FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 112 ● MAY/JUNE 2019 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
WIN
VIP tickets to Foodies Festival
RECIPES & top chefs
WHISKY MONTH Discover your new favourite dram
PLUS
Our top BBQ & grillhouses
Summer Flavours
MAY/JUNE 2019 ISSUE 112
SUNDAY BRUNCH
Recipes from the TV favourites
NATHAN OUTLAW
Top summer dishes
SCOTLAND’S BEST PIZZA ● WINE GUIDE ● ORKNEY & SHETLAND
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NEW EXPRESS MENUS AVAILABLE
Express Lunch available on weekdays 12pm – 2pm from £12 Includes a soft drink
Express Pre-Theatre available 5pm – 7pm from £14 Includes a glass of wine
The menu has been created to take the stress out of being late for the show or rushing back to the office after your lunch break. Add a starter or dessert for an additional £5 per course.
One Square, 1 Festival Square EH3 9SR T. 0131 221 6422 E. info@onesquareedinburgh.co.uk www.onesquareedinburgh.co.uk
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WELCOME
Foodies Turn up the heat Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 558 7134 Fax: 0131 225 4567 www.foodies.co.uk
FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 112 ● MAY/JUNE 2019 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
WIN
VIP tickets to Foodies Festival
RECIPES & top chefs
WHISKY MONTH Discover your new favourite dram
PLUS
Our top BBQ & grillhouses
Summer Flavours
MAY/JUNE 2019 ISSUE 112
SUNDAY BRUNCH
Recipes from the TV favourites
NATHAN OUTLAW
Top summer dishes
SCOTLAND’S BEST PIZZA ● WINE GUIDE ● ORKNEY & SHETLAND
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Front cover image Restaurant Nathan Outlaw by Nathan Outlaw, Bloomsbury Absolute, £45. Photography by David Loftus. Find out more online at
foodies.co.uk EDITORIAL Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Editorial Assistant Katie Brown Production Sarah Hitchen Advertising Design Jamie Smail ADVERTISING Business Development Sharon Little SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 558 7134.
T
HE FIRST RAYS of summer sun mean one thing to us at Foodies: barbecue season. So naturally, this bumper issue is all about celebrating the beauty of dining al fresco and fresh summer flavours. First up, we’ve got two Michelinstarred chef Nathan Outlaw with a spectacular scallop dish and two desserts to blow the socks off any summer-time gathering, pp.14-21, while Sunday Brunch stars Simon Rimmer and Tim Lovejoy share a monkfish skewer recipe that’s just made for the BBQ, along with some picnic-perfect brownies, pp.24-31. Or, if you don’t feel like cooking but do feel like the charred flavours of perfectly grilled meat, head to our round-up of Edinburgh and Glasgow’s best grillhouses and BBQ joints, p.45, or for a taste of Italian sunshine, choose
from our guide to Scotland’s best pizza joints, pp.33-35. Nevertheless, we believe that outdoor foodie events like these are all about coming together, and that means no one gets left out: for plant-based recipes that everyone will love, vegan or not, check out these delicious dishes from the team behind Bosh!, pp.36-41. May also marks Scotland’s Whisky Month, so we’re celebrating our nation’s favourite drink with a guide to discovering your number one dram, pp.57-59. Plus, Tullibardine share some fresh whisky cocktails for summer while Diana Thompson gives us the lowdown on sunshine-ready wine. However you do it, take advantage of the sun and come together around the table to celebrate with a feast. Sue Hitchen, Editor
‘Celebrate the beauty of summer flavours’
CONTRIBUTORS Simon Rimmer & Tim Lovejoy are the presenters of BBC’s Sunday Brunch. Nathan Outlaw is the Chef Patron of two Michelin-starred Restaurant Nathan Outlaw. foodies 3
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THE WORLD’S FIRST DISTILLED COCKTAIL SO YOU CAN SHAKE THINGS UP Made with literally a wheelbarrow load of fresh pineapples and oranges in every batch, they hand-smoked, torched, macerated, pressed and then distilled all these fresh flavours to create a big and complex heart to this cracker of a cocktail. It also has their Double Gold award-winning Hills & Harbour Gin added to the base and some natural sweetness for balance. 0% Artificial ‘stuff’. 0% Nonsense. 100% Distilled. To make the perfect cocktail, serve neat on ice, add a mixer or shake and strain. WWW.CRAFTYDISTILLERY.COM/SHOP 004.indd 4
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CONTENTS
This month BOOKS, TV, WHAT’S ON NEWS SHOPPING
11
7 9 11
COMPETITION 13 Win VIP tickets to Foodies Festival
36
NATHAN OUTLAW Summer recipes from the two Michelin-starred chef
14
ORKNEY & SHETLAND The island’s top producers
23
SUNDAY BRUNCH Dishes from the TV favourites
24
PIZZA Scotland’s best pizza
33
BOSH! 36 Turn your favourite recipes vegan CHEF Q&A 42 Aizle’s Stuart Ralston shares a recipe
14 46 52
GRILL RESTAURANTS 45 The best grills, BBQs, and burgers INTERIORS
46
REVIEWS
50
HOTEL COMPETITION Win a stay at Cringletie House
53
HEALTH & BEAUTY 55 Non-surgical beauty enhancements
24 foodies.co.uk
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WHISKY MONTH Our guide to Scotland’s whisky
57
COCKTAILS WINE GUIDE NEW BARS OUT & ABOUT
61 63 64 66 foodies 5
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great food, great music, great fun
WITH TOP CHEFS inverleith park 2-4 AUGUST
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BOOKS, TV & WHAT’S ON FOODIES
Cooking the books Magnolia Kitchen Bernadette Gee, Murdoch Books, £14 Unleash your creative spirit and tempt your sweet tooth with professional baking tips from Bernadette Gee. Rachel Ama’s Vegan Eats Rachel Ama, Ebury Press, £14 Don’t let your plantbased diet lose its flavour with this Caribbean-inspired vegan recipes.
Duff Takes the Cake
Summer Every Day Acland Geddes & Pedro da Silva, Ryland Peters & Small, £14.99 Gather your pals to kick-start summer with warm-weather recipes that are easy to whip up for a crowd.
Ace of Cake’s Duff Goldman and his team of decorators, designers and builders work around the clock to make epic, show-stopping cakes for milestone events and parties for their social media followers - but will the team be able to safely deliver these extraspecial creations, both on time and intact? Duff Takes the Cake premieres Mondays from 6th May at 10pm on Food Network UK.
What’s on EDINBURGH CRAFT BEER FESTIVAL 24-25 May, Edinburgh At the end of May, the Edinburgh Craft Beer Festival is rolling into to The Biscuit Factory with a party you won’t want to miss as DJs, food trucks, and dozens of breweries come together to provide two days of fun and drink. Maybe you’ll even find your new favourite beer as you sample from the long list of Scotland’s best brewers. Bottoms up! foodies.co.uk
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GLASGOW COFFEE FESTIVAL 4-5 May, Glasgow Whether you’re a coffee aficionado or you’re new to the brew, discover Scotland’s best roasters and find your favourite blend at the Glasgow Coffee Festival. This annual showcase brings together eighty of Scotland’s top coffee exhibitors, workshoppers, and artists so you can taste the best coffee around while learning more about the beans behind the brews.
CRAIL FOOD FESTIVAL 8-9 June, Crail Make your way to the coast for Crail Food Festival’s celebration of local Fife scran. With chef demonstrations and over sixty local producers comprising this diverse line up, foodies will love sampling everything from oysters to crème brûlée and fresh berries. Grown-ups won’t want to miss the selection of beers and whisky while the kids can enjoy fun activity stations. foodies 7
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8 8 B r u n t s fi e l d P l a c e 0131 629 6565
Arch 15, East Market St 0131 629 1551
FOLLOW US
102 Constitution St 0131 629 1919
BOOK ONLINE - CHOPHOUSESTEAK.CO.UK
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Foodies
NEWS
NEW KID ON THE BLOCK
MASTERCHEF MASTERCLASS
After travelling all over the world, Scottish chef Mark Donald returns to Edinburgh to take over the reins at one of the city’s most prestigious restaurants, Michelinstarred Number One at The Balmoral. Check out our review, p.50, to find out what’s new. roccofortehotels.com
MasterChef: The Professionals finalist Dean Banks heads up north to open his first restaurant: Haar, in St Andrews five star Kinnettles Hotel. Expect seriously creative cooking from this impressive chef. haarrestaurant.com
JOIN THE CLUB
Make sure to try Cold Town delicious authentic stone-baked pizzas
Whisky enthusiasts can now feel like VIPs as Dewar’s Aberfeldy Distillery open up their Secret Bar, previously open only for exclusive guests, to corporate groups and whisky lovers. Is it too early to start planning your next office trip? dewars.com
BECOME A BARISTA
PIZZA EMPIRE
Civerinos may already be people’s champs when it comes to pizza, but they’re spreading the word even further by opening The High Dive, their third Edinburgh venue and the city’s first ‘pizza pub’, offering food, drinks, and relaxed vibes from morning ‘til night. civerinos.com foodies.co.uk
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For barista-style coffee at home, look no further. Good Hemp’s plant-based milk is not only super eco-friendly, loaded with omegas 3 and 6, and made from a carbon negative crop, but is also the secret to making a coffee so creamy that you’ll never need to go out for a morning latte again. goodhemp.com news 9
29/04/2019 09:49
Study at Scotland’s Rural College and become an expert in your fie ld Courses at Scotland’s Rural College • Equine • Garden Design & Horticulture • Hospitality
• Agriculture • Animal Care • Animal Science • Rural Business • Countryside & Environment
• Landscaping • Veterinary Nursing
Phone us now on: 0800 269 453 SRUC is a charity registered in Scotland: SC003712
To find out more information visit: www.sruc.ac.uk/opendays Visit our website: www.sruc.ac.uk/courses • Find your local SRUC Campus on Facebook
Shop online 7000+ vegan foods and goods
www.realfoods.co.uk
FREE DELIVERY for UK orders over £39*
37 Broughton Street Edinburgh EH1 3JU | 8 Brougham Street Edinburgh EH3 9JH For all your Vegan • Vegetarian • Organic • Fairtrade • Free-from • Ethical • Eco-friendly • Plastic-free • Sustainable needs *Terms apply. See website for details.
