Foodies Magazine May 2017

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 89 MAY 2017 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

WIN

ENT AN INDULG IN Y A T S SKET CROSSBA E L T S A C

and top chefs Jerome Henry Miguel Barclay

Celebrate

FRESH flavours

MAY 2017 ISSUE 89

PICKLED PINK

Wahaca founder Thomasina Miers’ Mexican-style suppers

A MOTHER’S TOUCH Lisa Faulkner shares her family favourite recipes

JAPANESE RESTAURANTS l WHISKY l STIRLING l SHETLAND & ORKNEY

n o t in l o C g in iv r r A May 2017

WELCOME

Foodies Exotic eating 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 89 MAY 2017 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

WIN

NT AN INDULGE STAY IN SKET CROSSBA CASTLE

and top chefs Jerome Henry Miguel Barclay

Celebrate

FRESH flavours

MAY 2017 ISSUE 89

PICKLED PINK

Wahaca founder Thomasina Miers’ Mexican-style suppers

A MOTHER’S TOUCH Lisa Faulkner shares her family favourite recipes

JAPANESE RESTAURANTS l WHISKY l STIRLING l SHETLAND & ORKNEY

Front cover image Home Cook by Thomasina Miers, published by Guardian Faber, £25. Photo: Tara Fisher EDITORIAL Editor Sue Hitchen Design Vicky Axelson Deputy Editor Chiara Margiotta Editorial Assistant Lee Mowery Digital Imaging Grant T Paterson Production Sarah Hitchen Advertising Design Stephanie Finlay

W

HILE local produce is the gift that doesn’t stop giving, one way to get the most from your ingredients and spruce up your cooking style is to introduce international recipes to your weeknight dinners. Be inspired by Wahaca founder Thomasina Miers’ Mexican-style family dinners, pp.14-21, or try Lisa Faulkner’s traditional recipes with a pop of Italian flare, pp.36-43. And Miguel Barclay, creator of Instagram @OnePoundMeals, guides you through impressive recipes that don’t break the bank, pp.26-31, while new Edinburgh An indulgent trip restauranteur Jerome Henry shares his food thoughts and a to Crossbasket delicious recipe,p.32.

Castle Looking to expand your food horizons? Take a trip to one of our favourite Japanese restaurants, pp.23-24, and if the sushi has you hooked, try rolling your own at home with supplies from one of our top fishmongers, p.24. If you’re looking for a little more guidance, get involved in a cookery class and become a master of a new cuisine, p.55.

While we love the tasting experience of all things new, we still can’t edge too far from our Scottish roots - especially since it’s Scottish Whisky Month. Find the perfect dram with our lowdown on the finest of malts, pp.59-61, and pair it with something tasty from our round up of world-renowned produce from Shetland and Orkney, p.43. Plus, we’re exploring the foodie hideouts of historical Stirling and sharing our recommendations, pp.45-47, or if you’re looking for something further afield, see what we thought of the luxurious Isle of Eriska, p.51. For an extra special trip, we’re also offering one lucky reader the chance to win the ultimate indulgent getaway to Crossbasket Castle, p.13.

It’s time to explore, so be inspired to experience the foodie delights close to home and world round.

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

Thomasina Miers is a cook, food writer, and TV presenter, and the founder of the Wahaca chain.

Lisa Faulkner is an English actress, celebrity TV chef, and popular food writer.

Miguel Barclay is the Instagram chef behind @OnePoundMeals, where he creates dinners for just £1.

Jerome Henry is the chef patron at Le Roi Fou and former head chef at Anton Mosimann’s Private Dining Club foodies 3

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20/04/2017 18:07

INDEPENDENTLY OWNED AND INDEPENDENTLY MINDED.

AWARD WINNING SINGLE MALT SCOTCH WHISKY FROM THE ISLE OF ARRAN. www.arranwhisky.com

CONTENTS

23 9

26

BOOKS, TV, WHAT’S ON

7

SHOPPING

9

NEWS

11

COMPETITION Win a decadent trip to Crossbasket Castle

13

HOME COOK Thomasina Miers shares her homespun recipes

14

JAPANESE RESTAURANTS 23 The lowdown on our top Japanese restaurants and fishmongers

14

ONE POUND MEALS Miguel Barclay’s budget recipes

26

CHEF Q&A Jerome Henry tells all

32

FROM MOTHER TO MOTHER Family-friendly dishes from Lisa Faulkner

34

SHETLAND & ORKNEY Our favourite island producers

43

STIRLING Where to sleep, eat and buy

45

INTERIORS 48 Give your kitchen an urban makeover HOTEL REVIEW

51

RESTAURANT REVIEWS 52 COOK SCHOOLS

55

SPA NEWS

57

WHISKY Celebrate Whisky Month

59

COCKTAILS 62

48

NEW BARS

64

OUT & ABOUT 66 foodies 5

BOOKS, TV & WHAT’S ON FOODIES

Cooking the books The Hairy Dieters Go Veggie Si King & Dave Myers, Orion, £14.99 Favourite TV chefs The Hairy Bikers return with a new book that will make even the most ardent meat lover appreciate their veggies.

Hippie Lane Taline Gabrielian, Murdoch Books, £17.99 Be inspired to take a vegan approach to your diet with Taline’s mouth-watering plant based recipes.

Patricia Heaton Parties

The Good Gut Guide Liz Earle, Orion Spring, £19.99 Take note from Liz Earle MBE with her latest book as she tackles gut health and promotes wellbeing through food.

Not just an award-winning actress, but an impressive chef to boot, Patricia Heaton shows off her skills in her new Food Network show as she entertains in her own home. Taking inspiration from her family and travels, she shows off her hostess tips and tricks to viewers as she serves up impressive party-friendly foods for her family, friends and co-stars.

Patricia Heaton Parties premieries on the 29th May on Food Network UK at 12pm.

What’s on EDINBURGH CRAFT BEER FESTIVAL 26-28 May, Edinburgh Beer lovers will be in their element at the Edinburgh Craft Beer Festival, showcasing the world’s finest breweries along with a speciality street food from The Pitt and top DJs and live music in Edinburgh’s Biscuit Factory.

Specially curated to include the industries biggest and brightest, it’s a fantastic chance to get down to some serious tasting.

GLASGOW COFFEE FESTIVAL 6-7 May, Glasgow Showcasing Scotland’s speciality coffee culture over a two day bean bonanza, Dear Green Coffee Roasters are drawing Glasgow’s caffeine lovers to The Briggait.

With the UK Brewers Cup and Scottish heat of the UK Barista Championship taking place as well as a range of coffees, roasters and cafes on site its bound to be a sensory delight.

THE FROZEN GRAPE: ICE WINE TASTING 17 May, Edinburgh A sweet tooth’s delight with a sophisticated edge, Master of Wine Rose Murray Brown’s latest tasting guides guests through some of the world’s top dessert wines. Created with grapes frozen on the vine, this is a rare opportunity to taste the ‘ice wines’ of Canada, Germany and China while nibbling on a tasty selection of paired cheeses. foodies 7

Stables Tearoom at Hopetoun House serves delicious afternoon teas for kids and adults, scrumptious lunches, picnics, homebaking and a fantastic range of teas and coffees.

Reservations: 0131 331 3661| www.hopetoun.co.uk

Open seasonally 11.00am - 4.30pm (closing for the season 24 Sep 2017) Stables Tearoom at Hopetoun House, South Queensferry, EH30 9SL

FRESHLY PREPARED AND DELICIOUS

Our new picnic offering is perfect to enjoy in the sunshine on the lawns. Kids and adult picnics come with sandwiches, fruit, tasty treats and a drink. Picnics are available at Café Modern One & Two and Stables Tearoom at Hopetoun House.

Cafés by

PICNICS

Café Modern One Scottish National Gallery of Modern Art 75 Belford Road

Café Modern Two Scottish National Gallery of Modern Art 73 Belford Road

Stables Tearoom Hopetoun House South Queensferry

Mini Moderns Ceramic Tumblers www.wildandwold.com, £24.95

Butterfly Tray www.berryred.co.uk, £25

Tex-Mex Jug www.eprice.it, £17.56

Mini Patterned Tagine www.kitchencraft.co.uk, £9.95

TASTE OF TEX-MEX

Olive Bowls www.eprice.it, £5.49

Bring an international feel to your kitchen with Tex-Mex brights

Lime Ombre Salad Servers www.amaroni.com, £7.50

House by John Lewis 16 Piece Vero Cutlery Set, www.johnlewis.com, £45.00

Tex-Mex Jug www.eprice.it, £17.56

Kas Chicca Cushions, www.johnlewis.com, £45.00

Pink Ombre Salad Bowl www.amaroni.com, £16

foodies 9

WITH TOP CHEFS edinburgh inverleith park d Early Bir Tickets

4-6 AUGUST

25% OFF DE WITH CO D25 EARLYBIR

street food

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

FOODIES NEWS

BEARDY BUNS Take a trip down to Edinburgh’s New Town and feast on bagels, bread, doughnuts and speciality cakes, all handmade in the capital’s latest artisan cafe, The Beardy Baker. With cool, comfortable Scandinavian decor and gluten-free and vegan options on offer, its set to be the latest hotspot for local foodies on the look out for a hot coffee and a tasty bite. www.thebeardedbaker.co.uk

