ISSUE 54 JUNE 2014 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
N I W ETS K IC T VIP S IE TO FOODA L IV FEST
RECIPES
and top chefs Fred Thompson Sam & Sam Clark
FRESH FISH Nathan Outlaw’s seafood
FRENCHIE
Greg Marchand’s Paris bistro recipes
NO-BAKE DESSERTS ● FINNIESTON RESTAURANTS ● MOJITO RECIPES 001_FFCover_0614.indd 1
26/05/2014 20:53
Mackies.indd 10
26/05/2014 19:13
WELCOME
Foodies Published by the Media Company Publications Ltd 21 Royal Circus, Edinburgh EH3 6TL Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk
ISSUE 54 JUNE 2014 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
WIN
TS VIP TICKEIES TO FOOD FESTIVAL
RECIPES
and top chefs Fred Thompson Sam & Sam Clark
FRESH FISH Nathan Outlaw’s seafood
FRENCHIE
Greg Marchand’s Paris bistro recipes
NO-BAKE DESSERTS ● FINNIESTON RESTAURANTS ● MOJITO RECIPES 001_FFCover_0614.indd 1
26/05/2014 20:53
Front cover image From Nathan Outlaw’s Fish Kitchen, Quadrille Publishing, £20 EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Caroline Whitham Digital Imaging Malcolm Irving Production Zoe Hitchen Publishing Assistant Alice Cruickshank Heather C. Thompson Eva Coutts Lisa Chanos Daria Privalko Advertising Design Charis Stewart
Father knows best
O
R AT LEAST, THAT’S what we let him think, isn’t it? We tease because we love, of course. There’s nothing nicer than letting your dear old dad know just how much he means to you, and Father’s Day, this year falling on Sunday, 15th June, allows us to do just that. That’s why we’ve dedicated this issue to all VIP TICKETS TO the dads out there. FOODIES FEST EDINBURGH We turned to two of the most manly chefs around when we wanted tasty recipes for those Father’s Day feasts. Nathan Outlaw, Michelin-starred chef at two eponymous restaurants, shares his favourite fish dishes, while Greg Marchand, former protégé of Jamie Oliver, puts his own twist on lamb. However, if that sounds too complicated, there’s one form of cooking that even the most culinarily-challenged father feels happy about getting involved with – barbecuing. Grillmaster Fred Thompson has spent a lifetime honing his skills at the grill, so he’s the perfect host to lead you through the top tips and tricks that will have your guests gasping with surprise. Turn to page 30 for more. If you’d rather avoid cooking altogether, why not head out on the town and enjoy a dram or two at one of our top whisky hotspots? There are plenty of options in Glasgow and Edinburgh, so you’re spoilt for choice. We also focus on Glasgow’s latest foodie hotspot, Finnieston. Formerly a wasteland of factories and warehouses, it’s now the funkiest neighbourhood around. Sue Hitchen, Editor
WIN
CONTRIBUTORS
ADVERTISING Business Development Sharon Little SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 226 7766 or email the editor: sue.hitchen@gmail.com
Nathan Outlaw holds two Michelin stars at his eponymous Outlaw restaurants and loves fish
Greg Marchand worked at Jamie Oliver’s Fifteen and owns Frenchie, a Parisian bistro with a sense of humour
Tom Sandham is passionate about great cocktails and is a highly respected drinks writer
Fred Thompson is known as the Grillmaster because of his intimate knowledge of BBQ foodies 3
003_FFWelcome_0614.indd 3
26/05/2014 20:53
Horseshoe Inn.indd 10
26/05/2014 19:16
CONTENTS
9
NEWS
7
41 47
BOOKS, TV AND WHAT’S ON
10
COMPETITION VIP tickets to Foodies Festival Edinburgh
13
NATHAN OUTLAW 14 on Michelin-starred seafood and why we all should eat more fish FRENCHIE 24 Greg Marchand’s light-hearted bistro in Paris’ Les Halles district GRILLMASTER 30 Make sure that you’re barbecuing like the pros this summer SAM & SAM CLARK Punchy tapas inspired by their London restaurant, Morito
36
NO BAKE CAKES 42 Can’t stand the heat? These treats are for you
57
33
FOCUS ON FINNIESTON The area that’s moved on from warehouses to fine dining
49
SPAS 53 Relaxing breaks and massage treats for Father’s Day
61
COOK SCHOOLS All the latest courses from your favourites around the country
55
COCKTAILS Whisky-based concoctions
57
WHISKY BARS 61 The top spots for a drop of the amber nectar NEW BARS
62
OUT AND ABOUT 66 Including Foodies Festival London! foodies 5
005_FFContents_0614.indd 5
26/05/2014 20:38
CONTENTS
7
21 22
SHOPPING
7
NEWS
9
BOOKS, TV AND WHAT’S ON
10
COMPETITION VIP tickets to Foodies Festival Edinburgh
13
TONY SINGH serves up tasty, easy dishes
14
PERSIANA 22 Sabrina Ghayour shares some of her favourite Middle Eastern recipes FOODIES FESTIVAL 28 Everything to look forward to from the 8th-10th August at Inverleith Park CARINA CONTINI 30 The Edinburgh restaurateur’s Italian roots inspire her cooking HAYDEN QUINN 40 Winner of Australian MasterChef, Hayden is all about good food
40
57
KITCHEN DESIGN 48 Bright colours shine through in these fun spaces DUMFRIES & GALLOWAY 53 Opening up Scotland’s larder and enjoying great restaurants SPAS 57 Relaxation is the order of the day at these sophisticated spas
48
COOK SCHOOLS Kids can learn to cook, too!
59
COCKTAILS 61 Tasty new ideas from Provence and South America NEW BARS
65
OUT AND ABOUT
66 foodies 5
005_FFContents_0614.indd 5
25/06/2014 16:41
foodies Ad 141 x 101
17/4/14
5:31 pm
Page 1
Celebrate Spring with our twist on traditional Afternoon Tea and Spring menu. Afternoon Tea with a glass of Prosecco Pure indulgence, enjoy a selection of fresh sandwiches, traditional Scottish cakes, biscuits and homemade scones, all served with speciality teas and coffees. Available daily from 2pm to 4pm. £12.50 per person
Spring Dining – 3-courses with a glass of Prosecco Delicious fresh local produce with a contemporary twist, enjoy our 3-course set menu available Thursday and Friday, 5pm to 9.30pm. £21.00 per person
Both offers valid until 22nd June 2014. Pre-booking required. Hotel Indigo Edinburgh 51-59 York Place, Edinburgh, EH1 3JD E : reservations@hiedinburgh.co.uk W : www.hotelindigoedinburgh.co.uk
006_FF052_Mix.indd 12
Please call 0131 556 5577 to make a reservation
EDINBURGH
26/05/2014 19:19
SHOPPING
Weed Slayer knee pad £4.99 from gettingpersonal.co.uk Butter dish £30 from lauraleedesigns.co.uk
Jelly Tots picture £11 from wowthankyou.co.uk
Father’s day dream Show him that your heart still belongs to daddy with these quirky gifts
Nautical cufflinks £28 from thenauticalcompany.com
Little Monster mug £1.50 from Tesco
Moustache glasses holder £5.99 from thegiftoasis.com
Rocker oven gloves £22.75 from hunkydoryhome. co.uk
Personalised superhero pillow £28 from wowthankyou.co.uk foodies 7
007_FFShopping_0614.indd 7
26/05/2014 20:32
SUMMER HOLIDAYS ARE JUST AROUND THE CORNER... Why not head on down to The Store and visit our ‘pick you own’ patch? The kids will love it! At The Store, we have a kids corner inside and a play park outside - catering for all weathers! If the sun is shining you can sit outdoors and enjoy fabulous hot food, coffee, tea and cakes from our cafe. If the sun has thrown his hat away that day, there are plenty of seats inside too! Remember we stock a huge range of Remarkable Frozen Meals Car Park• Free Wifi • Larder Provisions and much more...
Find us at... Belhaven Fruit Farm, Thistly Cross Roundabout on the A1 near Dunbar, EH42 1RG
01368 860573
www.thestoreatbelhaven.co.uk
008_FF054_Mix.indd 12
26/05/2014 19:40
FOODIES NEWS
BYRNE’S BREW
Top Scottish artist John Byrne has collaborated with Edinburgh-based Barney’s Beer to create a limited edition bottle design for their new Extra Pale brew. The arty label will be found on only 200 limited edition bottles sold around the globe. Track one down at Harvey Nichols or some of Edinburgh’s top pubs, including the Lioness of Leith and Scran & Scallie. www.barneysbeer.com
Mojito Solero
Coconutterly Fabulous Workout Bars Famed for their coconut water, Cocofina are expanding their repertoire with their organic coconut and date pre-workout snack bars. The bars help to create an organic, healthy rush of energy that can help fitness fanatics take their workout to the next level whilst still caring for their body. www.cocofina.com
Two of the best things about summer are ice-lollies and cocktails in the sunshine, and now Wall’s have combined the two. Their new Mojito Solero is made with lemon and lime juices for a refreshing citrus-mint flavour, plus a drop of rum for that extra special kick. www.icecream makesuhappy.co.uk
SHERATON WELCOMES NEW CHEF The Sheraton Grand Hotel & Spa has announced the appointment of Craig Hart as Executive Chef. Craig takes over from Malcolm Webster who is now Executive Chef at the Sheraton Dubai Tower Sheikh Zayed Road. Craig joins the Sheraton Grand Hotel & Spa from the world-famous Gleneagles Hotel in Perthshire, and had previously worked at the Sheraton Grand Hotel & Spa as a Chef de Partie. www.sheratonedinburgh.co.uk
LITTLE CRACKER DRINKS
Little Crackers, the fruit drinks range created especially for children, will be adding two new flavours to its existing range: Orange & Lemon and Apple & Raspberry. The updated Little Crackers range will be available at Tesco. With no added sugar or sweeteners, each carton of Little Cracker juice drinks counts as part of kids’ five a day. www.littlecrackerdrinks.com foodies 9
009_FFNews_0614.indd 9
26/05/2014 20:26
BOOKS, TV AND WHAT’S ON
COOKING THE BOOKS HONEY & CO: FOOD FROM THE MIDDLE EAST Itamar Srulovich and Sarit Packer Saltyard Books, £25 Tuck into top recipes from this Middle Eastern restaurant in London, featuring wild honey, fresh figs and plenty of tahini. CLEAN EATS: OVER 200 DELICIOUS RECIPES TO RESET YOUR BODY’S NATURAL BALANCE Alejandro Junger HarperOne, £18.99 The author of the bestselling Clean returns with a recipe book designed to restore your natural ability to heal yourself. SOCIAL SUPPERS Jason Atherton Absolute Press, £25 Tips from a Michelinstarred chef to make meals you will want to share.
