Savour Issue 05/2014 by Mackintosh Media

EXPERIENCE FORMARTINE’S… SET IN STUNNING WOODLAND, DISCOVER THE RICH SIGHTS, TASTES AND SOUNDS OF THE HEART OF ABERDEENSHIRE

GOURMET DELIGHTS FOR A SMASHING CHRISTMAS TURKEYS - HAMPERS - CHEESE - WINES - BEERS GIFTS - DECORATIONS

SHOP

EAT

Open 7 days a week - 9.30am to 5.30pm Nr. Tarves on the B999, Aberdeenshire AB41 7NU

SHOP Visit our fine food hall and gift shop and choose from local butchery, locally grown fruit and veg, great wines, beautiful hampers and gifts for all the family. Youâ&#x20AC;&#x2122;ll discover delights from our very own award-winning Smokehouse, ready meals prepared in our kitchen and a fantastic selection of cheeses, olives and antipasti from our deli counter.

EAT Our menu and daily specials offer a cracking selection of local, seasonal produce expertly prepared by our talented kitchen team, led by Head Chef Matt Ingham. Enjoy breakfast, lunch, all day brunch or delicious tea, coffee and cake. Sit in or go al fresco on the deck. No need to book but sometimes a short wait is necessary.

WALK Our picturesque woodland walks are perfect for a stroll around the lake - look out for otters, ospreys and red squirrels, amongst others! Grab a picnic from the shop and have a pit-stop at one of the picnic benches on the way. Challenge the kids to find the fairy house, dens and swings in the woodies.

PLAY Climb, swing, jump, and run....Our outdoor woodland play area is sure to keep the children entertained and outside in the fresh air, enjoying some adventures.

BOOKINGS FOR CHRISTMAS LUNCHES DURING DECEMBER

WALK

PLAY

E:contactus@formartines.com | T: 01651 851123 www.formartines.com

savour Issue 05 2014

savour Welcome to

A celebration of north-east food and drink ISSUE 05, 2014

FROM THE EDITOR

contacts

issuu.com/savour Savour is produced by Mackintosh Media Ltd., PO Box 11966 Westhill, AB32 9AL CHIEF EXECUTIVE Steve MacKintosh T: +44 (0) 7967106803 E: steve@mackintoshmedia.co.uk EDITORIAL Eric Farquharson T: +44 (0) 7730133036

You might think I’m crazy, but winter is one of my favourite times of the year. There’s nothing nicer than wrapping up and taking a brisk walk under a clear blue sky on a crisp winter’s day. Then, of course, there is the food! Lots of hearty soups and stews, and rich and filling puddings. Speaking of which, you’ll find inside some great recipes to try at home, including Nick Nairn’s top festive tips. I meet sisters, Steph and Lauren Murray, who have taken over the helm of the Dowans Hotel in Aberlour with the aim of making it one of the country’s leading destinations for whisky lovers. And, on that theme, you can soak up my choice of four new books, all with a drinks theme, which would make ideal stocking fillers. Our own wine connoisseur, Carol Brown, explores the great Madeira wines and we hear what David Beckham has to say about that famous shoot in the

Highlands for the Haig Club commercial. I also review the best of local hampers, an ideal gift, and reveal the winners of this year’s Highlands & Islands Food & Drink Awards. Our front cover and main story reveals the life of heart-throb baker Paul Hollywood, no stranger to an Aberdeen audience, and we travel to the bonnie banks of Loch Lomond to check out two superb and very different hotels on its shores. As this is the last Savour of this year, I’d like to say forget the diet for a week or two and tuck into some great festive fayre. Have a very ‘Merry Christmas’ and a happy and not too sober Hogmanay. I look forward to being with you again in the New Year with more foodie news, celebrity chats and recipes for you to try. Slàinte!

E: eric@mackintoshmedia.co.uk PRODUCTION Calum Farquhar E: calum@mackintoshmedia.co.uk ACCOUNTS & DISTRIBUTION E: accounts@mackintoshmedia.co.uk

@SavourMag

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Mini Smoked Salmon and Dill Cakes Ingredients • 250g floury potatoes, such as Maris Piper, Desirée or King Edward, cut into large chunks • 2 tbsp cream cheese • 200g smoked salmon • 2 tbsp roughly chopped fresh dill • 1 lemon, zest only, finely grated • 1 tsp horseradish sauce • 1 tbsp drained capers, chopped (optional) • salt and freshly ground black pepper • 4 heaped tbsp fresh breadcrumbs • olive oil

Method 1: Preheat the oven to 200ºC. 2: Boil the potatoes in unsalted water for about 20 minutes until tender. There’s no need to add salt to the water as the smoked salmon will provide the required saltiness. Drain, leave to cool for a couple of minutes, allowing the steam to evaporate, and then mash with the cream cheese until smooth. 3: Chop the smoked salmon and mix with the mashed potatoes, dill, lemon zest, horseradish and capers, if using, and season with salt and pepper. Shape into walnut-sized balls and flatten gently. Lightly coat each one with the breadcrumbs and place on an oiled baking sheet. Either cook straight away or refrigerate until needed. 4: To cook, drizzle over a little olive oil and bake in the oven for 10-12 minutes, turning after five minutes or until golden.

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ingredients A celebration of north-east food and drink ISSUE 05, 2014

The latest food news

p08/09

Catch up with all the news

Farmers’ Markets

p14/15

What’s new in the local Farmers’ Markets?

Christmas Table Tips

p17

Dressing your table for Christmas

Soak it up

p23

New drinks books to read

Cheers!

p24/25

Two sisters take over the Dowans Hotel

Major Refurbishment

p31

The White Horse Inn gets major refurbishment

Breakaway

p52/53

Breakaway to the banks of stunning Loch Lomond

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News Bites...

Double North-east Restaurant Celebration Voted One of the Nation’s Best Gastropubs

a mention. The list picked out venues offering the best pub food in the UK, where the fare on offer was “more likely to be lobster bisque or home-smoked duck than pickled eggs and chicken in a basket.” An Aberdeen hotel has celebrated its first birthday with a major in-house award win. Hotel group Rezidor named The Park Inn by Radisson as the top venue in its 145-strong estate on the basis of occupancy rates and profitability over the past year. The six-storey, 185-bedroom hotel was built by property group Hazledene as part of its IQ offices and hotel development. It incorporates eight meeting rooms, a conference room and a gym and employs 100 staff. General manager David Allan said occupancy rates in the hotel’s first year exceeded expectations. “The hotel is in a prime location in the heart of the city and we have attracted a wide cross-section of guests including holidaymakers, weekend visitors, business people and corporate clients,” he said.

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One of the North East’s last remaining traditional country inns is celebrating after being named one of the best in the UK by a leading food guide. Reviewers from Harden’s and The Times newspaper selected The Lairhillock Inn at Netherley, near Stonehaven, to feature in the ‘25 best country pubs for food’ list. The historic restaurant, which was taken over by the Law family in 2007, is renowned for its home-cooked local favourites and Scottish classics that are freshly prepared each day, and it was the only Aberdeenshire restaurant and one of just two in Scotland to make the list, with the Applecross Inn at Applecross in Wester Ross also getting

Writers from Harden’s praised the Lairhillock and its staff, and said: “They take their food seriously at this familyrun historic coaching inn. They not only peat smoke their own salmon and serve it with wasabi butter, but they smoke chicken and duck too, as well as haddock for their take on the Scottish classic fish soup, Cullen skink. The selection of grilled steaks could only be Aberdeen Angus.” Manager of The Lairhillock Inn, Donald Law (pictured), said: “To be one of two Scottish establishments to make this list is a fantastic achievement and one which we are extremely proud of. For us to beat other similar pubs in the North East – an area with an abundance of fine dining options – really is testament to how hard all the staff here work to create the best possible environment for diners.”

Ryder Cup Showcases Food and Drink

09 St Andrews Hosts St Andrew’s Day Event A host of food and drink related events will be taking place in and around St Andrews at the end of November as part of a range of activities leading up to St Andrew’s Day. One of the highlights of the third St Andrews Food and Drink Festival celebrations will be a special dinner combining the best of Scottish and local produce with the skills of four of Scotland’s top chefs – from the Old Course Hotel, Golf Resort and Spa; Fairmont St Andrews; the Adamson; and St Andrews Links. During the festival a number of other top local restaurants are providing special menus, and there will be cookery demonstrations and food photography sessions in the town hall, a StAnza poetry event at Zest, and a whisky event and book signing with ‘Whisky’s finest guru’, Charles MacLean, at bookseller Topping & Company.

Scotland’s food and drink was showcased to over 45,000 spectators from 75 countries across the globe every day at the Ryder Cup. Around 260,000 meals were catered for over the course of the tournament. The produce used included: • 480lbs of Scottish smoked salmon • 20,000 portions of fresh cod and haddock from Scottish waters • 1,500lbs of local Perthshire strawberries • 20,000 hand-pressed Simon Howie beefburgers • 2,400 bottles of Johnnie Walker Whisky The Ryder Cup is the first major event since the 2014 Commonwealth Games in Glasgow to adopt a Food Charter, and is believed to be the first Ryder Cup to have done so. This means the menu offered local food from sustainable and traceable sources with ethical, safe, and healthy choices wherever possible. Any food waste

was sent for anaerobic digestion – helping with the aim to become the first-ever zerowaste-to-landfill Ryder Cup. Speaking following a tour of catering facilities at the Ryder Cup, Cabinet Secretary for Rural Affairs and the Environment, Richard Lochhead (pictured) said: “The Ryder Cup has been the perfect platform to showcase Scotland’s worldclass food and drink to visitors from 75 countries across the globe.” James Withers, chief executive of Scotland Food & Drink, said: “The Ryder Cup is an iconic event and it was always our ambition to use it as a platform to showcase our Land of Food and Drink. “We’ve had many spectators comment on the quality of produce on offer, with suppliers big and small from the four corners of Scotland supplying the event.”

The programme also offers opportunities for locals and visitors to meet experts on whiskies, beer and gins, ice cream, seafood, chocolate and wines. Co-ordinator Viv Collie said that the festival organisers had been working with local businesses to help them organise some special events and publicise off-season activity in the town. The festival will run from 22-30 November, and it will be launched on the evening of 21 November as several events take place in the town, including a special ‘To Italy from Scotland’ dinner at the three-AArosette Rocca Bar and Grill. On the same evening there will be a wine tasting and four-course dinner at Playfair’s Restaurant and Steakhouse, and a champagne evening with Rose Murray Brown at Rufflets.

