Pierre White Marco Pierre White is a celebrity chef and owner of The Marco Pierre White Steakhouse Bar & Grill, which opened at the Alea Casino, upper parliament street, in Nottingham in August 2012. Initially training under Albert and Michel Roux at Le Gavroche in London, Marco went on to become Head Chef and joint owner of Harvey’s, aged just 24. Marco was the youngest and first British chef to ever be awarded three Michelin stars in England, and now has a successful TV career (with shows including Hell’s Kitchen and Kitchen Wars), whilst continuing to manage a number of restaurants and steakhouses across the UK. Since opening my own Steakhouse Bar & Grill here, I’ve become more and more aware that Nottingham is a hugely creative, vibrant city and the sheer number of top quality restaurants and eateries reflects its enthusiasm for food, flavours and dining out.
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Sharing good food, created with originality and passion, using nature’s finest ingredients, is one of life’s greatest pleasures and everyone should have the opportunity to indulge in this delight as often as possible. Nottingham’s Food and Drink Fortnight is a celebration of the city’s talented chefs, world-class produce and thriving gastronomic scene, and for food-lovers the promotion will open the doors to some of the most exciting and highly-regarded restaurants in the country.
DRINK
£10
at one of Nottingham's,
50 most-loved restaurants The Nottingham Food and Drink Fortnight is designed to showcase the fantastic restaurants and drinking establishments that Nottingham has to offer. It’s with this in mind that we’ve teamed up with 50 of Nottingham’s top restaurants to offer a variety of special £10 menus.
£10
Turn the page to discover which restaurants are involved and start to plan a night out with friends and family…
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ON THE
f Norttom 50 of mosingham rest t lov 's aur ed ants
Taking part in the Dine for £10 promotion during the Food and Drink Fortnight are:
£10
RESTAURANTS
4550 miles from Deli
Curry Lounge
Lord Roberts
The Bell Inn
Antalya Restaurant
Dino
The Fat Cat Café Bar
ASK Italian Nottingham
Dogma
Marco Pierre White Steakhouse Bar and Grill
Atlas Deli
Druckers
Bad Juju Tiki Bar
Flaming Dragon
Bagel Nash
Fresh Oriental
BHS Restaurant
Gingham Kitchen
Broadway Café Bar
Govinda’s Vegetarian Restaurant
Café Zest, House of Fraser
Homemade
Cape Nottingham
Le Bistrot Pierre
Capocci Restaurant
Le Petit Four
Carluccio’s
Lloyds No. 1 Bar
Chutney
Loch Fyne
www.itsinnottingham.com/foodanddrink
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Nada Budaya New Foresters Peachy Keens Ropewalk Royal Children Sinatra’s Singh’s Fine Indian Dining Slug and Lettuce The Approach The Bank
The Gatehouse The Major Oak The Newmarket The Orange Tree The Restaurant at the Royal Centre
The Stage Trinity Square Harvester Walkabout Nottingham World Service Yamas
for full details of what each business is offering.
with a sweet potato and onion puree
Method: 1. Puree: Chop 420g of onion into equal sizes for even cooking and add to the pan with olive oil. For the best flavour use a low heat and cling film the pan. Cook for approximately 1 hour until the onions are soft. Add 150g of thinly sliced sweet potato and continue to cook until the potato is soft. Immediately drain the onions and potatoes from the oil and blitz in a food processor until smooth. Season with salt, white pepper and a touch of lemon juice. 2. Heat a pan with a little olive oil to cook 2 handfuls of spinach leaves for approximately 30 seconds until wilted then drain using kitchen paper. 3. For the rack of lamb (3 bones min.) pre-heat the oven to 180째c. Score the fat for even cooking, rub a dash of olive oil into the meat and season generously. Use a pan on medium heat and caramelise the rack of lamb all over.
