June Issue of Foodies Magazine 2015

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 66 JUNE 2015 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

H A SCOTTISS BORDER ESCAPE

RECIPES

and top chefs Maunika Gowardhan Theo Randall

JUNE 2015 ISSUE 66

GLOW GIRL Madeleine Shaw’s healthy recipes

DAISY DAYS Cakes with natural flair

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You’ve worked hard all year for this.

We’ll work hard to make sure you get it…

Your holiday is a chance to really relax, unwind and recharge – whether it’s two weeks on a beautiful beach, a family getaway, a romantic city break or a trip to the far flung corners of the earth.

You’ve work hard all year, so it’s important that every detail of your holiday is perfect – especially when it comes to choosing where to go, where to stay and how to get there. It’s tempting to book online but it’s not always quick and easy. And, as you can’t always be 100% certain of what you’re getting, it’s often not worth the risk.

Book in complete confidence With Jimmy Martin Travel, you can book in complete confidence. We’ve years of experience

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Start your journey here Call 0131 343 1800 | Explore jimmymartintravel.com | Email enquiry@jimmymartintravel.com Or visit Jimmy Martin Travel, 94 Raeburn Place, Edinburgh EH4 1HH. We’re open Mon-Fri, 9am to 5.30pm & Sat, 9am to 4pm.

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WELCOME

Foodies Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 66 JUNE 2015 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

A SCOTTISH BORDERS ESCAPE

RECIPES

and top chefs Maunika Gowardhan Theo Randall

JUNE 2015 ISSUE 66

GLOW GIRL Madeleine Shaw’s healthy recipes

DAISY DAYS

Cakes with natural flair

SCOTTISH BORDERS l INDIAN HOME COOKING l KITCHEN DESIGN 001_FFCover_spine_0615.indd 1

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Front cover image Get the Glow by Madeleine Shaw, £20, Orion

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

Wild at heart

S

UMMER IS finally here and with it come the eagerly awaited warm days to indulge in al fresco dining and enjoy a cold beer or delicious cocktail by the BBQ. The long, sunny days also call for exploring nature, with wild plants and flowers growing aplenty and providing unique, seasonal flavours to experiment with. Our cover star, 2007 MasterChef finalist Hannah Miles’s gluten-free ginger and vanilla cake is crowned with fresh, edible A GOURMET GETAWAY IN THE daisies to create a simple, yet elegantly understated SCOTTISH topping.

BORDERS Wild plants, however, are not restricted to food.

Lottie Muir, the creator of London’s pop-up cocktail bar the Midnight Apothecary, shows us how to incorporate plants, flowers and herbs into cocktails to make them ‘wild’ on pages 59 and 60.

Madeleine Shaw, the health coach of celebrities such as Millie MacIntosh, shares three of her deliciously healthy recipes this month, p. 16-21, to help you ‘get the glow’ in time for the summer holidays.

This month we also bring you the best places to stay in the stunning Scottish Borders, p. 47-49, as well as the local producers foodies should pay a visit to experience the region’s rich and extensive larder.

Sue Hitchen, Editor

WIN

CONTRIBUTORS

Advertising Design Jordan Porteous ADVERTISING Business Development Sharon Little SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 226 7766 or email the editor: sue.hitchen@gmail.com

Theo Randall won a Michelin star in his ten years as head chef at the River Cafe. He shares Italian treats

Maunika Gowardhan was a private chef to the stars but never forgot her home of Mumbai

Madeleine Shaw beat IBS with a healthy, organic diet and now teaches celebs how to get that glow

Lottie Muir is a creative mixologist who runs pop-up bar the Midnight Apothecary foodies 3

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28/05/2015 09:56

tee time

savour a delightful afternoon tea experience in the exquisite surrounds of trump turnberry resort Seated in the Grand Tea Lounge & Bar, enjoy a selection of freshly prepared sandwiches, cakes and pastries while looking out to the unforgettable views of the Isle of Arran and Ailsa Craig. afternoon tea from

ÂŁ28

per person

To reserve please call 01655 333 991 trumpturnberry.com

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CONTENTS

6

41

SHOPPING

6

NEWS

7

BOOKS, TV, WHAT’S ON

8

COMPETITION 9 Win an overnight stay in the Borders

52

THEO RANDALL 10 Theo shares three easy and delicious Italian recipes to make at home GET THE GLOW 16 Madeleine Shaw gives you tips to get the glow with organic, healthy food FOODIES FESTIVAL 22 Edinburgh Foodies Festival celebrates ten years of delicious food and drink NAKED CAKES 26 Hannah Miles strips away the icing to let your bakes shine through FINNIESTON 33 The best eateries in Glasgow’s vibrant industrial quarter

16

INDIAN KITCHEN 36 Add a touch of spice to your kitchen

15

SCOTTISH BUTCHERS

45

SCOTTISH BORDERS 47 The best places to stay, eat and buy in the stunning Borders region

57

COOK SCHOOLS

50

MAKERS SPACES Reinvent your kitchen

52

SPA NEWS

57

WILD COCKTAILS

59

REVIEWS

62

NEW BARS

64

OUT AND ABOUT

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SHOPPING

Pen Pals sauce plate Kiwi £8, dqcompany.com

Balancoire Coquelicot swing £170, www.ksl-living.fr

Tiger felt rug £65, www.aspace.co.uk

Animal magic Natural patterns and animal prints can look fresh and modern with a humorous twist

Shabby Chic decorative pineapple £29.95, www.thefarthing.co.uk

Life’s a Beach deck chair by Jacqueline Hammond £95 www.smartdeco-style.com and www.jacquelinehammond.co.uk

Whale cushion, £32 notonthehighstreet.com

Colouring-in picnic blanket from Eggnogg £44.99, www.eggnogg.co.uk

Elephant cushion £15, www.aspace.co.uk

BUILT New York salad bowl in Lush Flower £14.99, www.creative-tops.com 6 foodies

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FOODIES NEWS

CREAM OF THE CROP Congratulations to Doddington Dairy for winning the award for Best Food Producer at the prestigious BBC 4 Food and Farming Awards 2015. Doddington Farm’s delicious, hand-crafted cheeses and ice creams earned them the coveted title, as did their hard-working, sustainable and locally focused ethos. www.doddingtondairy.co.uk

KAFE TIME

CRU Kafe has teamed up with the Galapagos Conservation Trust to introduce its new limited edition San Cristobal Coffee.

Ten per cent of the proceeds will go towards creating a sustainable Galapagos. www.crukafe.co.uk

The Edinburgh Cup

Along came a spider

The capital’s most prestigious raceday returns to Mussleburgh, but this year the Racecourse puts a spotlight on Scotland’s delectable gourmet offering in celebration of Scotland’s Year of Food and Drink. Head along for a taste of Scotland’s larder at Heritage Portfolio or try something a little more exciting such as LovSushi, BaBu Bombay Kitchen or Breaking Bread. www.musselburgh-racecourse.co.uk

Magners have launched a refreshing new spirit cider, wittily called ‘spider’, just in time for the summer season.

The winning combination of their iconic cider with a hint of smooth Irish whiskey is a flavoursome treat to enjoy by the barbecue or in a whiskey tumbler poured over ice on a long summer evening. www.magners.co.uk

A TONIC FOR SCOTLAND

Named after Victorian Minister Walter Gregor, Scotland’s first 100% natural tonic water has been launched by the award-winning Summerhouse Drinks brand. Combining quinine from cinchona bark with citric acid and a blend of botanicals, the tonic is refreshingly delicious and the perfect accompaniment to Scottish gin. www.summerhousedrinks.com foodies 7

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BOOKS, TV AND WHAT’S ON

COOKING THE BOOKS The Lemon Cookbook Ellen Jackson, Sasquatch Books, £14.99 Ellen Jackson offers fifty delicious and healthy recipes featuring the bright, clean flavour of lemons.

How To Eat Outside Genevieve Taylor, Bantam Press, £17.99 Eating a meal outside is one of the joys in life.

Genevieve Taylor’s new book is packed with recipes, inspiration and practical advice for pain-free delicious cooking, eating and having fun outdoors.

Homemade Memories Kate Doran, Orion Publishing Co, £18.99 Up and coming blogger Kate Doran’s debut cookbook brings to life the recipes and stories that have made her blog, thelittleloaf. com, so popular.

Australian Food Adventures Get a taste of the rich produce growing on Australia’s stunning East Coast with Food Network’s brand new show Australian Food Adventures with Matt Moran. Chef Matt will be undertaking a culinary journey to unveil the secrets of the land – and its waters. The first episode sees Matt travel to Yarra Valley, Victoria, where he attempts to hand milk a salmon for the first time. He will also learn about snails’ sex lives and Brussels sprout farming in an episode which will inspire you to further your food horizons. Australian Food Adventures premieres st June at 8pm on Food Network

WHAT’S ON SCOTTISH JUNIPER FEST 12-14 June Summerhall, Edinburgh The Scottish Juniper Festival is returning to Edinburgh in June for the second consecutive year.

Celebrate World Gin Day 2015 with an exciting array of the most glorious gins made in Scotland and further afield. Honouring this classic British spirit, the three-day event will host a large collection of delightful gin brands to discover, sample and enjoy.

THE GLASGOW REAL ALE FESTIVAL 25-27June, The Briggait, Glasgow The Real Ale Festival is celebrating the world of beer and ale in Glasgow’s Merchant city with an exciting festival spanning three fun packed days. This distinct event is a must for beer and ale enthusiasts and will be featuring more than 100 British beers, including local brands and delicious real cider and beer from Bavaria.

