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Smoked Salmon, Horseradish & Cress Toasts Ingredients • ½ tsp creamed horseradish • ½ small tub of crème fraîche • Sea salt and freshly ground black pepper 1 lemon • 1 ciabatta loaf, cut into 1cm thick slices • Extra virgin olive oil • 300g MSC-certified Pacific or organically farmed smoked salmon or smoked trout * • ½ punnet of cress

Method 1: Add the creamed horseradish to the crème fraîche. Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice, then mix well. Taste to check it is hot enough.

2: Toast or griddle the ciabatta slices then drizzle over a little extra virgin olive oil. Top with waves of smoked fish, add a dollop of horseradish crème fraîche to each toast and snip the cress over the top. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice. Delicious. * Salmon, cod and tuna are severely threatened by over-fishing. There are a number of sustainable and just as tasty species that work equally well in the above recipe - in some cases they can even be cheaper.

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savour Welcome to

A celebration of north-east food and drink ISSUE 05, 2013

FROM THE EDITOR

contacts issuu.com/savour Savour is produced by Mackintosh Media Ltd., Regent House, 36 Regent Quay, Aberdeen AB11 5BE CHIEF EXECUTIVE

Steve Mackintosh T: +44 (0) 1224 288981 E: steve@mackintoshmedia.co.uk

EDITORIAL

Eric Farquharson T: +44 (0) 7730133036 E: eric@mackintoshmedia.co.uk

Can you believe it’s that time of year again?

Time to think about who’s cooking Christmas dinner, ordering the turkey and arranging the office night out. We have it all covered in this issue of Savour, from delicious festive recipes and tips on roasting the turkey to the perfect accompanying wines and even some ideas for making your own gifts. Local farmer Craig Michie talks passionately about his Barra Bronze turkeys and, of course, we have the latest news from farmers’ markets in the area, an obvious must visit at this time of year.

We take a ‘Breakaway’ to the lovely Isle of Skye where we have selected two stunning properties for you to visit, both with a reputation for amazing food.

We pop into the highly acclaimed French restaurant Montmartre and discuss Christmas with a French twist and keep you up to date with what’s happening locally in our ‘News Bites’ pages.

This is a time to make the best of Aberdeen’s snug and cosy bars, cafes and restaurants and taste the delicious festive fayre on offer. Whatever your choice, remember to eat, drink and be merry!

Our celebrity chef this month is the beautiful and talented Rachel Allen, the queen of Irish cooking. Rachel is a well-known chef, tutor and T.V. celebrity and her informative cookbooks have helped many a would-be chef avoid kitchen disaster. You can also win a signed copy of her latest book Rachel’s Everyday Kitchen.

PRODUCTION

Calum Farquhar T: +44 (0) 1224 288982 E: calum@mackintoshmedia.co.uk

ACCOUNTS & DISTRIBUTION T: +44 (0) 1224 288983 E: accounts@mackintoshmedia.co.uk

@SavourMag

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ingredients A celebration of North-east food and drink ISSUE 05, 2013

CONTENT

28

44

Home-made Gifts

p10/11

Surprise friends with lovely homemade gifts

Farmer’s Markets

p14/15

What’s new at your local farmers’ market?

Barra Bronze

p16/17

The finest flavour from Barra Bronze turkeys

Perfect Christmas Table

19

12

p21

Enticing Christmas table décor

Rachel Allen

p28/29

Meet highly regarded Irish chef Rachel Allen

Competition

31

36

48

p33

Win a succulent Barra Bronze turkey

Breakaway!

p52/53

Breakaway to island’s food haven

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Coronation Commission for Connoisseurs

News Bites...

Angus Leaves a Great Taste

If you have someone pretty special you would really like to impress this Christmas, then this might be the gift you’ve been looking for. Speciality Drinks Ltd has just launched their latest bottling a very special crystal decanter filled with a single cask 1953 vintage Glenfarclas Single Malt Whisky to commemorate the 60th anniversary of the coronation of Queen Elizabeth II. With just 60 speciallycommissioned crystal decanters being released, this is an exceptional, exclusive bottling that reflects the importance of this event.

The outstanding whisky has been matured in a single sherry butt at the distillery in Ballindalloch for almost six full decades and has been bottled at its natural strength. Only the natural elements of air, wood and time have influenced the development of this magnificent flavour profile.

Connoisseurs of fine whisky will recognise the rarity of any single malt reaching such a great age; for the whisky to still be in such amazing condition is little short of miraculous.

However, you may need a wee dram when you hear the price tag…a cool £6,000 per bottle!!

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After a week of promoting local delicacies, produce and artisan foods and dishes made from ingredients grown, reared, harvested or caught locally, the A Taste of Angus Festival has once again provided a reminder of what is available in the county of Angus.

The annual festival featured a programme of popular events with visitors to Dundee Flower & Food Festival flocking to the A Taste of Angus stall to try out Arbroath Smokies, freshly-picked berries and Forfar Bridies, as well as collecting the latest in the popular series of recipe cards featuring local ingredients. Other A Taste of Angus events included a well-attended social media seminar and eating places throughout the county adding dishes to their menus to highlight the extensive range and high quality of fresh, seasonal Angus produce.

Angus Farmers’ Markets were held at the start and finish of the festival with the market at Forfar Mart on Saturday, 14

September providing the main focus for A Taste of Angus 2013. The day proved to be a great success with large numbers of shoppers attending the market which, as well as having more stalls than normal, also featured a range of food-related activities including children’s cookery classes demonstrations and a cookery competition.

Devenick Dairy was one of the many stalls at the market which had potential customers queuing up to sample their wares. “There was a really good buzz about Angus Farmers’ Market on Saturday,” said Kenny Groat of Devenick Dairy, which is run by a farming family who have diversified into cheesemaking and butchery. “It’s good to see people taking a break from their normal supermarket shopping and discovering the delicious taste of local, seasonal produce.

Festivals such as A Taste of Angus which encourage people to eat and shop locally are a very good idea.”

09

‘Scrum’ptious Power Food Is Secret To Success mine, came up with the idea of adding super foods into burgers that the whole concept of the power food range kicked off. It was then that the Speyside Specialities development team started to come up with a range of ‘Beefed Up’ Burgers.

“Obviously what goes into the body fuels your performance – whether you are a runner, footballer or bodybuilder so we decided to redefine the burger, ultimately helping to reshape the body. We are excited to present a new, lean Scottish meat product to the market which acts to enhance the diet of someone who is dedicated to taking great care of their body, fitness and wellbeing.”

Scottish Rugby League champions The Aberdeen Warriors have today revealed that training, exercise and, surprisingly, a new brand of burgers are behind their success. The team worked up a healthy appetite at Aberdeen’s Cross Fit Gym in the city’s Urquhart Road to launch the new Power Food range of ‘Beefed Up’ Burgers – hand-crafted by Buckie-based food manufacturers, Speyside Specialities.

The manufacturer, which also sells traditional Scottish produce such as haggis, white pudding and oatmeal stuffing in Scotland’s large supermarket chains, is delighted to have the backing of the team as it launches the range specifically aimed at fitness enthusiasts.

‘Beefed Up’ Burgers have been nutritionally verified, coming in at just 190 calories or below per 100g of burger, and incorporate a variety of ‘power food’ ingredients that provide benefits such as slow release energy and muscle building properties.

David Lawson, director of Speyside Specialities, says: “Our aim was to redefine the burger, helping to change the market perception that they go handin-hand with obesity. The concept of health products was discussed over a year ago with Jadelyn Fiori, Speyside’s concept development manager, who came up with the idea of our ‘Little Oinks’ and ‘Little Moos’ sausages - the healthy option of sausages for kids. However, it wasn’t until Gordon and Tara Sustins, friends of

“Burgers are synonymously linked to unhealthy eating and this can be the case if purchasing food from fast food suppliers or burgers made from cheaper cuts of meat. We want to break that stigma and provide our customers with a burger which is both rich in nutrients and high in protein, as well as adding wonderful power food ingredients such as adzuki beans, hemp seeds and blueberries.”

David concludes: “Many other food retailers and butchers add the additional ingredients as a ready made off-the-shelf seasoning but we have put all the nutrient-dense super food ingredients directly into the burgers - in essence building these from the inside out and producing the ‘Beefed Up’ Burgers. All of our burgers use 90% lean Scottish meat.”

Craig Parslow, head coach and chairman of Aberdeen Warriors, says: “The team was intrigued by the new range of burgers which are being produced by Speyside Specialities as the guys love their food and we are always looking at the healthiest options to improve our performance on the field.

“Everyone is obsessed with ‘clean eating’ at the moment and this new range certainly ticks that box.”

The Original Power Food ‘Beefed Up’ burger varieties include The Great Steak Burger, The Fiery Bean Burger, The Herb & Garlic Burger, The Seeded Burger, The Very Berry Burger and The Steak and Oats Burger.

News Bites Thursday is the new Friday at Raemoir Top country house hotel Raemoir on Royal Deeside is planning to make Thursday the new Friday with a rate for a couple of £225 for dinner, bed and breakfast with a bottle of house wine.

The 20-bedroom Raemoir at Banchory near Aberdeen sits in 11 acres of secluded lawn and parkland surrounded by 3,500 acres of hill and forest. It was voted Scotland's Country House Hotel of the Year in 2011 and 2012 - the first time this double had ever been achieved. Its executive chef was the 2013 Scottish Chef of the Year. Part of the hotel dates from 1715.

The offer is valid on Thursday nights until next March with the exception of the Christmas and New Year holiday period.

To make a reservation call: (01330) 824884 or email hotel@raemoir.com

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Make Your Own

Cherry and Stem Ginger Florentines Ingredients

Homemade Chocolate Truffles Ingredients • 250ml/9fl oz whipping cream • 225g/8oz dark chocolate • 55g/2oz unsalted butter, cut into cubes and left to soften • unsweetened cocoa powder, to dust

Method 1: Chop the chocolate roughly. Then pulse in a food processor until it is the consistency of breadcrumbs.

