047_FF Hogmanay_1216.indd 45

10/11/2016 15:13

Spa at Blythswood Square

The George Hotel

CHRISTMAS ALL WRAPPED UP

The Roxburghe Hotel

Printing Press Bar & Kitchen

THE PERFECT GIFT THIS CHRISTMAS Find original gift ideas for friends and family at one of our luxury hotels in Edinburgh and Glasgow.

From cocktails for 2 to spa days and overnight stays - there is a gift experience for everyone.

THE GEORGE HOTEL, Edinburgh THE ROXBURGHE HOTEL, Edinburgh THE BONHAM, Edinburgh GRAND CENTRAL HOTEL, Glasgow BLYTHSWOOD SQUARE, Glasgow

www.luxur yho te l gi fts.co m Fullpage.indd 10

24/11/2016 18:46

HOGMANAY FOCUS FOODIES

THE PRINCIPAL 19-21 George Street EH2 2PB www.phcompany.com For a delicious start to the New Year, indulge at The Printing Press at The Principal Hotel, whose sumptuous 8 course taster menu is sure to have your mouth watering. With it’s prime central location, it’s the perfect spot to start off your Hogmanay in luxury before hitting the city!

THE CALEDONIAN Princes Street EH1 2AB www.hiltoncaledonianedinburgh. com To bring in the New Year in true foodie style, look no further than The Pompadour by Galvin at the famous Caledonian Hotel. With an impressive 7 course taster menu along with a champagne reception and view to the fireworks, it’s sure to be the most glamorous way to start 2017.

THE BALMORAL 1 Princes Street EH2 2EQ www.roccofortehotels.com Celebrate Hogmanay in the classic way with The Balmoral’s Gala Ball!

Enter to the sounds of traditional pipes and drums, before enjoying a fine 4-course dinner and then whirling the night away to a fantastic live grand ceilidh band.

THE BONHAM 35 Drumsheugh Gardens EH3 7RN www.townhousecompany.com/ thebonham Proving why Edinburgh’s Hogmanay is the world’s best, The Bonham have put together a special package which invites guests to stay in one of their expertly decorated boutique rooms over New Year weekend, as well as enjoy a sumptuous five course dinner on the 31st, before being presented with a ticket to experience the street party! Plus, there’s even a Bloody Mary with breakfast on the 1st to help you recover.

Above: Wood pigeon and dessert at The Glasshouse

THE GLASSHOUSE 2 Greenside Lane EH1 3AA www.theglasshousehotel.co.uk Take on the full Hogmanay experience at The Glasshouse, from a luxurious stay in one of their beautiful rooms to an indulgent 5 course dinner on the 31st followed by a good old fashioned ceilidh. Top it all off by watching Edinburgh’s famous fireworks from their rooftop garden, one of the best viewing spots in the city!

SHERATON GRAND HOTEL 1 Festival Square EH3 9SR www.sheratonedinburgh.co.uk If the crowds of the street party aren’t for you, watch the fireworks in style from The Sheraton’s glassfronted restaurant overlooking Edinburgh Castle. One Square will be offering up a spectacular 5 course menu with champagne and a live band on the night, as well as a sumptuous New Year’s Day lunch buffet, making it an ideal stay for foodies this Hogmanay. l foodies 47

045_047_FF Hogmanay_1216.indd 47

10/11/2016 15:13

KING OF THE KITCHIN Michelin-starred Tom Kitchin shares his inspirations else. Working for him was one of the hardest, most challenging things I’ve had to do, but he taught me how to be a chef - to cook from the heart, to appreciate fresh, quality produce and to truly respect that produce in my cooking.

Above all, he taught me to keep pushing to achieve your goals and dreams.

TOM KITCHIN How did winning a Michelin star affect you?

