Foodies Magazine March 2016

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 75 MARCH 2016 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

HYLE A MONACXURY MHOR LU E ESCAP

RECIPES

and top chefs Mary Berry Martin Wishart Alistair Craig

MARCH 2016 ISSUE 75

HEMSLEY + HEMSLEY Sisters are doing it for themselves

HOT BUNS Tuck into Spice Kitchen’s delicious Chinese feast

RETRO COCKTAILS l JAMS & PICKLES l BROUGHTON STREET l COOK SCHOOLS 001_FFCover_spine_0316.indd 1

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visit your new local Le Creuset store for exciting new products and promotions Le Creuset Edinburgh 34 Frederick Street Edinburgh EH2 2JR

Opening Hours Monday - Saturday: 9:30am - 6:30pm Sunday: 11am - 5pm

T: 0131 2261339 E: edinburgh.store.uk@lecreuset.com

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WELCOME

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

ISSUE 75 MARCH 2016 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

YLE A MONACH MHOR LUXURY ESCAPE

RECIPES

and top chefs Mary Berry Martin Wishart Alistair Craig

MARCH 2016 ISSUE 75

HEMSLEY + HEMSLEY Sisters are doing it for themselves

HOT BUNS

Tuck into Spice Kitchen’s delicious Chinese feast

RETRO COCKTAILS l JAMS & PICKLES l BROUGHTON STREET l COOK SCHOOLS

Front cover image Spice Temple, by Neil Perry, published by Penguin Lantern, £25 Photography

by Earl Carter EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Catriona Texellus Digital Imaging Grant T Paterson Production Sarah Hitchen Editorial Assistants Lidia Molina Whyte Sara Vollen, Chiara Margiotta, Valerie Ohm Advertising Design Jordan Porteous

Spring to life

T

HE SCOTTISH weather may not always cooperate, but Spring is on its way, and with it the exciting larder that is right on our doorstep here in Scotland. This month we’re sampling Edinburgh and Glasgow’s best meaty restaurants, taking a stroll down Broughton Street, and tucking into everything with a good dollop of artisan preserves on top.

Two brilliant Scottish chefs were kind enough to chat with us and share their recipes for this issue: Michelin star Martin Wishart and Alistair Craig of the Horseshoe A LUXURIOUS GETAWAY TO Inn at Eddlestone. Both are deeply passionate about MONACHYLE local provenance and making the most of exciting and MHOR sometimes forgotten ingredients.

Meanwhile, health is still at the forefront of our minds, so we turned to sisters Jasmine and Melissa Hemsley, whose gluten- and sugar-free approach to eating has won them ardent followers all over the world. Tasty recipes such as the cannellini vanilla sponge cake with chocolate avo frosting on page 20 sneak superfoods into pudding with no compromise on style or flavour.

Mary Berry offers her own, comforting, no-nonsense take on cakes and bakes from page 40, encouraging us all to prepare ahead. Or, if you’re looking for something a little spicier, try Neil Perry’s Chinese creations from page 30.

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 In the February edition Barry Honeycombe’s Jerk Berger image was used on page 29

Mary Berry is a familiar face on British television screens, as well as an expert on home cooking

Martin Wishart holds a Michelin star at two venues, and is constantly pushing Scottish dining forward

Hemsley + Hemsley are a pair of sisters with a passion for healthy eating and happy bodies

Neil Perry grew up in Sydney via Shanghai.

He has devoted his life to mastering Chinese cuisine foodies 3

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You’ve worked hard all year for this.

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

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

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

Book in complete confidence With the multi award-winning Jimmy Martin Travel, you can book in complete confidence.

We’ve years of experience as one of Edinburgh’s premier travel agents, and you can rely on us to help you enjoy the perfect break. And thanks to our great relationships with the holiday operators, we’ve great prices, too!

Book with complete protection As we’re an ATOL bonded travel agent, your holiday is financially protected once it’s paid for.

We’re also an ABTA member so you can expect the very best customer service – and, if things do go wrong, complete protection.

We won’t just book you a holiday, we’ll take care of all the details – so it really is a chance for you to escape from it all.

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

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CONTENTS

9

14

BOOKS, TV, WHAT’S ON

7

SHOPPING

9

NEWS

11

COMPETITION 13 Win a lux escape to Monachyle Mhor

22

HEMSLEY + HEMSLEY 14 Healthy treats without the sugar from the food world’s coolest sisters MARTIN WISHART 22 Michelin-starred tips from the master chef himself ALISTAIR CRAIG 24 The Horseshoe Inn’s Head Chef talks about his inspiration MEAT RESTAURANTS 29 Taking advantage of Scotland’s larder SPICE TEMPLE Traditional and modern Chinese cooking with Neil Perry

40

30

PRESERVES 37 The finest artisan jams and pickles

50

MARY BERRY Plan ahead for the perfect party

40

BROUGHTON STREET 47 Edinburgh’s coolest neighbourhood?

INTERIORS 50 Texture takes centre stage in the freshest kitchen design

49

COOK SCHOOLS

55

SPA NEWS

57

COCKTAILS

59

REVIEWS

63

NEW BARS

64

OUT AND ABOUT

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BOOKS, TV & WHAT’S ON FOODIES

COOKING THE BOOKS Bee’s Brilliant Biscuits Bee Berrie, Pavilion Books, £12.99 With over 75 unique recipes, this book has a biscuit for everyone.

Why not try a new recipe for a sweet Easter treat?

The Greenwich Market Cookbook Kitchen Press, £15.99 From London’s beloved food market, this cookbook brings together recipes from over thirty traders, offering original and delicious dishes.

Good, Better, Green Zita Steyn, Quadrille Publishing £15 Forget broccoli and string beans, Zita’s deliciously exciting recipes offer fresh ways to incorporate more varied greens into your diet, making for a healthier you.

Korean Food Made Simple Follow Judy Joo into the realm of Korean cuisine, accompanied by quick and easy recipes provided by the talented chef.

As she traces her South Korean roots, Judy discovers a nation that feeds her insatiable love of authentic, traditional and modern Korean dishes through its people and places. With the knowledge gained on her culinary journey, Judy brings to the kitchen her bountiful ideas and simple but scrumptious recipes.

Monday 7th March at 7pm on Food Network

WHAT’S ON INVERNESS WHISKY FESTIVAL 29 March 02 April The annual Inverness Whisky Festival, NIP, is back for another week of tastings, expert-led masterclasses, and guided tours. Come celebrate the best of craft whisky and gin at the drinks exhibition, held at the award-winning Bogbain Farm, promising top beverage brands, music and local food. www.thenip.scot

MARMALADE AWARDS AND FESTIVAL 19-20 March Lake District Visit Dalemain Mansion and Historic Gardens while partaking in a little piece of (delicious) local culture and quirky fun.

Join in the festivities, get your hands on some marmalademaking, and, of course, taste some of the best marmalade around. You can even bring a jar home with you. dalemainmarmaladeawards.co.uk

GASTROFEST 24 March - 10 April Edinburgh As part of the annual Edinburgh Science Festival, Gastrofest features special events and exhibitions across various venues around Edinburgh.

The food event offers deliciously unusual experiences for all tastes and age levels, with guests including top producers, artisans, scientists and chefs. www.sciencefestival.co.uk foodies 7

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A DAY TO REMEMBER WE OFFER A COLLECTION OF UNIQUE ROOMS AND FUNCTION SUITES FOR YOUR SPECIAL DAY. WWW.FIFTEENNINETYNINE.CO.UK 232- 242 St Vincent Street, Glasgow G2 5RJ t. 44 (0) 845 388 1599 Rascally Liquor Foodies Advert_Layout 1 10/12/2015 12:38 Page 1

e. bookings@fifteenninetynine.co.uk

produced exclusively at

Annandale Distillery in Scotland

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SHOPPING

Oystercatchers tea towel, Coastal Home, £10 Stoneware Heritage dishes in Cool Mint, Le Creuset, from £25

Fish shaped bottle opener The Contemporary Home, £10.00

Down to the sea

Navy fish apron, The Contemporary Home, £14

Give your kitchen a nautical makeover with these coastal-inspired ideas

Marbled ceramic cereal bowl, MiaFleur, £12.95 Hand blown tea glass set, Oggetto, £20 each

Choppy Today kitchen boards www.coastalhome. co.uk, £17

Turquoise fish mug The Contemporary Home, £5.50

Baby Nessie tea infuser £11, redcandy.co.uk

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Tucked away from the hustle and bustle of the city centre is our wee tea rooms located in an old Georgian town house, it’s a great place to catch up with family and friends in a decadent yet relaxing surroundings and enjoy a selection of sandwiches filled to bursting and tasty treats to spoil yourself with.