EXPLORER GARDEN TOURS On-going from June to September Port-Na-Craig, Pitlochry Led by experienced guides, these 90-minute tours around the Explorers Garden will provide an insight into its plants, trees, wildlife, history, art and architecture. Nestled beside the iconic Pitlochry Festival Theatre, the gardens are a dream for foragers and those with green fingers.

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IN W

Win an overnight stay in the Scottish Borders E

XPLORE THE BEAUTY AND enthralling history of the Scottish Borders with this month’s competition. We are offering a lucky reader the chance to win an overnight stay for two in one of the Roxburghe Hotel & Golf Course’s sumptuous Deluxe Rooms.

The unique hotel has 22 beautifullystyled bedrooms, a championship golf course and is home to the acclaimed Chez Roux Restaurant. The full range of sporting pursuits on offer make it the perfect getaway destination.

The lucky winner will enjoy a delicious three-course meal from the Chez Roux Daily Menu, which showcases seasonal produce in a relaxed fine

dining style. In addition, a full Scottish breakfast is included with the prize so you can begin your morning in the best way!

The historic Scottish Borders are home to a delicious array of local produce, making it the ideal spot for self-confessed foodies to explore. l Reader Offer Win an overnight stay for two at the Roxburghe Hotel & Golf Course, inclusive of accommodation in a Deluxe Room, three-course meal from the Chez Roux Daily Menu and a full Scottish Breakfast. Dates are subject to availability and offer must be used within six months of winning.

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

What is the name of the restaurant at the Roxburghe Hotel?

To win you must either like our page on Facebook and send us a message with your name and email address or email your details to enter@foodies festival.com

Entries must be received by 30th June 2015. Subject to availability and allocation. Cannot be used in conjunction with any other offer. Editor’s decision is final. No cash alternative. Non transferable. Prize includes an overnight stay for two at the Roxburghe Hotel & Golf Course with dinner, bed and breakfast.

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FOODIES THEO RANDALL

La dolce vita As head chef at the River Café he won a Michelin star, but Theo Randall thinks delicious Italian food can be simple, exciting and easy to make

I

LOVE COOKING! It’s such an enjoyable and fulfilling experience. I know you’ll think that it’s very easy for me to say this, but I truly believe that everyone should know how to cook.

Cooking is about making some delicious food and then sharing it. There is nothing simpler than a boiled egg with some buttered toast, but if you have really good fresh eggs and lovely bread and butter then you have a feast.

Good-quality ingredients have great

flavour already, so the cooking or preparation needed is minimal.

With simple dishes, the quality of the ingredients you use is very important, and it helps if you have a storecupboard that is well stocked with jars and cans of things like olives, fish, capers and tomatoes, as well as packets of polenta, risotto rice, pasta and dried porcini.

Combining these with fresh vegetables, meat, cheese and so on, you can put

together a tasty dish with ease.

Be on the lookout for ingredients when you travel, too. If you are in Italy and you see olive oil, dried porcini mushrooms, Parmesan cheese or balsamic vinegar, buy some because it will invariably be good quality and cheaper than at home –and it will add a bit more inspiration to your cooking. Nothing sounds better when you have friends over than telling them you got this olive oil from a small market in southern Italy. Food always tastes better when it has a story.

Here’s one of mine: Cove Seafood called me one afternoon when I was at The River Café. They had just caught a huge 10 kg turbot off the coast near Poole, and he thought we might buy it.

Well we did. They promised the huge turbot would be with us before service started, but as always, the traffic coming into Hammersmith was terrible.

During the waiters’ briefing I told them we had this amazing fish on the menu that had been caught that afternoon.

As the restaurant began to fill up, the orders for turbot started to come in. Luckily Steve arrived just in time, and bold as brass walked through the restaurant holding this beautiful fish.

I prepped it and we were cooking the turbot steaks within 10 minutes of it arriving.

The fish sold out, and everyone who had it will always remember eating it.

That story is still being told. l

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PEPERONI ROSSI ARROSTITI The trick to this dish is to cook the peppers slowly and gently so that they end up beautifully sweet Serves 4 as a starter or side dish 4 red peppers 12 baby plum or cherry tomatoes, each cut in half 2 tbsp small capers in vinegar, drained 1 garlic clove, sliced 8 anchovy fillets (packed in oil), drained 8 basil leaves 50ml extra virgin olive oil Sea salt and freshly ground black pepper

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l Preheat the oven to 150°C. Cut the peppers in half lengthways, keeping the stems on if you like.

Scoop out the cores, ribs and seeds. Season the insides with salt and pepper. l Arrange the pepper halves, cut side up, on a wire rack set on a baking sheet. Put 3 tomato halves, flat side down, into each pepper half. Add capers, garlic, an anchovy fillet, a basil leaf and a drizzle of olive oil to each half. l Bake for 1 hour until the peppers are soft all the way through but still moist – looking almost like sun-dried tomatoes. Serve warm.

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THEO RANDALL FOODIES

ALMOND TART This tart makes a very versatile dessert because it can be served with all kinds of fruit. For example, in summer it is lovely with raspberries and crème fraîche or with baked fresh apricots (to bake apricots, cut them in half and remove the stones, then spread in a baking dish and sprinkle with vanilla sugar and Amaretto to taste; bake at 180°C until soft). Pears baked with lemon and sugar are good too Serves 6-8

For the almond filling 300g blanched (skinned) almonds 300g unsalted butter, softened 300g caster sugar 3 organic eggs Crème fraîche, to serve Sweet pastry case 250g plain flour, plus extra for dusting 75g icing sugar, sifted 180g unsalted butter, chilled 2 organic egg yolks

l Makes a 26cm tart case. Put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs.

Add the egg yolks and pulse for 10 seconds, then tip into a bowl and mix briefly by hand into a dough. l Cover the bowl and leave the pastry to rest in the fridge for 1 hour. l Roll out the pastry on a lightly floured surface and press into a 26cm fluted, loose-bottomed tart tin to line evenly. Leave to rest in the fridge for 30 minutes before baking. l Preheat the oven to 180°C. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes until golden in colour. Remove the paper and baking beans, then return the tart case to the oven to bake for a further 5 minutes. Set aside. Leave the oven on. l Make the filling while the pastry case is baking. Grind the almonds in a blender or food processor; tip into a bowl and set aside. Cream the butter with the sugar in the processor until pale and fluffy. Add the almonds, then mix in the eggs one at a time until combined. l Spread the filling in the tart case. Bake for 30–40 minutes until the filling is golden brown. Cool before serving with crème fraîche.

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FOODIES THEO RANDALL

LAMB RUMP WITH SALSA VERDE Lamb rump is very under-rated – when marinated it has a wonderful flavour and is surprisingly tender. Salsa verde is the perfect sauce for the lamb as it cuts the fattiness and gives a lovely fresh taste. Serve with a young Rosso di Montalcino. Salsa verde, literally ‘green sauce’, has many variations, using different herbs and flavourings. It is a really useful sauce to serve with all kinds of meat, fish, poultry and vegetable dishes

Serves 2 5 tbsp extra virgin olive oil Juice of 1 lemon 3 garlic cloves, crushed 1 tbsp chopped rosemary 1 rump of lamb, with fat on, about 500g

For the roasted vegetables 1 ripe onion squash 6 jerusalem artichokes 3 carrots 25ml extra virgin olive oil 1 tsp chopped thyme 1 garlic clove, finely chopped Sea salt and freshly ground black pepper For the salsa verde 100g flat-leaf parsley leaves 50g wild rocket 30g mint leaves 25g picked marjoram leaves 4 tbsp extra virgin olive oil 2 anchovy fillets (packed in oil), drained 1½ tbsp capers in vinegar, drained ¼ garlic clove, peeled 1 tbsp Dijon mustard, or to taste Sea salt and freshly ground black pepper

l Mix together the olive oil, lemon juice, garlic and rosemary in a bowl.

Add the lamb rump and turn to coat with this marinade, rubbing it in well. Set aside to marinate for at least 30 minutes. l Meanwhile, prepare the vegetables. Preheat the oven to 190°C. Peel the onion squash, cut it in half and remove the seeds. Cut the squash into 3cm wedges. Peel the jerusalem artichokes and cut into quarters. Cut the peeled carrots lengthways in half. l Bring a pot of salted water to the boil, add all the vegetables and cook for 4–5 minutes until tender. Drain, then tip into a bowl. Add the olive oil, thyme and garlic and season with salt and pepper. Toss so all the vegetable pieces are coated with the seasoned oil. l Spread out the vegetables in an ovenproof dish, cover with foil and roast for about 20 minutes until tender. Remove the foil and return to the oven to brown the vegetables for 5 minutes. l While the vegetables are roasting, cook the lamb. Pat it dry with kitchen paper to remove any excess marinade, then season the lamb with salt and pepper. Heat an ovenproof frying pan and, when very hot, sear the lamb rump on all sides. Transfer to the oven to finish cooking for 4–5 minutes. Remove from the oven and leave to rest for a couple of minutes. l Slice the lamb lengthways into four pieces. Serve on the roasted vegetables, with a good spoonful of salsa verde on top of the lamb. l To make the salsa verde, chop the herbs really finely and transfer to a bowl. Immediately cover with the olive oil so the herbs don’t turn brown. l Pound the anchovies, capers and garlic together using a pestle and mortar to make a paste. l Mix in the herbs with the oil and add Dijon mustard to taste.

Season with salt and pepper (be careful with the salt as anchovies and capers are both quite salty). This is best used freshly made, but any leftovers can be kept in a covered bowl or jar in the fridge for a couple of days – put a layer of olive oil on the surface of the salsa.

