FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 113 ● JULY/AUGUST SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
Foodiesl Festivaark P Inverleith ust g 2- 4 Au
RECIPES & top chefs
FOOD ICONS
Scotland’s food & drink legends
PLUS
Our guide to Edinburgh’s restaurants
The
JULY/AUGUST ISSUE 2019 ISSUE 113
Festival Issue
PRUE LEITH
Shares her local favourites
NIGEL SLATER
His top vegetarian recipes
FOODIES FESTIVAL CHEFS ● COCKTAILS ● RESTAURANT REVIEWS
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Kids Club One more reason to join us for Sunday lunch
In partnership with Sparkle Arts
ÂŁ29 per adult
Calling all mums and dads! We have partnered with Sparkle Arts to bring you a one-of-a-kind Sunday lunch experience which promises to keep the little ones entertained. As you tuck into our seasonally changing Sunday lunch buffet, the children will be having fun with Sparkle Arts qualified teachers in our dedicated Kids Only Zone.
ÂŁ14.50 for 4-12 year olds Children aged 3 years and under eat free Sunday lunch prices include use of Kids Club for 2 kids per adult. Subject to availability. Minimum age: 3 years. Pre-booking required.
One Square, 1 Festival Square EH3 9SR T. 0131 229 9131 E. info@onesquareedinburgh.co.uk www.onesquareedinburgh.co.uk
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WELCOME
FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 113 ● JULY/AUGUST SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
Foodies Festival
Park Inverleith 2-4 August
RECIPES & top chefs
FOOD ICONS
Scotland’s food & drink legends
PLUS
Our guide to Edinburgh’s restaurants
The
JULY/AUGUST ISSUE 2019 ISSUE 113
Festival Issue
PRUE LEITH
Shares her local favourites
NIGEL SLATER His top vegetarian recipes
FOODIES FESTIVAL CHEFS ● COCKTAILS ● RESTAURANT REVIEWS
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15/07/2019 16:39
Cover image Greenfeast by Nigel Slater, 4th Estate. £22 Photography by Jonathan Lovekin
Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 558 7134 Fax: 0131 225 4567 www.foodies-magazine.co.uk NEWS
5
FOODIES FESTIVAL What’s on at the festival
6
SHOPPING
9
PRUE LEITH 10 The food legend shares her Edinburgh favourites and delicious recipes NIGEL SLATER Vegetarian feasts
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SCOTTISH FOOD ICONS25 Celebrate the best of Scotland’s larder OXERI Cypriot delights
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Eat your art out
I
t’s summer, and in Edinburgh that means only one thing – festival time. As performers and visitors flock from the four corners of the world, local foodie hotspots throw open their doors to welcome all comers. It’s a vibrant and exciting time, so check Prue Leith’s insider recommendations and our own restaurant guide to find out where to fuel up for the fest. To find the very best of Scotland’s larder all in one place, start the month off with a bang at Foodies Festival, 2-4th August in Inverleith Park. With top chefs including The Great British Menu’s 2019 Champion of Champions Lorna McNee and MasterChef 2019 finalist Jilly McCord, the Hoover Chefs Theatre is the
Foodies Festival returns to Edinburgh on the 2nd, 3rd and 4th of August
CONTRIBUTORS
FOODIES CHEFS 33 Recipes from top Foodies Festival chefs RESTAURANT GUIDE 45 Edinburgh’s foodie hotspots COCKTAILS
57
WINE
61
REVIEWS
63
NEW BARS AND COCKTAIL OF THE MONTH 64
place to learn all the tips and tricks you’ll need to impress your family and friends. Meanwhile the Musicians Against Homelessness stage will feature the best of the Fringe, including The Hoosiers and America’s Got Talent’s Gingzilla. However, if, like Lee Mack, you’re not going out, we have lots of fresh new recipe ideas for you to try at home. Nigel Slater shares his veggie heroes, while Theo Michaels takes us on a journey to Greece and the light, flavourful dishes he grew up with. Of course, inside this issue you’ll also find our regular restaurant and bar reviews, so let’s raise a glass to a summer of feasting at the festival! Sue Hitchen, Editor
Prue Leith The Great British Bake Off judge shares her all time favourite recipes
FOODIES TOP 5 66 The highlights of the Festival Editor Sue Hitchen Design Vicky Axelson Production Sarah Hitchen Sub-editor Caroline Whitham & Anna Rieser Advertising Design Jamie Smail Business Development Sharon Little
Nigel Slater The award-winning food writer shares recipes from his new book Greenfeast foodies 3
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EDINBURGH’s favourite food & Drink festival
WITH TOP CHEFS OUR PARTNERS
INVERLEITH PARK 2, 3, 4 AUGUST appearing live
the hoosiers
cooking with
wannabe
gingzilla tasty treats
great british menu winner lorna MCnee masterchef 2019 finalist jilly mCcord
street food
foodiesfestival.com Foodies Festival Full Page Ad.indd 1
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Foodies
NEWS
Every Wednesday throughout August and every Saturday throughout September, Mary King’s Close is teaming up with The Old Curiosity Distillery to offer unique gin-tasting tours. Paying homage to the illicit gin trade of the 18th century and the plague doctors who used botanicals to ward off disease, guests will be given three gins to taste: Apothecary Rose, Lemon Verbena, and Chamomile & Cornflower, followed by a plague-doctor-inspired Lavender & Echinacea gin cocktail. realmarykingsclose.com
th events The city gets a French kiss wi from Tom Kitchin and Damm27
TOUR DE FORCE
New Kitchin venture Southside Scran is celebrating cycling and presenting their take on the Tour de France route. Tom Kitchen and sommelier Richard Bouglet of L’art du Vin will be on hand to describe the food and wine pairings throughout the evening. Each event will be dedicated to a particular regional cuisine and accompanied by matching wines. ● Wednesday 31st July - Languedoc-Roussillon ● Wednesday 28th August - South West France southsidescran.com foodies.co.uk
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PHOTO: GRAM SOCIAL
STILL SPOOKY
IT’S TRES BON BON Damm27 has added a French twist to a traditional afternoon tea. The stylish surroundings of the modern bar and bistrot are the perfect setting to enjoy Continental treats including macarons, eclairs and filled croissants, all for £12.50, or £22.50 with a glass of fizz. damm27.com
ALL FIRED UP Wemyss Malts teamed up with Claudia Escobar to create beach cooking recipes using Scottish seafood, foraged ingredients and, of course, a touch of the amber nectar. Head to their website for top tips on building your beach fire. wemyssmalts.com news 5
15/07/2019 17:27
FOODIES FOODIES FESTIVAL
IT’S GASTRO GLASTO
Foodies Festivals is celebrating its 15th year in Edinburgh this summer – and celebrations are launching in style. From the 2nd – 4th of August, Inverleith Park will play host to 35,000 hungry visitors, so whet your appetite and dive in!
B
orn and bred in Edinburgh, Foodies Festival has been the home of Scotland’s best food and drink for 15 years. On such a huge anniversary, the “gastro Glastonbury” promises a blow-out celebration of all things edible. As always you can expect a line-up of top chefs showcasing their skills in the Chef’s Theatre. The Great British Menu’s 2019 Champion of Champions Lorna McNee will be preparing tantalising dishes using local produce. MasterChef 2019 finalist Jilly McCord will be showcasing her skills. Others include Ally McGrath of Osso Restaurant and The Great British Menu, Neil Forbes of Café St Honore, Daniel Ashmore of The Pompadour and Phillip Hickman of Brasserie Prince by Alain Roux. For the sweet of tooth Aisha Elani of Honeycomb & Co. will be
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serving up sweet treats in the Cake & Bake theatre. Amy Lorimer will be sharing Scottish Granny faves with new twists, and prepare to be amazed by Charlotte White’s Cake and Cabaret demo. Raise a glass with the Scotsman wine columnist Rose Murray Brown, who will be sharing her wine expertise in talks across the weekend at the Drinks Theatre. The Musicians Against Homelessness live music stage will preview the best of the Fringe Festival. Headliners The Hoosiers will lead the way, while acts such as The Dirty Harry Blondie Tribute Act, The Sensational David Bowie Experience, Wannabe – The Spice Girls Show and Billy Joel – Piano Man will keep audiences entertained over the action-packed weekend. Be sure not to miss the dazzling talent of Gingzilla: the self-styled ‘7ft, ginger bearded glammonster’ was a hit on The X Factor and America’s Got Talent, and adds raucous fun to the weekend with award-winning cabaret, music and drag. Colonel Mustard and Cirque du Slay will be bringing a taste of their colourful cabaret shows. The wee ones aren’t forgotten either, with the Kids Cookery Theatre featuring a slime-making masterclass and lots more fun ways to introduce them to the kitchen.
Appearing
Live
the hoosiers
wannabe
gingzilla
PLUS The dirty harry blondie tribute band the sensational david bowie experience
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Inverleith Park 2-4 Aug
“Experience Edinburgh’s own gastronomic Glastonbury”
TOP FIVE AT FOODIES FESTIVAL
1 TV CHEFS Join The Great British Menu Champion of Champions Lorna McNee and MasterChef 2019 finalist Jilly McCord at the Hoover Chef’s Theatre to improve your skils. 2 LIVE MUSIC The Hoosiers, Wannabe – The Spice Girls Show and Gingzilla light up the Musicians Against Homelessness stage. 3 WINE Become a sommelier for the weekend with The
Scotsman wine expert Rose Murray Brown. 4 FUN Beat your friends to become the champion of the chili eating and hot wings challenges. 5 STREET FOOD Grab some Slumdog Indian street food, Porelli ice cream and churros, Chop Chop dumplings, Cedar Cottage burgers and Chipsy – which offers loaded chips and a full DJ set on the side!
www.foodiesfestival.com foodies 7
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Nandos Frankie & Benny’s Cosmo Nuffield Health The Glasshouse Q-Park Filling Station Vue Wetherspoons Slug & Lettuce Tony Macaroni
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SHOPPING FOODIES
Pom pom garland talkingtables.co.uk, £14 Llama plates talkingtables.co.uk, £3.50 Kahlo paper cups talkingtables.co.uk, £4
Pick and mix tubs www.gingerray.co.uk, £2.99
Festival SPIRIT
LED paper lanterns dobbies.com, £3.99
Get into the party mood with these colourful accessories.
