Foodies Magazine September Issue 2015

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 69 SEPTEMBER 2015 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

GENT AN INDUL IN BREAK LOCH GOIL

RECIPES

and top chefs Luis Troyano Ping Coombes

SEPTEMBER 2015 ISSUE 69

HAIRY BIKERS

Meaty madness on two wheels

EAT WELL Lorraine Pascale’s

happy, healthy food

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WELCOME

Foodies 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 FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 69 SEPTEMBER 2015 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

GENT AN INDUL IN BREAK LOCH GOIL

RECIPES

and top chefs Luis Troyano Ping Coombes

SEPTEMBER 2015 ISSUE 69

HAIRY BIKERS

Meaty madness on two wheels

EAT WELL

Lorraine Pascale’s happy, healthy food

WINTER BREAKS ● JAMES BOND COCKTAILS ● KITCHEN DESIGN

Front cover image Eating Well Made Easy,

by Lorraine Pascale, is published by Harper Collins, £20

EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Catriona Texellus Digital Imaging Malcolm Irving Production Sarah Hitchen Editorial Assistant Lidia Molina Whyte

Mellow fruitfulness

T

HE LONG days grow shorter and the warm evenings colder as summer comes to an end.

But here at Foodies we are ready to give autumn a warm welcome. Crisp morning walks, cosy scarves and comfort food await just round the corner and we have the perfect issue to get you in A ONE NIGHT STAY IN THE the mood for them.

LODGE ON Our cover star Lorraine Pascale’s slow-cooked baked LOCH GOIL apples with pecans, raisins and allspice is the ideal recipe to tuck into for a nutritious and tasty breakfast. Lorraine, famous for her cakes and bakes, has adopted a healthier lifestyle recently, but her tasty recipes, pages 14-21, do not compromise on flavour.

If you’d prefer something a little meatier, the Hairy Bikers are back with a selection of recipes that any self-respecting carnivore will want to try. Head to pages 24-29 and let Si and Dave take you on a globally inspired journey.

Great British Bake-Off star Luis Troyano has also shared three delicious recipes to satisfy those of you with a sweet tooth. Head to pages 38-45 and prepare to indulge in a baking heaven.

This issue also brings you our top hotels to escape this winter for a well-deserved break in the stunning Scottish countryside, pages 35-37.

It’s the best way to recharge after the rush of a busy summer.

Sue Hitchen, Editor

WIN

CONTRIBUTORS

Advertising Design Jordan Porteous 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 226 7766 or email the editor: sue.hitchen@gmail.com

Hairy Bikers Si and Dave have toured the world on their Harleys in search of delicious recipes

Lorraine Pascale is a former model and passionate cook who wants to get Britain eating better

Luis Troyano was a finalist in last year’s Great British Bake-Off. His Spanish heritage inspires his baking

Ping Coombes won MasterChef in 2014 after wowing judges with her exotic Malaysian dishes foodies 3

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

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CONTENTS

9

43

52

NEWS

7

SHOPPING

9

BOOKS, TV, WHAT’S ON

10

COMPETITION Win a luxurious indulgent break

13

LORRAINE PASCALE Lorraine shares three of her healthy, simple recipes

14

FOODIES CHEF Marvel at Ping Coombes’s delicious dish

23

THE HAIRY BIKERS 24 Si and Dave reminisce about their childhoods’ meat dishes AYRSHIRE 33 Discover the region’s food producers

24

35

62

WINTER BREAKS Get cosy at one of these luxury hotels

35

LUIS TROYANO The Great British Bake Off finalist shares three recipes

38

WINTER WEDDINGS Tie the knot this winter

47

COOK SCHOOLS

50

MONOCHROME HOMES That’s noir, baby!

52

SPA NEWS

57

REVIEWS

58

COCKTAILS Learn how to make classic Bond cocktails

61

NEW BARS

64

OUT AND ABOUT

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NOVEMBER 13-15 edinburgh eicc

Tickets On Sale Now

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FOODIES NEWS

HOST A ROAST

This year marks the 75th anniversary of the Battle of Britain. To raise funds to support veterans and serving personnel, the RAF Benevolent Fund is encouraging roast lovers across the UK to host a Sunday lunch on Sunday 13th September. Join Ainsley Harriot,

Val Warner and Tom Kitchin and feed your loved ones a traditional roast for a good cause. www.rafbf.org

BITE-SIZE DELIGHTS

Artisanal savoury nibbles brand Arden’s has just launched its elite range of deliciously moreish continental sweet biscuits, Petites.

The bite-sized treats include mini toffee waffles, chocolate and fig pastry rolls from Holland and various flavoured Macaroons from Italy. www.ardens.co.uk

SAY CHEESE!

First Minister Nicola Sturgeon has just unveiled the Scottish Dairy Brand, an initiative to help identify Scottish dairy products and boost the evergrowing Scottish food and drink industry. Locally produced cheeses and butters will bear the logo to prove that they are the very best Scotland has to offer –what are you waiting for? scotland.gov.uk

MIX IT UP

Helen’s wheat- and gluten-free mixes and toppings are a great way to enjoy healthy food. Add egg, milk and oil to the bread mix and you’ll have a golden loaf perfect for delicious sandwiches in no time. If you’d prefer something sweet, add butter and water to the crumble mix and sprinkle over fruit.

Easy, healthy and delicious! www.foodbyhelen.com

WHAT’S IN YOUR BURGER?

Ayrshire husband-and-wife team Alex and Carlyn’s love for burgers and local produce led them to launch The Scottish Burger Company. Their locally sourced, ethically farmed burgers are prepared using traditional butchery techniques.

Get them from your local Tesco now. www.thescottishburgercompany.com foodies 7

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Melville Castle Hotel Described by guests as “History in the making”, Melville Castle truly is a beautiful landmark just on Edinburgh City Centre’s doorstep.

Surrounded by luscious woodlands, our guests are invited to enjoy the tranquil comfort and luxury of this historic castle including our 32 comfortable bedrooms, our classic lounge and bar area, Brasserie restaurant & cellar bar.

When visiting the castle, you can be spoilt by various local country pursuits and activities such as clay shooting, attractions of Midlothian and Edinburgh.

At one time the hunting seat of Mary Queen of Scots, the designed by the renowned Scottish architect William Playfair in 1791. It remained the seat of the powerful Dundas family until after the Second World War. In recent years Melville Castle has been carefully restored and brought back to life by the Hay family, who continue to be responsible for the castle to this day.

Come and join us at the castle, have a comfortable seat at of Melville Castle!

reception@melvillecastle.com 0131 654 0088

www. melvillecastle.com

Melville Castle | Gilmerton Road | Edinburgh | Midlothian | EH18 1AP

SHOPPING

Red kitchen board £25.73, www.etsy.com

Set of three kitchen storage tins £24, www.berry red.co.uk

Country vintage Rural inspiration combined with traditional patterns creates a fresh and colourful look

Ceramic country kitchen egg cup £4.50, www.tch.net

Country Kitchen hessian egg Container £6, www.tch.net

Provence kitchen storage jars £12, www.house offraser.co.uk

Typhoon vintage kitchen scales £27, www.redcandy.co.uk

Kitchen garden ceramic jug £15, www.tch.net

Bamboo kitchen utensils £35, www.tch.net foodies 9

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BOOKS, TV AND WHAT’S ON

COOKING THE BOOKS Great British Bake Off - Bake it Better: Classic Cakes Linda Collister Hodder & Stoughton, £14.99 With The Great British Bake Off in full swing, you’ll want to get your baking on with this expert guide.

Tom’s Table: My Favourite Everyday Recipes Tom Kerridge Absolute Press, £25 Ever wanted to attempt Michelin-starred cooking in the comfort of your own home? Tom Kerridge’s acclaimed cooking is stripped to the basics in his latest book.

Dinner at Tiffani’s

The Clandestine Cake Club: A Year of Cake Lynn Hill, Quercus, £20 This book is a cake lover’s dream. Featuring recipes arranged month by month so they fit your sweet needs as the seasons change, it is the must have guide for anyone who loves baking.

Saved by the Bell fans are in for a treat this month as Dinner at Tiffani’s launches on Food Network. Tiffani Thiessen played the lovely Kelly in the iconic 90s show, and now she is showcasing her cookery skills and prowess as the perfect dinner host as she prepares fantastic dishes and throws lavish dinner parties. Expect a tasty menu, fantastic entertainment and celebrity guests.

