Foodies Magazine September 2017

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 93 SEPTEMBER 2017 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

N I W A stay

t & dinner a n li Miche starred 21212

and top chefs Martha Collison Carina Contini

Perfect family suppers

SEPTEMBER 2017 ISSUE 93

BEST OF BRITISH

‘The Big Family Cooking Showdown’ host shares her favourite British recipes

TOM KITCHIN

The Michelin-starred chefs meat and game dishes

WINTER BREAKS ● CHEESE ● GLASGOW WEST END ● BAKERIES ● GIN 001_FFCover_spine_0917.indd 1

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www.thepantryedinburgh.co.uk

WELCOME

Foodies Pull up a chair 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 93 SEPTEMBER 2017 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

N WI A stay

& dinner at Michelin starred 21212

and top chefs Martha Collison Carina Contini

Perfect family suppers

SEPTEMBER 2017 ISSUE 93

BEST OF BRITISH

‘The Big Family Cooking Showdown’ host shares her favourite British recipes

TOM KITCHIN

The Michelin-starred chefs meat and game dishes

WINTER BREAKS l CHEESE l GLASGOW WEST END l BAKERIES l GIN 001_FFCover_spine_0917.indd 1

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Front cover image

Tom Kitchin’s Meat & Game by Tom Kitchin, Absolute Press, £26.

Photo © Marc Millar

EDITORIAL Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Editorial Assistant Emily J Hall Digital Imaging Grant T Paterson Production Sarah Hitchen Advertising Design Stephanie Finlay

A

UTUMN is just around the corner now, and we’re ready gather round the dining table with our loved ones and tuck into the simple, hearty classics that bring every family joy. But that doesn’t mean we’re leaving our creativity to the side, either.

Michelin-starred Tom Kitchin’s recipes make cooking more unusual meat and game recipes easy, pp. 12-19, while Great British Bake Off 2015 winner and The Big Family Cooking Showdown host Nadiya Hussain’s classic and comforting dishes will keep everyone in the family happy, A dream stay pp.24-31. Our Q&A with Edinburgh chef and restaurateur at Michelin Carina Contini, p.53, is bound to get you inspired in the starred kitchen, while her comforting cottage pie recipe is the 21212 perfect one dish dinner. And, of course, every good meal needs something sweet to finish, so check out Martha Collison’s round up of delicious cakes, treats and desserts, pp.34-41.

Another great way to round off dinner is with a cheese board, so we’re sharing our favourite Scottish cheese producers with you to help you curate the perfect local artisan selection, p.33. If the sweet stuff is more up your street, head to our top Edinburgh and Glasgow bakeries and let your sweet tooth run free, p.43.

Plus, our Scottish gin round up features the most unique spirits around, so you can shake up some truly distinctive drinks to pair with your foodie creations, p.61.

Fancy getting out instead? Check out the hottest spots to eat and drink in Glasgow’s West End, pp.21-23, to start you off on the right foot, or really spoil yourself with a relaxing escape to one of Scotland’s best hotels for a winter retreat, pp.45-47.

It’s time to get inspired - summer might be over, but life couldn’t be any more delicious.

Sue Hitchen, Editor The Three Chimneys

WIN

CONTRIBUTORS

ADVERTISING Business Development Sharon Little

SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 558 7134 or email the editor: sue.hitchen@gmail.com

Tom Kitchin is the chef patron at Michelinstarred restaurant The Kitchin in Edinburgh.

Nadiya Hussain is the GBBO 2015 winner and current host on ‘The Big Family Cooking Showdown’.

Martha Collison is a food writer, with two cookbooks under her belt, and a GBBO 2014 quarter finalist.

Carina Contini is the chef patron at Contini, Cannonball and The Scottish Cafe & Restaurant in Edinburgh. foodies 3

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VISITOR CENTRE OPENING HOURS April: Mon-Fri 10am-5pm.

Tours on the hour every hour until 4pm.

May to September: Mon-Sat 10am-5pm; Sun 12pm-5pm.

Tours on the hour every hour until 4pm.

October to March: Mon-Fri 1pm-5pm, tours 2pm and 3pm.

Closed for the festive holidays.

Size of tour is restricted to 15 and booking is advisable.

NB. Highland Park operate a silent season during June, July and August when essential maintenance of the plant needs to be carried out.

We strive to keep disruption to tours to an absolute minimum.

Distillery and Visitor Centre, Holm Road, Kirkwall, Orkney, KW15 1SU. Telephone 01856 874619 Please enjoy our whisky responsibly

www.highlandparkwhisky.com

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CONTENTS

12 8

BOOKS, TV, WHAT’S ON

7

SHOPPING

8

NEWS

9

COMPETITION Win a foodie city break at 21212

11

TOM KITCHIN 12 The Michelin-starred chef’s meaty recipes

34

GLASGOW WEST END Our guide to this foodie hotspot

21

NADIYA HUSSAIN 24 ‘The Big Family Cooking Showdown’ host shares her top British dishes ARTISAN CHEESE 33 Our favourite Scottish producers MARTHA COLLISON 34 Try your hand at the GBBO finalist’s dessert recipes

48

24

BAKERIES Treat your sweet tooth

43

LUXURY WINTER BREAKS Find the perfect winter retreat

45

INTERIORS

48

CHEF Q&A 53 Carina Contini shares a comforting supper recipe REVIEWS

55

COOK SCHOOLS

57

SPA NEWS

59

UNIQUE SCOTTISH GIN

61

COCKTAILS 62 NEW BARS

64

OUT & ABOUT 66 foodies 5

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JOIN OUR CELEBRATION OF FESTIVE FOOD & DRINK

cakes & desserts

live music

street food

shopping

with top chefs

EICC edinburgh 24-26 November

50% OFF

S D TICKET EARLYBIR E

COD EARLY50

foodiesfestival.com 0844 995 1111 006_FF Xmas FF AD_0917.indd 9

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BOOKS, TV & WHAT’S ON FOODIES

Cooking the books At My Table Nigella Lawson, Chatto & Windus, £26 The queen of British cuisine showcases her favourite family recipes for the home dining table.

Sweet Yotam Ottolenghi & Helen Goh, Ebury Press, £27 Learn how to bring a little bit of spice and intrigue to your baking and desserts - Ottolenghi style.

Feasts Sabrina Ghayour, Mitchell Beazley, £20 Be inspired to throw a dinner party to remember with Sabrina Ghayour’s Middle-Eastern dishes.

Bakers vs Fakers Home bakers take on the pros in this baking competition where the pressure is turned up high. The judges panel, headed by chef Lorraine Pascale, select the winning dessert in a blind tasting, without knowing which tasty treat belongs to the amateur and which belongs to the expert.

Can the judges sift the bakers from the fakers, and who will win the cash prize?

Bakers vs Fakers season 2 continues on Food Network UK on Wednesdays at 9pm.

What’s on THE SCOTTISH GIN FEST 23 September, Glasgow Fast becoming one of Scotland’s favourite tipples, Caledonia’s gin distillers are second to none. Meet the makers behind the spirit at The Scottish Gin Festival, the only festival dedicated to celebrating Scottish gin. Head to a masterclass hosted

by Eden Mill, Arbikie or Moray Distillery, or simply taste your way through the products and find your new favourite.

LEBANON V BORDEAUX WINE TASTING 6 September, Edinburgh Never tried Lebanese wine?

Now’s your chance to discover the best Lebanon has to offer, made using Bordelais grapes like Cabernet Sauvignon and Merlot in their cuvees. Try wines like the classic Chateau Musar as well as more unusual offerings from lesser known estates, and let Master of Wine Rose Murray Brown guide the way.

THE RUM FESTIVAL 29 September, Edinburgh Discover the flavour of the Caribbean and Cuba at the UK’s first travelling Rum Festival. Hitting Edinburgh’s Assembly Rooms, this tropical tasting experience includes talks from industry experts, tasty food, live entertainment and, of course, lots of sampling! With over 100 rums on offer, grab some friends and make a day of it. foodies 7

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Patterned Mugs www.amaroni. com, from £12

Gold Glass Tumblers www.miafleur.com, £30

Elephant Sugar Pot www.amaroni.com, £12

Gold Underplate www.johnlewis. com, £8

Gold Cocktail Shaker www.idecorateshop.com, £34.47

Origami Lampshade en.dawanda.com, £40.41

GOLDEN WONDER Adorn your kitchen in shades of gold for a truly luxurious feel

Gold Grater www.idecorateshop. com, £7.88

Gold Wine Glasses www.miafleur.com, £35 Brass Mini Bash Vessel www.johnlewis.com, £50

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FOODIES NEWS

DESIGNER LIVING If you’re all about the aesthetics, you won’t find anywhere more Instagram ready than the brand new Eden Locke, Edinburgh’s first aparthotel where design comes first. Each individually styled studio has been crafted with the utmost attention to detail while downstairs, coffee bar by day, cocktail bar by night, Hyde & Sons is a stylish city sanctuary for guests and non-residents alike. www.lockeliving.com

CAREFULLY CRAFTED

AL FRESCO CHEF Bring the parties outdoors with the brand new Uuni Pro, a portable wood-fired oven that packs plenty of punch.

Complete with all the features of a traditional wood-fired oven and reaching up to 500˚C, you can impress guests with that oh-so-tasty chargrill on your pizzas, breads and roast meats in no time. www.uuni.net

Your morning juice just got a whole lot more interesting with Cracker Drinks’ latest fruity offerings, Crafted.

