SAVOUR Spring 2012

savour Welcome to

A celebration of North-east food and drink SUMMER 2012 ISSUE

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contacts www.savour.co.uk

MACKINTOSH MEDIA Savour is produced by Mackintosh Media Ltd. Regent Quay House, Regent Quay, Aberdeen AB11 5BE.

FROM THE EDITOR EDITORIAL

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

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T: +44 (0) 1224 288980 E: accounts@mackintoshmedia.co.uk

It’s the usual erratic summer we have come to expect in this country but when the sun does shine what better way to spend the afternoon than inviting family and friends for a barbecue and with a great summer of sport ahead it’s another reason for a gettogether. Your local butcher will assist you not only with steaks, burgers and sausages to sizzle on the grill but suggestions on cooking with sauces and marinades. We offer you some ideas for summer wines to go with your alfresco dining and serve up many recipes you can try at home.

In this issue we chat to ‘Fantastico’ chef Gino D’Acampo and profile two brothers who have unlocked a world of gorgeous homemade breads, pies, pastries and cakes

Tom and Harry Herbert, better known as ‘The Fabulous Baker Brothers’. It’s no surprise that our talented local chefs and amazing restaurants have scooped lots of prestigious awards so we feature a ‘who’s who’ of the best prize-winning talent.

Suggestions for a break- away take us to the Trossachs as we explore The Lake of Menteith Hotel and the Monachyle Mhor, both highly acclaimed for their hospitality and good food.

We also have lots of ‘News Bites’ to keep you informed of what’s happening in the kitchens and front of house in our local restaurants so remember to keep this handy, pocket size ’Savour’ magazine with you as you explore what our gifted chefs and producers have to offer.

SALES

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

If you would like a newsletter or brochure written and designed, company re-branding, logo creation, exhibition and display graphics or menu design contact our creative team on (01224) 288982.

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Grilled Salmon with Mango Salsa Ingredients • 1 large ripe mango, peeled and cubed • 1 red onion, finely chopped • 1 tablespoon virgin olive oil • 2 small chillies, chopped • Juice of half a lime • 2 tablespoons chopped watercress (and 4 sprigs of watercress for decoration) • Pinch of black pepper • 4 medium salmon fillets • Juice of half a lemon • 8 handfuls of spinach (uncooked)

Method 1. In a large bowl, combine the mango, red onion, virgin olive oil, chillies, lime juice and watercress to make the salsa.

Add some black pepper.

2. Brush the salmon lightly with virgin olive oil and a squeeze of lemon juice. Grill on each side for 5-8 minutes, or until cooked.

3. Meanwhile, lightly steam the spinach.

4. Make a bed of spinach on each plate, place the salmon on top with a sprig of watercress and serve with the salsa.

Top Tip: To be sure that your fish is thoroughly cooked before serving, check that it is opaque throughout. It should flake easily with a fork.

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ingredients A celebration of North-east food and drink SUMMER 2012 ISSUE

CONTENT

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30

p8

Best in Britain Talking to award winning local butcher - John Davidson

p13

Wines Uncorked A range of wines to see you through the SUMMER.

King of the Jungle

p30/31

Gino D'Acampo talks to 'Savour'

Quick Cook Experience

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53

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p35

Learning how it's done at Nick Nairn's new school

The Kilted Chef

p38/39

A culinary journey with Craig Wilson

Break Away

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Stunning scenery and great food in the Trossachs

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20

In my opinion

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Hilary Fraser seeks out the best teas, coffees and cakes

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Celebrate Scottish Food & Drink Fortnight

News Bites...

Growing Vegetables Insch by Insch! branches in both Westhill and Inverurie, as they wanted to grow their own vegetables for use in the school dinners. The grounds of the school are all concrete and therefore raised beds had to be created to accommodate the request.

Get a perfect taste of Scotland and celebrate the rich natural larder during Scottish Food and Drink Fortnight between 1 - 16 September 2012. It's one of the biggest foodie events on the calendar where you can sample seasonal flavours and learn more about Scottish culture and tradition at the same time.

Enjoy culinary delights showcasing regional Scottish produce from sumptuous Argyll seafood to Aberdeen Angus Beef and distinctive whiskies from around the country.

