Foodies Magazine September 2016

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 81 SEPTEMBER 2016 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

A LUXURYAY T FOODIE S OW G S A L G IN

RECIPES

and top chefs Paul Leonard Nigel Brown Chetna Makan

SEPTEMBER 2016 ISSUE 81

HIGH FIVE Bake Off winner John Whaite uses 5 ingredients to create stunning dishes

PURE AND SIMPLE Diana Henry’s fuss-free comfort food

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EDINBURGH’S NEWEST PAN-ASIAN STREET FOOD KITCHEN AT BOURBON. OPEN 12-9PM EVERY DAY

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WELCOME

Foodies Simply delicious 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 81 SEPTEMBER 2016 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

A LUXURY FOODIE STAY W IN GLASGO

RECIPES

and top chefs Paul Leonard Nigel Brown Chetna Makan

SEPTEMBER 2016 ISSUE 81

HIGH FIVE Bake Off winner John Whaite uses 5 ingredients to create stunning dishes

PURE AND SIMPLE Diana Henry’s fuss-free comfort food

AUTUMN COCKTAILS ● LUXURY BREAKS ● ARTISAN CHEESE ● FRENCH EATERIES

Front cover image Perfect Plates, by John Whaite is published

by Kyle Book, £18.99.

Photography by Helen Cathcart.

EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Lidia Molina Whyte Digital Imaging Grant T Paterson Production Sarah Hitchen Editorial Assistant Chiara Margiotta Advertising Design Jordan Porteous

S

UMMER IS coming to an end and we can’t wait to welcome the new season. Crisp evenings cosying up against the fire, hot chocolate and, best of all, comfort food. This month we bring you hearty recipes which are not only delicious, but incredibly simple.

Take Bake Off winner John Whaite’s recipes, pp. 14-21.

With only five ingredients, he creates stunning dishes bursting with colour and flavour such as our mackerel AN INDULGENT and beetroot salad cover. Food writer Diana Henry CITY ESCAPE is also a firm believer in uncomplicated flavours. Her TO GLASGOW recipes, pp. 22-27, are a testament to the magic of seasonal cooking.

As the weather turns colder we can indulge and Bake Off 2014 semi-finalist Chetna Makan’s spiced cakes, pp. 36-43, are a real treat.

If you’d take a cheeseboard over dessert any day, we’ve also got you covered.

Head to p. 29 for Scotland’s top artisan cheeses.

Our luxury breaks feature, pp. 45-47, unveils the best spots for a romantic escape. City dwellers need not despair, however. This month’s competition, p. 13, offers a lucky reader the chance to win a city break in Glasgow, a foodie town in its own right -as our article on the West End, p.51, explores.

Whatever the weather, sit back and let this issue remind you of the simple pleasures in life, from a tasty apple and sausage casserole to a martini with a meaty twist.

WIN

Sue Hitchen, Editor

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

John Whaite won The Great British Bake Off in 2012. He is resident chef on ITV’s Lorraine.

Diana Henry is a home cook and food writer for The Telegraph. She is a firm advocate for simple cooking.

Paul Leonard is Head Chef of the Isle of Eriska Hotel’s Michelin star restaurant and loves local produce.

Chetna Makan was a semi-finalist on The Great British Bake Off 2014. Her first book is out now. foodies 3

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OPENING HOURS MON 12:00-00:00 TUES 12:00-00:00 WED 12:00-00:00 THURS 12:00-00:00 FRI 12:00-01:00 SAT 10:00-01:00 SUN 10:00-00:00

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CONTENTS

9

51

49

BOOKS, TV, WHAT’S ON

7

SHOPPING

9

NEWS

11

COMPETITION Win a luxury Glasgow break

13

JOHN WHAITE Making cooking simple again

14

DIANA HENRY 22 Tasty family suppers to please all 29

ARTISAN CHEESE Scotland’s diary champions

NIGEL BROWN 31 The celebrity chef shares a recipe

36

45

61

FRENCH RESTAURANTS The best French dining spots

33

CARDAMOM TRAIL Chetna Makan’s spicy cakes

36

WINTER BREAKS Luxury winter hideaways

45

PAUL LEONARD The Michelin star chef on local produce

49

GLASGOW WEST END Discover the foodie heaven

51

INTERIORS

52

COOK SCHOOLS

57

SPA NEWS

59

COCKTAILS

61

NEW BARS

64

OUT & ABOUT

66

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BOOKS, TV & WHAT’S ON FOODIES

COOKING THE BOOKS 26 Grains Alex Hely-Hutchinson, Square Peg, £12.24 Porridge queen Alex HelyHutchinson’s first cook book features healthy, delicious and simple recipes which honour wholesome grains.

Deliciously Ella: Smoothies & Juices Ella Mills, Yellow Kite, £7.69 The healthy eating guru is known for creating delicious plantbased, gluten and sugar free recipes.

Try her nourishing smoothies and juices, they’re just as tasty!

Texas meets Hollywood

Eat Smart: What to Eat in a Day – Every Day Niomi Smart, Harper Collins, £12 YouTube sensation Niomi Smart has compiled all her favourite recipes in a cook book that promises to revolutionise the way you eat. Healthy eating has never been easier!

Join Haylie Duff for a second season of Real Girl’s Kitchen, where she’ll be cooking up new recipes woven with stories and adventures. Based on her popular blog and cookbook, Haylie’s series explores her Southern roots as well as her Hollywood lifestyle, both of which are huge inspirations in her cooking. Expect amazing party dishes such as salt-crusted whole snapper fish tacos or comforting Lone Star grub.

Real Girl’s Kitchen premieres Monday 5th Septemebr at 4pm on Food Network

WHAT’S ON THE GREAT PERTHSHIRE PICNIC September, Perthshire September is geared up to be full of flavour this year as The Great Perthshire Picnic takes over for a month-long celebration of local food and drink. With a whole host of events taking place from demonstrations to tastings, alongside masterclasses and pop-up markets, it’s set to be a delicious month. thegreatperthshirepicnic.uk

SCOTCON 3rd-4th September, Edinburgh Are you a fan of Outlander? If so, don’t miss out on Scotcon, the first and only Comic Con of its kind. In one big patriotic cheer, the event celebrates all things Scottish, from heritage and culture to local produce. Expect ancient and traditional highland games, battle re-enactments and delicious food and drink. scotcon.scot

CAPE WINEMAKERS GUILD TASTING & DINNER 10th September, Edinburgh Wine lovers rejoice for The Pompadour is offering a unique opportunity to experience some of South Africa’s most renowned fine wines. Paired with a spectacular menu by acclaimed chef Jeff Galvin, the experience promises to be both tantalising and unforgettable. thepompadourbygalvin.com foodies 7

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Ever so slightly

The Spiralizer.

Swap spaghetti for courgetti.

Amaze your friends.

Surprise your guests.

Fool your kids.

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

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SHOPPING

Rydell Copper Pendant, www.alexanderand pearl.co.uk, £95 Le’Xpress Copper Finish Drinks Frother, www.kitchencraft.co.uk, £6.99

Copper Kitchen Wall Clock, www.tch.net, £34

Kerala Bowl, www.curiousegg.com, £15

COPPER CHIC

Pared down bronzes and golds add a touch of steampunk to your kitchen

Pineapple Cocktail Shaker, www.oliverbonas.com, £34

Elephant Mug, www.electdesign. com, £15

Le’Xpress 1 Litre Cafetiere, www.kitchencraft.co.uk, £44.99 Copper Kitchen Storage Rack, www.tch.net, £40 White Marble Cheese Knives, www.oliverbonas. com, £39 foodies 9

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FOODIES NEWS

GIN & TEA It’s the last month to enjoy the Tanqueray TEN Terrace at G&V Royal Mile Hotel.

