Foodies Magazine September 2018

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 105 SEPTEMBER 2018 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

and top chefs Craig Hart Frankie Unsworth

WIN A luxury stay at Nira Caledonia

Buon Appetito

Jamie Oliver’s brand new recipes take us on a tasting tour of Italy

SEPTEMBER 2018 ISSUE 105

TASTE OF SWEDEN

Rachel Khoo shares the secrets of Swedish flavour

MERCHANT CITY l CHEESE l WINTER BREAKS

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BEST OF EDINBURGH 2018

Enjoy a magical dining experience at one the best Indian restaurants in Edinburgh, Scotland.

Just a stone’s throw from the capital’s main hotels and attractions, Shezan Restaurant is an ideal dining place to experience top quality Indian and Punjabi cuisine at affordable prices. With a solid reputation built up over the past 30 years, the family-run Shezan Restaurant is renowned as one of the capital’s best-loved Indian eateries and has even bagged a string of awards for its delectable dishes.

Shezan’s menus – inclusive of à la carte and pre-theatre dishes – are impressive and contain over 100 homemade Punjabi delights as well as wines and champagnes from around the globe.

So, if you are spending an evening at the nearby Edinburgh Playhouse Theatre, staying in a hotel on business or just passing by, pay Shezan a visit today for a culinary experience like no other – top service and food guaranteed.

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shezan indian cuisine

24-25 Union Place Edinburgh EH1 3NQ 0131 557 5098 www.shezanedinburgh.com 24/07/2018 17:07

WELCOME

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

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 105 SEPTEMBER 2018 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

and top chefs Craig Hart Frankie Unsworth

WIN

A luxury stay at Nira Caledonia

Buon Appetito

Jamie Oliver’s brand new recipes take us on a tasting tour of Italy

SEPTEMBER 2018 ISSUE 105

TASTE OF SWEDEN

Rachel Khoo shares the secrets of Swedish flavour

MERCHANT CITY l CHEESE l WINTER BREAKS

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Front cover image The Little Swedish Kitchen by Rachel Khoo, published by Michael Joseph, £20.

EDITORIAL Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Editorial Assistant Jacqueline Kerr Production Sarah Hitchen Advertising Design Jamie Smail

S

EPTEMBER is the month of transition: as we move from summer to autumn, the weather starts to change and so do our appetites. However, it’s not winter yet, and with promises of an Indian summer on the horizon, we’re not quite ready to give up warm weather fare yet. September is the ideal time to get creative with your cooking, blending the fresh flavours of summer with the rich warmth of autumnal ingredients.

Jamie Oliver’s Italian dishes are perfect for this.

We love his apricot salad, where the stone fruit is grilled for richness and paired with fresh mozzarella and tasty prosciutto, pp.14-21. Rachel Khoo’s new Swedish inspired recipes also marry the seasons nicely, featuring warming stews brightened by pickled veg and hearty baked eggs with lots of fresh herbs, pp.24-31.

Struggling with a menu for a midseason dinner party? Food stylist Frankie Unworth has you covered with showstoppers from starter to main, pp.36-43.

However, if desserts aren’t your thing, take a peek at our shopping list for the perfect Scottish cheese board, p.23.

If you’re ready to dine out, check out our favourite foodie spots in Glasgow’s Merchant City, pp.33-35, or if you’re planning ahead to the months to come, browse our favourite Scottish hotels to find your perfect winter break, pp.47-49. If you’re lucky, you might even win a night away at Nira Caledonia - head to our competition feature to find out how to enter, p.13.

It’s time to make the most of the best summer and autumn have to offer and get creative in the kitchen.

Sue Hitchen, Editor

‘Get creative with your cooking’

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

Jamie Oliver is a chef and restaurateur, known for his TV appearances and cookbooks.

Rachel Khoo is a British chef, writer, and TV presenter, known for her BBC cooking series. foodies 3

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CONTENTS

This month 11

14

BOOKS, TV, WHAT’S ON NEWS SHOPPING

7 9 11

COMPETITION 13 Win a luxury stay at Nira Caledonia JAMIE OLIVER His favourite Italian recipes

14

SCOTTISH CHEESE The ingredients for the perfect Scottish cheeseboard

23

RACHEL KHOO 24 A taste of Sweden for your kitchen

24 36

Brighten up your kitchen with a little help from these colourful DIY tutorials See page 52

52

MERCHANT CITY The top spots to eat and drink

33

THE NEW ART OF COOKING Beautiful dinner party dishes

36

CHEF Q&A 44 A recipe by One Square’s Craig Hart WINTER BREAKS 47 The best Scottish winter retreats HAYMARKET Our favourite foodie spots

51

INTERIORS 52 Add a splash of colour with these DIY tutorials

52

REVIEWS COOK SCHOOLS SPAS COCKTAILS NEW BARS OUT & ABOUT

56 59 61 63 64 66 foodies 5

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29/08/2018 17:18

Just 45 minutes from Edinburgh, enjoy a great day out at Loch Leven’s Larder

We’re all about sharing delicious food with family and friends, whatever-the-weather walks in nature, quality and quirkiness.

Our beautiful setting right on the Loch Leven Heritage Trail makes for a wonderful day out, so come and visit us – eat in our Larder Café or Greenhouse Café and enjoy our spectacular views. Explore our wellstocked deli; browse our contemporary homeware and gifts in our shop and enjoy the great outdoors with take-away food and drink.

Visit lochlevenslarder.com and start planning your trip.

Channel Farm, Kinross, KY13 9HD

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BOOKS, TV & WHAT’S ON FOODIES

Cooking the books Ottolenghi SIMPLE Yotam Ottolenghi, Ebury Press, £25 Learn to master Ottolenghi’s signature flavour without the fuss with his simplest recipes yet.

Rogan Simon Rogan, HarperCollins, £30 Master innovator and two Michelin-starred chef Simon Rogan shares his top recipes.

The Pioneer Woman

Donal’s Meals in Minutes Donal Skeehan, Hodder & Stoughton, £25 Midweek dinners just got easier - Donal Skeehan’s recipes are quick, simple, and full of flavour.

The Pioneer Woman is an open invitation into the life and kitchen of Ree Drummond, the award-winning blogger and bestselling cookbook author. Sharing recipes for all of her favourites, from cosy supper classics to spectacular celebration meals, Ree Drummond has a dish for every occasion.

The Pioneer Woman is on Food Network UK weekdays at 3pm from Monday 3rd September.

What’s on THE RUM FESTIVAL 28-29 September, Edinburgh Summer might be coming to an end, but you can still feel the tropical heat at The Rum Festival. Returning for a second year, this hit event offers guests the chance to try over 100 different rums, straight or shaken in cocktails, as well as a range of international street food. Get a group together, get stuck in, and pretend like summer never ended.

BILLECARTSALMON CHAMPAGNE DINNER 10 September, Edinburgh Don’t miss the third chapter of The Bon Vivant’s 10th anniversary celebrations. This elegant five course dining experience uses the best of locally sourced ingredients to create a taste sensation, while Champagne connoisseur and host John Atkinson ensures each dish is matched with the perfect Billecart-Salmon cuvée.

SCOTTISH X SCANDINAVIAN BEER TASTING 8 September, Glasgow Put your craft beer knowledge to the test with this international beer tasting at Grunting Growler.