SWEET AS HONEY

SUNNY SUNDAE

Buzzing into the Bruntsfield scene are brand new modern eatery Honeycomb and Co. Offering up mouthwatering dishes with international flavours and a focus on seasonal produce dished up in a relaxed space, we’ve got our eye on this new honey in town. www.honeycombandco. com

Scotland’s favourite ice cream has been given a zesty twist with Mackie’s new limited edition St Clements Ripple. Perfect for the warmer weather, this sweet summery scoop is created with Brazilian orange and Sicilian lemon and swirled with an all-natural orange sauce for a bright citrus kick. www.mackies.co.uk

WILD THING Colonsay Brewery have turned their hand to another of Scotland’s favourite tipples: gin. Their brand new premium Wild Island Botanic Gin uses botanicals hand foraged on the Hebridean island, including aromatic wild water mint, sea buckthorn and heather flowers to develop a clean and complex character that’s perfect for shaking up in your favourite gin cocktail. www.colonsaybrewery.co.uk

CALEDONIAN COCKTAILS Enjoy the glamour of fabulous cocktails at home without the mess with Mac & Wild’s latest creative Scottish cocktails. Available in ready to pour bottles, they are ideal for adding something special to a dinner party, or simply for an indulgent night in. Try the Black Watch, an espresso martini made with Talisker 10 and Edinburgh’s own artisan roast Janszoon coffee beans for a uniquely Scottish taste. www.macandwild.com news 11

WIN

Win a decadent trip to Crossbasket Castle E XPERIENCE the magic of Crossbasket Castle. A spectacular 17th century building on the outskirts of Glasgow, this historical castle recently underwent a huge renovation in 2016, transforming it into a haven of opulence and marking it out as one of Scotland’s most impressive go-to destinations.

One lucky reader and their guest will win a one night stay in one of the beautifully decorated en suite bedrooms, complete with antique furniture and period windows looking over the grounds. From here, you can explore the surrounding woodland and take a stroll along the river to discover the nearby waterfalls, or head to the

local golf course to practice your swing.

Alternatively, for those looking to relax and bask in the character of the castle, the grandeur of The Stewart Drawing Room is just the spot for a cosy cup of tea and a good book.

The winning foodie will also be treated to a meal to remember in Crossbasket’s signature Albert & Michel Roux Jr Restaurant, overseen by the famed Michelin-starred chefs. Here you will dine on a fabulous five-course taster menu, featuring the highlights of Scotland’s natural larder, from blue tail lobster to Orkney gold beef and the finest cheese, making for the perfect feast to complete your magical escape for two. ●

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

When was Crossbasket renovated?

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

T&C: Entries must be received by May 31st. Prize is valid for a one night stay for two guests with breakfast and taster menu or 3 course a la carte.

Prize is not valid on Saturdays. Restaurant is closed Monday and Tuesday, lounge menu only on these days. Prize must be redeemed by October 2017.

Subject to availablity. Entrants and guest must be 18+. No cash alternative. Non-transferrable. Editor’s choice is final.

foodies 13

Orkney Gin Company, Orkney, KW17 2SS

www.orkneygincompany.co.uk

Small batch, traditional style gins with specially harvested island botanicals and Bottled in Shetland Blended Malt ScotchWhisky. www.shetlandreel.com

STUART HONED HIS SKILLS DURING SIXTEEN YEARS SPENT AT PRESTIGIOUS SEAFOOD SPECIALISTS, MACCALLUMS, FIRST AS A CHEF IN THE TROON OYSTER BAR, THEN IN THE GLASGOW FISHMONGER'S WHERE HE GOT TO KNOW THE CUSTOMERS AND THEIR DISCERNING TASTES VERY WELL.AS A RESULT, NOT ONLY CAN HE FILLET, SCALE AND GUT THE FISH TO YOUR SPECIFICATIONS, HE CAN ALSO GIVE YOU ADVICE ON HOW TO COOK IT. SO, WHETHER YOU'RE HOSTING A DINNER PARTY OR FEEDING THE FAMILY, YOU'RE GUARANTEED A DELICIOUS MEAL. Wilson's Catch of the Day is open Tuesday -Saturday 8am until 5pm 0773 210 1843 www.wilsonscatchoftheday.co.uk 71 Houldsworth Street | Finnieston | Glasgow | G3 8ED | 0141 204 4456

FOODIES THOMASINA MIERS

14 foodies

All around the table Masterchef winner and Wahaca founder Thomasina Miers takes us through her favourite family recipes

PORTRAIT PHOTO: CAROLINE IRBY

I

sit in my kitchen writing this, not as a chef or an entrepreneur, nor as a previous Masterchef winner or food writer, but as a busy working woman with very little time but plenty of passion for cooking good food and eating well (and also for letting her hair down and having fun). My kitchen is the central part of our home and food connects our lives together with those of our friends and family. I wanted to gather together the recipes that have meant the most to me over the years. They include family favourites, versions of dishes I grew up with and those I love cooking for my husband and children now.

I’ve designed my recipes so that those short on time can weave good food into their lives and eat in a healthy, enjoyable way, any day of the week. They are my kitchen essentials and they are delicious, fun and do-able. One of my favourite ways of cooking is to open up the fridge or larder and see what I can make from what is in there. Just by rethinking the very word ‘leftovers’, a whole new world of flavours opens up. Every little bag

of leaves, jar of paste or spice mix I’ve squirrelled away has the potential to transform a simple plate of pasta or bowl of soup. I think of them as cupboard gems that will help me whip up my next meal, plus there is something immensely pleasing about getting extra flavour without having lifted a finger or spent any money.

These days there are many books out there telling you how to eat better and eat ‘clean’. I understand food and work with it everyday, but even I find these mixed messages confusing: avoid carbs, avoid protein, only eat greens, eat fat, don’t eat fat, eat grains, don’t eat grains. I find all this conflicting advice unfathomable...

And I know what I am doing in the kitchen.

After many years of trying any kind of diet that came my way, my simple answer now is to follow none but your own.

I want to inspire you, not put pressure on you. There is a skill in finding enough time to cook for yourself and still enjoy the process. Even in today’s crazy world we can still find time for this fundamental pleasure in life.

‘My kitchen is the central part of our home’ foodies 15

FOODIES THOMASINA MIERS

Pretty & Pink Pickled Egg, Beetroot & Tarragon Salad This is the prettiest of salads. The eggs turn a beautifully deep neon pink and taste great with the crisp leaves in the rich, thick Dijon dressing. I love the way it turns an old English chip shop staple into something so contemporary and delicious.

Serves 4

For the salad 4 small red beetroots, scrubbed 6 eggs 2 banana shallots, finely sliced 2 large handfuls of watercress Small bunch of tarragon, leaves picked For the pickling liquor 400ml red wine vinegar 4 tbsp caster sugar 1 tbsp black peppercorns 1 tsp allspice berries 4-5 sprigs of tarragon For the dressing 3 tbsp red wine vinegar 1 tbsp honey 1 tbsp Dijon mustard 1 small garlic clove, finely chopped 75ml extra-virgin olive oil 75ml sunflower oil

● Bring a pan of salted water to the boil and add the beetroot. Boil for 30-40 minutes or until you can pierce them easily with a sharp knife. Drain, reserving a cup of the cooking liquid, then return the liquid to the pan to make the pickling liquor.

Add the vinegar, sugar, peppercorns and allspice berries and return to the heat. Cook for a minute or so until the sugar dissolves. Pour into a large, sterilised jar that will comfortably fit the eggs and beetroot and drop in the tarragon. ● Fill a medium pan with water and bring to a simmering point. Lower in the eggs so that they are covered, bring to the boil and simmer gently for 7 minutes. ● Wearing gloves to avoid staining your hands, rub away the skin from the beetroots and slice into quarter. Once the eggs are cooked, cool under cold running water, then peel and add to the jar along with the beetroots and sliced shallots. Seal tightly, then very gently tip up to mix everything together and place somewhere dark and cool for at least a week. ● To assemble the salad, toss all the dressing ingredients together in a clean jar with a tightfitting lid and shake thoroughly to combine.

Serve the watercress and tarragon leaves with wedges of beetroot and pickled egg, drizzled with the creamy dressing.

Why not try a Middle Eastern beetroot borani?

Quarter 600g beetroots, place in a foil parcel and toss with 1 tbsp oil, a pinch of ground cumin, salt and pepper.

Roast in a preheated 200°C oven for 45 minutes until tender. Peel, then place in a food processor with 1 crushed garlic clove, 45g toasted walnuts, 3 tbsp cider vinegar, 6 tbsp Greek yogurt and 100ml olive oil. Blitz and sprinkle with extra chopped walnuts, feta and mint.

16 foodies

EDD KIMBER FOODIES

This vibrant salad is bound to have you tickled pink

foodies 17

The perfect finger food for a gang of hungry children 18 foodies

THOMASINA MIERS FOODIES

Fish tacos My children are obsessed with these tacos, perhaps because they’ve eaten so many of them with me at Wahaca. They can’t believe that they are encouraged to get their hands dirty and make their own, any way they want. At home I use whatever fish looks good in the market: monkfish tails, cod fillets, haddock or gurnard have all worked well (as long as you pick the bones from the latter).