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SHOPPING FOODIES Bunting talkingtables.co.uk, £8.50 Fairy lights melodymaison.co.uk, £15.95
Barbecue hurnandhurn.com, £115.96
Hammock vonhaus.com, £16.99
Ceramic lantern beaumonde.co.uk, £59
Chillin’ & grillin’ Fire up the barbecue and enjoy dinner in the sun with these BBQ-ready pieces Oven mitt thedesigngiftshop.com, £14.50
Pitcher & glasses audenza.com, £44
BBQ tools wildandwolf.co.uk, £40
Hanging chair wyevalegardencentres.co.uk, £699 foodies.co.uk
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Paper cups & plates gingerray.co.uk, £2.99 Portable barbecue dobbies.com, £34.99 foodies 11
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WIN
MasterChef finalist Jilly McCord will appear in the Chefs Theatre
Win VIP tickets to
Foodies Festival
F
OODIES FESTIVAL returns to its Edinburgh home, celebrating the summer with a weekend of good food, good music, and good times at Inverleith Park on the 2, 3, 4 August. Fresh off the back of MasterChef 2019, finalist Jilly McCord kickstarts the celebrations in the Chefs Theatre, showcasing
a winning recipe and chatting with visitors. Joining her in the Chefs Theatre, we have local legends including The Pompadour’s Dan Ashmore, Great British Menu’s Ali McGrath, and top chefs Paul Tamburrini and Mark Greenaway. The Hoosiers will also be returning to soundtrack the fun from the Musicians Against Homelessness stage, while first class international street food, drinks tastings, dessert demos and
more will keep you well fed throughout the day. All this got you feeling hungry? Luckily for you, we’ve got 5 pairs of VIP tickets to give away. Don’t miss your chance to experience Edinburgh’s own gastronomic Glastonbury. foodiesfestival.com
TO ENTER All of this got you feeling ready for summer? We’re giving away 5 pairs of VIP tickets to 5 lucky readers. To win, enter at foodies.co.uk
T&C: Entries must be received by 30/06/19. Prize is valid for 5 x pairs of VIP tickets. Valid at Foodies Festival Edinburgh, 2, 3, 4 August at Inverleith Park. Prize is subject to availability and cannot be used in conjunction with any other offer. No cash alternative. Non-transferrable. Editor’s choice is final. foodies 13
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FOODIES NATHAN OUTLAW
Kitchen
OUTLAW Two Michelin-starred chef Nathan Outlaw shares his signature summer recipes that are perfect for al fresco dining
I
t didn’t just happen overnight, Restaurant Nathan Outlaw has been the culmination of many years of work and development. Restaurant Nathan Outlaw, as we know it today, came about in 2007 in Fowey, and moved to St Enodoc Hotel in Rock in 2010. At that time, I was running two separate restaurants within the hotel, Outlaw’s Seafood & Grill, and Restaurant Nathan Outlaw, an intimate restaurant offering fine dining. It was at St Enodoc that I took the risky decision to offer a seafood tasting menu only, coupled with service that was relaxed and friendly, albeit of the highest standard. It was quite unlike most other restaurants of a similar calibre. The gamble paid off and soon after opening the restaurant was awarded two Michelin stars – the first exclusively seafood restaurant in the UK to achieve this accolade. During our time at St Enodoc Hotel, I set about building a high-quality core team, many of whom are still with me today. I came to realise that to have the best staff, I needed to offer opportunities for training and
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education for young chefs and front-ofhouse staff. In 2015, by coincidence, a restaurant building in the nearby fishing village of Port Isaac became available. We had opened a small restaurant, Outlaw’s Fish Kitchen, in the picturesque spot a couple of years earlier. The cliff-top location, overlooking the bay where local fishermen can be seen working, made it the ideal place for customers to be eating the very best, locally caught fish and seafood available. It was time for me and my wife, Rachel, to branch out on our own. Since Restaurant Nathan Outlaw first opened its doors to customers I’ve kept to my vision of offering high-quality, relaxed hospitality and a menu which brings out the best of our seafood and other local ingredients. It is cooking that seems overtly simple, but it is actually pretty complex in its flavour combinations. Customers are treated as old friends, and seeing them enjoy not just the food but the whole experience is of paramount importance to me and my staff. And the rest, as they say, is history! ● foodies.co.uk
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‘It is cooking that seems simple but is actually complex’
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FOODIES NATHAN OUTLAW
Scallops, braised fennel & broad beans This dish is a real ‘crowd pleaser’. The hand-dived scallops we get are amazing and taste so good simply pan-fried with a little salt. It takes a bit of time to prepare the braised fennel and broad beans, but they are worth it. You may find you have more fennel condiment than you need here but it is incredibly more-ish, so it won’t be wasted, I promise!
Serves 4 as a starter 12 live medium scallops, cleaned Olive oil, for cooking Sea salt and freshly ground black pepper
For the fennel condiment 200ml light olive oil 1 fennel bulb, trimmed and finely sliced 1 large egg yolk 3 tbsp cider vinegar 50g Pernod For the braised fennel 1 large fennel bulb, trimmed 1 garlic clove, peeled and crushed 1 tsp coriander seeds 1 tsp fennel seeds A sprig of thyme 1 bay leaf 4 tbsp olive oil For the dressing 6 tbsp olive oil 1 fennel bulb, trimmed and finely diced 1 small shallot, peeled and finely diced 1 lime, zest and juice 1 tsp Pernod To garnish 4 tbsp freshly podded broad beans 2 tsp chopped fennel herb Olive oil, to drizzle 16 foodies
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● To make the fennel condiment,
heat a large pan with a tight-fitting lid over a medium heat. When it’s hot, add a generous drizzle of olive oil, then the fennel. Sweat gently for 2 minutes without colouring, then barely cover with water. Put the lid on and cook until the fennel is soft, about 25 minutes, adding a little more water if needed. Remove the lid and cook until the liquor has almost totally reduced. Transfer to a blender and blend until smooth. Allow to cool. ● Weigh 125g of the cooked fennel and place in a food processor with the egg yolk, cider vinegar and Pernod. Blitz to combine, then add the rest of the olive oil in a slow, steady stream while blending until fully incorporated. Season with salt to taste. Transfer to a bowl and cool, then cover and place in the fridge unless using straight away. ● For the braised fennel, place the fennel bulb in a pan and add the garlic, coriander and fennel seeds, thyme, bay leaf and olive oil. Top up with water to just cover and add a pinch of salt. Bring to a simmer and cook gently until the fennel is tender, about 15 minutes. Leave to cool in the cooking liquor, then cut into quarters. ● For the dressing, heat the olive oil in a pan over a low heat, add the fennel and shallot and cook gently for 10 minutes or until soft. Add the lime zest and juice and the Pernod, then take off the heat. Season with salt and leave to cool.
● For the broad beans, bring a pan of salted water to the boil, add the broad beans and cook for 2 minutes. Immediately transfer the beans to a bowl of ice-cold water to cool quickly. Drain, then slip the broad beans out of their dull outer skins. Refrigerate. ● Take the scallops out of the fridge 20 minutes before cooking to bring them to room temperature. Place a large non-stick frying pan over a medium-high heat. When it’s hot, add a drizzle of olive oil, then the braised fennel quarters. Colour until golden on all sides, then remove and cut each fennel quarter into 3 pieces. Wipe out the pan and place it back on the heat. Season the scallops lightly with salt. When the pan is hot, carefully lay them in the pan, placing the side of the scallop down that would have been against the flat shell. Cook for 2–3 minutes until the scallops turn golden. Flip them over and remove the pan from the heat. The scallops will finish cooking in the residual heat of the pan. ● To serve, warm the dressing, add the broad beans and fennel herb and season with salt and pepper. Spoon a few tablespoons of fennel condiment onto each warmed plate. Add 3 pieces of fennel and the dressed broad beans. Place 3 scallops on each plate and spoon on 1 tablespoon of the dressing. Finish with a drizzle of olive oil.