Rainbow pouf boutiquecamping.com, £58.99 Spotty windmill johnlewis.com, £8
Toffee popcorn cake cuckoosbakery.co.uk, from £39
Star piñata www.gingerray.co.uk, £9.99
Sparklers johnlewis.com, £6
Candy floss machine johnlewis.com, £34.99
Patterned glasses johnlewis.com, £5 each foodies.co.uk
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FOODIES PRUE LEITH
Oysters for starters and main The Bake Off presenter, novelist and businesswoman also makes an excellent guide to Edinburgh’s best resturants WORDS CLAIRE SMITH
“P
eople often ask me what is my favourite meal, or what would I eat on death row,” says Prue Leith. “I think it would be the lunch I had at Ondine in Edinburgh the day I got married: oysters for starter, oysters for main and treacle tart and custard to finish.” Restaurateur, novelist, television personality and businesswoman Prue Leith has a long connection with Edinburgh (she’s the chancellor of Queen Margaret University), which deepened when she married John Playfair at Lothian Chambers on George IV Bridge eight years ago. “He was brought up in the city – one of his ancestors is the architect William Playfair [who designed the eastern part of the New Town].” She began coming regularly to Edinburgh 25 years ago when her company won the contract for catering at the EICC. “We cooked really good British food and everyone thought it was extraordinary because there wasn’t that much good food around at the time.” Edinburgh has since become one of the UK’s foodie hotspots. “I remember Tom Kitchin opening and everybody raving about it because it was so good. We had
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PHOTOGRAPHY DAVID LOFTUS
dinner there the night before we married, and the other day we had a brilliant meal at his pub, the Scran & Scallie. I’m a big fan. “I also like the Gardener’s Cottage at the bottom of Calton Hill. The same people have opened a new restaurant at the redeveloped Observatory there.” She became a presenter of Great British Bake Off in 2017, when her friend Mary Berry decided to stand down. “It’s certainly made a big difference to my life. Before, if I went out, one or two people might stop and say hello. Now I get stopped a lot. But it’s flattering and people are very kind.” She reckons programmes like Bake Off help to get children interested in cooking. “I think there is a tendency for people to eat around a table less frequently. The answer is to teach children to cook – to get them to love what they eat and be interested in it. Then it’s easy.” As well as appearing at the Book Festival, Leith is planning to dive into the Fringe. “Last time I went with some friends who were really into it. We did three shows a day: one stand-up show, one musical and one piece of theatre. We didn’t see any big famous companies and it was lovely. I’m really looking forward to it.” foodies.co.uk
15/07/2019 16:55
“My favourite meal would be the lunch I had at Ondine�
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n o n i g e h T s ’ e n o every
lips
#BOEUSAKISS RESPONSIBLEDRINKING.EU
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PRUE LEITH FOODIES
Almost a Thai fish cakes In Bangkok fishcakes are usually made without potato, but here I have combined the flavours of lemongrass, coriander and chilli with British potatoes. Serves 8 300g floury potatoes, peeled 1 medium egg, beaten 3 tbsp coriander leaves and stalks, finely chopped ½ green chilli, finely chopped 300g salmon fillet, skinned and cut into 1-2cm (½ in) cubes 3cm (1in) piece of ginger, peeled and finely grated Finely grated zest of 1 lime 1 lemongrass stem 3–4 tbsp dried breadcrumbs 2 tbsp sesame oil 1 tbsp unsalted butter salt and pepper to season
For the dipping sauce 4 tbsp rice wine vinegar 1 tbsp mirin 2 tbsp Thai fish sauce (nam pla) Juice of 1 lime 1 tsp honey ½ red chilli, finely chopped foodies.co.uk
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● Bring a large saucepan of salted
water to the boil, add the potatoes and simmer until tender, about 20 minutes. Drain well, and while still boiling hot, crush the potatoes and allow the steam to escape – the drier the mash, the firmer your fish cakes will be. Leave the mash to cool before stirring in the egg, coriander and green chilli. Generously season with salt and pepper. Set aside. ● While the potatoes are cooking, whizz the salmon, ginger and lime zest in a food processor until they form a thick paste. ● Peel the outer layer of the lemongrass and discard. Cut the stem in half lengthways and chop as finely as you are able. Add to the salmon paste,
then add the salmon mixture to the cooled potato, combining well. Divide the mixture into eight and shape into patties. Dip each one into the breadcrumbs to coat and put onto a large plate or baking tray. Chill in the fridge for at least an hour to firm up the fishcakes. ● Place a large, heavy-based frying pan over a medium heat. Heat the sesame oil and butter together in the pan until beginning to foam, then fry the fish cakes in batches, until golden on both sides. ● To make the dipping sauce, combine all the ingredients and pour into a small serving dish. Serve the hot fish cakes with the dipping sauce. foodies 13
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London & Edinburgh 2019
Feast of Fools Daniel Serridge Venue 30 – Scottish Storytelling Centre – Library at Fringe 1 – 18 August / 13:30
Chocolate Java Dance Theatre Venue 20 – Assembly Rooms – Bijou 1 – 24 August / 14:30
FEAST Clout Theatre Venue 26 – Bruford at Summerhall 6 – 18 August / 20:30, 22:20
Citizens of Nowhere? Chinese Arts Now Venue 188 - Sweet Novotel 16 – 25 August / 14:00, 16:00
Hold On Let Go Unfolding Theatre Venue 26 – Summerhall – TechCube 0 31 July – 25 August / 20:40
The Only Thing a Great Actress Needs is a Great Play and the Desire to Succeed Vaca 35 Theatre Group Arcola Theatre (London) - Dressing Room 18 – 26 July / 21:30
www.feastfest.org @FeastFestbyPI #FeastFest * Please refer to the Edinburgh Festival Fringe website for details of performance dates and times.
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PRUE LEITH FOODIES ROSEMARY SHRAGER
Ultimate cottage pie with black pudding Cottage pie can be a sorry affair: grey, wet mince under watery mash, neither with much flavour. Or it can be sublime: rich, dark mince with creamy mash and a crusty, cheesy top.
Serves 4 Cooking oil for frying 500g lean minced beef 100g black pudding 3 rashers of rindless streaky bacon, diced 1 large onion, finely chopped 1 celery stick, finely chopped 1 garlic clove, crushed 1 tin chopped tomatoes 1 tbsp tomato purée 1 tsp fresh thyme Salt and pepper
For the mash 250g Maris Piper potatoes, cut into 5-6cm (2in) chunks 500g sweet potatoes, cut into 5-6cm (2in) chunks About 50g butter 2 tbsp grated strong cheddar cheese 1 tbsp fresh breadcrumbs
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● Heat a tablespoon of oil in a heavybased frying pan and fry the mince until browned on all sides. Lift out with a slotted spoon and drop into a saucepan. Cook the black pudding as you have the mince, then remove with a slotted spoon and add to the saucepan. ● ‘Deglaze’ the frying pan by adding a splash of water and loosening the stuck-on bits with a fish slice. Tip on to the cooked meat. Turn down the heat under the pan and, using more oil as needed, fry the bacon, onion, celery and garlic until just turning brown. Stir in the tomatoes and bring to the boil, still stirring, then pour into the pan with the meat and black pudding. Add the tomato purée and thyme and season. Simmer gently for 45 minutes, or until the sauce is thick and syrupy. ● Season well, then spoon into a pie dish deep enough for the mixture to reach
2-3cm from the top. Smooth the top, then allow to cool a bit and form a skin. ● Heat the oven to 180°C/fan 160°C/ gas mark 4 and start on the mash. Boil the potatoes and the sweet potatoes in separate saucepans of lightly salted water for 15-25 minutes until tender enough to mash. ● Drain well and return to the pans. Add one or two thick slices of butter to each and mash well with a hand masher or stick blender until light and smooth. Combine the two purées and season with salt and pepper. ● Top the mince with spoonfuls of the mash, starting around the edges, until covered. Gently press down with the back of a fork. Mix the cheese and crumbs together and sprinkle on top of the pie. Bake for 25 minutes if the meat and mash are still hot, 45 minutes if they are cold. foodies 15
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PRUE LEITH FOODIES ROSEMARY SHRAGER
Devil’s food cake
Use any young vegetables you have available
This is simply the best chocolate cake I’ve ever eaten. It was given to me by Rebecca, who works behind the scenes for Bake Off. She is a brilliant baker – she says the recipe is her mum’s. So thank you, Rebecca’s mum. It’s so lovely that recipes get passed along, spreading joy to the world.
