Taste Magazine Scotland - Issue 1.5 by Taste Magazine Scotland

ONE SINGLE MALT, SO MANY POSSIBILITIES

WHISKY YOUR WAY 50ml Yardhead 50ml pineapple juice 50ml coconut water Squeeze of agave Squeeze of lemon juice Add all ingredients to an ice filled cocktail shaker. Shake and strain over fresh ice. Garnish with a fresh pineapple wedge and leaf. Kick back in a hammock.

Yardhead-StaycationAd-A4.indd 1

28/07/2021 17:32

Publisher’s Letter It is Now Time for Change

Change. It’s something that has been talked about a lot over the last few months. But it’s something that must happen. Events over the past year have demonstrated how vulnerable we are and bear no bones about it, unless we change, the events over the past two years could seem insignificant to what is to come. As COP26 in Glasgow will undoubtedly show, it’s now crucial we act upon what is being talked about. Food and drink, as a major contributor to climate change and environmental damage, will be core to this. Scotland has such a massive head start with stunning coastlines, a moderate and rainy climate, low-intensity farming

culture, supportive government, and amazing producers that are conscious of their green credentials. However, so much more is needed. In this special interim-issue we look at some of the amazing businesses that are already taking steps and are leading by example so that we can support them and become a nation with a sustainable approach to living. If we succeed, we will not only reduce our own impact on the planet but be a beacon to other countries as they look to follow in our footsteps.

Sean McMahon Publisher

Taste Magazine Scotland is brought to you by Editorial

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Contributors: Rosalind Erskine, Morag Bootland, Mhairi Clarke, Tara Hepburn, Amy Middleton, Sonny Neil, Kaitlyn Chatwood, Sean McMahon.

Designers: Portia Keltie, Michael Burns Sub-editor: Kaitlyn Chatwood

Columnist: Coinneach MacLeod

Advertising Publisher: Sean McMahon Tel: 0131 677 5644 info@tastemagazinescotland.com

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Taste Magazine Scotland is published by Taste Scotland Ltd, Office 1, Technology House, 9 Newton Place, Glasgow, G3 7PR. Registered in Scotland with Companies House: SC667390. All rights reserved. This publication cannot be reproduced or transmitted in any form, in whole or part, without the written permission of the publishers. Whilst every care has been taken in the preparation of this magazine, the publishers cannot be held responsible for the accuracy of the information herein, or any consequence arising from it. The views expressed in Taste Magazine Scotland are not necessarily those of the editor or the publishers.

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Inside this Issue FEATURES

5 8 15

Glorious Pies

Taste Magazine covers the best pies in Scotland

Sustainable Dining

Following COP26 we give a guide our favourite sustainable eateries

Celebrating the Scottish Smokehouse

Discover the history of smoking seafood in Scotland

Autumnal Treats

A list of the best seasonal treats

A look at the Scottish Food and Drink Awards for 2021

Follow the Prince of Wales on his journey to Scotland

Who doesn’t love a roadtrip? Next stop Stirlingshire!

A favoured guest is back at Taste Magazine

And the Winner is ... A Truely Royal Visit Roadtrip

The Hebridean Baker

REGULARS

29 31

Under the Grill

We put Chef Rohan Wadke under the grill

Destination Dining

All the hottest spots to dine in Finniestoun

Recipes

Delicious recipes for you to try at home

A look at seasonal produce

A collection of delicious food and drinks for the season

In Season

Autumnal Larder

Hospitality Reviews

Hold the Front Page!

See where we are loving dining

The latest hot off the press, from around Scotland

Glorious Pies by Amy Middleton

Whether sweet or savoury, pies are a dish that can be enjoyed all year round, but most of all they are the perfect cosy comfort food for the dark and drizzly Autumn evenings that are rapidly closing in. The pie is a Scottish culinary staple, a masterpiece of gastronomical engineering, and contrary to popular opinion they don’t always have to be stodgy and bland. A truly good pie should be a feast of flavour and texture. Mrs Lovett gave you the worst pies in London, now Taste Magazine takes a look at some amazing pies ahead of the World Championship Scotch Pie Awards.

THE WEECOOK KITCHEN - CARNOUSTIE Family-run, award-winning pie makers The WeeCOOK Kitchen are based at Barry Downs Holiday park near Carnoustie, and have built a reputation for fresh, flavoursome pies and friendly service. Specialising in dishes inspired by family traditions, holidays, and local and seasonal produce, their signature dishes include the Beef Steak Bourguignon Pie, which was awarded a silver medal at the British Pie Awards 2020, and the Chicken & Bacon Pie, winner of a Great Taste Award 2019. The WeeCOOK Kitchen regularly attend farmer markets in Montrose, Forfar, Dundee, Arbroath and Bowhouse, and operate The WeeCOOK Piestore in Dundee’s Wellgate shopping centre on Thursdays, Fridays, and Saturdays.

PIE DOLLY - LEITH

Leith Market legends Pie Dolly have been lovingly crafting artisan pies in the city since 2016. Their bestseller is undoubtedly their traditional Pork Pie, which is always a guaranteed sell-out and is also stocked at various places across the city, such as IJ Mellis Cheesemongers. Operating a stall at Leith Market most Saturdays, Pie Dolly rotate a selection of their favourite pies such as the Spiced Lamb & Apricot, as well as sausage rolls and quiches. Their seasonal pies are always incredibly popular too, offering delights such as the Hot Cross Bunny Pie, which uses Rabbit from Castle Game; and their Christmas special of Pheasant, Chicken, and Smoked Bacon, with Cranberries, Juniper and Thyme.

CLARK’S – DUNDEE

Clark’s 24 hour Bakery is a Dundee institution unlike any other bakery you will have visited before, serving a gargantuan selection of pies as well as baguettes, pizzas, doughnuts, cakes, and fresh baked rolls. With a passion and respect for traditional baking, Clark’s have been based in Dundee for over 60 years. Ernest Earle Clark began producing freshly baked goods from the back of his corner shop on Annfield Road in 1950, and Clark’s now own nine bakeries and a butchery that supplies all the meat for its pies and slices.

Meat Produce

BREER PIE – BLACKBURN, ABERDEENSHIRE Breer Pie Co. create indulgent gourmet pies in small batches, filled with hand trimmed and slow cooked cuts of locally sourced meats, all wrapped in their rich signature homemade wheatberry crust pastry. Their Highland Steak Mince & Mealie uses beef from Aberdeenshire Highland Beef, whilst their traditional Pork Pie showcases free-range rare breed pork shoulder from Louise’s Farm Kitchen. Breer Pie Co’s goodies can be found in several shops and delis’ across Aberdeenshire, such as family-run Kepplestone Farm Shop and Charleton Fruit Farm.

JARVIS PICKLE -EYEMOUTH Crafted in the Scottish Borders and winners of 30 British Pie Awards, it’s fair to say Jarvis Pickles’ pies are pretty good. Their Steak and Kidney Pie was crowned Champion in 2020, whilst their Pork and Blue Cheese; Venison, Port & Redcurrant; and Cullen Skink Pies are all winners of Great Taste Awards from the last four years. Jarvis Pickle pies are stocked in shops, pubs, and restaurants throughout the UK, but also offer a Pies by Post service where a pie donation is made to Scottish homelessness charity Cyrenians for every four pies bought.

DOUGIE’S PIES – GLASGOW After perfecting his Steak Pie recipe for 22 years, Dougie received so many compliments about his legendary pies that he finally decided to take the hint and start his own business! Using succulent, locally sourced beef and homemade gravy, Dougie’s Pies are lovingly handcrafted and delivered to doors throughout Glasgow and Lanarkshire. Dougie’s Pies are available in single and family-sized portions.

LOCHINVER LARDER – LOCHINVER Lochinver Larder was created by Ian and Debra Stewart in 1986. It started as a deli with takeaway sandwiches, before expanding to a B&B and eventually a restaurant, where diners could relax with great food and views out across the loch. Famous for their delicious pies, homemade recipes, and warm hospitality, Lochinver Larder has attracted a loyal following over the last 30 years. The pies have become so popular that they can now be sent anywhere across the UK with Pies by Post. Lochinver Larder’s grounds now also play host to Vera, a former 4x4 military truck that has been converted into a portable pie shack, serving a range of Lochinver Larder’s pie favourites such as Haggis, Neeps & Tatties; Pork, Chorizo & Manchego; and Venison & Cranberry.

We can't wait to see which pies will feature at this year's World Championship Scotch Pie Awards. We'll be there as a judge bringing you all the details of entrants and winners in our Winter edition!

Keep Sustainability in Mind During COP26 With a large influx of visitors expected as the nations of the world head to Glasgow to work towards the goals made at the Paris Agreement and the UN Framework Convention on Climate Change, sustainability is currently on everyone’s minds. If you are keen to make some environmentally conscious decisions of your own then why not try out some of these fantastic eateries and businesses, who value the importance of offering food and drink in a sustainable way. Sonny Neil

The Hug and Pint Located in: Great Western Road, Glasgow Specialty: vegan food, craft drinks and good music If you are seeking a live music venue that also offers fantastic vegan-friendly food and drink, then The Hug and Pint is the place to be. With a menu free from any animal produce that shifts with the seasons, alongside a great drinks selection, provided from local producers as much as possible. With one of the greatest live music programmes in Glasgow, The Hug and Pint offers great vibes alongside some tasty meat-free food.

Rosevear Tea Located in: Edinburgh – Multiple Locations Specialty: Tea Shop with a great refill policy Fancy a delicious cup of tea? Then Rosevear Tea, which owns three shops around Edinburgh, has got you covered. Providing 155 variants of tea from across the globe, you are sure to find a new favourite or an old classic. The business also provides a fantastic refill policy. By bringing your very own tea container or pouch you not only save on packaging but also a little bit of money with every purchase, a great initiative to encourage more environmentally conscious decisions, one cup of tea at a time.

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Sustainability

A’challtainn Located in: BAaD - Glasgow Specialty: Locally sourced seafood and great views If seafood is what you are craving, then A’challtainn is worth checking out. Located in the heart of the Barras, this restaurant makes use of environmentally friendly seafood and ingredients that are sourced from local suppliers. Alongside their tasty and sustainable cuisine, they also offer a wide range of wines and cocktails which pair well with some delicious mussels or oysters. Combine that with some stunning views from the rooftop and you have a seafood restaurant worth experiencing

Ubiquitous Chip Located in: Ashton Lane, Glasgow Specialty: Scottish cuisine without the waste A Glasgow favourite since the 70’s, Ubiquitous Chip has continued to maintain its lofty reputation with its modern take on Scottish cuisine as well as its beautiful courtyard. However, that’s not all that’s worth talking about. The restaurant utilises the very best of Scotland’s natural ingredients while making sure to keep any waste to a minimum. Whether its smoked haddock chowder or some good old haggis, neeps and tatties, you can rest assured knowing that only the best Scottish ingredients have been presented on your plate without the sacrifice of food waste.

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Locavore Located in: Glasgow – Multiple Locations Specialty: A truly organic experience Functioning as a modern green grocers as well as an organic café at their Govanhill Location, Locavore in Glasgow aims to revolutionize the way we look at food. By growing a wide range of organic produce year round across three sites (each within 10 miles of Glasgow City Centre), supporting local growers through the Grow the Growers initiative, and incorporating their waste reduction ethos by encouraging refills, Locavore is dedicated to providing the very best for their customers while limiting their environmental impact as much as possible.