2: Boil the cream. Turn on the food processor again and pour the cream very slowly onto the chocolate. It is a bit like making mayonnaise and you should soon have a perfectly smooth emulsion. If the mixture does split, process for a couple more minutes and it usually does the trick. Add the butter bit by bit and beat until it has been incorporated. Pour the mixture into a bowl or tray and leave to cool for about 15 minutes in the fridge.

When it has set to the consistency of butter icing, it is ready to be piped or spooned into truffle sized bits.

3: If piping, put mixture into a piping bag and pipe blobs of mixture about the size of a cherry onto a tray covered with greaseproof paper or cling film. Cool for at least two hours, then finish by rolling in cocoa powder, coconut or chopped toasted nuts.

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• 2 tbsp butter • 75g/2½oz golden caster sugar • 2 tsp flour • 75ml/2½fl oz crème fraîche • 50g/2oz flaked almonds, toasted • 2 tbsp candied peel • 2 tbsp crystallised stem ginger • 50g/2oz dried sour cherries • 150g/5oz good quality dark chocolate, broken into pieces

Method 1: Preheat the oven to 180C/350F/Gas 4.

2: Heat the butter, sugar and flour in a pan over a medium heat, stirring continuously, until the butter has melted and the sugar has dissolved.

3: Gradually add the crème fraîche, stirring continuously until well combined.

4: Add the almonds, candied peel, stem ginger and sour cherries and mix well until combined.

5: Line a baking tray with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out at 2.5cm/1in intervals so they don't merge together when heated.

6: Transfer the florentines to the oven and bake for 12-15 minutes or until golden-brown. Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack.

7: Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and stir until smooth and melted.

8: Turn the florentines so that the flat base is facing upwards. Spread the melted chocolate over the florentine bases and set aside to cool and set.

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Make Your Own

Chocolate Pistachio Fudge Seeded Oatcakes Ingredients • 50g butter • 100g medium oatmeal • 100g plain flour, plus extra for dusting • 1 tsp bicarbonate of soda • 2 tsp poppy seeds • 2 tbsp sesame seeds

Method 1: Heat oven to 200C/180C fan/gas 6. Melt the butter in a small pan, then allow to cool slightly. Tip all the dry ingredients into a bowl with ½ tsp salt, then pour in the butter. Add 5-6 tbsp boiling water and combine to make a firm dough.

2: Turn out the dough onto a lightly floured surface, then roll out until about 0.5cm thick. Cut into small squares, then bake for 12-15 minutes until golden. Leave to cool for a few minutes, then transfer to a wire rack and cool completely.

Ingredients • 350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped • 1 x 397g/14oz can condensed milk • 30g/1oz butter • pinch salt • 150g/5¼oz unsalted pistachios, shells removed

Method 1: Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.

2: Place the nuts into a freezer bag and bash them with a rolling pin until broken up into some large and some small pieces 3: Add the nuts to the melted chocolate mixture and stir well.

4: Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.

5: Let the fudge cool, then refrigerate until set.

6: Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.

7: Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away.

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in season Winter recipes are all about comfort food, including piping hot pies, roast dinners, chunky soups and heartwarming stews for everyone to share.

Just because it's winter doesn't mean you should skip the produce aisle. For starters, the cold months are the perfect time to branch out to bolder fruits, and some of the best hit their peak just in time to snap your tastebuds out of their winter gloom.

The first frosts yield the sweetest parsnips to be served alongside Jerusalem artichokes in a slap-up roast or blitzed into a spicy soup. Sweet roast chestnuts and juicy satsumas also come to the fore.

• PUMPKIN • SALSIFY • SATSUMA • SCALLOP • SEA BASS • SWEDE • TRUFFLE • VENISON • WILD DUCK • APPLE

November

• BRUSSELS SPROUTS • CABBAGE • CELERIAC • CHESTNUT

Quintessential turkey and Brussels sprouts are at their best at the tail end of the year, while jewel-bright pomegranates and sweet, juicy clementines bring verve and zing to the party.

• CABBAGE • CLAMS • CLEMENTINE • GOOSE • HORSERADISH • JERUSALEM ARTICHOKE • KALE • MUSSELS • OYSTER

December savour

Issue 05 2013

• PARSNIP • POMEGRANATE • SALSIFY • SATSUMA • SEA BASS

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Alford Market Following the success of the first Alford Farmers' Market in September 2009, Alford Heritage Centre and Museum has continued to run a monthly farmers’ market ever since. Alford market operates on the last Saturday of each month at the Heritage Centre the old Auction Mart in Alford, once the hub of farming activity for Upper Donside until it closed in 1986. Today Alford Heritage Centre and Museum houses an intriguing exhibition of rural bygones which give a fascinating insight into the lives of ordinary working people of Donside and NE Scotland. Alford market boasts a wide range of local produce and profits support the upkeep of the Heritage Centre. The market has a very welcoming and sociable atmosphere with seating, food and drinks on offer and runs from 9a.m.-1p.m. every last Saturday of the month.

Huntly Herbs Situated on the Wilson family farm near Gartly, Huntly Herbs produce award-winning full-flavoured chutneys, jams, jellies and sauces – using original recipes and all cooked by hand in small batches to preserve as much flavour as possible. As well as making the preserves, Huntly Herbs also grow many of the herbs, fruit and vegetables and are fully certified as both an organic producer and a processor by the Soil Association.

Preserves are available in several jar sizes and are a must have for every festive meal dining table and also make perfect gifts. You can find Huntly Herbs in Huntly Square on the first Saturday of the month and at Alford Market on the last Saturday. Why not visit their Farm Shop.

Email: fiona@huntlyherbs.co.uk

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Farmers’ Markets can be found at: ABERDEEN - last Saturday of the month 9am - 5pm ALFORD - last Saturday of the month 9am - 1pm BALMEDIE - 2nd Saturday of the month 10am - 2pm BANCHORY - 3rd Saturday of the month 9am - 1pm HUNTLY - 1st Saturday of the month 9am - 1pm INVERURIE - 2nd Saturday of the month 9am - 1pm MACDUFF - Last Saturday of the month 9am - 12.30 pm PETERHEAD - 1st Saturday of the month 10am - 3pm STONEHAVEN - 1st Saturday of the month 9am - 1pm TORPHINS - Every Wednesday TURRIFF - 3rd Saturday of the month 9am - 12.30pm WESTHILL - 1st Saturday of the month 9am - 1pm

Bring order to chaos on Christmas Day Dishes to prepare: • Roast turkey, parsnips, carrots, broccoli, Brussels sprouts, roast potatoes, mashed potatoes, pigs in blankets, sage and onion stuffing, skirlie, fruit stuffing, roasted hazelnut stuffing, bread sauce, cranberry or redcurrant jelly, gravy

Turkey, roast pork and roast beef: Turkey roasting times: • Starting with meat at room temperature • For a 6.5kg/14lb stuffed and oven-ready turkey, you will need to cook the meat as follows: • 35 mins at 220C • 3hrs 30mins at 170C • Foil off and back to 200C for last 30–40 minutes of cooking • Allow 45–55 minutes for meat to rest before serving time

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Torphins Market For further information on forthcoming events check Platform 22’s website, Facebook, Twitter@platform22art or contact: Torphins market is the only regular weekly farmers’ market in Scotland! It is also one of the newest. Set up in August 2012 by David and Emma Pattullo who have run Platform 22 pottery and coffee house for the past nine 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 Farm Garden.

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 Snowflake Creations and Colour Carnival.

Visitors to the market can also enjoy cookery demonstrations using locallysourced produce on Carol Hutton’s Pampered Chef stand – and sample the results. Torphins also hosts a number of Seasonal Saturday markets throughout the year to help raise money for local causes.

22 Station Road, Torphins, Aberdeenshire, AB31 4JF Tel: 013398 82807 E-mail: david@platform22.co.uk emma@platform22.co.uk Web: www.platform22.co.uk

09.30: 09.40: 10.15: 11.30: 13.30:

This helpful plan is a must-have for any Christmas Day host or hostess, and ensures that cooking Christmas dinner is just as enjoyable as eating it.

Heat oven to 220C Put turkey into oven Lower oven temperature to 170C Put pork and beef in oven Parboil potatoes/parsnips for roasting and cool (can be done beforehand) 13.45: Remove foil and bacon rashers from turkey and turn oven up to 200C • Baste turkey frequently from now until 14.25 • Put pudding on to steam 13.15: Put carrots in to top oven at 170C • Roasters and fat for parsnips go in to oven, along with pigs in blankets • Boil kettle for steaming skirlie 14.25: Take turkey and other meats out and wrap in foil to rest • Make gravies, adding giblet stock to turkey gravy • Steam the skirlie • Put the parsnips and all stuffing in to cook 14.40: Boil water for Brussels sprouts and broccoli • Put the bread sauce on to reheat (covered) or microwave just before serving • Put on potatoes on for mash • Heat oil for Yorkshire puddings at 240C 14.55: Turn pigs in blankets over • Put Brussels sprouts and broccoli on to cook • Serve first course 15.00: Put the Yorkshire pudding batter into the oil 15.05: Set carver to work 15.15: Drain and mash/cream potatoes • Reheat gravy • Plate up vegetables etc 15.20: Serve

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Craig Michie and his family stay on Lochend of Barra farm, near Inverurie, and breed the very finest, happy, healthy free range bronze turkeys. Barra Bronzes are reared and processed on their farm where they roam around the fertile land and naturally forage for insects and vegetation. This ensures minimum stress to the turkeys and greatly improves the quality of the meat. It’s a small family team at Lochend, comprising Craig, his wife Maria and Mum and Dad, but they all really care about producing the richest and most flavoursome bronze and bourbon turkeys. I met up with Craig and chatted while we inspected his strutting gang.