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Always had room in your heart for an AGA, but never enough space in the kitchen? Well, now you have. The electric AGA City60 is everything you would expect from an AGA, but wrapped up in a smaller package. At just 60cm wide – the same size as a slot-in cooker or a standard kitchen unit – it’s perfect for smaller spaces. There are two ovens, offering roasting, baking and simmering functions and a hotplate which allows you to boil and simmer. Plus, both the ovens and hotplates can be switched on when you need them and off when you don’t. The AGA City60 is available in two design styles – traditional and contemporary – and in 14 beautiful colours, including the new Rose and Lemon.

Learn more about AGA It is difficult to appreciate all the benefits of an AGA cooker without seeing one in action. An AGA demonstration offers a great way to learn more about the cooker, meet AGA owners and, importantly, taste the delicious food it has to offer.

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in season Winter is a great time to stock up on rustic vegetables and gamey meat, while sea bass is at its best this time of year. Sourcing a seasonal spread for Christmas is simple at this period. Turkey is, of course, in season; however, why not consider a different bird for the table such as grouse, wild duck or pheasant? A number of vegetables are at their best in winter, such as parsnips and celery. Look forward to the fleshy innards of ruby red pomegranate fruits that appear in December and work beautifully as a garnish or to flavour stews.

November

December

• Apple • Brussels sprouts • Cabbage • Celeriac • Chestnut • Cranberry • Horseradish • Jerusalem artichoke • Kale • Mussels • Oyster • Parsnip • Pheasant • Pomegranate • Pumpkin • Satsuma • Scallop • Sea bass • Swede • Cabbage • Clementine • Goose • Horseradish • Jerusalem artichoke • Kale • Mussels • Oyster • Parsnip • Pomegranate • Satsuma • Sea bass • Swede • Truffle • Venison • Wild duck savour Issue 05 2014

Christmas Cooking Tips by David Haetzman, executive chef at Kyloe Restaurant & Grill, Edinburgh

Perfect Roast Potatoes The best variety to use is King Edward, giving you a lovely crispy outside and a lovely fluffy meal. Peel and wash the potatoes, then boil in cold salted water for 10 minutes or so, or until you can insert a sharp knife. Drain and shake in a colander to fluff up the outside. There are lots of different fats you can use for roasting – beef dripping, duck fat, vegetable oil – and they will all work well. My preference in the restaurant is duck fat, but at home I use vegetable oil and that still produces great roasties. Put your oil in a deep tray – approximately 2.5 cm – and put in a hot oven at the same time as you put your potatoes on to boil. Hot oil is very important. Add your parboiled potatoes and cook for about an hour or until crispy and golden brown, turning once or twice during cooking.

How to take the pain out of Christmas lunch Be prepared! Get as much done the day before. All the vegetables can be

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peeled and stored in cold water ready to be cooked, and the same applies for the potatoes. Make the stuffing and stuff the bird. Have your sauces and accompaniments ready – cranberry sauce can be made days or even weeks before. The only exception to this is bread sauce, which needs to be made on the day. Don’t get too big a turkey. The bigger the turkey, the longer cooking time and the more chance of it going dry, meaning more time for you spent in the kitchen basting and checking and basting!

An alternative to turkey Turkey is not the most exciting of meats and it is kind of a shame that it dominates one of the most important meals of the year. There are free range birds, but be prepared to pay for these as they can be expensive. Goose is a great alternative, but again is expensive. I think something a bit different works well – suckling pig or porchetta, which can be bought from a good butcher or bought online. It is easy to cook (no getting up at 5 a.m. to

put the turkey in the oven!) and can be made more Christmassy with the addition of caramelised apple, brown sugar, orange and lemon rind, dried apricots and mixed spice.

Christmas leftovers You have finished your Christmas lunch and are left with mountains of turkey and possibly trimmings, so is there more you can do than make sandwiches and a curry? A twist on a boring turkey sandwich is very simple. Chop up your turkey, and slice any pigs-in-blankets that you might have left over. Add some stuffing, cranberry sauce and mix with a little mayonnaise to bind it, and serve on slices of baguette as an open sandwich. You could also take your leftovers and make a pretty special bubble-and-squeak/ hash. Chop up the turkey, any roast potatoes and veg that you have left, mix it all together and fry in a pan with a little oil until crispy. Serve like that or top with a fried egg.

Spruce Up Your Sprouts The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in Belgium in the 16th century - hence the name. Although they’re related to cabbage - they even look like a miniature, compact version - they have a sweet, nutty flavour, which some people can find bitter. They grow in multiple rows along a thick, central stalk.

Availability

not necessary, as it can cause them to go mushy. Larger ones can be cut in half. To boil, put into a pan with some salt, cover with boiling water, bring back to the boil and cook, covered, for 5-10 minutes. They take 5-10 minutes to steam. To stir fry, halve or slice finely and cook for about 10 minutes. Sprouts cook very quickly, and if overcooked are quite unpleasant, so test them regularly by piercing with a knife.

Brussels sprouts are at their best over the winter months, coming in to season in October and lasting through until March.

Store it

Choose the best

In a dark, cool place or the fridge for four days.

Plump, bright green heads (the smaller, the sweeter) with tightly packed leaves. If you can buy them still attached to their long central stalk, so much the better - they’ll keep fresh for longer that way.

Prepare it If the sprouts are still on the stalk, twist each one off, trim any loose, yellow or damaged leaves, wash, then trim the base. Some people cut a cross in the base to make sure they cook evenly but with smaller ones it’s

Cook it Stir fry oil with onions and ginger; add cooked chestnuts at Christmas; boil until al dente (firm to the bite), then quickly pan fry with diced pancetta and chopped garlic.

Tips Look out for sprouts still on the stem in farmers markets or at your local farm shop, they’ll stay fresher for much longer. savour Issue 05 2014

Torphins Market Torphins is the only regular weekly outdoor farmers’ market in Scotland! Set up in August 2012 by David and Emma Pattullo, who have run Platform 22 pottery and coffee house for the past ten years, the market features a number of well-known producers on the Aberdeenshire circuit, including Granite City Fish, H.M. Sheridan the Butcher and the Three Fields Veg. The market – held 10 a.m. to 2 p.m. every Wednesday at Platform 22 – also features Gordonstone Eggs and Aboyne Honey as well as a range of craft producers including their own artisan bread stall, Retrouvaille and Colour Carnival. Torphins is running a special Christmas market on Saturday 6 December and hosts a number of Seasonal Saturday markets throughout the year with arts and crafts stalls, as well as giving local causes the opportunity to fund-raise. For further information on forthcoming events check Platform 22’s website, Facebook, Twitter @platform22art or contact David and Emma on 013398 82807.

Featured Producer – H M Sheridan H M Sheridan began trading in April 1963 from a mobile van and a converted garage. Within a few years Michael Sheridan had purchased his first shop in Ballater, moving in 1979 to the present shop which has been a butcher’s for over 120 years. In 2006 Michael passed away and bequeathed the business to two of his employees, Barry Florence and John Sinclair, who continue to provide a superb service to their many retail customers and to local hotels. H M Sheridan was first granted the Royal Warrants of Her Majesty The Queen and His Royal Highness The Prince of Wales, Duke of Rothesay in 1987. The shop is fabulous - a ‘must visit’. H M Sheridan’s superb beef is purchased from local farms and is matured for 21 days. Lamb is local blackface, heather-fed for a unique, rich taste. Venison is purchased from a local estate. As a wild product it is a very healthy, lean meat with a very distinctive flavour. Pork (see recipe) is sourced from Aberdeenshire and reared outdoors for a fuller flavour. And as well as attending the weekly market at Torphins, you’ll find H M Sheridan at Aberdeen and Westhill monthly markets. Well worth seeking out for their wonderful range of high quality local produce!

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Farmers’ Markets can be found at: Aberdeen - last Saturday of the month 9 a.m. – 5 p.m. Banchory - 3rd Saturday of the month 9 a.m. – 1 p.m. Huntly - 1st Saturday of the month 9 a.m. – 1 p.m. Inverurie - 2nd Saturday of the month 9 a.m. – 1 p.m. Macduff - Last Saturday of the month 9 a.m. – 12.30 p.m. Stonehaven - 1st Saturday of the month 9 a.m. – 1 p.m. Torphins - Every Wednesday Turriff - 3rd Saturday of the month 9 a.m. – 12.30 p.m. Westhill - 1st Saturday of the month 9 a.m. – 1 p.m.

Pot-Roasted Pork Belly in Cider Ingredients • 650g H M Sheridan’s pork belly or fatty shoulder with rind removed • 125g chorizo or spicy sausage, chopped • 2 tbsp oil • 6 to 8 small onions or shallots, sliced lengthways • 2 tbsp plain flour • 6 cloves of garlic, chopped finely or crushed • 4 sticks of celery, chopped • 1 large Bramley apple, peeled and chopped • 2 tsp allspice berries, crushed • 400g tin of puy lentils, rinsed • 250ml dry cider (at least!)

Methods 1: Set the oven to 180°C. 2: Season the pork with sea salt and coarse ground black pepper. 3: Heat the oil in a casserole dish, add the pork and brown well on both sides, then remove it from the dish. 4: Add the onions, celery and garlic to the dish, and cook until softened. 5: Then add the apple, allspice and chorizo. Cook together for about five minutes, stirring occasionally. 6: Now add the flour and stir in until well mixed. 7: Add the cider and stir to de-glaze the pan. 8: Place the pork on top of the mix, then place in the oven for two hours or so, stirring the sauce and turning the pork occasionally. Do add more cider if the mix looks too thick or sticks! 9: Add the puy lentils halfway through cooking. 10: Once cooked, remove the pork from the dish, slice and serve with sauce, mashed potatoes and your choice of seasonal vegetables. 11: Enjoy!

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16 By Simon Rimmer

Pulled Pork with Spicy Coleslaw Ingredients For the pulled pork: • oil, for greasing • 2kg pork shoulder • 1 tbsp chilli flakes • 1 tbsp whole grain mustard • salt and freshly ground black pepper • 200ml white wine vinegar • 250ml cider • 3 onions, finely sliced • 6 cloves garlic, sliced For the coleslaw: • half a white cabbage, finely chopped • 2 carrots, grated • 2 red onions, finely sliced • 1 red chilli, seeds removed, finely chopped • 175g mayonnaise • salt and freshly ground black pepper • 1 lime, juice only • 1 tbsp soy sauce To serve: • soft white bread rolls • ready-made barbecue sauce

Method 1: Preheat the oven to 170ºC. 2: For the pulled pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli,

mustard and salt and freshly ground black pepper, then rub the mixture into the pork shoulder. 3: Pour the vinegar and cider over, then scatter over the onion and garlic. 4: Cover with parchment paper, then wrap in foil and place into the oven to roast for three hours. Remove the parchment and foil, then roast for another hour. 5: ‘Pull’ the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork. 6: For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined. 7: To serve, pile the pulled pork shoulder on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste.

