FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 110 FEBRUARY/MARCH 2019 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
PLUS
Our favourite Scottish RECIPES getaways
W IN A sp
ring break at Melville Castle
NEW!
Wine Guide
Cheers to spring
5
TOP FOOD TRENDS
Discover the next big thing
FEBRUARY/MARCH 2019 ISSUE 110
KEEP IT CLEAN
Gwyneth Paltrow keeps it fresh and simple
CLODAGH MCKENNA
Suppers made for sharing
MOTHER’S DAY ● WEDDING INSPIRATION ● YOGA RETREATS
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O N E LOV E . . . For the One this Valentine’s Day Take in the breathtaking views of Edinburgh Castle and start the evening with our signature Valentine’s cocktail followed by a lovingly prepared 3 course meal using only the best seasonal Scottish ingredients.
BOOK NOW
£45 PER PERSON Available 15th, 16th & 17th February
Mother’s Day Nothing says ‘I love you mum’ like a mouthwatering Sunday Lunch Buffet. Take your time and soak up the atmosphere with our live jazz band trio. There is also a complimentary drink and gift for all mums. £40 PER PERSON Available 31st March
One Square, 1 Festival Square EH3 9SR T. 0131 221 6422 E. info@onesquareedinburgh.co.uk www.onesquareedinburgh.co.uk
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WELCOME
Foodies Bring in the spring Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 558 7134 Fax: 0131 225 4567 www.foodies.co.uk
FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 110 FEBRUARY/MARCH 2019 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
WIN
A spring break at Melville Castle
PLUS
Our favourite Scottish
RECIPES getaways
NEW!
Wine Guide
Cheers to spring
FOOD TRENDS 5TOP Discover the next big thing
FEBRUARY/MARCH 2019 ISSUE 110
KEEP IT CLEAN
Gwyneth Paltrow keeps it fresh and simple
CLODAGH MCKENNA
Suppers made for sharing
MOTHER’S DAY ● WEDDING INSPIRATION ● YOGA RETREATS
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05/02/2019 13:36
Front cover image Pleesecakes by Joe Moruzzi & Brendon Parry, Quadrille, £15. Find out more online at our new website
foodies.co.uk
B
RINGING together Valentine’s Day, Mother’s Day and the start of spring, this bumper issue of Foodies looks forward to all of the fantastic things February and March bring to our food calendar. Starting things off with a family focus, Clodagh McKenna’s sharing dishes are ideal for a Mother’s Day feast, pp.14-21, while the innovative cheesecakes from the team behind Pleesecakes are bound to impress even the fussiest of guests, pp.24-31. We’ve even made present buying simple with our Mother’s Day Gift Guide, pp.23, or, if you’re looking for a gift of the liquid sort, be sure to check out our brand new wine guide, where Diana Thompson is giving us the lowdown on the best bottles for spring, p.63.
However, it’s not all about others. January might be over, but we’re not giving up on our resolutions when it comes to self-care. Our top food trends for the year are sustainability, plant-based eating, and probiotics, which are all connected by a common ethos of taking better care of ourselves and our planet. With that in mind, Gwyneth Paltrow’s simple but fresh recipes are a fantastic gateway into clean-eating, pp.36-39, while our round-up of the top Scottish yoga retreats will help you kickstart your move into wellness, p.53. In the spirit of spring cleaning and Marie Kondo, use this season to embrace yourself and that which brings you joy. Sue Hitchen, Editor
‘We’re not giving up our self-care resolutions’
CONTRIBUTORS
EDITORIAL Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Editorial Assistant Katie Brown Production Sarah Hitchen Advertising Design Jamie Smail
Gwyneth Paltrow is the founder of lifestyle and wellness brand, Goop. Clodagh McKenna is a chef, food writer and television presenter.
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. foodies 3
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CONTENTS
This month
11
BOOKS, TV, WHAT’S ON NEWS SHOPPING
7 9 11
COMPETITION 13 Win a stay for two at Melville Castle
14
14 CLODAGH MCKENNA Cosy family recipes, made for sharing
24
23 MOTHER’S DAY GIFT GUIDE Foodie gifts for your number one 24 PLEESECAKES Creative cheesecakes to impress with 33 SCOTTISH WEDDINGS Our favourite independent venues and producers GWYNETH PALTROW Clean-eating recipes you’ll love
36
SPRING GETAWAYS Explore Scotland this spring
41
44 CHEF Q&A White Horse’s Scott Ralston shares his signature recipe
36
54 52
SEAFOOD & SUSHI Edinburgh’s top restaurants
47
REVIEWS
50
HEALTH & BEAUTY 53 Find your zen at these yoga retreats INTERIORS
54
PRIVATE DINING We make party planning easy
59
COCKTAILS 61 WINE GUIDE 63 NEW BARS 64 OUT & ABOUT 66 foodies 5
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8 8 B r u n t s fi e l d P l a c e 0131 629 6565
Arch 15, East Market St 0131 629 1551
FOLLOW US
102 Constitution St 0131 629 1919
BOOK ONLINE - CHOPHOUSESTEAK.CO.UK
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BOOKS, TV & WHAT’S ON FOODIES
Cooking the books Pinch of Nom Kay Featherstone & Catherine Allinson, Bluebird, £20 The popular food blog comes to life with this collection of slimming yet delicious dishes. The Dirty Dishes Isaac Carew, Bluebird, £20 Be adventurous and get messy in the kitchen with Chef Isaac Carew’s 100 favourite fun recipes.
Jamie’s Super Food
Where Cooking Begins Carla Lalli Music, Crown, £22.50 Learning to cook can feel daunting, but Carla Lalli Music’s laid-back approach will show you how to approach the kitchen like a pro.
Jamie Oliver is back with more healthy eating inspiration. By travelling around some of the healthiest places in the world, from the islands of Greece to the cities of Japan, he learns more about their fantastically nutritious cuisines and shares his tips and tricks for cooking up these super foods at home. Jamie’s Money Saving Meals airs on Fridays at 9pm from the 1st of March on Food Network UK
What’s on FEBRUARY FEST 1 Feb - 2 Mar, Glencoe Brave the winter with food, drink, and merriment at February Fest, the annual festival celebrating this beautiful part of the Highlands. Spend the day exploring Glencoe’s beautiful snowy slopes and sampling wares at regular whisky and gin tastings, then enjoy a cosy night with great food, a good brew and live music. You’ll wish that February would never end. foodies.co.uk
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CUPID’S COOKING DEMO 15-16 Feb, Glasgow Everyone knows the true route to the heart is through the stomach, but that needn’t be a one-sided affair. Team up with your partner and join 200 SVS’s head chef to sip prosecco while you prepare four gourmet courses in a romantic couple’s cooking workshop that’s bound to hit your sweet spot. Suddenly, date nights at home just got a lot a more delicious.
THE FANTASTICAL CHOCOLATE FESTIVAL 2 Mar, Edinburgh Chocoholics of any age will eat up this whimsical day of chocolate indulgence. Kids can sculpt chocolate masterpieces at the arts and crafts station while parents sample the Naughty Chocolate booze bar, and with scrumptious sweets all around, the whole family will feel like they’ve just won Willy Wonka’s golden ticket. foodies 7
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SUBLIME, ONE WORD TO EXPRESS YOUR WEDDING, THE GREATEST OF ALL DAYS
Hotel du Vin Edinburgh provides the perfect backdrop for weddings and civil partnerships as you glide elegantly from ceremony to celebration and beyond – all orchestrated flawlessly by your own personal wedding planner. Nestled deep in Edinburgh’s Old Town and housed within a former city asylum. When it comes to food, prim and formal gourmet dining we aren’t. Relaxed, attentive and French bistro-inspired, we most certainly are. From simple or intricate canapés to wedding breakfasts, to informal buffets to five-course sit-down dinners, every mouthful is prepared using fresh, seasonal ingredients wherever possible. Our three private dining rooms can accommodate up to 36 of your guests in magnificent settings. For larger weddings the whole Bistro can be used exclusively to accommodate the largest of ceremonies and wedding breakfasts of up to 80 people or 100 for a reception.