Serves 12-16
For the frosting 200ml double cream 350g butter 450g dark chocolate, finely chopped For the sponges 75g cocoa powder, sifted 150g light brown sugar 2 tsp vanilla paste 335g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 200g butter plus extra for greasing 225g caster sugar 3 large eggs For the decoration 150g dark chocolate (70% cocoa solids) foodies.co.uk
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● For the chocolate frosting, pour the cream into a saucepan, add the butter and heat, stirring occasionally, until the butter has melted. Bring to just below boiling point, then remove from the heat. Add the chocolate and whisk until smooth and glossy. Pour into a bowl and leave to set at room temperature, whisking occasionally. ● Heat the oven to 180°C/fan 160°C/ gas mark 4 and grease and line three 20cm (8in) loose-bottomed sandwich tins with baking parchment. ● For the sponges, put the cocoa powder, light brown sugar, vanilla paste and 375ml boiling water in a bowl and whisk together until the sugar has dissolved. Set aside. Sieve the flour, baking powder and bicarbonate of soda together into another bowl. ● Cream the butter and caster sugar together in a separate bowl until pale and fluffy, then beat in the eggs, one at a time, mixing in a tablespoon of the
flour mix after each egg. Add the rest of the flour, a third at a time, folding well to disperse any flour pockets. ● Fold in the cooled cocoa mixture, then divide between the three tins and bake for 25–30 minutes, until risen and a skewer inserted into the centre comes out clean. ● For the decoration, melt the chocolate in a bowl set over a pan of gently simmering water. Meanwhile, grease the underside of a baking tray with oil and pour the melted chocolate onto it. Leave to set, then drag a cheese plane over the surface to create curls. Keep these cool. ● Place a cooled sponge on a cake stand and spread with about a quarter of the frosting. Place another sponge on top and spread with another quarter of the frosting. Place the remaining sponge on top, then spread the remaining frosting over the top and sides of the cake, swirling with a palette knife. Arrange the chocolate curls on top of the cake. foodies 17
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Eat your
GREENS Meat and fish take a back seat in these new, flavour-packed vegetarian recipes from Nigel Slater
T
here is a little black book on the kitchen table. Neatly annotated in places, virtually illegible in others, it is the latest in a long line of tissue-thin pages containing the hand-written details of everything I eat. This is not one of the kitchen chronicles where I write down recipe workings and shopping lists, ideas and wish lists, but a daily diary of everything that ends up on my plate. I can follow how my eating has changed, albeit gradually, over the years. The most notable is the quantity. I definitely eat less than I used to, and there is a conspicuous move towards lighter dishes, particularly in spring and summer. Despite being resolutely omnivorous, it is clear how much of my everyday eating has become plant-based. Although not strictly vegetarian (the bottom line for me will always be that my dinner is delicious, not something that must adhere to a set of strict dietary rules), much of my weekday eating
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contains neither meat nor fish. I am not sure this was a particularly considered choice. It is simply the way my eating has grown to be over the last few years. I do know, however, that I am not alone in this. Greenfeast, like Eat before it, is a collection of what I eat when I finish work every day: the casual yet spirited meals with which I sustain myself and whoever else is around. The recipes are, like those in previous collections, more for inspiration than rules to be adhered to, slavishly, word for word. But unlike Eat, this collection offers no meat or fish. The idea of collecting these recipes together is for those like-minded eaters who find themselves wanting inspiration for a supper that owes more to plants than animals.â—?
Greenfeast by Nigel Slater, Fourth Estate, ÂŁ22. Photo: Jonathan Lovekin
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NIGEL SLATER FOODIES
Halloumi, melon, chilli Salty, squeaky cheese. Chilled fruit. Hot spice.
“Cantaloupe melon is good here, as would be slices of sweet, ripe mango. If the sweetness of melon isn’t your thing, then take a selection of tomatoes.” Serves 2 2 spring onions 6 small tomatoes 1 medium red chilli 200g watermelon 200g cantaloupe melon Olive oil 4 slices of ciabatta 250g halloumi 2 sprigs of coriander
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● Finely dice the spring onions. Roughly chop the tomatoes, then finely chop the red chilli. Cut the melons into large pieces, removing the skin. Toss the spring onions, tomatoes, chilli, watermelon and cantaloupe with a couple of tablespoons of olive oil and place in the fridge to chill. ● In a shallow pan, warm a generous film of olive oil and use it to fry the ciabatta slices. Brown them nicely on both sides. As the second side starts to turn gold, spoon over some of the olive oil from around it. Remove from the pan.
● Cut the halloumi into two large slices, then let them cook, brushed with a little oil, on a ridged griddle pan until golden brown. Divide the salsa between two plates, then place the bread and the halloumi on it. ● A dish of contrasts: I like to chill the watermelon thoroughly, to provide a cool contrast for the hot, chilli toast and sizzling halloumi. The hot elements of this salad should be just that, and the melon should be refreshingly cold. Take care not to over-brown the cheese, as it loses its point when overcooked.
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Beet Buddha Bowl
INGREDIENTS
For the Hummus: 1 x Jar Baxters Sliced Beetroot 1 x 400g can chickpeas 2tsp x Tahini 2tbsp x Baxters Horseradish sauce 100ml x Good quality olive oil 1 x Lemon
It was in 1928 that Baxters first added their secret vinegar recipe to the freshest beetroot and began the journey to producing the nation’s favourite beetroot. Since then, we’ve made it our mission to make every jar of Baxters beetroot the most flavoursome and succulent available. Today, all of our beetroot is grown on the best soils in Britain by a small dedicated group of Farmers, freshly picked from field to factory. That way you can enjoy proper beetroot flavour at its fullest and finest with the right amount of crunch.
METHOD
For the Bowl: 1 Jar Baxters Sliced Beetroot 1 Jar Baxters shredded Beetroot 2 x 400g can Chickpeas 1 lemon 2tsp Tahini 100ml Good quality olive oil 200g cooked brown rice 1 tsp smoked paprika 1 lime 100ml rapeseed oil 1 avocado 1 cauliflower 300g kale (blanched) 6 radish 50g mixed seeds 100ml olive oil Salt and pepper
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• • • • • • • • • • • •
For the humous Strain beetroot and pat dry on kitchen paper retaining the pickling vinegar. Strain chick peas and rinse under cold running water. Add the beets and chickpeas to a food processor. Add the tahini, horseradish and season Blend until smooth, scraping down the sides to make sure no lumps are left With the blender running slowly add the oil in a steady stream and blend until fully incorporated Add lemon juice and seasoning to taste For the chickpeas add the strained chick peas to a bowl, add the oil and spices and completely coat. Roast at 200oC for 20 minutes. Season and sprinkle with lime juice For the Cauliflower simply drizzle with oil, season and roast at 200oC for 25 minutes For the dressing toast the seeds in a dry pan the tip into a bowl with olive oil and 35ml of the beet vinegar. Season. To assemble the bowl simply arrange the Humous, rice, chickpeas, cauliflower and kale in the bowls then top with sliced avocado, radish shredded beetroot and finish with the toasted seed dressing.
18/07/2019 15:33
NIGEL SLATER FOODIES
Aubergine, feta, yoghurt Smoky aubergine. Cool, minted yoghurt. Serves 3 as a side or 2 as a main with flatbread 250g small aubergines A large handful of parsley leaves 100ml olive oil 100g feta cheese 150g natural yoghurt 3 pickled onions or chillies 2 tbsp mint leaves, chopped Whole, small mint leaves, to finish
● Get a griddle pan hot. Cut the aubergines lengthways into 1cm-thick slices, score them on one side, then place them on the griddle and let them cook, watching their progress carefully, until they are soft and nicely browned. ● Pour the olive oil into a mixing bowl and season it with a little salt and black pepper. As each piece of aubergine comes from the grill, push it down into the olive oil, then set aside. ● Put the yoghurt in a medium-sized bowl and add the chopped mint. Roughly chop the parsley, leaving the smaller, younger leaves whole, then stir all into
the yoghurt with a little ground black pepper. Crumble the feta cheese into small pieces and fold into the yoghurt. ● Spoon the feta dressing on to a serving dish. Lay the aubergine slices, without their oil, on top. Slice the pickled onions or chillies, then add them to the dish. Scatter over the whole, small mint leaves, then spoon over a little of the aubergine olive oil marinade. ● On this occasion, I cook the aubergines without oiling them, then put them in the seasoned olive oil. Later, they emerge luscious and silkily soft (and you have avoided filling your kitchen with smoke).
“Grilled aubergines nestling in a thick dressing of minted yoghurt and feta cheese is something I put on the table as a main course with warm flatbread.”
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Set in an idyllic country estate on the outskirts of Edinburgh, Melville Castle is a unique and enchanting location for your Special Day. The Castle has played host to weddings of all shapes and sizes from the grandest of society weddings to smaller and more intimate affairs. Dating back to 1786, Melville Castle offers you an array of beautifully adorned private rooms, a fully equipped marquee, 33 en-suite bedrooms and is nestled within 54 acres of parkland, providing a most romantic backdrop for your wedding photographs.
Tel: 0131 654 0088 Email: events@melvillecastle.com Website: www.melvillecastle.com @melvillecastle facebook.com/melvillecastle Melville Castle, Gilmerton Road, Midlothian, EH18 1AP
Copyright Š 2018 Forza Photography All Rights Reserved 07474 729997
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ROSEMARY SHRAGER FOODIES NIGEL SLATER FOODIES
Grilled lettuce, carrot soup Use any Pure flavours for a summer’s day.
Serves 2-4
● Put the carrots into a large
1 kg carrots, chopped 1 litre vegetable stock 3 bay leaves 6 black peppercorns 2 little gem lettuces Micro leaves and herbs, such as coriander and sorrel, to garnish
saucepan with the stock, bay leaves and peppercorns and bring to the boil. Salt lightly, then lower the heat to a simmer and leave for twenty minutes. ● Remove the bay leaves and blend the carrots and their cooking liquor to a smooth puree in a blender or food processor. Return to the saucepan and check the seasoning.
young vegetables lettuces in half lengthways and place, cut side down, on the griddle. Press you have firmly down with a heavy weight and leave toavailable cook for six to seven minutes until the cut side is golden brown and
● Get a griddle pan really hot. Slice the
starting to crisp. ● Spoon the hot soup into bowls, add
the grilled lettuces and finish with the fresh herbs.
