Foodies Magazine June 2018

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 102 JUNE 2018 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

WIN

tay at A foodie s stle Knock Ca

and top chefs Josh Katz Leah Hyslop Mark Greenaway

JUNE 2018 ISSUE 102

CALIFORNIA DREAMING James Martin’s top recipes from his US tour

BERBER & Q

Fire up the barbecue

FATHER’S DAY l BARBECUE l NORTH COAST 500

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WELCOME

Foodies Summer nights Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 558 7134 Fax: 0131 225 4567 www.foodies-magazine.co.uk

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 102 JUNE 2018 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

at A foodie stay le Knock Cast

RECIPES

and top chefs Josh Katz Leah Hyslop Mark Greenaway

JUNE 2018 ISSUE 102

CALIFORNIA DREAMING James Martin’s top recipes from his US tour

BERBER & Q

Fire up the barbecue

FATHER’S DAY l BARBECUE l NORTH COAST 500

Front cover image Made in London by Leah Hyslop, Absolute Press, £26. Photo © Martin Poole

EDITORIAL Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Editorial Assistant Emily J Hall Production Sarah Hitchen Advertising Design Jamie Smail

A

S we approach the summer solstice, us foodies have just one thing on our minds: barbecues. The longer nights and warm balmy weather simply scream out to be enjoyed so we’ve rounded up an array of fabulous dishes that are at their best when eaten al fresco.

Bring the flavours of America to the table with a little help from James Martin. Fresh from his US tour, he shares his favourite recipes from the trip, from chicken wings to lamb chops, pp.14-21, while London’s resident barbecue king Josh Katz showcases his flame-grilled signature dishes, pp.24-31. Finish off the feast with one of Leah Hyslop’s sweet British summer puds, including a stunning Pimm’s trifle, pp.36-41.

Craving the smoky flavours of grilled meat but can’t face digging out the BBQ just yet? Check out our guide to Edinburgh and Glasgow’s finest meaty restaurants, from perfectly cooked steaks to burgers, pp.33-35. Or if the start of summer has given you the travel bug, try

taking a tasting tour around Scotland’s iconic North Coast 500 with a little help from our Foodies guide, pp.43-45 Of course, there’s another reason to celebrate in June, as we raise a toast for Father’s Day. Make shopping for a present easy with our gift guide, p.23, or try shaking up one of our Father’s Day cocktails, pp.61-63. If you’re looking to treat dad to a first class dinner, take a look at our exclusive reviews, pp.54-55, where we give you the lowdown on One Square’s new tasting menu and Fazenda, Edinburgh’s new Brazilian rodizio restaurant.

Fire up the grill, bring the party out into the garden, and let’s enjoy the perfect summer feast.

Sue Hitchen, Editor

‘Fire up the grill and bring the party out into the garden’

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

James Martin is a British chef and TV presenter, known for his work with the BBC and ITV.

Leah Hyslop is a food and lifestyle journalist and Food Director at Sainsbury’s Magazine. foodies 3

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CONTENTS

11

36 This month BOOKS, TV, WHAT’S ON NEWS SHOPPING

14

7 9 11

COMPETITION 13 Win a foodie retreat to Knock Castle JAMES MARTIN 14 Recipes from his American roadtrip FATHER’S DAY Our foodie gift guide

23

BERBER & Q 24 Barbecue dishes from the London cult favourites

24

GRILL RESTAURANTS Where to get the best meat in Edinburgh & Glasgow

33

MADE IN LONDON Perfect summer sweets

36

NORTH COAST 500 43 The foodie hotspots along the trail MARK GREENAWAY & RAPESEED OIL 47 The chef shares his love of Scottish rapeseed oil

52

THISTLE STREET Our favourite spots on the street

51

INTERIORS REVIEWS COOK SCHOOLS COCKTAILS

52 56 59

NEW BARS OUT & ABOUT

61 64 66 foodies 5

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edinburgh’s favourite food & Drink festival

Appearing

WITH TOP CHEFS inverleith park 3, 4, 5 august

food & drink

Live

Toploader The Hoosiers

live music

masterclasses

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BOOKS, TV & WHAT’S ON FOODIES

Cooking the books Nadiya’s Family Favourites Nadiya Hussain, Michael Joseph, £20 TV favourite Nadiya Hussain is back with a new cookbook full of recipes to get the whole family smiling.

Five Seasons of Jam Lillie O’Brien, Kyle Books, £20 Be a little more adventurous in the kitchen and try your hand at Lillie’s unique jams, pickles, and conserves.

Farmhouse Rules

Gluten Free, Naturally Caroline Byron, Kyle Books, £18.99 Wave goodbye to flavourless ‘free from’ options and get stuck into Caroline Byron’s delicious naturally gluten free recipes.

Family matriarch, business tycoon and home cook extraordinaire Nancy Fuller shares her secrets on Food Network UK, taking viewers on a turn through her life from picnics on the Hudson to square dance feasts. Tune in to get her perfect summer berry cobbler recipe and much more.

Farmhouse Rules series 1, 2 & 3 continues on Food Network UK with double-bills on weekdays from the 4th of June, 12pm.

What’s on SUMMERHALL FESTIVALE 15-16 June, Edinburgh Edinburgh’s leading arts hub Summerhall brings back its famed annual beer fest this month, celebrating FestivALE in the courtyard with over 30 keg and cask beers on offer. Discover your new favourite brew while enjoying Scottish street food, pub games, and bespoke crisp pairings, or pop 20p in the Masseoke Human Jukebox to hear your favourite tunes played live.

CRAIL FOOD FESTIVAL 9-10 June, Crail Looking for the perfect weekend away, foodiestyle? Head to the coastal town of Crail where they’ll be holding their 8th annual food festival this month. Grab your loved ones and join in with the two-day banquet, where you can sample treats from over 60 producers, enjoy wonderful street food and get involved with demonstrations from professional chefs.

EDINBURGH WHISKY FESTIVAL 16 June, Edinburgh The Edinburgh Whisky Festival is back, celebrating ten years of bringing the finest malts to the capital. There are whiskies from all corners of the globe ready for you to taste, the chance to learn more about the industry with masterclasses hosted by renowned experts, as well as the opportunity to sample some rare ‘under the counter’ drams. foodies 7

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Set in an idyllic country estate on the outskirts of Edinburgh, Melville Castle is a unique and enchanting location for your Special Day. The Castle has played host to weddings of all shapes and sizes from the grandest of society weddings to smaller and more intimate affairs. Dating back to 1786, Melville Castle offers you an array of beautifully adorned private rooms, a fully equipped marquee, 33 en-suite bedrooms and is nestled within 54 acres of parkland, providing a most romantic backdrop for your wedding photographs.

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Tel: 0131 654 0088 Email: events@melvillecastle.com Website: www.melvillecastle.com @melvillecastle facebook.com/melvillecastle Melville Castle, Gilmerton Road, Midlothian, EH18 1AP

31/05/2018 15:45

Foodies

NEWS

BIG FISH

SUCCESS STORY

Teaming up with renowned fishmonger Gary Welch, Ondine founder and top chef Roy Brett brings The Fishmarket to Edinburgh’s Newhaven Harbour. Head along to enjoy the very best fish and chips by the sea. thefishmarketnewhaven.co.uk

Balbirnie House Hotel have marked themselves out as the darlings of the Scottish hotel world, adding awards for Scottish Wedding Hotel of the Year and Scottish Executive Chef of the Year to their impressive list of accolades. balbirnie.co.uk

SUNDAY FUNDAY Looking for a weekend pick-me-up? Head to Bistro Deluxe by Paul Tamburrini, where savvy diners can join them for their fabulous Sunday Supper Club - and extend the experience with an overnight stay in the hotel for just £50 when they spend £100 in the restaurant. macdonaldhotels.co.uk

PROPER PIES

MINUTE MEALS If midweek cooking just seems like to much to bare, never fear - The City Kitchen’s new range of ready meals make quick cooking nutritious and delicious with an array of internationally inspired dishes.

We love the Brazilian coconut chicken for a hearty dinner without the fuss. ilovecitykitchen.co.uk

Have you made your way to the new Pie Not? Bistro?

The humble pie is given a makeover at this pastrylovers haven, handcrafted with creativity and care.