In a celebration of the ancient trading links between Scotland and Scandinavia, this event gives guests the chance to sample six of the best and most distinctive beers from each region. Which will come out on top? That’s up to you. foodies 7

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Foodies

NEWS

RESTORATIVE EATING

PICKERING’S GOES PINK Everyone knows a Pickering’s and tonic isn’t complete without a slice of grapefruit, but now the Edinburgh distillers have gone one step further: they have created a Pink Grapefruit & Lemongrass gin liqueur. Could this be your new favourite tipple? pickeringsgin.com

Set in the beautiful grounds of Dalkeith Country Park, the picturesque Restoration Yard is a real gem. If you haven’t made it down yet, their new menu will definitely tempt you. Full of fresh, locally sourced ingredients - including herbs from their house herb garden - you’re sure to try something delicious. restorationyard.com

LIQUID GOLD Edinburgh based extra virgin olive oil brand have Morocco Gold have brought a taste of Morocco to the city - and now they’re letting London in on the secret, too. Recently launched in prestigious department store Fortnum & Mason, we’re expecting big things from this uniquely flavoursome oil. morocco-gold.com

THE BIG BUZZ

STUDIO SESSIONS Renowned food research hub and experimental pioneers Edinburgh Food Studio are letting you get in on the magic with their brand new restaurant, open for brunch and lunch during the day and a tasting menu experience at night. edinburghfoodstudio.com

Move over Manuka: there’s a new super honey in town. The Scottish Bee Company’s new honey is as bee friendly as it is delicious, taking care to boost pollination and the bee population. Their product has even been proven to have the same healing properties as Manuka. scottishbeecompany.co.uk news 9

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SHOPPING FOODIES

Pantone mug londongraphics.co.uk, £12.99

Egg cups nostalgieimkinder zimmer.de, £12.33

Toaster redcandy.co.uk, £179.50

Neon light alexanderandpearl.co.uk, £85

VIOLET FEVER

Clock artwow.co, £30

Take home inspiration from UltraViolet, Pantone’s colour of 2018 Stemmed glass creative-tops.com, £10

Scales kitchencraft.co.uk, £16.99

Pot stand artisani.com, £173

Bar stool cultfurniture.com, £109

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Gorgeous Meets Delicious

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WIN

Win a luxurious night away for two at Nira Caledonia T UCKED amongst the cobblestones of the picturesque Stockbridge, Nira Caledonia is a striking sight to behold. Calling a UNESCO World Heritage site home, this elegant Georgian townhouse hotel is the perfect combination of historical sophistication and modern luxury.

Luckily, we’ve teamed up with Nira to offer one lucky reader the chance to win an overnight stay in this boutique hotel. Far enough away from the hustle and bustle to be peaceful yet close enough to the city to make it easy to explore the centre, it’s the ideal location to get the best from your stay in Edinburgh.

As well as winning a night in one of

their beautifully decorated executive rooms, the prize also includes dinner for two at Nira’s signature restaurant, Blackwood’s Bar and Grill. The menu is full of the best of Scottish produce, from Thistly Cross cider to Loch Tay salmon to meat from their Stockbridge neighbour, George Bowers butchers. They even have their own Nira Caledonia whisky. To really make a night of it, go all out with the chateaubriand for two with hand cut chips, green beans, wild mushrooms, balsamic roast cherry tomatoes and béarnaise sauce.

The perfect destination for a romantic city break for two, Nira Caledonia has all you need. l

TO ENTER

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

What is the name of Nira Caledonia’s restaurant?

To win, enter either at foodies.co.uk/win or like Foodies Magazine on Facebook and send us a message with your name and email address.

T&C: Entries must be received by 30/09/18. Prize is valid for a one night stay for 2 with dinner. Dinner is chosen from the ALC menu and valued at £35 p/p, excluding any beverages or additional courses. Prize is subject to advance booking and availability and cannot be used in conjunction with any other offer. May be used in conjunction when paying for a longer stay. Valid until 30 April 2019. Not valid on 24, 25, 26, 31 December, 14-17 February or 6 Nations rugby weekends. Entrants and guest must be 18+. No cash alternative. Non-transferrable. Editor’s choice is final.

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31/08/2018 10:15

FOODIES JAMIE OLIVER

A tas te of

ITALY Jamie Oliver goes Mediterranean, sharing his favourite Italian recipes

I

absolutely love Italy, I just can’t get enough of it. This is about getting right to the heart of the Italian kitchen and, frankly, celebrating the utter joy of great Italian food. What an absolute pleasure.

In Italy, one thing that remains wonderfully consistent is that everyone is incredibly passionate about food. It has always been openly celebrated as being for everyone, and put at the heart of all that Italians do. Importantly, no matter how rich or poor, most Italians eat very well indeed - simple, beautiful, achievable food is standard. Adopting the Italian attitude - an undeniable obsession with seasonal ingredients, a frugal approach to shopping, straightforward common sense cooking and a little of the magic stuff, love - will serve you well on the path to cooking some of the most spectacular meals to enjoy with family and friends.

I’ve been lucky enough to visit Italy many times over the last 25 years, and during that period I’ve seen, learnt,

tasted and quaffed many wonderful things. But I’ve also noticed a shift in Italian food culture. The time-honoured traditions and recipes of the true matriarchs of the kitchen, the nonnas and mammas who are the beating heart of the Italian home, are at risk of being lost. The incredible heritage that has been passed down from generation to generation is dying out as time passes, lives get busier and technology makes it easier to cut corners. With that in mind, I want to show you just how easy cooking great Italian food can be.

So, over the last two years, I’ve been back travelling around Italy, where there’s always so much to discover, meeting nonnas and mammas, many of whom have been cooking for well over 50 years. I’ve had the honour of cooking with these wonderful women, and learning some of their secrets. Everyone I met on this journey wanted to share their much-treasured recipes and advice with me so that, in turn, I could pass it all on to you and keep their traditions alive. l

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‘Food is at the heart of all Italians do’

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FOODIES JAMIE OLIVER

Grilled apricot salad

Flowering thyme, mozzarella, pink peppercorns & prosciutto Years ago, when I first learnt to appreciate the way Italians use fruit in salads, it changed my concept of a salad for good. It took it from a wimpy side dish to a true gastronomic experience.

This recipe is about celebrating textures and brightness, and I think you’ll love it. You could swap in other seasonal stone fruit.

Serves 4 Total time: 25 minutes 8 ripe apricots 8 sprigs of fresh thyme, ideally the flowering kind Olive oil 2 tablespoons white wine vinegar Extra virgin olive oil 1 big pinch of pink peppercorns ½ a red onion 2 large handfuls of salad leaves, such as escarole, Castelfranco, wild rocket 4 slices of higher welfare prosciutto 125g ball of mozzarella cheese 1 lemon

Put a griddle pan on a high heat.

Halve and destone the apricots then, on a platter, toss with half the thyme sprigs and 1 tablespoon of olive oil. Place the dressed fruit cut side down on the hot griddle for 6 minutes, or until charred and caramelized, turning halfway. l Meanwhile, pour the vinegar on to the platter with 2 tablespoons of extra virgin olive oil. Crush and crumble the pink peppercorns over the platter, then peel, very finely slice and sprinkle over the onion, giving it a little mix in the dressing to lightly pickle it. l

l Pick through your salad leaves, tearing or slicing the larger ones.

Add to the platter and gently toss together, then season to perfection. l Tear the prosciutto and drape it over in waves. l Gently tear open the mozzarella, season with sea salt, black pepper, a fine grating of lemon zest and a few drips of extra virgin olive oil, then tear over the salad. Place your grilled apricots in and around the salad, sprinkling over any crispy thyme leaves and the remaining leaves and flowers. l Drizzle with a tiny bit more extra virgin olive oil, then serve.

Calories

Fat

Sat Fat

Protein

Carbs

Sugar

Salt

Fibre

244kcal

18.9g

6.3g

10g

9.2g

8.6g

1.3g

1.1g

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FOODIES JAMIE OLIVER

Classic carbonara

Crunchy porcini breadcrumbs While this is one of the most famous Roman pastas, actually ham, eggs, cheese and pasta is a combination that’s been celebrated for a long time throughout all of Italy. There’s much debate about the perfect carbonara, but sourcing guanciale, going heavy on the pepper and cracking it fresh, as well as controlling the temperature of your pan, are what’s key to this fantastic, comforting pasta. I love the classic recipe I’ve given you here, but with the bolt-on of crunchy porcini breadcrumbs it just eats so well, plus it’s a nice evolution and surprise.

Serves 4 Total time: 30 minutes 80g piece of higher welfare guanciale (cured pig’s cheek) or smoked pancetta 10g dried porcini mushrooms 2 sprigs of fresh rosemary 80g stale rustic bread ½ tablespoon black peppercorns 300g dried spaghetti or bucatini 2 large free-range eggs 50g Parmesan cheese

l Trim off and roughly chop the

l In a bowl, beat the eggs, then

guanciale skin, then place just the skin in a blender with the porcini.

Strip in the rosemary leaves, tear in the bread and blitz into rough crumbs.

Toast in a large dry frying pan on a medium heat until golden, tossing regularly. Tip into a bowl for later. l In the same pan, briefly toast the peppercorns, then crack and pound in a pestle and mortar until fine. Pass through a sieve, discarding anything left behind. Remove the frying pan from the heat for a few minutes to cool slightly. l Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, chop the guanciale into 1⁄2cm chunks, sprinkle into the frying pan with the pepper, and place on a medium-low heat until the fat has rendered out and turned golden.

finely grate in most of the Parmesan and beat again. l Using tongs, drag the pasta straight into the guanciale pan, letting some starchy cooking water go with it to break the frying. Toss with all that gorgeous flavour, then remove from the heat and – of utmost importance – wait 2 minutes for the pan to cool before adding the eggs (if it’s too hot, they’ll scramble; get it right and they’ll be smooth, silky and elegant). Moving the pasta, toss in the eggs, loosening with extra cooking water, if needed. l Plate up immediately, finely grate over the remaining Parmesan and serve with the golden breadcrumbs, for sprinkling.