You will be amazed at how fast this food can go down; it works a treat when you have a gang of children over for lunch.

Serves 4

For the tacos 600g line-caught cod, monkfish or other firm fish 100g mayonnaise 100g crème fraîche 2 tbsp extra-virgin olive oil 2 limes, quartered 8-12 corn or corn and flour tortillas 150g grated Cheddar Fresh tomato salsa Shredded lettuce For the guacamole ½ red chilli, finely chopped ½ red onion, very finely chopped 1 small garlic clove 1 tsp salt, or to taste 3 ripe Hass avocados Juice of 1-2 limes, or to taste Small handful of coriander leaves, chopped 1 very ripe tomato, deseeded and chopped

● First make the guacamole. Check the heat of the chilli by nibbling the tip furthest from the stem. Most generic supermarket chillies are quite mild but, if it is hot, remove the seeds, or leave it out entirely, according to taste. ● Put one-quarter of the onion, the garlic, the chilli and salt in a pestle and mortar and mash to a rough paste. Cut open the avocados, remove the stones and scoop the flesh into a large bowl, adding the onion, garlic and chilli paste. Roughly mash the flesh with a fork, adding half the lime juice as you go. When you have a rough guacamole, stir in the remaining lime juice and onion with the coriander and tomato. Season with plenty of black pepper.

If it doesn’t taste delicious at this stage, think whether it might need seasoning with more salt, lime juice or coriander. When you are happy put it in a bowl on the table. ● Season the fish with salt and pepper. Mix the mayonnaise and creme frafche together and put in a bowl on the table. ● Heat the olive oil in a frying pan over a medium heat and fry the fish for a few minutes each side until cooked through.Season with a squeeze of lime juice. ● Heat the tortillas in a microwave or a dry frying pan and put them on the table in a basket, wrapped in a tea towel to keep them warm. Place the grated cheese and salsa in separate bowls and add to the table with lettuce. Invite your children to fill their tortillas with whatever they want, roll them up and tuck in.

foodies 19

FOODIES THOMASINA MIERS

Thai green sea bass with galangal, lemon & coconut I made this for a group of very old friends who all happened to be in London between Christmas and New Year. I had no idea what I was going to cook, but when I got to the supermarket I realised that it had all the ingredients to make a really delicious Thai paste, including galangal and lemongrass. I called the fishmonger and, as luck would have it, he had wild sea bass. The paste took about 20 minutes to make from start to finish, which was just as well, given how lastminute my arrangements were. We feasted like kings that night on the succulent sea bass flesh, almost melting into the sweet, hot, aromatic paste.

Serves 6

For the fish 1 whole sea bass (1.52kg in weight) A few lime leaves (optional) A few slices of lime (optional) 100ml water, fish or vegetable stock Lime wedges, to serve For the Thai paste 2 star anise ½ cinnamon stick 1tbsp black peppercorns Thumb-sized piece of fresh galangal, peeled and roughly sliced

Thumb-sized piece of fresh ginger, peeled and roughly sliced 4 garlic cloves, bashed to remove the skin 3 banana shallots, roughly chopped 3 lemongrass sticks, outer layer removed and kept aside, the rest chopped 6-8 bird’s eye chillies, or to taste 2 tbsp fish sauce Juice of 2-3 limes 2 tbsp Demerara sugar Large bunch of coriander, leaves and stalks chopped separately 1 x 400ml can coconut milk

Recipes from Home Cook by Thomasina Miers, published

by Guardian Faber, £25.

Recipe photos: Tara Fisher 20 foodies

● First make the Thai paste: grind the spices in a spice grinder or pestle and mortar. Put in a food processor with the galangal, ginger, garlic, shallots, lemon grass (reserving the outer layers), chillies, fish sauce, lime juice and sugar.

Blitz to a rough paste. ● Add the chopped coriander stalks and coconut milk to the paste with 1/2 teaspoon salt and blitz again until all the ingredients are combined. At this stage taste the paste, it will taste hotter before baking so if you want to add more chillies do so at this stage (when the paste is baked the chilli heat will reduce dramatically).

The paste will last for a week in the fridge, or for a month in the freezer. ● Preheat the oven to 200°C. Lay out the bass in a deep roasting tin large enough to fit it comfortably. Make a few slashes in both sides of the body and cover with enough paste, inside and out, so that it is well coated. If you have any lime leaves you could stuff them inside the cavity of the bass at this stage with the lemon grass outer layers and, if you like, a few slices of lime. Mix the rest of the paste with the water or stock and pour into the roasting tin. Bake for 25-30 minutes or until a thin metal skewer can slide easily all the way into the thickest part of the fish. ● Scatter with the chopped coriander leaves and serve with lime wedges, coconut rice and some steamed or stir-fried pak choy laced with 1 tbsp of toasted sesame oil.

This dinner party centrepiece, can be ready in less than an hour foodies 21

JAPANESE FOODIES FOCUS

FABULOUS

FISH

Try our favourite sushi restaurants and be inspired to roll up your own at home RESTAURANTS KENJI SUSHI 42 St Stephen Street Edinburgh EH3 5AL www.kenjisushi.co.uk Stockbridge’s answer to all your sushi needs, this trendy restaurant has a dish to suit every craving. From a wide range of sushi, encompassing the traditional offerings to more unusual options like surf clam, to hot wok fried dishes, it’s a tasty place to expand your food horizons.

Harajuku Kitchen Clockwise from top: Moon & Hare, Loudons, SugarDaddy’s Central Sushi

KANPAI 8-10 Grindlay Street, Edinburgh EH3 9AS www.kanpaisushiedinburgh.co.uk The ultra-minimalistic, cool wood interiors of Kanpai make it the perfect site for an upscale foray into Japanese cuisine. This stylishness isn’t lost on the food either, with dishes presented with extreme care to create striking centrepieces to leave you salivating.

SUSHIYA 19 Dalry Road, Edinburgh EH11 2BQ www.sushiya.co.uk If you like sushi, but love ramen, this is the spot for you. Specialists in hot noodle bowls, this small, sleek spot has a cult following in the capital amongst anyone with a love for slurping. Get the best of their fresh ingredients with the seafood ramen.

HARAJUKU KITCHEN 10 Gillespie Place, Edinburgh EH10 4HS www.harajukukitchen.co.uk As any foodie in Edinburgh knows, Harajuku Kitchen is always packed with hungry mouths excited to taste head chef Kaori Simpson’s famed Japanese dishes. Bringing traditional family recipes to life with the creative flair that awarded them an AA Rosette, every mouthful is packed with flavour and presented with understated yet contemporary style in a cool, cosy setting. foodies 23

FOODIES JAPANESE

NIPPON KITCHEN 91 W George Street, Glasgow G2 1PB www.nipponrestaurant.co.uk Focused on the best and freshest ingredients, whether that’s local produce or speciality items from Japan, Nippon Kitchen guarantee top quality in all their dishes. Served up in a modern environment and paired with creative Japanese cocktails, it’s a truly contemporary dining experience.

CENTRAL SUSHI 21 Renfield Street, Glasgow G2 5AH www.centralsushi.co.uk Get a feel for the real Tokyo without leaving Glasgow with Central Sushi’s open kitchen dining experience.

Watch as their expert chefs craft and roll a colourful array of sushi and be inspired to expand your horizons and taste new things.

Kenji Sushi

TEMAKI PHOTO: CARLO PALONI

WUDON NOODLE & SUSHI BAR 535 Great Western Road, Glasgow G12 8HN www.wudon-noodlebar.co.uk More than masters of sushi, Wudon also boast authentic Chinese and Thai inspired dishes alongside their Japanese offerings. Try the Kimchi Udon for a fragrant noodle dish with a perfect fushion of Eastern flavours.

From left: Nippon Kitchen

Temaki

TEMAKI 113 Hope Street, Glasgow G2 6LL www.temakiglasgow.co.uk Combining street food style and finger food fun with the delicate flavours of fine sushi, Temaki specialise in their signature Sushi Burrito. This XXL hand roll is filled with their trademark pink rice and your choice of filling, all held together with seaweed for one droolworthy fully loaded cone.

ICHIBAN 34 West Preston Street, Edinburgh, EH8 9PY www.ichibanedinburgh.co.uk With a menu split into Japanese Favourites and Asian Delights, Ichiban offer the best of both.

Perfect for those new to the sushi game, you can stick with an old faithful like their Thai Red Curry and compliment it with an addition from their sushi selection to sample the world of Japanese cuisine.

FISHMONGERS WILSON’S CATCH OF THE DAY www.wilsonscatchoftheday.co.uk Run by a former chef, try out Wilson’s selection of sushi supplies to hone your skills at home.

GLASGOW’S FISH PLAICE www.fishplaice.com Quality experts, all your fishy favourites are guaranteed to be at their best at the Fish Plaice.

THE FISH PEOPLE www.thefishpeopleshop.co.uk This family-run business has sustainability in mind, so all your fresh fish is locally and ethically sourced.

ARMSTRONG’S OF STOCKBRIDGE www.armstrongsofstockbridge. co.uk

Try something a little different with Armstrong’s variety of exotic fish, like swordfish and snapper.