Q. Hi Craig! How long have you been rearing Barra Bronze turkeys at Lochend of Barra?

A. Our family have farmed at Lochend of Barra for just under a century. My grandfather took in the first turkeys to Lochend of Barra in the 1950s. We always did a few turkeys for friends and family.

People were always amazed at the difference in quality between the slow growing turkeys reared outside compared to a standard turkey.

Therefore, we wanted to share our passion and quality produce with the people of Aberdeenshire.

Therefore we branded our turkeys Barra Bronzes in 2012.

Q. Your turkeys are allowed to forage in the open air. What benefit does this have to the meat?

A. Well, the fact our turkeys graze outdoors on Italian rhye grass, red clover, brassicas and insects, ensures they enjoy a varied diet and protein source. This allows for more nuances in flavour.

Our turkeys are also fed on oats produced on our farm. These oats are full of antioxidants and naturally ensure that our turkeys remain healthy.

The inclusion of oats in their diet also gives the flesh a beautiful creamy coloured finish while enhancing the flavour. All of this ensures that each Barra Bronze has a truly rich and unique flavour.

Q. When does the rearing process begin?

A. June 6th, the turkeys arrive at day old. They are around 26-27 weeks old when processed.

This is essential in allowing the meat to mature fully and ensure a greater depth in flavour. This is around 3 times as long as a standard turkey, which consequently has no flavour and is dry when cooked. These birds are also enjoying a longer life outdoors.

Q. What do the turkeys ‘gobble’ to give the meat the best possible flavour?

A. There is no single ingredient that gives the meat the best flavour but a variety of factors and key processes which have to be followed to ensure optimum flavour. I.e. the varied diet as mentioned, the more mature meat, the fact that our turkeys are processed on farm and are not under stress when transported to slaughter where meat tends to deteriorate in quality. The fact that our birds are dry plucked and allowed to hang for 2 weeks to allow the meat to tenderise and mature.

Gordon Ramsay explains that “most turkeys are wet plucked by a machine, its quicker but it takes off a top layer of the skin that holds in the flavour which gives the turkey a crispy finish when coked. Vital.” Dry plucking allows us to hang our turkeys in a cold store for a longer period which allows the meat to mature and develop more depth in flavour Q. What is your response to those who say supermarket turkeys are cheaper?

A. Well to put it simply, we produce a completely different product so you are not comparing like for like. Our turkeys are three times older which ensures a greater flavour. A supermarket turkey will only be around 10 weeks old and will be a male. This will effectively be skin and bone and completely immature. This will ensure that it is dry and tasteless when cooked.

We only rear females as they are plumper than males and have far superior eating quality despite them growing far slower.

These turkeys will only have spent a few days outdoors to satisfy the free range label. They will have been wet plucked which involves putting the turkey in boiling hot water with a dish washing tablet to remove the feathers. This is efficient at removing feathers but it takes off a layer of the skin which prevents the juices from being retained when cooked. Therefore the meat is dry. In addition, a wet plucked turkey cannot be hung to allow the meat to mature which massively impacts on the flavour.

Q. Can I, as an individual buy one of your birds or are they mostly bought for commercial purposes?

A. Generally, we supply the majority of our turkeys to the general public. We like to give the general public a unique retail experience by allowing them to come to the farm to where the turkeys were reared and thereby reducing food miles.

They also get to meet the farmer that reared them. We have also selected a few of the top local restaurants such as Meldrum House and Touched

by Scotland to supply with our turkeys.

Q. Once they are killed how are they prepared and packaged for the customer?

A. All of our turkeys are oven ready, individually boxed, trussed, and wrapped in grease proof paper with a sprig of herbs on top. They also come with cooking instructions and a pop up thermometer to ensure that they are not overcooked. Our turkeys cook very quickly as they are more mature than a standard turkey. As Jamie Oliver says the greater the quality of the turkey, the faster it cooks.

Q. When do you start taking orders?

A. We have already started.

Q. What future plans does the Michie family have?

A. We are looking to plant a large orchard, purchase poly tunnels and increase the outdoor space for our turkeys as we plan to rear more turkeys for the people of Aberdeenshire and Aberdeen to enjoy at Thanksgiving and Christmas.

18

Turkey Pot Pie This pie is a delicious recipe for leftover roast turkey.

Serve with mash or bubble and squeak.

Ingredients • 1 tbsp vegetable oil • 100g smoked bacon lardons • 1 onion, sliced • 1 garlic clove, crushed • 2 carrots, chopped • 200g roast turkey, shredded • 100g cooked prawns, peeled • 1 red chilli, chopped • 1 tbsp tomato purée • 200ml red wine • 100ml chicken stock • 1 free range egg, beaten for egg wash • 250g shortcrust pastry

Method 1: Heat the oil in a frying pan over a medium heat. Fry the bacon lardons until crisp. Remove the lardons using a slotted spoon and set aside.

2: In same pan, fry the onions and garlic for 5-6 minutes or until golden-brown and softened.

3: Add the remaining ingredients, except the egg and pastry. Bring the mixture to the boil and simmer for 25 minutes. Set aside to cool.

4: Preheat the oven to 180C/350F/Gas 5.

5: Divide the mixture between four individual pie dishes. Cut the pastry into four pieces, each big enough to cover the pie dish. Brush the edge of each dish with egg wash and cover with the pastry. Trim any excess pastry and brush the lid with the remaining egg wash.

6: Cook for 20-25 minutes until the lid is crisp and golden-brown.

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How to Roast a Turkey Ingredients • 1 free range turkey weighing 4kg/8lb 11oz • Salt and freshly ground black pepper • 175g/6oz unsalted or lightly salted butter For the bread sauce: • 450ml/15fl oz full-cream milk • 1 small onion • 4 cloves • 75-100g (2½ to 3½ oz) fresh white breadcrumbs • freshly grated nutmeg to taste • 40g/1½oz butter or 2 tbsp double cream • cayenne pepper, for sprinkling

Method 1: Preheat the oven to 180C/350F/Gas 4. Check that you have not left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin.

2: Melt the butter in a large saucepan. Fold a muslin in four and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter.

3: Lift out the butter-soaked muslin and lay it over the turkey, making sure that it completely covers the breast and upper thighs.

4: Pour about 300ml/½ pint water into the roasting tin and slide it into the oven. Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juices.

5: Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear.

6: Once it is done, transfer the turkey to a large serving dish, discard the muslin and leave in a warm place to rest for at least half an hour. Cover with foil to stop the meat going cold.

7: While the turkey is cooking, make the bread sauce. Pour the milk into a heavy-based saucepan. Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves.

8: Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with nutmeg and salt. Stir in the butter or cream, adjust the seasoning, then spoon into a warm serving bowl, sprinkle with a little cayenne pepper and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving.

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Fed up buying the same old Christmas gifts? Looking for something different?

With a selection of hampers available, there

there’s just too much choice! Fruit hampers

should be something to suit all tastes.

are available to order and The Green

Choose from The Italian Hamper, The Chilli

Grocer also offer a weekly veg box service

Lovers’ Hamper, The Local Hamper, The

which will be extended once again to

Coffee Hamper, The Lemon Hamper and even The Gluten Free Hamper!

Alternatively, The Green Grocer has a variety of gift ideas in store such as coffee

include Christmas veg: simply list exactly what you need and the team will have everything ready for you! No waste, just fresh, local produce!

grinders and speciality coffees, Italian cakes

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such as Panettone, genuine Turkish Delight

The Green Grocer is based at 76 West High

and a vast selection of local produce. Gift

Street, Inverurie. Tel 01467 620245 or email

vouchers are also available if you think

info@inveruriegreengrocer.co.uk

Heather Clark, home design adviser at John Lewis Aberdeen says: “When it comes to festive table dressing, it’s always best to pick one theme and really run with it. This Christmas, John Lewis has five key trends: Rural Life, Odyssey, Vintage Market, Woodland Wonder and Forest Festival, to suit different styles.”

Heather has five top tips for creating the perfect Christmas table this year.

Keep the foundation of your table simple, by using a crisp white tablecloth or reveal the natural wood below.

This will allow the decoration and detail to stand out.

Don’t be afraid to add some of your Christmas tree decorations to your table. Baubles will add a sparkle to any place setting. This is also a great way to ensure your chosen style runs throughout your home.

Get a creative look with geometric, origami-inspired shapes. John Lewis stock a selection of paper and wood

decorations in bright, festive colours. You could also encourage the kids to make their own – the haberdashery advisers are always happy to give their advice.

Add decorative drinking glasses to the table. Nothing says a celebration like an elegant champagne flute. Set glasses that ooze grandeur.

Find one statement piece that will take centre stage.

From a spectacular tiered cake stand in vintage glass (£25) to the entertainment brewers that come in the form of the grand LSA punchbowl and ladle (£70), there is something to catch the eye.

For further expert advice on bringing a festive table to your living spaces this Christmas season make an appointment with a member of the home design team at John Lewis Aberdeen by calling (01224) 625000 or visiting the store on George Street.

23

Tayside Hotel Smells Cheese Success Ballathie House on the banks of the River Tay at Kinclaven won Best Cheeseboards in Scotland and the UK at the British Cheese Awards in the village of Churchill, near Oxford, in the heart of the Cotswold Hills.

News Bites...

Year of the Haggis with Burns suppers, is for all reasons, a suitable food for all seasons and adds a touch of Scottish authenticity throughout the year.

“It was a very pleasant surprise. We weren’t expecting to win such an honour because of the popularity of the Awards and huge number of entrants,” said Ballathie’s general manager, Jody Marshall.

He added: “It’s the latest example of the great culinary strides we’re achieving at Ballathie to make it a major dining destination. Cheese is part of Britain’s food heritage and an important part of a meal.”