Calories

Fat

Sat Fat

Protein

Carbs

Sugar

Salt

Fibre

475kcal

15g

5.7g

23g

66.5g

3.3g

1.4g

3g

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FOODIES JAMIE OLIVER

Salina chicken

Beautiful, scented soft aubergines & tomatoes with capers Celebrating the flavours of the island of Salina, Nonna Marina inspired me to embrace the beautiful bounty growing in her back garden and create this dish, perfect for a feast. Sumptuous, comforting, meltin-your-mouth chicken, gentle spice and delicious, buttery aubergines.

Serves 6

l Trim the aubergines, chop into

Total time: 2 hours 3 aubergines (750g total) 1 x 1.4kg whole freerange chicken Olive oil 2 cloves of garlic 3 small fresh red chillies 1 cinnamon stick 4 sprigs of fresh woody herbs, such as rosemary, thyme, bay 50g baby capers in brine 2 red onions 200g ripe cherry tomatoes 50g pine nuts 2 lemons 4 sprigs of f =resh basil

random 5cm chunks and wedges, place in a large bowl and season generously from a height with sea salt. Put aside. l Joint the chicken. Drizzle all the pieces with oil, place in a large shallow pan on a medium-high heat, skin side down, to get golden on all sides, then remove to a large platter. l Wipe the salt off the aubergines and add to the pan, turning until lightly golden on all sides. Remove the aubergines to the platter and reduce the heat under the pan to low. l Peel and slice the garlic, prick the chillies and place both in the pan with the cinnamon, woody herbs and

capers. Stir and fry for a couple of minutes while you peel and finely slice the onions, then stir them into the pan, too. l Cook for 15 minutes, or until starting to caramelize, stirring occasionally. l Preheat the oven to 180ºC. Squeeze the tomatoes in a bowl of water to remove the seeds – a fine nonna trick to prevent you getting splattered – then tear them into the pan. l Put the chicken and aubergines back in, drizzle over any resting juices, then pour in 600ml of water. l Sprinkle over the pine nuts, then squeeze over the lemon juice. l Cook at the bottom of the oven for 45 minutes, or until golden. Pick over the basil leaves and serve with a nice big bowl of lemony couscous.

Calories

Fat

Sat Fat

Protein

Carbs

Sugar

Salt

Fibre

299kcal

18.2g

3.7g

26.2g

8.3g

6.8g

1g

1g

Jamie Cooks Italy by Jamie Oliver is published

by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy).

Photography: David Loftus.

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ROSEMARY SHRAGER FOODIES

Use any young vegetables you have available

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Quote FOODIES for a free coffee with any sandwich!

63 Lothian Road Edinburgh EH1 2DJ T 07703 428478 E info@thesandwichclub.co.uk

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@thesandwichclubedinburgh

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ISLE OF ARRAN FOODIES

Say cheese

We’ve gathered up everything you need for the perfect Scottish cheeseboard

SMOKED BRIE Cow & Co’s flavour packed smoked brie is much more than your standard soft cheese £7 per 230g, cowsandco.com

CHUTNEY This warming chutney is the perfect addition to your cheese and crackers £2.80, mrsbridges.co.uk

RAINTOM TOMME Mellow and nutty, this golden cheese from The Ethical Dairy is a great all-rounder £10.50 per 500g, theethicaldairy.co.uk

Showcase the best of Scotland with these fantastic local cheeses

CROWDIE This fresh curd cheese is one of Connage’s speciality and a Scottish delecacy £2.30 per 160g, connage.co.uk

OATCAKES Load up Stockan’s thick crunchy oatcakes with all your favourite cheeses 95p, stockans.com

Try serving with delicate heather honey

STRATHDON BLUE Creamy yet spicy, Strathdon is the ultimate Scottish blue £2.10 per 145g, hfcheeses.com foodies 23

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FOODIES RACHEL KHOO

The Nordic

FLAVOUR Rachel Khoo shares the flavours of Sweden’s cuisine with these simple, modern Nordic recipes

M

y love affair with Sweden was sparked, quite literally, by love. With Paris, it was love at first bite. But it was when I met my future husband 7 years ago that I began to discover what would soon become my new adopted home country. I will be the first to admit that I’m no expert in Swedish cooking.

However, over the past 7 years I have experienced a wide range of Swedish food, from Michelin-starred restaurants to humble home cooking.

Back in the summer of 2012, after my whole life was turned upside down with the success of The Little Paris Kitchen, I decided that I needed to get back in the kitchen. But it was not any old kitchen I decided to get back to. Through a few connections I got in touch with Magnus Nilsson, chef of Fäviken (one of the most renowned restaurants in the world, located in the Swedish wilderness) to ask whether it would be possible to do an unpaid stage at his restaurant. So that summer I embarked on a culinary expedition. I don’t think I’ve ever been so nervous (not even when doing live TV on the BBC to millions of viewers did I have the same amount of butterflies).

Despite it only being for two weeks, it was an intense affair. I thought I would end up washing dishes for the majority of the time (which I did do occasionally, as well as scrubbing the loos), but no, I was sent to fish for local brown trout, to pick meadowsweet and to gather twigs, leaves and herbs.

Not only was this experience formative for me in terms of discovering what was happening in the Nordic restaurant scene, but it also planted a seed of thought on how to cook creatively with limited produce. It takes some confidence to be able to cook with few ingredients. Swedish cooking tends to use several core key ingredients rather like the major keys on the piano. These keys can be used in numerous different ways to create a harmonious melody; the chords may be familiar, but the melody is different each time.

In essence, Swedish food is about cooking with a limited range of ingredients, but using those to find a balanced and simple approach to cooking all year around. Despite a lot of these recipes having a 100-year history, this seems like a very modern way to cook. l

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‘It takes confidence to be able to cook with few ingredients’

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FOODIES RACHEL KHOO

l

Swedish beef stew (Skånsk kalops) This stew is supposedly from the Swedish county of Skåne, which is known as the garden of Sweden as it produces most of the country’s produce (partly due to the fact that it lies in the south). However, the stew is so popular that pretty much the whole of Sweden has a version of it, called simply kalops. Some people compare it to the French boeuf bourguignon, although it doesn’t rely on the richness of red wine, rather on some fragrant allspice, which gives the stew a lovely warmth.

Serves 6-8 4 tbsp rapeseed oil 4 onions, peeled and sliced 6 Swedish anchovies (see top tip) 2 tbsp plain flour 1 tsp ground allspice Sea salt and black pepper 1kg chuck steak or stewing beef, cut into bite-sized pieces 8 thin carrots, peeled 1 tbsp red wine vinegar 1 litre beef stock 1kg potatoes (Désirée work well) A knob of butter A small handful of fresh parsley leaves Picked beetroot, to serve Pink pickled onions, to serve

Heat 2 tbsp of the rapeseed oil in a large saucepan over a medium heat and add the onions and anchovies.

Fry, stirring occasionally, for about 10–15 min, until the onion begins to turn golden brown. Meanwhile, mix the flour with the allspice and 1 tsp each of black pepper and salt, then toss the cubed beef in it. l Once the onion is golden brown, remove from the pan and add another 2 tbsp of oil. When hot, add the meat (you may have to fry it in two or three batches if your pan is too small) and brown all over. Once the meat is brown, put the onion back in, along with the carrots, vinegar and beef stock. Half cover with a lid and leave to simmer gently for 1–1½ hours or until the meat is tender. l Thirty minutes before the stew is ready, peel the potatoes, chop into large chunks and cook in boiling water until tender. Drain and toss in the butter and parsley. l Taste the stew and add more salt and pepper if desired. Serve with the boiled potatoes, the pickled beetroot and pickled onions. l

TOP TIP

If you can’t get Swedish anchovies, use regular ones plus 1 tsp ground allspice, ½ tsp ground cinnamon and a pinch of nutmeg.

GET AHEAD

As with most stews, this is often better the day after it’s cooked 26 foodies

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FOODIES RACHEL KHOO

Chilled cucumber soup with beetroot yoghurt granita There are a couple of days in the Swedish year when the mercury in the thermometer hits temperatures that could compete with a warm summer day in southern Europe. And on those days, nothing beats a refreshing chilled soup.