Once caramelised place in your pre-heated oven at 180째c for 14 minutes. After 14 minutes place onto a plate and allow to rest slightly. 4. Lightly cook 2 rashers of streaky bacon (finely chopped) in a pan. Separately boil 75ml of double cream, adding 2 handfuls of peas once boiled cooking for approximately 30 seconds stirring throughout. Finally add 4 leaves of cabbage (finely chopped) and cook for another 40 seconds. Drain and add your cooked bacon pieces and then serve.
O
FFERS TREATS
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Events Bodega
Cider Festival - over 30 ciders to try! 3rd - 17th August during regular opening hours
Hotel Chocolat
Taster sessions - Hotel Chocolat Cuisine Range (in conjunction with their offer - 10% off Cuisine Range). 3rd - 17th August 11am - 12pm & 3pm - 4pm
Bagel Nash
Upstairs tasting session - platters and samples will be available to try, plus the chance for attendees to put business cards in a draw for the opportunity to win vouchers for a meal. There will be a summery theme with frappés, milkshakes and the new Summer Ploughman’s bagel among other things! Sunday 4th & Sunday 11th August 3pm - 5pm
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Lakeland
VIP Customer Evening: Product demonstrations & tastings throughout the evening, including special offers and a prize draw. There will also be a Baking Masterclass - learn how to use the Duo Icing set and have a go yourself at decorating lemon and raspberry double delight cupcakes. Free entry to all, no need to book. Wednesday 7th & Thursday 15th August 6pm - 8pm
Lloyds No.1
Taster sessions - Eggs Benedict. Saturday 3rd, 10th & 17th / Monday 5th & 12th Wednesday 7th & 14th August 10am
Lloyds No.1
Taster sessions - Hand Battered Fish. Friday 9th & Friday 16th August 3pm
DRINK
Lloyds No.1
Taster sessions - Cocktails. Thursday 8th & Thursday 15th August 8pm
Carluccio’s Risotto Making Class: Join our friendly, informal class and let us show you how versatile risotto can be. Tuesday 6th August 5.30pm
Carluccio’s Focaccia Making Class: Roll up your sleeves and enjoy making this famous, rustic Italian bread along with an impressive but easy to make calzone. Wednesday 14th August 5.30pm
The Coco Lounge
Carluccio’s Pasta Making Class: Unravel the art of pasta making and learn how to make the perfect ravioli, tortellini and pasta ribbons. Tuesday 13th August 5.30pm Booking is essential at Carluccio’s. Please visit www.carluccios.com for more information.
Cocktail Masterclass: Learn all the basics of cocktail preparation and how to make at least two different cocktails like a pro. Customers will receive a complementary cocktail upon arrival and a slice of pizza after the class. This offer must be booked in advance. To book, drop into the bar or email coco_lounge@live.co.uk Friday 9th & 16th / Saturday 3rd, 10th & 17th August 6pm - 8pm
Uniquely housed in the elegant surroundings of the 17th Century Newdigate House, World Service offers cuisine of an exceptional standard. The man behind the food is 27 year old Head Chef, Valentin Petiteau.
Chef IN THE
Valentin Petiteau
HEAD CHEF WORLD SERVICE
World Service
opened in 2000 and quickly became one of Nottingham’s premier fine dining experiences, building acclaim nationally, as well as locally.
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Growing up in La Rochelle, France, Valentin’s passion for food was instilled by his grandparents. He learned the art of cooking with homegrown produce from his mother’s parents in the countryside, and dined at top restaurants when visiting his father’s parents in the city. Influenced by modern European cooking, Valentin has spent the past six years perfecting his craft in restaurants around Nottingham, including the renowned two Michelin starred Sat Bains.
What’s popular at World Service?
At the moment curried scallops are a popular choice. The scallops are grilled with curried butter, then we use the roe from the scallop to create a foam infused with lemongrass, cream and chili, and served with a little salad and mango chutney. We finish the dish with a classic curry element a poppadum; it’s a great way to add some texture to the meal.
Where do your ingredients come from?