World kitchen Rachel Khoo travels to some of the most beautiful foodie countries in the world, heading for cosmopolitan locations both urban and rural to get inspiration for dinner parties with her friends back home. Inspired by her travels, she demonstrates what she’s learned from each destination. Packed with delicious recipes and useful foodie tips, this series truly offers a world of delightful flavours. UK Premiere – New Series. Weeknights, 9pm on Good Food (from Monday 9th June)
WHAT’S ON FYNEFEST
BANNOCKBURN LIVE
TASTE OF GRAMPIAN
Cairndow, Aryll 13-15 June Over the past few years Fynefest’s reputation as one of the most popular beer festivals in the country. You can enjoy quality craft beer, locally sourced food and excellent music in beautiful Argyll. All this to enjoy at your leisure over the full weekend.
Bannockburn 28-29 June To celebrate the 700 year anniversary of the famous battle, a weekend-long festival of fun awaits. As well as a battle reinactment and music arena there will be a food and drink village full of medieval flavours.
Thainstone Centre, Inverurie 7 June Celebrity chefs Nick Nairn and Paul Rankin will be providing demonstrations at this one-day food and drink festival.
10 foodies
010_FFBooks_0614.indd 10
26/05/2014 20:24
E AT S IN R E M U IT E O O R N N YVO JU H T FA BY 30
Foodies magazine Food & Drink Awards
Foodies readers, we’re inviting you to nominate your favourite new eateries, bars, products and more for the Foodies magazine Eating & Drinking awards 2014. With a diverse and interesting array of categories we’re focusing on all that’s new in Scotland.
BEST NEW RESTAURANT
BEST NEW LOCAL RESTAURANT
BEST NEW CHEAP EATS
BEST NEW DESIGN
BEST NEW STREET FOOD/ FOOD TO GO
BEST NEW HOTEL
BEST NEW HOTEL RESTAURANT
BEST NEW CHEF
BEST NEW COFFEE/TEA HOUSE
BEST NEW BAR
BEST NEW COCKTAIL MENU
BEST NEW SPECIALIST FOOD SHOP
BEST NEW FOOD PRODUCT
BEST NEW PRODUCER
BEST NEW CRAFT BEER
BEST NEW SPIRIT
Nominate your favourites to shortlist them for an award. To keep it fair all nominations must have launched or been in place since January 2013 To join in, send your nominations for each category to editorial@foodies-magazine.co.uk foodies 11
011_FFAwards_0614.indd 11
26/05/2014 20:12
012_FF054_Mix.indd 12
26/05/2014 19:35
IN W
Win VIP tickets to Foodies Festival in Edinburgh
O
NE lucky Foodies pair of threeday VIP tickets to this year’s Foodies Festival in Edinburgh. Foodies is the UK’s largest celebration of food and drink, and returns to Edinburgh’s Inverleith Park on the 8th, 9th and 10th August for a weekend full of Scotland’s finest produce, international foods and culinary experts. It will transform Inverleith Park with over 200 artisan producers, pop-up restaurants and your favorite chefs cooking live. Top chefs joining the festival this
summer include MasterChef: the Professionals runners-up Adam Handling and Scott Davies, Great British Menu’s Jacqueline O’Donnell, Mark Greenaway of Bistro Moderne, TV chef Tony Singh, The Pompadour by Galvin head chef Craig Sandle and Café St Honore’s Neil Forbes. ● The VIP Experience • Access on all three days • A free glass of fizz on Friday • Access to the VIP tent • A goodie bag • Priority entry to masterclasses and theatre • Great views of the entertainment stage
TO ENTER For your chance to win this great prize, simply answer the following question:
Who is the head chef of The Pompadour? To win you must like Foodies Magazine on Facebook and send us a message with your name and email address.
The first correct entry drawn on 1st July will win a pair of 3-day VIP tickets to Foodies Festival Edinburgh on 8th-10th August 2014. The editor’s decision is final and there is no cash alternative.
foodies 13
013_FFCompetition_0614.indd 13
26/05/2014 20:10
MEET the chefs Nathan outlaw
Fresh fish Michelin-starred chef Nathan Outlaw is one of the UK’s leading experts on cooking our native seafood
L
ocal seafood is my main source of inspiration. For me, creating a dish always starts with the fish or shellfish, which definitely has to be the star of the show. I then look to the other produce that is available to me and in season, using only the best – that way I can be sure of great results. I’ve made it my mission to remove the fear, mystery and awkwardness that surround seafood cookery. With practice, prepping fish yourself and dealing with the bones isn’t difficult – just befriend a good fishmonger who will happily do it for you. Next, follow my recipes and you’ll see that it really isn’t something to be fearful of. Really fresh fish should have an inviting aroma of the sea; it will only have an unpleasantly ‘fishy’ smell if it’s not in good condition. And you can avoid lingering fishy odours after cooking if you wrap up the skin, bones and leftovers immediately and put them straight in an outside bin – not in your kitchen food bin. Don’t be put off by seafood that’s alive. Think about it: it’s the freshest way you can get it. As long as you do that seafood justice, it should be an honour and pleasure to cook and eat it, not something to be afraid of. If you don’t like to see it wriggling or moving about, then all I can say is ‘man up and get over it’. This is great seafood! It’s well known that fish is a healthy food choice. It is reccomended that we eat at least two portions per week,
one of which should be oily fish. Personally I think that’s not enough, but then I would say that! Joking aside, all seafood is a very good source of protein, vitamins and minerals. Sustainability is very much a watchword at the moment, as it should be. There are a few good websites that will enable you to keep up with the constantly changing news about sustainable species (try www.msc. org and www.fishonline.org), but the best way to find out is to ask your fishmonger. They should be able to tell you everything about the seafood you are buying, notably whether it is sustainable and what fishing practice has been used to catch it. If they can’t, go somewhere they can! l
14 foodies
014_019_FFNathanOutlaw_0614.indd 14
26/05/2014 20:05
Monkfish wrapped in pancetta with pickled mushroom dressing Serves 4 4 monkfish fillets, about 200g each, trimmed 12 slices smoked pancetta 1-2 tbsp light rapeseed oil 100ml oaked Chardonnay 50ml white wine vinegar 50g caster sugar 2 garlic cloves, peeled and finely chopped 2 tbsp light rapeseed oil 200g chestnut mushrooms 100g shimeji mushrooms 2 shallots, peeled and chopped 2 tbsp sherry vinegar 100ml rapeseed oil 2 tsp chopped flat-leaf parsley 20 grapes, deseeded and quartered
014_019_FFNathanOutlaw_0614.indd 15
l Wrap each monkfish portion in 3 pancetta slices, overlapping slightly, then wrap in cling film and tie the ends to ensure the parcels are watertight. Refrigerate until ready to cook. l To make the dressing, put the wine, vinegar and sugar in a medium hot pan to dissolve the sugar, then reduce by half. Add half the garlic. Set aside. l Quarter the chestnut mushrooms. Heat a frying pan over a medium heat and add the 2 tbsp oil. When hot, add all the mushrooms and cook for 1 minute, then add the shallots and remaining garlic and cook for another minute. Pour in half the wine reduction, add the sherry vinegar and take off the heat. Set aside. l Bring a wide, shallow pan of water to a simmer and add the wrapped monkfish parcels. When the water
returns to a simmer, turn the heat right down and cook gently for 10 minutes. l Lift the parcels out of the water and leave to rest, still wrapped in the cling film, for 4 minutes. l Meanwhile, heat a non-stick frying pan and add a good drizzle of oil. Remove the monkfish parcels from the cling film, saving all the juices; add the juices to the mushrooms. Pat the monkfish parcels dry with kitchen paper and place in the hot pan. Cook for 2 mins, turning the parcels so that they colour all over. l Add the remaining wine reduction, rapeseed oil, parsley and grapes to the mushrooms and heat through. l Share the mushroom dressing between warm bowls. Halve the monkfish parcels and arrange on top of the mushrooms. Serve at once.