Zero Waste Hub Located in: Bread Street, Edinburgh Specialty: Bringing reduced food waste to the capital With one third of food produced across the world going to waste, the Zero Waste Hub aims to tackle that problem. As Scotland’s first rescued food shop, the Food Sharing Hub saves surplus food by offering it out to the public. Not only that, but their vegetarian and vegan café is well worth a visit. Offering a range of sandwiches, soups and cakes, visitors are encouraged to relax and enjoy their lunch in their inviting community space.

Amber Restaurant Located in: Edinburgh – Scottish Whisky Experience Specialty: A truly Scottish larder If you are longing for some tasty Scottish cuisine then the award-winning Amber Restaurant, found at the Scottish Whisky Experience in Edinburgh, is the place to be. Starring an à la carte menu that changes with the seasons and utilizes the very best locally sourced ingredients, ensuring that your food not only tastes great but also has minimal environmental impact. Not only that but you can top off your truly Scottish meal the right way with a delicious dram of whisky. What more could you want?

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Sustainability

Port of Leith Distillery Located in: Leith, Edinburgh Specialty: Distilling without the mileage Creators of delicious port and sherry, as well as the fantastic Lind and Lime Gin, this distillery found on the shores of Leith is worth talking about, but not just for its delicious products. Making use of locally-sourced barley in its distilling process – getting ahold of this barley is one of the shortest roundtrips of any distillery in the UK – the Port of Leith Distillery is one of the most sustainable drinks businesses out there, making each of their drinks taste all the better.

Society Zero Located in: Queen Margaret Drive – Glasgow Specialty: Providing a plastic free lifestyle While single use plastics are being used less and less, plastic packaging is still a prevalent problem for the environment. However, Society Zero aims to rectify that problem. Established in 2018, the business seeks to provide as many products as possible while using minimal packaging. As part of this initiative, Society Zero offers organic food and vegetable boxes which can be ordered and collected at their store. Tasty food without the problematic plastics getting in the way.

Kismot Kitchen Located in: Southside, Edinburgh Specialty: Spicy food for every diet If you can handle your spice then be sure to head on over to Kismot. This Indian and Bangladeshi restaurant, available to sitin and take-away, serves authentic spicy dishes as well as unique dishes such as chocolate curry and Iron Bruna. Not only that but their infamous Kismot Killer, one of the world’s spiciest curries, is there for those seeking a true challenge. With vegetarian, vegan and gluten-free options also available, alongside a BYOB drinks policy, Kismot is an inclusive challenge for those who think they can handle real spice!

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Edinburgh Edinburgh Creel Caught The first Scottish National Chef Gary Maclean has opened his own restaurant in Bonnie and Wild where he offers deliciously, luxurious morsels of seafood. His focus on sustainable sourcing is clear as he only buys from ethical suppliers which work in conjunction with the Marine Conservation Society’s Good Fish Guide. Each dish is specially prepared to bring the best of the sea straight to your plate.

Creel Caught

East Pizza Famed for their sourdough pizza, this restaurant also has ethical sustainability at its heart. They use local and organic Scottish ingredients which offers the best in flavour: their mozzarella is from Dumfriesshire while their venison salami is from the Great Glen Charcuterie. Their pizza toppings change with the seasons in line with sourcing the best that is available.

The Gannet East Pizza

First established in Glasgow, the best of Scottish fine dining has arrived in Bonnie and Wild. They serve a seasonally changing menu which is inspired by the small artisan producers, foragers and farmers who provide the restaurant with local ingredients.

Chix This revolutionary idea has been brought to life in Bonnie and Wild. With the aim to redefine fried chicken for a classy, upscale dining experience, the creators behind the enterprise will amaze taste buds with the quality, consistency and passion they bring to every plate.

Erpingham House

The Gannet

This fine dining experience is like no other. Completely plant based, they are plastic free and focused on organic ingredients which means their healthy and sustainable dishes continue to revolutionise in taste as well as help the planet. They are also a Carbon Free Dining Certified Partner so guests can be rest assured that every exquisite mouthful is sustainable for the planet.

Salt and Chilli Oriental This spicy and delicately flavoured Cantonese style street food is brought to Bonnie and Wild by award-winning TV chef Jimmy Lee. The menu highlights well-loved favourites with a playful Scottish twist, with Chef Lee’s specialty Salt and Chilli dishes as the focus.

Chix

Rico’s Pasta Bar The latest addition from the highly acclaimed Rocca Group, this pasta bar only serves the freshest pasta with locally-sourced, seasonal Scottish ingredients for the ultimate taste experience. A heavenly Italian cuisine delight, Chef Francesco Ascrizzi will amaze every day with the wonderful array of freshly prepared pasta.

Erpingham House

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Glasgow Glaschu Glaschu at the Royal Exchange puts Scottish wining and dining to the forefront with its array of delicious options. Whether it’s venison, duck, or monkfish you fancy, then you are sure to be pleased with what’s on offer. They also offer a market menu that stars the best local ingredients that shifts based on seasonal offerings. Finally Glaschu also offers a fantastic Sunday roast, a great way to round off the week.

Dukes Umbrella For the gastropub of choice, the Dukes Umbrella can’t be beat. Featuring an extensive drinks menu that includes a vast selection of cocktails, wines and signature drinks that are perfect for a weekend social or paired well with your meal. Speaking of food, the Dukes Umbrella provides the usual gastropub staples with some fine dining flair, starring some tasty fish and chips and delicious homemade haggis neeps and tatties.

Glaschu

Broken Clock Café For a delicious coffee and baked treats that can’t be beat, the Broken Clock Café at Park Road is well worth checking out. Offering freshly baked pastries and cakes paired with looseleaf teas or perfectly roasted coffees, this is the perfect place to forget about the passing of time and relax. Be sure to try out their delicious cinnamon buns or one of their fantastic savoury pastries!

The Duke’s Umbrella

The Wilson Street Pantry If you love brunch then The Wilson Street Pantry embodies it. Serving breakfast and brunch staples from 9am to 4pm every day, this is the perfect way to kick off your morning or enjoy a lazy Sunday. Eggs Benedict, sourdough toast with avocado and dukkah and great coffees await you at this fantastic spot in Merchant City.

Cail Bruich Hailed as Glasgow’s only Michelin starred restaurant, Cail Bruich, located in Glasgow’s West End champions the very best of the UK’s seasonal produce. Aiming to live up to its reputation, the restaurant works closely with local suppliers to provide the finest food and drink available. Featuring a sustainably sourced seasonal menu, Cail Bruich is sure to deliver a truly unique dining experience.

Broken Clock

Café Gandolfi Serving breakfast, lunch and dinner, Café Gandolfi is the all in one package. With the Gaelic proverb Deagh Bhiadh, Deagh Bheannachd - meaning well fed, well blessed - displayed on the wall, this beautiful venue invites you to bring along friends and family to relax and enjoy some great food. Café Gandolfi makes use of locally sourced and sustainable ingredients to create some truly delightful dishes.

The Wilson Street Pantry

Suissi Vegan Kitchen If you are seeking a fantastic vegan eatery then look no further than Suissi Vegan Kitchen. First opening in 2019 in the Partick area, Suissi merges Malaysian home cooking with the vegan lifestyle, resulting in plant-based, handmade creations utilizing only the freshest of ingredients and without any artificial aspects getting in the way. Be sure to try out their delicious tofus, noodles and vegetable curry in Glasgow’s West End.

Suissi Vegan Kitchen

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Seafood

Celebrating the Scottish Smokehouse This ancient way of preserving fish has survived decades and is being given a new lease of life. Rosalind Erskine discovers the history of smoking seafood in Scotland. Smoked salmon is now a staple of brunch dishes and decadent hotel breakfasts, but this dish, which has become synonymous with Scotland, has been around since the 11th century, as this is the time period when we can trace smoking fish back to. We’ve got the Vikings to thank for our smoking practices, as it’s believed that they introduced smoking as a way of preserving fish to Scotland. There are two main methods of smoking fish - the more traditional involves fish being suspended in purpose built smokehouses over slowly smouldering wood shavings, and left for a long period of time, often overnight, to be naturally infused with smoke. A more mechanised method involves the generation of smoke via specialist condensers, where the flow of smoke in mechanical kilns is computer controlled and the fish generally spend less time than in a traditional kiln. Fish and seafood can also be smoked on a lower key level using commercially available smaller smokers designed for domestic use, or even by the construction of very rudimentary smokers using old tin boxes and wood shavings. There are two principle smoking processes utilised for fish and seafood; cold smoking, which is probably the most commonly used smoking method, where the smoke used gently infuses the fish with flavour without actually cooking it. The other method is hot smoking where the smoke is hot enough to actually cook the fish as well as flavouring it.

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Salmon is probably the most popular fish species to be smoked in the UK. Farmed salmon is excellent for smoking due to its higher and more consistent oil content than wild fish. Whole skin-on salmon fillets are cured with a mixture of salt and sugar, and often some spices, over a set time, then washed and rested for at least 24 hours; before then being smoked for a number of hours, usually using hardwoods such as oak or beech. After cooling, the salmon is portioned and prepared as required. Smoked salmon is a very distinctive product, which varies considerably according to the individual recipe of the respective smokehouse – the flavour and texture are affected both by the type of wood used for smoking and particularly by the way the actual fish is cured. Curing entails ensuring there is the right amount of salt in the finished product and all smokers will usually have their own ‘secret’ cure recipes – different flavourings, herbs and spices can all be added at this stage to give unique and individual character to the finished product.

Belhaven Smokehouse

Many other oil-rich fish are also well suited to the smoking process, including trout, mackerel and herring (to produce kippers). Halibut, tuna, scallops, mussels, oysters and prawns also work well, as do eel fillets.

Finnan haddie (or Finnan haddock) originated in the Scottish fishing village of Findon in Aberdeenshire, where whole haddock were headed, gutted and split open leaving the backbone and tail intact, then soaked in brine before being cold smoked over smouldering peat. The traditional preparation is to then roast or grill the whole pieces of fish over high heat. Finnan haddock can also be used in a traditional kedgeree, or in an Arnold Bennett omelette, or the main fish component in the traditional Scottish soup Cullen Skink.

Haddock is another species that is well suited to smoking, and cold smoked haddock fillets are the basis of any great kedgeree or fish pie recipe. The bright yellow colour often associated with smoked haddock is a dye, historically used to compensate for a reduced smoking time, which lowered the cost. While dye is still sometimes used, there is an increased demand for natural smoked haddock, which has a subtle, off-white colour.

Cod is another common fish used for smoking, but is not usually as popular as haddock, which has a sweeter flavour.