Nottingham is a rich source of quality produce, there’s real ale, Colston Bassett Cheese, lots of game. Currently I am using wood pigeon from the Vale of Belvoir on the menu. Quality of ingredients is very important to me.
What are you proud of?
We have a new dessert for the Summer that I am particularly proud of, it’s our take on an English classic; strawberries and cream. We place chopped strawberries with meringue, so we have some soft meringue with firm fruit, and it comes with an elderflower panna cotta, then we finish with a little bit of Champagne on top.
What does the future hold? World Service has been awarded two AA Rosettes for the last eight years now, so it is definitely my objective to gain a third while I am Head Chef here. don’t forget to try the £10 menu, available at World Service during the Fortnight World service, Newdigate House, Castle Gate NG1 6AF
NG1 3AJ Street 9 Broad
Jam JAR In a Jam Jar add 50ml shot of Bacardi White Rum + Juice of one fresh lime + 10 mint leaves + 3 teaspoons of caster sugar + Crushed ice
Muddle together with a spoon to release the mint’s flavour, Top up with soda and garnish with lime and two straws.
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TO TRY MORE
cocktails visit Bad Ju between 5 and Ju m daily for 2-4-9p 1 cocktails duri the fortnight.ng
D UTCH
B LUE F RENCH
Cheese 6 Flying Horse Walk NG1 2HN
Brothers Rob and Webb Freckingham took over The Cheese Shop in December 2004. They stock over 200 British cheeses and a wide range from the continent both are changing constantly. Both with separate careers (Rob – farming, Webb – catering), the idea for The Cheese Shop came about when Rob tragically lost his arm in an accident on the farm and couldn’t continue to work on the land. The Cheese Shop seemed the perfect choice to combine both of their backgrounds.
What’s your favourite cheese?
It’s very hard to choose a favourite with so many great cheeses out there. But because of where we are, Colston Bassett Stilton and Cropwell Bishop’s Beauvale always hit the mark. The fact that we can collect the cheeses directly from the dairies is an advantage to getting great and consistent cheese, and we have a great relationship with both Billy Kevan (Colston Bassett) and the Skailes family (Cropwell Bishop).
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What’s your most popular cheese?
The most popular cheese at the moment seems to be Colwick cheese, following its relaunch in May this year - the first time the cheese has been sold since the 1990s. A fresh, light, creamy tasting cheese, it’s ideal for the summer. A lot of our customers are enjoying the nostalgia that comes with the cheese, fondly remembering it from their childhood. We’re now selling around 100 a week, making it one of our current bestsellers.
%
10% off
blue stilton from Colston Bassett and Cropwell Bishop during the fortnight.
Colston Bassett are celebrating their 100 year centenary of making stilton cheese.
The Ale Trail
BELL IN N
The
Food & Drink
Nottingham is famous for its ale, so to help you discover some wellcrafted beer - follow the Food & Drink Ale Trail!
Be part of the Ale Trail by visiting these pubs and bars The Bell Inn Broadway Café Bar Lloyds Bar No1 Lord Roberts New Market Royal Children Slug and Lettuce The Approach The Bank
18 Angel Row 14-18 Broad Street 1 Carlton Street 24 Broad Street Lower Parl Street 50A Castle Gate The Cornerhouse 12-18 Friar Lane 8-9 Beastmarket Hill
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The Fat cat Café Bar The Gatehouse The Major Oak Hand & Heart Pit & Pendulum The Blue Bell The Bodega The Roebuck Inn Rescue Rooms
DRINK
Chapel Bar Tollhouse Hill 24-6 Pelham Street 65-67 Derby Rd 17 Victoria Street 50 Upper Parliament Street 23 Pelham Street 9-11 St James Street 25 Goldsmith Street
start your own ale trail at one of the oldest public houses in Nottingham, the Bell Inn on Angel Row has served its share of real ale over the centuries. Originally established in 1276 as a Friary (on what is now Friar Lane) by a group of Carmelite Friars, the first signs of it becoming an alehouse were in 1539 when it was named the Angelus bell.