Serves 4 2 cooked beetroot (about 125g) 125g plain yoghurt 900g cucumber, chopped 4 tbsp chopped fresh dill, plus a few sprigs to garnish 4tsp cider vinegar Sea salt 1 beetroot, peeled, to garnish

l Start by making a granita. Blitz the cooked beetroot with the yoghurt in a blender. Pour into a large, flat-bottomed container and place in the freezer. After 30 minutes, thoroughly stir through the mixture. Place back in the freezer for another 2–3 hours, or until fully frozen. l Meanwhile, blitz the cucumber and dill in a blender until very smooth. Add the vinegar and season to taste with salt. Place in the fridge to chill. l When ready to serve, julienne the remaining beetroot into thin strips.

Use a fork to scratch the granita up into snow. Check the soup for seasoning, then divide it into bowls.

Top with the granita, some beetroot matchsticks and the sprigs of dill.

TOP TIP

The colder a dish, the more you need to season it. Freezing dulls the taste and therefore extra seasoning is required.

GET AHEAD

The soup will keep for a day in the fridge. The granita will keep for a week in the freezer in an airtight container. Take out of the freezer 5 minutes before serving to make it easier to fork up the crystals.

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FOODIES RACHEL KHOO

Stewed spinach eggs While writing this cookbook I quizzed a lot of my Swedish friends and family for their favourite Swedish foods, and this recipe was one I particularly loved for its simplicity, comfort and wholesomeness. I often have cravings for green leafy vegetables, especially when I’ve been travelling a huge amount. Eating out is fun, but nothing beats some home-cooked comfort food.

Serves 4 500g frozen spinach 1 onion, peeled and finely chopped A knob of butter 150ml single cream 15ml milk Whole nutmeg ½ tsp white pepper Sea salt 4 eggs

For the herb garnish 1 small fresh red chilli, deseeded and thinly sliced 1 small red onion, peeled and finely chopped 1 tbsp white wine vinegar A pinch of fine sea salt A pinch of sugar A handful of fresh dill, roughly chopped A handful of fresh chives, finely chopped

l First make the herb garnish. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tbsp of water, the salt and the sugar. l Next put the spinach, onion and butter into a large frying pan. Place on a very gentle heat and cook, covered, for 5 minutes. Uncover, stir and continue to fry for another 5–10 minutes, until the water from the spinach has evaporated. Add the cream, milk, a generous grating of nutmeg and the white pepper. Cook for a further 5 minutes, stirring at intervals. Taste for seasoning and adjust to your liking. l Make four wells for the eggs.

Crack in the eggs and continue to cook for 5 minutes or until the egg whites have set – covering with a lid will help this along. l Just before serving, toss the dill and chives with the chilli and red onion. Sprinkle over the spinach and eggs and serve immediately.

TOP TIP

Traditional recipes call for plain flour to thicken the mix. I often find cooking it for longer and evaporating as much of the water as possible means you don’t need it. If you find, however, that your spinach is very wet, you can whisk a couple of tablespoons of flour into the milk before adding it to the spinach.

The Little Swedish Kitchen

by Rachel Khoo, published by Michael Joseph, £20.

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ROSEMARY SHRAGER FOODIES

Use any young vegetables you have available

‘Nothing beats some home-cooked comfort food’ foodies 31

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MERCHANT PERTHSHIRE CITY FOODIES FOODIES FOCUS FOCUS

CITY SLICKIN’

Glasgow’s Merchant City is a foodie hub.

Explore everything it has to offer with our food and drink guide GUY’S RESTAURANT & BAR 24 Candleriggs G1 1TD guysrestaurant.co.uk With a menu boasting top ingredients sourced from all over Scotland, Guy’s Restaurant and Bar offers a little something for everyone, from classic mince and tatties to a generous sushi starter.

Choose from their large list of beverages to compliment your meal and enjoy the relaxing atmosphere.

SPITFIRE ESPRESSO 127 Candleriggs G1 1NP www.spitfireespresso.com Spitfire Espresso is dedicated to bringing Merchant City amazing coffee. Relaxed and friendly, it’s the perfect spot to sample their own signature blend of Colombian and Brazilian roasted beans. For the ultimate experience, pair your coffee with something tasty from their breakfast offerings. Choices range from a huge variety of egg dishes

Above (clockwise): Cup, Spitfire Espresso, Guy’s, Gin71 to their vegan hurricane hawker, with homemade baked beans and mushrooms, so there’s something for everyone.

GIN71 43 Virginia Street G1 1TN www.gin71.com Gin71 offers over 60 different gins hailing from all over the world, but don’t be intimidated by the choice - handily, they have a helpful guide to help you choose the right fin for you. You can never go wrong with a classic cocktail, but Gin71’s signature innovative creations should not be missed.

THE BOUDOIR WINE BAR 60 Candleriggs G1 1LE www.boudoirwinebarltd.com The Boudoir Wine Bar takes its inspiration from two of the finest wine producing countries in the world, France and Italy. Peruse the extensive wine list then pair your choice of tipple with something from their charctuerie selection. Need a little help choosing your wine? Opt for the wine sampler, featuring four wine tasters. foodies 33

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

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

Copyright Š 2018 Forza Photography All Rights Reserved 07474 729997

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MERCHANT CITY FOODIES FOCUS

BAR 91 91 Candleriggs G1 1NP www.bar91.co.uk At Bar 91, Scottish craft beer, gin and malt whiskies take charge.

Choose your favourite from their impressive range of local beer and spirits, then go a little more international with the paired food.

Their menu boasts an array of dishes with flavours inspired by Korea, Italy and Vietnam.

DAKHIN 89 Candleriggs G1 1NP www.dakhin.com Opened in 2004, Dakhin is not only Scotland’s very first South Indian restaurant, but one of its most loved

too. The open plan kitchen lets you watch the chefs prepare aromatic, flavoursome dishes from lamb biryani to monkfish curry and traditional breads. Plus, there’s loads of veggie options and everything is 100% gluten free, so everyone can enjoy a meal at Dakhin, regardless of their diet.

ICHIBAN 52 Queen Street G1 3DS ichiban.co.uk Celebrating 20 years of business in Glasgow, Ichiban’s simple and nutritious Japanese fare is a local favourite. This friendly noodle bar serves up a variety of ramen, sushi and rice-based dishes, or try ordering a bento box to get a sampling of starters and your choice of a main.

CUP MERCHANT CITY 43 Virginia Street G1 1TN cuptearooms.co.uk Cup knows that nothing is more

From top (clockwise): Cup, Gin71, Ichiban, Dakhin important than the perfect cuppa.

This cosy venue showcases an extensive list of fine teas that have been carefully blended by the in house team, and there’s plenty of baked goodies to accompany your brew. They also offer up excellent brunch and afternoon tea options, if you’re feeling peckish.

CAFÉ SOURCE 1 St Andrews Square G1 5PP cafesource.co.uk Find Café Source in the basement of the restored St. Andrews in the Square church. The casual atmosphere and friendly servers make it the ideal spot for family dining, while the menu is packed full of Scottish ingredients for ultimate flavour. We recommend the rich and hearty 8-hour braised beef and their signature Orkney fudge cheesecake. foodies 35

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FOODIES FRANKIE UNSWORTH

Eat with the

EYES

Food stylist Frankie Unworth shows you how to create beautiful dishes that taste just as good as they look

W

hen I was on the set of a global ad campaign recently, watching a male hand model’s cuticles being touched up with foundation by a specialist hand make-up artist, I thought to myself ‘that’s a weird job’. After this brief contemplative pause, I returned to the task at hand: inserting a chicken salad sandwich into the model’s now-pristine clutches, positioning cocktail sticks to secure the filling, grabbing my tweezers to tease out the prettiest leaves and then taking a tiny paintbrush to distribute mayonnaise across the underside of the bread. The rest of the crew looked on in bewilderment. Welcome to the world of ‘food styling’.

Styling food for photo shoots varies from the tweezer-toting precision of advertising jobs, where detail is paramount lest that sandwich be blown up on the side of a bus, to inspiring home cooks with atmospheric images for cookbooks, where natural lighting and realism make for the most delicious photographs. Food styling is both my profession and my obsession, but it’s the more natural side of it,

focussing on flaunting the beauty of the ingredients themselves in a creative way, that truly inspires and informs my cooking at home.

