Foodies Magazine June 2017

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 90 JUNE 2017 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

WIN

STAY A LUXURY PP A N AT GLE CASTLE

and top chefs Mich Turner Kaori Simpson

Sizzling

SUMMER

recipes

JUNE 2017 ISSUE 90

HOT STUFF

2 Michelin-starred chef Atul Kocchar’s quick curries

EAT FRESH

Nourishing recipes from Sadie Frost, Amber Rose & Holly Davidson

SCOTTISH BORDERS l GIN l SPECIALITY COFFEE l COCKTAIL BARS 001_FFCover_spine_0617.indd 1

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CUMBERLAND BAR

KITCHEN-GARDEN Cumberland Bar, 1 Cumberland St. EH3 6RT Tel 558 -3134

WELCOME

Foodies Summer supper 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

E

ven if the Scottish weather doesn’t always live up to our dreams of summer sun, you can amp up the heat in your kitchen and create your own sunshine feeling.

2 Michelin-starred chef Atul Kochhar’s 15 minute curry recipes are great for tentative foodies venturing into Indian cuisine, pp. 14-21, while fresh and nourishing recipes from Sadie Frost, Holly Davidson & Amber Rose are a cooling contrast that are simply picnic perfect, pp.22-27. Top off any celebration, indoor or outdoor, with a showstopping bake with a little help from Mich Turner, pp.32-39.

A luxurious If you can’t get enough of Harajuku Kitchen’s award-winning stay for two at Japanese fare, find out more about head chef Kaori Simpson Glenapp and master one of her signature recipes on p.45, or for a bite Castle that feels closer to home, explore the best foodie destinations in the Scottish Borders with our round up as your guide, pp.41-43. For a more city-centric food adventure, we’re looking at the array of top speciality coffee shops around Edinburgh and Glasgow for day time sipping, pp.29-31, while our favourite city cocktail bars are just the ticket for when the sun goes down, 61.

If you’re struggling to find the perfect gift for a fussy Dad this Father’s Day, try one of our Dad-approved cooking classes, pp.53, or pair a home cooked meal from one of our featured recipes with an exotic rum cocktail from Tristan Stephenson, pp.62-63.

Plus, with nearly 70% of the UK’s gin produced in Scotland, we’re naming our favourite local spirits for the ideal G&T to toast the day, pp.57-59. If you’re planning on taking Dad out for his eating and drinking delights, check out our reviews of the latest hotspots around for a little inspiration, pp.50-51.

Whatever the weather, its time to chow down, drink up and celebrate summer with the friends and family that matter most.

Sue Hitchen, Editor The Horsehoe Inn

WIN

Front cover image

Have Your Cake and Eat It by Mich Turner, published by Jacqui Small, £22 EDITORIAL Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Editorial Assistant Lee Mowery Digital Imaging Grant T Paterson Production Sarah Hitchen Advertising Design Stephanie Finlay

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

Atul Kochhar is the chef patron of 2 Michelin-starred Benares and a popular television personality.

Sadie Frost, Amber Rose & Holly Davidson are actors, personal trainers and chefs.

Mich Turner MBE is a food scientist, TV personality and owner of the Little Venice Cake Company.

Kaori Simpson is the chef patron at the 2 AA Rosette award winning Harajuku Kitchen in Edinburgh. foodies 3

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

Tours on the hour every hour until 4pm.

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

Tours on the hour every hour until 4pm.

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

Closed for the festive holidays.

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

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

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

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

www.highlandparkwhisky.com

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CONTENTS

23

BOOKS, TV, WHAT’S ON

7

SHOPPING

9

NEWS

11

COMPETITION Win a luxurious stay at Glenapp Castle

13

ATUL KOCHHAR 14 The 2 Michelin-starred chef shares his quick curry recipes

9 26

NOURISH 22 Fresh, healthy recipes for summer from Sadie Frost, Amber Rose & Holly Davidson ARTISAN COFFEE 29 Independent coffee shops and local coffee roasters

14

MICH TURNER Show-stopping cake recipes

32

BORDERS The best of the Scottish Borders

41

CHEF Q&A Kaori Simpson shares a recipe

45

INTERIORS

46

RESTAURANT REVIEWS

50

COOK SCHOOLS

53

SPA NEWS

55

GIN Our favourite Scottish spirits

57

COCKTAIL BARS 61 Where to shake it up in Edinburgh & Glasgow COCKTAILS 62

48

NEW BARS

64

OUT & ABOUT 66 foodies 5

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Dine is Edinburgh’s award-winning luxury brasserie and cocktail bar. Menus are designed

by Michelin chef Stuart Muir using fresh, local and sustainable produce with fine wines, champagnes and seasonal cocktails available.

DINE WITH WINE WEEKENDS Enjoy a lingering lunch with family or friends with our acclaimed weekend lunches.

Saturday 12 noon – 3pm / Sunday 12 noon – 4pm 2 people / 3 course meal / 1 bottle of house wine / £42.50

MARKET & LUNCH MENU Monday-Friday 12-3pm / 2 courses £14.50 / 3 courses £19.50 / inc tea or coffee Monday – Saturday from 5pm* / 2 courses £14.50 / 3 courses £19.50

OUTDOOR TERRACE Enjoy al fresco seasonal cocktails, champagne, wine or just a beer this summer at the exclusive Charles Heidseck outdoor terrace. Ideally located for the summer festivities the seated outdoor terrace launches 1 July.

CHAMPAGNE FRIDAYS Available from midday, Bottle of Fourtin Brut champagne for only £35.00 *6.30pm is the last sitting for our Market Menu on a Friday or Saturday evening

RESERVATIONS -

0131 218 1818

•

DINEEDINBURGH.CO.UK

Dine, Saltire Court, 10 (1F) Cambridge Street, Edinburgh, EH1 2ED

BOOKS, TV & WHAT’S ON FOODIES

Cooking the books Cook. Eat. Love Fearne Cotton, Orion, £20 British TV veteran Fearne Cotton brings a new selection of family-friendly and health-friendly recipes to the table.

Cooking for Family and Friends Joe Wicks, Blue Bird, £10 Crowd cooking doesn’t have to ruin your diet with Joe Wick’s healthy party recipes.

Elly Pear’s Let’s Eat Elly Curshen, Harper Thorsons, £20 Get the most out of your veggies with Elly Pear’s pescatarian dishes, kept simple and fresh for even the most reluctant cooks.

Tia Mowry at Home Discover a whole host of cooking tricks from award-winning actress and author Tia Mowry as she shares her favourite recipes and lifestyle tips. Watch as she gets competitive with husband Cory and their cookoff plays out in style, before she reveals the know-how to create aweinspiring dinner party feasts. Plus, healthy pizza? According to Tia, it’s not just a dream - tune in to discover how.

Tia Mowry at Home continues with weekday double-bills at 12pm from the 13th June.

What’s on EDINBURGH CRAFT BEER FESTIVAL 2-4 June, Edinburgh Scotland’s favourite tipple is showcased in full force this month at Edinburgh’s Summerhall. Taste your way through delectable spirits from the top producers, served up in delicious and uniquely tailored ways. Plus, there’s a variety of street food stalls to keep your spirits up and talks from some of the biggest movers and shakers in the industry.

THE POWER OF FOOD FESTIVAL 17-18 June, Edinburgh Discover more about food roots at this free festival, ran by community food gardens across the capital. Curious foodies have the opportunity to go on location and learn more about growing and local produce through talks, practical workshops and sampling while raising awareness about the environment and social change.

GLASGOW FESTIVAL OF WINE 17 June, Glasgow Get sipping with award-winning wine writer and broadcaster Tom Cannavan, host of Glasgow’s Festival of Wine.

Your ticket includes unlimited tasting samples from 200 fantastic wines from some of the UK’s top retailers, as well as the opportunity to talk with importers and winemakers themselves, or try joining a masterclass for even more info. foodies 7

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WITH TOP CHEFS edinburgh inverleith park d Early Bir Tickets

4-6 AUGUST

25% OFF DE WITH CO D25 EARLYBIR

street food

tasting

healthy living

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

Acrylic Tumblers www.poundland.co.uk, £1

Pack of Straws www.poundland.co.uk, £1

PICNIC PARTY

Flamingo Napkins www.luckandluck. co.uk, £4.50

Make your picnic the talk of the town with these summery accessories

Doughnuts & Sprinkles Dessert Plates www.candleandcake.co.uk, £3.25

4 Watermelon Platters www.candleandcake.co.uk, £2.50

Picnic Blanket www.annabeljames. co.uk, £35.95 Parasol www.design-3000.de, £54.97

Navy Wicker Basket www.amaroni.com, £59

Orla Kiely Tealight Lantern www.cotswoldtrading.com, £11.90

Blue Picnic Basket www.sistersguild. co.uk, £25 foodies 9

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FOODIES NEWS

CHOCOLATE KING Executive Pastry Chef at the iconic Royal Yacht Britannia Stephen Espouy is taking chocolate to new levels, having successfully reached the pre-selections for the prestigious World Chocolate Masters. Taking on the challenge in a bid to represent the UK and Ireland, Stephen will be producing awe-inspiring chocolate creations inspired by the theme ‘Futropolis’. www.royalyachtbritannia.co.uk

ALE TOGETHER

CAPITAL CAFFEINE Forefronting the speciality coffee trend in Edinburgh, Brew Lab are introducing the latest in caffeine consumption with their new late night offerings. Serving up Nitro Cold Brew Martinis alongside tasty bites from local Edinburgh eateries, including Baba Budan and I.J Mellis, coffee lovers can now get their fix around the clock. www.brewlabcoffee.co.uk

Launching their latest signature beer, Inveralmond’s EPA, an Edinburgh Pale Ale, is an innovative new brew to catch the attention of beer afficionadas.

