Foodies Magazine November 2016

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 83 NOVEMBER 2016 SCOTTISH EDITION £4

A CELEBRATION OF FINE FOOD AND DRINK

40

chef with top

s

EICC GH EDINBURO V N 7 25-2

RECIPES

and top chefs Michael Bremner Brian Grigor Mark Greenaway

NOVEMBER 2016 ISSUE 83

FAMILY FUN Jamie Oliver’s healthy and easy suppers

JANE DEVONSHIRE

The MasterChef winner shares a favourite recipe

YOUR COMPLETE GUIDE TO ENJOY THE FESTIVAL FUN 001_FFCover_spine_1116.indd 1

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Exclusive offer available online to all Foodies readers using “FOODIESXMAS”.

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WELCOME FOODIES FESTIVAL

25-27 NOVEMBER 2016 EICC EDINBURGH

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 83 NOVEMBER 2016 SCOTTISH EDITION £4

A CELEBRATION OF FINE FOOD AND DRINK

40

with top

chefs

EICC EDINBURGH 25-27 NOV

RECIPES

and top chefs Michael Bremner Brian Grigor Mark Greenaway

NOVEMBER 2016 ISSUE 83

FAMILY FUN Jamie Oliver’s healthy and easy suppers

JANE DEVONSHIRE

The MasterChef winner shares a favourite recipe

YOUR COMPLETE GUIDE TO ENJOY THE FESTIVAL FUN

Published by the Media Company Publications Ltd 21 Royal Circus, Edinburgh EH3 6TL Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk

CONTENTS NEWS 5 Ones to watch this Festival MASTERCLASS 7 NEWS Exciting classes to try COMPETITION 9 Win a luxury stay at Letham House JAMIE OLIVER 10 Shares his fuss-free favourites SCANDIKITCHEN 18 Sweet Scandinavian inspiration FOODIES CHEFS 26 Tasty recipes from top chefs FESTIVE BREAKS 39 The perfect seasonal escapes 42 26 GRAINS Master the art of hygge GOURMET GIFTS 51 Spoil the foodie in your life BUTCHERS 55 Where to get the perfect roast FOODIES EXHIBITORS 56 Who’s who at the festival 62 FOODIES TIMETABLE All the where and whens

Welcome to Foodies

F

the Cake and Bake Theatre with her modern take on a classic Christmas cake and a whole range of handson festive workshops to get stuck into. If you fancy adding a stylish Scandinavian twist to your season’s celebrations, we’ve got you covered with Alex Hely-Hutchinson’s hyggestyle recipes, pp. 38-45, and winter treats from ScandiKitchen, pp.18-25.

And if the colder weather has you in the mood for some guilt-free comfort food, Jamie Oliver has the answer, pp.10-17. Start the festive season in style! l

OODIES FESTIVAL makes a joyful return to Edinburgh’s EICC this festive season with a whole new host of tasty delights. This year, Masterchef 2016 winner Jane Devonshire joins us for her Scottish debut, cooking up her favourite recipes for a family Christmas, while star chef Michael Bremner heads to the Chefs Theatre, fresh off the back of an astounding score of 10/10 for his fish dish on The Great British Menu - so good it reduced the veteran judge to tears. We’ve also got Charlotte White bringing some flair to

FOODIES FESTIVAL EICC EDINBURGH 25-27 NOVEMBER 2016

Chefs Theatre

VIP Tent

Drinks Theatre

Stage

Kids Cookery Theatre

First Aid

Tasting, Cake & Bake Theatre Producers Market Exhibitors Street Food Arena

E ANC ENTRXIT E

EDITORIAL Editor Sue Hitchen Design Angela McKean Production Sarah Hitchen Editorial Lidia Molina Whyte Chiara Margiotta Advertising Design Jordan Porteus Advertising Erin Culley

TOILETS

TOILETS

TOILETS

WITH THANKS TO OUR SPONSORS

ScottishField

®

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gifts

street food

tasting

SHOPPING

Book 2 for 1 tickets Quote FF 241

with top chefs

edinburgh EICC

25-27 November Meet Jane devonshire MasterChef winner

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NEWS FOODIES FESTIVAL

25-27 NOVEMBER 2016 EICC EDINBURGH

crackin’ taste Champions of crackling, The Snaffling Pig Co. make their Scottish debut at Edinburgh’s Foodies Festival, showcasing their deliciously unique flavoured pork crackling. Awarded with a whole host of Great Taste Awards for 2016, head down for a nibble and find your favourite flavour. www.snafflingpig.co.uk

WHAT BREWA Make

yours a local on with th e e Wee T ea Com debutin pany, g their Perthsh grown ire loose-l eaf tea Foodie s at s for th e first ti me. www.w eetea compa ny.com

Jane Devonshire & Michael bremner Masterchef 2016 winner Jane Devonshire has her Scottish launch with Foodies at the EICC, sharing her top family Christmas recipes.

Plus, Scotland’s representative in The Great British Menu Michael Bremner joins us in the Chefs Theatre - after reducing the judge on the show to tears with his 10/10 fish dish, this is not to be missed!

go for gold firkin fabulous New kids on the block Firkin Gin launched in 2015 and join Foodies Festival for the first time this year in their own hometown of Edinburgh.

This small batch spirit is made with a unique style that is developed through aging in whisky casks, making Firkin a tipple that will delight gin and whisky lovers alike. www.firkingin.co.uk www.foodiesfestival.com

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After just one year in the brewing business, the Edinburgh Beer Factory have made a splash at the 2016 World Beer Awards, scooping up the title of the best Helles/ Munchner lager in the UK for their great tasting brew. This local family-run brewery named their award-winning beer, Paolozzi, after Scottish artist Eduardo Paolozzi, and take inspiration from him when it comes to recreating the classics with their own special stamp. Try it for yourself at this years Foodies Festival, and get involved in the craft beer revolution. www.edinburghbeerfactory.co.uk foodies 5

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Ever so slightly

Lakeland Roasting Tins.

A festive life-changer.

Ours come with a pouring ‘nose’, so you can easily pour out the juice... without losing your goose.

Stores in Edinburgh and Glasgow or visit lakeland.co.uk

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MASTERCLASS NEWS FOODIES FESTIVAL 25-27 NOVEMBER 2016 EICC EDINBURGH

the new old fashioned Take the classic pud up a notch with Charlotte White’s alternative cake decorating classes, where she’ll be sharing her techniques for creating a truly modern show-stopper of a Christmas cake - all in just 30 minutes!

santa’s little helpers

winter wreaths

Fancy trying your hand at making your own Christmas wreath?

This hands-on masterclass with Edinburgh’s Narcissus florist pulls together festive herbs and cranberries along with all the the tricks and tips you need to create a spectacular seasonal centrepiece to take home with you.

Seasons Sippings

Join award-winning mixologist Mike McGinty in The Drinks Theatre to learn how to create the perfect winter cocktail and sip a few seasonal samples along the way.

On every day of the festival, his tasty tipples are sure to get you in the festive spirit and give you some new ideas for your own celebrations.

Even the littlest of foodies can get inspired with a masterclass at Foodies Festival’s Elf Cookery School. Budding chefs will learn to whip up treats like Gingerbread Men and Peppermint Creams - perfect for leaving out for Santa on Christmas eve!

sweet tooth

Let your creative side out and master the skills to make edible decorations with a seasonal twist with expert Suzanne from Little Miss Fairy Cake - perfect for creating beautiful cupcakes for any festive celebration.

www.foodiesfestival.com

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Whether it’s a party meal with colleagues, a sumptuous festive lunch with old friends or just a celebratory cocktail with loved ones, enjoy the Christmas season in beautiful surroundings at Dine.

Our acclaimed luxury brasserie, cocktail lounge and bar make indulgent festive celebrations just perfect.

With locally sourced festive fayre, menus created by award-winning chef Stuart Muir, Champagne, fine wines and seasonal cocktails created by our acclaimed mixologists. There’s something for everyone this Christmas at Dine.

The Festive Party Menu Lunchtimes, Midweek evenings, Friday & Saturday until 6.30pm / 2 courses £17.50 / 3 courses £21.50.

Friday & Saturday evenings from 7pm / 2 courses £25.50 / 3 courses £29.50 Festive ‘Dine with Wine’ Saturday 12-3pm, Sunday 12-4pm 3 course meal with 1 bottle of house wine £42.50 per couple Boxing Day at Dine Glass of Prosecco, 3 course meal with tea or coffee, £27.50 Hogmanay Gala Night It’s the event of the year and New Year’s Eve at Dine guarantees an unforgettable evening.

Visit www.dineedinburgh.co.uk for more details.

RESERVATIONS -

0131 218 1818

D I N E E D I N B U R G H.CO.UK Dine, Saltire Court, 10 (1F) Cambridge Street, Edinburgh, EH1 2ED

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IN W

Win a luxurious break to East Lothian T UCKED AWAY at the end of a secluded driveway just outside the market town of Haddington, the stunning Letham House exudes bags of rustic charm.

This month, we’re offering a lucky

reader the chance to win an overnight stay in one of their individually styled rooms with a delicious three-course dinner.

Located just 30 minutes away from Edinburgh, the beautiful 17th century mansion is the perfect spot to get away from the hustle and bustle of the city centre - without a long stressful drive!

The winner can expect a warm welcome from owners Barbara and Chris, five-star accomodation, and a truly sumptuous meal made with locally sourced ingredients to make the experience extra tasty.

Beautiful country bliss is only a few clicks away. l

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

Outside of which town is Letham House situated?

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@ foodiesfestival.com

T&C Entries must be received by November 30th. Prize must be redeemed by March 31st 2017 and is subject to availability and allocation. Not available to redeem over Christmas or Hogmanay. Cannot be used in conjunction with any other offer. Editor’s choice is final. No cash alternative. Non-transferrable.

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FOODIES JAMIE OLIVER

Jamie Oliver’s tasty family recipes are fuss-free and packed with goodness

T

HAT’S WHAT you guys told me you wanted from the recipes in a healthy family cookbook and that’s exactly what I’ve delivered. I’ve basically taken classic comfort food dishes and ultimate family favourites that I know you love and cooked them to make sure they fit bang into my super-food philosophy.

What does that mean? Well, it guarantees that not only will you be eating exciting meals that will tickle your tastebuds, are super delicious and will fill you up but every one of those meals is totally balanced and will help to rule, restore, revive and energise you, too.

The word ‘family’ means something different to us all, especially when it comes to food. For me its about food that’s coy, comforting and made for sharing, and all too often that can mean food that’s not so good for you, too. These recipes are all about encouraging you to enjoy great food that nourishes you every day whether you’re tucking in on your own, with family or with friends.

These recipes all fit into a framework of 600 calories or less so just mix up your choices. If you can cook food like this three or four days a week, it will only have a positive impact on your and your family’s health. You’ll find nutritional info on every recipe page. Every recipe is designed to give you a brilliant boost of goodness. l

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FOODIES JAMIE OLIVER

CHICKEN LOLLIPOP DIPPERS, PEA & MINT COUSCOUS, CHARRED ASPARAGUS As well as being nice and high in fibre, humble wholewheat couscous is high in the mineral copper, which our metabolic systems need in order to function efficiently.

Serves 2 Total time: 24 minutes 250g fine asparagus 120g fresh or frozen peas 120g wholewheat couscous 1 lemon 20g flaked almonds 2 x 120g free-range skinless chicken breasts Olive oil 2 heaped tsp sun-dried tomato paste 2 tbsp natural yoghurt ½ a bunch of fresh mint

CALORIES 535kcal

l Trim six wooden skewers so they’ll fit inside a large non-stick frying pan, then soak in cold water. Trim the woody ends off the asparagus, then char in the dry pan on a medium heat, turning occasionally. Meanwhile, place the peas and couscous in a bowl. Finely grate over the lemon zest, then just cover with boiling kettle water. Pop a plate on top and leave to fluff up. l Once done, place the aspargus on a plate. Crumble the almonds into the pan to toast until lightly golden, then remove. Use the base of a pan to flatten the thicker side of the chicken breasts slightly, then use three wooden skewers to pierce each chicken breast at regular intervals.

Sprinkle both breasts with a pinch of sea salt and black pepper and rub with 1 teaspoon of oil. Place the chicken breasts in the pan for 10 minutes, or until golden and cooked through, but still juicy, turning every couple of minutes, and returning the asparagus to the pan for the last minute to warm through. l Meanwhile, mix the sun-dried tomato paste with the yoghurt and half the lemon juice until smooth. Fluff up the couscous, squeeze over the remaining lemon juice, then pick, finely chop and stir in the mint leaves. Taste and season to perfection. Slice between the skewers to create chicken lollipops ready to dunk in the sun-dried tomato yoghurt and coat in the crunchy almonds, then serve up with the couscous and asparagus.