Monday 7 September at 6.30pm on Food Network Freeview channel 41, Sky 248/250 and Virgin 291

WHAT’S ON SCOTLAND SALMON FESTIVAL 2nd-5th Sept, Inverness Scottish salmon is renowned world-wide and this year Inverness will be celebrating it with a festival packed with fun activities and, of course, delicious salmon.

From the salmon film festival on the 2nd, in which films such as Salmon Fishing in the Yemen will be screened, to the salmon fair on the 4th, it promises to be great fun.

WHISKY AND CHEESE TASTING Whiski Rooms, 19th Sept, Edinburgh Whisky is just as versatile as wine when it comes to pairing it with a wide range of foods, as the Whisky experts at Whiski Rooms will demonstrate at this delicious Whisky and Cheese matching event. Four single malt whiskies, each one with its own character and flavour, will be paired with locally sourced cheeses.

LET’S EAT GLASGOW 5th-6th Sept, Glasgow Taste your way from field to fork at this event, which sees Glasgow’s top chefs and the country’s most acclaimed producers serve up a sensational menu bursting with flavour. You can also watch live butchery and fish-filleting demonstrations and enjoy live music while the little ones are busy with children’s entertainment. It’s the perfect day out for self-confessed foodies!

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NOW OPEN!

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

0141 332 4481

Delicious Chocolate & Clotted Cream Fudge in Star Shaped Tin and Vanilla Fudge in Robin Tin. Beautifully packaged making ideal Christmas Gifts.

info@thegoodspiritsco.com www.thegoodspiritsco.com

Gardiners of Scotland Ltd Turfholm | Lesmahagow | Lanarkshire Scotland ML11 0ED Tel: 01555 894155 | Fax: 01555 894901

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www.gardiners-scotland.co.uk

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IN W

Win a luxury overnight stay at The Lodge on Loch Goil

N

ESTLED ON the shores of Loch Goil, with a majestic backdrop of mountain scenery, The Lodge is an idyllic, romantic paradise where, year after year, couples flock to tie the knot. Recently, however, The Lodge has launched its brand new fine dining restaurant and, to celebrate, we are offering a lucky reader and friend the chance to win an overnight stay filled with delicious luxuries.

A Victorian afternoon tea will be waiting upon arrival, the perfect way

to take in the beautiful scenery before you explore it firsthand.

Champagne and canapés are next, to get you in the mood for the night’s feast.

Dinner will follow, a lavish celebration of food that includes a seven course tasting menu accompanied by wines chosen to complement each dish.

After a good night’s sleep, wake to find a tasty Highland Breakfast ready for you to start your day in the best possible way.

A true foodie haven, this indulgent break is just a click away. l

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

Where is The Lodge located?

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@foodies festival.com

Entries must be received by 30th September 2015. Subject to availability and allocation. Valid from October to November 2015, based on two adults sharing. Cannot be used in conjunction with any other offer. Editor’s decision is final. No cash alternative. Non transferable.

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MEET THE CHEF LORRAINE PASCALE

Begin again Famous for her cakes and bakes, Lorraine Pascale has made a fresh start and embraced a healthier lifestyle

T

HOSE OF YOU who know a bit about me will know that I like to learn a lot, to study a lot and to always find ways of improving myself. Whether those goals are ever reached in a way that will allow me to slow down a bit is still an unanswered question ... But I do love at least to try seeking out new information to enhance whatever I am doing. Recently I started to get into fitness, health, exercise and things of that nature. I fell in love with it all and really wanted to find a way to mix it up with what I was doing and known for (mainly making cakes!).

At the start of my real enjoyment of fitness I had a cake shop in Covent Garden, but the lease had just come up for renewal and the rent had increased three-fold. I loved the girls who worked in there, I loved the location of the shop, I loved the memories of what it took to get it up and running and, of course, I loved the cakes.

However, the new rent would be crippling.

On top of this was the knowledge of the new path I wished to take – health and fitness – and how I wanted to make people feel better about themselves. Of course, I still eat, cook and write recipes for cake, but it felt like the road of the cupcake business had come to an end for me and we made the sad decision to close the shop down.

I then began Instagramming healthy recipes like mad – developing them, cooking them, eating them and writing about them – and although the memory of my cake shop is often on my mind, I know I made the right decision to close it down.

I am now halfway through a nutritional diploma from the Institute for Integrative Nutrition.

Yes, I am tall, and yes, I appear slim, but I have also had my struggles with diet.

During my pregnancy with my daughter I piled on four stone, and while modelling I became bulimic for a few months.

Whether you are a size 6 or a size 16, if your clothes start to become too tight and uncomfortable and you are having to buy bigger sizes due to your style of eating, the discomfort and inner feelings of shame, guilt, disappointment and despair are present in many of us. I found that when I started thinking about my food as a way of life rather than a way to get thin, a safety valve inside me was released and I relaxed into enjoying food more.

I hope that you will find these recipes easy to prepare and tasty, and the ingredients easy to find. I developed them so they would be family-friendly and as faff-free as possible – and, of course, healthy too! l

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FOODIES LORRAINE HEADER PASCALE

SLOW-COOKER BAKED APPLES WITH PECANS, RAISINS AND ALLSPICE These apples do not need to cook overnight. However, I have cooked these ahead of time and then just eaten them cold in the morning. If you are not against using microwaves and want yours hot, then of course you could zap the cold apples in there for a couple of minutes.

Serves 6 50g porridge oats Pinch of salt 25g raisins or cranberries 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp allspice 6 Granny Smith apples (Braeburn would work well, too)

To serve Handful of chopped pecans Natural yogurt

l Mix together the porridge oats, salt, raisins or cranberries, cinnamon, ginger and allspice in a small bowl. l Cut about 1-2cm off the tops of the apples and set aside. Then, using an apple corer, remove the core of each apple. Sit the apple bases in the bowl of your slow cooker. l Using a teaspoon, divide the mixture among the apples in the slow cooker. I like to use the handle of the spoon to pack the mixture into the core cavity and then spoon the excess onto their flat tops. Pop the lids back on each one and cover with the slow cooker lid. l Cook in the slow cooker for about 3–4 hours on low. You want the apples to be soft but not so soft that they collapse. l Once cooked, remove from the slow cooker and serve with a handful of chopped pecans and some natural yogurt. These apples are also quite tasty cold from the fridge.

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HEADER FOODIES

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FOODIES LORRAINE PASCALE

INDIAN-SPICED FISH CAKES WITH COCONUT QUINOA AND CORIANDER CHUTNEY Serves 4

For the quinoa 250g quinoa 5 tbsp regular or light coconut milk Sea salt and freshly ground black pepper For the coriander chutney 1 bunch of fresh coriander 2 garlic cloves, roughly chopped 1 green chilli, deseeded 1 cm piece of fresh ginger, peeled 2 tbsp natural yogurt Juice of 1 lime Sea salt and freshly ground black pepper For the fish cakes 600g sweet potato, peeled and cut into large bite-sized chunks 600g MSC-certified cod fillets, skin removed 1 tbsp garam masala 1 tbsp ground coriander 1 tbsp turmeric powder 2 tbsp sunflower oil 1 red onion, finely chopped 3 garlic cloves, finely chopped 1 red chilli, deseeded fo 75g gluten-free flour ½ tsp paprika Sea salt and freshly ground black pepper

l Put the quinoa on to cook according to the packet instructions. l As the quinoa cooks, blitz all of the coriander chutney ingredients (reserving a small handful of coriander leaves for garnishing) together in a food processor until roughly chopped. Season to taste with salt and pepper, cover and set aside. l For the fish cakes, bring a medium pan of salted water to the boil and cook the sweet potato for 10-12 minutes until tender. Bring a wide sautĂŠ pan of salted water to a gentle simmer and poach the cod fillets for 6-8 minutes until cooked through. l Meanwhile, put the spices into a dry medium frying pan and toast them over a medium heat for a few minutes. Add 1 tbsp of the oil and the onion and cook for 5 minutes until the onion begins to brown but still retains its crunch. Add the garlic, cook for 1 minute more, then remove from the heat. l Once cooked, drain the potato and cod. Discard any bones from the fish and tip both into a large bowl.