Ballathie offers a minimum of 13 cheeses on its dinner trolley. Head chef Scott Scorer also makes the hotel’s own soft cheese and biscuits, bread and chutney.

More than 180 makers entered 910 different cheeses in the Awards which this year celebrated their 20th anniversary and launched British Cheese Week.

The award, based on reports from cheesemakers, cheese lovers and diners, is the most prestigious award set up to acknowledge and reward those in the hospitality industry with the best quality, selection and inspiring British cheeseboard.

Whether at Hogmanay, Burns Nights, St Andrew Celebrations or ‘dining in’ or ‘dining out’ the call of the haggis is irresistible The year 2014 will have Scotland as a The Robert Burns World Federation, with headquarters in Kilmarnock, is identifying the year 2014 as the Year of the Haggis.

focal point for visitors from all over the

This initiative is in co-operation with the Scottish Federation of Meat Traders Association (SFMTA) and supported by sponsorship provided

by Grampian Oat Products and Scobie & Junor.

Cup and the Commemoration at

The announcement was made to Robert Burns World Federation members attending the Annual General Meeting and Conference in Glasgow.

will be receiving a poster for display,

A range of associated activities are being planned which will include Burns Clubs, Makers of Haggis and community involvement.

year. They will be supplying their own

Haggis, although mostly identified

for events throughout the year.

world who are attending major events based in Scotland such as the Commonwealth Games, The Ryder Bannockburn, all enhancing the Year of Homecoming.

The members of

the

Scottish

Federation of Meat Traders Association together

with

a

participation

certificate, identifying

them

as

suppliers of haggis in this special unique brand of Haggis, many of them prepared using closely guarded secrets,

and

will

be

available

savour Issue 05 2013

I’m often asked what my favourite wine is and, whilst I do have a few desert island wines, my taste is really broad and my wine choice on a particular day is led by occasion, food and mood.

wines and anything from a classical Bordeaux to a spicy Rhône or a New World take on Rhône varietals to a silky Pinot Noir can work, so it is down to your personal taste.

During the festive season so much effort is put into food planning that buying of wine can be pushed aside, but I like to give it as much attention as the food. Then I am known to go out for dinner and choose the wine first and select food to match.

Try a Châteauneuf-du-Pape or an Australian GSM (Grenache/Shiraz/Mourvédre) blend, or go for a Central Otago Pinot Noir from New Zealand.

If smoked salmon figures in your festive menu, treat it to a white Burgundy. Here, Chardonnay comes in many guises from the crisp, dry and minerally wines from the district of Chablis in the north to the rounder, citrusy textured wines of the Mâconnais in the south. Mâcon is a great source of well-tuned, well-priced Chardonnay but if you can up the budget, go for a more complex Puligny-Montrachet.

These styles will also complement other fish and seafood such as scallops and salmon, either simply cooked or with creamy sauces.

Call me a traditionalist but I always have turkey on Christmas Day; anything else just wouldn’t feel right. With that comes the accompaniments and the wine challenges they bring – sausages, bacon, M&S chestnut stuffing! Those gutsy flavours call for red

If you don’t normally do dessert wine, now is the time to experiment. The rich dried fruit of Christmas pudding cries out for a Malmsey Madeira or Hungarian Tokaji and, if you have any left over, carry it on to the cheeseboard instead of the usual Port; it works because you get this fab sweet and savoury contrast.

If Boxing Day means leftovers and buffets, just have one white, one red and one rosé to hand. Crisp dry whites, such as a South African Sauvignon Blanc or Spanish Albarino, will put some zest back into tired taste buds. A dry rosé sits well next to cold ham, beef and salamis. Try one from Rioja or Italy. And keep the reds smooth and fruity – for example, a Chilean Merlot or Argentine Malbec.

Have a lovely festive season and I’ll be back with you in the next issue with a sparkling wine guide.

Wines to try: • M&S Chablis 2010 • M’hudi Sauvignon Blanc 2011, South Africa, M&S • Iona Sauvignon Blanc 2011, South Africa, Fountainhall Wines, Aberdeen • Marques De Montino Rosado Rioja 2012, Sainsburys

Carol Brown is an Aberdeen-based member of the Association of Wine Educators and the Circle of Wine Writers. She has a range of courses, workshops and events happening in the Aberdeen area over the next few months and gift vouchers are available. For more information, go to www.wineuncorkededucation.co.uk or call Carol on (01224) 312076.

25

Skye Hotel Takes Crown Duisdale House on Skye has been named the top hotel in Scotland’s Highlands and Islands. The 18-bedroom boutique hotel “encompasses all the strong traditions of great hotel-keeping,” judges of the Highland and Islands Tourism Awards commented. “It is perfectly in tune with its guests and offers a location and level of pampering that brings a flow of people back again and again.”

Duisdale, built in 1865 as a hunting lodge, is set in 35 acres of gardens overlooking the Sound of Sleat with views to

the

Knoydart

peninsula,

often

described as ‘Britain’s last remaining wilderness’. The judges said owners Anne Gracie and Ken Gunn, voted Scotland’s Hoteliers of the Year in 2011, “are passionate about their business which is reflected in the high standards they provide”.

Duisdale and its nearby sister hotel Toravaig House are the only hotels in Scotland with a luxury yacht reserved exclusively for guests. Marriages are often conducted on board and earlier this year Duisdale won the award as Scotland’s Best Island Weddings Hotel. (See our

News Bites...

North-east farm ready to cut up a different kind of crop An Aberdeenshire farm is getting set for a style change with the launch of a new hair and beauty salon at its onsite bothy.

The Store in Foveran, near Ellon, is teaming up with Rococo Hair Design to offer its customers the chance of a crop and style at the award winning farm shop.

Rococo Hair Design, to be managed by qualified hairdresser Lindsay Norrie, who has several years of experience in previous salons, will also be offering customers various holistic beauty treatments.

The family-run farm and farm store, which is owned by husband and wife team Andrew and Debbie Booth, already has an on-site coffee shop and farm store where they sell produce from the farm and other local delicancies.

Mr Booth said: “Everyone at The Store is looking forward to welcoming Rococo Hair Design to our bothy. The hair and beauty salon fits well with our brand at The Store, as we aim to offer a place where customers can eat, shop and relax, and now our customers can get an extra treat. We have a passion to deliver high-quality,

local produce, as well as lifestyle benefits so we think Rococo is going to be an excellent addition.”

Rococo Hair Design will also be bringing cutting edge products to the area including a hair-smoothing system, hair extensions and longlasting chip resisitant nail treatments, and plans are in place to host pamper parties for kids and ladies. The salon will be open seven days a week giving customers the chance to pop in for a quick appointment whilst they are at The Store, as well as offering late night appointments.

Owner of Rococo Hair Design, Lindsay Norrie said: “I am really excited to be opening my first salon and especially excited to be bringing something new to the area. We are looking to offer customers, as well as people in and around Foveran, a special treat whilst out visiting The Store or passing by.

The salon is going to have a relaxed, calming atmosphere, allowing guests to enjoy a coffee and cake from The Store and get pampered whilst they overlook the beautiful Scottish countryside.”

‘Breakaway’ feature on pages 52 & 53.)

savour Issue 05 2013

With the Christmas lights glistening and the chill of winter truly upon us, what better way to spend the festive season than indulging your taste buds with festive foods galore? Aberdeen in the north-east of Scotland comes to life at Christmas, with seasonal festivities filling the city with Christmas spirit. Mulled wine and decadent foods are compulsory and Aberdeen’s offering is mouth-wateringly good.

Chocolate Heaven If you’re looking for that perfect gift for a chocolate lover, your one stop shop is Cocoa Ooze on Belmont Street. Not your typical chocolate shop, you can make your own luxury chocolates at one of their delectable master classes or pick up some ready-made delights. It’s like pick ‘n’ mix in chocolate form; heaven. Otherwise, try Hotel Chocolat in popular Union Square for more flavours than you can imagine. www.cocoa-ooze.co.uk | www.hotelchocolat.com

Continental Christmas For something a little more continental, the newly opened Carluccio’s in Union Square offers a range of Italian delicacies and the biggest meringues you may have ever seen. For an amazing array of cheese from across the continent and further afield, Mellis Cheesemongers in Rosemount is a must-visit for alternative stocking fillers. www.carluccios.com | www.mellischeese.net

A Christmas Dram A visit to the Aberdeen Whisky Shop in the West End will whet the appetite of any whisky enthusiast, with over 1000 different malts available, including rare and hard to come by tipples. To break up a day of Christmas shopping or to warm up after a chilly walk around the city, visitors can partake in in-store tastings which are run by knowledgeable staff. Following a busy day of festive treats, make your way to the Tippling House to relax and make the most of the cocktail list as well as their extensive list of whisky favourites. www.aberdeenwhiskyshop.co.uk | www.thetipplinghouse.com

28

Ballymaloe Angel Rachel Allen’s style of cooking is above all practical - simple but delicious food, ideal for family and friends. Her influences are both regional and global. The BBC describes her as an "Irish cooking queen" and Good Food magazine believes she "has put Irish cooking on the map in recent years". Rachel has a devoted fan base both in the UK and Ireland, and the popularity of her television programmes continues to rise. She is the author of a host of best-selling cookery books, which include Rachel's Favourite Food at Home and Rachel's Food for Living. Her extremely popular television series for RTE and the BBC have been broadcast internationally and she frequently appears on BBC's Saturday Kitchen. Her charming manner and effortless style make her a delight to watch. Savour’s editor made conversation with Rachel between mouthfuls of delicious cake and coffee.

Q: You have been teaching at Ballymaloe Cookery School for many years. How did the transition into a well-known media presenter happen?

A: A television producer named David Hare came to take some cookery classes at Ballymaloe nearly twelve years ago and asked if I'd be interested in doing some

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Issue 05 2013

29 filming for television. At the time I was pregnant with our second child so making my own cookery show was really the last thing on my mind but we decided to make a pilot show anyway. RTE, the Irish channel, said they liked what they saw so asked us to make a series. Ten years on I've just released my tenth book and television series!