26/05/2014 20:05
www.harajukukitchen.co.uk
FROM TOKYO W I T H L O V E*
HARAJUKU K I T C H E N
0131 281 0526
016_FF054_Mix.indd 12
% 10
e d i n b u r g h
d
japanese bistro 10 gillespie place
i th wi s c is th o fly un er t
REAL JAPANESE FOOD
26/05/2014 19:38
NATHAN OUTLAW FOODIES
Pickled scallops with red wine dressing and garlic oil My head chef, Chris Simpson, and I enjoy an experiment now and again. This dish came about on a quieter winter’s day when we had time to play around in the kitchen. We both love raw scallops and wanted to add acidity to them, but also colour them somehow. The result was really interesting – tasty and unique Serves 4 12 live scallops in the shell
For the pickling liquor 200ml red wine 100ml water 50ml red wine vinegar 50g caster sugar 50g salt
For the red wine reduction 100ml red wine vinegar 100ml water; 100ml red wine 100g caster sugar To serve 1 tbsp capers in brine, drained 1 tbsp chopped gherkins 1 tbsp chopped chives Good-quality garlic oil 1 tbsp crispy fried capers
l For the pickling liquor, put all the ingredients into a pan and bring to the boil, then remove from the heat and set aside to cool. l Shell and clean the scallops, removing the roes. Lay the scallops in a small dish in a single layer. Pour the cold pickling liquor over them and cover tightly with cling film to keep them submerged. Place in the fridge for 4 hours. l Put all the ingredients for the wine reduction into a pan and bring to the boil, stirring once or twice to encourage the sugar to dissolve, then simmer uncovered until reduced right down to a syrupy dressing. Leave to cool. l Before serving, take the scallops out of the fridge and leave them to come to room temperature for 30 minutes. l To serve, spoon the red wine dressing equally onto each plate. Mix the capers, gherkins and chives with a little wild garlic oil and divide between the plates. Remove the scallops from the pickling liquor, slice them across into discs and arrange on the plates. Finish with a good drizzle of garlic oil.
foodies 17
014_019_FFNathanOutlaw_0614.indd 17
26/05/2014 21:14
Inverleith Park August 8, 9, 10
Special Friday Offer Foodies readers can buy a ticket for Friday 8th August and bring a friend for free.
Friday ticket ÂŁ10 Why not upgrade yourself and a friend to a Foodies Vip experience on Friday 8th for an extra ÂŁ25 Vip ticket gives you access to the vip tent with private bar and views of the stage, a glass of bubbly on arrival, goody bag, priority entry to theatres, tea/coffee/refreshments in Vip lounge.
Quote Foodies mag Tickets on sale now 0844 995 1111 www.foodiesfestival.com Foodies Festival Ad_FP.indd 10
30/01/2014 20:52
NATHAN OUTLAW FOODIES
Bream with chicory tart, pink grapefruit and pistachio dressing This was one of my earliest dishes, created at The Black Pig, my first restaurant. The combination of chicory, grapefruit and pistachios works so well and cuts the slight oiliness of the bream perfectly. Serves 4 2 bream, about 500g each, scaled, gutted, filleted and pin-boned
For the chicory tart 2 banana shallots, peeled and sliced 8 juniper berries, finely chopped 100ml white wine vinegar 50g unsalted butter 2 heads of chicory, trimmed and sliced 50g caster sugar 200g good-quality ready-made puff pastry Cornish sea salt For the pistachio dressing 150g roasted and salted pistachio nuts, shelled 75ml sunflower oil To serve 1 pink grapefruit, segmented Handful of rocket leaves
From Nathan Outlaw’s Fish Kitchen, Quadrille Publishing, £20
l For the chicory tart, put the shallots and juniper berries in a small pan with the wine vinegar and bring to a simmer. Simmer until the vinegar has reduced to almost nothing. Put to one side. l Heat a frying pan and add a drizzle of oil and the butter. Heat until the butter is foaming, then add the chicory and cook over a medium heat until it starts to collapse and turn translucent. Add the shallots and juniper berries, then the sugar. Cook over a medium heat for 1 minute and season with a pinch of salt. Spread the chicory on a tray and leave to cool. l Roll out your pastry on a lightly floured surface to a rough square, the thickness of a £1 coin. Place on a lined baking sheet and put in the fridge to rest for 20 minutes. Heat your oven to 180°C. Once rested, cover the pastry evenly with the chicory mixture and bake in the
oven for 16 minutes. l While the tart is in the oven, make the pistachio dressing. Put the nuts on a board, drizzle with the sunflower oil and chop finely. Season with a touch of salt and transfer to a bowl. Once the chicory tart is cooked, allow it to cool slightly. l Heat your grill to medium-high and oil the grill tray. Lay the bream fillets skin side up on the grill tray and season with salt. Cook under the grill for about 6 minutes, depending on the thickness of the fish. l To serve, cut the chicory tart into portions. Place a wedge on each warm plate and dress with a spoonful of the pistachio dressing and a few grapefruit segments. When the fish is ready, place a portion on top. Spoon over some more dressing, add a few more grapefruit segments and scatter over the rocket leaves. Serve at once. foodies 19
014_019_FFNathanOutlaw_0614.indd 19
26/05/2014 20:05
Mont • Dine Out_FOODIES_Ad_DEC13.indd 1 Montpeliers.indd 10
16/12/2013 16/12/2013 16:23 16:53
FISH RESTAURANTS FOODIES FOCUS
The fisher kings In Scotland we have the finest fresh fish right on our doorstep. Here are some of the best fish restaurants that Edinburgh and Glasgow have to offer ONDINE RESTAURANT, George IV Bridge, Edinburgh EH1 1AD Tel: 0131 226 1888 www.ondinerestaurant.co.uk Ondine is currently the AA’s Scottish Restaurant of the Year, and you will not be disappointed. Menu favourites range from lobster thermidor and fish curry to the grand seafood platter and hot shellfish. Ondine offers a range of eating options including table dining and seats at the oyster bar.
FISHERS IN THE CITY 58 Thistle St, Edinburgh EH2 1EN Tel: 0131 225 5019 www.fishersbistros.co.uk This city-centre restaurant prides itself on serving honest food with great service, whether you are after a casual lunch or an intimate night out. For those who want to go the whole hog there is a fantastic Hot Shellfish Platter with langoustines, lobster, scallops, oysters, mussels, cockles clams and crab claws, available at both lunch and dinner.
SWEET MELINDAS 11 Roseneath St, Edinburgh EH9 1HY Tel: 0131 2297953 www.sweetmelindas.co.uk Every morning the chefs hand pick the best fish from Eddie’s Seafood Market next door, so produce is guaranteed to be local and fresh at Sweet Melindas. The menu changes weekly to feature seasonal produce and the best ingredients. foodies 21
021_022_FFFishRestaurant_0614.indd 21
26/05/2014 21:13
FOODIES FOCUS FISH RESTAURANTS
THE SHIP ON THE SHORE
THE FISH PEOPLE CAFÉ
OLD SALTY’S
24-26 The Shore, Edinburgh EH6 6QN Tel: 0131 555 0409 www.theshipontheshore.co.uk This is one of Leith’s best loved restaurants and it is not hard to see why. There is a fish dish for every seafood lover and the hot shellfish platter and seafood paella are great sharing options. It’s not just about the fish: the champagne breakfast is how every day should start.
350 Scotland St, Glasgow G5 8QF Tel: 0141 429 8787 www.thefishpeoplecafe.co.uk A big supporter of sustainability, the team at the Fish People Café combine responsibly-caught fish with affordability. You can’t go wrong with steamed Shetland mussels in garlic, smoked bacon, cauliflower and parsley, or the chunky fish stew with saffron rouiile, croutons and gruyere.
1126 Argyle St, Glasgow G3 8TD Tel: 0141 357 5677 www.oldsaltys.co.uk This may be a proper chippy, but you’ll find no greasy lino and plastic seats here. As well as fish suppers, you’ll find exciting surprises on the menu, such as tiger prawns with lemon and chilli. The restaurant is open from 7am right through until midnight so you can satisfy your fish craving whenever it strikes.
SIMPLY FISH
CRABSHAKK
111 Cleveden Rd, Glasgow G12 0JU Tel: 0141 334 0111 www.simplyfishglasgow.com As the name would suggest, this is simply a great fish restaurant. Using Scottish ingredients but with global inspiration, Thai fishcakes, prawn cocktail and fish and chips meet delicious dishes like smoked mackerel mille feuille and tempura squid.
114 Argyle St, Glasgow G3 8TD Tel: 0141 334 6127 www.crabshakk.com If you are after some proper crab, then this is the place for you. All the old seafood favourites are here as well, with scallops and langoustines aplenty. Treat yourself to the Fruits de Mer if you want something truly special.
GAMBA 225A West George St, Glasow G2 2ND Tel: 0141 572 0899 www.gamba.co.uk Gamba is an award-winning seafood restaurant in Glasgow’s city centre, serving the finest sustainable seafood. The menu is updated every six weeks to make the most of seasonal produce, and ensures there is always something new to try. The pre-theatre and luncheon menus offer great value.
LOCH FYNE 25 Pier Place, Newhaven Harbour Leith, EH6 4LP Tel: 0131 559 3900 This stunning restaurant is set on Newhaven harbour in an old fish market dating back to the 1890s. The à la carte menu is filled with the freshest and most seasonal dishes, perfect for all tastes. ●
021_022_FFFishRestaurant_0614.indd 22
26/05/2014 19:57
Countryside Kitchens invest in the finest quality materials and the most experienced craftsmen to build a bespoke kitchen that will last you a lifetime.