Add the spiced onion mixture along with the chilli and some salt and pepper and gently mix everything together well. I tried this recipe by pulsing it all together in a blender, but then the fish was a little bit too mushy, so this method works much better. l Once cool enough to handle, form the fish cakes into eight even-sized patties. l Once the quinoa is cooked, remove from the heat, drain well and return to the pan. Stir in the coconut milk, season to taste, cover and set aside to keep warm. l Toss the flour, paprika and a little salt and pepper together on a plate. Dab one side of each fish cake into the flour to stick, before turning them over to coat the other side. Avoid getting flour up the sides if possible. l Heat the remaining tablespoon of oil in a large frying pan over a medium heat and cook the fish cakes for about 4 minutes on each side until golden brown and piping hot through to the centre. l Serve sitting on a bed of the coconut quinoa with the coriander chutney drizzled over the top and a scattering of the remaining coriander.

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LORRAINE PASCALE FOODIES

Eating Well Made Easy,

by Lorraine Pascale is published by Harper Collins, ÂŁ20

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LORRAINE PASCALE FOODIES

VIETNAMESE PRAWN NOODLE SOUP WITH STAR ANISE AND CINNAMON Serves 4 1.5 litres of good chicken, beef, veg or fish stock 3 garlic cloves, very finely chopped 2 red chillies, deseeded 2 sticks of lemon grass 3cm piece of fresh ginger, peeled and finely chopped 3 tbsp soy sauce 10 black peppercorns 3 whole cloves 2 star anise 1 small cinnamon stick 300g rice noodles 400g raw, peeled king prawns Juice of 1 small lime 1–4 tsp fish sauce (optional)

To serve Sriracha and/or hoisin sauce Small handful of fresh Thai basil leaves (optional)

l Put the stock in a large pan with the garlic, chillies (reserving a small handful for garnishing later if liked), lemon grass, ginger, soy sauce, peppercorns, cloves, star anise and cinnamon. Bring to the boil and then reduce the heat to simmer for 10 minutes. l Add the noodles and continue to simmer for as long as the packet says they need to cook. Add the prawns 3–4 minutes before the end of the noodle cooking time. The noodles should be tender and the prawns turned pink and cooked through. l Remove the peppercorns, whole cloves, star anise and cinnamon stick if you like (and if you can fish them out!). l Add the lime juice and then taste the soup. Add more soy sauce or some fish sauce if you think it needs it, tasting as you go. l Divide among four serving bowls and serve immediately with any reserved chilli and some Thai basil leaves, if using, scattered over on top.

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RECIPE OF THE MONTH FOODIES

LEMONGRASS AND GINGER MEATBALLS, RICE VERMICELLI SALAD WITH SAMBAL BELACAN Serves 4

For the meatballs 200g mince pork 200g mince beef 2 tbs fish sauce 1 tbs soya sauce 1 tsp sugar 20g ginger, diced finely 2 lemongrass, chopped 1 tbs cornflour 1 tbs vegetable oil

For the sambal belacan dressing 4 red chillies Juice of 1 lime + extra juice of 1 lime to loosen 1 tsp belacan 1 tbsp sugar l To make the meatballs, mix the pork and beef in

a large bowl. Add the rest of the ingredients and marinate for 2 hours. l Take a bit of the mixture and shape the mixture around the skewer. You can also shape into a ball. l Heat some vegetable oil and pan fry the meatballs for 1 minute on each side

PING COOMBES For the spicy rice vermicelli 100g rice vermicelli ½ cucumber, sliced 10 cherry plum tomatoes, halved 4 sprigs coriander, torn 100g beansprouts

Malaysian born and raised Ping Coombes was the winner of MasterChef 2014.

Ping’s love for food was born in Ipoh, nurtured by her mother’s cooking, which inspired her recipes throughout the show and beyond. www.pingspantry.co.uk See Ping at the Chefs Theatre on 14 November

and then put them in the oven for 10 minutes at 180ºC. l To make the vermicelli, run cold water over the noodles and beansprouts.

If you use fresh noodles, immerse them in boiling water for 30 seconds and drain immediately. l Blend ingredients for the sambal belacan dressing until smooth l In a large bowl, mix all the ingredients together with enough sambal belacan dressing to coat. l Loosen with a bit of extra lime juice if too dry or spicy. foodies 23

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MEET THE CHEFS HAIRY BIKERS

Meat the Bikers Meat was a staple in Si and Dave’s diets as they grew up and the hearty dishes of their childhoods still inspire them today

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HERE’S something about the smell of meat cooking that signals a feast -it’s savoury, comforting and tempting.

A steak on the grill, a roast in the oven, a casserole bubbling -they make your mouth water. You have a sense of anticipation that something tasty is on the way.

When we were kids, a meal wasn’t a meal without meat. It might have been just a bit of mince, a sausage or two or a cheap cut in a stew, but meat was at the heart of it. We had meat pies and suet puds, nourishing lamb hotpots in winter, a nice ham salad in summer. We ate plenty of offal – liver and bacon, steak and kidney – and soups made with beef bones, trotters and oxtail. Si’s mum had a tongue press, which looked a bit like an instrument of torture, but she would layer the tongue meat with fresh rosemary to make an Easter treat -and very good it was too.

There were things we didn’t care for, of course. My dad ate honeycomb tripe and that was where my meat tastes stopped (Dave). My granddad insisted on cow heel soup being on the menu regularly (Si).

Nowadays, as well as cooking roasts, chops and stews, we like to use small amounts of meat in lighter dishes such as

stir-fries and fresh Asian salads. We cook up the less tender cuts in spicy curries and tagines, and experiment with more unusual morsels such as pig’s cheeks. With the cosmopolitan nature of our country now, we have the most extraordinarily eclectic range of food. Put our great produce with that multicultural inspiration and you have something very special.

When we did our Food Tour of Britain series a few years back, we discovered that home cooks like us are becoming more and more interested in the quality of the meat we buy and where it comes from. We want to cook better meat and get the best from it. We want meat from animals that have been properly reared, fed decent food and allowed at least some time to roam. And it’s not just a moral thing – meat from animals that have had time to grow and roam tastes better! It’s a win-win situation.

Meat is one of the best sources of protein and protein keeps you feeling satisfied for longer than carbs or fat. This means that meat is good even if you’re watching your weight. Red meat is also a source of B vitamins, which are important in a balanced diet. Good meat is tasty, moreish and sustains you.l

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MEET THE CHEFS HAIRY BIKERS

LAMB, ASPARAGUS AND MINT SALAD Using beautiful British ingredients, this salad is spring on a plate. You do need to marinate the lamb for an hour or so, but once that’s done the rest is quick and easy to put together Serves 4 2 lamb leg steaks 12 small new or salad potatoes Bunch of asparagus Bag of pea shoots or lamb’s lettuce Small bunch of mint, leaves only Flaked sea salt Freshly ground black pepper

For the marinade 1 tbsp olive oil 1 tbsp cider vinegar 1 tsp dried mint 1 tsp dried oregano or thyme For the dressing 3 tbsp olive oil 1 tbsp lemon juice or cider vinegar ¼ tsp honey

l Put the lamb in a glass, plastic or ceramic bowl – the acid in the marinade can react with metal.

Whisk the olive oil and cider vinegar in a small bowl, then stir in the herbs and season well with salt and pepper. Pour this over the lamb, turning the meat over to make sure it is completely covered, then leave to marinate for at least an hour. l Put the potatoes in a steamer and cook them for about 15 minutes. Bend each asparagus stem until it snaps, then discard the woody ends. Put the asparagus on top of the potatoes and steam for a further 3–5 minutes. Remove from the heat and allow to cool a little. l If you don’t have a steamer, just put the potatoes in a pan of cold water, bring to the boil and cook until nearly tender. Add the asparagus for the last 3–5 minutes of the cooking time. l Heat a griddle pan until it’s too hot to hold your hand over – take care not to touch the pan, though. Grill the lamb steaks for 2–3 minutes on each side, until well charred but still juicy inside. Leave them to rest for at least 5 minutes, then slice thinly. l Whisk the dressing ingredients together and season with salt and some black pepper. l Arrange the pea shoots or lamb’s lettuce, potatoes and asparagus on individual plates, then add some mint leaves. Top with the lamb, then drizzle over the dressing.