“A deep-flavoured vegetable stock is needed here, and some carrots with plenty of flavour.”
foodies.co.uk
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SCOTTISH FOOD ICONS FOODIES
CHUTNEY Slather this delcious chutney on a rich cheddar and thank us later. www.baxters.com, £2
CHEESE Arran cheddar is renowned worldwide, and this cracked black pepper infused cheese is the one to beat. £4.80, arranscheeseshop.co.uk
Top your Arran cheddar OATCAKES Based in an oatcake with Orkney harbour town, Stockan’s Baxters oatcakes capture the essence chutney of homely Scottish comfort food. stockans.co.uk, 95p
Isn’t it iconic? 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
These fullflavoured Scottish favourites are food stars for a reason
SHETLAND REEL GIN www.shetlandreel.com The island landscape in a glass. shetlandreel.com, £43
Make your toast extra tasty with champers jam
STRAWBERRY JAM Mackays source all their berries locally in Scotland. We can’t get enough of this strawberry preserve with Champagne. mackays.com, £1.70
OATMEAL Hamlyns’ premium Scottish oatmeal is a luxuriously tasty breakfast made by and for porridge lovers. hamlynsoats.co.uk, £1.85
ICE CREAM Mackie’s Traditional ice cream is a firm favourite, made without artificial ingredients and from real milk and cream. www.mackies.co.uk, £3.79 foodies 25
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15/07/2019 17:54
FOODIES THEO MICHAELS
Greek
HEROES Theo Michaels shows you how to whip up a Mediterranean summer feast that’s just made for eating in the sunshine
T
HE Greek diet is regarded as one of the healthiest in the world, largely due to the high content of vegetables, fruit, grains, pulses, seafood, olive oil and also fermented dairy foods like live yogurt and feta cheese, but I think eating like a Greek is more than that – it’s a life philosophy. It’s about maintaining a balanced way of eating and living that is sustainable and not adhering to the concept of a prescribed ‘diet’. Too much of anything isn’t good but not enough
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of some foods is just as bad. I’ve never liked the idea of a diet full of rules. I find no love or sensuality in that and quite frankly it strips away all the pleasure of eating for me. My own food philosophy originates from village life. My mother grew up in Cyprus and her family grew most of their own produce as their main source of sustenance; leeks, pulses, chard, beetroot, potatoes, tomatoes, cucumbers, figs, dates and so on. They ate meat in moderation, maybe once a week, usually on a Sunday and even then it was mostly chicken. At the time this way of living was simply born out of necessity; eating what you cultivated was frugality at its best and provided the means to feed a family. Things have changed a lot in Cyprus since then, with the abundance of processed foods and use of agricultural chemicals but ironically, a couple of generations later in the UK I’m trying to eat and feed my family with organic, local and sustainable produce as if it’s a new idea. Ultimately, I would define Greek food as honest, made from wonderful produce, rooted in village life but made with a passion that Greeks can barely hide. It’s ambrosia, the food of the Gods. Oh, and if you’re wondering... Orexi! comes from the Greek kali orexi, meaning good appetite, a bit like saying the French bon appetit, only louder. ● foodies.co.uk
15/07/2019 17:47
Watermelon & halloumi bowls Karpouzi kai haloumi kypella
There’s an art to enjoying the simple pleasures in life, and to me this is one of them. Serves 6 500g halloumi cheese Handful of fresh mint ½ red onion 3 small watermelons Pinch of chilli flakes
foodies.co.uk
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● Cut the halloumi into bite-sized chunks. Rip all the mint leaves from the stalks and finely slice the red onion. Cut one-third off each watermelon (lengthways if it’s not perfectly round) and scoop out the flesh from each side. Cut any large pieces into more manageable sizes. Dust the melon flesh with a little chilli powder, scatter over most of the mint leaves and place it in a bowl. ● With the smaller piece of each watermelon, you should have what
looks like a shallow red and green salad bowl in front of you (you can thinly slice a little from the bottom to help it stand without wobbling about). Then simply fill it with layers of watermelon, halloumi and red onion, and scatter the remaining mint leaves on top. ● Just to clarify, these don’t need to be separate layers, you just want to avoid mixing this like a normal salad, as the watermelon will start to break down. Just place it in gently and serve immediately. foodies 27
15/07/2019 17:47
PERFECT PORRIDGE IN EVERY WAY
Exact models may vary
To celebrate the release of OUTLANDER Season 4 coming to DVD, there’s a chance to win some fabulous prizes. Pick up a pack of Hamlyns Scottish Porridge Oats or Scottish Oatmeal for more information or head to
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THEO MICHAELS FOODIES
Seafood pasta with ouzo Thalassika zimarika me ouzo Just thinking of seafood and ouzo I’m transported to a beach taverna with my feet in the sand, listening to the sound of the waves crashing. This is a humble dish – a bit of pasta, a bit of seafood, a bit of ouzo. But put them together with a little love and an extra dash of this and that, you’ll create a dish worth salivating over. I like this dish because of its humble origins, not despite them. Serves 4 300g dried linguine pasta 80ml cup olive oil, plus extra 6 garlic cloves, peeled and sliced 12 baby plum tomatoes, halved lengthways Splash of white wine 20 king prawns 12 clams, washed and cleaned 4 small squid, each sliced into four 50ml ouzo Handful of parsley, chopped Pinch of dried chilli Salt and black pepper foodies.co.uk
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● Cook the pasta in salted boiling water until al dente. ● Meanwhile, heat the olive oil in a pan, add the garlic and fry for a couple of minutes, not letting the garlic change colour. Add the tomatoes and white wine, and simmer for 5 minutes until the tomatoes have softened and the wine has reduced. ● Add all the seafood, cover with a lid and cook for a few minutes until the prawns have changed colour and the clams have opened. Finally, add the ouzo and a few turns of a pepper mill.
Simmer for a couple of minutes to burn off the alcohol, then remove from the heat. ● Once the pasta is cooked, drain and add the pasta to the seafood, including a couple of tablespoons of the cooking water and half the chopped parsley. Heat the pasta and sauce together for a couple of minutes, then remove from the heat and rest for a few moments. ● Pour the finished pasta on to a large platter, scatter with the chilli flakes, the remaining chopped parsley, a pinch of salt and a drizzle of olive oil. foodies 29
15/07/2019 17:49
FOODIES THEO MICHAELS
Filo ‘sharer’ with whipped citrus yoghurt & Metaxa cherries Filo kai yiaourti esperidoyides kai kerasia Serves 8 8 sheets filo pastry (see tip below) 100g butter, melted
For the Metaxa cherries 500g frozen cherries, thawed, with their juice A few glugs of Metaxa brandy 1 tbsp caster sugar For the whipped citrus yoghurt 300g Greek yogurt 150g mascarpone cheese 2 tbsp icing sugar, plus extra for dusting About 80ml freshly squeezed lemon juice For the sweet dukkah 5 ginger cookies 2 tbsp toasted pistachios Pinch of sugar Pinch of ground coriander Salt and ground black pepper To finish 100ml carob syrup 20 small fresh basil leaves
● Preheat the oven to 180°C. Start by laying out a sheet of filo on a baking sheet, ensuring it sits flat. Using a pastry brush, brush the sheet with melted butter. Add another sheet of pastry on top and brush again with butter. Repeat until you’ve got four layers of pastry; there’s no need to butter the top sheet, instead, rinse your fingers under water and lightly splash the top sheet – this keeps the pastry from burning. Bake in the preheated oven for about 15–20 minutes or until golden and crisp. Do not let it burn. Repeat with the remaining four sheets of pastry. You’ll now have two sets of baked pastry. ● Drain the cherries and douse in a few good splashes of Metaxa and add the sugar. Let steep for 30 minutes. ● Meanwhile, make the whipped citrus yogurt by whisking the yogurt, mascarpone and icing sugar with a generous amount of lemon juice. Spoon into a piping bag and chill until needed. ● Dukkah is a Middle Eastern spice mix but here, we’re creating a sweet version. Chop or very coarsely blend the cookies, pistachios, sugar and
ground coriander with a pinch of salt and a few grinds of black pepper. ● Once all the components are made, you’re ready to assemble the sharer. Lay the first batch of baked pastry onto a large serving board or tray and pipe six small dots of the yogurt on top. Drizzle over a couple of tablespoons of the cherry steeping juice – not too much, you don’t want it soggy. Place the second batch of pastry on top. This time, gently make a few large cracks in it by pressing lightly with your fingers. Pipe 16 piles of yogurt randomly over the whole sheet. Sprinkle piles of the dukkah in between the yogurt piles. Drain the cherries and dot spoonfuls in a few places. Drizzle the carob syrup across the top, scatter with basil leaves and dust lightly with icing sugar. Serve with eight spoons and a big smile. ● TIP: Filo pastry is wafer thin and dries out quickly once unwrapped. It is very needy so give it constant attention... If you ignore it even for just a few minutes, it will throw a massive strop, dry out, turn brittle and be impossible to work with! Each time you remove a sheet of it, either roll the rest back up, or cover with a damp cloth to keep it moist. Basically, show it you care.