Dining out doesn’t have to be as expensive as you think.

Quote ‘Dine with Friends’ when booking your table of four people of more and receive complimentary prosecco upon arrival plus canapes for the table while perusing our menu.

A perfect gift for Mother’s day 151 Bath Street Glasgow, G2 4SQ Tel: 0141 243 2459

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28 Vinicombe Street, West End, Glasgow G12 8BE ox_advert.indd 3 24/02/2016 17:45

www.boolymardys.com 25/02/2016 14:55

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FOODIES NEWS

DINING IN THE DARK This Easter, the Old Course Hotel in St Andrews is welcoming the internationally renowned ‘dans le noir’ experience, a unique dining in the dark event which counts royalty as previous guests. The event sees diners enjoy a meal in complete darkness – served by blind guides – and plunges guests into a world of other-sensory delight. www.dininginthedark.co.uk

WHISKY DREAMS

DRESS IT UP From premium preserves to fruitinspired dressings, Mammy Jamia’s new range is the perfect way to add some zingy zest to your salads. Choose the Plum & Ginger for an Asian twist or go classic with the Balsamic & Fig. www.mammyjamias.co.uk

New whisky brand R&B Distillers will be building their first distillery on the Isle of Raasay in the Inner Hebrides, after months of planning.

Their While We Wait single malt is the perfect preview to tide you over until the distillery is finished. www. rbdistillers.com

AFTERNOON TEA PARTY Mother’s Day is approaching, and what better way to treat your mum than a luxurious Afternoon Tea? The Printing Press in Edinburgh have just launched theirs: a delectable experience full of indulgent sandwiches, cakes and fizz that you don’t want to miss! www.printingpressedinburgh.co.uk

MEAT THE CHEF Quality Meat Scotland have enlisted Michelin-starred chef Tom Kitchin to front their new campaign, which promotes Scotch Beef as a cut above. Kitchin will be celebrating and cooking with Scotch Beef in the heart of London. www.qmscotland.co.uk

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IN W

Win a luxurious escape to Monachyle Mhor

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ESTLED in the heart of the beautiful Braes of Balquhidder in Perthshire on its own 2000 acres, Monachyle Mhor is a hidden gem. This boutique hotel offers the finest in modern Scottish food and hospitality while still preserving its country charm. Monachyle has been owned by the Lewis family since 1983 and has grown from a country house bed and breakfast to a designer hotel with 14 contemporary, stylish bedrooms.

This month, we’re offering one lucky reader and a friend the chance to win a one-night stay for two with dinner, bed and breakfast. A much sought-after

and celebrated foodie destination, after travelling along the stunning Balquhidder Glen (once home to Rob Roy and where you can now visit his grave) you will discover the hotel’s vibrant splash of pink against the surrounding mountains. Inside is a chic & cosy bar, leading into the award-winning restaurant where you can sit and enjoy sumptuous views of the mountains and lochs while indulging in some of the finest food Scotland has to offer. l Monachyle Mhor Hotel, Balquihidder, Lochearnhead, Perthshire FK19 8PQ mhor.net

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

On which Loch is Monachyle Mhor situated?

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

Entries must be received by 30 March 2016. Subject to availability and allocation. Based on two adults sharing.

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

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SOUL SISTER Jasmine and Melissa Hemsley’s down-to-earth approach to healthy eating is making waves

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E STARTED our family business with good food and good health at its heart. Our aim was to coach people away from fad diets and unhealthy eating towards an appreciation of the power of real food, properly sourced and correctly prepared.

Our clients felt happier, healthier and more energised and couldn’t believe how easy it was to adopt the Hemsley + Hemsley principles for better living. Eating well is one of the most important ways to keep in good health and it is also one of life’s pleasures.

If the food you eat is delicious and simple to prepare, then you can maintain a healthy diet without difficulty. We take a holistic approach towards well-being,

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HEMSLEY + HEMSLEY MEET THE CHEFS

If the food you eat is delicious and simple to prepare, then you can maintain a healthy diet without difficulty

because for us it’s not just about healthy eating. Food should be good for you but it should also taste good, make you and your family feel good, be good for the environment and your pocket.

Food culture today is complicated by too much choice and too many fake foods: rows of highly refined packaged products flanked by adverts for the latest fad diet or quick fixes in weight loss – approaches that rarely work in the long term.

Knowing how best to feed yourself is a skill for life and means that you’ll be healthier, more contented and better prepared to take on the ups and downs of daily life, and you’ll be setting an inspiring example to those around you too. Nothing beats delicious, nourishing home-cooked food made with love. l

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FOODIES HEMSLEY + HEMSLEY

HUEVOS RANCHEROS WITH GUACAMOLE Serves 2 4 large handfuls of spinach, roughly chopped 4 eggs 1 large handful of fresh coriander, leaves and stalks roughly chopped 1 small handful of grated mature Cheddar

For the tomato sauce 1 large onion, diced 1 tbsp ghee or coconut oil 2 garlic cloves, diced 2 red peppers, halved lengthways, deseeded and sliced into strips 2 bay leaves 1 tsp smoked paprika Pinch cayenne pepper or finely diced fresh red chilli, to taste 800g tinned or fresh tomatoes 200ml water (100ml if using fresh tomatoes) Sea salt and black pepper

l First, make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium heat for about 8 minutes, stirring occasionally, until softened. l Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2 minutes. l Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce. l Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside. l Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted. l Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each.

The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks. l Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.

For the guacamole 1 large ripe avocado 1 tbsp extra virgin olive oil Juice of ½–1 lime 2 spring onions or 1 small handful fresh chives, chopped 1 handful fresh coriander leaves, chopped

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FOODIES HEMSLEY + HEMSLEY

MUM’S PHILIPPINE BEEF SINIGANG Serves 4 700g rib-eye steak 1.2 1itres water 2 medium onions, diced 6 garlic cloves, diced 5 cm piece of fresh root ginger, unpeeled if organic, thinly sliced 20 cherry tomatoes, halved 3 tbsp tamarind paste Big pinch black or white pepper 3-4 tbsp fish sauce (nam pla) 400g green beans, tops trimmed 400g pak choi, leaves and stalks roughly chopped 2 whole fresh red chilies 400g spinach

l Cut the meat into 3 cm cubes, retaining the fat as it will flavour the stew. Place in a large saucepan and pour in the water. Bring to the boil, then cover and quickly reduce the heat and cook at a medium-to-low simmer for 20 minutes. l Add the onions, garlic, ginger and tomatoes with the tamarind paste, pepper and fish sauce.

Bring back up to a simmer and cook, covered. for a further 15 minutes. Taste for seasoning, adding more tamarind paste for a sourer flavour, if desired. Remember fish sauce is salty and brands vary in strength. l Tip in the beans. pak choi and whole chilies, then bring back up to a simmer and cook covered for 5 more minutes. l Add the spinach and remove the pan from the heat, leaving the lid on the pan to allow the spinach to wilt the residual heat. Remove the chilies and serve immediately.