I’ve never cooked for accolades and awards – I’m just incredibly passionate about finding and using the very best Scottish produce, creating new dishes and cooking food that I enjoy eating and hope others will enjoy too. Of course, we’re extremely proud of our Michelin star and all the other awards

we’ve received. They are a real testament to the combination of fantastic suppliers I work with in Scotland and the entire team at the restaurant.

Who inspired you as a young chef?

I worked for Pierre Koffmann for 5 years and to this day he is still my mentor and one of the most respected chefs there is. From day one, when I arrived in his kitchen at just 18, he has inspired me like no one

What are your top dishes to cook at home?

I never stop thinking about food. Even when the restaurant is closed. I’m constantly thinking about new ideas and recipes and trying out something new. I love nothing more than cooking at home

Scotland’s finest ingredients. No other location in the world can compete with the quality of shellfish we have here and scallops are one of the greatest joys in Scotland’s natural larder.

Sourced fresh from the sea, they are hard to beat. At Harrods, we’ll be serving hand dived Orkney scallops baked in their shell – one of the most popular dishes on The Kitchin menu.

Do you have any guilty pleasures?

We serve crispy pig’s ears at The Kitchin and The Scran and Scallie, and I really have to stop myself from eating too many of them as they are a real favourite of mine.

‘I’m just incredibly passionate about using the very best Scottish produce’ for my wife and four young boys. You can’t beat a home cooked Sunday roast with all the trimmings, placed in the middle of the table for everyone to feast on.

Do you have a favourite ingredient to work with?

Scallops are one of

Tom Kitchin, chef proprietor of Edinburgh’s Michelinstarred The Kitchin and popular gastro-pub The Scran & Scallie, is launching his first ever pop-up restaurant in London exclusively at Harrods, as well as a range of dishes-to-go for the Food Halls.

48 foodies

049_FF Tom Kitchin_1216.indd 48

10/11/2016 15:17

CHEF Q&A FOODIES

SEA BUCKTHORN & YOGHURT PANNA COTTA Serves 4-6

For the panna cotta 125g cream 125g yoghurt 60g caster sugar 2 ½ leaves bronze gelatine, soaked in water until soft For the sea buckthorn consommé 100g sea buckthorn juice 100g stock syrup (equal quantities sugar to water brought to the boil then cooled) Lemon juice to taste For the sea buckthorn jelly 140ml sea buckthorn consommé (keeping the rest aside for serving with the panna cotta) 1 ½ leaves gelatine - soaked in water until soft For the apple sorbet 1 litre of freshly pressed apple juice Juice of one lemon 1 tsp icing sugar

For the apple crisps 1 Granny Smith apple Stock syrup Juice of ½ lemon For the apple balls 2 Granny Smith apples, peeled Juice of one lemon 50g stock syrup 10ml Calvados l To make the panna cotta, warm the cream and sugar on a low heat until the sugar dissolves. Add the gelatine and stir before adding the yoghurt. Whisk til smooth. l To make the consommé, mix the syrup with the sea buckthorn juice.

Add the lemon juice to taste and chill in the fridge. For the jelly, warm half of the consommé and add the gelatine. Once it has dissolved, add the rest of the consommé. l Using four to six moulds, alternate a layer of panna cotta and a layer of jelly in each, allowing each layer to set for 45 min before adding the next. Store in the fridge to chill.

l To make the sorbet, combine the

apple juice, icing sugar and lemon juice. Divide into shallow plastic tubs and freeze, ensuring the sorbet is churned with a fork before freezing completely. l For the apple crisps, preheat oven to 60 ºC. Thinly slice the apple, combine the stock syrup and lemon juice, then soak the apple slices in the syrup. Place the soaked slices on a flat baking tray and dry in the oven overnight at 60 ºC. l To make the apple balls, scoop small balls out of both the apples with a Parisienne scoop. Combine the stock syrup, lemon juice and Calvados then mix the apple balls in the liquid and set aside to soak. l To plate, carefully remove the panna cottas from their moulds and place in bowls. Place an apple crisp on top of each and distribute the apple balls equally between each dish. Spoon a quenelle of sorbet on top of each panna cotta then pour the sea buckthorn consommé around. foodies 49