“
As a Greene King pub, we serve IPA, Abbot Ale, Speckled Hen, Old Trip and our own brew; Bell Inn Bitter. We also sell EPA from the Nottingham Brewery and rotate a second local guest ale.
The pub has always had a good reputation for delivering real ale of a high standard, and this year it won Cask Ale Pub of the year for the North Division of Greene King. Stocking local ales is a must for us, it’s something to be proud of; it’s local and it tastes great. It also gives us the opportunity to shout out about Nottingham and the local area. Real ale houses share the same passion for the perfect pint from a local brewer.
“
ale trail
Recipe
Cupcakes
• Preheat your oven to 180°C/350°F/ gas mark 4 and line a 12-hole muffin tin with cake cases.
• In a large bowl, cream 125g of
unsalted butter and 125g of caster sugar together until pale, light and fluffy. Gradually add two large beaten eggs, mixing well between each addition. Sift in 125g of plain flour, 1 tsp of baking powder, ½ tsp of bicarbonate of soda and a pinch of salt. Add 2 tbsp of soured cream
(at room temperature) and the grated zest of half a lemon, and mix until smooth and thoroughly combined.
• Divide the mixture between the cake
cases. Add half a teaspoon of lemon curd to each and gently swirl with the teaspoon. Bake on the middle shelf of your oven for about 20 minutes until the cakes are golden and well-risen. Rest in the tin for 3-4 minutes then ease out onto on a wire cooling rack and leave until completely cold.
Lemon & Raspberry Meringue Buttercream
• Prepare the raspberry purée first.
Lemoenr& ry Raspb
LIGHT
DOUBLE DE
2 wheeler gate
Made in the ‘My Kitchend 12 Hole Deep Bun Tin’ an iced using the Lakeland Duo Colour Icing Kit
ng1 2nb
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Place 400g raspberries in a medium saucepan, add 75g of caster sugar and the juice of ½ a lemon, and set over a low heat. Cook gently until reduced to a purée.
• Pass through a fine sieve placed
over a bowl to remove the pips. Clean the saucepan, pour the purée back in and continue to cook over a low heat until the purée is the consistency of slightly runny jam. Remove from the heat and leave until cold.
• To make the meringue buttercream, place 200g of caster sugar in a medium-sized, heatproof bowl, add the 3 large egg whites and one tablespoon of water. Set over a pan of simmering water
(do not allow the bowl to touch the water) and whisk gently for about 4 minutes until the sugar has dissolved, the mixture is hot to the touch, turns white and starts to thicken. Remove from the heat and immediately begin the next step.
• Use an electric whisk and beat on
a medium speed for 3-4 minutes, until doubled in volume and cooled. Gradually add 250g of softened unsalted butter, beating continuously, until the buttercream is silky smooth.
• Divide the buttercream between two bowls. Stir the raspberry purée into one and 2 tbsp of lemon curd into the other. Fill the Duo Piping Bag following the pack instructions and cover each cupcake with delicious two-tone icing.
Eat AROUND THE
Nottingham is a multi-cultural city and this is reflected in the huge variety of international flavours on offer. Here are just some of the different countries you can eat in, without leaving the city centre. Indian
Italian
Moroccan
Brazilian
Australian
Caribbean
Greek
Pan-Asian
Japanese
Austrian
MemSaab - 12-14 Maid Marian Way NG1 6HS Marrakesh Moroccan Bar & Restaurant - 6 Chapel Bar NG1 6JQ Walkabout - 15-17 Friar Lane NG1 6DA Yamas - 5 Thurland Street NG1 3DR Bonzai - 11-13 Carlton Street NG1 1NL
Mexican
Capocci Restaurant - 56-58 Upper Parliament Street NG1 2AG
Thai
Thailand No. 1 - 16-20a Carlton Street NG1 1NN
Carluccio’s - 12 Low Pavement NG1 7DL Tropeiro - 1 Fletcher Gate, Adams Walk NG1 1QS & 11 King Street NG1 2AY Turtle Bay - The Cornerhouse, 12 Trinity Square NG1 4DB Chino Latino - 41 Maid Marian Way NG1 6GD Dino - 9 Warser Gate NG1 1NU
Malaysian
Nada Budaya - 20-22 Broad Street NG1 3AL
Turkish
Antalya - 31 Forman Street NG1 4AA
This is just a selection of the international restaurants available.