Classics include steak and ale and chicken, ham and leek, while contemporary offerings like black pudding, tomato and chorizo spice things up. Obviously, mash is included. pienot.co.uk news 9

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Salad servers creative-tops.com, £8

Deck chair einrichten-design.de, £267.72

Bucket barbecue annabeljames.co.uk, £35.95

SUMMER STYLE

Terracotta wine coolers printerandtailor.com, £37.50

Water cooler geschenke.de, £21.98

BBQ tools wildandwolf.com, £40

Get your barbecue aesthetic on point with these stylish summer accessories

Pitcher takatomo.de, £17.50 Portable barbecue dobbies.com, £34.99

SHOPPING FOODIES

Beer cooler balvi.com, £11.13

Outdoor dining set coxandcox.co.uk, £795 foodies 11

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WIN

Win a luxury foodie escape to Knock Castle Hotel & Spa

F

OODIES are in for a treat at Knock Castle, a luxury hotel and spa in the scenic Scottish Borders that boasts a truly fabulous restaurant.

Proving the quality of the fare on offer, head chef and owner Jason Henderson was recently honoured at The Scottish Food Awards, winning the prestigious accolade of Flavour of Scotland Chef of the Year.

Fancy trying his award-winning cuisine for yourself? Luckily for you, we’re celebrating his win by teaming up with Knock Castle to offer one reader and their guest the chance to win an overnight stay and dinner for two.

Close enough to Edinburgh and Glasgow to take the stress out of travelling, but far away enough to offer

guests a truly relaxing retreat from city life, Knock Castle is a real hidden gem. As well as a cosy nights stay in a beautifully decorated room, complete with your very own four poster bed, the winner will also be treated to dinner in their signature restaurant. Sample some of the dishes that sent Jason Henderson to the top at the Food Awards, from cider braised fennel soufflé, to Aberdeen Angus fillet with café au lait sauce, and experience a tasting journey full of impressively creative cooking.

In the morning, complete the trip with a first class breakfast before heading on your way, feeling relaxed, refreshed, and ready to start planning your next retreat at Knock Castle. l

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

What is the name of Knock Castle’s head chef & owner?

Enter either at foodies. co.uk/win, like Foodies Magazine 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 30/06/18. Prize is valid for a one night stay for 2 with dinner and breakfast. Drinks are not included. Prize is valid until 30 November 2018, Sunday-Thursday. Prize must be booked in advance. Prize is subject to availability and cannot be used in conjunction with any other offer. Transport is not included. Entrants and guest must be 18+. No cash alternative. Non-transferrable. Editor’s choice is final. foodies 13

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FOODIES JAMES MARTIN

American

DREAM After a tasting tour of the states, James Martin shares the recipes for his favourite American dishes

S

o why America? What can Americans teach us when it comes to food? Sure, everyone thinks of Italy and France – and now Japan – as culinary centres, but America, really?

You would be wrong, very wrong, to think that America comes way down the pecking order when it comes to the quality of their food. Forget pretzels and doughnuts, this place has so much more to offer. I set off on my journey to show you how good this place is and it didn’t disappoint.

It was ‘Middle America’ that surprised me the most in so many ways. The people were amazing and so friendly, the produce so diverse and the countryside stunning. It was not all cowboys and pickup trucks (although in Dallas cowboy boots are a must!). It’s the food and drink I will remember. For some of our crew, take Toppy the cameraman, it’s the drink he’ll remember more than anything – New Orleans took its toll on him. And Matt, the soundman, now knows never to eat fresh Szechuan peppercorns in a Santa Cruz market.

It was the places that we went – some of them off piste from the route we had marked on our map back home – that made the trip so special. The markets

and food shops were amazing. The produce grown along the roadside didn’t disappoint. The smells along the coast of sea air and strawberry fields coupled with the artichoke farms of Santa Cruz.

Some of the best wine in the world in the vineyards of Napa and Sonoma. Plus who would have thought that Tabasco came from an island of salt? Angelo’s had the best BBQ in the US and a trip to Billy Bob’s is a must, to watch a bit of armadillo racing after a quick line dance.

Forget politics – it’s the people that make America great. They couldn’t have been nicer, couldn’t have been more friendly and the produce couldn’t have been better to cook with. For that, America, I want to thank you. Thank you for one of the best trips of my life and for allowing me (I hope) to help to change people’s perception of American food.

I came back to the UK thinking sure, America has some rubbish places and, my God, some odd things to eat, but it does also have some of the best food in the world. I really think so. And if you make the trip following the same rule that I did – never to eat anything that’s bigger than your head – you will come back only a few pounds heavier than when you left and with a view of their food which will change you forever. l

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‘It’s the people that make America great’

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FOODIES JAMES MARTIN

Fort Worth chicken wings with orange & slaw Fort Worth is a Texan cattle-ranch town, with all the old buildings still intact. It’s a popular tourist destination, and is almost like Disneyland for cows. Instead of Mickey Mouse and Pluto, you see cowboys and cattle wandering the streets. With rodeo stadiums everywhere you look, it’s a good place to visit.

Serves 4

l To

Vegetable oil, for deepfrying 75g cornflour Sea salt and freshly ground black pepper 900g chicken wings

For the slaw 2 medium egg yolks 1 tsp Dijon mustard 200ml olive oil 2 tsp grainy mustard 1 celeriac, peeled and thinly sliced into batons 1 apple, cored and thinly sliced into batons

make the slaw, put the egg yolks and Dijon mustard into a medium bowl and whisk together.

Slowly add the oil and whisk continuously until the mixture starts to thicken and emulsify. Continue to whisk, pouring the oil in at a steady drizzle now until all the oil has been added. Stir in the grainy mustard and season to taste. Fold in the celeriac and apple. l Heat the vegetable oil in a deep-fat fryer to 160°C or in a deep heavybased saucepan until a breadcrumb sizzles and turns brown when dropped into it. Line a large plate with kitchen paper. l Put the cornflour into a medium shallow dish and season with the

salt and pepper. Dip each chicken wing in to coat in the seasoned flour, then deep-fry in batches for 8–10 minutes until golden and crisp. Drain on the kitchen paper and sprinkle with salt. l Place all the ingredients for the sauce into a large frying pan and place over a medium heat. Bring to the boil, then simmer until the sauce has reduced by about a third. Put the wings into the frying pan in 2–3 batches and spoon over the sauce to coat them. Bubble over a low heat for 2 minutes to heat the chicken through. l To serve, spoon the wings and sauce onto a large warm platter and serve with the slaw.

For the sauce 100ml maple syrup 2 tbsp sherry vinegar 2 jalapeño chillies, chopped 6 spring onions, trimmed and sliced Zest and juice of 1 orange

James Martin’s American Adventure

by James Martin, Quadrille, £25.

Photo © Peter Cassidy 16 foodies

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Finger food is always a favourite for outdoor eating

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FOODIES JAMES MARTIN

Lamb with squash, aubergine & tahini dressing I made this dish using the wood-fired oven at the stunning Amber Waves Farm. The Hamptons was a beautiful place, one of my favourites on the trip.

Serves 8 2 racks of lamb, sliced into 8 chops on each 2 tbsp olive oil Salt and freshly ground black pepper 1 garlic bulb

For the vegetables 3 small squash or pumpkins, 1.2kg total 3 green peppers 4 small aubergines 2 garlic bulbs 4 tbsp olive oil

l Cut the squash in half and remove all the seeds then cut into wedges, around 2cm thick. Quarter the peppers and remove the core. l Cut the aubergines into quarters lengthways, then halve the garlic bulbs and pop all the vegetables into a large roasting tray. Drizzle over the oil, season well and toss everything together. Pop into a pizza oven or regular oven for 10 min, preheated to the highest temperature and roast for 20–25 min until golden and tender. l To make the tahini dressing, put the ingredients into a medium bowl, season and fold together.

l For the lamb, heat a large roasting tray on the hob over a medium heat until hot – you may need to use two rings if the tray is very large. Drizzle the oil into the tray, then place the chops onto the tray. Season and cook for 2–3 min. Flip each one over then cook for a further 2–3 min.

Take the tray off the heat and rest the chops for a few minutes. l To serve, spread the tahini dressing all over a platter, top with the roasted vegetables and lamb chops, then sprinkle over the sesame seeds, herbs and chillies.

Lastly, pour the lime juice over the top and serve.

For the tahini dressing 5 tbsp tahini 300g cream cheese To serve 2 tbsp sesame seeds, toasted Small bunch of dill, chopped Small bunch of coriander, chopped Small bunch of mint, chopped 2 red chillies, deseeded and finely chopped 1 lime, juiced

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Lamb chops are a guaranteed hit at any barbecue

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FOODIES JAMES MARTIN

Mackerel, beet & fennel flatbread The idea for this dish came when I was wandering around Los Angeles trying to find somewhere for lunch.