FAT

SAT FAT

PROTEIN

CARBS

SUGAR

SALT

FIBRE

15.7g

2.7g

46.2g

53.8g

8.2g

0.9g

7.9g

2 PORTION VEG & FRUIT

Super Food Family Classics by Jamie Oliver, is published by Penguin Random House, £26 Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photography by Jamie Oliver 12 foodies

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FOODIES JAMIE OLIVER

ITALIAN SUPER-FOOD BURGERS, BALSAMIC ONIONS, MOZZARELLA & SLAW The secret here is to use lean minced beef, which is just as protein-packed as the higher-fat stuff, bulked up with high-fibre cannellini beans. We even get a bit of mozzarella, too!

Serves 6 Total time: 40 minutes

l Preheat the oven to 200ºC. Peel the onions, finely slice into rounds and place in a bowl. Add the balsamic and a couple of good pinches of sea salt to draw out excess moisture (you’ll drain the liquor off, so don’t worry about the amount of salt). l Put the minced beef into a bowl with a big pinch of black pepper and a small pinch of salt. Drain and add the beans.

Separate the egg and add the yolk to the mixture, then scrunch together really well with clean hands. Whisk the egg white, halve your burger buns, put back together, brush just the tops with egg white, then scatter over the sesame seeds to create a nice, even layer (you can even make stencils for a bit of fun, if you want to get the kids involved). l Pull off any tatty outer leaves from the cabbage. Very finely slice it, ideally on a mandolin (use the guard!). In a large bowl, toss the cabbage with the yoghurt, mustard, chilli flakes, lemon juice and a pinch of black pepper. l Divide the burger mixture into six equal-sized balls. Place two large non-stick ovenproof frying pans on a mediumhigh heat with 1 tsp of oil in each (or cook in batches).

Add three balls of mixture to each pan, gently squash into patties about 2cm thick, cook for 2 minutes, or until golden, then flip over. Top each burger with a slice of mozzarella and strip in the rosemary leaves around them. Pop into the oven for 2 minutes so the mozzarella melts, with the buns alongside to warm through. Slice the tomatoes and divide between the bun bases with the cheesy burgers, crispy rosemary and balsamic onions, then pop the tops on, toss the slaw with the rocket, and serve.

2 small red onions 100ml cheap balsamic vinegar 500g lean minced beef 1 x 400g tin of cannellini beans 1 large free-range egg 6 wholemeal buns 2 tbsp sesame seeds ½ a small white cabbage (500g) 3 tbsp natural yoghurt 1 heaped tsp English mustard 1 tsp dried red chilli flakes 1 lemon Olive oil 1 x 125g ball of mozzarella cheese 2 sprigs of fresh rosemary 2 ripe mixed-colour tomatoes 100g rocket

CALORIES

FAT

SAT FAT

PROTEIN

CARBS

SUGAR

SALT

FIBRE

446kcal

15.6g

6g

34.5g

38.9g

11.3g

1.5g

10g

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FOODIES JAMIE OLIVER

TOASTED POPEYE BREAD EGGS, VINE TOMATOES & CHILLI SAUCE Spinach is a brilliant ingredient to embrace at breakfast time – it’s super-high in vitamin K, which we need to keep our bones strong and healthy. Popeye knew what he was doing!

Serves 2 Total time: 25 minutes 160g ripe cherry tomatoes, on the vine 4 thin slices of wholemeal bread 3 large free-range eggs 1 x 15g slice of higher-welfare smoked ham 80g baby spinach 2 tbsp semi-skimmed milk 1 heaped tbsp cottage cheese Extra virgin olive oil Hot chilli sauce

l Preheat the grill to high. Lay the tomato vines in a large baking tray, prick each tomato with the tip of a sharp knife and grill for 4 minutes, then add the bread to the tray to toast on both sides. Meanwhile, crack 1 egg into a blender, add the ham, spinach, a good pinch of black pepper and the milk and blitz until smooth. Take the tray from under the grill and divide the green eggy mixture between the four pieces of toast, spreading it right out to the edges.

Divide and dot over the cottage cheese, then pop back under the grill for another 4 minutes, or until starting to brown at the edges. l Meanwhile, dry fry the remaining 2 eggs in a non-stick frying pan on a medium heat, covering the pan with a lid to steam and coddle the eggs on the top – cook to your liking. l Divide up the Popeye bread and serve each portion with an egg and half the grilled tomatoes. I like to finish with just a few drips of good oil, and a drizzle of chilli sauce for a bit of a kick. Crush the tomatoes, tear up the bread, bust up the egg yolk and devour.

CALORIES

FAT

SAT FAT

PROTEIN

CARBS

SUGAR

SALT

FIBRE

356kcal

14.6g

4g

23.6g

31.8g

6.4g

1.4g

6.3g

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FOODIES BRONTE AURELL

S

CANDIKITCHEN, our wonderful café and grocery shop in London’s West End, was born out of pure homesickness and a need to find a space where we could meet up with people for a fika – a cup of coffee and a bite of something sweet to eat. A place where we could meet with family and friends and just enjoy being together and hygge a bit, escape from the hustle and bustle of day-to-day life. When we first had the idea of opening a Nordic-inspired café almost ten years ago, it was near on impossible to find all the food goodies we missed from home. So we decided to

always wanted a welcoming space to be central to what we do, whether you are a homesick Nordic ex-pat looking for your fix of salty liquorice or anyone else just searching for a nice place for a cup of coffee and a good piece of cake. Anyone can feel a sense of hygge, a state of cosiness with friends where nothing else seems to matter.

In the years since we opened our doors, much has changed about the way Scandinavia is viewed from outside our home countries. Back when we opened, nobody knew the word fika, and hygge was just another

NORTHERN COMFORT Bronte and Jonas Aurell, the husband-and wife team behind London café ScandiKitchen, serve you a warm slice of Scandinavia with a big dollop of cosiness

create a place that reflected our love for the foods we missed.

Being Swedish and Danish, it always seemed natural that the concepts of fika and hygge had to be central to everything we do at the café. One of the first things Jonas made sure was on the menu was the wholesome cinnamon bun – and Brontë even toyed with the idea of naming the café Hygge – reflecting just how important this concept is to us. We decided hygge might be tricky to pronounce for some, so settled for what we are: a homely Scandinavian kitchen run by a friendly bunch of people. We

unpronounceable Danish word.

Nowadays, books are being written on the concepts of fika and hygge and it truly feels as if the world is waking up to the wonders of remembering to turn off the noise from our busy everyday routines. While we’re sure they could have done this without Scandinavia’s help, having the words to define what we feel is important.

We hope you enjoy this selection of our favourite autumn and winter treats from Scandinavia and that you enjoy creating feelings of hygge and fika in your own homes. l

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FOODIES BRONTE AURELL

BUDAPEST ROLL This is my partner Jonas’s favourite cake. He doesn’t normally have much of a sweet tooth, but this is the one he requests for his birthday. The name Budapest has nothing to do with Hungary – this version of the cake was actually invented in Sweden. I have to admit, this cake is nostalgic for me: as a child of the eighties, there wasn’t a party without a meringue roll full of canned fruit. I do, however, really prefer to use fresh mandarins when they are in season.

Serves 8-10 6 egg whites A pinch of salt 325g caster sugar 30g cornflour 1 tsp white wine vinegar 150g toasted hazelnuts, roughly ground in a food processor

For the mandarin filling 300ml double cream 1 tsp icing sugar 1 tsp vanilla sugar, extract or use the seeds from 1 vanilla pod 300g fresh mandarins For the topping 50g dark chocolate, melted 25g toasted chopped hazelnuts A 25 x 35cm Swiss roll pan/baking pan, greased and lined with baking parchment A large piping bag fitted with a plain nozzle

l Preheat the oven to 180°C. l In a very clean bowl, beat the egg whites with a teeny pinch of salt in a stand mixer (or using a hand-held electric whisk) until lightly stiff. Start adding the caster sugar, bit by bit. Keep whisking until you reach stiff peak stage, this may take a few minutes. Add the cornflour and white wine vinegar and beat again to incorporate. l Fold in the roughly ground hazelnuts. Fill the piping bag with the meringue mixture. Pipe into the prepared pan in an even layer. Alternatively, spoon the mixture into the pan and spread evenly. l Bake for around 25–30 minutes until the meringue is firm, slightly cracked on top and lightly browned. Leave to cool in the pan for about 10 minutes. l Cut a large piece of baking parchment slightly larger than the pan and place on the worktop. Carefully turn the meringue out onto the baking parchment and let cool completely. l Meanwhile, whip the cream for the filling with the icing sugar and vanilla until stiff. Peel the mandarins and remove the pips and as much membrane as possible. Chop the flesh into small pieces. l Peel away the parchment paper from the cold meringue.

If it is difficult to remove, brush the paper with a little water.

Spread an even layer of whipped cream on top of the meringue and then add the mandarin pieces. Very carefully roll up the meringue lengthways, as tightly and neatly as possible, using the baking parchment to help you. l Transfer to a serving plate, making sure the seam is underneath. Tidy up any spills of cream. Drizzle the dark melted chocolate across the top in a messy pattern, then sprinkle with the toasted chopped hazelnuts. Chill in the refrigerator until ready to serve and slice into portions at the table.

Fika and Hygge, Comforting Cakes and Bakes from Scandinavia with Love by Bronte Aurell, is published by Ryland Peters & Small, £16.99 20 foodies

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BRONTE AURELL FOODIES

CRISPY SWEET WAFFLES You may think that a waffle is just a waffle – but there are different types. These ones are called frasvåfflor and are crispier, best eaten straight away with a dollop of jam or sticky vanilla syrup and fresh fruit.

Makes 16 waffles 150g butter, melted, plus a little extra for greasing 300g plain flour 2 tsp baking powder 1 tsp vanilla sugar, extract or use the seeds from 1 vanilla pod 250ml whole milk 250ml water Cloudberry or strawberry jam and whipped cream, or vanilla bean syrup and fresh fruit to serve (optional) A heart-shaped waffle iron – available online. You can use a different shaped iron, but cooking time and yield may vary

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l Heat up the waffle iron and brush with melted butter. Mix all the ingredients (apart from the serving suggestions) together to form a smooth batter. l Add a ladle full of batter to the preheated waffle iron and close the lid. Leave to cook for 2–3 minutes or until golden brown and crispy. Remove and serve immediately with plenty of cloudberry or strawberry jam and whipped cream. Repeat with remaining batter. l To make a quick vanilla bean syrup to serve with the waffles, combine 150g caster sugar with the seeds from 1 vanilla bean and 100ml water. Bring to the boil then simmer for 4–5 minutes over high heat, taking care not to let the mixture bubble over or the sugar burn. If it’s reducing too quickly, shorten the cooking time or you will end up with a syrup that’s too thick. Remove from the heat and add sea-salt flakes to taste. Pour over the waffles to serve.

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FOODIES BRONTE AURELL

GINGERBREAD CAKE WITH LINGONBERRIES This cake is for those days when the wind is blowing outside, the rain smashes against the window and nobody has any intention of leaving the house. I think most Scandinavians love autumn and winter, despite the cold and dark, but I admit that perhaps I love it more than most. The childhood longing for snow and Christmas never left me as I got older and I can think of nothing nicer than spending time with the people I love, at home – ultimate hygge. If you can’t find lingonberries, raspberries or other tart berries also work well with this cake.

Serves 8-12

l Preheat the oven to 180°C. l Melt the butter and set aside to cool a little.

175g butter 3 eggs 150g caster sugar 100g light brown soft sugar 300g plain flour 2 tsp baking powder 2 tsp ground cinnamon 1 tsp ground ginger 1 tsp ground cloves ½ tsp vanilla extract ½ tsp ground cardamom A pinch of salt 220ml whole milk

For the icing 175g butter, softened 180g cream cheese 400g icing sugar 50g lingonberries, defrosted (plus extra for decorating) Freshly squeezed juice of 1/2 lime 3 x 18cm round cake pans, greased and lined with baking parchment

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l Using a balloon whisk or a hand-held electric whisk, beat the egg with the caster and light brown soft sugar until light and fluffy. l Combine the dry ingredients in a separate bowl, then sift into the egg mixture and fold in gently. Add the melted, cooled butter and whole milk and fold again until incorporated. l Divide the mixture between the three prepared cake pans and bake in the preheated oven for around 15 minutes or until well-risen, golden brown and springy to the touch. A skewer inserted into the middle should come out clean.

Turn the cakes out onto a wire rack to cool. l To make the icing, combine the butter, cream cheese and icing sugar and beat on high speed using a stand mixer or a hand-held electric whisk until smooth. Drain the excess juice from the defrosted lingonberries, reserving a little, then add to the mixture. Beat again until light and fluffy.

Add a few drops of the juice at the end to give a pale pink colour to the icing. l To assemble the cake, place a sponge layer on your serving dish and spread over a layer of icing. Repeat the process with the second and third layers, reserving a generous layer of icing for the final layer. Scatter with more lingonberries to decorate.