11 Bristo Pl, Edinburgh. EH1 1EZ
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Foodies
NEWS
JOIN THE CLUB
YOU ARE GOLD
The Edinburgh Grand has already become the city’s new darling but things are about to get even more delicious. Their new supper club launches this month, boasting guest chefs like Michelin-starred Josh Eggleton & Ottolenghi chef Neil Campbell. lateralcity.com
Winning not one but two gold medals at the World Gin Awards with their signature Cask Aged Gin and their new Rose & Strawberry infused spirit, Firkin Gin are the ones to beat. firkingin.co.uk
MORE, MORE, MORE They may have only opened last March, but Glasgow’s Bibimbap is already such a hit that they’ve just launched their second venue. Join their loyal fan base - you won’t regret it. bibimbap-glasgow.com
THE NEW BURGER IN TOWN Bringing the meat-free revolution to the bun, new Scottish start-up Daring Food have created vegan burgers you won’t be able to get enough of. We love the Moo-Free Burgers. daringfoods.com
The top 3 food trends for 2019 Get ahead of the curve with our predictions for the super trends of 2019
SO SUSTAINABLE
PURE PLANT-BASED
GET GUT-FRIENDLY
Plastic is no longer fantastic and sustainable is the new it-word. Get your canvas tote bag at the ready.
With jackfruit, seitan, and tofu on the scene, ditching meat has never been easier.
It’s time to treat your gut with a little more love so stock up on kombucha, kefir, and probiotics. news 9
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HARAJUKU
HARAJUKU KITCHEN e s eH b iE s t rN o Kj a Ip Te nC
THE FINEST SMOKED
japenese bistro The best Japanese comfort food
AT L A N T I C S A L M O N
A cosy family run restaurant outside catering for parties now accepted on the South of Bruntsfield Enjoy our exclusive lunch set
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A cosy family run restaurant andonsushi the South of Bruntsfield theinSouth of Bruntsfield menu, pre-theatre menu (for Enjoy our exclusive only £12.99) and a lunch varietyset of speciality Japanese dishes menu, pre-theatre menu (for to chooseand from! only £12.99) a variety
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ofEnquiries: speciality0131 Japanese dishes 281 0526 to choose from! harajukukitchen.co.uk Visit us at 10 Gillespie Place
Enquiries: 0131 281 0526 Edinburgh EH10 4HS harajukukitchen.co.uk Visit us at 10 Gillespie Place Edinburgh EH10 4HS
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SHOPPING FOODIES
Pink mug audenza.com, £14.95 Marble paddle board albertandmoo.com, £15
Lampshade trendycook shop.co.uk, £35
Heart truffles johnlewis.com, £28
Pretty in pink Embroidered cushion audenza.com, £46
Bring the romance of Valentine’s into your kitchen with a splash of pink
Salt & pepper shakers einrichten-design.de, £11.36
Pink martini glasses audenza.com, £38.95 Lipstick plate smithersofstamford.com, £32.50
Lamp penelopehope.com, £149
Retro scales redcandy.co.uk, £69 foodies 11
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MADE TASTY by the SECLUDED FORESTS & COASTLINES of GALLOWAY
A SMOOTH & VIBRANT MULTI-AWARD WINNING GIN MADE IN SCOTLAND AT CRAFTY DISTILLERY, THE ‘SCOTTISH GIN DESTINATION OF THE YEAR’ FREE DELIVERY FROM WWW.CRAFTYDISTILLERY.COM
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WIN
Win a fairytale escape to Melville Castle
S
ET WITHIN a 54 acre estate, surrounded by beautiful woodland on the banks of the picturesque River Esk, visiting country house hotel Melville Castle is like spending time in a fairytale. And did we mention that it’s only 20 minutes outside of Edinburgh? Who knew that a fairytale escape could be so easy. Well, we're making it even easier for you this month, offering up the chance for one lucky reader to win an overnight stay for two. Experience the awe of driving up to the stunning castle, the elegant beauty of the classic,
traditionally decorated bedrooms, and the regal comfort of a good night’s sleep in a glamorous four-poster bed. More than this, though, the winner and their guest will also enjoy dinner in Melville Castle's signature Brasserie Restaurant. Dine by candlelight in the historic vaulted dining room, warmed by the crackling log fire, and choose from rich and decadent delights, like glazed ox cheek and tender barbary duck breast. Before returning to your room, finish off the night with a whisky in the cosy library bar for the ultimate night away. l
TO ENTER
For your chance to win this great prize, simply answer the following question:
Which river does Melville Castle sit on the banks of? To win, enter online at foodies.co.uk
T&C: Entries must be received by 31/03/19. Prize is valid for a one night stay for two in a Superior Double Room. Prize includes a three course dinner in the Brasserie Restaurant and fill Scottish breakfast for two. Accommodation is subject to availability. Prize is subject to advance booking and cannot be used in conjunction with any other offer. No drinks or travel are included. Prize excludes booking during peak periods. Entrants and guest must be 18+. No cash alternative.
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FOODIES CLODAGH MCKENNA
Gather around the
table
Clodagh McKenna’s warming dishes will inspire you to gather the family to share supper together
I
am never happier than when seeing my loved ones sitting around the table with smiles on their faces as they enjoy delicious home-cooked food in a beautiful setting. The importance of supper at home has been instilled in me since I was a child. I have so many amazing memories of suppers shared with my family when we were children. The table laid with proper linen, fresh flowers and bowls of home-cooked food. The suppers nearly always ended with someone singing a song or one of us giving some sort of performance. This has now become a tradition at my suppers in my own home, sometimes even beginning before the main course hits the table! For me, this is what life is all about, enjoying memorable moments together. Every week I develop recipes in my kitchen for my weekly Evening Standard column and for television shows, such as Channel 4’s Sunday Brunch, the NBC Today show and The Marilyn Denis Show in Canada, as well as many others, including my weekly Youtube series. So there are lots of recipes to test every
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week and my favourites always end up at my suppers at home, where my best and worst critics give their reviews! I call it a supper rather than a dinner and you may wonder what the difference is. For me a supper is relaxed and informal. A supper is all about sharing food made by you around a table where your friends and family feel completely at home and relaxed. Creating a magical supper is so much fun and will fill your home with special memories. Plan it out so that it’s not a stressful task but an enjoyable one where you can unleash your creative side. Sprigs of branches, herbs or flowers along the table with ambient candles dotted throughout, dried lavender on everyone’s napkins or figs with place settings popped in a slit of the fruit, are all so easy to create. One delicious pot of homemade food is so much more special than three courses of shop-bought ready meals. Keep it simple and cook the dishes that you love the most. Candles lit, playlist on, table laid, food cooked - all that’s left is to make yourself a delicious cocktails and let it be a night to remember.l foodies.co.uk
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‘Creating a
magical supper will fill your home with special
memories’
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FOODIES CLODAGH MCKENNA
Fish pie with Dubliner cheese rosti topping This is the ultimate fish pie – I promise you! I cook regularly on Sunday Brunch and last winter I cooked this dish. I was inundated with viewers sending me their pictures of this fish pie from their kitchens at home, so this is definitely my most celebrated TV recipe to date! The smoky, creamy base of the pie topped with the crispy potato and cheese rösti on top is the perfect texture combination. You can get the base made a day ahead, and then prepare the rösti on the day. Also feel free to swap out the fish for any meaty fish that you like and leave out the cheese in the potato rösti if you prefer.
Serves 2
Preheat the oven to 200°C. Peel the potatoes, then grate using the large holes on a box grater. Place the grated potatoes in a bowl of cold water to stop them from turning brown. Grate the cheese using the same side of the grater and set aside separately. l Place the smoked haddock, salmon and prawns in a saucepan, pour over the milk and drop in the shallot, bay leaf and peppercorns. Cook over a low heat for 5 minutes, then drain, reserving the poaching milk but discarding the onion, bay leaf and peppercorns. Transfer the fish to a baking dish. l Melt 50g of the butter in a saucepan over a medium heat. Stir in the flour and cook, continuing to stir, until a paste (roux) forms. l l
450g floury potatoes, such as Maris Piper 50g aged Dubliner cheese 250g smoked haddock fillet, skin removed 250g salmon fillet, skin removed 100g raw peeled prawns 400ml full-fat milk 1 shallot, peeled & halved 1 bay leaf 1 tsp black peppercorns 75g butter, softened 50g plain flour 2 tsp Dijon mustard 2 tbsp chopped dill Sea salt and freshly ground black pepper
l Gradually add the reserved fish poaching milk as well as the mustard, whisking constantly, and cook until you have a smooth, thickened sauce. Season with salt and pepper and stir in half the dill, then pour the sauce over the fish. l Drain the grated potatoes and pat with a clean tea-towel until they are completely dry. Mix the grated potatoes and the remaining dill into the grated cheese and season with salt, then scatter over the fish and the sauce. l Melt the remaining butter in a saucepan and brush over the top of the pie to ensure that the top gets really crispy. Bake for 20 minutes or until golden brown.
‘This is the ultimate fish pie I promise you!’