This new release also marks the unveiling of a stunning new bottle look for the brand, inspired by vintage railway posters. www.inveralmondbrewery.co.uk

THE NATURAL WAY Your post-work G&T doesn’t have to be a guilty pleasure. Channel 4 presenter Stacie Stewart brings the natural revolution to the world of gin with her vitamin-rich fruity tonics, designed specifically to enhance the wild botanical flavours of Scottish Caorunn Gin. Try the Zest and Honey for a hearty mineral dose of Manuka honey and lemon with your tipple. www.staciestewart.co.uk

DOCTOR’S ORDERS Sacrifice your snacks no longer with The Food Doctor’s healthy sweet and savoury snack range. This brand new range has been created in collaboration with their own in-house nutritionist to make sure every bag of tasty treats is packed full of goodness. Featuring a whole range of goodies to add to your lunchbox, try the crisp thins in spicy chipotle or sweet chilli for a crunch with kick or sweeten things up with a nutritious fruit goodness bar - we love the fig and mango. www.thefooddoctor.com news 11

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Foodies_141x100.5_ishka.pdf

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ED INBURGH'S NE WE ST DE STINATI ON RE STAURA NT & C OC KTAIL BA R I S N OW OPE N

C

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Discover exceptional menus, innovative cocktail creations and an unrivalled collection of wines & champagnes.

CM

MY

CY

CMY

bookings@ishkaedinburgh.co.uk K

0131 228 7517

THE ART LOVERS CAFÉ

FRIDAY 23RD JUNE

at House for an Art Lover

Tickets - £29.50pp

MIDSUMMER DINING A summer dining event in The Art Lovers Café celebrating the very best seasonal Scottish produce. Whet your appetite on arrival with a specially created summer cocktail, followed by freshly baked bread to get you going before delving in to your summer feast!

Table reservations are available from 6.30pm.

t: 0141 353 4770

■

e: cafe@houseforanartlover.co.uk

■

w: www.houseforanartlover.co.uk

WIN

Win a night of luxury at Glenapp Castle

E

XPERIENCE the fairytale dream at 5 star Glenapp Castle. Set at the the top of a picturesque tree lined drive, the impressive baronial castle, complete with romantic towers and turrets, is bound to set your mouth agape.

This month, we’re offering up the opportunity for one reader to win this magical experience with an overnight stay for two in one of Glenapp’s decadent Grand Sea View Rooms.

Glamorously furnished in a classic style, complete with stunning views across the sea to the Isle of Arran, you’ll be firmly in the lap of luxury. More than this, a full day of spoiling is on the cards for the lucky winner and their

guest. Start your trip with a fabulous afternoon tea in style, before exploring the stunning walled garden. With its abundance of summer flowers, its the perfect spot to explore and unwind from city life. After a relaxing afternoon, move to the award-winning restaurant to feast upon a 3 course gourmet dinner. With a reputation as one of Scotland's finest dining experiences, Executive Chef David Alexander's first class menu is a true taste of Ayrshire, with fresh fish and shellfish from the west coast and meat sourced from local farms only 17 miles away. Enjoy an indulgent breakfast the next morning before heading home, with new memories you'll never forget. ●

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

Who is Glenapp’s Executive Chef?

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

T&C: Entries must be received by June 30th. Prize is valid for a one night stay for two guests with afternoon tea on arrival, three course gourmet dinner and full Scottish breakfast. Subject to availablity and excludes bank holidays, Christmas and New Year, Entrants and guest must be 18+. No cash alternative. Non-transferrable. Editor’s choice is final.

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FOODIES ATUL KOCHHAR

Crafty Curry 2 Michelin-starred chef Atul Kochhar shares his speedy Indian recipes to give you confidence with curries

I

am on a mission to entice you all to cook a curry in under 30 minutes. I have thrown all the ‘chef processes’ out of the window and I have taken a practical and easy approach to Indian food with a rich variety of recipes; the kind of recipes a parent would cook for their children at home. They are healthy, fun and creative, and will encourage you to experiment more. I cooked some of the recipes with my kids, and they absolutely loved it.

I wish every child were a foodie like my princess – Amisha! Little Arjun is a bit of a challenge for his mum and gran when they cook vegetarian meals at home. To beat his understanding of soggy, soupy

vegetable preparations, I kept the vegetables in these recipes crunchy, zingy and sometimes leafy to tickle his palate and win him over with gentle spice flavours.

I have used vegetables, meat, fish and other common everyday ingredients that are all available in most supermarkets, so you shouldn’t find any ingredient overly challenging to source. As for spices, I have used very few and only the most common ones – they’re probably all sitting in your cupboards already, or have been for the last few centuries.

I sincerely hope that you will love these recipes and be encouraged to make your own versions.

‘Curry in 30 minutes? You must be joking! It takes forever’

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FOODIES ATUL KOCHHAR

Andhra Prawn Curry Veinchana Royyalu Andhraiites typically eat fiery hot food, but this prawn curry packs a lot of flavour too!

Serves 4 500g raw peeled tiger prawns 6 green cardamom pods Fresh coriander sprigs 2 tbsp vegetable oil 4 cloves 1 tsp fennel seeds 4 tbsp onion paste 4 tsp ground coriander 1 tsp red chilli powder, or to taste 125ml passata 250ml water Sea salt

● Assemble all the ingredients and equipment before you begin. You need a large sauté or frying pan. ● Remove and discard the prawn tails, if necessary. Lightly crush the cardamom pods to loosen the seeds. Rinse and chop enough coriander sprigs to make about 2 tablespoons and set aside a few sprigs for a garnish. ● Heat the vegetable oil over a medium-high heat in the pan. Add the cardamom pods and the seeds, the cloves and fennel seeds, and stir until the spices crackle. Add the onion paste and stir it into the oil for 30 seconds. Add the ground coriander, chilli powder and passata.

Season with salt and stir for 30 seconds–1 minute to cook the spices. The mixture will have a paste-like texture. Watch closely so the spices do not burn. ● Add the chopped coriander, prawns and water.

Bring to a simmering point, stirring for 30 seconds, or until the prawns turn pink. Adjust the seasoning with salt, if necessary. Garnish with coriander sprigs to serve.

Atul’s time-saving tips Buy raw prawns that have already been shelled, and this warming and satisfying curry will be on the table in less than 15 minutes. That’s quicker than the time it takes to heat the oven and cook a ready meal. If the prawns need thawing, however, put them in a large colander or sieve and run lukewarm water over them until they thaw.

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EDD KIMBER FOODIES

Serve with cooling coconut rice to balance the heat

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FOODIES ATUL KOCHHAR

Fenugreek Chicken Curry Kasoori Kukkar This recipe is more inspirational than classical, as I don’t think anyone in India would be cooking chicken thighs with the skin on, but they add so much flavour. The golden skin loses its crispness as the thighs finish cooking in the gravy, but I couldn’t bear to lose the beautiful taste.

Serves 4 4 chicken thighs, about 150g each, skin on 3 tbsp vegetable oil 5cm piece of fresh ginger 1 onion 4 green cardamom pods 5 black peppercorns 1 tsp cumin seeds 6 tbsp onion paste 1 tbsp ground coriander 1 tsp red chilli powder, or to taste 1 tsp ground turmeric 500ml water 5 tbsp passata 1 dried bay leaf 2 tsp dried fenugreek leaf powder 1 tsp garam masala Fresh coriander leaves Sea salt

● Assemble all the ingredients before you begin.

You need 2 large sauté or frying pans, one of which is ideally non-stick and the other with a lid. ● Remove the bones from the chicken thighs and pat the thighs dry. ● Heat 1 tbsp of the vegetable oil with a pinch of salt over a medium-high heat in the non-stick pan.

Add the chicken thighs, skin side down and opened out, and fry for 4–6 minutes until the skins are golden brown and crisp. Turn them over, reduce the heat to medium and leave them to continue cooking while you make the sauce. They will render a lot of fat, so it’s a good idea to cover the pan with a splatter guard. ● Meanwhile, peel and finely chop the ginger. Peel, halve and finely chop the onion.

Lightly crush the cardamom pods to release the seeds. ● Heat the remaining 2 tbsp of the vegetable oil over a medium-high heat in the other pan. Add the cardamom pods and their seeds, the peppercorns and cumin seeds, and stir until the spices crackle. Add the onion with a pinch of salt and continue frying, stirring occasionally, until the onion

is lightly browned. ● Add the onion paste and stir it for 30 seconds.