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Dressing Your Christmas Table Sitting around the Christmas table is something that everyone looks forward to on Christmas Day. Heather Clark, home design adviser at John Lewis Aberdeen, has top tips to make sure that your Christmas table is looking its festive best. With everybody tucking into their Christmas dinner, food being chopped and peas flying, itâ&#x20AC;&#x2122;s a good idea to protect your table. Opt for a warm shade of tablecloth such as a deep red, or embrace your Scottish roots with a tartan tablecloth from John Lewis. For those who enjoy filling your own plate from an array of dishes in the middle of the table, a table runner can really set it off. Take the John Lewis 12 Days of Christmas Runner, a characterful and familiar detail to set your table off before the food arrives. You canâ&#x20AC;&#x2122;t have a Christmas toast without the clink of glasses! You can choose from a range of shapes and sizes of champagne and wine glasses available at John Lewis, such as the Waterford Crystal Lismore Essence Champagne flutes.

Your Christmas table should be multi-functional on the day. Once the Christmas lunch plates have cleared, make it a home for afternoon tea. The perfect wind-down to a hectic morning and lunch. With pretty pieces such as the John Lewis 12 Days of Christmas Tea Plates, the festivities can continue in a more relaxed manner. No table would be complete without Christmas crackers, fun for all of the family. To keep the kids occupied while the food is waiting to be served, crackers such as the John Lewis Christmas Talent Mini Crackers are a good option, containing the classic joke and hat. And for the adults there are the John Lewis Croft Collection Fill Your Own Joy Christmas Crackers to give a cracking gift that has that personal meaning.

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September Our neighbour’s new beehive is all the buzz at the moment. After a seventeen-week course, she has donned her astronaut-type white suit and constructed a new hive a little uncomfortably close to our summerhouse. We’re all agreed it’s great for the allotment, but I have this feeling of impending doom! I mentioned in my previous rants about the success of our green beans. Now I’m quite literally having nightmares about them! There are masses of them and, despite freezing bags of the green pods, we are eating them with everything. They’re accompanying every piece of meat on the plate, lurking in the quiche and even sneaking into the soup. I wake in the night in a sweat thinking I’ve turned into one! Then my wife suggests, as they’ve been such a success, we should grow more next year!! I thought once a raised bed was emptied, I could relax a little, but there is apparently a lot to be done before the winter weather sets in. The horse poo, which has been smouldering nicely in a corner, is wheeled onto the savour vacated beds and dug in, accompanied by a bag of rotted compost. This is to ensure better crops next year. Issue 05 2014

(Note to myself – don’t put any were the green beans are going!) Speaking of which, my better half is already pacing the allotment with pad in hand, sketching a plan for next year’s rotation. Nothing can be planted in the same bed as the previous year as each family of vegetables gives and takes something from the soil. It’s a bit technical, but all to do with taking out and putting in nutrients. Funnily enough, it’s a bit of history that sticks in my mind from schooldays. (Yes! I can remember that far back). I believe British agriculturalist, Charles Townshend, devised the plan in the 18th century.

Some of the beds, however, are not being vacated. We’re attempting to grow some veg over the winter and have added more young leeks, fennel and onions to the turnips, sprouts and kale already sturdily set to take on the inclement weather. The empty beds are covered in cardboard and old carpet to stop weed growth and keep the soil warm for spring planting. Unfortunately, our neat, beloved plot now looks something like a vacated gypsy encampment. (Am I allowed to say that?)

October

Well, I guess this will be my last rant for a while, you’ll be relieved to hear, as there is very little activity over the colder winter months. Our sunflowers, which towered over the allotment like sentries on guard, are beginning to wither and the decapitated heads are poked and scraped to release seeds for next year. The squashes and pumpkins, which greedily take over much of the surface area, have been harvested and eager grandchildren are anticipating creative hollowing and crafting in time for Hallowe’en. Which brings me to my next rant? What happened to the good old ‘neep lantern’? Let’s get back to supporting our local farmers instead of importing pumpkins from the USA. Turnips are cheaper, make equally as great a lantern, go with any meats and make a grand bowl of soup. Unfortunately, my sense of foreboding in relation to the honeybees was justified. While talking to my neighbouring, white-clad apiarist (that’s a beekeeper), a surrounding swarm of bees decided to vacate her person and take refuge on me! Instead of remaining still, I started to prance around like a banshee, flailing the spade I was holding above my head. My wife, son and neighbouring gardeners thought I’d finally taken leave of my senses until the adventurous bees made a flight of fancy towards them and sent them scurrying to their respective sheds – but not before one had embedded his sting in my chin. However, rather ironically and much to our relief, as honeybees are to be encouraged, a new apiary is being constructed some distance from our allotment. So, as the clocks change once more and winter approaches, it’s time to bid farewell from our veggie patch until the spring sunshine brings hibernating gardeners back to the allotment once more. We can’t wait to have the family round for Christmas to serve up all our homegrown produce so, on that note, I wish you the compliments of the season and we’ll catch-up in springtime.

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Spinach & Smoked Salmon Egg Muffins Ingredients • 1 tbsp white wine vinegar • 4 of the freshest eggs you can get • 300g spinach • 25g butter, for frying and spreading • 2 English muffins, split • 4 long slices good-quality smoked salmon For the hollandaise sauce: • 2 egg yolks • 140g butter, melted • juice of ½ lemon • pinch of cayenne pepper

Methods 1: To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tablespoons of hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside. 2: Heat a shallow pan of water with the vinegar, but no salt, until gently boiling, then poach the eggs for two minutes. Remove with a slotted spoon and cool in cold water. 3: Fry the spinach in a wok with a knob of butter until wilted, then drain and season. 4: To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs on. Spoon a quarter of the sauce over each egg, then return the tray to the grill to brown for a minute. Serve immediately.

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A Hamper Makes the Perfect Gift Food for Thought in New Deer offer a wide range of hampers to suit your individual needs. They have put together a selection of three gift hampers full of delicious goodies, which can be collected from the shop or despatched anywhere within mainland UK. They offer an amazing Christmas Hamper with lots of festive goodies for only £45, a Gourmet Hamper at £37.00 and a Sweet Treats Hamper at only £36.00 (all prices: plus postage). They even supply a bespoke hamper service for the Aberdeenshire corporate market providing a high quality, value-for-money token of appreciation for your customers or staff. www.foodforthoughtdeli.co.uk Formartine’s have a fantastic range of hampers to make the perfect gift for anyone. They have Aberdeenshire Hampers, Gourmet Hampers, and Gluten-Free Hampers – to name but a few, and their bespoke hamper service is very popular. They also have nationwide delivery. www.formartines.com Mitchells in Inverurie have hampers for all occasions – Christmas, birthdays, weddings, a ‘get well soon’ gift, or simply to say a special ‘thank you’. Whether you require an individual bespoke hamper or a corporate order, the team at Mitchells are happy to help you select the perfect gift. Simply chose a budget and theme, and they will take care of the rest – including delivery to mainland UK addresses. From a traditional wicker hamper, a beautifully wrapped open tray basket or a cardboard pantry box, Mitchells’ hampers are lovingly filled with a selection from the extensive range of products available in their Inverurie shop. Specialising in fabulous local and Scottish produce as well as wines, spirits, beers and a whole lot more, there’s always plenty to chose from. A range of hampers is available on Mitchells’ website, including the option to create your own bespoke hamper. Alternatively you can call into Mitchells in Market Place, Inverurie to select your own contents, which can be gift-wrapped for you. For more information, visit www.mitchells-scotland.com The Store at Foveran have Christmas hampers brimming full of local, seasonal and artisan produce with contents to suit every taste and budget. Looking for a personalised present? Why not get a bespoke hamper made with help from the team? The Store hampers can be delivered nationwide and are presented in recycled wooden crate boxes which are completely reusable! www.thestorecompany.co.uk

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Craft Beer Festival Proves it Can Brew Up the Perfect Festival An inaugural craft beer festival was deemed a success in late summer after welcoming over 800 festivalgoers into Eden Court in Inverness. North Hop, the first large craft beer festival to take place in the Highlands, opened its doors offering over 50 beers and ciders to ale and music enthusiasts. The two-day festival, which attracted individuals from all over the world, boasted around 20 exhibitors celebrating craft beer, artisan gins, creative cocktails, independent music and a selection of street vendors from around Scotland. Breweries offered up one-third and two-third of a pint measures to ensure festivalgoers could experience a number of different beers. All festivalgoers were offered a complimentary taste of an exclusive festival brew, which was specially crafted for the occasion by Windswept Brewing Co. Festival organiser, Michelle Russell, said: “The festival was a real success, everyone seemed to be enjoying themselves and I’ve received really positive feedback from exhibitors and festivalgoers. The atmosphere was electric. “Everyone was really excited about the festival and the

exhibitors have said it was something different to other exhibitions where they are used to selling. Festivalgoers could interact with the individual exhibitors, allowing them to speak to the brewers behind the businesses and products. It was great to see.” North Hop took place at Eden Court and is planning to return to the venue in 2015. Michelle commented: “We are hoping to double the amount of beers available for next year and increase the number of street food vendors at the festival. The artisan gins and cocktails went down a treat and it was very refreshing to see a wide range of ages at the festival, as well as a lot of women too. “The craft beer scene is hugely male dominated. However, more and more women are getting involved, so I’m glad the festival appealed to them. We also had people travel from America to come to the festival, which was incredible.” The festival, which ran over a Friday and Saturday, welcomed local and national music acts from all over Scotland to entertain the busy beer hall, and local DJs were invited to play upstairs in the cocktail lounge.

Soak up These Winter Books

Make Mine a Martini by Kay Plunkett-Hogge Mitchell Beazley | September 2014 | £14.99

GQ Drinks edited by Paul Henderson Mitchell Beazley | November 2014 | £20.00

A self-taught cook, Nick Nairn has been a long-time champion of fresh Scottish produce, but his cooking also takes its influences from all over the world. In New Scottish Cookery, Nick combines the very best fresh Scottish ingredients with a myriad of international flavours, to create a mouth-watering collection of recipes destined to become the Scottish classics of the future. Containing the signature dishes that have made Nick’s reputation from his bestselling Wild Harvest books, as well as over 80 new recipes, the book is a celebration of good quality, great-tasting food. Beautifully illustrated with 100 colour photos and including a useful guide to where to buy the best Scottish ingredients, Nick Nairn’s New Scottish Cookery continues to delight food lovers everywhere.