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FOODIES CLODAGH MCKENNA
Corned beef with smashed turnips & parsley sauce On cold winter evenings in London when I miss home, I make my way to the local butcher and get myself a salt-cured silverside of beef. Once I am back in my kitchen I get the beef cooking and turn it into what we call corned beef, very similar to the Jewish salted beef. Served with buttery golden turnips and creamy peppery parsley sauce, this is my Irish comfort food that makes me so happy.
Serves 6 1kg salt-cured silverside beef joint 2 bay leaves 1 onion, chopped Sea salt and freshly ground black pepper
For the turnips 400g turnips, peeled and chopped 50g butter For the parsley sauce 25g butter 1 onion, finely diced 2 tbsp plain flour 200ml milk 2 tbsp finely chopped curly parsley 1 tsp English mustard Pinch of freshly grated nutmeg
Place the beef, bay leaves and onion in a large saucepan, cover with water and bring to the boil over a high heat. Reduce to a simmer and skim off the foam that accumulates on the surface of the water. Cover the pan with a lid and simmer for about 2½ hours or until the beef is tender. Remove the beef from its cooking liquid, wrap in foil and set aside. Reserve about 400ml of the cooking liquid. l For the turnips, place them in a saucepan with half the reserved beef cooking liquid. Bring to the boil, then reduce the heat and simmer for 20 minutes or until tender. l Drain the turnips and return to the pan. Add the butter and season with salt and pepper. Smash the turnips roughly using a potato masher. l
l To
make the parsley sauce, melt the butter in a saucepan over a medium heat. Stir in the onion and cook for 1 minute, then stir in the flour and cook, stirring, for about a further minute. Add the remaining reserved beef cooking liquid, the milk, parsley, mustard and nutmeg, and season with salt and pepper. Continue to whisk until you have a smooth consistency. Cook for another 3 minutes, whisking constantly, until the sauce thickens. l To serve, slice the beef against the grain onto a warmed platter and spoon the smashed turnips alongside. Pour the parsley sauce into a warmed jug and then over the meat when you are ready to serve.
‘This is my Irish comfort
food that makes me so happy’
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ROSEMARY SHRAGER FOODIES
Use any young vegetables you have available
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FOODIES CLODAGH MCKENNA
Tarte tatin with thyme I experimented with this recipe so many times in my little kitchen in London to get the perfect result. It’s such an easy recipe to make, but you need to follow the steps to make it perfectly. Cook the caramel until it is light golden and then immediately place the apples on top followed by the puff pastry, and then put it straight into the oven. You can make it a few hours ahead and just let it sit on the side, then reheat it in a low oven. I love to serve mine with a dollop of crème fraîche. Try swapping out the apples for plums, pears or peaches at other times of the year.
Serves 6
l Preheat
the oven to 180°C. a cast-iron or ovenproof frying pan over a low heat, add the sugar and water and heat, stirring, until the sugar has dissolved. l Increase the heat to high and simmer for 12–14 minutes or until the syrup is a light golden brown colour. Then stir in the butter and chopped thyme and cook for a further 2–3 minutes or until you have a caramel consistency. l Arrange the apples cut-side up in the pan and slightly overlapping to ensure that the caramel is completely covered with the apples. l Place the puff pastry sheets on top of each other and roll out so that they combine and are large enough to cover the apples in the pan, with enough excess to tuck in around the sides of the pan. l Place
165g caster sugar 100ml water 65g unsalted butter 2 tsp chopped thyme leaves, plus 6 sprigs, to decorate 4 dessert apples, peeled, cored and quartered 3 sheets of ready-rolled puff pastry Crème fraîche, to serve
l Place the pastry on top of the apples and fold the edges downwards to tuck them in then use a sharp knife to make three small slits in the centre of the pastry top. l Transfer the pan to the oven and bake for 45 minutes until the pastry is golden brown. l Remove the pan from the oven. Wearing oven gloves, carefully invert the tart onto your serving dish. Cut into wedges, decorate each serving with a thyme sprig and serve with a dollop of crème fraîche.
‘Try swapping out the apples for plums, pears or peaches’ Clodagh’s Suppers: Suppers to celebrate the seasons by Clodagh McKenna, Kyle Books £20 www.kylebooks.co.uk Photo © Dora Kazmierak 20 foodies
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MOTHER’S DAY GIFT GUIDE FOODIES
CHOCOLATE These vegan dark chocolate gift boxes make the perfect gift for sweet tooths from £11.99, chocolateandlove.com
BISCUIT JAR Le Creuset’s accessories are timeless - just like Mum £38, lecreuset.co.uk
JUST FOR MUM AFTERNOON TEA With views across the castle, One Square’s afternoon tea is the ultimate treat £28, onesquareedinburgh.co.uk
We’re taking the stress out of Mother’s Day shopping with this foodie-focused gift guide
GIN SPA Give the gift of me-time (with a side of G&T) with a Gin Spa voucher from £20, ginspa.co.uk
Check out their full range of hamper options
HAMPER House of Bruar’s sweet Blair Gift Box is the ideal present, gift-wrapped and ready to go £29.95, houseofbruar.com
GIN Surprise Mum with this creative colour-changing rose gin from Old Curiosity £42 theoldcuriosity. co.uk
COCKTAIL TASTING Take Mum to Brasserie Prince for a tipple tasting experience £120, roccofortehotels.com foodies.co.uk
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FUDGE You can never go wrong with something sweet. Luckily, a box from The Fudge House is as sweet as it gets from £11, fudgehouse.co.uk foodies 23
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FOODIES PLEESECAKES
Cakes that
PLEESE Not just your regular cheesecake, Pleesecakes creative desserts are in a league of their own
W
e’re two friends who went to school together then ended up crossing paths again in our early twenties. Joe was busy doing all types of graft, from landscaping to bar work. Brendon left school and just painted and painted away until one day Joe started working for Brendon. We ran a painting and decorating company together for three years – luxury homes and blocks of 40 apartments were our day-to-dayer! We were foodies from birth: Brendon makes a banging homemade sausage roll and gives them out at Christmas instead of presents! And Joe was randomly making these cheesecakes. We knew that one day we’d end up doing something with food in some way. Rubbing down skirtings and rolling ceilings by day, putting pretty little raspberries and gold chocolates on cakes by night – that was the routine! People loved them, and it was an obvious thing to pursue. Enter Brendon, business partner and doublekeen foodie. He was a clear choice to help drive this hobby into something big (and Joe needed someone to wash up)! Plus, his knees were sore from rubbing down untold skirtings. On 3 January 2017 the Pleesecake
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Instagram account was set up. We got a shout-out from Joe Wicks (The Body Coach) and boom – 10k followers in 24 hours! A business is born and Pleesecakes is abaatttt on the scene. We met in a cafe the following morning and realized we had to do something with this! So we set up a website and email. We had 50 orders within hours. It was a shock to us, as well as our wives, girlfriends, friends and family, who didn’t know what was happening! Since the birth of Pleesecakes there have been highs, lows, early mornings and late nights. A standard day would be a 12-hour shift, and a long day could be a dutty 20-hour shift. We didn’t realize the amount of work and struggle that goes into growing a business. Yes, we’d had experience from our previous business but scaling a business in an industry in which you have zero experience or expertise was a challenge to say the least! Chase your passion in life, because doing something for a large proportion of your time that you’re not passionate about is a waste of life! Our main focus is on creating experiences and memories through making and eating good, healthy and indulgent food, specifically in the many different flavours, shapes and sizes of a cheesecake! l foodies.co.uk
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‘Our main focus is on creating
experiences and memories’
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FOODIES PLEESECAKES
Beetroot & feta minis If you’re looking for a completely original idea for a starter, these beetroot and feta miniPleesecakes might just be the answer! You’ve got to like feta and you’ve got to like beetroot (although sweet potato or butternut squash would work instead).
Serves 3 For the base 95g savoury cream crackers 30g unsalted butter, melted 30g mixed seeds For the filling 160g cream cheese 40g feta cheese 100g cooked beetroot Salt and pepper For the topping 45g rocket 20g mixed seeds 30g feta cheese, finely chopped 10ml balsamic vinegar 1 tsp olive oil
Blitz the crackers to a coarse crumb in a food processor (stick ’em in a sandwich bag and bash with a rolling pin if you haven’t got a processor). Add the melted butter, and give it a good stir to make sure that all the crackers are nicely coated, then mix in the seeds. l Divide evenly between three moulds, press down gently to make your base and place in the fridge for 30 minutes to firm up. l Beat the cream cheese and feta cheese together. Whizz the beetroot into a fine paste in a food processor. l Add the beetroot to the cheese mixture along with a healthy pinch of salt and pepper, and mix together thoroughly. Spoon into the moulds and level off with a palette knife. Whack ’em in the fridge for at least 2 hours to set. l
Once firm, remove from the fridge and take them out of the moulds. l To top these beauts, mix the rocket (arugula) with the balsamic vinegar and olive oil. Put the feta onto each cheesecake. Scrunch the salad into three equal balls and place on top of each cheesecake. Add a sprinkle of seeds and you’re ready to serve and WOW your guests! l
‘We’ve stepped outside the box with a dish that’s fun, looks great, and tastes amazing’
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FOODIES PLEESECAKES
Cheeseboard cheesecake This one’s for the proper cheese fans. Obviously, cheese is life, and we’ve really gone to town on this one. It’s been a popular seller for us over the last year, just because it’s so different. It’s entirely adaptable to your cheeses of choice, but this is based on what we like. A nice variety of cheeses at the end of a double indulgent meal hits the spot every time. This one’s a centrepiece sharer, so you can openly advertise to your pals and family that you’ve got a cheeseboard cheesecake for dessert and see them all come running!