Bring the heart back in to your home Visit the Studio at Countryside to see what we can achieve together Countryside Kitchens, 31 Woodmarket, Kelso, TD5 7AT 01573 228030 | www.countrysidekitchens.co.uk | enquiries@countrysidekitchens.co.uk Stockists of Farrow & Ball | Wide Range of Contemporary & Classic Floor & Wall Tiles
052_CountrysideKitchens_1213.indd 10
26/11/2013 15:22
MEET the chefs Greg Marchand
French connection Former Jamie Oliver protégé Greg Marchand called his Parisian bistro after his nickname, Frenchie – a sense of humour that translates to his food
W
From Frenchie by Greg Marchand, Artisan, £16.99
024_029_FFFrenchie_0614.indd 24
HEN I worked at Jamie Oliver’s restaurant Fifteen on Old Street in London, he nicknamed me ‘Frenchie’ because I was the only French person in the kitchen. It stuck, and that’s how it came to pass that my restaurant in Paris is called Frenchie. At Fifteen, every year we’d hire 15 kids from disadvantaged backgrounds and train them in the kitchen. I identified with these young apprentices, having had my own share of troubled times. I’d started to cook when I was fifteen, in the orphanage where I grew up in Nantes. The chef was off on weekends, and I was more than happy to volunteer to cook: it gave me a break from the craziness. The first dish I ever made was escalope normande, veal with mushrooms an cream. Although it was poorly executed, the joy it generated in the other kids was enough to persuade me to enrol in cooking school.
The rest is history: after school, I spent ten years cooking around the world, including two stints in London, one with Jamie Oliver. Seeing that many of the kids from Fifteen are now professional chefs makes me proud. In 2008 I landed back in Paris with my wife, Marie, who was pregnant. We were jobless, and I had no idea how to launch my project, which would go on to become Frenchie. I got a loan from a friend to get a place in the unlikely location of Les Halles, the marketplace through which all the foods served in Parisian restaurants passed. I wanted to serve simple yet inventive food in a laid-back bistro setting. I guess I was in the right place at the right time: the Paris ‘bistronomy’ trend was just starting, and the type of food and ambience I had in mind seemed to exactly fit the bill. The phone started ringing non-stop - to this day, I still don’t understand how it all happened so quickly. l
26/05/2014 19:53
024_029_FFFrenchie_0614.indd 25
26/05/2014 19:51
008_AgaRangemaster_1213.indd 10
26/11/2013 16:17
Grilled Baby Lamb with Fava Beans, Sweet Peas, and Mint Chutney Serves 4 For the lamb 1 rosemary sprig 2 garlic cloves, crushed Grated zest of 1 lemon 1 tsp crushed black pepper 2 tbsp olive oil 4 pieces boneless lamb leg or loin, about 225g each Salt and freshly ground black pepper
For the vegetable garnish 16 tiny new potatoes Coarse sea salt Olive oil 160g shelled peas 160g shelled fava beans For the mint chutney ½ tsp cumin seeds 1 small, green mango 1 bunch mint ½ bunch coriander Extra virgin olive oil Salt 2 tbsp unsalted butter Pigment d’Espelette Salt Fleur de sel Crushed Black Pepper
l Combine the rosemary, garlic, lemon zest, crushed pepper and olive oil in a baking dish. Add the lamb, turning to coat and rubbing in the marinade. Cover and refrigerate for at least 4 hours. l Meanwhile, put the potatoes in a large pot of cold salted water, bring to a boil and cook for about 15 minutes until tender: the tip of a knife should enter the flesh without resistance. Drain the potatoes thouroughly, transfer to a bowl, and add a drizzle of olive oil. Set aside at room temperature. l Bring a medium pot of salted water to a boil. Blanch the fava beans in the boiling water for 30 seconds, then drain and immediately transfer to a bowl of ice water to cool. Drain again and peel off the outer skin. Refrigerate. l For the mint chutney, toast the cumin seeds in a dry frying pan over low heat until fragrant, about 3 minutes; be careful not to burn them. l Peel the mango and cut enough of the flesh into ½ inch dice to make ½ cup: reserve the remaining mango for another
use. Remove the leaves from the mint and coriander. l Combine the cumin, mango and herbs in a blender while drizzling in about 2½ tablespoons olive oil. Season with salt and refrigerate. l Remove the lamb from the refrigerater about 1 hour before cooking. l Season the lamb with salt and pepper and grill it for about 5 minutes or so on each side, depending on thickness. When blood starts to bead up on the surface the lamb will be cooked to medium-rare. Transfer to a plate and rest for 10 minutes. l Meanwhile, melt the butter in a large skillet over low heat. Add the peas and cook for 1 minute, then add the potatoes and favas, stirring and tossing until the potatoes are warmed through. Remove from the heat and toss with 1 tablespoon of the chutney. Add a pinch of pigment d’Espelette and season with salt to taste. l Divide the vegetables among four plates and add a spoonful of mint chutney to each plate. Arrange the meat alongside and season it with fleur de sel and pepper. foodies 27
024_029_FFFrenchie_0614.indd 27
26/05/2014 19:51
Meet some real Byres Road characters Th
e sm
ooth
The so
type
fties
The hard guy
The true blues
s
s
s e n o e r u t a m e h T
Each of our cheeses has a distinctive character – pop in and discover every one of them in the heart of Glasgow.
georgemewescheese.co.uk 106 Byres Road, Glasgow, G12 8TB
t. 0141 334 5900
048_FF052_GeorgeMews_0414.indd 10
01/04/2014 13:39
Grilled Mackerel with Cauliflower “Farrotto” and Trout Roe Serves 4 For the farrotto Salt 140g farro or spelt, rinsed Olive oil
For the cauliflower puree ½ cauliflower 500ml whole milk Salt 1 small bay leaf Juice of ¼ lemon, or to taste ¼ bunch chervil (or chives), chopped For the mackerel 2 large or 4 small skin-on mackerel fillets (about 570g total) Olive oil Fleur de sel Grated zest of 1 lemon Grated zest of 1 lime Grated zest of 1 orange 1 tbsp trout roe Handful baby rocket Olive oil
l For the farrotto, bring a medium pot of salted water to the boil. Add the farro and bring back to the boil, then reduce the heat and simmer, skimming off any foam, until tender, 25 to 30 minutes. Drain in a colander and cool under cold water. Transfer the farro to a bowl and toss with 1½ teaspoons olive oil. Set aside in the refrigerator. l For the cauliflower puree, remove the core and cut the cauliflower into big chunks. Reserve 2 florets for the garnish. Put the remaining cauliflower in a medium pot and add enough milk to cover. l Add a pinch of salt and the bay leaf, bring to a simmer, and cook until the cauliflower can be mashed easily between two fingers, about 20 minutes. Drain the cauliflower in a sieve set over a bowl; reserve the cooking liquid. Remove the bay leaf. l Transfer the cauliflower to a food processor and process, adding enough of the cooking liquid to obtain a smooth, creamy puree. Season with the lemon
juice and salt. Set aside. Reserve the remaining cooking liquid. l For the mackerel, heat a ridged grill pan over medium-high heat. Lightly massage the skin side of the mackerel fillets with olive oil. Season with fleur de sel and place them skin side down on the hot grill or pan. Cook for about 2 minutes, until the fillets have started to turn opaque, then turn them, cook for about 5 seconds, just until cooked through, and remove from the heat. l Meanwhile, combine the farro and the puree in a large saucepan and heat gently over low heat until hot, adding more of the reserved cooking liquid if necessary. Season to taste with salt and a dash more lemon juice and stir in the chervil. l Divide the farrotto among four plates. Arrange the mackerel fillets on top and sprinkle with fleur de sel, the citrus zests, and the trout roe. Garnish with the rocket, lightly tossed with olive oil, and, finally, grate the reserved raw cauliflower florets over the plates. foodies 29
024_029_FFFrenchie_0614.indd 29
26/05/2014 19:51
MEET THE CHEFS FRED THOMPSON
Thrill of the grill Grillmaster Fred Thompson shows you how to achieve the perfect barbecue
A
even heat and steady burn rate, but they are pumped full of additives. Allnatural hardwood briquettes burn a bit hotter and also burn cleaner. Natural lump hardwood, the real thing, burns superhot, and burns even cleaner. Given the choice, I think hardwood briquettes are the way to go, because they are easy to work with and produce quality results. If you are grilling food for 4 people, use about 20 briquettes, which will burn for about 1 hour. If you are grilling double that amount of food, double the number of briquettes. ●
ND THEN there was fire. People have been cooking their meals over flames for eons, but over time the process has changed from a necessity to a special treat. Many of us have memories of backyard burgers and hot dogs, of steaks sizzling on a hot grate, or of the mountain of smoky ribs that fuelled gatherings of family and friends. Grilling adds pleasure to our lives in an uncomplicated, relaxing way. Choosing the fuel – standard charcoal briquettes deliver the most
PESTO CHICKEN SANDWICHES Here’s a recipe that makes perfect use of boneless, skinless chicken breasts. Serve these flavorful, melted cheese sandwiches in midsummer when tomatoes are sweet and fresh basil is abundant Serves 4 4 boneless, skinless chicken breast halves, about 185 g each Kosher salt and freshly ground pepper 1 tsp italian seasoning Olive oil for brushing 8 slices fontina or gouda cheese 8 slices sourdough bread Mayonnaise (optional) 8 thick tomato slices 60ml pesto, homemade or shopbought
● Season the chicken breast halves with salt and pepper and sprinkle evenly with the Italian seasoning. Brush lightly on all sides with the oil. ● Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate. ● Place the chicken on the grill directly over the fire and cook until nicely grill-marked and relatively firm to the touch, 5-8 minutes on each side depending on the thickness. You want the chicken to be opaque throughout but still moist and juicy inside. ● About 2 minutes before the chicken is ready, place two slices of the cheese on each breast half, cover the grill, and allow the cheese to melt. Put the bread slices along
the edge of the grill at the same time, and turn once after 1 minute to toast both sides. ● Transfer the chicken and bread slices to a cutting board. Spread the bread slices with mayonnaise, if desired. Cut each breast half against the grain on the diagonal into 3-4 pieces. ● Arrange 1 sliced breast half on each of 4 bread slices. Top with 2 tomato slices, and then top the tomatoes with 1 tablespoon of the pesto, spreading it evenly over the tomatoes. Close the sandwiches with the remaining bread slices, and serve. ● Grilling time: 10–16 minutes. Great served with potato salad and iceberg lettuce salad with blue cheese sauce.