Add the ground coriander, chilli powder and turmeric, and continue stirring for a further 30 seconds to cook the spices. Watch closely so they do not burn. ● Add the water and passata and continue stirring for about 1 minute to make a rich sauce. Stir in the bay leaf, fenugreek powder and garam masala. Season with salt and leave the gravy to simmer and thicken, uncovered. It will become darker when you add the fenugreek leaf powder. Stir in half the chopped ginger and leave to continue simmering while you chop enough coriander leaves to make about 4 tbsp. Stir half the chopped coriander into the gravy. ● Transfer the chicken thighs to the gravy, skin side up, cover the pan and leave them to simmer for 5 minutes, or until they are cooked through and tender. For crispy skin, finish cooking in an 160°C instead of simmering. Adjust the seasoning with salt, if necessary. Sprinkle with the remaining chopped ginger and chopped coriander, and serve.

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For crispy skin, finish cooking the thighs in an 160°C oven before serving

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FOODIES ATUL KOCHHAR

Cabbage, Kerala Style Muttakos Thoran I had such an enjoyable time developing this recipe. I used every cabbage available, and the final colour was beautiful, especially with the red cabbage I included. Use whatever varieties you can get hold of – even all white or Savoy cabbages work just fine – as long as the total weight comes to about 500g.

Serves 4 as a sharing dish 150g red cabbage 150g Savoy cabbage 150g white cabbage 3 large Chinese cabbage leaves 5 garlic cloves 2 long thin green chillies 2 shallots 2 tbsp coconut oil 2 tsp black mustard seeds 15 fresh or dried curry leaves 1 tsp cumin seeds 4 heaped tbsp frozen grated coconut, plus extra to garnish Sea salt

● Assemble all the ingredients and equipment before you begin. You need a large wok with a cover or a large sauté or frying pan with a lid. ● Remove and discard the outer leaves from all the cabbages you are using and cut out any pieces of core, then thinly slice each. Rinse the Chinese cabbage leaves, then remove the thick central stalks and thinly slice. ● Peel and slice the garlic cloves. Remove the stalks from the green chillies, if necessary, then cut each chilli in half lengthways. Peel, halve and slice the shallots. ● Melt the coconut oil over a medium-high heat in the wok. Add the mustard seeds and stir until they pop. Add the garlic, green chillies and curry leaves, and stir them around to flavour the oil. ● Add all the cabbages, the shallots, cumin seeds and 1 tsp of salt, and stir-fry until the ingredients are mixed together. ● Turn the heat to low. Stir in the frozen coconut, then cover and leave for about 10 minutes, stirring occasionally, until the Chinese leaves are wilted and the cabbages are tender, but still with a little crunch. The cabbages are added all at once, so they will have different textures, but just keep checking so they don’t over-cook. ● Meanwhile, set aside a small amount of grated coconut to thaw, ready to use as a garnish. ● Adjust the seasoning with salt, if necessary.

Sprinkle with extra grated coconut just before serving – it will finish thawing in the residual heat if it hasn’t already done so.

Recipes from 30 Minute Curries by Atul Kocchar, published by Absolute Press, £26.

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A great way to use up leftover fresh cabbage

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FOODIES NOURISH

Women’s Way Amber Rose, Sadie Frost and Holly Davidson share their top recipes for a nourishing lifestyle

W

e are three women, we are three friends, we are three people passionate about food, wellbeing and exercise. In one way or another we have all been on a journey that has involved health issues and struggles with the pressures of life.

For each of us, this book is about sharing information, amongst women, families and generations. It’s about wisdom and nourishment. It’s about community and coming together to support each other to lead the happiest and best lives we can, to feel that we have a few tricks up our sleeves and tools in our tool box - so that even when obstacles block our path, we have the knowledge and support to get over them, around them or under them and back on track.

Food is such an integral part of lives, families and greater communities. It can define who we are, how we relate to one another and how we feel about ourselves.

Food can be warming, earthy and robust

– exactly what we need for those cold winter months when days are short and we need comfort and sustenance of the highest order – or it can be light, delicate and gentle, or restorative, or cleansing, for the warmer lighter spring and summer months. The way we eat greatly determines how we feel about ourselves.

It’s easy to forget that sometimes. Food is medicine and medicine is food. The idea that we can adapt what and how we eat to alter how we feel within ourselves is empowering.

These are seasonal, nutrient dense recipes that can be cooked to nourish the body, strengthen the immune system and heal a stressed digestive system. They are recipes to cook for family and friends during a busy week, a lazy weekend breakfast or a big celebration; whatever the occasion, there is always a way to stay healthy and keep it delicious. We hope that you find knowledge, support and nourishment that will help you on your journey, as it has ours. Enjoy.

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‘Food is such an integral part of lives, families and greater communities’

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FOODIES NOURISH

Serve as a fresh side dish with roast chicken

Fennel Salad with Blood Oranges, Buffalo Mozzarella & Dill This has to be one for special occasions, as blood oranges are only available for a short time. They are a joy to behold, and make a delicious pairing with the mozzarella, mint and fennel. This salad is cleansing and has a bright clean taste. Great for lunch or a merry get together as part of a dinner.

Serves 6 2 fennel bulbs, trimmed and washed 2 blood oranges, peeled to remove any of the outer white pith and membrane (use ordinary oranges when blood oranges are out of season) 2 balls of buffalo mozzarella

4 sprigs of dill, washed and leaves picked 4 tbsp really good coldpressed olive oil Juice of 1/2 lemon Sea salt and freshly cracked pepper

l Start by taking a very thin slice off the very bottom of the fennel. This removes any brown bits and gives a nice flat base so that you can set the fennel upright to slice it. Now slice the fennel as thinly as you can. l Arrange the fennel and orange slices on a lovely shallow platter. Tear up the mozzarella into medium pieces and arrange over the orange and fennel. l Scatter over the dill, then drizzle with the olive oil and squeeze over the juice from the lemon. Add a pinch of sea salt and a few twists of pepper. Enjoy.

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Spring Courgetti with Rocket Flowers Making spaghetti from courgettes couldn’t be easier, but you do need a spiraliser or special peeler - they are easy to find online or in kitchen shops.

I have teamed my courgetti here with spring peas and kale pesto and rocket flowers. This is really light and delicious yet a very nutrient dense dish which will certainly give you a spring in your step. As this dish is raw it’s great for late spring or early summer when lighter and more refreshing meals are the order of the day.

Serves 2 2 courgettes, spiralised

For the kale pesto 85g cashew nuts, lightly toasted 85g parmesan, coarsely grated 3 garlic cloves 75ml extra virgin olive oil 85g kale, leafy part only, not the inner stalk A good squeeze of lemon To serve Big drizzle extra virgin, cold-pressed olive oil Torn basil leaves Torn mint leaves A handful of fresh podded peas or lightly blanched frozen peas Rocket flowers or a handful of rocket leaves Shavings of parmesean Sea salt and freshly cracked black pepper

● Place everything for the pesto into a blender and blitz until you have a rough sauce, adding a little bit more lemon juice or parmesan to taste if it needs more balance, and season to taste. ● Place your courgetti into a lovely big serving bowl, top with the kale pesto and the olive oil and toss to coat the courgetti. Strew with torn basil leaves, mint leaves, peas, rocket leaves or flowers, shavings of parmesean and a few twists of pepper.

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FOODIES NOURISH

Coconut & Apricot Bliss Balls These wonderfully delicious little balls are perfect as a snack for packed lunches or afternoon tea, or any time for that matter. They last really well in the fridge, so once you have made a big batch they can be kept in the fridge for when you need them. They are light and moist and can be coated with different things, which is great – you can coat some with nuts and some with seeds, and sometimes I like to coat some with freeze-dried berries, then you have some for all taste buds.

Makes approx 40 balls 1 medium, mature coconut 200g sulphur-free dried apricots, plus 5 extra Small handful of pistachio or cashew nuts, roughly chopped 1 generous tbsp raw honey

To coat, use a few tbsp of any of the following Sesame seeds Shelled hemp seeds Freeze-dried raspberries Desiccated coconut

● First soak the dried apricots (except for the 5 extra) for 6–8 hours.

Make two holes in the coconut and drain the liquid through a fine sieve to catch any bits. Reserve the liquid for later use. ● Break the shell open, scoop out the coconut flesh and give it a quick rinse to wash off any bits of shell. Cut the coconut flesh into pieces and put through a juicer. Drain the soaked apricots and mix with the coconut pulp. Blitz with a stick blender or in a food processor (you could do this by hand if you mash and chop the soaked fruit really finely or use a large mortar and pestle). If the mix is too dry, spoon in a little reserved coconut water to bring it all together. Roughly chop the 5 extra apricots and add, together with the chopped nuts, to the mixture. ● Use your hands to roll the mixture into small balls and then roll each one in your chosen coating. Place on a large tray or plate and transfer to the fridge to set. ● These balls keep well in a cool place.

Keep in the fridge until you’re going to eat them.

Recipes from Nourish: Mind, Body & Soul by Sadie Frost, Amber Rose & Holly Davidson, published by Kyle Books, £19.99

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Coat with a variety of toppings to suit every palate

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Locanda de Gusti is a place to relax and experience authentic Italian food made with love and passion.