These flavours are far beyond your standard OJ: with mocktail style concoctions including Pineapple, Coconut & Lime and Apple, Mint & Lime, soft drinks need never be boring again. www.crackerdrinks.com

LOOKIN’ GOOD After only a year on the scene, modern Greek restaurant Halloumi has scooped up a well earned nomination for best restaurant at The UK Restaurant and Design Awards. This pared back and trendy eatery perfectly balances design cool with Mediterranean warmth, marking it out as the new hotspot in Glasgow for fantastic Greek cuisine. www.halloumiglasgow.co.uk

SOCIAL STREET FOOD In an impressive bid to tackle food inequality, Edinburgh Food Social have teamed up with Sodexo to launch their brand new food truck which will tour local schools in a series of healthy living and cooking workshops. With the food truck acting as a mobile classroom, the team will help pupils to learn more about cooking, community gardens and seasonal produce, and encourage young people to feel passionate about food. www.edinburghlarder.co.uk news 9

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Now booking for Christmas and New Year!

Modern Scottish Bistro Open Mon-Sat 11-2pm, 5pm-late

Recommended in Scotland the Best “brilliant and understated corner bistro near the University and George Sq serving up the best food in this quarter, artfully presented�

55-57 West Nicolson Street Edinburgh EH8 9BD 0131 662 4493

Book online at www.sylvestersedinburgh.co.uk

WIN

Win the ultimate foodie city break at 21212 T

HIS month, we’re making one food lovers dream come true with the chance to win an overnight stay for two at 21212, complete with a stunning 5 course dinner in the Michelin-starred restaurant.

Set in a Georgian townhouse amongst the cobblestones of Royal Terrace in the heart of the capital, 21212 is decorated with timeless elegance and boasts fantastic views across the Firth of Forth. With only four exclusive en-suite bedrooms, each room is thoughtfully decorated to give you and your guest a real taste of luxury upon arrival. Take a stroll around the city at your front door, or

simply bask in the comfort of your room before making your way to the restaurant for the main event.

Headed by famed chef Paul Kitching, 21212 is known for its contemporary spin on classic French dishes. The menu changes each week, showcasing the creativity of the kitchen team and making each experience unique. With an extensive wine list on offer too, you’re guaranteed a dining experience to remember. Complete the trip with a first class breakfast in the morning.

Don’t miss out on this chance to win the ultimate foodie break at Edinburgh’s only Michelin-starred restaurant with rooms. ●

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

Who is the head chef at 21212?

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

T&C: Entries must be received by September 30th. Prize is valid for a one night stay for two guests with breakfast and a five-course dinner for two. Prize is valid Tuesday-Thursday only from 26/9/17 to 8/2/18 and cannot be used in conjunction with any other offer. Prize is subject to hotels discretion and excludes 20/12/17 to 3/1/17. Entrants and guest must be 18+. No cash alternative. Non-transferrable. Editor’s choice is final.

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FOODIES TOM KITCHIN

King of the Kitchin Tom Kitchin brings Michelin quality cuisine to the home kitchen with these meat and game recipes

I

’ve lost count of the number of times people have asked me the best ways to prepare and cook game or meat that they’ve bought or been gifted. I often hear, ‘I’ve got a couple of patridge in the freezer and I have no idea what to do with them’, or ‘I’d love to try pheasant, but I’m just not sure how to prepare it’.

Many people are genuinely interested in cooking and learning more about game, but, understandably, many home cooks feel a bit out of their comfort zone when it comes to the preparation.

Many people don’t realise that cooking game and most kinds of meat is actually much easier than it might seem – particularly when it comes to game. It’s a myth that game is a posh food. Believe me, I’m not from a privileged background; I didn’t grow up going on game shoots. My passion for game is simply one I have developed during my many years of training in some of the world’s top kitchens. I would argue that game is, in fact, tasty and enjoyable to cook; it’s also very economical if you cook with every part of the produce. When it comes to game, the cooking process gives a real sense of achievement.

The Glorious Twelfth – 12th of

August – is the first day of the shooting season in this country and a particularly important day in my kitchen calendar.

It’s a day steeped in tradition for game lovers, chefs and, indeed, the world of gastronomy. I fell in love with game as a young chef working for Pierre Koffman at La Tante Claire, in London. I still remember witnessing the first grouse of the season arriving at the door – there was something almost magical about it.

To then have the opportunity to continue to cook with all of the different types of game that arrived throughout the season was incredibly inspiring. There’s no doubt the game season presents some of the most interesting times in my kitchen year, but also the most satisfying and exciting.

As well as getting my hands on the very best produce, for me, it’s all about seasonality. Seasonal produce tastes so much better, and I believe cooking is all about following nature and allowing for those natural flavour marriages to happen in the cooking.

I want to push home cooks out of their comfort zones, to try and experiment with produce and recipes they haven’t used before or are unfamiliar with, because that’s when cooking gets really exciting. l

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‘I want to push home cooks out of their comfort zones’

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FOODIES TOM KITCHIN

Pot-roasted chicken I mean, who doesn’t like a roast chicken? ‘Pot roasting’ just means you cook everything together in one pot, which maximises all those lovely flavours. The secret is to keep a good eye on everything, and insert a small knife into the vegetables periodically to test when they are cooked through because they cook at different times. I love how the vegetables take on the lovely chicken and garlic flavours.

Serves 3–4

l Preheat the oven to 200°C fan. l Place the chicken on a chopping

1 free-range chicken, about 1.3kg Olive oil 80g pancetta in one piece 16–20 small new potatoes, scrubbed 6 small red onions or shallots, peeled, but kept whole with the root on 4 carrots, peeled 4 thyme sprigs 3 bay leaves 2 heads of garlic, peeled and cut in half 50ml brandy 50ml dry white vermouth 300ml chicken stock 15g butter Sea salt and freshly cracked black pepper

board and use a small sharp knife to remove the wishbone, then tie the legs together with kitchen string for even cooking. Smear the chicken all over with olive oil and season well with salt and pepper. l Heat a roasting tray over a medium-high heat, then add a splash of oil. When it is is hot, add the pancetta and colour on both sides – this gives extra flavour to the dish.

Remove the pancetta and set aside. l Add the chicken to the roasting tray on one side and leave it to turn golden brown, then use a roasting fork to turn it over and colour the other side. When it is golden brown all over, remove it from the tray and set aside. l Turn the heat down to medium, add the new potatoes, red onions, carrots, thyme, bay leaves and garlic, return the pancetta and season well with salt and pepper, then stir everything together. Use a wooden spoon or spatula to push the vegetables to the side of the roasting tray, and return the chicken in the centre. l Cover the tray with kitchen foil and

place it in the oven for 60 minutes until the chicken is cooked through and the juices run clear when you pierce a thigh. All the vegetables and garlic might be tender before the chicken is cooked, depending on their size. Shallots will probably cook first so keep a good eye on them, checking after 15 minutes. When the tip of a small knife slides in without any resistance, you know they are ready. This is also a good time to baste the chicken with all the lovely juices. Wrap the vegetables in foil and keep hot as they are cooked until you’re ready to serve. l When the chicken is cooked through, remove it and any remaining vegetables from the tray and set aside to rest for 5 minutes covered with kitchen foil. l Tip any of the cooking juices back into the roasting tray with the brandy and vermouth, stirring to deglaze the tray, and boil until they reduce by half. Add the chicken stock and continue boiling until it reduces onethird. Whisk in the butter and adjust the seasoning with salt and pepper. l Serve with the chicken and vegetables straight from the casserole.

Recipes from Tom Kitchin’s Meat & Game by Tom Kitchin, published by Absolute Press, £26.

Photography ©Marc Millar 14 foodies

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This all in one dish is great for fussfree family dinners

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FOODIES TOM KITCHIN

Chicken confit lollipops and garlic with raw vegetable salad You’re probably familiar with duck leg confit, but chicken leg confit is equally good. It’s really important to get the chicken skins nice and crispy, which is then set off beautifully by the raw vegetable salad.

Serves 4 150g rock salt 11 garlic cloves, 3 crushed and 8 left whole with skin on 8 black peppercorns, crushed 2 thyme sprigs 1 bay leaf 8 free-range chicken drumsticks 800g duck fat olive oil

For the raw vegetable salad 50g shelled broad beans 50g shelled peas 12 radishes 1 chicory head, separated into leaves 1 fennel bulb, trimmed and thinly sliced 1 radicchio head, trimmed and separated into leaves 6 baby carrots, cut in half lengthways Freshly squeezed lemon juice

First confit the chicken, which will keep in a covered container in the fridge for up to 4 days. Mix the salt with the 3 crushed garlic cloves, peppercorns, thyme sprigs and bay leaf. Spread half of this mixture in a tray large enough to hold the chicken pieces in a single layer, then add the chicken pieces and top with the remaining rock salt mixture.

Cover with clingfilm and set aside in the fridge for at least 5 hours. l Remove from the fridge and rinse under cold water. Pat dry with kitchen paper and set aside. l Using a cleaver or large, sharp knife, chop through the narrow top end of the drumstick to cut off the knuckle. Lay the drumstick on its side on a chopping board and chop a thin slice off the other end to take off the bone. Hold the drumstick upright and use your fingers to push the meat and skin down towards the bottom to form the lollipop shape. Use a pair of tweezers to pull out the tendons, then shape the remaining drumsticks. l Preheat the oven to 100˚C. Melt the duck fat in a large flameproof casserole until it reaches 68˚C. Add the lollipops and the 8 whole garlic cloves in a single layer and cover the casserole, using kitchen foil if necessary. Transfer to the oven for 1¾–2 hours until the chicken is so tender it flakes from the bone.