049_FF Tom Kitchin_1216.indd 49

10/11/2016 15:17

Fullpage.indd 10

24/11/2016 18:32

STOCKING FILLERS

These beautifully designed chocolates can’t fail to impress www.sugarwings.com, £10

This tasty fig chutney is the perfect addition to any festive cheeseboard. www.galloway-lodge.myshopify.com, £4.50

What stocking is complete without the classic gold chocolate coin? www.carluccios.com, £2.50

STOCK UP These stocking fillers under a tenner are perfect for the foodies in the family This rich seasoning is ideal for seasonal roasts. www.maraseaweed. com, £5.99

These sweet biscuit kisses make a great Secret Santa gift. www.carluccios.com, £7.95 Complete the table with these Broons family coasters. To order, email info@selbraehouse.co.uk, £10

This adorable fudge tin is sure to please. To order, email info@ selbraehouse.co.uk, £10

These mini panettone will bring an Italian touch to your celebrations. www.tesco.com, £2 foodies 51

051_FF Stocking Filers_1216.indd 51

10/11/2016 15:18

FOODIES INTERIORS

HOME COMFORTS Emily Henson helps to find the beauty amongst the clutter

A

Life Unstyled by Emily Henson, photography

by Debi Treloar, published by Ryland Peters & Small, 19.99.

Readers can buy at the special price of £14.99 by phoning Macmillan Direct on 01256 302 699 and quoting HV1

S AN interior stylist, I create perfectly styled images for my clients, but the truth is that these pictures don’t really represent real life.

It’s all a bit of fiction and fantasy - interiors in a flawless and, frankly, unattainable state, intended to inspire but also setting impossibly high standards of perfection. I want to rebel against those spotless, clutter-free interiors and talk instead about real homes, the kind so many of us live in.

Most people I know have a long list of reasons why their home isn’t perfect. Few of us feel that our home fulfills our every need, but there are creative ways to tackle this. Often it just comes down to attitude – we need to train ourselves to see the opportunities rather than the problems.

My mission is to show homes that are not only inspiring and stylish, but also lived in and constantly evolving. There’s nothing wrong with striving for more, but it’s also important to make the most of what you’ve got. We live in an age of social media, where we only show the world our best selves - our pretend selves, really. Instead, I want to offer you ideas to use at home, and I also want you to sigh with relief when you see that everyone has a tangle of wires and a messy pile of books by their bed, and that it’s OK. I celebrate the beauty of imperfect interiors by looking to inspiring homeowners who favour creativity over perfection. My hope is that this will help you love your own home, with all its lumps and bumps just a tiny bit more. l

52 foodies

052_053_FF Kitchen_1216.indd 52

10/11/2016 15:23

INTERIORS FOODIES

foodies 53

052_053_FF Kitchen_1216.indd 53

10/11/2016 15:23

is the place to learn how to make Real Bread

with renowned expert and inspiring teacher, Andrew Whitley.

Every Foodie will treasure the award-winning Bread Matters: Why and How To Make Your Own,

or the bestselling DO

Sourdough, signed by the author.

Time to Taste Our top restaurant picks to try this month NORN Scott Smith was trained by Geoffrey Smeddle at the wonderful Peat Inn and has taken sustainable sourcing and foraging to heart as Chef Patron at Norn, creating menus ‘dictated by nature’. A remarkable feat of daily creativity means that two dinners are unlikely ever to be the same and often contain ingredients foraged by the chefs themselves. Even the wines are all natural and grown without pesticides, and many of them are organic or biodynamic.

The interiors are simplistic and fuss-free, but there is a good distance between tables and the opportunity to book at the Chefs Table which looks into the open kitchen. Diners are offered a set 4 course or 7 course menu and each dish is delivered by different chefs, bridging the divide between kitchen and table by offering up the opportunity to ask about each course and meet the creator behind it.