foodies.co.uk
25/04/2019 10:52
‘This dish is a real
crowd pleaser’ foodies.co.uk
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FOODIES NATHAN OUTLAW
Rhubarb & orange trifle Serves 6
For the rhubarb jam 500g rhubarb, sliced 50g unsalted butter 150g caster sugar 50g ginger beer For the sponge 3 large eggs, plus 3 large egg whites 15g caster sugar 100g icing sugar 100g ground almonds 30g plain flour 30g butter, melted For the jelly 5 sheets of bronze leaf gelatine 400ml freshly squeezed orange juice 100ml water 300g caster sugar 400g rhubarb, chopped For the custard 400ml whole milk 200ml double cream 8 large egg yolks 80g caster sugar 1 heaped tbsp cornflour For the whipped cream 400ml double cream 1 vanilla pod, split and seeds scraped out 60g icing sugar, sifted To finish 80g flaked almonds, toasted
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● Add all of the jam ingredients
to a pan. Cover and cook over a medium heat for about 10 min until the rhubarb is completely soft, then remove the lid. Cook until the liquor is reduced and syrupy. Allow to cool slightly, then blitz in a food processor until smooth. Transfer to a container and leave to cool. ● Preheat your oven to 220°C. For the sponge, lightly grease a 30 x 20cm Swiss roll tin and line with baking parchment. Using an electric hand whisk, whisk the 3 egg whites in a very clean bowl to stiff peaks. Whisk in the caster sugar, a teaspoonful at a time, until the meringue is glossy. Cover with cling film and put to one side. ● Using a stand mixer, whisk the icing sugar, ground almonds and whole eggs together for 4 min, until doubled in volume. Remove the bowl from the stand. Using a large metal spoon, carefully fold in the flour. Now gradually fold in the meringue, a quarter at a time. Pour in the melted butter and fold until incorporated. ● Tip the mixture into the Swiss roll tin and gently level with a palette knife. Bake for 6 min, or until the sponge is pale golden brown and springy to the touch. Lay a sheet of baking parchment on a wire rack and turn the sponge out onto it. Peel off the lining paper and leave to cool. ● Once cooled, spread the sponge with the rhubarb jam. With a long side facing you, roll up the sponge to enclose the jam and make a Swiss roll. Slice into rounds, about 4cm thick. Place a sponge round in each trifle serving glass. ● To make the jelly, soak the leaf gelatine in a shallow dish of ice-cold water to soften. Put the orange juice, water and sugar in a pan and heat
gently to dissolve the sugar. Add the rhubarb, bring slowly to a simmer and cook gently for 4 min until it is tender but still holding its shape. Lift the rhubarb out of the pan with a slotted spoon, cover and leave to cool. ● Pour the juice from the pan into a measuring jug. You need 500ml to make the jelly, so pour this amount back into the pan. Bring to just below simmering and remove from the heat. Immediately squeeze out the excess water from the gelatine, then add it to the hot juice and whisk until fully dissolved. Leave to cool. Once cooled, pour the fruit juice over the sponge and place in the fridge to set for at least an hour. ● For the custard, pour the milk and cream into a pan and bring to the boil. In the meantime, whisk the egg yolks and sugar together in a large bowl and then whisk in the cornflour. Once boiling, pour the cream mixture onto the eggs, whisking. Pour the custard back into the cleaned pan and cook, stirring continuously, until it thickens; do not allow to boil. ● Pass the custard through a sieve into a bowl and cover the surface with cling film to prevent a skin forming. Leave to cool completely. ● When the custard is cold, pour the custard on top of the jelly. Return the trifles to the fridge to set the custard. ● When the custard is set, make the cream. Pour the cream into a medium-large bowl and add the vanilla seeds and icing sugar. Whisk until soft peaks form. ● Take the trifles from the fridge and spoon or pipe the cream on top of the custard. Drain the rhubarb pieces, pat dry and arrange on top of the cream. Scatter over the toasted flaked almonds to serve.
foodies.co.uk
25/04/2019 10:54
‘To me, trifle is the
ultimate pudding’
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FOODIES NATHAN OUTLAW
Strawberries, elderflower custard & strawberry champagne sorbet I was so excited when we first came up with this dish and I still am today. It is everything you want from a dessert: fruity with strawberries, crisp with pastry, rich and creamy with elderflower custard and refreshing from the sorbet. Classic flavours and great textures sing together. The sorbet, in particular, is exceptionally good, especially when strawberries are at their best. Serves 6
● To
For the rough puff pastry 500g plain flour 10g fine sea salt 500g cold butter, diced 250ml ice-cold water 200g icing sugar, to dust For the custard 300ml double cream 100ml elderflower cordial 4 large eggs 100g caster sugar 50ml lemon juice For the sorbet 500g strawberries, hulled and halved 500ml Champagne 100g liquid glucose 100g caster sugar For the syrup 100g strawberries, hulled 100ml elderflower cordial 200g liquid glucose 20 strawberries, hulled and halved, to serve
make the pastry, put the flour, salt and butter into a bowl and rub in the butter using your fingertips, until the pieces are roughly half the size. Add the water and mix to a dough. On a floured surface, roll out to a neat rectangle, about 50 x 20cm. Fold the top third down, then the bottom third up over the top. Wrap in cling film and rest in the fridge for 30 min. Give the dough a quarterturn, then roll out and fold as before, twice more. Now dust your work surface with icing sugar and roll out the pastry to the thickness of a £1 coin. Dust the pastry heavily with icing sugar and roll up, like a big sausage. Wrap in cling film and chill in the freezer. ● Preheat your oven to 200°C. Line a baking sheet with a non-stick baking mat. Unwrap the pastry roll and cut into 6 slices, the thickness of a £1 coin. Lay these on the baking sheet. (Freeze the rest of the pastry roll for another day.) Bake the pastry discs for 8–10 min until crisp and golden. Carefully transfer to a wire rack to cool. Keep in an airtight container until ready to serve. ● To make the custard, pour the cream and elderflower cordial into a pan and bring to the boil over a
Restaurant Nathan Outlaw by Nathan Outlaw, Bloomsbury Absolute, £45. Photography by David Loftus. 20 foodies
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medium heat. Meanwhile, whisk the eggs and sugar together in a large bowl. Pour on the hot cream mix, whisking as you do so, then add the lemon juice. Cook, stirring over a low heat, until the custard reaches 90°C. Immediately pour into 6 serving dishes. Let cool slightly and then place in the fridge to set; this will take 2 hours. ● For the sorbet, put all the ingredients into a pan and bring to a simmer over a medium heat. Cook for 15 min. Take off the heat and blitz the mixture with a hand blender, then pass through a sieve into a jug and leave to cool. Once cooled, churn in an ice-cream machine until firm, then transfer to a container and freeze until ready to serve. ● To make the syrup, put the strawberries, elderflower cordial and glucose into a pan, bring to a simmer and cook for 10 min. Remove from the heat and leave to cool, then pass through a sieve into a jug. ● Put the fresh strawberries into a bowl, add some of the syrup and toss carefully to dress. Remove the elderflower custards from the fridge and arrange the strawberries equally on top of them. Spoon a neat scoop of strawberry sorbet on top of each pile of strawberries and finish with a puff pastry disc. Serve immediately.
foodies.co.uk
25/04/2019 10:55
ROSEMARY SHRAGER FOODIES
Use any young vegetables you have available
‘Classic flavours and great textures sing together’ foodies.co.uk
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We’re the most northerly chocolate company in the UK, and we proudly use local products to make our speciality chocolates. Taking our inspiration from the stunning scenery on Shetland and Orkney, our local festivals, and the wonderful northern lights that grace our skies, we think our chocolates look as amazing as they taste. So for classic chocolates with a twist of the true north, visit mirriedancers.co.uk
a taste so great it’s earned a great taste award T: 01856 872542 | E: info@orkneyicecream.com
www.orkneyicecream.com
- HaNd CrAfTeD OrKnEy GiN -
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ORKNEY & SHETLAND FOODIES
Island flavours With their rich natural larders and an array of talented makers, Orkney and Shetland boast some of the finest artisan produce around
CHOCOLATE Whether for gifting or for pleasure, you’re in safe hands with chocolates from Mirrie Dancers. We love the Port & Stilton and Smoked Sea Salt & Caramel. mirriedancers. co.uk, £15.25 LAMB For the very best Sunday roast around, indulge in tender cuts from Briggs’ Shetland Seaweed Lamb, named for the sheep that graze the island’s seaside. briggs-shetlandlamb.co.uk, £100 per box
GIN Inspired by their island’s adventurous Norse ancestors, Orkney Distillery’s Kirkjuvagr gin dares to be different, Try shaking it up with a splash of vermouth for a spectacularly smooth martini. orkneydistilling.com, £34.99
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GIN Dive into the fragrant complexity of Shetland Reel’s Ocean Sent Gin. Mix with tonic for a dreamy seaside G&T that’ll have you singing sea shanties. shetlandreel.com, £36
ICE CREAM Satisfy your sweet tooth with Orkney Ice Cream’s Vanilla Honeycomb, a crunchy and creamy delight for your taste buds. orkneyicecream.com price varies
WINE Crafted from fresh blackcurrants, wild berries, brambles, and root ginger, Orkney Wine Company’s Black Portent is full, fresh, and the perfect summer vino. orkneywine.co.uk £12.95 – £18.95
CHEESE For bold, smoky taste, try out The Island Smokery’s variety cheese box. Each kind of cheddar is uniquely smoked and flavoured for a full tasting experience, but you’re sure to love them all. theislandsmokery.co.uk, £18.95
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FOODIES SIMON RIMMER & TIM LOVEJOY
Easy like Sunday
morning
After seven years hosting Channel 4’s Sunday Brunch, Simon Rimmer and Tim Lovejoy share their favourite recipes
“H
ello and welcome to Sunday Brunch. I’m Tim Lovejoy.” “And I’m Simon Rimmer.” We’ve uttered those exact words each week since 2012, when Sunday Brunch first aired on Channel 4. Each week you lot allow us in to your homes for a few hours of cooking and chatting, comedy and chaos, and the occasional drinkipoos. Our single overriding aim is that we want to create recipes for everyone, that we can all cook easily at home. More than anything else, we want the folks sat at home watching us cook to think to themselves, “Yep, I want to make that. I reckon I can make that. I’m going to give it a go.” While we never tire of watching our Michelin-starred guest chefs create works of culinary art with their inspiring plates of food, for us, accessibility is key. Pretty much all of the ingredients we use can be picked up from a good supermarket and then for the odd piece of fish or cut of meat, it really is worth seeking out a reliable fishmonger or butcher. Good cooking starts with best quality ingredients and so it’s
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worth buying the best that you can afford, and the better the ingredients, the less you need to do to make a dish taste amazing. One of our key mantras on the show is: “You can make good ingredients bad, but you can’t make bad ingredients good.” The importance of ingredients is one of the very first things Tim learnt about good cooking from Simon. Nowadays, Tim would never dream of using a shop-bought jar of pasta sauce or bottle of salad dressing as he’s learnt how easy it is to make all these things yourself, and the taste of your own homemade version is incomparable. Picking up a few basic skills and an understanding of flavours gives you the kitchen confidence to experiment. We’re very lucky in that the producers of Sunday Brunch don’t set any strict parameters on the dishes that we cook, but we’ve come to understand the food that not only appeals to us but that our guests and - more importantly - our viewers also love. Sharing a delicious meal is something that connects everyone, no matter who you are. ● foodies.co.uk
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‘Sharing a delicious meal is something that connects everyone’
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FOODIES SIMON RIMMER & TIM LOVEJOY
Brioche French toast with honey-glazed nectarines This brioche French toast served with warm, honey-glazed nectarines is a posh version of the eggy bread we enjoyed as kids. The vanilla and cinnamon add a lovely warmth that contrasts the sharpess of the stone fruit, while the roasted hazelnuts add a satisfying crunch.