In 2011, more than 200 events took place across Scotland, and previous years have included stalls at everything from the Largs Viking Festival, Dundee Flower & Food Festival, to the Blas festival, Whisky Live and the Three Lochs Book and Arts Festival in Argyll. Top Scots chefs including Tony Singh also make regular contributions to the fortnight of events.

For more information visit the Scottish Food and Drink Fortnight website. www.scottishfoodanddrinkfortnight.co.uk

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A North-east builders merchants is helping local pupils with a project to help their school become more ecofriendly.

GPH Builders Merchants has donated timber boards to Insch School after being contacted by the primary seven pupils requesting help with their EcoSchool initiative.

Insch School is one of thousands of schools in Scotland which has signed up to the initiative, a programme to help raise childrens’ awareness of key issues including the environment, sustainability and a low carbon future.

The pupils contacted GPH, which has

Sales & Marketing Director of GPH, Nikki Mortimer said, “We are very conscious that it’s our local community that supports the business so we like to be able to give something back. This project offers the children the chance to grow their own vegetables and learn something along the way so it’s a pleasure to be able to support such an educational project.”

The school already grows its own potatoes in their self-named Peacock Garden so the children want to grow a variety of other vegetables and learn more about the growing process.

School Administrator for Insch School, Shona Simpson said, “It is great to have the support from a local company and the children are thrilled about their donation and cannot wait to get started with their project.”

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French to Shell out for Macduff Products Euan Beaton, chairman of Macduff Shellfish said, “Traditionally we’ve sold primarily to foodservice in France but we’re now looking to enter the branded retail market with what we believe is a great tasting range in fantastic looking packs. We’ll be presenting these products to the French retail sector over the coming months.”

Macduff Shellfish, based in Mintlaw near Peterhead, is to launch new branded products into the French retail market for the first time. Sold under the Macduff Shellfish brand, there are four frozen products in the range caught wild from UK waters - whole langoustines, crab claws, king scallops and peeled langoustine tails.

“Our peeled langoustine tails – Queues de Langoustines Crues et Decortiquees – is a finalist in the 2012 European Seafood Exposition’s Seafood Prix d’Elite New Product Awards competition and we’re delighted to have achieved this accolade.”

Whole Langoustines and Crab Claws will be sold in 500g packs, with King Scallops in 300g bags and Peeled Langoustine Tails in 250g bags

Top Tips at Awareness Visits Grampian Food Forum’s latest awareness visits gave delegates an insight into two Angus businesses.

The Forum visited Mackie’s at Taypack, Inchture, and Scotherbs at Longforan, both at the Carse of Gowrie, to the west of Dundee.

The event was organised as an opportunity for Grampian-based food and drink companies to get an insight into these successful companies.

Fiona Lamotte, director of Scotherbs, welcomed delegates to her family business, which harvests 15,000kg of herbs each week from its 250acres of land at the height of the season.

In the past 20 years the company has grown at a great rate buoyed by the increased use of fresh herbs in everyday life which has allowed the company to become the largest grower and supplier of herbs in Scotland.

Alex McGonigle General Manager of Mackie's at Taypack's and his team gave delegates an overview of the business and a tour of the factory.

Delegate Murray Mitchell, of Castleton Fruit Farm, said, "It has been a very worthwhile visit to both businesses.”

Mackie’s of Scotland joined forces with Taypack, owned by the Taylor family, in a collaborative venture to make Mackie’s potato crisps which were launched at the Royal Highland Show in June 2009.

“This type of event opens your eyes to the diverse range of quality food producers we have in Scotland. There is always a top tip that you can take back and apply to your own business.”

Sea Skipper with Sole Rockfish is family owned with over 100 years of experience in fishing.

Their Takeaway / Cafe is supplied by their own vessel, Audacious, one of 7 in Scotland to pilot CCTV on board to demonstrate their commitment to sustainable fishing. They are based in the Aberdeenshire village of Whitehills, and supply an extensive fish menu where haddock, smoked haddock, lemon sole, skate, rock turbot, halibut and cod are all available. Rockfish have been awarded 4 stars from Seafish and are working towards achieving 5 star status.