Leave to cool completely in the fat. l

Bring a large saucepan of lightly salted water to the boil and place a bowl of iced water in the sink. Add the broad beans and peas and blanch for 2 minutes, then immediately drain and transfer to the iced water. When they are cool, drain them again and pat dry. l Add the beans and peas to the other salad vegetables and wrap them in damp kitchen paper until you’re ready to serve. Ideally you should only prepare them about 30 minutes in advance, but they will keep crisp and fresh for up to 2 hours in the fridge. l About 20 minutes before you plan to serve, preheat the oven to 180˚C. Remove the lollipops from the fat and scrape off all the fat. l Heat a large well-seasoned, ovenproof pan over a medium-high heat, then add a thin layer of oil. When it is hot, add the chicken lollipops, and fry for 4–5 minutes until they are coloured all over and the skins begin to crisp. Be very careful as you turn them around. l Tuck the whole garlic cloves between the chicken pieces, then place the pan in the oven for 6–8 minutes until the chicken lollipops are hot. There isn’t any need to add salt and pepper, as they are already seasoned. l Just before the chicken lollipops come out of the oven, place all the raw vegetables in a bowl, drizzle with olive oil, squeeze in lemon juice to taste and season with salt and pepper, then toss together. l

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To get ahead, prepare the confit chicken up to 4 days in advance

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FOODIES TOM KITCHIN

Grouse sausage rolls I don’t know anyone who doesn’t enjoy a sausage roll, but this is really a great and easy way to make it even better by adding grouse to the filling. I’ve noticed this is also a really popular dish with the kids. It’s really important you buy good-quality sausage meat to mix with the grouse.

Serves 8 200g young grouse breasts, skinned and finely chopped 200g sausage meat Vegetable oil 30g wild mushrooms, such girolles, ceps or oysters, trimmed and wiped 50g Parma ham, finely chopped 2 tbsp finely chopped shallots 2 tbsp finely chopped cooked chestnuts 1 tbsp peeled and finely diced quince 1 tsp thyme leaves 400g puff pastry, thawed if frozen Plain flour for dusting and rolling 1 free-range egg yolk, beaten Watercress sprigs, to serve (optional) 1 green apple, to serve (optional) Sea salt and freshly cracked black pepper

l The sausage rolls can be assembled up to one day before baking, but if you do that don’t brush the surface with the egg wash until just before they go in the oven. l Mix the grouse meat and sausage meat together in a bowl, then set aside. l Heat a well-seasoned sauté or frying pan over a mediumhigh heat, then add a splash of oil. When it is hot, add the mushrooms with a pinch of salt and sauté until they are tender and have absorbed the liquid they give off. Tip them out of the pan and finely chop. When they are cool, add to the bowl with the grouse meat. l Heat a little more oil in the same pan over a high heat.

Add the Parma ham and sauté for 1 minute. Add the shallots, chestnuts, quince and thyme, and season with salt and pepper.

Sauté everything together, then set aside to cool. l Once the ingredients have cooled, add them to the meats and mix well by hand. Fry a small amount in a well-seasoned pan

to taste and adjust the salt and pepper, if necessary. l Roll out the puff pastry on a lightly floured work surface with a lightly floured rolling pin into a 40 x 30cm rectangle, then transfer it to a floured baking sheet that will fit in your fridge. Lightly flour your hands and shape the sausage meat mixture into a long, even roll, then place along one long side of the pastry, about 1cm from the edge. Brush the edges with egg, then gently lift the remaining pastry over the sausage roll and press the edges together, using the floured tines of a fork to seal.

Transfer to the fridge for at least 20 minutes before baking. l Meanwhile, preheat the oven to 200˚C fan and line a baking sheet with greaseproof paper. l Brush the long roll with the egg wash, then cut into 8 equal portions and place them on the baking sheet. Bake for 30 minutes, or until the pastry is golden brown. l Serve hot or at room temperature. I particularly like these with a watercress and apple salad, and they go well with pickled red cabbage.

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Serve with a fresh seasonal salad for a perfect lunch

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D U R I N G T H E F E S T I VA L

the chocolate café 13 Frederick St. EDINBURGH, EH2 2EY 5 Howard St. EDINBURGH, EH3 5JP 241 Sauchiehall St. GLASGOW, G2 3EZ

www.corochocolate.co.uk

A true

taste adventure

THE SEAFOOD TRAIL The freshest of mussels or a luxurious seafood platter? Create your own culinary adventure and explore the Seafood Trail along the shores of Argyll.

Set amidst stunning scenery, you’ll discover a warm welcome and food which showcases the very best of fresh local produce.

www.theseafoodtrail.com

Cairnbaan Hotel, by Lochgilphead • Creggans Inn, Strachur Dunvalanree, Carradale • Loch Fyne Oyster Bar, Cairndow Luss Seafood Bar • Seafood Cabin, Skipness The Pierhouse Hotel, Port Appin • Royal an Lochan, Tighnabruaich

GLASGOW PERTHSHIRE WEST END FOODIES FOODIES FOCUS FOCUS

WEST END WONDERS Discover the hottest spots to eat, drink and stay up late in Glasgow’s West End RESTAURANTS THE FINNIESTON 1125 Argyle Street, G3 8ND www.thefinniestonbar.com Seasonal, sustainable Scottish seafood takes centre stage at The Finnieston, where the menu features fantastic produce from Oban landed scallops to sea trout from Bute. But the food isn’t the only thing to get excited about – as one of Glasgow’s top spots for gin cocktails, the talented bartenders know how to shake it.

THE BOTHY 11 Ruthven Lane, G12 9BG www.bothyglasgow.co.uk Enjoy a contemporary Scottish experience at The Bothy, complete with kilted staff, traditional and local ingredients and a wide range of malts. The menu specialises in classic dishes with a modern twist, resulting in delicious offerings like the Borders lamb rump, served with a creative bubble and squeak cake.

PORTER & RYE 1131 Argyle Street, G3 8ND www.porterandrye.com All of the locally sourced meat available at Porter & Rye is dryaged in house, to ensure that the texture and flavour is unparalleled.

This attention to detail and quality shines out throughout the menu, which pulls together produce from personally selected suppliers alongside wild ingredients foraged by the chefs themselves for a complete taste of Scotland.

Above (clockwise): The Finnieston, Kimchi Club, Porter & Rye KIMCHI CULT 14 Chancellor Street, G11 5RQ www.kimchicult.com Bringing Korean cuisine to the streets of Glasgow, at Kimchi Cult the food is fast, filling and delicious.

Discover classic Korean street food favourites like bibimbap and bao steamed buns, all topped with fantastic homemade kimchi.

NUMBER 16 16 Byres Road, G11 5JY www.number16.co.uk A local favourite, Number 16 is a comfortable and cosy spot with a menu that’s both familiar and exciting. Classic local ingredients are given new life through international influences and creative flavour pairings to create a dining experience you’ll want to repeat time and again. foodies 21

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

www.thehiddenlanetearoom.com

FABULOUS LUNCH FROM ONLY £18 Dine at the award-winning Cucina and discover the rich, comforting flavours of Italy effortlessly married with the finest seasonal Scottish produce created by renowned Executive Chef, Mattia Camorani.

Matched with an exciting and extensive selection of wines and service that’s second to none, Cucina translates G&V’s inimitable style and attitude into an exceptional dining experience.

Available daily 12.30pm – 3.00pm 0131 240 1666 cucina@gandvhotel.com gandvhotel.com

GLASGOW WEST END FOODIES FOCUS

BARS HILLHEAD BOOKCLUB 17 Vinicombe Street, G12 8BE www.hillheadbookclub.com Once a grand cinema, the Hillhead Bookclub’s ornate home might be what draws you in from the street, but it’s the good drinks, great food and non-stop entertainment that will keep you coming back. Both cocktails and food are all of an extremely pocket friendly price, and you can pair your pint with a punt on the retro video games or challenge friends to a ping pong challenge, while the regular DJs keep the vibe turned up high.

THE HILL 94 Byres Road, G12 8TB www.thehillbyresroad.com Love cocktails, hate waiting? Head to The Hill and get your tipple on tap with their trio of bespoke cocktails on draught, or get creative with innovative mixes like the Rhubarb & Apple Meringue Martini. Plus, with their own outdoor terrace, you can enjoy a tipple with friends outside beneath the awnings, or simply soak up the atmosphere inside the bar beneath one of the striking glass chandeliers.

From top (clockwise): Hillhead Bookclub, Vodka Wodka, The Hill, Distill – with smoking, curing and baking all happening in house, the tasty dishes are a fresh as it gets.

DISTILL 1102-1106 Argyle Street, G3 7RX www.distillbar.co.uk While famed for their rum selection and tropical cocktails, Distill’s expertise doesn’t end there.

Tequila, mezcal and artisan gins all make regular appearances on their carefully crafted cocktail list, while their special Sunday Bloody Mary menu can cure any ill. Make sure to grab a bite while you’re there too

VODKA WODKA 31 Ashton Lane, G12 8SJ www.vodkawodka.co.uk If the sun is shining in Glasgow, nowhere is better for a celebratory cocktail than Vodka Wodka’s fantastic beer garden. However, even if the Scottish drizzle kicks in, the garden can also be fully covered for cosy comfort. Classic cocktails from French Martinis to the famous Cosmopolitans sit happily alongside some creative concoctions on the menu. For adventurous drinkers, try the Watermelon Mojito for a fruity flavour you can’t miss. foodies 23

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FOODIES NADIYA HUSSAIN

A taste of Britain

Great British Bake Off winner and ‘The Big Family Cooking Showdown’ judge Nadiya Hussain shares her favourite British recipes

I

As a first-generation Brit, born to Bangladeshi immigrant parents, I grew up in a household where family was not just your mother, father and siblings, but also the grandparents, uncles, aunts, cousins, first-, second-, third-, fourth- cousins and even the neighbours. Everyone was family. It was an open-door policy in our home. If my parents were cooking and the smell wafted out of the kitchen window then you were welcome.

My food shaped my world, like everyone else’s does theirs, creating unique memories for each of us individually. My food was full to the brim with colour, bursting at the seams with laughter, waiting at the door in anticipation, overflowing with happiness, seasoned with a measure of sadness.

At home, we lived on rice and curries. Not just any old rice and curry, but some of the most beautifully cooked, elegantly spiced curries I have ever eaten. We ate in congregation on the floor and we ate with our hands, all five fingers stained and scented with turmeric.