With a cold beer in my hand, I was served this delicious flatbread, straight from the wood-fired oven. Here is the recipe – simple, easy and cheaper than a flight to Beverly Hills.

Serves 6

l Preheat

the oven to 240°C. the flatbread, put the flour into the bowl of a freestanding mixer fitted with a K beater. Add a pinch of salt, 1 tablespoon of water and the coriander seeds and mix for 1–2 min to make a dough. It should feel slightly tacky. l For the topping, mix together the mascarpone and blue cheese. Strip the kale from the stalks. l Flour a board and roll out the bread dough, transfer to a floured tray (around 60 x 30cm) and roll the dough until it is approximately 5mm thick. Dimple all over with your fingertips. If you don’t have a large oven, divide the dough in l For

For the flatbread 375g self-raising flour, plus extra for dusting Salt 1 tbsp coriander seeds, crushed For the topping 100g mascarpone 100g soft blue cheese Large handful of kale 12 small cooked beetroot, sliced 2 red onions, cut into thin wedges 1 fennel, thinly sliced, reserving the fronds 6 x 100g mackerel fillets, pin bones removed 1 tsp coriander seeds 80ml olive oil 1/2 apple, cut into thin strips A few sprigs of bergamot (optional) Freshly ground black pepper

half, roll out to the same thickness and transfer to two smaller floured baking trays. l Spread the cheese mixture all over the dough, top with the beetroot, onion, fennel and kale. l Cut each mackerel fillet in half and place, skin-side up, on top of the vegetables, on the flatbread. Season with salt and pepper, sprinkle over the coriander seeds and drizzle over half the olive oil. l Bake in the preheated oven for 20 min, or in a pizza oven for 6–8 min. l To serve, scatter over the apple strips, fennel fronds and bergamot leaves (if using), then drizzle with the remaining olive oil.

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ROSEMARY SHRAGER FOODIES

Use any Try young baking in vegetables an outdoor you have pizza available oven

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30/05/2018 13:52

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FATHER’S DAY GIFT GUIDE FOODIES

Try serving with lime and fresh coriander for a G&T with a kick BEER Brewed in Edinburgh’s Summerhall, Barney’s Beer has a brew to suit every palate, from the classic Good Ordinary Pale Ale to the jasmine green tea infused Mount Fuji bottles from £1.95, barneysbeer.co.uk

GIN Gin Bothy’s spicy Chilli Gin makes for an unusual gift £26, ginbothy.co.uk

FATHERS

FIRST

FUDGE Treat dad to something sweet with the Fudge House’s homemade fudge and tablet £11 per box, fudgehouse.co.uk

Make this Father’s Day the best yet with our foodie gift guide

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TEA For a cuppa with a bit of edge, Eteaket’s new Tomatin Whisky tea bags offer up a truly unique brew £5.55, eteaket.co.uk foodies 23

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30/05/2018 14:08

FOODIES JOSH KATZ

On the

GRILL

Founder of London’s legendary Berber & Q Josh Katz serves up his best barbecue bites

M

y path to owning a North African and Middle Easterninfluenced barbecue joint has not been paved with clarity and a well-informed sense of direction. I’ve always loved barbecue, but I haven’t always known how to barbecue.

I don’t hail from Texas. I’ve been to Turkey.

Several times. And I’ve even followed the grill ‘ustas’ (masters) around like a bad smell. But I can’t claim to be one of them.

I found work at Ottolenghi in Notting Hill. At the time it was only just starting to make waves. I had no idea of the seismic impact that Yotam Ottolenghi and Sami Tamimi would go on to make. I also had no idea of the effect it would have on my own career, how it would shape how and what I like to cook. I loved the food. Big, bold flavours, not too complicated, but always seasoned correctly. They taught me about colours, texture and balance, about touching all of the different parts of the taste receptors, and about how to make food look spectacular in an unrefined, lavish kind of way.

I am a huge fan of American barbecue and I was sitting in one my favourite barbecue joints in Brooklyn, when I had my light bulb moment and first conceived the idea for Berber & Q. What occurred to me were the obvious commonalities between American and Arabic barbecue.

There’s a shared emphasis on communal

feasting, which has a familial and relaxed feel to it that I am drawn to. There are pickles, used to cut through the richness of the meat. There’s bread and sauces.

And there are uncomplicated sides. I felt there was an opportunity to bring all of these threads together and to present them, uniquely, at the same table. I wanted to take all that I loved from both cultures and styles of barbecue and sit them side by side.

The search for perfection is not my food philosophy. I find it too constrictive. It strips away the carefree and therapeutic aspects of cookery that made me enjoy it in the first place. I’ve wasted enough time in my life seeking perfection to know how hard it is to find. Like a mirage, it always seems to disappear the closer you get. Instead I’m okay with imperfections. They’re what make us human. The way I cook is an extension of this philosophy. At Berber & Q we don’t ‘brunoise’ and rarely ‘chiffonade’. We burn things, on purpose, or lightly char them round the edges.

We actively seek these imperfections because they define our style. We don’t do precise but we always do things right. Our food is simple, honest and always punches above its weight. We do loud colours, and big, bold flavours, underpinned by solid technique that is neither fancy nor overly fussy. l

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‘Our food is simple, honest, and always punches above its weight’ foodies 25

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FOODIES JOSH KATZ

Honeyed barbecue pork belly with filfelchuma & pineapple salsa Serves 12

For the brine 500ml just-boiled water, plus 8 litres water 600g table salt 400g caster sugar For the pork rub (makes extra) 25g curry powder 40g chilli powder 30g smoked paprika 80g soft dark brown sugar 40g flaked sea salt 35g caster sugar 20g garlic granules or powder 10g ground cumin Ÿ tsp ground fennel 1 tsp cayenne pepper For the pork belly 1 x 4-4.5kg pork belly, boned 200g pork rub 4-5 Turkish chilli peppers 2 large onions, sliced in 2cm rounds 150ml runny honey 300ml water 100ml white wine 2 dried bay leaves 3 tbsp filfelchuma or harissa ½ bunch thyme sprigs For the salsa 1 pineapple, peeled, cored and cut into wedges Olive oil 100g sugar 80ml cider vinegar 2 tbsp orange juice 1 star anise 1 cinnamon stick 1 tsp cayenne pepper 1 1/22 tsp ground cumin Pinch of salt 4-5 spring onions, green parts only 2 tbsp chopped coriander Juice of 1 orange

Make the pork rub by blitzing all the ingredients to a fine powder in a food processor.

Keep 200g aside and transfer the extra rub to an airtight container and store for up to 2 weeks. l Make the brine in a container large enough to hold the pork (a saucepan works well). Add the salt to the hot water and stir to dissolve to a sludge-like consistency. Top up with the remaining water then stir in the sugar. Submerge the pork belly in the brine and leave in the fridge overnight. l Preheat the oven to 130°C. Remove the pork from the brine and pat dry. Score both sides of the belly with a sharp knife in a crosshatch pattern, up to 0.5cm deep. Rub the pork all over with the rub. l Scatter the chilli peppers in a roasting tray large enough to hold the pork, and lay the onion slices as a bed upon which the pork will sit. Transfer the pork, skin-side down, on top of the onion and drizzle half the honey directly over it and the remaining half into the pan.

Add the water and white wine, followed by the bay leaves, filfelchuma and thyme. Cover tightly with a double layer of tin foil, crimping the foil along the edge of the tray. Transfer to the oven and cook for 2 hours, basting periodically, before turning the pork over to cook for a further 3 hours until tender and all but pulling apart. l

Once cooked, lift the pork from the tray and let it rest on a cooling rack. Strain the cooking liquor through a fine sieve into a saucepan. Place over high heat and simmer to reduce to a glaze. Cool and refrigerate. Wrap the pork in clingfilm and return it to the cooling rack, set over a shallow tray, pressed with a heavy weight overnight in the refrigerator. The next day, bring the pork back to room temperature and set up a barbecue to medium-high heat. l For the salsa, roll the pineapple in olive oil and season with salt and pper. Grill the pineapple directly over hot embers until well charred.

Remove from the grill and hack into rough pieces. l Add the sugar, vinegar and orange juice to a small saucepan and place over heat to dissolve the sugar. Add the star anise, cinnamon stick, cayenne, cumin and pineapple and continue to cook over low heat for 12-15 minutes. Season with salt to taste and leave to cool then fold in the spring onion and coriander once nearly cool. l Slice the pork into 2.5cm thick slabs. Reheat the glaze.