Serves 12 For the base 250g savoury cream crackers 160g butter, melted For the filling 920g cream cheese 150g apple and pear spiced chutney Salt and pepper For the topping 200g Stilton cheese 125g mature Cheddar cheese 125g red Leicester cheese 80g brie 300g caramelized onion chutney 3 figs 2 or 3 celery sticks 100g mini gherkins 150g seedless grapes 50g mini pickled onions A few sprigs of redcurrants 2 fresh rosemary sprigs Leaves from 1 thyme sprig
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l Whizz
the crackers into a coarse crumb in a food processor (stick ’em in a sandwich bag and bash with a rolling pin if you haven’t got a processor). Add the melted butter and give it a good stir to make sure that all the crackers are nicely coated. Pour into the cake tin and press down gently and evenly to make your base. Level off around the edge with the back of a spoon and place in the fridge for 30 minutes to firm up. l For the filling, it’s as simple as mixing the cream cheese, chutney and a pinch of salt and pepper together. Spoon onto the cracker base and level off with a palette knife. Stick it back in the fridge for at least 2 hours to set. l Once set, remove from the fridge and take it out of the tin.
l Time
to get creative. Get your favourite cheeses, cut and break them into different shapes and sizes, and place on top of the cake using the caramelized onion chutney to hold things in place. l Slot the figs, celery, gherkins, grapes and pickled onions in between all the gaps. Add the sprigs of redcurrants and rosemary and sprinkle over the thyme leaves for a proper decent-looking cheeseboard cheesecake. l Put this in the centre of a table and you’re guaranteed to have some happy faces!
‘This one is entirely adaptable to your cheeses of choice’
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ROSEMARY SHRAGER FOODIES
Use any young vegetables you have available
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FOODIES PLEESECAKES
Avocado & lime minis We use avocado quite a bit, mainly because we like it and it tastes great with so many other things. Even though avocado is really good for you, this recipe is a full-on guilty one, but with the zingy lime it’s worth all that guilt! Tastes so decent!
Serves 3 For the base 120g double chocolate digestive biscuits 15g unsalted butter, melted 3 tbsp dark chocolate drops For the filling 175g cream cheese 25g caster sugar 200g avocado flesh Zest and juice of 3 limes 90ml double cream For the topping 120g dark chocolate Zest of 1/2 lime
l Whizz the biscuits to a fine crumb in a food processor (stick ’em in a sandwich bag and bash with a rolling pin if you haven’t got a processor). Add the melted butter and give it a good stir to make sure that all the biscuit is nicely coated, then mix in the choc drops. Divide evenly between the moulds, press down gently to make your base and place in the freezer for 15 minutes to firm up. l Beat the cream cheese and sugar together. Mash up the avocado in a separate bowl, making sure it’s nice and smooth. Add to the cream cheese along with the lime zest and juice, and mix together thoroughly. l Whip the cream until you have stiff peaks, and fold it gently into the mix. Spoon into the moulds and level off with a palette knife.
l Stick ’em back in the freezer for at least 2 hours to set. l Once set, remove from the freezer and take them out of the moulds. Melt the chocolate in the microwave or a heatproof bowl set over a pan of simmering water, then drizzle over each cake. A zesting of lime and these are finished! l Allow to defrost in the fridge for 1–2 hours before serving.
Pleesecakes by Joe Moruzzi & Brendon Parry, Quadrille, £15. 30 foodies
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ROSEMARY SHRAGER FOODIES
Use any young vegetables you have available
‘Even though avocado is
good for you,
this recipe is a full-on guilty one’
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Wedding Show Sunday 7th April 2019 11am – 3pm FREE ENTRY
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WEDDING GUIDE FOODIES FOCUS
Wedding BELLS
BAaD Glasgow
Don’t let the planning take away from your big day - our Scottish wedding guide makes it as easy as saying ‘I do’ FOR THE MODERN URBANITES BAAD GLASGOW 54 Calton Entry, Glasgow baadglasgow.com This bright and urban venue in Glasgow’s city centre combines modern design with natural fauna for a look that’s completely unique. With its convenient location and large, open space, you’ll be able to gather all of your loved ones for the ceremony, followed up with a gourmet meal from BAaD’s Glamis Castle
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award-winning restaurant. All that natural light streaming in through the arched glass ceiling makes for especially fabulous photo ops, too.
The Cow Shed
FOR RUSTIC ROMANCE THE COW SHED Sypsies Farmhouse, Crail, Fife thecowshedcrail.co.uk Whether you plan to brave the Scottish weather with an outdoor ceremony or want to keep it cosy indoors, The Cow Shed has it all. Tailor the experience to suit you, choosing from their rustic restored barn or the beautiful steading marquee. No matter which set-up you choose, this picturesque venue by the sea will fulfill all your dreams.
FOR THE COUNTRY CHARM SEEKERS HARELAW FARM Glasgow Road, Fenwick harelawcountryweddings.com At Harelaw Farm, there’s no need to choose between the convenient centrality of the city and the peaceful beauty of the countryside. Just fifteen minutes from Glasgow’s city centre, this charming venue is a picture-perfect wedding locale. Between the lush greenery and the dreamy 18th century buildings, Harelaw Farm is your country fantasy without the fuss of travel. foodies 33
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Established in 2013 they have been keeping locals caffeinated with a wide range of coffees all lovingly roasted on their hard working Diedrich machine. Open all week, but if you can’t make it along the full range of coffee is available to order online at www.mreion.com. Visit Us: 9 Dean Park Street, Edinburgh, EH4 1JN email: info@mreion.com | web: mreion.com twitter: @mr_eion | instagram: @mr_eion
SHA E IT K
IT
Mr. Eion boutique coffee roaster is located in the heart of Edinburgh’s Stockbridge.
S OA
K IT
TH RO W
G RO W I T
www.kabloom.co.uk 20% OFF for Foodies! use code FOODIEBOM
We specialise in using seasonal, locally sourced ingredients. Our informal style lends itself to a laid back wedding vibe. Sharing platters, feasting buffets, beautiful plant based menus with a twist. catering@edinburghlarder.co.uk www.edinburghlarder.co.uk/catering
HALF PRICE MAIN COURSE OFFER ~ 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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WEDDING GUIDE FOODIES FOCUS
The finishing touch...
Our favourite producers put the cherry on top of your big day
The Secret Herb Garden FOR THE FAIRYTALE DREAMERS SECRET HERB GARDEN Old Pentland Road, Edinburgh secretherbgarden.co.uk At this lush hidden garden just outside of Edinburgh, the flowers stretch further than the bouquet. As you prep for the big day, helping hands at the Secret Herb Garden are dedicated to providing a relaxing planning experience so your garden wedding is fit for a fairytale. And, as a unique bonus, they also offer a natural gin distilling experience for another playful, personal touch.