A plate can act as a canvas and the layers and components of the food come together to form a whole picture through a play of colours, textures and forms. By paying more attention to how we buy, cook and eat our food, we can turn an everyday practicality into one of life’s affordable luxuries. Eating is a multisensory experience after all, enriched by the bright colours of the season’s pickings, the weight of a fork in your hand, or the evocative smell of garlic slowly sweated in butter.

Spending most of my working day in a kitchen means that my style of cooking isn’t fussy at home; it makes the most of a few well-prepared ingredients and usually requires little hands-on cooking time. It is led by a love of good produce, colour and clever flavour combinations. I want to show how easy it is to cook dishes that are just as pretty as in the picture – and how a little extra thought when it comes to prepping and presentation can make all the difference. l

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‘Eating is a multisensory experience’

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FOODIES FRANKIE UNSWORTH

l

Bavette with radish chimichurri Bavette steak is huge on flavour and, frankly, infinitely more affordable than fancy sirloin or rib-eye. As it’s a hard-working muscle from the flank, it can be tough if overcooked, so it’s best served rare, sliced on a big board and served with an acidic, crunchy dressing to stand up to it.

Serves 4 with salad and sides

600–700g bavette, at least 3–4cm thick, at room temperature 3–4 tbsp rapeseed oil Flaky sea salt and freshly ground black pepper

For the chimichurri 4 tbsp red wine vinegar 1–2 tsp caster sugar, to taste A generous pinch of flaky sea salt 2 garlic cloves, peeled and grated 1–2 green or red chillies, finely chopped and added to taste 10 radishes, very finely diced 20g flat-leaf parsley leaves, finely chopped 20g coriander leaves, finely chopped 6 tbsp extra virgin olive oil

First make the chimichurri dressing. Put the vinegar into a bowl, add the sugar and salt and stir to dissolve. Add the garlic, chilli (to taste), radishes and herbs, mix together, then stir in the olive oil.

Adjust the seasoning if necessary. l Pat the meat dry, then season it all over with salt. Preheat your heaviest-based frying pan, ideally a well-seasoned cast-iron, in a hot oven for 10 min, or on the hob for at least 5 min, until smoking hot. l Add the oil, then the steak and cook on both sides over a high heat for about 2 minutes, pressing it down with a fish slice to keep it in contact with the pan. A rare steak should still feel soft when you touch it. You can also use a meat l

thermometer to test the internal temperature, pressing it from the side into the centre of the meat. For rare you want it to read about 47°C as during the resting it will carry on cooking, increasing a few degrees to a desired 51°C. l Rest the steak on a plate for at least 5–10 min, covered with a little tent of foil. l Once the meat has rested, transfer it to a board and sprinkle with more salt and pepper. Steaks of all kinds have a better serving side, the side that hits the pan first – so flip it that side up. Cut the steak against the grain into 1.5cm slices. Serve at the table on a board, with the dressing on the side or drizzled over the top.

The New Art of Cooking by Frankie Unsworth, published by Bloomsbury, £30. Photo © Kristin Perers 38 foodies

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Serve with a hot baked potato and a simple salad

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FOODIES FRANKIE UNSWORTH

Tartelettes These savoury snack tarts are like traditional canapés but they bypass the fiddlyness of forming bite-sized pastry squares. I bake them whole in long lengths with a simple crème fraîche spread, bejewelling them with a range of toppings along the way. They are simple, satisfying and sit elegantly alongside a spread of colourful finger food.

Makes 4 tartelettes, enough to serve 6–8 as a snack or starter

For the pastry bases 3 eggs 1 × 375g sheet ready-rolled allbutter puff pastry 4 tbsp crème fraîche Flaky sea salt and freshly ground black pepper For the feta and onion 1 red onion, peeled and thinly sliced 50g feta, crumbled 4 fresh thyme sprigs, to garnish For the courgette and ricotta 1 small courgette, ideally with flowers, peeled into thin ribbons 2 tbsp ricotta A few mint leaves, to garnish Olive oil, to drizzle For the fig 2–3 figs, quartered 1 tsp balsamic vinegar 1 tbsp clear honey Chopped and roasted hazelnuts, to garnish For the tomato and olive 2 heritage tomatoes or 5 cherry tomatoes (ideally yellow, green and red), cut into 2mm slices 10 black olives, pitted and sliced Basil leaves, to garnish Olive oil, to drizzle

● Preheat the oven to 200°C. Line a

baking tray with baking parchment.

Whisk one of the eggs in a small bowl to make an egg wash. ● Place the pastry on the prepared baking tray and use a pizza cutter and a ruler to cut it into four equal strips lengthways. Separate the strips, leaving about 3cm between them. Using a small paring knife, make a shallow incision around each strip, about 1cm from the edge – be careful not to cut all the way through.

It will look like a frame. Prick the centre of the pastry with a fork, then brush the frames with some of the egg wash. Bake for 20 min. ● Meanwhile, whisk the crème fraîche into the remaining egg wash, along with the two other eggs. Season well with salt and pepper. ● Prepare the topping ingredients, doubling or trebling the quantity if you want to have more of a certain flavour. ● Remove the tray from the oven and press down inside each pastry frame with your fingers or a palette knife, to indent it for the filling. Spoon a quarter of the crème fraîche mixture into each one. Add your chosen toppings, minus the garnishes and drizzles, and bake for 15 min. ● Remove from the oven and add the final garnishes and drizzles to the top of each tartelette. Serve them whole on a board or platter with a sharp knife, letting people cut themselves a chunk.

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PASTRY PRECISION I keep a trusty metal ruler in my kit box, which is especially helpful for neatly and evenly cutting strips of pastry. For this recipe, measure the width of the whole piece of pastry then divide it by four. Make small indents where you are going to cut. Use a pizza cutter or your longest knife to cut out the strips, using the metal ruler as your guide. foodies 41

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FOODIES FRANKIE UNSWORTH

Eton mess ice cream sandwiches These ice cream sandwich bars, with their meringue, cream and summer berry combo, can be whipped out of the freezer at a moment’s notice, making them a nifty make-ahead dessert for a midsummer barbecue. Slicing evenly-sized biscuits is best done with a metal ruler and a sharp knife or pizza cutter.

Makes 8 1l good-quality vanilla ice cream 300g frozen summer berries 50g caster sugar 6 ready-made meringue nests (75g meringue)

For the sandwich biscuits 150g unsalted butter, at room temperature 100g caster sugar 1 egg 160g plain flour, plus extra for dusting 40g cocoa powder A good pinch of fine sea salt

Place the ice cream in the fridge to soften slightly. Meanwhile, tip the frozen berries into a pan with the sugar and pop the lid on. Place over a low heat for 4–5 min, just long enough to defrost them and release their juices but not turn them to mush as you want them to hold their shape. Set aside to cool fully. l Decant the softened ice cream into a large bowl and lightly stir in the berries and their juices. Crumble in the meringue nests and stir.

Line a 23×23cm baking tray that’s at least 4cm deep with plenty of clingfilm. Pour in the ice cream and use a spatula to smooth the top so it is even. Cover the top with cling film and return to the freezer for 5–6 hours to set. l Preheat the oven to 190°C and line one or two large baking trays with baking parchment. l Put the butter and sugar into a bowl or stand mixer and beat until l

pale and fluffy. Add the egg and mix well. Stir in the flour, cocoa powder and salt to form a ball of dough.

Cut in half, then dust each piece with flour on both sides and roll out between two sheets of baking parchment into rectangles 3mm thick. Place these in the freezer for about 15 min to firm up. l Cut the chilled dough into 16 rectangles measuring 5×9cm. Use a fork to prick the top of the biscuits.

Transfer to the prepared baking sheets and bake for about 12 min or until firm. Cool on a wire rack. l When the ice cream filling is fully set, flip it out of its tin onto a board and cut it into rectangles the same size as the biscuits. Sandwich together as many bars as you wish to serve immediately. Store any unused biscuits in an airtight container for up to 1 week, and sandwich them together with the ice cream filling as and when you want.

FREEZING FLAT

COOLING QUICKLY

We all have a habit of playing freezer Tetris, squeezing and slotting things into tricky spaces. Resist the urge to do this when freezing the filling for these ice cream bars. Leave it to set on a flat surface, not precariously perched on top of a bag of frozen peas or the bars will end up different thicknesses.

To cool things quickly, metal trays are useful because they conduct the cold. Place a tray in the freezer for 10 minutes then transfer anything you need to cool (in this case the heated berries) onto it.