Grill the pork belly slices on both sides, brushing continually with the glaze until charred and warmed through. Serve with more filfelchuma, pineapple salsa, and bread. l

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FOODIES JOSH KATZ

Cauliflower shawarma with pomegranate, pine nuts & rose If there were a single dish – the dish – that has come to symbolise Berber & Q, a ‘signature’ so to speak, it would be our cauliflower shawarma.

Serves 4-8 1 whole cauliflower

For the shawarma spiced butter 40g unsalted butter, softened to room temperature Juice of 1 lemon 1 garlic clove, minced 1½ tbsp finely chopped coriander 1 tbsp ground cinnamon 1 tbsp ground sumac 1½ tsp ground cumin ½ tsp ground allspice Pinch of ground nutmeg Pinch of ground cardamom

For the tahina sauce 100g tahini paste 1 tbsp lemon juice 1 garlic clove, minced 100ml iced water For the garnish 4 tbsp tahina sauce 1 tbsp pomegranate molasses 1½ tbsp pine nuts, toasted 1 small green chilli, finely chopped 2 tbsp pomegranate seeds 1 tsp dried rose petals 1 tbsp roughly chopped flat-leaf parsley Extra virgin olive oil

l Combine all the shawarma-spiced butter ingredients in a stand mixer using the paddle attachment. The butter should be aerated, slightly stiff and one colour. Set aside until needed. l Trim some of the outer cauliflower leaves, but leave some stragglers – they taste delicious and look great when burnt and crisped. Set a large saucepan of salted water on high heat. Once the water is boiling, gently lower the cauliflower into the pan. Bring the water back to the boil, then turn the heat down to medium.

It should be removed from the water when tender to a knife, yet retains some resistance, or ‘al dente’. We’ve found it to take 7 min from when the water comes back to the boil. l Set the cauliflower on a cooling rack over a roasting tray and allow to drip-dry. Brush liberally all over with the spiced butter, and where possible, try and get beneath the floret canopy to reach the inner sections. Retain some of the butter for brushing at a later stage. Season generously with salt and pepper.

l Preheat the oven to its highest setting and blast the cauliflower for 5–7 min, until blackened all over.

Once sufficiently oven-roasted, transfer it to finish on the barbecue for a few minutes (if you have one going) for a final hit of smokiness, basting it periodically with any leftover butter. l To make the tahina sauce, pour the tahini paste into a bowl and add the lemon juice and garlic.

Gradually whisk in the iced water, bit by bit, as you pour til it reaches the consistency of honey. Season with salt to taste. l Transfer to a serving plate.

Spoon over the tahina sauce and pomegranate molasses, and finish by sprinkling over the pine nuts, green chilli, pomegranate seeds, rose petals and parsley. A drizzle of olive oil adds a nice glossy finish.

Serve immediately – the cauliflower tastes so much better when hot.

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The perfect veggie centrepiece to any barbecue

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FOODIES JOSH KATZ

Watermelon & grilled manouri with green olive & mint salsa verde I especially like the way the sweet and crunchy watermelon balances with the crumbly saltiness of the manouri cheese in this salad, whilst the sharpness of the salsa verde really ties the whole dish together.

This is a great summer salad that is both light and fresh.

Serves 2

For the mint salsa verde 2 tbsp lemon juice ½ tsp Dijon mustard ½ shallot, finely chopped 6–8 pitted green olives, finely chopped 1 anchovy fillet, minced 1 tbsp capers, drained, rinsed and finely chopped 1 garlic clove, minced 4 tbsp olive oil 2 tbsp finely shredded mint For the watermelon & grilled manouri 150g manouri cheese, cut into 1cm thick wedges 500g watermelon, cut into chunks Handful of mint leaves 2 tbsp whole almonds, toasted and roughly chopped 2 green chillies, thinly sliced 2 tbsp olive oil

l To make the mint salsa verde, whisk the lemon juice and mustard together in a bowl, and add the shallot, olives, anchovy, capers and garlic. Whisk the oil into the sauce. l Set to one side until required. The salsa verde can be made several hours ahead of time, just be sure not to add the mint until just before serving. l I wouldn’t suggest firing up a barbecue just for the purpose of grilling some manouri cheese, but if you happen to have a fire going for other culinary purposes (or otherwise), then use it to grill your cheese. As with any ingredient cooked on an open fire, the manouri will only taste better for it. In the absence of a barbecue, heat a cast-iron ridged skillet pan on the stovetop over high heat until smoking hot, and griddle-score the manouri on both sides in a cross formation.

l Remove the manouri from the grill and transfer to a serving platter alongside the watermelon chunks.

Drizzle the salsa verde over the top and garnish the salad with some picked mint leaves, the almonds, chillies and a final drizzle of oil for good measure.

Berber & Q by Josh Katz, published by Ebury Press, £25.

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ROSEMARY SHRAGER FOODIES

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GLASGOW PERTHSHIRE BBQ RESTAURANTS FOODIES FOODIES FOCUS The Drunken Cow

THE DRUNKEN COW 189 Hope Street, G2 2UL www.fb.com/ thedrunkencowglasgow Casual dining meets expert grilling at The Drunken Cow. This newly opened restaurant specialises in Girvan beef, pairing the finest cuts of steak with indulgent offers, from bottomless fries on Mondays to £5 lunches. Plus, their Mediterranean Grill menu matches best quality meat with pasta for something just a little different. The goal is to make everyone feel welcome, and with prices like that they’re sure to be a new community staple.

Cau

GLASGOW for a classic cut, or fancy trying something different like their signature tira de ancho, a spiral cut ribeye marinated in chimichurri inspired by the rich flavour profiles of Argentina, you can trust you’re in good hands with their expert chefs.

ALL FIRED UP

Whether you’re looking for steak, barbecue, or burgers, these hotspots are a carnivore’s dream

CAU 1, 224 Ingram Street, G1 3BX www.caurestaurants.com Elegant and sophisticated, Cau’s mission is to transport the culinary culture of Buenos Aires to Glasgow.

Sip specialty handcrafted cocktails as colourful and Smoke eclectic as the décor alongside a steak meant to feed not just your stomach but also your soul. Whether you’re in the mood

BO’VINE MEATS AND WINE 385 Byres Road, G12 8AU www.bovinerestaurant.com Sink deep into a leather booth at Bo’Vine, select a fine wine, pick up the menu and settle in for a luxurious dining experience. From their delicious Surf n’ Turf to their 36oz Tomahawk steak for two, complete with decadent sides like bone marrow

Bo’Vine

gravy and triple cooked chips, you’ll need time to savour the experience.

For those in a rush, don’t worry – the pre-theatre menu packs the same punch of flavour in a lighter package.

SMOKE 2 West Regent Street, G2 1RW www.smokebbq.co.uk Glasgow’s resident BBQ house Smoke doesn’t take its job lightly.

Try one of their pit plates, a range of dishes finished over an open pit.

We love the brisket plate, smoked for up to 18 hours and served with a full rack of baby back ribs. If you’re looking to show off at home, savvy foodies can have their smoked meat delivered straight to their door. Once it’s on the plate, no one will know who handled the prep. foodies 33

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EDINBURGH PERTHSHIRE BBQ RESTAURANTS FOODIES FOODIES FOCUS

Gaucho GAUCHO St Andrew Square, EH2 2BD www.gauchorestaurants.com Already a London institution, Gaucho has taken Edinburgh by storm, serving up top-notch grassfed Aberdeen Angus beef cooked in authentic Argentinian style. Pair this with a first class wine from their extensive Argentinian wine menu, and you’re onto a winner. Make sure to take a quick peek at their cigar menu for the full experience.

FAZENDA 102 George Street, EH2 3DF www.fazenda.co.uk Fazenda is no traditional sit down meal; it’s a complete experience.

Specially trained chefs captivate eager diners with skewers of mouth-watering sizzling meat, from their signature juicy picanha to their unique South American pork sausage. Control the pace of service to suit you by turning your card from green to red, alerting the servers to when you’re ready to try something else, and enjoy the opportunity to taste everything.

BREAD MEATS BREAD 92 Lothian Road, EH3 9BE www.breadmeatsbread.com Bread Meats Bread have deconstructed the humble burger and put it back together again with creativity, creating innovative new recipes that really amp up the space between bun and bun. The Full

Chop House

EDINBURGH House boasts smoky scamoza cheese and barbeque beef brisket, while the Butter Bacon will tempt your tastebuds with bone marrow butter and bacon. And that’s just the start – try their “red label” patties made with spicy ‘nduja and their wide range of veggie options, including the vegan fried chick’n, made with homemade seitan .