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FOODIES FESTIVAL THE AGA RANGEMASTER CHEFS THEATRE EICC EDINBURGH 25-27 NOVEMBER 2016 Sponsored by

Cooking live at Foodies CANDY CANE CAKE FOR CHRISTMAS Sometimes you want to be festive without dragging out last year’s Santa and plastic Rudolph. This cake is the answer – understated seasonal glamour. Have yourself a merry little Christmas, sweetie!

Serves up to 20

l Prepare and cover the Classic Victoria sponge cake with 1 kg of the sugarpaste. l Cover your cake drum with 500g white sugarpaste by rolling out to the

Classic Victoria sponge filled with buttercream and raspberry jam, crumb-coated with buttercream (recipe on foodiesfestival.com) 1.5kg white sugarpaste 250g royal icing, onethird of it coloured red

thickness of your marzipan spacers, brushing a little water on the drum and then laying the sugarpaste on top. Smooth your sugarpaste down using a straight-edge smoother and then trim the excess away as if you were trimming a pie dish. Finish the edges of your cake drum with red ribbon, secured with double-sided tape. l Mix your royal icing, colouring half of it scarlet. Fill 2 the small round nozzle piping bags with your 2 royal icing colours. Pipe a little white royal icing on the middle of the cake drum and carefully place your cake centrally on the drum. l To create the candy cane stripes around the side of your cake, begin with your white royal icing and small round nozzle and pipe gently until the icing connects with the top edge of your cake. Continue squeezing the piping bag and pull your nozzle 5 cm away from the cake and downwards. An unbroken line of icing should be coming from your nozzle and the pull of gravity should be guiding it down.

When you have nearly reached the bottom of your cake, stop squeezing and guide your nozzle down to connect with the bottom edge before pulling away. lCarry on piping white pinstripes all around the sides of your cake at regular intervals before piping red royal icing pinstripes in between. l Use a piping bag fitted with a large open star nozzle to pipe a shell border along the top and bottom edges of your cake. l Crown your cake with 3 beautiful red wired roses and a few rose leaves. Leave to dry for a few hours before serving up with festive cheer.

25-cm cake drum Marzipan spacers Red ribbon Double-sided tape 2 parchment piping bags with small round nozzles Parchment piping bag with a large open star nozzle 3 red wired roses

CHARLOTTE WHITE www.restorationcake.com Why the Burlesque Baker? My first cake decorating book was called Burlesque Baking. When I took a copy of the book to Gaby Roslin at BBC Radio London, she introduced me as The Burlesque Baker and the name stuck. I have to confess that I do rather like the name; it suits my wardrobe!

How did you get into baking? My Nana taught me how to bake at a young age and I've baked ever since. There was a magical quality to my Nana's kitchen, where simple mixtures became fluffy fairy cakes and vegetables tasted really good. It turns out the latter was due to copious amounts of butter.

What can we expect from your Foodies Festival Masterclass?

I will be showing you how to make some seriously glamorous cakes for Christmas. I'm doing 2 demonstrations at the Cake & Bake Theatre everyday. We will have fun, eat cake, and I'll do it all in stiletto heels! Well, I am the Burlesque Baker! www.foodiesfestival.com

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27/10/2016 15:53

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 25-27 NOVEMBER 2016 EICC EDINBURGH

Michelin star and top chefs cook favourite recipes in the Aga Rangemaster Chefs Theatre. Register for free entry at the registration point.

Tickets are released throughout the day and subject to availability

www.foodiesfestival.com

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FOODIES FESTIVAL THE AGA RANGEMASTER CHEFS THEATRE EICC EDINBURGH 25-27 NOVEMBER 2016

ORKNEY BEEF FILLET, BABA GANOUSH, BRAISED OXTAIL Serves 4 4 x 125g beef fillet 4 baby aubergine 200g cavolo nero 4 red rooster potatoes 2 aubergines, peeled and diced 50ml rapeseed oil 100g bone marrow, diced 125g butter Beef sauce

For the baba ganoush 2 aubergine 1 garlic clove 10ml olive oil 3g coriander Zest and juice of ½ lemon 2g sugar 5g cumin seeds, toasted 5g coriander seeds, toasted 10g onion confit l Sweat down the

For the oxtail 2 oxtail 1 onion Thyme Bay leaf 1 carrot Chicken stock

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aubergines in rapeseed oil until soft. Blend until smooth with a splash of sherry vinegar and a pinch of salt and sugar. l For the fondant, cut out a disc of potato, 5cm in

diameter and 5cm tall.

Use an apple corer to cut out the middle and cook in foaming butter. l Cook the oxtail with the vegetables and enough chicken stock to cover in a pressure cooker until it comes away from the bone. Pick the meat and reserve. l Make the baba ganoush by chargrilling the 2 aubergines, then bake in the oven for 8 min at 170°C. Cool then peel, chop and drain in a colander. Add in the rest of the ingredients and combine to finish. l Roast the bone marrow

in a pan then mix with the beef sauce. Fill the centre of the potatoes with the marrow. l Cook the beef fillet to your liking. Blanch the cabbage in hot water and chargrill the baby aubergine. Serve with the braised oxtail and beef sauce.

BRIAN GRIGOR Brian is head chef at Number One at The Balmoral in Edinburgh, which has held a Michelin star for 14 years.

See him at the Chefs Theatre on Sun 27 Nov.

27/10/2016 17:04

FOODIES FESTIVAL THE AGA RANGEMASTER CHEFS THEATRE EICC EDINBURGH 25-27 NOVEMBER 2016

ORKNEY BEEF FILLET, BABA GANOUSH, BRAISED OXTAIL Serves 4 4 x 125g beef fillet 4 baby aubergine 200g cavolo nero 4 red rooster potatoes 2 aubergines, peeled and diced 50ml rapeseed oil 100g bone marrow, diced 125g butter Beef sauce

For the baba ganoush 2 aubergine 1 garlic clove 10ml olive oil 3g coriander Zest and juice of ½ lemon 2g sugar 5g cumin seeds, toasted 5g coriander seeds, toasted 10g onion confit l Sweat down the

For the oxtail 2 oxtail 1 onion Thyme Bay leaf 1 carrot Chicken stock

026_037_FFChefs_1116.indd 28

aubergines in rapeseed oil until soft. Blend until smooth with a splash of sherry vinegar and a pinch of salt and sugar. l For the fondant, cut out a disc of potato, 5cm in

diameter and 5cm tall.

Use an apple corer to cut out the middle and cook in foaming butter. l Cook the oxtail with the vegetables and enough chicken stock to cover in a pressure cooker until it comes away from the bone. Pick the meat and reserve. l Make the baba ganoush by chargrilling the 2 aubergines, then bake in the oven for 8 min at 170°C. Cool then peel, chop and drain in a colander. Add in the rest of the ingredients and combine to finish. l Roast the bone marrow

in a pan then mix with the beef sauce. Fill the centre of the potatoes with the marrow. l Cook the beef fillet to your liking. Blanch the cabbage in hot water and chargrill the baby aubergine. Serve with the braised oxtail and beef sauce.

BRIAN GRIGOR Brian is head chef at Number One at The Balmoral in Edinburgh, which has held a Michelin star for 14 years.

See him at the Chefs Theatre on Sun 27 Nov.

27/10/2016 15:54

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 25-27 NOVEMBER 2016 EICC EDINBURGH

PAN ROASTED DUCK BREAST, SWEET PICKLED FENNEL AND APPLE AND A BEETROOT SAUCE Serves 2 as a starter 2 duck breasts Salt and pepper

For the beetroot sauce 3 baby beetroot 1 tbsp pomegranate molasses Sprig thyme 50g butter Salt and pepper For the fennel and apple 1 Granny Smith apple 1 medium fennel bulb Thyme 125ml rice wine vinegar www.foodiesfestival.com

026_037_FFChefs_1116.indd 29

6–8 Szechuan peppercorns 125g sugar 250ml water l Preheat the oven to

200°C. Cut the beetroot into halves and lay on foil. Drizzle over the pomegranate molasses and put the thyme, butter and salt and pepper over the beetroot. l Fold over top of tinfoil and put into preheated oven for 1 hour until tender. l Cut the duck breasts on

the skin side and season generously. Lay onto a cold non-stick pan on a low-medium heat for 4-6 min, until skin is crispy and golden. Put in the oven for 3-5 min. l Combine all the pickle ingredients except the fennel and apple in the pan and bring to the boil.

Finely slice the apple and fennel. l Drain the pickling liquid into a jug and add the sliced fennel and apple. l Remove the duck and beetroot from the oven

and let rest. l Blend the beetroot juices and skins to a smooth puree. l To plate, splash the beetroot sauce onto a plate. Cut the duck into slices and place on top.

Add the fennel and apple.

JANE DEVONSHIRE Jane Devonshire won this year's MasterChef with her passion for honest home cooking.

See Jane in the Chefs Theatre on Sat 26 Nov foodies 29

27/10/2016 17:04

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 25-27 NOVEMBER 2016 EICC EDINBURGH

PAN ROASTED DUCK BREAST, SWEET PICKLED FENNEL AND APPLE AND A BEETROOT SAUCE Serves 2 as a starter 2 duck breasts Salt and pepper

For the beetroot sauce 3 baby beetroot 1 tbsp pomegranate molasses Sprig thyme 50g butter Salt and pepper For the fennel and apple 1 Granny Smith apple 1 medium fennel bulb Thyme 125ml rice wine vinegar www.foodiesfestival.com

026_037_FFChefs_1116.indd 29

6–8 Szechuan peppercorns 125g sugar 250ml water l Preheat the oven to

200°C. Cut the beetroot into halves and lay on foil. Drizzle over the pomegranate molasses and put the thyme, butter and salt and pepper over the beetroot. l Fold over top of tinfoil and put into preheated oven for 1 hour until tender. l Cut the duck breasts on

the skin side and season generously. Lay onto a cold non-stick pan on a low-medium heat for 4-6 min, until skin is crispy and golden. Put in the oven for 3-5 min. l Combine all the pickle ingredients except the fennel and apple in the pan and bring to the boil.

Finely slice the apple and fennel. l Drain the pickling liquid into a jug and add the sliced fennel and apple. l Remove the duck and beetroot from the oven

and let rest. l Blend the beetroot juices and skins to a smooth puree. l To plate, splash the beetroot sauce onto a plate. Cut the duck into slices and place on top.

Add the fennel and apple.

JANE DEVONSHIRE Jane Devonshire won this year's MasterChef with her passion for honest home cooking.

See Jane in the Chefs Theatre on Sat 26 Nov foodies 29

27/10/2016 15:54

INDEPENDENTLY OWNED AND INDEPENDENTLY MINDED.

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Fullpage.indd 10 Arran TradeAd Update 165x255mm 310816.indd 1

27/10/2016 31/08/2016 17:30 11:05

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 25-27 NOVEMBER 2016 EICC EDINBURGH

VENISON, BEETROOT, PLUM Serves 2 500g venison haunch or loin 500g mixed beetroot 200g plain flour 100g table salt 150g water 5 plums 1 tbsp caster sugar 100g picked kale 300ml stock 50ml cabernet sauvignon vinegar Nasturtium leaves l For the beetroot, mix

flour, salt, and water to www.foodiesfestival.com

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a dough and roll out to about 1cm thick. Lay the washed beetroot on one half of the dough and fold over to cover the beetroot. Crimp the edges to seal, put on a suitable tray and bake at 200째C for 40 min. Peel, slice and hold in a 100째C oven to semi-dehydrate. l Cut plums in half and season with a pinch of salt and the sugar, roast in the oven at 170째C for 8 min. l Season the kale with some oil and salt and dry in a oven at 120째C for

6-10 min. l Heat a pan with some

oil and melt a knob of butter. Add the seasoned venison, pan fry for about 3min each side, turning and basting along the way. When the meat is well coloured all around remove from the pan and rest. l Pour out the fat in the pan and add the stock to deglaze the pan, then add the juice from the plums and a splash of cabernet sauvignon vinegar. Finally, add the beetroot to heat

through. l To plate, start with the sliced plum then pour over the beetroot jus.

Add the carved venison and season and arrange the crispy kale and nasturtium leaves. Serve.

MICHAEL BREMNER Michael represented Scotland in this year's Great British Menu, and is chef patron at 64 Degrees.