Edinburgh Larder Catering that’s fresh, seasonal, and local edinburghlarder.co.uk
Doughman’s Land Ditch the buffet for this pizza van of dreams fb.com/doughmansland
FOR THE PRINCESS BRIDE GLAMIS CASTLE glamis-castle.co.uk Angus, DD8 1RJ There is hardly a wedding venue dreamier than this historic castle. Glamis Castle boasts alluring 14th century architecture and blossoming gardens that radiate romance so you can live out your royal fantasy with a truly regal ceremony. Because your big day should be nothing short of magical, you can exchange your vows in a marquee on the grounds with the castle as a fairytale backdrop. foodies.co.uk
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Rose & Ammi Make your bouquet the belle of the ball roseandammiflowers.com
The Oysterman Add a dash of luxury with a glamorous oyster bar theoystermanevents.co.uk Seedboms by Kabloom These pots are filled with seeds for a thoughtful, sustainable favour kabloom.co.uk
Three Sister’s Bake For a cake that’ll have everyone talking, look no further threesistersbake.co.uk
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FOODIES GWYNETH PALTROW
Brighten up your breakfast, lunch and dinner with Gwyneth Paltrow’s fresh recipes for clean eating that doesn’t scrimp on nutrition, colour, and most importantly, flavour
Bright, fresh & c le Crunchy spring veggie grain bowl Spring in a bowl, this crunchy-salad-meets-grain-bowl is all I want to eat for lunch when it turns warm outside. Serves 2 185g cooked quinoa or brown rice 3 asparagus spears, shaved ½ cup grated carrot ½ small watermelon radish, thinly sliced with a mandoline 85g shredded poached chicken 75g cup thinly sliced bok choy 15g chopped fresh coriander leaves 36 foodies
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About 1 tbsp coconut aminos About 1 tsp toasted sesame oil l Divide the quinoa between two bowls. Top each with half the asparagus, carrot, radish, chicken, and bok choy. l Drizzle with the coconut aminos and sesame oil, garnish with the coriander and serve.
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‘Quick to make and easy to pack, this makes the perfect office lunch’
c lean
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FOODIES GWYNETH PALTROW
Black rice pudding with coconut milk & mango Full of iron, vitamin E, and antioxidants, black rice is a nutritional powerhouse. It also happens to be delicious. Here I simmer it slowly in water and coconut milk, and top it with ripe mango. It plays to both sides — a little sweet, a little salty. In the right crowd, I’d even get away with serving it for dessert.
Serves 2 100g black rice 500ml water 150g coconut milk, full-fat 1 date, pitted and diced ¼ tsp kosher salt ½ mango, peeled and sliced l In a small saucepan, combine the rice, water, ½ cup of the coconut milk, the date, and the salt. Bring to a boil, then reduce the heat to maintain a simmer, cover, and cook for 45 minutes, stirring halfway through to make sure the rice is not sticking. l Divide the rice pudding between two bowls and pour 1 tablespoon of the coconut milk over each. Top with the mango and serve.
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05/02/2019 16:38
Halibut en papillote with lemon, mushrooms & toasted sesame oil As far as I’m concerned, almost anything with toasted sesame oil is going to be good, and that’s certainly true of this ginger-scented halibut-and-mushroom parcel. This serves two, but could be easily scaled up for a bigger crowd. (It seems like all my friends want to come over when I’m making it.) Serves 2 2 medium shiitake, oyster, or maitake mushrooms, thinly sliced 2 skinless halibut fillets Flaky sea salt and cracked black pepper ½ tsp lemon zest, grated ½ tsp grated ginger 2 spring onions, sliced 1 tsp coconut aminos ½ tsp toasted sesame oil, plus more for drizzling 4 lemon slices
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l Preheat the oven to 200°C. Lay out two 9x11-inch sheets of parchment paper on a flat surface. Place the sliced mushrooms in the lower third of each parchment sheet. Season the halibut fillets generously with salt and pepper and place them on top of the mushrooms. l Divide the lemon zest, ginger, spring onions, coconut aminos, sesame oil, and lemon slices evenly between the fillets. Fold the top half of the
parchment paper over the fish to make a rectangle. Starting on one side, crimp the edges together tightly so no liquid can escape and the contents are completely enclosed. Repeat with the other two edges, then place the parcels on a baking sheet and bake for 12 to 15 minutes, depending on the thickness of the fillets. l Transfer the parcels to individual plates. Carefully cut open the parchment paper (the steam inside is hot) and serve.
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michelin star restaurant with eight beautifully appointed suites
stay@thepeatinn.co.uk +44 (0)1334 840206
The Peat Inn, Near St Andrews Fife, Scotland, KY15 5LH
SCOTLAND’S HOTEL OF THE YEAR 2018 (Prestige Hotel Awards) 01796 473121 info@easthaugh.co.uk Pitlochry, Perthshire.
30th Anniversary Special Offer!
Rooms from just ÂŁ30pp
Sunday - Thursday until end of March 2019. T&Cs - available when dining in the restaurant.
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SPRING BREAKS FOODIES FOCUS
SCOTTISH SPRING
Whether you’re after relaxation, gastronomical experiences, or a countryside adventure, Scotland’s hotels have it all SPAS THE TORRIDON Stobo, Peebleshire www.stobocastle.co.uk Discover rejuvenation in Stobo Castle’s state-of-the-art spa, tucked away in peaceful, rural Peeblesshire. Offering a long list of face, body, and holistic treatments and extravagant facilities, Stobo takes care of your every need so you can leave feeling like your best self.
FAIRMONT ST ANDREWS St Andrews www.fairmont.com After you play a round at their famous golf course, unwind in the Fairmont Spa, which brings together elements of Celtic spirit and ocean scenes to restore your tired mind and body. They even offer a Golfer’s Massage package that will soothe your aches just where you need it.
ISLE OF ERISKA Benderloch, Argyll www.eriska-hotel.co.uk Try out the special Spring Package at the Isle of Eriska, where you will find perfect peace at their beautiful spa. Located near Oban, this private island boasts spectacular views of the lochside and mountainscape to inspire a relaxing atmosphere that will enhance your spa experience.
THE PEAT INN Near St Andrews, Fife www.thepeatinn.co.uk For a unique foodie experience, book a room at The Peat Inn, home to the Michelin-starred restaurant. You won’t want to miss a meal from this renowned kitchen: seasonal ingredients, cooked with care and creativity, will have you and your tastebuds feeling pampered.
Stobo Castle
FOODIE
Fairmont
Isle of Eriska
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MOTHERS DAY
BRUNCH £32.50pp Sunday 31st March Mothers’ Day Treat your mother to a luxurious brunch to celebrate the day. Enjoy an unlimited, lavish buffet of the finest carved meats, fresh locally sourced produce from the land and sea, as well as a full range of fresh salads. A sumptous choice of home Our International Sunday Brunch continuing
3rd March, 7th April
01334 837000 standrewsbay.com/sundaybrunch
Once home to Her Majesty The Queen, Britannia is now one of the most luxurious venues in the world. Whether it’s a special birthday or anniversary, a corporate dinner or drinks reception, an evening on board the Royal Yacht promises to be the event of a lifetime. New for 2019, Fingal, Britannia’s luxury floating hotel. fingal.co.uk 0131 555 8800 | events@tryb.co.uk royalyachtbritannia.co.uk Registered charity: SC028070
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SPRING BREAKS FOCUS FOODIES
The Peat Inn Above: Boath House BOATH HOUSE Auldearn, Nairn www.boath-house.com Food comes first at Boath House, where every meal, from breakfast to afternoon tea to dinner, is freshly prepared each day, boasting creative concepts and fresh ingredients sourced from local suppliers. Between meals, explore the property’s vast gardens, and at night, curl up in your private cottage. THE THREE CHIMNEYS Colbost, Dunvegan, Isle of Skye www.threechimneys.co.uk Enhance your island retreat with cuisine inspired by and sourced from Skye’s land and sea. At The Three Chimneys, not only will you stay in five-star accommodation, but you’ll feast upon unique, top-notch meals as you overlook some of Scotland’s dreamiest scenery on your pictureperfect spring break.
ADVENTURE AUCHRANNIE Auchrannie Road, Isle of Arran www.auchrannie.co.uk Whether you’re seeking pure relaxation or high-energy adventure, Auchrannie is the resort for you. Take on your partner at tennis or pick up a new hobby, like archery or gorgewalking. No matter what kind of experience you’re looking for, this mountainside escape has it all. foodies.co.uk
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you well fed in between one-of-a-kind excursions like mountain biking or scenic drives in a classic Morgan Car.
The Three Chimneys
EAST HAUGH HOUSE By Pitlochry, Perthshire www.easthaugh.co.uk Stay with East Haugh House and escape into nature with a salmon fishing excursion or a Red Stag stalking experience. After a full day of catching and shooting, return to the lodge for an award-winning meal and a cosy night by the fireplace. You’ll go home feeling both rugged and rested.
THE TORRIDON By Achnasheen, Wester Ross www.thetorridon.com At The Torridon, there’s no need to sacrifice luxury for an adventure. Gourmet dining, high tea, and a vast selection of whisky and gin will keep The Torridon
East Haugh
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05/02/2019 16:42
CHEF Q&A SCOTT RALSTON
KING OF THE SEA Since opening last year, seafood & oyster bar White Horse has made waves. We catch up with head chef Scott Ralston to get the lowdown on his love of Scottish seafood
How did you get into cooking? All of my family are chefs so growing up, I was surrounded by people cooking and it felt like the natural thing for me to do. At 15 I started working in a kitchen and then, when I left school at 18, I went full time. At home I was always helping my parents cook and learning from them. Who or what has inspired you the most in the kitchen? My younger brother Stuart has been my biggest inspiration. We started working in the restaurant industry at the same time and he now 44 foodies
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owns his own restaurant where he is the head chef. His drive and passion is something that has always inspired me. Working with fresh produce, especially Scottish products, inspires me and is why I love working at the White Horse. We work closely with local suppliers to ensure our produce is the best and freshest. White Heat by Marco Pierre White was also a big inspiration for me and my career.
