Foodies Magazine April 2017

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 88 APRIL 2017 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

US A LUXURIO WO T R O F Y A ST AT THE E MARCLIFF

RECIPES

and top chefs Naomi Devlin Rachel Henretty

Get the fitness fever

MICHELIN DIET APRIL 2017 ISSUE 88

Michelin-starred chef Tom Kerridge’s shares his recipes for happy dieting

EAT LIKE AN OLYMPIAN Get active with Olympic diver Tom Daley’s healthy recipes

ISLE OF ARRAN● CRAFT BEER ● SPECIALIST CAFES● SCOTTISH LARDER 001_FFCover_spine_0417.indd 4

29/03/2017 15:28

Arriving Colinton May 2017

WELCOME

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

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 88 APRIL 2017 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

S A LUXURIOU TWO STAY FOR AT THE E MARCLIFF

RECIPES

and top chefs Naomi Devlin Rachel Henretty

Get the fitness fever

MICHELIN DIET APRIL 2017 ISSUE 88

Michelin-starred chef Tom Kerridge’s shares his recipes for happy dieting

EAT LIKE AN OLYMPIAN Get active with Olympic diver Tom Daley’s healthy recipes

ISLE OF ARRAN● CRAFT BEER ● SPECIALIST CAFES● SCOTTISH LARDER 001_FFCover_spine_0417.indd 4

29/03/2017 15:28

Front cover image

Food for a Happy Gut by Naomi Devlin, Headline Home, £20. Photo: Laura Edwards EDITORIAL Editor Sue Hitchen Design Vicky Axelson Sub Editor Chiara Margiotta Editorial Assistant Lee Mowery Digital Imaging Grant T Paterson Production Sarah Hitchen Advertising Design Stephanie Finlay

S

PRING cleaning isn’t just for the home: as the lead up to summer begins, we often start to leave the comfort food of winter behind and turn to our diet books. However, at Foodies we don’t feel that healthy has to mean boring, so we’ve pulled together a selection of top chefs who prove just how delicious eating well can be.

Michelin-starred chef Tom Kerridge shares the recipes that helped his incredible weight loss journey and still managed to include a chocolate pud, pp.14-21, while Olympian Tom Daley’s healthy recipes are fit for the sports A luxurious stay fanatic and the good food fanatic alike, pp.28-35. Plus, for for two at those who are looking to help their overall wellbeing and The Marcliffe health through their diet, nutritionist Naomi Devlin’s dishes are tasty and healing for those with sensitive stomachs, pp.4047. Or, if you’re looking to eat well without the trouble of cooking, our specialist cafe round up highlights the hot spots in Edinburgh and Glasgow for gluten free and vegan eating, pp.37-39. For treat day, don’t miss out on Mademoiselle Macaron’s thoughts on patisserie and classic rose macaron recipe, p.51.

If you’re ready for some me-time, get inspired to visit the stunning, tranquil Isle of Arran with our exploration of its array of hotels, restaurants and tasty food producers, pp.37-39. And if the wilderness has reignited your love for Scotland, taste your way through our favourite products from its fantastic larder, p.49. Of course, Scotland’s talents don’t only lie in food: the craft beer movement is here to stay, so get involved with our top brewers, p.26.

Read on to keep your body strong, your mind calm and, most importantly, your tummy happy.

Sue Hitchen, Editor

WIN

CONTRIBUTORS

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

Tom Kerridge is a TV presenter and chef patron of two Michelinstarred The Hand & Flowers.

Tom Daley is a British Olympian diver and healthy eating and fitness advocate.

Naomi Devlin is a nutritionist and author who focuses on gluten-free, healing healthy recipes.

Rachel Hanretty is the owner and baker at Mademoiselle Macaron and runs patisserie classes. foodies 3

003_FF Welcome_0417.indd 3

29/03/2017 15:40

CONTENTS

40

BOOKS, TV, WHAT’S ON

7

SHOPPING

9

NEWS

11

COMPETITION 12 Win a relaxing stay at The Marcliffe THE DOPAMINE DIET 14 Tom Keridge’s diet recipes, Michelin style

9 52

ISLE OF ARRAN Discover the stunning island

23

CRAFT BEER Our favourite local brewers

26

TOM’S DAILY PLAN 28 The Olympian shares his top dishes CAFES 37 The best vegan and gluten-free cafes in Edinburgh and Glasgow FOOD FOR A HAPPY GUT 40 Nutritionist Naomi Devlin’s dishes are perfect for the sensitive stomach SCOTTISH LARDER 49 A celebration of Scotland’s finest ingredients

28

14

CHEF Q&A 51 Mademoiselle Macaron answers our questions INTERIORS 52 Be inspired to amp up your decor REVIEWS

56

COOK SCHOOLS

59

SPA NEWS

61

COCKTAILS

62

NEW BARS

64

OUT & ABOUT

66 foodies 5

005_FF Contents_0417.indd 5

29/03/2017 09:27

DISCOVER THE CANADIAN ROCKIES BY RAIL

Canadian Rockies Rail Journey 27 SEPTEMBER 2017 • 7 NIGHTS  Return flights from the UK  2 nights Vancouver stay  2 day award-winning rail journey onboard Rocky Mountaineer from Vancouver to Banff  4 nights in the beautiful mountain town of Banff, including Banff Gondola admission From

£1899pp

Holiday Ref: 16225

OPEN 7 DAYS TILL 11PM*

0800 011 1348

Visit one of our 69 stores nationwide

ADVERTORIAL

Journey into the heart of luxury With Canada celebrating its 150th anniversary in 2017, and being named the top destination to visit this year by Lonely Planet, there has never been a better time to visit the snowcapped, craggy peaks, lush green forests, and glacier-fed lakes of the Canadian Rocky Mountains.

Rocky Mountaineer, the luxury tourist train that travels through Western Canada and the Rockies, is the most memorable way to see the remarkable sites and let nature take your breath away, all while travelling in style.

Rocky Mountaineer stops in refreshingly distinctive cities like Seattle, Vancouver, Whistler, Banff and Jasper, and has countless options to take in a post- or pre-rail cruise to experience everything that makes the Pacific Northwest and Western Canada so spectacular. The must-do experience onboard the all-dome fleet offers rich, historic storytelling, world class cuisine, and a first-hand look at the vast and untouched beauty from every angle. With four unique routes, any of which can be paired with a cruise, the unforgettable all-daylight trips offer romance and history, reminding guests that travelling is as much about the journey as it is the destination.

A journey onboard Rocky Mountaineer is just as much about the culinary adventure as it is about the stunning scenery and award winning service. While guests take in the jaw-dropping scenery, they are treated to three-course meals served in an elegant dining room in GoldLeaf Service or prepared fresh at your seat in SilverLeaf Service. After each season, Rocky Mountaineer Executive Chefs, who have been trained in Michelin-Starred restaurants, conceive and reimagine a menu inspired by the bounty of the passing regions, highlighting ingredients such as Pacific salmon and prime Alberta beef. After each season, they look to improve classics and create new items. From hearty soups to fresh, albacore tuna Nicoise salad to Okanagan apple crumble, everything is created to reflect a high-end culinary experience and Western Canada’s famous ingredients.

The culinary experience onboard is complete with prized British Columbia wines from the Okanagan Valley and local Canadian beers.

Rocky Mountaineer offers full-service luxury onboard that can be coupled with a cruise to create a most memorable trip. With every train stopping in Vancouver and selected departures from Seattle, you can choose from numerous pre- and post-rail cruise vacations. With an Alaska cruise, you can extend your journey with impressive views of glaciers and visits to charming Alaska towns. You can sail through the dramatic Inside Passage and Glacier Bay National Park to complete the full Western Canada and Pacific Northwest tour. Or you can explore other cruise options, such as experiencing California in the springtime, starting in Los Angeles and cruising along the Pacific coastline before joining the train. With numerous options available, Rocky Mountaineer is an ideal complement to extend your cruise and experience the majestic Canadian Rockies by rail.

Barrhead Travel’s Canada experts can help you plan your tailor-made holiday to include a journey onboard Rocky Mountaineer. There is now limited availability for 2017 departures and 2018 has just gone on sale. This is bucket list at its best and the experience will leave you with memories to last a lifetime! Call us today and begin the adventure.

FOLLOW US ON SOCIAL MEDIA

EVERY HOLIDAY WE SELL IS FULLY FINANCIALLY PROTECTED ABTA & ATOL PROTECTED

Terms & conditions apply. Prices shown are subject to availability and change.

Barrhead Travel and featured supplier booking conditions apply. 1.25% credit card charge and £1 debit card charge applies to all bookings. *11pm closing applies to selected stores only, please check our store locator on www.barrheadtravel.co.uk.

Prices correct as of 21/03/2017. Errors & omissions excluded.

FOODIES BOOKS, TV & WHAT’S ON

Cooking the books The Greenhouse Cookbook Emma Knight, Penguin Canada, £19.99 With a focus on delicious plant-based meals and juices, this book is full of recipes that prove just how tasty veggies can be.

A Year of Beautiful Eating Madeleine Shaw, Trapeze, £20 Let health coach Madeleine Shaw’s supercharged recipes help your beauty shine from the inside out.

Bake with Anna Olson

The Curious Bartender’s Rum Revolution Tristan Stephenson, Ryland, Peters & Small, £16.99 Learn more about the history of this favourite Caribbean tipple, and master pitch-perfect rum cocktails to impress with.

Bake your way to the top with celebrity chef Anna Olson as she guides you through the steps to create delicious desserts at home. From basic sweets to high end treats, viewers can go into their own kitchen with confidence after watching Anna uncover the secret techniques and tricks to bake like a pro, with a variety of new and exciting recipes to discover in every episode.

Bake with Anna Olson plays from 24 April as a weekday double-bill at 7:45am on Food Network UK

What’s on TOASTED RADISH 22 April, Edinburgh Let food and art combine and get inspired at Toasted Radish’s one night only pop up event at the Fruitmarket Gallery where they’ll be hosting an intimate and exclusive dinner in honour of Turner Prize winning artist Mark Wallinger. Served amongst the stylistic, dramatic works of his latest exhibition, it’s bound to be an evening of creative drama and atmosphere.