Today, men are just as likely to know their way around a Martini, a Manhattan and a Negroni as to be familiar with the beer choice at their local bar or the wine aisle at the supermarket; cocktails have become part of our normal drinking repertoire. The anticipated follow-up to GQ Eats, this ultimate drinks book features over 100 recipes for classic and cutting-edge cocktails, with creations from mixology legends as well as innovative drinks by new talent from the world’s best bars. This stylish book also includes essential know-how on everything from bartender’s tips and techniques to the must-have glasses and shakers that are worth splashing out on.

Pocket Beer Book by Stephen Beaumont and Tim Webb Mitchell Beazley | September 2014 | £12.99 In this second edition of their Pocket Beer Book, acclaimed beer writers Stephen Beaumont and Tim Webb have collaborated with a team of international beer experts to create the definitive and most up-to-date guide to the best beers in the world. This expert selection covers the extraordinary variety the world’s beers now have to offer. The core guide covers the brews of 80 countries, providing up-to-the-minute notes and ratings for over 4300 beers. With thousands of beers covered, this book encompasses more familiar established beers as well as exciting new discoveries from the myriad of craft breweries that are emerging around the world.

Distilled by Joel Harrison and Neil Ridley Mitchell Beazley| October 2014 | £14.99 Distilled uncovers the best spirits the world has to offer, explaining what you need to know to appreciate a spirit – its ingredients, its classic forms, the choices a distiller makes in creating it – with Joel Harrison and Neil Ridley offering their picks to ‘Drink Before You Expire’ – the world’s best examples of their type, from gin and rum to shochu and tequila. Distilled takes you through everything, from when a gin can be called ‘London Dry’ and when it can’t, to cocktail bitters. There are plenty of suggestions for how to drink too, with innovative and classic cocktails and their insider tips on getting the best out of your spirits.

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Sisters Take the Helm of Hotel in the Heart of Malt Whisky Country The once-stereotypical image of men in tweed conjured up by the words ‘whisky drinker’ is long gone in the drink’s spiritual home.

find work after completing her studies, she stayed on at the city’s prestigious One Devonshire Gardens and was offered a role as a supervisor.

There is nothing new about the number of Scottish women who enjoy sipping our national drink, and in recent years there has been a sharp rise in the number of females breaking into a traditionally male-dominated industry by taking on key production and management roles.

“Working in a hotel was never something I thought about as a career option, but I really enjoyed it – even more so when I became part of the management team,” explains Steph.

But sisters Steph and Lauren Murray have taken their passion for the amber nectar to a whole new level. Along with their parents Michael and Marie, they have turned their backs on the bright lights of Glasgow to buy a hotel in rural Speyside with the aim of turning it into one of the country’s leading destinations for whisky lovers. Steph (28) and Lauren (23) took over at the helm of The Dowans Hotel in Aberlour last year after being won over by its location in the heart of Scotland’s most famous whisky-producing region. Speyside is home to more whisky distilleries than any other part of the country, including internationally renowned brands such as Glenfiddich, The Glenlivet and The Macallan.

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Steph found herself working in the hospitality sector while studying for a degree in international politics and human rights at the University of Glasgow. Unable to

“It’s probably fair to say that a lot of young people think about jobs in the hospitality industry as something to do to get by while at university. But as time went on I realised how much potential there was to develop professionally and to go beyond traditional student roles like working behind the bar. “Things changed when my dad took early retirement three years ago. He could see how many hours I was working and while the experience I was getting was invaluable, the monetary benefit didn’t match. He also knew that Lauren, who was studying international hospitality and event management at Edinburgh, was also going to face difficulties getting work when she finished her degree. “That’s when, as a family, we came up with the idea of buying a hotel that Lauren and I would run together, operating to the high standards that we had both set for ourselves.”

Lauren adds: “We had always enjoyed family holidays in the Highlands when we were young, so we were naturally drawn here in our search. We wanted to own somewhere we had a real passion for, and which we could share with the local community. “We fell in love with The Dowans from the moment we saw it. It had a good reputation as being a country sports hotel, but we could see the potential straight away to develop something really special for whisky tourism. We made it our aim from day one to build relationships with the local distilleries.” Over the past year the family has been carrying out an ambitious refurbishment programme. Many bedrooms and the bistro have been overhauled – a second fine dining restaurant called Spé was opened in February – but one key change is yet to happen. They plan to remove the bar from its current location in a snug lounge, and move it to another part of the hotel where the already huge collection of single malt and blended whisky from Speyside – and beyond – will be expanded even further. Visitors and locals alike have been raising a glass to the investment and their commitment to supporting the whisky industry: The hotel was fully booked during the region’s biggest celebration of all things malt – the Spirit of Speyside Whisky Festival. The Festival, which takes place every year and is next staged from 30 April to 4 May, 2015, is largely regarded as one of the world’s must-do whisky events. “Whisky is huge here and, on top of developing our skills in hospitality, we’ve also had to learn about the industry so that we can share it and educate our visitors,” says

Lauren. “The Festival is a fantastic event and so popular – we couldn’t believe it when one of our events sold out within hours of tickets going on sale. We welcomed lots of people who are really passionate and enthusiastic about whisky, and it was an excellent opportunity for us to test our own knowledge.

“I didn’t think I would have to learn a whole new topic so soon after my degree, but it shows that there is always scope to grow and learn new things in every career. “We’ve currently got 150 malts in our collection and Steph has prepared her own tasting notes to share with guests. We’ll be expanding the range when we move the bar into its new location, so there will be a whole new set of malts to discover.” Steph adds: “I think people are genuinely quite intrigued by the changes that are going on at The Dowans. People are always surprised when they find out that a hotel built on country sports and whisky tourism is being run by two relatively young girls. “We’ve never been daunted by the scale of what we’ve taken on, just very excited. I think aiming to achieve more, being ambitious and never being afraid of a challenge are key pieces of career advice, regardless of the industry you work in.” The Spirit of Speyside Whisky Festival – a key event in Scotland’s Year of Food and Drink – takes place from 30 April to 4 May, 2015. Tickets will go on sale on the event website – www.spiritofspeyside.com – at the end of January. The Festival is also active on social media – facebook.com/WhiskyFestival and @spirit_speyside on Twitter.

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Beckham, Beauty and the Blend

Spirits Filled Christmas Crackers Drinks by the Dram is proud to announce the pre-release of their award-winning spirit- and liqueur-filled Christmas Crackers. Each box contains six handcrafted crackers filled with 3cl sample ‘drams’ of awardwinning spirits and liqueurs. Having released a range of spirits-filled Advent Calendars that take their lucky owners right through to Christmas Eve, Drinks by the Dram have now taken aim at Christmas Day itself, with the ultimate set of crackers for adults. Drinks by the Dram’s hand-labelled and wax-sealed 3cl samples make perfect Christmas cracker prizes, and they have selected six outstanding spirits and liqueurs to be included. Full of delicious award winners, each cracker also contains tasting notes, a party hat, a crap joke and, of course, a *snap*! Each Christmas Crackers set contains ‘drams’ of Bathtub Gin (World’s Best Compound Gin – 2014 World Gin Awards), Arran single malt Scotch whisky (That Boutique-y Whisky Company), Rumbullion! spiced rum (Gold – 2014 The Rum Masters) and Smooth Ambler Old Scout 7 Year Old Bourbon (Silver – 2013

Have you caught sight of the new advert for the launch of the new grain Scotch whisky Haig Club, featuring David Beckham?

Beckham said: “I love the tradition of toasting; it’s something I always do with friends and family.

San Francisco World Spirits Competition),

The advert, which is currently airing, weaves together a series of journeys made by a group of friends heading towards an estate in Glen Affric to share a weekend together, culminating in them sharing a celebratory toast.

“Working with Guy to bring this tradition to life in a new way has been so rewarding. Haig Club has always been about friends coming together and that’s what we wanted to reflect with the advert. It’s as simple as that.”

Wine & Spirits Competition) and Cherry

Filmed over four days, with some shots taken on Skye, it is directed by British filmmaker Guy Ritchie who makes a cameo appearance as a fisherman. Beckham described Inverness as “ridiculously beautiful” after he spent time in the Highlands filming the advert. The superstar described the city as “one of the most beautiful places I have ever been.”

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Ritchie added: “This project had so many elements that I find appealing; it’s a film about good mates having an adventure and coming together for a celebration. “It’s set in the Highlands of Scotland, one of the most beautiful places I’ve visited. David is a good friend and we had a lot of fun making this together.”

as well as Professor Cornelius Ampleforth’s festive Sloe Gin (Silver – 2013 International Brandy. Drinks by the Dram was launched in 2010 as a way of offering whisky enthusiasts and connoisseurs the opportunity to sample new releases of single malt Scotch whisky at a fraction of the cost of purchasing an entire bottle. From small beginnings, the range now includes over 2,500 unique spirits, from rum and whisky, to gin, tequila, mezcal and more. Spirits lovers can now ‘try before they buy’ to find the perfect tipple to suit both their individual tastes and budgets.

Wines Unc rked

Mad about Madeira...

I’m often asked what my favourite wine is and inevitably list a whole range of styles as it’s impossible to tie it down to a single wine. One which would definitely appear on my desert island rider would be a Bual Madeira, at least 15 years old but preferably older. Not only would it drink nicely against the caramelised tropical fruit compotes that I would need to create on the palm-fringed, white sandy beach, but also Madeira, unlike other wines (including other fortified wines), keeps for a while once opened without the need for preservation. This can be put down to a few reasons. The grapes are grown on mineral rich volcanic soils that can impart high levels of acidity into the wines. The wines are gently heated to recreate the effect of the long sea voyages crossing the equator from a time when barrels of Madeira wine were rolled from the wine lodge and on to ships to act as ballast. Rather than spoiling the wine, it actually had a beneficial effect. Wines can either be heated gently in large tanks, a process known as estufagem, to caramelise the grape sugars, or aged using the canteiro system, where barrels are stored in the lofts of the wine lodges; the process is

more gradual, but the results are well worth the wait. Madeira is a subtropical Atlantic island with a pleasant all-year-round climate. Vineyards are often sited on extremely steep terraces and are skirted by lavadas, channels that allow the flow of rainfall to be captured and irrigate the vineyards, as well as attracting walkers. There are a number of styles of Madeira wine. If it’s labelled as medium dry or medium sweet, for example, with no mention of the grape, then the grape behind the wines is a versatile red variety called Tinta Negra. The level of sweetness in Madeira depends on when the fortification with grape spirit takes place during the fermentation. Sweeter styles will be fortified earlier before all the sugar has converted into alcohol. Wines made from the Sercial grape, grown on cool high slopes, are the driest styles – crisp and fresh with citrus notes. Serve where you would drink a fino sherry – as an aperitif, with shellfish tapas or olives. Grown in the north of the island, Verdelho wines are off-dry and tangy, and a touch richer than Sercial.