During term time, school lunches were a world away from the meals we loved at home. We used knives and

forks to eat, filling up on pizza, chips, beans, burger, mashed potatoes and peas. The food of my childhood was a collision of two worlds. The curry, the pink custard, the switch between hands and cutlery. British food to me was everything I ate, because I was British and therefore it followed that whatever I ate must also be British. It was only when I discovered the freedom of a driving licence and a clapped-out Renault Clio that I realised the world was bigger than my parents’ kitchen and the confines of the school canteen.

British food today is a melting pot, a bubbling mixture of cuisines that have been stirred together as people from different cultures all around the world have settled here or passed through, introducing their own colours, their own recipes, their little culinary gems, their flavours from far and wide.

This is the Britain that I recognize and the Britain that I know so many other people will relate to. A Britain we should all be proud of, for the diversity that it offers through the food it has welcomed and the worlds it has joined together. This is not just my Britain, this is OUR Britain. Let’s feast our eyes and appetites on the amazing food it has to offer. ●

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‘This is a Britain we should all be proud of’

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FOODIES NADIYA HUSSAIN

Prawn & orange curry with basmati rice Someone once said to me, ‘fish and fruit don’t go together.’ But I think you will find that they do! Or at least that’s what my Nan led me to believe for a very long time, and boy, was she right. Although I grew up in a home where fruit and freshwater fish were considered a winning combo, I’m always slightly deterred by people’s hesitation at the very thought of the two together. But I do love a challenge, and every time I get that reaction I set out to change perceptions – and this dish will do exactly that. What your mind doesn’t comprehend, your taste buds will make sense of. I promise. Just let me prove you wrong.

Serves 3

Put the olive oil in a pan and place on a medium heat. Add the crushed garlic and cook for a minute. l Add the chopped onion and green chilli and cook for a further 3 minutes, allowing the onions to soften. l Stir in the turmeric, salt, cumin and paprika. The dish will be very dry now because of the spices, so add the water. Then add the orange zest and juice, stir again, and allow the whole thing to cook gently for about 12–15 minutes. l While the sauce is simmering, let’s move on to the rice. Place the rice in a medium pan so the grains have room to move while boiling. l

For the prawn and orange curry 3 tbsp olive oil 3 cloves of garlic, finely chopped 1 small onion, chopped 1 small green chilli, chopped ¼ tsp turmeric ½ tsp salt, plus more for seasoning 1 tsp ground cumin 2 tsp paprika 200ml water Zest and juice of 1 large orange 300g raw shelled tiger prawns A handful of fresh coriander, chopped

Add the water and bring to the boil over a high heat, stirring after 5 minutes. Let it boil for another 5 minutes and then stir again. The water should have almost entirely evaporated. l Put the pan on the lowest setting on your hob, cover and leave to steam for 5 minutes. l The curry sauce should now have reduced and thickened. Check the seasoning, then go ahead and add your prawns. Cook for as little as 3–4 minutes or just until they have gone pink. l Take off the heat and stir in the coriander. Serve the curry with the hot rice.

For the basmati rice 225g basmati rice 500ml cold water

Recipes from Nadiya’s British Food Adventure

by Nadiya Hussain, published by Penguin, £20.

Photography ©Marc Millar 28 foodies

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Perfect for cooking on the barbecue on a warm night

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FOODIES NADIYA HUSSAIN

Prawn & orange curry with basmati rice Someone once said to me, ‘fish and fruit don’t go together.’ But I think you will find that they do! Or at least that’s what my Nan led me to believe for a very long time, and boy, was she right. Although I grew up in a home where fruit and freshwater fish were considered a winning combo, I’m always slightly deterred by people’s hesitation at the very thought of the two together. But I do love a challenge, and every time I get that reaction I set out to change perceptions – and this dish will do exactly that. What your mind doesn’t comprehend, your taste buds will make sense of. I promise. Just let me prove you wrong.

Serves 3

Put the olive oil in a pan and place on a medium heat. Add the crushed garlic and cook for a minute. l Add the chopped onion and green chilli and cook for a further 3 minutes, allowing the onions to soften. l Stir in the turmeric, salt, cumin and paprika. The dish will be very dry now because of the spices, so add the water. Then add the orange zest and juice, stir again, and allow the whole thing to cook gently for about 12–15 minutes. l While the sauce is simmering, let’s move on to the rice. Place the rice in a medium pan so the grains have room to move while boiling. l

For the prawn and orange curry 3 tbsp olive oil 3 cloves of garlic, finely chopped 1 small onion, chopped 1 small green chilli, chopped ¼ tsp turmeric ½ tsp salt, plus more for seasoning 1 tsp ground cumin 2 tsp paprika 200ml water Zest and juice of 1 large orange 300g raw shelled tiger prawns A handful of fresh coriander, chopped

Add the water and bring to the boil over a high heat, stirring after 5 minutes. Let it boil for another 5 minutes and then stir again. The water should have almost entirely evaporated. l Put the pan on the lowest setting on your hob, cover and leave to steam for 5 minutes. l The curry sauce should now have reduced and thickened. Check the seasoning, then go ahead and add your prawns. Cook for as little as 3–4 minutes or just until they have gone pink. l Take off the heat and stir in the coriander. Serve the curry with the hot rice.

For the basmati rice 225g basmati rice 500ml cold water

Recipes from Nadiya’s British Food Adventure

by Nadiya Hussain, published by Penguin, £20.

Photography ©Marc Millar 28 foodies

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This tasty curry proves that fish and fruit most certainly go together

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FOODIES NADIYA HUSSAIN

Tiramisu cake Makes one 20cm cake

For the cake 225g unsalted butter, softened, plus extra for greasing 240g sponge fingers (approx. 36) 60ml whole milk 3 tbsp instant coffee2 25g light brown sugar 4 medium eggs 225g self-raising flour, sifted 1 tsp baking powder 100ml boiling water 4 tbsp instant coffee 3 tbsp cocoa powder For the vanilla mascarpone cream 300ml double cream 50g caster sugar 250g full-fat mascarpone cheese 1 tbsp vanilla bean paste

● Preheat the oven to 180°C. Grease the base of two 20cm round springform cake tins and line with baking paper. ● Line the base of each tin with the sponge fingers, sugary side facing down. As you line, make sure to cut, carve and get the fingers to the right length to fit all the gaps in the base.

If the fingers are tightly packed this will stop them rising while baking. Set aside. ● Put the milk and coffee into a small pan and warm until the coffee has dissolved. Leave to cool completely. ● Put the butter and sugar into the bowl of a mixer and beat until it is light, fluffy and almost white in colour. ● Add the eggs one at a time, making sure to incorporate them well, then add the flour and baking powder and fold through until well combined. Add the coffee mixture and fold that in too. ● Divide the mixture between the two tins and spread it all over the sponge fingers. Level off the top and bake for 30–35 minutes, until a skewer inserted comes out clean. ● When the cakes are baked you will find that they don’t have a smooth surface like a normal cake does.

Instead, there will be small bubbles all over the surface. This is just the air from the sponge fingers and is nothing to worry about. Leave the cakes to cool in the tins, then turn out on to a wire rack to cool completely, sponge finger side up. ● When the cakes are completely cool,

put the boiling water and the coffee into a small jug and stir to dissolve.

Brush the tops of the cakes with the hot coffee mixture. ● Make the vanilla mascarpone cream just before assembling. Put the cream and sugar into a bowl and whisk until it has just thickened very slightly. ● Now put the mascarpone and vanilla bean paste into another bowl and whisk to loosen the mascarpone.

This way it will incorporate better with the cream. Fold the cream into the mascarpone. ● Take one of the springform tins you baked the cake in and grease the inside again. Line generously with cling film, making sure there is an overhang.

You will need 2 pieces of cling film that criss-cross. ● Put one cake back into one of the tins, sponge finger side up. The cake won’t be snug, as it will have shrunk while baking. Dust half the cocoa powder over the top of the cake. Spoon on all the mascarpone cream and make sure it is levelled off completely, using a spatula. ● Now add the second cake, sponge finger side up. Make sure to press the cake down slightly so that all the layers meld together. ● Place a circle of baking paper on top, wrap in the cling film, and chill until it’s time to serve. ● Just before you are ready to serve, dust the top of the cake with the remainder of the cocoa powder. Serve straight away.

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Complete an Italian themed dinner party with this creative pud

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3 Dean Park Street, Edinburgh, EH4 1JN 0131 332 5900

GET ON

106 Byres Road, Glasgow, G12 8TB 0141 334 5900

BOARD georgemewescheese.co.uk

Come and try our new cheese lounge open 'til 9pm Wednesday - Saturday Cheese Platters | Charcuterie Platters | Wine | Beer | Coffee 330 Morningside Road, Edinburgh, EH7 5QZ

www.mellischeese.net

ARTISAN CHEESE FOODIES

SAY CHEESE

Update your cheeseboard with a little help from these local artisan producers CAMBUS O’MAY Cambus O’May, Ballater AB35 5SD www.cambusomay.com Cambus O’May has been handcrafting their impressive range of cheeses for 50 years, so cheese lovers can be sure they are in good hands.

For something tangy and traditional, try their Lairig Ghru, inspired by the rustic mountain pass it’s named for.

COWS & CO Crocketford, Dumfries and Galloway DG2 8RA www.cowsandco.com Cows & Co bring together the finest artisan cheese producers from the Scottish Borders in a celebration of the top local talent. If you’re looking for something more traditional but equally delicious, try their Borders Reekie, made with single malt whisky.

CONNAGE HIGHLAND DAIRY Milton of Connage, Inverness IV2 7QU www.connage. co.uk The awardwinning family partners behind Connage Highland

Dairy pay attention to every detail when it comes to their handcrafted, first class organic cheeses. For a tasty afternoon, take a trip to their cheese pantry to discover more about the process and, most importantly, sample the varieties for yourself.

CREAM O’ GALLOWAY Gatehouse of Fleet, Castle Douglas DG7 2DR www.creamogalloway. co.uk For a farm that works hard and plays hard, head to Cream o’ Galloway, the dairy that wins awards for both its cheeses and its entertainment. Children can enjoy the slides, rides and pedal cart track whilst adults savour the Traditional Carrick, Fleet Valley Blue and Laganory.