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ROSEMARY SHRAGER FOODIES

These Useice any cream young treats arevegetables great for kids youand have adults alike available

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CHEF Q&A CRAIG HART

ONE SQUARE MEAL One Square’s Head Chef Craig Hart takes us through his kitchen inspiration and shares a recipe

Did you always know you wanted to be a chef?

No. In fact, I failed my Home Economics class at college and my teacher would’ve told you I was a lost cause! I only knew that I wanted to travel and that I didn’t want an office job. With that in mind, I considered cooking, joining the army and working with animals as potential careers. While I liked the idea of running a farm, it didn’t seem like the most profitable choice. I also wasn’t too keen on the army route, so I opted to become a chef, an interesting profession where no two days are ever the same.

Who has inspired you most in the kitchen?

My first chef, Volker Steinemann, whom I worked with during my placement at a 4* country house hotel in Dunfermline and, more recently Alan Gibb, who was the Executive Chef at Gleneagles when I worked there. Alan has completely changed the way I think about food and how I approach cooking. He was a firstclass mentor and I’m grateful that I had the chance to learn from him.

What is your favourite Scottish ingredient?

Scallops or langoustines.

They are both fantastic ingredients, so fresh, vibrant and versatile.

I believe working with fresh ingredients makes an incredible difference to the final dish. This was always at the forefront of my mind when creating our newly launched Tasting Menu. You’ll be able to see from each course that we work very closely with local suppliers to bring the best quality ingredients to the table – this is a philosophy we live by in everything that we create at One Square.

What’s your signature dinner party dish?

When hosting a dinner

‘Fresh ingredients make an incredible difference’

party, I would most certainly serve up some kind of fish. I love fish and fishing. Where I live in Fife, we have a local fishmonger who drives around in his delivery van and delivers fresh produce right to your door – it’s fantastic!

What’s your guilty pleasure?

Definitely chocolate - especially when I’m tired. I’m partial to all sorts really, but if I had to pick, my favourite would be milk or caramel chocolate.

Can you tell us a bit about the Dining at the Pass experience?

Dining at the Pass is a unique, bespoke cooking experience. We create dishes based on your culinary preferences and cook your choices live in front of you while explaining all the steps along the way.

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CRAIG HART CHEF Q&A

Roasted Orkney scallops and pork belly Serves 4 8 hand dived scallops, roes removed 80g shiitake mushrooms 1 Braeburn apple, cut into batons Chervil, optional 50g butter 20ml olive oil Chicken jus (you can get this from any good butcher)

For the fennel purée 1 head of fennel 50ml full fat milk 50ml double cream 1/2 clove of garlic 1 small shallot 60g butter, split into two and diced

10g fennel seeds 10g sea salt 50ml olive oil 1 clove of garlic, puréed 50ml Scottish honey 50ml water

bottom. Cook at 90°C for 4 hours, covered with foil.

Baste every 30 min with the juices. Remove the foil and turn the oven up to 180°C for a further 30 min to get the top of the belly crispy – remove and rest.

Poaching liquor 100ml white wine vinegar l For the purée, slice the 100ml water fennel finely. In a large 100g sugar pan, sweat off the garlic 2 black peppercorns and finely sliced shallot 1 sprig of thyme with half of the butter – 1 strip of orange peel – do not colour. Add in the no white bits finely sliced fennel and sweat it off with no colour. l Marinate the pork belly Cover with the milk and cream and cook until soft, with the fennel seeds, then add in the rest of the honey, sea salt and olive oil and let rest for 4 hours. butter. Once melted, drain l Cook in a roasting tray the liquid into a separate with 4 tbsp of water in the jug. Blend the fennel,

adding in the reserved milk mix until the purée is smooth and thick.

Season. l Put all the poaching liquor ingredients into a pan and bring to the boil, then simmer for 10 min. Sautee the shitakes in oil and season. When cooked add into the warm poaching liquor and reserve until ready. l Pan-fry the scallops, giving them 1 min each side. Finish with a knob of butter and place into a cloth until ready. Cut the pork belly into four long strips. Drain the shitake mushrooms from the poaching liquor. Arrange as per photo and finish with picked chervil.

For the pork belly 500g pork belly, with skin

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WINTER BREAKS FOODIES FOCUS

WINTER ESCAPES Cosy up by the fire this winter at one of Scotland’s top luxury retreats

THE TORRIDON Wester Ross IV22 2EY www.thetorridon.com Whether you’re in the mood for adventure or simply want to sit back in front of the fire, the Torridon offers a memorable experience for every guest. Their welcoming style of Highland hospitality will keep you cosy when indoors, while the stunning surroundings and range of outdoor activities make for exciting exploring.

KINLOCH LODGE Sleat, Isle of Skye IV43 8QY www.kinloch-lodge.co.uk Escape modern life by visiting the remote and historical Kinloch Lodge. Situated on the enchanting Isle of Skye, this family-run hotel and famous destination restaurant

offer the best of Scottish comforts. Explore the unique surroundings and unwind to the fullest before treating yourself to a world class meal in the restaurant - you won’t regret it.

THE DOUGLAS HOTEL Shore Road, Isle of Arran KA27 8AW www.thedouglashotel.co.uk Enjoy a quiet retreat at the Douglas Hotel on the picturesque Isle of Arran. Peaceful and friendly, relax as you take in the beautiful landscape, enjoy a drink, and sample some of the delicious cuisine. Known for being dog-friendly and highly accommodating, it is the ideal resort for a family break or a couple’s weekend away.

Captions: Kinloch Lodge, The Torridon

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One, Two or Three Night A La Carte Breaks 2018/19 Includes bed, breakfast and A La Carte Dinner

No Set Menus, only our Full A La Carte No Extras, No Service Charge Here!

Look at our A La Carte Menu at www.marcliffe.com/cuisine Don’t settle for Table D’Hote or Set Menus only a La Carte!

Stewart Spence, Owner

Available Sunday - Sunday Executive Room Per Night Single £195 Double £255 Deluxe Room Per Night Single £215 Double £275 Junior Suite Per Night Single £280 Double £340 Stay night(s) before or after from £85 bed & breakfast 3 Night Breaks Available from October 2018 to March 2019

Check the latest offers at www.marcliff.com The Marcliffe Hotel, Spa and Restaurant North Deeside Road, Pitfodels, Aberdeen AB15 9YA T 01224 861000 E enquiries@marcliffe.com 10.indd 48

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WINTER BREAKS FOCUS FOODIES

FAIRMONT ST ANDREWS St Andrews, KY16 8PN www.fairmont.com Delight in a taste of Scotland in the luxurious and spacious rooms of the Fairmont resort, hosting breathtaking views of St Andrews and the North Sea. Partake in a game of golf, sample the many different cuisines, or unwind with any of the relaxing therapies and services they offer.

THE THREE CHIMNEYS Colbost, Isle of Skye IV55 8ZT www.threechimneys.co.uk Awarded UK Restaurant of the Year 2018 by The Good Food Guide, The Three Chimneys offers an unparalleled taste of Scotland.

The renowned restaurant takes inspiration from the beautiful landscape surrounding them on the Isle of Skye and their tasting menu is full of fresh, local ingredients.

Foodies looking for a fine-dining getaway: this is the one for you.

GLENAPP CASTLE Ballantrae, Girvan KA26 0NZ www.glenappcastle.com Visit Glenapp Castle’s grounds are hidden amongst a fairytale forest, making it the most spectacular countryside retreat for those who just want to get away from it all. The individually designed rooms are decorated with glamorous antiques and decadent furnishings, and the

Above: The Three Chimneys Above: Stobo, Fairmont entire place simply oozes luxury and romance.

INVERLOCHY CASTLE Torlundy, Fort William PH33 6SN www.inverlochycastlehotel.com The rich history and grand luxurious setting of Inverlochy Castle is ideal for those touring the Scottish Highlands. With the old ruins of the castle offering an exciting contrast to the decorative hotel, guests can appreciate the breathtaking view of Ben Nevis and experience outstanding Scottish fine-dining.

STOBO Peeblesshire EH45 8NY www.stobocastle.co.uk Scotland’s ultimate spa retreat, a visit to Stobo is a complete treat. Pamper yourself with a visit to their luxury spa and unwind with an expert treatment then take a wander through the castle grounds. It doesn’t get more relaxing than this.