If you get the chance, try a Terrantez; there is little grown these days. It balances weight and certain spiciness. Bual (sometimes labelled ‘Boal’) teeters between sweet and tangy and savoury, all kept in line with a racy acidity. It’s medium sweet in style and I drink it with cheese or desserts that have a nutty element. The early harvested Malmsey (Malvasia) is the sweetest of all Madeira styles – rich, complex, with notes of dried fruit, it’s the ultimate accompaniment to mince pies and Christmas cake and pudding. Wines can also be categorised as being blended and will show the average age of the wines in the blend from different harvests – 5, 10, 15, 20, 30 and more than 40 years old. You will also find dated wines made from a single grape and single year’s harvest. Those labelled ‘Colheita’ will be matured in cask for between 5-18 years and a vintage wine spends 20 years in cask. Madeira wines have great aging ability and I’ve had the privilege of trying some great aged wines, the oldest being a Bual well over 100 years old. It’s one of those wonderful wine experiences that I’ll never forget.

Carol Brown is an Aberdeen-based member of the Association of Wine Educators and the Circle of Wine Writers, and runs a range of wine courses and workshops, and hosts corporate wine entertainment events. www.wineuncorkededucation.co.uk

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Hooray for Hollywood On 25 November VIP package holders enjoyed prime seats and a meet-and-greet with baking heart-throb, Paul Hollywood, before he shared his passion for baking with his Aberdeen audience as part of a national tour. Four randomly selected audience members also got to take part in a baking challenge for the chance to be crowned ‘Star Baker’ by The Great British Bake Off star. Audience members were also given the opportunity to put their own questions to Paul in an open Q & A session. The show gives a real insight into Paul’s life and career, which has seen him become a household name on television screens around the world. So, how did it all start? The son of a baker, Paul originally trained as a sculptor before his father persuaded him to join the family business. He went on to become head baker at some of the most exclusive hotels, including Cliveden, The Chester Grosvenor and The

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Dorchester, gaining a reputation as an innovator and one of the country’s finest artisan bakers. Following his apprenticeship and success at some of the UK’s top hotels, Paul took the opportunity to travel extensively through Cyprus, Egypt and Jordan, visiting remote villages to discover ancient techniques for baking bread and, on one occasion, travelling to a Bedouin encampment and baking in the desert on an upturned cooking pot. On his return to England, he launched the Paul Hollywood Artisan Bread Company in Aylesham, and he now supplies Waitrose and others with his own branded bread. Paul began his media career on Carlton Food Network and Taste in 2002 where he co-presented two TV series with James Martin. During his Aberdeen show Paul will be

29 relating stories from his time as head baker at these world exclusive hotels, which led to him becoming one of the country’s finest artisan bakers, and from his time filming The Great British Bake Off with his legendary baking partner, Mary Berry. Paul said: “When I was approached to do a tour, I jumped at the chance; I can’t wait to share my passion for baking with a live audience.” In addition to judging on The Great British Bake Off (for five series) and Junior Bake Off, Paul has judged celebrity versions for Sport Relief and Comic Relief, all alongside Mary Berry. In May 2013 he appeared as a judge on the new US version of Bake Off, The American Baking Competition, which aired on CBS. In 2013, he presented Paul Hollywood’s Bread on BBC2, in which he gave advice on recipes for making different types of bread and pastries, and he also presented Paul Hollywood’s Pies and Puds,

a cookery television series on BBC One. In 2005, he published a best-selling book 100 Great Breads, which has been published in ten countries and seven languages, and was voted ‘Top Bread and Pastry book’ by the Gourmand Academy. His second book, How to Bake, published by Bloomsbury, came out in summer 2012 and quickly went to the top of the bestseller lists. The book to accompany his Bread series came out in February 2013. Paul makes regular contributions to the BBC Good Food Magazine, Olive Magazine, and Waitrose Magazine, and has written for both The Observer and The Daily Mail. In September 2013, he became a columnist for the The Telegraph. Paul advises and trains at corporate level, working extensively with the Flour Advisory Board, as well as hosting and presenting large demonstrations and award ceremonies.

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Hot Chocolate Figs Ingredients

For the figs: • 12 fresh figs • 12 squares dark chocolate, minimum 70% cocoa solids • Chocolate splinters to garnish • 100g brandy • 200ml water • ½ vanilla pod • 200g caster sugar For the custard: • 220ml whipping cream • 4 cardamom pods, bruised • 45g caster sugar • 3 egg yolks

Method

1: Take each fig and using a sharp-pointed knife, make two shallow cuts into either side of the stem at the top and ease open the cuts. Take a square of chocolate and cut it in half. Press a half piece into each cut in the figs. Be careful not to tear the fig skin as the chocolate goes in, but do push it right in and then close the skin over the gap as much as you can. 2: For the syrup, split the halved vanilla pod and loosen the seeds with the back of the knife. Place the pod and seeds into a pan broad enough for all the figs to sit on the bottom. Add the sugar, brandy and water to the pan and bring to the simmer. Place the figs into the pan, stalks up, and cook on a gentle simmer for 10-12 minutes. Once the figs are cooked, carefully lift them from the syrup on to a tray and keep them warm. Put the syrup back on a high heat to reduce and thicken to a coating consistency. While the syrup is simmering, start the custard. 3: For the custard, place the cream and bruised cardamom pods into a thick-bottomed pan and place on a medium heat until simmering. Remove to the side of the stove and leave for five minutes in order to obtain the full flavour of the cardamom. 4: Place the egg yolks and sugar into a stainless steel bowl and beat well with a whisk. The sugar should melt into the egg yolks and produce a thick fluffy mixture. Slowly pour the hot cream on top of the egg and sugar mixture, mixing continually. Return the mixture to a clean pan and place on the heat, stirring carefully with a heatproof spatula, taking care to cover the whole surface area of the pan. Cook the mixture until a light coating consistency is reached and immediately strain through a coarse sieve into a clean bowl. Do not let the custard boil, otherwise it may split. When strained, cover with cling wrap to avoid a skin forming, and keep warm. The custard can be kept warm for up to three hours in a Thermos flask, preheated with boiling water. 5: To serve the figs, insert some chocolate splinters into the cuts in the figs, pour some of the cardamom custard onto the centre of each of four warmed plates and set three figs onto each plate. Spoon a little of the reduced syrup over each fig and sprinkle a few more chocolate shavings around.

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Major Refurbishment of The White Horse Inn to Create 10 New Jobs A £250,000 refurbishment of The White Horse Inn at Balmedie in Aberdeenshire will lead to the creation of 10 additional jobs. The investment being made by new owner, Euan Bain, represents the first major upgrade of the premises in over 30 years. The first phase of the refurbishment – an overhaul of the restaurant and bar area – is on course for completion by the end of November. A second programme of external improvements will get underway in the spring, with the final work to upgrade bedrooms expected before summer 2015. The restaurant is continuing to trade during the refurbishment and has meantime been relocated to the function suite, which is also being upgraded before the end of the year. The additional positions are for kitchen and front of house staff, and will take the number of people employed at The White Horse Inn to 45. Mr Bain, who bought the premises earlier this year, says: “The investment being made in The White Horse Inn is part of a wider plan to create a destination restaurant that will appeal to food lovers from across the North East. “When we saw the hotel, we immediately knew that it had real potential to attract significant additional footfall if someone was willing to invest the time and money that could breathe new life into it. “We currently need to fill 10 additional staff vacancies before the restaurant re-opens at the end of the month. These will be full-time posts for both the kitchen and front of house, and they will be permanent positions beyond the festive period.

“If the business grows in the way we anticipate that it will, we fully expect to recruit further members of staff to add to the team within the first quarter of 2015.” The restaurant continues to operate during the refurbishment, and bookings are being taken for festive meals and party nights in December. When complete, the restaurant will have a fresh and modern look. The menu will focus on local produce and seasonal ingredients, with provenance being central to the philosophy of the venue. “We have pulled out all the stops to make sure that the refurbishment will be complete before the festive season and our Christmas menu and party nights get under way in earnest,” says Mr Bain. “With the improvements to the bar area and with our Christmas and New Year party nights, we want to give the community options to remain locally within the area instead of having to travel into the city.” In addition to strengthening the hotel’s food and drink offering, Mr Bain also wants to focus on growing business generated from accommodation. The hotel, which has 20 rooms, enjoys good levels of midweek trade, and the aim is to increase the number of guests staying for weekend leisure breaks. The White Horse Inn is a five-minute drive north from the city of Aberdeen. It is located within the town of Balmedie, which is renowned for its miles of sandy beaches and dunes. For further information about The White Horse Inn, visit www. whitehorseinn.co.uk or telephone (01358) 742404.

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Nick Nairn’s Top Ten Tips for a Happy Christmas 1. Give a little pleasure Make someone’s Christmas: Give them a card from me… Nick Nairn E-Gift Cards, instantly downloadable online, cost from £49. They’re valid for cooking classes at Nick’s Cook Schools in Aberdeen and Port of Menteith and the cookshop online and in store. Visit www.nicknairn. com for yours.

it reads 75ºC at the thickest point – thickest part of breast or thigh, it’s done.

2. Time your bird As for cooking Christmas Dinner, here’s my advice: Cook your turkey at 200ºC for 30 minutes, then reduce to 160ºC and cook for 20 minutes per kilo, plus at least 30 minutes resting. For a 5kg bird, it’s 2 hours and 10 minutes cooking.

8. Panic attack! If you’ve suddenly remembered Auntie Mabel’s pressie, head to www.nicknairn. com and get a downloadable digital Gift Card for a session at my Cook School, or to spend on kitchen kit. Now relax… Back to the cooking.

3. Sprout doubt Shred the little green gems as if they were mini cabbages and stir fry with a little hot oil, butter, pepper, chopped bacon and chestnuts – you can even add cream if you’re feeling ultraindulgent. 4. Give it a rest Resting the turkey is essential. It will redistribute the juices so the meat is succulent. A big bird can rest happily for up to an hour. 5. Hot potatoes While resting the turkey, whack the roast tatties in at 200ºC on a separate preheated tray with a splash or two of veg oil. They won’t crisp up enough at 160ºC. 6. Exact science To ensure a moist Christmas turkey use a Thermapen digital food thermometer. When

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7. Get stuffed Don’t cook stuffing in the bird; by the time it’s cooked through the turkey will be overdone. It’s better cooked in a separate tray at 190ºC for 30 minutes until the top is crispy.