The stunning terrace, which is hidden down a cobbled passage just off the Royal Mile, is the perfect spot to indulge in al fresco afternoon tea –with a gintastic twist. www.quorvuscollection.com

GO SOFT Former Scottish soft drinks giant Bon Accord is back with a selection of amazing beverages designed to fit modern foodies’ needs.

Naturally sweetened and bursting with flavour, the new Bon Accord range includes a cloudy lemonade and a delicious rhubarb concoction. www.bonaccordsoft drinks.com

BUZZIN’ The Balmoral has partnered up with Scottish Honey to welcome some very special guests. Over fifty thousand bees are staying in the iconic hotel’s rooftop, where they produce the best honey in the city. Visit any of the hotel’s eateries for a taste of the sweet golden nectar. www.roccofortehotels.com

MAKE THE BREAK In a bid to bring a taste of Scotland to the US, Connage Highland Dairy have launched their award-winning Connage Dunlop across the pond as a representative of the Scottish Dairy brand. They debuted in a New York food show this year to great success, spreading the love for Scotland’s rich and delicious produce far and wide. www.connage.co.uk

GO FOR GOLD Aberdeen’s own Porter’s Gin has scooped up gold at the renowned International Wine and Spirits Competition just months after launching in January 2016. The first gin based out of Aberdeen in 100 years, Porter’s is fast making its mark in the London Dry scene, after featuring in Vogue and selling to those in the know at Harvey Nichols. www.portersgin.co.uk foodies 11

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Foodies Ad Aug16 v3.qxp_Layout 1 26/08/2016 13:57 Page 1

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

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

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

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IN W

Win a luxury city escape to No.10 Hotel N ESTLED IN Glasgow’s leafy southside and boasting beautiful views across the historic Queen’s Park is No.10. The stylish boutique hotel is bursting with Victorian character and is the ideal

spot for an indulgent city escape. This month we’re offering a lucky reader the chance to win an overnight stay in a fabulous Club room. The prize also includes a three-course dinner, which comes with a bottle of house wine, and a full Scottish breakfast the following morning.

It’s the perfect way to explore everything Glasgow has to offer.

From stunning art galleries to gigs to food markets, you won’t be short of fun things to do, and they’re all at No.10’s doorstep.

No.10 are also offering an overnight stay with dinner for £99 only, in case you can’t wait to find out if you’ve won! l

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

Which historic park does No.10 overlook?

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

T&C Entries must be received by September 30th. Prize must be redeemed by 31st March 2017 and is subject to availability and allocation. Allocation of £20.00 for dinner per person. Cannot be used in conjunction with any other offer. Editor’s choice is final. No cash alternative. Non-transferrable.

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FOODIES JOHN WHAITE

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FOODIES JOHN WHAITE

CHEESEBURGER QUESADILLAS I was, at first, slightly embarrassed by this recipe; it just seemed a little too gratuitous.

But these are too gooey, too toothsome, and they are most certainly too comforting, to be kept as a dirty little secret. And even better, they are doubly indulgent: not only are they stuffed with fried beef and cheese, but the oil from the beef is also used to paint the tortilla before it goes onto the griddle pan.

Serves 4 750g minced beef (at least 15% fat) 4 hot dill pickle cucumbers from a jar 4 white tortillas 400g mature Cheddar cheese 4 tbsp American yellow mustard, plus extra for dunking Olive oil Sea salt flakes Coarse black pepper

l Heat 2 tablespoons oil in a large frying pan over a high heat and, once it is hot, add the minced beef with a generous pinch of salt and plenty of pepper.

Stir-fry the beef for a minute or two, until coloured and cooked through. Remove from the heat and put the mince into a bowl – though leave all of the meaty juices in the pan, as these will come in handy. l Heat a dry griddle pan over a medium-low heat.

Take a tortilla and place a quarter of the beef over half of the tortilla. l Slice a quarter of the pickled cucumber and scatter over the beef, then coarsely grate the cheese and scatter over a quarter of it. Spread 1 tablespoon mustard over the exposed half of tortilla, then fold the tortilla in half, encasing the filling. l Using a pastry brush or your fingertips, paint the uppermost side of the tortilla with the juices from the pan, then flip it into the griddle pan and paint the other side with more juices. Hold the quesadilla down with a spatula for a minute or so until crispy on one side and marked by the pan, then flip it over and cook for a further minute or two – you want the cheese to be absolutely molten and the tortilla to be crispy. l Repeat with the remaining ingredients.

Perfect Plates, by John Whaite is published by Kyle Book, £18.99.

Photography by Helen Cathcart.

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FEARNE COTTON FOODIES

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FOODIES JOHN WHAITE

MACKEREL AND BEETROOT SALAD This is a salad of opposites. The oily fish is a total contrast to the sweet beetroot, and the raspberry vinegar is just another disparate element. But put all those elements together and you have harmony. The sharp vinegar cuts through both the oiliness of the mackerel and the earthy sweetness of the beetroot. Dill is the ultimate counterpart to mackerel and beetroot and the hazelnuts offer something crunchy.

Serves 4–6 4 medium beetroot (a variety of colours works well) 300g cooked or smoked mackerel fillets 3 tbsp raspberry vinegar Small handful of dill 50g blanched hazelnuts Sea salt flakes Coarse black pepper

l Preheat the oven to 200°C. l Wrap the beetroots individually, skins on, in foil and roast for 45 minutes. Remove from the oven and allow to cool completely. Once they have cooled, peel the beetroots and slice as thinly as possible – using a mandolin would make this much easier. l Arrange the beetroot slices onto a large platter and sprinkle over a pinch of salt and pepper. Flake the mackerel into mouthful-sized pieces and arrange over the beetroot. Drizzle over the vinegar and roughly chop the dill before sprinkling it on top of the salad. l Heat a dry frying pan over a high heat and, once it is hot, add the hazelnuts. Fry them, shaking the pan every few seconds, for just a minute or so – when you can smell the aroma of the toasting hazelnuts, they will be ready. Chop them roughly and scatter them over the salad. l For an express version of this salad, you could use ready cooked beetroot. If you can’t get hold of raspberry vinegar, balsamic would be a suitable alternative.

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FOODIES JOHN WHAITE

SQUASH, GORGONZOLA AND ROCKET SPANAKOPITA Spanakopita, the classic Greek pie made with feta and spinach, is undoubtedly hard to compete with. My version here is totally off-piste in terms of flavour, but it is made, somewhat reassuringly, in the same way. And – dare I say it – I think this updated version gives the original a run for its money.