Above & below: Glenapp Castle

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85 DALRY ROAD, EDINBURGH EH11 2AA

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PERTHSHIRE HAYMARKET FOODIES FOODIES FOCUS FOCUS

BEST IN TOWN Whether it’s date night or family night, dine out in Haymarket

GRAMS 16 Clifton Terrace www.gramsedinburgh.com Swing by Grams where the fare is as enticing as it is nutritious, from their hearty breakfasts to the sweet raw cakes. The menu boasts a myriad of delicious healthy dishes, catering to all varieties of dietary requirements, making it the perfect place to enjoy a hot drink and watch the world go by.

PIZZERIA 1926 85 Dalry Road www.pizzeria1926.com Feel like visiting Italy? Merely stop by Pizzeria 1926 for classic Neapolitan cuisine. The menu is fully customisable and is packed full of the freshest ingredients and authentic flavours. The impeccable service and friendly atmosphere creates the perfect ambience for group dining.

C

Locanda de Gusti

Maialino

Grams

Chizuru Tei

MIA ITALIAN KITCHEN 96 Dalry Road www.mia-restaurant.co.uk CHIZURU TEI This friendly family run Italian 278 Morrison Street has all the components a www.chizuru-tei.business.site neighbourhood favourite needs: Boasting a wide selection of fresh, flavoursome food, a well delicacies with generous portions stocked wine list, and a welcoming and reasonable prices, Chizuru atmosphere. The pasta, pizza and Tei offers the freshest of Japanese risotto selections are huge, and cuisine made right before your there’s a range of tasty a la carte eyes, served by a friendly and options too, from traditional veal charming team. Taste your way Foodies advert 141x25.5.pdf 2 26/04/2018 12:28 Milanese to an authentic fish and through the range of dishes on shellfish soup. offer for the full experience.

LOCANDA DE GUSTI 102 Dalry Road www.locandadegusti.com Locanda de Gusti focuses on delighting the diner with an everchanging menu, creating a sincere taste of Naples with a Scottish touch combining the freshest ingredients from both countries.

With its wide selection of Italian wines, a cosy atmosphere, and attentive service, it’s the perfect place to spend an evening with the family or catch up on date night.

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FOODIES INTERIORS

SCALLOPED NAPKINS Cotton napkins Newspaper Fabric paint Paper plate Round foam pouncer ● Iron the napkin to smooth out any wrinkles. Spread newspaper on your work surface then lay the napkin on top. ● Pour a small amount of fabric paint onto the paper plate. Dip the pouncer in the paint and dab a scallop pattern along the napkin’s top edge by keeping half the pouncer on the napkin and half on the newspaper. ● Repeat until you’ve gone around the top and bottom edges of the napkin, then repeat with the remaining napkins.

Once dry, heat-set the paint by placing a clean cloth over the painted area and ironing on the cotton setting.

LIVE IN COLOUR

Get crafty with Rachel Mae Smith’s DIY tutorials for a colourful home

I

t’s easy to feel timid about adding colour to your home – what if it’s too bold or you end up hating it? I, too, avoided making the colour leap for many years.

I thought nothing would match unless everything was neutral, so I didn’t take the risk. I worried about spending money on signature pieces only to regret them later.

But playing it safe was just no fun!

And that’s the greatest thing about colour: it’s meant to be fun. You can create your own rules. You can add

as much or as little as you wish.

When it comes to decorating, you don’t have to invest a ton of money or time to get the rainbow-hued look you want. In fact, you can make a lot of decorative and artful homedécor items yourself.

For get-togethers and sit down meals that deserve more than paper plates, wow your guests with a beautiful table. When you think about a set table, you

might envision fancy restaurants, or stuffy old-fashioned rules. But nowhere is it written that you have to set your grandma’s table. With bright colours, fun patterns, and interesting glassware, you can create a lovely dining experience – honestly, and your guests will care less about proper fork placement if the setting is beautiful!

Hello Color by Rachel Mae Smith, published by Quirk Books, £18.99

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PAINTED CHAIR SET The dining room is the place where friends gather, food is eaten, and drinks start flowing.

Aside from the delicious dishes, the one thing guests will be talking about after a meal is the attention to detail you lavish on your table. We’ve all seen those wooden dining chairs clustered at the thrift store. The ones you’ve probably walked past time and again (don’t worry, I’m guilty of this, too). The ones that are functional but just sooo boring.

With a dash of colour, you can

give them new life, and hopefully a new home – with you!

Unfinished wooden chairs Cloth Interior paint in matte finish Paintbrushes (1 for each colour) Furniture wax Wax brush ● Using a damp cloth, wipe off the chairs so you’re not painting over dirt or dust. Brush a coat of paint onto each chair. For a

smoother and brighter finish, you’ll most likely need two coats.

To keep your paintbrush from drying out between coats, place it in a zip-top bag and seal. Let the chairs dry completely – this can take as little as one to three hours, but it’s best to leave them overnight. ● Once dry, seal each chair with wax, following the manufacturers instructions.

That will help guard your paint job from any scratches or nicks, so it’s worth the extra step.

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RESTAURANT REVIEWS FOODIES

ABSURD BIRD

SONDER Joining the glut of restaurants opening in Edinburgh this year, Sonder has taken up shop in the neglected Newington area of the city. South Clerk Street was crying out for a good restaurant to join its ranks, and Sonder more than fits the bill.

The menu is split into snacks, garden, sea, and land, with four dish options for each category.

Sharing is encouraged and we’re advised to order 2-3 dishes per person. Most dishes are on the light side, so I’d recommend going for 3 each.

From the snack selection, the succulent chicken wings (taken off the bone for fine dining style delicacy) are excellently matched with maple and a

crunchy corn topping. The garden section boasts some of the most adventurous dishes and the ricotta agnolotti with leeks, hazelnuts and whey is simple, fresh and tasty. The rich mushroom dish with confit yolk and prunes is more unusual and all the better for it. It’s quickly earmarked as one of our favourite dishes.

This is followed by a clean dish of crab meat with daikon and nage split with coriander oil. This is the definite highlight, lifted to perfection by that vibrant herb oil.

The grouse special doesn’t quit hit the heights of the other dishes, but the meltingly soft lamb neck is deliciously hearty, even if the apricot compote was perhaps a little too sweet.

To finish, the beautifully subtle milk parfait with wildflower honey is a triumph.

It’s only been open for a couple of weeks, but Sonder is exactly what the Southside needs: a clever yet simple menu, accessible prices, and a friendly atmosphere.

74-78 S Clerk Street, Edinburgh www.restaurant-sonder.com Chiara Margiotta

A visit to Absurd Bird is a feast for all the senses, from the neon signs on the walls to the satisfying rustle of crunchy buttermilk-fried chicken. The focus here is comfort food inspired by the Deep South, and lots of it. We start with a portion of wings glazed in Irn-Bru sauce, which are plump, juicy and perfectly crisp, as well as a warming southern corn dip with tortilla chips.

The pick of the mains was the Nashville Hot chicken burger, which comes loaded up with a dazzling array of toppings and sauces yet somehow managed never to lose its structural integrity. The classic fried chicken bucket looks very promising on arrival, however the batter gave way to meat that was a little dry. For dessert, Crack Pie is an irresistible, tooth rotting slice of brown sugar with condensed milk that everyone should try once.

The cocktails are spot on, and with deals and discounts to be had throughout the week, Absurd Bird has all bases covered. The most absurd thing of all? The Farting Unicorn vanilla milkshake, doused with whipped cream and topped with a wedge of Victoria sponge. A feast for the eyes and the taste buds.

3 Stock Exchange, Glasgow www.absurdbird.com Gary McIntyre

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, e s e e h c s... d o n o F a d g

e la n s I v e t g Award winnin from Bu

Bute Island Foods Ltd. - Tel: +44 (0) 1700 505357 Fullpage.indd 10

No artificial colours or preservatives.

Lactose free - Dairy free - Gluten free - Cholesterol free 01/05/2018 12:12

COOK SCHOOLS FOODIES

SCOTLAND’S

FINEST Scotland’s seafood is second to none, so learn how to take advantage with these fish and shellfish classes THE COOK SCHOOL SCOTLAND www.cookschool.org If you’re looking to brush up on your kitchen skills, but don’t have time to commit to a long course, The Cook School Scotland’s half day fish masterclass is for you.

Their expert chefs will teach you how to fillet like a professional, show you how to perfectly cook your fish, guide you through some key sauces, and even showcase a tasty recipe for Thai mussels - all in less than 4 hours.

YO! SUSHI

MAKE THE MOST OF SCOTLAND’S FISH & SHELLFISH

www.yosushi.com Sushi doesn’t just have to be for dinners out anymore.