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FOODIES HEMSLEY + HEMSLEY

CANNELLINI VANILLA SPONGE CAKE WITH CHOCOLATE AVO FROSTING

For the cake 125g butter or coconut oil, melted, plus extra for greasing 3 x 400g tins cannellini beans, drained and rinsed 9 medium eggs 1 tbsp vanilla extract 220ml maple syrup 5 tsp apple cider vinegar or lemon juice 90g coconut flour 2½ tsp bicarbonate of soda ¼ tsp sea salt 150g punnet of fresh raspberries, to decorate For the chocolate avo frosting 4 medium ripe avocados 5 tbsp coconut oil, melted 8 tbsp raw honey (to taste) 10 tbsp cocoa powder 1 tbsp vanilla extract 2 tbsp lemon juice ½ tsp orange extract (not essence) A pinch of sea salt

Good + Simple by Jasmine and Melissa Hemsley, published by Ebury Press, £25

l Preheat the oven to fan 180°C, then line the bases of two 25cm diameter cake tins with baking parchment and grease the sides with butter or coconut oil. l Blend all the ingredients for the frosting together in a food processor until smooth, adding a dash of cold water if needed. Taste, adjusting the flavourings to taste, then transfer to a bowl and set aside in the fridge. l For the cake, add the cannellini beans to the cleaned food processor bowl with the eggs, vanilla extract and maple syrup and blend until smooth. Add the remaining cake ingredients, except the raspberries, and blend to combine. l Divide the cake batter between the prepared cake tins, spreading out evenly and smoothing the surface. Bake in the oven for 35 minutes until well risen and lightly golden on top. (Check the cakes after 25 minutes and swap the tins between shelves, if necessary, as they will cook at different rates.) l Remove from the oven, transfer to a wire rack and allow to cool completely in the tins before turning out. l While the cakes are cooling, gently wash the raspberries and dry them carefully using kitchen paper or leave to air dry (they must be thoroughly dry before adding to the cake). l Spread half the frosting on one of the cooled sponges, top with the other sponge and spread over the rest of the frosting. Store in the fridge and bring to room temperature to serve. decorate with the fresh raspberries just before serving.

PHOTOGRAPHY: NICK HOPPER

Serves 25–30

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ROASTED SADDLE OF FRENCH FARMED RABBIT SERVED WITH YOUNG LEEKS, ASPARAGUS, MUSHROOM & HERB RISOTTO, TOMATO & WHITE WINE JUS

For the risotto ½ onion, finely diced 1 clove garlic, peeled and finely diced 150g white button mushrooms, chopped 50g unsalted butter 150g Arborio or Carnaroli risotto rice 300-400ml hot stock 50g freshly grated Parmesan 75g mascarpone cheese For the sauce 4 saddles of rabbit, bones removed and reserved

200ml white wine 1 carrot, 1 small onion, 1 clove garlic & 1 stick celery, all peeled and chopped 1 tomato, chopped 300ml chicken stock 400ml double cream

To serve 16 fresh asparagus spears, peeled 12 baby leeks, washed and trimmed 1 small sprig fresh tarragon Salt Vegetable oil for frying

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MARTIN WISHART FOODIES

Wishart on a star Michelin-starred chef Martin Wishart got his start in the kitchen thanks to a youth training scheme How does it feel to have held a Michelin star for 15 years?

It’s a great accolade for my business, and having two restaurants with Michelin stars is something of which I am very proud.

What led you to become a chef?

I left school at 15 and signed up for a government-funded course called the Youth Training Scheme (YTS). It got me into a kitchen and that’s all the start I needed.

Where do you get inspiration for your acclaimed dishes?

I eat in restaurants across Europe; that keeps me inspired and I want to show that through my dishes. I also test each of my dishes over and over. I never feel they’re perfect, but that’s what we strive for as a team.

What ingredients are essential for you?

That’s a difficult question to answer.

Each month something inspiring arrives into my kitchens, and I can’t wait to start creating new dishes with it.

Just now, though, its Bergamot Oranges. l

l Melt the butter in a widebased pan and gently cook the garlic, mushrooms and shallots for 2 minutes without colouring. l Add the rice to the pan and stir well to coat the rice with butter. l Add the stock a little at a time, stirring continually so that the rice cooks evenly, until al dente. l Next add the Parmesan and mascarpone cheeses and mix in well. l Adjust the seasoning with salt and white pepper and set aside.

l Chop the rabbit bones into 2 cm pieces. Roast them in one tablespoon of olive oil using a heavy bottomed sauce pan on top of the stove until golden brown, then drain any excess fat. l Add the peeled and chopped carrot, celery, onion, garlic and tomato to the pan and sauté for 4-5 minutes until they also turn golden brown. l Add the white wine to the pan and reduce by two thirds. Next add the chicken stock and reduce

this by two thirds. l Pour the double cream into the sauce and bring to the boil, then simmer for 3-4 minutes. l Pass the sauce through a fine sieve, using a wooden spoon to extract all the juice from the bones, into a small clean saucepan. Season and set aside. l Heat a large sauté pan, then add one tablespoon of olive oil. Season the rabbit loins with salt and fry in a pan with vegetable oil on each side until

golden brown for 8-10 minutes in total. l While the rabbit is cooking, cook the asparagus and leeks in salted boiling water for 3-4 minutes, then drain and keep warm. l Lay out four warm plates and place the risotto in the centre of each. l Finely slice the rabbit and arrange on top of the risotto. Lay the asparagus and the baby leeks around the outside of the rabbit, then pour the sauce over the vegetables. foodies 23

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ALISTAIR CRAIG FOODIES

A passion for food Alistair Craig, Head Chef of the Horseshoe Inn at Eddlestone, shares his journey through cooking What led you to become a chef?

Quite simply that I enjoy cooking and eating. However, whilst it may seem like a cliché, it was cooking with my mother that first ignited my passion for food. I grew up in a house where we all mucked in to help prepare the family meals and eating was just a central part of family life; I particularly loved baking. Although we didn’t go out for meals very often, we did go to restaurants for a treat or a special occasion and it was also these experiences that led me to become a chef. As a boy, it was exciting: the maître d’ greeting you on arrival, the waiters attending to your every whim and the delicious food described with words that were unfamiliar, but intriguing. The food is obviously the main attraction, but the whole experience of being in a restaurant was something that greatly appealed to me.

Who is your biggest inspiration in the kitchen?

Matthew Tomkinson, Head Chef at the Montagu Arms Hotel; I worked as his sous chef for four years, and I only planned to be there a year, but he was such a great person to work for, and I loved the job so much, I stayed.

Whilst the kitchen at The Horseshoe is a smaller team, I have definitely been influenced by his style of leadership and

would hope to inspire those working with me in the same way. He was calm and approachable, so there were no flying pots and pans, just a focused and productive environment. He is also a fantastic chef and highly skilled. I love his traditional and simple style, which produces delicious and beautiful food without the need for any molecular wizardry.

What ingredients are a must in your day-to-day cooking?

This is a difficult question to answer because there are so many ingredients we use every day. I would say, though, the most important thing is that all ingredients must be good quality because this will ensure you get the best flavour from them. However, seasonings are probably the most vital ingredient in a chef’s kitchen because that’s how you lift a dish from good to exceptional – the perfect balance of all the flavours. I don’t tend to use much pepper in my dishes, but salt is important and I like Maldon because it’s got a good structure, which is easier to crumble over dishes, leaving attractive flakes on the food. I also use a lot of citrus flavours (bergamot, lemon, oranges, etc.) in my cooking, and these are often overlooked by home cooks, but they can really transform a dish. l foodies 25

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ALISTAIR CRAIG FOODIES

SEA TROUT WITH PEAS AND LETTUCE Serves 2 2 pieces sea trout Olive oil 300g peas 1 baby gem lettuce, sliced 1 dsp chopped dill 100ml vegetable stock 20g unsalted butter 1 lemon Salt and pepper

l Score the skin of the fish, season. l Fry in olive oil over a medium high heat, skin side down, with a plate on top to keep the skin in contact with the pan for three minutes. l Carefully turn the fish and continue to cook for a further minute, then remove from the pan and rest while the peas are cooking. l Add peas and veg stock to the pan, cover and cook for two minutes. l Add the lettuce and herbs plus a small piece of butter and mix. l Season with sea salt and lemon juice. l Season the fish flesh side with lemon juice and the skin side with sea salt. l Serve immediately.

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The Meat Bar specialises in home-smoked meats, American BBQ and prime Scottish beef. As you would expect from the bar’s name the menu boasts a variety of carnivorous delights, such as its 40 day dry-aged steaks and slow-cooked Kanas Style pork ribs. The smokehouse sandwich served on custom made ciabattas are another house speciality, and for those with a sweet tooth a variety of classic American desserts are on offer. The bar also features a vast array of Scottish and American craft beers as well as unique and savoury cocktails. The Meat Bar won the 2014 DRAM Awards for

FOOD|BEER|WINE COFFEE|GOOD SPIRITS CRACKING SUNDAY ROAST

the Kopparberg Independent Bar of the Year and was also a finalist in the Cocktail Bar arena with a meat infused cocktail!