See Michael at the Chefs Theatre on Sun 27 Nov foodies 31

27/10/2016 17:04

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 25-27 NOVEMBER 2016 EICC EDINBURGH

VENISON, BEETROOT, PLUM Serves 2 500g venison haunch or loin 500g mixed beetroot 200g plain flour 100g table salt 150g water 5 plums 1 tbsp caster sugar 100g picked kale 300ml stock 50ml cabernet sauvignon vinegar Nasturtium leaves l For the beetroot, mix

flour, salt, and water to www.foodiesfestival.com

026_037_FFChefs_1116.indd 31

a dough and roll out to about 1cm thick. Lay the washed beetroot on one half of the dough and fold over to cover the beetroot. Crimp the edges to seal, put on a suitable tray and bake at 200째C for 40 min. Peel, slice and hold in a 100째C oven to semi-dehydrate. l Cut plums in half and season with a pinch of salt and the sugar, roast in the oven at 170째C for 8 min. l Season the kale with some oil and salt and dry in a oven at 120째C for

6-10 min. l Heat a pan with some

oil and melt a knob of butter. Add the seasoned venison, pan fry for about 3min each side, turning and basting along the way. When the meat is well coloured all around remove from the pan and rest. l Pour out the fat in the pan and add the stock to deglaze the pan, then add the juice from the plums and a splash of cabernet sauvignon vinegar. Finally, add the beetroot to heat

through. l To plate, start with the sliced plum then pour over the beetroot jus.

Add the carved venison and season and arrange the crispy kale and nasturtium leaves. Serve.

MICHAEL BREMNER Michael represented Scotland in this year's Great British Menu, and is chef patron at 64 Degrees.

See Michael at the Chefs Theatre on Sun 27 Nov foodies 31

27/10/2016 15:55

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27/10/2016 17:31

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 25-27 NOVEMBER 2016 EICC EDINBURGH

CORONATION CHICKEN BY JACK LAYER Serves 4 4 free range chicken breasts, skin on 2 chicken thighs 1 onion 300ml chicken stock 3 tbsp curry powder 1 red chilli 1 tsp dried chilies 1 lime 2 ripe peaches Filo pastry Butter, melted Smoked paprika 2 little gem lettuces Flaked almonds Mango chutney

For the dressing Worcestershire sauce Tabasco Mayonnaise Mango chutney

l Lay the skin on a baking

tray, being careful to remove any meat. Put another tray or pan on top to keep it flat and crisp up in the oven at 180°C. Once golden, remove and dust with smoked paprika. l For the samosas, brush a sheet of filo with the butter, fold lengthways into roughly a third of the original width and brush again with butter. Take a heaped teaspoon of the chicken thigh filling and put at one end. Then fold one corner over to create a triangle with the filling in the centre. Repeat,

folding the triangle all the way down and brush with more butter, dust with smoked paprika and a few flaked almonds. Put on an oiled tray and bake at 180°C for 15-20 min or until golden. l Remove the chicken from the marinade and pan fry until golden.

Transfer to the oven to cook through for 10 min.

Cover and rest. l Toast off 2 tbsp of curry powder until fragrant and add half to 50ml of oil to make the curry oil. Combine all of the dressing ingredients and mix well. l Cut your little gems in half and cover in curry

oil. Char until blackened with a blowtorch or hot grill. l To plate, brush the chicken breast with the dressing and cut in half.

Arrange on the plate with the dressing, half a little gem and a samosa.

Scatter over some toasted flaked almonds, a drizzle of curry oil and the coriander.

JACK LAYER Jack is a MasterChef 2016 finalist and food writer from London with a creative cooking streak. See Jack in the Chefs Theatre on Sun 27 Nov.

l Remove the skin from

the chicken breasts and reserve. Marinate the chicken breasts in 100ml olive oil, 1 tsp of curry powder and the juice of one lime. Chill for 1 hour. l Dice the onion and sweat down. Once softened add 1 tbsp of curry powder, 1tsp dried chilies to taste and the chicken thighs. Slow cook on low heat for 45 min. l Once tender, remove the thighs from the oven and dice into small pieces.

Add some of the cooking liquor and onions, half a diced peach, 1 tsp of mango chutney, season and cool.

www.foodiesfestival.com

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27/10/2016 17:05

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 25-27 NOVEMBER 2016 EICC EDINBURGH

CORONATION CHICKEN BY JACK LAYER Serves 4 4 free range chicken breasts, skin on 2 chicken thighs 1 onion 300ml chicken stock 3 tbsp curry powder 1 red chilli 1 tsp dried chilies 1 lime 2 ripe peaches Filo pastry Butter, melted Smoked paprika 2 little gem lettuces Flaked almonds Mango chutney

For the dressing Worcestershire sauce Tabasco Mayonnaise Mango chutney

l Lay the skin on a baking

tray, being careful to remove any meat. Put another tray or pan on top to keep it flat and crisp up in the oven at 180°C. Once golden, remove and dust with smoked paprika. l For the samosas, brush a sheet of filo with the butter, fold lengthways into roughly a third of the original width and brush again with butter. Take a heaped teaspoon of the chicken thigh filling and put at one end. Then fold one corner over to create a triangle with the filling in the centre. Repeat,

folding the triangle all the way down and brush with more butter, dust with smoked paprika and a few flaked almonds. Put on an oiled tray and bake at 180°C for 15-20 min or until golden. l Remove the chicken from the marinade and pan fry until golden.

Transfer to the oven to cook through for 10 min.

Cover and rest. l Toast off 2 tbsp of curry powder until fragrant and add half to 50ml of oil to make the curry oil. Combine all of the dressing ingredients and mix well. l Cut your little gems in half and cover in curry

oil. Char until blackened with a blowtorch or hot grill. l To plate, brush the chicken breast with the dressing and cut in half.

Arrange on the plate with the dressing, half a little gem and a samosa.

Scatter over some toasted flaked almonds, a drizzle of curry oil and the coriander.

JACK LAYER Jack is a MasterChef 2016 finalist and food writer from London with a creative cooking streak. See Jack in the Chefs Theatre on Sun 27 Nov.

l Remove the skin from

the chicken breasts and reserve. Marinate the chicken breasts in 100ml olive oil, 1 tsp of curry powder and the juice of one lime. Chill for 1 hour. l Dice the onion and sweat down. Once softened add 1 tbsp of curry powder, 1tsp dried chilies to taste and the chicken thighs. Slow cook on low heat for 45 min. l Once tender, remove the thighs from the oven and dice into small pieces.

Add some of the cooking liquor and onions, half a diced peach, 1 tsp of mango chutney, season and cool.

www.foodiesfestival.com

026_037_FFChefs_1116.indd 33

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27/10/2016 15:56

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52 Queen Street Glasgow G1 3DS 0141 204 4200 www.ichiban.co.uk

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27/10/2016 17:54

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 25-27 NOVEMBER 2016 EICC EDINBURGH

VENISON, CHOCOLATE, PUMPKIN & COFFEE

Serves 6 1.4kg venison loin 1 tsp extra ground coffee 25g 80% chocolate 2 tbsp pumpkin seeds 2 tbsp sunflower seeds 1 tbsp poppy seeds 1 butternut squash (peeled. Bottom half split & deseeded, top half cut into 3cm wedges - save all trim) 50g butter 50ml rapeseed oil Salt & pepper 50g fresh sage

For the dressing 75ml jerez vinegar www.foodiesfestival.com

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100ml pumpkin oil 1 tsp honey l Wrap the bulbous end

of the squash in tin foil with some oil and salt & pepper and bake at 180°C for 20 min until tender. Cut the end into 3cm wedges and blanch in boiling salted water for 4-6 min until cooked through. Roughly chop all the remaining trim and place into a heavy based saucepan with a knob of butter. Cook on a medium heat for 12-15 min until

tender. Transfer to a blender and blend until a smooth puree is formed. l Season the venison loin and roll in the ground coffee, tap off any excess.

Place into a hot frying pan with 15ml of oil and seal all the way round until golden. Add 25g of butter and baste on a low heat for 2-5 min. Remove from the pan and rest for 5 min. l Combine all the dressing ingredients. l To serve, cut the roasted squash into nice wedges and season. Roll

2 of the blanched wedges in the seed mixture. Place a spoonful of the puree on a warm plate followed by the cooked squash. Cut the venison in half, add to plate and drizzle with jerez dressing.

JAMIE SCOTT Jamie won MasterChef: The Professionals in 2014 and is Chef Patron with AA Rosettes at The Newport. See Jamie in the Chefs Theatre on Sun 27 Nov foodies 35

27/10/2016 17:05

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 25-27 NOVEMBER 2016 EICC EDINBURGH

VENISON, CHOCOLATE, PUMPKIN & COFFEE

Serves 6 1.4kg venison loin 1 tsp extra ground coffee 25g 80% chocolate 2 tbsp pumpkin seeds 2 tbsp sunflower seeds 1 tbsp poppy seeds 1 butternut squash (peeled. Bottom half split & deseeded, top half cut into 3cm wedges - save all trim) 50g butter 50ml rapeseed oil Salt & pepper 50g fresh sage

For the dressing 75ml jerez vinegar www.foodiesfestival.com

026_037_FFChefs_1116.indd 35

100ml pumpkin oil 1 tsp honey l Wrap the bulbous end

of the squash in tin foil with some oil and salt & pepper and bake at 180°C for 20 min until tender. Cut the end into 3cm wedges and blanch in boiling salted water for 4-6 min until cooked through. Roughly chop all the remaining trim and place into a heavy based saucepan with a knob of butter. Cook on a medium heat for 12-15 min until

tender. Transfer to a blender and blend until a smooth puree is formed. l Season the venison loin and roll in the ground coffee, tap off any excess.

Place into a hot frying pan with 15ml of oil and seal all the way round until golden. Add 25g of butter and baste on a low heat for 2-5 min. Remove from the pan and rest for 5 min. l Combine all the dressing ingredients. l To serve, cut the roasted squash into nice wedges and season. Roll

2 of the blanched wedges in the seed mixture. Place a spoonful of the puree on a warm plate followed by the cooked squash. Cut the venison in half, add to plate and drizzle with jerez dressing.

JAMIE SCOTT Jamie won MasterChef: The Professionals in 2014 and is Chef Patron with AA Rosettes at The Newport. See Jamie in the Chefs Theatre on Sun 27 Nov foodies 35

27/10/2016 15:56

FOODIES FESTIVAL THE AGA RANGEMASTER CHEFS THEATRE EICC EDINBURGH 25-27 NOVEMBER 2016

BROWN BREAD, ORANGE, FIG Serves 6

For the burnt orange jelly 140g caster sugar 500ml fresh orange juice Zest of 1 lime Zest of 1 lemon Zest of 1 orange 2 vanilla pods (seeds) 7 leaves of gelatine, softened in cold water l For the jelly, place the

sugar in to a heavy based pan and set over a high heat. Stir with a wooden spoon until the sugar is melted to a golden caramel, take off the heat and add the zest and vanilla seeds. l Very slowly add the orange juice, stirring frequently. Return to the heat and bring up to the boil. l Add in the soaked gelatine, stir until dissolved, pour the liquid through a fine sieve and leave to cool. l Pour into clingfilm lined square tray (20cm x 20cm) to a 2cm thickness and set in the fridge. l Once set, cut out circles using a 9cm cookie cutter and set back in the fridge

36 foodies

026_037_FFChefs_1116.indd 36

For the brown bread parfait 450g brown sourdough (sliced) 120g brown muscavado sugar 1 teaspoon cinnamon ½ teaspoon ground ginger 7 egg yolks 325g caster sugar 1 ½ tbsp. liquid glucose 3 egg whites 750ml double cream 3 leaves gelatine, softened in cold water l Preheat oven to 175°C l Break the bread into

chunks and mix well with

sugar, cinnamon and ginger. Place on a nonstick baking tray and toast in the oven for 20 min. l Using a rolling pin, break up the toasted bread into rough breadcrumbs and place back in the oven for 6 min. Remove and let cool. l Whisk the egg yolks until pale and light l Boil 210g of the caster sugar with the liquid glucose until the soft ball stage is achieved (118°C) and pour over the yolks. l Stir in the softened gelatine and whisk til the mixture is cold.

l Whisk the egg whites

and caster sugar to meringue. Whip the cream to soft peaks and fold all together. Fold in the toasted breadcrumbs l Pour into 4cm hemispherical moulds and freeze till firm.

MARK GREENAWAY Mark is the Chef Patron of Restaurant Mark Greenaway on North Castle Street, Edinburgh.