My Simple Italian

by Theo Randall published by Ebury Press £25 14 foodies

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FOODIES GET THE GLOW

Let’s get glowing Celebrity health coach Madeleine Shaw has worked with some of the world’s biggest stars to spread her gospel of healthy food that will help you find your inner glow

N

OT SO LONG ago I used to wake up foggy-headed every morning. I would pinch my flabby stomach, stare into my lifeless eyes and groan in despair. I suffered from IBS, my belly was bloated, I felt tired and uncomfortable. My skin was dull, my hair lifeless and my head quite lost.

How on earth had I got to this place?

I decided to control the only thing I felt I had power over… food.

It started to consume me; I thought about food 24-7. I counted calories all day. I felt nervous in social situations around food and never ate anything that could potentially fatten me up. I felt faint and never quite there. I would binge and then experience horrendous ‘comedowns’, beating myself up for failing to stick to ‘the plan’.

Being thinner and having ‘control’ over my life was supposed to make me happier… but it really didn’t. Upon leaving school I embarked on a journey.

Since the age of seven I had been obsessed with Australians (which might have had something to do with Crocodile Dundee!). So, on hitting 18, I made it my mission to spend time in this paradise.

From the minute I landed in Oz I felt at home. It was the strangest feeling.

A sense of calm washed over me and I knew deep in my gut that I had to live there – that somehow this place would help me uncover the true me.

Being impulsive by nature, I applied

to Sydney University and was accepted a few weeks later, so I returned to my London home, got my gear and hopped on a plane to Oz. I was blessed to find a job working in an organic café in Bondi. It was quite amazing; I had never experienced a job that didn’t feel like a job. It was so effortless. It sounds corny but it felt like an expression of who I was. I learnt so much about the importance of food to our health, mood and general well-being.

I realised that my body had been starved of proper whole foods, nourishment and love. The cafe was filled with the most miraculous people I had ever met; people who taught me how to properly prepare, source and cook food.

Moving to Sydney was the wake-up call I needed. It made me really want to take care of my body. I felt inspired to jump out of bed, to catch the sunrise and paddleboard the shores. Eating a wholesome diet enabled me to experience life on another level. My IBS cleared and for the first time I felt well.

I studied nutrition, created my blog and moved back to London to spead the message of healthy eating.

I began teaching my Get the Glow programme in 2012 with the aim of helping others overhaul their health through food. I’ve since helped countless men and women to ditch the fad diets and make healthy eating a way of life, and I can help you, too. l

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BEETROOT AND SWEET POTATO SOUP This is such a comforting, earthy soup. I love to make a batch of this at the beginning of the week and enjoy it all week long. Topped with Omega-3-rich walnuts and fresh dill, it’s bound to lighten anyone’s mood Serves 4

3 sweet potatoes, peeled and cut into bite-size chunks 3 beetroots, peeled and cut into bite-size chunks 2 tbsp coconut oil, melted 1 tbsp ground cumin 1 onion, finely chopped 500ml bone broth, chicken or veggie stock 200ml water 5 tbsp walnuts, chopped 10g finely chopped fresh dill salt and pepper l Rub the chunks of sweet potato and beetroot in

1 tablespoon coconut oil, the cumin and a grind of salt and pepper. l Heat 1 tablespoon coconut oil in a large saucepan over a medium heat for 1 minute, add the onion and sauté with a pinch of salt for 5 minutes. Throw in the sweet potato and beetroot and sauté for 3 minutes, stirring constantly so nothing burns, then add the broth or stock, and the water. Bring the temperature to a simmer for 30 minutes, purée with a hand blender, and serve with walnuts and dill scattered over.

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GET THE GLOW FOODIES

SUMMER SALAD ~ GRILLED NECTARINE, PARMA HAM AND RUNNER BEAN SALAD This is my summer salad, and it beautifully encapsulates the marriage of flavours between sweet nectarine and salty prosciutto. The texture of the cured meat alongside its softer counterparts really allows this summer salad to live up to its name serves 2 150g runner beans, ends cut off 2 nectarines 30g watercress 30g rocket 100g parma ham 50g feta cheese, cubed 2 tbsp sesame seeds 3 tbsp honey and mustard Dressing salt and pepper

l Pop the beans into a pan with a little water and a pinch of salt, and steam for 5 minutes. l Cut the nectarines into eighths, put them on a griddle pan over a medium heat, and grill for 2 minutes on each side. l Put the watercress and rocket into a bowl and mix them together. Scatter the rest of the ingredients over the top, then pour over the dressing and finish with some cracked black pepper.

Get the Glow, Madeleine Shaw, Orion, ÂŁ20 foodies 19

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Make your 5-a-day fresh and organic Pick your own from the widest range of organic fruit and vegetables in town

www.realfoods.co.uk Fresh • local • seasonal • value Visit us at 37 Broughton Street or 8 Brougham Street, Edinburgh Real Foods established 1963 • Shipping worldwide since 1975

Discover selected organic, gluten free, plant based, raw, vegan healthy foods in store and online with free delivery over £29* on over 12,000 products

*Free delivery applies to UK mainland only and excludes wholesale bulk items. Fresh fruit and vegetables are subject to seasonal availability.

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GET THE GLOW FOODIES

STEAK AND PARSNIP CHIPS This is an absolute favourite of mine – it’s a spin on a dish that everyone loves.

My word of advice is to ask if the animal the meat is from has been grass fed Serves 2 2 sirloin steaks, 150–200g each 250g parsnips 4 tbsp coconut oil Mustard and salad greens, to serve salt and pepper l Preheat the oven to 220°C. Grind pepper and salt over the steaks and leave them to marinate at room temp. l Meanwhile, cut the parsnips into thin frîtes. Melt 3 tablespoons coconut oil in a roasting tin, and toss the parsnips in this with salt and pepper. Roast them in the oven until golden brown, flipping them halfway through the cooking time. They will cook in 15–20 minutes. l Just before the chips are ready, heat a frying pan over a high heat.

Add 1 tablespoon of coconut oil, wait for the pan to get hot again, then cook the steaks for 2 minutes each side for rare steaks, longer for medium to well done. l Serve with mustard and some salad greens.

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27/05/2015 20:09

FOODIES FOODIES FESTIVAL

Happy Birthday Foodies Festivals Foodies Festival turns 10 this year, and returns to Inverleith Park bigger and better than ever before

F

OODIES FESTIVAL’S famous flagship event returns to Edinburgh for its 10th anniversary, with a three-day showcase of Scotland’s finest produce and culinary talents as part of the Year of Food and Drink Scotland.

Foodies will be back in Inverleith Park on 7, 8 & 9th August.

Following the success of last year’s Edinburgh Foodies Festival, which welcomed 34,000 visitors, the festival site will be expanding by 50%, meaning there is a lot more room to include exciting new food and drinks theatres, extend the Producers Market and add to the huge selection of street food for visitors to feast on.

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Bee Keeping, Oyster Shucking, Sushi Making and Foraging are just some of the many hands-on masterclasses festivalgoers can try in the new Tasting Theatre. Chocolate addicts can get an instant hit of cooco with Coeur de Xocolat’s ‘How to Sniff Chocolate like a Rock Star’ lesson in the Cake & Bake Theatre, which also hosts local bakers offering 3D cake modelling, Chocolate Making and Sugar-Craft masterclasses. The Chocolate, Cake and Bake Village is a paradise for home bakers filled with the latest gadgets and baking essentials –a must visit for Great British Bake-Off fans!

The new Wine, Champagne and Craft Beer Theatre invites foodies to take food and drink matching masterclasses with experts Charles Metcalfe, Neil Phillips and beer connoisseur Melissa Cole. Gin and Whisky masterclasses are also available, with a daily cocktail-making competiton between local bars to find Edinburgh’s Best Mixologist.

The Aga Rangemaster Chef’s Theatre

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welcomes a great range of Michelin-starred, celebrity and top local chefs, who will be cooking their favourite summer recipes and inspiring visitors to recreate these dishes at home.

Confirmed chefs include Michelin-starred Marcello Tully, MasterChef: The Professionals 2014 winner Jamie Scott, Scotland Chef of the Year Adam Handling, TV Chef and food author Tony Singh and a great range of local talent such as Mark Greenaway and Paul Wedgwood.

The extended Producers Market will welcome over 200 artisan producers selling award-winning cheeses and condiments, jams and bakes, confectionary, cured meats and more. The Street Food Avenue at the heart of the festival will be serving up a great selection of hot and cold dishes from around the world. Japanese, Thai, Brazilian, Argentinian, Indian, Mexican or

French are just some of the cuisines you can tuck into in the Feasting Tent.

The BBQ Arena is perfect for fans of outdoor cooking, with daily ‘King of the Grill’ cook-offs.

For those brave enough, the infamous Chilli Eating Competition challenges entrants to win the Chilli Eating Crown.

Little ones can also explore food at the Children’s Cookery Theatre, where Picnic in the Park-themed masterclasses will be held daily by Kiddy Cook.

After a day of feasting, visitors can relax and soak up the atmosphere with live music from the entertainment stage and a refreshing cocktail, a glass of bubbly, a Pimm’s from the Giant Pimm’s Teapot or a cocktail from Galleon Mojito bars.

Visit www.foodiesfestival.com or call 0844 995 1111 to buy tickets and enjoy an exclusive offer of 2 tickets for £14. l foodies 23

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WITH Chefs

tasting

shopping

2 TICKETS

FROM £14 QUOTE FoodiesFest

F

edinburgh

inverleith park

7,8,9 AUGUST

WITH

FOODIESFESTIVAL.COM ● 0844 995 1111 Fullpage.indd 10

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ADAM HANDLING FOODIES

PISTACHIO CAKE Serves 6 100 g ground almonds 150 g pistachio nuts, skinned 170 g unsalted butter, softened 125 g icing sugar 21 g pistachio paste 5 large eggs

l Grease a baking tray and line with baking paper. l Blend the ground almonds and pistachio nuts together until fine. l In the bowl of an electric mixer, attach the paddle and combine the butter, icing sugar, ground nuts and pistachio paste.

l Mix until smooth, adding the eggs one by one. l Preheat the oven to 165째C. l Pour the batter into the lined tray. l Place in the oven for 17-20 minutes. l Remove from the oven and allow to cool on the tray.