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49–51 London Street | Edinburgh | EH3 6LX 0131 556 9808 | www.theoxedinburgh.com 24/02/2016 17:56

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MEAT FOODIES FOCUS

STEAK OUT Local ingredients and great cooking are on the menu for these meat experts

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COTLAND’S MEAT is famous worldwide. From Aberdeen Angus beef, to Stornoway black pudding, to the iconic haggis, Scotland’s rich larder has plenty to offer for the discerning carnivore.

Although veganism is on the rise, meat is still a good source of protein, vitamins and minerals in your diet, especially if consumed moderately and bought ethically. Edinburgh and Glasgow boast a wealth of meaty restaurants that not only put an emphasis on animal welfare, but also use cutting edge techniques to place Scotland’s meat industry at the top of the game.

Below: Porter & Rye and Leith Chop House Both Murray Ainslie, manager at Leith Chop House, and John Rutter, Head Chef at Kyloe, agree that sourcing is “absolutely vital.”

When asked what makes a good steak, Rutter is quick to point out that “a good cut of meat from a local and reliable source is the most important factor.” If you fancy yourself the butcher and want to jump on the meat revolution wagon at home, Ainslie offers his expert advice: “a sharp knife and a steady hand are musts.”

However, you can always head to one of the venues below if you’re not feeling too confident; whether it’s a juicy steak, a Sunday roast or some sticky ribs, there’s something for everyone. l GLASGOW Meat www.themeatbar.co.uk, Porter & Rye www.porterandrye.com, Bo’Vine www.bovinerestaurant.com, The Butchershop Bar & Grill www.butchershopglasgow.com, Alston Bar & Beef www.alstonglasgow.co.uk, Jacker De Viande www.jackerdeviande.co.uk EDINBURGH Kyloe kyloerestaurant.com, Leith Chop House leithchophouse.co.uk, Shebeen www.shebeenbar.co.uk, Smoke Stack www.smokestack. org.uk, Steak Restaurant www.steakedinburgh.com, Steak on Stones www.steakonstones.co.uk foodies 29

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FOODIES SPICE TEMPLE

THE SPICE OF LIFE Neil Perry was inspired by his father’s love of Chinese cooking to become a master of the cuisine

M

Y LOVE of Chinese food – first eating it, and then cooking it – goes back to my earliest memories of my father. Memories of us walking through Chinatown, buying mysterious things in shops filled with the musty smell of dried ingredients that he would later bring to life in his cooking.

And memories of family meals at various restaurants: I still remember the climb up the stairs at the Mandarin on George Street, the Old Tai Yuen, and later the Shanghai Village – all these places where dad knew the staff and could get us food far removed from the sweet and sour pork, chicken chow mein or beef in blackbean sauce that were so popular in the sixties. Dad’s friends from these restaurants invited us into their homes, and we went to wedding banquets and other gatherings, where I encountered great Chinese cooking. As a boy, I not only found this food amazing to look at, but I also fell in love with the taste, the variety and the textures. Looking back, who wouldn’t love crispy-skin chicken, roast duck, red-braised pork shoulder, mud crab, abalone soup As a boy, I not only found chilli and steamed fish with ginger Chinese food amazing to and spring onion? These early look at, but fell in love with experiences have guided my life way beyond anything the taste and textures I could possibly have imagined. As my cooking evolved and Rockpool opened its doors in 1989, I was increasingly looking towards the cultures and food I loved most – and that was Chinese.Spice Temple Sydney opened in January 2009, and Melbourne followed in late 2010. The rest, as they say, is history. l 30 foodies

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KUNG PAO CHICKEN WITH SICHUAN PEPPERCORNS, HEAVEN-FACING CHILLIES AND CASHEWS The story goes that this Sichuanese dish was named after a governor of Sichuan province who held office during the Qing Dynasty: his formal title was Kung Pao (‘guardian of the palace’), and apparently this was one of his favourite dishes. Our version has cashew nuts where others have peanuts, but either work Serves 4-6 as part of a shared meal 250g chicken thigh fillets, cut into 2 cm chunks Plain flour, for dusting 125 ml vegetable oil 15 dried long red chillies 10 heaven-facing chillies 1.5 cm knob of ginger, finely chopped 2 small cloves garlic, finely chopped 2 tsp Sichuan peppercorns 1 spring onion, cut into 5 cm lengths 1 tbsp Shaoxing wine 1½ tbsp light soy sauce 150 ml Chinese chicken stock 2 tsp white sugar 2 tsp sesame oil 30g roasted unsalted cashews l Dust the chicken pieces with flour.

Heat 100 ml of the vegetable oil in a wok over medium heat and shallowfry the chicken until golden and cooked through. Drain on paper towel. l Wipe out the wok, place over low–medium heat and drizzle in the remaining oil. Gently fry all of the chillies until fragrant, then remove from the wok and set aside. Add the ginger and garlic to the wok and stir-fry until fragrant, then add the Sichuan peppercorns and spring onion, together with the reserved chicken and chillies.

Pour in the Shaoxing wine, stirring to deglaze the wok, then add the rest of the ingredients and stir gently until the chicken is hot and well coated in the sauce. l Transfer to a serving plate, then finish with the sesame oil and roasted cashews and serve.

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FOODIES SPICE TEMPLE

CRISPY GUANXI PORK BELLY SLIDER Makes 6

For the onion and peanut salad 1 small spring onion, cut into fine julienne strips 1 red onion, very finely sliced 2 coriander leaves 2 slices pickled cucumber 1 tsp crushed roasted unsalted peanuts 1 tsp Chinkiang black vinegar 1 tsp peanut oil For the pickled cucumber 200ml rice wine vinegar 200g caster sugar 2 small cucumbers, sliced For the gua bao 1kg Honk Kong flour, plus extra for dusting 12g dried yeast 35g caster sugar 650ml tepid water, plus extra if needed For the salted chillies 1kg fresh long red chillies 150g sea salt For the crispy pork belly 1kg pork belly Sea salt For the mustard dressing 1 tbsp Dijon mustard 3 tsp light soy sauce 3 tsp white vinegar

l To make the salted chillies, rinse and dry the chillies. De-stem and roughly chop the chillies, then mix with three-quarters of the sea salt in a bowl. Pack the chilli and salt mixture into a sterilised glass jar, sprinkle with the rest of the sea salt and seal with the lid.

Store in a cool, dark place for at least 2 weeks before using. l For the crispy bork belly, place the pork on a wire rack set over a plate and refrigerate, uncovered, for 2 days to dry the skin out.

Preheat the oven to 190째. Transfer the pork belly to a roasting tin, then using a sharp knife, score the skin deeply in a diamond pattern and rub generously with sea salt. Roast the pork for 20 minutes, then reduce the temperature to 170째 and roast for a further 20 minutes or until the meat is cooked through and the skin is blistered and crispy. Remove the pork from the oven, cover with foil and set aside in a warm place to rest for 20 minutes before using. l To make the pickled cucumber, bring the vinegar to a simmer in a small heavy-based saucepan, add the sugar and stir until dissolved. Remove from the heat and leave to cool. Place the cucumber in the cooled pickling liquid in a sterilized jar and leave at room temperature to pickle for 3 hours, then store in the fridge for up to 2 weeks. l To make the gua bao, place all the ingredients in a large bowl.

Use your hands to bring the dough together, adding a little more water if needed, then transfer to a floured bench and knead for 15-20 minutes or until the dough forms a smooth ball. Put the dough into a clean bowl, cover and leave to rise in a warm place until doubled in size (1 hour). Unwrap the dough and divide into golf-ball sized balls. Place each ball of dough on a round of baking paper to prevent sticking to the steamer basket. Cover with a clean tea towel and leave to rise in a warm place for 30 minutes. l Transfer the risen gua bao to a large metal or bamboo steamer basket, spacing them about 2 cm apart. Steam in batches over simmering water over medium heat for 10 minutes or until springy to the touch. l For the mustard dressing, simply whisk all the ingredients together until emulsified. To make the onion and peanut salad, toss all the ingredients together in a small bowl. l To assemble the slider, slice the warm gua bao in half, then smear the salted chillies on the bottom half. Add the pork belly, followed by the onion and peanut salad and drizzle over the mustard dressing, then top with other half of the bun.