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Seafood

Arbroath Smokies While hot and cold smoked salmon and smoked haddock are the most popular and well known of the smoked fish, you can’t mention Scotland and smoking seafood without talking about the Arbroath Smokie. The Arbroath Smokie is created by a traditional method of smoking. The fish are salted overnight and then tied in pairs and left to dry, then they are hung over a triangular length of wood to smoke in a barrel. The Arbroath Smokie has enjoyed official European protection through the Protected Geographical Indication, other products of this level include Champagne, Parma Ham and even Stornoway Black Pudding. This means that only fine quality haddock, smoked in the traditional way within Arbroath can be called an Arbroath Smokie. They are also available to buy at Gary Mclean’s restaurant, Creel Caught, in Edinburgh’s Bonnie & Wild. This method of infusing a deep, fragrant flavour to food, has recently been used to create a smoked gin. The Gin Bothy recently launched 250 bottles of this smoked gin, with botanicals that are smoked in a fisher smoke house in Arbroath.The team say this is the only smoked gin made in a protected designation of origin area, using a Smokie ‘bothy’. They worked with Alex Spink and Sons, who have been making smokies in Arbroath since 1977, applying their traditional smoking techniques to juniper, orange peel, coriander and lemon which were then distilled to create the gin.

East Neuk Kilnhouse

Iain Spink, of the family business, had to relearn the traditional smoking methods - smoking haddock in a whisky barrel - as this skill had effectively died out by the 60s. Speaking to the Scotsman, Iain said of his journey back into making Arbroath Smokies: “I never imagined for a second that I would go back into full time Smokie making again. A friend of mine asked if I’d go to Cupar farmers’ market (as a favour). I went along and took a box or two of fish, but a monster queue appeared and the whole lot disappeared in an hour and a half.”

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Belhaven Smokehouse Someone else that knows about keeping tradition alive is Rob Trotter, who has recently taken over Dunbar’s Belhaven Smokehouse, a business that has been on the go for over 45 years. Having come from working in residential property management, this is a huge step in a different direction for Rob, who explains that the chance was too good to miss. “Buying Belhaven is a real opportunity to maintain and grow the legacy of the brand, and introduce customers to quality smoked salmon & trout,” he said. “I hate to say it but shoppers have become acclimatised to mass produced smoked salmon and don’t get the chance to taste really good quality.”

Belhaven Smokehouse

To rectify this, Rob is planning to renovate the business to include a restaurant, car parking, and a significant extension to their shop by reducing the smoking area to create space . This will allow them to focus on small-batch, lower volume production aimed more at the consumer market. He’s also excited about the huge potential for developing their e-commerce offering so that more people across the UK can enjoy Belhaven smoked salmon. The previous owners had focused on the wholesale market, and with Covid-19 taking its toll, decided to put the business and premises on the market in November 2020. “Not only is this an attractive site, I wanted to rescue the smokehouse and brand. I want to create a destination where people come to buy our products, and a wide selection of produce from across the Lothians and beyond, but also enjoy simple, good quality food in a family friendly restaurant,” Rob said.

Belhaven Smokehouse Belhaven smoked salmon is another product that has stuck to an original recipe - it’s a labour-intensive process as it’s dry cured and smoked by hand using oak chips. They currently supply the Balmoral hotel as well as Edinburgh Larder, Peter’s Yard and numerous other smaller, local outlets. Rob has recently hired a new General Manager, Marie-Clare James, and her daughter who he can foresee running the shop. This investment and change in direction, Rob hopes, will safeguard the brand and traditional practices for the future and create a destination that East Lothian is proud to have on its doorstep. Speaking of the history of smoking fish, Andy Gray, Trade Marketing Manager at Love Seafood / Seafish, said: “Originally intended as a way to preserve foods, the process of smoking also adds a different dimension to taste and texture. The smoking of fish and many other forms of seafood has been widely practiced for generations – both on a commercial scale and by many chefs and keen cooks – and can produce a great variety of enjoyable taste and texture experiences.” It’s clear that this ancient method of preserving fish has come a long way, and with investment in heritage businesses, supporting your local fishmonger, and using smoked fish in cooking at home, it’ll continue to survive and thrive.

Belhaven Smokehouse

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Autumnal Treats

While the warm weather has begun to retreat in favour of cooler winds and autumn leaves, the time for celebration has not yet passed. With the option to celebrate with our friends and loved ones now possible due to eased restrictions, it’s time to party in style. To help you enjoy some much-deserved festivities and socialising, why not try out these products from some of Scotland’s best producers, brewers and growers. Sonny Neil

Apples Red Delicious Apples - £0.40 Golden Delicious Apples - £0.40 Royal Gala Apples - £0.40 While fruit is no longer in abundance this time of year, apples continue to maintain their relevancy! Why not pick up a range of apples from Blacketyside Farm? Freshly grown on-site, these apples will prove to be a great addition to the festivities as well as a healthy snack!

Pumpkins pick your own from Cragies Farm South Queensferry: prices from £1.50 While pumpkins are synonymous with Halloween as a spooky decoration, they also make for a great ingredient in a variety of recipes. Once you’ve carved the perfect jack-o-lantern don’t just throw it all away, why not use the insides for some cooking? Soups, desserts, and even Spiced Lattes are all viable options with your bounty of pumpkin flesh.

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Products

Guising Sweets Pittenweem Chocolate Co. Chocolate Bars - £4.95 Mrs Tilly’s Tablet Bars – 10x 95g for £10 While the weather outside may be bitter, that doesn’t mean that everything else must be! Pittenweem Chocolate Co. Chocolate Bars are a great choice for all the chocoholics out there. Handmade in a range of flavours – six to be exact – there is bound to be the perfect indulgent flavour for you. For something more traditional, Mrs Tilly’s Tablet Bars has you covered. This award-winning tablet provides a truly melt-in-your-mouth flavour that can’t be beat. Feel free to share these with whoever comes over (or hoard them for yourself when the nights are cold!)

Party Snacks Pea Green Boat Original Cheese Sables - £3.75 Mackie’s Sweet and Salted Popcorn – 20x 30g for £15 While chocolates and sweets are popular choices, there are several great snacks to try beyond the usual suspects. For something a bit more ‘cheesy’ Pea Green Boat’s Cheese Sables have got you covered. Created in the heart of Leith these luxury cheese sables make the perfect drinks accompaniment straight out of the box or hot out of the oven! While Mackies are famous for their great crisps, their popcorn is just as sweet (and salted). Using a blend of brown sugar and sea salt, this popcorn strikes the perfect balance of flavour, making them the perfect snack for those cozy movie marathons.

Teas eTeaket Pumpkin Chai: Loose Leaf 10g £2.50 100g £7.95 250g £15.95 Ace Kombucha: 12 bottles £35 24 bottles £65 Tea is a great way to warm the soul on a chilly Autumn evening so why not indulge in some seasonal flavours with eTeaket’s Pumpkin Chai tea leaves. These tea leaves can be enjoyed hot or cold so be sure to enjoy this delicious blend in whichever way you prefer. If you wish to mix things up with your tea drinking, why not try some Ace Kombucha. This small batch kombucha is brewed in the heart of the highlands and is available in a variety of flavours. Whether you enjoy green tea or hibiscus, be sure to mix and match to find the perfect brew for you.

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Products

Drinks Thistly Cross cider – 24 x 330ml for £38.40 Mexicake Imperial Stout - £4.25 Loch Lomond Single Malt Whisky - £25 What party is complete without some tasty drinks to enjoy. If you want to cling to that summer warmth in the colder months Thistly Cross Cider has got you covered. This cider is smooth and balanced with a tasty apple finish that warms the heart and soul, perfect for a chilly Autumn night. For something less traditional why not try some Mexicake Imperial Stout. Inspired by the flavours of Mexico, this stout brewed in the Scottish Borders combines sweet and spice together to create a unique blend of flavour. For the more relaxed soirees, Loch Lomond Single Malt Whisky is here for you. Carefully aged in oak casks to ensure maximum flavour and aroma. The result is a smooth whisky that is surprisingly easy to drink. For a sweet yet mature flavour, you can’t go wrong with this whisky.

Non-alcoholic Drinks Wheesht dark ale Tennents Zero For those that wish to cut out the drinking but don’t want to miss out on the social aspect, why not give these non-alcoholic drinks a try. Tennents Zero, made from the waters of Loch Katrine, provides the same flavour profile as Tennants Lager while containing 0% alcohol. It is also lighter on calories, 17kcal per 100ml, making it a healthier alternative to the typical drink of choice. Weesht Dark Ale provides another alcohol free choice. This dark ale from Harviestoun brewery does not lose out on the flavour and aroma, smelling of dried fruits and roasted chocolate, making it fit well into the Autumnal vibe.

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Awards Season BY KAITLYN CHATWOOD

Here at Taste, we want to celebrate all things food and drink and promote Scottish produce at its best – what better way than to highlight all that has been achieved this year. Despite the challenges we faced in the last years, Scotland has continued to create and supply wonderful food and drink items from the sea and the land for our larder, our plates and our eyes. Many of these products have won awards across Scotland and the UK and we here have a small sample of the fantastic achievements Scotland has collected in 2021. Our Scottish products continue to be the best for our tastes, the land and the people behind them. We are proud to showcase and celebrate all that Scotland has won.

Great Taste Awards: The Golden Fork Trophy The Great Taste Awards are highly acclaimed for the variety of products awarded and the rigorous taste rounds the Judges go through. The highly coveted award is the ‘3-star’ which is given to the best of the best, so consumers know when they buy the products proudly wearing the ‘3-star’ badge, they are about to taste something unique and wonderful. This year, 13 Scottish products won this high honour. Piggery Smokery based in Aberdeenshire with their back bacon ‘Dark Dubhloch’; Rora Dairy Traditional Greek-Style Yogurt; The Gin Bothy with their beautiful Rum Bothy; Loch Fyne Oysters with their delicate and fresh Morecambe Bay Oysters; Innis and Gunn Brewing Company with their Innis and Gunn – Irish Whiskey Cask in the beer category. The varied categories Scotland won include the Other Sweet Sauces as The Very Lovely Sauce Company achieved 3-stars with their Gingerbread Caramel Sauce; the Fife region was represented by Tayport Distillery with the Scots Pine Gin. The Shortbread House of Edinburgh and Pea Green Boat proved they can do savoury as they won with their Cheese Sablés Fennel and Chilli biscuits; Humes Quality Artisan Foods in Orkney won with their Hot Oak Smoked Organic Orkney Salmon; and finally Chapter 7 Monologue Blended Scotch Whisky from Chapter 7 Whisky. Three products excelled further as they won the 3-star and were nominated for a prestigious ‘Golden Fork Trophy’. Macleod & Macleod in Stornoway, Western Isles were nominated for their Stornoway Black Pudding; J. Lawrie & Sons based in Mallaig, Highland were nominated for their Jaffy’s Mallaig Kippers; and The Scottish Salmon Company in Edinburgh have been nominated for their Harris and Lewis Smoked Scottish Salmon. On Sunday 17th October, the Golden Fork Trophy Ceremony was held, and the Golden Fork from Scotland was awarded to J. Lawrie & Sons for their Jaffy Mallaig Kipper. Macleod & Macleod walked away with an award too as they were given the Nigel Barden Heritage Award, which is presented to a producer who uses historic production methods. Scotland continues to impress as it builds its reputation for excellent food and drink across all products. Congratulations to all those who won at the Great Taste Awards and the Golden Trophy Awards.