8 foodies

SEASONAL SPRING DINNER 1 April, Edinburgh Get involved in the seasonal eating fever and take a culinary journey with Milk at the Edinburgh Sculpture Workshop. Start off with a signature Milk cocktail in the striking architectural space before enjoying three creative courses made with local ingredients by their talented chefs, finished off with Cuban coffee and rum truffles.

GASTROFEST 1-16 April, Edinburgh Bite into the science of food at the Edinburgh International Science Festival’s GastroFest.

Food producers, chefs and mixologists team up with expert scientists at an array of gastronomic events from a tutored cheese tasting to a lecture tackling the reality of wellness to a live distilling demonstration from Edinburgh Gin to excite all the senses.

Sea Breeze Plate www.artrookie.co.uk, £15

Lily Pad Dish www.mona-lisa.com.au, £20.37

Mackerel Side Plate www.creamcornwall.co.uk, £17

Cake Dome www.gardentrading.co.uk, £30

BEYOND THE SEA

Sail Boat Salt & Pepper Shakers www.kikkerlandeu. com, £10

Flood your kitchen with a splash of nautical shades Whale Serving Bowls, www.findmeagift.co.uk, £19.99 Blue Apron www.vallila.co.uk, £18.90

Whitby Enamel Kettle www.inkoo.co.uk, £39.95

Enamel Colander www.gardentrading.co.uk, £16.50

Madam Stolz Studio Cup www.printerandtailor.com, £10

009_FF Shopping_0417.indd 9

foodies 9

29/03/2017 15:57

WIN get the vip experience at

foodies festival Be in with the chance to win a pair of VIP tickets to Edinburgh’s biggest and brightest food festival

We’re offering foodies readers the chance to WIN one of 5 pairs of VIP tickets to Edinburgh’s favourite celebration of food and drink this summer, 4-6 August at Inverleith Park. Winners will enjoy a special day out with a glass of fizz each, goodie bag, showguide, refreshments, and gourmet snacks to enjoy in the exclusive VIP area with luxury seating and a

private acoustic music stage.

From there you can watch Michelin star and top chefs cooking live in the Chef’s Theatre, be inspired by Great British Bake Off Winner Candice Brown’s delicious recipes in the Cakes & Desserts Theatre, and enjoy yoga in the park and meditation in the Healthy Living Zone. www.foodiesfestival.com

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

Which park is Foodies Festival held in?

To win, send an email to enter@foodiesfestival.co.uk with your name and answer.

Entries must be received by July 31st 2016. Tickets will be available for one day of your choice between 5th-7th August.

Cannot be used in conjunction with any other offer. Editor’s choice is final. No cash alternative. Non-transferrable.

10 foodies

010_FF Foodies Competition_0417.indd 10

29/03/2017 16:10

FOODIES NEWS

SOCIAL SIPPING Teaming up with the Edinburgh International Science Festival, Edinburgh Gin are pioneering the way for a new, modern style of distilling by creating three small batch gins using recipes crowdsourced from social media. A first for gin-making, the distilling of these social gins will even be live streamed, so voters are involved from start to finish. www.edinburghgindistillery.co.uk

SWEET STUFF

SCREAM FOR ICE CREAM

For a more adult twist on the classic Easter egg, head to Revolution Edinburgh and sample their limited edition Chocolate Egg Vodka.

Sweet tooths won’t be able to resist the gooey temptation of this super sweet shot, so line them and have your own grown up Easter egg hunt. www.revolution-bars. co.uk

The Wee Isle Dairy’s ice cream has made its mark at the 2017 Scottish Rural Awards as Runner Up in the Artisan Food category. Tucked away on Isle of Gigha, their creative flavours, including our favourite Whisky and Bramble, are handmade with their own milk to guarantee the best in quality. www.weeisledairy.co.uk

MORE THAN MOSSIMANN Top chef Jérôme Henry has set up shop in Scotland’s capital with his debut restaurant Le Roi Fou after 20 years as head chef in some of the best kitchens, including Anton Mosimann’s Private Dining Club. Serving up a more relaxed take on fine dining, this boutique eatery offers an array of delicious dishes created with Scottish ingredients and European style. www.hebrideanfoodcompany.com

BOTHY BRILLIANT Award-winning Angus distiller The Gin Bothy are working to protect Arkaig forest by infusing their signature gin with a herbal hit of Arkaig pine needles, and donating £1 per bottle to help the conservation. Made famous by its appearance in the Harry Potter films, now you can help regenerate this ancient pine forest - and enjoy a G&T in the process. www.ginbothy.co.uk news 11

011_FF News_0417.indd 11

23/03/2017 09:36

escape to the Isle of Arran this spring At the heart of the Isle of Arran lies the multi-award winning Auchrannie Resort Two hotels and thirty five-star luxury lodges are complemented by three outstanding restaurants and bars, two leisure clubs, an outdoor adventure centre and a destination spa.

Auchrannie is the ideal getaway for friends, couples, families and groups; with an extensive range of accommodation options and facilities to suit everyone.

For a relaxing break or a more adventurous getaway, Auchrannie really does have it all.

the ASPA Scotland’s first island destination spa - a truly unique experience where you can enjoy an extensive variety of spa treatments, great food & drink and fantastic service from our spa team.

ASPA is a relaxing haven which reflects natural elements of the beautiful Isle of Arran.

Whether it’s a getaway with the guys, some quality time with a loved one, or a celebratory day, the ASPA day spa and overnight packages have something for everyone.

Day Spa Packages from just £89.

They say Auchrannie is addictive, why not discover for yourself this spring?

Book early for our best rates...

a

our luxury lodges

Two and three bedroom luxury lodges, al graded five star by Visit Scotland and sleep up to 8 people.

The perfect choice for a family gathering or for those simply looking for a home away from home - with full access to Auchrannie’s extensive facilities.

Set within Auchrannie's stunning grounds, the luxury lodges nestle in Glencloy with great views of Goatfell and the hills of Arran.

luxury lodges sleeping up to 6, from £210 per room per night* (based on a room only package)

hotel rooms from £119 per night* (two sharing on a bed & breakfast basis) all our rates include access to our extensive leisure facilities during your stay, less than 2hrs from Glasgow and 3hrs from Edinburgh (*best available rates, selected dates until 30/06/17)

dining with us Whether you’re looking for fabulous food, a locally produced beer or whisky, a frothy cappuccino or a chilled glass of wine, you can choose from the unique ambience of our three distinctive restaurants and bars.

Brambles Seafood + Grill, eighteen69 Scottish Tapas and Cruize Bar Brasserie are all available to experience during your stay.

for more information call or visit us online

brodick, isle of arran www.auchrannie.co.uk 01770 302 234

WIN

Indulge at The Marcliffe E SCAPE to one of Scotland’s top 5 star country hotels and experience the elegant luxury of The Marcliffe. Set in the outskirts of Aberdeen, its stunning grounds are the picture of countryside relaxation while the hotel itself is still close enough to the city to explore the centre without fuss. Known and loved for its warm ambience and intimate hospitality, this family-run hotel is just the place to spend some quality time with a loved one - and we're offering one lucky reader just that.

From your base in a stylish exectutive room, there is a range of activities for you and your guest to take on.

Perhaps you’ll go head to head on one

of the top nearby golf courses or take a stroll down the famous Castle Trail to discover some of the most striking monuments of Scottish architecture.

If relaxation is in order, hit the spa, where the order of the day is pure tranquility.

The winner will also be treated to a sumptuous 3 course A La Carte meal in the Marcliffe’s elegant signature restaurant, The Conservatory. With a focus on local produce, there's a host of delights to feast on, from hand dived shellfish to Shetland salmon to excellent Scottish cheese.

For some exploring time, me-time or bonding time, a stay at The Marcliffe is an opportunity that’s not to be missed. ●

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

Where is The Marcliffe?

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 April 30th. Prize is valid for a one night stay for two guests in an Executive Room with A La Carte dinner and breakfast. Prize is valid Sunday-Friday. Prize must be redeemed by 30th April 2018. Subject to availablity. Entrants and guest must be 18+.

No cash alternative. Non-transferrable. Editor’s choice is final.

foodies 13

013_FF Competition_0417 .indd 13

29/03/2017 09:50

FOODIES TOM KERRIDGE

14 foodies

014_FF Tom Kerridge_0417.indd 14

23/03/2017 09:53

Dope Diet Michelin-starred chef Tom Kerridge created his own dopaminepacked recipes to help make his weight loss journey a happy one

O

ver the past three years I’ve lost eleven stone. As a chef, I’ve always known that I’d only be able to stick to a diet that allows me to eat really delicious food. I started by cutting out booze and then began to devise my own low-carb regime built around ingredients that are known to facilitate the release of dopamine, the ‘pleasure hormone’. Thankfully, these include some of my favourite things, such as freerange eggs, good-quality meat, oily fish, artichokes and leafy greens, so I haven’t felt deprived or hungry for a minute.

My looming fortieth birthday was a turning point. Even without weighing myself, at a rough guess, I reckon I was nearly 30 stone. My love of booze and late-night food was legendary. But I started to think I needed to change. I couldn’t continue to live like this.

But in a business that is all about delicious, rich food and limitless drink, how could I begin to make a change and find a weight-reducing regime that was right

for me? It was important for me to find something I could stick to in the long term.

I looked at my menu at The Hand and Flowers and saw steak and chips. On a low-carb diet, I realised I could eat at least 50% of it. This is when I knew I was getting somewhere. With this in mind, I knew that a high-protein, full-flavoured diet definitely interested me. I knew it could provide enough variety to stop me getting bored.

When I started to examine my new high-protein/low-carb diet, I wasn’t as interested in how it worked nutritionally as I was in why I enjoyed it so much. To me, this is absolutely the key to its success. At the very heart of what I have been doing in the past three years is the ethos of eating as many foods which help simulate the production of dopamine as I can.

Alongside taking exercise and cutting out alcohol, these recipes have helped me lose a huge amount of weight without once feeling hungry or deprived. This proof really is in the pudding – but sadly there aren’t many of them.