HIGHLAND FINE CHEESES Blairliath Farm, Tain IV19 1EB www.hf-cheeses.com Some of Scotland’s most iconic cheese varieties such as Strathdon Blue, Caboc and Black Crowdie

are sourced from Highland Fine Cheeses in Tain. Their precise, classic recipes incorporate distinctly Scottish ingredients like pinhead oatmeal and peppercorn to create a truly patriotic taste.

ISLAND CHEESE COMPANY Home Farm, Isle of Arran KA27 8DD www.arranscheeseshop. co.uk The Island Cheese Company’s mouthwatering flavoured Cheddars are a farmer’s market favourite across the UK. With flavours including smoky garlic and crushed stem ginger, they will always have something new to spice up your wine and cheese night.

LOCH ARTHUR CREAMERY Loch Arthur, Dumfries DG2 8JQ www.locharthur.org.uk This community-based creamery is at the heart of the Scottish artisanal cheese renaissance, lauded with awards and recognition ever since they launched onto the scene with just four cows. Try their fine cheese from the comfort of your own home with their online cheese delivery programme. foodies 33

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FOODIES MARTHA COLLISON

Sweet indulgence These sweet treats from Great British Bake Off finalist Martha Collison will soon fix any craving

I

have loved food for as long as I can remember. I was the child who looked forward to grocery shopping because I loved to see all the fresh fruits piled precariously in displays and to marvel at the number of intricately shaped pasta varieties in their colourful packets. Trailing slowly behind my mum, I’d wander through the aisles trying to sneak the new foods that I was curious to try into the trolley. I couldn’t (and still can’t) make it home with an intact baguette, as resisting the temptation to tear off the knobbly end and sink my teeth into the golden crust encasing the soft, chewy bread was beyond me.

I’d spend Sunday afternoons thumbing through my mum’s Nigella collection, devouring the pages with my eyes and picking out recipes to try to persuade my parents to let me make. I’ve been fascinated by flavour and had a thirst to understand food for longer than I’ve been able to cook it.

My earliest memory of a craving (embarrassing as this is for a baker who valiantly aims to champion homemade

cooking) is butterscotch Angel Delight.

I was transfixed by the kitchen magic that occurred; how whisking a beige powder with cold milk would transform it into a thick, cloudy mass with an unnatural, gelatinous texture. My sister and I adored it, and the artificial buttery flavour evokes a certain nostalgia that I’ve struggled to replicate. We crave the things we love; the foods that make us happy.

Cravings are a curious phenomenon.

What starts as an insignificant little niggle at the back of your mind, gently hinting at the kind of food needed to hit the spot, can quickly grow into a compulsion that demands to be satisfied. The kind that drives you out of bed in the middle of the night to raid the fridge for a morsel of cheese, or causes you to sneak away from your desk in a desperate hunt for a square of chocolate to go with your coffee.

I bake to please, to nurture, to comfort, to entertain, and, most importantly, to enjoy, and I hope that radiates through these recipes.

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‘We crave the things that we love’

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FOODIES MARTHA COLLISON

Malted millionaire’s slices These delicious slices have a biscuit base instead of the traditional shortbread, so they are much quicker to whip up. Malted biscuits have a very nostalgic feel about them, and these layered treats embrace that childish spirit with gooey malted caramel, marbled chocolate and crushed Maltesers.

Makes 24 slices

For the base 250g malted milk biscuits or digestive biscuits 50g Maltesers 100g butter, plus extra for greasing For the caramel 100g soft light brown sugar 100g butter 1 x 397g tin condensed milk 50g golden syrup 1 tbsp malt extract (optional) For the topping 200g dark chocolate, chopped 50g white chocolate, chopped 25g Maltesers, halved

l Grease the tin and line it with baking parchment. To make the base, blitz the biscuits with the Maltesers in a food processor until they resemble fine breadcrumbs.

Alternatively, place the biscuits and Maltesers in a plastic bag, seal the bag and bash them with a rolling pin.

Transfer the crumbs to a bowl. l Melt the butter in a saucepan or in the microwave, then pour it into the crumbs and stir so the ingredients are really well combined. Tip the buttered crumbs into the prepared tin and use a spatula to firmly press them down into an even layer. Pop the tin into the fridge or freezer to chill while you make the caramel. l Place the light brown sugar, butter, condensed milk, golden syrup and malt extract (if using) in a large saucepan and heat gently, stirring until the butter has melted. Turn the heat up and allow to simmer for

10–12 minutes, stirring all the time, until the mixture is thick and has a golden caramel colour. l Pour the hot caramel filling over the chilled base, leave it to cool for a couple of minutes and return it to the fridge or freezer for 10–15 minutes until it sets firm. l When the caramel has set, melt the dark chocolate in a heatproof bowl set over a pan of simmering water or in the microwave. Melt the white chocolate in the same way and spoon it into a piping bag (if you wish). Pour the dark chocolate over the set base, then drizzle over the white chocolate and run a skewer or cocktail stick across the top to marble the chocolate. Press in the halved Maltesers and leave to set, then remove from the tin and cut into 24 slices. The millionaire’s slices will keep, stored in an airtight container, for up to 1 week.

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Can’t find malt extract?

Try looking in health food shops or online

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FOODIES MARTHA COLLISON

Orange, pistachio and pomegranate cakes Combining fruits with nuts in baking is a timeless, tried-and-tested combination that you can rarely go wrong with. I’ve added citrus to the mix in the form of partially caramelised juicy orange, which adds another dimension to the cakes. Glossy, colourful fruit sits proudly on top of a moist pistachio cake, and the syrup created from the fruit and sugar soaks into the sponge, making these cakes incredibly moreish.

Makes 9 cakes 170g caster sugar 2 medium oranges Seeds from ½ pomegranate 75g unshelled pistachios, shelled 125g butter, softened, plus extra for greasing 2 eggs 50g plain flour ½ tsp baking powder

l Preheat the oven to 180°C and grease the muffin tin with butter. Divide 45g of the caster sugar between 9 of the holes (a teaspoon/5g in each). l Use a sharp knife to cut the top and bottom off each orange, then slice off the skin, keeping as much of the flesh intact as possible. Slice the oranges into cross sections, then quarter each section and place two segments into each hole of the tin opposite each other, with the curved edge sitting against the sides. Fill the remaining quarters of each hole with a layer of pomegranate seeds. Bake the fruit in the oven for 10 minutes so they start to caramelise. l Blitz the pistachio nuts in a food processor until they resemble a fine powder. Cream together the butter and remaining sugar in a separate bowl until light and fluffy, then beat

in the eggs one at a time. Add the flour, baking powder and ground pistachios to the bowl and continue to beat until the mixture is smooth. l When the fruit has baked for 10 minutes, remove the tin from the oven. l Divide the cake batter among each hole, spreading it right to the edges, and bake for 20–25 minutes or until the cakes are risen and a skewer inserted into the centre of one of the cakes comes out clean. l Leave the cakes to cool in the tin for a few minutes, then run a knife or palette knife around the edge of each cake to make them easier to remove, then turn the whole tray out upside down over a board. A bit of hot syrup might escape as you turn the tray, so be very careful.

Serve the cakes hot, with a big scoop of ice-cream, or cold with a cup of hot coffee.

Recipes from Crave by Martha Collison, published by Harper Collins, £16.99. Photography ©Laura Edwards 38 foodies

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The ideal afternoon treat with a cup of hot coffee

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FOODIES MARTHA COLLISON

Lemon meringue profiteroles This is my take on a lemon meringue pie – choux-style! Deliciously light pastry stuffed with zingy lemon cream, entirely enrobed in Italian meringue. Whenever my family hosts a spontaneous dinner party or family lunch, profiteroles are one of my go-to recipes. You can replace the lemon curd with any kind of curd – lime, orange or passionfruit all work really well.

Makes about 30 profiteroles

For the pasty 75g butter, diced 1 tsp caster sugar 50g plain flour 50g strong bread flour 3 eggs For the lemon cream filling 250ml double cream 100g lemon curd, plus 2 tbsp for drizzling Grated zest of 1 unwaxed lemon For the Italian meringue topping 150g caster sugar 2 egg whites

l Preheat the oven to 180°C and line 2 large baking sheets with baking parchment. l To make the pastry, place the butter, sugar and 125ml of water in a small saucepan and bring to a rolling boil. When all the butter has melted, add the flours and vigorously beat with a wooden spoon to form a smooth ball of dough. l Keep the pan on the heat and stir rapidly for a further minute. Tip the dough into a bowl and leave it to cool until it has stopped steaming, to avoid scrambling the eggs. l Beat the eggs together briefly in a jug. Add the eggs to the cooled dough in three separate additions, beating well between each one, mixing until it turns into a thick paste. You might not need to add all the egg. Your mixture should fall off the spoon easily. Spoon the choux pastry into one of the piping bags. l Pipe the dough into about thirty 2.5cm balls on the baking sheets, leaving enough space for them to spread out. Use a wet finger to smooth over any peaks. Bake for 20–25 minutes or until risen, golden brown and hollow, then turn off the oven and leave them in the oven (with the door closed) to cool completely. This will dry out the pastry.

l For the lemon cream filling, whip the cream until it forms soft peaks, then fold it through the lemon curd and zest. Spoon the mixture into a piping bag, and set it to one side. l To make the meringue topping, put the sugar in a small saucepan with 75ml of water over a medium heat and stir until the grains of sugar have dissolved, then bring the mixture to the boil and put a sugar thermometer in the pan. l While the syrup is heating up, whisk the egg whites in a clean bowl until they form soft peaks. l When the sugar syrup reaches 118°C, pour it gradually down the side of the bowl into the whites, whisking all the time. Continue to whisk for 10 min until it is really thick. Spoon the mixture into the third piping bag so it is ready to use. l Pierce a small hole in the bottom of each cooled profiterole, and fill the profiteroles with the lemon cream. Arrange about 10 profiteroles on a large serving plate as the bottom layer. Construct a pyramid, using a little meringue as glue. l Pipe the meringue mixture around the profiterole stack. Use a blowtorch to brown the meringue to get the full lemon-meringue effect!