Can you tell us about your approach to choosing suppliers? It’s important for me to work with suppliers who share the same passion. I want to ensure we’re using the best ingredients which have been sourced ethically and sustainably. We work with local suppliers who source the best seafood and shellfish from around the UK & further afield. What is your favourite Scottish fish? Scottish salmon due to it’s versatility, from raw to the many ways it
‘I want to ensure we’re using the best ingredients’
can be cooked. We do a fantastic scotch bonnet smoked salmon dish here at White Horse. It’s a got a great spicy kick to it and it’s also exclusive to us through our collaboration with Belhaven Smokehouse. What is your favourite dish on the menu? The seared tuna with sesame seeds, grapefruit and nasturtium is my favourite. It’s the dish I cooked at my interview for White Horse. It’s been on the menu since we opened and is still one of our most popular dishes. What is the one treat you can’t live without? Cadburys chocolate. I always have a stash at home. foodies.co.uk
05/02/2019 16:46
SCOTT RALSTON CHEF Q&A
Sesame tuna and pink grapefruit Serves 2 2 x 150g tuna loins 40g black and white sesame seeds 50g miso paste 1 pink grapefruit, segmented 6 Nasturtium leaves
l Place the sesame seeds on a baking tray and toast under a pre-heated grill, stirring every 45 seconds till they start to pop and crackle. Leave to cool l Add a little olive oil to a hot pan and sear the
tuna for 30-45 seconds on each side. Remove from heat and brush miso paste onto all sides, covering the tuna. l Roll in sesame seeds and refrigerate. l When ready, thinly slice your tuna and
arrange 4-5 slices on each plate. l Place the grapefruit segments and nasturtium leaves around the tuna. Finish by drizzling a little sesame oil over and sprinkle with sea salt.
‘It’s the dish I cooked at my interview for White Horse’
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11 Lochrin Terrace, Edinburgh, EH3 9QJ 0131 466 5964
contact@yamatosushiedinburgh.co.uk
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SEAFOOD & SUSHI FOODIES Ondine
Under the
SEA
Seafood
Visit the Edinburgh restaurants shining the spotlight on the best of Scottish seafood WHITE HORSE 266 Canongate whitehorseoysterbar.co.uk Located in the Royal Mile’s oldest inn, White Horse pairs the city’s history with modern dining. All of their seafood is sourced locally and designed to be shared with your nearest and dearest. For the best deal around, hit up their oyster happy hour where the best oysters around are just £1 a shuck. Loch Fyne
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FISHERS LEITH 1 The Shore fishersrestaurants.co.uk Fish lovers can’t go wrong with a visit to the Edinburgh legend that is Fishers. Set right on the water of Leith, they’ve been serving up fantastic seafood for twenty years and their signature hot shellfish platter is still as magnificent as it was two decades ago. THE FISHMARKET 23A Pier Place thefishmarketnewhaven.co.uk For the ultimate chippie experience, pop into The Fishmarket. Not only do they serve the best fish and chips around, but they’ve now introduced a unique high tea menu, featuring delights like smoked salmon pate, fishcakes and smoked haddock chowder, all washed down with a cuppa, of course.
The Fishmarket ONDINE 2 George IV Bridge ondinerestaurant.co.uk If it’s fine dining you’re after, Ondine is a safe pair of hands. Fish and seafood are the stars of the show at this acclaimed restaurant, and while flavour inspirations are drawn from the around the globe, with dishes ranging from traditional lobster thermidor to tempura squid and foodies 47
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8-10 Grindlay Street, Edinburgh, EH3 9AS 0131 228 1602
contact@kanpaisushiedinburgh.co.uk
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SEAFOOD & SUSHI FOODIES
The White Horse
monkfish curry, all of the produce is locally sourced from within Scotland. With an impressive wine menu to boot, Ondine offers the VIP seafood experience. LOCH FYNE 25 Pier Place lochfyneseafoodandgrill.co.uk Located in a refurbished 19th century fishmarket, Loch Fyne stays true to it’s heritage, serving up traditional dishes that make the most of Scotland’s seafood. Their oysters and smoked salmon are famous, while their breakfast menu is seriously impressive lobster benedict, anyone? Plus, the restaurant is right on the water, so when the weather’s nice, you can sit outside and breathe in sweet sea air while you dine. MUSSEL & STEAK BAR 110 West Bow musselandsteakbar.com Add some turf to your surf at Mussel & Steak Bar in the Grassmarket. While this popular restaurant has seafood dishes in abundance on the menu, they’re no purists - after all, what could be a better partner for Shetland mussels than juicy rib eye steak? Match their namesake dish with the whisky, bacon and cream sauce for the full Scottish experience. foodies.co.uk
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Sushi
HARAJUKU KITCHEN 10 Gillespie Place harajukukitchen.co.uk A favourite amongst locals, cosy bistro Harajuku Kitchen merges authentic Japanese family recipes with innovative flair to bring a taste of Tokyo to Edinburgh. Make sure to try one of their special sushi rice bowls.
KANPAI 8-10 Grindlay Street kanpaisushiedinburgh.co.uk The beautiful Kanpai offers foodies a fine dining Japanese experience where every dish is a spectacle to behold. The menu is wide-ranging, with a variety of hot and cold dishes to choose from, and the sake list is impressive, too. ‘Kanpai’ literally means ‘bottoms up,’ and with a meal so tasty, you’ll have every reason to celebrate. SLURP AT THE KIRK 44 Candlemaker Row slurpkirk.com Located just beside Greyfriar’s Bobby, Slurp at the Kirk is a fun, family-operated restaurant with a casual contemporary vibe. Not only have they perfected their culinary craft, but they extend the fun every Sunday afternoon with a chef-taught sushi classes.
Harajuku Kitchen
Kanpai MAKI & RAMEN 37 Leith Street makiramen.com With four locations around the city, you’ll never be far from a delicious Japanese spread at Maki & Ramen. Unsurprisingly, their ramen is especially legendary, so don’t leave without trying the rich, warming tonkostu. We recommend nabbing a seat at the sushi bar so you can watch the impressive chefs in action. YAMATO 11 Lochrin Terrace yamatosushiedinburgh.co.uk Kanpai’s sister restaurant Yamato serves up a similarly impressive array of sushi and seafood, but their speciality is wagyu beef. Match your tuna hosomaki with seared wagyu ngiri and experience a taste sensation. foodies 49
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Time to taste Our top restaurant picks to try this month THE LOOKOUT BY GARDENER’S COTTAGE Fancy a walk up Calton Hill? We committed to the hike up there last week to eat at The Lookout, the new restaurant from the team behind the renowned Gardener’s Cottage and Quay Commons. Built on a cantilever, so partially suspended over Calton Hilll’s North West slope, the views of the east side of the city are amazing. After the walk, slices of their sourdough and whipped butter were a welcome start to the meal. To start, my ‘Mackerel, Apple, Yoghurt’ was a complex multilayered dish, the rich oily flavours of the hot mackerel offset
by the tart freshness of crunchy pickled apple and a dollop of apple sauce. Charred pickles and spring onions added a wonderful smokey element to this delicious starter. On the meat side, my partner’s ‘Pigeon, Cocoa, Bramble’ combined slices of perfectly pink pigeon with bittersweet brambles, hints of rich chocolate and a healthy addition of kale for an impeccably well balanced dish. For mains, sustainable halibut from the Isle of Gigha was served on a layer of braised and pickled kohlrabi that proved just how delicious eating your greens could be. This
was served with a creamy celeriac sauce scattered with plump cockles and mussels. The venison was also exemplary, beautifully tender and served on a flavoursome bed of barley with sweet carrots and kale. I am still dreaming of the chocolate mousse with tangy sea buckthorn and crunchy hazelnuts. However, that’s not to say I’d say no to another taste of the blood orange soufflé, which was delightfully sweet with fresh flavours of clementine. Now open seven days a week, we will be definitely be back and not just for the view. Calton Hill, Edinburgh thelookoutedinburgh.co Sue Hitchen
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RESTAURANT REVIEW FOODIES
LADY LIBERTINE
PUBLIC HOUSE BY NICO Nico Simeone’s latest venture elevates British pub fare to the highest echelon. A characterful space decked out in a cosy yet tasteful fashion, Public House by Nico would look just as much at home in the rolling countryside as it does in Glasgow’s West End. Unlike Simeone’s other restaurants, which are based around tasting menus, the food at Public House is designed for sharing, so you can order as much or as little as you like. While we attempted to whittle down our choices, a dish of homemade ricotta, salsa verde and rice crackers arrived, a beautiful contrast of smooth, soft, sharp and crisp and a sign
of good things to come. Next up were the Arbroath smokie croquettes, which were bursting at the seams with succulent, smoked fish. The crisp pork jowl with piccalilli is delivered with a theatrical reveal, the cloche lifted to allow thick plumes of savoury smoke to billow out across the table, and the pork itself was equally as impressive. The ox cheek and bone marrow pie was as warming and satisfying as it sounds, and the flat iron steak was beautifully cooked, although all at our table agreed the chimichurri sauce was slightly too acidic. We finish off our meal with a refreshing and zingy coconut and passionfruit panna cotta, and a decadent slab of salted caramel sticky toffee pudding that really hits the spot. 333 Great Western Road, Glasgow publichousebynico.co.uk Gary McIntyre
The newest spot in The Edinburgh Grand comes courtesy of the Bon Vivant family and features a cafe, wine bar and restaurant where the glamour is turned up to 11. Marble tabletops and metallic accents create a space that’s decadent yet welcoming, but Lady Libertine isn’t style over substance. The menu leans towards Middle Eastern flavours, made up of a mouth-watering range of mezze and flatbreads. Crisp flatbread shards are perfect for scooping up the two kinds of hummus: one with warming rose harissa and another topped with succulent fried lamb and toasted pine nuts. They also come in handy for finishing off the moreish roasted tomato and red pepper sauce surrounding the merguez meatballs that disappeared all too quickly. Generous and reasonably priced, the mezze selection is perfect for pairing with cocktails. For something more filling, opt for the arayes, a grilled pitta stuffed with minced lamb and pistachio, which I can describe only as the Middle Eastern quesadilla of my dreams. I think Lady Libertine and I might become friends. 25 West Register Street, Edinburgh ladylibertine.co.uk Chiara Margiotta
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HEALTH & BEAUTY FOODIES
Stretch it out ...