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STIR-FRIED GRASS-FED BEEF FILLET WITH WOK-BLISTERED PEPPERS AND BLACK BEANS Whenever I go to my favourite Hunanese restaurant in Sydney, Chairman Mao, I always order their stir-fried peppers with black bean sauce. I also love the version at Lung King Heen in Hong Kong, which is seasoned with chilli soy sauce, but I really love this dish with beef fillet – it works a treat

250g beef fillet, cut into 5 mm thick slices (5 cm diameter) 2 tbsp light soy sauce 3 cm knob of ginger, roughly chopped 1 clove garlic, roughly chopped 1–2 spring onion tops, roughly chopped 1 tbsp peanut oil ½ red bullhorn pepper, cut into 10 cm long pieces ½ green bullhorn pepper, cut into 10 cm long pieces 1 spring onion, cut into 5 cm lengths 2 tsp fermented black beans 1½ tsp white sugar 2 tsp Shaoxing wine 1 tsp dark soy sauce 60 ml chicken stock 1 tsp chilli oil 1 tsp sesame oil Coriander leaves, to garnish

Spice Temple, by Neil Perry, published by Penguin Lantern, £25

l Place the beef in a bowl with the light soy sauce and leave to marinate for 5 minutes. Using a mortar and pestle, pound the ginger, garlic and spring onion tops to make a fine paste. l Place a wok over high heat. When it is smoking hot, drizzle in a teaspoon of the oil and quickly stir-fry the bullhorn peppers until they start to blister, about 20 seconds. Remove and set aside. l Wipe the wok clean and place over medium heat. When it is hot, drizzle in another teaspoon of oil and, working in small batches, briefly sear the beef (reserving its soy sauce marinade) – you want to keep it quite rare. Remove and set aside. l Wipe out the wok again and return to medium heat. Add the remaining oil and stir-fry the ginger, garlic and spring onion paste until fragrant. Stir in the blistered bullhorn peppers, along with the spring onion lengths, black beans and sugar, then pour in the Shaoxing wine, stirring to deglaze the wok. Simmer to reduce the sauce a little, then add the reserved soy sauce marinade from the beef, together with the dark soy sauce and stock and bring to a simmer. l To finish. Finally, return the beef to the wok and fold through.

Drizzle with the chilli oil and sesame oil, then spoon onto a plate.

Garnish with the coriander and serve.

PHOTOGRAPHY: EARL CARTER

Serves 4 –6 as part of a shared meal

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Seasonal, fresh, innovative, luscious, provocative, yum.

www.trottersindependent.co.uk

eat well, use a condiment

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PRESERVES FOODIES FOCUS

IN A PICKLE Modern preserves are delicious and exciting GALLOWAY LODGE PRESERVES High Street, Gatehouse of Fleet DG7 2HP galloway-lodge.myshopify.com A family-run business with over 40 years’ experience in the trade, Galloway Lodge Preserves provides a variety of tasty jams and chutneys, from beloved classics to creative concoctions. Their new and expanding ‘gold label’ includes Scottish Strawberry and Marc De Champagne jam and Fig Chutney – perfect for a spring picnic!

HENSHELWOODS FINE FOODS Bute Business Park, Barone Road, Rothesay, Isle of Bute PA20 0DY henshelwoodsfinefoods.co.uk Consistent Great Taste Awardwinners, family-run Henshelwoods have a vast array of preserves on offer. From jams to chutneys, mustards and jellies (and pickles too!) there’s something to suit every occasion. Their Apple and Rosemary Jelly marries wonderfully with roast pork, while the Blackberry Jelly is a great way to add sweetness to a game dish.

DOLLOP & SCOFF High St, Bonnybridge, Stirlingshire FK4 1BY dollopandscoff.co.uk Creator Susie Anderson started Dollop & Scoff

Below: GallowayLodge Preserves in 2014 and her original approach to flavour combinations, along with her advocacy of seasonal, local produce, has made her very popular amongst condiment lovers.

Ditch the bottle of Heinz and try her locally produced Tomato Ketchup – homemade, fresh and delicious!

SUPERJAM www.shop.superjam.co.uk SuperJam was founded by a 14 year-old Fraser Doherty in his Grandmother’s kitchen. Since then, his popularity has exploded, taking his 100% fruit conserves through Glasgow, across the UK foodies 37

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PRESERVES FOODIES FOCUS

and all the way to South Korea. With a prominent place in the National Museum of Scotland as an ‘Iconic Scottish Brand’, this is one local product not to be missed!

ISLE OF SKYE BAKING CO. The Old Woollen Mill, Dunvegan Road, Portree IV51 9HG www.isleofskyebakingco.co.uk Founded and run by Barry and Liza Hawthorne, the Isle of Skye Baking Co. branched out from artisan breads and baked goods into the tasty world of jarred preserves, treating the rest of us to delicious, seasonal chutneys and jams.

Unusual flavours, like Butternut, Almond and Apricot, keep their chutneys interesting and modern.

MRS BRIDGES James Chalmers Road, Arbroath, Scotland DD11 3LR www.mrsbridges.co.uk Mrs Bridges, 1900s cook to British socialites and monarchy, is the symbol of quintessential British heritage, and her namesake company upholds her standards.

She is honoured through their ardent use of only the finest ingredients alongside their signature traditional look to create firm family favourites that remind us all why we love the

classics. The recipes on their website are also great for creative ways to use their jams and chutneys!

TROTTERS 348 High Street, Methil, Fife KY8 3EJ www.trottersindependent.co.uk Founded by Byam Trotter in 2009, Trotter’s Independent Condiments has grown since, expanding past his parents’ kitchen and local farmers’ market

Left: Super Jam and Henshelwoods Fine Foods into an impressive array of products that are now stocked in over 300 different establishments, including luxury 5 star hotel The Balmoral.

The range boasts a seasonal collection to celebrate Scottish produce, as well as some exciting cocktail inspired condiments, like their rum-laced Mojito Marmalade.

R&W SCOTT 52 Clyde Street, Carluke, Lanarkshire, ML8 5BD www.randwscott.com With 130 years of experience, R&W Scott have maintained a place as one of Scotland’s leading independent jam producers.

With commitment to tried and tested methods, they still work with traditional recipes made in small batches in copper pans, in order to cultivate the delicious home-made appeal of their products. l foodies 39

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MEET THE CHEF MARY BERRY

PIECE CAKE OF

Baking guru Mary Berry is a firm believer in preparing ahead in the kitchen

C

OOKING FOR friends and family, whether it’s for a speedy supper or a celebratory lunch, should be enjoyable, fun and rewarding.

Nowadays, we all lead such busy lives that we need to find ways to save time and plan ahead.

Preparation is fundamental to becoming a confident cook, whether planning meals for the week ahead or devising a menu for a special celebration.

Cooking for the family day-to-day can actually be more demanding, in my view, partly due to lack of time during the week, but also because of the need to make meals that are healthy and well-balanced while keeping an eye on the budget.

For me, an indulgent pud rounds off a meal perfectly, whether it’s a For me, an childhood favourite or a British winter classic to end a lazy Sunday indulgent pud lunch or a lighter, more elegant rounds off a dessert to provide a stunning meal perfectly finish to a dinner party. Whichever direction your sweet tooth takes you, making a pudding is always so rewarding and the results are well worth the effort. If you’re entertaining large numbers or making multiple courses for a party, it’s always wise to opt for a chilled dessert that can be prepared at least a day in advance.