See Mark in the Chefs Theatre on Sat 26 Nov For the full recipe go to www.foodiesmagazine.co.uk

www.foodiesfestival.com

27/10/2016 17:06

FOODIES FESTIVAL THE AGA RANGEMASTER CHEFS THEATRE EICC EDINBURGH 25-27 NOVEMBER 2016

BROWN BREAD, ORANGE, FIG Serves 6

For the burnt orange jelly 140g caster sugar 500ml fresh orange juice Zest of 1 lime Zest of 1 lemon Zest of 1 orange 2 vanilla pods (seeds) 7 leaves of gelatine, softened in cold water l For the jelly, place the

sugar in to a heavy based pan and set over a high heat. Stir with a wooden spoon until the sugar is melted to a golden caramel, take off the heat and add the zest and vanilla seeds. l Very slowly add the orange juice, stirring frequently. Return to the heat and bring up to the boil. l Add in the soaked gelatine, stir until dissolved, pour the liquid through a fine sieve and leave to cool. l Pour into clingfilm lined square tray (20cm x 20cm) to a 2cm thickness and set in the fridge. l Once set, cut out circles using a 9cm cookie cutter and set back in the fridge

36 foodies

026_037_FFChefs_1116.indd 36

For the brown bread parfait 450g brown sourdough (sliced) 120g brown muscavado sugar 1 teaspoon cinnamon ½ teaspoon ground ginger 7 egg yolks 325g caster sugar 1 ½ tbsp. liquid glucose 3 egg whites 750ml double cream 3 leaves gelatine, softened in cold water l Preheat oven to 175°C l Break the bread into

chunks and mix well with

sugar, cinnamon and ginger. Place on a nonstick baking tray and toast in the oven for 20 min. l Using a rolling pin, break up the toasted bread into rough breadcrumbs and place back in the oven for 6 min. Remove and let cool. l Whisk the egg yolks until pale and light l Boil 210g of the caster sugar with the liquid glucose until the soft ball stage is achieved (118°C) and pour over the yolks. l Stir in the softened gelatine and whisk til the mixture is cold.

l Whisk the egg whites

and caster sugar to meringue. Whip the cream to soft peaks and fold all together. Fold in the toasted breadcrumbs l Pour into 4cm hemispherical moulds and freeze till firm.

MARK GREENAWAY Mark is the Chef Patron of Restaurant Mark Greenaway on North Castle Street, Edinburgh.

See Mark in the Chefs Theatre on Sat 26 Nov For the full recipe go to www.foodiesmagazine.co.uk

www.foodiesfestival.com

27/10/2016 15:57

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 25-27 NOVEMBER 2016 EICC EDINBURGH

CARAMEL APPLE MINCE PIES Makes 24 mince pies

For the pastry 235g plain flour 50g caster sugar 150g cold, cubed unsalted butter 1 egg For the filling 3 apples, peeled cored and cut into small cubes 2 tbsp demerara sugar Jar of mincemeat l Preheat the oven to

200°C. Add the flour and sugar to a food processor

www.foodiesfestival.com

026_037_FFChefs_1116.indd 37

and pulse to mix. Add the butter bit by bit and pulse until a breadcrumb texture is achieved. Add the egg and pulse until the pastry starts to come together. l Turn out onto a floured surface and knead briefly. Shape into a ball, wrap in cling film and place in the fridge for 1–2 hours. l Remove from the fridge and let sit for 10-20 min to warm up.

Lightly flour a surface and roll the pastry out to

about 5mm thick. Cut out 4–5” circles and carefully push into the holes of a muffin tin. Next cut out 2–3” circles for your lids and set aside. l For the filling, toss your chopped apples in the demerara sugar and set to the side. l Place a teaspoon of mincemeat into each case, sprinkle a few cubes of apple on top of each. Dip your finger in a little milk and run around the rim of the pastry cases. Take your pastry

lid, place on top and use your finger and thumb to nip together making a crimped pattern around the top. l Bake for 15-20 min or until golden and serve.

THREE SISTERS BAKE Gillian, Nichola & Linsey Reith run cafe and catering company Three Sisters Bake, and recently published their first book.

See them at the Chefs Theatre on Sat 26 & Sun 27 Nov.

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THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 25-27 NOVEMBER 2016 EICC EDINBURGH

CARAMEL APPLE MINCE PIES Makes 24 mince pies

For the pastry 235g plain flour 50g caster sugar 150g cold, cubed unsalted butter 1 egg For the filling 3 apples, peeled cored and cut into small cubes 2 tbsp demerara sugar Jar of mincemeat l Preheat the oven to

200°C. Add the flour and sugar to a food processor

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and pulse to mix. Add the butter bit by bit and pulse until a breadcrumb texture is achieved. Add the egg and pulse until the pastry starts to come together. l Turn out onto a floured surface and knead briefly. Shape into a ball, wrap in cling film and place in the fridge for 1–2 hours. l Remove from the fridge and let sit for 10-20 min to warm up.

Lightly flour a surface and roll the pastry out to

about 5mm thick. Cut out 4–5” circles and carefully push into the holes of a muffin tin. Next cut out 2–3” circles for your lids and set aside. l For the filling, toss your chopped apples in the demerara sugar and set to the side. l Place a teaspoon of mincemeat into each case, sprinkle a few cubes of apple on top of each. Dip your finger in a little milk and run around the rim of the pastry cases. Take your pastry

lid, place on top and use your finger and thumb to nip together making a crimped pattern around the top. l Bake for 15-20 min or until golden and serve.

THREE SISTERS BAKE Gillian, Nichola & Linsey Reith run cafe and catering company Three Sisters Bake, and recently published their first book.

See them at the Chefs Theatre on Sat 26 & Sun 27 Nov.

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The Perfect Christmas Present

The Gift Voucher Half Day Visit Including: Lunch or Afternoon Tea From £55

Relaxing Spa Day

www.stobocastle.co.uk

Including: 2 Treatments & Lunch From £99

Tel: 01721 725300 reservations@stobocastle.co.uk Stobo Castle Health Spa, Stobo, Peeblesshire, EH45 8NY

In partnershIp wIth our new neIghbour aspen spa at CarnegIe Courthouse we now offer a wInter weekend spa break Two nighT sTay Friday – dinner, Bed & BreakFasT, dornoch disTillery gin cockTail or MalT whisky duo on arrival saTurday – dinner, Bed & BreakFasT, 1 x 30Min TreaTMenT* & aFTernoon Tea £163 per person – garden sTandard rooM upgrades availaBle FroM £25 *suBjecT To availaBiliTy

book now: enquiries@dornochcastlehotel.com +44 (0) 1862810216

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CHRISTMAS BREAKS FOCUS FOODIES

CHILLED CHRISTMAS There’s no place like home for the holidays… unless you stay in one of these stunning hotels CAMERON HOUSE Loch Lomond, Alexandria G83 8QZ 01389 310 777 www.cameronhouse.co.uk This five-star baronial mansion on the banks of Loch Lomond is perfect for a magical family Christmas. Little ones will be delighted by Mrs Claus’s retelling of ‘The Night Before Christmas’ before enjoying a pantomime adventure on Christmas Day.

and mulled wine; and a Scottish breakfast with Bucks Fizz before a traditional Christmas feast. Yum! FAIRMONT ST ANDREWS St Andrews KY16 8PN 01866 840 8208 www.fairmont.com Following a multi-million pound refurbishment and the appointment of Frank Trepesch Images Kinloch Lodge

CROMLIX HOTEL Cromlix, Kinbuck FK15 9JT 01786 822125 www.cromlix.com Christmas at Cromlix is a true foodie’s dream; tea and scones upon arrival on Christmas Eve followed by a three-course meal in Chez Roux; warm mince pies www.foodiesfestival.com

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as executive chef, Christmas at the Fairmont will definitely be an exciting affair. Their Christmas package includes a two-night stay with full Scottish breakfast, a Christmas Lunch fit for kings and plenty of mulled wines and mince pies to feed the warm and fuzzy feeling in your stomach.

GLENCOE HOUSE Glencoe PH49 4HT 0185 581 1179 www.glencoe-house.com Spend Christmas surrounded by stunning rugged Highland landscape. The former home of Lord Strathcona is housed among ten acres of private gardens and boasts beautiful views of Pap of Glencoe. During Christmas, festive magic fills the air in the mansion, with plenty of foodies 39

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The Perfect Christmas Present

The Gift Voucher Half Day Visit Including: Lunch or Afternoon Tea From £55

Relaxing Spa Day

www.stobocastle.co.uk

Including: 2 Treatments & Lunch From £99

Tel: 01721 725300 reservations@stobocastle.co.uk Stobo Castle Health Spa, Stobo, Peeblesshire, EH45 8NY

In partnershIp wIth our new neIghbour aspen spa at CarnegIe Courthouse we now offer a wInter weekend spa break Two nighT sTay Friday – dinner, Bed & BreakFasT, dornoch disTillery gin cockTail or MalT whisky duo on arrival saTurday – dinner, Bed & BreakFasT, 1 x 30Min TreaTMenT* & aFTernoon Tea £163 per person – garden sTandard rooM upgrades availaBle FroM £25 *suBjecT To availaBiliTy

book now: enquiries@dornochcastlehotel.com +44 (0) 1862810216

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CHRISTMAS BREAKS FOCUS FOODIES

twinkling Christmas trees, roaring open fires and delicious food so eat, drink and be merry!

GLENEAGLES Auchterarder, Perthshire PH3 1NF 0800 389 3737 www.gleneagles.com Christmas at Gleneagles is both a family event and a luxurious affair. Their Christmas Crackers package covers a three-night stay in a Sovereign Room and all food and entertainment, including the delicious Christmas banquet and Boxing Day Ceilidh, all for £3670 based on two adults sharing.

KINLOCH LODGE Sleat, Isle of Skye IV43 8QY 0147 183 3333 www.kinloch-lodge.co.uk With over 40 years of experience hosting Christmas, the Macdonald family’s festive cheer is as warming as Kinloch’s roaring fires. The ‘our home is your home’ philosophy will make you feel welcome from the moment you step into the stunning 16th century hunting Lodge. Expect a seven-course tasting menu with cocktails www.foodiesfestival.com

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From left: Cameron House, Gleneagles and Fairmont St Andrews on Christmas Eve, a sumptuous festive lunch on Christmas Day and a rustic picnic on Boxing Day. KNOCK CASTLE HOTEL & SPA 40 Drummond Terrace, Crieff PH7 4AN 0176 465 0088 www.knockcastle.com If you’re looking for a relaxing Christmas, full unlimited use of

Knock Castle leisure facilities is part of their amazing festive package. Don’t stress about preparing a delicious Christmas lunch or doing all that washing up, just enjoy the tasty food and soak up the festive atmosphere in style -ideally after a pampering session!

MONACHYLE MHOR HOTEL Balquhidder, Lochernhead FK19 8PQ 0187 738 4622 www.mhor.net Famous for their gourmet cuisine, warm and welcoming atmosphere, excellent wine list and beautiful surroundings, Monachyle Mhor have plenty to offer this Christmas. Arrive to a bottle of chilled champagne and hand-made truffles in your room and let the three-day feast begin –mulled wine and champagne reception included! l foodies 41

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ALEX HELY-HUTCHINSON FOODIES

Warm heart Nothing embodies the Danish conecpt of hygge better than porridge

E

VERYONE HAS a story about porridge. I frequently hear tales of how people like theirs, which toppings they prefer, the bowl they make it in, or who made it for them in the past, and where. It’s the ultimate nostalgia food because it has been cooked at home as part of day-to-day life almost forever.

It was after a year abroad in Copenhagen as part of my degree that my love affair with porridge really took off. I loved it there. What struck me most was the quality of life, particularly when it came to food.

After a few weeks in Copenhagen, I came across a new term, hygge.

This Danish word has no literal English translation, but evokes feelings of warmth, cosiness and comfort.

It was everything I associate with Danish food, in particular the sensation of wrapping my hands around a steaming bowl of porridge. The Danes do porridge properly. As well as oats they use ancient grains like spelt and barley, and top it with fragrant Nordic spices and fresh toppings. A bowl of grains may seem like simple fare but the Danes, wisely, never underestimate it.

When I got back to the UK I couldn’t stop thinking about the Danish approach to food. It was during this time that the seed of an idea from Copenhagen began to grow and I decided to start my own business, 26 Grains. We first opened in July 2014 as a pop-up at Old Street Station, London. I was apprehensive at the prospect of launching a porridge business midsummer. But as one customer rightly said: everyone –your mum, your trainer, your nutritionist, the lot– is telling you to eat porridge.

And people are returning to it more and more but it is still hard to find a good bowl on the go. Opening a shop felt like a huge leap.

I needed the security to be able to hire a brilliant team and buy the right equipment, so I turned to crowdfunding. After 30 days and 184 unbelievably kind individuals, we hit our target, enabling us to go from pop-up to permanent.

The more I find out about food, the more I realise there is a long way to go before becoming any kind of master. But then I guess that kind of sums up what a bowl of grains signifies for me – porridge has delicious depths that belie its simplicity. l foodies 43

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FOODIES ALEX HELY-HUTCHINSON

BLUEBERRY PORRIDGE When we opened the shop in June 2015, this blueberry porridge was one of the first on the menu and it was an instant hit. It’s a firm favourite when the berry season is underway. There is something so delicious when blueberries and maple come together. The sweet and sour berry and dark treacle syrup paired with creamy, salted oats makes this such a moreish breakfast.