‘I haven’t felt deprived or hungry for a minute’ foodies 15

014_FF Tom Kerridge_0417.indd 15

23/03/2017 09:53

FOODIES TOM KERRIDGE

Seared tuna, white radish and sesame salad You’ll need a spiralizer to turn the white radish into noodles, but once you taste this fiery, cool and crunchy salad you’ll realise it’s a great investment. You can use salmon or mackerel in place of the tuna if you like.

Serves 2

For the salad ½ white radish, (about 150g), peeled Vegetable oil, for frying 2 x 200g pieces of sushi-grade tuna loin ¼ cucumber, thinly sliced ¹⁄³ bunch of coriander (about 10g), chopped 2 sheets of nori seaweed, cut into 2cm squares 2 tbsp sesame seeds, toasted until golden in a dry frying pan 2 tbsp chopped pickled ginger Sea salt and freshly ground black pepper

l Have ready a bowl of heavily iced water. Use a spiralizer to turn the white radish into noodles.

Immerse in the iced water for 10–15 minutes until they are crisp and very cold. l For the dressing, in a small bowl, whisk together the soy sauce, rice wine vinegar, wasabi and honey, followed by the olive oil and sesame oil.

Set aside. l Heat a non-stick frying pan over a medium-high heat and then add a splash of oil. Season the tuna with salt and pepper and sear all over – just until the surface is a nice, toasty brown colour; make sure you don’t overcook it. Remove from the pan and leave to rest for 2–3 minutes. l Drain the noodles and place them on a clean tea towel or on several layers of kitchen paper, to get rid of the excess moisture. l Tip the noodles into a large bowl and combine them with the cucumber, coriander, nori squares, sesame seeds and pickled ginger. l Toss the salad with the dressing and divide between two plates. Slice the tuna, arrange it next to the salad and serve.

For the dressing 1 tbsp dark soy sauce 1 tbsp rice wine vinegar 1½ tsp wasabi paste 1 tsp clear honey 2 tbsp olive oil 1 tsp sesame oil

16 foodies

014_FF Tom Kerridge_0417.indd 16

23/03/2017 09:53

EDD KIMBER FOODIES

Use a spiralizer to turn the white radish into noodles

foodies 17

014_FF Tom Kerridge_0417.indd 17

23/03/2017 09:54

FOODIES TOM KERRIDGE

Curried cauliflower soup I’ve eaten a lot of cauliflower on my low-carb diet and I’ve grown to love it. When it’s cooked and puréed like this, it takes on such a rich, creamy texture that it feels quite indulgent, particularly when combined with the coconut and cream cheese. It takes on spices beautifully, too.

Serves 4 50g dried onion flakes 2 tbsp vegetable oil 50g butter 1 onion, diced 2 garlic cloves, grated 1½ tbsp curry powder 1 chicken or vegetable stock cube 1 large cauliflower (about 800g), broken into florets 200ml coconut cream 200g cream cheese 4 tbsp chopped coriander, tender stems and all 2 hot green chillies, sliced, seeds and all Finely grated zest of 1 lime Sea salt and cayenne pepper

l Preheat the oven to 180°C. Scatter the onion flakes on a baking tray, trickle on the oil, give it a stir and season with salt. Bake for 5 minutes, or until the onion flakes are golden brown.

Set aside to cool. l In a large saucepan, melt the butter over a medium-low heat. Add the onion and garlic and sweat gently, stirring from time to time, for 10–15 minutes until soft. Sprinkle on the curry powder and cook, stirring, for 2–3 minutes. l Now pour in 1 litre water and crumble in the stock cube. Bring to the boil and add the cauliflower florets. Turn the heat down to a simmer and cook for 5–10 minutes, until the cauliflower is soft. l Stir in the coconut cream and cream cheese until fully combined. Bring back to the boil then take the pan off the heat. l Blitz with a stick blender, or in a jug blender or food processor. If you’ve time, pass the soup through a sieve into a clean pan at this point – this will give the soup an unbelievably silky and delicious texture. Warm gently and season to taste with salt and cayenne pepper. l Ladle the soup into warmed bowls and scatter over the toasted onion flakes, coriander, chilli and lime zest.

18 foodies

014_FF Tom Kerridge_0417.indd 18

23/03/2017 09:54

EDD KIMBER FOODIES

Top with coriander, chilli and lime zest for a fresh kick

foodies 19

014_FF Tom Kerridge_0417.indd 19

23/03/2017 09:54

FOODIES TOM KERRIDGE

Coffee, chocolate and chia seed pudding This is a very quick pudding – just mix it up and chill it in the fridge. The chia seeds make everything set to a soft, mousse-like texture. The pairing of orange and chocolate is always a winner and the coffee takes it to another level.

Serves 4

For the pudding 500g wholemilk yoghurt 70g chia seeds 1 tbsp orange extract 2 tbsp cocoa powder 20ml freshly made espresso 1 tbsp erythritol (sugar replacement)

l Put the yoghurt into a bowl and whisk in the chia seeds, orange extract, cocoa powder, espresso and erythritol. l Spoon the mixture into 4 serving glasses, dividing it equally, and cover with cling film. Leave in the fridge for 12–24 hours. l When you’re ready to serve, remove the puddings from the fridge and sprinkle evenly with the grated chocolate, cacao nibs and crushed espresso beans.

To finish About 2 tsp grated dark chocolate (80 per cent cocoa solids) About 2 tsp cacao nibs About 2 tsp roughly crushed espresso beans

Recipes from Tom Kerridge’s Dopamine Diet by Tom Kerridge, published by Absolute Press, £20 Hardback 20 foodies

014_FF Tom Kerridge_0417.indd 20

23/03/2017 09:54

Prepare the night before for a stressfree dinner party pud

foodies 21

014_FF Tom Kerridge_0417.indd 21

23/03/2017 09:54

THE DOUGLAS HOTEL ...A TASTE OF LUXURY ON THE ISLE OF ARRAN

ROOMS & SUITES Our original stylish bedrooms and suites are individually designed and accented with unique furniture and draped with the finest Egyptian cotton on super-king sized beds to ensure you are relaxed during your stay in our BAR & BISTRO luxurious surroundings.

Offering a warm welcome and beautiful views over the bay to Goat Fell. Enjoy our delicious range of food and drink from our local suppliers.

Serving in our Bar from 12pm & Bistro from 6pm.

01770 302968

ISLE PERTHSHIRE OF ARRAN FOODIES FOODIES FOCUS FOCUS

GASTRO ISLAND Escape to the scenic Isle of Arran to explore, taste, and relax

HOTELS AUCHRANNIE RESORT Auchrannie Rd, Brodick, Isle of Arran KA27 8BZ www.auchrannie.co.uk Whether you’re looking for a scenic trip spent relaxing in the House Hotel, an adventure through the surrounding woodlands spotting wildlife or a chance to test your skills at one of the seven golf courses along the coast, Auchrannie Resort, with its two four-star hotels, five-star self-catering lodges and spa, is the perfect base.

THE GLENISLE HOTEL Lamlash KA27 8LY www.glenislehotel.com An Arran staple since 1849, The Glenisle Hotel welcomes you with that warm hospitality the island is known for. Settled in a beautiful spot, with views across the sea to Holy Isle, it boasts historic walled gardens to relax in on sunny afternoons and a well-stocked bar to enjoy an Arran whisky in before bed.

THE DOUGLAS HOTEL Shore Road, Brodick, Isle of Arran KA27 8AW www.thedouglashotel.co.uk While it’s recent refurbishment gives the hotel a stunning new luxury look, The Douglas hasn’t lost any of its rustic charm, with a focus on providing the perfect combination of the homely cosiness of island living

Above: Auchrannie Resort, Lamlash Bay Hotel, The Douglas with the elegance of 5 star care.

Whether you just want to relax in a stunningly decorated bedroom, or get some exploring tips from their knowledgeable staff and discover the island, The Douglas has you covered.

LAMLASH BAY HOTEL Shore Road, Lamlash, Isle of Arran KA27 8LU www.lamlashbayhotel.co.uk This shorefront hotel is just the

ticket for those looking to get the most from the stunning scenery of the Isle of Arran. With panoramic views across the bay, you’re sure to get inspired to explore the beautiful coastline, climb the nearby mountains and bask in the peacefulness of this awe-inspiring island before climbing into bed in one of their 11 individually styled rooms after a nip in the bar, having had the full island experience. foodies 23

023_FF IsleOfArran_0417.indd 23

23/03/2017 10:07

FOODIES FOCUS ISLE OF ARRAN

RESTAURANTS: BLACK GROUSE RESTAURANT Blackwaterfoot, Isle of Arran KA27 8EU www.blackwaterfoot-lodge. co.uk Contemporary, creative and innovative, Black Grouse specialise in getting the most out of the impressive larder Scotland has to offer. Focusing particularly on the fantastic ingredients local to Arran, like haunch of venison and Arran Blue, they elevate classic flavour pairings into modern dishes.

EIGHTEEN69 Auchrannie Rd, Brodick KA27 8BZ www.auchrannie. co.uk Get stuck into tapas, Scottishstyle, at Eighteen69.

Served up in the glasshouse overlooking the beautiful gardens, guests can sample an array of small dishes including whisky flamed salmon, and Arran venison sliders, making for an exciting taste exploration of the islands natural ingredients.

FELICITY’S AT EDEN LODGE Eden Lodge, Whiting Bay, Isle of Arran KA27 8QH www.felicitysarran.co.uk Serving up coffee, lunchtime bites, home-baking, dinner and drinks, Felicity’s is the one-stop spot for all of your foodie needs. With a huge range of dishes on offer and a cosy location to enjoy them in, it’s the perfect place to experience some of that renowned island hospitality while you dine.

From top: Arran Distillery, The Island Cheese Company, James of Arran

PRODUCERS: ISLAND CHEESE COMPANY Home Farm, Isle of Arran, KA27 8DD www.islandcheese.co.uk Cheddar is never boring with the Island Cheese Company, with their variety of awardwinning flavoured cheddars from Arran Whisky to Raspberry Infused Cranberry.

Using only the finest cheese, slow-matured over 16 months to guarantee a smooth, creamy taste, it’s the must have addition to any cheese board.