SUMMER’S HERE - MAKE A BEE-LINE FOR OUR SUMPTUOUS SALADS, BRUNCHES, CAKES & GELATO. YOU’LL FIND US ON THE SUNNIEST CORNER OF BRUNTSFIELD, EDINBURGH

WWW.HONEYCOMBANDCO.COM

102 Dalry Road | Edinburgh | EH11 2DW www.locandadegusti.com | Tel 0131 346 8800

Japanese Lunch and Tea Tasting with PekoeTea and Harajuku Kitchen with special guest Renee Pompen.

- A three course lunch from the award winning Harajuku Kitchen - Japanese Tea Tasting with a selection of Teas from PekoeTea - A talk on Japanese Ceramics - 10% discount on Japanese Tea and Teaware at PekoeTea Tickets: Location: £27.14 per person Harajuku Kitchen, Sunday 18th June 10 Gillespie Place , 1pm until 4pm Edinburgh, EH10 4HS Tickets are available from Eventbrite

www.pekoetea.co.uk

COFFEE FOODIES FOCUS

CAFFEINE KICK Get the buzz on the best beans in town

EDINBURGH CAIRNGORM COFFEE 41a Frederick St, Edinburgh, EH2 1EP www.cairngormcoffee.com A cosy hub smack in the heart of the city, Cairngorm Coffee is just the spot to take the edge off of a hard days shopping. With a rustic interior, featuring a striking hessian sack decorated ceiling for a cosy tent-like feel, and complete with built in iPads, this city centre escape has fantastic coffee to match the vibe, along with tasty food options like the notoriously indulgent grilled Cairngorm cheese menu.

BREW LAB 6-8 South College St, Edinburgh, EH8 9AA www.brewlabcoffee.co.uk Coffee is a ritual at modern speciality coffee shop Brew Lab. Sip on a meticulously brewed espresso or sample a cold brew coffee served up in style and pair it with something tasty from their selection of first class brunch and lunch options, featuring some

Roasters

DEAR GREEN www.deargreencoffee.com

of Edinburgh’s top artisan produce. In the evening, enjoy your caffeine hit in a more adult atmosphere with a coffee cocktail and local cheese and charcuterie.

ARTISAN ROAST 57 Broughton St, Edinburgh, EH1 3RJ www.artisanroast.co.uk Not content with just being the first speciality coffee shop in Scotland,

Roasters

STEAMPUNK www.steampunkcoffee.co.uk

Artisan Roast also roast their own beans for you to take home so that the experience need never end.

Through the careful sourcing of speciality beans and the expertise of their passionate roasters, every cup is a feat of the finest craftsmanship. foodies 29

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

EAT. DRINK. LOUNGE.

ITCHYCOO BAR & KITCHEN

Radisson Blu Hotel, 80 High Street, The Royal Mile, Edinburgh, EH1 1TH. Tel: 0131 557 9797 radissonblu.com/en/hotel-edinburgh

COFFEE FOODIES FOCUS Brew Lab

Roasters

THE BEAN SHOP www.thebeanshop.co.uk FILAMENT COFFEE 38 Clerk St, Edinburgh, EH8 9HX www.filamentcoffee.com Expand your coffee knowledge with Filament’s weekly rotating espresso, showcasing a new international single origin bean each week. With changing guest roasters featuring exciting blends in the aeropresses too, every brew can be new. Top it all off with a tasty bite from their array of snacks from local Edinburgh talent, from Bearded Baker bagels to vegan treats from Grams.

FORTITUDE COFFEE 3C York Pl, Edinburgh, EH1 3EB www.fortitudecoffee.com Small in space but large in care, at Fortitude Coffee each cup is handmade to perfection. Using single origin beans from their sister company Fortitude Coffee Roasters to guarantee the best in taste, the drinks here also rotate with the seasons as well as offering up a different guest roaster every month, making it the ideal stop off for the adventurous sipper.

GLASGOW GRACE & FAVOUR 11 Roman Rd, Glasgow, G61 2SR www.graceandfavourcoffee.com A stylish haunt for locals, with a contemporary style given a unique touch from the presence of dramatic antlers adorning the walls, Grace & Favour are here for all your coffee needs and more.

Top quality speciality Home Ground Coffee is complimented with a variety of home baked delights, and now you can even enjoy your espresso after a fantastic meal from their brand new evening menu.

KEMBER & JONES 134 Byres Rd, Glasgow, G12 8TD www.kemberandjones.co.uk A comfortable café in Glasgow’s bohemian West End, Kember & Jones have it all: from home baked artisan bread and cakes, to light lunch-time meals and, of course, the finest in coffee. Roasting their own green beans in house to create the signature Kember & Jones blend, you can even pick up a bag to keep the flavour dream alive at home.

SPITFIRE ESPRESSO 127 Candleriggs, Glasgow, G1 1NP www.spitfireespresso.com

Artisan Roast

Set in the heart of Merchant City, Spitfire Espresso is the prime spot to kick back with the best of coffee in a cool, friendly and laidback location. Their exclusive house blend Gunnerbean is as tasty in an espresso as it is in a latte, making it an accessible foray into speciality coffee even for new drinkers.

AVENUE COFFEE 321 Great Western Rd, Glasgow, G4 9HR www.avenue.coffee Top dogs in the Glasgow coffee scene, Avenue started off with a bustling Byres Road café, but once their customers got a taste for the big bold flavours of their blend, it was soon time to expand. Now with their own roasting company and an array of flavour profiles, there’s a bag of beans to suit every palate.

Roasters

MR EION COFFEE ROASTER www.mreion.com foodies 31

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FOODIES MICH TURNER

Queen of Cakes Mich Turner MBE brings a healthy edge to classically indulgent cakes

B

aking brings a huge amount of pleasure to those who are baking, those who are receiving, and those who are sharing – but it can be a minefield to know what to bake and how to bake successfully so you can enjoy eating cake without feeling guilty.

I made my first wedding cake 30 years ago, and have made, baked and decorated over 10,000 cakes since then.

I have always said a cake should be a feast for the eyes and a memory for the palate. As a qualified food scientist, former bakery and patisserie buyer, industry consultant and TV judge I never tire of innovation – adapting recipes and

formulating new ones to find the very best, most delicious, nutritious recipes to bake, present and share.

I am a strong advocate of using ingredients in season, with provenance and the very best quality for maximum flavour and texture. It is so true that a cake can only be as good as its ingredients and subtle changes can dramatically enhance and alter the characteristics of a bake.

These recipes are for those who like to bake or who aspire to be able to bake and for those who like to eat or would like to eat cake in moderation and with the knowledge that it is as nutritious and wholesome as possible.

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‘A cake can only be as good as its ingredients’

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FOODIES MICH TURNER

Lower Fat Chocolate Cherry Cream Cake This chocolate gateau is made up of layers of chocolate genoise sponge with very little fat. I have layered it with black cherry jam and kirsch Chantilly cream to round off the flavour. By reducing the butter, this cake will have much lower fat than a regular chocolate buttercream cake. Nonetheless impressive, opt for this healthier version of a classic combination and decorate with fresh black cherries.

Makes 1x 20cm layered cake 40g melted butter, plus extra for greasing 6 medium eggs 190g golden caster sugar 150g plain flour 45g cocoa powder 500g black cherry jam 875g fresh black cherries, stoned

For the creme Chantilly 450ml double cream 110g caster sugar 3 tbsp kirsch or 1 tbsp vanilla bean paste

l Preheat the oven to 180°C. Grease and line the base and sides of 4 x 20cm round sandwich tins with nonstick baking parchment. l Place the eggs with the caster sugar in a large heatproof bowl over a pan of barely simmering water and whisk with an electric hand whisk until tripled in size, pale and leaves a ribbon trail.

Remove from the heat. l Sift together the flour and cocoa powder into the batter and gently fold in with a metal spoon or rubber spatula until fully combined. Drizzle in the melted butter. l Transfer the batter to the prepared tin and bake for 12–15 minutes until risen and springs back when pressed.

Do not overbake as the sponge will be dry. Transfer to a wire rack. Leave the cake to cool for 5 minutes, then turn out and leave to cool completely. l To make the crème Chantilly, whip the cream, sugar and kirsch or vanilla together until voluminous and firm but still glossy. Be careful not to overwhip. l To serve, cut the sponges in half horizontally with a serrated knife. Place one sponge on a cake plate and spread with one-third of the cherry jam, then one-third of the kirsch crème Chantilly. l Repeat with the other sponges, jam and cream finishing with the final sponge. Decorate with fresh black cherries. l Store for up to 3 days, uncovered, in the refrigerator. Serve at room temperature. Not suitable for freezing.

Recipes from Have Your Cake and Eat It by Mich Turner, published by Jacqui Small, £22 34 foodies

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Try whipping this up for a treat that’s decadent yet low in fat

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FOODIES MICH TURNER

Heavenly Vanilla Cake This has to be the ultimate vanilla cake to include in your repertoire. It is a to-die-for-cake that never fails to impress. It is important not to rush any of the stages. This cake is made with butter and spiked with a vanilla syrup as soon as it is baked. The Swiss meringue buttercream is lower in sugar than regular buttercream. I have chosen to flavour it with freeze-dried blackcurrant powder, which adds an intensity of flavour without adding any additional sugar or artificial colour. One of the secrets is the quality of the ingredients, which showcase the flavour of vanilla bean paste. The result is a nostalgic vanilla cake that quite literally nurtures the soul. Food for the Gods!