ADAM HANDLING Scottish Young Chef of the Year and Masterchef; The Professionals finalist Adam Handling has just opened his new restaurant in London. caxtongrill.co.uk See Adam at Edinburgh Foodies Festival, Inverleith Park, 7th-9th August

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FOODIES NAKED CAKES

buns Bakers are going back to basics, with strippedback cakes that shine all on their own. Words Hannah Miles

F

OR MANY years, celebration cakes for weddings and baptisms have been decorated with thick layers of icing and marzipan, birthday cakes have been covered in ganache toppings and sprinkles, and cupcakes have been swirled high with frosting. For me, all this decoration hides the natural beauty of the cake.

The concept of a ‘naked cake’ is a cake that is stripped bare. The decoration is kept as simple as possible, which lets the cake itself shine as the centrepiece. There are very few hard and fast rules with naked cakes, but the one essential requirement is that the sides of the sponges are on display and are not covered. Decorations should be simple, but spectacular.l

BUNTING CAKE I am not ashamed to admit that I love bunting. I have it hanging in most rooms of my cottage and in my garden, and so this is one of my favourite cakes! You can make the bunting in advance using small pieces of coloured decorative paper or even fabric if you want your cake to be extra special Serves 12 340 g butter, softened 340g caster sugar 6 eggs 340g self-raising flour 3 tsp baking powder 3 tbsp buttermilk or sour cream ½ tsp vanilla bean powder or 1 tsp pure vanilla extract

To decorate 225 g clotted cream (or 300 ml double cream, whipped to stiff peaks) 4 tbsp strawberry jam Icing sugar, for dusting Food-safe, pesticide-free flowers, such as carnations, to decorate

l Preheat the oven to 180°C. Use an electric whisk to mix the butter and sugar in a bowl until light and creamy. Add the eggs and whisk again. Fold in the flour, baking powder and buttermilk or sour cream using a spatula, until incorporated. l Fold the vanilla into the cake batter and divide the mixture equally between 3 greased and lined 20 cm cake pans. Bake in the preheated oven for 25–30 minutes, until the cakes are golden brown and spring back to the touch and a knife inserted into the centre of each cake comes out clean. Leave to cool in the pans for a few minutes, then turn out onto a wire rack to cool completely. l To prepare the bunting, cut small triangles of the coloured fabric or paper and, using the needle, sew them onto the thread so that they hang like bunting. Fix the thread to the top of the skewers with a knot. l When you are ready to serve, place one of the cakes on a serving plate or cake stand. Spread half of the clotted cream over the cake and top with 2 tablespoons of the jam. Top with a second cake and spread over the remaining clotted cream and jam. Finish the stack with the third cake and dust with icing sugar. Insert the skewers into the top of the cake, pressing them down until they feel secure and the bunting hangs prettily over the cake. Arrange the fresh flowers in the centre of the cake. The flowers are for decorative purposes only and should be removed as you cut the cake.

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FOODIES NAKED CAKES

PISTACHIO LAYER CAKE One of the prettiest decorations for a naked cake can be achieved by adding food colouring to your cake batter. By dividing the cake batter between several bowls and colouring each with different quantities of food colouring, you can achieve gradating coloured tiered cakes that look stunning on any party table. This is my version, from vibrant to pale pink, with a pale green pistachio filling. If you prefer cakes without nuts, simply layer the cakes with fresh cream and jam instead Serves 12 1 quantity 6-egg cake batter (see below) 3 tsp pure vanilla extract Pink food colouring gel

For the pistachio cream 200 g shelled pistachio nuts 2 heaped tbsp icing sugar 600 ml double cream 5 x 20-cm/8-inch round cake pans, greased and lined with baking parchment a piping bag fitted with round nozzle

l To prepare the pistachio cream, blitz three-quarters of the pistachios in a food processor with the icing sugar to very fine crumbs. Set aside until you are ready to assemble the cake. Coarsely chop the remaining pistachios, and set aside for the decoration. l Preheat the oven to 180°C. l Fold the vanilla extract into the cake batter and divide the mixture equally between 5 bowls. Add a little food colouring to each, adding a very small amount in the first bowl and then increasing gradually in each bowl so that you have gradating colours of cake batter.

Spoon each batter into a prepared cake pan. (If you do not have 5 pans, then cook the cakes in batches, washing, greasing and re-lining the cake pans between cooking.) Bake for 20–25 minutes, until the cakes spring back to the touch and a knife inserted into the centre of each cake comes out clean. Leave to cool in the pans for a few minutes, then turn out onto a wire rack to cool completely. l If the sides of the cakes have browned slightly during cooking, once cool, use a sharp knife to trim the sides of the cake carefully to expose the pink colour. l Put the double cream in a large bowl with the ground pistachio and icing sugar mixture, and whisk to stiff peaks with an electric mixer or whisk. Spoon the cream into the piping bag. l Place the darkest pink cake on a serving plate and pipe a thick swirl of cream on top, ensuring that the cream goes to the edge of the cake. Repeat with the remaining cakes, stacking them in colour order from darkest to lightest. Once the final layer is in place, smooth the edges of the cream using a palette knife or metal spatula. Pipe a layer of cream on top and smooth it neatly using a palette knife or metal spatula, then gently press the chopped pistachios around the edge of the cream. l Serve straight away or store in the refrigerator until you are ready to serve. As the cake contains fresh cream, it is best eaten on the day it is made, although it will keep for up to 2 days in the refrigerator.

BASIC 6-EGG CAKE BATTER 340 g butter, softened 340 g caster sugar 6 eggs 340 g self-raising flour, sifted 3 tsp baking powder 3 tbsp buttermilk or sour cream

l Use an electric whisk to mix the butter and sugar in a bowl until light and creamy. Add the eggs and whisk again. Fold in the flour, baking powder and buttermilk or sour cream using a spatula, until incorporated. Use as directed in your recipe.

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FOODIES NAKED CAKES

GLUTEN-FREE GINGER AND VANILLA CAKE Although this sponge is gluten-free, you would not know it and it’s nice enough to serve to anyone, whether they are allergic to wheat or not. Filled with a delicate whipped ginger cream and topped with pretty camomile flowers or daisies, this is a simple summer cake. It is important to use gluten-free icing sugar, as some anti-caking agents contain wheat Serves 10 225 g caster sugar 225 g butter, softened 4 eggs 140 g ground almonds 115 g gluten-free self-raising flour 1 tsp ground ginger ½ tsp vanilla bean powder or 1 tsp pure vanilla extract a pinch of salt 2 tbsp buttermilk 4 balls stem ginger preserved in syrup, finely chopped, plus 1 tbsp of the preserving syrup icing sugar, for dusting edible, pesticide-free camomile flowers or daisies, to decorate

For the filling 250 ml double cream 2 tbsp ginger syrup 2 x 20-cm/8-inch round cake pans, greased and lined with baking parchment

l Preheat the oven to 180°C . l For the cake, whisk together the sugar and butter until light and creamy. Whisk in the eggs one at a time, beating after each egg is added. Add the ground almonds, flour, ground ginger, vanilla and salt and whisk in. Fold in the buttermilk, chopped ginger and ginger syrup, then divide the mixture equally between the prepared cake pans.

Bake in the preheated oven for 30–40 minutes, until the cakes are golden brown and spring back to the touch and a knife inserted into the centre of each cake comes out clean. Leave to cool in the pans for a few minutes, then turn out onto a wire rack to cool completely. l When you are ready to serve, put the cream and ginger syrup in a mixing bowl and whisk to stiff peaks. Place one of the cakes on your serving plate and top with large spoonfuls of the cream. Place the second cake on top and dust with icing sugar. Place the camomile flowers or daisies on top of the cake and serve immediately.

Although the flowers are edible, they are best used for decoration purposes only, as they can have a bitter taste.

Never consume floral decorations unless you are certain it is safe to do so. l Serve straight away or store in the refrigerator until you are ready to serve. As the cake contains fresh cream, it is best eaten on the day it is made, although it will keep for up to 2 days in the refrigerator, topping with the flowers just before serving for the prettiest results.

Naked Cakes: Simply Stunning Cakes by Hannah Miles published by Ryland Peters & Small will be available to our readers for the special price of £11.99 including postage & packaging (RRP £16.99) by telephoning Macmillan Direct on 01256 302 699 and quoting the reference GLR CM8.

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OPEN

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WEDDING CAKES | VINTAGE COCKERY | PRIVATE PARTIES The Hidden Lane (Argyle Court) 1103 Argyle Street Glasgow G3 8ND

www.thehiddenlanetearoom.com

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FINNIESTON FOODIES

Finnieston fare Glasgow’s industrial heart is becoming one of the city’s coolest foodie destinations PORTER & RYE 1131 Argyle Street, Finnieston G3 8ND www.porterandrye.com A large dry-ageing cabinet is the centre piece of this recently-opened restaurant and bar, leaving no doubt of Porter & Rye’s firm focus on serving the finest, inhouse, dry-aged steaks around.

Their beef is sourced from the herds of Gaindykehead Farm in nearby Airdrie.

Molecular cooking techniques also come to the fore: airs, foams and gels take centre stage in a theatre of sensory delight.