Q: The cook school seems very much a family affair. Has the school’s founder, your mum-in-law Darina Allen influenced your career?

A: Yes, hugely. Without a doubt I would not be doing what I'm doing now if it weren't for Darina. From the first day I arrived at Ballymaloe Cookery School when I was eighteen (a little over twenty years ago!), I always found Darina's passion for food so infectious. She is still a huge inspiration to me.

Q: How would you describe your dishes and your style of cooking?

A: The food that I love, like the food at Ballymaloe, is very produce led. Delicious seasonal food cooked quite simply. I find travelling very inspirational and usually return from a work trip with more ideas and recipes to try out so the food that I cook can be quite eclectic too! Due to the fact that I am a busy working mum of three I think my food is quite easy-going too.

Q: Many home cooks are daunted by the prospect of preparing Christmas dinner for the family. Do you have any tips?

A: Do remember that a little organisation goes a long way. It's a really good idea a couple of weeks before the big day (when you're feeling a bit calm!) to sit down and write out an order of work, i.e. what must go on to cook first and at what time. Also don't forget to delegate!

Q: Do your children, Lucca, Joshua and Scarlett, show any signs of following in mum’s footsteps?

A: Well, at the moment, Josh says he's going to be a designer of some sort and Lucca a Formula One driver. Scarlett, who's nearly five, assumes she'll be a princess when she grows up. Who knows? One thing that I do know is they all love food so I wouldn't be surprised if one of them ends up working with it.

Q: After 9 best-selling cookery books and successful television appearances, what’s next for Rachel Allen?

A: Believe it or not I'm about to start work on my eleventh cookery book (nine of which have made it to number one!) for which I will also make a television series. We have just started another three-month cookery course at Ballymaloe which will bring us up to Christmas and it looks like I'll have plenty of exciting work trips away over the next year for even more inspiration!

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31

Mel Adds Pounds in Bake Off The Great British Bake Off is the ultimate baking battle where passionate amateur baking fans compete to be crowned the UK’s Best Amateur Baker. Over the course of 10 hour-long episodes, the series follows the trials and tribulations of the competitors, young and old, from every background and every corner of Britain as they attempt to prove their baking prowess. Each week the bakers tackle a different baking skill, which becomes progressively more difficult as the competition unfolds.

The Great British Bake Off might be adding viewing figures to the BBC's ratings figures, but according to host Mel Giedroyc, the show also adds inches to her waistline! With so many sweet and sometimes savoury treats being made,

Mel revealed that by the time the semifinal stage comes around, she can't help but try what has been made by the bakers in the series. Talking to the Radio Times, Mel, who presents the show with her good pal Sue Perkins, commented: "I've put on a good 11 pounds every series. The first couple of episodes it's 'No, thank you, not for me'. Cut to the semifinal and we're hoofing up whole quiches."

Mel also revealed that her daughters have taken on the role of judges Mary Berry and Paul Hollywood when she recreates the show's magic at home.

"My daughters have become little judges," she said. "If I do produce a baked item, they tut at the soggy bottom and advise me to try harder next time."

Whilst the GBBO team may enjoy the treats that are made, Mel admitted that filming in cold weather was not as much fun. Revealing what GBBO judge Mary Berry had to do to stay warm in the tent where the entire baking and filming takes place, Mel added: "She had four thermal layers on and two hot water bottles down her trousers." Meanwhile, The Great British Bake Off has proven to not only be hugely successful with viewers, but it appears to have also been a hit with members of the royal family after GBBO host Mary Berry revealed that Kate Middleton and Prince William have used her recipes. The iconic TV chef said: "Prince William said Kate used my recipes. At a recent charity auction earlier this year, the new mum gushed: ‘I’m a big fan of your cookbooks and your cakes’."

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32 The Locker Room

Winter Berry and Prosecco Jelly with Elderflower Ice Cream Ingredients Winter berry and prosecco jelly: • 1 punnet of mixed berries • 4 gelatine sheets • 140g elderflower cordial • 425ml Prosecco • 2 tbsp caster sugar Elderflower ice cream: • 1.12 ltr milk • 560ml double cream • 8 egg yolks • 280g caster sugar • 75ml elderflower cordial

Method Elderflower ice cream: 1: Heat milk and cream in a saucepan until foam forms. 2: Beat egg yolks, sugar and cordial in a mixing bowl. Add warm milk mixture, whisking constantly. 3: Return to saucepan and heat until it coats the back of a spoon. 4: Pass mixture through a fine strainer into a bowl. Cover and chill for 2 hours. 5: Pour mixture into an ice cream maker and churn until it starts to thicken. 6: Transfer into a container and freeze until firm.

Winter berry and prosecco jelly: 1: Put gelatine sheets in a bowl and add some water. 2: Once gelatine is softened drain water. In a bowl add gelatine, sugar and cordial and place bowl over a pan of boiling water. 3: Stir constantly until you have a paste. 4: Remove from heat and leave to cool. 5: Add chilled Prosecco to paste, mix and whisk. 6: Divide berries into 8 glasses and pour the Prosecco mix on top. Refrigerate until set.

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33

WANT IT?

?

T I N I W

Raised locally on the farm at Lochend of Barra near Inverurie, these exceptional turkeys roam free and forage naturally on the farmland ensuring a truly rich and unique flavour.

The turkeys are fed on oats produced on the farm. These oats are full of antioxidants and naturally ensure that the turkeys remain healthy. The inclusion of oats in their diet also gives the flesh a beautiful creamy coloured finish while enhancing the flavour.

You can impress the family this Christmas by winning one of these delicious birds, wrapped, trussed and boxed with cooking instructions and a thermometer.

All you have to do is answer the following simple question:

Q: What do these turkeys feed on to ensure their flavour is enhanced?

To enter, just send your answer by email to info@mackintoshmedia.co.uk or on a postcard to: Barra Bronze Competition, Mackintosh Media, Regent House, 36 Regent Quay, Aberdeen AB11 5BE (Please ensure you include your telephone number).

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35

Top Tips for Hamper Success A luxury hamper under the Christmas tree really does give you that magical feeling and if it's homemade you can feel truly smug. Not only will you have the thought factor sorted but you're bound also to save cash on the homemade varieties too. And the beauty of doing it yourself is that you can make it as simple or as luxurious as you like.

Coloured cellophane gives a beautiful, polished look to homemade hampers. For a really professional finish you can use a hairdryer to blow-dry the shrink-wrap onto the basket. It is generally best to start from the bottom and work your way up to the top. You will know your hamper is finished when the cellophane is taut. A ribbon around the middle makes a nice finishing touch and will also keep those carefully positioned

presents in place. Wicker baskets can be found in most garden centres, online and in some department stores, like John Lewis. But it is worth scouring your local charity shops too (I picked up two from my local Oxfam last year and both were under £5.) You can also use a pretty plate in a cellophane wrap to present your gifts or a nice tray - both of which also work as an extra present. Crêpe paper and shredded paper work well to line the bottom of a hamper - you can find these materials from most art shops - or, if you have a shredder, try processing a few sheets of coloured paper to make your own. Add some glamour by mixing in sequins and glitter for a festive feel. Or why not try experimenting with different materials like uncoated popcorn?

Cheese Please If you're making a hamper for a cheese lover, then treat them to some homemade accompaniments like sea salt water biscuits, a fig and walnut slice and spiced beetroot and orange chutney. Add in some wine and a round of cheese - or a baked Camembert - and they're sure to be in love.

Chocolate Lovers Keep chocolate lovers happy with a hamper of sweet treats and you'll definitely be popular. Who can say no to a chocolate truffle or coconut florentine? Try adding in a chocolate cupcake kit for those who love to bake their own.

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36 Mercure Ardoe House Hotel

Spiced Pumpkin Soup and Truffle Mascapone Ingredients • 4 tablespoons clarified butter • 2 medium size pumpkins • 1 block of unsalted butter • 3 large onions chopped • 1 whole garlic bulb smashed • 3 teaspoons fine sea salt • 2 teaspoons ground white pepper • 1 spice bag (3 bay leaves, 5 thyme sprigs, 3 star anises, 6 whole peppercorns & 1 vanilla pod split, wrapped in cheesecloth and tied closed with kitchen string) • 1 bottle white wine • 3 tablespoons sugar • 2ltr vegetable stock • 1ltr heavy cream • 1 teaspoon ground cinnamon • 1 teaspoon freshly grated nutmeg • • 2 teaspoons freshly grated ginger

Method 1: To roast the pumpkin, preheat the oven to 350°F. 2: With a knife, remove the skin from the pumpkin and carefully cut in half lengthwise. Scoop out and discard the seeds.

3: Place the pumpkin on a baking sheet and drizzle with pumpkin oil. Roast the pumpkin for about 30 minutes until it is soft and caramelised.

4: To make the soup, in a large pot over a medium heat, melt the butter and then add the onions, garlic, salt, white pepper and spice bag.

5: Cook for about three minutes, until the onions are soft and translucent.

6: Add the wine and cook until the mixture is reduced by half, usually about 10 minutes.

7: Add the squash, sugar, stock and cream. Cook until all of the flavours meld together, 20 to 30 minutes.

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The village of Gourdon, Aberdeenshire and its fish and chips have been showcased in front of the world’s media and film industry in Cannes. The film For Those in Peril starring George MacKay and Nichola Burkey was premiered at the festival recently and hailed as an “extraordinary debut feature”

by The Telegraph and the cast called “terrifically good”. The rehearsals took place in a primary school hall in Gourdon where cast members sat in tiny chairs designed for children. It was then filmed over a fourweek period in the village with local residents helping out as extras.