Makes a 20cm round cake or 2 x 15cm cakes 420g self-raising flour 300g golden caster sugar 300g unsalted butter, softened 6 large eggs, beaten 120ml semi-skimmed milk 3 tbsp vanilla bean paste

For the syrup 150ml water 150g golden caster sugar 1 tbsp vanilla extract For the Swiss meringue buttercream 225ml egg whites, at room temperature (about 6 eggs) 400g caster sugar 565g unsalted butter 3 tsp vanilla bean paste 4–6 tbsp freeze-dried blackcurrant powder

l Preheat the oven to 160°C. Line a deep 20cm round cake tin or 2 x 15cm cake tins with non-stick baking parchment. l To make the syrup, put the water, sugar and vanilla in a pan, heat gently until the sugar dissolves, stirring all the time, then remove from the heat. l Cream together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well between each addition. Fold the flour into the creamed mixture. Stir in the milk and the vanilla bean paste. l Spoon the batter into the prepared tin and bake for 1½ hours (or 1 hour for the smaller cakes) or until golden colour and a skewer inserted in the centre comes out clean. l Remove from the oven and pierce the cake with a skewer several times. Pour the syrup over the cake. Cool, then chill in the tin before removing. l To make the buttercream, place the egg whites and the sugar in a large clean heatproof bowl over a pan of gently simmering water. Whisk with a hand balloon whisk and monitor the temperature until your reach 61–70°C. This will take about 10 minutes. l Remove the meringue from the heat, attach the bowl to an electric whisk and continue to whisk until the meringue cools to room temperature and has thickened. Add the butter in batches and beat well between each addition. Add the vanilla and whisk until combined. l Blend half the buttercream with the

blackcurrant powder. Stir well, leave to stand for 1 hour, then stir again. l Cut each of the cakes in half and sandwich together with the buttercream. Place on a round cake board, skim coat the cakes with blackcurrant buttercream and place on a pretty cake stand. l Fill a large piping bag with a 2D nozzle and pipe a row of buttercream roses around the base of the cake making sure to cover the base board and keeping the roses even. l Empty the piping bag back into the bowl along with any remaining blackcurrant buttercream and add one-third of the remaining plain buttercream to this. Stir to create a paler blackcurrant buttercream. l Fill the bag with this and pipe a second row of roses around the middle of the cake. Repeat this process and pipe the top ring of roses with a paler shade again. Combine all the remaining buttercream to achieve the palest colour of all and pipe roses on the top of the cake, starting from the outside and working your way in. l Store for up to 5 days in the refrigerator. Serve at room temperature. Not suitable for freezing.

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Get ahead and prepare this cake up to 5 days in advance

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FOODIES MICH TURNER

Skinnylicious Vanilla Cake From one extreme to the other – this vanilla cake is made by the whisking method, using eggs, sugar and flour with NO FAT AT ALL. It will be wonderfully light and aerated and is best enjoyed on the day it is made. I have layered this cake with a smooth Italian meringue and fresh berry compote. Surprisingly light you can almost feel the halo as you eat it!

Makes 1x 20cm round cake Groundnut oil, for greasing 6 medium eggs 190g golden caster sugar 2 tsp vanilla bean paste 190g plain flour, sifted

For the Italian meringue 300g golden caster sugar 25g liquid glucose 65ml water 4 medium egg whites (weighing about 140g) To serve 200g fruit compote

l Preheat the oven to 160°C. Grease and line the base and sides of 3 x 20cm round sandwich tins with nonstick baking parchment. l In a large bowl, whisk the eggs with the caster sugar and the vanilla bean paste in a heatproof bowl set over a pan of barely simmering water just until the sugar dissolves and reaches a temperature of 40–45°C – check with a thermometer or your fingers – it should feel like a hot bath. l Remove from the heat and transfer to an electric mixer. Continue to whisk at maximum speed for 15 minutes until the batter cools and thickens and triples in size. l Add the flour, 2 tablespoons at a time, and gently fold in with a metal spoon or rubber spatula until fully combined. This will help to avoid lumps without overworking the sponge. l Transfer the batter to the prepared tins and bake for 25–30 minutes until risen, golden brown and springs back when pressed. l Transfer to a wire rack. Leave the cake to cool for 5 minutes in the tin, then turn out and leave to cool completely. l To prepare the Italian meringue, Measure the sugar, glucose and water into a saucepan and heat over a medium-high heat, stirring gently.

Place a sugar thermometer in the sugar solution and stop stirring when the solution reaches 80°C. Continue heating without stirring until the

temperature reaches 110°C. the egg whites in a clean bowl attached to an electric whisk and start whisking on full speed. As the syrup reaches 119°C, remove the pan from the heat and, with the egg whites still on full speed, add the syrup to the egg whites in a slow, steady stream. Once all the syrup has been added, whisk until the meringue has cooled. The meringue is now ready to use straight away. l To serve, place the base on a cake plate, and spread with half the fruit compote. Fill a large piping bag with an open star nozzle and fill with the Italian meringue. Hand pipe one-third of the meringue in a large circle from the centre outwards. Repeat with the next layer of sponge. Once the final layer of sponge is in place, finish with the Italian meringue. Use a blowtorch to colour and caramelize the meringue on the top layer. l Best eaten fresh on the day it is made. Not suitable for freezing. l Put

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XXXX FOODIES

For extra flavour, add the zest of 1 orange before the flour

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PERTHSHIRE BORDERS FOODIES FOODIES FOCUS FOCUS

BOLD BORDERS Taste the natural side of Scotland with a foodie tour through the Borders HOTELS STOBO CASTLE Peebleshire, EH45 8NY www.stobocastle.co.uk The Stobo Castle experience is all about relaxation. Start off in a luxurious room with cosy furnishings before heading to the main attraction, the Stobo spa.

Be pampered with an indulgent treatment, or take some time to unwind in the state of the art Hydrospa. Plus, with an informal dining room where you can snack on tasty bites between treatments during the day or tuck into delicious feasts in the evening, everything you need is under one roof.

WINDLESTRAW Galasheils Road, Walkerburn, EH43 6AA www.windlestraw.co.uk Bask in the indulgence of country house living at the magnificent Windlestraw. An awe-inspiring Edwardian manor set in the postcard-perfect Tweed Valley, it’s got intimacy, comfort, decadence and romance. Luxuriously furnished with even individual Nespresso machines in each room, this boutique hotel really goes the extra mile to give you the perfect getaway.

THE ROXBURGHE Heiton by Kelso, TD5 8JZ www.roxburghe-hotel.net Get the best of the Borders at The Roxburghe. A stately presence full of character, it boasts ornately

Above (clockwise): Windlestraw, The Roxburghe, Carfraemill, Stobo Castle. decorated bedrooms, complete with four poster beds and log fires, a championship golf course on the grounds. Plus, their signature Chez Roux restaurant, overseen by Albert Roux and featuring the finest in local fare, showcases the area with pride.

CARFRAEMILL HOTEL Lauder, TD2 6RA www.carfraemill.co.uk If a break from city life is on the cards, take a trip out to boutique country lodge Carfraemill for a break of countryside air. Family-run, with cosily decorated rooms and a fine restaurant boasting a menu stuffed full of Borders sourced produce, it’s the ideal spot for some metime, or some you-and-me time. foodies 41

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THERE’S A BEER FOR THAT

Beer and Food Pairing Perfection Beer is often overlooked when it comes to food.

It shouldn’t be because, with over 140 styles all derived from four natural ingredients, beer is as versatile as it is delicious. From crisp, refreshing lighter beers to full flavoured darker beers, there’s a beer to accompany almost every dish on the menu.

Join us at Inverleith Park, Edinburgh from 4th – 6th August to discover more about beer and food. Book in for the 2.30pm Drinks Theatre masterclass from There’s A Beer For That, or come and say hello at our bar and sample the wonderful combination of flavours for yourself at one of our informal workshops.

FIND YOUR PERFECT BEER AND FOOD MATCH Search online for beer match and enter the name of your dish for a perfectly paired beer in an instant.

/BEERFORTHAT @BEERFORTHAT /beerforthat

BORDERS FOODIES FOCUS

RESTAURANTS SEASONS Main Street, Melrose, TD6 9NP www.seasonsborders.co.uk Ripe with an abundance of high quality Scottish produce, the Borders is the perfect spot for local foodie haven Seasons. True to their name, this family-run eatery boasts seasonal menus created with ingredients from local suppliers, including Melrose black pudding and house-cured meats from nearby farmers.

FIREBRICK BRASSERIE 7 Market Place, Lauder, TD2 6SR www. firebrickbrasserie. co.uk Bringing over 20 years worth of experience to the Borders, seasoned foodie team David Haetzman and Amanda Jordan bring out the best in Scottish ingredients to create stunning and sumptuous dishes, winning them ‘Best New Restaurant in the Scottish Borders’ in 2015.