Serves 4
Preheat the oven to 160°C. roast the hazelnuts, toss them in the oil, spread out on a baking tray and roast in the hot oven for about 12 minutes, giving them the odd shake from time to time. Remove from the oven and allow to cool. When cool enough to handle, roughly chop the hazelnuts. ● In the meantime, place the nectarine slices in a frying pan with the orange zest and honey. Cook gently, turning them, for about 5 minutes or until soft and sticky. ● In a shallow bowl, beat the eggs with the milk, vanilla paste, honey and cinnamon. ●
● To
2 eggs 250ml whole milk 1 tsp vanilla paste 20g honey, plus extra to serve 1 tsp ground cinnamon 4 thick slices of brioche About 100g unsalted butter, for frying Greek yoghurt, to serve
For the roasted hazelnuts 150g hazelnuts 25ml vegetable or sunflower oil For the nectarines 3 nectarines, sliced Grated zest of 1 orange 75g honey
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Dip the brioche slices in the beaten egg mixture. Melt the butter in a frying pan and fry each brioche slice for 2–3 minutes on each side. Don’t shake the pan or fiddle with the bread, as you want it to caramelise in the pan. ● Serve the French toast topped with the honey-glazed nectarines, chopped hazelnuts, Greek yoghurt and more honey. ●
‘A posh version of the eggy bread we enjoyed as kids’
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WEEKLY DINING OFFERS At Hotel du Vin Edinburgh TUESDAY STEAK NIGHT
Every Tuesday | 26.95 per person Includes Chef’s cut steak (minimum 225g), fries and sauce of your choice with a 175ml glass of our Sommelier’s wine of the month
THURSDAY WINE & BITES Every Thursday | 17.50 per person From 6pm until 9pm Hosted by our Sommelier in the Laroche wine tasting room, you will be able to discover 3 wines chosen by our Sommelier and enjoy selection of small bites from our seasonal menus 30 mins per sessions with a maximum of 6 people
PRE THEATRE DINING Dine from our Prix Fixe menu pre 7pm and enjoy a complimentary glass of house wine with your meal. Minimum of 2 courses
Hotel du Vin & Bistro Edinburgh Tel. 0131 285 1479 or email events.edinburgh@hotelduvin.com
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SIMON RIMMER & TIM LOVEJOY FOODIES
Rosemary skewered monkfish on pearl barley risotto For even more flavour, cook these monkfish skewers over charcoal to get good colour on the fish and a wonderful amount of charring. Fish and meat always taste that much better when cooked over a flame. Serves 3-4
● Mix the olive oil and lemon zest
100ml olive oil Grated zest and juice of 1 lemon 3–4 monkfish tail fillets, each 150–200g, fully trimmed (remove membrane and sinew) 4 long sprigs of rosemary 150g cooking chorizo, cut into 1cm cubes 1 onion, finely chopped 1 garlic clove, finely chopped 500ml fish stock 250g pearl barley 100g frozen peas Salt and black pepper
and juice in a dish or bowl, add the monkfish, season and set aside for at least 20 minutes. ● Strip the leaves off the main stem of the rosemary sprigs (reserve until later), leaving the top leaves intact. Pierce a hole in the base of each fish fillet and push a stem right through like a skewer. ● Fry the chorizo in a pan until crispy, then remove. Add the onion and garlic to the pan with the chorizo oil, then add enough of the stock to cover. Cook until just soft. ● Add the pearl barley, season and add a ladleful of stock. When it has
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all been absorbed, add more stock. Keep adding stock in this way. ● When the barley is three quarters cooked (the grain has swollen but the centre still has bite) add the chorizo back in, then stir in the peas. Finely chop the reserved rosemary leaves and add to the risotto. ● Meanwhile, chargrill the fish in a grill pan or on a barbecue for about 8 minutes, turning occasionally so that it colours on the outside, and is firm to the touch but not rubbery. ● Serve the risotto with the monkfish on top. foodies 29
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FOODIES SIMON RIMMER & TIM LOVEJOY
White chocolate, peanut butter & banana blondies Take care not to overcook these blondies, as they can turn into bricks in the blink of an eye; you want to keep them a little squidgy in there. Flick the icing freestyle over the top of the blondies, like an expressionist artist throwing paint onto a canvas.
Makes 12
For the blondies 100g butter, plus extra for greasing 200g white chocolate, broken into pieces 1 egg 225g caster sugar 1 vanilla pod, seeds scraped out 225g plain flour ¼ tsp baking powder 75g peanut butter 2 bananas, roughly chopped
● Preheat the oven to 150°C. Grease a 23cm square baking tin or brownie tin and line with baking parchment. ● Put the butter and white chocolate in a heatproof bowl and set the bowl over a pan of barely simmering water, making sure the base of the bowl isn’t touching the water. Allow to melt. ● In another bowl, beat the egg, sugar and vanilla seeds together, then fold in the melted chocolate mixture. ● Sift in the flour and baking powder, fold in the peanut butter and chopped banana, and spoon into the prepared tin.
● Bake for 35–40 minutes, until it starts to cook on top, but is still slightly underdone – it will carry on cooking in the tin out of the oven. ● Leave to cool in the tin, then cut into 12 pieces. ● For the icing, mix enough of the water into the icing sugar to make a drizzling consistency, then drizzle the icing over the brownies freestyle.
To decorate 100g icing sugar, sifted 1–2 tbsp water
‘Flick the icing freestyle, like an expressionist artist’
The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy (Ebury Press, £20) 30 foodies
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ROSEMARY SHRAGER FOODIES
Use any young vegetables you have available
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Paesan0 PIZZA Our Artisan woodfired pizza ovens have been built for us by Gianni Acunto of Naples, who have been making traditional ovens for 4 generations. Our pizza is a hybrid yeast and sourdough proofed for over 24 hours.The long proofing time together with cooking at an intense heat of 500OC produces a moist, light, soft, digestible crust which is aromatic and delicious. 1 2 3 4 5 6 7 8 9
Tomato sugo with garlic, oregano and evoo Tomato sugo with mozzarella, fresh basil and evoo Tomato sugo with capers, olives, anchovies, mozzarella, garlic and evoo Spianata spicy salami from Calabria with tomato sugo, mozzarella and evoo Prosciutto cotto (Italian cooked ham) with mushrooms, tomato sugo, mozzarella and evoo Roasted red peppers with spinach, tomato sugo, mozzarella, ricotta and evoo Fresh Tuscan Fennel sausage with sugo, mozzarella and evoo Mushroom, spinach, mozzarella, ricotta, oregano, garlic and evoo (no tomato) Grilled aubergine with tomato sugo, garlic and fresh Parmesan
5 6 7 8 8 7 8 8 7
sides and desserts also available 94 MILLER ST GLASGOW G1 1DT T: 0141 258 5565
471 GREAT WESTERN RD GLASGOW G12 8HL T: 0141 370 0534
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PIZZA FOODIES
BELLA VITA No matter how you top yours, pizza is sacred. To guarantee you bliss with every slice, we’ve rounded up the best pizza joints around
WHERE TO GO FOR… A LUNCHTIME SLICE DOUGH 172 Rose Street, Edinburgh dough-pizza.co.uk Determined to bring the best fresh pizza to Edinburgh, the pizza lovers at Dough want every customer to have quality pies ready to enjoy anytime. For a deal you can’t beat, stop by the restaurant between 12 and 2 for a £5.50 slice, slaw, and drink and be the envy of the office come lunchtime. Or order online for a 10% discount and delicious pizza delivered right to your door.
At Nova Pizza, classic pizzas, calzones, and pastas get a fresh vegan flair even your meatloving friends will enjoy. Quality ingredients and full flavour combine for award-winning meatless Italian fare you don’t want to pass up.
ALL YOUR EVENT NEEDS DOUGH MAN’S LAND Available throughout Scotland doughmansland.com Book Dough Man’s Land’s upcycled vintage horse box for your next outdoor event and delight every guest with wood fired pizza. These energetic and passionate pizza makers hand-toss their dough, source local ingredients, and can whip up a pizza in 90 seconds, so every slice is a winner. Grab a bite and enjoy it al fresco—perfetto! foodies.co.uk
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THE COOLEST VIBES
VEG HEAVEN NOVA PIZZA 42 Howe Street, Edinburgh novapizza.co.uk Delicious vegan and vegetarian Italian food has never been better.
PIZZA PUNKS 90 St Vincent Street, Glasgow pizzapunks.co.uk Punk up the party with artisan pizza just the way you like it. Whether it’s time for lunch or it’s late at night, Pizza Punk is whipping up proper pies with edgy vibes. If you’re feeling adventurous, check out the Rogue menu to add mac n cheese or Irn Bru pulled pork to your pizza. foodies 33
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85 DALRY ROAD, EDINBURGH EH11 2AA
OPENING HOURS: MONDAY - THURSDAY 5 - 10 PM FRIDAY, SATURDAY, SUNDAY 12 - 10 PM --TEL. 0131 337 5757
Game On ONE FAIR. HUNDREDS OF ACTIVITIES. WE'RE GAME.