THE HIDDEN LANE TEAROOM 1103 Argyle Street, Finnieston G3 8ND www.thehiddenlanetearoom.com This gem is off the beaten track, yet that only adds to its charm. Former midwife Kirsty and her friendly team create deliciously stunning baked goods and other tasty treats from scratch, with vegan and gluten free options also

The Finnieston Bar and Restaurant and Porter & Rye foodies 33

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FOODIES FINNIESTON

TWO FAT LADIES AT THE BUTTERY

available, to accompany their wide range of teas. If you fancy something a little more special, try out their award winning afternoon tea, with all their delights in miniature form.

652 Argyle Street, Finnieston G3 8UF, twofatladiesrestaurant.com One of Glasgow’s most celebrated institutions, The Two Fat Ladies at the Buttery is a restaurant steeped in history. Its stunning décor, which includes an ornate mahogany and marble bar, tartan carpets and antique china, gives the atmosphere a luxuriously rustic touch. The menu, specialising in seafood, features dishes such as the pan fried monkfish with minted red lentils or the traditional, yet indulgent, cullen skink.

THE FINNIESTON BAR AND RESTAURANT 1125 Argyle St, Finnieston G3 8ND www.thefinniestonbar.com From the cosiness of an open fire and the dog-friendliness of the bar to the seasonally-changing cocktail menu, The Finnieston has established itself as one of Glasgow’s most celebrated seafood bars and restaurants. There is an emphasis on sustainable, ethicallysourced Scottish seafood, and it’s also home to the city’s original gin cocktail bar. The Finnieston donates fifty pence to the Fishermen’s Mission for each portion of fish and chips sold.

RIOJA 1116 Argyle Street, Finnieston G2 8BH, www.riojafinnieston.co.uk What could be better than the combination of delicious Spanish food, uniquely superb cocktails and a buzzing, vibrant atmosphere?

Rioja has all of these and more, making it the perfect spot for both a midweek lunch and a weekend dinner. The menu combines Spanish classics, such as tortilla or chorizo, with some interesting concoctions such as the pig’s cheeks with parsnips or the grilled octopus with potato foam and smoked paprika.

CRABSHAKK 1114 Argyle Street, Finnieston G3 8TD, www.crabshakk.com Since opening their doors in 2009 in the heart of Finnieston’s thriving bar and restaurant scene, Crabshakk has been showcasing the very best of Scottish seafood. The imaginative menu is a combination of traditional delicacies of the sea such as Oysters and Fruits de Mer, and other, heartier, dishes such as the Glasgow fish supper, now a Crabshakk classic.

THE GANNET 1155 Argyle Street, Finnieston G3 8TB, www.thegannetgla.com This award-winning, independent bar and restaurant celebrates the very best of Scottish produce in its vibrant, seasonally-driven menu.

The concept was born after a trip to the Hebrides in 2012, where the owners were inspired by the

LA ROTUNDA Gannet, Hidden Tea Lane and Two Fat Ladies at the Buttery coastline to open an upbeat, modern restaurant in Glasgow’s West End. The à la carte menu features delicious gems such as the lamb sweetbreads with caramelised onion and potato to start with and slow cooked Borders hogget, confit belly and potato terrine to follow; a true foodie heaven!

28 Tunnel St, Finnieston G3 8HL www.larotunda.com This new Italian restaurant set in the iconic North Rotunda brings a modern twist to the traditional staples of Italian cuisine. Classic meat and fish dishes are brought to life, and pizza and pasta favourites are made using the finest ingredients to achieve maximum flavour. If you fancy upmarket Italian food in a vibrant atmosphere, La Rotunda is the place to go. l

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FOODIES INDIAN KITCHEN

Indian summer Maunika Gowardhan has seen the world, but never left the food of her home behind

T

HE SOUND of chillies spluttering in hot oil, the warmth of roasting spices, the fragrant rubs on marinating meats, and simmering curries; all sounds and smells that tease our senses in an everyday Indian kitchen.

They could not be more familiar to me. I grew up on Indian food in the bustling city of Mumbai, watching my mother and my grandmother cook meals full of flavour as part of our daily repertoire.

Every dish we cooked was symbolic: of an occasion to be celebrated with loved ones, especially those marking festivals or Diwali or Holi; or of a mood, an emotion that affected what we felt like eating. Now that I live in Britain I cook the very same curries and reminisce about the food and emotions of Mumbai.

Mum’s view towards cooking and feeding the family was simple, yet there was always variety. It’s the sheer diversity of recipes she cooked and introduced my palate to as a child that makes me more experimental and inquisitive. It’s part of my DNA and nothing gives me more pleasure than feeding a crowd of curry lovers some finger lickin’ food with an array of kebabs, chaat, biryanis and Indian puddings!

I have been fortunate to sample some of the best restaurant, street and home-cooked food across India. I have used these influences to showcase the food of the Indian subcontinent in my work as a private chef in the UK, Europe, the Middle East and India.

As well as travelling for my work, I am a mum to my six-year-old son. So with a family and busy working life I’m always striving to give the best to both aspects of my life. I yearn to share fantastic food in the process and always ensure that the menus at my cookery events and classes offer something that people will take back and be able to replicate, but also showcase the essence of what Indian cooking is really about. Flavour, spice and regional variety all come to mind when I think back on the food I have eaten, and it’s this slice of amazing India that drives me to help make people enthusiastic as I am. And as a wife and mother I wouldn’t be doing justice to my heritage if I can’t share it at home with my family. l

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FOODIES INDIAN KITCHEN

MURGH MAKHANI (BUTTER CHICKEN) This was recently voted in a survey as one of people’s top ten dishes to eat on their bucket list! Don’t let the list of ingredients or the length of the recipe put you off making it. As soon as you take your first mouthful, you’ll know why it made that list. Murgh Makhani – which is basically tandoori chicken in a buttery sauce – is an all-time Indian favourite and one of the dishes we always used to order when we visited restaurants as kids. With those childhood tastes lingering in my memory, I always yearned to recreate that authentic flavour, and nothing delights me more than when people who have tried this recipe come back saying it’s the best dish they have ever eaten

For the tandoori chicken 2.5cm piece of fresh root ginger 4 garlic cloves 1 green bird’s eye chilli 2 tbsp Greek yoghurt 2 tsp gram (chickpea) flour 1 tsp mild paprika ½ tsp Kashmiri chilli powder (or a little more if you’d like it spicy) ½ tsp garam masala 1 tsp ground coriander Pinch of ground cinnamon Pinch of crushed saffron 450g skinless boneless chicken thighs, cut into bite-sized pieces Salt to taste Butter for basting 1 tsp chaat masala juice of ½ lemon For the murgh makhani sauce 1½ tbsp unsalted butter 6 green cardamom pods, lightly crushed 2.5cm cassia bark 4 cloves 1 onion (about 50g), finely chopped 1 heaped tbsp grated ginger (made from a 8cm piece of fresh root ginger) 2 green bird’s eye chillies, slit lengthways 1 tsp Kashmiri chilli powder or mild paprika ½ tsp garam masala 3 tbsp tomato purée 150ml double cream 2 tbsp honey 1 tbsp kasoori methi (dried fenugreek leaf) Salt to taste Chopped fresh coriander to garnish

l Put 5-6 wooden skewers in water and leave them to soak. l Put the ginger, garlic and bird’s eye chilli into a wet grinder or mini food processor and blitz to a smooth paste. Set aside. l Put the yoghurt in a bowl. Add the gram flour and mix well to get rid of any lumps and create a thick, paste-like consistency. Add the ginger-garlic paste, the paprika, chilli powder, garam masala, coriander, cinnamon, saffron and salt. Stir well, then add the chicken, mixing well to make sure the pieces are coated in the thick marinade. Leave to marinate for 2–3 hours or preferably overnight. l When ready to cook, preheat the grill until medium-hot. l Shake the excess marinade off the chicken pieces and thread them onto the skewers. Place them on a wire rack and grill on the top shelf for 15–20 minutes, turning the skewers every 5 minutes and basting with melted butter until the meat juices run clear. The chicken should be cooked through and slightly charred around the edges. l If you wish, the tandoori chicken can be served at this point just as it is – over roti or parathas sprinkled with chaat masala and lemon juice, along with a salad and chutney. However, to make authentic butter chicken, serve with the sauce below. l For the Murgh Makhani sauce, place a deep saucepan over a low heat and add the butter. When hot, add the cardamom pods, cassia bark and cloves. Fry for 20 seconds, then add the onion and sauté for 5–7 minutes over a medium heat until it takes on a light brown colour. l Add the grated ginger and bird’s eye chillies. Fry for a further minute, add the chilli powder and garam masala, stir for 20 seconds and add the tomato purée. Mix well and cook for a couple of minutes. Now gradually add the double cream, stirring continuously to mix it with all the spices.

Simmer for 2 minutes. Stir in the honey and fenugreek. Season to taste and add 50ml water. l Add the cooked chicken pieces and simmer the curry over a low heat for 6–8 minutes. l Garnish with coriander and serve with naan bread.

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TOP T

IP Crush fenugre the dried e fingers k with your b to relea efore adding se the in the c aromas urry

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FOODIES HEADER

PRAWNS RAWA FRY (CRUMB-FRIED PRAWNS WITH TAMARIND AND CHILLI) One of my best memories of growing up in India has got to be the food my mother cooked for us. Many of her recipes were based on the food she ate when she was young in Mumbai. Living close to the coast meant that seafood was ‘in our DNA’, as my grandmother used to say. This dish of prawns, marinated in spices then fried in a crumb coating until crisp, was a great favourite with everyone who tried it. Mum would serve it with a dip and some flatbread mid-week, but then she’d pull it out again as a snack with some chilled beers when we had guests over!