Bread Meats Bread

Fazenda

CHOP HOUSE Arch 15 East Market Street, EH8 8FS www.chophousesteak.co.uk With three branches in the capital, Chop House has become one of Edinburgh’s favourite stops for steak. All of their beef is dry aged with Himalayan salts in house for a minimum of 35 days before it hits their open grill for the ultimate flavour. Start things off with their signature Bone Dry Martini, a mix of bone marrow infused vodka, pink peppercorns and sea salt, garnished with a blue cheese olive. foodies 35

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FOODIES LEAH HYSLOP

“A greedy city” Let the spirit of London brighten up your summer puds with a little help from Leah Hyslop’s city-inspired recipes

L

ondon is a greedy city.

Take a walk through the bustling West End, in the heart of the capital, and a world of food swallows you up. The waft of vinegar and batter from fish and chip shops; the sizzle of burgers at a street food van; the cries of the hustling curry house owner, urging you to ‘Come in, come in, best balti in town’. With more than 7,000 restaurants in the capital, Londoners could conceivably eat as a different place for every single meal for seven years, without ever having to make a repeat visit.

I was born in London. One of my earliest memories is of sitting on the muddy foreshore of the Thames at Greenwich, covering my face with a Mr Whippy ice cream as boats sailed by. My family eventually moved to Kent, and when I returned to London as a young graduate, with few friends and even fewer pennies in my pocket, the city seemed vast and unnavigable.

Food was how I found my feet.

Hopping on the tube on a Saturday morning to visit Borough Market; pressing my nose up against the windows of iconic restaurants like The

Ivy; detouring to famous bakeries on the way home from work to buy a load was how I learnt the map of the city, and how I came to feel at home here.

Unlike many capital cities, it’s hard to identify a single food, or cuisine, that defines London. There are London institutions, to be sure: the old fashioned pie and mash shops, or the swanky hotels offering afternoon tea.

But London’s huge, diverse immigrant populations means the city has always cherry-picked its food from the best of world cuisine. You never know quite what you’ll get, which is what makes eating in the capital such a unique adventure.

Food and drink runs through London’s history like the Thames. If New York is the city that never sleeps, London is the city that loves to eat.

From gourmet cheese shops to oldfashioned butchers, street food vans to sleek Italian restaurants – whatever your heart (or stomach) desires in London, it is there. And while the tourists might come for Buckingham Palace, the Tower of London and the shiny red buses, you can bet your last Licorice Allsort that some of their best memories will be of the food. l

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‘Food and drink runs through London like the Thames’

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FOODIES LEAH HYSLOP

Pimms trifle with lemon curd Pimm’s was invented in London in the 1800s and has become the ultimate English summer drink.

The thought of a cool, refreshing glass of Pimm’s after work is often the only thing that gets many Londoners through the hot and sticky days of August, when the tube is like hell, only hotter and more crowded. I like to use Pimm’s in trifle, where it brings a sprightly fruitiness to all that custard and cream.

Serves 8–10 5 sheets of gelatine 260ml Pimm’s 300ml lemonade 50g caster sugar Juice of 1 orange 250g sponge cake (such as Madeira) 500g strawberries, washed and hulled, plus an extra handful, sliced, to serve 700ml good-quality custard 600ml double cream 200ml mascarpone 4 tbsp icing sugar 3 heaped tbsp lemon curd Grated zest of 1 lemon Mint leaves, to serve

Put the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes. ● Meanwhile, make the jelly.

Gently heat 200ml of the Pimm’s with the lemonade, caster sugar and orange juice in a saucepan over a medium heat, until the sugar has melted and the mixture is just about to bubble. Squeeze the water out of the gelatine, add the sheets to the Pimm’s mixture and stir until melted. Transfer the mixture to a bowl and put into the fridge for about 2 hours, until the jelly is nearly set. ● Cut the cake into thin slices, around 1cm thick, and use them to line the bottom of a large glass bowl. Pour over the remaining Pimm’s and leave to soak for a few minutes. Quarter ●

the strawberries lengthways and scatter over the top. ● Take your cooled jelly from the fridge and pour it over the strawberries and sponge. Return to the fridge for 1 hour so to allow the jelly to firm up further. ● Pour the custard over the jelly, then whip the cream, mascarpone and icing sugar in a bowl until it forms soft peaks. Gently mix in the lemon curd and the lemon zest and spoon onto the custard. ● Decorate the trifle with the sliced strawberries a few leaves of mint if you like. Chill in the fridge until ready to serve.

Made in London by Leah Hyslop, Absolute Press, £26.

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The ultimate summer drink meets the ultimate summer pud

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FOODIES LEAH HYSLOP

Tottenham cake Serves 12 225g butter, at room temperature, plus extra for greasing 225g caster sugar 4 eggs, beaten 1 tsp vanilla extract Grated zest of ½ orange 300g self-raising flour 2 tsp baking powder 3 tbsp milk

For the topping 120g raspberries 300g icing sugar A few drops of pink food colouring (optional) 2 tbsp desiccated coconut

Preheat the oven to 180°C. Grease and line a 30 × 20cm rectangular traybake tin with baking parchment. ● Using an electric mixer or wooden spoon, cream together the butter and sugar, until light and fluffy. ● Slowly mix in the eggs, a little at a time, then stir in the vanilla extract, followed by the orange zest. Fold in the flour and baking powder with a large metal spoon, then stir in the milk so the mix is a little looser. ● Transfer the mixture to the prepared tin and bake in the oven for 30–35 min, until golden brown and springy to the touch. Leave to ●

cool in the tin before removing.

For the topping, place the raspberries and 2 tbsp of water in a small saucepan over a medium heat and cook for about 5 min, or until starting to break down and become jam-like. Use the back of a spoon to gently press the raspberries through a sieve into a small bowl – you should get about 5 tbsp of juice. ● Mix the juice with the icing sugar until you have a thick, smooth icing. Add a few drops of food colouring if you’d like it pinker. Spoon over the cake, and smooth over using a palette knife.

Scatter with the coconut and slice into squares. ●

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l There is a sweet story surrounding the origin of this oldfashioned traybake. It was created in the 1800s by a Quaker baker called Henry Chalkley in Tottenham, North London, as a cheap treat for local children. The vivid pink icing was traditionally made using mulberries from trees in the Quaker burial ground. I use the rather more easily found (and less creepy) raspberries, plus a splash of food colouring. It is an excellent cake for bake sales or school fetes; children seem to find the fat pink squares simply irresistible.

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The perfect setting for your spring break, summer holiday or winter getaway. Life The perfectlandscapes, setting for your winterhospitality, getaway, spring or summer holiday. affirming affirming Highland cosybreak comfort, and good food. Life On the coast of NW Sutherland, 40 miles cosy northcomfort, of Ullapool, driveway leads fromofthe A894, part landscapes, Highland hospitality, and good food. On theincoast NW Sutherland, of the NC500.

40 miles north of Ullapool, driveway leads in from the A894, part of the NC500.

Eddrachilles Hotel is surrounded thebest bestfrom fromthe thesea, sea, Eddrachilles Hotel is surroundedbybyananabundant abundantNW NW Highlands larder, the mountainsand andcrofts. crofts. We We use fresh ingredients to create new new menus menus daily daily and and our our friendly friendly mountains service with good wines, local craft beers, and whiskies will enhance your dining experience. service with good wines, local craft beers and whiskies will enhance your dining experience.

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NORTH COAST 500 FOODIES FOCUS

COAST TO COAST Follow our foodie map to discover the beauty of the Scottish Highlands with an unforgettable roadtrip along the North Coast 500 DUNNET BAY DISTILLERS Dunnet, Thurso, KW14 8XD www.dunnetbaydistillers.co.uk First stop on the trail for spirit lovers: Dunnet Bay Distillers. This talented team produce Rock Rose Gin, infused with local Scottish botanicals, and Holy Grass vodka, infused with the sweet wild grass that grows on the banks of the local Thurso river. Inspired and flavoured by the vibrant wild larder of the area, these drinks sing with Scottish spirit.

CRANNAG BISTRO Dornoch Road, Bonar Bridge, IV24 3EB www.crannag.com Crannag Bistro are the one stop shop for hungry travellers, offering up a welcoming dining room, organic wine, local beer, and a menu filled with

Scottish ingredients. After a long day exploring the beautiful surrounding scenery, treat yourself to their hearty venison burger, or delicious homemade lamb sausage.