The Hairy Bikers’ Meat Feasts, by Si King and Dave Myers is published by Orion Books, £22

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MEET THE CHEFS HAIRY BIKERS

OX HEART KEBABS Ox heart on skewers is a popular dish all over South America and can be cooked on a barbecue as well as on a griddle pan. It might sound odd, but we promise you that ox heart tastes just like steak and makes a good, cheap alternative to beef or lamb for kebabs. Serve with a salad of red onions, peppers and tomatoes Serves 4 1 ox heart, trimmed and cut into 3cm pieces or long strips Flaked sea salt Freshly ground black pepper

For the marinade 2 tbsp olive oil 2 jalapeño chillies, chopped 3 garlic cloves, chopped 2 tsp ground cumin ¼ tsp cinnamon 1 tsp ground oregano 50ml red wine vinegar 1 tbsp tomato purée 1 tbsp soy sauce For the red onion salad 1 red onion, sliced into crescents 1 red pepper, deseeded and sliced 2 tomatoes, diced Small bunch of coriander, leaves only 1 tbsp olive oil Juice of ½ lime

l Put all the marinade ingredients into a blender and blitz until fairly smooth. Place the strips of ox heart in a glass or plastic bowl or a plastic bag and season well with salt and pepper. Pour over the marinade and stir to make sure all the meat is covered, then leave to marinate in the fridge for several hours or overnight.

Take the meat out of the fridge half an hour before you want to cook the kebabs. l Prepare a barbecue or heat a griddle until very hot.

If you’re using bamboo skewers, soak them in warm water for half an hour. l Strain the ox heart, reserving the marinade, and thread the pieces of meat on to the skewers. Grill for 2–3 minutes on each side, basting with the reserved marinade until the meat is glossy and well charred. l To make the salad, mix the onion, red pepper, tomatoes and coriander. Season with salt and pepper, then drizzle with olive oil and lime juice. l Serve the kebabs with the red onion salad on the side.

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MEET THE CHEFS HAIRY BIKERS

ROAST HAUNCH OF VENISON WITH QUINCE Venison is healthy and delicious, and it goes really well with quinces, but you can’t always get quinces so we use quince cheese (membrillo), which is available in delis and supermarkets. If you can get fresh quinces as well, even better. Your butcher will bone and roll the meat for you, so it’s nice and easy to carve, and just in case you were wondering, haunch just means the back leg Serves at least 8 2 quinces, peeled and sliced into wedges (optional) Juice of ½ lemon 1 tbsp honey 1 tsp juniper berries 1 tsp black peppercorns 2kg venison haunch, boned and rolled 6 thick slices of streaky unsmoked bacon, stretched 1 tbsp flour 100ml white wine 200ml beef or chicken stock 15g quince cheese (membrillo) 15g butter A few sage leaves Flaked sea salt Freshly ground black pepper

l If you’re using quinces, put the wedges in a small saucepan with the lemon juice and honey. Cover them with water, then simmer for 25–30 minutes, until they’re tender. Strain, reserving the liquid, and set both the quinces and liquid aside. l Preheat the oven to 220°C. Crush the juniper berries and black peppercorns and mix them with ½ teaspoon of salt. Rub this mixture over the venison. l Cover the top of the venison with the bacon slices, then put the meat in a roasting tin and roast it in the preheated oven for 20 minutes. Lower the heat to 160°C, then cook according to how you like your meat. When the venison is cooked to your liking, take it out of the oven. l Remove the meat from the tin, cover it with foil and leave it to rest while you make the gravy and fry the quinces. l Pour off any juices from the roasting tin and set them aside. Place the tin over a medium heat, sprinkle in the flour and stir, scraping up any brown bits on the bottom of the tin. l Pour in the wine, allow it to bubble until it has reduced by half, then pour everything into a small saucepan. Add any reserved juices from the roasting tin, together with any juices from the resting venison, then pour in the stock and a ladle of the reserved quince syrup. Simmer until the gravy is well reduced and starting to turn syrupy, then stir in the quince cheese. Season with salt and pepper. l Melt the butter in a frying pan. Add the quince wedges, season them with pepper and sprinkle with the sage. Fry until both sides are goldenbrown and the edges have crisped up a little. l Carve the venison and serve with the wedges of quince and the sweet gravy.

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Se Op v en a en 9W D 5 ee ay k S

The Catch at Fins Restaurant

Fencebay, Smokehouse & Farmshop

with the finest beechwood smoked products, homemade bread, jams, chutneys and wines.

Award winning, beautifully prepared, freshly caught Scottish seafood from the seas and coast around Ayrshire. Come and enjoy the extensive menu and specials board in a relaxed atmosphere cooked by Head Chef Gary and served with a smile

by Lisa and her team.

Fencebay, Fencefoot Farm, Fairlie, Ayrshire KA29 0EG

Tel: 01475 568 918 Fins Restaurant: 01475 568 989 email: fencebay@aol.com Fax: 01475 568 921

Cameron House on Loch Lomond Autumn and Winter Retreats…

Escape to the bonnie, bonnie banks of Loch Lomond and enjoy true Scottish hospitality and luxury that’s ideal for crisp days and cosy nights. What better place to watch the theatre of the Highlands unfold than from Cameron House, this five star resort indulges guests with elegant guestrooms, exquisite cuisine, championship golf, award winning spa, with a stunning rooftop pool and outdoor pursuits for all the family to enjoy.

Winter breaks from just: £159 bed and breakfast.

To book your stay call : (0)1389 755 565 or visit: www.cameronhouse.co.uk Cameron House on Loch Lomond | Dunbartonshire | G83 8QZ | Tel: 01389 755565

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SCOTTISH BORDERS FOODIES FOCUS

Burns country The birthplace of the famous Scottish bard, Ayrshire has plenty to offer ethically sourced, sustainable black brew. They bring out the unique characteristics of each single estate coffee and explore different aspects of the roasting process, producing carefully crafted blends, like the Whisky Cask Coffee, a house blend infused and cold smoked with Arran whisky.

DUNLOP DAIRY West Clerkland Farm, Dunlop Road, Stewarton KA35LP www.dunlopdairy.co.uk This small, traditional Ayrshire Dunlop cheesemaker has been making and selling delicious cheeses since the 80s. They have their own herds of cows and goats to ensure their delicious, handcrafted cheeses are of the best quality.

THE HANDMADE CHEESECAKE COMPANY 12 Boundary Road, Heathfield KA8 9DJ www.handmadecheesecakes.co.uk This dessert haven sells fantastic, mouth-watering cheesecakes and much more to the delight of all those with a sweet tooth. Set in Ayr, the funky, fun and traditional cheesecakes are lovingly handmade and look as stunning as they are delicious. The “wee yins” are perfect to try a range of flavours in miniature form.

FENCEBAY Fencefoot Farm, Fairlie, KA29 0EG www.fencebay.co.uk Traditional curing and smoking is at the heart of Fencebay Smokehouse, where the freshest fish and shellfish

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CREATIVE CHOCOLATE the Ayrshire coast has to offer are prepared, smoked and cured using artisan methods.

AYR BREWING COMPANY 5 Racecourse Road, KA7 2DG www.ayrbrewingcompany.com In the heart of Ayr, this brewery’s handcrafted, high quality ales have picked up many awards since their first batch hit the shelves back in 2009. From the Towzie Tyke, a hoppy, citrusy premium ale, to the Jolly Beggars, a traditional style best bitter with sweet notes, there is something to suit every beer lover.

1 Hillcrest, Stewarton, KA3 5EE www.creative-chocolate.com Sweet lovers will be delighted with the beautiful creations master chocolatier Gail and her son come up with. Nestled amongst the rolling hills of Ayrshire, the familyrun business specialises in artisan, handmade sweet treats made using the best Belgian chocolates.

Chocolate brownie pizza, lemon meringue puddles and the stunning white chocolate castle cake are just some of the delights on offer. l

ROUNDSQUARE ROASTERY Unit 4 Lorne Arcade, 115 High Street, KA7 1QL www.roundsquareroastery.co.uk If the thought of freshly ground coffee gets you up in the morning, you won’t want to miss Roundsquare Roastery’s

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THE GLENELG INN How would you like the GLENELG INN to be all yours for one cozy winter weekend?