12–15 raw tiger prawns, shelled, tails left on 1.5cm piece of fresh root ginger 3 garlic cloves 1 tsp tamarind paste ½ tsp Kashmiri chilli powder or mild paprika Pinch of ground turmeric vegetable oil for shallowfrying Salt to taste

For the coating 4 tbsp coarse semolina 2 tbsp rice flour pinch of Kashmiri chilli powder or mild paprika

l Butterfly the prawns (see tip, or get your fishmonger to do it for you) and set aside. l Put the ginger, garlic and tamarind paste in a blender with a couple of tablespoons of water and blitz to a smooth thick paste. Tip this paste into a bowl and add the chilli powder and turmeric along with the salt. Add the prawns to this paste and set aside. l To make the coating, mix the semolina, rice flour and chilli powder together, making sure there are no lumps. Now coat each prawn in the semolina mixture, pressing lightly to make sure the coating sticks to the prawns and forms a crisp covering. l Heat the oil in a frying pan and add half of the prawns a few at a time. Fry for 1½ minutes on each side until they are pink and cooked. Repeat with the remaining prawns. l Drain on kitchen paper and serve immediately with some mint and coriander chutney and a chilled beer.

Recipe taken from Indian Kitchen by Maunika Gowardhan, Hodder & Stoughton £25. ©Maunika Gowardhan

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INDIAN KITCHEN HEADER FOODIES

TO

To butt P TIP er score d fly a prawn, own th e body with a sh expose arp knife to th Remov e black vein. e the v ein push th e meat and apart

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ITALIAN RESTAURANT 71 High Street, North Berwick, East Lothian EH39 4HG T: 01620 890589 M: 07708 760607

Gardiners of Scotland Ltd use only the finest of ingredients to ensure our products are always the quality our customers have become accustomed to.

These beautifully embossed Flower Tins compliment, our extensive range of Tins and Cartons.

Gardiners of Scotland Ltd, Turfholm, Lesmahagow.

South Lanarkshire, ML11 0ED TEL: 01555 894155 FAX: 01555 894901 e-mail: info@gardiners-scotland.com

www.gardiners-scotland.com

www.osteria-no1.co.uk

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INDIAN KITCHEN FOODIES

CHICKPEA SUNDAL (STIR-FRIED SPICY CHICKPEAS) For most daily commuters across India, waiting for that train, bus or taxi can only mean snacking on something. Chickpea Sundal, a stir-fried south Indian snack served at stations and street stalls, fits the bill perfectly. Using curry leaves, mustard seeds and canned chickpeas, it’s so quick to rustle up 2 tbsp vegetable oil Pinch of asafoetida 1 tsp black/brown mustard seeds 1 dried red Kashmiri chilli, or any mild dried chilli, halved 2 green bird’s eye chillies, slit lengthways 10–15 fresh or dried curry leaves 800g canned chickpeas, drained and rinsed 2 tbsp freshly grated or desiccated coconut 1 tbsp lemon juice Salt to taste 1 tbsp chopped fresh coriander to garnish

l Place a heavy-based wok or kadhai over a

medium heat and add the oil. When hot, add the asafoetida and mustard seeds and fry until they begin to splutter. Add the red chilli, stir for a few seconds, then add the green chilli along with most of the curry leaves (reserve a few to use at the end). Allow to infuse the oil for about 5 seconds. l Add the chickpeas, stir for a minute, then add the coconut and mix well. Turn down the heat to low and fry, covered, for a further 4 minutes until the chickpeas have softened and are coated in the spices. l Turn off the heat and add the reserved curry leaves, the lemon juice and salt.

Garnish with coriander and serve the Sundal warm or cold.

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“

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John Lawson Butchers

& Delicatessen

Scot�i�� F�m��� But���r S�n�e 1979

WINNER of Scottish Butchers Shop of the Year 2014 - 2015

Award Winning Grass-Fed Beef From Our Own Family Farm

E��ry��in� F�r T�e P�r�ect

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

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BUTCHERS FOODIES FOCUS

Fresh meat The best meat comes from the best butchers

MACBETH’S 11 Tolbooth St Forres IV36 1PH www.macbeths.com Macbeth’s is a traditional butcher and game dealer based in Forres and specialising in producing high quality Highland, Shorthorn and Aberdeen Angus beef on their own farm, Evindale. They not only grow and process their own beef but also carefully source local pork, lamb, venison and game from farms and estates with similar ethos to their own, to ensure the highest standard of quality and animal welfare.

SIMON HOWIE – THE SCOTTISH BUTCHER Findony Farm, Muckhart Road, Perth PH2 0RA www.theschottishbutcher.com Voted Scotland’s favourite butcher, Simon Howie sources the finest quality meat products. Their Meal Planning Boxes are designed to suit all households and occasions, making dinner parties a deliciously tasty event. Their fresh ready meals include Caribbean steak stir fry,

lemon pepper pork roast with honey and ginger glaze and traditional staples such as mince and tatties.

THE BLACKFACE MEAT COMPANY Crochmore House, Irongray, Dumfries DG2 9SF www.blackface.co.uk The Blackface Meat Company believes in the link between a healthy landscape and meat of the highest quality. This close bond is clear in their products, which represent their passion for local sourcing and animal welfare. They have won many awards, including three stars in the Great Taste Awards 2010, and are suppliers to many upmarket restaurants across the UK.

CROMBIES OF EDINBURGH 7 Broughton Street, Edinburgh EH1 3RZ, www.sausages.co.uk Crombies has become a butchery institution in Edinburgh since it first opened in 1955. The family-run business specialises in sausages,

which are now renowned worldwide not only for their high quality but also for their wide range of delicious flavours – there are over forty varieties! In addition to their famous sausages, they also offer a wide range of other meat products such as steak pies, haggis, black pudding, chicken pork and venison.

JOHN LAWSON BUTCHERS & DELICATESSEN 16 E Main St Uphall, Broxburn EH52 5DA www.johnlawsonbutchers.co.uk Family business John Lawson Butchers is the current ‘Scottish Butcher Shop of the Year’, a welldeserved accolade achieved thanks to their aged, grass-fed scotch beef, reared for flavour and taste.

The beef and lamb are farmed locally by John’s brother Russell at Midseat farm in Bathgate, ensuring the produce is of the highest quality.

The beef is matured on the bone for at least 21 days, achieving maximum tenderness. l foodies 45

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THE JAMMY COO GALLERY AND DELICIOUS COFFEE SHOP

We get asked all the time what is good, but to be honest its all good!

B6400, THE SCOTTISH BORDERS TD6 9 PHONE:01835 870537

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Spread across 4 rooms, a 2 AA Rosette Chez Roux Restaurant managed by legendary chef Albert Roux OBE is now available at The Roxburghe Hotel & Golf Course near Kelso.

“French classical cuisine with a flair and lightness, using local product as much as possible.”

Albert Roux Book a special dining experience online by visiting

http://www.roxburghe-hotel.net

Open 7 days a week, 10 until 5 Tel: 01835 830 495 Web: www.bornintheborders.com

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SCOTTISH BORDERS FOODIES FOCUS

A Border Burn Learn all about where to stay, eat and shop in this lovely region

WHERE TO STAY CRINGLETIE Edinburgh Road, Peebles EH45 8PL, www.cringletie.com This former Scottish Baronial Castle located near Peebles is only a thirty minute drive from Edinburgh yet feels like a faraway paradise. Twelve beautiful bedrooms, a luxurious suite and a delightful cottage, all individually designed to ensure you have a unique experience, are set amidst stunning grounds and provide the perfect base from which to explore the Borders. Enjoy their summer seasonal offer: 2 nights from £275.

EDENWATER HOUSE Ednam, Kelso, Scottish Borders TD5 7QL, edenwaterhouse.co.uk This delightful rural retreat by Kelso is run by husband and wife team Jeff and Jacqui Kelly, whose attention to detail and service is obvious in every aspect of

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Cringletie, Edenwater House The Roxburghe Hotel & Golf Course

tasting supper nights in The Wine Cellar.

Edenwater. Relax and unwind in the stunning countryside while you tuck into some delicious food.

Jacqui’s inspirational recipes are innovative, flavoursome and exciting in a modern, yet decidedly enticing, way. They also host wine

STOBO CASTLE Stobo, EH45 8NY www.stobocastle.co.uk Perched on a hill amongst rolling grounds, shaded by trees and set by a picturesque loch, sits Stobo Castle, Scotland’s favourite

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Wedding Receptions Garden Parties Corporate Events Themed Events Catering for up to 500 u Suppliers of hog, beef, lamb and poultry u u u u u

The Courtyard Bar offers an informal dining experience for either a light bite or a hearty Scottish meal. During the summer the Edwardian conservatory with views of the Tweed Valley and Eildon Hills is a unique dining and entertaining space.

Whenever its for morning coffee, light lunch, dinning from our Table d’Hote menu or a bar supper. The Kingknowes Hotel is perfect for every occasion.

www.kingsknowes.co.uk | enquiries@kingsknowes.co.uk TEL: 01896 758 375 FAX: 01896 750 377

Moira Dalgliesh: 0758 171 4071

Premier Spit Roasted Meats

www.thejuicymeatco.co.uk Taste the Borders @

THE CADDY MANN RESTAURANT ……. A Restaurant in your Garden ……

Scottish Field Editors Choice “BEST RESTAURANT WORTH TRAVELLING FOR” * VisitScotland / SBFN Award Winner * Best Lunch, Best Dinner, Best Service and Local Produce Champion

Our extensive daily changing menus showcase the finest of ingredients sourced direct from surrounding farms

Foukou Charcoal Barbeques Middlestead Selkirk.

07951 262204

Situated in the heart of the Scottish Borders just off the A68 trunk road.

MOUNTHOOLY, JEDBURGH. TD8 6TJ 01835 850787 www.caddymann.com

www.foukou.com

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destination spa. The scenery sets the mood for a decadent, relaxing experience, which includes fine dining and luxurious accommodation. Attention to detail and local produce are the main concerns at the Stobo Castle restaurant, which offers delicious food after all that pampering in the spa.