ISLE OF EWE SMOKEHOUSE Ormiscaig, Aultbea, IV22 2JJ www.smokedbyewe.com One of the most famed suppliers in the region, the award-winning Isle of Ewe Smokehouse are committed to the slow food movement, taking the time to create products with unparalleled flavour. Pick up their Isle of Ewe giftbox to get a taste of everything, from their famed smoked salmon to smoked hand dived scallops, smoked Highland brie and more. We won’t blame you if the ‘gift’ doesn’t travel further than your own mouth.

Crannag Bistro Dunnet Bay Distillers

Isle of Ewe Smokehouse

One of the most iconic routes in Scotland, this 500 mile stretch boasts unbelievable views, fabulous local produce from land and sea, and top distillers

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Award winning whisky and real ale pub in the heart of Edinburgh’s old town, with 400 Whiskies.

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NORTH COAST 500 FOODIES FOCUS

EDDRACHILLES Badcall Bay, Lairg, IV27 4TH www.eddrachilles.com Set at the halfway point of the North Coast 500, this family-owned hotel knows how to put travellers at rest. Full of Highland hospitality and charm, this cosy destination offers views across Badcall Bay, while the restaurant serves up local fare, complete with shellfish from the Bay. GLENFIDDICH Dufftown, Keith, AB55 4DH www.glenfiddich.com If whisky has always struck you as a winter drink, Glenfiddich are here to prove you wrong. Their innovative Project XX takes the classic Glenfiddich character and reinvents it, adding in flavours of summer fruits, candyfloss and apple blossom for a truly unique whisky to suit your travels.

JOHN O’ GROATS BREWERY Old Fire Station, John o’ Groats, KW1 4YR www.johnogroatsbrewery.co.uk The flavour of Scotland is in every beer bottled by John o’ Groats brewery, where all of their craft ales are made with the pure water of the Highlands. Of course, we all know the unpredictability of the Scottish weather, so keep cosy as you tour the North Coast with their Deep Groat, an oatmeal stout with the warming flavours of coffee and chocolate.

MUCKRACH COUNTRY HOUSE HOTEL Dulnain Bridge, Grantown-onSpey, PH26 3LY www.muckrach.com Break up your travels with a spot of luxury at Muckrach, a former Victorian shooting lodge transformed into a contemporary

Highland hotel. Positioned within the stunning Cairngorm National Park, it’s the ideal home away from home for those looking to explore the landscape and great outdoors, while still enjoying the comfort of a beautiful room and soft bed.

Eddrachilles

John O’Groats Brewery

Glenfiddich

Muckrach Country House Hotel

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Inspired by the flavours of the Levant “Definitely worth experiencing”

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MARK GREENAWAY FOODIES

LIQUID GOLD

Fancy trying out Mark Greenaway’s favourite rapeseed oil recipe at home? Check out our top Scottish producers

‘Scottish rapeseed oil really carries other flavours well and doesn’t impede on them. I love using it as it is such a versatile oil and can be used in both sweet and savoury dishes. Most importantly, by using Scottish rapeseed oil you are supporting Scottish businesses which is something that is very important to me.’

CULLISSE cullisse.com Taste the sunshine when you cook with Cullisse. Long summer days in the Highlands give their rapeseed plants time to soak up the sun until the late evening, packing them full of naturally healthy properties and giving Cullisse its signature bold yellow colour.

SUMMER HARVEST summerharvest oils.co.uk Make mealtimes easy with Summer Harvest’s gourmet range of rapeseed oil-based dressings. Their bramble and juniper dressing bottles the tastes of Scotland’s crags and valleys and makes for a perfect feast when paired with local venison.

OLA OIL olaoils.com Ola Oil isn’t only your best friend in the kitchen, but spreads its natural goodness throughout the house too with their vitamin-rich skincare line. The ultra-moisturising combination of natural ingredients is perfect for dry or sensitive skin.

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BORDERFIELDS borderfields.co.uk Borderfields is a company with a mission.

Determined to spread the gospel of rapeseed oil, they have become a community hub, sharing delicious recipes ideas made with Borderfields.

Visit their website for a variety of innovative infusions and infectious enthusiasm.

BLACK & GOLD blackandgoldoil .co.uk Black and Gold’s products are a chef favourite with an eye on giving back more than just rapeseed oil to the community. Their sustainable practices ensure that foodies will continue to enjoy the best of harvests for years to come.

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Birthday Happy 10th arvest Summer H Greenaway from Mark

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Real Foods’ commitment to reducing single-use plastic includes packing our own-brand products in cellulose bags, providing paper bags for fresh fruit and vegetables and supplying reused boxes to pack your shopping, and we’ve been doing all this since 1963.

We’ve now expanded our plastic free initiative with a refill service at our Tollcross store for household cleaning products, allowing you to get the products you need without the plastic you don’t.

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37 Broughton Street, EH1 3JU | 8 Brougham Street, Tollcross EH3 9JH

natural

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healthy

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shopping

Being plastic free shouldn’t be like swimming against the tide, visit your local Real Foods store and you’ll find less plastic inside

31/05/2018 16:38

MARK GREENAWAY FOODIES

Hot smoked salmon, apple, watermelon, hazelnuts and saffron mayonnaise Serves 4 For the salmon 200g salt 400g caster sugar 1 lime, zest and juice 1 orange, zest and juice 5 star anise 2 tbsp chopped dill 400g salmon, pinboned and skin off

For the mayonnaise 1 egg 1 egg yolk 1 tsp Dijon mustard 2 tbsp sherry vinegar A large pinch of saffron, soaked in 3 tbsp boiling water 500ml rapeseed oil

l For the salmon, blend all of the ingredients (apart from the salmon itself) together to make a rub. Smother the salmon with the rub, cover, and store in the fridge for 12 hours. Rinse off the rub. l Make a smoker by placing wood chips on a baking tray and top with a wire cooling rack. Place your salmon on the rack, cover in tinfoil, then place the tray on your hop over a medium heat.

Smoke for 7-8 min, or until the salmon in medium rare. l Meanwhile, make the mayonnaise.

In a bowl, combine the egg, egg yolk, mustard, vinegar, saffron and water.

Gradually drizzle in the oil while whisking to emulsify. Once all of the oil has been added, taste and season.

Mayonnaise only curdles if the oil is added too quickly at the beginning. If that happens, don’t worry. All you need to do is put a fresh egg yolk into a clean bowl, add the curdled mixture to it (drop by drop whisking continuously), then continue adding the rest of the oil as though nothing has happened l Break the salmon into pieces and arrange on four plates with the apple, cucumber, watermelon and hazelnuts.

Dot the saffron mayonnaise around the plates and serve.

For the salad 1 apple, thinly sliced ½ cucumber, thinly sliced ½ watermelon, peeled and cubed Chopped hazelnuts

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In the

BEST of

SPIRITS Since 1886 Award-winning Franklin & Sons Ginger Beer has been brewed with malted barley to ensure the deepest flavour and aroma of ginger is delivered. The addition of a squeeze of lemon introduces subtle citrus notes, leaving a refreshing finish.

Serve this vibrant mixer with your favourite premium rum over large cubed ice to enhance the rich and complex flavours of your spirit.

Available in Sainsbury’s

@Franklinandsons

Experience Worth Sharing

www.franklinandsons.co.uk for our full range of Tonics, Mixers, and Soft Drinks

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02/03/2018 16:09

THISTLE PERTHSHIRE STREET FOODIES FOODIES FOCUS FOCUS

EATS ON THE STREET Jump off the tram on Princes Street and pop along to Thistle Street, a hidden treasure trove of foodie gems right in the centre of town CAFE ST HONORE 34 N W Thistle Street Lane www.cafesthonore.com Celebrating ingredients from local farmers, fishmongers, growers and foragers, Cafe St Honore showcases Scottish produce with French flair. Beginning each day by baking their own sourdough bread, the team of talented chefs create a new menu every day to provide a seasonal and unique dining experience every time you visit.

FISHERS IN THE CITY 58 Thistle Street www.fishersrestaurants.co.uk Fishers in the City is a seafood lover’s dream. An Edinburgh staple for over 10 years, its a local favourite for lunch and dinner, offering up a menu full of classics. Get excited by the best the Scottish coast has to offer by trying their signature chilled seafood platter.