GEORGE HUGHES www.georgehughesfishmonger. com Order the freshest in seafood without leaving your home with George Hughes’ online service.

24 foodies

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Noodle Bar

WEEKDAY EXPRESS LUNCH FROM ONLY ÂŁ5.95*

We are a traditional fishmongers who have been in business for over 60 years, our fish is sourced from Scottish markets to ensure we obtain the best possible products. www.armstrongsofstockbridge.co.uk 80 Raeburn Place, Edinburgh, EH4 1HH

nipponkitchen modern japanese cuisine

Simple and nutritious Japanese food in the heart of Glasgow; from noodles and rice to bento boxes, sushi, tempura and kushiyaki, as well as a range of Japanese ales and oriental flowering teas, we offer something for all tastes.

We are just a two minute walk away from George Square and Queen Street rail station.

Takeaway service also available.

52 Queen Street Glasgow G1 3DS

91 West George Street, Glasgow, G2 1PB T: 0141 328 3113

www.nipponrestaurant.co.uk

0141 204 4200 www.ichiban.co.uk

ichibanglasgow

* Set menu. Offer not available during public holidays and over the festive period. Terms & conditions apply. See website for details.

The Edinburgh Cup, Musselburgh Racecourse It’s time to dig out those top hats and tails, dust off the fascinators and glad rags because Musselburgh Racecourse’s richest and acclaimed raceday, The Edinburgh Cup sponsored by Edinburgh Gin, is back on Saturday 3 June 2017. As one of the hottest summer tickets, the hugely popular raceday has fast become one of the biggest social dates in the Scottish racing calendar.

This year Musselburgh Racecourse has joined forces with one of Scotland’s leading gin brands, Edinburgh Gin to marry the two iconic capital brands once again, following the success of last year’s Edinburgh Cup Raceday which saw Edinburgh Gin quench the thirst of over 6,500 racegoers. The official sponsorship deal will see Edinburgh Gin takeover the lawn selling a range of gins and gin fizzes, from classic G&Ts to innovative and themed cocktails created by the Edinburgh Gin team.

Foodies can get their gourmet fix as award-winning gastronomy experts Heritage Portfolio provide the flavours for the day. There’s the fast selling Fish & Chips package (£45) inclusive of entrance, Race Programme, freshly cooked fish and chips along with wine or beer. Or there’s the Aberdeen Angus Burger and Beer Package (£45)

including a freshly cooked, 100% Aberdeen Angus beef burger with Lockerbie Cheddar and fried onions served with chips and a beer, wine or soft drink.

And if that’s not enough, then there’s the acclaimed after party, with veteran BBC Radio DJ Sara Cox taking to the decks to keep the party going. Sara will host the party in the Stage Marquee.

Advanced Tickets cost £30 until 15 May, full price £40. For more information on available packages and to book visit: www.musselburgh-racecourse.co.uk

Cheap & Cheerful

Great food doesn’t have to break the bank with Miguel Barclay’s budget recipes

I

am more of antichef than a chef - instead of adding ingredients to make a dish stand out, I actually take ingredients away and find shortcuts. Over the years, I must have spent literally hundreds of hours in the kitchen tinkering with recipes. This is my passion.

One Pound Meals was born out of my obsession with creating simpler and more straightforward recipes. I had been experimenting with this style of cooking for the past 10 years, it just didn’t have a catchy name, until one afternoon I challenged myself to make a paella for £1, posted the dish to Instagram and the rest is history.

But, for those of you without Instagram accounts, you may never have seen one of my @onepoundmeals vids before, so let me explain. After the success of my paella, I started working to a £1 budget,

and found that my unique approach to cooking became a bigger part of the dishes I was creating. As I stripped back dishes even further, recipes became even easier. As I started using only the best value ingredients, there was so much more crossover between recipes that I found I was wasting less food.

My recipes got healthier, too - preprepared and processed foods were way too expensive, so everything had to be made from scratch using fresh ingredients. The more the concept developed, the better it became.

But One Pound Meals has evolved into something much bigger than simply cooking on a budget. Easy recipes = confidence; I always try to take out unnecessary steps and cut corners. I’m not aiming for a Michelin star - my aim is to make a tasty dinner that takes as little time and effort to cook as possible using everyday ingredients. One Pound Meals are designed to use a core group of ingredients, and this is the key to eliminating waste. For me, it’s a whole new way of approaching food, a new style of cooking and a new way of life.

‘I am more of an anti-chef than a chef’ 26 foodies

MIGUEL BARCLAY FOODIES

Kale and fried polenta stack Here is something special for vegetarians. Sometimes it’s nice to go a little overboard with the presentation and push the boat out.

Serves 1 1 mug of water ¼ mug of polenta Small handful of mature Cheddar cheese, grated Handful of mushrooms, sliced 1 garlic clove, sliced Handful of kale 1 tbsp crème fraîche Olive oil Salt and pepper

● Lightly salt the water, bring it to the boil in a saucepan and turn the heat down, then slowly add the polenta while stirring with a whisk. ● After about 10 minutes the polenta will have the consistency of mashed potato and will be fully cooked.

Remove from the heat and stir in the grated cheese. Empty into a small container that’s big enough to allow you to cut 2 nice circular pieces once the polenta has set. Leave to set at room temperature for 30 minutes (or in the fridge overnight), then cut out 2 shapes using the rim of a wine glass. ● Fry the polenta discs over a medium

heat in a splash of oil and flip them every so often until they start to colour. Watch out as they will be very fragile, so gently shake the pan every so often to make sure they don’t stick. ● Meanwhile, in a separate frying pan, fry the mushrooms in a splash of olive oil over a medium heat. After a few minutes, throw in the garlic and kale. Keep stirring for a few minutes until the kale starts to wilt. Season with a bit of salt and lots of pepper, then add the crème fraîche. Mix it all together and carefully arrange the polenta, mushrooms and kale into a two-storey tower.

£1

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Serve this up for a cheaper take on a Sunday roast

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MIGUEL BARCLAY FOODIES

Roast chicken ballotine & potatoes This recipe really shows how with a bit of effort and a push in the right direction, the humblest of ingredients can be turned into something quite spectacular. When you really need to impress someone, this dish won’t let you down.

Serves 1 1 mushroom, diced 1 garlic clove, diced Handful of spinach 3 rashers of smoked streaky bacon 1 chicken leg, de-boned and skin on A few small potatoes, halved Olive oil Salt and pepper

£1

● First, make the stuffing by pan-frying the mushroom, garlic and most of the spinach over a medium heat with a splash of olive oil, until the mushroom is cooked and the spinach wilted.

Season well, then allow to cool while you prepare the chicken. ● Lay the bacon rashers next to each other on a sheet of tin foil to form a neat rectangle, then lay the chicken leg on top (skin-side down). Place a line of stuffing across the middle of the chicken. Wrap everything into a neat cylinder and twist each end of the foil to tighten it. Wrap 4 pieces of butcher’s string around the cylinder, just tight enough to create ridges in the surface of the foil. ● Poach the chicken in boiling water for 25 minutes, then cool under cold running water and refrigerate for a minimum of 30 minutes (you can do this the night before). ● Peel the foil off the chicken (don’t remove the string) and pan-fry in a splash of olive oil over a medium heat for about 15 minutes, turning it frequently using tongs to get a nice colour on the bacon (make sure the chicken is hot throughout). ● Meanwhile, boil the potatoes in a pan of salted water until cooked. Drain and pan-fry the potatoes for about 5 minutes over a high heat with a splash of olive oil and a pinch of salt and pepper. Remove from the heat, immediately stir in the rest of the spinach and allow it to wilt. ● Serve the chicken ballotine on a bed of potatoes and enjoy your wellearned £1 feast.

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FOODIES MIGUEL BARCLAY

Crab mac & cheese Crab? In a One Pound Meal? It’s a little-known secret that you can get the most amazing tinned crab in supermarkets. Make sure you get the whole chunks and not the shredded stuff, and give this dish a try. I have used it to create a decadent twist on an already rich and luxurious mature Cheddar mac and cheese.

To make 1 portion 100g macaroni ½ onion, finely diced 1 garlic clove, sliced Pinch of dried chilli flakes Squirt of English mustard 1 tsp butter 1 tsp plain flour 100ml milk Handful of grated mature Cheddar cheese 1 tbsp tinned crab Olive oil Salt and pepper

Recipes from One Pound Meals by Miguel Barclay, published by Headline Home, £14.99 30 foodies

● Preheat your oven to 190°C. Bring a pan of salted water to the boil and cook the macaroni until al dente. ● Meanwhile, gently fry the onion with a splash of oil in a saucepan over a medium heat. After a few minutes, when the onion starts to turn translucent, add the garlic and continue to fry until the garlic starts to brown. Add the dried chilli flakes and mustard, stir, then add the butter.

As soon as the butter melts, add the flour and stir until the flour has disappeared. At this point add the milk very slowly, while continuing to stir. ● Once you have a thick sauce, remove from the heat and stir in the grated cheese. Taste and season if required. ● Next, add the crab and drained macaroni to the sauce, stir, and transfer to an ovenproof dish. Cook for 30 minutes, until golden brown, and enjoy on a cold winter’s day!

