catering
River inspires capital eatery The Riparian Rooms opens after nine-year search
s ccchhheeefff’ ’ss lll ia c e p s ia c e ia p c s e sp Ian McAndrews Owner and head chef Blackaddie House Hotel Sanquhar, Dumfries & Galloway blackaddiehotel.co.uk Blackaddie House Hotel sits alongside the River Nith on the outskirts of the village of Sanquhar. Everything the restaurant serves is made on the premises using produce which is sourced locally or grown in its own vegetable garden.
• Stuart Thom (left), Lynne Ritchie, Neil Robb (seated), Gary Cromie and Peter Adshed.
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RESTAURANT inspired by an underground river has opened its doors in Edinburgh. The Riparian Rooms, which promises high quality, seasonal food and drink, opened on the corner of East London Street and Broughton Street late last month. It takes its name from the Latin ‘ripa’, meaning river bank, and was inspired by an underground river called The Broughton Burn, which flows from York Place through Broughton Street before joining the Water of Leith. The venue is the brainchild of Neil Robb and Lynne Ritchie, who claim to have spent nine years searching for the right location for the venture. Robb said: “The goal to own our venue has been some time in the planning and we wanted to ensure we found the right space in the right location. “We knew that in order to achieve our vision, it had to be truly different and where a ‘home from home’ could be
created, enjoyed and depended on. “Over the planning years, inspiration was drawn from travels in the UK and overseas. “Being local residents of the new town, we are familiar with the range of offerings available and saw a gap in the market.” A year-long refurbishment created two floors with a central bar and a coffee/snack area called The Burrow Below. The menu has been designed by head chef Gary Cromie; other members of the team include general manager Stuart Thom and restaurant manager Peter Adshed. Robb added: “We are thrilled to have been able to put together such an experienced and knowledgeable team. “We all know and enjoy the produce that Scotland has to offer. “We are looking forward to welcoming guests to the Riparian Rooms where we will showcase the best produce, created with a signature twist.”
Ziggys makes the shortlist A LONG-established restaurant in St Andrews has been shortlisted for the Scottish Family Business of the Year 2015 Award. American-styled Ziggys Restaurant is in the running for the accolade at the awards, which is hosted by Family Business United. Anna Maria Wishart, Ziggys co-owner and chef, said: “We have worked so hard to get to where we are and it is nice for such a small family business to get the recognition.”
How long have you been in the catering business and how and when did you start? I went to catering college straight from school 47 years ago. What’s your catering and/or career highlight so far? Having a Michelin Star for eight years and writing three books. How would you describe your food? Unique to me; my style is very different to others but if I had to describe it then it would be modern British.
Is there any food you dislike? Honey; sadly I can’t stand the smell. Not counting your own, which is your favourite Scottish restaurant? Difficult to answer this as we don’t go out. What’s your favourite Scottish ingredient? Scallops. What makes a good chef? Love and understanding of food and unerring attention to detail.
What’s the price of a typical meal (without wine)? Our fine dining menu of four courses plus canapés and appetiser is currently £55.
What’s a tip every chef should know? How to poach an egg – so few can do it properly – or how to chop an onion properly.
Why should someone visit your restaurant? For a food experience probably far better than you have experienced anywhere else before.
Who do you admire in the industry and why? Andrew Fairlie, Paul Kitching, Martin Wishart, Tom Kerridge, Phil Howard, Sat Bains.
What’s your favourite dish to cook at home? I’m never there so it’s not something I do much of. What’s your favourite wine? Quality red and white Burgundy – not fussy just as long it is quality.
Who would you invite for your ideal meal and where would you go? My family, plus Phil Cool to make us laugh and Nat King Cole and Joan Armatrading to sing to us afterwards. It would have to be dinner at Andrew Fairlie at Gleneagles I think.
Owners’ daughter, daughter, and ••Owners’ and waitress, waitress,Sammy. Sammi.
February 5, 2015 • SLTN • 31