Oatcakes are a Winner At the recent Grampian Food Forum Innovation Awards, J.G.Ross (Bakers) Ltd of Inverurie scooped the award for Healthy Eating with their oatcakes.

"Craft bakery and Healthy Eating are not always seen as going hand in hand so we’re even more delighted at winning this award for the second time", said Director Graeme Ross.

“We are really pleased with our oatcakes. They are made from locally milled (and in most instances locally grown) Scottish oats and Ola Extra Virgin Cold Pressed Rapeseed Oil. It is a tribute to the quality of locally grown and processed crops that we have been able to create such fantastic tasting oatcakes. Not only do they taste great but they have 75% less saturated fat than our standard oatcake.”

“As well as the oatcakes being available from all our own shops and independent retail customers, Tesco agreed to list the triangle oatcake from the start of May.”

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Best in Britain and No Bull!

After 15 years working in the meat wholesale trade supplying the Finest Scotch Beef, Pork & Lamb to some of the most prestigious outlets across the UK and Europe, John Davidson’s passion for the meat industry pulled him towards opening his first retail outlet in Inverurie where he could share his love of fine foods with the marketplace.

Established in 2004, Davidsons Inverurie Ltd are a family run specialist butchery outlets offering premium fresh produce with a wide and diverse range of high quality butchery products and in-house recipes. From the lush pastures of Aberdeenshire, Davidsons provide the very best in local Scotch Beef, Scotch Lamb and Specially Selected Pork products, as well as chicken, fish, vegetables, sauces and condiments, all locally sourced where possible and of the highest quality.

Following on from a successful string of awards including the Scottish Butchers Shop of the Year winner twice and finalist 3 years running, together with Gold awards from the Q Guild Smithfield Awards and Silver and Bronze medals at

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the International Euro Beef Competition in Belgium, Davidsons finally won the top accolade for their industry, the 2011/12 UK Butchers Shop of the Year. Their products and innovation continue to win accolades and recognition from Industry Leaders and chefs alike.

Q: You have a string of awards to your credit but in your opinion, what makes Davidsons unique?

A: Many things really, our willingness to embrace new technology to improve the company and products, to our determination to support local producers and supply only the best that Aberdeenshire has to offer. We’re also very fortunate to have a strong and committed team on board who recognise the need for high quality produce and top quality customer service.

in the North East we wouldn’t be in business, so it makes complete sense to support the producers and suppliers as much as we can.

Q: Shoppers often claim they don’t go to their local butcher as he is more expensive than a supermarket. How would you respond?

A: You get what you pay for! Yes, we may be a little more expensive with some things, but the personal service and the higher standard of butchery, not to mention the extensive range of products is worth every penny. The quality of meat that you can source from your butcher is far better than supermarket meat because it’s been well handled, well hung and well cut making the eating qualities far superior.

Q: It is very ‘in vogue’ to boast about buying locally. Why is this important to you?

Q: Restaurant menus are constantly changing and new cooking methods developed. Are butchers innovative enough to expand their customer base?

A: Many companies thrive on claiming to source locally, but it’s not always as it seems. We know that if it wasn’t for the fantastic products that are produced here

A: Some butchers, like ourselves, are at the forefront of innovation. Only recently we have launched a new steak which has been cut from a part of the animal that is

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more associated with braising than steaks. This led to us winning the “Best Overall Steak” at the Q Guild Scottish BBQ Competition.

We showcased it at Taste of Grampian and the response from customers has been overwhelming. This is the type of innovation that will keep us head and shoulders above many others.

Q: You met Heston Blumenthal at an awards ceremony last year. What’s your view of his culinary methods?

A: What a brain! Although he is considered a bit “out there” when it comes to some of his culinary methods, the results speak for themselves. There are many new cooking methods coming to the fore that he has been using for years, such as sous vide, which just goes to prove that he too is at the forefront of his industry.

Q: For a ‘foodie’ there is a great feeling about walking into a butchers shop yet online shopping is continually increasing. What’s your view on this topic?