Serves 4–6 750g butternut squash (about 1 small squash) 550g baby leaf rocket 180g gorgonzola cheese 2 large eggs 3 filo sheets Olive oil Sea salt flakes Coarse black pepper 75g unsalted butter

l Preheat the oven to 200°C. Lightly grease a 20cm sandwich tin. l Peel the butternut squash and chop into 2cm chunks, throwing away the seeds and pulp. Put the chunks into a baking tray and add 2 tablespoons of olive oil, a generous pinch of salt and pepper and toss to coat well. Roast for 45 minutes until softened, then tip into a heatproof mixing bowl to cool. While the squash roasts, heat 1 teaspoon of olive oil over a high heat in a large saucepan. Add the rocket – you may need to do this in batches – and stir-fry until completely wilted down. Allow to cool until cold enough to handle, then put into clean tea towel and squeeze out every last drop of moisture. Add to the roasted squash pieces and mix together. Pull the cheese into small chunks and add to the bowl along with the eggs and a pinch of salt and pepper. Mix until everything is well incorporated. l In a saucepan, heat the butter over a high heat until melted – don’t let it brown. Unroll the sheets of filo pastry. Paint one sheet with a little melted butter and lay that, buttered-side-up, into the cake tin, allowing the surplus to overlap the sides of the tin. Repeat with the remaining sheets, laying each at a different angle to the next so that the entire tin is covered. Pile the filling into the tin, squashing it down lightly, then fold the surplus pastry up and over it to conceal it entirely. Bake for 30 minutes, until the top is lightly golden and crispy. This is great served warm or cold, but I would recommend you let it cool for 15 minutes or so after baking. That way, the eggs set, the flavours mingle and everything is improved.

You can cut it into small diamond shapes to serve, but I prefer a hearty triangular wedge.

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FOODIES DIANA HENRY

Heart & home Home cooking queen Diana Henry is back with more fuss-free, delicious recipes which are perfect to satisfy your comfort food cravings

T

HERE’S NO ONE who can’t cook. You don’t need many skills to feed yourself, your friends and family well. If you can shove a tray of red peppers into the oven, or cook pasta until al dente, you can make great food. What we mostly lack are ideas. You don’t have to be a chef. I’m not. You just need some inspiration to help you turn the ordinary – the building blocks of meals – into something special.

One thing to keep in mind when wondering how many people a recipe serves is that people have different appetites and I think we all, generally, eat less than we used to. My partner will always eat two chicken thighs, for example, but my kids only ever have one. So think who you are serving and what their appetites are like to tailor recipes to suit you. l

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SMOKED HADDOCK, BARLEY & SPINACH SALAD If you want to make this more substantial, a poached egg is lovely on top. Spelt or farro can be used instead of barley, just cook them in the same way.

Serves 6

For the dressing 25ml Dijon mustard 4 tbsp white wine vinegar Salt and pepper 1 tsp caster sugar 180ml light and fruity olive oil 75ml single cream For the salad 225g pearl barley 2 tbsp olive oil Good squeeze of lemon juice 1 tbsp chopped parsley leaves 1kg undyed smoked haddock fillet, cut into 6 portions 25g unsalted butter 1 tbsp sunflower oil 350g baby spinach leaves

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l To make the dressing, put the mustard, vinegar, seasoning and sugar into a small jug and gradually add the extra virgin olive oil, whisking with a fork as you do so. Whisk in the cream and taste for seasoning. Set aside. l Cook the barley in boiling lightly salted water until tender, about 30 minutes. Drain, rinse in warm water and drain again, shaking out any excess liquid. Transfer to a warm bowl and stir in the regular olive oil, lemon juice, parsley and seasoning. Cover and keep warm. l Make sure there are no little bones in the fish by rubbing your hands over the surface. Divide the butter and sunflower oil between two frying pans and cook three pieces of fish in each, flesh side down first, over a medium heat until pale gold underneath (about two minutes). Carefully turn the fish over, reduce the heat a little and cover both pans. Cook for about five minutes, or until the flesh is opaque. Take the pans off the heat. l Divide the spinach between six plates with the barley. Lift the fish from its skin – I use a knife and fork – trying to keep it in fairly big chunks. Put it on the salad and spoon over the dressing.

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FOODIES DIANA HENRY

BAKED SAUSAGES WITH APPLES, RAISINS & CIDER A great cold weather supper for very little effort. You don’t have to soak the raisins in brandy if you feel you don’t deserve it (though I’m sure you do); boiling water is fine.

Serves 6 75g raisins 50ml brandy (apple brandy or regular brandy, or you can use whiskey) 2 large onions, peeled 3 eating apples, quartered and cored 3 tbsp olive oil Salt and pepper 8 sprigs of thyme 1 tbsp soft light brown sugar 12 pork sausages 200ml dry cider

l Preheat the oven to 190°C. l Put the raisins into a saucepan and add the alcohol. Bring to just under the boil, then take the pan off the heat and leave the raisins to plump up for 30 minutes. l Halve the onions and cut each half into four wedges. Put the onions and apples into an ovenproof dish that will hold the sausages in a single layer (it makes life easier if it’s a dish you can also serve from). Add 2 tbsp of the olive oil, the seasoning and thyme and toss the apples and onions with your hands. Sprinkle sugar on each wedge of apple. Scatter the raisins and their soaking liquid in among the apples. l Heat the remaining 1 tbsp of oil in a frying pan and fry the sausages until golden all over; you are just doing this for colour. Put them on top of the apples and onions and pour in the cider. l Bake for 50 minutes to one hour. The sausages will become dark brown, the apples golden and completely tender and the liquid should be absorbed by the onions. Serve immediately with mash and a green vegetable, such as Savoy cabbage or a watercress salad.

SIMPLE: effortless food, big flavours by Diana Henry is published by Mitchell Beazley, £25 24 foodies

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FOODIES DIANA HENRY

APRICOT & AMARETTI CROSTATA Like free-form tarts, crostatas are very forgiving. If the pastry tears as you are shaping it or crimping the edges, just patch it up. You can use ground almonds, walnuts or hazelnuts instead of the amaretti (and leave out the liqueur, too), or make this tart with peaches or plums instead.

Serves 8–10 280g plain flour, plus more to dust 150g unsalted butter, chilled and cut into rough cubes 75g icing sugar, plus more to serve 1 egg yolk 1 tbsp double cream 100g amaretti biscuits, crushed 2 tbsp granulated sugar 600g apricots, pitted and quartered (neither over-ripe nor very underripe) 2 tbsp lemon juice 2 tbsp amaretto liqueur (optional)

l Put the flour, butter and icing sugar into a food processor and whizz until you have a breadcrumblike mixture. Add the egg yolk and cream and whizz again. It should come together into a ball. If it doesn’t, add a couple of tsp of very cold water and whizz again. Wrap in cling film and put in the fridge to rest for an hour; longer is fine, too. l When ready to bake, preheat the oven to 190°C. Roll out the pastry on a lightly floured piece of baking parchment into a circle, about 32cm across.

Mix the crushed amaretti with half the granulated sugar. Leaving a 3.5cm border all the way round, sprinkle on the amaretti mixture. Lay the apricots on top in a higgledy-piggledy fashion. Sprinkle on the rest of the sugar followed by the lemon juice and the liqueur, if using. Pull the edges of the pastry up around and over the edges of the fruit and pinch it slightly all the way round, or just pinch it up to make a higher rim. Patch it up if it breaks. l Slide, still on its baking parchment, on to a baking sheet. Bake for 35 minutes. If the pastry gets too dark, cover it with foil. The fruit should be tender and slightly singed in parts. Leave to cool a little and sift over icing sugar just before serving.

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CHEESE FOODIES FOCUS

Say cheese The best artisan cheese makers and mongers Scotland has to offer CAMBUS O’MAY CHEESE CO. The Creamery, Cambus O’May, Ballater AB35 5SD 01339753113 www.cambusomay.com Cambus O’May’s handcrafted cheeses are made using a fifty-yearold family recipe and traditional methods. The Creamery is nestled in the heart of Aberdeenshire, and it’s the perfect place to pick up pure, unadulterated, unpasteurised cheesy goodness.

GEORGE MEWES CHEESE 106 Byres Road, Glasgow G12 8TB 0141 334 5900 www.georgemewescheese.co.uk If your cheese board needs livening up or you’re bored of falling back on all too familiar flavours, George Mewes is the place to go. Expect unusual cheeses, both local and from across the pond. Their stock includes gems like the Stichelton, a creamy blue, and the Pecorino Sardo, a hard Sardinian delight.