Baking is one of the most rewarding and relaxing forms of cooking, and I never tire of making a sweet treat to share with friends and family for afternoon tea or a birthday celebration. l

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FOODIES MARY BERRY

CHEESY GARLIC TEAR-AND-SHARE SCONES These deliciously cheesy scones would be lovely for lunch to accompany soup, and a ‘tear-and-share’ loaf is perfect for informal eating. Using a scone rather than a yeast dough makes them quicker to make too

Prepare Ahead Can be made up to a day ahead Freeze Freeze well-cooked 450g self raising flour, plus extra for dusting 2 tsp baking powder 2 tsp mustard powder 1 tsp salt 100g butter, cubed 50g Parmesan cheese, finely grated, plus extra for sprinkling 100g mature Cheddar cheese, grated 1 clove garlic, crushed 6 tbsp chives, finely snipped 2 eggs about 150ml milk

Mary Berry: Foolproof Cooking by Mary Berry,

by BBC Books, £25

l Preheat the oven to 220°C and line a baking sheet with baking paper. l Measure the flour and baking powder into a large bowl with the mustard, salt and butter. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add both cheeses with the garlic and chives. l Beat the eggs in a jug, adding enough milk to make up to 300ml of liquid. Gradually add this to the mixture in the bowl and mix together to make a dough. Tip onto a lightly floured work surface and knead until smooth, then divide into 22 equal-sized balls. l Arrange the balls of dough on the prepared baking sheet to form a round with all the balls just touching. Brush with any leftover liquid in the jug and sprinkle with the extra Parmesan. l Bake in the oven for 25 minutes until well-risen and golden on top and underneath. Serve warm with butter.

MARY’S IP LPROOF T O O F h should be

Scone doug r than dry. sticky rathe wet side, If it’s on the tter rise and it gives a be scones the resulting t will be mois

PHOTOGRAPHY: GEORGIA GLYNN SMITH

Serves 10-12

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FOODIES MARY BERRY

CARDAMOM SPONGE WITH WHITE CHOCOLATE ICING Serves 8

Prepare Ahead The cake can be made and iced up to a day ahead Freeze Freezes well without the icing For the cake 225g butter, softened, plus extra for greasing 4 eggs, beaten 225g caster sugar 225g self-raising flour 1 tsp baking powder 12 cardamom pods 50g good-quality white chocolate, to decorate For the icing 100g good-quality white chocolate 50g butter, softened (see tip) 75g full-fat cream cheese 200g icing sugar, sifted ½ tsp vanilla extract

l For the cake, you will need two 20 cm round sandwich cake tins.

Preheat the oven to 180°C, then grease the tins with butter and line the bases with baking paper. l Place the butter and eggs in a large mixing bowl with the sugar, flour and baking powder and beat together, by hand or by using an electric hand mixer, until combined. l Bash the cardamom pods with a rolling pin on a chopping board to release the seeds. Grind the seeds until fine using a pestle and mortar then stir this into the cake batter. Pour the batter into the prepared tins and smooth the tops. l Bake in the oven for about 25 minutes until golden brown and springy to the touch. Allow to cool in the tins for 5 minutes and then turn out and leave to cool on a wire rack. l To make the icing, place the white chocolate in a heatproof bowl set over a pan of gently simmering water. Stir until melted and smooth, taking great care not to let the chocolate get too hot. Set aside to cool and thicken a little. l Whisk the butter and cream cheese together until fluffy and soft. Whisk in half the icing sugar, then add the vanilla extract and remaining icing sugar and whisk again. Stir in the melted white chocolate to combine and then transfer to the fridge to chill for about 20 minutes until thickened enough to spread on the cake. l Divide the icing between the two cakes, spreading half on one, sandwiching with the second cake and using the rest of the icing to cover the top. Use a sharp knife to cut or shave the remaining white chocolate into angular shards and then arrange these over the top of the cake to make an impressive decoration. Cut the cake into wedges to serve.

MARY’S IP OF T FOOLPRO

e Make sure th ic e ing butter for th or it is softened, d will not blen will d n a ly smooth leave lumps

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MARY’S IP LPROOF T O O F er

e batt Spooning th it in blobs over the fru sired effect. gives the de if there are Don’t worry ixture will gaps – the m er blend togeth

APPLE AND BLACKBERRY COBBLER Serves 6 1kg cooking apples, peeled, cored and cut into 2cm dice 200g blackberries 100g demerara sugar Icing sugar, for dusting

For the cobbler 150g self-raising flour 50g cold butter, cubed, plus extra For greasing 50g caster sugar 1 egg, beaten 4 tbsp milk

l You will need a 20cm round ovenproof dish. Preheat the oven to 200°C and grease the dish with butter. l Place the apples, blackberries and demerara sugar in the prepared dish and mix together. l To make the cobbler, measure the flour and butter into a food processor and whizz until the mixture is like breadcrumbs (or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the caster sugar, egg and milk and mix again until combined. It should be like a wet scone mix. l Spoon blobs of the cobbler mixture over the fruit in the dish, then bake in the oven for 30–35 minutes or until golden brown on top and the fruit is soft and bubbling. l Dust with icing sugar and serve warm with cream.

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Fresh and organic food you can trust All in one handy place

Shop in-store, online or on your mobile phone Fishy_proof.pdf

Fresh

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www.realfoods.uk

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Real Foods established 1963 • Shipping worldwide since 1975

Visit us at 37 Broughton Street or 8 Brougham Street, Edinburgh Shop from over 12,000 vegetarian, vegan, organic, Fairtrade, free-from and special diet products in-store and online

Something Fishy 16a Broughton Street EH1 3RH | 0131 556 7614

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BROUGHTON STREET FOODIES FOCUS

STREET STYLE Edinburgh’s Broughton Street continues to impress with its cool, sophisticated food and cocktail scene THE STREET 2b Picardy Place EH1 3J7 www.thestreetbaredinburgh.co.uk Proudly heading up Broughton Street, this bar, with a basement that transforms into a club, has become a landmark venue in Edinburgh.

Their terrace area creates a Mediterranean feel, and is perfect to enjoy a pint or two as the weather grows warmer.

THE BASEMENT 10a-12a Broughton Street EH1 3RH www.basement-baredinburgh.co.uk This trendy bar at the top of Broughton street is the perfect

From top: L’Escargot Bleu, Ox Bar The Basement and Riparian Rooms. Below: Treacle cocktail

Friday night hangout. The walls are lined with colourful art, the atmosphere is buzzing and the menu boasts a great selection of tequilas to get you in the party mood. Authentic Mexican food is at the heart of the menu and goes perfectly with a cocktail or two. You don’t want to miss the guacamole, made to order at your table!

TREACLE 39-41 Broughton Street EH1 2JU www.treacleedinburgh.co.uk Treacle’s stylish décor combined with its hipsterish-yet-friendly atmosphere makes it a top spot to visit. The impressive and ever-changing seasonal cocktail menu has something for everyone, and the Asian inspired food menu features delicious, springinspired gems such as pulled pork, pistachio and quinoa salad with sumac and pomegranate. foodies 47

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Come on Home to The Basement...

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BROUGHTON STREET FOODIES FOCUS

L’ESCARGOT BLEU 56 Broughton Street, EH1 3SA www.lescargotbleu.co.uk Step into this elegant eatery and be transported to la Provence with its decidedly French atmosphere and authentic menu. Garlicky snails, rabbit in Dijon mustard, Shetland Lamb and Tarte Tatin are just some of the classics you’ll want to feast on. Perfect if you’re looking for traditional French cooking at it’s best.

RIPARIAN ROOMS 7-11 E London Street, EH7 4BN www.theriparianrooms.co.uk A relative newcomer to the Broughton Street scene, Riparian Rooms is perfect for every occasion, from catching up over a pint, to a relaxed Brunch after a night out, to a delicious dinner. Their decidedly Scottish menu combined with their friendly atmosphere make this spot a must visit on your Broughton Street journey.

THE OX 49-51 London Street EH3 6LX www.theoxedinburgh.com The Ox opened at the bottom of Broughton Street in August 2014 and since, has left it’s mark amongst the area’s trendy bars and eateries.

Their meaty menu is packed with pub classics such as the beer batter haddock with hand cut chips as well as luxurious treats such as the West Coast Oysters. l

FOODIES PICKS REAL FOODS www.realfoods.co.uk Established in the 70s, Real Foods is the place to go if you’re looking for ethical, fair trade products.

They also cater for special diets and sell seasonal fruit and veg.

SOMETHING FISHY www.broughtonstreet.co.uk This family-run fishmonger’s selection boasts a range of local favourites as well as some exotic varieties like their fresh tuna and monkfish. They also keep things traditional by smoking their fish in-house using artisan methods.