A: Nowadays, many families just don’t have the time to visit their butcher’s shop, so being able to buy the exact same produce online, and have it delivered right to their door is

the next best thing. We have just recently redesigned our online shop and our aim is to bring the Best Butchers Shop in the UK to the whole of Britain and not just our corner of Aberdeenshire. Alongside online shopping, there will always be those who prefer to come to the shop and speak to the butchers directly – we’re very lucky in that we have a large number of loyal customers who travel from all over Aberdeenshire for their Butchery meat on a weekly basis. Personally I think there is room for both internet and shop to co-exist happily.

Q: You opened in Dobbies Garden World in March 2010.

Are you capturing a bigger slice of the Aberdeen market?

A: Absolutely! Dobbies has been a fantastic outlet for us.

Over the 2 years we’ve been open we have built a large regular customer base from all over Aberdeen and the Shire.

As the only Q Guild butcher in Grampian, people in Aberdeen City are now aware that they can have guaranteed top quality Scotch Meat without travelling too far. Having our products showcased within Dobbies Garden World’s Food Hall, along with many other well known and respected Scottish producers is fantastic, and long may it continue

Bringing Home the Bacon Shopping at your local butcher is such a pleasurable experience. There are no an uncooperative shopping trolleys or long check-out queues to contend with and it feels more like a visit to a friend where money and meat exchange hands. You miss out on such a lot when you stroll into a supermarket and pick up a Styrofoam tray of meat. You need a moment to chat, get the meat trimmed to the serving size you want and get an alternative if it’s not exactly what you want. Most butchers are happy to de-bone cuts for you and even stuff and roll them. You can even take your recipe to their counter and talk to them about what you’d like to achieve.

From experience, you’ll be pleasantly surprised. Not only do they ‘do meat’ all day long but most butchers genuinely love to talk about it.

When you’re running late and you rush in two minutes before closing they don’t give you the bum’s rush, they tell you to relax and next time you’re running late just ring ahead and they’ll have your order ready and waiting.

What chain store can do that?

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Breadwinning Boys The Herbert’s have been baking in the Cotswolds since 1920 and Tom, 34, is the fifth generation to carry on the family tradition. Henry, 24, one of six Herbert siblings, is a chef-turned-butcher and he and Tom trade from adjacent shops in the handsome Georgian Hobbs House – once the Herbert family home – in the Gloucestershire market town of Chipping Sodbury.

A winning combination of skill, good looks, enterprise and the capacity to chat and cook with seamless fluency make them ideal front men for their own TV cookery show. And, sure enough, The Fabulous Baker Brothers are now on our screens with their distinctive brand of hearty, blokeish and impeccably sourced

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grub. “Our show has a very different feel to The Great British Bake Off,” says Tom, referring to the hugely successful BBC2 cake baking contest judged by genteel septuagenarian Mary Berry. “We hope to reach people who had never stopped to consider why it would be great to cook.”

“It’s baking for boys – but for the enjoyment of girls,” adds Henry, who explains that while blokes will relish rustling up a steak burger made from rare-breed British beef, to nestle inside one of Tom’s ‘ultimate burger buns’, women won’t be averse to eating them.

At home in Chipping Sodbury, the Herbert brothers have got the High Street tied up.

“It’s a great arrangement,” says Tom.

“Henry sends the pie fillings over and I take a break from bread baking to make pastry. We turn out the pies together. And the lardy cake is a joint effort. Henry has the lard. I’ve got the flour.”

Tom and Henry are ferociously hard workers. Henry rises daily at 5.30am and only realised what a lunch break was whilst filming the TV series. He graduated from catering school just three years ago – winning the Student of the Year award at Westminster Kingsway College, where Jamie Oliver is a past alumni – then worked at the two star Michelin restaurant Le Gavroche under MasterChef: The Professionals judge, Michel Roux Jr. “People thought I was mad when I stopped being a chef to become a

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butcher,” he says, “But I still cook. I do pies, Scotch eggs and ready meals with nothing dodgy in them. I’m also trying to put a bit of rock ’n’ roll into butchery. I want to broaden people’s horizons. I made a big ox cheek stew the other day that they could buy and reheat at home.”