HIGHLAND FINE CHEESES Blairliath Farm, Shore Road, Tain IV19 1EB 01862892034 www.hf-cheeses.com Highland Fine Cheeses manufactures some of Scotland’s most beloved traditional cheeses.

The family business, which has been producing sumptuous cheeses since the 60s, is behind greats like the famous Strathdon Blue, the beloved Highland Crowdie and the oatmealy Caboc.

I.J. MELLIS 30 Victoria Street, Edinburgh EH1 2JW 01312266215 www.mellischeese.net Iain Mellis definitely knows a thing or two about cheese. From a little damp shop in the heart of Edinburgh’s Old Town to a cheese empire renowned all over Scotland and beyond,

it’s clear his knowledge is much appreciated by cheese lovers in the UK. If you’re looking for the perfect cheese board, it’s a must visit.

ISLE OF MULL CHEESE Sgriob-ruadh Farm, Tobermory, Isle of Mull, PA75 6QD 01688302627 www.isleofmullcheese.co.uk Isle of Mull cheese is made in Sgriob-ruadh, the only dairy farm in the island, and one of the best in the Hebrides. A stunning oasis where the countryside meets the coast, the location is as stunning as the mouthwatering artisan cheddars. l foodies 29

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FOODIES FESTIVAL CHEF FOODIES

STEAK OUT Acclaimed chef Nigel Brown shares a recipe FILLET STEAK WITH QUAIL EGGS AND BLACK SUMMER TRUFFLES Serves 4 100ml rapeseed oil 4 x 170g fillet steaks Salt and ground black pepper 2 small sprigs of fresh thyme 4 quail eggs 1 medium black summer truffle 50g unsalted butter 50g tomberries l Take a large thick-bottomed sauté pan, add 50ml of rapeseed oil and place on a medium heat. Season the fillet steaks with salt and pepper and a sprinkling of thyme. l In a separate small sauté pan, add the remaining rapeseed oil and place on a medium heat. To cook the fillet steaks, place them into the large, hot sauté pan. Cover with a lid and cook for 2 minutes on a medium heat. l Meanwhile, snip the pointed end of the quail eggs off, pour the eggs into the small hot sauté pan then reduce the heat to low. While the eggs are cooking, turn the steaks and continue cooking for a further 2 minutes without the lid.

l Place the fried eggs on top of the steaks in the pan, with a thin slice of black summer truffle and a sprig of fresh thyme on top. Just before serving, add the unsalted butter

and allow to foam. Remove the steaks rest for 1 minute. l While resting, heat the tomatoes in the foaming butter and serve with the steaks.

NIGEL BROWN Nigel is a talented chef, cook book author, food columnist and wine connoisseur.

He runs a fabulous cookery academy in Lincolnshire and is set to take British TV by storm this year following the launch of his book. www.nigelbrownchef.co.uk See Nigel at Foodies Festivals around the country foodies 31

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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 and tasty treats to spoil yourself with.

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

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FRENCH FOCUS FOODIES

À LA CARTE From classic Gallic fine dining to charming tiny bistros, Edinburgh’s French restaurant scene has something for everyone CAFÉ MARLAYNE 76 Thistle Street 0131 226 2230 www.cafemarlayne.com This tiny foodie gem reminiscent of Paris’s back-street bistros captures the essence of the bohemian Quartier Latin: low ceilings crowned by chandeliers, upcycled furniture and an exotic touch added by the junglethemed wallpaper. Everything is delicious, but the desserts are divine.

Above: The Honours Below: The Honours and The Pompadour

CAFÉ ST HONORÉ 34 Thistle Street 0131 226 2211 www.cafesthonore.com Chef-proprietor Neil Forbes uses the very best of Scottish ingredients to create stunning French dishes. An advocate of the Slow Food movement, Forbes celebrates simple, local and seasonal food that is good, clean and fair. But the Slow Food movement doesn’t end there, food should also be available to all. Keeping this philosophy at heart, Forbes creates exciting dishes like the flaked ham hock terrine with organic coleslaw. foodies 33

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FRENCH FOCUS FOODIES

GALVIN BRASSERIE DE LUXE Waldorf Astoria, The Caledonian, Rutland Street 0131 222 8988 www.galvinbrasseriedeluxe.com With a menu that combines French brasserie classics with the very best of Scotland’s seafood, the Galvin brothers’ second Edinburgh restaurant oozes joie de vivre.

It’s the perfect spot for a relaxed fine dining experience that delivers on big and bold flavours.

THE HONOURS 58a North Castle Street 0131 220 2513 www.thehonours.co.uk Martin Wishart’s second Edinburgh restaurant may be named after the Scottish crown jewels but its heart is most definitely French. Head chef Paul Tamburrini has known Wishart for over 12 years, and the pair have long worked together to produce unique brasserie influenced dishes that look and taste delicious. From rabbit a la moutarde to ox cheeks a la bordelaise, there’s something for everyone.

L’ESCARGOT BLEU 56 Broughton Street 0131 557 1600 www.lescargotbleu.co.uk L’Escargot Blanc’s slightly more rustic sibling has carved out its own impeccable reputation in the trendy Broughton Street. Its warm blue façade beckons passersby, and its French character is palpable even before you go in. Sip on a Ricard or a Kir by the window as you watch the world go by and try some amazing French dishes. You can’t go wrong with the classic Barra snails, they’re out of this world.

Above: Galvin Brasserie De Luxe and L’Escargot Bleu LA P’TITE FOLIE 9 Randolph Place 0131 225 8678 www.laptitefolie.co.uk La P’tite Folie might mean ‘the little madness’, but eating at this haven of French cuisine is a very sensible choice. The setting, a converted Tudor house, is bursting with unique character and is the perfect backdrop to dine in. The lively atmosphere, bustling West End views and friendly staff are just a plus.

RESTAURANT MARTIN WISHART 54 The Shore 0131 553 3557 www.restaurantmartinwishart.co.uk

Martin Wishart’s eponymous restaurant is an Edinburgh fine dining institution. Opened in 1999 and retaining its Michelin

star since 2001, the recently refurbished eatery is a place where tradition meets innovation.

Training under great chefs like Albert Roux or Marco Pierre White, Wishart is a master of French techniques, which he combines with Scottish flavours to produce stunning dishes.

THE POMPADOUR BY GALVIN Waldorf Astoria, The Caledonian, Rutland Street 0131 222 8975 www.thepompadourby galvin.com Ascend to this lavish dining room atop the Waldorf Astoria and marvel at the stunning views of Edinburgh Castle – once you’ve taken in the understated beauty of the restaurant itself. Head chef Fraser Allan’s signature apple tarte tatin with crème Normande is the perfect way to end your dining experience. l foodies 35

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Spicy and sweet Great British Bake Off 2014 semi-finalist Chetna Makan spices up traditional bakes

B

Xxxx

RITS ARE WELL known for their love of Indian food and, in my experience, they’re already familiar with a wide range of Asian ingredients, yet few people think of using them in baking.

I want to encourage you to do that, to experiment as I do and give your favourite bakes a new edge.

I’ve eaten good home-cooked food for as long as I can remember. Growing up in Central India, there was almost no processed food, nor did we eat out often.

My mother cooked all our meals from scratch, often making up the dish as she cooked it, and watching Mum work her magic in the kitchen inspired my love of cooking. Observing her skilled use of spices and other ingredients gave me the confidence to mix flavours and try new ideas.