30 foodies
030_035_FFGrillMaster_0614.indd 30
26/05/2014 21:09
030_035_FFGrillMaster_0614.indd 31
26/05/2014 19:48
032_FF054_Mix.indd 12
26/05/2014 19:49
fred thompson MEET the chefs
Patty melts with Charred Onions This is one of my favorite burgers. The charred onions develop a deep sweetness that perfectly counterbalances the earthy, slightly sour character of the rye bread and the nutty flavor of the Swiss cheese Serves 6 500g beef mince 500g steak mince Kosher salt and freshly ground pepper 12 slices rye bread 90g unsalted butter, melted 2 white onions, thickly sliced 6 slices good-quality Swiss cheese, such as Gruyère or Comté
From Grillmaster by Fred Thompson, Williams-Sonoma, £20
l Set up grill for direct grilling over high heat. Brush and oil the grill grate. l In a large bowl, gently mix together the chuck and sirloin. Run your hands under cold water and divide the mixture into 6 equal portions. Shape each portion into a patty about the size and shape of a slice of bread, being careful not to compact the meat too much. Season on both sides with salt and pepper. Make a depression in the center of each patty with your thumb. l Brush both sides of each bread slice with the butter. l Place the patties, indent side up, and
onion slices on the grill directly over the fire. Cook, turning once, until both are nicely charred on both sides and the burgers are cooked to your liking, 4–5 minutes per side for medium. During the last 2 minutes of cooking, top each patty with a slice of cheese and put the bread slices along the edge of the grill, then cover. Grill, turning the bread slices once, until the cheese is melted. l Place each burger on a slice of toasted rye. Toss the onion slices to break up the rings, and divide evenly among the burgers. Top each burger with a second slice of toasted bread and serve at once. foodies 33
030_035_FFGrillMaster_0614.indd 33
26/05/2014 19:48
034_FF054_Mix.indd 12
26/05/2014 20:01
fred thompson MEET the chefs
Lamb Burgers with Mint-Feta Pesto The smell of lamb burgers cooking over a hot fire is intoxicating. In fact, the aroma is so wonderful that even if I’ve just finished eating, it makes me want to eat more. Add a little feta-laced mint pesto and some lightly toasted pitta bread, and you’ve got a pretty nice Greek meal on the table Serves 6 2 tbsp finely chopped shallot 2 tbsp finely chopped fresh flat-leaf parsley 1 tbsp finely chopped fresh mint 1 tbsp Dijon mustard 2 tsp dried rosemary, crushed 1 clove garlic, minced 750g lamb mince 250g beef mince Kosher salt and black pepper 6 pitta rounds
For the mint-feta pesto 30g mint leaves 2 tbsp pine nuts Pinch red pepper flakes 125ml extra-virgin olive oil 185g feta cheese, crumbled Kosher salt and black pepper Shredded lettuce to serve
l Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate. l For the mint-feta pesto, in a blender combine the mint, pine nuts and red pepper flakes and pulse until chopped. With the machine running, add the oil in a thin stream. Process until a thin paste forms. Add the feta and pulse 3 or 4 times to mix. Refrigerate until ready to serve. l In a bowl, mix together the shallot, parsley, mint, mustard, rosemary and garlic. Gently blend the lamb and beef. Divide the meat mixture into 6 equal portions. Shape each into a patty about
1 inch thick. Season on both sides with salt and pepper. Make a depression in the center of each with your thumb. l Place the patties, indent side up, on the grill directly over the fire and cook, turning once, until nicely charred on both sides, about 5 minutes per side for medium. During the last 2 minutes of cooking, throw the pittas on to the edge of the grill and toast lightly, turning once. l Cut off and discard about one-third of each pitta round and open up the pocket. Place a little of the pesto in the bottom of each pita, add a lamb burger, and top with shredded lettuce and a little more pesto. foodies 35
035_FFGrillMaster_0614.indd 35
26/05/2014 19:48
MEET the chefs Sam & Sam Clark
A little Morito Restaurateurs Sam & Sam Clark share the secrets of Moro’s naughty baby sister
From Morito by Sam & Sam Clark, Ebury, £26
A
s the little sister of Moro, Morito is the noisier, more rebellious sibling, eager to experiment and expore. Through our collection of tapas and mezze recipes you will be transported to both the present day hustle and bustle of London’s Exmouth market and a Mediterranean country of our choice. First and foremost these recipes are here to help you eat and cook wonderful mezze and tapas. The unique atmosphere this brings to the table should be a part of everyone’s life. There is something inherently joyful and social about eating in this way. Thousands of possible food combinations lie within your reach, none of which is wrong as long as you’re happy. Just follow a few basic rules about trying to shop seasonally while considering the colour, flavour and texture within the mix.
Different effects can be brought to a meal, depending on how you approach the timing. At Morito plates are placed on the table as they are ready. Usually bread, olives and cold things first, followed by the hot things one by one. This drawn-out way of eating exaggerates the sense of anticipation and extends the pleasure. Alternatively, BAM! Everything can be placed on the table at once for both impact and beauty. Or somewhere in between, perhaps? Hopefully once you become familiar with where the recipes come from you can play, eating solely Spanish food accompanied by fine sherries or perhaps just mezze plates, accompanied by a healthy glass of Turkish raki, or arak from the Lebanon. Whichever way you chose to use these recipes, we believe there is great potential for you to produce many an evocative and memorable meal. l
36 foodies
036_041_FFMorito_0614.indd 36
26/05/2014 21:07
SPRING TABBOULEH Serves 4 70g bulgur 150g fresh peas, podded and blanched briefly 150g fresh, small broad beans 5 asparagus spears, cut into 1cm pieces and blanched briefly 3 spring onions, sliced into thin rounds 1 bunch of flat-leaf parsley, finely shredded 1 bunch of mint, finely shredded
036_041_FFMorito_0614.indd 37
1 bunch of dill, roughly chopped
Dressing ½ garlic clove, crushed to a paste with a little salt Ÿ tsp ground cinnamon 2 tbsp lemon juice 4 tbsp extra virgin olive oil
l Put the bulgur in a bowl, add enough cold water just to cover and let it sit for 10 minutes. Meanwhile, put all the dressing ingredients in a jar with a lid, season with salt and pepper and shake well. When the bulgur has absorbed the water and is soft, gently rub it between the palms of your hands to fluff it up. l Bring a saucepan of unsalted water to the boil, add the broad beans and blanch for 2-3 minutes or until tender, depending on their size. Strain in a colander and place under a running cold tap to cool down quickly. Peel off their pale skins. l Place the beans and the remaining salad ingredients in a large bowl and pour over the dressing. Add the bulgur to the salad and mix well. l Check the seasoning and serve.
26/05/2014 21:07
038_FF054_Mix.indd 12
26/05/2014 20:15
SAM & SAM CLARK FOODIES
GRILLED PEPPERS, PRESERVED LEMON AND CRISPY CAPERS Red peppers will always have more flavour from early summer until the autumn. Romano peppers have been a revelation to us, because they have an additional intensity of sweetness, as well as a pleasingly thin flesh similar to the Spanish piquillo pepper. Goodquality tinned piquillo peppers can also be used in this recipe. We love this dish, not only because it looks fabulous but also because the flavours of the sweet peppers, preserved lemon and capers go brilliantly together Serves 4 3-4 Romano or piquillo peppers 3 tbsp extra virgin olive oil ½ garlic clove, crushed to a paste ½ tsp cumin seeds, roughly ground 1-2 tbsp Forum Cabernet Sauvignon vinegar, or a good-quality aged red wine vinegar with a pinch of sugar 1 tbsp finely chopped preserved lemon rind 1 tbsp finely shredded flat-leaf parsley
For the crispy capers 200ml olive oil 3 tbsp capers in brine, squeezed l Heat the 200ml oil in a small pan. Add the capers and fry until they are puffed up. Remove with a slotted spoon and drain on kitchen paper. l Blister and char the peppers over charcoal. Place in a bowl and cover. When cool enough, peel off the skins and discard the seeds and stalks. l Mix the olive oil, garlic, cumin and vinegar together, add the peppers, season with a little salt and pepper and marinate for 1-4 hours. l Lay the peppers on a plate and sprinkle the preserved lemon, capers and parsley on top.