Check out itsinnottingham.com or download the It’s In Nottingham App and you can search Nottingham’s restaurants by cuisine style.
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Recipe
Go
Paint the town purple in NOTTINGHAM
(which is quite simply the Best Bar None!)
with Yamas this fortnight!
Yamas means ‘cheers’ in Greek and here, George Ktori owner of Yamas, explains how to make two traditional dishes… Wash 1 whole cucumber and grate
T
zatziki
coarsely, place in a colander to drain. In a bowl add 500g of Greek yoghurt and 2/3 cloves of finely grated garlic. Add the cucumber, one tbsp of mint (fresh is best!), three tbsp of extra virgin olive oil and one tbsp of vinegar. Season with a pinch of salt and pepper, and then mix the ingredients thoroughly. You can garnish with fresh mint leaves to serve.
Vinaigrette
In a bowl add 150g of olive oil, 50ml of vinegar, 3 tbsp lemon juice, salt and freshly ground black pepper. Whisk well until they have combined together.
www.yamasbar.co.uk
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G reek Salad
Wash a head of iceberg lettuce and 100g of rocket under a cold running tap. Chop the lettuce and place in a large salad bowl, alongside the rocket. Wash and slice half a cucumber and arrange on the lettuce. Wash 2 vine tomatoes, chop them into quarters, and place on top of the cucumber. Slice half a red onion and scatter it over the salad with parsley. With your hands, break 100g of feta cheese into small pieces and place on the top of the salad with 10 olives. Sprinkle a pinch of oregano on top and dress the salad with vinaigrette before serving.
visit us at 5 thurland street NG1 3DR and enjoy our £10 menu this fortnight DRINK
Nottingham works hard to ensure that you have a great night out and is proud to fly the coveted Purple Flag – a national award that demonstrates Nottingham by night is well managed. Not only does the place itself have an accreditation but many of the licensed premises have also worked hard to receive a mark of excellence for their very own business via Best Bar None.
Best Bar None is a national scheme, which acknowledges and helps promote businesses which have proven to have the customer in mind in all aspects of the business, from health and safety through to customer service training for their staff. To find out more about Purple Flag and Best Bar None, visit www.nottinghambbn.co.uk and www.purpleflag.org.uk
TM
best bar none PLEASED TO SUPPORT FOOD & DRINK Fortnight
Getting into Nottingham to enjoy the Food & Drink Fortnight couldn’t be cheaper! By Car From 3rd until 17th August there is FREE on-street parking in the city centre Monday-Saturday, from 6pm. See opposite page for details.
By Bus Nottingham City Transport Grouprider: Between 5pm and 4am it is only £4 for two adults to travel anywhere in the city. Standard all day NCT travel ticket is just £3.40.
By Tram With NET Trams school holiday group ticket 5 people can travel all day for only £5 (minimum 2 adults). Standard all day NET travel ticket is just £3.50 Parking is free at all net tram park and ride sites. for more information, please visit www.itsinnottingham.com
on-street
parking! during the food & drink fortnight
From 3rd until 17th August there is FREE on-street parking in the city centre Monday-Saturday, from 6pm. To activate the parking, simply follow these easy steps: 1 Park at any one of Nottingham city centre’s on-street parking zones from 6pm 2 Ring this number: 0115 871 4000 or use the RingGo App (available from iTunes and Google Play) 3 When asked, enter the code 9000 and follow the instructions given. For more information, please visit www.itsinnottingham.com
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Your chance to win %
10off
your final bill at
Bagel Nash
Valid from 3rd – 17th August 2013 Please present voucher when ordering. Not be used in conjunction with any other offers.
your favourite
meal
Tweet @itsinnottingham with #foodiefortnight and tell us what your favourite meal in a Nottingham restaurant is to be in with a chance of winning.