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Products

Scottish Beer Awards Scotland has some of the best breweries and independent beer companies, so the Scottish Beer Awards have intense competition. The variety of beers created with different flavours in mind means there is something for everyone and the awards aim to highlight the best that Scotland has to offer that year across all categories. The 2021 awards were announced on Friday 8th October and many were lucky to win a coveted prize. Cold Town House won Best Beer Bar and the Best Specialty beer was awarded to William Bros Brewing Co. for their Ginger Beer. A fun award was the Best Session Bar which was scooped up by Loch Lomond Brewery for their aptly named Zoom Time Beer. However Fierce Beer stole everyone’s breath away. They won Gold across six categories which was this year’s biggest sweep of awards including Best Fruit Forward with their Cranachan Killer. Fierce Beer was also able to win the top award of 2021: Scottish Brewery of the Year.

World Championship Scotch Pie Awards The World Championship Scotch Pie Awards work hard to bring together the best of butchers and bakers to provide the tastiest pies. Launched in 1999 by Alan Stuart, the competition has grown to include other categories such as Macaroni pie, Bridie, Steak pie and a Haggis savoury so all the best that Scotland can offer is showcased for tasting. The 2021 winner of the Champion of Champions Scotch Pie Awards was James Pirie and Son: a butcher who use local, high quality meats to create each perfect batch. They have won the competition previously in 2020 and 2018 and will no doubt be there again this year. The winners of the 2022 World Championship will be announced on Wednesday 10th November so keep your eyes open on Taste Magazine for updates!

Scottish Street Food Awards June this year featured one of the yummiest awards at the Scottish Street Food Awards 2021. Food traders and food trucks gathered at The Pitt, Edinburgh to celebrate the delicious street food and chefs who bring their talent to Scotland. The winner of 2021 with the People’s Choice Award was Barnacles and Bones; they like to serve shellfish and unusual cuts of meat to the hungry people of Scotland. The reigning champion is Antojitos with their spicy and delicious Mexican vegan street food. Judges this year included Ailidh Forlan who is the author of Street Food Scotland and Stuart Ralston who is the chef and owner of Aizle Edinburgh. The winners went on to compete in the British Street Food Awards in September with their distinctive delights.

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Products

Scottish Gin Awards Another drink with increasingly strong Scottish associations is Gin. Scotland has created some of the best gins and is acclaimed around the world for the flavours brought forth and new varieties produced as well as classics such as the London Dry Gin. The Scottish Gin Awards are held at the end of the month and celebrate the best gins Scotland has to offer. Categories include Pink Gin of the Year, Gin Liqueur of the Year, Citrus Flavoured Gin of the Year and many more. One particular brand that stands out is a new addition to the gin scene: Sky Garden Gin from Dark Art Distillery. They were nominated for London Dry Gin of the Year, Best Newcomer and Excellence in Branding and won Best Newcomer. What was eagerly anticipated was the Scottish Gin Distillery of the Year and the incredible lucky four nominees are Isle of Barra Distillers, Isle of Harris Distillers, Isle of Skye Distillers and North Uist Distillery Co. Isle of Harris swooped up the coveted title during the ceremony. A huge round of applause for all nominees who have worked incredibly hard to produce something unique which only builds and increases Scotland’s reputation as the best.

Scottish Bar and Pub Awards September 2021 marks the 26th year of the longest running licensed trade awards. Celebrating the fantastic array of bars and pubs in Scotland, these awards promote not just companies but the people who work in them. With categories spanning Whisky Guru of the Year and New Bar of the Year, the awards encompass everything under hospitality and drinks, praising those who have worked hard, especially under the challenges of the last year The Gordan & MacPhail Connoisseurs Choice Whisky Bar of the Year goes to The Malt Room in Inverness; Restaurant of the Year was awarded to The Fox & Willow based in Ayr; while the Lifetime Achievement was given to Sandy Fraser at the Oak Tree Inn in Balmaha. Derby Lane in Glasgow received the honourable Stolichnaya Award for Sustainability. These awards celebrate all that Scotland has to offer in the food and drink industry, raising Scotland’s recognition in the wider world for our excellence in hospitality.

Spirit of Speyside Whisky Awards Of course, where is Scotland without our renowned whisky? The Spirit of Speyside Awards was part of the Spirit of Speyside whisky festival earlier this year and celebrates the greatest concentration of malt whisky producers across the 50 distilleries in the region. There were gold and silver prizes for several categories including 12 years and under and 21 years and older. The Overall Favourite of 2021 was none other than the fantastic Glenfarcas single malt 25 YO, which is delicately sherried after resting in 100% Oloroso sherry casks.

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Scottish Retail Food and Drink Awards 2021

Products

Earlier this year was the renowned Scottish Retail Food and Drink Awards 2021 which focuses specifically on Scottish producers to recognise the high standard of varied products Scotland offers. With the intention to continue to push for more Scottish products on our shelves, these awards recognise the wonderful variety of excellent Scottish retail products. Over 60 expert judges spent three intense weeks carefully tasting and judging over hundreds of products. Categories across the awards include Biscuits, Cheese and Innovation Award. The Fish, Hot Beverages and Salt categories are always interesting in the variety of companies who win. The acclaimed prize of the night is the Platinum Food and Drink which is divided into Small Producer and Large Producer to truly encompass all of Scotland’s excellent products. The Platinum Small Food Producer of 2021 was Thule Ventus with their Salt Cod Paté while the Large Food Producer was none other than Mackie’s Of Scotland with their Traditional Real Dairy Ice Cream. The Platinum Small Drink Producer of 2021 was Lunun Gin and the Large Drink Producer was Edinburgh Rum from Gleann Mór Spirits.

Federation of Chefs Competition: Young Scottish Chef of the Year Chef Fraser Cameron at The Globe Inn, Dumfries has amazed and inspired chefs with his culinary talents and walked away this year with not one, but two awards celebrating his incredible achievements. In June, Chef Cameron was awarded the CIS Excellence for Young Chef of the Year and on October 12th, he received the Federation of Chefs Young Scottish Chef of the Year 2021. The Federation of Chefs competition was fierce this year and the final took place on October 12th. Chef Cameron was tasked with cooking a fine dining meal in timed conditions under the scrutiny of superb and expert judges including President of Scottish Chefs Kevin MacGillivray and Executive Chef Joe Queen. Fraser’s first course was a surprising hit with Millbank Venison Tartare, hazelnuts, dark chocolate and parmesan cheese, which was followed by a sumptuous main of rack and loin of Scotch lamb, carrot and ginger purée, Boudin Noir, soy, honey and Yuzu juice. For his dessert, he kept it classy and simple, allowing the best of the flavours to tickle the fancy of the judges with Cream Cheese Espuma, Scottish strawberries and pistachios. Chef Fraser Cameron cooked an unbelievably incredible meal and his culinary skills were aptly recognised with the Young Scottish Chef of the Year 2021. The two awards he collected this year are an incredible accomplishment for a young chef and his career looks promising as we watch him step forward. Scotland continues to persevere and demonstrate the excellent quality of our products across our food and drink in award ceremonies and it is a pleasure to promote and celebrate all that Scotland has to offer. As we push forward in rewarding excellence, we better Scotland’s reputation for food and drink amongst our country and beyond in the world: congratulations to every nominee and winner of Scotland. Be sure to check out our Spring edition for results from the Gin Awards, the Scotch Pie Awards and many more.

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Under the Grill with

Rohan Wadke One of Glasgow’s favourite chefs on the scene is Rohan Wadke: a talented chef who has recently opened his own kitchen ‘Rohan’s Kitchen’. After his experience on MasterChef in 2016 and working for various high-end restaurants and hotels, Rohan Wadke creates quality led dishes with fresh ingredients for food enthusiasts. With a focus on his heritage of Indian cuisine, Rohan Wadke joins us on Under the Grill. Kaitlyn Chatwood

Thermomix - I absolutely love my Thermomix. I often call it my very own apprentice that would never miss the temperature. It is a combination of precision, consistency, speed, and automation. It’s so easy to clean, sleek, and I always display it proudly in my kitchen. It is hands-down one of my favourite pieces of kitchen equipment of all time.

If you could cook a meal for anyone (dead or alive), who would it be and what would you make? Marcus Wareing - Master Chef gave me an opportunity to meet Marcus Wareing and cook for him. It was a very overwhelming experience for me and I just like him for who he is. Cumbrian lamb rack, smoked cherry tomato velouté, thyme roasted courgette with masala lamb brain & mint jus – this is one of my favourite dish which has a unique blend of Indian and British flavours.

What was the overall experience like on MasterChef? Master chef was a once-in-a-lifetime great experience – I am not sure if I can express this in my words. For me to be there was a dream come true. It is not as easy as it looks – it is a very daunting experience to cook in front of the judges without panicking plus numerous cameras just focusing on it. Also, to get this right and that too in a limited time

What is your most memorable meal? Has to be from India, this was when I visited a small sea food restaurant in Mumbai which serves very authenticate Maharashtrian Seafood. The dish was called Bombay Duck (soft delicate flesh fish) filled with fresh small prawns. I loved this dish as I never thought that these two different varieties of seafood can be combined together and then turn out to be so good. The mild flavor of prawns carefully wrapped in the spicy Bombay duck, deep-fried giving it a crispy touch.

What is your favourite kitchen tool/gadget? Spatula – This tool is my favourite as it avoids a lot of food wastage. Spatulas are especially useful for mixing wet and dry ingredients together, as well as scraping the sides of mixing bowls. Spatulas can be used to stir extremely hot/cold mixtures or remove food directly from roasting or frying pans.

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Chef Profile What meal would you choose as your last supper? Two things I would like to have here: first one would be dal and rice cooked by my mom and Egg Bhurjee (Scrambled egg) made by my dad. Maybe the dishes don’t matter so much but yes, the one who is cooking it does matter for my last supper.

In light of COP26, what are you doing to minimize food waste and promote a ‘greener kitchen’? As responsible humans in the current world, everyone should contribute. To minimize waste, we are already doing a couple of things in Rohan’s kitchen. We are only doing pre-order food which keeps a minimizing waste policy in place: it also allows us to give quality & consistency at the same time. Looking after the shelf life of goods delivered will cut down waste and be costeffective as well. As a chef, I believe in reducing gas & electricity to a minimum level in daily use, e.g. always use a lid when boiling water in a pot as it speed up the process and needs less energy.

What is your favourite Scottish produce? Langoustine. Langoustines have a pure and delicate taste; some argue the langoustine is even more delicious than lobster. Considered by many seafood connoisseurs as ‘the finest of all crustacea’, the langoustine is the prawn’s posh cousin. Pricier than prawns, langoustines are actually a relative of the lobster, but they don’t grow nearly as big. Nine or ten inches is considered the high end for a langoustine. The langoustine fits squarely into the luxury food category for a number of reasons all of which have a direct effect on the price of the desirable langoustine.

What Scottish produce/dish is most underrated? Beetroot and curly kale. Beetroot is a versatile ingredient as it can be eaten raw, cooked, or pickled. Gives a great texture with sweet and rustic flavours at the same time. Kale is one of those vegetables that can be used to accompany the dish or just stir fry with sweet garlic and chili flakes.

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Destination Dining:

Finnieston

In Glasgow’s West End lies an eclectic mix of restaurants which serve some of the best culinary delights from around the world. Whether you are looking for a quiet date or a group outing; a casual dinner or a fine dining experience; or just drinks, Finnieston offers everything from delicious morsels to impeccably prepared dishes alongside perfectly paired drinks. We have here just a small sample of the incredible restaurants around the Finnieston area.