Serves 2

For the porridge 100g rolled oats, soaked in 250ml water for at least 30 minutes 250ml unsweetened almond milk ¼ tsp sea salt For the blueberry compote 250g blueberries 1 tbsp maple syrup Squeeze of lemon juice

l First make the blueberry compote: place the blueberries, maple syrup and lemon juice into a small pan with 1 tablespoon of water and allow to come to the boil. Once bubbling, take it off the heat and set aside. l Place the porridge ingredients, including the water the oats have been soaked in, into a pan over a medium heat and cook for 3–4 minutes, stirring continuously, until the oats have come together. l Spoon into 2 bowls and add the toppings in this order: a tablespoon of blueberries in a line down the middle with a pool of juice around the edge, then the seeds, strawberry slices, coconut flakes, almond butter and amaranth, if using.

To serve 2 tbsp mixed seeds, such as flaxseeds, pumpkin seeds, sunflower seeds A few strawberries, sliced 2 tbsp coconut flakes 2 tbsp Almond Butter from a jar or homemade 2 tbsp amaranth (optional)

26 Grains by Alex Hely-Hutchinson is published by Square Peg, £20

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FOODIES ALEX HELY-HUTCHINSON

AUTUMN SALAD WITH ROASTED BUCKWHEAT, WALNUTS AND LABNEH Autumn is my favourite season; I’m known for being endlessly distracted by the light, colours and the produce. In my little garden I can watch the pears on the tree grow plump and hot pink chard stems sprouting up. The air becomes just cool enough to hang the labneh on any outside door handle, to let it strain. You can let it drip into a bowl while you get started on pickling the beetroot and preparing the salad. Buckwheat adds a unique earthy crunch to the salad and lends a smokiness when it’s all combined.

Serves 4

For the labneh 200g Greek-style yogurt 200g natural yogurt Pinch of sea salt For the beetroot pickle 1 beetroot, thinly sliced with a mandoline 1 golden beetroot, thinly sliced with a mandoline 60ml apple cider vinegar 2 tbsp honey Pinch of sea salt ¼ tsp dill seeds ¼ tsp yellow mustard seeds For the salad 100g buckwheat groats, soaked in water for 30 minutes 4 tbsp olive oil 200g rainbow chard, stems removed, washed and torn 1 pear, cored and thinly sliced 1 cucumber, sliced into 8cm sticks Bunch of radishes, washed and halved Juice of 1 lemon ½ garlic clove, crushed with a little sea salt Sea salt and black pepper 30g walnuts, roughly chopped, to serve (optional)

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l Make the labneh first, either the night before or over the course of an afternoon. Combine the yogurts and salt in a bowl, then transfer to a sheet of muslin or a clean tea towel, pull up the sides, tie up the top with an elastic band or string and suspend over a bowl to let the liquids drain out for at least 6 hours, or overnight if possible. l Meanwhile, place all the ingredients for the beetroot pickle in a bowl with 60ml of water. Leave to pickle in the fridge for several hours or overnight. l The following day, rinse the soaked buckwheat under running hot water for 2 minutes, then drain and pat dry with kitchen paper. Add 1 tablespoon of the oil to a frying pan and place over a medium-low heat. Add the buckwheat and toast for 2 minutes until golden, stirring continuously so it doesn’t burn. l Mix the rainbow chard, pear, cucumber, pickled beetroot, radishes, remaining olive oil, lemon juice and garlic together and season well with sea salt and pepper. Stir in half the toasted buckwheat. l Divide between 4 plates and top with a good dollop or so of labneh, a sprinkle of the remaining buckwheat and walnuts, if using.

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FEARNE COTTON FOODIES

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Art, Craft & Design Fair Sat 3-Sun 4 December Assembly Rooms, George St, Edinburgh 120+ Makers, Artists, and Designers - selling their latest hand-made work.

If you love going to indoor markets, you’ve got to visit this event for your christmas shopping.

Open: 10.30am - 5.00pm each day.

Admission prices: Full £3, Concessions £2, Under 12yrs Free.

Tickets valid all weekend.

Half price be before 11.00am on Sunday.

3 Courses £19.95

Large cafe with plentiful seating.

Organiser: 3d/2d Events.

0131 661 6600 www.3d2d.co.uk

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ALEX HELY-HUTCHINSON FOODIES

QUINOA, PLUM AND CARDAMOM FRANGIPANE PUDDING I adore the earthiness of the quinoa set against the plums and the maple syrup. I like to bake it in a rectangular tin so everyone can get a little half-plum square of their own.

Serves 12–15 300g unsalted butter, at room temperature, plus extra for the tin 150g quinoa flakes 150g ground almonds Seeds from 20 cardamom pods, ground in a mortar and pestle 1½ tsp sea salt 200ml maple syrup Seeds from 1 vanilla pod 3 medium eggs, beaten 6 plums, halved and pitted Crème fraîche, to serve (optional)

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l Preheat the oven to 180°C. l Grease and line a small brownie tin, about 25 × 20cm. l Beat together the butter, quinoa, almonds, cardamom seeds, salt, maple syrup and vanilla until well combined. Beat in the eggs, one at a time, until nicely incorporated. l Pour the batter into the prepared tin and top with the plums, cut sides up, gently pushing them into the frangipane.

Bake for 45–50 minutes, or until golden and a skewer inserted into the centre comes out clean. l Leave to cool completely in the tin, then cut into squares and serve with a good dollop of crème fraîche.

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BEERS OF SCOTLAND

12 BOTTLE GIFT BOX BUY ONLINE AT WWW.BROUGHTONALES.COM

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GIFTS FOCUS FOODIES

Gourmet Gifts The best pressies for the foodies in the family LIVING THE DRAM There are plenty of gifts out there for whisky enthusiasts, from a nice vintage bottle to a limited edition malt, but none as original as Macallan’s. Their gift range celebrates wood, honouring the oak casks which deliver 100% natural colour and account for up to 80% of the whisky’s character. The bespoke Amber glass and water jug in the limited edition pack feature stunning wood etching. www.themacallan.com SPICE OF LIFE Spice Drops’ gift collections are perfect for home cooks who like to infuse their dishes with deliciously aromatic flavours. The Starter Collection features a selection of Spice Drops made using fresh produce sourced from local farms, including cardamom, cinnamon, lemongrass, mint, chai masala and rose extracts as well as a lovely spice rack made of sustainable wood –all for £35. www.holylama.co.uk

HERE’S TO BUBBLY When it comes to gifts, you can’t go wrong with a bottle of fizz. And when it comes to fizz, you can’t go wrong with Charles Heidsieck. Whether you choose to go for a classic Brut Réserve, £42, or splash out for a Cosmopolitan Jeroboam Luxury Edition, £700, elegance, quality and taste are guaranteed. www.charlesheidsieck.com

Above: Le Creuset Below: Flint and Flame PICK N’ MIX Hampers have long stood as the ultimate gourmet gift. A great way to make them more personal - while still saving yourself the hassle of having to hunt through the shops for goodies - is Scottish Hampers. Choose what goes into your hamper and even write a personalised gift message online! www.scottishhampers.co.uk foodies 51

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GOURMET GIFTS FOCUS FOODIES

CLEAN CUT Any professional chef will tell you: in the kitchen, you’re as good as your knives. Flint and Flame have MasterChef The Professionals’ judge Monica Galetti’s seal of approval, and their range has something for everyone. If your giftee likes to show off their fancy chopping skills, or would like to acquire them, the 20 Piece Set is perfect. www.flintandflame.co.uk POT LUCK Looking for a gorgeous, durable and useful gift? Le Creuset’s fabulous enamelled cast iron cookware pieces are timeless and will see you through a lifetime of cooking delicious dinners to be shared with friends and family. They come in all shapes and sizes, and the vibrant colour range means you can pick something that suits both your loved one’s kitchen and their personality. www.lecreuset.co.uk www.foodiesfestival.com

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Above: Edinburgh Gin, Burrwood Board, Pinch of Sea Salt gift box and Spice Drops. Below: Macallan ON BOARD Sometimes, the board you serve the cheese on makes all the difference. Simon and Steph from Burrwood Boards make stunning, hand-crafted boards using British Hardwoods picked from managed and sustainable forestry, so you’re not only getting a unique piece, it’s also ethical. A great gift for foodies who love statement centrepieces. www.burrwoodboards.com

DRINK UP Edinburgh Gin’s Cocktail Kit is one for the aspiring mixologists.

In addition to the essential tools, including a shaker, a strainer and a measure pourer, the kit comes with a bottle of Edinburgh Gin, Raspberry Liqueur and recipe book, to ensure the mastering of tipple alchemy can begin as soon as your loved one opens the pressie. Not bad for £45. www.edinburghgindistillery.co.uk SEASON’S GREETINGS With turkey brining and salmon curing season on it’s way, good salt can make or break a dish. Gourmet Gift’s A Pinch of Sea Salt gift box not only guarantees maximum flavour, it’s definitely worth your salt: for £22, you get 75g of Isle of Skye Sea Salt, a handcrafted natural slate base, a stoneware salt pot and a mango wood salt spoon.

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BUTCHERS FOODIES FOCUS

MAKE THE CUT Whatever you’re roasting this Christmas, we have you covered SIMON HOWIE Findony Farm, Perth PH2 0RA www.thescottishbutcher.com Nicknamed ‘The King of Roasts’, Simon Howie’s finest sirloin roast on the bone is bound to make it a Christmas to remember. The excellence of this meat speaks for itself, and will please even the fussiest of dinner guests.

DONALD RUSSELL Harlaw Road, Inverurie AB51 4FR www.donaldrussell.com From exclusively reared free-range Bronze turkey to tasty pork shoulder for that oh-so-desirable crispy crackling, Donald Russell have a whole host of delicious roasts on offer for a truly indulgent Christmas feast.

GEORGE BOWER BUTCHERS 75 Raeburn Place, Edinburgh EH4 1JG www.georgebowerbutchers.co.uk Keep it classic this Christmas with a fine bird from George Bower.

Whether you’re looking to roast a traditional turkey, or try your hand at a goose or duck, you’ll definitely find the right bird for you.

MACBETH’S 11 Tolbooth St, Forres IV36 1PH www.macbeths.com Get adventurous with your roast and try out something a little different, like a magnificent sirloin on the bone, or even a delicious and unusual rolled Highland venison saddle. Plus, Foodies readers receive 10% off by using the code ‘Foodies2016’.

JOHN LAWSON 16 East Main St, Uphall EH52 5DA www.johnlawsonbutchers.co.uk John Lawson’s beef rib roast on the bone is a glorious centrepiece to impress all your guests. Plus, with nearly three decades worth of experience in the business, they’ve got all the tips to help you cook to your best.

CROMBIES 97 Broughton Street, Edinburgh EH1 3RZ www.sausages.co.uk For an unusual twist on the Christmas bird, try Crombies’ Chicken Highlander, which is stuffed with haggis, sausage, sage and onion, and wrapped in tasty streaky bacon. Yum! l

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FOODIES FESTIVAL EXHIBITORS

EICC EDINBURGH 25-27 NOVEMBER 2016

ALL THINGS NICE FOOD

COFFEE-BIKE

Email: allthingsnicefood@yahoo.co.uk www.allthingsnicefood.co.uk This Glasgow-born family company creates the finest in handmade preserves, mustards and confectionaries. With over 50 varieties, handpick your own perfect giftbag for the idea Christmas gift at their Foodies stall.

www.coffee-bike.co.uk A highly flexible and fully equipped coffee bar in the smallest of spaces, Coffee Bike serves up a delicious range of hot drinks at any event.

AMAZING EATALY LTD Email: info@unknownitaly.co.uk www.unknownitaly.co.uk Unknown Italy is a warm-hearted business specializing in the importation, distribution and sale of fine Italian food & beverage in Scotland.

AYE LOVE REAL FOOD www.ayeloverealfood.co.uk Award-winning producers, Aye Love Real Food use the finest ingredients from local farms to create delicious rare breed Scotch eggs and sausage rolls.

BARNEY’S BEER Email: info@barneysbeer.co.uk www.barneysbeer.com Barney’s Beer produces award-winning ales in the heart of Edinburgh, all brewed by hand by Barney.

CAIRN O MOHR LTD Email: us@cairomohr.co.uk www.cairnomohr.com Family experts in tasty Scottish wines and sparkling non-alocoholic drinks made from fresh local fruits, leaves and flowers.

CASA AMIGA Email: info@casa-amiga.com www.casa-amiga.com A traditional Portuguese pastry shop, Casa Amiga specialise in some of the very best of Portuguese pastries.

CHARLES TAYLOR FURNITURE Email: info@charlestaylortrading.com www.charlestaylortrading.com Charles Taylor Trading specialise in traditional handcrafted garden furniture, made in the UK and delivered fully treated and assembled.

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CONSERVATORY INSULATIONS

Whisky company’s stand for a Winter Whisky cocktail, authentic and unusual Scotch Whisky gifts and exciting, limited edition Christmas products.