Join YO! Sushi’s Sushi School classes every Sunday to learn how to make the best sticky rice, roll your own maki, and slice the perfect sashimi. You’ll be a master in no time.

EDINBURGH SCHOOL OF FOOD & WINE

TENNENT’S TRAINING ACADEMY

www.entcs.co.uk The ENTC’s fish and shellfish workshop has it all. First, watch demos on making stock and prepping shellfish, then get stuck in. They’ll guide you through steps for several tasty dishes, from filleting trout and cooking it en papillote to putting together a delicious squid and cucumber salad to the perfect pan fried fish with a classic citrus butter.

www.tennentstrainingacademy.co.uk Learn how to get the most out of your seafoood in style with Tennent’s Sensational Seafood class. Master the skills you need to prep seabass and oysters and learn how to whip up some seriously luxurious dishes, from scallops with Champagne beurre blanc to langoustines with Parma ham and saffron aioli.

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SLINGSBY

Yorkshire RHUBARB GIN

Our award-winning Yorkshire Rhubarb Gin is crafted using Harrogate aquifer water, pure single grain spirit, locally sourced botanicals that are synonymous with the beautiful and restorative nature of Harrogate and the finest rhubarb sourced from the famous ‘Rhubarb Triangle’.

We look forward to seeing you at Edinburgh Foodies Festival.

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wslingsby.co.uk

@slingsbysocial 24/07/2018 16:54

Foodies

SPAS

✽ GUERLAIN SPA AT THE WALDORF ASTORIA Princes, Edinburgh, EH1 2AB www.bannatyne.co.uk If you’ve gone a bit too heavy on the Fringe festivities, try the Guerlain Spa’s Skin Light treatment.

Microdermobrasion is followed by a facial massage and radiance mask to restore your glow in a flash.

✽ YU SPA 1 West Victoria Dock Road, Dundee, DD1 3JP www.apexhotels.co.uk The team at Yu Spa know that you hold most of your stress and tension in your back. Let them melt away any pressure with their ultra-relaxing signature stone massage.

th Detox after a busy summer wi a little relaxation at the spa

✽ LAVENDER SPA AT ATHOLL PALACE

✽ PURE SPA 23-27 Waterloo Place, Edinburgh, EH1 3BH www.purespauk.com Treat your feet with a little kindness with Pure Spa’s 30 minute reflexology treatment which brings peace and balance to the whole body.

Pitlochry, Perthshire PH16 5LX www.athollpalace.com Treat your skin to a little R&R after a busy summer with the Lavender Spa’s City Life Pollution Shield Facial. This detoxifying treatment helps tired, dull skin regain it’s glow in no time.

✽ THE SECRET BEAUTY GARDEN 1 St Andrews Drive, Glasgow, G68 0EW www.qhotels.co.uk Deep cleanse and revitalise dull

skin with The Secret Beauty Garden’s JL Spa facial. Perfect for smoothing out lines and stimulating collagen, this anti-

aging facial helps to hydrate and plump your skin, defeating any signs of tiredness and transforming your look. foodies 61

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COCKTAILS FOODIES

Principally perfect Try these new cocktails from The Printing Press in The Principal Hotel - they’re sure to shake up any dinner party

SERVE IN A GLASS BEAKER FOR EXTRA EFFECT

George’s Marvellous Medicine When George’s Marvellous Medicine is served at The Printing Press Bar and Kitchen, it comes alive with the addition of dry ice. This is carried out by their highly trained staff in a safe environment and we don’t advise you try it at home.

25ml Absolut Raspberri vodka 12.5ml Solerno blood orange liqueur 50ml cranberry juice 25ml lemon juice 12.5ml Monin Barbe e Papa syrup

● Add all of the ingredients to a metal shaker. Fill with cubed ice and shake until the tin frosts over. ● Strain the liquid into the beaker to serve, then pour into a coupe glass.

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COCKTAILS FOODIES

Devil Wears Principal 50ml No. 25 Principal Gin 50ml cranberry juice 25ml lemon juice 12.5ml sugar syrup 3 raspberries 8 mint leaves 3 dashes peach bitters Dash egg white ● Add all of the ingredients to a shaker. ● Fill with cubed ice and shake until

the tin frosts over. ● Double strain into a chilled coupe

glass and serve.

Mimosa 12.5ml Grand Marnier 75ml orange juice 50ml Taittinger Brut Réserve Champagne Dried orange slice, to garnish ● Add the Grand Marnier and orange

juice to the Champagne flute.

NO BRUNCH IS TRULY COMPLETE WITHOUT MIMOSAS

● Top up with Champagne and garnish

with a dried orange slice.

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Foodies

Dine at Spoon before popping across the road to the Festival Theatre to see Sarah Millican, 22 & 23 Sept

SEPTEMBER HIGHLIGHTS WINE THIS MONTH WE’RE DRINKING...

The Yellow Rose Recipe by The Principal Grand Central Hotel

50ml Belvedere Grapefruit 10ml Cocchi Americano 10ml Noilly Prat 10ml rose liqueur 15ml rose waters

All available to buy and take home from The Wine House 1821 4 Picardy Place, Edinburgh

l Add all the ingredients to a shaker with ice and shake hard. l Strain into a chilled martini glass and garnish with rose petals.

LAUNCHING THIS MONTH FELSON’S COCKTAIL LOUNGE & STICK HALL GLASGOW Felson’s offers classic cocktails, American-style eats and cool pool tables. As well as being able to rack up and chow down, visitors will be able to cheer on all the big sporting events from football to fight nights. Naturally, the food is pool-themed which means names like the Cue Balls Out Burger, made with a meatball kebab. felsons.co.uk

L’ESCAPADE EDINBURGH The Glass and Thompson cafe deli on Dundas Street has served its last flat white and been replaced by L’escapade, a bistro bar. Open for breakfast all the way through to cocktail nightcaps, it’s a bright, cheery

The Wine House 1821 recommends

space. Typical dishes from the brunch menu include granola, avocado toast, steak frites and a ‘posh bacon sandwich’. The evening menu offers tapas-style dishes of haggis bon bons, watermelon and feta salad, venison fillet and confit duck leg. fb.com/lescapadeedinbrugh

FORTY EIGHT EDINBURGH Open from 8am to 1am, this new Howe Street basement venture aims to keep its customers fed and watered from breakfast to the wee, small hours. As well as sharing boards, the menu offers morning rolls, multiple egg dishes and, of course, the full Scottish breakfast. The menu’s tapas section ranges from calamari to a chickpea and chorizo combo. fb.com/fortyeight-885192718332620

Cuvee 1821 Zonin Prosecco Brut DOC £15 Intense, fruity and aromatic with hints of wisteria flowers and Rennet apples.

Very well-balanced and appealing, with an extremely delicate almond note.

Vermentino Calasole DOC Rocca di Montemassi £15 White flowers with spicy notes and hints of just barely ripe fruit. Its pleasant freshness makes it an ideal accompaniment for fish and seafood.

Valpolicella Ripasso Superiore DOC Famiglia Zonin £14.50 Ample and complex, with vinous tones and scents of cherries against a background of chocolate. Balanced with great strength and sturdy body.

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Escape to Highland Perthshire and visit ‘Scotland’s Best Visitor Attraction 2018’ Experience whisky production & explore our interactive exhibition

Enjoy fine whisky & delicious local produce in our welcoming Whisky Lounge

Browse limited editions or ‘Fill your own bottle’ in our Distillery Shop Book your ticket at

www.DewarsAberfeldyDistillery.com #HomeofDewars

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FOODIES FOCUS OUT AND ABOUT

Out & about

Looking to feature? Contact press@foodiesfestival.com

FOODIES FESTIVAL Edinburgh foodies get stuck in at Inverleith Park

EDINBURGH GIN AT THE BOOK FESTIVAL Visitors enjoy the Edinburgh Gin Seaside Bar at the Book Festival

EDINBURGH FESTIVALS MAGAZINE LAUNCH PARTY Kickstarts the Fringe

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Rare bottles of

Annandale Distillery’s single cask, single malt scotch whisky are now available for you to own Rare and exclusive collectors’ items

- carefully filled at cask strength into sequentially numbered bottles and placed in a striking gift box.

Just 188 casks of Annandale’s smooth, characterful spirit were produced in 2014 under the supervision of technical consultant Dr Jim Swan, and just 20 of those casks have been selected for this limited release.

Be among the first to own an individually numbered bottle of Annandale’s first Single Malt Scotch Whisky for 100 years.

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