Butchershop Bar and Grill For lovers of beautifully cooked steak, Butchershop Bar and Grill is the place to go. They offer house cuts of fillet; signature cuts with a cote de boeuf; or if you want something different, they have cuts on the bone with tomahawk or porterhouse. Their Sunday roasts are a treat and the perfect place for a date as they offer cuts for two which are cooked precisely to be sumptuous and full of flavour. 1055 Sauchiehall Street, Finnieston, Glasgow, G3 7UD

Pickled Ginger A cosy, perfect stop for fresh sushi with an inviting, warm décor to complement their incredible variety of sushi options - such as Nigiri, Gunkan or Sashimi - as well as other Japanese dishes including gyoza and teriyaki. You can expand your palate and sample a plate of Bulgogi or Squid Karaage. With highly attentive staff, this is the best dining option for sushi in Finnieston. 512 St. Vincent Street, Finnieston, Glasgow, G3 8XZ

Two Fat Ladies at the Buttery This upscale fine dining restaurant is considered a real Glaswegian institution with their excellent Scottish produce and good prices which places them firmly as a favourite. They have an extensive wide ranging wine list and their set menu is incredible value for money. Dine on braised Ayrshire lamb shoulder, roast fillets of rainbow trout and finish your night with a passion fruit tart with ginger and lemongrass. 652-654 Argyle Street, Finnieston, Glasgow, G3 8UF

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Destination Dining

Mora An Italian restaurant with all the pizza and pasta you could want – with a modern twist. To start, you can build your own antipasto with two types of bread, olives, then for the main there are two portion sizes of pasta to choose from depending on how hungry you are. The options are wide ranging including papardelle with slow-cooked beef shin ragu alla bolognese or spinach pici or perhaps rigatoni lamora. 1166-1170 Argyle Street, Finnieston, Glasgow, G3 8TE

The Finnieston Bar and Restaurant This beautiful blue building gives you a tease of the exquisite seafood the restaurant has to offer. It prides itself on sustainable and ethically sourced seafood which means their menus change regularly to reflect the seasonal availability. Their oysters come in a variety of choice finishes including a gin and tonic granita or a mango and roast red pepper salsa, which can be paired with any of their 60 gins for the ultimate dining experience. 1125 Argyle Street, Finnieston, Glasgow, G3 8ND

Le Petit Cochon This softly lit, hide away restaurant offers only the best of a French dining experience. A wine bar and bistro, their service is outstanding and are able to compliment any of their wines to your dish. Using locally sourced produce for traditional French food, you can start with a chicken & foie gras parfait before you dive into a confit pork belly or a shallot tarte tartin or a fillet of cod. 9 Radnor Street, Finnieston, Glasgow, G3 7UA

Crabshakk This little restaurant in the heart of Finnieston offers the best seafood Scotland has to offer. A street food style menu with a fine dining twist, Crabshakk offers a variety of fish including whitebait and gravadlax — not typically found on most menus. Their scallops, squid and clam pasta offer morsels of the sea to tempt your tastebuds. 1114 Argyle Street, Finnieston Glasgow G3 8TD

Ox and Finch This unsuspecting restaurant has a beautifully special way of dining and with their Michelin star, their dishes are enticing and exquisite. The Ox and Finch offer a tapas style experience with a variety of dishes such as coronation crab and crayfish cocktail, lamb shoulder with banana pepper as well as pecorino gnocchi. The perfect opportunity to try a variety of delicious dishes. 920 Sauchiehall Street, FInnieston, Glasgow, G3 7TF

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Events

A Truly Royal Visit to Scotland

The Prince of Wales was sighted across the country this October. Heres what he got up to during his trip to bonnie Scotland. Sonny Neil

Scotland, beyond its stunning vistas and love of tartan, has a diverse and exciting food and drink culture that is worth talking about, a fact that the Prince of Wales chose to celebrate this October through his royal visit to the country. Kicking off his Scottish adventures, Prince Charles would be the honoured guest to officially open Johnnie Walker Princes Street, a new global visitor attraction that highlights the world famous Scotch Whisky in Scotland’s capital. His royal highness explored every nook and cranny of the new eight-floor experience which is housed in one of Edinburgh’s landmark heritage buildings, and unveiled a plaque to commemorate the opening. During this visit, The Prince of Wales also met up with the very first students of the Johnnie Walker Learning for Life Academy as well as representatives of the The Prince’s Foundation. This event marked the partnership between Johnnie Walker and The Prince’s Foundation to provide both training and employment opportunities in order to support Scotland’s hospitiality and tourism sectors. To highlight the launch of the partnership, the hospitality students prepared a bespoke ‘Duke of Rothesay’ cocktail for His Royal Highness, created with Johnnie Walker Autumn (the first seasonal whisky exclusive to Johnnie Walker Princes Street) and garnished with ingredients from the gardens at Dumfries House estate. Diageo Chief Executive Ivan Menezes, who hosted His Royal Highness on the tour said: “We are grateful to His Royal Highness for the interest he has shown in the Scotch whisky industry and we look forward to working in partnership with The Prince’s Foundation to create opportunities for people in communities across Scotland to get into training and employment in hospitality and tourism.” But that’s not all the Prince of Wales got up to while in Scotland, He also made a visit to Rora Dairy where he was welcomed by owners Bruce and Jane Mackie to the organic farm. This visit followed the news that the farm had secured its official organic certification and that they would also supply Glasgow’s COP26 summit in November. Known as an advocate for sustainable and organic food production and farming, the prince visited the area to showcase his support for local rural businesses and was interested to hear about the farms environmental improvements.

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Events

Since Bruce took over the farm from his father in 2008, he and Jane have worked hard to develop the land for the benefit of wildlife: building a wind turbine and planting seven new areas of trees which create a network of small native woodlands joined by wildlife corridors and hedges, linked with waterways. Commenting on the visit, Jane Mackie said: “This year has been tremendously exciting for us all at Rora and we were delighted to welcome Prince Charles to the farm to show him the results of our work to improve biodiversity and sustainability here. Our organic certification and selection for COP26 is recognition of our efforts and, like so many of our customers, we really feel that the prince, who is a farmer himself, understood and appreciated this.” On the last leg of the tour, The Prince of Wales paid a visit to Amity Fish at it base of operations in Peterhead where he was greeted by company MD Jimmy Buchan. This visit follows on from a meeting at Birkhall in 2020 where The Prince of Wales showed an interest in the local fishing industry, its sustainability and its environmental impact. This year, The Duke of Rothesay gave a brief history of the company’s journey, including recent business challenges presented by COVID and lockdown.

“We were proud to host a walk through of our supply chain operations where we explained our desire to improve on our sustainability footprint”

The visit also provided insight into Amity’s passion for sustainability and it’s mission to champion the sustainable harvesting of seafood. In 2021 the business has invested in greener packaging (drastically reducing packaging and waste with the introduction of cardboard, boxes and dry ice to pack fish boxes and orders). This dedication to more environmentally friendly solutions has paid off with the business being named as the official seafood supplier during COP26 climate event in November. Of the visit, MD Jimmy Buchan said: “We were proud to host a walk through of our supply chain operations where we explained our desire to improve on our sustainability footprint and how we are working to improve the integrity of our products during transit to customers.” With COP26 currently underway and the effects of COVID still prevalent in our society the industry has a lot of challenges to face. However, with the Duke of Rothesay’s investment in the hospitality industry and his interest in how we approach sustainability during food and drink production, it seems that we are heading down the right path.

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Recipes

PREP 15 MIN

COOKING

Cullen Skink

20 MIN

COOKS 4 PORTIONS

500g Undyed, skinless smoked haddock fillets

This recipe is provided by Love Seafood who are on a mission to help bring great tasting recipes which showcase the best of Scottish seafood. They work with a range of seafood champions within communities and offer Cullen Skink which is a Scottish national favourite.

800g Potatoes, peeled and cut into equal sized chunks

DIRECTIONS

Ingredients

1 Onion, roughly chopped 1 Bay leaf 750ml Fish or vegetable stock 200ml Semi-skimmed milk

Boil the potatoes until soft

While the potatoes are cooking, put the onion, bay leaf, stock and haddock fillets into a pan and season with black pepper. Cover and bring to the boil, then immediately reduce to a simmer. Cook for 5 minutes, or until the fish is cooked through

Carefully remove the fish from the stock with a spoon and flake it into bite-sized chunks, removing any bones

Drain and mash the potatoes. Remove the bay leaf, then pour the stock and onion into the mashed potato and mix together. In batches, transfer the soup mixture to a blender to form a smooth soup. Return the blended soup to the pan.

Add the carrots and cook for another 20 minutes or until the lamb is tender.

Add the milk and cream to the soup, stir and bring slowly to the boil. Add the flaked fish and heat through until it’s piping hot.

Serve into bowls and season with a little more pepper. Garnish with the parsley.

150ml Single cream Freshly chopped parsley, to garnish Black pepper, to season

RECIPE FROM: Seafish. Love Seafood

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Recipes

PREP 30 MIN

COOKING

Amity Fish Pie

1 HR

COOKS 4 PORTIONS

For ﬁsh pie: 450g ‘Luxury Fish Pie Mix’ from Amity

This particular dish is a favourite among staff at Amity Fish and Taste Magazine. Created by Amity’s very own team member, Stella, this pie is one she makes at home all the time for her own family and friends. Amity Fish works hard to provide the highest quality fish you can find, so be sure to check out their range.

500ml milk for sauce + extra for poaching

FOR FISH PIE:

50g butter

Using a large pot, start by poaching the fish in milk until it is no longer translucent. Use enough milk to cover the fish. Once the fish is done, set it aside.

Meanwhile, melt the butter and add flour to create a roux. Gradually add milk (from the poached fish) and whisk until the mixture is thick and smooth.

Add the grated cheese and continue to stir until the cheese has melted.

Add the cheese sauce and the fish to a pie dish and set aside to cool.

Roll out the puff pastry to fit the pie dish and place on top. Brush beaten egg on the puff pastry, so it crisps nicely on top.

Add the cheese sauce and the fish to a pie dish and set aside to cool. Cook in the oven for 45 min – 1 hour depending on the size of the dish.

Serve and enjoy!

50g plain flour 150g extra mature cheddar Puff Pastry 1 egg – optional

For vegetable hash side: 2 carrots 1 broccoli head 1 onion 2 handfuls of cherry tomatoes 3 medium potatoes 1 handful of mushrooms Olive oil Salt and Pepper Mixed herbs Aromat

FOR VEGETABLE HASH SIDE: 1.

Chop the vegetables to roughly the same sized pieces.

Lay them out in a large baking tray. Add a good glug of olive oil and the salt, pepper, aromat and mixed herbs

RECIPE FROM: Stella Clark, Finance Director at Amity Fish Photos Provided by: Jenna Urquhart

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Recipes

PREP 15 MIN

COOKING

Lamb Stew

1 HR 30 MIN

COOKS 6 PORTIONS

Ingredients 2 kg diced lamb shoulder

Generously provided to us by Battlefield Rest restaurant in Glasgow, this lamb stew is the perfect comfort food to make at home as the weather gets colder. With a rich history in the area, the Italian restaurant has been a landmark since 1994 and continues to serve an excellent variety of high-quality pizza ad pasta with a Scottish twist.