9. Gravy business For a silky gravy, remove the turkey from the roasting tin to rest on a warm serving plate. Remove and discard (not in the sink!) any obvious fat from the roasting tin with a large spoon. Place the tin on a medium hot hob and scrape up the nice crusty bits from the base as it begins to bubble. Whisk in a tablespoon of flour to thicken, then add a splash of wine, reduce and add stock, stirring until thickened. Season to taste, strain and serve in a heated jug. 10. Clootie Christmas Ring the changes with a proper Scottish fruit pud instead of Christmas pud this year. Find my Clootie Dumpling recipe (complete with a dram) here: http://bit.ly/NNClootieDumpling

Visit www.nicknairn.com for instantly downloadable Gift Cards, classes, recipes and more.

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A Visitor’s Guide to Scottish Delicacies

It’s that time of year when friends and family return home for a Scottish festive celebration. Many may be coming to visit for the first time, eager to taste our local traditional dishes – which are not just haggis and deep-fried Mars Bars! Make sure that they try at least one of these local delicacies on their next trip to Scotland; they are all delicious. STOVIES

made with crowdie (a cream cheese) rather than, or

This is a real ‘winter warmer’ stew that was traditionally made from the leftovers of a Sunday roast dinner, but you’ll find it very easy to make from scratch. Its main ingredients are always meat (usually chicken, beef or lamb), onions and potatoes, and some versions include diced-up carrot or swede. Often it is served up with oatcakes and pickled beetroot on the side.

famous by celebrity chefs, such as Delia Smith and Nigel

It’s hearty, warming and a great antidote to the often cold, wet and windy Scottish weather! If you really love it, it’s also really easy to recreate when you get home.

LORNE SAUSAGE For very obvious reasons, which will be apparent as soon as you come across this local dish, Lorne sausage is sometimes referred to as sliced or square sausage. It’s made from either pork or beef sausage meat and rusk, then set into a square shape and thinly sliced into portions. Served grilled or fried, it is usually eaten in the morning as part of a full Scottish breakfast or in a soft roll.

sometimes as well as, cream. The dish has been made Slater, who’ve come up with their own recipes of how this traditional dish should be prepared and served, while both Jamie Oliver and Heston Blumenthal have created cranachan sundae recipes.

CLOOTIE DUMPLING This classic Scottish dessert is a rich fruit pudding made with flour, breadcrumbs, dried fruit (sultanas and currants), suet, sugar and spices, with some milk and sometimes golden syrup to bind it. It’s best served with a drizzle of cream and a dram of whisky. To make it, all of the ingredients are mixed into a dough then wrapped up in a floured cloth, placed in a large pan of boiling water and simmered for a couple of hours before being lifted out and dried before the fire or in an oven. Different versions can be found all around Scotland, and in North Fife and Dundee you’re likely to find them made without breadcrumbs but with treacle

There are two theories as to how the name came about: It’s either because it originates from the town of Lorne in the county of Argyll and Bute; or it was named for Tommy Lorne, a Scottish music hall comedian of the 1920s.

added.

CRANACHAN

made from minced beef, onions and seasoning. Forfar

This simple but completely scrumptious dessert is made from fresh raspberries, whipped cream, heather honey and toasted Scottish oats. For an added punch, a dram of whisky is often added too. Traditionally, it was

products with flaky or puff pastry can also be found.

BRIDIE Scotland’s fast food, a bridie is a type of meat pastry or pie, originally from the town of Forfar. The filling is bakers traditionally use shortcrust pastry, but similar

Of course, you should also sample the local whisky! And buy some to take home.

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Sea-sonal Dishes from The Ship Inn at Stonehaven Ship Inn, Stonehaven, knows only too well what a time-consuming process a grand affair like the traditional turkey lunch can be.

have fish as a main course instead. Not only

So instead of slaving over a hot stove for hours – and most of the afternoon washing up plates and scrubbing pots, why not follow her lead by going cold turkey on turkey this festive season?

relax and enjoy Christmas Day.

Another festive season, another turkey with all the trimmings. Between peeling potatoes, boiling sprouts and basting the turkey, it is estimated that Britons spend over eight hours preparing and cooking the Christmas lunch – only for it to be eaten in a little under 60 minutes*.

Fallon explains: “We are lucky to have some of the best seafood anywhere in the UK right here on our doorstep and, if I am putting together a festive menu, fish will always feature on it. We’re incredibly busy with preChristmas lunch and dinner at The Ship Inn and, while turkey is very popular, fish dishes are flying out of the kitchen too.

As someone who cooks for dozens of diners every day, Fallon Oliveira, head chef of The

“Just because it is traditional to have turkey, there are no rules that state that you cannot

does fresh fish taste incredible, it is quick and easy to cook, giving you more time to

“Seafood is a real speciality at The Ship Inn, with everything from succulent sea bass to the more humble haddock on the menu. If you are looking for inspiration for Christmas dinner, then you will certainly find some ideas to whet the appetite of your Christmas guests here.” The Ship Inn dates back to 1771, and overlooks the picturesque harbour. The Captain’s Table restaurant is open for lunch and dinner. More information is available at www.shipinnstonehaven.com

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What better place to pick up your copy of SAVOUR than in the continental coffee house atmosphere of Caffè Nero. Like your favourite foodie magazine it’s inviting, friendly and has a buzz about it. Every Nero feels warm and makes people feel comfortable whether meeting friends, working, grabbing a bite to eat or just relaxing in some calm and solace whilst reading your latest copy. With three cosy Neros in Union Street in the heart of the city there’s no better place to enjoy a hot, strong and delicious coffee. The food is inspired too with classic Italian recipes and a dedicated in-house food team endlessly working on interesting new products and ideas unique to Caffè Nero. You’ll leave with fond memories of that unforgettable aroma and that delicious taste but don’t forget to take your own complimentary copy of SAVOUR with you!

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Surprise Supper and Hogmanay Hoots The Cock & Bull at Balmedie has always had a reputation for delicious innovative food, but the team have taken their inventive talents to a new level. They are introducing ‘The Last Supper’, a brilliant concept when the talented chefs will create a fabulous dinner based on favourite dishes submitted on their website. It can be a much-loved childhood meal, a nostalgic school dinner or even your reliable hangover dish. The team will then select their favourite three courses, plus an accompanying drink, and serve them at a special ‘Last Supper’ dinner. At only £35 per head (£25 if your dish is selected), it’s a great way to get together with family and friends. Also, to add further excitement to the evening, you won’t know what you are going to be

served until you get there. So, if you had one ‘Last Supper’ what would it be and will yours be selected? Find out when the next ‘Supper’ is and book a table at http:// thecockandbull.co.uk/last-supper You’ll not be surprised to know this award-winning restaurant is almost fully booked for Christmas Day, but there is still time to book your corporate party with an amazing festive menu running throughout December. Leave the woes of work behind and enjoy an afternoon of food and fun. Don your kilt, have a few drams and see the New Year in at The Cock & Bull, where you can tuck into a scrumptious meal and dance into the wee small hours with live music. Have a toast

with the piper at the bells and celebrate Hogmanay as only we Scots can do. Your amazing seven-course dinner will include wee nibbles, old fashioned country pâté, Scottish shellfish ragout, smoked haddock soup, treacle-cured fillet of beef or slowroasted leg of lamb, a feast of chocolate and tea or coffee with fudge. What a way to see the old year out and a new year begin. Book now at http://thecockandbull. co.uk/festive-season/the-festive season Looking for an original Christmas gift? A Cock & Bull Gift Voucher is the answer. Available for values starting at £25, they can be spent in the bar, restaurant or in the neighbouring Blairton Bed and Breakfast. They also have Afternoon Tea vouchers available.

WWW.COCKANDBULL.COM

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Winter Menu Brings Seasonal Success

If the prospect of endless turkey dishes in the weeks ahead doesn’t exactly set your taste buds tingling, seek refuge in one of Aberdeen’s best eateries. The Merchant Bistro in Correction Wynd is a delight for discerning palates and the perfect venue for lunch or dinner, or simply to escape

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the hubbub of city life. Owner Julie and her superb head chef, Kelly Greenhowe, have created a stunning winter menu, retaining some old favourites and introducing some amazing new dishes. By popular demand the Slider Board – steak burger, cheddar, tomato relish; crab burger, harissa, avocado; pork and apple burger, beetroot chutney; rooster chips, pickles and slaw – remains as does the Deeside Laf Beer Battered Sea Bass and the Merchant Mac. However, jostling for your attention on the new menu are some superb new tastes. Try the Venison and Deeside Talorcan “Pie” with heritage potato, carrot, turnip and leek, or the ‘Cock-a-Leekie’, chicken with charred leek, rice, prune,

parsley, brith and kale. For fish aficionados there’s mouth-watering Cod with Black Pudding, parsnip, potato and kale, and there is always something exciting for those with food allergies and intolerances. Remember too you can have exclusive use of the Bistro for birthdays, weddings, family celebrations or business events. This is one of the Merchant Quarter’s most stylish restaurants, with amazing food that is also very kind to your wallet. The service is superb and it’s clear Julie is very passionate about food. If you want to really impress your guests, book a table at The Merchant Bistro now. www.merchantbistro.com

Anxious Wait for Aberdeen City and Shire Tourism Awards Finalists Entrants in 14 different categories face an anxious wait until January 30 next year to learn if they will be crowned winners in the Aberdeen City and Shire Tourism Awards (ACSTA). The awards scheme, which is organised by the Aberdeen City and Shire Hotels’ Association (ACSHA), took place for the first time earlier this year. Two additional categories were introduced and the sections are now aligned with the national VisitScotland-backed scheme, The Scottish Thistle Awards. It is intended that ACSTA will be adopted as the regional final for the Scottish Thistle Awards by 2016. ACSTA chairman, Iain Watson, said: “From the moment we opened for entries in July, there was a steady stream of nominations coming in. Overall we were 25 per cent up on the number of nominations received last year and, while we have two additional categories, the increase was seen across the board. It is clear that operators across the city and shire have been inspired by the 2014 event and recognise that this

is an opportunity for them to shine.” Contenders in one of the most hotly contended categories – Most Hospitable Hotel – are this year’s winner Meldrum House, Oldmeldrum; Holiday Inn West Aberdeen; and Tor-na-Coille, Banchory. The Mercure Aberdeen Ardoe House Hotel and Spa has gained a finalist position within the Best Restaurant Experience and the Our Warmest Welcome categories in the awards. General manager of Ardoe, Peter Sangster (pictured), said: “We are delighted to be shortlisted as finalists in not one, but two fantastic awards categories, both of which credit the hotel in a number of ways, from our dining experience to the warm welcome from our staff.” Calum Richardson from The Bay Fish and Chips in Stonehaven, who was a finalist in the Ambassador category in 2014, has once again made the shortlist, along with tour guide Pam Wells and Stephen Gow, the general manager of the Thistle hotel group in Scotland. Final judging will

take place before the end of the year and winners will be announced at a ceremony at Ardoe House Hotel and Spa in Aberdeen on January 30, 2015. Host for the evening will be broadcaster Tam Cowan. Further information about the awards is available at www.acsta.co.uk