Then the food begins. Their unique form of sourdough bread is worth returning for alone, served with butter made from house cultured buttermilk. An amuse bouche of scallops, celeriac and white chocolate then tempted the palette, served on a bright green watercress sauce topped with celeriac foam, all sat atop stunning Nordic seashell inspired plates. I was delighted to see local Dunbar crab on the menu, the fresh meat paired with crunchy artichoke leaves, followed by a beautifully presented dish of beetroot, squash and crowdie with rich red tones and great contrasts in texture. The lamb was served deliciously rare, but the star of the show was the Shetland blackened potatoes which were baked until they had a truffle texture. Although the dessert of buttermilk, curds, orange and blackcurrant was somewhat less successful - the dehydrated buttermilk did not present especially well and could have been lifted more by the orange coulis - Norn is intimate and welcoming, and has definitely made its mark as a truly creative and progressive stop on the Edinburgh

foodie map.

50-54 Henderson St, Edinburgh, EH6 6DE

www.nornrestaurant.com

Sue Hitchen 54 foodies

055_FFReviews_1216.indd 55

17/11/2016 11:14

RESTAURANT REVIEW FOODIES

IBERICA

WAHACA With a huge two floor venue in the heart of Edinburgh, Wahaca is bringing the heat to the capital just in time for the cooler season. The bright, bold decor and bustling crowd adds to the fun Mexican fiesta feel, with a casual vibe that makes it a great spot for parties to share a table top full of tasty tapas.

To get us in the mood, we started off with a creative hibiscus and black pepper gin and tonic before tucking in.

The smoky chicken chipotle quesadilla was the first street food dish to hit our table, and its rich punchy flavour cemented it as a hit, whetting the appetite for the rest to come. Although the cactus tacos were somewhat bland, the pork pibil tacos were next up and they certainly didn’t disappoint - the 5 hour braised meat was soft and succulent and an excellent contrast to the crispy shell.

Showing they were more than just masters of meat, Wahaca’s toastadas topped with shrimp and scallop

ceviche were a fantastically fresh change, with just enough chilli to bring the kick while keeping the dish refreshing and light. And the veggies weren’t neglected either, with our sweet potato side featuring a truly delicious marinade that really brought out the best in the tenderly roasted nuggets.

The champion of all of this though was by far the warm toasted corn bread, served with wonderfully umami whipped goats cheese and lashings of a sweet yet smoky honey chipotle butter.

Although stuffed full, we had one last indulgence that we just couldn’t resist: churros. Hot, fresh and liberally dusted in cinnamon sugar, these moreish doughnut morsels came with a pot of traditional Mexican hot chocolate for dipping, making them the perfect way to end your meal.

16 St Andrews Sq, Edinburgh EH2 2AU www.wahaca.co.uk Chiara Margiotta

St Vincent Street’s new casuaul dining Spanish restaurant, Iberica, is a must try for tapas lovers. The trio of dry-cured hams from the in-house delicatessen was a fine introduction, with all three hams delicately carved and full of flavour. The pear, spinach and blue cheese salad was every bit as delicious as we had hoped and was the standout dish of the meal - there was an excellent contrast between the savoury blue cheese and sweet raisins, and the pear was just the right side of ripe, the slight bite adding to the texture.The ham croquetas came strongly recommended and rightly so. The indulgently thick cheese sauce was generously speckled with tasty pieces of serrano ham - a truly luxurious mouthful.

The mackerel and roast potatoes fell slightly short, but this was more than made up for by the delicious parlsey and seaweed emulsion that accompanied it. The confit chicken thigh is one tapa to note, perfectly tender and accompanied by a wonderfully crispy skin.