THE ISLE OF ARRAN DISTILLERY Lochranza, Isle of Arran, KA27 8HJ www.arranwhisky.com The island’s only distillery, Isle of Arran Distillery take inspiration from the unique landscape to

develop the unique character of their spirits. Each blend is created using Scottish barley and local water, known as the purest in all of Scotland, and distilled using traditional copper pot stills. And if the world class taste of their whisky has you hooked, they even offer the opportunity to purchase your own cask of their single malt.

JAMES OF ARRAN Brodick, Isle of Arran KA27 8AP www.jamesofarran.com Sample the sweetest treats Arran has to offer with James of Arran’s luxury handmade chocolates. Crafted using the finest ingredients on offer and developed with a creative touch, their wide-range of confections makes for the perfect artisan box to enjoy on your trip or take home for friends.

24 foodies

023_FF IsleOfArran_0417.indd 24

23/03/2017 10:07

91 Broughton Street, EH1 5RX 0131 557 8589 www.theolivebranchscotland.co.uk facebook.com/theolivebranchbistro

With a beautiful award-winning restaurant overlooking Loch Earn The Four Seasons Restaurant

Enjoy contemporary cuisine with our 2 AA Red Rosette menu, or visit for our evening Ă la carte dining, Sunday lunch and gourmet wine tasting dinner.

Tarken Bistro is open daily for light lunches and supper. Between, can also enjoy a Cream Tea or Afternoon Tea, with a glass of fizz‌why not?

The Four Seasons Hotel, Lochside, St Fillans, Perthshire T: 01764685333

www.thefourseasonshotel.co.uk

FOODIES FOCUS CRAFT BEER

GET CRAFTY Taste your way through Scotland’s craft beer movement TEMPEST BREWING CO. Tweedbank Industrial Estate, Galashiels, TD1 3RS www.tempestbrewco.com Taking the classic beer and developing it into something new, Tempest take a creative approach to all of their brewing. From their classic pale ales to the more unusual chilli, chocolate and cinnamon Mexicake, there’s a flavour to excite every palate.

STEWART BREWING 26a Dryden Rd, Loanhead EH20 9LZ www.stewartbrewing.co.uk On top of their wide range of signature beers, this Edinburgh brewery also boasts the UK’s first brew-ityourself Craft Beer Kitchen where

beer aficionados are invited to come and try their hand at the brewing game.

FALLEN BREWING A811, Stirling FK8 www.fallenbrewing.co.uk Fallen combine the exceptional purity of Scottish mountain water with the best hops from around the world to create distinctly Scottish beer with an international touch.

DRYGATE 85 Drygate, Glasgow G4 0UT www.drygate.com The UK’s first experiential brewery, Drygate keep busy developing their much-loved range of beers, complete with their signature artwork, as well as offering up the dynamic Brewhouse bar and kitchen.

TOP OUT 3, 6 Dryden Rd, Loanhead EH20 9LZ www.topoutbrewery.com Taking inspiration from international brewing traditions and Scotland’s grand outdoors, Top Out fuse contrasting flavours together in their Edinburgh microbrewery to create beer with a unique taste.

FIERCE BEER, Howe Moss Avenue, Aberdeen, AB21 0GP www.fiercebeer.com They might only have a year in the game under the belt, but fresh-faced brewers Fierce Beer are making a stand in the Scottish craft beer scene. With bold flavours to match their name, these beers work as a perfect pairing to a variety of foods.

FYNE ALES Achadunan, Cairndow PA26 8BJ www.fyneales.com Produced within a working farm estate at the head of Loch Fyne in the scenic Scottish Highlands and brewed with water sourced from the nearby hills, Fyne Ales create beer with the taste of Scotland in every sip. Their award-winning flagship blonde ale Jarl is one that’s not to be missed.

SWANNAY BREWERY Evie, Orkney, KW17 2NP www.swannaybrewery.com Hidden amongst the unique landscape of Orkney, Swannay Brewery take inspiration from the quietness of island life to make beers rewnoned worldwide.

Their more creative brews, like the whisky-aged Imperial Stout, maintain the great taste of the traditional while keeping the drinker on their toes.

26 foodies

026_FF Craft Beer_0417.indd 26

23/03/2017 10:32

First Class Beers Leaving Kippen Station Since 2014 Fallen Brewing Company lives in the old Kippen Railway Station surrounded by the Gargunnock and Fintry Hills.

Naturally carbonated, unfiltered, vegetarian & vegan friendly

Our aim is to brew the best beer for you to enjoy, using pure, soft Scottish mountain water and the best malt & hops from around the world.

www.fallenbrewing.co.uk @fallenbrewco

N OT E : D OUBL E CHE C K AL L H I- RE S

FallenBrewCo

fallenbrewing

For further information please email sales@fallenbrewing.co.uk

TA S T ING T OURS AT OUR BREW ERY

EVERY SATURDAY AT 11AM FROM MAY TO SEPTEMBER We are a family-run microbrewery based in the picturesque

DORNOCH

Cromarty Firth, producing innovative, handcrafted, smallbatch beers.

A9

CROMARTY BREWING CO. A835

CONON BRIDGE

INVERNESS

brewing skills, blended with the finest locally and globally sourced ingredients, make beer that is truly worth believing in.

NAIRN A96

We believe that our passion, enthusiasm and quality beer

FORRES

Join us every Saturday morning at 11am for a tasting tour, and learn more about the craft of brewing. We also offer a wide selection of beers and gifts in our shop, please visit

A82 A9

www.cromartybrewing.co.uk for our opening hours.

THE CROMARTY BREWING COMPANY DAVIDSTON, CROMARTY, IV11 8XD T: 01381 600440 E: enquiries@cromartybrewing.co.uk www.cromartybrewing.co.uk facebook.com/cromartybrewing

@cromartybrewing

FOODIES TOM DALEY

Olympic FEAST

Olympian Tom Daley knows how to get the most out of your body - let his dishes show you the way

A

fter the Olympic Games in 2012, I went through a phase of not eating as well as I should - I was going out a lot and drinking too much. Soon I found that I wasn’t performing well in the diving pool and I had no energy; my mood was low and I found myself caught up in negative thinking patterns. I knew there was no quick fix. As an Olympian, it’s my job to know all about eating healthily as well as getting - and staying! - fit. I have learned a huge amount about food and nutrition and I’ve spent a lot of time trying to learn about my body so I can perform to the best of my ability.

My plan will show you how to eat well, build strength, tone up and train both your body and mind to reach your health and fitness goals in easy, accessible steps.

All my recipes are truly delicious. Mix and match the breakfasts,lunches and dinners that will work for your day, and don’t be scared to add in a treat. Follow my customised fitness routines five days a week. These are QUICK and it doesn’t matter how fit - or not - you are. Just 20 minutes a day will really help. Make some ‘you time’ with my daily life hacks. They are designed to keep you firmly on track with your new healthy, happier lifestyle.

We all lead busy lives and it’s all too easy

to fall into a pattern of grabbing unhealthy food on the go or trying the latest fad diets. These diets do not work and they go against the basic principles of nutrition and the way your body functions.

I love food and my food memories all involve great meals with my family. My mum always cooked for us when we were growing up and Sunday roast dinners were a real ritual with all the family, including my grandparents, sitting around the table talking and laughing. I enjoy cooking and experimenting with new dishes and good is an important part of my social life; I often make dinner for my friends, and my fiancé Lance and I always take time out to cook and eat a meal together. I think making food a social occasion is really important, so rather than eating at your desk or in front of the TV, sit down at the table and create your own good rituals.

These recipes will give you a balance of nutritious foods, meaning you will never be hungry - and they are so tasty, you’ll want to cook them time and time again. Most are easy to prepare - you’re not going to spend hours in the kitchen chopping and stirring. I don’t have time for that either!

Eat well, exercise with enthusiasm and calm your mind - and soon you’ll start to look and feel amazing! Good luck!

28 foodies

028_FF Tom Daly_0417.indd 28

23/03/2017 10:47

‘Eat well, exercise with enthusiasm and calm your mind’ foodies 29

028_FF Tom Daly_0417.indd 29

23/03/2017 10:47

FOODIES TOM DALEY

Roasted squash soup This hearty soup is simple to make and makes great comfort food on a cold day.

Serves 4 1 tbsp olive oil 400g butternut squash, unpeeled and cut into chunks 1 red onion, chopped 2 garlic cloves, unpeeled 1 celery stick, roughly chopped 1 carrot, roughly chopped 2 sprigs of thyme 1 tsp smoked paprika 4 slices of pancetta 600ml hot vegetable stock Salt and freshly ground black pepper

● Preheat the oven to 200°C. Put the oil, squash, onion, garlic, celery and carrot in a bowl with the thyme and paprika. Season well and toss everything together. Pour a couple of millimetres of water into a small roasting tin that’s large enough to hold the vegetables snugly and in an even layer. Spoon the veg into the tin and roast them for 30 minutes or until tender. ● Ten minutes before the end of the cooking time, lay the pancetta slices on a piece of baking paper and put them on a baking tray. Pop this into the oven on a shelf below the vegetables and the pancetta should crisp up nicely. ● When the vegetables are tender, turn off the oven (leave the pancetta in there to keep warm). Tip the vegetables into a food processor. Squeeze the softened garlic out of its skin into the processor, then pull the leaves from the thyme sprigs and add those to the processor too. ● Add half the stock and whizz until smooth. Tip everything into a pan and add the remaining stock, then bring the soup to a simmer to heat through. ● Ladle the soup into bowls and top each with some crispy pancetta. Season to taste and serve.

30 foodies

028_FF Tom Daly_0417.indd 30

23/03/2017 10:47

EDD KIMBER FOODIES

Add crispy pancetta on top for a salty kick

foodies 31

028_FF Tom Daly_0417.indd 31

23/03/2017 10:48

Experiment with different herbs to find your perfect taste

32 foodies

028_FF Tom Daly_0417.indd 32

23/03/2017 10:48

FOODIES TOM DALEY

Cheesy ricotta and herb pancakes I love the creamy taste of ricotta and these savoury, fluffy pancakes are light and delicious.

The batter doesn’t need to rest, so they’re great if you’re short of time.