Cocktail Pitchers £7 Terms and conditions: Winner to be announced on Monday 19th August via @itsinnottingham. Win dinner for two in your favourite restaurant up to a spend of £100. Prizes to be claimed before the end of October 2013. Not valid on Fridays and Saturdays. If you don’t use Twitter, simply email info@nottinghambid.com with your answer for your chance to win.
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Bodega
Valid from 3rd – 17th August 2013 During Happy Hour (All day and night on Mondays / 4-9pm Tuesday – Saturday). Please present voucher when ordering. Please drink responsibly.
First name Last name Email Mobile Please tick the box if you do not wish to receive offers by email from It’s In Nottingham.
Free
chocolate with any drink purchased
Chocolate Utopia
Valid from 3rd – 17th August 2013 Please present voucher when ordering.
First name Last name Email Mobile Please tick the box if you do not wish to receive offers by email from It’s In Nottingham.
%
10off
all products on Wednesdays and Thursdays
Fresh Oriental
Valid on 7th/8th/14th/15th August 2013 Excludes rice. Not to be used in conjunction with any other offer. Please present voucher when ordering.
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Two cocktails for £5 Long Island
Please tick the box if you do not wish to receive offers by email from It’s In Nottingham.
Valid from 3rd – 17th August 2013 Excludes ‘The Teas’. Please present voucher when ordering. Please drink responsibly.
First name Last name Email Mobile Please tick the box if you do not wish to receive offers by email from It’s In Nottingham.
%
10off
the delicious Cuisine Range
Hotel Chocolat
Valid from 3rd – 17th August 2013 Please present voucher when ordering.
First name Last name Email Mobile Please tick the box if you do not wish to receive offers by email from It’s In Nottingham.
Cocktail Jugs £6.95 Foxy’s
Valid from 3rd – 17th August 2013 Includes Cheeky Limto, Hyperactive & Deep Blue Lagoon Cocktails. Please present voucher when ordering. Please drink responsibly.
First name Last name Email Mobile Please tick the box if you do not wish to receive offers by email from It’s In Nottingham.
Two-for-One Breakfasts Carluccio’s Valid from 3rd – 17th August 2013 Until 2pm everyday (excludes Magnifica). Please present voucher when ordering.
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%
20off
your total food bill
Peachey Keens
Valid on 3rd/9th/10th/16th/17th AUGUST 2013 Please present voucher when ordering.
First name Last name Email Mobile Please tick the box if you do not wish to receive offers by email from It’s In Nottingham.
Buy one treatbox (12 cookies), get one free Millie’s Cookies Valid from 3rd – 17th August 2013 Offer on treatboxes (12 cookies). Please present voucher when ordering.
First name Last name Email Mobile Please tick the box if you do not wish to receive offers by email from It’s In Nottingham.
Special Early Evening Menu Just £12.50 per person
MemSaab
Valid from 4th – 9th / 11th – 16th AUGUST 2013 from 5.30pm – 7pm Please present voucher when ordering.
First name Last name Email Mobile Please tick the box if you do not wish to receive offers by email from It’s In Nottingham.
£5 Cocktail Taster Tray 5 different taster cocktails to enjoy for just £5
The Coco Lounge
Valid from 3rd – 17th August 2013 Please present voucher when ordering. Please drink responsibly.
First name Last name Email Mobile Please tick the box if you do not wish to receive offers by email from It’s In Nottingham.
First name Last name Email Mobile Please tick the box if you do not wish to receive offers by email from It’s In Nottingham.