• Log Fires • Pool Table • Fantastic local food & private

dining room • Sleeps max 19 People

(3 family & 4 double rooms) • Nestled on the shores

of the Sound of Sleat,

opposite the Isle of Skye • Fully stocked Public Bar • 4hrs from Glasgow/

Edinburgh • 1hr 30mins from Inverness

Caledonian Sleeper train from London Euston to

Inverness

Contact us on: E-mail: info@glenelg-inn.com Tel: 01599 522273 Facebook: Glenelg Inn Twitter: @glenelginn The Glenelg Inn - Glenelg by Kyle - Ross-Shire - IV40 8JR

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WINTER BREAKS FOODIES FOCUS

Winter warmers Make a quick getaway and indulge in a luxurious winter break

GLENEAGLES HOTEL Auchterarder, Perthshire PH3 1NF www.gleneagles.com As the crisp days settle, you can relax and recharge at the luxurious Gleneagles Hotel with their lavish winter warmer bed and breakfast offer, starting at £255. If the roaring log fires, cosy lounges and welcoming atmosphere is not enough to warm you up, the legendary Gleneagles breakfast certainly will.

ISLE OF ERISKA Benderloch, Argyll PA37 1SD www.eriska-hotel.co.uk This luxurious castle offers elegant relaxation surrounded by stunning views of the breath-taking Argyll landscape. The Autumn wine event, held in November, promises to be a delightful weekend full of fun and, of course, wine – is there a better way to forget the cold?

CULLODEN HOUSE

FARIMONT ST ANDREWS St Andrews, Fife KY16 8PN www.standrewsbay.com Beat the Monday blues and the growing cold all at once with Fairmont St Andrews’ A Million Miles from Monday– Gone with the Wind package. With overnight accommodation, a full Scotish breakfast, a decadent Afternoon Tea and a delicious three course meal for £119.50 per person, it’s the perfect way to welcome winter.

Fairmont St Andrews, Culloden House afternoon tea and interior

Inverness, Inverness-Shire IV2 7BZ www.cullodenhouse.co.uk Enjoy a winter retreat in the heart of the beautiful Scottish Highlands at the stunning Culloden House, set in forty acres of woodland and private gardens. Roaring fires and rustic elegance await with the Winter Retreat Package, from £99 per person. The offer includes accommodation, a massage and a delicious afternoon tea in the stunning Adams Lounge. foodies 35

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Windlestraw is a magnificent Edwardian manor overlooking the picturesque Tweed Valley — home to an intimate restaurant, gardens & six unique bedrooms. The perfect romantic getaway in the heart of the Scottish Borders.

For the month of October & November enjoy a two night stay for twoin our King Double rooms, inclusive of breakfast and a five course set menu, for £420.

www.windlestraw.co.uk John Lawson Butchers

PLEASE CALL OUR FRIENDLY RECEPTION TEAM ON 01770 302 968 OR EMAIL stay@thedouglashotel.co.uk

& Delicatessen

Scotʤiʂɓ Fʋmɵʙɨ Butɭȱʑr SʖnȪe 1979

WINNER of Scottish Butchers Shop of the Year 2014 - 2015

Award Winning Grass-Fed Beef From Our Own Family Farm

DINNER & OVERNIGHT STAY INCLUDING BREAKFAST

EɃʑryʃʕinɒ Fʝr Tȱe Pʑrȯect

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

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Find Us On

PERSON £69.75 PER PER NIGHT PER PERSON £99.50 2 NIGHTS or

FOR

(Sunday to Thurdays only)

WEEKENDS

INCLUDING

AND BREAKFAST

DINNER

PERSON £139.50 PER BOTH NIGHTS

(Min. 2 night, must include a Saturday)

T&C Apply

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WINTER BREAKS FOODIES

AUCHRANNIE

with Michelin-starred chef Marcello Tully heading up the kitchen, you’ll be in the best hands.

Auchrannie Road, Brodick, Isle of Arran KA27 8BZ www.auchrannie.co.uk Growing from a sixteen bedroom guest house to a resort compromising two four star hotels, Auchrannie has all you need to escape both the city and the cold in style. Luxury, elegance and opulence are at the heart of the family friendly resort, where you can enjoy a relaxing pampering session at the spa, indulge in delicious food in the three iconic restaurants or take part in fun family activities.

KINLOCH LODGE Sleat, Isle of Skye IV43 82Y www.kinloch-lodge.co.uk Nestled at the foot of Kinloch Hill on the shoreline of the sea-loch Na Dal, Kinloch Lodge is ideal for a luxuriously cosy winter getaway. Having been voted one of the top 25 small hotels in the world by Conde Naste Traveller Magazine and

CRINGLETIE HOUSE HOTEL

Isle of Eriska, Kinloch Lodge and The Three Chimneys

Edinburgh Road, Peebles EH45 8PL www.cringletie.com Situated just a stone’s throw from Edinburgh City Centre, this stunning castle is the perfect spot to sit back and relax while you take in the stunning Scottish Borders landscape. The Taste the Seasons Winter Break starts at £239 for two nights and will allow you to indulge in delicious fine dining that will certainly keep the cold at bay.

THE THREE CHIMNEYS Coldbost House, Dunvegan, Isle of Skye IV55 8ZT www.threechimneys.co.uk Escape the hustle and bustle of the city centre and indulge in a luxury rural retreat in the idyllic Three Chimneys. The acclaimed restaurant with five star accommodation is surrounded by the sea, offering stunning maritime views from the elegantly rustic rooms.

Head Chef Scott Davies puts up sumptuous creations that showcase Scotland’s larder, ensuring you are well fed during your winter escape. Winter Breaks start at £380. l foodies 37

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27/08/2015 15:36

MEET THE CHEF LUIS TROYANO

Sweet dreams Born in Spain, Luis Troyano has cooking in his blood. His creative baking earned him a spot in The Great British Bake Off final

I

’M A GRAPHIC DESIGNER, beekeeper and baking obsessive.

2014 was an amazing year; I was fortunate enough to be a finalist on series five of The Great British Bake Off. I became known for my designs and being different. To be honest, though, I just baked my way through, had a ball and made a really great new group of friends.

My parents moved to the UK from Spain in the 1960s. Being brought up in a Spanish household meant food has always played an important part in my life. My father was a waiter in restaurants. At about the age of twelve, to earn additional pocket money, I worked in the restaurant after school.

My job was to wash the glasses.

I eventually progressed to working behind the bar and waiting on people; it was a thorough grounding, and, in combination with my Spanish background, gave me the passionate love of food I have now. I’m a self-taught cook, and about seven years ago I realized I was in awe of bakers who could create wonderful things.

It was something I had never explored.

So I set out on my baking journey with a mission to figure out the mysteries of how flour can be transformed in so many ways.

Thinking about it, I’m constantly blown away by how many things can

be made from four basic ingredients: flour, eggs, sugar and butter. Combine that with the pleasure I get from baking for family and friends, and life doesn’t get any better. Baking is a relaxing pastime that should allow the baker to be creative and forget any worries.

It’s probably the little boy in me that enjoys the chemistry part of mixing all the ingredients together and seeing what happens. The artist in me enjoys perfecting the look and decoration of a bake.

I’m on a mission to demystify baking science, finishing and decoration.

Whether it’s a simple loaf or a complex layered cake, let’s make it look fabulous. l

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MEET THE CHEF LUIS TROYANO

VERY BERRY LOAF CAKE This is a really simple yet tasty cake with hidden berries, revealed when you slice through it. The pale sponge is lemon and honey flavoured and the outside of the cake turns dark, giving it a wonderful caramelized flavour. The cake is drizzled with lemon and honey icing and then decorated with blackberries and raspberries with a few mint leaves. A final drizzle of honey over the fruit finishes it off perfectly. Ideal as an afternoon tea treat Serves 6–8 225g soft unsalted butter 185g caster sugar 4 medium eggs 225g self-raising flour Finely grated zest of 2 unwaxed lemons and juice of 1 40g runny honey, plus 1 tbsp for icing 150g blackberries 150g raspberries 100g icing sugar Few sprigs of fresh mint

Essential equipment: A 900g loaf tin (the base of mine measures 95 x 195mm and the tin is 70mm high). Grease and line it with non-stick baking parchment

l Preheat the oven to180°C. l Cream together the butter and sugar until pale and fluffy. l Crack the eggs into a bowl and give them a quick mix. Slowly add them to the butter and sugar mixture, along with 1 tablespoon of the flour, beating all the time. l Next add the lemon zest, the honey and the remaining flour. Give it all a really good mix until well incorporated. Put about half of the cake mixture into the prepared tin and level it out with a spatula. l Place 2 rows of blackberries (about 10 berries) and 1 row of raspberries (about 4 berries) on the mixture.