EDINBURGH BEER FACTORY

Specialising in conservatory insulations, visit their stall to learn more about how to incorporate their unique, energy saving insulation system into your home.

www.edinburghbeerfactory.co.uk The Edinburgh Beer Factory is a family-run craft brewery based in Edinburgh. Their first beer, Paolozzi, is a fresh re-invention of the classic lager recipe - try it for yourself this festival.

CORIANDER GROUP

ETHICAL ALES

www.indianstreetfoodcompany.com Nothing tastes better than food from the streets of India. Try it for yourself at the Indian Street Food Company’s stall this festival and sample one of their delicious dishes.

www.ethicalales.com Not only do they make ethically brewed craft beer with no chemical additives and a great taste, Ethical Ale also donate to wildlife projects with every pint sold.

COSTCO WHOLESALE

Email:info@farcabinetmakers.co.uk www.farcabinetmaker.co.uk Specialising in bespoke furniture with an artistic edge, everything at FAR Cabinet Makers is made to your order - find out more at their stall.

www.costco.co.uk Costco is a membership warehouse club that sells a wide selection of top quality brand name merchandise at low warehouse prices. Become a member at Foodies Festival and receive a free gift.

DAFFY’S GIN www.daffysgin.com The quest at Daffy’s was and is to make the world’s best London Dry Gin - not a sweetened or heavily flavoured gin but a London Dry Gin so good that you can enjoy it straight.

DOGS TRUST Email: sponsoradog@dogstrust.org.uk www.dogstrust.org.uk Dogs Trust is the UK’s largest dog welfare charity, caring for around 16,000 lost and abandoned dogs each year. Visit their stall to learn more about how you can sponsor a dog and help Dogs Trust give them all the love they deserve.

FAR CABINET MAKERS

FIERCE BEER www.fiercebeer.com Fierce by name, Fierce in flavour, try this all natural brew for something a little bit different this festival - Fierce Beer is not just for Christmas!

FIRKIN GIN www.firkingin.co.uk Try a truly unique taste this festival with Firkin Gin’s oak and Islay whisky rested gins.

FLINT AND FLAME Email: info@flintandflame.com www.flintandflame.co.uk Premium quality kitchen knives, blocks boards and sharpeners.

DOUGLAS LAING & CO

FOAL DRINKS

www.douglaslaing.com Douglas Laing & Co proudly present the Remarkable Regional Malts, a range of creatively packaged and truly exceptional Scotch Whiskies. Visit the family Scotch

www.foaldrinks.com FOAL Drinks bring the flavours of the old bar favourites to the ready to drink market so that everyone can enjoy a great refreshment at home. www.foodiesfestival.com

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EXHIBITORS FOODIES FESTIVAL

25-27 NOVEMBER 2016 EICC EDINBURGH

THE FUNKY FUDGE CO. Email: funky.fudge@hotmail.com Taste some delicious bites from The Funky Fudge team this festival , with over 30 flavours of Scottish fudge, tablet, macaroons and chocolate truffles.

GARLANDS FLORIST Email: sales@garlandsflorist.co.uk www.garlandsfloritst.co.uk A small family-run business, Garlands Florist create beautiful flower arrangements to suit every need.

GIN EXPLORER www.ginexplorer.com Gin Explorer is a monthly subscription service providing an exciting selection of the world’s finest gins, direct to your door so you can explore and enjoy gins from around the globe without having to leave your doorstep.

TIKI-TASTIC Email: info@blackfoxleith.com www.blackfoxleith.com Bringing the fun this festival, Tiki-Tastic bring weird and wonderful flavours to tiki classics to serve up some fabulous frozen rum concoctions.

HARRYS GOURMET TREATS www.harrystreats.co.uk Harry’s Gourmet Treats specialise in handmade, healthy dog treats made with quality ingredients.

for whisky and gin, Ian Macleod Distillers produce the award-winning Sheep Dip and Pig’s Nose Whisky as well as an array of gins and liqueurs.

I CIACCA www.iciaccapicinisco.com I Ciacca grow and produce organic extra virgin olive oil, white wine, honey and preserves from their own family farm in Italy.

KACAO CHOCOLATERIE www.kacao.co.uk For the perfect Christmas treats and stocking fillers, look no further than Kacao Chocolaterie’s tempting range of handmade artisan chocolates.

KALEIDOSCOPE WHISKY BAR & SHOP www.smws.com/kaleidoscope Launched by The Scotch Malt Whisky Society this year, the Kaleidoscope Whisky Bar offers whisky enthusiasts a new and exciting destination in Edinburgh.

At the festival sample some of their unique whiskies, try cocktails and find the perfect Christmas gift.

LIMPOPO BUTCHERS Specialists in dry cure meats and South African charcuterie, sample some new and delicious meats at their festival stall.

LOCA BEVERAGES LTD

www.hellofresh.co.uk Hello Fresh deliver all the ingredients you need to create healthy, delicious recipes right to your door - find out more at their stall.

www.minus33.co.uk Using instinct, and a touch of science, LoCa Beverages spent years experimenting to create the perfect taste, and discovered Minus 33, a 33% ABV spirit, with 46 calories a serve. As a result it’s not quite gin. It’s something better.

HYSON TEA

LOCH FYNE OYSTER BAR

www.hysontea.co.uk Handcrafted pure Ceylon tea from plantation to your cup.

www.lochfyne.com Offering up fresh oysters produced in the clear waters of Loch Fyne, make sure to visit their stall for a sample.

HELLO FRESH

IAN MACLEOD DISTILLERS

LOCH NESS GIN

www.spencerfieldspirit.com A small family company with a passion

www.lochnessgin.co.uk Loch Ness Gin is an award winning

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ultra-premium gin made on the banks of Loch Ness using 100% hand picked botanicals and pure local water. Having launched and sold out in August, the team have been furiously picking to bring their next batch down to Edinburgh especially for you.

MADEMOISELLE MACARON www.mademoisellemacaron.co.uk Bringing a little bit of Paris to Edinburgh’s EICC, Mademoiselle Macaron create the tastiest authentic macarons around.

MAROBERT’S Email: info@ma-roberts.com www.ma-roberts.com A one of the kind Edinburgh-based brand, producting authentic East African sauces, great for cooking, dipping and spreading.

MCQUEEN GIN Email: info@mcqueengin.co.uk www.mcqueengin.co.uk This handcrafted premium Scottish gin comes in a range of unique flavours including Chocolate Mint, Mocha and Smokey Chilli.

MY SECRET KITCHEN Email: helensecretkitchen@gmail.com www.helenchick. yourinspirationathome.com.au Send your tastebuds on a journey across the world with amazing flavours, hand-blended using ethically sourced ingredients, no preservatives, chemicals or GMOs. Sample their tasty products and learn more about their range of events at My Secret Kitchen’s stall.

PACARI CHOCOLATES Email: sales@pacarichocolate.uk www.pacarichocolates.uk Pacari Chocolates are 100% organic, gluten free, vegan friendly, dark chocolates from Ecuador which have won 150 international awards in the last 4 years. Try and buy different chocolate products and gift sets from single origin to those infused with Andean fruits, herbs and spices. foodies 57

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FOODIES FESTIVAL EXHIBITORS

EICC EDINBURGH 25-27 NOVEMBER 2016

PEPPUP LIMITED

ROSEVEAR TEA

www.peppupsauce.co.uk PEPPUP roasted pepper and tomato sauce is a tasty authentic Italian version to conventional ketchup, with an intense flavour made with just a few simple ingredients.

www.roseveartea.co.uk Tea experts, Rosevear offer up a huge range of loose leaf, rooibos and herbal teas to help you find your new favourite.

PERTHSHIRE OATCAKES Email: oatcakes@ thehandmadeoatcakecompany.co.uk www.thehandmadeoatcakecompany. co.uk Perthshire Oatcakes offer up awardwinning handmade oatcakes from their family bakehouse in a great range of flavours.

PIEROTH LTD Email: sales@pieroth.co.uk www.pieroth.co.uk Pieroth provide experienced wine consultants to educate and entertain at parties, providing guided tastings of a minimum of 10 quality wines.

PINE NUT PATH www.pomalo.co.uk Pine Nut Path offers up delicious Croatian artisan products to British foodies this festival, so make sure to visit to try something different.

PLAN BEE LTD www.planbee.com Focused on saving the endangered honeybee, Plan Bee establish and maintain beehives, and produce a great range of delicious honey and even honey beer.

PROFESSIONAL FUNDRAISERS Learn more about how to become a Cats Protection Sponsor for as little as 19p a day at the Professional Fundraisers stall this festival.

PROVENENCE DIRECT Email: info@provenence.co.uk www.provencedirect.com Passionate about artisan foods, Provenence supply speciality & fine food retailers with delicious products.

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As the only specialist importers of quality rosé from the south of France, St Tropez Rosé have a splendid selection of wine to try and love.

RSPB SCOTLAND

SUMMERHALL DISTILLERY

www.rspb.org.uk The RSPB is the country’s largest nature conservation charity, aiming to inspire everyone to give nature a home and envision a world rich in wildlife.

www.pickeringsgin.com A marvellously mixed London dry gin, the award-winning Pickerings Gin is handmade in Summerhall Distillery, Edinburgh with love and care.

SARDINIAN FOOD SPECIALITIES

SUMMER HARVEST OILS

Visit Sardinian Food Specialities to try some delicious artisan Italian products of the finest quality and flavour.

SCOTTISH WILDLIFE TRUST www.scottishwildlifetrust.org.uk Wildlife Trust has been a champion of Scotland’s wildlife since 1964, promoting education and campaigning for nature to protect Scotland’s wildlife for the future.

SENGA’S CHILLI KITCHEN www.sengas-chillikitchen.co.uk Sample their tasty range of chilli condiments to add a little extra spice and draw out the great flavours of your cooking.

SHETLAND REEL www.shetlandreel.com Shetland Reel produce traditional-style gins on the most northerly island in the UK – Unst, Shetland Islands. Head along to their stand to try their tasty products, including their limited edition Holly Days Gin.

ST ANDREWS BREWING COMPANY www.standrewsbrewingcompany.com Brewed in small batches, with innovate seasonal brews alongside their core beers, make sure to visit the St Andrews Brewing Company to try something new.

ST TROPEZ ROSÉ www.sainttropezrosecompany.com

www.summerharvestoils.co.uk Summer Harvest produce multiaward winning Scottish cold pressed rapeseed oil, with a range of flavours and dressings on offer. Try this versatile and natural oil for yourself at their stall.

THE CHILLI EXPERIENCE www.thechilliexperience.com The Chilli Experience have created an innovative range of Hot Sauce Making Kits that will make the ideal Christmas gift for that special person that likes it HOT!

THE GREAT BRITISH SAUSAGE CO. LTD Email: info@britishsausages.co.uk www.britishsausages.co.uk Head along to The Great British Sausage Co’s stall this festival to sample some delicious sausages and find your new favourite.

THE MARSHMALLOW LADY www.themarshmallowlady.com Handmade Gourmet Marshmallows expertly made. Sample flavours including Key Lime Pie, Cookies n’ Cream, Chocolate Orange, Mulled Wine, Whisky, Christmas Pudding & much more!

THE PEA GREEN BOAT www.thepeagreenboat.net The Pea Green Boat is a small artisan food company specialising in awardwinning Cheese Sables - perfect with your favourite tipple. www.foodiesfestival.com

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FOODIES FESTIVAL EXHIBITORS

EICC EDINBURGH 25-27 NOVEMBER 2016

THE SNAFFLING PIG CO. www.snafflingpig.co.uk After launching on Dragons’ Den this year, The Snaffling Pig are joining the festival with their delicious range of flavoured pork crackling.

Make sure to try Scotland’s only premium cider producers at the EICC, with a wide range of seven core ciders including Whisky Cask, Strawberry, Elderflower and the rarely seen 7.4% Jaggy Thistle.

THE STREET DINER

VALVONA & CROLLA

www.thestreetdiner.com The Street Diner have 30 years of serving up gourmet American street food under their belt so be sure to taste some!

www.valvonacrolla.co.uk Head to Valvona & Crolla, award-winning Italian food and wine emporium, for the finest cup of classic V&C coffee or Italian hot chocolate. Valvona & Crolla has been serving the nation with the finest food products from Italy and around the world for over 80 years, making it Scotland’s longest established independent specialist food shop and wine merchant.

THE WILTSHIRE CHILLI FARM www.justchillies.co.uk With a fantastic range of chilli sauces and seasonings on offer, visit The Wiltshire Chilli Farm to find great new ways to add depth and warmth to your cooking.

THISTLY CROSS CIDER Email: info@thistlycrosscider.co.uk www.thistlycrosscider.co.uk

VENTURE EDINBURGH Email: edinburgh@ venturephotography.co.uk A Venture photography experience is for everyone. Experts in creating stunning images to tell your unique story, learn

more about how to preserve your family memories at their stall.