036_041_FFMorito_0614.indd 39
26/05/2014 19:40
040_FF054_Mix.indd 12
26/05/2014 20:17
SAM & SAM CLARK FOODIES
PINK FIR APPLE AND FETA SALAD The real star potato variety for this salad is Pink Fir Apple. A crazy name for a very particular potato; its characteristics are dense, earthy and dry. Pink Firs are available at posh veg shops, supermarkets and farmers’ markets during the summer and autumn. If you can’t get hold of them, use a variety of new potato instead
Serves 4 400-500g potatoes, such as Pink Fir Apple, Charlotte or Ratte 4 large sprigs of mint 100g feta cheese, thinly sliced 5 tbsp extra virgin olive oil Pinch dried oregano 3 spring onions, including the green part, sliced into thin rounds
l Simmer the potatoes in well-salted water with 1 sprig of mint for 20-25 minutes or until tender. (Other varieties of potato may take less time to cook as they are less dense.) Drain the potatoes and discard the mint. l While the potatoes are cooling, pick the leaves off the remaining sprigs of mint and shred them finely. When the potatoes are just cool enough to handle, slice them into 8mm-thick rounds. l Toss all the ingredients gently in a bowl. Have a quick taste to see if the seasoning needs adjusting. This salad can be eaten either hot or at room temperature. Delicious with barbecued lamb chops and chopped olives.
foodies 41
036_041_FFMorito_0614.indd 41
26/05/2014 19:40
Foodies Focus No-bake cakes
Hot without heat You can make gorgeous and tasty cakes that your friends and family will love, without turning on your oven once, says Sharon Hearne-Smith
P
ut aside all fears of collapsed cakes, burnt edges or soggy bottoms, as these easy-peasy no-bake recipes promise brilliant results every time and will lure even beginners into the kitchen. They’re convenient too, transforming handy supermarket ingredients such as sponge fingers or marshmallows into unique goodies in next to no time. In other good news, these oven-free treats generally come with the added
advantage of a longer shelf life than their ‘best eaten on the day’ baked counterparts. Some, such as icecream cakes, last for a few months in the freezer (if they don’t get gobbled up long before then!). And while your cakes might be considered ‘hot stuff’, you and your kitchen will stay nice and cool without the additional heat of an oven, which is especially good if you’re cooking in summer (plus you get points for saving energy). l
Strawberry Charlotte A charlotte is a French cake in which sponge fingers form the sides, concealing a set fruit mousse filling. You can add chopped strawberries to the filling if you want more texture and colour throughout Serves 8-10 200g caster sugar Sunflower oil, for greasing 350g sponge fingers
For the filling 8 gelatine leaves 400g strawberry purée 100g caster sugar 325ml double cream 500g natural yoghurt or natural fromage frais To finish 500g fresh strawberries, halved if large and with green tops removed Small handful fresh mint 150ml double cream, softly whipped
l For the filling, soak the gelatine leaves in just enough cold water to cover, for 5-10 minutes until soft. Pour the strawberry purée into a wide frying pan and simmer over a medium heat for about 5 minutes until reduced by half. l Meanwhile, place the sugar for the sponge fingers in a saucepan with 200ml of water and bring to the boil on a high heat, stirring until dissolved. Give it another minute before pouring into a wide baking dish. Leave to cool slightly. l When the purée has reduced, stir in the filling sugar until dissolved, then remove from the heat. Squeeze excess water from the soft gelatine and stir into the purée until dissolved. Leave to cool. l Whip the cream in a bowl until just stiff. Fold into the yoghurt or fromage frais in another bowl until blended. l Grease a 20cm tin and line the sides
with parchment. Soak a few biscuits at a time in the sugar syrup for 30-60 seconds, turning halfway, until softened but not soggy. Carefully place upright against the tin edge, sugared side outwards. You will need about 30. Soak half the remaining biscuits in the syrup and lay them flat in the tin, trimming to cover the base completely. l Gently fold the cooled purée into the cream mixture until well blended. Pour half into the tin and smooth with the back of a spoon. Soak the remaining biscuits in the syrup and arrange on top, trimming to fit. Pour the remaining filling over. Cover with cling film and chill for 3 hours or overnight until firm. l Carefully remove from the tin, place on a stand and peel away the paper. Decorate with strawberries and mint sprigs on top. Cut into wedges and serve.
42 foodies
042_047_FFNoBake_0614.indd 42
26/05/2014 19:27
042_047_FFNoBake_0614.indd 43
26/05/2014 19:27
H
Henderson’s V E G E TA R I A N
Restaurant SHOP &DELI
Bistro HENDERSON’S AT ST JOHNS
044_FF054_Mix.indd 12
0131 225 2131 HENDERSONSOFEDINBURGH.CO.UK
26/05/2014 21:20
NO-BAKE CAKES FOODIES
Rocky Road White Knuckle Ride White chocolate gives an instant twist on a classic rocky road. The ingredients used here bring plenty of different colours, textures and flavours but if you aren’t keen on Turkish delight, you can use fudge instead Makes 12 Sunflower oil, for greasing 25g desiccated coconut 500g white chocolate 150g marshmallows (large ones work better than mini) 150g Turkish delight 100g shelled green pistachios 100g mixed peel
From No-Bake Baking by Sharon HearneSmith, Quercus, £16.99
l Grease a 23cm square tin with oil and line with parchment paper, leaving 5cm excess hanging over the edges. l Toast the coconut in a wide, dry frying pan over a medium heat, tossing regularly, until golden. Remove from the heat and set aside. l Next, break the chocolate up into a large heatproof bowl. Either melt in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. When melted, remove from the heat and stir until smooth.
l With scissors, snip the marshmallows in half on top of the chocolate and then add the Turkish delight, pistachios, mixed peel and toasted coconut. Stir everything together well. l Pour into the tin and spread evenly with the back of a spoon. Move any large lumps around to fill any gaps or corners as necessary. Cover and refrigerate for at least 1 hour until set. l Lift out of the tin, cut into 12 pieces and stack in a pretty pile on a board to serve. These will keep for up to a week in an airtight container in the fridge (if they survive that long!).
foodies 45
042_047_FFNoBake_0614.indd 45
26/05/2014 19:30
“With the right tools, anyone can achieve great results”
Mary Berry
The Mary Berry 12-hole PushPan® will open a whole world of baking possibilities… pop out perfect mini cheesecakes, dinky desserts and even fizzy jellies for grown-ups. Part of Mary’s exclusive range of bakeware with Lakeland, it’s almost as good as having her in your kitchen with you!
Find the full range and recipes at lakeland.co.uk/mary Visit one of your local Lakeland stores: Edinburgh 55 Hanover Street EH2 2PJ Now also open at Dobbies Garden World, Melville Nursery EH18 1AZ Glasgow 18a Buchanan Galleries, Buchanan Street G1 2FF
BAKEWARE | COOK WARE | UTENSILS | KITCHEN ELECTRICALS | PRESERVING | FOOD STOR AGE | AROUND THE HOME
Fullpage.indd 10 LAKEL15259_Mary_Berry_Foodies_Magazine_Advert_171x231_LOCALISED.indd 1
29/04/2014 19:58 03/04/2014 14:18
NO-BAKE CAKES FOODIES
Candy-Stripe Blueberry Cheesecake There may seem a lot of stages here, but it’s simply a matter of splitting the mixture to create three different-coloured layers. Vary this recipe with any other berry purée you fancy Serves 12 10 gelatine leaves 75g unsalted butter 200g digestive biscuits 1 tsp ground cinnamon 375g good-quality blueberry purée 600g full-fat cream cheese 175g caster sugar 200g crème fraîche 800ml double cream 125g fresh blueberries Small handful fresh mint sprigs
l Line the sides of a 17.5cm diameter, 10cm deep, loose-bottomed cake tin with parchment paper (do not grease). l To make the filling, the gelatine leaves will need to be soaked in three separate batches so they don’t stick together. Place 3, 3 and 4 leaves in separate bowls. Pour enough cold water over each to cover and soak for 5-10 mins until softened. l To make the base, melt the butter in a medium saucepan. Blend the biscuits in a food processor until you have fine crumbs. Tip into the melted butter, add the cinnamon and stir well. Spread in the prepared tin. Chill in the fridge for 15 mins. l Gently heat it in a small saucepan on the hob or in a bowl in the microwave until it just comes to the boil, and remove from the heat. Drain the water off the nowsoftened gelatine, squeeze the excess water from each bundle and pop them back in their respective bowls. Pour 50g of blueberry purée into one of the bowls
with three gelatine leaves, 100g into the other bowl with three leaves, and then the remaining 225g of purée into the bowl with four leaves. Stir each one until the gelatine dissolves and leave to cool. l Beat the cream cheese and sugar together until smooth. Beat in the crème fraîche and add 650ml of the cream. Beat for 2 mins until softly whipped up, taking care not to allow it to become too stiff. Cover with cling film and refrigerate. l Once cool, divide the creamy mixture equally (in roughly 525g batches) between the three bowls and gently fold it in until well combined. Spoon the lightest coloured mixture onto the biscuit base, spreading it out evenly. Add the middle shade in the same way, then cover with cling film and chill in the fridge for 30 minutes until firm. Add the darkest layer, smooth the top out evenly, cover with cling film and chill in the fridge for at least 5 hours or overnight until completely set. foodies 47
042_047_FFNoBake_0614.indd 47
26/05/2014 21:04
LA NUEVA TAPERIA EN FINNIESTION Classic and modern tapas Cocktails • Fine wines 1 1 1 6 A R GY L E S T R E E T, F I N N I E S T O N , G L A S G O W 0141 334 0761 WWW.RIOJAFINNIESTON.CO.UK
048_FF054_Mix.indd 12
26/05/2014 21:21
FINNIESTON FOODIES FOCUS
A hive of industry Finnieston has become a vibrant hub of diverse restaurants and bars. From Indian, to Italian, Scottish to steakhouses, there’s something for everyone
THE SHANDON BELLES
PANEVINO
MISTER SINGH’S INDIA
652 Argyle Street, G2 6UF Tel: 0141 221 8188 www.twofatladiesrestraurant.com The Two Fat Ladies offer this small basement bistro-styled restaurant as an alternative to its high-end venues. The Shandon Belles is hidden away below one of Glasgow’s oldest and best-known eateries, The Buttery. The set menu is great value and offers fantastically cooked and presented fish.