£1

Use mature Cheddar for extra flavour

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‘We decided upon Edinburgh for its appreciation of food and culture’

NEW KID IN TOWN Launching onto the Edinburgh scene with his new restaurant Le Roi Fou, chef patron and former Mosimann head chef Jerome Henry talks food What drew you to Edinburgh for your latest venture?

We wanted to open a restaurant in a capital city in Europe and decided upon Edinburgh because of its strong heritage and appreciation of food and culture, both personal passions of ours.

The beautiful Regency architecture of the New Town, the economy and

location have also all contributed into making this project possible.

What is your favourite Scottish ingredient to work with?

I having been sourcing my scallops from Keltic Seafare in Dingwall for years now; they are hands-down the best quality scallops available and I have them delivered

live to the restaurant daily.

I also enjoy using Scottish girolles, which have a fantastic flavour and fragrance to them.

Do you have a trademark dinner party dish?

For a dinner party I would make bouillabaisse, a traditional French fish stew. It is deceptively simple to prepare, looks

fantastic on the table and is equally delicious.

Serve it with crusty bread and rouille, a thick French sauce not dissimilar to an aioli and you’re guaranteed happy guests!

Le Roi Fou is a collaboration between Jerome Henry and creative director Isolde Nash.

1 Forth St, Edinburgh, EH1 3JX www.leroifou.com

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032_FF Chef Q&A_0517.indd 32

20/04/2017 18:08

CHEF Q&A FOODIES

Spring garden vegetable salad with aubergine and pickled walnut 2 aubergines 2 whole pickled walnuts in brine, chopped 1 shallot, finely diced 10 leaves of flat parsley, chopped 4 tbsp olive oil Salt & pepper Mixed vegetables Chervil, pasley, chives, basil and tarragon

For the lemon vinaigrette 2 lemons 1 cup olive oil 2 tbsp sugar 1 cup water

l Slice the aubergine in half and cross cut the inside. Drizzle with half the oil and season with salt and pepper. Bake in the oven at 160°C for 30 minutes or until the aubergine is tender. Cool and spoon out the flesh. l In a mortar and pestle, crush the aubergine with the walnuts, olive oil, shallot and parsley. Work everything by hand to make a fine paste. l Choose a selection of fresh market vegetables. Julienne half of them to be used raw, and blanch the rest in well salted water. Roughly chop a handful of fresh chervil, parsley, chives, basil and tarragon.

l For the lemon vinaigrette, peel the lemon and blanch in boiling water for 30 seconds. l Mix the sugar with 1 cup of water and bring to a boil. Cook the lemon in the sugar syrup for about 10 minutes Leave to rest. l Squeeze the juice from the lemon into a blender and blend with the zest and olive oil. Season with salt. l Toss your vegetables with the lemon vinaigrette and take time when plating to show the best of your vegetable selection. l Top with a good scoop of the aubergine and pickled walnut and sprinkle with herbs.

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FOODIES LISA FAULKNER

A mother’s love Family is the inspiration behind Lisa Faulkner’s latest recipes

F

or so long, my professional life was defined by acting. But over the last few years, I’ve had the chance to add to this, to be thought of as a ‘cook’ too. This transition has been wonderful and it is a privilege to be able to share and pass on recipes to readers through cooking on television and writing my own recipe books. The other thing that defines me is being a mother. Motherhood, as many of you know, didn’t come easily to me, but when it finally did, it brought with it new rollercoasters, dramas and miracles and m life since has felt complete.

Losing my own precious, wonderful mommy at the age of 16 was the hardest thing that has happened to me. Not a day goes by when I don’t think of her and love her and talk about her as if she were still here… And before my own beautiful daughter came along and I became a mother myself, it was my mother’s death that also defined me. Those 16 years with her shaped me and taught me how to be a mum myself.

I believe that most of us cook and create by being given nuggets of inspiration. We take recipes and cook from them, then we cook them again, and tweak them and add things, and then we cook them again.

34 foodies

My grandmother’s best friend’s recipes became my mother’s recipes, which in turn became mine and my sister’s, and will, I hope, one day become my daughter’s. That to me is the joy of cooking. It is sharing a love of food, a memory of why something tasted so good, or simply wanting to feed your loved ones.

This got me thinking about mothers and the pride and sense of responsibility and achievement I feel every day and how very important that role is. The chance to nurture and nourish means the world to me, as does to almost every mother out there, and I wanted to celebrate that privilege.

It started life as an email that I wrote to my family and friends, and friends of friends who are mothers. I asked them what they liked to cook and eat: What their favorite fallbacks are, their comfort dishes, the meals they make for their families when time is short. I have tweaked, rewritten, added and played around with their ideas, and added my own family’s staples.

I believe this is how all good things come together: by sharing and loving and giving unconditionally. You could also say that is the definition of a mother. In a world that is ever changing and not always a smooth ride, food is a thing that binds us.

‘In a world that is ever changing, food is a thing that binds us’

foodies 35

FOODIES LISA FAULKNER

Pretty & Pink Asparagus and PestoPickled Tart Egg, Beetroot & Tarragon Salad

My beautiful niece Lucy and her mother Lou came up with this recipe. I love that they cook together – I know from cooking with Billie how much that bond is strengthened even more through doing something together.

Serves 4-6 375g ready-rolled sheet all-butter puff pastry Bunch of asparagus 2 tbsp fresh pesto 2 tbsp crème fraîche 1 tbsp cream cheese 100g firm mozzarella, grated 25g pine nuts 1 egg, beaten Olive oil Salt and pepper Basil, to serve (optional)

Recipes from From Mother to Mother by Lisa Faulkner, published by Simon & Schuster, £20.

36 foodies

● Heat the oven to 200°C. Unroll the pastry and place on a baking tray.

Score a border around 2cm from the edge and prick inside the border with a fork. Bake for 15 minutes until lightly golden and puffed up, then remove from the oven and push down the centre of the tart. ● Meanwhile, blanch the asparagus in boiling water for 2 minutes, then drain and cool under cold running water.

Cut each spear in half lengthways. ● In a bowl, mix the pesto with the crème fraîche and cream cheese and season well. Spread this over the base of the pastry and top with the sliced asparagus, then sprinkle with the grated mozzarella and pine nuts.

Brush the edge of the pastry with beaten egg, then return to the oven for 10 minutes until the cheese is melted and the edges golden. ● Drizzle with oil, scatter with basil leaves and serve.

EDD KIMBER FOODIES

Try making heart shaped tarts for something extra pretty

foodies 37

Serve warm as a delicious gluten-free dessert

38 foodies

LISA FAULKNER FOODIES

Coconut Polenta Cake with Honey Syrup and Berries I made this cake up one spring day when I was meant to be writing this book. I always find the beginning of the writing process pretty hard and will find anything to do except sit at my laptop! I wanted to make a cake that could be served warm as a pudding as those are my favourite. This one also happens to be gluten-free, though that wasn’t my intention when I made it. The cake is delicious and moist and the honey syrup with the berries really works. I have made this again and again for friends and family and, without fail, everyone loves it.

Serves 8-10 140g coconut oil 120ml maple syrup 4 medium eggs 200g ground almonds 100g polenta 2 tsp baking powder Grated zest and juice of 1 lemon 2 tbsp milk (I use coconut) 125g runny honey Few drops of orange blossom water (optional) 400g raspberries and blueberries Crème fraîche or natural yoghurt, to serve (optional)

● Heat the oven to 180°C. Grease and line a 23cm cake tin with baking parchment. ● In a stand mixer or with an electric hand whisk, beat together the coconut oil and maple syrup, then whisk in the eggs one at a time. Stir in the almonds, polenta, baking powder, lemon zest and juice and the milk and pour into the prepared tin. Bake for 40–50 minutes, until a skewer inserted into the centre comes out clean. ● When the cake has just come out of the oven, heat the honey and 60ml water in a pan until warmed through and just starting to simmer, then add a few drops of orange blossom water, if using. Skewer the cake so there are lots of holes in it, then pour the honey syrup all over it. Leave to cool in the tin. ● Remove from the tin, top with the berries and a good dollop of crème fraîche or natural yoghurt, if using, and serve.

foodies 39

FOODIES LISA FAULKNER

Hazelnut, Cherry and Amaretto Meringue Cake There is something magical about hazelnut meringue as it has all the delicious taste of a classic meringue, but with an added nuttiness and chewiness that just leaves me wanting more. Cherries are my favourite fruit (I take after my granddad, who would choose them over any dessert) and the amaretto cream just tops it off.

Serves 6-8 5 medium egg whites 250g caster sugar 1 tsp cornflour 1 tsp white vinegar 1 tsp vanilla extract 100g toasted hazelnuts, chopped

For the filling 400ml double cream 1 tbsp icing sugar 2 vanilla pods, seeds scraped 1 tbsp amaretto 400g pitted cherries (tinned or fresh), halved, plus about 25 whole cherries to decorate

40 foodies

● Heat the oven to 140°C. Line 2 baking sheets with baking parchment and draw a 23cm circle on to each piece of parchment. ● In a clean bowl, whisk the egg whites until stiff peaks form, then add the caster sugar in a steady stream while still whisking the whites. Once they go glossy, fold in the cornflour, vinegar and vanilla extract, then slowly fold in the toasted hazelnuts. ● Scoop half the mixture on to each circle and spread out as evenly as possible. Bake in the oven for 1–2 hours, until you can start to peel the baking paper away from the meringue easily, then turn off the heat and leave the meringues to sit in the oven until cool. This will help prevent the meringue cracking. ● For the filling, whisk the cream with the icing sugar and vanilla seeds until soft peaks form, then stir in the amaretto. ● Spread half the cream over one of the meringue bases. Scatter with the halved cherries, then spread most of the remaining cream on the underside of the other base and place on top of the cherries. Dot the underside of the whole cherries with cream and use this to stick them to the top of the cake to decorate.