THE HORSESHOE INN Eddleston, Peebles, EH45 8QP www.horseshoein.co.uk With 2 AA Rosettes under its belt, The Horseshoe Inn has a reputation that is renowned throughout the Borders and beyond. For a special occasion, treat yourself to their carefully tailored ten course tasting menu, which uses fresh produce from their organic kitchen garden, coupled with an organic, bio-dynamic wine tasting for an all natural foodie experience.

PRODUCERS BORDER BERRIES Rutherford Farm, Kelso, TD5 8NP www.borderberries.co.uk Bring the taste of the Borders home with delicious fruit ripe for the picking at Border Berries. This flourishing fruit farm offers up an array of tasty, natural and seasonal berries from July onwards, making it the ideal excursion for avid jam makers or home bakers, or simply as a day out to get the family outdoors.

THREE HILLS COFFEE Alltnafearna, Melrose, TD6 0RL www.threehillscoffee.com Making their mark on the Scottish coffee market, Three Hills roast their own fresh blend from top quality beans in the Borders. Created in

From top (clockwise): Border Berries, Borderfields, Three Hills small batches for the best in flavour, this rich espresso roast has already become a favourite amongst coffee shops in the know, and now you can buy your own bag of blend to brew at home.

BORDERFIELDS RAPESEED OIL www.borderfieldsltd.co.uk Experts in Scotland’s own liquid gold, Borderfields produce top quality, cold-pressed rapeseed oil.

The classic and authentic taste of their original oil is perfect for healthier cooking, while the infused oils like chilli and basil are great for drizzling and dipping.

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Catch our Early Bird *Conditions apply - ask instore for details

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Get your Real Foods Early Bird discount card* instore now organic

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the chocolate café

13 Frederick St. EDINBURGH, EH22EY 5 Howard St. EDINBURGH, EH35JP 241 Sauchiehall St. GLASGOW, G23EZ

www.corochocolate.co.uk

CHEF Q&A FOODIES

HOT FOR HARAJUKU Chef patron at AA Rosette award winning Harajuku Kitchen Kaori Simpson tells us her food thoughts

How did it feel to be named the UK’s Best Japanese Restaurant?

I was very honoured and quite humbled by the award. I was very proud of our team and also grateful to our customers who voted for us. It was a wonderful experience and I’m sure my ancestors would be delighted to know that their old recipes have been put to use in a faraway country such as Scotland.

Which is your favourite dish on the Harajuku Kitchen menu?

My favourite dish is our Tempura udon noodle soup – It’s the best comfort food especially

when its cold outside!

Which environment is the most exciting - the restaurant kitchen or the street food stall?

I love being in the restaurant kitchen for creativity, however the street food stall is more exciting because I get to see our customers and have a lovely chat with them.

Do you have a trademark dinner party dish?

My dinner party dish would be homemade Sukiyaki –which is a very traditional hot pot dish with vegetables and wagyu beef, which I dip in raw egg before cooking

.

Harajuku Kitchen’s Beef Tataki for Two Here is a very quick, easy and delicious Japanese dish which is a favourite with our customers.

Serves 2 200g rib-eye steak Lemon and lime zest Lettuce

For the sauce 2 tbsp soy sauce 2 tbsp lemon juice 2 tbsp lime juice 6 tbsp Konbu dashi stock 2 tbsp Japanese rice vinegar

● Sear the beef on a hot pan for 2 mins on each side, then thinly slice, carpaccio style. ● Place the carpaccio on a bed of lettuce. ● Pour over the sauce and garnish with lime and lemon. Serve.

Try Kaori’s dish at Harajuku Kitchen 10 Gillespie Pl, Edinburgh, EH10 4HS www.harajukukitchen. co.uk

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FOODIES INTERIORS

‘Deliberately mismatched stools add notes of whimsy to a very large traditional kitchen’

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INTERIORS FOODIES

‘This kitchen is a recipe for layering colour, pattern and texture’

MODERN TOUCH Julia Buckingham’s unexpected touches and clashing patterns bring a contemporary edge to kitchen design

L

et me introduce you to the style of interior design and decoration that I call Modernique®. It blends antique with modern, and high with low. It celebrates saturated color palettes, bold patterns, and textures that say: “Touch me.” It always includes flourishes of art and eccentric accessories, plus some bling and items from the world of fashion. It’s not about the mix just for the sake of the mix. It’s about individuality. And uniqueness.

And difference. And the adventure of creating rooms and homes that are full of your own personality—and

harmonious and comfortable to live in, too. If you want to feel free to trust your visual instincts, prefer surprise over predictability, and love the idea of finding and deciding what works together for you and your family rather than letting someone else tell you what’s right and what matches, then Modernique is for you.

So many of us come to interior design sideways. We feel we have to follow a set of rules that define what’s tasteful and what goes together. That’s why finding our own style of design and decoration can be a bit stressful. We foodies 47

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THE HEART OF YOUR HOME seasoned with love and care.

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

palazzokitchens.com

INTERIORS FOODIES

‘Every object, pattern, texture - you name it has its own distinctive personality’

‘Be more creative and expressive’ usually begin to experiment with a look when we have our first jobs and starter apartments, if we haven’t already done so in our childhood bedrooms at home.

Often, it’ll include some hand-me-down pieces with a few new purchases.

With each new stage of life, our tastes and styles continue to evolve.

That process of discovery can be so much fun, and bring so much joy, especially if you’re someone who leaps at the challenge of figuring out your interior aesthetic for yourself— and enjoying the way your take on it changes over time. When that’s the case—as it’s always been for me—you know that bucking the so-called rules of design and decoration frees you to be more creative and expressive. The more adventurous you are about taking risks and the fewer restrictions you feel you need to follow about deciding what goes with what, the more different, interesting, and distinctive your rooms become.

As a professional interior designer, I started late. But I’ve actually been doing some form of interior design— and of Modernique—since childhood.

My guess is that you have been, too.

Certainly you know the way that time hones your eye. Your sensibility may well have its roots in fashion, as mine does. Even if it doesn’t, you see how the two are connected through design’s essential elements: form, color, pattern, texture, materials, scale, proportion, history, and details.

Maybe, like me, you have always been more attracted to what’s different than what matches. Perhaps you’re happiest when you can collect dissimilar elements—antique, vintage, and modern—and curate, edit, and arrange them to create harmonious spaces.

Modernique by Julia Buckingham, published by Abrams Books, £27.99.

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Time to taste Our top restaurant picks to try this month

LE ROI FOU Former Mosimann head chef Jerome Henry has recently opened Le Roi Fou in the former Burger Meats Bun premises just off Broughton Street. Warm and cosy with red banquette seating, walnut chairs and luxurious napery, we immediately felt comfortable. There were strong clues that we were in good hands as the homemade focaccia arrived, smelling of rosemary and served with salty sharp sumac and first-rate extra virgin olive oil for dunking, given extra punch from basil and tarragon.

Scallops from Keltic Seafare in Dingwall are delivered in everyday so it was no surprise that they tasted wonderfully fresh and meaty, served with crunchy white asparagus and a triumph of a warm hollandaise sauce. The hand cut steak tartare was deliciously mild with subtle flavours that surprised the palate.

My calves’ liver was grilled to perfection and served with a delightfully sweet and tangy chimichurri sauce. My partners slow cooked Borders lamb was tender, full of flavour and falling off the bone. We could not resist a side order of frites, piping hot and deliciously salty.

To finish, deliciously sweet yet tart rhubarb was topped by crunchy pistachio crumble while a caramel posset surprised us with its strong toffee and honeycomb flavours. This is wonderful food, cooked the classic way without a water bath in sight. Book now – this is the new hot table in town.

1 Forth Street, Edinburgh, EH1 3JX www.leroifou.com Sue Hitchen

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RESTAURANT REVIEW FOODIES

CHAAKOO BOMBAY CAFE

ISHKA I was lucky enough to make my way to ISHKA just days after they opened. Slick and modern, this new restaurant and cocktail bar manages to be contemporary while still being welcoming and approachable - a philosophy that can be seen in the creatively classic menu too.

The seared pigeon breast starter, paired with the traditional flavours of puy lentils and beetroot, was given a creative edge from darkly tangy cherry balsamic vinegar while the gazpacho

pooled around the dressed crab made for a gorgeously cool, subtle summer starter.

Matched with the fruity fresh Hedgerow Julep, we knew we were onto a good start.

A Sottano Malbec made a hearty pairing to my lamb rump which, although slightly overcooked for my carnivorous tastes, still had good flavour and was nicely accompanied by two particularly flavourful haggis bonbons.

The chocolate and blackcurrant brownie is surely the softest and gooeyest in town, while the apple meringue with pistachio cakes is a bright delight. Get down before you can’t get your foot in the door for the crowds.