Orexi! by Theo Michaels, Ryland Peters & Small, £16.99 Photography: Mowie Kay 30 foodies
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foodies.co.uk
15/07/2019 17:49
ROSEMARY SHRAGER FOODIES
Use any young vegetables you have available
This is a recipe that will change the way you like to eat dessert. Just bring it to the table offering spoons and no plates – it’s to be eaten all together with the filo acting as a stage on which all the other ingredients dance. foodies.co.uk
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WWW.WHIT EHO RSEOYSTERB A R.CO.UK @W H I T E H O R S E OY S T E R B A R p32.indd 32
@W H I T E H O R S E OY S T E R B A R 18/07/2019 16:30
HOOVER CHEFS THEATRE FOODIES FESTIVAL 2,3,4 AUGUST 2019 EDINBURGH INVERLEITH PARK
Chef’s table
Top local chefs share their signature recipes ahead of appearing at Foodies Festival in Edinburgh
HALIBUT AND PETIT POIS A LA FRANÇAISE Serves 4 4 pieces halibut, 150g each, skin and bones removed 200g petit pois, blanched in boiling salted water for 3 minutes 1 baby gem lettuce, washed Handful of mint leaves Small handful of curly parsley 150g piece of good bacon or pancetta, cut into lardons ½ shallot, finely sliced 100g butter foodies.co.uk
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30ml cold-pressed rapeseed oil 1 tsp flour, optional Handful of radishes, sliced 1 lemon Good salt and pepper ● Heat half the oil and
fry the lardons until just starting to go brown. Add the shallot and fry
gently for 2-3 minutes. ● Next, add the blanched peas and season with salt and pepper. Add half the butter and bring all the ingredients together, stirring. ● Meanwhile, get the remaining oil hot in a non-stick pan and fry the halibut steaks for 3-4 minutes either side
NEIL FORBES Chef Director at Cafe St Honore See Neil in the Hoover Chefs Theatre on Sat 3rd August www.foodiesfestival.com
or until they are just cooked. Season with salt and pepper. Add the remaining butter and baste the fish as it finishes cooking in the frothy butter. ● Add a squeeze of lemon and place the pieces of fish on a warm plate. ● Shred the lettuce, rip the mint and parsley and add to the pea mixture with a touch of flour (if you like) to thicken the butter slightly. Season and add the radishes. Serve with the halibut and bring to the table warm. foodies 33
15/07/2019 18:05
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18/07/2019 15:16
HOOVER CHEFS THEATRE FOODIES FESTIVAL 2,3,4 AUGUST 2019 EDINBURGH INVERLEITH PARK
SMOKED TROUT SCOTCH EGG, STEAMED ASPARAGUS, Serves 4 For the Scotch egg 2 large baking potatoes 200g hot smoked trout Small bunch parsley 1 tsp sweet chilli sauce 1 lemon 6 quail eggs 2 eggs, beaten 70g panko breadcrumbs 70g plain flour 1 litre sunflower oil 300g asparagus spears
For the mayonnaise 1 egg yolk 1 tsp Dijon mustard 2 tsp lemon juice 1 tsp white wine vinegar 150ml sunflower oil Lemon zest to taste ● For the Scotch eggs,
bake the potatoes at 170ºC for around 1 hour. ● Mince the trout. Chop the parsley. Bring a pot of water to the boil and prepare a bowl of cold water with ice cubes. Place the quail eggs in the boiling water for exactly 2¼ mins, then drop into cold water. ● Put the potato through a ricer until smooth. Once cool, add the fish, herbs and chilli and mix well. ● Take a portion of the mixture, spread it thinly on your hand and add the quail’s egg to the foodies.co.uk
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centre, being careful not to burst the egg. Shape the mixture around it into a ball. Repeat until the mixture is all used up. ● Prepare three bowls, one with flour, one with eggs, one with breadcrumbs. Roll the eggs in flour, then egg, then breadcrumbs. Repeat for all balls then set aside. ● For the mayonnaise, put egg yolk, mustard
and vinegar into a food processor. Add drips of the oil until the mayonnaise begins to thicken. Once thick and glossy, add salt, lemon juice and pepper to taste. Add lemon zest and more juice if necessary until zingy. ● Trim asparagus spears and place tip up in a pan of boiling water. Steam, covered, until just soft. Heat a deep saucepan
JILLY McCORD MasterChef 2019 finalist. See Jilly in the Hoover Chefs Theatre on Sun 4th August www.foodiesfestival.com
with the sunflower oil. Try a small breadcrumb in the pan – if it sizzles and turns brown, it’s ready. ● Lower the Scotch eggs into the oil, being careful not to drop them in. Allow them to fry for 2-3 minutes – watch the colour carefully. ● Remove from the oil and drain on kitchen paper. Cut the eggs in half with a sharp knife – the centre of the egg will be runny, but the fish cooked around it. ● Serve with 3 asparagus per person and a teaspoon of the lemon mayonnaise. foodies 35
15/07/2019 18:06
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18/07/2019 13:11
HOOVER CHEFS THEATRE FOODIES FESTIVAL 2,3,4 AUGUST 2019 EDINBURGH INVERLEITH PARK
MACKEREL, HIBISCUS, APPLE Serves 4
For the pickled shallots 4 shallots, peeled 25ml cider vinegar 60ml elderflower cordial 90ml hibiscus syrup 100ml vegetable stock 4 coriander seeds 1 star anise For the candied gooseberries 12 gooseberries 100g caster sugar 50ml water For the beetroot-cured apples 500ml beetroot juice 100g caster sugar Juice of ¼ lemon 1 Granny Smith apple For the cous cous 150g Israeli cous cous 400ml vegetable stock Sprig of dill Pinch of sea salt 4 fillets of mackerel, deboned 16 sprigs affilla cress or pea shoots Selection of edible flower petals foodies.co.uk
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● Peel and quarter each
shallot and, using a small knife, tease the layers apart into petals. ● In a heavy-based pan, add the elderflower cordial, hibiscus syrup, vegetable stock, vinegar, coriander seeds and star anise and bring to the boil. ● Pour the boiling liquid over the shallots and leave to go cold. Once cold, drain but reserve the pickling liquor. ● Very gently mix
together gooseberries, sugar and water. Vacuum pack and cook at 48ºC for 3 hours in a water bath. ● For the apples, reduce the beetroot juice and sugar down to 200ml in a pan. Add the lemon juice and leave to cool completely. ● Using a large melon baller, scoop out balls from the apples, leaving the skin on and allowing three per portion. ● Drop the balls into the beetroot juice and
MARK GREENAWAY Chef patron at Restaurant Mark Greenaway. See Mark in the Hoover Chefs Theatre on Sat 3rd August www.foodiesfestival.com
leave them to infuse for a minimum of 1 hour. ● Simmer the cous cous in the stock with the dill for 6-8 minutes until tender. Drain the liquid off and season with salt. Allow to cool. ● Blowtorch the skin sides of the mackerel fillets until blackened. This will add great flavour and also cook the fish ● To assemble, scatter some of the cous cous over each plate. Place a mackerel fillet in the centre. Scatter around shallots, apple, gooseberries, cress or pea shoots and edible petals. Drizzle over some of the reserved pickling liqueur from the shallots. foodies 37
15/07/2019 18:06
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18/07/2019 13:14
HOOVER CHEFS THEATRE FOODIES FESTIVAL 2,3,4 AUGUST 2019 EDINBURGH INVERLEITH PARK
BUTTERMILK RICOTTA WITH PEAS AND TAHINI Serves 4
For the buttermilk ricotta 500ml whole milk 100ml buttermilk 1½ tsp salt 1½ tbsp lemon juice
For the tahini dressing 150g herb stems, mint, parsley, chives, chervil, leaves reserved 200ml neutral oil 40g tahini Salt To serve 200g ricotta mix 80g blanched peas 60g blanched and
shelled broad beans 50g cherry tomatoes, cut into quarters 40g tahini dressing ● Place the milk and
buttermilk in a pan and bring to the boil. Add the salt and lemon and remove from the heat, allowing the mixture to curdle. ● Place a cheesecloth in a conical strainer or
sieve in a jug and pour in the curds. Allow to hang for at least two hours, longer if needed. ● Meanwhile, make the tahini dressing. Blanch the stems in boiling water for 30 seconds, then refresh in iced water. Dry thoroughly. Place in a liquidiser jug with the tahini and oil. Blitz until completely smooth. Add a little water if needed to
ALLY MCGRATH Great British Menu contestant and chef patron at OSSO. See Ally in the Hoover Chefs Theatre on Fri 2nd August www.foodiesfestival.com
help the process along. Season with salt. ● Place your ricotta in the centre of your bowl and make a small hole in the middle. ● In a separate bowl mix together your peas, broad beans and tomatoes with the tahini dressing. Stir together well. Now place on top of the ricotta. Season the tomatos and place on top of the peas. ● In a clean bowl add your herb leaves, season lightly and dress with a little oil and a touch of lemon juice. Add the herbs to the top of your dish then add your flowers.
This is a lovely light summer starter, and its great as everything can be made beforehand and brought together at the last minute.
foodies.co.uk
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15/07/2019 18:07
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18/07/2019 13:15
HOOVER CHEFS THEATRE FOODIES FESTIVAL 2,3,4 AUGUST 2019 EDINBURGH INVERLEITH PARK
HAND-DIVED BAKED SCALLOPS Serves 1 2 large hand-dived scallops
For the lemongrass sauce 2 shallots 1 clove garlic ½ fennel 4 button mushrooms 10 scallop skirts 150ml white wine 100ml fish stock 200ml double cream 100g unsalted butter 3 sticks lemongrass 1 lemon ● Open the scallop by
removing the top shell and discarding. Remove the insides from the scallop and keep the skirts and roe separate to use later. Keep the white meat attached to the bottom shell and rinse in cold water. Keep aside until ready to use. ● Rinse the scallop skirts under cold water, rubbing them between your hands. This will remove all the grit and make them beautiful and translucent in colour with a tinge of orange. Keep these for the sauce. ● For the lemongrass sauce, finely slice the shallots and garlic and put in a heavy-based pan. Sprinkle with good salt and cook gently, allowing the vegetables foodies.co.uk
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to sweat. Slice the fennel and button mushrooms finely and add them to the sauce, allowing them to sweat as well. ● When all the vegetables are soft in texture, add in the white wine and increase the temperature. Reduce by two thirds. ● Add in the scallop skirts and place a lid on the pan for around 1 minute. As you lift the lid off you will notice that the skirts have released lots of lovely juice, creating their own scallop stock. Add in the fish stock and allow
to simmer. Reduce by a third. ● Add in the double cream, bring to the boil, reduce the temperature and let simmer for around 10 minutes. ● Smash the lemongrass sticks with the back of a pan or something else heavy. Add this to your sauce and allow to infuse for 20 minutes. ● Strain the sauce through a chinois, squeezing all the juices through. Place the sauce back on the heat, season with salt and pepper.