Makes 8 pancakes 2 medium eggs, separated 100g ricotta 20g Parmesan cheese, finely grated 1 tbsp wholemeal flour 2 tbsp freshly chopped herbs, such as chives, dill or parsley – or use a mixture 1 tsp olive oil Salt and freshly ground black pepper

● Put the egg yolks, ricotta, Parmesan, flour and herbs into a bowl. Season with salt and black pepper and mix everything together well. ● Whisk the egg whites in a scrupulously clean, grease-free bowl until the mixture stands in soft peaks. Fold a spoonful of the beaten egg whites into the ricotta mixture to loosen it, then fold in the remaining egg whites. ● Heat half the oil in a frying pan over a medium heat. Using a dessertspoon, drop 3 or 4 spoonful’s of the batter into the pan. Once the pancakes are golden on one side turn them over and cook for 1–2 minutes on the other side.

Remove the pancakes from the pan and keep them warm. ● Heat the rest of the oil and cook the remaining mixture – you should have 8–10 pancakes. Serve them with a salad of tomatoes or avocado and some rocket.

foodies 33

028_FF Tom Daly_0417.indd 33

23/03/2017 10:48

FOODIES TOM DALEY

Kedgeree with salmon I’m happy to eat this warm and comforting breakfast dish at any time of day, but it is a perfect brunch.

Serves 2 200g salmon fillet 1 tbsp olive oil 2 large spring onions, sliced into small rings ¾ tsp curry powder ¼ tsp turmeric A good pinch of chilli flakes 75g brown basmati rice 275ml hot vegetable or chicken stock 1 small courgette, finely grated 60g frozen peas, thawed 2 eggs 2 tbsp parsley, plus extra to garnish Salt and freshly ground black pepper

● Preheat the grill. Season the salmon fillet with salt and pepper and grill it for about 10 minutes until cooked. Set the fish aside until it’s cool enough to handle, then flake it into large chunks.

Heat the oil in a saucepan and stir-fry the spring onions for 2–3 minutes until softened. Stir in the spices and season well, then continue to stir-fry for a minute or so to cook the spices. ● Stir in the rice and cook for 1 minute to coat it in the spices. Pour the hot stock over the top and put a lid on the pan. Bring the stock to the boil, then turn the heat down low and cook for 20–25 minutes. ● Take the lid off the pan and quickly spoon the grated courgette and peas on top of the rice.

Cover the pan again and continue to cook for 3–5 minutes longer until all the water has been absorbed and the courgette and peas are tender. ● Meanwhile, bring a small pan of water to the boil and cook the eggs for 6 minutes. Drain well and cover the eggs with cold water, then carefully peel off the shells. ● Fluff up the rice and stir in the parsley and salmon flakes, then divide the kedgeree between 2 bowls. Halve the eggs, arrange them on top and scatter over a little more parsley if you like before serving.

Recipes from Tom’s Daily Plan by Tom Daley, published by HQ, £16.99 34 foodies

028_FF Tom Daly_0417.indd 34

23/03/2017 10:48

For a classic kedgeree, swap the salmon for smoked haddock

foodies 35

028_FF Tom Daly_0417.indd 35

23/03/2017 10:48

Free love to free-from, we’ve been with you all the way

For 50 years we’ve been at the forefront of a food revolution. In 1963, when Britain was in thrall to its new sugar-coated cereals and sliced white bread, we began rallying for more real food for the nation.

Revolution was in the air, and we were there all the way as new ideas like vegetarianism and environmentalism gathered force among freethinkers.

We helped you fight food allergies and intolerance with direct action, in the form of free-from foods and we’re proud to say our shop counter has served three generations of counter-culture shoppers.

• Real – choice with a huge range of free-from foods. Whether coeliac, vegan, raw, or diabetic, there’s no need to feel restricted by your special diet at Real Foods.

• Healthy – meat-free, dairy-free, wheat and gluten-free options so you can get the nutrition you need to keep marching through the day.

• Foods – that won’t break the bank, so your body can get the balanced diet it needs without any protest.

As you can see, if you’re looking for special diet foods, Real Foods can bring you peace of mind with great value and great choice.

Providing wholefoods to the people for over 50 years

Shop online at www.realfoods.co.uk

FREE UK delivery for online orders £29 or over* 37 Broughton Street, Edinburgh EH1 3JU 8 Brougham Street, Tollcross Edinburgh EH3 9JH

Fresh • local • seasonal • value

The campaigning Aldermaston anti-war activists of the early 60s Photography with kind permission from Les & Liz Pearce were among our first customers.

*Applies to UK mainland orders only and does not include wholesale bulk items

ROCKVILLE HOTEL

Edinburgh’s seafront hotel

The Rockville Hotel is situated in a seaside suburb of Edinburgh, offering picturesque views across the Firth of Forth.

Our individually decorated rooms are modern in style and most offer panoramic sea views. All stays include a full Scottish breakfast.

Our sea view conservatory is available to hire for funerals, events and private dinners. We are open for tea/coffee all day, lunch and dinner is served daily.

A senior menu is available Monday to Thursday.

We look forward to welcoming you.

Rockville House Hotel, 2 Joppa Pans, Edinburgh, EH15 2HF Tel. 0131 669 5418 Email: enquiries@rockvillehotel.co.uk

CAFES FOODIES FOCUS

THE FIRST SIP

Nobody need miss out with these fantastic speciality cafes

GLUTEN FREE GF 37 Dalry Road, Edinburgh, EH11 2BU www.facebook.com/ GFEdinburghCafe Coeliacs need not despair over restricted options at brand new Edinburgh café, GF, where everything is 100% gluten free, from the cakes and nibbles to hearty lunchtime soups and snacks.

LOUDONS 94b Fountainbridge, Edinburgh, EH3 9QA www.loudons.co.uk With an in-house artisan bakery producing a fantastic variety of both traditional bakes and first class gluten-free and dairy-free options, all of the treats at Loudons are of the freshest, finest quality around.

Plus, their first class brunches are renowned amongst Edinburgh foodies in the know.

Clockwise from top: Moon & Hare, Loudons, SugarDaddy’s SUGARDADDY’S BAKERY 5 Rodney Street, Edinburgh, EH7 4EN www.sugardaddysedinburgh.com Bringing the fun factor to speciality baking, SugarDaddy’s are masters of colourful, creative bakes that are completely gluten free. With sprinkles and icing galore, these cakes are party ready and sure to satisfy any sweet tooth, and with their range of dairy free and vegan treats, every stomach can be happy too.

THE GLAD CAFÉ 1006a Pollokshaws Road, Glasgow, G41 2HG www.thegladcafe.co.uk Pushing the boundaries of the standard café, The Glad Café do it all – from freshly prepared breakfasts and lunches, made with local ethical ingredients, to locally roasted Dear Green Coffee to the temptations of a fully licensed bar, it’s a fitting destination for any of your needs.

Most importantly, they stock a huge range of delicious gluten free cakes from the nearby specialist g-free bakery, Wild Flours. foodies 37

037_FF Cafes_0417.indd 37

23/03/2017 11:01

THE HEART OF YOUR HOME seasoned with love and care.

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

palazzokitchens.com

CAFES FOODIES FOCUS

HUMBLE PIE 47a Main Street, Glasgow, G71 8ER www.humblepiebakery.co.uk Cake experts all round, Humble Pie’s award-winning cupcakes are renowned for their top taste.

However, no one is left out in this stylish bakery, with their expertise in sweet stuff meaning their gluten free treats have the same fantastic taste that they are famous for.

VEGAN MOON & HARE 167 Bruntsfield Pl, Edinburgh EH10, UK www.moonandhare.co.uk A true destination spot for healthminded foodies, Moon & Hare specialise in vegan, gluten-free and raw food in their café and deli. Try a local, hand-roasted coffee with your vegan waffles, or sample an organic smoothie and take care of your body the tasty way.

ORGANIC DELICIOUS 26 Morningside Rd, Edinburgh EH10 4DA www.organicdeliciouscafe.com At Edinburgh’s first 100% organic, veggie and vegan café, you can have

From top: Soy Division, Picnic, Organic Delicious, Hendersons total faith that everything you enjoy at Organic Delicious is guilt-free and good for you. And nearly everything from the nutrient filled smoothies to the raw, vegan cakes are handmade in house, to guarantee wholesome goodness.

HENDERSONS 92 Hanover Street, EH2 1DR www.hendersonsofedinburgh. co.uk Edinburgh’s signature staple spot for vegans, vegetarians, and nonveggies alike, Hendersons is known for it’s contemporary dishes and fresh, local ingredients. On the scene since 1962, it holds a sweet spot in the heart of many for its delicious dishes and fresh produce from Janet Henderson’s East Lothian farm.

PICNIC CAFÉ 103 Ingram St, Glasgow G1 1DX www.facebook.com/picnic. glasgow Leading the way as Glasgow’s first plant-based café, Picnic is a haven for vegan foodies who refuse to scrimp on flavour. From healthy cooked breakfasts, to fully loaded jacket potatoes and scrumptious home-baked treats, vegan has never looked so indulgent.

SOY DIVISION 51 Kilmarnock Rd, Glasgow G41 3YN www.facebook.com/ soydivisionglasgow All home-made, all vegan, all delicious, Soy Division is the answer to all your plant-based needs.

Serving up hearty meals including creative pies and colourful Buddha bowls, there’s always something new to try at this inventive café. foodies 39

037_FF Cafes_0417.indd 39

23/03/2017 11:01

FOODIES NAOMI DEVLIN

Friendly Food Naomi Devlin shares her gut-friendly, gluten-free recipes that show how tasty healthy can be

P

retty much every morning I wake up, clap my hands and wonder what I might eat for breakfast.

I am a foodie, in love with the changing seasons that bring rhubarb in February, asparagus in May and plums in August, and I’m fascinated by the diverse flavours of food from around the world.

I’m not a trained chef and yet I have always cooked, devouring recipe books greedily as soon as I could read. From my teenage years in a rural commune, where I learnt to make great pots of spicy dal and bake show-stopping birthday cakes, to more recent holidays in Italy where the vegetables were so good they only needed a slick of olive oil to sing, cooking and eating have been at the centre of my life.