Tom and Henry come from a family of craftsmen and self-publicists. Their grandfather, David Herbert, tried to get into the Guinness Book of Records by producing the fastest-ever loaf, from field to table in an hour and a half. In contrast, Tom found fame by baking bread slowly, in a TV show called, ‘In Search Of the Perfect Loaf.’

“We’re custodians of ancient crafts and customs,” he says, “And we’re passionate about passing on these skills. We take on young local kids as trainees. We want to have the next generation biting at our heels. They don’t have to go to university.

They could join us and become butchers and bakers!”

Boys Book of Baking Tom and Henry Herbert - The Fabulous Baker Brothers - are fifth generation bakers with a passion for food in all its forms. Together the young brothers work side by side making the amazing bread and delicious meaty accompaniments and fillings that have made their businesses so successful. In their brand new cook book. The Fabulous Baker Brothers share with us mouth-watering ovenbased recipes that unlock a world of gorgeous homemade breads, pastries, pies, cakes and confectionary.

With carefully chosen ingredients and some easily-mastered techniques, this is healthy, wholesome, beautiful food that doesn't cost the earth to make.

Fully illustrated throughout with photographs of the boys, their shops and Cotswold surroundings, and of

course their stunning produce, their cook book gets to the fundamental heart of British good food as two of the country's most respected and successful artisans teach us how to bake like professionals in our own homes.

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12 Recipe: Baker Brothers

Classic Chicken and Leek Pie Ingredients • Good knob of butter • 3 leeks, washed and shredded • Small bunch of thyme • 6 rashers of bacon, chopped • 6 boneless, skinless chicken thighs, diced • 2 heaped tbsp plain flour • Good glass of white wine • 250ml crème fraiche • Small bunch of tarragon, leaves picked and roughly chopped

For the shortcrust pastry • 600g strong white flour • 150g cold beef dripping, broken into pieces • 150g cold butter, diced • 2 tbsp ice cold water

Method 1. Preheat the oven to 200°C/fan 180°C/gas mark 6. To make the pastry, add the flour to the beef dripping and mix until the lumps have gone. Add the cold butter and mix it in until you have big breadcrumbs. Add the cold water and when the pastry has come together, roll it into a sausage, wrap it in cling film and leave it to chill for 30 minutes before using.

2. Meanwhile heat a large frying pan on a medium heat, add the butter and allow to melt. Add the leeks, salt and pepper and thyme and cook for 10-15 minutes until soft and sweet.

3. Season the chicken with salt and pepper. In a separate pan, on a high heat, fry the bacon until crispy, then add the chicken and brown off too.

4. Once the leeks are softened, stir in the flour then add the wine and cook for a couple of minutes until the alcohol has cooked off. Add the browned chicken and bacon, stir in, then add the crème fraiche. Stir through then add the chopped tarragon. Remove the pan from the heat and allow to cool.

5. Cut the pastry in half and roll each half out until it is about the thickness of a pound coin. Use one sheet to line the bottom of a pie dish, fill with your cooled chicken and leek mixture then lay the other sheet over the top.

6. Use your fingers to crimp and pinch around the outside to seal the pie. If you like make a little design with the offcuts.

Brush the top with beaten egg and bake for 25 minutes until golden brown.

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Sandals – check, factor 30 (I know, I’m optimistic) check, a good selection of wines to see me through the balmy days of summer and the weekly barbecue (told you that I was optimistic!)-check!

My ideas for summer wines will take you to some familiar styles and off the beaten track too.

Take your inspiration from summer holiday destinations. Keep the whites fresh and racy. Head to Portugal for lively Vinho Verde. The north and north west of Spain are home to some fab, fresh whites such as the Albarino grape. Choose the south of Italy and Sicily for some of the funky, less well know grapes such as Fiano, Falanghina and Grillo. Pair the wines with salads, the crisp acidity will marry with dressings. It will also cut though the batter of a frito misto platter. The wines will tune in well with grilled fish and prawns, any citrus notes matching with that finishing squeeze of lemon. Chablis from Northern Burgundy and oysters are one of life’s natural pairings. Also check out Vermentino from Corsica.