ness Restore your sense of mindful at one of these peaceful yoga retreats
ECOYOGA
COACH HOUSE SPA Kinross, kinrosshouse.com Couple your downward facing dog with a dash of luxury and opt for a weekend retreat at The Coach House. Perfectly suited for groups, this retreat allows you to detox with daily yoga sessions and spa treatments alongside your favourite pampered pals. In your leisure time, take time to rest in your lavish suite or stroll the picturesque gardens and get back in touch with your inner sense of mindfulness.
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Argyll, ecoyoga.org Escape to ecoYoga, a peaceful highland retreat where you can truly focus on yourself and your practice, away from the distractions of the busy city. After your morning Ashtanga Yoga class, led by one of their experienced yogis, you will be free to explore the meditative beauty of the natural environment, whether that is found through a stroll in the surrounding hills, or by taking a relaxing soak in the steamy outdoor tub beneath a beautiful waterfall.
CAPO COTTAGES Laurencekirk, capocottages.com Breathe easy at Wandertreat Yoga’s Escape to the Country weekend retreat at Capo Cottages. With two yoga sessions per day, a hot tub with a view of Aberdeenshire’s countryside, and a special workshop to create your own essential oils, each moment of your weekend will feel calming to your mind and body.
ANAM CARA Inverness, anamcara.org Sometimes one day is all you need to discover rejuvenation. Retreat to a rustic, woodsy farmland for one of Anam Cara’s day-long yoga workshops. Whether you’d prefer to ease into yoga with The Healing Voice workshop or show off your skills in Day of Iyengar Yoga, every yogi can find their Zen place here.
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FOODIES INTERIORS
CLASH OF COLOUR
FRUGALLY FABULOUS Beautiful doesn’t have to be expensive: these dining room chairs are straight from the shelves of IKEA. For a more unique look, give your off-the-rack furniture a dramatic lick of paint. Voilà: you’ve got a one-off piece.
If you can’t be bold in your own home, where can you be? Lose your fear of pairing pink, orange, and green and kickstart your own colour revolution with a little inspiration from colour-clashing pioneers Irene Schampaert & Iris De Feijter
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SMART STORAGE ‘This kitchen boasts an ingenious storage system; using the wooden pegs, you can put your own shelves wherever you want them.’
‘Beautiful doesn’t have to be expensive’ foodies.co.uk
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10/10 by Joanna Blythman - Saturday Herald
Editor’s Choice - The Good Hotel Guide
Barley Bree is a family-run award winning restaurant with rooms in Muthill, a beautiful village in the Strathearn valley, Perthshire. Indulge your tastebuds with Scottish ingredients prepared with skill and imagination by award winning French chef - Fabrice Bouteloup. We have a cosy cocktail bar and a welcoming rustic dining room. See our website for super deals on our rooms available now –
15% off
standard rates if you book before end February 2019
6 Willoughby Street, Muthill, Perthshire PH5 2AB
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T: 01764 681451 E: info@barleybree.com W: www.barleybree.com
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INTERIORS FOODIES
UGLY BEAUTIFUL Don’t let large or unsightly pipes distract from your design dreams. Take inspiration from this colour co-ordinated kitchen and paint any exposed pipework in a bold colour, making it a part of your overall aesthetic rather than an intruder.
Who’s Afraid of Pink, Orange, and Green? by Irene Schampaert & Iris De Feijter, Lannoo, £35.
Bar chair cultfurniture.com
GET THE LOOK
Ceramic vases cultfurniture.com, £22 Pendant light pagazzi.com, £33
Fridge freezer smeguk.com, £1,328
Fruit bowl redcandy.co.uk, £42
Terracotta pots scaramangashop.co.uk, from £2
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Coffee pot einrichten-design.de, £22.12 foodies 57
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WHISKY TASTINGS & PRIVATE DINING
SAVE 1 ON EV 0% BOOKI ENT NGS*
Whether you’re a whisky novice or expert, we can create a unique and colourful whisky tasting at our two stunning venues in Edinburgh, or we can bring the tasting to you. We’re able to cater for any level of interest or to mark any occasion. The Society has a fantastic range of private dining options to suit all budgets, from hearty Scottish meals using locally sourced ingredients to the very best fine dining cuisine.
*Book a whisky tasting or private event with The Society by the end of March and receive 10% off for events up until the end of July 2019. To book please contact Kyla Lyndsay at leithreception@smws.com or call us on 0131 554 3451.
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PRIVATE PERTHSHIRE DINING FOODIES FOODIES FOCUS FOCUS
ON THE GUESTLIST Make your next event the best yet with dinner at one of Edinburgh’s top destinations for private dining THE ROYAL YACHT BRITANNIA Ocean Terminal, Ocean Drive royalyachtbritannia.co.uk Feel like royalty while you dine aboard Edinburgh’s most famous ship. A private dinner at The Royal Yacht Britannia includes exclusive use of the yacht while a team of chefs and sommeliers serve a sublime feast of seasonal food and perfectly-paired drink for a night of regal elegance. LE ROI FOU 1 Forth Street leroifou.com For private dining with fine dining flair, Le Roi Fou has the answer. Themed menus include the saffron menu, featuring Scottish scallops and roast cod, and the pepper menu, boasting Galician octopus and fillet of beef, so you can choose a feast that suits your evening perfectly.
Ten Hill Place Hotel
KALEIDOSCOPE 28 Queen Street www.smws.com Gather a group of malt lovers for a private tasting at Kaleidoscope with an ambassador from the Scotch Malt Whisky Society or rent out the bar for a night of drinks and dining. With over 200 whiskies on the menu, your party need never try the same nip twice. ROYAL BOTANIC GARDENS Arboretum Place rbge.org.uk Let Edinburgh’s famous gardens be the scenic backdrop for your foodies.co.uk
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Le Roi Fou
Royal Botanic Gardens dinner party. Whether your group is intimate or large, The Royal Botanic Gardens offer a perfect space for you and your guests to overlook the beautiful scenery while you dine in style.