When I moved to Kent and later started practicing to take part in The Great British Bake Off, I discovered that many classic European bakes taste a bit similar, at least to my palate. This led me to think of infusing my recipes with Indian flavours to set them apart. My Bake Off experience gave me the confidence to commit to building a career in food, pairing my knowledge of spices and flavours with traditional bakes to create extraordinary dishes and treats. l

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CARDAMOM TRAIL FOODIES

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FOODIES CARDAMOM TRAIL

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CARDAMOM TRAIL FOODIES

ROSE, MINT AND WHITE CHOCOLATE CHEESECAKE Serves 14–16 225g digestive biscuits 100g unsalted butter, melted, plus extra for greasing 150g white chocolate 600g cream cheese 250g mascarpone cheese 175g caster sugar 2 large eggs 2 egg yolks 4 tbsp plain flour 3 tsp rosewater 2 tbsp mint leaves, finely chopped

For the topping and decoration Few rose petals Few mint sprigs 1 egg white, lightly beaten 3 tbsp caster sugar 100g soured cream

l Preheat the oven to 180°C. Grease a 23cm spring form cake tin and line it with non-stick baking paper. l Put the digestive biscuits in a plastic bag and bash with a rolling pin to crush them to fine crumbs. Mix with the melted butter and press the mixture into the prepared tin, using the back of a spoon to compress it into an even base layer. Bake for 10 minutes, then set aside to cool for 15 minutes. l Break the white chocolate into a heatproof bowl and set it over a pan of steaming water until melted, ensuring that the base of the bowl doesn’t touch the water beneath it. Leave to cool slightly. l Put the cream cheese, mascarpone, sugar, whole eggs and yolks, flour, rosewater and mint in a large bowl and whisk until well combined. Add the melted chocolate and whisk well until smooth. l Pour this mixture over the biscuit base and bake for 35–40 minutes until the surface of the cheesecake has a uniform wobble. Turn off the oven and leave the cake inside it until completely cool. l Meanwhile, brush the rose petals and mint sprigs with a thin layer of egg white and dip them in the caster sugar. Leave them to dry for a couple of hours. l Remove the cheesecake from the tin, spread the soured cream on top and decorate with the rose petals and crystallized mint sprigs. This cake will keep, refrigerated, in an airtight container for up to 3 days.

The Cardamom Trail,

by Chetna Makan, is published by Mitchell Beazley, £20. foodies 39

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FOODIES CARDAMOM TRAIL

SESAME, PISTACHIO AND ROSE MACARON CAKE Serves 10–12

For the macaron 170g icing sugar, sifted 160g ground almonds 120g egg whites (from about 3 eggs) Few drops of pink food colouring ½ tsp rosewater 160g caster sugar 50ml water For the pistachio custard 30g pistachio nuts 1 tsp toasted sesame oil 250ml milk 60g egg yolks (about 3 yolks) 50g caster sugar 25g plain flour 200g unsalted butter, softened For the sesame brittle and chocolate ganache Oil, for greasing 120g caster sugar 2 tbsp water 50g sesame seeds 300ml double cream 150g plain dark chocolate (minimum 70 per cent cocoa solids) 100g milk chocolate 25g unsalted butter, softened

l Line 2 baking trays with nonstick baking paper and draw a 20cm circle on each tray. l For the macaron, put the icing sugar and almonds in a bowl. Add 60g of the egg whites and mix well. Add the pink food colouring and rosewater and mix again. l In a saucepan, heat the caster sugar and measured water until the sugar has completely dissolved, then bring to a simmer. Put a sugar thermometer in the pan and heat to 115°C. Once it reaches 110°C, whisk the remaining egg whites in a stand mixer on a high speed until they form stiff peaks. When the syrup reaches the correct temperature, slowly pour it into the whisked egg whites.

Whisk continuously until it cools down in the bowl. l Fold the almond mixture thoroughly into the meringue. Spoon the mixture into a piping bag and pipe it in 3 large discs over the guides you drew on the baking paper. Leave to rest for 30–40 minutes. l Preheat the oven to 160°C. Bake the macaron discs for 25–30 minutes until they are dry on the outsides. l For the custard, grind the pistachios with the sesame oil until very fine. In a small pan, slowly heat the milk to scalding point. In a bowl, whisk the egg yolks and sugar together until pale and creamy. Add the flour and whisk. Slowly add the hot milk, whisking continuously.

Pour the custard back into the saucepan and cook over a low heat for 6–8 minutes, stirring, until thick. Pour the custard into the bowl of a stand mixer and beat it until it reaches room temperature.

Gradually add the butter, beating until it is fully incorporated, then add the pistachio paste and mix well. When cooled completely, spoon into a piping bag and set aside. l For the sesame brittle, lightly oil a sheet of nonstick baking paper.

Heat the sugar and measured water in a pan set over a low heat until they form a caramel. Remove from the heat, quickly mix in the sesame seeds, then pour on to the oiled baking paper. Leave to cool completely. Once cool, grind three-quarters to a coarse powder. Set aside the remaining brittle to use as decoration. l For the ganache, slowly heat the cream to scalding point in a pan. Break and combine both the chocolates in a heatproof bowl, then slowly pour in the hot cream. Mix well until the chocolate has melted. Add the butter and mix until it has also melted. Stir in 6 tablespoons of the finely ground sesame brittle. Refrigerate for 1 hour, then spoon into a piping and set aside. l To assemble, place 1 rose macaron disc upside down on a serving plate. Pipe little balls of chocolate ganache around the edge of the macaron, then pipe a spiral of ganache in the centre to cover the whole disc. Place the second macaron disc on top and pipe little balls of pistachio custard over it. Place the third macaron disc on top, then pipe balls of the ganache onto the centre of the disc.

Decorate with a few broken pieces of the sesame brittle and serve.

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CARDAMOM TRAIL FOODIES

POMEGRANATE AND APRICOT MERINGUE CAKES Makes 6 100g unsalted butter, softened, plus extra for greasing 100g golden caster sugar 100g self-raising flour 2 large eggs 1 tsp vanilla extract

For the meringues 2 large egg whites 50g caster sugar For the decoration 6 tbsp apricot jam 2 tbsp flaked almonds Handful of pomegranate seeds

l Preheat the oven to 180°C. Grease 6 individual mini loose-based tart tins about 10cm in diameter. l In a large bowl, mix the butter, sugar, flour, eggs and vanilla extract together with an electric whisk for 2 minutes until the mixture is light and creamy. Pour the batter equally into the tart tins and bake for 10–12 minutes or until a skewer inserted into the centre of the cakes comes out clean. l Leave the cakes to cool in the tins for 10 minutes, then transfer to a baking tray. Trim a slice from the top of each of the cakes to make it level. Spread 1 tablespoon apricot jam evenly over the top of each cake. l In a large, very clean bowl, whisk the egg whites with an electric whisk until they form soft peaks. Slowly add the sugar, a little at a time, and continue whisking until the mixture turns shiny. l Put the meringue mixture into a disposable piping bag, cut off the tip and pipe it on to the cakes (or simply spoon it on to the cakes).

Sprinkle with the flaked almonds and bake for another 10 minutes until golden. l Once baked, sprinkle the cakes with pomegranate seeds and serve warm or cold. Store these cakes in an airtight container for up to 3 days.

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Foodies Magazine, in partnership with, Knockinaam Lodge are offering ÂŁ25 off per night when you book an Autumn Break between the beginning of September and the end of October.