VILLENEUVE WINES www.villeneuvewines.com This independent wine shop offers an eclectic range of wines from across the world. They also sell single malt whiskies, boutique gin and craft beer!

COCO www.cocochocolate.co.uk This artisan chocolatier is the perfect place to stock up on your Easter sweet treats; handmade, fair-trade and delicious!

NARCISSUS www.narcissusflowers.co.uk Narcissus’s iconic bouquets, unusual plants and unique vases have been gracing Broughton Street since the late 90s. Pay them a visit if you’re looking for the perfect Mother’s Day gift or unique wedding ideas.

CROMBIE’S www.sausages.co.uk This independent butcher is famous for its sausages. With a range of flavours including the unusual chocolate, chilli and black pepper, you’ll be spoilt for choice!

Top: Coco Right: Villenvue wines

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FOODIES KITCHEN DESIGN

A TOUCH OF

TEXTURE A

S A MATERIAL, stone is so versatile it can be used in any room of the house, but durability and easy maintenance make it a great choice for flooring in heavy-wear areas such as hallways and kitchens.

And although it can be noisy and cold (try underfloor heating to combat these qualities) those minuses are far outweighed by its dramatic qualities and natural, elemental beauty.

Wool and interiors are a match made in heaven. Wool shrugs off dirt; it’s strong, resilient and looks good for years, making it the perfect fabric for practical

There’s more than one way to make a statement

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PHOTOGRAPHY: PAUL RYAN, DEBI TRELOAR, PAUL MASSEY, RACHEL WHITING

FOODIES KITCHEN DESIGN

Textures, published by Ryland Peters & Small, £9.99 Readers’ special price £7.99, including postage & packaging by telephoning Macmillan Direct on 01256 302 699 and quoting the reference GLR EA3

rugs and inviting sofas. The latest wool fabrics for the home come in so many guises that you’re bound to find one that seizes your imagination. There are nubbly twisted and tufted carpets for floors and tactile upholstery fabrics as well as light-as-down cobwebby knits and fluffy, cosy sheepskins. Nonwoven wools, such as felts, can bring a homespun, crafty effect, while specialeffect yarns shot through with sparkling metallics add a note of glamour.

Wood can be everywhere if you choose. Rich polished wood takes a modern kitchen to new heights. a broad oak table and finely turned chairs make a ceremony of dining. Exposed beams and a wooden floor can evoke a spacious medieval hall. In contemporary interiors, wood sets the scene in style. Veneered cabinets are sleek yet richly grained.

Wood-clad walls bring warmth to a minimalist interior. Broad planks of solid ash are warm yet functional underfoot. l

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Melville Castle Hotel Described by guests as “History in the making”, Melville Castle truly is a beautiful landmark just on Edinburgh City Centre’s doorstep.

Surrounded by luscious woodlands, our guests are invited to enjoy the tranquil comfort and luxury of this historic castle including our 32 comfortable bedrooms, our classic lounge and bar area, Brasserie restaurant & cellar bar.

When visiting the castle, you can be spoilt by various local country pursuits and activities such as clay shooting, } w }] ÀÃi À ` } > ` v> V ÀÞ] > ` > Þ v>ÃV >Ì } V> attractions of Midlothian and Edinburgh.

At one time the hunting seat of Mary Queen of Scots, the

>ÃÌ i Ü>Ã V ÃÃ i` LÞ Ì i wÀÃÌ 6 ÃV Õ Ì i Û i > ` designed by the renowned Scottish architect William Playfair in 1791. It remained the seat of the powerful Dundas family until after the Second World War. In recent years Melville Castle has been carefully restored and brought back to life by the Hay family, who continue to be responsible for the castle to this day.

Come and join us at the castle, have a comfortable seat at ÕÀ À >À } «i wÀi] > ` i Þ Ì i Ü `iÀvÕ Ã« Ì> ÌÞ of Melville Castle!

reception@melvillecastle.com 0131 654 0088

www. melvillecastle.com

Melville Castle | Gilmerton Road | Edinburgh | Midlothian | EH18 1AP

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COOK SCHOOLS FOODIES

Fun with food Learning a new skill in the kitchen can be enjoyable and educational EDINBURGH SCHOOL OF FOOD AND WINE Coach House, Newliston EH29 9EB www.esfw.com Edinburgh School of Food and Wine offers a huge range of courses to suit all levels of ability, including a Kids Master Chef Program. This month they will be hosting their spring 7 course seasonal tasting event using the best of Scottish produce.

They also offer their Champagne Day for Ladies, with a tasting of various champagnes guided by their expert sommelier, and delicious meals cooked and eaten together in their kitchen.

EDINBURGH FOOD STUDIO 158 Dalkeith Road, Edinburgh EH16 5DX www.edinburghfoodstudio.com This new cook school adds a modern vibe to the Edinburgh cookery scene. Hosting special events with guests such as

Roderick Sloan or Leonardo Pereira, it’s a spot to learn about cutting edge cuisine in stylish surroundings. In addition to their bookable events and workshops, the studio also organises bespoke innovation sessions for private parties on a range of skills, including butchery, molecular aspects of flavour and fermentation.

TENNENT’S TRAINING ACADEMY 161 Duke Street, Glasgow G31 1JD www.tennentstraining academy.co.uk Celebrate Mother’s Day a little bit differently this year at Tennent’s Training Academy Cook School.

Tennent’s is offering Mothers

From top: Edinburgh Food Studio and Edinburgh School of Food and WIne Day: the Traditional Scottish Cookery Masterclass. The evening course guides you through the steps involved in creating some of the most beloved dishes made famous by Scottish tradition.

Relax with mum and a glass of fizz while cooking and enjoying three delicious courses.

MAMA’S PIZZA 28-30 Grassmarket, Edinburgh EH1 2JU www.mammas.co.uk To celebrate their new Superfood Pizza, Edinburgh’s Mamma’s Pizza has launched a free Children’s Workshop. The free pizza-making workshops for school children take place on the first Monday of the month at 4pm. Twenty places will be available on each workshop for individuals or groups, so make sure you book yours now! l foodies 55

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22/02/2016 15:59

THE GODDESS OF GIN HAS RETURNED.

DAFFYSGIN.COM Fullpage.indd 10

24/02/2016 18:20

FOODIES SPA

THE SPA AT BLYTHSWOOD SQUARE No.11 Blythswood Square, Glasgow G2 4AD www.townhousecomp any.com Welcome the new season with Blythswood Square’s ‘Spring Awakening’ offer.

Including a detoxing treatment from the ishga seaweed range, a rejuvenating sea salt scrub and an express facial for £99, it’s the perfect way to get that coveted spring glow!

THE SPA AT GLENEAGLES BY ESPA

CHAMOMILE SANCTUARY

STOBO CASTLE HEALTH SPA

Auchterarder, Perth and Kinross PH3 www.gleneagles.com Enter a world of luxury at the Spa at Gleneagles. The oasis of tranquillity is the perfect spot to indulge; the heat and thermal experiences include a crystal steam room, hot sauna cabin, ice rub and Arctic mist shower, and pool with massaging swan necked fountains.

4 Alva Street, Edinburgh EH2 4QG www.chamomilesanctuary.com Chamomile Sanctuary’s new Guinot Eye Logic is the perfect beauty treat to transition your skin from winter to spring. The relaxing bespoke massage for the eye contour stimulates drainage and microcirculation while the skin is visibly lifted and toned. What are you waiting for?

Stobo, Peeblesshire EH45 8NY www.stobocastle.co.uk Stobo boasts one of the most advanced hydrospas of its kind.

Treat yourself to a Dream Water massage, which replaces therapists’ hands with two high-pressure jets of water for a truly luxurious experience that will leave you feeling newly reinvigorated.

is a hidden gem for a day escape.

Chose the Stress Buster Package to start your spring refreshed and ready for anything.

Try the invigorating hand and foot massage and booster facial combo for a truly luxurious experience.

SPA TWENTY SIX 26 Gavinton Glasgow, G44 3HT www.spatwentysix.co.uk Spa Twenty Six, located in Glasgow’s Muirend neighborhood,

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24/02/2016 10:34

BLENDED SCOTCH WHISKY ALSO AVAILABLE.