140 St Vincent Street, Glasgow, G2 5LA www.ibericarestaurants.com Matthew Wood

foodies 55

055_FFReviews_1216.indd 56

17/11/2016 11:14

COOK SCHOOLS FOODIES

Holiday helper Learn all the tips and tricks you need to create a spectacular Christmas dinner for all the family to enjoy THE COOK SCHOOL SCOTLAND 7 Moorfield Place, Kilmarnock, KA2 0FE www.cookschool.org Whether it’s your first or your fiftieth Christmas in the kitchen, master the classics with The Cook School Scotland’s Christmas Dinner Day. Perfect your skills and impress the family this year with tasty dishes including Five Spice Roasted Quail and Chestnut, Apple and Bacon Stuffing.

EDINBURGH NEW TOWN COOKERY SCHOOL 7 Queen Street, Edinburgh, EH2 1JE www.entcs.co.uk Learn how to bake some delicious seasonal treats with the Christmas Baking Day at

and what could be merrier than cocktails? Learn the ropes from the top mixologists at Tigerlily and you’ll be ready to create your own festive tipples for Christmas day.

SUZANNE ESPER CAKE SCHOOL

Edinburgh New Town Cookery School. From a traditional Chrismas Cake to Mince Pies and Cinnamon Shortbread Stars, it’s the perfect way to sweeten up your celebrations.

TIGERLILY 125 George Street, Edinburgh, EH2 4JN www.tigerlilyedinburgh.co.uk Christmas is the time to be merry,

Guildhouse Farm, Braehead, ML11 8EU www.suzanneespercakeschool. com Let your creative side out at Suzanne Esper’s Christmas Cupcake Decorating Class. You’ll learn all the tricks to create fantastic designs, including wooly jumper effects, and learn how to make edible decorations that you can recreate at home. Perfect for any kind of festive celebration, these cupcakes are bound to get guests smiling. l foodies 57

057_FFCookschool_1216.indd 57

10/11/2016 15:27

Treat someone you love to some #zentime with a Spa Voucher Order online, in salon or by phone

BRUNTSFIELD PLACE

•

TEVIOT PLACE

•

HANOVER STREET

zen-lifestyle.com

Fullpage.indd 10

24/11/2016 18:43

FOODIES SPA

VELOCITY SPA AT AIRTH CASTLE HOTEL Airth, Stirlingshire, FK2 8JF www.airthcastlehotel.com Steal some time for yourself this hectic holiday season with a luxurious treatment at the Velocity Spa in Airth Castle Hotel. Add some sparkle with their Party Glamour offer and glitz up your fingers and toes with a GELeration polish – just £40 this month – or get little black dress ready with a professional Fake Bake

PEBBLES SPA & LEISURE Bennane Shore Holiday Park, South Ayrshire, KA26 0JG www.pebblesspa.com Prep your skin for a month of festivities with a Thalgo Beauty Flash treatment at Pebbles Spa. Focused on reducing dark circles and wrinkles around the eye area while giving your skin a healthy glow, it’s the perfect facial to give you that extra confidence boost.

ESTEEM BEAUTY

SOUL SPACE

528 Great Western Road, Glasgow, G12 8EL www.esteembeauty.co.uk Make your mornings a little easier with Esteem Beauty’s semipermanent make up treatments.

From lip definition to brow shaping, all of the semi-permanent make up is overseen by Kasia Ojrzynska, the only Elite Linergist in Scotland, so you are guaranteed the best results.

74 Hyndland Road, Glasgow, G12 9UT www.soulspaceglasgow.co.uk Get ready for the party season at Soul Space this December.

Whether you’re looking for some seasonal nail art to compliment an outfit, or for perfect brows without the upkeep with a Celebrity Brows treatment, their experienced therapists are on hand for all your needs.