THE QUEEN’S ARMS 49 Frederick Street www.queensarmsedinburgh.com On the corner of Thistle Street, this central gastropub offers up all the comfort of a traditional Scottish pub, from a welcoming vibe to good beers and wholesome food. What sets The Queen’s Arms apart is the time and effort put into each dish, packing the fullest

Cafe St Honore

Maialino

Fishers in the City

flavour into comfort food classics like roast pork and Stornoway black pudding.

CAFE MARLAYNE 76 Thistle Street www.cafemarlayne.com Finding the perfect date night restaurant is tricky, but Cafe Marlayne is just the ticket. A cosy French bistro with an intimate atmosphere serving up classics from moules marinière to confit duck, it’s a match made in heaven for a truly romantic evening.

If you are only going to your destination and back by tram buy a £3.20 day return ticket! £8.50 return ticket in the airport zone

Cafe Marlayne DUSIT 49 Thistle Street www.dusit.co.uk Dusit creates modern Thai food to excite you. By combining local products with imported herbs, spices, and Asian vegetables directly from Thailand, they produce a thoroughly contemporary and edgy dining experience. Be sure to try their signature Dusit curry, comprised of sirloin steak in a hot red curry sauce. Perfect for those looking for an extra kick of spice in their life.

r ticket is you Remtu The fro 3.20 solution! £rn

sy quick and ea

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COLOUR Show off your personality with splashes of colour

HOMES WITH HEART

& SOUL

Orly Robinzon knows that to make a house a home you need to infuse it with a little soul

Y

ou probably know the feeling of visiting a place that is so pleasant, you do not wish to leave it; and even if you leave, you retain a deep and unforgettable memory, and profound longing to return, to calm down, breathe, rest, and lay down your head; to smell, taste, and touch.

You try to understand. What makes this place what it is? Why was the sleep there so deep, the food so tasty, and the bath so pleasurable and relaxing?

Is it the view, or maybe how the house

was laid out? Is it the path or the story that it tells? Can your home be such a place – pleasant, safe, relaxing; a place for breathing, feeding, embracing and comforting?

I believe that a home is a place to love, a place to live your life.

I believe that a home should comprise a whole life and it is the basis for everything – from whence a person goes out and to where they return; it is who we are and who we want to be.

I personally find housework to be an expression of daily love. To cook for those dearest to me and feed them, to organize the rooms, to touch objects, to arrange, and fold – all of these are another way of saying to my family on every day of the month, “I am here for

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INTERIORS FOODIES

you, taking care of you, loving you, and creating a home and nest for you.”

We did not all grow up in a comfortable and caring environment, but we have the right to seek this special place for ourselves. It is true that design alone does not bring about internal happiness, but a peaceful external environment contributes to internal adjustment, and can create an inclusive and protected space.

I know from my numerous visits to so many homes over the years that a home is not intended just for the perfect family, a family from the advertisements. It is a comfortable place for the soul as it is, for the family as it is. I wish for all of us to have a home where life is healthy and full of joy and creativity; a home that is a place where we can live authentic lives.

A home.

‘A home is a place for the soul’ WOOD Natural materials add depth & texture

Homes With Soul

by Orly Robinzon, published by The Images Publishing Group, £35. foodies 53

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Time to taste Our top restaurant picks to try this month ONE SQUARE When launching their brand new tasting menu, One Square weren’t just satisfied with revamping the food side, but took a creative approach to the drinks too. Casting away the traditional paired wines, they chose to celebrate Scotland’s vibrant drinks scene, bringing in craft beer, gin, and whisky to match each course.

Starting off strong, the light Gunner Blonde Ale from Campbell’s Brewery made a perfect partner to the delicate crab meat, freshened up with the addition of raw crunchy mooli and apple. Next up was a perfectly cooked scallop, given some

extra earthy body from a fragrant and vivid cicely infused carrot puree.

While its liquid partner, a gin and tonic made with One Square’s own signature gin, went well with the course, a G&T will always feel more like an aperitif to me, and I couldn’t help but wonder if it would have felt more natural as the opening number in the running order.

After the subtly delicious seafood courses, we moved onto the meat. The well cooked ‘Textures of Lamb’ consisting of lamb rump, shoulder, and sweetbreads - was joined by hazelnuts and capers, bringing an extra dash of umami flavour to

the rich meat. The dark Innis & Gunn Rum Cask ale may not have been the hearty red wine I would normally have ordered, but it went well with the meat and was a welcome change.

The Strathdon Blue trifle was the menu highlight, a delightful reinvention of the cheese course that couldn’t have had a better pairing than the dram of Springbank 15 yearold. After all this, the light and fresh strawberry jelly finished things off on a lovely summery note, while the candyfloss topped One Square 76 cocktail brought out the childlike joy in everyone at the table.

1 Festival Square, Edinburgh, EH3 9SR www.onesquareedinburgh.co.uk Chiara Margiotta

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RESTAURANT REVIEW FOODIES

THE WOODS

FAZENDA Traffic light coloured coasters on the table at Fazenda signal a very different eating experience at this new Brazilian rodizio restaurant. This colour system allows you to take control of the meal. When you’re ready for the Passadores to bring over skewers of sizzling meat, you turn your coaster to green, sample your way through a fabulous array of options, then to take a break, or signify you’re full, you turn your card to red.

The meat is served medium rare to medium, though they can vary that on request, and over the course of the evening an amazing 15 cuts of meat are served.

We loved the Picanha, Fazenda’s signature cut, a punchy cap of rump that was full of flavour. Cordeiro or mint sauce brushed lamb was tender and juicy, while skewers of chorizo made for a delightfully spicy addition. The Barrigo de Porco finished off our selection, a tender piece of pork belly infused with hints of sweet honey and cinnamon.

The salad bar offers an exotic selection of sides to pair with your meat. Choose from salpicao coleslaw with sweetcorn and peppers, wonderfully spicy chimichurri potatoes, or traditional feijoada to customise your plate to your heart’s content.

Dessert is traditionally Brazilian, with a chocolate truffle filled with dulche de leche bound to please those with a sweet tooth, while the tart caipirinha cheesecake is perfectly zesty and refreshing.

102 George Street, Edinburgh, EH2 3DF www.fazenda.co.uk Sue Hitchen

The Woods ticks all the boxes for a central Glasgow watering hole, boasting live music, DJs, cocktails and a cracking hidden beer garden.

The food is comforting pub fare, which matches the laid back vibe.

Starters include a black pudding scotch egg with a perfectly set yolk, and crispy haggis spring rolls. Both were tasty, but I couldn’t help but feel the piping hot sauce delivered in a sealed glass container was an accident waiting to happen.

For mains, the steak of the day, a generous cut of bavette, could have done with a bit longer on the grill, though the accompanying frites and peppercorn sauce couldn’t be faulted. The pork and chorizo burger had a lovely intense smoky flavour, but in contrast to the steak it had probably spent a little too long on the grill. However, the crispy battered onion rings were particularly moreish.

The star of the meal was without a doubt the sticky salted caramel pudding, a moist sponge served with honeycomb ice cream and doused in a decadent caramel sauce. The Woods is definitely worthy of a visit on your next night out, and there’s no chance of going hungry.

29 Waterloo Street, Glasgow, G2 6BZ Gary McIntyre

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ADDRESS

5 Hamilton Place Stockbridge Edinburgh EH3 5BA B O O K AT TA B L E

0131 315 4335 O P E N 7 DAYS 12PM - 11PM

W E ’ R E

B A C K

Bringing you delectably fresh, contemporary Indian cuisine in luxurious and chic surroundings.

BOOK ONLINE

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COOK SCHOOLS FOODIES

GET GRILLING Get barbecue ready with a little help from these cookery classes, from brewing your own summer beer to mastering the grill

ESFW

www.esfw.com Expand your meat toolkit with a hands-on course in charcoal grilling. Perfect for experienced chefs looking to level up their barbecue game, The Art of Charcoal Grilling at the Edinburgh School of Food and Wine covers all the techniques and methods to bolster your skill set and your palate.

THE COOK SCHOOL SCOTLAND www.cookschool.org Explore a world of nuanced flavours when you learn the subtle tricks of cooking the perfect steak at The Cook School Scotland. Balancing the umami, the texture, the juiciness and the rich meaty flavour of steak

is just the first step. Once you’ve perfected this, delve into the realm of sides and sauces and learn how to make the likes of perfectly crispy beer battered onion rings and creamy peppercorn sauce.