1075 Argyle Street, G3 8LY Tel: 0141 221 1136 www.panevino.co.uk Panevino promises to be “what you want it to be, when you want it.” Whether you feel like a light lunch, a set supper, full-on a la carte or a customised antipasti plate with a selection of taster wines, you’ll find it all here. However, you won’t find any pizza here: this is a restaurant with proper Italian cooking at its heart.
149 Elderslie Street, G3 7JR Tel: 0141 204 0186 www.mistersinghsindia.com From the heart of the Punjab to Glasgow’s vibrant city centre, Mister Singh’s India brings you the spices, flavour and fragrances of authentic Indian cuisine with a unique Scottish twist. Whether you are craving a traditional curry or something more unique, everything is cooked to perfection. The set menu is excellent value if you are looking for a quick and delicious meal. foodies 49
049_050_FFFinnieston_0614.indd 49
26/05/2014 19:24
FOODIES FOCUS FINNIESTON
THE BUTCHERSHOP BAR & GRILL 1055 Sauchiehall Street, G3 7UD Tel: 0141 339 2999 www.butchershopglasgow.com This award-winning steakhouse is designed to embody the hustle and bustle of Manhattan while serving up top-quality Scottish beef. Locals know The Butchershop is the place to be on Tuesdays, when they serve two burgers or rump steaks with fries and a bottle of house wine for £30.
THE HIDDEN LANE TEAROOM Unit 8 Argyle Court, 1103 Argyle Street, G3 8ND Tel: 0141 237 4391 www.thehiddenlanetearoom.com Kitsch vintage tearooms are having a resurgence, and The Hidden Lane Tearoom is one of the best. Here they really take pride in their tea, with over30 loose-leaf varieties to choose from. The company also makes wedding cakes so you can be sure the baked goods are of a high standard.
THE FINNIESTON 1125 Argyle Street, G3 8ND Tel: 0141 222 2884 www.thefinniestonbar.com If you love seafood, this is the place for you. The Finnieston has just released a new menu and the Mediterranean fish soup, with mussels, squid, hake and feta cheese looks particularly enticing.
049_050_FFFinnieston_0614.indd 50
LAMORA KITCHEN
DISTILL
1166- 1170 Argyle Street, G3 8TE Tel: 0141 560 2070 www.lamorakitchen.co.uk Lamora is renowned for its spectacular pizza, but the menu offers much more than this. For something different, why not try the chicken liver mousse to start followed by sea bass in a gremolata crust?
1102-1106 Argyle Street, G3 7RX Tel: 0141 337 3006 www.distillbar.co.uk Distill is the new name for the popular Ivy restaurant, located two minutes from the SECC. It offers great barstyle food, with lots of veggie options too. Lunch is particularly good value, with two meals for £10.
THE GANNET
1066 Argyle Street, G3 BLY Tel: 0141 564 6464 Fanny’s was established 11 years ago and has been a popular eatery here long before the area became fashionable. The menu is seasonal, specialising in fish, seafood, Scottish beef and lamb, fowl and game.
1155 Argyle Street, G3 8TB Tel: 0141 2042081 www.thegannetgla.com The Gannet is a rustic-looking bistro serving a small but perfectly formed menu of fresh Scottish produce. If you are just in for drinks, the bar menu is particularly intriguing. Light bites such as oak baked salmon with herb purée, definitely tempt the tastebuds.
FANNY TROLLOPES
CITY CAFÉ BAR & GRILL Hilton Garden Inn, G3 8HN Tel: 0141 240 1002 hiltongardeninn3.hilton.com An AA Rosette restaurant with views overlooking the River Clyde, the grill offers 21 day matured beef, Toulouse sausage and Lamb cutlets, all served with a variety of sides. ●
26/05/2014 19:24
051_FF054_Mix.indd 11
26/05/2014 20:31
052_FF054_Mix.indd 12
26/05/2014 20:29
FOODIES spa
ONE SPA 8 Conference Square, Edinburgh, EH3 8AN Tel: 0131 221 7777 www.onespa.com Summer is officially upon us, so why not celebrate by spending a few tranquil hours in the spa, before sitting down to a leisurely brunch? Enjoy an ESPA Age Defyer Facial, along with Escape at One, their unique collection of heat and water experiences, followed by two tasty courses from One Square’s Sprunch Menu as well as a refreshing Fruit Gin Fizz or energising Soya Blueberry Smoothie. £135 per person.
THE OCEAN ROOMS
SPA MISSONI
BLYTHSWOOD SQUARE
Hilton, 1 William St, Glasgow G3 8HT Tel: 0141 248 8372 www.theoceanroomsglasgow.com When you enter the Ocean Rooms Spa, leave all your worries behind and enjoy pure relaxation. Try Ocean Spa Face and Body Ritual for £85. This includes an Elemis spa facial, a full body massage and an exotic frangapani oriental scalp massage.
1 George IV Bridge, Edinburgh, EH1 1AD Tel: 0131 220 6666 www.hotelmissoni.com This Father’s Day, treat your dad. Spa Missoni is offering the Ultimate Back Therapy Treatment, starting with a cleansing back scrub to remove impurities, followed by a massage and finishing off with an express foot treatment.
11 Blythswood Sq, Glasgow, G2 4AD Tel: 0141 240 1622 www.townhousecompany.com Cleanse your body and soothe your mind with a Rhassoul spa day. Argan seeds and Himalayan salts are used to gently remove dead skin cells and traditional Moroccan mud is applied over the entire body. Afternoon tea is included. £175 for two people.
MACDONALD HOUSTOUN HOUSE Uphall, West Lothian Tel: 01506 863 281 www.macdonaldhotels.co.uk The Summer Daydream Spa
Day is a healthy indulgence, as spring moves into summer. You will receive a hot stone back massage and facial, plus full use
of the newly refurbished gym, pool, sauna and steam room and a healthy Bento Box lunch, all from £49.50 per person.
foodies 53
053_FFSpa_0514.indd 53
26/05/2014 19:20
054_FF054_Mix.indd 12
26/05/2014 20:51
COOK SCHOOLS NEWS FOODIES FOCUS
THE COOKERY SCHOOL The Jacobean Corsetry Building, 53 Virginia St, Glasgow, G1 1TS Tel: 0141 552 5239 www.thecookeryschool.org Since moving to new premises at The Jacobean Corsetry Building, The Cookery School offers a diverse range of exciting cookery courses. One of the June highlights is a cake decoration and sugarcraft course, where participants will learn how to make a gorgeous high heel cake fit for a queen. Once you know how to do it yourself, you will never want a shop-bought cake again.
BELLINI COOKERY SCHOOL Gino’s Italian Kitchen, 158 Dalkeith Road, Edinburgh Tel: 0131 629 3532 www.bellinicookeryschool.co.uk Gino’s is renowned for its delicious
Italian dishes, and you can learn from its top chef how it’s done. Learn to make the perfect pizza and calzone on the 22nd, and find out how to make a whole chicken into four delicious Italian classics on the 29th.
NICK NAIRN COOK SCHOOL Port of Monleith, Stirling, FK8 3JZ Tel: 01877 389900 www.nicknairncookschool.com Classes at the Nick Nairn cook school are always popular, and this June there is an exciting Spanish cooking masterclass hosted by John Webber and Alan Mathieson. The duo will create a Spanish summer feast, including a sweet potato and pepper tortilla, a traditional casserole and crema catalana. It’s perfect for dinner parties.
THE COOK SCHOOL SCOTLAND Unit 7, Moorfield Roundabout, Kilmarnock, KA2 0FE Tel: 01563 550008 www.cookschool.org Say goodbye to burnt burgers and sad sausages- The Cook School is running a BBQ Demo and Dine this month. ●
foodies 55
055_FFCookschools_0614.indd 55
26/05/2014 19:18
TM
16th June 31st October Glenkinchie Distillery will be running daily minibus services from Edinburgh City Centre to the Distillery. Transport and Tour from £20.00 Call the distillery now on 01875 342 012 to book.
Home of the Edinburgh Malt. Enjoy our exceptional exhibition with its renowned model distillery, followed by a guided tour through our production area and the observation room inside our warehouse to experience ‘the angels’ share’, finishing in our tasting room for a dram.
JANUARY - MARCH* Mon - Sat: 10:00 - 16:00 Last tour: 15:00 Sun: 11:00 - 16:00 Last tour: 15:00
*Please note, we will be closed for 1-2 weeks for essential maintenance and Training - dates to be confirmed. Please check website for changes to opening hours.
NOVEMBER & DECEMBER*
Mon - Sat: 10:00 - 16:00 Last tour: 15:00 Sun: 11:00 - 16:00 Last tour: 15:00 *Please note: We close during Christmas & New Year - dates to be confirmed
APRIL - OCTOBER
Mon - Sat: 10:00 - 17:00 Last tour: 16:00 Sun: 11:00 - 17:00 Last tour: 16:00 Pencaitland, Tranent, East Lothian EH34 5ET 01875 342012 glenkinchie.distillery@diageo.com
056_FF054_glenkinchie.indd 10
26/05/2014 21:00
cocktails recipes
Whisky mac Sometimes only a Scotch will do especially on Father’s Day
Rob Roy 45ml Scotch whisky 3 tsp sweet vermouth Dash Angostura bitters Ice cubes Fresh or maraschino cherry l Stir all the ingredients with ice in a mixing glass and strain into a martini glass or coupe. Garnish with a cherry.