1 diced large white onion 3 diced carrots

DIRECTIONS

400 ml vegetable stock 200g dried apricots (apricots must be rehydrated in cold water for 24 hours before cooking) 1 tsp cumin

Pre-heat the oven to 180°

On the hob, pop the diced lamb in a large cast iron casserole dish (or a frying pan) with a touch of olive oil. Add the cumin, paprika, garlic and seasoning, and cook for 2 minutes.

Add the onion and cook for a further two minutes or until the onion starts to become translucent, stirring constantly.

Add the vegetable stock and pop in the oven for one hour.

Add the carrots and cook for another 20 minutes or until the lamb is tender.

Once the lamb is tender, add the apricots and thicken with cornflour (gradually add it in tiny amounts until desired thickness is achieved).

Season to taste with the chilli.

This stew is best served with rice couscous or potatoes

1 paprika pimiento 1 tsp mild paprika 2 cloves of garlic Salt and Pepper Chilli, diced, to taste Cornflour to thicken sauce Olive oil

RECIPE FROM: Battlefield Rest Restaurant

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Recipes

PREP 15 MIN

Rainbow Miso Bowl

COOKING 15 MIN

COOKS 2 PORTIONS

Ingredients: 2 Large free-range eggs, room temperature 100g Soba noodles

Kitty and Fi have collated a stunning selection of recipes for their recipe book ‘Eat Bike Cook’ which utilises the best ingredients for a busy day. This rainbow miso bowl is perfect for anyone looking for something different this season.

100g Kale, tough stems removed, finely sliced 1 Red pepper, finely sliced

DIRECTIONS:

150g Red cabbage, finely sliced

Eggs: Bring a pan of salted water to the boil and cook the eggs for 6 and ½ minutes, with a bowl of ice-cold water close by. When the eggs are cooked, immerse them immediately in the cold water for perfectly cooked eggs with orange ‘jammy’ yolks.

Noodles: Take another pan of boiling water (no salt added) and simmer the noodles according to packet instructions, usually 5-8 minutes. When the noodles are cooked, drain and rinse under cold water to remove starch and stop them from sticking together.

Miso Dressing Ingredients:

Miso Dressing: Dissolve the miso and tahini in 30-45ml of hot water. Whisk in the remaining ingredients.

2 tbsp White miso

To Serve: Toss the noodles in 2-3 tablespoons of the dressing and divide between the serving bowls. Peel and halve the eggs first, then arrange the vegetables on top of the noodles, followed by the eggs. Drizzle the miso dressing over, and garnish with the sesame seeds.

1 Courgette, sliced into fine ribbons with a peeler 1 Ripe avocado, halved and finely sliced 1 Spring onion, finely sliced on the diagonal Sea salt and freshly ground black pepper 1 tbsp Sesame seeds

2 tbsp Tahini 1 Garlic clove, grated 20g Fresh ginger, grated 20ml Soy or tamari

RECIPE FROM:

20ml Rice vinegar

Eat Bike Cook by Kitty Pemberton-Platt and Fi Buchanan. RRP £10.

20ml Maple syrup 20ml Sesame oil

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Recipes

PREP 4 HRS 45

Spiced Tea Cake

COOKING 30 MINS

COOKS 6 PORTIONS

Cake Ingredients 300ml black tea (best with Earl Grey or Chai tea) 250g mixed dried fruit 280g self-raising flour

The famous Hebridean Baker has been a rising star over the last year and wooed the hearts of Scots everywhere has this spectacular tea cake recipe. A beautifully crafted and unique autumnal cake from his recipe book ‘The Hebridean Baker: Recipes and Wee Stories’ which is certain to amaze friends and family.

DIRECTIONS

200g soft brown sugar 1 tsp cinnamon

Preheat your oven to 180°C/350°F. Cover a teabag with 300ml of boiling water and allow to cool completely as it infuses. Take the teabag out, then pour over the dried fruit and leave to soak for 4 hours.

Add the flour, sugar, cinnamon, mixed spice and nutmeg to a bowl. Pour in the soaked fruit (along with any leftover liquid) and stir together. Add the black treacle and eggs and combine all together.

Grease and line two 20cm sandwich tins. Add an even amount of the mixture to each and place in the oven for 30 minutes or until a skewer comes out clean.Leave to cool in the tins for 5 minutes before turning out onto a wire rack.

For the icing: put the softened butter in a bowl and mix until smooth. Add the icing sugar, vanilla extract and mixed spice. Beat until light and fluffy. Add chunks of cream cheese to the mixing bowl and beat until everything is combined. Place in the fridge for 15 minutes to set, then spread liberally on one of the cakes, place the second cake on top and spread the rest of the mixture on top of that. Scatter the chopped pistachios to decorate

1 tsp mixed spice ½ tsp freshly grated nutmeg 1 tbsp black treacle 2 eggs

Icing Ingredients 220g softened butter 340g icing sugar 2 tsp vanilla extract 2 tsp mixed spice 220g full-fat cream cheese Small handful of coarsely chopped pistachios

RECIPE FROM: The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands cookbook

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In Season

As the warmth of Summer begins to wane and Autumn shifts into gear, a whole new range of seasonal produce becomes available to us. While fruit falls out of favour as we draw ever closer to Winter, there is still a wide range of things to try. Read on as we discuss some of the key food items to keep an eye out for this October. Sonny Neil

Some maritime magic Langoustines, Lobster and Mussels are all in abundance this season. Both Lobster and Langoustines are highly versatile and can be used in a wide variety of dishes, their meat utilised in pastas risottos, or simply grilled. Lobster still exudes a sense of luxury despite its availability so it is a great choice if you aim to impress. Mussels are also highly versatile and can be steamed, sauteed and infused with a variety of ingredients.

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Seasonal Produce

Just below the surface While very few fruits stay in season at this time of year, vegetables continue to maintain their relevancy in Autumn. Parsnips are an excellent choice this time of year and are great when roasted and pureed. They also make a great addition to soups. Leeks are another versatile choice that pairs well with other ingredients. This vegetable is welcome in soups, quiche, pies or cooked alongside seafood.

Game on Autumn is when game becomes more prevalent with red deer being the most noteworthy mention. Found typically in the Highlands, this species of deer is typically hunted during this time of year and are the largest deer in the UK. Venison cuts tend to be much leaner than comparable cuts of beef; the meat is also high in protein, more varied in amino-acids and typically lower in calories, making it a healthy choice compared to more traditional meat options. Like other meats, venison can be prepped in various ways - why not try it in a stew, or cook it for a burger for a leaner alternative.

Off the beaten path Look out for wood hedgehogs and rose hips while out on your foraging adventures this season. Rose hips, found on the popular flower of the same name, contain vitamin C and make a good ingredient for cordials, teas and jellies. Wood hedgehogs (the mushroom not the animal!) is a well-flavoured and popular edible species that can be identified by the ‘spines’ found underneath the cap. However, foraging for mushrooms can be dangerous for those unaware of what is safe to eat, so don’t be afraid to ask for help and use identification guides to make sure what you are picking is usable in the kitchen.

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Roadtrip Stirlingshire

Food Tourism

by Mhairi Clarke The changing of the seasons for me are the four most poignant times of the year; the air, light, smells, sounds and vibe all feel ‘can’t quite put your finger on it’ different, with a whole range of emotions mixed in with that. When the school bell rang (for the final time for my son), my partner and I marked the beginning of summer with a foodie trip to Crieff and surrounding areas for the last issue. With memories of a sun drenched, glistening Loch Earn tucked away in our ‘golden moments of summer 2021 box’, we jumped back in the car for a trip around Stirlingshire, discovering new, hidden treasures and reacquainting ourselves with some old favourites.

Where to shop Blair Drummond Smiddy is a family run farm shop situated a mile or so from the Safari Park, outside Stirling which brings together an impressive range of fresh, local and simple food. Farm to counter is the Smiddy approach with meat supplied from three local farms. They offer an impressive range of beef, pork (the bacon is dry cured in the butchery), lamb and game. You’ll find a grocery stocked with local, seasonal fruit and veg; a huge, mouthwatering selection of cheeses from nearby and further afield (I’m big on a ‘simple joys’ philosophy in life so a Thursday night is always cheese and wine night in my house), deli delights, ready meals and pies in the chillers/freezers and displays with a difference of every-day essentials that are way too tempting to leave behind (although they also do home delivery depending on where you live). They say don’t shop hungry; I’m throwing that out of the window and going with my gut on this occasion but rewarding myself for my early morning retail efforts with the most delicious vegetarian breakfast from the café and a locally sourced coffee to get my mind focussed in on the onward trip.

From there we’re a fifteen-minute toodle to Callander; among the ice cream, sweetie and geegaw shops (I find it comfortingly reassuring that they are all still there…) you’ll find Mhor Bread, and I’d recommend you take your biggest bag for that experience because you really won’t be leaving much behind. Mhor Bread is all about simple, delicious, local food. You’ll be drawn in by a window display of huge loaves and met with giant meringues akin to a creation from a Roald Dahl novel. Cast your eyes over a huge selection of well-fired morning rolls, granary loaves, sourdough, and Mediterranean tear-and-share loaves, deliciously squashy doughnuts, millionaire’s shortbread, strawberry tarts, sausage rolls and pies. If you skipped on breakfast, your tummy will definitely be ready for a take-away lunch from Mhor – a pie (and chips), daily changing giant sandwich, carton of soup – everything here feels like a good, honest, wholesome treat and after the past 18 months, I think we are all there for that.

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Where to eat

Food Tourism

Ten minutes from Callander and you’re at Nick’s at Port of Menteith; I will find any excuse to go there for what has become our traditional staple; pizza and a glass of wine (told you I was all about the simple pleasures). I’ve yet to have a better pizza in Scotland. Cooked by specialist pizza chef, Paul Hughes, it’s up there with a plain Margherita I had, on my own in a restaurant in Florence, Julia Robert’s style in Eat Pray Love. Sitting under a pergola in this beautiful garden in the sunshine on the shores of Lake Menteith, it’s a little slice of pizza heaven and a million miles away from the daily stresses of life. The menu is, as you would expect, focussed on locally sourced provenance; Old Leckie Farm’s eggs, Fife’s Buffalo Farm Mozzarella and ice cream, seafood from Willie Little in Crieff, cooked often by Nick Nairn himself (we always see him in there hard at work as we enter); more than just pizza, you’ll find langoustine, lobster and perfectly aged beef. The Woodhouse at Kippen, a coffee and farm shop with a big emphasis on sustainability and good food is a must visit for a bite to eat, take home treats and gifts. Their True Scotsman Toastie with Dingwall haggis, Scottish Cheddar, red onion marmalade and Woodhouse chilli jam (you can wash it down with a dram) is worth visiting for alone.

My take home to try items from this visit? Shin of beef from Old Leckie Farm, nestled beneath the Gargunnock Hills to make my own signature dish, Beef Bourguignon (Autumn warmers – I am all over you…), cheese and jalapeno tear and share loaf, (takes a ‘between Zooms’ lunchtime tuna melt to another level), those outrageously good meringues and sweet treats from Mhor Bread (plus a selection of savoury pies for quick heat and treat moments) and eggs from Old Leckie Farm with Cat’s Pyjamas coffee from Falkirk coffee company, Henry’s Coffee Company (both available at Blair Drummond Smiddy) to make my Monday morning 100% more bearable. Sitrlingshire has a vibrant food and drink scene and it’s always such a complete pleasure to meet producers, suppliers, chefs and restaurateurs with so much passion for what food and local provenance can do to help Scottish tourism recover from the pandemic – our people, destinations and storytelling will be key in all of that and the stories are as much a pleasure to listen to as the food and drink are to cook, eat, drink and enjoy.