LORNA MCNEE Restaurant Andrew Fairlie and Great British Menu Champion of Champions. See Lorna in the Hoover Chefs Theatre on Sun 4th August www.foodiesfestival.com
● Dice the butter and
blend into the sauce. Add lemon juice to heighten the flavour and cut the richness. ● To serve, take the scallop in its shell and season with salt on top. ● Sit the scallop on a bed of rock salt and bake in the oven at 200ºC for around 8 minutes (this depends on the size of the scallop – when cooked, it should be warm in the centre but not too hot so it’s not overcooked). ● Warm the sauce and reblend to make it slightly foamy on top. Place the sauce around the scallop so you can just see the top of it showing. Finish with a piece of coriander cress for that final burst of intense flavour. foodies 41
15/07/2019 18:08
sustainably sourced BEANS from all over the world roasted in house. be sure that our knowledgable and friendly staff will help you take home a coffee that you’ll love. Visit Us: 9 Dean Park Street, Edinburgh, EH4 1JN 44 East Trinity Road, Edinburgh, EH5 3DJ web: mreion.com instagram: @mr_eion
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18/07/2019 13:17
HOOVER CHEFS THEATRE FOODIES FESTIVAL 2,3,4 AUGUST 2019 EDINBURGH INVERLEITH PARK
SALTED CARAMEL SOUFFLÉ Serves 4
For the base 440g pudding/risotto rice 2 litres milk 2 litres double cream 750g sugar For the soufflé 200g egg whites 100g sugar 240g of the rice purée 60ml caramelised condensed milk (see method)
foodies.co.uk
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● To make the soufflé
base, heat the sugar to make a dry caramel; once a dark golden brown has been achieved, add the milk and cream, then the rice. Cook slowly on the stove. Once fully cooked, blitz in a mixer. ● To make the
caramelised condensed milk, boil a tin of condensed milk in a pan of water for 4 hours. Alternatively, buy precaramelised condensed milk in a tin. ● To make the soufflé, warm the rice and condensed milk. Whisk
DANIEL ASHMORE Head chef at The Pompadour. See Daniel in the Hoover Chef’s Theatre on Sat 3rd August www.foodiesfestival.com
the whites while adding the sugar gradually. Gently fold the whites into the base and pour them into your pre-buttered moulds. Scrape the top and clean the sides. Bake at 175ºC for 8 minutes. ● Dust the soufflé with icing sugar and serve with vanilla ice cream. At The Pompadour, we make our own, but to save time you can buy pre-made ice cream.
foodies 43
15/07/2019 18:09
WINNERS OF 12+ INTERNATIONAL AWARDS
Award winning Chinese restaurant in the heart of Glasgow
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Neighbourhood bistro serving lovely simple dishes with fabulous views across Bruntsfield links. Seafood - Veggies - Steaks - Organic Wines ‘What a joy...the kind of bistro every neighbourhood needs’ The List
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Tuesday - Friday Saturday Sunday
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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
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18/07/2019 16:34
RESTAURANT GUIDE FOODIES FOCUS
FOODIE TOUR
Borough
Discover the tastiest spots in town with our Edinburgh restaurant guide
BOROUGH 50-54 Henderson Street £ boroughrestaurant.com The husband and wife team behind Borough aim to bring you a relaxed dining experience using traditional recipes combined with creative ideas; always seeking maximum flavour. In the heart of Leith, their four-course set menu changes seasonally and offers classic combinations served with care. FHIOR 36 Broughton Street ££ fhior.com Fhior is the Gaelic word for true, and that’s exactly what this sleek, clean restaurant aims to be. Founder Scott Smith won Restaurant of the Year in 2018 at Norn and promptly left to start his own venture. Serving stripped-back meals that let the meticulously-sourced ingredients do the talking, the menu changes with the seasons, but expect beautiful dishes like partridge with sweetcorn, skirlie and white currant, and offbeat desserts such as chocolate with Jerusalem artichoke and sea buckthorn. ONE SQUARE 1 Festival Square ££ onesquareedinburgh.co.uk
In prime position for the famous festival foodies.co.uk
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Scottish fireworks with a view of the Castle, every meal at One Square feels like a special occasion. They believe in sourcing everything locally from the finest producers and have recently added a vegan menu so everyone in your party can dine. Try the fermented red cabbage with crispy tofu and roasted cauliflower.
FORAGE & CHATTER 1A Alva Street £££ forageandchatter.com In a cosy basement that used to house the Edinburgh Larder, Forage and Chatter create an intimate and unique dining experience. Using ingredients from within a 25-mile radius gathered by a dedicated forager, you’re guaranteed to be eating the best of what Scotland has to offer on the day. The menu is highly seasonal but expect such treats as lamb fillet with shallot, potato and sweet cicely gremolata. They also have an impressive selection of local cheeses. One Square
Fhior
KALEIDOSCOPE WHISKY BAR 28 Queen Street ££ smws.com No meal is complete without a wee dram to wash it down. The Scotch Malt Whiskey Society’s newest venture, Kalediscope has over 200 whiskies on offer, and a wide selection of rare single casks making it the ideal place to stop off for a rather rarified night-cap. Try a tasting session to find your signature whisky.
THE MAGNUM 1 Albany Street ££ themagnumrestaurant.co.uk The Magnum is as close to a Scottish bistro as you can get, offering perfect gastro pub food in beautiful surroundings. It follows the seasons and uses the best of what Scotland has to offer on a plate; both delectable and sustaining. foodies 45
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BRASSERIE PRINCE 1 Princes Street ££ roccofortehotels.com The Roux dynasty’s latest offering harmonises quintessentially French flavours with local ingredients. Brasserie Prince serves seasonallyinspired classic bistro dishes in the iconic Balmoral Hotel. Each day it offers a Grand-Mère’s special, such as Cassoulet de Canard or Coq au Vin with a classic French dessert for £25. A perfect way to sample top French cuisine.
Brasserie Prince
Cafe St Honore
CAFÉ MARLAYNE 76 Thistle Street £ cafemarlayne.com Cosy and intimate, classic bistro food is served in Café Marlayne’s airy rooms. The handwritten menus change regularly and a hearty, three-course set lunch menu is only £15.90. Well worth a proper sit-down meal with fellow festival revellers.
on Friday and you are in Roussillon feasting on a seafood casserole with anchovy croutons.
L’ESCARGOT BLANC 17 Queensferry Street £££ lescargotblanc.co.uk An Edinburgh institution, L’Escargot Blanc has been serving classic French food to the Scots for more than 20-years. Expect hearty portions and excellent ingredients, delivered with flair and confidence. Its latest venture is a wine bar that serves delicious titbits from Raclette-style cheese to oysters.
CAFÉ TARTINE 72 Commercial Street ££ cafetartine.co.uk Café Tartine is a family run brasserie combining rustic French fare with a friendly atmosphere. Try the white wine braised rabbit with pickled carrot, herb crouton, frisée salad, carrot and orange gel. If you are planning a big party there is a set menu full of classic French dishes for parties of 10 or over.
LA GARRIGUE 31 Jeffrey Street £££ lagarrigue.co.uk Gordon Ramsay’s favourite French bistro in the UK, La Garrigue serves up a speciality from a different region of France each day. On Tuesday you may find yourself in Provence dining on ox tongue in a spicy sauce with olives, but pop in
CHEZ JULES 109 Hanover Street £ chezjulesbistro.com Red-checkered tablecloths, dynamic chalkboards and tumblers of wine make Chez Jules as authentic a Parisian brasserie as you will find in Scotland. Enjoy a three-course lunch menu for just £9.99. Hit the Coq au Vin
French
or opt for à la carte, and tuck into frogs’ legs in garlic and parsley. LE ROI FOU 1 Forth Street ££ leroifou.com A beautifully presented artful take on a French bistro, Le Roi Fou offers modern, elegant versions of classic French dishes. Branding itself ‘a bijou restaurant for bon vivants,’ it certainly delivers. After opening in 2017, it quickly picked up the Best New Restaurant in the Scottish Food Awards. The brainchild of Isolde Nash & Jérôme Henry, previously head chef for Les Trois Garçons, Shoreditch, this is a thoroughly cool dining experience. If you can’t decide from its ample menu, opt for the tempting tasting option. THE LITTLE CHARTROOM 30-31 Albert Place £££ thelittlechartroom.com The Little Chartroom tucked away in Leith is a fresh and elegant take on fine dining. Skilfully melding the best of French and British, their seasonally focused plates are precisely hewn and the dinner options are brief but carefully thought out. SOUTHSIDE SCRAN 14- 17 Bruntsfield Place ££ soutsidescran.com Tom Kitchin finally brings his talent to Edinburgh’s southside, offering up a charming bistro in Bruntsfield. There’s a rotisserie grill in the room that presents diners with a daily selection of meat, fish and vegetables. The copper fixtures and bright light in the day make this the perfect spot to enjoy a casual yet elegant lunch. foodies 47
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BREAD STREET BRASSERIE 34 Bread Street ££ breadstreetbrasserie.co.uk Three-times winner of the Diner’s Choice award, Bread Street Brasserie offers perfectly cooked steaks paired with carefully selected wines. They also cater to a vegan audience – the perfect place to keep everyone happy. BURGERS & BEERS GRILLHOUSE 194A High Street £ burgersandbeersgrillhouse.co.uk Located right in the centre of the festival, Burgers & Beers on the Royal Mile is the perfect pit-stop to revive yourself. All of their beef burgers are made from Aberdeen Angus beef sourced from nearby Fife. You can also choose chicken, ‘moo-less’ vegan mince or ‘cluckless’ vegan chicken. CHOP HOUSE Arch 15 East Market Street ££ chophousesteak.co.uk Chop House is the discerning carnivore’s restaurant of choice. Now at three venues across the city, each decked out with chic charcoal walls and orange leather seats, the restaurant uses state of the art technology to air-dry its meat for up to 90 days, making it more tender and flavoursome. Don’t miss out on the bone marrow gravy – perfect with their dripping chips.
Burgers & Beer
Hawksmoor
GAUCHO 4 St Andrews Square £££
gauchorestarants.com Free-to-roam, grass-fed Aberdeen Angus cows who are the descendants of those transported to Argentina in the nineteenth century are the stars of Gaucho’s menu. Cooked over an open flame like a traditional Argentinian barbeque, the flavour is sealed in. On Monday night it’s a BYOB affair so you can bring your favourite red to set off their beef. HAWKSMOOR 42 West Register Street £££ thehawksmoor.com A steak-lovers institution, the Hawksmoor serves perfect steaks in the beautiful former Bank of Scotland building. Just off St Andrew Square, Hawksmoor is perfectly located for a pre-theatre dinner where you can enjoy their express menu. HARVEY NICHOLS BRASSERIE 30 - 34 St Andrew Square ££ harveynichols.com At the top of Harvey Nichols, looking over St Andrew’s Square, the Brasserie is open from 10 am to 10 pm giving shoppers the chance to relax and unwind. Their steaks are sourced within
25 miles of the building and come with a wide variety of sauces.