WINDLESTRAW

CADDON VIEW GUEST HOUSE 14 Pirn Road, Innerleithen, Peeblesshire, Scotland EH44 6HH www.caddonview.co.uk Once a doctor’s surgery, this award winning Victorian House on the fringes of Innerleithen is the perfect place to stay for a break in the beautiful Scottish Borders’ countryside. Explore the stunning Tweed Valley and return to this luxury accommodation to unwind. The restaurant features

Windlestraw ans Stobo delicious, locally sourced dishes in a relaxed, friendly atmosphere.

Dinner begins in the drawing room with a cocktail before being led through a delicious menu and an unforgettable experience.

Tweed Valle, Peebleshire EH43 6AA www.windlestraw.co.uk Windlestraw is an Edwardian home situated in the Tweed Valley in the beautiful Scottish Borders.

Built in 1904 by Mill owner John Ballantyne for his Austrian bride, the house is set in two acres of landscaped grounds full of history. The atmosphere is truly special, combining stylish luxurious accommodation and modern Scottish cuisine and providing a unique experience of the Borders. l

WHERE TO EAT AND BUY BORN IN THE BORDERS Lanton Mill, Jedburgh TD8 6ST www.bornintheborders.com This new visitor centre located on the banks of River Teviot, next to the Scottish Borders Brewery, brings together the best of everything that is grown, made, spun, produced, cooked and created in this rich area.

It comprises a food and drink shop, a goods and gifts shop, a stunning café and restaurant and brewery tours.

There is truly no better way to discover the incredible wealth of products and goods the region has to offer.

dining experience. With just ten tables, the intimate atmosphere is ideal to enjoy a meal cooked by head chef Alistair Craig.

MAIN STREET TRADING COMPANY Born in the Borders above and Horseshoe food below

THE HORSESHOE RESTAURANT WITH ROOMS Eddleston, Peebles EH45 8QP, horseshoeinn.co.uk Situated in the picturesque village of Eddleston, near Peebles, the Horseshoe Inn offers diners a true fine

Main Street, St. Boswells, Roxburghshire TD6 0AT www.mainstreetbooks.co.uk Set in the village of St Boswellsis the award winning Main Street Trading co, a destination in itself as it combines bookshop, café, deli and homeware. One of the highlights is their cheese selection, which includes a wide range of local cheese makers.

Also available are craft beers and artisan roast coffee.

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FOODIES COOK SCHOOLS

Learn a new Inspire your cooking with a course at a top cook school COLSTOUN COOKERY SCHOOL Colstoun House, Nr Haddington, East Lothian EH41 4PA www. colstouncookeryschool.co.uk Colstoun Cookery School has courses for all abilities, from the inquisitive teen to the experienced foodie, and offers a friendly environment to learn about green cooking and sustainable sourcing.

June sees a great variety of classes: Traditional Indian on the 13th teaches you how to prepare authentic, flavoursome Indian dishes; Authentic Italian, on the 20th, will see Chef Picco leading you on a tour of his homeland’s cuisine.

THE KRUA THAI COOKERY SCHOOL 19 Liberton Brae, Edinburgh EH16 6AQ, www.kruathai.co.uk Chef Ru shares her expertise to provide you with an individuallytailored experience to suit each aspiring Thai food connoisseur’s

The Krua Thai Cookery School, Colstoun Cookery School and Edinburgh School of Food and Wine needs. Book a class for you and your friend for an evening full of fun and delicious food or embark in one of the four-week long courses for a more in-depth experience.

EDINBURGH SCHOOL OF FOOD AND WINE

THE SCOTCH WHISKY TRAINING SCHOOL

The Coach House, Newliston Estate, Edinburgh EH29 9EB www.esfw.com This month’s calendar at Edinburgh’s oldest cook school looks very exciting, with a great range of classes to try new flavours and learn new techniques. On the Curries of the World class, taking place on June 6th, you will discover the secrets of this world-renowned dish. For those with a sweet tooth, there’s Patisserie on the 13th of June. Both half-day classes are £80.

The Scotch Whisky Experience, 354 Castlehill, The Royal Mile, Edinburgh, EH1 2NE scotchwhiskyexperience.co.uk With its monthly Training School, The Scotch Whisky Experience on Edinburgh’s Royal Mile has been quietly furthering the cause of whisky excellence for over a decade, recently winning Best Educational Experience. Whether you are a professional or a passionate devotee of the amber nectar, join in on the 17th for a masterclass. l

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Starting from the 9th of June Café Cassis will be offering the most luxurious and decadent Afternoon Tea. With artisan teas and gourmet coffees perfectly paired with eye popping cakes and savoury treats, an experience not to be missed.

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

Special offer until 30th June free 200ml Prossecco with every Afternoon Tea for 2 people.

HOME TO SOME SERIOUSLY AMAZING, AWARD WINNING LUNCH DISHES AND THE BEST BREAKFAST MENU IN EDINBURGH

Call on 0131 667 991 quoting ‘Afternoon Tea’

Open every Friday and Saturday night for dinner and some DG charm.

WWW.CAFECASSIS.CO.UK

1 Brandon Terrace | Canonmills | Edinburgh | EH3 5EA

43-45 Salisbury Road EH16 5AA Edinburgh

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www.digiorgios.co.uk | Tel: 0131 624 4666

NEW SHOP!

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WINE & BEER The Good Spirits Company are bringing a new independent wine and beer shop to Glasgow's city centre.

We'll be stocking a specially selected range of classic and interesting wines, and a wider variety of craft beers.

0141 332 4481

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FOODIES’ WALKING TOUR OF GLASGOW • • • • •

Guided walking tour from Central Station to the Merchant City & beyond.

Visit unusual/hidden restaurants and bars.

Taste dishes specially prepared for you.

Sample individually selected wine, beer and whisky.

Discover the history behind the premises.

info@thegoodspiritsco.com www.thegoodspiritsco.com

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Book at www.eatwalkglasgow.co.uk Email alan@eatwalkglasgow.co.uk m: 07740 869359

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Making a home Emily Quinton explains why, as a ‘maker’, home is so important to her

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KITCHEN DESIGN FOODIES

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FOODIES KITCHEN DESIGN

I

CAN SEE A huge connection between the way in which I live in my home and work space, and the making that I do. I know how affected I am by the space I occupy, by the amount of light, by colours, by design and by the things around me, so I was keen to explore this connection between creativity and space with other makers, while celebrating this amazing era of modern makers.

All the other makers I have met spend a lot of time working at home, so their space has to feel beautiful and inspiring. We do our craft wherever we are, whatever that craft is, online and off. So the spaces in which we sleep, eat and socialize are also touched by these maker ideas too.

Don’t be afraid to learn, to try and to make, and by doing so, to make your home as special and unique as you are. l

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A REAL TASTE OF WHAT SCOTLAND HAS TO OFFER

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

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

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FOODIES SPA

AIRTH CASTLE HOTEL Airth, Stirlingshire, Scotland FK2 8JF www.airthcastlehotel.com Visit central Scotland’s most luxurious spa, set in the grounds of the stunning Airth Castle Hotel. Grab a friend and enjoy the Sheer Bliss special offer, from just £140, to get ready for the summer holidays. As well as a relaxing massage and facial, the offer includes a pro collagen hand treatment, a sole delight foot scrub and a hand or foot file and polish to ensure you look fabulous on the beach.

FONAB CASTLE HOTE Foss Road, Pitlochry, Perthshire PH16 5ND, fonabcastlehotel.com Fonab Castle’s brand new spa has just opened and it truly is a haven for relaxation and rejuvenation. The spa includes a thermal suite, treatment rooms, nail bar and pedicure as well as two swimming pools. Their wide range of treatments, including the activ’ kaviar facial, means you’ll be spoilt for choice!

KNOCK CASTLE HOTEL AND SPA Drummond Terrace, Crieff, Perthsire PH7 4AN www.knockcastle.com Knock Castle’s special June offer includes a one-hour long manicure and pedicure for £45 instead of £60.

In addition, Foodies readers can enjoy two nights for the price of one as well as 20% off treatments. Simply quote Foodies Magazine when booking.

POPINJAY HOTEL Rosebank, Clyde Valley ML8 5QB www.popinjayhotel.com If you are looking for a quick, yet luxuriously pampering, fix, Popinjay Spa’s mini spa days from just £40 per person are the ideal solution!

Choose from two 30 minute treatments or one 1 hour treatment, which will be followed by a light lunch in their bistro with full use of spa facilities and robes.

THE CARNOUSTIE GOLF HOTEL The Links, Carnoustie, Angus DD7 7JE, bespokehotels.com For a day of relaxation luxury and true pampering, head to

The Carnoustie Spa for a Spa Indulgence Day Package.

For £130 you can enjoy a skin specific facial, including

consultation; a deep tissue massage; a Jessica prescriptive manicure or pedicure; and a delicious two-course lunch. foodies 57

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THE GODDESS OF GIN HAS RETURNED.