Indulge in a six course Gourmet meal in beautiful surroundings at one of Scotland’s most luxurious hotels located at its own beach cove in the pretty corner of South West Scotland.

reservations@knockinaamlodge.com | www.knockinaamlodge.com | 01776 810471

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WINTER BREAKS FOCUS FOODIES

LUXURY ESCAPES Winter is coming and the best way to welcome it is with a romantic weekend at one of these stunning hotels THE THREE CHIMNEYS Colbost House, Isle of Skye, IV55 8ZT www.threechimneys.co.uk With five star accommodation and a hugely acclaimed restaurant, this boutique hotel is the perfect winter hideaway. Nestled beside the sea in the stunning Isle of Skye, the surroundings inspire the

restaurant’s decidedly Scottish menu, which is bursting with amazing foodie gems. Expect rustic charm, delicious food and beatiful scenery.

Above: Isle of Eriska Below, clockwise from left: Monachyle MHOR Hotel and the Three Chimmneys

GLENEAGLES Auchterarder, PH3 1NF www.gleneagles.com Established in 1924, Gleneagles has long been one of Scotland’s most sought out destinations. While renowned for their three world class golf courses, guests can also rejuvenate with a treatment at the spa before dining in Scotland’s only two Michelin-starred restaurant, Andrew Fairlie at Gleneagles. We doubt you’ll find a better way to combat the cold.

KINLOCH LODGE Sleat, Isle of Skye, IV43 8QY www.kinloch-lodge.co.uk Abandon the hustle and bustle of the city in favour of the rugged beauty of the West Coast. The family-run Kinloch Lodge offers respite from the cold and upholds the values of classic highland hospitality. Guests can expect the best in comfort and relaxation, with even an in-house masseuse foodies 45

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

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

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WINTER BREAKS FOCUS FOODIES

FAIRMONT ST ANDREWS St Andrews, KY16 8PN www.fairmont.com Fairmont St Andrews is synonymous with luxury. Walk into the stunning five star resort and feel the cold slip away as you experience a slice of paradise. Two championship golf courses, two restaurants, several bars and a fantastic spa complete with a swimming pool, sauna and jacuzzi, ensure you have plenty to do. You can also explore the historic town of St Andrews once you’re done with all the relaxing.

available to help you relieve stress.

Top it all off with dinner in head chef Marcello Tully’s Michelinstarred restaurant, an experience not to be missed for self-confessed foodies.

ISLE OF ERISKA Benderloch, Oban, PA37 1SD www.eriska-hotel.co.uk A winter escape should be warm, cosy and indulgent, and Isle of Eriska is all that and more. Situated on its own private island, the hotel is an oasis of luxury and relaxation.

With a private golf course boasting stunning coastal views, luxury spa treatments and a Michelin-starred restaurant, you’ll never want to leave.

AUCHRANNIE RESORT Auchrannie Road, Isle of Arran, KA27 8BZ www.auchrannie.co.uk Venture beyond the mainland and discover Isle of Arran’s Auchrannie Resort. Consisting of two four star hotels, as well as a selection of five star luxury lodges, and three restaurants, this highland haven also has two leisure clubs for sportier visitors and a rejuvenating spa for those seeking some welldeserved indulgence.

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Above: Gleneagles Below: Croft 103 CROFT 103 Port na Con, Durness, IV27 4UN www.croft103.com A secluded spot that oozes bags of rustic charm, Croft 103 is the perfect escape for couples. The luxury self-catering accomodation is on the shores of Loch Eriboll and is as stunning as it is unique, almost blending in with the natural surroundings. Comprised of two stone cottages with panoramic views of the rugged coastal landscape, an outdoor bath and lavish interiors, it’s the perfect spot for a romantic rendezvous.

MONACHYLE MHOR HOTEL Balquhidder, Perthshire, FK19 8PQ www.mhor.net To find this hidden gem, you have to venture down four miles of single-track lane along the picturesque banks of Loch Voil, but it’s worth it. Originally an 18th century farmhouse, the vibrant pink building is now a boutique hotel with just fourteen individually designed rooms so that there’s one to suit every occasion. Make sure to enjoy a meal at their restaurant, run by award-winning chef Tom Lewis. l

10/08/2016 14:39

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CHEF Q&A FOODIES

COASTAL COOKING Michelin-star chef Paul Leonard shares a recipe and talks dinner parties PETERHEAD LANDED JOHN DORY WITH BABY LEEKS, YOUNG WILD GARLIC AND BROWN SHRIMP Serves 4 4 fillets of John Dory, skinned Rapeseed oil 12 baby leeks 20 young wild garlic leaves Hebridean sea salt 1 banana shallot, finely chopped 2 tsp wholegrain mustard 4 tsp white wine vinegar 300ml rapeseed oil 110g cooked brown shrimp 3 tsp chopped chives 3 tsp baby capers

l Wash the leeks and wild garlic.

Brush the leeks with oil and season with sea salt. Heat a griddle pan over a high heat and add the leeks. After 1 minute, add the garlic. Cook for 1 minute until it has wilted down. Keep warm. l To make the whole grain mustard dressing, put the shallot, mustard and vinegar in a bowl. Whisk together for 1 minute, then slowly add the rapeseed oil.

Season with sea salt and black pepper. l Warm the dressing in a pan. Add the

PAUL LEONARD Who inspires you as a chef?

I’m inspired by the many artisan Scottish suppliers we’re using here at Eriska and my colleagues.

They work long and hard as part of the team to constantly make our kitchen a nice place to work in.

shrimp, capers and chives. Keep warm. l Heat a non-stick frying pan over a medium heat and add a little rapeseed oil. Season the fish with sea salt.

Once the oil is hot, add the fish to the pan skinned side up, cook for around 2 minutes. Turn the fish over, take the pan off the heat. l Divide the warm leeks and wild garlic between 4 plates. Lay the John Dory over the leeks and finish with the dressing.

Serve with warm buttered new potatoes.

What are your favourite ingredients?

I would have to say the abundance of shellfish we have available on the West Coast. A close second are our homegrown vegetables and wild foraged ingredients.

Do you have any top tips for hosting dinner parties?

Be prepared, be organised and don’t cut any corners, as you’ll only regret it in the end.

Always make sure you have a great cheeseboard and a good port to finish with.

Isle of Eriska Benderloch, Oban PA37 1SD www.eriska-hotel.co.uk foodies 49

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THE GODDESS OF GIN HAS RETURNED.

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31/08/2016 17:21

GLASGOW WEST END FOODIES FOCUS

Out West Our delicious guide to Glasgow’s West End

G

LASGOW’S HEART is in the city’s West End, a multi-cultural hub where cosmopolitan style meets bohemian charm. Its boundaries are constantly growing; the area now expands beyond Finnieston and Woodlands, reaching all the way to Charing Cross. Boasting impressive Victorian architecture, a bustling arts and culture scene and amazing food and drink joints, Glasgow’s West End is a must-stop for true foodies.

Looking for a taste of authentic Scottish cuisine? Visit Cail Bruich on Great Western Road. Seasonal ingredients are paired with modern cooking techniques to create stunning dishes. Artsy types should head to Cottiers, just off Byres Road.

The converted church doubles as a theatre as well as a restaurant.

“Glasgow’s West End is a must-stop for true foodies”

Clockwise: Porter and Rye, Ox and Finch, The Finnieston and Mother India For something a little weird and wonderful, head to experimental spot Stravaigin, meaning ‘to wander’.

Trendsetters will love Argyle Street. From carnivore paradise Porter & Rye to fish heavens The Finnieston and Crabshakk, passing through the iconic The Gannet and tapas hub Rioja, there’s definitely something for everyone.