83 Morrison St, Edinburgh, EH3 8BU www.ishkaedinburgh.co.uk Chiara Margiotta

Chaakoo currently offers one of the most enjoyable dining experiences in the city in one of the most striking venues in the country. Our wine, a Los Gansos Gewürztraminer, was a versatile accompaniment to the array of small plates which we greeted cutlery in hand, with a Bruce Bogtrotter-esque gleam in our peepers. The Seekh Kebab had just the right balance of spices, whilst the Tandoori wings are unquestionably one of the finest examples in Glasgow. I would normally be more descriptive here but unfortunately I was unable to take notes for this part of the meal due to my inability to relinquish my grasp on the last wing. The Keraka Monkfish Curry is massively flavoursome in a sauce full of bite which demanded forcefully to be consumed immediately but ultimately, the Saag Paneer won dinner, which had everyone at the table exhaling loudly for the few brief moments that the dish existed on the table. Go for the scran, stay for the atmosphere, but like the sign says remember that “all chai is coming strictly without opium”.

79 St Vincent St, Glasgow, G2 5TF www.chaakoo.co.uk Neneh Sherry

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

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

WWW.HANAMS.COM

COOK SCHOOLS FOODIES

Day for Dads Find the perfect gift for a fussy dad with one of these Fathers Day classes EDINBURGH NEW TOWN COOKERY SCHOOL 7 Queen St, Edinburgh, EH2 1JE www.entcs.co.uk If your Dad is a bit rusty in the kitchen, let him sharpen up his skills with the Edinburgh New Town Cookery School’s Knife Skills masterclass. Perfect to build up confidence in the kitchen, this core class will take him through the basic techniques, knowledge and tricks to become a slicing samurai in no time.

OAKWOOD COOKERY SCHOOL Forres Rd, Elgin, IV30 8UN www.oakwoodcookeryschool.co.uk Dreams of big and bold American grub can come true with the Oakwood Cookery School’s Ultimate American Grill class. In

co.uk Teach a Dad to cook and he’ll have steak every night - or at least on Saturdays. At Tennent’s Training Academy’s Saturday Night is Steak Night course, Dad will learn to cook the ultimate steak and chips like a pro, complete with sides and sauces and, to top it all off, a nice cold Tennent’s.

STEWART BREWING true Man vs Food style, he’ll take on BBQ classics like baby back ribs and Monterey Jack cheese stuffed burgers, before finishing off with sticky sweet cinnabons.

TENNENTS TRAINING ACADEMY 161 Duke St, Glasgow, G31 1JD www.tennentstrainingacademy.

26a Dryden Rd, Loanhead, EH20 9LZ www.stewartbrewing.co.uk Does your Dad think he can do it all? Put his skills to the test at Stewart Brewing’s Craft Beer Kitchen, where beer lovers can brew it themselves and create a custom, bespoke beer from start to end, under the guidance of Stewart’s master brewers. foodies 53

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Stockbridge Duck Race Sunday 2nd july 2017 3.00pm

Dear Duck Race supporter Over the past 28 years the Annual Stockbridge Duck Race has become the biggest community event in the area, and with the generosity of duck buyers and the business community it has raised £1,000’s for charity. The chosen charities for 2017 are The Yard and St. Columba’s Hospice.

All ducks are numbered and released into the Water of Leith from the main bridge at 3pm, then caught by duck wardens further down stream. The first lucky ducks to cross the line are noted and the owners are awarded a prize generously donated by many businesses.

A great fun day out for all the family with the added benefit of raising money for charity. The Antiquary will be hosting this year’s Après Duck party and kids disco after the race which is great fun.

This annual event has been going for 28 years and whatever the weather, it’s always a fantastic family event!

The Duck Race Organisers.

FOODIES SPA

GUERLAIN SPA Waldorf Astoria, Princes St, Edinburgh, EH1 2AB www. waldorfastoriaedinburgh. com Get your skin glowing and sunbathing ready with an Intensive Body Therapy treatment at the glamorous Guerlain Spa in the 5 star Waldorf Astoria hotel. Featuring an invigorating body polish, replenishing body wrap and bespoke massage, it’s a deliciously indulgent two hours of relaxation.

15 ROYAL TERRACE

THE SECRET BEAUTY

15 Royal Terrace, Glasgow, G3 7NY www.15royalterrace.co.uk Bring your natural glow back to the surface with 15 Royal Terrace’s Nepalese style Tea Body Exfoliation.

Let their talented relaxation therapists slough away dead, dry skin through an indulgent massage, featuring a natural scrub. Before you know it, your skin will be rejuvenated, making it the ideal pre-holiday treatment.

133-135 Morrison St, Edinburgh, EH3 8AJ www.thesecretbeautygarden.com Shed those winter layers and feel confident to show some skin with The Secret Beauty Garden’s Fake Bake spray tan.

With a natural, flawless coverage and three colour options to suit your individual skin tone, you’ll be ready to strut in the sun.

BALANCE SPA AT THE ROXBURGHE

28 Charlotte Square, Edinburgh, EH2 4HQ www.theroxburghe.com Prepare your skin for some time in the sun with a Dead Sea Mud Wrap at the Balance Spa. The naturally detoxifying mud helps to release muscle tension while moisturising and deep cleansing the skin, making it look healthy and radiant.

DESIGNER WAXING 94 Bath St, Glasgow, G2 2EJ www.designerwaxing.com Experts in hot wax, the team

at Designer Waxing are here to fix all of your hair needs quickly and stress free. Their specialist wax guarantees a

superior finish for even the most stubborn hair, so you’ll be smooth and ready to rock your swimsuit in no time. foodies 55

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THE PERFECT DAY TRIP.

Open 7 days a week, 10 until 5 Tel: 01835 830 495 Web: www.bornintheborders.com

Take a road trip to Highland Perthshire and see an award-winning craft distillery in action!

Persie Gin unlocks your taste buds through your sense of smell: pay a visit and try free samples of Zesty, Herby and Nutty gins to see for yourself.

GIN FOODIES FOCUS

Just a Drop There’s a gin for every person and taste with Scotland’s fabulous array of local spirits THE MODERN ONE:

THE CITY SLICKER:

CRAFTY DISTILLERY Wigtown Road, Newton Stewart, DG8 6JZ www.craftydistillery.com New to Scotland’s gin scene, Crafty have carved a name for themselves as a distillery of high-quality spirit.

Their first release, Hills & Harbour Gin, is inspired

by Galloway, utilising Noble Fir Needles and Bladderwrack Seaweed to create a refreshing, complex taste.

EDINBURGH GIN 1a Rutland Place, Edinburgh, EH1 2AD www.edinburghgindistillery. co.uk Trendsetters in the gin world, Edinburgh Gin create their fantastic gins in the centre of the capital. Inspired by their city home, they produce a variety of small batch spirits, from their classic signature gin to the cocktail ready gin liqueurs in a variety of flavours, from bold rhubarb and ginger to elegant elderflower.

DARNLEY’S VIEW 4 Melville Crescent, Edinburgh, EH3 7JA www.darnleysview.com The latest creation of famed Edinburgh spirits producers Wemyss Malts, Darnley’s View has the great taste of a traditional London Dry in an expertly balanced, handcrafted spirit.

Turn up in the heat in your G&T with their spiced blend, featuring warming botanicals like cinnamon and nutmeg for real punch.

CAORUNN Airdrie, Scotland, ML6 8PL www.caorunngin.com Personally crafted to capture the wild spirit of Scotland’s rugged scenery, Caorunn boasts a heady botanical hit.

Featuring five locally foraged botanicals from fragrant heather to sweet Coul Blush apple, it makes for a fine summery sip.

THE TEA LOVER: THE TEASMITH Strathearn Distillery, Perth and Kinross, PH1 3QX www.teasmithgin. com A unique spirit, infused with hand picked black tea, The Teasmith is a delicate and individual gin that’s great for gin lovers looking to try something different, or tea jennies looking to branch out into stronger tipples. foodies 57

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Darnley’s Distillery is opening Summer 2017 at Kingsbarns in Fife, just 6 miles from St Andrews.

Be one of the first to do a tour by visiting www.darnleysgin.com or follow us @darnleysgin

gannetandguga.com

COFFEE FOODIES FOCUS

THE FLAVOURED ONE: MCQUEEN GIN Trossachs Distillery, Callander, FK17 8LR www.mcqueengin.co.uk This family made gin will speak to the adventurous drinker. With a variety of flavours on offer, from the deep Smokey Chilli gin to the creative Chocolate Mint, this is a spirit that stands out from the crowd.

WILD ISLAND BOTANIC GIN Scalasaig, Isle of Colonsay, PA61 7YZ www.wildislandgin.com Drawing on the scenery of their remote island home to inspire and flavour the spirit, Wild Island Gin uses locally foraged Hebridean botanicals to give their gin the taste of the wild. From wild water mint to sea buckthorn and heather flowers, these hand picked ingredients make for a fresh, crisp classic G&T.

THE AGED ONE: FIRKIN GIN 28 Jane Street, Edinburgh, EH6 5HD www.firkingin.co.uk An unusual product, Firkin Gin is aged in American Oak whisky casks to give it extra character and its signature golden glow.

With toffee notes singing alongside the traditional gin botanicals, this quirky spirit brings something new to the table.

THE SAILORS SPIRIT:

DAFFY’S 1 Rutland Sq, Edinburgh, EH1 2AS www.daffysgin.com A distinctive bottle with it’s signature Goddess of Gin image, created by iconic artist Robert McGinnis, Daffy’s stands out on any bar shelf – and once you taste it, it’ll stand out in your mind too. Buttery and smooth, it’s a spirit of high enough quality to enjoy simply over ice, but makes a fine addition to cocktails too.