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COCKTAILS FOODIES

Flower power Use fresh flowers and herbs to create unique cocktails

FENNEL, TARRAGON, AND CHARD COLLINS This cocktail reeks of purity and piety but it’s actually very refreshing. I wanted it to be clear, so I didn’t juice the chard—if I had, the drink would have been a wonderful bright green. There’s nothing wrong with that but I wanted to show off the delicate fennel (Foeniculum vulgare) fronds in the glass Serves 1 45 ml fennel-infused gin 15 ml elderflower liqueur 15 ml simple syrup Approximately 7ml freshly squeezed lemon juice (adjust to taste) Approximately 120ml soda water (adjust to taste) Ice cubes To garnish: fennel fronds, rainbow chard leaf, fennel flower, tender rainbow chard shoot

Wild Cocktails by Lottie Muir, published by Cico Books £16.99 Photogaphy by Kim Lightbody

l Fill a Collins glass with ice. Wedge the garnish of fennel fronds between the ice cubes and the glass. Add the fennel-infused gin, elderflower liqueur, Oleo Saccharum or simple syrup, and lemon juice to the mixing glass. Fill with ice and stir for about 20 seconds until condensation appears on the outside. Strain the mixture into the Collins glass over the ice. Top with soda water and garnish with the rainbow chard leaf, fennel flower, and tender rainbow chard shoot, for nibbling on.

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FOODIES COCKTAILS

RASPBERRY & SCENTED GERANIUM SOUR This very pretty, delicious, pink cocktail is a riff on raspberries and lemon treated in various ways, with an extra layer of depth provided by the use of scented geraniums (Pelargonium) and vinegar.

The vinegar in the Shrub gives a savory umami depth Serves 1 30 ml scented geranium vodka 30 ml gold rum 22 ml lemon verbena and raspberry syrup 10 ml raspberry and scented geranium shrub 10 ml freshly squeezed lemon juice 1 egg white Dash of angostura bitters Ice cubes To garnish: scented geranium leaf, 3 edible flowers such as rosemary or viper’s bugloss l Chill a martini glass in the freezer or refrigerator for 2-4 hours.

Pour all the ingredients (no ice) into the cocktail shaker. Cover and dry-shake hard for 20 seconds to emulsify the egg white. Add ice to the shaker, cover again, and shake hard for another 20 seconds.

Strain the cocktail into the chilled glass. Let the egg-white foam settle. Place the scented geranium leaf and the 3 edible flowers on top of the foam and then serve. l Rub and sniff the scented geranium leaf in the garnish before drinking to release the essential oils and stimulate the taste buds.

The garnish of three little flowers provides pleasure for the eyes, to ensure that no sense is left unsated!

HIBISCUS AND BLACKCURRANT LEAF MOJITO I bought some dried wild hibiscus flowers (Hibiscus sabdariffa) in a local Afro-Caribbean market. The calyx is commonly used around the world to make a delicious deep red syrup. As well as being very dramatic, the syrup is very high in vitamin C. Serves 1 1 lime, cut into 6 wedges 5 small blackcurrant leaves, 3 whole and 2 finely sliced 5 ml demerara sugar 22 ml wild hibiscus syrup 60 ml spiced rum Soda water Ice cubes To garnish: sprig of blackcurrant sage in flower, blackcurrant leaves, and hollyhock (Alcea) flower l Put 4 wedges of lime, 3 whole blackcurrant leaves, and the sugar in the glass, and muddle. Add the wild hibiscus syrup. Half-fill a glass with ice. Add the rum and the remaining 2 lime wedges. l Finely sliced blackcurrant leaves.

Top with soda water and serve with a stirring rod. Garnish with the sprig of blackcurrant sage flowers and blackcurrant leaves. You could add a hollyhock flower, too.

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THE BASEMENT

TWENTY PRINCES STREET Princes Street is best known for its gardens and bustling shops, yet Twenty Princes Street is sure to put it back on Edinburgh’s vibrant food map. The recently relaunched restaurant, located in the first floor of the Royal British Hotel, combines Victorian grandeur with touches of elegant modernity to create a remarkable dining space. The striking views overlooking Edinburgh Castle only contribute to the eatery’s luxurious appeal and are the perfect backdrop to indulge in a delicious meal.

Once we have taken in the stylish décor and marvelled at the views, we order from the extensive menu.

Our lovely waitress Caitlin tempts us with the bread of the day, a warm, gooey Parmesan wheel which promises good things to follow.

Starters arrive shortly after; the slow cooked octopus with soft potato gnocchi and Serrano ham has just the right hint of smoked paprika to give it a kick, while the brown bread ice cream melting atop the fillet of beef tartare is deliciously mind blowing.

The mains are just as beautifully arranged on the plate and are equally sumptuous. Although the haunch of venison with layered potato is delicious, my halibut and Chinese crab dumpling dish steals the show. It comes with coriander, lime and chilli jellies which are dissolved in hot water to taste, creating a delicious broth that perfectly binds the dish together -DIY style!

The creative and stunning plating is also present in the desserts. We order the caramelized white chocolate cheesecake and the ‘Fire & Ice’ banoffee baked Alaska. The latter ends the night with a bit of theatre as it arrives smoking and is flambéed right in front of me. Both sweet treats are prompty devoured and are the perfect end to a delicious meal.

True foodies won’t want to miss out on this up and coming fine dining spot; award-wininng chef Tony Sarton’s creative menu, the elegant décor and attentive service make for a remarkable evening!

20 Princes Street, EH2 2AN LIDIA MOLINA WHYTE

When Foodies was invited to try trendy eatery The Basement’s brunch menu, we were very excited! A quick look at it will make you want to ditch the full Scottish for something a little spicier and with an added Mexican flare.

Breakfast burritos are on the rise, and it’s clear why. The combination of avocado, scrambled eggs, cheese and refried black beens was an instant hit. The migas were also delicious; eggs, chorizo and potato sit on a bed of perfectly crispy toastadas and are topped with salsa, beating traditional scrambled eggs on toast.

10a-12a Broughton Street, EH1 3RH LIDIA MOLINA WHYTE

FINNIESTON Hiding in plain sight, The Finnieston’s understated charcoal façade gives very little away about its truly maritime nature. Our server Chelsea leads us to our booth and the mix of rustic finishes and elegant touches make for comfortable, relaxed surroundings to enjoy the feast to come!

We start off with oysters and cocktails, opting for the tangy Finnieston Club Cocktail made with delicious homemade orange sherbet. The refined menu offers a wealth of exciting dishes like the beetroot cured salmon with burnt blood orange, which left Janice joyfully speechless. My flavoursome cod with chorizo, piquello pepper butter and truffeled mash was cooked to perfection. The service was excellent, the food mouth-watering and the atmosphere vibrant; a very pleasurable dining experience.

1125 Argyle Street, Finnieston, G3 8ND LAURIE BANNISTER

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l'escargot bleu

A French twist using the best of Scotland

56 Broughton Street| Edinburgh| EH1 3SA 0131 557 1600 www.lescargotbleu.co.uk

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

What’s New THE PHYSICIAN 45ml vodka 15ml fresh lemon Juice 15ml St Germain 10 fresh mint leaves 4 raspberries 5ml simple syrup 20ml cranberry juice

Taylor Swift is bringing the party to Glasgow’s Hydro in June. Why not have a pre-party at an old world Finnieston bar, Ben Nevis.

Sit back and enjoy the whisky

l Shake and strain all ingredients into a chilled martini coupe.

The Adamson Bar was once the home of St Andrews Doctor and pioneer of photography, Dr John Adamson. 127 South St, St Andrews KY16 9UH 01334 479191, theadamson.com

USQUABAE EDINBURGH Whisky lovers will be in high spirits at this new whisky bar and larder in Edinburgh’s West End. Located beneath Ryan’s Bar, Usquabae has some 400 whiskies from every day nips to rare and exotic bottlings such as a 1940 Glenlivet - yours for a £150 a measure. Craft beers, cocktails and a good looking food menu that flies the flag for Scottish produce all complete the picture.

2-4 Hope Street, Edinburgh EH2 4DB Tel: 0131 226 6669, usquabae.co.uk

OSTERIA DEL TEMPO PERSO GLASGOW This new restaurant in the Italian Centre is the third from the Iacobelli family. The other two are in Edinburgh and Lazio. Naturally, fresh, handmade pasta is prominent on a menu which includes dishes such as pappardelle with porcini mushrooms and lasagne. An after work/pre-theatre

menu offers choices like the charcuterie and cheese platter with a glass of wine for £6.95. The restaurant’s name means the ‘inn of lost time’. Happily, numerous clocks line the walls so keeping good time shouldn’t be too much of a problem for diners.

17 John Street, Glasgow G1 1HP Tel: 0141 552 6009, osteriadeltempoperso.info

LA PETITE MORT EDINBURGH The side bar of Bennets Bar in Tollcross has transformed into a new restaurant and small batch cocktail bar.

The menu is certainly a distant stranger to traditional pub grub. You won’t find a pie, chips and beans here but you can feast on Cullen skink risotto, Earl Grey chocolate pudding or a pan-fried fillet of sea bass on a celeriac and apple purée with sesame and honey aubergine tempura.

32 Valleyfield Street, Edinburgh EH3 9LR Tel: 0131 229 3693 facebook.com/lapetitemortedinburgh/

WINES Concha y Toro Terrunyo 5 Sauvignon Blanc 2012, www.slurp. co.uk, £13.95 This aromatic wine has good weight and structure.

Hartley’s Block 2014, £10.49 Waitrose (£7.85 until 2nd June) Vibrant flavours of lime zest and pear for sweetness.

Famille Abeille Rosé 2014, Côtes de Provence, £10.99, Majestic Delicate and refreshing with gentle flavours.

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o als @

pROBABLY eDINBURGH’S bIGGEST & bEST rANGE OF Wines, sPECIALITY Spirits & Craft Ales.

11 BRUNTSFIELD PLACE, EDINBURGH, EH10 4HN

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FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

BRIGHTON FOODIES FESTIVAL Visitors enjoyed delicious food and drink at Brighton Foodies Festival

CUCKOO’S BAKERY The iconic bakery opened its second shop in Bruntsfield last month

TREASURED TASTES OF SCOTLAND Chef Shirley launched Visit Scotland’s nationwide search for the ultimate treasured tastes of the Scottish people

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