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PIZZA FOODIES
THE ULTIMATE TOPPINGS BAR @PIZZA 4 Charlotte Lane, Edinburgh atpizza.com Embark on @Pizza’s 6-step journey to pizza paradise. You’ll start by choosing your dough and sauce, then add whatever cheese, veggies, protein, and extra toppings your tastebuds are craving. All the ingredients are laid out right in front of you, so you’ll know exactly what’s speaking to you. Add a craft soda or beer on the side for total bliss.
THE CLASSIC PIZZA
Dough Man’s Land
PIZZA EAST 575 Duke Street, Glasgow pizzaeastglasgow.com The team at Pizza East has set up a warm and inviting space for you and your friends or family to gather and indulge in authentic Italian pizza. The chefs here moved from Naples to Glasgow to bring a bit of their home to all of their new Scottish friends, so stop in for an affordable, delectable bite of Italy.
AUTHENTIC NEAPOLITAN PIES PIZZERIA 1926 pizzeria1926.com 85 Dalry Road, Edinburgh Named for the monumental first year of the Naples Football Club, Pizzeria 1926 brings Edinburgh the fiery passion of Italy’s favourite sport. With traditional Neapolitan recipes and classic, fresh ingredients, a slice from Pizzeria 1926 will bring you back to a simple, enthusiastic time. Be sure to try their signature Pizza Fritta, a deepfried calzone with all the fillings.
ARTISAN INGREDIENTS PAESANO 94 Miller Street, Glasgow paesanopizza.co.uk With all of their mozzarella di bufala, foodies.co.uk
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Pizza Punks
Nova Pizza
SHARING WITH FRIENDS San Marzano tomatoes, EVOO, and flour sourced directly from Italy, every pizza from Paesano bursts with authentic flavour and wholesome character. Even their wood fired ovens are from Naples, because the masters at Paesano know that when it comes to pizza, nothing beats the Italian way. Try topping your sourdough base with speciality additions like scamorza and wild boar salami for something really special.
BAFFO 1377 Argyle Street, Glasgow baffo.co.uk Nestled in Glasgow’s West End, Baffo pulls in a playful pizzaloving crowd. All of their pizzas are handmade in-house, either as a personal pie or as a half-metre ‘pizza al metro’ made to share with a friend. Add an Italian craft beer to your order and enjoy this contemporary spin on Italy’s most famous dish. foodies 35
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FOODIES BOSH!
Make mine
VEGAN Wave your cravings goodbye: the talented team behind Bosh! have turned your favourite dishes vegan with these clever plant-based recipes
Faux gras Spread it on sourdough toast and serve with cornichons for the perfect starter or canapé with drinks. If you’re eating it straightaway, serve in ramekins, or else store in sterilised jars in the fridge for up to a week. Makes 4 small jars or ramekins 2 sprigs fresh rosemary 3 sprigs fresh thyme 7 sage leaves 2 tbsp olive oil 1 eschalion (banana) shallot A pinch of salt 2 garlic cloves 18 button mushrooms 2 tbsp cognac 150g walnuts 400g cooked lentils (homemade or from a packet) 2½ tbsp soy sauce ½ or 1 very small cooked beetroot (about 30g) 100g dairy-free butter A few peppercorns, to garnish Good-quality toasted sourdough bread or baguette (or a pack of crackers), to serve Cornichons, to serve, optional 36 foodies
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● To sterilise the jars and lids, wash them in hot, soapy water then fill them to the top with boiling water. Drain on a tea towel until completely dry. ● Reserve a few leaves and sprigs of the herbs for garnish, then remove the leaves from the rest and finely chop. ● Pour the oil into the frying pan over a medium heat. Peel and roughly chop the shallot and add it to the pan. Add a pinch of salt and cook for about 7 minutes, stirring occasionally, until translucent. Peel and roughly chop the garlic and add to the pan. Cook for a further 3 minutes. ● Chop the mushrooms and add them to the pan. Cook, stirring continuously, for 5 minutes, until everything is softened. Add the herbs and the cognac
● Transfer the contents of the pan to the food processor. Chop the walnuts and add them to the processor with the cooked lentils, soy sauce and beetroot. Blitz until almost smooth. ● Transfer the mixture to the prepared jars or ramekins and smooth the tops with the back of a spoon. ● Place the small saucepan over a low heat. Add the dairy-free butter and melt without heating it too much as it can split. Pour it over the paté to completely cover. Place a few herb leaves, sprigs and peppercorns on top and leave to cool. Seal the jars (or cover the ramekins with cling film) and refrigerate to chill before serving. ● Serve with the toasted sourdough and cornichons,
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N ‘The perfect starter, this tastes like proper, posh, pâté!’
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FOODIES BOSH!
Sushi cupcakes This is a fun take on sushi! This fantastic technique allows you to exercise your creativity and create food that’s tasty, healthy and truly Instagram-worthy. We put hoisin sauce in the middle of our cupcakes, but you can add whatever you like. Wasabi and ginger is a great traditional filling.
Makes 12 400g sushi rice 30ml rice vinegar 25g caster sugar ½ tsp salt 12 nori sheets 6 tsp hoisin sauce Black sesame seeds, for sprinkling Pickled ginger, to serve Soy sauce, to serve Wasabi, to serve, optional
For the vegetable toppings 1 red pepper 1 carrot ¼ cucumber 1 small avocado 10 fresh chives 5 radishes For the dipping sauce Sriracha Egg-free mayonnaise
● Cook the sushi rice following the instructions on the packet, ensuring that it is dry and sticky when cooked ● Put a small saucepan on a medium heat. Pour in the rice vinegar, sugar and salt and heat until the sugar has dissolved. Let cool to room temperature, then pour over the cooked rice, gently stirring until all the liquid is absorbed. Spread the rice over a baking tray greased with oil and let cool to room temperature, when it should be dry but sticky. ● Stack the nori sheets and lay the saucer on top. Cut around it to make nori circles. Find the centre of the nori stack and cut a neat, straight slit from the centre to the outer edges. Take one circle and fashion a cone that is roughly 8cm wide at the base. Wet your finger and lightly brush along the slit to stick it in place. Using a 12 hole muffin tin, put the cone into one of the muffin holes, then repeat to fill the rest. ● Wet your hands and roll a golf ball-sized ball of rice. Poke a hole in the centre and pour in ½ teaspoon hoisin sauce. Pack more rice over the hole to seal in the sauce.
Smooth the outside and place in one of the nori muffin cases. Repeat to fill all the cases. ● Cut the pepper in half, cut out the stems and seeds and thinly slice. Peel the carrot and cut into matchsticks, thin rounds or ribbons. Cut the cucumber in the same way. Halve and carefully stone the avocado then finely slice. Chop the chives and trim and finely slice the radishes. ● Make a quick dipping sauce by stirring sriracha into the egg-free mayonnaise to taste. Finely chop the pickled ginger. ● Decorate your sushi cupcakes with the prepared vegetables and sprinkle them with black sesame seeds. Serve with soy sauce, wasabi, if using, pickled ginger and the dipping sauce on the side.
‘Create food that’s healthy, tasty, and truly Instagram-worthy’ 38 foodies
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FOODIES BOSH!
New York-style baked strawberry cheesecake This cheesecake will whisk you away to a decadent holiday in New York! The idea of using tofu may seem a little strange, but trust us, you are going to love this all-plants cheesecake. Try experimenting with different fruit on top too – bananas, raspberries or blueberries would all taste incredible. It will keep in the fridge for 3 to 4 days.
Serves 10-12 400g cashews 120g light digestive biscuits 120g ginger biscuits 100ml light olive oil A pinch of salt 300g dairy-free white chocolate 2 lemons 340g silken tofu 300g icing sugar 2 tbsp coconut oil 3 tsp vanilla extract 400g strawberries 50g golden caster sugar
● Preheat the oven to 180°C and place a baking tray in the middle shelf of the oven. Line the base of a 23cm springform cake tin with parchment paper, but don’t grease the sides. ● Heat a pot of water then add the cashews and boil for 15 minutes until soft and rehydrated. Drain. ● Put all the biscuits in a food processor and blitz to crumbs. Add the oil and a pinch of salt and pulse to mix. Tip into the lined cake tin and press firmly until well compacted and even. Put in the oven on top of the tray and bake for 15–20 minutes, until firm. Remove and leave to cool for 10 minutes. Lower the oven temperature to 110°C and put the tray back in. ● Meanwhile, melt the chocolate in the microwave in 15 second bursts. Remove and leave to cool a little. Separate 2 tablespoons of the chocolate from the main batch. ● Zest the lemons into a blender then cut them in half and squeeze in the juice. Add the main batch of chocolate, the silken tofu, drained cashews, icing sugar, coconut oil and vanilla extract and blend until smooth.
● Lightly brush the biscuit base with the reserved 2 tablespoons of melted chocolate. Pour over the cheesecake mixture and shake gently to level it. Lightly run your finger over the surface to get rid of any bubbles. Put the tin on the hot baking tray and bake for 80–90 minutes, until set but still slightly wobbly in the middle. Remove from the oven and run a thin spatula or knife around the edge to separate the cake from the tin, then leave it to cool to room temperature. Transfer the cheesecake to a plate and refrigerate. ● Hull the strawberries and halve or quarter them. Put them into the medium saucepan with the sugar. Put the pan over a medium heat and stir. Macerate for 2–3 minutes so the sugar melts and strawberries soften slightly. Set aside to cool then pile on to the cheesecake. Serve.