Gently put the rest of the mixture into the tin and place another row of berries on top; gently push them down so they are just visible. l Bake in the centre of the oven for 40–50 minutes, until a skewer inserted in the centre comes out clean. The cake should feel firm to the touch and not wobbling. I place a piece of foil loosely over the cake for the last 10 minutes or so to stop it getting too dark. l Leave the cake to cool in the tin for about 10 minutes, then tip it out upside down onto a wire rack to cool completely. l To make the icing, juice one of the zested lemons and strain the juice. Place the icing sugar and 1 tablespoon of honey into a bowl. Add the lemon juice a little at a time until you have a thick, glossy icing.

If you add too much liquid and it goes too runny, just add a little more icing sugar. l Place the cake on your presentation plate and drizzle over the icing. I use a disposable piping bag, but you could use a spoon. l Take your time and decorate the top of the cake with the rest of the berries and a few mint leaves. Dip a teaspoon into the jar of honey and lightly drizzle over the fruit for an amazing finish.

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MEET THE CHEF LUIS TROYANO

RASPBERRY, PISTACHIO & WHITE CHOCOLATE TART I first made this tart for a family Sunday dinner and it was an immediate hit. Hidden in the mascarpone and white chocolate filling are fresh raspberries for a hint of tartness. The tart is topped with chopped pistachios and fresh pomegranate seeds, but feel free to add fresh raspberries and some grated white chocolate, too Serves 12 1 quantity of sweet shortcrust pastry, blind baked in a 26cm tart tin 100g good-quality white chocolate, coarsely chopped 200ml double cream 300g mascarpone cheese 1½ tsp vanilla paste, or 2 tsp vanilla extract 3 medium eggs 250g fresh raspberries ½ fresh pomegranate 100g pistachios, coarsely chopped – or use slivered pistachios, which look amazing

Essential equipment: A 26cm tart tin with a loose bottom; mine is 30mm deep A baking sheet; mine is aluminium and measures 38 x 32cm

l Preheat the oven to 180°C. l Put the white chocolate in a heatproof bowl with the double cream and place over a saucepan of simmering water. l Make sure the water doesn’t touch the bottom of the bowl. Stir until the chocolate has melted. l Leave to cool for a couple of minutes, then add the mascarpone, vanilla and eggs, and whisk very lightly until combined. Try not to get air into the mixture. l Pour two-thirds of the mixture into the pastry case and then add the raspberries, distributing them evenly. Add the rest of the mixture until you get to within 3mm of the top. Make sure the raspberries are submerged. l Place the tart tin on a baking sheet and bake for 25–30 minutes until the filling feels firm in the centre and you start to see a little cracking around the edges. l Place on a wire rack and leave to cool completely before removing the tart from the tin. l Using a wooden spoon, hit the back of the halved pomegranate over a bowl to knock the seeds out. l Sprinkle the pistachios and pomegranate seeds over the tart.

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MEET THE CHEF LUIS TROYANO

JAMMY THUMBPRINT AMARETTI I inevitably end up with lots of jars with remnants of jams and marmalades. This is a great recipe for using them up and making something delicious at the same time. It’s also a great way of using up any remnants of nuts or seeds I have for that extra crunch. Based on the incredible Italian amaretti biscuit, they are just fab Makes 36 biscuits 300g ground almonds 250g icing sugar, plus extra for dusting 85g plain flour ½ tsp fine salt Finely grated zest of 1 unwaxed lemon 3 tsp runny honey 1 tsp almond extract 3 medium egg whites Your choice of chopped nuts or seeds to roll the biscuits in Your choice of jams or marmalades for the thumbprints

Essential equipment: Two baking sheets; mine are aluminium and measure 38 x 32cm. Line with nonstick baking parchment

l Preheat the oven to 180°C. l Mix all the dry ingredients in a large mixing bowl.

Add the honey, almond extract and egg whites, and mix to a smooth dough. Wrap the dough in clingfilm and leave in the fridge for at least an hour. It’s really important you do this: the dough will firm up and become easy to handle. l Divide the dough into three equal pieces. l Dust your hands with icing sugar and roll each piece of dough into a sausage shape about 3cm thick. Roll it in your choice of chopped nuts or seeds. Try different nuts or seeds for each sausage. Cut each sausage into 12 equal discs. Dip the exposed sides of each disc in icing sugar. l Keep your hands dusted in icing sugar and place the discs on the prepared baking sheet, 2–3cm apart.

Press your thumb into the centre of each one to make an indent. Fill the indent with ¼ teaspoon of jam or marmalade. l As soon as you have a full tray, bake for 15–20 minutes until golden and risen. Repeat until you have used up all the dough. Leave them to cool on the baking sheets. They will become crisp as they cool.

Bake it Great, by Luis Troyano is published by Pavilion, £20.

Photographs by Clare Winfield.

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DISCOVER HOTEL DU VIN EDINBURGH, THE PERFECT VENUE FOR YOUR BIG DAY

SUBLIME W E D D I N G S& C I V I L P A R T N E R S H I P S

Join us to explore Hotel du Vin Edinburgh while enjoying a complimentary glass of Champagne and the opportunity to discuss all your requirements with our events team in order to make your wedding extra special.

FREE TO ATTEND FROM 1PM UNTIL 4PM 17TH OCTOBER 2015

0844 736 4255 events.edinburgh@hotelduvin.com www.HOTELDUVIN.com HOTEL DU VIN& BISTRO EDINBURGH 11 Bristo Place, Edinburgh EH1 1EZ

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SCOTTISH BORDERS FOODIES FOCUS

WINTER

LOVE What could be more romantic than tying the knot on a blanket of snow?

THE ABBOTSFORD TRUST Abbotsford, Melrose, Roxburghshire, TD6 9BQ www.scottsabbotsford.com Sir Walter Scott described the stunning home he built on the banks of the River Tweed in the Scottish Borders as ‘A romance in stone and mortar’. The writer’s statement perfectly fits the baronial architecture of the house and its beautiful surroundings, which are ideal for a fairy tale winter wedding.

EDINBURGH ZOO 134 Corstorphine Road, Edinburgh EH12 6TS www.edinburghzoo.org.uk Go wild and tie the knot at Edinburgh Zoo. If the weather allows, exchange vows with your favourite animal in the background or say “I do” in the Macmillan Room, an elegant venue with breath-taking views of the Pentlands.

than thirty beautiful scultpures by worldclass international artists. The Steading Gallery will keep you and your guests warm and the stunning landscape will provide the perfect background for wedding pictures.

THE LODGE ON LOCH GOIL Loch Goil ceremony and Tree House, Roulotte Retreat interior and exterior

JUPITER ARTLAND Bonnington House Steadings, Wilkieston, Edinburgh EH27 8BB www.jupiterartland.org Delve into the magical world of Jupiter Artland, where lovebirds can say their vows surrounded by more

Aegyll, PA24 8AE www.thelodge-scotland.com Nestled on the shores of the stunning Loch Goil, The Lodge is a fairytale venue that will make all your wedding wishes come true.

If you are looking for an intimate winter wedding, the Treehouse offers stunning views of the lake and adds a touch of fantasy with its enchanting character. Bigger parties can be held in the lodge, where the outside is brought in in the beautiful orangery.

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Magic, Romance and Style in abundance Elopements and Weddings at Roulotte Retreat created especially for you, and utterly unique info@roulotteretreat.com www.roulotteretreat.com tel 0845 094 9729

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FOODIES FOCUS

CAKE MAKERS HAPPYHILLS CAKES www.happyhillscakes.co.uk If you are looking for a creative, bespoke designer wedding cake, look no further; Happyhills focus on individual designs and delicious baking.

ROULOTTE RETREAT Near Melrose, Scottish Borders, TD6 www.roulotteretreat.com Scotland is historically renowned for being the place where young lovers elope. The uniquely beautiful Roulotte Retreat is a haven home to seven vibrant French Roulottes.

Perfect for romantics who want something different, whether a weekend proposal, elopement, wedding, honeymoon or anniversary.

THYME AT ERRICHEL www.errichel.co.uk Paul Newman, Chef Patron of acclaimed restaurant Thyme at Errichel, is well known for his stunning wedding cakes.

His busy schedule means he is only available for a limited number of weddings in alternate venues, but his stunning creations are worth the wait.