Drizzle lemon curd over the top of the stack as a finishing touch.

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To mix it up, swap the lemon for passionfruit lime, or orange

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Larder

shop • visit • eat

Christmas at Loch Leven's Larder is a magical time, with everything from exceptional gifts you won’t find elsewhere in the country to luxury limited items and bespoke gift hampers.

Be inspired by our show-stopping decorations; wine and dine at our Ladies’ Night (10th Nov), tantalise your taste buds at our Festive Foodie Market (2nd & 3rd Dec); create a beautiful festive wreath at our exclusive workshop (1st & 8th Dec); feast with the family at our sell-out Princess & Superhero Afternoon Teas (5th, 7th, 12th,14th,19th & 21th Dec) and our Family Bingo Night (22nd Dec) and of course, say hello to Santa himself (16th & 23th Dec).

Why not take it easy and let us do the cooking – just pick up a Festive food order form from our deli. And don’t forget – we’re open on 1st Jan 2018 for New Year’s Brunch; make your reservation now!

Make magical memories with

LOCH LEVEN’S Larder

Loch Leven’s Larder, Channel Farm, Kinross, KY13 9HD 01592 841000 • www.lochlevenslarder.com

L

BAKERIES FOODIES FOCUS

SWEET DREAMS

Whether you’re in Edinburgh or Glasgow, get your sweet fix at one of these top bakeries

EDINBURGH CUCKOO’S BAKERY 150 Dundas Street www.cuckoosbakery.co.uk At Cuckoo’s Bakery, the confections don’t hide behind a coffee counter: here their signature pastel cupcakes are front and centre, filling every visit to their charming Dundas Street shop with temptations.

LOVECRUMBS 155 West Port www.lovecrumbs.co.uk The rotating selection of treats, from classic Victoria sponges to more adventurous cakes like pistachio and bluberry rose, will lure you back to this art student favourite again and again. Grab a seat in the coveted window nook for a spot of people watching with your cuppa.

ARTISAN CHEESECAKES 104 Bruntsfield Place artisancheesecakes.com Artisan Cheesecake’s famous cheesecakes need to be tasted to be believed. With over 300 different flavours rotating throughout the year, newcomers will have to compete with infatuated locals to get a slice of their favourite cake once it comes on offer.

GLASGOW WILD FLOURS 526 Kilmarnock Road www.wildflours.co.uk Find Wild Flours at the next Glasgow

Above (clockwise): Cottonrake, Cuckoo’s Bakery, Artisan Cheesecakes, Tantrum Doughnuts farmer’s market and find out what the Sunday crowds have been raving about. All of their bakes are completely gluten free, so nobody need miss out on a spot of sweet indulgence.

COTTONRAKE 497 Great Western Road www.cottonrake.com Cottonrake’s light flaky tarts may result in addiction, however their succulent savoury scones can drag you back into the realms of a balanced meal. This Glasgow

mainstay is always full of locals, so come early to avoid disappointment.

TANTRUM DOUGHNUTS 27 Old Dumbarton Road www.tantrumdoughnuts.com Tantrum Doughnuts specialise in colourful confections, and turning classic favourites into bold new flavours. Each pastry is made in house and, for a unique gift, you can even have a bespoke birthday message handpiped on for a contemporary celebration treat. foodies 43

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Melville Castle described by our guest as “history in the making” is truly a beautiful landmark just on Edinburgh City’s doorstep.

Surrounded by luscious woodlands, our guests are invited to enjoy the tranquil comfort and luxury of this historic castle including our 33 bedrooms, library bar, lounge and Brasserie restaurant with local Scottish fayre by Head Chef Sayan Bandyopadhyay.

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

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

Come and join us at the castle, have a comfortable seat at our roaring open fire and enjoy the hospitality of Melville Castle! reception@melvillecastle.com 0131 654 0088

www. melvillecastle.com Melville Castle | Gilmerton Road | Midlothian | EH18 1AP

WINTER BREAKS FOODIES FOCUS

WINTER ESCAPES Cosy up by the fire this winter at one of Scotland’s top luxury retreats

THE THREE CHIMNEYS Colbost House, Isle of Skye IV55 8ZT www.threechimneys.co.uk Renowned worldwide as one of Scotland’s most iconic foodie destinations, The Three Chimneys combines luxury accomodation, fantastic food and the peace and tranquility of island life to create a truly relaxing retreat from the city.

The bountiful produce of Skye and

Scotland inspires the menu, creating a dining experience you won’t forget in a location you won’t want to leave.

ISLE OF ERISKA Benderloch, Oban PA37 1SD www.eriska-hotel.co.uk Above: Isle of Eriska Who hasn’t dreamed of life Below, clockwise from left:on their own private island?

Monachyle MHOR Experience Hotel and the dream at Isle of Eriska, a private the Three Chimmneys island hotel complete with a spa and

The Three Chimneys

Isle of Eriska Michelin-starred restaurant. Enjoy some quiet respite by the fireplace, or discover the stunning scenery of the island before enjoying a fabulous luxury dining experience – and don’t forget to check out the famous Farmhouse Cheese Trolley!

Kinloch Lodge KINLOCH LODGE Sleat, Isle of Skye IV43 8QY www.kinloch-lodge.co.uk Kinloch Lodge elevates the stately luxury and comfort of a country foodies 45

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One or Two Night A La Carte Breaks 2017 No Set Menus, only our full A La Carte No Extras, No Service Charge Here!

Available Sunday – Sunday Executive Single £175 Double £235

Deluxe Single £195 Double £255

Junior Single £225 Double £295

Stay night before or after for £80 bed and breakfast See our full A La Carte Menu at www.marcliffe.com

The Marcliffe Hotel, Spa and Restaurant North Deeside Road, Pitfodels, Aberdeen AB15 9YA T 01224 861000 E enquiries@marcliffe.com

THE

PL AC E F OR C OC K TAIL S Discover innovative cocktail creations & refined interpretations of the classics, built to order by our talented team of mixologists at Edinburgh's most stylish new restaurant & cocktail bar. bookings@ishkaedinburgh.co.uk 0131 228 7517

WINTER BREAKS FOCUS FOODIES

manor to all new levels, matching cosy, traditional log-fired drawing rooms with fantastic views to Loch na Dal and, of course, the famed Michelin-starred restaurant.

Trained by Albert Roux, Chef Director Marcello Tully specialises in imaginative and awe-inspiring dishes which showcase the best of the island’s produce.

GLENEAGLES Auchterarder PH3 1NF www.gleneagles.com Home of the only two Michelinstarred restaurant in Scotland, Andrew Fairlie at Gleaneagles is the ultimate foodie pilgrimage.

However, the luxury doesn’t end after the meal: this fabulous country estate also boasts three championship golf courses, four tennis courts, horse riding facilities and an award-winning spa, to name just a few, marking it out as one of Scotland’s most prestigious resorts.

KNOCKINAAM LODGE Portpatrick, Stranraer DG9 9AD www.knockinaamlodge.com This boutique country house hotel ticks all the boxes for a relaxing, romantic break for two. Tucked away amongst the quiet and unspoiled scenery of Portpatrick, its easy to forget the bustle of city life at Knockinaam Lodge and simply take the time to unwind. With their signature restaurant boasting 3 AA

Fairmont St Andrews

Above: Gleneagles rosettes too, it’s perfectly suited for spending some quality time together.

FAIRMONT ST ANDREWS St Andrews KY16 8PN www.fairmont.com A five-star resort in the historic town of St Andrews, Fairmont offers guests the complete luxury experience. Whether it’s the two championship golf courses that caught your eye, or if you just can’t wait to spend some me-time in their fabulous signature spa, you can be sure that this is a getaway to suit every need.

CAMERON HOUSE Loch Lomond G83 8QZ www.cameronhouse.co.uk Set on the banks of the beautiful Loch Lomond, Cameron House offers guests a five-star experience that will delight both tourists and Scots alike. Practice your swing at the championship Carrick golf course, challenge yourself at the testing Wee Demon nine hole course, or visit the spa and treat yourself to a spot of indulgence. Plus, food lovers can pull up a chair at the Michelinstarred Martin Wishart at Loch Lomond and feast upon the famous chefs outstanding menu.

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FOODIES INTERIORS

GOLDEN YEARS Update your kitchen with a smattering of colour for a modern retro feel

W

hat is modern retro?

For me it’s about being inspired by the iconic design decades and styles of the ’50s, ’60s, ’70s and even the ’80s – the architecture, furnishings, the colour palettes and decorative touches – and weaving those elements into a contemporary setting for today’s lifestyle.

I’ve learnt a few things as a stylist: there are no hard and fast rules.

Sometimes you might decide to overhaul your whole look or splurge on a new sofa with sleek modernist lines. Other times it might be a tiny edit... move something here or there, add a shagpile rug, change a colour, include a stylish retro lamp.

Kitchens are increasingly the hub of the house, a casual meeting place for family and friends who like to be where the action is. Equipment may be high tech, but retro elements can introduce contrast and character.

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‘Kitchens are increasingly the hub of the house’

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THE HEART OF YOUR HOME seasoned with love and care.

151-153 Main Street, Uddingston T: 01698 300 800

palazzokitchens.com

INTERIORS FOODIES

‘Express your own style’ In the ’50s and ’60s, kitchens began to open up to the rest of the house, featuring a large servery or breakfast bar.

Sometimes they would completely open up to a living space, patio or even have a garden view.

These days, an open kitchen is standard and a bar is almost essential, frequently used for breakfast, lunch and even dinner. A favourite retro addition is to use stools with a vintage pedigree.