Food took on a different meaning for a while when I was diagnosed with coeliac disease, becoming a source of anxiety and often disappointment; restaurants were fraught with danger and old favourites like crusty bread were off the menu. I could have sulked and pined for what I was missing, but I chose instead to embrace the new challenge and celebrate the wonderful things that I could still safely and joyfully eat. I learnt about the mysterious business of what goes on in the gut, and that what I ate, how I lived and my emotional state all had a profound

influence on my health.

Eating is such an integral part of our lives and an opportunity for each of us to comfort, delight and nourish, that I have made it my mission to help others discover how delicious it can be to take care of your gut. I want to encourage everyone to diversify their diet, including those who have no digestive issues but want to improve their microbiome and support their immune system, thus enjoying greater energy and wellbeing.

Variety truly is the spice of life where your gut is concerned, so embrace your desire to try new things, knowing that this will make you more vital.

The key to eating well while leading our busy lives is to take a little time out each week to prepare food in advance. Soak and cook grains and pulses, slow cook some hard-working cuts of meat and get the family involved in some simple kitchen work to make a busy week fly by in a stream of delicious suppers. When your body gets the nourishment it craves, you will feel properly satisfied by your food and when your microbes are happy, they will help you thrive in what promises to be a wonderful lifelong partnership. It doesn’t matter who you are, absolutely everyone can benefit from giving their gut a little TLC.

40 foodies

040_FF Naomi Devlin_0417.indd 40

23/03/2017 11:44

‘Absolutely everyone can benefit from giving their gut a little TLC’ 040_FF Naomi Devlin_0417.indd 41

foodies 41

23/03/2017 11:44

FOODIES NAOMI DEVLIN

Green beans, roast beets, labneh and caramelised butter This cooked salad has a little bit of everything, roasty, sweet, creamy, spicy, crisp and the indefinably moreish quality of caramelised butter. Crunchy chickpeas, beets, onions and pistachios raise the fibre content of this dish in the most elegant way, and nigella seeds are said to calm the antisocial side effects of too many pulses.

Serves 4 300g raw beetroots Olive oil, for drizzling Couple of pinches of sea salt 300g green beans 1 small red onion, halved, then thinly sliced 150g Labneh 1 x 400g tin chickpeas, roasted 50g raw pistachio nuts, lightly crushed 1 tsp nigella seeds 2 tbsp caramelised butter 1/2 lemon, quartered

● Preheat the oven to 180°C. Scrub the beetroots and trim off any really rough bits of skin, slice into quarters (or more if large) and put into a mixing bowl. Drizzle with a little olive oil, sprinkle over the salt, turn to coat and then tip onto a baking sheet.

Roast for about an hour until tender to the point of a knife. Set aside to cool until just warm. ● Steam the green beans until just tender, refresh under cold water, then drain and pile onto a large serving plate. ● Cover the red onion slices in tepid water for a few minutes, then drain and refresh in cold water.

Scatter them over the green beans. ● Cut the beetroot quarters in half, scatter over the plate and place rough pieces of labneh over the vegetables. � If you have time, leave the salad for 10 minutes for the beet colour to bleed into the labneh. ● Scatter the crunchy chickpeas, crushed pistachios and nigella seeds over the salad just before you eat. ● Drizzle with warm caramelised butter and nestle the pieces of lemon into the salad.

Recipes from Food for a Happy Gut by Naomi Devlin, published by Headline Home, £20. Photography: Laura Edwards 42 foodies

040_FF Naomi Devlin_0417.indd 42

23/03/2017 11:44

Roast the chickpeas in coconut oil for a crispy texture foodies 43

040_FF Naomi Devlin_0417.indd 43

23/03/2017 11:44

FOODIES NAOMI DEVLIN

Miso soup Miso is a fermented bean paste usually made from soya beans. A living fermented food and beneficial form of soya, it has a deeply savoury flavour, full of umami and small amounts of glutamine that help repair the gut lining. If your gut needs a little TLC, leave the bits out and drink the broth through the day to calm inflammation.

Serves 2 2 garlic cloves, roughly chopped 4 spring onions, sliced (reserving a few green bits for garnish) 700ml bone broth, fish broth or vegetable broth 100g silken tofu, diced 10cm strip of dried kombu (kelp) seaweed, cut into a few pieces 2 tsp miso paste (red or genmai is my favourite) Dried green nori flakes (optional)

● Put the garlic and spring onions into a pan with the broth, then bring to the boil, cover and simmer for 15 minutes. Strain out the bits, return the broth to the pan and bring back to a simmer. ● Add the tofu to the broth and simmer for 5 minutes, then turn off the heat. Stir in the kombu (don’t wash it beforehand as the white powder contains glutamine), cover and leave for 10 minutes. ● Remove the kombu and discard, or refrigerate it in an airtight container for up to 3 days and use once more for another batch of soup. Put the miso paste in a little bowl and loosen it with some of the broth, then gradually pour this into the pan, tasting as you go. ● Ladle the soup into a couple of bowls and top each with a sprinkle of nori flakes and the reserved spring onion tops. The soup should be at the right temperature to eat - try to avoid heating it up if you can, or do so very gently.

44 foodies

040_FF Naomi Devlin_0417.indd 44

23/03/2017 11:45

NAOMI DEVLIN FOODIES

Garnish with green nori flakes for an authentic touch

foodies 45

040_FF Naomi Devlin_0417.indd 45

23/03/2017 11:45

Try storing vanilla pods in a jar of honey for extra f lavour Makes about 850ml – serves about 6 1 vanilla pod 3 large organic egg yolks 75–100g raw honey 2 tsp brandy or vodka (or use vanilla extract, but leave out the vanilla pod) 750ml double cream (ideally unpasteurised)

Raw superfood ice cream When I say raw, I mean completely untouched by heat of any kind. Heat changes the nature of fats and destroys enzymes in the milk and honey that are beneficial for our microbiome. This luxurious ice cream combines the superfood benefits of raw egg yolks, raw honey and unpasteurised cream to make a rich and satisfying dessert that your gut will love.

● Split the vanilla pod with a sharp knife and scrape the seeds into a bowl. ● Whisk the vanilla seeds, egg yolks, honey and alcohol together until they are thick and mousse-like. Stir in the cream, taste for sweetness (add more honey if needed) and then churn in an ice-cream maker. ● If you don’t have an ice-cream maker, you can make your own Victorianstyle ice cream churn by putting a 1.5-litre Kilner jar into a large bowl filled with ice cubes. Pour a bag of table salt over the ice cubes and pour your ice cream mixture into the jar. Stir with a spatula, scraping the sides as you go, until the ice cream is thick and then transfer to a container and freezer until firm. You can only churn a half batch mixture in this way, so have two ice-filled bowls ready, or just make half the mixture. ● Once the ice cream is ready, serve it immediately (or freeze for up to a month and soften in the fridge for 30 minutes prior to serving – the freshly made ice cream will have the smoothest texture). ● Serve scoops of ice cream in small bowls with some fresh berries and sprinkle with toasted flaked almonds.

46 foodies

040_FF Naomi Devlin_0417.indd 46

23/03/2017 11:45

NAOMI DEVLIN FOODIES

Jelly sweets When I was small, my mum would always give me a square of raw jelly to chew while she made up the remainder.

It turns out that the gelatine part of those little treats was good for repairing my gut – although the sugar wasn’t!

You can use any seasonal fruit that your digestion will tolerate Makes about 36 300ml fruit purée sweetened with raw honey (see method) 2 tsp rose water or 1 tsp vanilla extract (optional) 50g leaf gelatine

● Make your purée first out of any soft fruit by blending it and then passing through a sieve to remove any seeds.

Sweeten to taste with raw honey then flavour with rose water (to taste) or vanilla extract (if using). ● Soak the gelatine leaves in cold water for about 5 minutes and then gently squeeze the water out and pop into a pan on its own. Melt the gelatine over a very low heat and as soon as it is completely liquid, stir in the fruit purée and whisk until completely smooth.

● Pour into silicone ice cube trays or a large square-sided container, lined with waxed paper or cling film, and chill in the fridge for a couple of hours, until set. ● Once set, dip the bottom of the ice cube trays or container into hot water for 20–30 seconds to melt the outside of the jellies a little and then pop out onto a chopping board. Slice up the slab into pieces and store the jellies on baking parchment in an airtight box in the fridge for up to a week.

foodies 47

040_FF Naomi Devlin_0417.indd 47

23/03/2017 11:45

PREMIUM WHISKY AND CIGAR MERCHANT MULTI AWARD-WINNING INDEPENDENT BOTTLER FOUNDED 1874

Use code Foodies16 for discount at the checkout

To browse the full range of products visit robertgraham1874.com EDINBURGH

GLASGOW

254 Canongate 0131 556 2791

111 West George St. 9 Sussex St. 0141 248 7283 0122 335 4459

194 Rose St. 0131 226 1874

CAMBRIDGE

LONDON 4 Broadwell Parade 0207 624 3351

for the facts www.drinkaware.co.uk Lagavulin is a registered trademark of Diageo 2016

A da iry revolution!

iry cows de with milk from da Organic Cheese ma .co.uk n calves. finlaysfarm that suckle their ow

Order online: creamogalloway.co.uk/cheese/shop-online-cheese Buy from 5 key stockists: I.J. Mellis – Edinburgh, Glasgow, St. Andrews & Aberdeen Whitmuir Farm, West Linton, EH46 7BB Provender Brown, Perth, PH1 5JY McNees of Crieff, PH7 3HU Locavore, Glasgow G41 2AN

Meet the cows at Cream o’ Galloway, SW Scotland. DG7 2DR

Ogilvy Vodka Ogilvy has the true spirit of Scotland, from the tatties to the taste www.ogilvyspirits. com

Coco Chocolate These beautifully packaged treats are perfect for gifting - or a little self indulgence www.cocochocolate.co.uk

Highland Game Get the fantastic flavour of Scottish venison at home www.highlandgame.com

We love the smooth taste of Ogilvy’s on the rocks with a slice of pear

Cream O’ Galloway Dairy No cheese board is complete without a slice from this award-winning Scottish dairy www.creamogalloway.co.uk

Local larder Embrace Scotland’s stellar natural larder R.R Spink With the finest in smoky flavour, R.R Spink know how to get the best from your fish www.rrspink.co.uk

Robert Graham 1874 Get a taste of luxury with the finest of Scottish whisky www. robertgraham1874.com

Edinburgh Gin With a range of flavours, this award-winning gin is ideal for every palate www.edinburgh gindistillery.co.uk

Mackies The perfect treat, this indulgent ice cream never disappoints www.mackies.co.uk

Hebridean Sea Salt Season like a pro with the finest salt loved by top chefs www.hebrideanseasalt.co.uk

Add to prosecco for a pink twist on the classic gin fizz

foodies 49

049_FF Scottish LArder_0417.indd 49

23/03/2017 12:06

CHEF Q&A FOODIES

EAT PARISIENNE Rachel Henretty of Mademoiselle Macaron shares her love of patisserie and a glamorous recipe

Rose Macarons Makes approx. 20-30 macarons

For the shell 110g ground almonds 225g icing sugar 50g caster sugar 125g egg whites (approx. 4 eggs) Red/pink food colouring For the filling 135ml of double cream 35ml of milk 15g of cornflour 75g of white chocolate 55g of unsalted butter, cubed 1 tsp of rose water Sift and mix the icing sugar and ground almonds. ● Whisk the egg whites to soft peaks, add the caster sugar in two lots and continue whisking. ● Once the egg whites have stiffened completely add the food colouring.