VINI & BAL’S

www.viniandbals.com As seen on Dragons Den, Vini & Bal’s award-winning rustic Indian cook-in curry sauces are made from scratch and deliciously tasty.

WEMYSS MALTS & DARNLEY’S VIEW GIN www.wemyssmalts.com www.darnleysview.com Visit this boozy stand to taste a selection of warming winter cocktails or pick up a bottle of something tasty for a loved one or for yourself.

WOOD’S BROWNIE CO. Email: woodsbrownieco@gmail.com Sample some luxurious handcrafted Belgian chocolate brownies at Wood’s Brownie Co, with a range of great flavours on offer including Maple & Pecan, Morello Cherry & Almond and Salted Caramel.

FEELING FESTIVE? NOW OPEN IN EDINBURGH AND GLASGOW’S MERCHANT CITY EDINBURGH

TWO NEW BRANCHES!

SOUTH CHARLOTTE ST

MERCHANT CITY

Hidden away in the beautiful Virginia Courtyard of the stylish Merchant City, Gin71’s newest Glasgow branch offers an intimate and cosy setting to enjoy not only their vast range of gin & cocktails, but their new food menu too!

With special party events packages available in both Glasgow and Edinburgh, there’s plenty of great options to help you host a night to remember!

Why not give our team a call to see what we can do for you

otte Charl Sq

Miller

St

Located at No.9 South Charlotte St, Gin71 Edinburgh brings a new twist to the world of Gin with our imaginative dining menu featuring a great range of gin-inspired and juniper infused ingredients.

GLASGOW

BOOK YOUR FESTIVE PARTY AT GIN71

es St

Princ

9 South Charlotte St, EH2 4AS

Argyle

Wilso n St

St

4 Virginia Court, Miller St, G1 1TN

10% off your bill with code ‘FOODIES’ book at www.gin71.com www.gin71.com

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facebook.com / gin71bar

Glasgow

0141 553 2326

Edinburgh

0131 225 5808

or find out more online at

www.gin71.com/festive

@gin71bar

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Rich and honeyed blended malt expertly crafted from the finest Scotch whiskies by the Wemyss Family.

Available at

and a range of independent retailers.

Come and see us at stand A35, Edinburgh Christmas Foodies Festival.

Find the perfect Christmas gift for the tea lover in your life at Rosevear Tea. There are over 50 delicious leaf teas to choose from, a wonderful selection of beautiful teaware, tea-making accessories and ... a complimentary gift wrapping service.

100 Bruntsfield Place EH10 4ES 0131 261 9854

71 Broughton St EH1 3RJ 0131 558 2530

www.roseveartea.co.uk isabelle@roseveartea.co.uk

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/roseveartea

EICC, 150 Morrison St, Edinburgh, EH3 8EE Nov 25th, 26th and 27th

Harry’s Gourmet Treats Edinburgh’s first dog bakery based in Portobello, Edinburgh. Specialising in hand baked Gourmet Dog Treats. Also dog & cat toys, robes, collars, coats.

We also stock high-grade Canagan dog & cat food. www.harrystreats.co.uk 212 Portobello High Street, Edinburgh, EH15 2AU

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FOODIES FESTIVAL TIMETABLES

EICC EDINBURGH 25-27 NOVEMBER 2016

Friday 25th november Register for free entry at the Registration Point by the entrance.

Tickets for sessions are released throughout the day and subject to availability

Chefs Theatre

Top chef THREE SISTERS BAKE

17.30 Ian Pirrie - Edinburgh School of Food & Wine 18.30 Gordon Craig - The Field & Taisteal 19.30 Three Sisters Bake - Authors, Bakers & Caterers

Drinks Theatre 17.30

18.30 19.30 20.30

Family of Twelve New Zealand Wines with Charles Metcalfe The Pleasures of Port with Charles Metcalfe Wines of Germany with Charles Metcalfe “Tempest Nightcap” with Tempest Brewing Co

Tasting, Cake and bake Theatre 17.30 18.30

19.30

cake and bake theatre CHARLOTTE WHITE

Traditional Christmas Cake with Charlotte White Christmas Confectionary Made Easy with Fiona Sciolti Alternative Christmas Cake by Charlotte White

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in the drinks theatre charles metcalfe

festive workshop 18.00

19.00 20.00

Christmas Cupcake Decorating with Little Miss Fairy Cake Alternative Narcissus Christmas Wreath Christmas Canapes with Edinburgh School of Food & Wine

www.foodiesfestival.com

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GOOD TIDINGS WE BRING, FROM

- WISH LIST £35

£45

£17.99

EDINBURGH’S CHRISTMAS GIN

COCKTAIL KIT

FRUIT LIQUEURS

Distilled with frankincense & myrrh, this is the spirit of Edinburgh’s Christmas. Bottled.

Know an aspiring cocktail connoisseur? Treat them & they might just treat you!

Deliciously versatile created with fresh ingredients, these gin liqueurs are perfect for the party season.

£75

£40

£25

GIN MAKING EXPERIENCE

EDINBURGH GIN GLASS SET

GIN CONNOISSEUR TOUR

For the gin lover who has everything; the chance to become a distiller for a day!

Edinburgh Gin with two specially designed etched glasses. The perfect gift for those who enjoy a gin or two.

An intimate look inside the Edinburgh Gin Distillery followed by a tutored gin tasting!

BUY ONLINE AT WWW.EDINBURGHGINDISTILLERY.CO.UK/SHOP

/EDINBURGHGIN

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@EDINBURGH_GIN

@EDINBURGHGIN

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FOODIES FESTIVAL TIMETABLES

EICC EDINBURGH 25-27 NOVEMBER 2016

saturday 26th november Register for free entry at the Registration Point by the entrance.

Tickets for sessions are released throughout the day and subject to availability

Chefs Theatre 12.00 13.00 14.00 15.00 16.00 17.00

Fraser Allen - Pompadour by Galvin Marcello Tully - Kinloch Lodge Jane Devonshire - MasterChef Winner 2016 Neil Forbes - CafĂŠ St Honore Mark Greenaway - Restaurant Mark Greenaway Mark Heirs - Private Chef & Consultant

Drinks Theatre 11.30 12.30

13.30 14.30 15.30 16.30

Beer tasting & tutorial with Graeme Martin Family of Twelve New Zealand Wines with Charles Metcalfe Tempus Brewing Co. Beer Tasting The Pleasures of Port with Charles Metcalfe Wines of Germany with Charles Metcalfe Winter Cocktails with Mike McGinty

Tasting, Cake and bake Theatre 11.30 12.30 13.30 14.30 15.30 16.30

Christmas Confectionary Made Easy Stir Up Sunday with Coeur De Xocolat Traditional Christmas Cake with Charlotte White Christmas Confectionary Made Easy Alternative Christmas Cake by Charlotte White Stir Up Sunday with Coeur De Xocolat

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Top chef MARCELLO TULLY

masterchef 2016 winner JANE DEVONSHIRE

festive workshop 12.00 13.00 14.00 15.00

16.00 17.00

Cupcake Decorating with Litte Miss Fairy Cake Alternative Narcissus Christmas Wreath Cupcake Decorating with Little Miss Fairy Cake Christmas Canapes with Edinburgh School of Food & Wine Cupcake Decorating with Little Miss Fairy Cake Create The Perfect Cheeseboard with Cows & Co

elf cookery school 11.30 13.00 14.30 15.00 16.30

Christmas Cookies & Peppermint Creams Gingerbread Man Decorating Christmas Cookies & Peppermint Creams Gingerbread Man Decorating Christmas Cookies & Peppermint Creams

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CREATE YOUR OWN FOODIE EVENT Hold your own event in a spectacular location in Edinburgh and work with the city’s leading caterer to create your own foodie celebration.

Whether it’s a birthday, anniversary, corporate event or even your wedding you have a choice of beautiful locations: Scottish National Portrait Gallery Scottish National Gallery of Modern Art One Scottish National Gallery of Modern Art Two

Contact our team for information on booking a venue that’s ‘a little bit different‘ or for hiring a caterer for your own event. www.heritageportfolio.co.uk | 0131 555 2229 Cafés by

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FOODIES FESTIVAL TIMETABLES

EICC EDINBURGH 25-27 NOVEMBER 2016

saturday 26th november Register for free entry at the Registration Point by the entrance.

Tickets for sessions are released throughout the day and subject to availability

Chefs Theatre 12.00 13.00 14.00 15.00 16.00 17.00

Fraser Allen - Pompadour by Galvin Marcello Tully - Kinloch Lodge Jane Devonshire - MasterChef Winner 2016 Neil Forbes - CafĂŠ St Honore Mark Greenaway - Restaurant Mark Greenaway Mark Heirs - Private Chef & Consultant

Drinks Theatre 11.30 12.30

13.30 14.30 15.30 16.30

Beer tasting & tutorial with Graeme Martin Family of Twelve New Zealand Wines with Charles Metcalfe Tempus Brewing Co. Beer Tasting The Pleasures of Port with Charles Metcalfe Wines of Germany with Charles Metcalfe Winter Cocktails with Mike McGinty

Tasting, Cake and bake Theatre 11.30 12.30 13.30 14.30 15.30 16.30

Christmas Confectionary Made Easy Stir Up Sunday with Coeur De Xocolat Traditional Christmas Cake with Charlotte White Christmas Confectionary Made Easy Alternative Christmas Cake by Charlotte White Stir Up Sunday with Coeur De Xocolat

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Top chef MARCELLO TULLY

masterchef 2016 winner JANE DEVONSHIRE

festive workshop 12.00 13.00 14.00 15.00

16.00 17.00

Cupcake Decorating with Litte Miss Fairy Cake Alternative Narcissus Christmas Wreath Cupcake Decorating with Little Miss Fairy Cake Christmas Canapes with Edinburgh School of Food & Wine Cupcake Decorating with Little Miss Fairy Cake Create The Perfect Cheeseboard with Cows & Co

elf cookery school 11.30 13.00 14.30 15.00 16.30

Christmas Cookies & Peppermint Creams Gingerbread Man Decorating Christmas Cookies & Peppermint Creams Gingerbread Man Decorating Christmas Cookies & Peppermint Creams

www.foodiesfestival.com

27/10/2016 17:01

FOODIES FESTIVAL TIMETABLES

EICC EDINBURGH 25-27 NOVEMBER 2016

sunday 27th november Register for free entry at the Registration Point by the entrance.

Tickets for sessions are released throughout the day and subject to availability

Chefs Theatre 12.00 13.00

14.00

15.00 16.00 17.00

Top chef MICHAEL BREMNER

Jack Layer - MasterChef Finalist 2016 Jamie Scott - The Newport & MasterChef: The Professionals Winner 2014 Michael Bremner - Great British Menu Representative for Scotland 2016 Brian Grigor - Number One at The Balmoral Adam Newth - The Tayberry Three Sisters Bake - Authors, Bakers & Caterers

masterchef finalist jack layer

Drinks Theatre 11.30 12.30

13.30 14.30 15.30 16.30

Beer tasting & tutorial with Graeme Martin Family of Twelve New Zealand Wines with Charles Metcalfe Tempus Brewing Co. Beer Tasting The Pleasures of Port with Charles Metcalfe Wines of Germany with Charles Metcalfe Winter Cocktails with Mike McGinty

festive workshop 12.00 13.00 14.00 15.00

16.00 17.00

Cupcake Decorating with Litte Miss Fairy Cake Alternative Narcissus Christmas Wreath Cupcake Decorating with Little Miss Fairy Cake Christmas Canapes with Edinburgh School of Food & Wine Cupcake Decorating with Little Miss Fairy Cake Create The Perfect Cheeseboard by Cows & Co

Tasting, Cake and bake Theatre 11.30 12.30 13.30 14.30 15.30 16.30

Christmas Confectionary Made Easy Stir Up Sunday with Coeur De Xocolat Traditional Christmas Cake with Charlotte White Christmas Confectionary Made Easy Alternative Christmas Cake by Charlotte White Stir Up Sunday with Coeur De Xocolat

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elf cookery school 11.30 13.00 14.30 15.00 16.30

Christmas Cookies & Peppermint Creams Gingerbread Man Decorating Christmas Cookies & Peppermint Creams Gingerbread Man Decorating Christmas Cookies & Peppermint Creams

www.foodiesfestival.com

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THAT’LL DHU NICELY. Debate rages over the distiller’s art but one name unites devotees and dabblers alike: Tamdhu.

Arguably the world’s finest 10-year old single malt whisky; established on Speyside 1897, reborn on Speyside 2013 (in hand-selected sherry casks no less).

So, once more, all can enjoy Tamdhu’s fresh, rich, spicy notes and pure natural colour.

Go on, carpe dhuem.

Rediscover Tamdhu at tamdhu.com

Enjoy your dram responsibly.

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