ISLE OF HARRIS GIN Tarbert, Isle of Harris, HS3 3DJ www.harrisdistillery. com A unique maritime tipple, Harris Gin sings the song of the sea in both flavour and style.

The signature aqua glass bottle speaks of the mystery of the water while the local, hand-harvested sugar kelp brings forth the distinctive taste of the island. foodies 59

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The Place for cockTails Epicurean, the bar at the G&V Royal Mile Hotel, delivers an atmosphere that is upbeat, energetic and sophisticated with drinks and interiors to match.

Created by some of the best mixologists in town Epicurean serves up brilliant cocktail creations and aromatic infusions using home-grown flowers and herbs from G&V’s unique EvoGro hydroponic and fresh & natural ingredients from the hotel’s rooftop honey bees!

0131 220 6666 epicurean@gandvhotel.com gandvhotel.com

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

Orkney Gin Company, Orkney, KW17 2SS

www.shetlandreel.com

www.orkneygincompany.co.uk

COCKTAIL PERTHSHIRE BARS FOODIES FOODIES FOCUS FOCUS

Sip Sip Discover the best and brightest mixologist spots around

EPICUREAN 1 George IV Bridge www.gandvhotel.com A modern addition to the capital’s cocktail community, Epicurean’s stunning cocktails are garnished with flowers and herbs from their EvoGro hydroponic while their honey comes from their own rooftop beehives.

THE VOYAGE OF BUCK 29-31 William St www.thevoyage ofbuckedinburgh.co.uk This inventive cocktail bar takes you on a city tour, from elegant Parissiene cocktails to exotic Cuban drinks, Cairo-inspired recipes and creative tastes of Taipei, making for a fun and theatrical tasting experience.

THE PERMIT ROOM 3A St Andrew Sq www.dishoom.com Sophisticated and atmospheric, The Permit Room has speakeasy style and a glamorous menu that’s perfect for date night. Enjoy classic cocktails with a Bombay twist, from the Chaijito’s sweet-spice syrup to the rich Mulled Bramble.

PANDA & SONS 79 Queen St www.pandaandsons. com Hidden beneath a vintage barbershop tucked behind a false wall, this is more than your average post work drink. Try the Tiki Takeaway, served up in a Chinese take away box, and really mix things up.

THE FINNIESTON 1125 Argyle St www.thefinniestonbar. com In the heart of Glasgow’s West End, The Finnieston specialises in creatively crafted G&Ts and exciting cocktails.

We love the signature Finnieston Club Cocktail, featuring orange sherbet and yellow chartreuse.

TIKI BAR & KITSCH INN 214 Bath St www.tikibarglasgow.com Escape from reality in the exotic paradise of Tiki Bar & Kitsch Inn. A fun novelty bar with its tongue firmly in its cheek, enjoy a tropical cocktail served up in an authentic Tiki mug. Team up to take on the ultimate sharer, The Glasvegas Kiss.

THE SALON LOUNGE 11 Blythswood Sq www. blythswoodsquare.com The glamorous cocktail lounge of 5* Blythswood Square, The Salon Lounge serves up a little extra luxury with your martini. Elegant and refined, it’s a great spot for post-dinner drinks on a special occasion.

THE DRUGSTORE SOCIAL 67 Old Dumbarton Rod www.drugstoresocial. com The Drugstore Social has carved out its own distinct niche with it’s old school pharmacy look and herbaceous tipples.

Take your medicine with their bottled ‘Prescription’ cocktails. foodies 61

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Pina Colada 25ml Don Q Cristal White 25ml Bacardi 8-year-old 50ml pressure-cooked coconut milk (can be substituted for the regular stuff) 60ml pressed pineapple juice 10ml lime juice Pinch of salt ● Add all the ingredients to a blender along with

100g of ice (per serving). Blitz it for a good 30 seconds, or until it’s silky smooth and lump-free. ● Serve immediately in a hurricane glass (you know the one, it’s like an elongated wine glass with a short stem) with a straw, and garnish with a wedge of pineapple and a fresh cherry.

Summer Sipping Get a taste of the exotic with these tropical rum cocktails from Tristan Stephenson

Hurricane

Store-bought passionfruit syrup is a quick and easy fix

60ml aged blended rum 25ml fresh orange juice 15ml fresh lime juice 25ml passionfruit syrup (store-bought stuff tends to be quite good) 10ml grenadine ● Add all the ingredients to a cocktail shaker filled

with ice. Shake for 10 seconds, then strain into a rocks glass (or Hurricane glass) filled with ice. ● Garnish with a pineapple leaf.

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COCKTAILS FOODIES

For a stronger drink, dry off your ice in a salad spinner before using

Mai Tai 55ml extra-aged pot still rum 25ml lime juice 10ml Pierre Ferrand Dry orange curacao 10ml rock candy syrup 10ml Orgeat ● You can swizzle this drink straight in the glass if you prefer, but the proper way is to shake it. Add the ingredients to a cocktail shaker along with 200g of crushed ice. ● Shake well, then pour the entire contents of the shaker into a large rocks glass. Use the spent lime shell to garnish the top, and add a sprig of mint to decorate. Tama’a maita’i!

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Rhubarb Bellini

Get ready to giggle with a creative cocktail from Treacle before heading to Ricky Gervais at The Edinburgh Playhouse

By Demijohn

25ml Demijohn’s Rhubarb Vodka Liqueur 75ml prosecco or Champagne 2 tbsp rhubarb purée ● Make the purée by stewing fresh rhubarb stems for 5 min. Sweeten generously with sugar then liquidize and chill for one hour. ● Add 2 tbsp rhubarb purée to a Champagne flute, then add the Rhubarb Vodka Liqueur. ● Top up with prosecco or Champagne and serve.

PARTICK DUCK CLUB GLASGOW Taking over on the Hyndland Street premises recently vacated by the Rio Cafe, the Partick Duck Club is an all day cafe bistro. Its name comes from an old Glasgow drinking club and, along with several variations on duck fat fries, roast duck leg is one of the items on the admirably succinct menu. Fish pie, fish and chips, and a range of egg-centric breakfast options all keep the customers quacking happily.

27 Hyndland Street, Glasgow, G11 5QF www.partickduckclub.co.uk

HONEYCOMB AND CO EDINBURGH Drawing culinary inspiration from around the globe, Honeycomb and Co is a new breakfast, brunch and lunch hangout in Bruntsfield. Guests can breakfast on home roasted granola before lunching

on seared sea bream seared with lightly pickled vegetables and a chilli and miso peanut butter sauce. They have adopted Plan Bee hives and use the honey in dishes like their signature honey-glazed buns.

1 Merchiston Place, Edinburgh, EH10 4NP www.honeycombandco.com

ISHKA EDINBURGH Ishka is a new contemporary restaurant and cocktail bar hitting Edinburgh. Look out for dishes like the nori-crusted plaice with crispy lotus leaves or the hogget with haggis bon bons, aubergine and zhoug, a green chilli paste from Yemen. The cocktails are just as exotic and even the bar snacks are rather fantoosh. Think along the lines of smoked sea trout pâté with seaweed salad, keta caviar and toasted soda bread. No prawn cocktail crisps around these parts.

83 Morrison Street, Edinburgh, EH3 8BU www.ishkaedinburgh.co.uk

Wines Masi Masianco 2015 £12.95, Wine Direct Pear aromas abound in this dreamy white with notes of sweet honey and vanilla.

The King’s Favour Sauvignon Blanc £13.99, Majestic Punchy with aromatic lime leaf, pink grapefruit, dried herb and sizzled green capsicum.

La Garnacha Salvaje del Moncayo 2015 £9.99, Majestic Powerful aromas of wild berries and tobacco leaf, tempered by fresh, floral edges.

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Sunday to Tuesday ALL evening Wednesday to Friday before 7pm Saturday before 6.30pm Business Lunch 2 courses ÂŁ10.95

Locally-sourced menus all day Afternoon Teas & High Teas Country-chic bedrooms Farm & Lammermuirs walks Family friendly

35 mins south of Edinburgh, Scottish Borders www.carfraemill.co.uk | 01578 750 750

FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

THE ROYAL BOTANIC GARDEN foodies discover the newly refurbished Gateway Restaurant and enjoy tasty street food

THE DOME Scott Hastings hosts The Dome’s Club Room relaunch

ISHKA LAUNCH guests enjoy cocktails and bites from the new restaurant and bar 66 foodies

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24/05/2017 14:52

Customised treatments for busy men 20% off

men’s treatments in June

Anti-Ageing Skin Treatments • Corrective Peels Deep Tissue Massage • Hair Removal Packages and Gift Vouchers available for Fathers Day BRUNTSFIELD PLACE 0131 477 3535

TEVIOT PLACE 0131 226 6777

HANOVER STREET 0131 225 7009

zen-lifestyle.com

COLLECTIVELY DISTINGUISHED. INDIVIDUALLY UNIQUE. The artful distillation of modern Scottish gin

www.edinburghgindistillery.co.uk • info@edinburghgindistillery.com /edinburghgin

@edinburgh_gin

@edinburghgin