The film follows Aaron, a young misfit living in a remote Scottish village community, who is the sole survivor of a strange fishing accident that claimed the lives of five men including his older brother. Spurred on by sea-going folklore and local superstition, the village blames Aaron for this tragedy, making him an outcast amongst his own people. Steadfastly refusing to believe that his brother has died, he sets out to recover him and the rest of the men.

However, another hero emerged in the village when the film crew descended on Hornblowers fish restaurant and enjoyed the local fish and chips. Lead actor George MacKay hailed them as the best fish and chips he’s had in his life!

The actors, who only found out they were going to Cannes three weeks before the event, have now spoken of their shock and delight at appearing before the same critics as Leonardo Di Caprio and Emma Watson.

38

Dining with a Leading Edge If you’re starting to panic a little about where to go for the Christmas party, there is still some availability at The Locker Room housed in the Gamola Golf Store on Market Street, Aberdeen. You’re festive soirée is sure to go with a swing as the menu boasts a sumptuous five-course feast for only £26.00 per person. Make conversation between mouthfuls of succulent turkey, rib-eye of beef, herb panko-crusted haddock or venison medallions.

Now is also the time to book your

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Issue 05 2013

Hogmanay Hootenanny! The chef is serving up a sizzling menu of mainly Scottish fayre. What better way to finish the old year than with lobster cakes, chicken breast stuffed with haggis, beef Wellington or slow-roasted barbecued pork and a bit of a shindig. There are lots of delicious desserts too and, as with the Christmas menu, there are several vegetarian options. The staff are great and the atmosphere is perfect for a Hogmanay party and again it’s all for an amazing £26.00 per person.

If you’d like the good times to continue into the New Year, then why not join the team on a Tuesday night for the Winter League, a chance to practice whilst having fun and an opportunity to win a set of fantastic new TaylorMade Speed Blade Irons. It’s only £10 per week and includes a changing weekly special on the menu such as curry, chilli or a mixed platter. The Tuesday Night Winter League runs until the 25th March so call (01224) 592900 now to reserve a spot. www.lockerroomaberdeen.co.uk

39

Food To Melt Away The Winter Chill The cold winter nights always have us craving hearty home-cooked food to help thaw us out from the chilly weather. Liz Peck, chef at Glen Tanar Estate in Royal Deeside, has cooked for hundreds of guests who have headed north to an area of Scotland which is known to be a winter wonderland and her dishes keep them coming back time and time again.

The area is renowned for its excellent produce, and Liz seizes every opportunity to use the fresh local ingredients from her doorstep. She firmly believes that winter comfort food doesn’t have to mean

stodgy, fattening dishes which only add on more pounds after weeks of festive indulgence.

Liz says: “This is one of my favourite times of year as it’s a great time for good old fashioned home cooking. Winter recipes are all about comfort food - piping hot pies, roast dinners, chunky soups and heart-warming stews for everyone to share on cold, dark nights in.

“We naturally crave comfort food during this time of year, but too much of the wrong type of comfort food is never a good thing. We are so lucky on the estate

to have access to freshly caught fish and game, as well as excellent seasonal fruit and vegetables. Seasonality is very important to me – if it’s not in season in the UK then I tend not to use it in what I cook for my guests.”

Glen Tanar Estate has a number of holiday cottages which provide the ideal setting to explore the dramatic landscape, whether on foot, on bike or on horseback.

And thanks to the delicious choices available from Liz’s Larder, guests don’t even have to think about cooking if they don’t want to.

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40

Braised Aberdeen Angus chilli beef (perfect for after Christmas Day) Serves 6-8. Takes 15 Minutes to make, 2.5 -3.5 hours to cook Ingredients • 2 tbsp medium garam masala • 1 tbsp ground allspice • 1 tsp ground mace • 1.2kg Aberdeen Angus beef shin, off the bone, cut into large chunks Or shoulder steak • Vegetable oil for frying • 2 large onions, finely chopped • Dried chilli flakes 6 garlic cloves, crushed • 3cm fresh ginger, grated • 2 x 400g cans coconut milk • 400g can chopped tomatoes • 12 fresh thyme sprigs, leaves stripped and extra to serve • 6 medium (about 300g) baby potatoes cut into chunks

Method 1: Mix the garam masala with the allspice and mace in a large bowl. Add the beef, season well and toss to coat. Heat a good layer of oil (about 3tbsp) in a frying pan and brown the beef all over in batches, adding more oil as needed. Transfer the beef to casserole dish after each batch.

2: Heat a little more oil in the pan if needed, then fry the onions and chilli flakes for 10 minutes until they start to brown.

Add the garlic and ginger and any leftover spices from coating the beef, cook for a minute more, then add to the casse role dish.

3: Add the coconut milk, tomatoes, thyme and enough water just to cover the meat. Bring to a gentle simmer and cook, partially covered, for 2-3 hours, stirring occasionally, until the meat is very tender. Add a splash of water if required.

4: When the meat is tender, add the potatoes, taste and adjust the seasoning, then cook for another 20 minutes until the potatoes are tender. Take off the heat, skim any fat from the surface, then serve with more potatoes and extra thyme sprinkled over.

Remember and add Aberdeen Angus shin or shoulder to your Store Christmas order!

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Christmas means cooking a huge range of meals for family and friends, from cooking turkey for Christmas dinner to creating the perfect sage stuffing or cranberry sauce, baking the greatest Christmas cake ever, and even baking delicious Christmas cookies.

Thankfully, chefs and bakers from across the world have done it before and offer their best tips in their Christmas cookbooks.

Ever wondered how long to cook the turkey for? Whether you can add sherry to Christmas cake mix? These Christmas recipe books offer tried and tested recipes for the perfect Christmas food.

30 Things to Make And Cook For Christmas is a charming book, lots of fantastic recipes and things to do with the children. There are 30 recipe cards in here, each with a picture of the end product and they are wipe clean too which is handy. Have great fun making edible decorations for the Christmas tree with recipes you can explore every year. A lovely way to get the kids involved in Christmas, and keeps them occupied for a bit.

Joanna Farrow’s, Fabulous Christmas

A Lazy Cooks Christmas by Mo Smith

Food is a good book to have. You

will really appeal to you if you are a bit

will find it useful and down to earth.

of a novice when it comes to cooking

The recipes are tasty, uncomplicated and quick to put together. Joanna Farrow's Christmas Book is full of easy to follow traditional recipes

and think Christmas is as good a time as any to start... nothing like throwing yourself in at the deep end! Well the content itself is great, there are some fantastic ideas in here on how to

made with ingredients which are

entertain big groups of people such as

easily found. Every recipe you try

Soup and Mince Pie parties, with

will be successful!

emphasis on preparation as key.

43

Beaujolais Soirée

News Bites...

Enjoy Foods at Tastiest Time

Two of Scotland’s top chefs are giving their full backing to the Scottish Government’s new Eat in Season campaign – calling on Scots to make the most of cooking and eating with local, in-season foods.

Tony Singh and Seumas Macinnes have dished up tasty, affordable menus that can be easily created at home using an abundance of local, seasonal produce that includes lamb, salmon, pumpkin and raspberries.

Forty-four lucky diners can book a place at the delightful Montmartre Restaurant Français in Justice Mill Lane for a Soirée Beaujolais Nouveau on Thursday 21st November. You are invited to enjoy a 5course Taster Banqueting Menu with wine to celebrate the first uncorking of

Bursting with flavour and goodness, these delicious foods taste their best and have a higher nutritional content when they are in season. The campaign seeks to increase awareness about what foods are in season when and to encourage Scots to eat foods at the right time throughout the year.

Beaujolais Nouveau, allowing you to experience exquisite French fine dining and some traditional retro fun. As places are

limited,

contact

Restaurant

Montmartre now or check their website

“Both Tony’s and Seumas’s menus show how simple it is to make inseason dishes at home and it’s great to have their support. I hope it encourages people to rustle up their

own tasty meals, making the most of what’s on our doorstep”.

Tony Singh said: “Scotland produces loads of amazing foods all year long but we need to enjoy them at the right time to make sure they’re at their tastiest. My menu shows you how to do just that all with a touch of spice, of course. It’s simple to whip up at home and really showcases the great flavours in season now – all you need to do is give it a go.”

Seumas Macinnes said: “As the seasons change so does the fantastic fresh produce that Scotland has to offer. Our menu at Gandolfi makes the most of this, with new dishes being added all the time. Nothing beats the taste of in-season foods and lamb, scallops and plums are just some of my favourites at this time of year, with such fantastic flavours coming through. I hope the menu I’ve created encourages Scots to get cooking up a seasonal storm at home.”

www.cafe-montmartre.co.uk for details.

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Justice Mill Lane is home to one of Aberdeen’s most unique dining experiences. Montmartre Restaurant Français offers a true boutique dining experience where both classic and contemporary dishes are prepared with passion by two talented chefs.

Local man Rory Brown joined the team in October 2012 from Malmaison and Thomas Cotterill who trained in French cuisine, joined the Montmartre kitchen from the exclusive Hotel Missoni in Edinburgh.

Here the ‘dynamic duo’ talk to Savour’s editor about life behind the scenes in this superb restaurant.

Q: Montmartre is becoming a highly acclaimed French restaurant with rave reviews on Tripadvisor. What experience does your kitchen brigade have of French cuisine?

A: We are passionate about French cuisine here at Montmartre. We pride ourselves on successfully and skilfully creating delicious food which pays homage always to the greatest of chefs, The Roux brothers, who brought their skills and haute cuisine to the UK. All fine dining has its origins in classic French cooking.

The way in which kitchens are organised currently is attributed to the famous, yet less spoken about, chef Auguste Escoffier, who voiced his opinion about how kitchens should be run as a ‘military style’ brigade, with a similar hierarchy. Everything had to be perfect and that’s what cooking is all about. It is part of our philosophy.

We have developed our talents in this way.