They might be original, re-editions or replicas – their versatile designs allow for a personal touch and suit many different kitchen looks.

Pendant lights over the bar are practical and can also echo quirky, elegant or retro industrial styles. Bold wallpaper offers another option for a blast from the past. Adding greenery is a way to bring the outside in and to soften the look of a kitchen’s hard surfaces.

In the kitchen both day-to-day necessities as well as beautiful objects can be arranged to make a personal display. Small trays keep kitchen

‘These buildings have plenty of grit and character’

Modern Retro Home

by Jason Grant, published by Hardie Grant, £25. Photo © Lauren Bamford

essentials (salt, pepper, napkins) neat but looking good, and where space is limited it also means things can easily be moved.

I think it’s fun to see how other people put together both the necessities and the treasures that they love. I hope you can look at these images and connect in some way. Perhaps you’ll see something you can take away – an idea, a way of setting up a room or creating a wall of art or even just a colour combination. Most of all, I hope they inspire you to create a home that expresses your own style. l foodies 51

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What’s available:

6 places to eat

(Scottish, Italian, French – the choice is yours)

4 bars

gift vouchers

Join us for:

Lunch, dinner, Sunday

roast, afternoon tea...

Celebrating?

Talk to us about private dining

Food for even the

fussiest of kids

crieffhydro.com | 01764 655 555

UPCYCLED. FRIENDLY. LOCAL.

Discover our quirkiness and spark your imagination.

NOW OPEN:

☞ ☞ ☞

BAKERY (open from 7am) BEEF RESTAURANT BAR

The Park, Innerleithen Road, Peebles, Scotland, EH45 8BA, 01764 651 550 | parkpeebles.co.uk

CHEF Q&A FOODIES

HOME GROWN

Local chef Carina Contini from Contini in Edinburgh tells us about her love for local, home grown produce keen to learn and so excited when we bring new season produce from the kitchen garden, or when Victor’s honeycomb arrives or any of our lovely suppliers bring new ingredients for them to taste and try.

Kitchen Garden Cottage Pie Serves 4

What is your favourite dish on the Contini menu?

For the summer menu it has to be the Melograno Salad. The salad is raw spinach, cooked amalfi lemons which the team prepare in house every day, pomegranate and whole roasted almonds and delicious family olive oil from I’Ciacca in Lazio.

It’s summer on a plate and super healthy.

What inspires you in the kitchen?

Our team! They all chose to come into hospitality - I was born and married into it. They are fabulous. So

What is your go-to dinner party dish?

For special occasions, freshly boiled langoustine in the middle of the table with homemade mayonnaise and Marie Rose and loads of delicious salads. But that’s for high days and holidays, otherwise a roast chicken can’t go wrong!

What is your favourite Scottish ingredient to work with?

My father always said the fish on the east coast of Scotland was the best in the world. I agree with him 100%. From lobster to langoustines, mussels to a perfectly cooked piece of halibut - you can’t get any better.

2 tbsp extra virgin olive oil 2 onions, finely chopped 1kg beef mince Salt and freshly ground white pepper 2 large carrots, cubed 1 small squash, cubed 1 small turnip, cubed 1 litre of beef stock Salt and freshly ground black pepper 500g Maris Piper potatoes 50g unsalted butter 100ml full-fat milk l Heat the olive oil in a heavy-based casserole dish then fry the onion until golden. Add the mince and fry until browned. Season with salt and pepper then add

the carrots, squash and turnip. Add the stock, reduce the heat and simmer for 1½ hours. l Peel the potatoes into quarters and put into a pan with salt and cold water to cover. Bring to the boil then lower the heat and simmer until tender. Drain and mash with butter and milk.

Leave the mash slightly wetter than normal as it will dry when baked. lWhen the mince is cooked, transfer it to a 1.5g deep pie dish and pipe the mash potato on top. l Bake in the oven at 200°C for 25 minutes if you’re cooking the pie straight away, or at 180°C for 1 hour if you’re baking it from cold. foodies 53

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At Souq Edinburgh, we bring the Middle East to you.

A stunning array of hand crafted Turkish & Moroccan lights as well as ceramics, leather goods, sweets, and gifts from the region, adorn our loaded Souq shelves.

The owners of the well loved Hanam's, Pomegranate and Laila's restaurants also bring you their atmospheric Arabic cafe in the basement of Souq for that authentic market place experience.

57-59 South Clerk Street, Edinburgh, EH8 9PP Tel 01316676601 Email info@souq-edinburgh.com

www.souq-edinburgh.com

FOODIES RESTAURANT REVIEW

Time to taste Our top restaurant picks to try this month

QUAY COMMONS The little sibling of much loved Edinburgh restaurant, The Gardener’s Cottage, Quay Commons is a casual eatery, bakery, butcher and wine shop with a community ethos at its heart. Whether you pop in for Sunday brunch, a loaf to take home or a bite after work, everything is fresh and homemade within those walls.

Our tabletop ensemble of small plates was perfect for a weekend lunch. The homemade sourdough bread is one to write home about, loaded up onto a wooden board with olives and a fresh and zesty homemade salsa.

The mixed charcuterie and roast meat selection can’t be missed either; coming straight from their in-house butchery, its definitely top of the class.

Our lobster claw with hollandaise was fresh and well cooked, but served up straight from the fridge, which was a little underwhelming. On a menu of mostly cold dishes, this would have benefitted from being a hot option.

The hoggest croquettes were the star of the show, so soft the crunchy coating barely held them together.

Rich and earthy, they were made all the better dunked in the thick mint puree.

The bakery is especially wonderful, with all manner of enticing treats decorating the counter. We went veggie with our puds, choosing a pink raspberry and beetroot marshmallow, coated in glossy dark chocolate - not too sweet, not too tart, but just right - and a rhubarb and beet choux bun. With a crisp pastry shell and an expertly light rhubarb scented crème pâtissière, it was heavenly.

Pull up a chair and become part of this foodie community.

92 Commercial Street, Edinburgh www.quaycommons.co Chiara Margiotta

EPOCH Epoch is a new and welcome addition to Glasgow’s Princes Square, serving up delicious European inspired small plates. We started things off with a trio of cured hams. The generously portioned meats were flavoursome and tender, the serrano being particularly delicious.

An expertly cooked seabream was to follow, with a satisfyingly crispy skin and gorgeous succulent flesh. The fillet came on a bed of ripe cherry tomatoes, preserved lemon peel and pomegranate, giving the dish a welcome citrus twang. The generous bowl of mussels in a rich saffron broth made for a very pleasant accompaniment. Next was a colourful vegetable selection, served cold, pickled or raw. The herb mayonnaise was perhaps slightly too mild, but overall a very enjoyable dish, topped off with succulent tiger prawns.

A truly excellent gorgonzola and walnut gnocchi was the best dish of the evening, daintily presented with a comforting squash puree.

Accomplished yet unpretentious, Epoch is certainly to be recommended.

48 Buchanan Street, Glasgow www.epochglasgow.com Matthew Wood foodies 55

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HALF PRICE MAIN COURSE OFFER ~ Available Evenings Only ~ Saturday - Tuesday all evening Wednesday - Friday before 7pm Saturday before 6.45pm (last booking 6.30pm)

50 WEST REGENT STREET, GLASGOW 0141 331 1655 www.amberregent.com

COOK SCHOOLS FOODIES

Scot spirit Celebrate your local larder with these Scottish inspired classes

EDINBURGH SCHOOL OF FOOD AND WINE

Expand your skills with Nick Nairn’s Tutor’s Choice class.

Discover the distinctive flavour of perfectly smoked Aberdeenshire haddock and master pastry techniques as you whip up a smoked fish tart, before learning to sear a Scottish steak to perfection and you’ll be dinner party ready in no time at all.

The Coach House, Edinburgh, EH29 9EB www.esfw.com Make the most of autumn with ESFW’s monthly seasonal ingredient’s class and join a lesson in Scottish game. Learn the tried and true methods for preparing delicacies like rabbit and duck to open your palate to a whole world of juicy, traditional recipes.

THE COOK SCHOOL SCOTLAND Moorfield Park, Kilmarnock, KA2 0FE www.cookschool.org Chop, fillet and batter some of Scotland’s gems of the sea and learn to pair top local ingredients with some more exotic produce

THE FUDGE KITCHEN

for perfect flavour combos. Tackle complex techniques in simple steps for a full range of seafood skills that will last you a lifetime.

NICK NAIRN COOK SCHOOL Port of Menteith, Stirling, FK8 3JZ

30 High Street, Edinburgh, EH1 1TB www.fudgekitchen.co.uk Become a master confectioner at The Fudge Kitchen and take on one of Scotland’s favourite sweets with a marbled fudge masterclass. Not only will you expand your skills, but you can also indulge your sweet tooth with the chance to taste the full range of exciting flavours on offer. foodies 57

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Edinburgh Restaurant Festival is back!

I6th - 29 th October Let your taste buds travel with tempting festival menus, dozens of delicious offers and exciting foodie events!

More info coming soon: www.edinevents.com

16TH - 29TH OCTOBER

FOODIES SPA

BLYTHSWOOD SQUARE 11 Blythswood Square, Glasgow, G2 4AD www.blythswoodsquare. com Cleanse your skin of sun damaged cells and impurities with an ishga Hebridean sea salt and oil scrub at Blythswood Square. The natural salts in this invigorating treatment will renew and detoxify your skin while the oil rub stimulates circulation, leaving you feeling cleansed and bright.

MALMAISON

OLD COURSE HOTEL

ONE SPA

49-53 Queen’s Road, Aberdeen, AB15 4YP www.malmaison.com Evoke the power of smell with a soothing aromatherapy Life Saving Back Therapy treatment focused on renewing and empowering your back. Relieve tensions and stresses with this deep massage combining marine mud and essential oils for a thorough and nourishing cleanse, that will both relax and reinvigorate.