Available from Scottish depots of Gordon& Macphail, Wallaces TCB, Inverarity Morton, Forth Wines, Filshill Cash & Carry, Alchemy Drinks, Speciality Drinks, Allson Wholesale and leading specialist whisky retailers.

Distillery & Visitor Centre, Lochranza, Isle of Arran KA27 8HJ - Tel: +44 (0) 1770 830264 robertburnswhisky

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www.robertburnswhisky.com

24/02/2016 18:21

COCKTAILS FOODIES

Future fresh

Give up your inhibitions and embrace the new with these cool retro cocktails

DICK & LYLE 50ml Diplomatico Anejo Rum 50ml Apple Juice 12.5ml Treacle Syrup Serve in a treacle tin l Add all ingredients, l Shake & double Strain l Garnish with

candied fruit

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FOODIES COCKTAILS

SWEETIE PIE 50ml Edinburgh Gin 25ml Lemon Juice 12.5ml Cream Soda Syrup 25ml Egg White l Add all ingredients l Shake & double Strain l Garnish with popping candy

PINK PANTHER 25ml Gin 25ml Cranberry Juice 25ml Pink Panther Syrup 10ml Lime Juice Dash Orange Bitters 25ml Egg White Serve in a Coupette glass l Add all ingredients l Shake & double Strain l Garnish with a pink wafer

Heads & Tales Rutland Street, Edinburgh EH1 2AE www.headsandtalesbar.com 60 foodies

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

www.osteria-no1.co.uk

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24/02/2016 18:42

RESTAURANT REVIEW FOODIES

VIRGINIA BAR Virginia Bar is a relatively new addition to the Merchant City’s fine array of bars and restaurants, but it has definitely found its feet off the beaten track in the secluded Virginia Court. The vibe is upmarket but relaxed – there were groups of friends out for Saturday night drinks, but it would also make the perfect date location.

Both the food and drinks menus are bang on, nailing the formula that so often goes unchecked – simplicity. Virginia Bar does gin, wine, chicken and mac ‘n’ cheese really well.

On arrival, we had a couple of their perfect pour gins – each matched with a specific tonic, garnish and mist that you add yourself. I kept it Scottish with a #5 – ‘Kirsty’s Gin & Walter Gregor Tonic’ topped with blueberries, kelp and thistle all grown on one farm in Angus.

To start, I had a generously portioned baked goats cheese salad and my partner in crime enjoyed a spicy tomato soup with toasted sourdough.

For our mains, we opted to share a blue mac (‘n’ cheese) and half a rotisserie chicken: the mac was beautifully flavoured – not too rich but cheesy nonetheless; and the chicken was to die for – perfectly succulent.

In keeping with the theme, the desert menu is lean, but who can go wrong with a warm flourless brownie served with Luvian’s Salted Caramel Ice Cream? I rest my case.

Unit 4, Virginia Court, Glasgow www.virginiabar.co.uk Phoebe Cottam

DINE EDINBURGH Dine with Stuart Muir glows out from a wall of giant moss on the approach and we have high expectations for the menu. Warm salad of Borders oxtail is delicious with the flavours of very tender oxtail combined with sharp pickled onions and pee puree, flat parsley and the unusual addition of a deep fried, crispy Loch Fyne oyster.

Ceviche of rock bass, is wonderfully tender and sweet, combining flavours of apple, lime puree, crunchy gingerbread melba and coconut.

Roast loin of venison is served deliciously rare, with a rich pate of braised haunch, wild mushrooms and sweet braised red cabbage. Braised borders shoulder of lamb (cooked for 10 hours) is a delight and the sauteed kale is crunchy and full of flavour. Stewed apple and sultana crumble with creamy custard is only surpassed by sticky toffee pudding served with a salted caramel sauce.

Saltire Court, 10 Cambridge Street, EH1 2ED www.dineedinburgh.co.uk Sue Hitchen

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22/02/2016 15:57

TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Dylan Moran will be bringing his latest show to Glasgow’s King’s Theatre March 13th.

Get ready for the laughs with a bite at The Griffin nearby.

What’s New A SIMPLY SMASHING SCOTCH AND SODA 37.5ml Auchentoshan 12yr 25ml lime 12.5ml gomme Dash angoustura 6 mint leaves

2 orange wedges Splash soda Garnish Orange wedge Mint sprig

Glass: crystal old fashioned l Muddle mint and orange wedges with gomme and bitters, add lime and whisky and frappe over crushed ice; finish with splash of soda.

Queens Arms, 49 Fredrick St, Edinburgh EH2 1EP

TASTY BY TONY SINGH GLASGOW The chef, author and TV presenter Tony Singh is hoping that luck is on his side as he opens Tasty by Tony Singh - a new restaurant in Glasgow’s Alea Casino.

A blend of Scottish and Punjabi culinary classics, all mixed with global street food ideas, the menu is pure Tony.

The Glasvegas section offers lobster thermidor, steaks and Punjabi spiced salmon.

Alea Glasgow, Springfield Quay, Paisley Road, Glasgow G5 8NP Tel: 0141 530 8809 www.tasty-at-alea.com

MEATHOOK GLASGOW Given the name, it is probably no surprise that burgers and barbeque are the main thrust of the menu at this new bar at Partick Cross. If you have ever wondered about the different BBQ

methods in the southern states then Meathook can teach you to distinguish between Texas brisket, North Carolina pulled pork and Memphis baby back ribs.

2 Partick Bridge Street, Glasgow G11 6PL Tel: 0141 339 5068 www.meathookglasgow.co.uk

RIGATONI’S EDINBURGH Rigatoni’s Italian restaurant by the Queen’s Hall has a new sister restaurant, Rigatoni’s by the King’s Theatre in Tollcross. The emphasis at the family-run restaurant is on homestyle Italian dishes with pasta, pizza and risotto vying for attention with classic steak, veal and chicken dishes plus the ever popular frittura mista – fried calamari, prawns and sea bass. The pretheatre menu, which starts at £14.95 for two courses, is popular with patrons of the King’s Theatre.

30-32 Levens street, Tollcross, Edinburgh EH3 9LJ Tel: 0131 228 6694 www.rigatoniskings.co.uk

WINES Joven de Silos Ribera del Duero 2014, £13.25 Berry Brothers and Rudd Violet-scented, with lively acidity, soft tannins and a long finish.

Marques de Casa Concha Chardonnay 2013, £12 Tesco A rich, elegant and vibrant wine.

Béret Noir 2012, £7.91 Christopher Piper Wines, £7.99 Frazier’s Wine Merchants A generous and well balanced wine.

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22/02/2016 15:55

Terms & conditions: Available all day Sunday - Thursday & until 5pm on Friday in Tigerlily. All dishes are subject to availability.

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24/02/2016 19:00

FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

PAIRED Rugby star Jason White launched the Sheraton’s new food and drink programme

NORTH HOP The Edinburgh Beer Factory kicked off a tour of beer and music

QUEEN’S ARMS The Edinburgh venue hosted the TQA Craft Distillers’ Event 66 foodies

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22/02/2016 15:53

26 MARCH–10 APRIL

A MINI FESTIVAL OF FOOD AND DRINK… AND SCIENCE!

CASKS, COATS AND CHEMISTRY

ADVENTURES IN VITICULTURE

THE FUTURIST MEAL

FEEDING TIME AT THE ZOO

THE MEDICINAL MEAL

CHEESEOLOGY

WILD, SCOTTISH AND FREE

SCIMART

CHOCOLATE: FOOD OF THE GODS

LAVISH LEFTOVERS

A SHORT HISTORY OF THE COCKTAIL

Thursday 31 March

Saturday 2 April

Monday 4 April

Saturday 26 March

Friday 1 April

Saturday 2 April

Tuesday 5 April

Tuesday 29 March

Friday 1 April

Sunday 3 April

Thursday 7 April

TICKETS: SCIENCEFESTIVAL.CO.UK / 0844 557 2686 Fullpage.indd 10

24/02/2016 19:03

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

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

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

Go on, carpe dhuem.

Rediscover Tamdhu at tamdhu.com

Enjoy your dram responsibly.

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25/02/2016 15:14