HOLLY BLUE NAIL & BEAUTY SALON 5 Church Hill Place, Edinburgh, EH10 4BE www.hollybluesalon.co.uk

Express yourself with a Minx manicure at Holly Blue, where you can choose from an array of fun designs to add texture and

a splash of colour to your nails – the perfect accessory for any outfit this season.

foodies 59

059_FFSpa_1216.indd 59

10/11/2016 17:23

BEERS OF SCOTLAND

12 BOTTLE GIFT BOX BUY ONLINE AT WWW.BROUGHTONALES.COM

4QP_Left.indd 12

24/11/2016 18:48

COCKTAILS FOODIES

Winter warmers Combat the cold with these delicious tipples

NUTELLA MELT A steamy treat with hints of hazelnut. Nutella, the addictive hazelnut-chocolate spread, melts effortlessly into milk and gets a wink and smile from hazelnut liqueur.

Serves 4 1l whole milk 75g Nutella Pinch salt 170ml hazelnut liqueur, such as Frangelico 1l double cream, chilled 75g icing sugar 2 tsp instant espresso powder Toasted hazelnuts and coconut flakes, for garnish

l Bring the milk, Nutella, and salt to a simmer in a medium saucepan over medium heat, stirring until Nutella is completely dissolved. Stir in liqueur. Turn off the heat but leave the pot on the stove while you whip the cream. l Using an electric mixer, beat cream, icing sugar, and espresso powder on medium speed in a large, chilled bowl until soft peaks form, 2 to 3 minutes. (Alternatively, beat by hand using a large wire whisk.) Ladle drink into warm cups and top with whipped cream. Sprinkle with hazelnuts and coconut.

foodies 61

061_062_FFCocktails_1216.indd 61

10/11/2016 15:29

FOODIES COCKTAILS

ORCHARD FÊTE A CELEBRATION OF THE FRUITS OF FALL The fall harvest is drenched in ruddy tones and gold hues—apples by the bushel are gathered and arrive at farmers’ markets, filling the chilly air with the unmistakable feel of the changing seasons. Bursting with layers of flavor, this punch celebrates autumn in a delectable drink.

Serves 24 160g pure maple syrup 8 sprigs rosemary, plus more for garnish 8 sprigs thyme, plus more for garnish 950ml applejack 475ml apple cider 2 x 750ml bottles alcoholic sparkling cider Ice mold l Combine maple syrup, rosemary, and thyme in

a small saucepan and simmer over medium heat.

Remove from heat and let cool. Remove herbs. l Stir cooled syrup, applejack, and apple cider together in a punch bowl or other serving vessel.

When ready to serve, stir in sparkling cider and slide in ice mold. Garnish cups with rosemary and thyme sprigs and serve.

MULLED WHITE WINE This mulled white wine is less expected but just as warming as the traditional red Serves 4 2 tsp black peppercorns 2 tsp whole cloves 1 x 750ml bottle white zinfandel 50g granulated sugar 1 small bunch sage 1 small bunch thyme Rind and 2 tbsp juice from 1 lemon 225ml pear eau-de-vie or brandy 1 firm, ripe pear, peeled, and sliced l Place peppercorns and cloves in a saucepan and heat until fragrant, about 2 minutes. Add wine, sugar, sage, thyme, and lemon rind and juice and simmer until sugar is completely dissolved.

Reduce heat and simmer for 10 minutes. l Strain mixture. Return liquid to saucepan and stir in eau-de-vie and pear slices. Simmer until pears are fork-tender. Serve. l For a more decorative touch, leave the skin, seeds, and stems on the pears.

Winter Cocktails by Maria del Mar Sacasa, published

by Quirk Books, £17.99.

Photography by Tara Striano.

62 foodies

061_062_FFCocktails_1216.indd 62

10/11/2016 15:29

THE GODDESS OF GIN HAS RETURNED.

DAFFYSGIN.COM Fullpage.indd 10

24/11/2016 18:51

TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Photography: Gill Murray; Props: Love Tiki

Berry Christmas

Fuel up with a delicious meal at The Finnieston before The Red Hot Chilli Peppers on the 8th of December at The SSE Hydro

Serves 1 40ml Daffy’s Gin 15ml Cointreau 25ml fresh lemon juice 15ml Bottle Green Spiced Berry cordial Add all the ingredients to a cocktail shaker and shake hard with ice. Strain into another shaker and shake again without ice and pour into a martini glass. Sprinkle cinnamon on top and garnish with blackberries on a cocktail stick.