The shortlisted nominees in all categories are: Our Warmest Welcome Holiday Inn Aberdeen West The Jays Guest House, Aberdeen Ardoe House Hotel and Spa, Aberdeen Best Informal Eating Experience The Bay Fish and Chips, Stonehaven Buchanan Foods Ltd, Banchory The Mariner Hotel Ltd, Aberdeen Best Event or Festival Run Balmoral Bon Accord Steam Engine Club Wild in Art for Wild Dolphins Green Tourism Holiday Inn Express City Centre, Aberdeen The Bay Fish and Chips Mains of Scotstown, Aberdeen Creative Ambition Glen Tanar Estate, Aboyne Thistle Aberdeen Airport Hotel

Visit Royal Deeside Friendliest Pub/Bar Orchid, Aberdeen The New Inn, Aberchirder The Illicit Still, Aberdeen Best Visitor Attraction Glen Garioch Distillery, Oldmeldrum World Horse Welfare, Aboyne GlenDronach Distillery, near Huntly Most Hospitable Guest House Durn House, Portsoy Struan Hall Guest House, Aboyne Glendavan House, Aboyne Best Restaurant Experience Ardoe House Hotel and Spa Banchory Lodge Hotel Atlantis Restaurant, Aberdeen Best Holiday Accommodation Ythan Valley Campsite and Little Lodge

High Seas Hobbits, Rosehearty Community Involvement Award Aberdeen Performing Arts Marriott, Aberdeen Park Inn by Radisson, Aberdeen Most Hospitable Hotel Meldrum House Country Hotel Oldmeldrum Holiday Inn Aberdeen West Tor-na-Coille Hotel, Banchory Young Ambassador Stuart McPhee, Harding Ltd, Aberdeen Adelle Chessor, VisitAberdeen Craig McDonald, Glen Tanar Estate Ambassador Calum Richardson, The Bay Fish and Chips Pam Wells, Pam Wells Ltd, Stephen Gow, Thistle Aberdeen Altens Hotel

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Squeezy Cheese Receives a Festive Makeover

News Bites... Trio Land Tasty New Jobs

Tasty Jobs, a new training programme designed to encourage more Aberdeen job hunters to consider working in the local food industry, has seen its first ‘graduates’ land full-time jobs with two leading food companies. This November, the nation’s favourite squeezy cheese, Primula, will be launching limited edition festive tubes across Tesco, Sainsbury’s, ASDA and Morrison’s, which highlight the charity work of Primula, who help to spread Christmas cheer by donating profits to worthy causes. A family favourite at Christmas time, the new Primula packs offer classic Christmas canapé recipes, such as vol-au-vents and blinis, all designed to create a fantastic festive feast and perfect inspiration for when unexpected guests arrive. As Christmas is a time for giving, the packs also highlight that Primula profits go to charities here and abroad thanks to the unique not-for-profit status of the Kavli Group, which produces Primula.

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The scheme, run in conjunction with the Scotland Food & Drink Skills Academy, DWP Jobcentre and Skills Development Scotland, is designed to assist food businesses across Scotland to raise the profile of job opportunities in food and drink production among their local communities and ensure local people have the skills they need to apply for vacancies. Aberdeen job hunter Sarah Dunbar, 24, and 58-year-old John Findlay of Bucksburn are now celebrating new full-time roles following completion of the special Tasty Jobs training scheme run at Inverurie meat business, Scotbeef (Inverurie) Limited, while 34-yearold William Doran has secured a fulltime job at leading Aberdeen seafood business, Joseph Robertson. Committing to continue to use the scheme, Gerald Bessant, group

human resources manager at Scotbeef (Inverurie) Limited, said relatively low unemployment in Aberdeen coupled with attractive wages in oil industryrelated businesses had seen local food production businesses relying heavily on workers from overseas. “More than 80 per cent of our staff are now from Eastern Europe,” said Mr Bessant. “They are excellent workers – but as an Aberdeenshire company, we would like to provide opportunities for more people from the community in which we are based.” Sarah Robertson, HR manager at Joseph Robertson, said both her company and Scotbeef (Inverurie) Limited were rooted in the local community, having both been established in Aberdeen over 100 years ago. “It has been wonderful to utilise the local community and have local talent working within the company. We have many job opportunities and look to offer long and stable careers within the food industry, which would be achieved through our extensive training and development programme.”

Hotels’ Association Members Work Across City for Teenage Cancer Trust

For the Best Bird, Book a ‘Barra’!

Last year in our festive issue, we featured the Michie family from Lochend of Barra farm, near Inverurie. They breed the very finest, happy, Hoteliers from across Aberdeen joined forces to raise funds for the Teenage Cancer Trust. General managers from a number of hotels in the Aberdeen City and Shire Hotels’ Association (ACSHA) have taken to the streets in their first ever Workathon, a sponsored walk between a number of the city’s hotels. At each hotel, the walkers completed a hotel-based challenge before moving on to their next destination. The charity challenge will support an organisation close to the hoteliers’ hearts, the Teenage Cancer Trust, which has aided Abigail Cox (19), the daughter of hotelier Gary Cox, in recent months. Chris McGuinness, chairman of ACSHA, says: “At each hotel we visited, we undertook a different hotel-related challenge. From making beds and cleaning windows to serving coffee and setting up function rooms, the Workathon saw general managers from hotels across the region getting stuck in to all the important tasks that keep a hotel running smoothly. “We have all worked our way up through the hotel business, so the Workathon has

seen us returning to the first ever jobs we held in the industry, all in the name of a fantastic cause.” The Workathon – which covered a 12-mile route through the city – forms part of ACSHA’s £20,000 fundraising pledge for the Teenage Cancer Trust, inspired by Abigail Cox, the daughter of Aberdeen hotelier Gary Cox, who is currently undergoing treatment for Ewing’s sarcoma. ACSHA has 45 member hotels across the region, and each is being asked to raise at least £450 towards the target. Teenage Cancer Trust pin badges are being sold at receptions, and an online fundraising page has been set up at: www.virginmoneygiving.com/team/ aberdeenhotelsassociation Mr Cox, who runs the Northern Hotel in Aberdeen as well as Edwards nightclub in Inverurie, says: “Abigail is responding well to the treatment, which has undoubtedly been aided by the work of the Teenage Cancer Trust. We are incredibly grateful for all the support and help they have offered Abigail over these difficult months.”

healthy free-range bronze turkeys, the richest and most flavoursome birds you’ll ever taste. Craig asked me to remind readers they are now taking orders for this year and, with glowing

testimonials

from

John

Cooper at Formartine’s, Gadie’s, Nick Nairn and the head chef at Meldrum House, you’ll be in good company. They also have two lines of cranberry sauce, one normal and one organic, which have been specially made by Huntly Herbs and Isabella’s to accompany the rich flavour of the turkey. Our

own

Uncorked)

Carol has

Brown

also

(Wine

agreed

provide a wine recommendation to accompany the turkey. Check out the birds and place your order at www.barrabronzes.com

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David Blossoms at the Thistle He’s cooked for Girls Aloud, John Denver and Nick Faldo in some of the most exclusive restaurants in the country, but David Proctor says the work he is most proud of during his 34-year career has been as the head chef at Thistle Aberdeen Altens Hotel. For the past two years David has lead the 14-strong team of chefs at the hotel, but had it not been for a technicality, he could have had an entirely different career. David explains: “When I was growing up, I really wanted to be a policeman, but they wouldn’t let me join because I was too small.

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“My aunt and uncle owned a hotel when I was growing up, and every weekend I would help out around the place. One weekend the chef didn’t turn up and my aunt asked me if I could step in and help. I wasn’t cooking anything difficult, just really simple things to start with, but took to it like a duck to water.”

David, originally from South Shields, studied at the local college, where he learnt the skill set of a professional chef, and it would be this training that would see him go on to work in some of the UK’s top restaurants. “I worked in London at the Royal Garden for just under a year, and then went on to St Andrews Old Course, where I stayed for two years. “I wanted to do something a bit different and took up a role as a lecturer at Dundee College. It was while I was working there that I was approached by Thistle area general manager Stephen Gow to come and work at the Thistle Aberdeen Altens Hotel, where I’ve been for the past two years.” The 53-year-old chef, who cites Gordon Ramsay as his professional inspiration, begins work at 10 a.m. every morning, and can serve up to 170 dinners every night. “The team works really hard to make sure

we deliver fantastic-tasting food. We’re particularly proud of our grill menu – our Aberdeen Angus steak is a guest favourite.” The festive season is one of the busiest times of the year for David and his team, with a non-stop programme of preChristmas dinners, party nights, festive menus and Hogmanay revelry. During the Christmas and New Year period, the kitchen team will cook over one tonne of turkey and ham to serve to over 2,000 guests. As anyone who has slaved over the Christmas dinner will know, getting the turkey cooked to perfection can be something of a balancing act. But David has a secret way of getting his turkey just right. He explains: “Cover the top of the turkey with smoked bacon, pepper first, chop rosemary and thyme and cover it in that, and then wrap it in tinfoil. “Due to the fact that we cook quite big turkeys, we cook the meat for an hour and a half, and then take the tinfoil off and cook for a further hour without the foil.

“The most important piece of advice that

I can give, however, is to check the bird is properly cooked. If the juices run clear, this is an indication that the turkey is cooked thoroughly.” As a head chef, enjoying a leisurely Christmas Day off is something of a rarity. In fact, he was able to take his first Christmas Day off in 25 years in 2013 – and spent it in his kitchen at home instead. Cooking Christmas dinner can be a stressful experience for some, but David has some simple advice. “Relax and enjoy it,” he says. “The key is planning, working out all your timings and make a timetable so that everything will be ready at a similar time for when you’re ready to eat. Try to do this planning before Christmas Day to avoid stress. “Or, of course, you could just arrange for the entire family to eat out and let someone else take care of all the cooking. The best thing about that is that there is no washing up afterwards either.”

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Crispy Skin Chicken and Tiger Prawns Ingredients • 2 chicken breasts with skin • 8 tiger prawns • 1 chilli • 1 onion • 1 bunch spring onion • 1 red pepper • 1 fresh ginger (10g) • 1 small packet coriander • 100g egg noodles • Sweet soy sauce • Honey

Method 1: Heat the frying pan with a little oil, place the chicken breasts in skin side down, and season. When golden brown, remove and place on an oven tray, skin side up. 2: Put into a preheated oven (225ºC) for 25-30 minutes. 3: Grate the ginger, and slice the chilli, onion, spring onions and red pepper. 4: Quickly cook in a wok and add the prawns after two minutes, then season. 5: Plunge the noodles into boiling water until cooked. 6: Add sweet soy sauce and two spoons of honey into the wok and reduce a little. 7: Spoon noodles into a bowl, take the chicken from the oven and let it rest for a little while, then slice, placing on top of the noodles. Chop the coriander and sprinkle.