The fresh f lavours make this a picnic perfect pud

foodies 41

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

Tours on the hour every hour until 4pm.

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

Tours on the hour every hour until 4pm.

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

Closed for the festive holidays.

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

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

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

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

www.highlandparkwhisky.com

Follow us on:

SHETLAND & ORKNEY FOODIES Briggs’ Shetland Lamb www.briggsshetlandlamb.co.uk Get the finest pure bred Shetland lamb delivered straight to your door.

Shetland Mussels www.shetland-mussels.com The top producers for Shetland’s world-renowned blue shell mussels

Swannay Brewery www.swannaybrewery.com Inspired by their unique location, Swannay’s brews are a taste of the island Highland Park www. highlandpark. co.uk This famed Orkney spirit and a favourite world round

Shetland Reel Gin www.shetlandreel.com This botanical gin brings the island landscape to your glass.

Lerwick Brewery www.lerwickbrewery.co.uk Cold conditioned for a crisp and individual flavour, these award-winning beers are a Scottish stand out

Island sweep Our top foodie haul from Orkney & Shetland

Orkney Isle Preserves www.orkneystore.com Get that homespun flavour with these familymade jams and chutneys Orkney Gin Co. www.orkneygincompany.co.uk Give your G&T a distinctly Orcadian twist with this classic bathtub gin.

Stockan’s Oatcakes www.stockans.com Still loved after 100 years, these oatcakes stand the test of time

The Island Smokery www.theislandsmokery.co.uk This team prove that the only thing better than Orkney Cheddar is smoked Orkney Cheddar. foodies 43

CROFT TO KITCHEN

Native Shetland lamb posted, packed and chilled ready for home freezing.

Order from www.briggs-shetlandlamb.co.uk

A da iry revolution!

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

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

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

gannetandguga.com

PERTHSHIRE STIRLING FOODIES FOODIES FOCUS FOCUS

TASTING TOUR Take a trip through Stirling’s foodie delights HOTELS HOTEL COLESSIO 33 Spittal Street, Stirling, FK8 1DX www.hotelcolessio.com A new addition to the boutique scene in Stirling, Hotel Colessio boasts a luxury feel. Decorated with bold opulence, your stay is guaranteed to be one filled with elegance. Complete the experience with an innovative cocktail in the chic cocktail lounge before feasting on a contemporary fine dining meal in the sophisticated Grill Room.

THE STIRLING HIGHLAND HOTEL Spittal St, Stirling, FK8 1DU www.stirlinghighlandhotel.co.uk Set in a picturesque, historic Victorian building and complete with a health and leisure club, restaurant and ancient observatory, The Stirling Highland Hotel is ideal for those seeking the full luxury treatment with some traditional charm. Treat yourself to a rejuvenating Decleor treatment in the top end spa, or enjoy an indulgent Champagne afternoon tea in The Scholars Restaurant and really get that holiday feeling.

COOK’S OF STIRLING 78 Upper Craigs, Stirling, FK8 2DT www.cooksofstirling.co.uk For a city centre destination, Cook’s is just the spot. The central location makes for an excellent base to explore the city, while the stylish rooms will make returning just as much of a treat. More than just a

Above (clockwise): Hotel Colessio, Cromlix, Double Tree by Hilton jumping off point though, Cook’s is also a destination in its own right, with their glamorous open plan restaurant a favourite amongst tourists and locals alike.

DOUBLE TREE BY HILTON Perth Rd, Dunblane, FK15 0HG www.doubletreedunblane.com The Double Tree by Hilton is the ideal spot to take a breath and relax. With cosy rooms complete with luxurious

beds and countryside views, it’s a wonderful stop for a romantic getaway. And if you can’t bring yourself to leave the comfort of the room, order in one of Nick Nairn’s delicious signature dishes from their 24 hour room service menu and indulge in a delicious feast, all while wrapped up in one of their signature fluffy bathrobes. foodies 45

STIRLING FOODIES FOCUS

From top: Vecchia Bologna, Cromlix, The Kailyard, Chez Roux

PRODUCERS POPOROPO 130 Stirling Enterprise Park, Stirling, FK7 7RP www.poporopo.co.uk Scotland’s first gourmet popcorn company, Poporopo are here to make your snacks pop. Handmade in Stirling, this deliciously moreish snack revolution is made up of extra large popcorn smothered in luxurious, infused caramel in a variety of flavours, from decadent peanut butter to the fiery and tangy chilli & lime.

STIRLING GIN 29 Spittal Street, Stirling, FK8 1DU www.stirlinggin. co.uk The first gin hailing from historic Stirling, this award-winning spirit launched in 2015 and has since made a bang on the Scottish gin circuit. Infused with hand-picked botanicals like Stirlingshire nettles, basil and lemon peel, this fragrant tipple is just as good neat as it is paired with your favourite tonic.

IQ SUPERFOOD CHOCOLATE Manor Farm, Manor Loan, Stirling, FK9 5QD www.iqchoc.com Not only is local Stirling-made iQ Superfood Chocolate delicious, it’s also as healthy as can be and free from all allergens. With a focus on keeping things natural, all of their products are created with a bean-tobar philosophy and organic flavourings. Try the EspressoKick Coffee for a mid-morning pick me up.

RESTAURANTS THE RIVER HOUSE The Castle Business Park, Stirling FK9 4TW www.riverhousestirling.co.uk Set in a uniquely stunning loch side spot at the foot of Stirling Castle, The River House is an awe-inspiring dining out destination. Offering up a selection of dishes created with local, fresh produce at reasonable prices, it’s an in demand spot for couples and families alike.

VECCHIA BOLOGNA Mine Road, Bridge of Allan, Stirling FK9 4DT www.vecchiabologna.co.uk This family-run, glass-fronted Italian restaurant is one of Stirling’s hottest spots for tasty food, and with their own al fresco eating area, it’s a fantastic spot for a light lunch on a sunny day.

They also offer up an Italianstyle Sunday Lunch for a feast for all the family.

THE KAILYARD

BY NICK NAIRN Perth Rd, Dunblane FK15 0HG www.doubletreedunblane.com For the sophisticated foodie, Michelin-starred chef Nick Nairn’s signature seasonal menu at The Kailyard ticks all the boxes. Serving up dishes filled with locally sourced Scottish ingredients in an intimate and contemporary setting, it’s a gourmet experience to remember.

CHEZ ROUX Cromlix, Kinbuck, FK15 9JT www.cromlix.com Chez Roux, overseen by legendary 3 Michelin-starred chef Albert Roux, is the ultimate gastronomic experience. More than just fine dining, guests also have a front seat view of the chefs in the large open plan kitchen on one side, with stunning views of Cromlix’s private grounds on the other.

foodies 47

FOODIES INTERIORS

CITY SLICKER Pump up the metal in your kitchen with this guide for cool urban style

48 foodies

U

rban Pioneering is about championing the best of ex-industrial spaces and the products designed to be used within them to create unique homes with a distinctive aesthetic.

The first conversions of factories and warehouses to residential spaces took place in the 1950s and ’60s. A decline in manufacturing meant that many inner-city industrial buildings became vacant, attracting the first wave of urban pioneers – artists seeking cheap rents and large interiors to use as studio spaces. Since then, ex-industrial areas in many cities have become sought-after residential districts and the trend shows no sign of abating, with a second generation of urban pioneers now converting warehouses, schools, factories, pubs, offices and retail spaces into inspired modern homes.

Former industrial buildings tend to share a distinctive aesthetic. Structural elements play a starring role, huge windows allow the light to flood in and expansive floorplans allow for open-plan living. Brickwork is left exposed and original wooden floors remain resolutely unpolished. This industrial look has, in turn, led to the increased popularity of industrial designs that were originally created for use in factories and other workspaces. Of course, such pieces work perfectly in ex-industrial spaces, but they also have the capacity to transform a comfortable but architecturally undistinguished interior into a unique living space with a sense of history and a personality of its own.

For the best results, work with what you have rather than against it and be sympathetic when restoring original features. The raw fabric and bare bones of a building’s structure are what provides an industrial conversion with character and soul. Embrace imperfections, ensuring they aren’t covered up during renovation works.

The key is finding the space that is right for you.

‘The key is finding the space that is right for you’

Urban Pioneer by Sara Emslie, published by Ryland, Peters & Small, £19.99. Photo: Benjamin Edwards. To buy for £14.99, call Macmillan Direct (01256302699) and quote KC9 foodies 49

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

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

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

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

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

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

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

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

Providing wholefoods to the people for over 50 years

Shop online at www.realfoods.co.uk

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

Fresh • local • seasonal • value *Applies to UK mainland orders only and does not include wholesale bulk items

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

HOTEL REVIEW FOODIES

Gourmet Getaway We explore the luxurious 5 star Isle of Eriska ISLE OF ERISKA A welcome drink on a very comfy sofa in front of a roaring fire, and we immediately settled in to this luxurious country house hotel.