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Scotland’s Larder:

Autumn Edition

Rora Dairy Scottish Fudge Yogurt Rora dairy have launched a new, delicious rich fudge yogurt produced using organic milk from their family farm in Aberdeenshire. The new Scottish Fudge Live Yogurt is high in protein and made with fresh milk from the farm’s free roaming grass-fed cows without the addition of unnecessary sugar or additives. The fudge sauce used is also made locally especially for Rora dairy! The milk is blended with live culture, which helps turn it into a creamy live yogurt that is great for gut health, whilst being an indulgent and luxurious yogurt without being overly sweet. roradairy.co.uk, RRP £2.25 for 490g

Mackie’s of Scotland Chocolate

Whilst not a new addition to the Mackie’s range, it is a new addition to Mackie’s online store. Mackie’s of Scotland, best known as one of the UK’s favourite ice cream brands, launched its chocolate range in 2014, converting a former tractor shed on its Aberdeenshire family farm into a chocolate factory. The brand initially launched chocolate in four flavours (dark, mint, milk, and honeycomb) reflecting its most popular ice cream choices. A fifth flavour, orange, was a popular addition for the Christmas season last year. Mackie’s of Scotland’s chocolate is every bit as good as their beloved ice creams, and was even shortlisted for a Scottish Retail Food & Drink Award earlier this year. mackies.co.uk, from £7.50

Quirky Chocolate Espresso/Flat White/Cappuccino Bar The newest creation from independent Edinburgh chocolatiers Quirky Chocolate. This line, known as the Coffee Lovers line, features espresso, cappuccino, and flat white chocolate bars for those who love their caffein fix. The espresso is a dark chocolate bar with a real punch, 55% Belgian dark chocolate is combined with ground and whole beans from Highland coffee roasters Roaring Stag, offering light fruit flavours with sweet honey and a luxury chocolate finish. The flat white bar, which sees espresso blended with smooth milk chocolate and a white chocolate swirl. Last of all is the cappuccino, which of course is inspired by the classic creamy, frothy coffee. Freshly brewed Roaring Stag espresso, milk chocolate, and a coffee ganache have been piped into a white chocolate shell, topped with a dusting of cinnamon – and it’s as delicious as it sounds. quirkychocolate.com, £5 per bar

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Product Reviews

LEITHAL BURKE & HABANERO HOT SAUCE For some people, lockdown was the catalyst for launching new and exciting business ventures, and that was exactly the case for the makers of Leithal Hot Sauces. Their line of fiendish hot sauces have been incredibly popular with locals, particularly for being packed full of flavour and not just heat. Burke and Habanero, the name of which is of course inspired by 19th century grave robbers and murderers Burke and Hare, is one of Leithal’s more ghoulish condiments. With deep flavours of apple, rhubarb, beetroot, and a blast of heat from habanero chillies, this sauce is a tasty celebration of Edinburgh’s gruesome history. leithalhotsauces.co.uk, £4.50 for 150ml

SHETLAND REEL GIN BEAN Shetland Reel’s latest release is their limited-edition gin in collaboration with Cairngorm Leaf & Bean, and artisan coffee roastery in the Scottish Highlands. The collaboration came about earlier this year when both businesses realised the benefits of working together to promote and support each other during the pandemic. The result is an exceptional London Dry Gin with intricate hints of mocha from Cairngorm Leaf & Bean’s vibrant and full-bodied El Salvador SHG ‘Cuzcachapa’ single origin coffee. Enjoy this warming new tipple served over ice with a good quality tonic and a slice of orange peel – the tonic makes the coffee flavour more pronounced resulting in a sweet orange coffee gin and tonic. Alternatively, enjoy it neat to savour the full effect of the coffee notes. shetlandreel.com, £30 for 50cl

PICKERING’S PUMPKIN SPICE LATTE GIN

Using 13 different botanicals, the renowned Autumn coffee favourite has been transformed into a gin! This delightfully more-ish, naturally flavoured gin has been handcrafted at Summerhall Distillery in Edinburgh based on the original recipe for Pickering’s 1947 gin. This limited edition release is a classic London dry with a warm and spicy kick, and adds a grown-up twist to this Autumnal favourite. Enjoy the initial sweetness of vanilla and cinnamon spice, finishing off with subtle notes of freshly ground coffee. Serve with Indian tonic water, a dash of Angostura bitters, and garnish with an orange wedge. pickeringgin.com, £10 for 20cl

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Product Reviews

CABAL 1513 RUM Cabal 1513 is the first release from new independent Scottish company Harpalion Spirits, and it’s a rum with a difference. Every single facet of the creation of this rum evolved from an extensive process of consultation and experimentation – the creative process involved no fewer than 32 industry professionals, rum experts, and members of the public coming together to create a product that suits both the rum connoisseur and the ordinary customer. This has resulted in what could be a revolutionary rum. A masterful blend of both pot and column distilled rums from the Caribbean, Guyana, Guatemala, Panama, and Trinidad, Cabal 1513 has been finished in ex-Pedro Ximine sherry casks in Speyside to add an extra layer of complexity and sweet dried fruity flavours. Bottled at 43% without colouring or chill filtration, Cabal 1513 has a delicious citrus flavour balanced with sweet caramel, dark chocolate, and toffee. All this makes Cabal 1513 a fine sipping rum, and a great option for high class cocktails this Autumn such as a Spicy Old Fashioned, or a Speyside Mule. cabalrum.com, £40 for 70cl

GLASWEGIN RHUBARB AND RASPBERRY One of the most sought-after Scottish gin bottles has to be Glaswegin, and they have recently introduced their first ever flavoured gin product with the launch of the new Raspberry and Rhubarb expression. Created, bottled, and distilled in the heart of Glasgow’s Tradestone area, the new full-strength flavoured gin is the first foray into the flavoured market for the brand. This release is a fruit-driven Raspberry and Rhubarb pink gin bursting with a fresh flavour and crafted with ten carefully selected botanicals – Raspberry, Rhubarb, Milk Thistle, Italian Juniper, Russian Coriander, Angelica, Orange and Chamomile Flowers, Bay Leaves and Pink Peppercorns. With a soft taste and exceptional flavour, the creamy vanilla notes are reminiscent of raspberry ripple ice cream. In keeping with Gleswegin’s signature award-winning bottle design, the new release can be found in the minimalistic and distinctive white bottle, with hot pink accents. Serve with a premium tonic of your choice, fresh raspberries, and mint, or Ginger Ale. glaswegin.com, £35 for 70cl

PEKOETEA SCOTTISH FUDGE TEA Edinburgh tea makers Pekoetea partnered with luxury confectioners The Fudge House of Edinburgh to make this indulgent blend of exquisite black tea and Scottish Fudge. The Fudge House of Edinburgh have been lovingly making fudge since 1949 from their base on Edinburgh’s Royal Mile. This loose-leaf tea is a blend of the finest Assam black tea, natural vanilla, and real pieces of Scottish Fudge which melt into the tea, resulting in a rich and creamy flavour with a comforting sweetness, perfect for the colder evenings that are rapidly approaching. pekoetea.co.uk, £9.50 for 50g cadd

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Hospitality

Hendersons, Edinburgh BY MORAG BOOTLAND When the original restaurant, which opened its doors in 1962, closed last year, there was an outcry from foodies - some of whom had been enjoying Hendersons fine vegetarian fayre for over half a century. So, the opening of a new Hendersons vegetarian restaurant in Bruntsfield has been met with much excitement and this new incarnation is very much a family affair. Owner Barrie Henderson, the grandson of Henderson’s formidable founder Janet Henderson, showed us to our table where we chatted to the ladies at the table next to us; one of whom had worked in the original Hendersons in the 1960s. We kicked off proceedings with the fabulous pumpkin and blue murder cheese ravioli with browned butter, crispy age and toasted pumpkin seeds (£7.50). The salt and chilli cauliflower wings with satay drizzle/dip and chilli toasted peanuts (£6) did little to discourage my cauliflower obsession. The dish was perfectly seasoned and bursting with flavour with a pleasant chilli kick. While Mr B was decisive in his choice of the beetroot and black bean burger in a homemade beer bun (£12), I wrangled over my decision. Hendersons’ haggis is the stuff of legend and I’ve enjoyed it many times. On this premise I plumped for the lasagne made with homemade pasta, lentil and smoked aubergine ragu (£13). The rich aubergine filling was packed with flavour and topped with a generous portion of creamy sauce and lots and lots of cheese. There’s a great selection of salads to choose from (£4.50 each), with too many interesting ingredients to list here, but my aforementioned obsession with cauliflower saw us enjoy it roasted this time, with pickled shallots, charred okra and a coriander and mustard vinaigrette. Puds came in the shape of a decadent vegan warm chocolate nut brownie with hazelnut ice cream and espresso syrup (£5.50) and a cider poached pear with whipped coconut cream, candied ginger, toasted oats and raw cacao (£4.90). I’m delighted that Hendersons is back in Edinburgh. I love the ‘eat better, live better’ ethos of the restaurant, that Barrie and his partner Clara have already cultivated a veg garden at the restaurant, that they’re honouring a family legacy by combining old classic dishes with new culinary innovations and that both head chef Paul Kayne and senior chef Nives Arosio worked in Hendersons former kitchens. The brand is firmly rooted in the capital and I hope it continues to grow, flourish and feed future generations of diners. 7-13 Barclay Place, Edinburgh EH10 4HW hendersonsrestaurant.com, 0131 202 1635

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Hospitality

Roberta’s, Glasgow TARA HEPBURN An accomplished new italian restaurant has opened its doors in Glasgow’s city centre. Taking up the spot where Saint Vincent Street meets Hope Street, Roberta’s is a bold and confident Italian restaurant setting up home on one of Glasgow’s busiest dining thoroughfares. Making good use of its prime City Centre real estate, the sprawling corner spot – a former Victorian bank building - has been painstakingly refitted over a period of months and transformed into a slick and stylish space that is unmistakably Italian. The latest offering from the city’s C&C Restaurant Group (recently responsible for the reopening of Rojia in Finnieston, as well as Cranside Kitchen on the banks of the Clyde) this 100-cover restaurant looks set to make its mark on the city centre. An open pizza kitchen takes centre stage, the large stone wood-fired oven offering an introduction to the chefs at work in the kitchen – many selected from some of the city’s biggest and most popular pizza restaurants. Chefs can be seen tossing dough for the restaurant’s trademark Neapolitan-style pizzas – think big bubbly blistered crusts. Further into the main body of the restaurant is a long u-shaped bar lined with bistro stools in an enclave of its own, designed to be a modern cocktail bar within the restaurant. It is easy to imagine after-work walk-ins sampling their considered cocktail list. Where, of course, the aperitifs and espresso martinis come highly recommended. There is a private dining area too, which can accommodate up to 18 people for more intimate dinner parties or work events. The menu is a crowd-pleaser, with familiar pasta dishes and pizzas sharing the pages with more ambitious seafood offerings. Prices are reasonable given the stylish surroundings (pizzas beginning at £7, pasta dishes from £11). There are also nods to the New York style of Italian cookery, with an extensive selection of steaks and grilled options. The ingredients at play are high quality, sourced where possible from local suppliers or directly from Italy. Roberta’s is open from 12noon each day until late. And that really is particularly late at the weekends. 140 Saint Vincent Street, Glasgow G2 5LA www.robertas.co.uk, 0141 737 5537

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Hold the front page!