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Cream of the Crop Announced at Highlands & Islands Food & Drink Awards

The food and drink industry in the Highlands and Islands and within the Cairngorms National Park area has honoured this year’s outstanding crop of businesses at its 10th annual awards dinner in Inverness. The top honour of the evening – Ambassador of the Year Award – was presented to Shirley Spear, founder and director of Skye’s Michelin-star restaurant The Three Chimneys and the House OverBy, exactly 30 years and a week since the restaurant opened its doors to the public. And Kiltarlity-based Highland Cordials walked away with the prestigious Judges’ Award for their impressive-tasting Nettle & Ginger Cordial. Other winners of a Highlands & Islands Food & Drink award included Annie Body of Annie’s Bakery in Canisbay for Young Shining Star Award; Cairngorm Brewery for Best Drink Award; Dalwhinnie Distillery for Best Marketing Initiative Award; Isle of Skye Sea Salt Company picked up the Environment Award; The Scottish Goat Meat Company in Keith won the Healthier Food and Drink Award; Loch Duart Ltd in Scourie were winners of the Export Award; Avoch-based FAO27 for Food & Drink Business Growth Award; Skye Farm Shop won Independent Food & Drink Retailer of the Year; Orkney Buffalo won the New Business Award; and Black Isle Dairy at Daviot picked up the New Product Award for its range of dairy ice cream. The hotly contested Restaurant of the Year Award was presented to Station Road at The Lovat, Loch Ness in Fort Augustus, and the Best Eatery Award went to Frankie’s Fish & Chips in Shetland. Shirley Spear, Ambassador of the Year, was a popular winner. She said: “I am inordinately proud of all that my husband Eddie and I have achieved, developed and sustained over the past 30 years, despite our remote location and sometimes inhospitable circumstances. “Further than this, it is hard to express the more discreet pride I

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take in knowing what we achieved in Skye helped to inspire other chefs, hoteliers and restaurateurs, tourism operators and all related businesses and – yes! – even the Scottish Government, that taking more pride in our very special food and drink culture was the right way forward for Scotland as a nation.” The Highlands & Islands Food & Drink Awards are supported by The Highlands & Islands Food & Drink Forum and Highlands and Islands Enterprise (HIE), and are the region’s most prestigious food and drink awards, celebrating excellence and achievement in the industry and recognising industry players at the top of their game. Gordon & MacPhail was title sponsor for a second year. Stephen Rankin, the company’s director of UK Sales and chair of the Awards’ judging panel, said: “We’re delighted to be involved in the awards again this year. I’ve been hugely impressed by the standard of the entries. Their quality and diversity acts as a showcase for the Highlands and Islands – a region rightly renowned for the quality of its produce.” The evening’s menu featured a selection of top class Scottish produce, including food from a range of quality regional producers and suppliers. Chris Taylor, head of tourism, Food & Drink at Highlands and Islands Enterprise (HIE), said: “Once again, food and drink businesses from across the Highlands and Islands have risen to the challenge and ensured the reputation of our produce and natural larder as amongst the best in the world. “2014, the Year of Homecoming, has been fantastic for our businesses and many have benefited from the increased exposure around the world at events such as the Ryder Cup. This is set to continue with the Year of Food and Drink in 2015.” For more information about the awards and winners, visit www.hifoodanddrinkawards.co.uk.

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Nigella’s Devil’s Food Cake Ingredients • 50g best-quality cocoa powder, sifted • 100g dark muscovado sugar • 250ml boiling water • 125g soft unsalted butter, plus some for greasing • 150g caster sugar • 225g plain flour • ½ tsp baking powder • ½ tsp bicarbonate of soda • 2 tsp vanilla extract • 2 free-range eggs For the frosting: • 125ml water • 30g dark muscovado sugar • 175g unsalted butter, cubed • 300g best-quality dark chocolate, finely chopped

Method 1: Preheat the oven to 180ºC. Line the bottoms of two 20cm sandwich tins with baking parchment and butter the sides. 2: Put the cocoa and the dark muscovado sugar into a large bowl, and pour in the boiling water. Whisk to mix, then set aside. 3: Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy. 4: Stir the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment. 5: Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg. Keep mixing after each addition. 6: Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula. 7: Divide this fabulously chocolatey batter between the two prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for five to ten minutes, then turn the cakes out and set aside to cool. 8: As soon as the cakes are in the oven, get started on your frosting. Put the water, muscovado sugar and butter into a pan over a low heat until melted. 9: Set one of the cooled cakes, with its top side facing downwards, onto a cake stand or plate, and spread with about one-third of the frosting. Top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula.

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Spiced Cauliflower Steak Alistair Bryson, Head Chef at the Atholl Arms Hotel Ingredients • ½ tsp each cumin seeds, coriander seeds and fennel seeds (whole spices) • ½ tsp each turmeric, ground cumin and ground coriander (ground seeds) • Good quality olive oil • 1 large cauliflower • Salt • 200g couscous • Small amount of vegetable stock • 1 tsp harissa paste • Handful freshly chopped parsley and coriander

Method 1: Grind whole spices in a pestle and mortar. Lightly fry in a dry pan. 2: In the same pan mix in the ground spices with a little olive

oil until a paste is formed. 3: Cover and leave in the fridge for 24 hours. 4: Remove the outer leaves from the cauliflower, cut into four even slices, and season each with salt if desired. 5: Fry in a tiny bit of oil on both sides until lightly browned (about 5-8 minutes each side). 6: Place in a hot oven (190ºC) for 10 minutes. Towards the end of this time, remove and brush with the spice mixture. Place back in the oven until golden on one side (about 12 minutes). The temperature can be reduced slightly if necessary. 7: While the cauliflower is in the oven, heat the vegetable stock, and mix the couscous with the harissa paste in a bowl. Once the

stock is boiling, add the couscous mixture, turn off the heat, cover and let the mixture stand for five minutes. 8: Stir the couscous, making sure the harissa paste is well mixed; add the fresh herbs. 9: Assemble on a plate as in the picture. Serve with seasoned vegetables and a nice glass of white wine. Enjoy!

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Unique Destination with Stunning Scenery The four-star Lodge on Loch Lomond Hotel stands on a quiet sandy cove amid some of Scotland’s most stunning scenery. With panoramic views of the loch and mountains, it offers a warm, relaxing atmosphere, delicious modern cuisine from the award-winning twoAA-rosette restaurant Colquhoun’s, stunning accommodation and a luxury health suite with spa and swimming pool. This loch-side retreat has attracted two former US presidents and has a superb range of accommodation, from rooms with en-suite saunas and private balconies overlooking the loch or towards the village of Luss, to the very contemporary accommodation in the Munro Lodge. The Cuillin Suites are twobedroom guest apartments, complete with 42” plasma television screens, surround sound Linn speakers and DVD players, living flame fires, temperature-controlled baths and massaging showers.

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Colquhoun’s innovative menu blends traditional and contemporary cuisine using the finest and freshest local produce. With uninterrupted views from the restaurant you can sit back and take in the wonderful views of the loch and Ben

Lomond, while the relaxed buzz of family and friends enjoying a meal creates a lively, warm ambience in the restaurant. The menu is inspired by the fantastic local ingredients available in Scotland’s larder. Whether it’s for lunch, dinner or a light meal by the loch, this is a very special place to eat. Guests can unwind in the health suite, Amber Spa, which features a 16-metre swimming pool, jacuzzi, steam room, sauna and laconium. And the hotel is perfectly located to explore some of the most stunning parts of Scotland, from city to the Highlands, with easy access to Glasgow, Oban, Inveraray and the rugged west coast. The Lodge on the Loch Lomond Hotel truly is a unique destination, which offers all the intimacy, warmth, charm and atmosphere that only a family-run hotel could. Sit back and take in the fabulous panoramic views of the Loch and Ben Lomond, while the wonderful menu is inspired by the fantastic local produce we have available from Scotland’s larder! So join us soon for lunch, dinner or a light meal/snack by the Loch.

Brilliant Inn on the Bonnie Banks Looking for value for money and comfortable accommodation in Loch Lomond? Then the Tullie Inn, Balloch is what you are looking for! This unique hostelry offers all the comfort and convenience of a hotel, but with the more traditional welcome of an inn or pub with accommodation. You can relax and enjoy your stay in one of the 13 comfortable and welcoming bedrooms, one of which is a large family suite with double bedroom, en-suite bathroom and adjoining room with two single beds. All the bedrooms are located on the upper floor, above the popular lounge bar and restaurant, and are bright, fresh and tastefully decorated. They are fully fitted with all the modern conveniences (including TV, hairdryer and tea/coffee making facilities). After a great night’s sleep, you can start each morning with a hearty Scottish Breakfast (or continental style if you prefer!). Afterwards, why not take a brisk stroll along the lochside to work off your breakfast… A great way to start the day! The ‘Tullie’ is also a great place to eat. With a stunning glasshouse to the front of the building

and a Cape Cod nautical-themed interior, inspired by the beauty of Loch Lomond and the surrounding Scottish countryside, the Tullie Inn is the perfect location for watching the world go by! They serve a delicious breakfast menu every day. Or if you are more a coffee-and-cake person, they serve freshly ground coffee with a fantastic selection of cakes and scones from the coffee bar – all baked on the premises. They‘ve added a host of new dishes along with some traditional favourites. Watching the waistline? They’ve included a selection of plates under 500 calories – all of the taste with none of the guilt! The perfect excuse for treating yourself to one of their new desserts! It’s perhaps a little chilly at this time of year but during the summer months their Garden Menu is served to you from the outdoor Bar Grill located at the left-hand side of the Tullie building entrance. Enjoy a glass of wine from their great selection of classic wines from around the world – all available by the glass or bottle! Fancy something a little bit special? Shaken or stirred, they’ve got the perfect cocktail treat!

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Eggnog Ingredients • 1140ml whole milk • 6 free-range eggs • 50g caster sugar • 1 vanilla pod, split • 20 fresh cherries, stones removed and halved • 200ml brandy • cocoa powder, for dusting

Method 1: Place the milk, eggs, sugar and vanilla pod in a medium pan and heat gently, without boiling, until the mixture thickens enough

to coat the back of a spoon. 2: The eggnog can be chilled at this stage or served hot. 3: To serve, scatter the cherries in the bottom of each serving glass. Divide the brandy between the glasses and pour the eggnog over. Dust with cocoa powder and serve.

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