Kelvingrove is home to two amazing eateries: Glasgow institution Mother India and newcomer Ox and Finch, which already holds two AA Rosettes.

Whether you’re a hungry local or a Glasgow newcomer, the West End is the place to go. l

Cail Bruich www.cailbruich.co.uk Cottiers www.cottiers.com Crabshakk www.crabshakk.com The Gannet www.thegannetgla.com The Finnieston www.thefinniestonbar.com Mother India www.motherindia.co.uk Ox and Finch www.oxandfinch.com Porter & Rye www.porterandrye.com Rioja www.riojafinnieston.co.uk Stravaigin www.stravaigin.co.uk foodies 51

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FOODIES INTERIORS

IN DETAIL For the owners of these two beautiful houses, the character of a room is defined by the small touches

W

HEN YOU build your own place,” explains Tiina, “you ask, ‘how do I want to live?’, you ask, ‘what kind of sink do I like? What kind of rugs?’ For people like me and Jon, there aren’t a million answers.”

Like many of us, Tiina Laakkonen and Jon Rosen each came up with a vision of the ideal home sometime close to birth. Jon spent formative summers at his family’s place in Amagansett, New York. Meanwhile, Tiina was growing up in Finland’s industrial southeast, where she was raised on Finnish folklore and aware of, if not exactly surrounded by, modernist design.

A former model, Tiina earned her design creds working as an assistant to Karl Lagerfeld at Chanel and as the fashion editor at British Vogue.

Eventually, the two bought a 1950s house in Amagansett, on a sloped meadow with mature trees and no visible neighbors. Modeled on a potato barn, the structure was in rough shape and deemed not worth saving. That was fine withJon and Tiina—they had already fully imagined the compound that would take its place. And it would be furnished with what Tiina calls her own “tightly curated version of all things Finnish.”

Tiina’s favorite things—all in a black, white, and indigo palette crop up throughout: “I’m a one-trick pony. I like doing variations on a theme.” The ceramics date from the 1940s and are

by Finnish designer Birger Kaipiainen, whose work Tiina calls “the biggest inspiration” in her decorating.

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FOODIES

Fashion designer and a Belgian trained decorative-finishes painter Corinne Gilbert has a similar eye for detail.

With her business partner, artist Dan McCarthy, she runs Mc & Co., a Brooklyn firm that designs artisanal objects for the home, such as irregularly shaped oval wall mirrors edged in Day-Glo colors and lamps with shades made from men’s striped shirt fabric screen-printed with dots.

The rooms she devises for clients tend to be fully realized, streamlined environments that are all about exquisite materials. But at home in a rental comprising the top two floors of an 1870s unrenovated town house in Fort Greene, Brooklyn, Corinne patches

together her rooms like a student: “Everything is somewhat makeshift and temporary.”

Her kitchen acts as proof, if needed, that art elevates a room: on the open shelves, an array of tableware stands alongside (and in front of) a large abstract canvas. The fact that the objects are pattern-free and in a limited color range allows them to harmonize rather than clash with the painting. l

Extracted from Remodelista by Julie Carson (Artisan Books).

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Street Box brings Thai street food to Stockbridge!

Fancy Thai food, but not quite ready for a full meal? Try one of our ‘Street Boxes’.for £6.50. It comes in a convenient street box ready to eat on the go or sit in in our relaxed Thai street cafe.

Our Chef Jo takes pride in every dish she serves out, with over 20 years experience of cooking Thai food in Edinburgh you’re in good hands...

EAT. SHARE. ENJOY. Wonderful and friendly staff who bring the famous Thai smile to your day... Great decor from the funky reclaimed tables to the cool Thai artwork.

Experience the informal and relaxed wonders of Thai street food. Fast, Fresh, healthy and delicious!

ONLINE ORDERS NOW LIVE@ www.streetboxedinburgh.co.uk

Thai Food + Fresh + Comfort 53 Raeburn Place, Stockbridge EH4 1HX

0131 332 0031 www.streetboxedinburgh.co.uk

The Seed of an idea Howard Yana Shiparo was a visionary. And farmer.

He believed that we, the human race, were losing our way.

Get back to the land and grow was his rallying cry!

And so dedicated his life to getting people to reconnect with where their food really comes from and set up Seeds of Change. :( 2))(5 )22',(6 5($'(56 $ TAKE-AWAY TEA FREE OF CHARGE 72 (1-2< 21 7+( %58176),(/' /,1.6 23326,7( 285 6725(

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We still believe in his vision for natural, delicious ingredients.

Come and find us at our Seeds of Change shed and you will too.

23/06/2016 19:45 31/08/2016 17:27

COOK SCHOOLS FOODIES

Drink up!

From coffee masterclasses to wine tours, this month’s cook schools are here to clench your thirst

STEWART BREWING

ALL BAR ONE

Bilston Glen, 26a Dryden Road, Loanhead EH20 9LZ www.stewartbrewing.co.uk Still on the hunt for that perfect pint? Create your own bespoke brew with Stewart Brewery’s Craft Beer Kitchen, Scotland’s first DIY brewing facility. The knowledgeable team will take you through the whole process to end up with a beer that’s wholly tasty and truly your own!

29 George Street, Edinburgh EH2 2PA www.allbarone.co.uk Get your team together and visit the experts at All Bar One to learn how to whip up your favourite Friday night tipples. Master their set staples or put together your own to create a tailor made drink.

You’ll be house mixologist at all your dinner parties afterwards!

TENNENTS TRAINING ACADEMY

28 Queen Street, Edinburgh EH2 1JX www.rosemurraybrown.com Fancy yourself a wine connoisseur? Join Rose Murray Brown on her guided wine journeys through different regions and grapes all across Edinburgh and Glasgow. Perfect for an alternative evening out with friends. l

161 Duke Street, Glasgow G31 1JD www.tennentstraining academy.co.uk One for the true coffee fanatics, learn how to pack your cappuccino with the biggest punch and impress your guests with the finest after dinner

ROSE MURRAY BROWN

espresso at Tennent’s Training Academy’s Coffee Masterclass.

You’ll also discover the history of your favourite hot drink and how to get the most from your products.

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FOODIES SPA

NAF! SALON 12 Waterloo Street, Glasgow G2 6JX www.nafsalon.com NAF! pride themselves in creating nails with character. Whether you’re after some swanky nail art for a special night out or just fancy a classic manicure, they have you covered. The experienced nail technicians are also available to help you kick your nail-biting habit once and for all. They even have their own scented cuticule oils to ensure healthy nails all round.

BALANCE SPA & BEAUTY AT THE ROXBURGHE 38 Charlotte Square, Edinburgh EH2 4HQ www.theroxburghe.com Hidden in the heart of the city centre, the Balance Spa is a paradise of indulgence. Experience true relaxation with their Decléor Relaxed Envelopment treatment, the perfect way to give your whole body an instant glow.

MACDONALD MYRA CRAWFORD HOLYROOD HOTEL SPA SALON 81 Holyrood Road, Edinburgh EH8 8AU www.macdonaldhotels.co.uk For an unforgettable spa experience, try the Face and Body Sensation treatment, pairing an individually tailored antiageing facial with a choice of two massages: the ‘Re-Energiser’, an ice cool thermal massage, or the ‘Tranquility’, an indulgent rub.

5/3 Lutton Place, Edinburgh EH8 9PD www.myracrawford.co.uk Dermalogica specialists and experts in waxing and electrolysis, Myra Crawford’s therapists will make you feel both at ease. They’re first salon in Scotland to offer Jet-M, a treatment to deep cleanse, exfoliate and hydrate the skin with vitamins and minerals.