WEST Templeton Building, Glasgow Green, Glasgow G40 1AW www.westbeer.com If you are looking for a quirky, unusual venue to tie the knot in style, try WEST brewery. Housed in a building modelled on the Doge’s Palace in Venice, its stunning façade commands a mighty presence overlooking Glasgow Green. It also features great beers.

BALBIRNIE HOUSE Balbirnie Park, Markinch Village, by Glenrothes Fife, KY7 6NE www.balbirnieweddings.co.u Whether it’s a crisp sunny day or snow tops the stunning hills that make up the garden’s backdrop, a winter wedding at Balbirnie will surely be a memorable one. Roaring fires, rustic charm and pure luxury are to be expected.

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Jupiter Artland, West and Edinburgh Zoo interior and exterior

LITTLE CAKE PARLOUR www.littlecakeparlour.com Bright, innovative and quirky cakes are the norm at the Little Cake Parlour. Add a pop of colour to your wedding with a vibrant, unique creation freshly baked to order using organic butter and flour, free range Ayrshire eggs and fairtrade sugar.

FINGASK CASTLE Rait, Perth, PH2 7SA www.fingaskcastle.co.uk Ideal for a romantic winter wedding, this stunning rural estate is nestled in the hills. Elegance is perfectly complemented with a rustic touch to create a truly luxurious spot to tie the knot, whether you are bringing a party of a hundred or are looking to hold an intimate ceremony. l

ARTISAN CHEESECAKES www.artisancheese cakes.com Why not go for something a little different yet still utterly delicious?

Artisan Cheesecakes will make you want to ditch tradition in favour of a beautifully creamy wedding cheesecake delight.

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FOODIES COOK SCHOOLS

What’s cooking?

CHRISTOPHER TROTTER’S WHOLE HOG COOKERY CLASSES Buckthorns, Upper Largo, Leven, Fife KY8 6EA www.fifefoodambassador.co.uk Christopher Trotter, better known as Fife’s Food Ambassador, is an acclaimed chef and cook book author who runs cookery classes both in his well-equipped kitchen or in the comfort of your own home.

Want to polish your knife skills?

Is there a particular dish you’d like to master? The bespoke nature of the classes means they are tailored to suit your skills.

YOUR SUSHI GLASGOW 136 Cardonald Place Road, Glasgow G52 3JX www.yoursushi.co.uk Become a sushi master in the comfort of your own home with Your Sushi’s fun, instructive and delicious sushi making classes. Lasting for three to four hours, a personal sushi chef will bring everything you need

Learn to cook with Christopher Trotter and Craig Smith and teach you everything about the art of making sushi. The best part? You get to eat delicious sushi afterwards –made by yourself!

OAKWOOD COOKERY SCHOOL The Oakwood, Forres Road, Elgin IV30 8UN www.oakwoodcookeryschool. co.uk The Great British Bake-Off star Norman Calder, MasterChef: The Professionals contestant Craig Smith and Indian cuisine experts

Sharan and Manju are just some of the talented chefs who run cookery classes at the Oakwood Cookery School. Learn how to make easy breads and bakes with Norman Calder on the 27th, let Craig Smith guide you through British classics on the 29th or join Sharan and Manju for their immensely popular Indian Cookery and Dine on the 24th.

BLAIR ATHOLL WATERMILL & TEA ROOM Blair Atholl, Perthshire PH18 5TE www.blairathollwatermill.co.uk Be transported to the end of the sixteenth century at this picturesque working water mill.

Traditional, fresh baking is at the heart of the Tea Room and their baking courses are the perfect way to hone your bread-making skills and imitate their delicious delights at home. This month, you can start from the beginning with their Basic Course, running on the 12th and the 26th. l

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FOODIES KITCHEN DESIGN

Grey Area Hilary Robertson unveils the benefits of sticking to a monochrome palette

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FTER MUCH research, I’ve discovered that the reasons for limiting a scheme to neutrals are almost always the same.

Monochrome interiors are restful, timeless and practical. By restricting the colour palette, any number of eclectic elements can exist happily together, inexpensive or simple things look more sophisticated and decorating decisions are made easier. Creativity flourishes

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Rioja Summer of Tapas Fantasticas Celebrate the Summer of Rioja Tapas Fantasticas! Stop by the Wines from Rioja tapas bar to enjoy red, white, and rosé wines from Spain’s flagship wine region, as well as delicious tapas dishes and jamón ibérico from master carvers Bar Tozino.

Don’t forget to check out RiojaWineUK on Facebook and @RiojaWine_UK on Twitter for your chance to win a trip to Spain! @RiojaWine_UK RiojaWineUK riojawine.com riojatapasfantasticas.co.uk #RiojaSummerTapas Fullpage.indd 10 Rioja_Show_Guide_Advert_r01.indd 1

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FOODIES KITCHEN DESIGN

within the boundaries of black, white, grey and all the shades in between.

Committing to a monochrome scheme might sound restrictive, but it affords the decorator considerable freedom to experiment with mixing pieces from different decades, adding pattern and layering texture. If it’s all neutral, it all works together, there’s a flexibility that allows you to change your arrangements without having to wonder “Where can I put that chartreuse upholstered chair now that my living room is turquoise?”. l

Monochrome Home,

by Hilary Robertson is published by Ryland Peters & Small, £25 54 foodies

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

+44 (0) 203 500 0755 @55Above

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FiftyFive Above

27/08/2015 17:43

Supplying Organic Bakers for Generations Too early to start thinking about Christmas? Maybe, but it’s not too early to stock up on the high quality organic Christmas baking ingredients we’ve been providing for over 40 years now.

When we first started shipping our organic dried fruit, nuts and other baking ingredients around the world, people were still putting silver sixpences in their puddings. Silver sixpences are history now but the tradition of visiting Real Foods for your Christmas baking ingredients is still going on as strong as the pound.

With two Edinburgh shops and a webshop carrying a range of over 10,000 products, more than half of them organic, we’re a real Aladdin’s Cave for organic bakers across the world. For all generations and from all walks of life.

• Traditional – Some of our customers have been buying their

baking ingredients from us for over 40 years and now their sons and daughters do too.

• Organic – ingredients from a range of over 5,000 products.

• Baking – from scratch is as popular as ever and you’ll find all you need here at Real Foods to make your prize winning cake.

Whether you’re a Bake-off beginner or a Mrs Beeton master, we’ve got what you need to rise to the occasion.

Serving our customers worldwide for over 40 years

Shop online at www.realfoods.co.uk

FREE UK delivery for online orders £29 or over* 37 Broughton Street, Edinburgh EH1 3JU 8 Brougham Street, Tollcross Edinburgh EH3 9JH

Fresh • local • seasonal • value *Applies to UK mainland orders only and does not include wholesale bulk items

Café Cassis will be offering the most luxurious and decadent Afternoon Tea. With artisan teas and gourmet coffees perfectly paired with eye popping cakes and savoury treats, an experience not to be missed.

Minimum 2 person £16.00 per person or add a little fizz for £23.95.

Special Offer quote ‘Foodies’ to recieve a Small glass of Prossecco with every Afternoon Tea.

WWW.CAFECASSIS.CO.UK 43-45 Salisbury Road EH16 5AA Edinburgh 0131 667 8991

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HOME TO SOME SERIOUSLY AMAZING, AWARD WINNING LUNCH DISHES AND THE BEST BREAKFAST MENU IN EDINBURGH 1 Brandon Terrace | Canonmills | Edinburgh | EH3 5EA www.thecirclecafe.com

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FOODIES SPA

THE GLENEAGLES HOTEL Auchterarder, Perthshire PH3 1NF www.gleneagles.com Escape to this temple of relaxation. The Spa Escape offer is valid until the end of the month from £565 per room per night, and includes one rejuvenating pampering treatment from a choice of four. Choose the Age Defier facial or the rejuvenating back, face and scalp treatment.

BLYTHSWOOD SQUARE 11 Blythswood Square, Glasgow G2 4AD www.townhousecompany.com/ blythswoodsquare If you are Glasgow based or are visiting the city, you won’t have to go far to encounter a retreat of pure luxury and relaxation. Grab a friend and try the Blythswood Spa Experience for two, an amazing package to get you glowing.

FAIRMONT ST ANDREWS

NORTON HOUSE HOTEL SPA

St Andrews, KY16 8PN www.standrewsbay.com Overdone it in the sun on holiday this summer? Try the All Round Revival package. From £255 per person, you can enjoy two nights’ accommodation, a delicious dinner and a rejuvenating treatment followed by an afternoon tea. A truly pampering experience!