CHAAKOO BOMBAY CAFÉ Some places base their offer on foods such as burgers or chicken.

Other places theme themselves as Irish bars or sports bars. And then you have Chaakoo Bombay Café which is themed around the cafés run by Zoroastrian Irani immigrants in 1950s Bombay. Curries, roti rolls, grilled lamb chops, Indian tapas and spice-tinged cocktails all mingle with an atmospheric, retro decor. Chaakoo is run by the same team that have the Topolabamba restaurants.

79 St Vincent Street, Glasgow Tel: 0141 229 0000 www.chaakoo.co.uk

EPICUREAN The bar at G&V Royal Mile Hotel Edinburgh has been revamped and it is rather special.

Now called Epicurean it serves visually stunning cocktails flavoured with herbs and flowers from Scotland’s first Evogro hydroponic. We’re not really sure what

that is but it sounds deliciously futuristic.

As well as drinks flavoured with plants such as osmanthus and fennel, guests can tuck into herbal infusion cakes, pastries, teas and Mediterranean snacks.

G&V Royal Mile Hotel Edinburgh, 1 George IV Bridge, Edinburgh Tel: 0131 220 6666 www.facebook.com/epicureangandv/

THE SPANISH BUTCHER Still being built as we went to press, The Spanish Butcher is the latest venture from the people behind The Butchershop Bar and Grill and Hutchesons. The Miller Street restaurant promises Spanish and Mediterranean flavours in New York loft style interiors. We are already drooling over the thought of the prime rib from 14-year-old, grass-fed Rubia Gallega cows. Reared in Galicia, the cow’s meat is dry aged on the bone for 45 days.

Olé!

80 Miller Street, Glasgow www.spanishbutcher.com

Wines The Ned Noble Sauvignon Blanc 2015 £12.99, Majestic Intensely sweet but balanced with a mixture of crisp citrus and fresh melon flavours.

Masi Costasera Amarone 2011 £35, Majestic Deep ruby red in colour with intense fruitiness on the nose.

NV Cava Brut Francesc Ricart £12.99, The Vine King Pale yellow colour, with floral and honey hints, it is fresh, balanced and fruity.

64 foodies

064_FFNewBars_1216.indd 64

10/11/2016 16:02

PREMIUM WHISKY AND CIGAR MERCHANT MULTI AWARD-WINNING INDEPENDENT BOTTLER FOUNDED 1874

Use code Foodies16 for discount at the checkout

To browse the full range of products visit robertgraham1874.com EDINBURGH

GLASGOW

254 Canongate 0131 556 2791

111 West George St. 9 Sussex St. 0141 248 7283 0122 335 4459

194 Rose St. 0131 226 1874

CAMBRIDGE

LONDON 4 Broadwell Parade 0207 624 3351

for the facts www.drinkaware.co.uk Lagavulin is a registered trademark of Diageo 2016

CRAFT BEER BOX X12 BOTTLES

BUY ONLINE AT WWW.BROUGHTONALES.COM

4QP_Right.indd 11

24/11/2016 18:54

FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

GIN FESTIVAL gets gin lovers tasting new products

FOODIES FESTIVAL with GBBO winner Candice Brown

COCKTAILS IN THE CITY guests enjoy tasty tipples 66 foodies

066_FF OutandAbout_1216.indd 66

23/11/2016 11:13

Book

today

Christmas

New Year

Only £499

Only £799

for three nights

for three nights

per person

per person

Call 01764 655 555 or visit crieffhydro.com Fullpage.indd 10

24/11/2016 18:52

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

THAT’S THE GLENGOYNE WAY. glengoyne.com

IAN27777 cask 10 and field 210x148.5.indd 1 Fullpage.indd

07/10/2015 24/11/2016 13:06 18:52