Whisk the colouring into the egg whites until it has blended completely. Add the almonds and icing sugar in two or three goes and mix gently by hand. ● Pour the mixture into a piping bag.

Arrange baking trays lined with baking paper and pipe out macaron disks approximately 3cm in diameter. Make sure you leave 3-4 cm between each macaron shell. ● Let the macarons set and get a skin on the baking trays for approximately 30-60 minutes.

You should be able to touch them

and not have any mixture stick to your finger. Be patient! ● Put in the oven at 160°C for 12 minutes.

Six minutes in turn the macarons around and put on a different shelf to ensure equal cooking. Let cool. ● For the filling, bring the cream to the boil. In a separate bowl, mix the corn flour with the milk. Pour this into the cream and mix well. Let it cook for one minute, the mixture should thicken almost immediately, then pour over the white chocolate and mix well. ● Add the butter to the cream and chocolate mix. Keep whisking until it reaches a smooth and thick consistency.

Add the rose water and mix then let chill in the fridge for an hour. Pour into a piping bag. ● Match the shells up into pairs (this is called marrying the macarons), pipe a little bit of the filing on one shell and then sandwich together. Refrigerate and wait 24 hours to eat your first macaron.

What made you focus on macarons?

I learnt to make macarons at the Alain Ducasse cookery school in Paris, and I can’t deny that the biggest reason I fell in love with them is their colourful elegance.

They are so petit and delicate that I liken them to edible jewellery.

Which is your favourite flavour?

Our salted caramel macaron has to be hands down the favourite as it won our Great Taste Award. But I also have a soft spot for our Scottish Whammy which has Irn Bru. We also did a rose and prosecco macaron for Valentine’s Day which was divine.

Do you have any go-to dinner party desserts?

I try not to bring macarons to every social event I go to, I worry that my friends are fed up of them! A quick go-to dessert is a fancy French fruit salad: large macaron shell upturned with chantilly cream and fresh fruit piled on top with a little passionfruit coulis. foodies 51

051_FF Chef Q&A_0417.indd 51

23/03/2017 12:11

FOODIES INTERIORS

HOME FLARE Let your personality shine and be inspired to add a personal touch to your kitchen with these electic designs

PHOTOS: RACHEL WHITING

T

he design and decoration of what is often the most important, and certainly the hardest working, room in the house is a matter to be carefully pondered; forethought is the answer.

The kitchen has long outgrown its original role as merely the place where food is prepared and cooked. These days it is a room for leisure and pleasure as well as the place where most informal entertaining is done, all of which means that its design and decoration are crucial. The kitchen is also a very personal room, in which you can spend a lot of time, so when you are there you should feel happy and at ease.

The actual design of your kitchen will, to a certain extent, inform the decoration of the room, so it is sensible to think of these aspects at the same time, rather than superimposing one style upon another at a later date.

Many kitchens today are a smallish part of a greater whole. If that is the case for you, the design of the kitchen area must work with the overall design, and feel, of the larger room; a work area of metallic, minimalist design would look out of place in a room that was decorated with old pine furniture, for example. Even if the kitchen is a separate room, there should still be a stylistic link between it and the next room, to ensure continuity of design.

Not everyone has the luxury of being able to design their kitchen from scratch, but the kitchen you’ve got doesn’t necessarily have to remain as you found

52 foodies

052_FF Interiors_0417.indd 52

23/03/2017 12:16

‘Stamp your personality on the room’

GET THE LOOK Simply add new handles for a quick and easy transformation

foodies 53

052_FF Interiors_0417.indd 53

23/03/2017 12:16

PHOTO: POLLY WREFORD & JAMES GARDINER

FOODIES INTERIORS

it. Cosmetic changes are worth carrying out, even if only to alter your attitude to the room. First of all consider paint: wooden doors can be repainted in tough, good-looking finishes. New cabinet doors, either ready- or custom-made, come in materials from laminate to painted MDF and solid wood.

Finishing touches in this space are all a question of detail. They are the thought-out personal additions that mark the room as your own. Design details lift something standard to a different level; they are the carefully considered mouldings around an open storage unit, the metal rods for hot pans set into a wooden work surface next to a hob/stovetop, the standard wine rack cut down to fit into a dead space in a corner. Ideas such as these can be found in kitchen showrooms, magazines and – yes! – books, and are often worth incorporating at comparatively little cost. Then there are the decorative details. Here is where it pays to be adventurous. Consider using unusual paint colours, or objects and pictures that you arrange with care around the room in unexpected corners; these are striking and unusual additions that not only stamp your personality on the room but also add an air of hospitality and welcome to others.

Space Works by Caroline Clifton-Mogg, Joanna Simmons & Rebecca Tanqueray, published by Ryland, Peters & Small, £30.

foodies | 55

052_FF Interiors_0417.indd 55

23/03/2017 12:16

Time to taste Our top restaurant picks to try this month THE DUCHESS OF ARGYLE The concept of The Duchess of Argyle is attractive. Bringing a new cuisine to an already rich area, it is an affordable Mexican restaurant and bar that values authenticity.

The intended clientele is presumedly a younger crowd, given the loud eclectic music choice, affordable menu, and dim lighting, supported mostly by candlelight and Edison bulbs.

The restaurant juxtaposes the traditional Scottish pub dĂŠcor, presented by the defaced picture of Robert Burns and dark wooden bar, with a stylish modern restaurant, seen in the sizable worldly gantry and unique

menu entries.

Each tapa was served on wooden boards that certainly made items attractive to photograph, yet proved a little awkward on our small table. As per recommendation, a selection of tacos and antojitos with sides was chosen. The langoustine tacos were the most notable dish - finally, Scottish langoustines appearing on a menu outside of a seafood restaurant!

- and it is nice to see that the menu is thoughtful of vegetarians, with inventions like cauliflower tempura tacos on offer, ideal for the coriander lover. The side dishes successfully compliment the taco selection, hosting treats

such as Tijuana street fries stacked with homemade guacamole and Salsa Freca which were great from the offset, but eat up quickly as it does have a time-limit.

The taps held a selection of drafts, the majority being from West Brewery, and a few more niche lagers, which might not fully agree with the menu, but do however support excellent local breweries. The tequila and mezcal recommended were of good quality, and were accompanied by a gentle spicy chaser which, despite an unusual texture, was a pleasant end note.

1038 Argyle Street, Glasgow, G3 8LX Isobel Keating

56 foodies

056_FFReviews_0317.indd 56

29/03/2017 09:56

RESTAURANT REVIEW FOODIES

FORAGE & CHATTER TUK TUK Street food is the trend of the moment and its staying power is showing no signs of fading, but the fun of finger food need not be confined to markets and festivals.

Tuk Tuk’s vibrant, fuss-free Indian bites have all the authentic flavour in a cool and comfortable setting. Their Tollcross restaurant boasts space enough to compete with any Saturday morning market and with a lunch menu consisting of a starter, two mains and side for £12, the prices are on par too.

The copper tiffin style lunch tins add a little contemporary theatre to the proceedings, as you unstack each tasty tapa. Our chicken lollipops were packed with flavour and the pakora platter had a nice

variety, although perhaps the tin vessel wasn’t the best vehicle for maintaining the crispness they were somewhat lacking.

The chickpeas in the channa puri had a great kick and the deep fried flatbread accompaniment is worth fighting over. The butter chicken was a classic hit that didn’t disappoint but our favourite was definitely the daal makhni, a silky smooth black lentil curry that’s simmered for 24 hours to maximise flavour. Get dipping with a garlic naan for the ultimate flavour combo.

Pair it all with a creamy cooling mango lassi. This traditional yoghurt drink can be ordered by the glass, but go for a jug - once you taste it, I promise you’ll be glad.

1 Leven Street, Edinburgh, EH3 9LH www.tuktukonline.com Chiara Margiotta

Brothers Nicholas and Cameron have created a cosy and welcoming dining space at the old Edinburgh Larder, and pride themselves on supporting small and local producers, with daily visits from forager Ben....

My cured trout starter was served sushi style with thin slices of delightfully crunchy radish and a garlic sauce which really enhanced the flavour of the trout, while Jeremy’s BBQ pork shoulder was beautifully tender and combined to good effect with crispy squid and celeriac mousse.

Aged beef with ox cheek wrapped in black cabbage with a sweet cauliflower jus poured over it was delicious, while the West Coast hake was wonderfully tender with full flavours enhanced by a creamy courgette, dill and wild leek sauce. Brocolli topped with garlic and ginger oil took some getting used to but the rosemary salted chips were excellent. Desserts were a triumph - creamy yet delightfully tangy seabuckthorn, served with a crunchy doughnut with almond paste, white chocolate and ice cream. Yum.......

1A Alva Street, Edinburgh, EH2 4PH www.forageandchatter.com Sue Hitchen

foodies 57

056_FFReviews_0317.indd 57

29/03/2017 09:56

T HE HE S OUL OUL OF OF THE THE M IDDLE IDDLE E AST AST IN IN THE THE HEART HEART OF OF E DINBURGH DINBURGH

O H:  ’       , ,   .  J T, E, EHPW (  E C) T:    E: @..