INNIS & GUNN EDINBURGH BREW SCHOOL www.innisandgunn.com What’s the only thing that could make cracking open a cold one on a hot summer’s day better? It’s the satisfaction of knowing that you brewed it yourself. Local favourite Innis and Gunn is ready to teach you the tricks of the trade. You’ll start with a welcoming bacon roll, work on your brew throughout the

day, and leave with a 5 litre mini keg of your very own beer. The best part comes later when you get to pour a pint of your own stuff come the first barbecue of the season.

TENANT’S TRAINING ACADEMY www.tennentstrainingacademy. co.uk Level up your next garden party with tasty sliders that everyone will enjoy. The burger bonanza is a class for the whole family, perfect to gear up the little ones for a lifetime of top-notch hosting and culinary standards. You’ll go through the process step by step to get the patty of your dreams, the American way. Fries and toppings are included, naturally.

AMP UP YOUR SUMMER FEASTING SKILLS

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Treat someone you love to some #zentime with a Spa Voucher Order online, in salon or by phone

BRUNTSFIELD PLACE 0131 477 3535

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HANOVER STREET 0131 225 7009

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23/11/2017 15:15

FOODIES SPA

Foodies

SPAS ✽ GLENEAGLES Auchtenarder, PH3 1NF www.gleneagles.com Glow up at Gleneagles and let them help you on your way to achieving the radiant skin you’ve always wanted. Treat yourself to one of their bespoke facials, which includes a one on one consultation and in-depth skin analysis in order to tailor your treatment to suit you perfectly.

✽ INGLEWOOD HOUSE & SPA Tullibody Road, Alloa, FK10 2HU www.inglewoodhouseandspa.co.uk Daily life is stressful, but don’t let this show in your skin. Inglewood’s ELEMIS Body Nectar Nourishing Wrap will hydrate and replenish thirsty skin. Infused with fragrant monoi oil and aromatics, simply drift off and relax while the wrap gets to work.

Bring out your summer skin with a luxury detox treament

✽ MACDONALD HOLYROOD HOTEL

✽ STOBO CASTLE

81 Holyrood Road, Edinburgh, EH8 8AU www.macdonaldhotels.co.uk The MacDonald Hotel’s ELEMIS Superfood ProRadiance treatment is perfect for giving dull skin a little boost just in time for the sun. Designed to energise and detoxify tired skin, this powerful facial can work its magic in just 25 minutes.

Stobo, Peeblesshire, EH45 8NY www.stobocastle.co.uk Slough away winter skin to reveal a summer glow with the Top to Toe Sugar Glow, an exfoliating treatment designed exclusively for Stobo Castle.

Both your body and face will be fully exfoliated for a rejuvenating and hydrating experience.

✽ THE WAXING ROOMS 183 Bath Street, Glasgow, G2 4HU www.thewaxingrooms.com Get holiday ready with a little

help from The Waxing Rooms.

Their variety of hot wax options mean even those with the most sensitive skin need not worry,

while their expert therapists ensure each treatment is as quick and as pain-free as possible. foodies 59

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E DIN BURGH CORN EXCHANG E T H URSDAY 27 TH S EPTEMBER 2018

THE NATIONAL CELEBRATION FOR THE BUSINESS OF BEER B OOK YOU R TABLE NOW

COCKTAILS FOODIES

Cheers to you Raise a glass to dad this Father’s Day with one of these hearty gin cocktails

Olive Oil Negroni Recipe by BABA www.baba.restaurant 23ml Sacred Juniper gin 23ml Absentroux vermouth 23ml Sacred Rosehip Cup 23ml Campari Washed with extra virgin olive oil Slice of lemon, to garnish Rosemary sprig, to garnish ● Add all the ingredients to a

cocktail shaker with ice. Shake hard. ● Strain into a tumbler filled with cubed ice. Garnish with the lemon and rosemary.

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ginbothy.co.uk

DISCOVER THE PUREST FLAVOURS, DISTILLED NOT ADDED Each unique flavour is pure and perfectly balanced, for the adventurous gin drinker.

T: 01877 339929 E: info@mcqueengin.co.uk

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Free UK delivery

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COCKTAILS FOODIES

Fancy taking a turn on the dark side? Try serving up these creative cocktails for Father’s Day

Smoking Gun 50ml Gin Bothy Gunshot Splash of demerara syrup 3 dashes Angostura bitter 2 dashes orange bitter ● Add all ingredients to a

shaker and shake well with ice. ● Sieve into a glass and garnish

with a cinnamon stick wrapped in orange peel. ● Light the cinnamon stick for extra effect.

McQueen’s Espresso Martini

SERVE UP AFTER DINNER FOR COFFE WITH A KICK

1 shot espresso, cooled 50ml McQueen’s Mocha Gin ● Load up your shaker with

● Strain into a glamorous

ice. Add the espresso and gin and shake vigorously.

martini glass and garnish with a few coffee beans.

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Foodies

JUNE

HIGHLIGHTS THIS MONTH WE’RE DRINKING...

WINE

37ml Bowmore 12 Year Old 20ml Midori Melon Liqueur 25ml egg whites 25ml lemon juice 12.5ml sugar syrup ● Add all the ingredients to a cocktail shaker with ice and shake. ● Pour into a brandy balloon glass and garnish with fresh mint and three cubes of melon on a skewer.

By The Balmoral, Rocco Forte Hotels

The Balmoral Bow

LAUNCHING THIS MONTH THE FISHMARKET EDINBURGH In Edinburgh, the foodie talk of the town is The Fishmarket, a joint venture between the well established Scottish fish merchant Gary Welch and Roy Brett, the acclaimed chef patron of Ondine. The restaurant is in the fish market, a B-listed, Victorian building on Newhaven Pier. The menu runs from lobster and oysters to angel-cut haddock and chips. thefishmarketnewhaven.co.uk

THE CHURCH ON THE HILL GLASGOW After a £650,000 revamp, the Church on the Hill in Glasgow’s Southside has re-opened with new owners and a sleek new look. Everyone is welcome from

kids who have their own play area to pooches who can enjoy a Pawsecco with their grub.

Special offers include salad night on Mondays, Tuesday’s steak club and Sunday roast. The food ranges from burgers and BBQ ribs to beer-glazed roast cauliflower. churchonthehill.co.uk

MONO EDINBURGH Promising ‘progressive Italian dining’, Mono is an ambitious new restaurant. The menu is intriguingly mysterious. Borders lamb saddle is served with turnips, lambchetta, bagna cauda, walnuts and kale while a dish of Gorgonzola risotto is made with Acquerello rice, almond milk, broccoli and cocoa nibs. monorestaurant.co.uk

Pop into The Whistle Stop Barber Shop for cocktails before seeing the one and only Bill Murray at the Festival Theatre, 18th June.

Toast to summer with our top warm weather wines The Ned Pinot Grigio 2017, New Zealand Waitrose, £9.49 A nose of pear drop, white blossom and nectarine leading to a rich and soft palate, slightly tropical, with a smooth finish. This tastes great paired with fresh salads and creamy pastas.

Masi Moxxé Brut 2016, Italy All About Wine, £13.99 Intense nose with hints of flowers and aromas of apple and grapefruit. Good with fresh, light summer antipasti, fish and salads.

Yarra Valley Pinot Noir 2016, Australia Tesco, £11 This wine displays aromas of red fruit with gamey and oak notes. The palate is soft and elegant with a silky finish. Delicious with lamb skewers or soft creamy cheeses.

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FOODIES FOCUS OUT AND ABOUT

Out & about

Looking to feature? Contact press@foodiesfestival.com

ONE SQUARE TASTING MENU LAUNCH Local foodies get the first taste

EDINBURGH CRAFT BEER FESTIVAL Beer lovers discover new brewers and taste the best in street food

GLASGOW COFFEE FESTIVAL Coffee lovers sample Scotland’s finest roasts

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s e l u r o n , h c t o No Sc n!

- go e k o C h it w k in r D

o

Our clear malt spirit has never seen the inside of a cask, so there are NO RULES on how to enjoy it... ..but yae can follow us on Instagram for #cocktail inspiration @rascally_liquor_off icial Order online at

www.rascallyliquor.com

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SCOTTISH POTATO VODKA Multi-award winning vodka handcrafted in Scotland

Ogilvy’s potatoes grow a short tractor ride from where they’re transformed into vodka. Our smooth spirit is a great option for cocktails or delicious served neat over ice. For the perfect serve garnish with a slice of ripe pear.

Find you nearest stockist at www.ogilvyspirits.com

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