Strathmore Foods launches UK’s ﬁrst venison ready meals The family behind Strathmore Foods has unveiled a premium new range of ready meals, produced with venison reared at their own family farm in Perthshire. Findowie Farmhouse is the latest brand to team up with the ready meal specialists, using sustainably farmed Scottish venison as the star ingredient of a new 4-pack range – a first for the UK grocery market. The new brand is named after Meikle Findowie, the picturesque SAI accredited farm near Dunkeld where the venison will be sourced. It is owned by Strathmore Foods founders, the Nisbet family, and is also home to over 200 Scottish deer and stags. Julie Nisbet, Managing Director of Strathmore Foods, and daughter of founder Colin Nisbet comments: ‘Our family are long standing advocates and fans of Scottish venison, which is one of the tastiest, healthiest and most sustainable meats available in Scotland today. At our Meikle Findowie farm we have a wonderful source of superb quality venison available, so it makes us very proud to see this meat turned into four delicious new meals for shoppers. It’s also very exciting to be pioneering a completely new and innovative ready meal range in the UK, at a time when research shows that there is a growing appetite amongst consumers to try venison as more of a staple in their diet.’

Put yourself to the test at The Great East Lothian Menu The East Lothian food producers collective, East Lothian Food and Drink, has invited Scotland’s residents to enter The Great East Lothian Menu competition. The competition which runs until midnight on 7th November invites Scottish foodies to create their perfect dish, celebrating food and drink produced in East Lothian. There are two competition categories: Home Cooks and Professionals. Home Cooks are asked to incorporate at least two East Lothian ingredients with professionals asked to include five ingredients. Competition entries can be emailed or entered via social media channels using the hashtag #EastLothianCooks and should include a photo as well as a recipe to follow. Entries will be scored and evaluated by an esteemed panel of judges. Pete Eccles, Farmers Weekly 2020 Farmer of the Year, food producer and co-founder of Lothian Larder at Saughland Farm in Midlothian, as well as Kylie Reid, founder of online community Egg, entrepreneur and self-confessed foodie and David Jamieson, Executive Chef at Archerfield and one of Scotland Food and Drink’s 2021 Food Tourism Ambassadors. Chris Luca, Chair of East Lothian Food & Drink, said: “East Lothian boasts some of Scotland’s finest food and drink, and we believe, some of Scotland’s finest chefs and home cooks too! What better way to bring these two together and celebrate the endless food possibilities provided to us on our doorstep. Winners will be announced on Friday 12th November 2021 on the East Lothian Food and Drink social media channels with hundreds of pounds of East Lothian gift vouchers awarded to the three highestscoring dishes.

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News

Crafty Distillery redeﬁnes the bottle with its latest design Crafty Distillery; Scottish Gin Distillery of the Year 2020 relaunch their multi-award winning Hills & Harbour gin in a new bottle that reduces environmental impact whilst enhancing user experience through unique design, usability and innovation. Available from the 15th October 2021 via select stockists as well as online at craftydistillery.com, the new design features a unique stopper design. The extra wide neck and openings allows it to serve as the world’s first spirit measure as a bottle top. The stopper is made from 100% cork and natural wood and is beautifully de-bossed with the Crafty Distillery logo, a Scotland shaped lightning bolt. This reusable stopper contains the 12.5ml measure, simply fill it twice to get a UK standard 25ml serve. The design is currently patent pending. Owner and Founder of Crafty Distillery, Graham Taylor comments:“Fans of our gin have always commented on the amazing taste and the beauty of our existing bottle, so we had to be very careful to retain key elements of the design whilst getting ‘crafty’ with the rest. The new design delivers a balance of both beauty and added functionality, such as the measure in the stopper, which we hope will improve both the drinking experience and reduce waste.”

Ultra-rare whiskies set to make an appearance at this upcoming auction Ever wanted to get your hands on some ultra-rare scotch whiskies? Then you may be in luck. The first Distillers One of One auction – comprising of one-off, never-to-be-repeated lots specially created and donated by companies from across the Scotch Whisky industry – will take place later this year on Friday the 3rd of December.

‘extra wide neck and openings allows it to serve as the world’s ﬁrst spirit measure as a bottle top’

The exceptional lots are now being revealed for the first time and will range in estimates from around £1,500 upwards to £500,000, all to be offered without reserve. Each lot has been carefully selected to showcase the excellence in craftsmanship, innovation and value of Scotch Whisky. The highest valued lot of the auction, with an estimate worth of £350,000£500,000, is a Talisker Cask of Distinction 1978. Other items for auction include offerings from The Glenturret, William Grant & Sons and Gordon & MacPhail. The Distillers’ Charity is the philanthropic arm of The Worshipful Company of Distillers. Proceeds from The Distillers One of One auction will help benefit The Youth Action Fund, which has been created by The Distillers’ Charity focusing on supporting disadvantaged young people in Scotland. Working with charity partners who offer education and training programmes, the fund will provide young people with opportunities to develop life skills, discover their values and be work-ready.

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News

Douneside House retains its awardwinning reputation Following a recent mystery inspection, Douneside House in Tarland has retained its illustrious triple AA Rosette status for the fifth year running, continuing to be North East Scotland’s only AA triple rosette-awarded hotel or restaurant. Head Chef, Matt Price, who joined the team at Douneside in April commented: “This is fantastic recognition of the high quality product and service we offer here at Douneside House, and I’m delighted to have retained the esteemed status of a triple Rosette award so early in my tenure here. It’s a testament to the hard work and dedication of my talented kitchen team, all of whom work tirelessly to ensure that every single dish we serve to our guests is something really special.” Established in 1955, the AA’s Rosette scheme celebrates successful cooking at different levels across the UK. Success or failure is determined by one or more unannounced visits by an AA inspector to a hotel or restaurant where the entire meal, including ancillary items (when served), is assessed. Only around 10% of restaurants nationwide are considered to be of a standard worthy of at least one Rosette.

The Alchemist Opens its Doors at St James Quarter The Alchemist officially opens the doors to its first-ever Scottish site based in the heart of Edinburgh’s St. James Quarter – and it’s offering locals the chance to get in touch with their spiritual side. Teaming up with world renowned centre for spirituality, The Sir Arthur Conan Doyle Centre, The Alchemist will be offering customers complimentary tarot readings during its opening weekend before hosting an Exclusive Evening of Mediumship. Celebrating its 10th anniversary this month, the centre is named in honour of Sir Conan Doyle’s pioneering work for Spiritualism and aims to make spirituality accessible to all. The partnership marks The Alchemist’s official opening through a celebration of the city’s history as a hotbed for spirituality - home to ancient alchemists and modern mystics alike. An apothecary of ‘theatre served’, The Alchemist Edinburgh will shake up the most creative cocktails alongside all-day casual dining. The establishment also has a dedication to sustainability. They dehydrate excess fruit to become garnishes for cocktails to ensure there is minimal waste. Representing an investment of £1.5m, 60 new employees fully trained in the art of molecular mixology have joined The Alchemist’s team ready for its opening.

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Treasure Island

Coinneach MacLeod, the Hebridean Baker The Danes created hygge – a feeling of contentment. Snuggling up by the fire wrapped in a warm blanket, sipping tea from your favourite mug while a storm rages outside. It is a lifestyle that is wholesome and nourishing, its ingredients being togetherness, presence, and comfort. And as the autumnal colours appear in our Scottish landscape, many of us are already beginning to plan a few months of hibernation. Thinking of our favourite nourishing, warming recipes and making our homes cosy for the dark evenings ahead. So, what is the Gaelic word for hygge? Well, maybe it’s not a direct translation, but the word I would use is blàths; it means warmth, kindliness and contentment. There is a saying in Gaelic ‘beiridh blàths air luaths’, it means ‘there is a time for everything’.

of what is on my dinner table. Understanding how food is grown, reared, caught and prepared helps me do my part in leading a more sustainable life. In our garden, we grow everything from potatoes to rhubarb, kale to courgettes and they are the basis of what goes into my bakes and recipes. Visit Outer Hebrides have recently launched the Hebridean food trail. Eat Drink Hebrides is a self-guided journey through the islands. It will lead you to the best places to find food and drink famed within the Outer Hebrides. The range of different flavours flowing through the islands will allow you to discover the landscapes, people and culture that make the Outer Hebrides so unique. Whether you’re searching for seafood freshly caught in the clear waters of the Atlantic Ocean (try the Taste n’ Sea food truck in at Loch Seaforth, Isle of Harris), experiencing a taste of life on the croft with locally produced foods or looking for something a bit stronger with a spirited visit to a distillery – the Outer Hebrides has something for everyone. Just remember that Gaelic saying, Beiridh blàths air luaths when you visit the Hebrides . These are not islands to be rushed. Take your time as you walk along the sands of West Beach on Berneray. Bring a picnic of Stag Bakeries treats as you hike over the Cromore Walk on the south east coast of Lewis. Pick the PERFECT Black Pudding from Charles MacLeod Butchers in Stornoway. Grab a pizza from Crust in Achmore, probably the most remote pizzeria in the world! Oh and did I mention the 5,000 year old standing stones of Callanish? You’ll always have plenty to see, do and eat on the islands!

So, what is my perfect day of blàths? Usually you will find me at a kitchen table strewn with cookbooks opened at recipes I would like to try. These past few weeks I have been trying out recipes from The Nordic Baking Book by Magnus Nilsson. But today, I have decided to bake a recipe from closer to home - Brides Bonn. I learned about this recipe in F Marion McNeil’s The Scot’s Kitchen, first published in 1929. McNeill was born and raised on Orkney, and spent her career chronicling Scots customs on food, drink and folklore. The book preserves many Scottish dishes that could have been lost if not for her passion and dedication. This round of petticoat tails of shortbread flavoured with caraway seeds, was traditionally baked by the mother of the bride and broken over the bride’s head as she entered the marital home after the wedding ceremony. It was intended to bless the marriage with prosperity and fertility. Guests would scramble to get a piece of the broken shortbread to put under their pillow, as it was supposed to give you sweet dreams. I love a bake with a story and even when I don’t have a bride to smash over the head, it’s still one of my favourite recipes! I am passionate about using home-grown Hebridean and Scottish produce. Eating locally first means choosing food that is grown and harvested close to where you live. And each time you do that, you are investing in the local community and its people. I am lucky that my brothers still raise sheep meaning I know the provenance

Eat Drink Hebrides https://www.visitouterhebrides.co.uk/foodand-drink/eat-drink-hebrides-trail Coinneach’s cookbook The Hebridean Baker is available on Amazon and in all good book shops. Filled full of recipes, island stories and beautifully shot images of the Hebrides. You will find him on Tiktok and Instagram @hebrideanbaker Photos provided by Euan Anderson and The Hebridean Baker

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