From World’s Best Cocktails by Tom Sandham, Jacqui Small, £30 foodies 57
057_58_FFCocktails_0614.indd 57
26/05/2014 19:14
FOODIES COCKTAILS
PENICILLIN COCKTAIL 50ml blended whisky 2 tsp Islay whisky 4 tsp lemon juice 4 tsp honey ginger syrup (see below) Ice cubes ● Honey ginger syrup. Place 100g honey, 100ml water and a 2.5cm piece of fresh ginger, cubed, in a pan and bring to the boil. ● Reduce the heat and simmer for 5 minutes, or until reduced to a syrup. Remove from the heat and allow to stand for 1 hour. Strain off the solids and discard. Bottle and store in the refrigerator for up to 1 week. ● Shake all the ingredients vigorously with ice and strain into a glass over fresh ice.
FRED COLLINS FIZZ 60ml bourbon whiskey 1 tsp orange curaçao 50ml lemon juice 3 tsp sugar syrup Ice cubes Crushed ice Lemonade to top Lemon wedge ● Shake the first four ingredients with ice cubes and pour into a glass over crushed ice. ● Top with lemonade and garnish with a lemon wedge and serve.
58 foodies
057_58_FFCocktails_0614.indd 58
26/05/2014 19:14
059_FF054_Mix.indd 11
26/05/2014 20:55
&
• 90
malt whiskies, 18 beers on tap, 18 wines by the glass, teas and coffees • Breakfast, lunch and dinner – all created using freshly prepared Scottish produce • Game, seafood, steak, vegetarian • Open 7 days from 10.30 am – 1am (outside seating until 10pm)
0131 554 7427
1c Dock Place EH6 6LU www.aroomi n.co.uk
060_FF054_Mix.indd 12
26/05/2014 21:14
whisky bars foodies focus
The
amber nectar
Sip a dram at one of these top whisky bars this Father’s Day
The Bow Bar 80 West Bow, Edinburgh, EH1 2HH Tel: 0131 226 7667 This quaint, old-fashioned pub is a hidden gem in the city centre. As well as stocking some amazing, rare single malts, you will also find an array of real ales and ciders to enjoy.
The Devil’s Advocate 9 Advocates Close, Edinburgh, EH1 1ND Tel: 0131 225 4465 www.devilsadvocateedinburgh. co.uk Who says whisky is oldfashioned? This contemporary
bar and restaurant offers over 200 delectable drams in fashionably industrial-style surroundings. It is not just the whisky offering that pulls in customers but the range of real ales and bistro-style menu.
The Black Cat 168 Rose Street, Edinburgh, EH2 4BA Tel: 0131 225 3349 www.theblackcatbar.com The Black Cat prides itself on serving a hand-picked selection of Scotland’s finest whiskies in a relaxed atmosphere. Especially during the festival, this is definitely the place to be.
Teuchters Landing 1c Dock Place, Edinburgh, EH6 6LU Tel: 0131 554 7427 www.aroomin.co.uk Teuchters Landing is the sister to A Room in Leith, which is located across the street. While A Room in Leith offers restaurant dining, for whisky drinkers Teuchters is where it is at. If you can’t choose from the 80 malts on offer, try the ‘hoop of destiny’- where you throw a ring at the rows of whiskies and enjoy a dram of whatever it lands on. We definitely recommend ordering a mug of chips to go with your drink – you won’t regret it.
foodies 61
061_62_Whisky_0614.indd 61
26/05/2014 19:06
DRAM 232-246 Woodlands Road, Glasgow, G3 6ND Tel: 0141 332 1622 www.dramglasgow.co.uk Located in the fashionable West End, Dram is a favourite with students. As the name would suggest, the bar is known for its excellent collection of whiskies, and staff are more than willing to suggest new drams for you that will soon become old favourites.
THE POT STILL 154 Hope Street, Glasgow G2 2TH Tel: 0141 333 0980 www.thepotstill.co.uk The Pot Still is named after the
061_62_Whisky_0614.indd 62
earliest whisky stills in Glasgow. Literally hundreds of malt whiskies are displayed around the walls of this Aladdin’s cave of malts. The bar is located near the city’s key theatres, so don’t be surprised if you find yourself sitting next to some of the actors.
ÒRAN MÓR Byres Road, Glasgow, G12 8QX Tel: 0141 357 6200 www.oran-mor.co.uk Òran Mór has become a bit of an institution in Glasgow, with its brilliant theatre performances, restaurant and brasserie. If you really want to end your experience on a high, you must check out the
Whisky Bar. There are over 280 malts on offer, from the classics to exciting new malts.
THE LISMORE 206 Dumbarton Road, Glasgow, G1 6UN Tel: 0141 576 0102 There may be an abundance of pubs to choose from along Dumbarton Road, but this is the top choice for whisky lovers. Not only does the Lismore offer an extensive range of whiskies, but it also sells different age selections from many of the brands.
THE BON ACCORD 153 North Street, Glasgow, G3 7DA Tel: 0141 248 4427 www.bonaccordweb.co.uk If anything there is too much choice here at one of Glasgow’s favourite pubs. 800 different varieties of ale complement a display of over 350 bottles of malt whisky. If you don’t know what to have, the dram of the day is always a good choice. ●
26/05/2014 19:07
Edinburgh’s oldest Gastro-Pub, built in the 17th Century. We are extremely passionate about food and pride ourselves on using fresh, local produce in all our dishes. ‘Quote foodies’ when booking for 10% off your food order.
open daily 12pm-late
15 MARKET ST | EDINBURGH EH1 1DE tel: 0131 225 1084 | info@the-doric.com www.the-doric.com
063_FF054_Mix.indd 11
26/05/2014 21:14
TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW
TOP TIP
Edinburgh Film Festival kicks off on the 18th June. Why not make an occasion of it and dine in the famous Filmhouse Café beforehand?
What’s New BANANA OLD FASHIONED 50 ml banana-infused Jack Daniel’s 2 tsp smoked maple syrup ● For the banana infused jack. Pour one 750 ml bottle of Jack Daniel’s into a large sterilised mason jar (save the JD bottle). Add 1-1½large, chopped ripe bananas then seal. Leave for 1-3 days and have a taste each day; it’s ready when the liquid tastes of banana and has a good ‘mouthfeel’. Strain through a fine sieve, and pour the whiskey back into the JD bottle. Store at room temperature. ● For the smoked maple syrup. Place 250 ml of pure maple syrup in a bowl and cold smoke for 30 minutes. Store at room temperature. ● To serve. Pour your whiskey and smoked maple syrup into a glass over a large ice cube and stir several times before serving.
NY AMERICAN GRILL GLASGOW From country music to Converse sneakers, Glasgow has long loved much that comes from America. The love affair continues as NY American Grill establishes itself in the city centre. Located on the third floor of Princes Square, this new venture is a sister operation to Barca Tapas and Cava Bar. Thick deli sandwiches; chunky burgers and prime steaks cooked in a Josper charcoal oven are all part of the appeal along with cocktails, craft beers and boozy shakes. Prince Square, 48 Buchanan Street, Glasgow G1 3JN; Tel 0141 248 6555 www.nyamericangrill.co.uk
OX & FINCH GLASGOW One of Glasgow’s most keenly anticipated launches is Ox and Finch. Run by Jonathan MacDonald, owner of
street food brand Scoop, plus a former chef for the McLaren F1 team, the West End restaurant and bar features a globetrotting sharing menu. Stand-out dishes are the roast skate wing with samphire, capers and burnt butter as well as the tartare of roe deer with egg yolk, hazelnuts and mustard. 920 Sauchiehall Street, Glasgow, G3 7TF Tel 0141 339 8627 www.oxandfinch.com
MILLER & CARTER EDINBURGH Like steak? Then head for Cramond where the steakhouse chain Miller & Carter have set up camp in the old coaching house overlooking the River Almond. The steaks are 28-day-aged Scotch beef and range from a simple steak frites to a 16 oz Chateaubriand to share. Those of us with very healthy appetites can boost the steaks with surf ‘n’ turf or mac ‘n’ cheese. Cramond, Edinburgh, EH4 6DY Tel: 0131 339 4350; www.millerandcarter.co.uk
SUMMER WINES Marques de Casa Concha Chardonnay 2012, Tesco, £11.99 Flavours of white pear and hazelnut Mirabeau Rosé 2013, Waitrose, £8.99 Full of raspberry and cherry fruit, with creamy notes Henry Fessy Beaujolais-Village 2010, Oddbins, £9.25 A vivacious Beaujolais with notes of freshly picked berries
64 foodies
064_FFNewBars_0614.indd 64
26/05/2014 18:58
004_Balbir_1213.indd 10
26/11/2013 15:13
foodies focus out and about
Out & about
If you want to feature contact press@foodiesfestival.com
FOODIES BRIGHTON Some of the best snaps from our Brighton Hove Lawns event. Were you there?
66 foodies
065_66_FFOutandAbout_0514.indd 66
26/05/2014 21:01
The Fifty Best 2013 Double Gold Medal
Spirits of the Times 2013 Winner
002_FF052_Caorunn_0414.indd 10
San Francisco World Beverage Testing Spirits Competition Institute 2012 Gold Medal 2012 Gold Medal
The diffordsguide Rating 5 stars
Ultimate Spirits Cool Brands Challenge 2013 Award 2013/14 93 Points/ Excellent, Highly Recommended
01/04/2014 11:07
068_FF054_ianmacleod.indd 10
26/05/2014 21:04