Steak, burgers & grills
KYLOE 1-3 Rutland Street ££ kyloerestaurant.com Guarded by a statue of a cow, who occasionally gets dressed up for the festival, Kyloe is forever paying tribute to their most valued ingredient: beef. The array of pedigree Angus steaks makes it hard to choose. Don’t neglect the sides: their lobster mac and cheese is a pure indulgence, and their highland wagyu burger with seared foie gras, brioche bun, bone marrow gravy and beef dripping chips is not to be missed. MILLER AND CARTER 29-31 Frederick Street ££ millerandcarter.co.uk Focusing on serving simple, great quality meat cooked with care, the knowledgeable team at Miller & Carter will guide you through finding the best steak for you. All their steaks are served with parsley butter, seasoned fries, balsamic beef tomato and their famous onion loaf. It’s down to you to be the master of your steak: the sauce, the cook and the all-important cut. foodies 49
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RESTAURANT GUIDE FOODIES
CIVERINOS 5 Hunter Square £ civerinos.com Serving Neapolitan pizza by the slice or the whole pie, Civerinos offers a cool, casual dining experience, pitching itself as ‘the neighbourhood pizza bar’. Serving alcoholic ‘slushies’ such as the Aperossa with vodka, Aperol and blood orange, this incredibly popular restaurant is the perfect way to cool down and refuel during the busy festival.
ORIGANO 236 Leith Walk £ origano-leith.co.uk Spacious yet intimate, Origano is perfect for both date night and group celebrations. In a listed Georgian building decked out in their trademark green, you’ll spot it right away. Enjoy one of their delicious, carefully selected wines, and soak up the atmosphere. OSTERIA DEL TEMPO 208 Bruntsfield Place ££
osteriadeltempoperso.info Part of the slow food movement, Osteria takes food seriously with the mantra ‘simple is beautiful’ Locanda guiding them. Expect perfectly De Gusti executed Italian classics and an impressive wine list to wash it all down. Save room at the end for some of Nardini’s famous ice creams.
Dough
Pizza & Italian
CONTINI 103 George Street £££ contini.com Situated in a converted bank, Contini is a real treat. High ceilings and frescos bring some Italian drama to the dining experience. Their modern approach to Italian food encourages the sharing of small plates delivered to the table as soon as they come from the kitchen. Look out for fresh dishes like mint steamed artichokes, fennel, olive and almond pesto with crumbed Ailsa Craig goats cheese and lemon polenta. DOUGH PIZZERIA 172 Rose Street £
dough-pizza.co.uk You’ll have to vie with locals to get a table at this tiny pizzeria on busy Rose Street. Once in, expect hearty portions of lovingly crafted pizza, made using quality ingredients and delivered with a sense of humour. Now with another restaurant on South Clerk Street, you can enjoy their wares at the very heart of the festival.
LA FAVORITA 331-325 Leith Walk £ vittoriagroup.co.uk
An award-winning pizzeria, La Favorita has served Edinburgh it’s pizza for years. Their wood-fired oven ensures the crispest of crusts, including gluten-free so everyone can enjoy their delicious toppings. LOCANDA DE GUSTI 102 Dalry Road ££ locandadegusti.com Chef Rosario grew up in a large family in Naples and is now devoted to bringing authentic southern Italian cuisine to Scotland. Whilst tradition is at the core of what they do at Locanda De Gusti, they’re not against accommodating different needs and make the best glutenfree pasta, meaning everyone can enjoy their delicious flavour combos.
PIZZA POSTO 16 Nicholson Street £ pizzaposto.co.uk Winner of ‘Best Pizza’ at the Scottish Italian awards two years in a row, Pizza Posto uses a multicereal dough and slow rise to create the best possible flavour. This is combined with perfect, authentic toppings and blastcooking in the clay oven seals in all the goodness. PIZZERIA 1926 85 Dalry Road £ pizzeria1926.com
Checked tablecloths, jugs of wine and colourful football shirts set the scene at Pizzeria 1926. Named after the date that the Naples football team was founded, they are just as passionate about pizza as football. 1926 delivers enormous, mouthwatering pizzas with classic toppings and more unusual combinations. foodies 51
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DAVID BANN 56-58 St. Mary’s Street ££ davidbann.co.uk Serving vegetarian food at a fine dining level for many a year, David Bann is a sleek dining experience without the meat. The menu sweeps through many different regions, with curries, noodles and Scottish fare on the menu, all delivered in elegant style.
opt for a vegan tapas night. They’ve also gone to the trouble of sourcing vegan wines to have a properly crueltyfree evening out.
Veggie & Vegan
KALPNA 2-3 St Patricks Square £ kalpnarestaurant.com Serving vegan and vegetarian South Indian food to Edinburgh residents for the last forty years, Kalpna is a veteran of the veggie market. Grab a vegan thali and enjoy a selection of their finest dishes including daal, palak and paneer butter masala.
HENDERSONS 20-22 Thistle Street £ hendersonsofedinburgh.co.uk Hendersons is an Edinburgh vegetarian institution, having served the community since 1962. Now completely vegan, they offer a fantastic selection of hearty fare like jackfruit, tomato and coconut stew or beetroot and amaranth tartar. HULA JUICE CAFE 103-105 West Bow £ hulajuicebar.co.uk The perfect spot for a healthy brunch or a light lunch. Enjoy a refreshing juice and tuck into every kind of ‘bowl’ you can imagine. HOLY COW 34 Elder Street £ holycowedinburgh.com Holy cow use local, organic and seasonal ingredients to create
Pumpkin Brown
PUMPKIN BROWN 16 Grassmarket £ pumpkinbrown.com This clean eating destination that looks Holy Cow up to the castle in Edinburgh’s Grassmarket was started after the founder had to change their diet for health reasons and saw a woeful gap in the market for places that cater to a clean, vegan diet. There’s a hot dish, a soup and a hummus each day, plus all sorts of scrumptious cakes.
their scrumptious vegan menu. Try their seitan bibimbap or nori fish burger. PARADISE PALMS 41 Lothian street £ theparadisepalms.com Paradise Palms serves up vegan and vegetarian soul food classics in a quirky atmospheric bar. Their cocktail menu is a colourful riot of fun Scottish tipples – try their Buckfast daiquiri if you dare. Snag a table outside in the sun, or join in the evening for cabaret and live performance. THRIVE 171 Bruntsfield Place £ thrive-edinburgh.co.uk Thrive’s arrival on the Edinburgh restaurant scene was hotly anticipated. They serve a predominantly vegan menu that serves ‘proper’ food, not just sandwiches. Tuck into a seitan steak with peppercorn sauce, or
HARMONIUM 60 Henderson St £ harmoniumbar.co.uk Harmonium opened in June 2017, the little sister of the Glasgow stalwarts behind Stereo. The interior is a nod to Leith’s rich history – a friendly welcome and a warm place. Their whole menu is plant-based and has delicious stone baked pizza and ‘chicken’ parmigiana. It’s refreshing to have a menu that features familiar dishes made with plant-based ingredients, but not specifically marketed as vegan.
Thrive
Grassroots
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FISHERS IN THE CITY 58 Thistle Street ££ fishersrestaurants.co.uk As the name suggests Fishers in the City is at ease with the fruits of the sea. Established in Edinburgh more than twenty years ago with restaurants in Leith and on the Shore, you can expect first-class fish to suit any palate, from caviar to Goan seafood curry. ONDINE 2 George IV Bridge £££ ondinerestaurant.co.uk Ondine trawls the very best suppliers for every aspect of their their creative menu. Headed by Roy Brett, who trained under Rick Stein, every meal at Ondine is an absolute event. THE KILTED LOBSTER 112 St Stephen Street ££ kiltedlobster.com
A chef-driven take on local seafood in a friendly and casual environment. The visionary restaurant also collaborates with The Prince’s Trust and the Job Centre on ‘Cooking up a Storm.” Every Tuesday, the restaurant closes to regular punters and provides a complementary meal to people on a low income. They train
school leavers and unemployed people, meaning not only will you enjoy a delicious meal but you can feel good about it too! THE SHIP ON THE SHORE 24-26 Shore £££ theshipontheshore.co.uk Specialising in Champagne and crustacea, the Ship on the Shore delivers sustainablysourced seafood and fine wines for the perfect, guilt-free romantic dinner. They’ve also been named one of the Guardian’s fifty best places for breakfast, so be sure to pop in the morning for an Arbroath smokie or a Champagne breakfast.
Seafood & Sushi
WHITE HORSE 266 Canongate ££ whitehorseoysterbar.com The oldest inn on the Royal Mile, the White Horse, has been revamped by the energetic folk behind the Chop House. Stylish and modern, offering sharing plates and options of oysters in up-to-the-minute combinations like nduja and pickled fennel, this is a cool choice for dinner.
JAPANESE BENTOYA 13 Bread Street £ www.bentoya-edinburgh.com This casual fusion sushi restaurant is a great place to start for newbies to Japanese cuisine and wide-ranging enough to keep aficionados happy.
Ondine
HARAJUKU KITCHEN 10 Gillespie Place ££ harajukukitchen.co.uk Beautifully presented dishes with edible flowers and a bright space
Fishers In The City
makes this Japanese bistro a must-visit. From their sashimi to their bento boxes, you can’t go wrong.