BISH BASH BOSH! by Henry Firth and Ian Theasby. published by HQ Harper Collins, £20. Photo: Lizzie Mayson 40 foodies
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ROSEMARY SHRAGER FOODIES
Use any young vegetables you have available
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CHEF Q&A STUART RALSTON
SUMMER’S
HARVEST Aizle’s Chef Patron Stuart Ralston talks us through his love of seasonal produce, Japanese cuisine, and winning TripAdvisor’s Travellers’ Choice Award
How did you get started in the kitchen? I grew up in a family of chefs, my Mum, my Dad and my brother are all chefs. When I was younger my parents owned a hotel in London and I started working for my Dad when I was 13. I started off as a dishwasher and I just never left the kitchen.
Can you briefly explain Aizle’s tasting menu concept to our readers? The whole menu is built to showcase seasonal ingredients at their best. The menu changes seasonally so that we can use local ingredients when we can and when it’s best to. Dinner is six courses, but we also have a bread course and
some snacks to start the meal so it ends up being more than that. Having the ingredients listed as a harvest rather than as part of a conventional menu I think really shows off the best of the season, and it makes the dinner experience a little special not knowing exactly how those ingredients will be arranged on your plate. How do you choose the harvest for each menu? We work with lots of small producers and they tell us what’s best and what ingredients are
Where do you find inspiration? The most important thing when developing a new dish is to improve upon what we’re currently serving. Each dish is designed to showcase the ingredients at the height of their seasonality and really let their flavours come through. My inspiration mainly comes from France and Japan. France has the oldest, most classic cuisine and I think we can learn a lot from the flavours and techniques it uses. And Japan because I love the flavour of Japanese food. I’ve never been, but I’m saving up to visit next year and I’m really looking forward to that.
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coming in. They’ll show us what they have to offer and we see what takes our fancy and build the menu from there. We’re always looking out for new companies and new producers to work with so the menu is constantly evolving. As TripAdvisor’s Travellers’ Choice Award winner, what do you think makes for a great dining experience? The most important thing is for everyone who comes through our door to feel special and made to feel welcome. We don’t want people to be intimidated by the menu or the restaurant, so we take the pomp out of fine dining so that everyone can relax and enjoy their experience with us. What kitchen advice do you have for amateur chefs? Keep your food simple and your knives sharp. foodies.co.uk
25/04/2019 11:40
STUART RALSTON CHEF Q&A
Monkfish, purple sprouting broccoli & green sauce Serves 1 100g monkfish tail 1 tbsp unsalted butter 1 tbsp pomace oil 2 sprigs lemon thyme 1/2 lemon Salt
For the broccoli 2-3 long stems of purple sprouting broccoli Olive oil Juice of 1/2 a lemon
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For the green sauce 2 cloves garlic, peeled 20g capers 6 anchovy fillets 100g flat leaf parsley 100g spinach 50g mint 8 tbsp extra virgin olive oil Salt ● For the sauce, quickly blanch the parsley, spinach and mint in boiling water, then
plunge into a bowl of iced water to refresh. ● Blend all of the sauce ingredients until you get a pesto-like consistency. Set aside until ready to serve. ● Put a pot of salted water on to boil then start the fish. ● Heat a pan and add oil and butter. Once the butter starts to brown and caramelise, add your monkfish. Baste the fish
for three minutes on each side. Remove from the heat and rest. ● While the fish rests, cook the broccoli in the boiling water for three minutes until tender. Drain and season with salt, lemon juice, and a little olive oil. ● To serve, place the rested fish on a warm plate, scatter broccoli along the side, and dot with the green sauce.
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Escape the city and visit our award-winning Highland distillery Experience whisky production & explore our interactive exhibition
Enjoy fine whisky & delicious local produce in our welcoming Whisky Lounge
Book your ticket at
www.DewarsAberfeldyDistillery.com #HomeofDewars
Aberfeldy, PH15 2EB
*Excludes ‘The Deveron’ range, Craigellachie 21 and 31 065.indd 44
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GRILL PERTHSHIRE RESTAURANTS FOODIES FOODIES FOCUS FOCUS
FIRE UP THE GRILL
At these restaurants, meat comes first, whether it’s grilled, barbecued, or between a bun CHOP HOUSE 88 Bruntsfield Place Edinburgh chophousesteak.co.uk For a celebratory dinner you won’t soon forget, make your way to Chop House’s newest location and enjoy a perfectly-grilled steak from their open flame coals. Add a bespoke cocktail into the mix (we think the In Bloom is totally dreamy) and a portion of their famous dripping chips, and you’re onto a winner. FAZENDA 102 George St, Edinburgh fazenda.co.uk Take a walk on the wild side with a unique Brazilian experience at Fazenda. Just signal to the kitchen’s Passadores when you’re ready for your next dish and they’ll bring out a selection of sizzling meats that’ll be carved right at your table, with options including their signature cap of rump and mouth-watering pork collar. Don’t forget to try the authentic feijoada from the salad bar, too. BURGERS & BEERS 192A High St, Edinburgh burgersandbeersgrillhouse.co.uk Located right on the Royal Mile, Burgers and Beers Grillhouse is the perfect pop-in locale for a bite that will satisfy your appetite. Their burger menu is impressively creative, featuring ingredients like jalapeños, mac and cheese, and haggis fritters. There’s even a meaty kids menu so every burger-loving member of the family will leave full and happy. foodies.co.uk
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The Butchershop Bar & Grill
Burgers & Beers
Chop House
DENNISTOUN BBQ 585 Duke Street, Glasgow jaybes.co This is BBQ as it was meant to be. Family owned Dennistoun Bar-B-Que serves up brisket, pulled pork, and ribs right at the counter. All of their meat is smoked on Texas oak, and their buns are baked from scratch, so every bite feels like a down-home backyard barbeque. VAN WINKLE 267 Gallowgate, Glasgow vanwinkle.co.uk Bringing the very best BBQ to Glasgow is Van Winkle’s top priority. Staying true to their beloved Kentucky flavours, the
Fazenda Van Winkle chefs infuse their meaty menu with a sweet-and-spicy kick. We recommend going for the classic pulled pork sandwich—an unforgettably delicious take on the ultimate comfort food. THE BUTCHERSHOP BAR & GRILL 1055 Sauchiehall Street, Glasgow butchershopglasgow.com Dedicated to providing their customers the best meat in the nation, The Butchershop locally sources Scottish beef and hangs it dry for at least three weeks to ensure all the fullest flavours are brought out before being cooked to perfection. foodies 45
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FOODIES INTERIORS
LET THERE BE LIGHT Pendant lights can offer a great focal point for a room. Try opting for one with multiple bulbs to avoid a spotlight effect.
RUSTIC CHARM Minimalism doesn’t have to be cold. Let Serena Mitnik-Miller and Mason St. Peter show you how to warm up a simple colour palette with natural, wooden accents
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INTERIORS FOODIES
We want to draw attention to the whole, not the part, and a neutral palette helps us achieve this.’
A SPLASH OF COLOUR To add a little colour to a minimalist palette, try dressing up rustic furnishings with colourful accessories, like these mugs and napkins.
MIX & MATCH Don’t limit yourself style-wise: go for every option by mixing and matching, like the assorted chairs paired up with this dining table.
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HANG ‘EM HIGH Low on counter space? Try adding hanging storage, like this fruit basket, to maximise your space and add height.
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The U N I Q U E LY PERSONAL GIFT Exclusive Single Cask Scotch Whiskies ...bottled straight from the cask, sealed in wax and personalised with your handwritten message.
SHOP ONLINE S H O P. A D R A T T R A Y. C O M
A LW AY S D R I N K R E S P O N S I B LY
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INTERIORS FOODIES
SHELF LIFE ‘If you’d prefer to forgo the above wall scenarios, there’s always the freestanding shelf approach: attaching a custom bookshelf or existing furniture piece to your wall using a furniture anchor kit.’