St Andrews, KY16 9RJ www.oldcoursehotel.co.uk Exfoliate and stimulate your skin with a Detox D’lite Body Treatment, beginning with a dry body brushing followed by a luxurious full body massage with energising warm ginger oil. This massage expertly incorporates pressure points to holistically restore your skin to a state of balance and relaxation.

8 Conference Square, Edinburgh, EH3 8AN www.onespa.com Dedicated time and care where it matters most with One Spa’s Advanced Skin Radiance Facial.

This treatment moisturises and protects with a combination of serums and masks. Relax into a head and hands massage as the carefully curated treatments soothe and nourish your skin.

SPA IN THE CITY 500 Argyle Street, Glasgow, G3 8RR www.spainthecity.co.uk Boost your metabolism and

promote natural cleansing with Spa In The City’s Detoxifying Algae Wrap. The wrap targets cellulite and uses pressure

and natural ingredients from the ocean to moisturise and soothe, leaving your skin healthier, brighter skin. foodies 59

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‘PROVENANCE IS EVERYTHING’

N

ES

D

FINALIST

APHI C GR AL

GE O

TASTE THE SPIRIT AND LANDSCAPE OF SKYE

T I N AT I O

From our dramatic landscape comes our small batch hand crafted gin, infused with the ‘spirit of Skye’.

www.isleofskyedistillers.com The only distillery making gin on the Isle of Skye

GIN FOODIES

JUST THE TONIC

Ahead of the Scottish Gin Festival, learn more about these unique local spirits MAKAR GIN Glasgow www.glasgowdistillery. com Go for gold with Makar’s oak aged gin. With a vibrant caramel colour and smooth taste, this unusual limited edition gin has been aged in virgin casks for ten weeks, giving it a next level flavour and distinctive smoky undertone.

A complex spirit, this gin is perfect for shaking up in cocktails.

WILD ISLAND GIN Isle of Colonsay www. wildislandgin. com A gin with true island spirit, Wild Island Gin’s subtle aromatic taste comes from the wild botanicals hand foraged from around Colonsay.

Fragrant lemon balm, wild water mint and sea buckthorn are just a few of the key players giving Wild Island its uniquely delicate flavour. A floral, citrus scented gin, Wild Island just needs a splash of tonic, a twist of lemon and a sprig of mint for the perfect pour.

EDEN MILL St Andrews www.edenmill.com The blushing rose of the gin world, Eden Mill’s Love Gin is a beautiful pale pink, floral scented spirit. Hibiscus and rose petals are top of the botanical list, while strawberry and vanilla fragrances will make you fall in love. Garnish with fresh berries for an extra sweet treat.

TYREE GIN Isle of Tiree www. tyreegin.com A brand new offering from the rugged Hebrides, Tyree Gin is crafted with botanicals from the rich machair ground of the Isle of Tiree. Locally foraged ingredients from eyebright to ladies bedstraw and angelica scent the gin, while the kelp harvested from the Atlantic surrounding Tiree adds flavour to this sea shanty spirit.

MISTY ISLE GIN Isle of Skye www. isleofskyedistillers. com Foraged botanicals from the Isle of Skye marry with the pure clean spring waters from the Storr Lochs to create the fresh taste of Misty Isle Gin. Coriander, liquorice root and more combine in this botanical spirit, but the top secret ingredient, exclusive to Skye, is what finishes it all off. We may not know what that last botanical is, but we do know that the well balanced taste of Misty Isle is just right.

MCQUEEN GIN Callander www.mcqueengin.co.uk Spice up your G&T with McQueen’s Smokey Chilli Gin. Their classic handcrafted spirit is infused with Mexican-inspired flavours including chipotle chilli and lime to create a gin with heat and intrigue. Try adding it to a Negroni for a smoky take on the classic cocktail.

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Floral f lavours Add some colour to your glass with these berry tinted cocktails from Epicurean at the G&V Royal Mile Hotel

Lavender Fields 250g caster sugar 4g (2 tsp) dried lavender 37.5ml Bacardi 8 YO 2 tsp blueberry jam 40ml cold violet-infused black tea 15ml fresh lemon juice

● Make lavender syrup by combining 500ml boiling water with the sugar and lavender ● Shake all ingredients together with 50ml of the lavender syrup and ice and strain over cubed ice ● Top with crushed ice & garnish with fresh lavender

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COCKTAILS FOODIES

Le Manteau Chinois

167g caster sugar 1 tsp Orange Blossom Ooolong tea 30ml Dewar’s 12 YO 15ml fresh beetroot juice 15ml fresh rhubarb juice 15ml Amer Picon 2 tsp orange & ginger marmalade

● Combine 500ml boiling water with the sugar and tea to make a syrup. Add 15ml to a cocktail shaker, plus all other ingredients. ● Shake all ingredients together with ice & strain over cubed ice ● Garnish with fresh rosemary & amaranth

Shadows

37.5ml Caorunn Gin 4 fresh blackberries 20ml cloudy apple juice 35ml fresh lemon juice 6-8 mint leaves 35ml pasteurised egg white 500g caster sugar 2 cinnamon sticks Ginger ale, to top up

● Combine 500ml

boiling water with the sugar and cinnamon sticks to make a syrup. ● Shake 35ml of the syrup and all ingredients without ice, add ice & shake again ● Strain over cubed ice & top with ginger ale ● Garnish with an apple crisp, sprig of fresh rosemary and a fresh blackberry foodies 63

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Frosen Garden

Tuck into fantastic Greek tapas at Mezze before heading over to see John Legend at the SSE Hydro on 8th September.

By Eden Mill

50ml Eden Mill Love Gin 650ml rose wine 5 drops rose water 1 punnet strawberries, hulled Simple syrup, to taste ● Put the strawberries in a zip lock freezer bag, crush lightly, add gin, rose, simple syrup and rose water; mix together and seal bag before placing in freezer ● When frozen, empty into a blender to create slushy. ● Garnish with Rose petals

PIZZA POSTO EDINBURGH While they may not have gone quite as pizza loco as their Glasgow counterparts, Edinburgh’s restaurateurs are grabbing a slice of the increasingly popular pizza pie.

Pizza Posto is a new place offering Neapolitan-style pizza. Typical is the n’duja which is topped with crumbled Italian sausage, brocoletti and mozzarella di bufala cheese with EVOO drizzle. That’s extra virgin olive oil, if you parliamo the new pizza lingo.

16 Nicolson Street www.pizzaposto.co.uk

CLARK AND LAKE EDINBURGH Wine bars are back in a big way in Edinburgh.

Billed as a charcuterie and bar, Clark and Lake serves top quality Spanish, Italian and British cured meat and cheese, all partnered with a carefully selected list of wines and beers. As well as small plates of,

say, zucchini fries or beef and pork meatballs, Clark and Lake offers raclette - the classic Alps dish of melted cheese, potatoes and pickles.

8 Gillespie Place www.clarkandlake.co.uk

LA LANTERNA GLASGOW After an incredible 39 years in business, the owners of La Parmigiana on Great Western Road have decided to call it a day. At one time, the restaurant was a firm favourite with Glasgow’s footballers and workers from what was then the nearby BBC headquarters. The premises have been taken over by the team behind La Lanterna on Hope Street. La Lanterna opened in 1970 and is Glasgow’s oldest, family-owned Italian restaurant. La Lanterna West looks set to continue the family’s culinary tradition. Perhaps with one or two contemporary flourishes.

447 Great Western Road www.facebook.com/lalanternaglasgow

Wines Cawston Crossing Chenin Blanc 2016 £6.65, Ocado Refreshing Granny Smith apple, pear and guava flavours for easy-drinking.

Tierra de los Picos Sauvignon Blanc 2016 £6.99, Ocado Zesty and refreshing with tropical fruit flavours and hints of mouth-watering lime.

Waipapa Bay Sauvignon Blanc 2016 £9.99, Ocado Passionfruit and grapefruit aromas combined with zesty citrus hints.

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FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

FOODIES FESTIVAL Foodies enjoy a weekend of fine food and drink, demos from top chefs and fun in Edinburgh’s Inverleith Park

THE SHORE GRILL & FISH HOUSE LAUNCH The Queensferry Hotel’s brand new restaurant opens

EDINBURGH FESTIVALS MAGAZINE LAUNCH Featuring the hottest acts of the Fringe 66 foodies

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st N AL fa M CI reak 17 TU SPE d & B ÂŁ400 r 20 AU K r, Be from ctobe EA inne ple 1 O BR ts D peo er - 3 igh or 2 mb 3 n f epte S 21 Taste in the Wilderness. Set in tranquil grounds with one of the finest sea views in north west Scotland, our small, cosy hotel and restaurant offers authentic Highland hospitality with a personal touch. Eddrachilles is perfect for those quiet indulgent getaways, outdoor pursuits or exploring the Highlands. Open all year round.

Prepared fresh from the finest local produce, including seafood direct from the boats in the bay, our classic cuisine is carefully balanced with Scottish and Nordic influences. We have an excellent wine list and bar well stocked with malt whiskies, craft gins and local beers. Non residents, including those mooring in Badcall Bay, are very welcome for dinner.

Come and enjoy taste from the wilderness in the wilderness.

Eddrachilles Hotel, Badcall Bay by Scourie, LAIRG, Sutherland, IV27 4TH Email: info@eddrachilles.com Telephone: 01971 502080

www.eddrachilles.com

The midweek luxury treat.

The renowned Savoy Afternoon Tea includes a selection of finger sandwiches, freshly baked scones, French pastries and Atrium Lounge signature cakes, complemented by our finest range of premium teas and herbal infusions.

For a limited time only, enjoy a complimentary glass of Prosecco or delicious non-alcoholic Peach Bellini, when experiencing Savoy Afternoon Tea with us.

From ÂŁ25.00 per person 01334 837000

|

standrewsbay.com/savoyafternoontea

Terms and conditions apply.

Complimentary alcoholic and advertised non-alcoholic beverage valid Monday-Thursdays, 1pm - 4pm only, until 30th November 2017.