MAKI & RAMEN 13 west Richmond Street £ makiramen.com This is the ramen you’ve been dreaming of. Slip off your shoes, sit at their low tables and tuck into the nurturing broth that’s simmered for 24 hours. Their sushi is also top notch; try the dragon roll or their freshest of fresh sashimi. YAMATO 11 Lochrin Terrace £ yamatosushiedinburgh.co.uk At Yamato, expect top quality traditional Japanese cuisine and service in an intimate, refined environment. They specialise in fabulous wagyu beef that has melt in the mouth marbling.
Harajuku Kitchen
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FOODIES COCKTAILS
A roaring success The Lioness of Leith shares two cocktail recipes with bite
PERK UP YOUR PARTY WITH A RICH ESPRESSO MARTINI
Hazelnut espresso martini 25ml Finlandia vodka, 25ml Frangelico, 50ml Artisan Roast espresso â—? Add all ingredients into a Boston
shaker. Shake hard with ice. Double strain into coupe glass.
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FOODIES COCKTAILS
AGAVE GIVES THIS MOJITO AN AUTHENTIC CUBAN TWIST
Ginger & apple mojito 50ml Caorunn gin 20ml lime juice 15ml agave Thumb of ginger, chopped ¼ apple 25ml pressed apple juice 8 mint leaves ● Muddle apple and ginger in sling
glass. ● Add the rest of the ingredients and
churn with crushed ice. ● Top with apple juice.
The Lioness of Leith, 21-25 Duke St, Edinburgh thelionessofleith.co.uk
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FOODIES WINE GUIDE WORDS DIANA THOMPSON OF WINE EVENTS SCOTLAND
SUMMER BREEZE Summer is a time when almost any wine can be enjoyed. Crisp and refreshing fizz, white or rosé are obvious choices, or chill those light reds on a warm summer’s day Vilarnau Rosé Reserva Cava Brut NV Tesco £12 Made in the same traditional bottlefermented method as Champagne and producing some great quality fizz at a great price, it’s a surprise to many that Cava doesn’t get the recognition it deserves. Vilarnau is a small, artisanal and cutting-edge winery based just outside Barcelona. Inspired by Gaudi’s trencadís mosaic, this uber-cool bottle is hard to miss on Tesco’s shelves. You’ll not be disappointed by the quality either – a fabulous nose with rose petals and strawberries leads to more of the same on the palate. Fresh, elegant, yet with plenty of flavour this is a fabulous fizz to keep you going throughout the summer.
The Doctors’ Sauvignon Blanc, Marlborough 2018 Tesco £9 A great example of New Zealand’s “New Wave” style wines. For a wine lower in alcohol (9.5% abv) this is surprisingly good and lacks the often cloying and sweet characteristics of low alcohol wines. It’s fresh, zingy, clean and lively with gooseberries, grapefruit and nettles: a perfect lunchtime wine. foodies.co.uk
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“Fresh and lively with gooseberries, grapefruit and nettles – a perfect lunchtime wine”
Saint Clair Hawkes Bay Syrah, Gimblett Gravels 2018 Waitrose £12.99 Gimblett Gravels was originally a riverbed until a massive flood in 1867 which caused the river to change course. It has since become one of New Zealand’s most famed terroirs with a reputation for full-bodied reds. This is no exception. Packed with juicy red cherry fruit bursting out on the palate with soft tannins and a length which goes on and on, what more could you ask for?
John Wine No Added Sulphites, Domane Cazes 2018, Languedoc Roussillon The Fine Wine Company and Valhallasgoat £13.50 The name may be a cheeky nod to John Wayne, but this is a seriously good wine. This organic red is deliciously fresh and packed with blueberries, with a finish that lasts forever. If a wine could be described as “pretty” this would be it – a cool blend of Grenache, Syrah & Mourvedr.
FOR FOR MORE MORE SUGGESTIONS, SUGGESTIONS, HEAD HEAD TO TO FOODIES.CO.UK FOODIES.CO.UK foodies 61
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RESTAURANT REVIEWS FOODIES
THE HIGH DIVE
Time to taste Our top restaurant picks to try this month ONE SQUARE One Square’s new executive chef Shaun Woodhouse invited us to try his menu, inspired by his passion for the outdoors. The glass atrium has wonderful views over Festival Square to the Usher Hall and up to the castle, and I could not think of anywhere better to be in the heart of the festival. I started with Scottish shellfish with Thistly Cross cider and shallots. The mussels and cockles tasted so fresh, harvested that morning, and combined perfectly with a wonderfully creamy ciderinfused sauce. There is a great selection of steaks on the menu, including an Orkney rump cap, but we opted for the Inverurie beef burger and a
stack of toppings – bacon, cheese, dill gherkins and a luscious béarnaise sauce. My Shetland salmon was served with crunchy kohlrabi slices, lemon-flavoured baked fennel and a creamy sauce. A luxurious dark chocolate and pistachio pot with delightfully tart rhubarb was an absolute treat, and the coconut cheesecake took us to the Caribbean, served with a citrusy bergamot sorbet. We’re looking forward to returning for a family Sunday lunch, which promises Inverurie lamb, a jazz band, chocolate fountain, ice cream cart and a DIY popcorn cart. One Square The Sheraton Grand Hotel and Spa, 1 Festival Square, Edinburgh www.sheratonedinburgh.co.uk Sue Hitchen
On entering The High Dive, you are struck by the vibrant colours, vinyl curtains and soft orange lighting. A giant portrait of Grace Jones overlooks the bar and the music is an eclectic mix of disco, trip-hop and trance. As the little sister of the highly popular Civerinos Slice, it’s little wonder that The High Dive was packed on a Wednesday afternoon. The High Dive uses the same recipe as Civerinos to create its dough; a slightly stiffer slice which holds its toppings firmly. We opted for the 83 with sugo, Italian Sausage, apple, fontina, nduja, honey and balsamic and the 47 with mushrooms, mozzarella, pine nuts, radicchio, thyme, truffle and balsamic. Both were crisp and delicious. To round off the meal, we shared a Nutella calzone, which was perhaps the highlight (and our undoing). Stuffed full of gooey chocolate, raspberries and pistachios, this was the stuff of childhood dreams (and doctors’ nightmares). The High Dive has fantastic energy, top-notch pizza and a sense of fun. 81/85 St. Leonard’s St, Edinburgh civerinosthehighdive.com Anna Rieser
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TRIED & TREW RESTAURANTS AND BARS WORDS JONATHAN TREW
Foodies
THIS MONTH’S HIGHLIGHTS THIS MONTH WE’RE DRINKING...
Scottish Summer Punch 50ml House of Elrick gin 15ml crème de framboise 30g muddled rhubarb 20ml fresh lemon juice 7.5ml sugar syrup Top up with rosé prosecco
TOP TIP
● In a cocktail shaker,
Florence + The Machine play Princes Street Gardens on 8th Aug. Sip on a suitably ethereal cocktail in the floral surroundings of George St’s Copper Blossom beforehand.
muddle the rhubarb and add the gin, lemon juice, syrup and crème de framboise. Shake well with ice and strain into a tall glass filled with ice. Top with the rosé prosecco.
Umi
LAUNCHING THIS MONTH IN EDINBURGH BADABING
FROTH AND FLAME
The original Badabing went up in flames last October, but a new version has opened on Edinburgh’s Lothian Road. A steakhouse, cocktail bar and live music venue, the gangster theme permeates every aspect of the operation from the names of the cocktails to the Al Capone booth. Guests cook their own steaks on hot lava stones placed on their table. www.facebook.com/ badabingedinburgh/
The ‘Froth’ of this new bar’s name refers to the foamy head on the wide variety of craft beers they sell, while the ‘Flame’ references the woodfired oven that spits out ten different Neapolitan-style pizzas. We like the mozzarella, fennel sausage and Italian broccoli. If pizza ain’t your thing, they also serve several dinner-size salads, a rib-eye steak and sharing platters. The latter includes one that is simply named ‘Smokey’, featuring smoked duck, chicken and trout plus a wedge of Blue Murder cheese. Punchy. Look out for special offers on beer and pizza combos. 192 Morrison Street, Edinburgh www.facebook.com/ FrothandFlameEDI/
Badabing
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UMI Bentoya and Kenji Sushi have a new sibling restaurant in Stockbridge. Decked out like a Japanese street bar, Umi does all the sushi, sashimi and tempura you could want plus ramen slurping bowls and rice dishes. Cross your fingers that the truffle ramen special is on if you visit – super savoury, it is the dictionary definition of umami. Or try the tongue-in-cheek KFC ramen, featuring karage fried chicken. The basement space is as popular as it is compact so booking in advance is advised. www.umiedinburgh.com foodies.co.uk
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ALL COCKTAILS £4
Join us for our biggest and most exciting festival yet featuring a new Cocktail Forest, Rooftop Cocktail Domes, an expanded Cocktail Village and 70 of Edinburgh’s finest bars – all serving £4 cocktails!
14 –20 OCTOBER
WRISTBANDS ON SALE NOW EDINBURGHCOCKTAILWEEK.CO.UK p65.indd 65
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FOODIES FOCUS FOODIES FESTIVAL HIGHLIGHTS
TV CHEFS
Join The Great British Menu Champion of Champions Lorna McNee and MasterChef 2019 finalist Jilly McCord at the Hoover Chefs Theatre with cooking tips and tricks.
5
REASONS TO GO TO FOODIES FESTIVAL
LIVE MUSIC STAGE The Hoosiers, Wannabe – The Spice Girls Show and Gingzilla light up the Musicians Against Homelessness stage.
Edinburgh TURN UP THE HEAT
2-4 AUGUST INVERLEITH PARK
Beat your friends to become the champion of the chili-eating and hot wings challenges
STREET FOOD
WINE
Become a sommelier for the weekend with Foodies wine expert Diana Thompson. 66 foodies
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There’s a little something for everyone with Slumdog Indian street food, Porelli ice cream and churros, Chop Chop Chinese dumplings, Cedar Cottage burgers and Chipsy – which offers loaded chips and a full DJ set on the side. foodies.co.uk
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EDINBURGH’S MOST ST YLISH S H O P P I N G D ES T I N AT I O N
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