Ingliston, Edinburgh EH28 8LX www.handpickedhotels.co.uk/ nortonhouse Just a stone’s throw from the city centre, this spa is the perfect spot to take time out and spoil yourself. The Time Out package includes a onenight stay with dinner and breakfast, with a choice of treatments including a full body salt scrub.

LUMIA SPA 129 Henderson Street, Bridge of Allan, Stirling FK9 4RQ www.lumiaspa.com This boutique day spa is a

luxurious space in which to indulge and unwind. Offering a bespoke spa experience to suit your needs, you’ll feel invigorated after a day

of true pampering. The Platinum Package includes a comfort zone facial that is tailored to your skin requirements. foodies 57

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CAMERON HOUSE Cameron House on the banks of Loch Lomond offers a perfect country house hotel getaway within easy travelling distance of Glasgow and Edinburgh, and boasts a 27 hole golf course and the awardwinning Carrick Spa. Originally a handsome sandstone family home, the hotel has been extended over time. Scottish designer Gavin Crawford has created a warm, stylish interior with muted tartans and damask wall coverings, wooden animal heads, chandeliers made of antlers and leather sofas.

A very warm welcome by the doorman dressed in tartan trews and tweed jacket set the tone for our stay.

We started our evening at the Great Scots Bar, which has wonderful views of the loch, serves over 250 malt whiskys and offers whisky tastings with local experts.

There are two restaurants in the main hotel. Martin Wishart, the hotel’s Michelin star restaurant, and the Cameron Grill where leather banquette seating and an open fire make for comfortable dining, with an open plan ‘theatre’

kitchen to entertain you. The restaurant has its own salmon bar, offering their own beetroot, honey and Glengoyne whisky smoked salmon. I started with this, served with potato pancakes, caper dressing and lime crème fraîche.

The beetroot tones of the salmon were presented beautifully, with a delicately sweet, delicious taste.

The warm tattie scones, salty capers and a hint of fresh lime gave a perfect combination of flavours.

Who could resist a Cairnhill Farm sirloin steak at the Cameron Grill?

Served with triple-cooked chips, tomato and peppercorn sauce this was a classic dish very well executed.

Our room was spacious and elegantly furnished, with walls of damask in sombre tones and wonderful views of the Loch.

Fine cotton bedding, soft wool blankets and feather pillows made for a truly wonderful night’s sleep.

The bathroom, fitted in cream marble with luxurious walk-in wet room came with locally made Arran Aromatics lotions and shampoos and fluffy bathrobes.

Some suites offer a standalone tub at the side of the bed and a surround sound cinema experience.

The Cameron House breakfast is well known as an absolute feast and we were not disappointed.

Porridge with fruit compote, locally produced sausages, locally smoked kippers and scrambled eggs with smoked salmon were just the start of what was on offer and we enjoyed a very leisurely, delicious breakfast.

Cameron House, on Loch Lomond, Alexandria, G83 8QZ T: 01389 755565 www.qhotels.co.uk SUE HITCHEN

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THI AN ELECTRIFYING VIBE. JAW-DROPPING MEMORABILIA. AND A LEGENDARY MENU. WE DIDN’T BECOME WORLD-FAMOUS FOR NOTHING.

LONDON | 150 OLD PARK LANE | +44 0207 514 1700 HARDROCK.COM

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#THISISHARDROCK ©2015 Hard Rock Cafe International (USA), Inc. All rights reserved.

27/08/2015 17:48

THE GODDESS OF GIN HAS RETURNED.

DAFFYSGIN.COM Fullpage.indd 10

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COCKTAILS FOODIES

Shaken, not stirred ...that’s how Bond likes his martini. Try it for yourself

SINGAPORE SLING The Singapore Sling was invented in the five-star Raffles hotel in Singapore. Whether he’s drinking in the bar or upstairs ‘entertaining’ a guest, James Bond is no stranger to lavish, five-star treatment 35ml Tanqueray gin 15ml Heering Cherry Liqueur or cherry brandy 1 barspoon Benedictine D.O.M. 15ml freshly squeezed lemon juice 2 dashes of Angostura bitters Splash of soda, to top up Slice of lemon, to garnish

l Build the ingredients into a chilled highball glass filled with cubed ice, give it a quick stir and top with a splash of soda. Garnish with the lemon.

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FOODIES COCKTAILS

CORPSE REVIVER Concoct this drink for Skyfall, in which Bond is shot and ‘killed’.

Then pour yourself another to get over the shock, before rejoicing with yet another when he ‘comes back from the dead’.

30ml Hennessy Fine de Cognac 30ml Calvados 30ml Martini Rosso vermouth l Stir all the ingredients together with cubed ice and strain into a chilled champagne coupe glass.

Bond Cocktails, by Katherine Bebo, is published by Ryland Peters & Small, £6.99

SMOKY MARTINI 75ml gin a dash of dry vermouth a dash of whisky an olive or a lemon twist to garnish l Add the gin, a dash of dry vermouth and a dash of whisky to a shaker filled with cracked ice. Shake sharply and strain into a frosted martini glass with a lemon-zested rim. Garnish with an olive or a lemon twist.

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

What’s New ‘HAVANA GOOD TIME?’

Florence + The Machine will be rocking the stage at the Hydro this month.

Get in the mood with a few cocktails at Kelvingrove Café beforehand

37.5ml Havana 7yo Rum 12.5ml Merlet Poire liqueur 3 dashes absinthe 12.5ml fresh lime juice 20ml pressed pineapple juice 10ml sugar syrup l Shake all ingredients and strain into a chilled cocktail glass. Garnish with a postcard from Cuba.

Recipe from Slighhouse, George IV Bridge, Edinburgh

BRUNO’S DINER EDINBURGH If you dream of pancakes for breakfast, a Philly cheese steak sandwich for lunch and apple pie ‘n’ ice cream for tea then Bruno’s Diner in Tollcross may well be your American dream come true.

Open 7am to 7pm, seven days a week, they aim to corner the early morning market in dog walkers, early risers and those of us who never quite made it to bed the night before.

103 High Riggs, Edinburgh EH3 9RP Tel: 0131 229 4471 www.brunos7to7.com

THE BEER KITCHEN

BY INNIS & GUNN EDINBURGH Having tested the water with pop-ups, Edinburgh brewers Innis & Gunn have now opened their own bar and kitchen on Lothian Road. As well as their own brews, the beer offer ranges from Scotland’s Fyne Ales to Norway’s Jonny Low. The food ranges from a breakfast smoothie made with

beetroot, pomegranate and pineapple to dinner dishes such as the slow braised beef brisket smoked over Innis & Gunn wood chips and served with a rum finish beer sauce.

81-83 Lothian Road, Edinburgh EH3 9AW Tel: 0131 228 6392 www.thebeerkitchen.co.uk

THE DANDELION CAFE GLASGOW Look out for this new artisan bakery and cafe in the old tennis pavilion at Newlands Park in Glasgow’s Southside. After much restoration work on the 1920s premises, the new venture is on the cusp of launching. The decor has an up-cycled, vintage and salvaged vibe while the food is made fresh from ethically sourced ingredients. Expect giant gypsy creams, frittatas and savoury muffins made with bacon, chorizo and red peppers.

Tennis Pavilion, Newlands Park, Lubnaig Road, Glasgow G43 2RY www.facebook.com/dandelioncafeG43

WINES De Bortoli Family Selection Chardonnay 2014, £5.00 Asda Elegant, crisp and plenty of pizzazz.

Plaimont Producteurs Saint Mont White 2014, £8.00 Marks & Spencer A delightfully fresh and elegant white wine with pear and white peach fruit.

Château de Berne Rosé AOP Côtes de Provence, £14.99 Majestic This steely, transparent rosé is fresh and lively.

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27/08/2015 16:09

A REAL TASTE OF WHAT SCOTLAND HAS TO OFFER

We are open 8am till late for breakfast, lunch, dinner or just coffee, tea and cake.

The Riparian Rooms 7-11 East London Street, Edinburgh EH7 4BN (corner of East London Street and Broughton Street) Tel: 0131 556 6102

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FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

FOODIES FESTIVAL EDINBURGH Celebrating its tenth anniversary

THE BEER KITCHEN LAUNCH Guests celebrate the opening of Innis & Gunn’s chic eatery and beer hub on Lothian Road 66 foodies

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

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