..

COOK SCHOOLS FOODIES

Easter Feasting Celebrate the holidays with tasty bites to share with the family THE NICK NAIRN COOK SCHOOL Port of Menteith, Stirling, FK8 3JZ www.nicknairncookschool.com Create a meal that’s fit for royalty with Nick Nairn’s Cooking for the Queen class. Master the menu that was served for Her Majesty’s 80th birthday, including roe venison and raspberry souffle and before you know it, you’ll be ready to create the perfect family feast this holiday.

THE COOK SCHOOL SCOTLAND 7 Moorfield Place, Kilmarnock, KA2 0FE www.cookschool.org Nourishing food doesn’t have to cost the earth. Learn how to create delicious, nutritious family feasts

EH45 8HX www.cocoablack.com Become a chocolate master and create your own chocolate Easter treats with the expert team at Cocoa Black. Handcraft an indulgent chocolate egg, filled with chocolatey treats, chocolate bunny and other goodies to give as an extra special gift.

CAMPBELL’S BAKERY on a budget with The Cook School Scotland’s Family Meal class, where you’ll master classic dishes like the perfect roast chicken, BBQ wings and chocolate brownies that are guaranteed to keep everyone full, happy and healthy.

COCOA BLACK 1-3 Cuddybridge, Peebles,

59 King Street, Crieff, PH7 3HB www.campbellsbakery.com Easter isn’t only about chocolate.

Revisit the classics of Easter baking and learn the skills to bake them at home with Campbell’s Bakery Easter Baking Class, featuring recipes for delights including hot cross buns, Simnel cakes and iced biscuits. foodies 59

059_FFCookschool_0417.indd 59

23/03/2017 12:18

FOODIES SPA

CHAMOMILE SANCTUARY 4 Alva St, Edinburgh, EH2 4QG www. chamomilesanctuary.com Combat hayfever season with the AA Immune Recovery treatment at Chamomile Sanctuary.

This full body treatment is tailored to keep your respiratory system clear and immune system strong through pressure point massage and cleansing, decongesting essential oils.

SLEEPING BEAUTY SALON 6 William Street, Edinburgh, EH3 7NH www.sleepingbeautysalon.com Don’t let the stress of the working week get you down. Take some time to heal with Sleeping Beauty’s Elemis Lavender Repair Facial, which cleanses deeply to draw out any impurities, reduce shine and treat break outs, making it the perfect cure for tired skin.

ONE SPA

SPA IN THE CITY

8 Conference Square, Edinburgh, EH3 8AN www.onespa.com Tune into your body’s true needs with an Ayurvedic Ama Releasing Abhyanga treatment at Edinburgh’s prestigious One Spa. Experience their huge range of luxurious facilities, included the famous rooftop pool, before being treated to a full body exfoliation and massage, foot cleanse, and restoring facial cleanse.

500 Argyle Street, Glasgow, G3 8RR www.spainthecity.co.uk Let your aches and pains melt away with a relaxing hot stone massage at Glasgow’s Spa in the City. The heated stones work into the muscles, allowing for a deeper release of tension, while a calming blend of eucalyptus and lavender oils create an oasis of peace to allow your mind to recharge.

CASTLE THAI SPA 9A Castle St, Edinburgh, EH2 3AH www.castlethaispa.com Experience authentic Thai

massage in the heart of Edinburgh at Castle Thai Spa. Whether you’re just looking for a chance to unwind or if

you need relief from painful back tension, with their expert therapists you can guarantee you’re in good hands - literally. foodies 61

061_FFSpa_0417.indd 61

23/03/2017 12:20

FOODIES COCKTAILS

Shake your ale Mix up your cocktail game with these beer cocktails from Fierce Beer

A

berdeen’s first microbrewery, Fierce Beer, has partnered with leading cockt-ail bar, Orchid Aberdeen, to create a beer inspired twist on traditional cocktails. By utilising its packa-punch full of flavour specialist beers, Fierce and Orchid have created a unique blend of flavours, bringing a refreshing concept to light in encouraging more beer drinkers to try out different cocktails.

Who killed the Porter?

25ml Porter’s Gin 20ml egg white 25ml lemon juice 15ml Cocchi Rosa 15ml lavender syrup Fierce Beer Cranachan Killer, to top up 3 fresh raspberries, to garnish Add the cocktail ingredients to a shaker and dry shake.

Add ice and wet shake.

Double strain into a coupe and top with Cranachan Killer.

Garnish with raspberries.

62 foodies

063_FFCocktails_0217.indd 62

23/03/2017 12:31

COCKTAILS FOODIES

Rum Beersley 30ml Dark Matter rum 15ml Grand Marnier 25ml lemon juice 15ml sugar syrupp Fierce Beer Ginja Ninja, to top up Fresh mint Add all the cocktail ingredients to a shaker with ice.

Fill a highball glass with crushed ice and pour. Top up with Ginga Ninja.

Grand Café 25ml Drambuie 10ml vanilla syrup Dash Mozart dark chocolate bitters 35ml fresh espresso Fierce Beer Café Racer, to top up Shake all the ingredients in a cocktail shaker with ice.

Add cubed ice to a large rocks glass and pour. Top up with Café Racer.

foodies 63

063_FFCocktails_0217.indd 63

23/03/2017 12:31

TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Serves 1 35ml Daffy’s Gin 25ml lemon juice 12.5ml vanilla syrup 1/2 passionfruit 5 mint leaves 25ml egg white Fizz to top up Shake without ice, then with ice. Strain into a champagne flute and top up with fizz.

Garnish with mint and passion fruit.

MEZZE GLASGOW Named after the small sharing plates of food which feature on many dinner tables around the Med, Mezze is a rooftop bar and restaurant on the top floor of the Rotunda. From the lamb souvlaki to the grilled octopus, much of the menu is cooked over the char grill.

Lighter options such as the halloumi fries and mixed dips work for those looking to graze over a drink.

The Rotunda, 28 Tunnel Street, Glasgow, G3 8HL www.glasgowrotunda.com

THE MOCKINGBIRD BAR & KITCHEN EDINBURGH Edinburgh’s Southside bar scene has new blood in the form of The Mockingbird. As much a dining destination as a boozer, menu choices include pots of mussels, slow-cooked lamb shanks and baked Camembert cheeses. Small plate options might

feature chorizo and Stilton bruschetta or Parma ham, figs and baby mozzarella.

72-74 Newington Road, Edinburgh EH9 1QN www.facebook.com/ themockingbirdedinburgh

THE MALLARD GLASGOW The baby sister (duckling?) to the nearby Drake gastropub, The Mallard, formerly Gambrino pizzeria, has given the premise’s former rustic look a chic metropolitan polish while the new venture’s menus are very contemporary. Think cod, samphire, chorizo and new potatoes or beerbraised short rib beef with pumpkin, roast shallot and kale. They also make good use of the stone pizza oven, a relic of the building’s former incarnation.

333 Great Western Road, Glasgow, G4 9HS www.themallardbar.co.uk

Photo: Gill Murray Photography

Vanilla Orchid

Get ready to sing along with Sister Act at the Edinburgh Playhouse with a cocktail at The Outhouse - we love the Bakewell Tart Sour!

Wines De Bortoli Topsy Turvy Chardonnay 2013 £9, Morrisons An elegant Chardonnay with hints of grapefruit and nutty oak.

Plaimont Prodcuteurs Saint Mont 2015 £9, M&S Delightfully fresh and elegant with pear and white peach fruit flavours.

Moxxé Spumante Brut 2015 £15.95, WineDirect.co.uk A floral fizz with flavours of golden apples, citrus fruits and pear.

64 foodies

064_FFNewBars_0417.indd 64

23/03/2017 12:37

WITH TOP CHEFS edinburgh inverleith park d Early Bir Tickets

4-6 AUGUST

25% OFF DE WITH CO D25 EARLYBIR

street food

tasting

healthy living

foodiesfestival.com O 0844 foodiesfestival.com O 0844 995 995 1111 1111

FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

HIT DINNER MasterChef Gary MacLean’s 5 course tasting menu fundraises for talent scholarships in the hospitality industry

DUCHESS OF ARGYLE LAUNCH guests explore the new Mexican restaurant

PHOTOS: FLORA DUFF

PHOTOS: MIKE WILKINSON

INDY BREW guests sip away at the Scottish Independent Coffee Guide launch

66 foodies

066_FF OutandAbout_0417.indd 66

29/03/2017 15:42

WELCOME TO

UNDER NEW MANAGEMENT

Join us for some delicious drinks and fabulous food served daily.

Breakfast & Lunch served from 10am -5pm Dinner served from 5pm -10pm Afternoon Tea served with tea, prosecco or cocktails BOOK NOW FOR EASTER

(48 hour advanced booking required)

– WHAT’S ON – Join us every Wednesday at 8pm for the legendary Goose's Quiz! It's Free to enter and there are lots of prizes to be won!

It’s our favourite night of the week...

STEAK NIGHT! Enjoy two steaks from our menu with a bottle of house wine for only £29.00!

Every Friday we welcome some of the capital's finest up and coming musicians, so come enjoy a few drinks and support our local acts from 9pm.

Along side both our Lunch and Dinner, we offer a Sunday Roast from 12pm until 10pm every Sunday. But it's not just your regular Sunday roast...

44 QUEEN CHARLOTTE STREET, EDINBURGH, EH6 7EX

THECOMPASSLEITH.COM

ENJOY SEASONAL DISHES FROM OUR FARMERS’ MARKET MENU, CREATED IN ASSOCIATION WITH HILARY STURZAKER FROM MYMONKFISH.COM

LUNCH

‘GOOD FOOD DOESN’T HAVE TO COST THE EARTH’

DINNER

SCOTLAND’S NO 1 FOOD BLOGGER HILARY STURZAKER

TWO PEOPLE £15 TWO MAIN COURSES

PER PERSON £15 STARTER + MAIN

#DINEOUTWITHHILARY AVAILABLE SUNDAY - FRIDAY. OFFER ENDS 5PM ON FRIDAYS. SUBJECT TO AVAILABILITY