Set on its own 300 acre private island, the Isle of Eriska Hotel is a perfect escape with a golf course, spa, nature trails across the island and the chance to see otters on the beach at the right time of year. Our home for the weekend was a secluded one bedroom lodge on the hill top which allows you a great deal of privacy, with all the benefits of staying in the hotel. Standing on the deck we enjoyed spectacular views across Loch Creran which, for the more adventurous, could also be appreciated from a very well placed hot tub.

A sitting room with kitchen means that you could self cater and we were offered a hamper of ingredients, but with a Michelin star restaurant 5 minutes walk away would you really bother?

We ate in the conservatory dining room with beautiful views of the garden and were tempted

by The Taste of Eriska 5 course tasting menu. Many of the ingredients were grown in the kitchen garden or foraged on the island, with some sourced from the Eriska smokery.

A basket of warm home made bread with light and creamy Hebridean salt butter bode well.

Our first course was a wonderfully citrusy tartare of aged Scotch beef fillet, served with crunchy

radishes and button mushrooms.

This was followed by the star of the show: salt baked golden beetroot with crunchy smoked cods roe and sheeps yoghurt, a delightful combination of sweet and salty.

Mallaig landed John Dory was beautifully cooked and served with Wye Valley asparagus and crunchy sea kale and a delicious radish and asparagus foam and a loin of Perthshire reared Duroc Pork was tender and moreish. A beautifully crafted crystallised honey meringue with smooth and wonderfully tart sea buckthorn was a perfect light dessert.

After, we retired to the conservatory for coffee and delightful chocolate petits four to feed the very tame family of badgers.

Taste of Eriska ÂŁ75 for 5 courses; paired wine flight at an extra ÂŁ35. www.eriska-hotel.co.uk Sue Hitchen foodies 51

Time to taste Our top restaurant picks to try this month

CUCINA The signature restaurant of 5-star G&V Royal Mile Hotel, the picture of glamour in its prestigious spot just off Edinburgh’s Royal Mile, Cucina is a real treat. There’s an air of extravagance as soon as you enter, with the colour splashed pillars and artistic avantgarde stylings carving out a unique, modern identity in the capital’s food scene.

Headed by Mattia Camorani, who trained under Giorgio Locatelli before making his own waves with his contemporary Italian fare, Cucina boasts a much larger menu than many of its fine dining peers. This allows his speciality, homemade pasta 52 foodies

to retain its own pride of place alongside the a la carte options.

Our first taste came in the form of a tender curried cauliflower steak, a play on the classic flavour pairing that was enhanced with almonds and grapes, and the Italian chicken liver pate. Presented with an impressive sail of lace-like crispbread - certainly a step up from the old school toast triangles of yesteryear - the pate itself was a little heavy, although complimented nicely by the crushed hazelnuts.

Next up was the guinea fowl, as recommended by our waitress, with a hearty glass of Aglianco. Fabulously succulent, this was served with a deep sweet onion

stuffing, balanced with a crunchy oat crumble, and a potato cream that gave body to the dish but was perhaps a little noncommittal in flavour. The monkfish was a great success, with the accompanying chickpeas and n’duja a rich and pleasantly bright pairing that could hold its own against the meaty fish.

Camorani’s interpretation of a traditional Cassata was a stunningly presented feat of piping, while the milk sorbet with honeycomb had an artistic flair that could compete with its surroundings, and a delicate, moreish flavour.

1 George IV Bridge, Edinburgh, EH1 1AD www.quorvuscollection.com Chiara Margiotta

PHOTOS: CARLO PALONI

RESTAURANT REVIEW FOODIES

MEZZE

SEASONS Seasons is a ‘modern Nordic/Northern European’ restaurant with a Swedish chef in Edinburgh’s trendy Broughton Street.

Instead of a menu, all diners receive a paper scroll listing over 30 items which promise to be the ingredients for the tasting menus: channel wrack, mustard frills, sea purslane…

We prepared ourselves for the flavour adventure ahead, and at the end of the evening were delighted by the interesting and exciting combination of

texture and flavours in all the dishes we tried. A delightfully meaty wild hare tortellini with madiera and chestnut foam was served with sweet chestnut puree and juliennes of sweet parsnip. Hand dived scallops with crunchy, salty channel wrack combined perfectly with the tartness of sweet pear. Very tender loin of venison was perfectly matched with subtle flavours of chocolate jus, roasted salsify, oyster mushrooms and sprouting broccoli.

Tangy rhubarb was delightfully presented with meringue, oats and a superb rhubarb ice cream.

5 plate tasting (£40) and 7 plate tasting (£55) with the option for paired drinks.

36 Broughton St, Edinburgh, EH1 3SB www.seasonstasting.co.uk Sue Hitchen

On the top floor of Glasgow’s iconic northern Rotunda, Mezze promises an authentic taste of the Mediterranean with a picturesque view over the Quay.

A simple tabouleh made for a tastefully presented and fresh tasting starter, while the calamari rings in a light, peppery batter were cleverly paired with a traditional tzatziki dip. While the halloumi fries were expertly battered, the chicken souvlaki was the standout dish of the evening.

Beautifully tender chicken thigh pieces were dripping with flavoursome juices, coated with herbs and delicately charred with a satisfyingly crispy exterior. Also delicious was the sea bass, which was enhanced by tangy charred lemon peel.

Mezze at the Rotunda is sure to make for an excellent pre-theatre destination for those attending events at the nearby Clydeside venues, but also a must-try for those with a particular fondness for Mediterranean meat and fish dishes.

The Rotunda, Glasgow, G3 8HL www.glasgowrotunda.com Matthew Wood

foodies 53

THE HEART OF YOUR HOME seasoned with love and care.

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

palazzokitchens.com

COOK SCHOOLS FOODIES

Around The World Get a taste for the international with these global classes THE INDIAN COOK SCHOOL 38 Edinburgh Road, Perth PH2 8DR Bin your takeaway menus and master Indian masterpieces to create in your own kitchen with Praveen Kumar, awardwinning restauranteur and chef at The Indian Cook School. In his hands-on classes you’ll be guided through the authentic dishes, spices and stories of South India in a unique culinary experience.

LET’S COOK SCOTLAND The Steading, Netherfield, Abernethy, PH2 9LL www.letscookscotland.co.uk Tapas are the king of the dinner party world so treat your guests like royalty and brush up your Spanish cooking skills

vibrant spices of Thai cuisine, but not quite sure how to approach it in your own kitchen? Let Krua Thai enhance your skills as they guide you through the best flavour pairings and preparation tactics to help you unlock the secrets to creating stunning Thai dishes at home.

YOUR SUSHI at Let’s Cook Scotland’s tapas masterclass. From chicken croquetas to patatas bravas, you’ll be a master of the classics in no time.

KRUA THAI 19 Liberton Brae, Edinburgh, EH16 6AQ www.kruathai.co.uk Love the fresh flavours and

136 Cardonald Place Road, Glasgow, G52 3JX www.yoursushi.co.uk Rolling your own sushi doesn’t have to be a dream: at Your Sushi you can learn to be a sashimi master in no time. With authentic recipes from their top sushi chefs, you’ll be guided through the steps to that Instagram-worthy nigiri, from razor sharp knife skills to the perfect way to roll. foodies 55

FOODIES SPA

PURE SPA 114 West Nile St, Glasgow, G1 2QA www.purespauk.com Take the time to add a little glamour to your everyday look and boost your confidence with a luxury manicure from the top technicians at Pure Spa. For a real treat, add an exfoliation and mask or hand massage to your treatment or, for a special occasion, try topping your choice of nail colour with an array of gems to make you the talk of the party.

THE FLOATARIUM SPA PEACHES WAX BAR 29 North West Circus Place, Edinburgh, EH3 6TP www.edinburghfloatarium.co.uk Reconnect with yourself and unwind in pure privacy with a floatation experience at The Floatarium Spa. This unique environment allows you to rest effortlessly in a comfortable, controlled float pod where your mind can truly relax while your skin is nourished and soothed by epsom salt.

51 Parnie Street, Glasgow G1 5LU www.peacheswaxbar.com One of the biggest and boldest fashion trends of late is without a doubt a fabulous brow. However, for those with a history of over-plucking or sparse hair, Peaches are here to help. Try their Billion Dollar Brows treatment to re-design, shape and define your brows and get the look that everybody is after.

HEIDI & PEARL BLOW DRY BAR

55 Newhaven Place, Edinburgh EH6 4TX www.heidiandpearl.com Glam up for a special night out at Heidi & Pearl. An exclusive day spa with a focus on pampering, treat yourself to a full face makeup application by their talented makeup artists, adding lashes for extra drama and be the belle of the ball.

LUSHWALK 75 Easter Road Edinburgh, EH7 5PW www.lushwalk.com Love your lashes without

makeup with Lushwalk’s range of luxurious eyelash extensions.

Whether you’re looking for a dramatic set of cluster lashes

or a more subtle half-set to speed up your morning beauty routine, you’ll walk away smiling with a wink-ready flutter. foodies 57

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

Come choose from 370 whiskies. !"#$#%&'# 80 W Bow # ()*#+)) EH1 2HH "*,*#++-#.--.