Having been trained by, and worked with, some of the best French trained chefs, we continue to follow our philosophies and beliefs. I came to Montmartre from Malmaison and my colleague Thomas worked previously in Edinburgh in the 5 Star Hotel Missoni We bring our experiences to our kitchen and to the dishes we proudly produce. We continually endeavour to give our diners the best French dining experience they can have outside of France.

Q: Most of the produce on your menus is sourced locally, so how are such delicious French classics achieved?

A: We are also passionate about our use of fresh produce and helping the local economy. For example, our much loved fillet steak is supplied

by Watson’s Family Butchers based in Newburgh.

Much of the quality, local produce here in Aberdeenshire lends itself to our style of cuisine.

The fresh local meats and fish enable us to achieve the authenticity of flavours. We subscribe to the ideals of the ‘Slow Food Movement’, inso much as almost all our produce is from Scotland wherever possible. The skill lies in applying our techniques to produce the classic flavours that help us stand out from the crowd.

Q: France is renowned as a country with excellent wines. Does your wine list reflect this?

A: Our wine list is extensive and innovative. It is almost entirely French and is selected by our team here at Montmarte in conjunction with our sommelier to complement our dishes. In terms of

innovation, we shall be serving a French red dessert wine Appellation Rastou this season with a special starter of foie gras.

Q: What’s the signature dish you’re most proud of?

A: Our classic ‘Confit de Canard’ is essentially the best you will taste. It is quintessentially French and we achieve this by slow cooking the duck for around 15 hours. This enables the flavour of all the fresh herbs and ingredients to infuse for a rich tasting speciality. The recipe? It’s our secret!

Q: Fondues are rather unique in Aberdeen.

Can you tell us what’s on offer?

A: Savoyard dishes were something of a passion with one of our managers, who spent some time working in the Savoie region of France, so we decided to bring this to the diners of Aberdeen.

Although much of the cuisine in this region is based on a more rustic style of cooking, all of those who have skied will have tasted fondue. We use a blend of authentic Savoyard cheeses in our ‘Fondue Fromage’ and local fillet steak with accompaniments in our ‘Fondue Viande’. It is a more unique dining experience based on sharing a fondue and diners linger over the experience.

Q: At this time of year there is feverish activity with diners booking festive meals. What makes Montmartre the place to be this Christmas?

A: Again, we have created a menu for diners which reflects all that is excellent about French cuisine and have dishes on offer that you are unlikely to find in a typical UK restaurant. I recommend our ‘Dodine de Canard’ as a starter, stuffed goose for a main and, as a dessert, profiteroles maison. With a 4,5,4 choice, there is something for everyone on the menu.

Q: The ambience and atmosphere makes the restaurant a haven for romantics. Do you encourage groups and corporate clients?

A: Just so. We have many corporate clients and groups who dine regularly with us, keen to experience both the cuisine and the service.

Similarly we are extremely popular, especially at weekends, with couples who desire the romantic ambience of the restaurant and a further desire to make the whole experience as authentic as they can, tasting our freshly produced food.

46 Nick Nairn Cook School

Christmas Cobbler The perfect way to enjoy Christmas Dinner leftovers...

Ingredients • 500g mixture of leftover cooked turkey and stuffing, ham, sausages wrapped in bacon • 300g cold roast potatoes, cooked sprouts, cooked chestnuts, cooked carrots • 3 tbsp sunflower oil • 2 large onions, chopped • 2-3 tbsp plain flour (or leftover bread sauce as a thickener) • a blob or two of cranberry sauce • 500ml turkey or chicken stock or gravy mixed with water and a stock cube • 4 tbsp milk For the cobblers: • 75g butter • 350g self-raising flour • 3 tbsps chopped fresh herbs (parsley, sage, thyme) • 225ml milk plus extra for brushing • sea salt and freshly ground black pepper

Method 1: Preheat the oven to 220C. Chunkily chop up all the leftover meat, stuffing and veggies. You want good-sized pieces.

2: Heat a medium saucepan and add the oil. Cook the onions over a medium heat until softened. Stir in the flour and cook for a minute, then whisk in the stock and milk. Bring to the boil, then simmer over a medium heat for about 5 minutes until thickened. Season well, stir in the cranberry sauce, remove from the heat and set aside.

3: Carefully mix the meat and veggies into the sauce then tip the whole lot into a large pie dish or steak pie ashet that will take the filling almost up to the top.

4: Now make the cobbler dough. Rub the butter into the flour until it resembles rough breadcrumbs and add a pinch of salt. Stir in the herbs, then pour in the milk and stir it together with a blunt table knife until it forms a sticky lump. Work quickly and tip out onto a floured work surface and knead very lightly until smooth. Roll out to a thickness of about 1.25cm and using a 6.5cm biscuit or scone cutter, stamp into 15 rounds. Arrange these around the outer edge of the dish, half on the edge and half on the filling, overlapping them as you go. Brush with milk then set the dish on an oven tray and bake for 30-35 minutes until the cobblers are risen and golden, and the filling bubbling hot (if they begin to brown too much, cover loosely with foil). Allow to cool for 10 minutes before serving with some peas or broccoli.

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Pearl Barley Risotto with Roasted Squash, Red Peppers and Rocket Ingredients • 450g peeled butternut squash, cut into 2cm chunks • 2 red peppers, halved, deseeded and cut into chunky pieces • 2 tbsp extra virgin olive oil • 1 medium onion, finely chopped • 2 garlic cloves, finely chopped • Leaves from 3 large, fresh thyme sprigs • 350g pearl barley • 1.5 litres vegetable stock, hot • 3 tbsp chopped fresh flat leaf parsley • 4 small handfuls wild rocket • Vegetarian Parmesan shavings, to serve

Method 1: Preheat the oven to 200°C/fan 180°C/gas 6. Put the squash and peppers in a small roasting tin, drizzle with 1 tablespoon of the oil, season and toss. Roast for 35 minutes or until tender, turning halfway, then remove from the oven and set aside.

2: Meanwhile, start the risotto. Heat the remaining oil in a medium pan over a medium-low heat. Add the onion, garlic and thyme leaves and cook gently, stirring occasionally, for 6-8 minutes, until softened. Add the pearl barley and cook for 1 minute.

3: Add a quarter of the stock to the pan and simmer, stirring occasionally, until all the stock has been absorbed. Add another quarter of the stock and continue in this way until all the stock is absorbed - it should take about 40 minutes for the barley to be tender but still al dente.

4: Stir in the parsley followed by the squash and peppers. Season and spoon into warmed bowls. Serve topped with the rocket and some Parmesan shavings.

Wine note: Some sweet notes and some herby ones too - go for a soft, ripe Mediterranean red such as a southern French Grenache or an Italian Nero d'Avola.

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The finest talent in the Highlands and Islands’ food and drink industry gathered in Inverness to celebrate this year’s Highlands & Islands Food & Drink Awards.

It was a nail-biting finale as 41 businesses awaited the announcement of the winners of 12 awards, with victorious businesses ranging from breweries, bakeries, restaurants and retailers to producers of premium Scottish seafood, salt and cheese.

Gilpin Bradley of Wester Ross Salmon was given the top honour of the evening as he was presented with the Ambassador of the Year Award for his contribution to the industry.

And Gigha Seafood walked away with the Excellence Award for demonstrating outstanding achievement.

Other winners of the Highlands & Islands Food & Drink Awards 2013, sponsored by Gordon & MacPhail, included Caithness-based business Berry Good’s Vodka and Gin Infusions for Best Drink Award; Spirit of Speyside Whisky Festival for Best Marketing Initiative Award; Island Bakery Organics on the Isle of Mull for the Environment Award; Alness-

based Aquascot for Entrepreneur Business 2013 and the company’s ‘Easy to Cook Range’ won the Healthier Food & Drink Award; 40 North for Independent Food & Drink Retailer Award and Hebridean Sea Salt for New Business Award, both based on the Isle of Lewis; Gigha Seafood’s Smoked Gigha Halibut for New Product Award; Restaurant of the Year was Ninth Wave Restaurant on the Isle of Mull and Eilean Dubh in Fortrose picked up the Best Eatery Award. Finally the joint winners of the Young Shining Star Award were Carlyn Kearney of Frankie’s Fish & Chip Shop, Café and Take Away in Brae, Shetland and Seb Jones of Speyside Craft Brewery in Forres.

Of Excellent Award winner Gigha Seafood, the judges felt that they had demonstrated a real point of difference building on the success and reputation of the Highlands and Islands for its fantastic quality of fish. They continued: “Their Smoked Halibut is ‘meaningfully different’ and a really top quality product.”

The judges’ comments on the winning restaurant Ninth Wave were self-explanatory: “It’s not the easiest

place in the world to get to,” they said, “but the bumpy drive up the dirt track is well worth the effort when you discover the gem that is Ninth Wave waiting for you at the end like a mystical treasure trove.”

The Highlands & Islands Food & Drink Awards, organised by the Highlands & Islands Food & Drink Forum and supported by Highlands and Islands Enterprise (HIE), 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.

Nearly 300 representatives from the Highlands and Islands’ food and drink industry packed out the Drumossie Hotel in Inverness. The evening was compered by popular presenter and comedian Fred MacAulay, while Richard Lochhead, Cabinet Secretary for Rural Affairs and the Environment was also in attendance.

For more information about the Awards and winners visit: www.hifoodanddrinkawards.co.uk.

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News Bites...

Have we got nudes for you!

Game Chef of the Year

Braehead Foods are excited to announce that this year’s Game Chef of the Year competition to find the best professional game chef in the UK launched at the beginning of September.

The owner, management and staff of one of Scotland’s top country house hotels have bared all for charity.

Contestants will be challenged to cook up fresh, innovative dishes using some of the finest game produce the country has to offer with some of the UK's finest chefs judging the eventual winner.

A bottle of Champagne and a wedding cake are among the items which cover the modesty of the fundraisers at Ballathie House Hotel on the banks of the River Tay at Kinclaven, Perthshire. All have posed naked for a 2014 calendar being sold in aid of Tayside Children with Cancer and Leukaemia (TCCL).