Royal Yacht Britannia Maialino
TEN HILL PLACE HOTEL 10 Hill Place tenhillplace.com Part of Sugeon’s Quarter, Ten Hill Place has your covered for cosy gatherings. Their private dining space, The Snug, is perfect for intimate dinners and with a menu that features luxurious dishes from guinea fowl and 24-hour braised ox cheek to chateubriand, it’s bound to impress, too. For juniper lovers, they also boast a fantastic exclusively Scottish gin menu. foodies 59
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Edinburgh 29th & 30th of March 2019, The Biscuit Factory, EH6 Glasgow 31st of May & 1st of June 2019 The Briggait, Glasgow, G1 Tickets trueoriginsco.com/pages/live-events
From
True OriGINs opens up your gin festival expectations. We are an interactive and superbly enjoyable drinking experience. Indulge our this multi-sensory journey. Discover over 70 gins selected for their distinctive makers story and brand style. Drink, eat, listen and smell as you discover a truly special gin journey. Gin tastings, masterclasses and workshops happen throughout each festival. We work closely with the distilling community, the makers and mavericks to bring you all that is new in gin, with the occasional surprise from other distillers. A Truly Exceptional Experience awaits
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ÂŁ12.50
What does my ticket get me? + + At entry you get (to keep) one of our luxury True OriGINs spirits tasting glass + A Scottish gin bible that tells you all about the Gins, makers and mavericks and what’s on + Take part in FREE Master classes from producers and distillers + Live music + Access to our True OriGINs selected bottle shop + Great inspired street food + A true gin experience
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COCKTAILS FOODIES
A sip of gold Say cheers to Mum with a cocktail that’s as golden as she is
Oro V Golden Almond This deliciously sweet and refreshing cocktail is the perfect way to herald the start of spring. Infused with the flavours of marzipan and violets, alongside the smoothness of Oro V gin, this delicate cocktail is a seriously smooth sipper. 25ml Oro V gin 12.5ml violet liqueur 25ml lemon juice 12.5ml almond syrup Twist of lemon, to garnish Sprig of lavender, to garnish ● Fill a coupe glass with crushed
ice and set aside. ● Pour your Oro V gin, violet
liqueur, lemon juice and almond syrup into a ice-filled cocktail shaker, and shake vigorously for at least 30 seconds. ● Empty the coupe glass and double strain your cocktail into the chilled glass, finishing with a twist of lemon zest and a sprig of lavender.
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109 Comiston Road Edinburgh, EH10 6AQ 0131 4478580 info@hendersonwines.co.uk
Put some romance into your day with a glass of bubbly from our fantastic selection at Henderson Wines. Prosecco, Cava, Champagne and more! FREE DELIVERY IN THE EDINBURGH AREA
• • • • •
Over 30 wines by the glass Over 100 wines by the bottle Great value separate Fine Wine List Fromage & Charcuterie Platters Converted Church, great atmosphere
Award-winning wine bar in Edinburgh featured in The Sunday Times top 25 wine bars in the UK. www.ledivin.co.uk
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FOODIES WINE GUIDE WORDS DIANA THOMPSON
SPRING SIPPING With Valentine’s Day, Mother’s Day and spring emerging, there’s lots to celebrate. With Valentine’s Day of course comes all things pink so we’ve got plenty of rosé to tempt you with. Sainsbury’s Crémant De Loire Rosé NV, from £11 Crémant is produced in a number of regions in France and it’s well worth looking out for especially since it offers extremely good value. The regulations insist that all Crémant is made in the same traditional bottle fermented method as Champagne yet it’s a fraction of the price. This Crémant De Loire is part of Sainsbury’s Taste the Difference range and is a delicious sparkling rosé bursting with summer red berries and a lingering delicate finish. A great celebratory fizz and a perfect partner for smoked salmon. Retailing for £11 a bottle.
Moët & Chandon Impérial Rosé Champagne NV, from £34 A legendary Champagne made using all three of the classic Champagne varieties, predominantly Pinot Noir for elegance and colour along with Pinot Meunier for structure and Chardonnay for that touch of richness. It has fabulous aromas of red berries and a deliciously long finish. This Rosé is widely available for around £40. If you’re quick you’ll be able to pick it up at Tesco for £34 until 14 February. 64 foodies
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‘A great celebratory fizz and a perfect partner for smoked salmon’
La Grille Pinot Noir Rosé, Loire, France 2016, from £9.99 The Loire Valley is renowned for producing fresh white wines with deliciously fresh acidity. However, the region also produces some excellent reds and this rosé gives the best of both worlds. Offering light and fresh red berries on the nose, these strawberry and raspberry characters follow through on the palate leaving you with a long refreshing finish and a hint of spice. It’s also excellent value, available at Majestic for £9.99.
Marqués de los Rios Rioja Reserva 2015, from £11 White Rioja is not as well known as its red counterpart which is surprising given how superb it is. This is a Morrisons own label example which is utterly delicious. It has a fantastic nose of elegant ripe fruit; a touch of baked apples and a rounded nuttiness on the finish which goes on and on and on. Morrisons currently have this on offer for £11 until 9 March.
FOR MORE SUGGESTIONS, HEAD TO FOODIES.CO.UK foodies.co.uk
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TRIED & TREW RESTAURANTS AND BARS WORDS JONATHAN TREW
Foodies
THIS MONTH’S HIGHLIGHTS THIS MONTH WE’RE DRINKING...
Fragola Cooler Recipe by Firkin Gin
TOP TIP
50ml Firkin Port Cask Aged Gin Sweet vermouth 2 strawberries, sliced 15ml lime juice 25ml gomme Prosecco
Feast on Greek sharing plates at Halloumi before singing your heart out at George Ezra, 15 March at the SSE Hydro
● Add the strawberries, vermouth, gomme and lime juice to a wine glass and mix together. Add a scoop of ice. ● Pour in the gin, top up with ice then finish with prosecco to serve.
LAUNCHING THIS MONTH LADY LIBERTINE
SOUL FOOD KITCHEN
EDINBURGH Set over two floors and featuring a wine bar, café and restaurant, Lady Libertine is the latest addition to The Edinburgh Grand. Open from breakfast through to 3am, this elegant space offers menus inspired by the Byzantine empire. Think exotic spices, unleavened breads and slow roasted meats. We’ll have a lamb shawarma accompanied by a Fifteen Winters cocktail. www.ladylibertine.co.uk
GLASGOW The plant-based revolution continues apace with the launch of this new vegan restaurant. With a kitchen team which includes an ex-Soy Division chef, Soul Food Kitchen serves dishes such as beetroot and coconut soup, sticky Asian cauliflower and pumpkin gnocchi with sage garlic butter. As an added bonus, they have kombucha on tap. www.fb.com/soulfood kitchenglasgow
BERTIE’S RESTAURANT & BAR EDINBURGH
Lady Libertine
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The former St John’s Church on Victoria Street has become Edinburgh’s grandest chippie. The latest venture from the Vittoria Group offers traditional
Jax Bar
chip shop classics like haddock and chips plus contemporary twists such as Malaysian fish curries, sea dogs and a vegan variation on fish and chips. Go easy on the Buckfast Brambles, made with gin and Buckfast. www.bertiesfishandchips.com
JAX BAR GLASGOW Created by distillers Eden Mill and with windows through to the adjacent Blendworks gin school, it is no surprise that everybody’s favourite juniper spirit is prominent on the drinks menu at Jax Bar. Prepare for a thorough exploration of the cocktails by loading up on mac ‘n’ cheese, and tempura prawns. www.jaxglasgow.com foodies.co.uk
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PERFECT PORRIDGE IN EVERY WAY
Perfect for making porridge and for using in a wide variety of healthy recipes
Visit our website for inspiration
hamlynsoats.co.uk
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FOODIES FOCUS OUT AND ABOUT
Out & about
Looking to feature? Contact press@foodiesfestival.com
THE NATIONAL WHISKY FESTIVAL Locals discover new distillers
SLOAN’S BURNS NIGHT Guests feast on haggis, neeps and tatties in Glasgow
LADY LIBERTINE LAUNCH VIPs get a first look at the Edinburgh restaurant
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05/02/2019 17:11
SPIRIT OF THE HIGHLANDS
INTRODUCING GRANITE NORTH GIN Local lore has it that Highlanders took to the hills with mobile stills to make more than just illicit whisky. Nearly 300 years ago, the rugged landscape was rich in the botanicals that can be found in many a modern Scottish gin. Using the abundant juniper, pine needles, heather and thistles, those early distilling pioneers made a spirit that was a forerunner to modern gin with a truly distinctive Scottish twist. Today, the highland landscape is still as wild and rugged and rich in ingredients as it was back then. And it’s this dramatic landscape, and the pioneering spirit of its former residents, that is the inspiration for Granite North Gin. The recipe was developed in Aberdeen with the magnificent Cairngorm Mountain range visible in the distance and is distilled in the same hills that once held the Highlanders secrets.
MADE IN SCOTLAND
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