Abode: Thoughtful Living with Less by Serena Mitnik-Miller and Mason St. Peter, Abrams, £25. Photo: Mariko Reed
GET THE LOOK Hanging basket, £12 giselagraham.co.uk
Basket set, £119 the-taylor.co.uk
Set of 4 mugs, £30 printerandtailor.com
Light, £139 cultfurniture.com
Teapot, £36 creative-tops.com
Board, £22.70 etsy.co.uk
Carafe, from £18 cultfurniture.com
Cups, £8.50 abodeliving.co.uk foodies.co.uk
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Bowl, £49 artisanti.com
Basket, £55 hurnandhurn.com
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Time to taste Our top restaurant picks to try this month NUMBER ONE AT THE BALMORAL We were delighted to be invited to experience the new tasting menu at Number One, the Balmoral’s Michelin-starred restaurant, curated by new head chef, Mark Donald, who has recently joined after travelling the world and working at Noma and Restaurant Andrew Fairlie. We were made so welcome by their friendly and attentive staff, and the restaurant itself is the pinnacle of luxury. The luxury extended to the food too, of course. Each dish on the seven course tasting menu was presented beautifully, used the
very best ingredients, and each, while seemingly simple, had a hint of delightful surprise. The flavours of the Lindisfarne oyster were perfectly heightened by the interesting addition of kipper consommé, and the dish itself was a stunning art piece, with the oyster centre stage in a bowl of shells and sea pebbles. Next, melt in the mouth foie gras was served with luxurious white truffle and a surprising zing of green kiwi fruit jelly, with warm gingerbread. I would highly recommend the scallop kedgeree, but also loved the next
course of Skrei cod. Often called the Norwegian miracle, it was beautifully tender and elevated by sharp pickled clams and a wonderful spinach and tarragon sauce. Then, the meat course was luxury at its finest: succulent Highland Wagyu beef, made all the more rich and delicious by way of a smoked bone marrow sauce. For dessert, warm pumpkin dressed in artistically spun sugar was a feast for the eyes and mouth, while a light and fluffy pineapple soufflé, served with a light coconut sorbet, had its tropical flavours boosted by the innovative addition of liquorice root flakes. 1 Princes Street, Edinburgh roccofortehotels.com
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RESTAURANT REVIEW FOODIES
LOUDONS
THE GRAHAMSTON The Grahamston forms part of the Radisson Blu’s slick redevelopment, inspired by the oft-forgotten village of Grahamston, now buried deep below Glasgow Central Station. The restaurant space is light, airy and modern, offering a welcome reprieve from the bustling city centre. The menu showcases the best of Scottish ingredients, which are cooked simply and elegantly. For starters we have scallops, which are fresh and expertly cooked, accompanied by savoury bon-bons of pig cheek. The heritage beetroot with whipped goats cheese is colourful and refreshing, perfect for the warm springtime evening, and well
paired with chilled rosé wine. The Scottish monkfish with celeriac and pomme Anna is light and beautifully presented, although the lemon butter sauce could have done with a touch more citrus to contrast with the meaty fish. The sirloin steak is faultless, cooked precisely to a dark crust and rosy interior, and served with a jenga-block of hand cut chips which we only wished there were more of. The meal is rounded off with an apple galette, at the recommendation of our very friendly waitress, which is an impressive weave of pastry and sweet apples, topped with decadent and moreish cinnamon ice cream. Overall, The Grahamston delivered an elegant, unfussy meal in calming surroundings, and is sure to be a hit with locals and visitors to Glasgow. 301 Argyle Street, Glasgow thegrahamston.com Gary McIntyre
Ask any Edinburgh local for a brunch recommendation and Loudons always comes out tops. Historically, brunchers have had to race for a table at the Fountainbridge branch, but now, with the launch of the New Waverley location, both ends of town have their egg-related needs covered. Loudons are famous for their signature Bennys, so I went for the huevos, a homemade English muffin topped with avocado, chorizo, perfectly runny poached eggs and fresh salsa. Soft and airy, the muffins are the ones to beat - with gluten free options available, too - and while I was delighted with my choice of toppings, I’d wager I’d be just as happy with any of the others from the 14 strong Bennys menu. My partner’s Mediterranean eggs - garlic oil infused bread, avocado, poached eggs, feta and olives - was packed with flavour and hugely generous. We also tried a side of roast courgette with fennel and garlic, which, although unnecessarily greedy, was absolutely worth it. Luckily, Loudons New Waverley is plenty big, as we suspect their going to need all the tables they can get. 2 Sibbald Walk, Edinburgh loudons.co.uk Chiara Margiotta
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Elevate your senses at the highest distillery in Scotland
Enjoy our award winning distillery tours and luxurious world class tastings, pairing our whiskies with the sublime chocolates of Iain Burnett, the Highland Chocolatier
Please refer to the website for opening times: www.dalwhinniedistillery.com Book your tour on 01540 672219 or e-mail: dalwhinnie.distillery@diageo.com dalw hinnie distil l ery, dalw hinnie ph19 1aa Drinkaware.co.uk Drinkiq.com 065.indd 52
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WIN
Win a foodie retreat to Cringletie House
S
UNDAYS are the day of rest, but they’re also the day for eating. Luckily, we’ve found a way you can do both without cooking or cleaning up! We’ve teamed up with picturesque Baronial mansion Cringletie House to offer one lucky reader the chance to win a ‘Tasty Sunday’ at this beautiful hotel in Peebles. The winner and their guest will be treated to a 7-course tasting menu dinner with matching drinks in the evening, a cosy night away in one of their carefully decorated rooms,
plus a hearty breakfast in the morning. Cringletie are all about presenting dishes that are full of flavour but without fuss and showcasing seasonal, local ingredients in their menus, often growing their own produce in the 400 year old walled kitchen garden, complete with Victorian greenhouse. Not only does this ensure that ingredients are of the best quality, but it makes for great afternoon strolls in the sunshine, too. Great food, peaceful surroundings, and rustic charm: Sundays don’t get better than this. ●
TO ENTER
For your chance to win this great prize, simply answer the following question:
Where is Cringletie House? To win, enter online at foodies.co.uk
T&C: Entries must be received by 30/06/19. Prize is valid for ‘Tasty Sunday’ at Cringletie House: a one night stay for two with 7-course tasting menu, paired drinks, and breakfast. Only available on Sundays. Prize is valid until 31/12/19. Subject to availability. Prize is subject to advance booking (must phone to arrange the date) and cannot be used in conjunction with any other offer. Entrants and guest must be 18+. No cash alternative. Editor’s choice is final.
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HEALTH & BEAUTY FOODIES
FRESH FACED TIME TO INVEST IN YOURSELF
gical Looking for advice on non-sur enhancements? Here’s the best of the best
LIP FILLER BEYOND MEDISPA 30 St Andrew Square, Edinburgh beyondmedispa.com Pucker up with fuller, softer lips from Beyond MediSpa’s lip augmentation treatment. No need for invasive facial surgery— enhancing your lips’ pillowy look while maintaining their natural shape is MediSpa’s specialty, so you can trust you’ll leave with an impressive result at an affordable rate.
LASER HAIR REMOVAL SOPRANO ICE 109/111 Bruntsfield Place, Edinburgh sopranoiceedinburgh.com Say goodbye to painful waxing and bothersome shaving with Soprano Ice’s state-of-the-art laser hair removal. Their ‘in-motion’ technology heats skin follicles painlessly and safely for a long-term hair removal solution without short-term repercussions. Toss your wax strips and razors aside - it’s time for effortlessly silky skin.
BOTOX DR NESTOR’S 53 Dundas Street, Edinburgh drnestor.co.uk Put your best face forward with smooth, youthful Botox results. Dr. Nestor is Edinburgh’s go-to guy for removing frown lines, crow’s feet, and forehead lines with his safe and effective treatment. After a short series of wrinkle-relaxing injections, signs of facial ageing will be long gone and you’ll be back to looking as young as you feel.
INDIBA TREATMENT LA BELLE FORME 24-26 Wilson Street, Glasgow labelleforme.co.uk Sick of sagging skin? La Belle Forme’s nonsurgical Indiba treatment combats collagen loss and tightens up the wrinkles and sags that weigh you down. By heating the tissue under the face and neck, this relaxing treatment boosts collagen production so you’ll look and feel fresher than ever. foodies 55
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EDINBURGH
Scotland
GLASGOW
NEWCASTLE
CAIRNRYAN ANN1014
Undiscovered
CARLISLE
is closer than you think
MINUTES FROM THE M6 / M74 A new and unique Scottish experience awaits at the heart of an emerging Lowlands Whisky Trail - just across the border from England - in Bruce and Burns Country, Dumfries & Galloway Annandale Distillery is a fine single malt Scotch whisky distillery that offers the ideal attraction at which to stop between the Lake District and Glasgow or Edinburgh.
OPEN ALL YEAR ROUND 7 days a week
We can welcome parties of up to 60 for tours and refreshments.
For group bookings contact Carolyn Hashimoto c.hashimoto@annandaledistillery.com
Annandale Distillery, Northfield, Annan, Dumfries & Galloway, DG12 5LL Scotland
www.annandaledistillery.com | +44 (0) 1461 207817 056.indd 56
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WHISKY FOODIES FOCUS
RAISE A DRAM Say slàinte to Scottish Whisky Month with one of our favourite malts
THE PERFECT PARTNER FOR ROAST MEAT
WEMYSS Peat Chimney, £39.95 wemyssmalts.com Smokiness mixes with maritime notes in Wemyss’ Peat Chimney, a highly-awarded malt which brings together the best of both worlds. With heavy influence from the Islay coast, this whisky pairs perfectly with smoked seafood and, if you’re lucky enough, a seaside view.
ANNANDALE Nation of Scots, £29.95 annandaledistillery.com Annandale’s Nation of Scots dram captures the essence of classic Scotland spirit, intending to remind you of home. Curl up with a glass of this warm, spicy, and smoky whisky and let yourself connect with your sweet Scottish roots. Naturally, it goes very well with haggis.
DALWHINNIE Dalwhinnie Distillers Edition, £65 malts.com Distilled in sherry casks, Dalwhinnie’s Distillers Edition dram is sweet and rich, with subtle notes of dry fruit peeking through. After dinner, end your night right by pairing a glass with a fruity dessert to ensure sweet dreams.
HIGHLAND PARK Viking Honour, £37 highlandparkwhisky.com With a nod to their Orkney ancestors, Highland Park bottles the legacy of Viking Honour in their twelve-year-old malt. Strong honey, fruit, and spice flavours combine for bold taste you’ll savour. Try pairing with venison for a full, fierce combination.
R&B Raasay While We Wait, £25 rbdistillers.com The distillers at the Isle of Raasay are teasing us with a dry and fruity single malt while we wait for their 2017 whisky to mature another year. This malt is aged in Cabernet casks, so the wine’s full sweetness beautifully underlies the bold whisky flavour proving that their 2020 whisky will surely be worth the wait. foodies 57
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Exp s by N@ e
By blending the inspiration from our colourful surroundings with over 220 years of distilling expertise, our lightly sweet and floral Tobermory 12 year old, with its smooth notes of vibrant fruit and spice, truly is an expression of the rich palate that our Hebridean island home provides.
the art of the hebridean distillers
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WHISKY FOODIES
DEWARS
GLENFIDDICH
Aberfeldy 12 Year Old Whisky Limited Edition Gold Bar Tin, £40, Shop.dewars.com This limited-edition dram from Dewar’s will hit your sweet spot. Notes of honey, fruit, vanilla, and fudge pop out to make this whisky an ideal choice for any lover of a smooth, rich drink. You can have your bottle engraved to give as a special gift, or have it monogrammed, and keep it for yourself. You deserve it.
Fire & Cane, £43 glenfiddich.com Just the right combination of smoky and sweet, Glenfiddich’s Fire & Cane feels like a toasty summer night by a Highland campfire. Woody and fruity notes come into play with rich smoke and caramel for a full-bodied whisky that’s made to be savoured.