Speciality facialist Liz McCarron tailors all her treatments to suit the individual. An expert in advanced anti-ageing therapies,

including the legendary CACI NonSurgical Facelifting Treatment, Liz’s expert hands ensure youthful and glowing skin -naturally!

THE BEAUTY ROOM 34 North West Circus Place, Edinburgh EH3 6TW www.thebeautyroom edinburgh.co.uk

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If you enjoyed our Chapel Down wines, come and visit us for a guided tour of the Chapel Down vineyard. :H DUH RƪHULQJ )RRGLHV JXHVWV Rƪ guided tour and tastings valid for tours EHWZHHQ 0DUFK DQG 6HSWHPEHU To make a booking, SOHDVH FDOO or email retail@chapeldown.com TXRWLQJ o)22',(6 p Booking is essential.

@ChapelDownWines www.chapeldown.com

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COCKTAILS FOODIES

Happy hour Enjoy Chop Houseâ&#x20AC;&#x2122;s most popular tipples at home

STONESTREEET SWIZZLE 25ml Ketel 1 Citron vodka 15ml Diaronno amaretto 15ml raspberry syrup 25ml lime juice Two dashes Angostura bitters Candy floss, to garnish l Build all the ingredients in a high ball glass over crushed ice.

Garnish with candy floss.

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FOODIES COCKTAILS

BONE DRY MARTINI 50ml bone marrow Reyka vodka Pink peppercorn infused Regal Rogue Daring Dry Vermouth Pickled onion, to garnish l Spray the martini glass with the pink peppercorn infused vermouth three times. l Add the vodka and stir. l Garnish with pickled onion.

RHUBARB FIZZ 50ml Botanist gin 15ml Aperol Aperitif 20ml Rhubarb syrup 15ml lemon juice 20ml egg white 2 dashes rhubarb bitters Rhubarb crystals, to garnish l Dry shake the ingredients first then shake again adding ice. Serve and garnish with rhubarb crystals.

Chop House Bar & Butchery www.chophousesteak.co.uk 62 foodies

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3 NIGHTS FOR 2 NEW RESIDENTS BAR/LOUNGE

LUXURY HOTEL IN PERTHSHIRE

Belle Ecosse

Book now on: 01764 681451 or email: info@barleybree.com Barley Bree Restaurant with Rooms: 6 Willoughby Street, Muthill, Crieff, Perthshire, PH5 2AB

Fantastic Scottish Food with a Gallic Twist

www.barleybree.com

The Four Seasons Hotel in Perthshire Scotland is situated in a picturesque setting on the banks of Loch Earn.

The natural beauty of this location is the first delight for every visitor to St. Fillans, and the position of the Four Seasons, looking south-west down Loch Earn, is one of the most enviable settings in Scotland

St. Fillans, Perthshire, PH6 2NF 01764 685 333 The Four Seasons Hotel in Perthshire www.thefourseasonshotel.co.uk Scotland is situated in a picturesque setting on the banks of Loch Earn.

The natural beauty of this location is 19:05 delight for every visitor to31/08/2016 St. Fillans, and the position of the Four 31/08/2016 19:05 Seasons, looking south-west down

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Get yourself in the party mood by popping into The Tiki Bar for a tropical tipple before Mcfly at Glasgow’s O2 Academy

What’s New RON ZACAPA MAI TAI 50ml Ron Zacapa 15ml Cointreau 20ml fresh lime juice 12.5ml Orgeat 12.5ml sugar syrup Mint Spring and Maraschino cherries, to garnish

l Shake all the ingredients together in a mixed, strain and garnish.

CADIZ EDINBURGH Located on the first floor premises above Cafe Andaluz, Cadiz is a new seafood restaurant on George Street.

The subtle maritime theme of the decor matches the Med-inspired menu. While Scottish seafood such as West Coast langoustines are prominent, they are prepped in ways which would not look out of place in Cadaques or Malaga.

Think prawns a la plancha with black garlic aioli or salmon with chickpea, chorizo and red pepper casserole.

1st Floor, 77b George Street, Edinburgh EH2 3EE Tel: 0131 226 3000 www.cadizedinburgh.co.uk

LIBERTÉ GLASGOW Hoisting the tricolor over the North Street premises formerly occupied by Black Sparrow, Liberté is a new French bar and bistro from the team that runs Yesbar on Drury Street. Alongside classic

cocktails like the French 75 or the Kir Royale, visitors can enjoy French bistro staples such as steak frites and crème brulée. Celebrating the Auld Alliance are a few cheeky dishes likes the Bonnie Prince Jimmy burger and the side order of frites and fromage.

241 North Street, Glasgow G3 7DL Tel: 0141 221 5530 www.liberte.scot

HORN PLEASE GLASGOW Named after a sign commonly found on Indian trucks and vans, Horn Please is a quirkily decorated basement space serving wild and wacky Indo-European fusion tapas. There is no rogan josh here. Instead you might find spiced, crusted cod with grilled shitake mushrooms and asparagus or a turkey, potato and pine nut filo with beetroot mayo. Beep beep, indeed.

91b Berkeley Street, Glasgow G3 7DX Tel: 0141 573 3021 Facebook/HornPleaseGlasgow

WINES Garnacha Salvaje del Moncayo 2014, £8.99 Majestic or £7.25 A high-altitude wine showing the lighter side of Garnacha.

Masi Campofiorin 2012, £11.99 Waitrose; £12.99 Majestic This wine is produced by drying a portion of the grapes on bamboo racks to achieve a depth of flavours.

The Astronomer Chardonnay 2015, £6.99 Majestic Lifted aromas of peach and nectarine complemented with subtle oak.

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INDEPENDENTLY OWNED AND INDEPENDENTLY MINDED.

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

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FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

FOODIES FESTIVAL Visitors explore the excitement of the Scottish festival

GIN BOTHY Golf fans enjoy a tipple at the Senior Open Championships

MARK GREENAWAY Foodies are inspired at his new cookbook launch 66 foodies

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Experience luxury for yourself at Meldrum House Following a multi million pound development completed in June, award-winning Meldrum House has added 28 stunning bedrooms and a new Ballroom.

Many of the bedrooms as well as the Ballroom have views out to the golf course and countryside beyond.

Enjoy drinks in our magnificent newly extended Cave Bar and dinner in our refurbished 2 Red Rosette Restaurant.

You wonâ&#x20AC;&#x2122;t be disappointed.

Idyllic Location, Unique Experience Meldrum House Country Hotel & Golf Course, Oldmeldrum, Aberdeenshire, Scotland, AB51 0AE Telephone: +44 (0)1651 872294 | enquiries@meldrumhouse.com

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COMING SOONâ&#x20AC;¦

THE SAVOY AFTERNOON TEA THE SAVOY, A FAIRMONT MANAGED PROPERTY, IS WORLD-RENOWNED FOR THEIR TRADITIONAL AFTERNOON TEA SERVICE. TO CELEBRATE THE OPENING OF THE NEWLY RENOVATED ATRIUM LOUNGE, FAIRMONT ST ANDREWS ARE DELIGHTED TO BE LAUNCHING THE SAVOY AFTERNOON TEA FROM SEPTEMBER. A TASTE OF LONDON IN ST ANDREWS...

TAKING BOOKINGS NOW FOR SEPTEMBER 01334 837000 | standrews.scotland@fairmont.com standrewsbay.com/savoyafternoontea Fullpage.indd 10

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