0131 226 7667

WHISKY FOODIES

DRAM FOR DRAM Celebrate Scottish Whisky Month with one of our favourite Caledonian malts GLENGLASSAUGH Portsoy, Aberdeenshire, AB45 2SQ www.glenglassaugh.com On the map since 1875, Glenglassaugh has an iconic standing within the whisky community. Handcrafted the old fashioned way by a small and talented team, all of the products from this traditional distillery come with the guarantee of a classically high quality taste.

DALWHINNIE Cairngorms National Park, Dalwhinnie, PH19 1AA www.discovering-distilleries.com Standing tall in Scotland’s scenic Cairngorm National Park, the Dalwhinnie Distillery is the highest distillery in the country – and they make sure their whisky matches that height in dizzying flavour.

For the quality aficionado, try the Special Release 25 year old, a limited edition Single Highland Malt that promises a truly indulgent taste.

TAMDHU Knockando, Aberlour, AB38 7RP www.tamdhu.com With an unparalleled focus on quality, all of Tamdhu’s quality malts are aged in the finest, most soughtafter sherry oak casks for maximum flavour and character and distilled with water drawn directly from their own Tamdhu spring. foodies 59

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

Use code Foodies16 for discount at the checkout

Award Winning Whisky Retailer, Broker & Bottler To browse the full range of products visit robertgraham1874.com EDINBURGH

GLASGOW

254 Canongate 0131 556 2791

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

194 Rose St. 0131 226 1874

CAMBRIDGE

LONDON 4 Broadwell Parade 0207 624 3351

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

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

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

Available daily 12 Noon – 3.00pm 0131 240 1666 cucina@gandvhotel.com gandvhotel.com

An unprecedented selection of Whiskies from the everyday to the fine and rare and over 2000 wines, beers and spirits from around the world.

91 Newington Road, Edinburgh Bridge of Allan

•

Edinburgh

•

Stirling

•

www.woodwinters.com

Inverness

WHISKY FOODIES

GLENKINCHIE Pencaitland, Tranent, EH34 5ET www.discovering-distilleries.com Experts in the classic lowland malt, Glenkinchie’s signature 12 Year Old is also known as ‘The Edinburgh Malt’ for its much loved status amongst the capital’s whisky lovers and use of local ingredients. Marking their 180th anniversary this year, a dram from this seminal distiller is the perfect way to celebrate Whisky Month.

TOMATIN Inverness, IV13 7YT www.tomatin.com A force to be reckoned with, Tomatin’s huge distillery and wide ranging variety of products marks them out as a giant in the Scottish whisky scene. Although premier distillers for many years,

Tomatin are no strangers to a little creativity: try the Caribbean Rum blend, aged for 9 years in rum casks, for something really different.

WEMYSS MALTS 4 Melville St, Edinburgh, EH3 7JA www.wemyssmalts.com Produced using famed Scottish barley from the Wemyss Estate and thoroughly tested by a nosing

and tasting panel, each expression of Wemyss’ whisky is developed with pitch perfect quality at the forefront. With a variety of single cask and blended malts on offer, the range of flavours on offer allows for every palate to enjoy.

BALBAIR Edderton, Tain, IV19 1LB www.balblair.com Bottled only at each whisky’s individual peak Vintage, the age and character is bespoke to each bottle. Distillery Manager John MacDonald individually selects each whisky once they have they have reached their ideal maturation, capturing the true essence of each award-winning single malt.

BENRIACH Queen Anne Drive, Newbridge, EH28 8LN www.benriachdistillery.co.uk Not satisfied with being experts simply in the classic Speyside malt, BenRiach have a passion for creation, with a focus on developing new and unusual ‘boutique’ whiskies. Through experimenting with interesting wood finishes and under the guidance of the skilled team at hand, they offer up a range of flavourful drams for the curious drinker.

GLENGOYNE Dumgoyne, Glasgow, G63 9LB www.glengoyne.com With a unique, unpeated flavour and bold sweetness, Glengoyne is a favourite amongst discerning whisky drinkers. Made in the slowest whisky stills in Scotland, every ounce of flavour is harnessed and every moment of care is taken to ensure a smooth, complex spirit. foodies 61

Spring Strong Water By Álvaro Aparicio-González 50ml Caorunn 15ml Sour Apple Syrup 10ml St. Germain elderflower liqueur 2 bar spoons Sherry Vinegar ● Make the sour apple syrup by mixing 100ml water, 50g sugar, 8g malic acid, 300ml cloudy apple juice and 4 star anise together (this makes 1 litre). ● Stir all the ingredients and the syrup together then strain into a Nick & Nora glass. ● Garnish with an orange zest twist and serve.

Chin Gin

Caorunn Gin brings a botanical hit to these sophisticated cocktails

The Forager

By Walter Pintus 30ml Caorunn 20ml Lillet Blanc saffron infused 15ml dry sherry 5ml St Germain elderflower 2 dashes Pernod Absinthe Lemon zest ● Add all the ingredients to an old fashioned glass with an ice ball. Twist the lemon zest above the glass to spray then discard. ● Garnish with a cucamelon and serve. ● Spray and discard lemon zest

62 foodies

COCKTAILS FOODIES

Use a variety of garnishes with your cocktails for extra glamour

The Speycider

By Walter Pintus 30ml Caorunn 30ml rhubarb & red fruits cordial 10ml Galliano Aperitivo 30ml apple cider

Grand Café

● Add all the ingredients to a cobbler

glass an ice chunk and stir.

25ml over Drambuie ● 10ml vanilla syrup Garnish with an apple blossom flower Dashserve.

Mozart dark and chocolate bitters 35ml fresh espresso Fierce Beer Café Racer, to top up Shake all the ingredients in a cocktail shaker with ice.

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

foodies 63

TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Miel Royale

Take in the spectacular views of The SSE Hydro from Clydebuilt’s bar while you enjoy a cocktail and get in the mood for KISS.

Try this floral sparkler from Epicurean at G&V Royal Mile Hotel 30ml Tanqueray 10 25ml rhubarb juice 40ml spring garden & honey syrup Champagne, to top up Shake everything except the champagne with ice.

Strain into a flute and top up with Champagne.

The Epicurean serve with a scoop of chamomile sorbet in a mini cone, topped with a chunk of honeycomb from the G&V’s rooftop bees.

LE ROI FOU EDINBURGH Edinburgh has a juicy new restaurant in the form of Le Roi Fou. The chef patron is Jérôme Henry, formerly head chef at Anton Mosimann’s Private Dining Club in Belgravia and Les Trois Garçons. The food is billed as modern European. We particularly liked the look of the weekend brunch menu.

Venison chipolatas, native crab linguini and grilled spatchcock poussin in a lemon and herb butter would certainly take the edge off the night before. The restaurant’s arty interior seems set to be a talking point.

1 Forth St, Edinburgh, EH1 3JX www.leroifou.com

MOZZA GLASGOW Glasgow is currently gripped by a pash for pizza and the new Mozza is winning many admirers.

Neapolitan-style pizza is the name of 64 foodies

the game and many of the thirteen pizza on the menu are topped with fior di latte mozzarella from Napoli’s Porta Nolana market. The sourdough bases are proved for 48 hours before being quick fired in wood-burning ovens that heat to an eye-brow-scorching 500 ° C. All the better for creating light and crisp pizza.

29 Renfield St, Glasgow, G2 1JS www.mozza.it

THE BEER KITCHEN GLASGOW If all has gone to plan, Innis & Gunn will be launching their Glasgow branch of The Beer Kitchen around the same time as this edition of Foodies is published.

As well as a bar and restaurant, the three storey premises will also house a micro-brewery. Said to be the flagship for The Beer Kitchen group, the Ashton Lane venue joins existing outlets in Edinburgh, St Andrews and Dundee.

44 Ashton Lane, Glasgow, G12 8SJ www.thebeerkitchen.co.uk

Wines Palette Series Gumboot Fruit Shiraz 2014 £9, Morrisons Medium bodied, with dark fruit flavours that will be perfect with barbecues Rosa dei Masi 2015 £11.95, Wine Direct Wonderfully fruity with notes of strawberries and a delicate aroma of roses.

Atlantis Hondarrabi Zuri 2015 £12.50, Hennings Wine Invigorating with notes of tropical pineapple and crunchy golden apples.

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

OPENING HOURS: PM ’TIL LATE  DAYS A WEEK FOR SHISHA, SNACKS, LUNCH & DINNER.  JOHNSTON TERRACE, EDINBURGH, EHPW (JUST BESIDE EDINBURGH CASTLE) TEL:    EMAIL: HANAMS@HOTMAIL.CO.UK

WWW.HANAMS.COM

FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

GLASGOW GIN FESTIVAL visitors enjoy a tasty tipple.

TALES OF THE COCKTAIL some of the world’s leading bartenders get shaking 66 foodies

WAGAMAMA LAUNCH foodies tuck in at Edinburgh’s new Wagamama branch

RARE, EXPENSIVE, HANDMADE. AND THAT’S JUST THE CASKS.

THAT’S THE GLENGOYNE WAY. glengoyne.com