A GREAT GIFT FOR THE CURIOUS DRINKER
ISLE OF ARRAN Machrie Moor Cask Strength Single Malt, £49.99 arranwhisky.com Named for the island’s mystical peaty bog, Arran Distillery’s Machrie Moor malt will surprise you with nuanced flavours like pineapple, lime, coconut, and chocolate. For a curious whisky drinker seeking a robust and smoky malt, search no further than this treasure.
IAN MACLEAD Pig’s Nose blend, £21.75 ianmacleod.com Smooth as a Pig’s Nose, this blend will go down nicely served neat or with a couple cubes of ice. Combining both sweet and salty notes, the flavour of this whisky is exciting and satisfying—and for just over £20 a bottle, Pig’s Nose can’t be beaten.
HIGHFERN Angels’ Nectar Original Blended Malt, £30.95 angelsnectar.co.uk Despite its name, Angels’ Nectar is more than just sweet, with bold spice notes playing off of the vanilla flavours for a balanced taste. Legend has it that greedy angels are the reason alcohol evaporates from whisky casks, but we promise this one is plenty strong.
TOBERMORY Tobermory 12, £79.95 tobermorydistillery.com This premier twelve-year-old dram has just been launched from the Isle of Mull’s renowned Tobermory Distillery, and whisky lovers are rejoicing. Matching bitter, full-bodied flavours like coffee and cacao with bright hints of fruit and citrus, the Tobermory 12 is quickly becoming the hottest Scotch whisky on the market. foodies 59
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HALF PRICE MAIN COURSE OFFER ~ Available Evenings Only ~ Sunday - Tuesday all evening Wednesday - Friday before 7pm Saturday before 6.45pm (last booking 6.30pm)
50 WEST REGENT STREET, GLASGOW 0141 331 1655 www.amberregent.com
Mr. Eion boutique coffee roaster is located in the heart of Edinburgh’s Stockbridge. Award winning Chinese restaurant in the heart of Glasgow Lychee Oriental Restaurant, 59 Mitchell Street,
0131 446 3151 Glasgow, Fiocchidineve.co.uk G1 3LN fiocchidinevedalry@gmail.com -
0141 248 2240 www.lycheeoriental.co.uk
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Established in 2013 they have been keeping locals caffeinated with a wide range of coffees all lovingly roasted on their hard working Diedrich machine. Open all week, but if you can’t make it along the full range of coffee is available to order online at www.mreion.com. Visit Us: 9 Dean Park Street, Edinburgh, EH4 1JN email: info@mreion.com | web: mreion.com twitter: @mr_eion | instagram: @mr_eion
02/05/2019 12:27
COCKTAILS FOODIES
Sovereign sip Tullibardine’s Sovereign whisky makes the perfect summer cocktail
Sovereign Summer 50ml Tullibardine Sovereign 4 cloves 5ml honey 5ml lemon juice Top with tonic ● Pour everything except the tonic
into a highball glass and muddle. ● Top up with tonic and garnish with
lemon peel.
Highland Citrus 60ml Tullibardine Sovereign 2 dashes of pepper bitters 15ml acidified grapefruit 15ml grilled citrus 10ml gomme syrup 10ml lemon juice ● Stir all the ingredients in a mixing glass. ● Fill a coupe glass with ice then pour over the
mix. Garnish with mint and a lemon twist. foodies.co.uk
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MA
DE BY HAND
SINCE 1949
Say it with fudge With over 24 flavours to choose from, there’s something for everyone.
www.fudgehouse.co.uk
10% OFF
with code: FOODIES10
A NEW KIND OF BRUNCH HAS ARRIVED IN GLASGOW AND IT’S NOTHING LIKE ANYTHING YOU’VE SEEN BEFORE.
43 Mitchell Street Between Argyle St and Gordon St Glasgow G1 3LA
info@solaglasgow.com +44 (0)141 473 7333
From a croissant burger overflowing with silky mac ‘n’ cheese to gourmet steak & eggs and dishes that are so ‘lit’ they’re actually on fire, the brand new weekend Cali brunch menu at the So L.A. restaurant and bar is challenging Glasgow to up its end of week dining game. Available Saturday 11am - 4pm, Sunday 12pm - 5pm. Book Now at www.solaglasgow.com/calibrunch
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FOODIES WINE GUIDE WORDS DIANA THOMPSON OF WINE EVENTS SCOTLAND
BRING ON THE BBQ Summer is finally here, and I’ve done my best to bring you some truly tempting wines. The focus is of course on wines which are great accompaniments to BBQs and perfect for al fresco dining. Errazuriz Estate Carménère Aconcagua, Amazon & Majestic £9.99 Coming from Chile’s most awarded winery this wine hardly needs an introduction. It has all the hallmarks of the Carménère grape variety: it’s rich and savoury yet there’s also 15% Shiraz in the blend which gives it a bit more weight and juicy ripe black cherries with a hint of spice. A fabulous wine, fresh and very approachable. Perhaps my favourite Carménère.
Motzenbäcker Rosé NV Germany, The Original Bier Company £25 This fabulous fizz from the popular Pfalz region is made by the traditional bottle fermented method and offers great value. Being able to enjoy al fresco dining definitely calls for a celebration and this fizz has it all. As a rosé, it has the extra weight of flavour and character to make it perfect throughout the whole meal. Dry, yet with wonderful strawberry fruit, a hint of shortbread and a delicious creamy finish. Strawberries, shortbread and cream – summer is here! foodies.co.uk
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‘Strawberries, shortbread and cream summer is here!’
Sea Change Negroamaro Chile, Inverarity 121 £6.99 Not just a pretty label or a very drinkable wine, Sea Change has minimalistic packaging such as no plastic capsule and a recyclable cork made from renewable plant-based component. Plus, for every bottle sold 22p is donated to Plastic Oceans. The wine itself is great for BBQs: bursting with fresh red berries with a lovely length and extremely drinkable. So, get the seafood on the barbeque and whilst it’s cooking, enjoy this wine knowing you’re doing your bit to help our oceans.
Scarletto Toscana Italy, Aldi £4.99 I wouldn’t normally take wines at this price seriously but this inviting red tops the chart at offering ridiculously good value. It’s a Sangiovese blend from Tuscany and there’s plenty of complex blackberry fruit on offer here with a hint of clove spice. It’ll certainly stand up to hearty BBQ food and is a steal to boot.
FOR FOR MORE MORE SUGGESTIONS, SUGGESTIONS, HEAD HEAD TO TO FOODIES.CO.UK FOODIES.CO.UK foodies 63
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TRIED & TREW RESTAURANTS AND BARS WORDS JONATHAN TREW
Foodies
THIS MONTH’S HIGHLIGHTS THIS MONTH WE’RE DRINKING...
TOP TIP
Rainstorm
Sip stylish cocktails at The Gannet before getting into the swing with Michael Buble at The SSE Hydro, 23-24 May
Recipe by Bon Accord & Sweetdram
by justshakeorstir.com
45ml Kirkjuvagr Aurora Gin 30ml Grand Marnier 60ml pineapple juice 15ml lemon juice Dash of grenadine ● Add all the ingredients to a shaker, shake with plenty of ice. ● Free pour into a highball glass and garnish with lemon zest.
German Doner Kebab
LAUNCHING THIS MONTH GRAZING BY MARK GREENAWAY EDINBURGH Grazing by Mark Greenaway is taking shape in the former Galvin Brasserie de Luxe, part of the Waldorf Astoria. Promising a laidback and relaxed atmosphere, the new venture will offer dishes such as BBQ shiitake mushrooms on toast, sharing portions of shepherd’s pie, and Greenaway signature recipes such as his 11-hour slow roast pork belly. Accommodating 170 covers, the restaurant also has
Grazing by Mark Greenaway
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private dining and chef’s table experiences. markgreenaway.com
GERMAN DONER KEBAB GLASGOW For years, doner kebabs were seen as something of a dirty, late night secret. Over the last few years, several restaurants have tried to burnish the kebab’s reputation and make the kebab respectable. One of the largest is the German Doner Kebab chain. Their second Scottish branch aims to provide kebabs which are ‘healthy and nutritionally balanced’. Lean meat, fresh veg, special sauces and handmade breads are at the heart of the German Doner Kebab experience, so get involved. germandonerkebab.com
WHISKERS EDINBURGH Whiskers, a new wine bar, all day café and small plates bistro, is a family affair, led by Chef Jonnie Cook whose CV includes stints at One Square, Greywalls and Chop House. Featuring seasonal ingredients from local producers, the menus change regularly. The all-day menu features the likes of porridge and croissant melts, while typical evening small plates might be the Highland venison tartare, organic egg yolk and toasted brioche or the cured sea trout with gin cucumber, avocado and nori. whiskerswinecafe.co.uk foodies.co.uk
29/04/2019 10:12
Escape the city and visit our award-winning Highland distillery Experience whisky production & explore our interactive exhibition
Enjoy fine whisky & delicious local produce in our welcoming Whisky Lounge
Book your ticket at
www.DewarsAberfeldyDistillery.com #HomeofDewars
Aberfeldy, PH15 2EB
*Excludes ‘The Deveron’ range, Craigellachie 21 and 31 065.indd 65
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FOODIES FOCUS OUT AND ABOUT
Out & about
Looking to feature? Contact press@foodiesfestival.com
GRAZING BY MARK GREENAWAY LAUNCH VIPs try the new restaurant
VEGAN FESTIVAL Edinburgh locals discover the best vegan produce around
MARTIN VRZAL
127 LAUNCH Visitors explore the new coffee and cultural hot spot
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11 Lochrin Terrace, Edinburgh, EH3 9QJ 0131 466 5964
contact@yamatosushiedinburgh.co.uk 068.indd 67
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02/05/2019 14:48