The judging panel will be looking for entrants to create original dishes that utilise game in a creative and efficient way. Entries will be judged on presentation and skill.

“It has been a very daring venture but everyone at Ballathie has enthusiastically supported the project,” said general manager Jody Marshall

Applications for Game Chef of the Year are now open with the closing date for entries on 29th November.

"Our calendar girls and boys were very brave in bearing all and in many cases had to pose at the crack of dawn to avoid guests spotting the photo shoot. We have many regular guests who will be surprised to see us as they will never have seen us before or

If you are interested in entering this year's competition please visit: www.braeheadfoods.co.uk/gamechef-of-the-year and register your interest.

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again! Enticing John Milligan, the hotel and estate owner, to become ‘Mr. December’ was quite a coup much to the delight of all who participated.”

In addition to Jody posing as ‘Mr. February’ to promote Valentine’s Day, most of the key members of the Ballathie team can be found month by month.

As ‘Miss January’ deputy manager Gail Schofield poses in a boat on the Tay with nothing but wellingtons and a fishing rod to launch the fishing season, while head chef Scott Scorer braved the outdoors with a rifle to signify the start of the shooting season as ‘Mr. August’.

The calendars are available Ballathie for £5 each plus postage and packing. To telephone (01250) -883268 or gail@ballathiehousehotel.com

from £2.50 order email

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Calum Receives Lifetime Achievement Award

News Bites Hotel Gives a Helping Hand A prestigious hotel on the outskirts of Aberdeen is hosting a special Christmas shopping event to help mark the 30th anniversary of a north-east cancer charity.

Mercure Ardoe House Hotel and Spa, on South Deeside Road, is hosting a festive afternoon tea and Christmas shopping event on Thursday 12 December to help raise funds for CLAN Cancer Support.

The owner of an award winning northeast chip shop has been rewarded for his commitment to educating people about the seafood industry.

Calum Richardson, owner of The Bay Fish and Chips in Stonehaven, Aberdeenshire, which was crowned the UK’s No1 Fish and Chip shop earlier this year, was presented with the Scottish Seafood Training Association (SSTA) Lifetime Achievement Award at the Scottish Parliament.

Cabinet secretary for Environmental and Rural Affairs, Richard Lochhead, MSP, presented Mr Richardson with his award in recognition of his outstanding commitment to promoting the fishing industry onshore and endorsing the benefits of staff training.

The Bay is run by Mr Richardson and his wife Lindsay, who both share a drive and focus for the seafood industry, promoting sustainability, local produce and the environment.

Mr Richardson encourages staff development and progression through

training at the award-winning shop, and all team members are trained in MSC standards, so they have a clear understanding of traceability from sea to plate and can pass their knowledge on to customers. Mr Richardson is also an assessor for Seafish and the National Federation of Fish Friers (NFFF).

Robert Milne, chairman of the SSTA, said: “Calum received his award in recognition of his fantastic ambassadorial achievements in promoting the fishing industry both ashore and afloat, and for his commitment to demonstrating the benefits of staff training to his peers. On behalf of SSTA, I extend my sincere congratulations to him.”

Owner of The Bay, Calum Richardson, said: “It is a great honour to be presented with this award. Staff training is extremely important at The Bay and we strive to ensure we provide top class customer service. The award is a great accreditation for the business and its team.”

The special event will feature a number of exhibitors giving guests the opportunity to buy last minute presents, followed by afternoon tea complete with festive fizz.

Hotel sales manager Claire Thomson said: “Cancer touches the lives of many people, whether they are affected personally, as a carer, family member or close friend, and Ardoe wanted to do something to support CLAN with the outstanding work they do. We are delighted to back their efforts, helping spread the word about the amazing work the charity does for so many people in the area.”

Tickets for the event cost £20 per person and a block booking of nine will secure a free place.

Call Ardoe House Hotel and Spa on (01224) 860600 or email claire.thomson@accor.com to book a ticket or table at the event.

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Duisdale House Hotel was ‘reborn’ in 2008 following a complete refurbishment. Shortly afterwards Anne Gracie and Ken Gunn were awarded Boutique Hotel of the Year at the Scottish Hotel Awards and ever since have been collecting a steady stream of awards from a host of organisations.

Open all year round, Duisdale has a fine reputation for food and drink. Many of the ingredients on the menu are locally sourced on Skye from small island producers and the remainder from the Highlands.

Head chef David Allan has a wealth of experience, having honed his skills in two of the finest kitchens on the West coast.

The Chart Room is perfect for a pre-dinner drink or casual lunchtime or early evening meal. The lounge with its open fire and comfy sofas is popular for afternoon teas.

The 2 AA Red Rosette award-winning restaurant is a renowned dining choice on Skye and perfect for romantic dinners and celebrations.

“The décor and ambience is akin to that of a top city restaurant but the atmosphere is more relaxed and convivial,” said Anne Gracie who was elected a ‘Dame of Hospitality’ at the 2013 Scottish Hotel Awards.

The restaurant can seat up to 55 and is also open to non residents, although pre-booking is advisable. The five course evening menu is priced at £45.00 per person.

The hotel looks down over the Sound of Sleat to the mountain peaks of the Knoydart Peninsula, often described as ‘Scotland’s last remaining wilderness.’ Five of the 18 bedrooms have four-posters.

Anne and Ken’s teams live locally so they too are passionate about delivering outstanding standards.

Duisdale’s General Manager David MacLennan was named ‘Host with the Most’ at the 2013 Hotel Awards Winner of the title of Island Wedding Hotel 2013, Duisdale is also a popular place for tying the knot - on land or at sea!

It can cater for up to 50 wedding guests within the hotel, up to 75 with a small marquee attached to its conservatory and up to 120 with a contracted marque in the grounds.

The hotel holds a civil wedding licence for those wishing to get married on-site or in the gardens and, for less than £1,500, couples can have a private wedding on the owners’ luxury yacht. Ken is the former captain of the five star Hebridean Princess Cruise ship.

Duisdale has a range of special packages and offers available throughout the year to entice new guests to come and experience Skye.

“Every season on Skye has many splendid attractions,” Anne added. “The food and drink we provide are the icing on the cake!”

Toravaig House is Scotland’s current Island Hotel of the Year.

The restaurant can seat up to 26 and is also open to

Like its sister hotel, Duisdale House (see opposite page), it is owned and run by Anne Gracie and Ken Gunn, Scotland’s 2011 Hoteliers of the Year, and is the result of a their long held dream to create an intimate boutique hotel on their home island.

Each of the nine individually designed en-suite

It is a world away from everyday living. Breathtaking scenery along the Sound of Sleat combines with a house party atmosphere and reputation for culinary excellence to add extra sparkles of magic to Scotland’s most romantic island.

Winner of countless awards including no fewer than seven at the 2013 Scottish Hotel Awards, Toravaig has the personality and hospitality of a fine Highland house.

Regarded as one of the top restaurants in the Highlands, its 2 AA Rosette Iona Restaurant features a five course candlelit dinner showcasing the art of Scotland’s Rising Star Chef of the Year, Richard Massey.

non residents, although pre-booking is advisable.

bedrooms is intimate in character and rich in fabrics and contemporary furnishings. The lounge offers stylish sofas and a crackling log fire, perfect for enjoying fine malts or delicious wines before dinner.

Like Duisdale, it offers the opportunity to join Anne and Ken between April and September on their luxury 50' yacht ‘Solus a Chuain’ (Light of the Ocean) for daily sailing trips around Skye at a cost of £145 per person.

Use of the yacht is reserved exclusively for guests of either hotel. The crystal- clear waters off the coast of Skye and the inner isles are perfect for spotting whales, dolphins, porpoises, basking sharks, seals and many types of seabird. Lunch is served on board in an appropriate cove together with a glass of fine wine or champagne.

All ingredients are locally sourced from Skye and around Scotland, from freshly caught langoustines and lobsters to home grown leaves and herbs.

Toravaig can be hired for exclusive use for Christmas or New Year for up to 18 guests.

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I defy anyone not to have a secret longing for a scrummy banoffee pie and I’ve found one of the best in Chapel Street. One of my favourite haunts, Howies, serves up a delicious biscuit base, toffee sauce and bananas with a generous coating of whipped cream. Forget the calories and get stuck in! www.howies.uk.com I’m partial to a bit of mess and nowhere more so than at The Courtyard in Aberdeen’s Alford Lane. I’m happy to clean up the mess here! Honeycomb meringue, sponge, fruit, fruit coulis and biscuit….what a combination in this food lover’s sanctuary! www.thecourtyardaberdeen.co.uk I expect most readers have paid a visit to Jamie’s Italian in Union Street.

Hopefully you left a little room for a delicious dessert. My favourite is the raspberry frangipane. Fresh raspberries and almond filling with crème fraîche ice cream and berry drizzle. Yummy! www.jamieoliver.com I love the atmosphere in quirky Musa in Aberdeen’s old Merchant Quarter, where all the desserts sound amazing. My recommendation is the Bourbon, hazelnut and pecan brownie with berry compote and crème fraîche ice cream. Be selfish and indulgent and don’t share! www.musaaberdeen.com You’ve heard me talk before about my passion for Rustico in Union Row, Aberdeen, so it’s no surprise their home-made tiramisu is on my list. They soak sponge biscuits in coffee and Marsala wine with a sweet mascarpone cream sauce. Not only is it amazing, but you can also have one any day of the week! www.rustico-restaurant.co.uk Forget the theatre for just one night and graze on the signature menu at the Stage Door in North Silver Street, Aberdeen. Act III houses an incredible sweet - a home-made trio of desserts, which includes dark chocolate mousse, coffee brulee and orange sorbet. A sure curtain raiser! www.pbdevco.com/TheStageDoor

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