For something a little different, seek out the modern whites being produced in Lebanon using grapes such as Viognier, Vermentino, Muscat, Sauvignon Blanc and Chardonnay.

Although I’m an advocate all year round for rose wines, they do fit the summer theme really well. My preference is for dry styles, ones with body and attitude, such as from the classic appellation of Tavel in the Southern Rhone. You might think of Rioja as a red producing region but they do make some very good rosé wines too, as does the neighbouring region of Navarra. Imagine them alongside antipasto platters, tapas and meze.

strawberry driven Beaujolais, young un-oaked (joven) Spanish reds and Cabernet Franc from the Loire Valley (look for appellations such as Chinon and Bourgueil). You might want to experiment with lightly chilling (for about 30 minutes) certain reds.

Just a few guide lines: go for lighter bodied styles with low tannins and no oak. Elsewhere in Europe, look for Blaufrankisch or Zweigelt from Austria and Kekfrankos from Hungary.

From the new world countries try a Pinot Noir from New Zealand or a Malbec from Argentina. These will also sit well next to the gourmet burgers and butchers sausages and any smokiness coming from oak aging will complement the char-grilling characters. Australian Shiraz can also be a good BBQ standby with its spicy, peppery traits. If steak is on the menu, how about a Carmenere from Chile?

Here’s to sunshine!

Carol Brown is an Aberdeen based member of the Association of Wine Educators and the Circle of Wine Writers. She runs courses, workshops, corporate wine entertainment events and the Aberdeen Wine Appreciators tasting group.

If your preference is for red wines, then summer might be the time to try lighter styles such as For more information visit www.wineuncorkededucation.co.uk or call Carol on 01224 312076.

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Winners Announced The Glenlivet walked away with two of the top honours at the Spirit of Speyside Whisky Festival Awards 2012. The Glenlivet 12 Years Old picked up the prize in the ’12 Years Old and Under’ category and The Glenlivet 15 Years Old (French Oak) came first in the ’13 to 20 Year Old’ class. The ‘Over 20 Year Old’ category was won by Knockando 25 Years Old (2011 Special Reserve).

The finals of the Awards took place at The Macallan Distillery on the opening night of the Festival and were presented by Festival Chairman Jim Royan. The winners are chosen by the consumer at this final stage making these Awards unique in the world of malt whisky awards. The criteria for the Spirit of

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Speyside Whisky Awards are that all entrants should be single Speyside malts, proprietary bottlings only and must be ‘generally’ and ‘commercially’ available. Fifty-six of Speyside’s finest malts battled it out at a blind tasting earlier in the year, with six progressing through to the final round of ‘blind tasting’ in the three categories.

Commenting on his two wins, Alan Winchester, The Glenlivet Master Distiller said, ”There is no better accolade for your whisky than the vote of the consumer. That is why we value winning any award at the Speyside Festival so highly, voted for by festival goers from all over the world. For The Glenlivet to win two such awards this year is a bonus and

a testament to the work of many of my colleagues over the last 12 and 15 years that it took to make those whiskies. I think George Smith would have been proud!”

Jim Royan added, “We have had one of the most successful Spirit of Speyside Whisky Festivals ever this year.

Thousands of whisky enthusiasts from around the world descended on Speyside to taste our whiskies, tour our distilleries and meet with other like-minded connoisseurs and experts of many different nationalities.”

“It’s a unique Festival and the Whisky Awards allow us to showcase some of the finest malt whiskies in the world to a very discerning audience.”

15 The Man in the Kilt Every Thursday Ryan Rhodes, Assistant Bar manager at Aberdeen Malmaison and resident whisky buff will be unlocking the heavy cast iron door to the Whisky Snug’s impressive collection of nearly 400 mainly single malt whiskies.

Aberdeen Bartenders are Great Shakes presented five of their own original

Adorned in a “Pride of Scotland” kilt, Ryan will be on hand to offer on the spot whisky tastings and information to visiting guests and punters.

drinks in a bid to make it to the global final in Rio de Janeiro, Brazil, to join over 50 of the world’s best bartenders.

Those interested will get an opportunity to learn about the whisky making process (with peat and barley on hand for nosing) and have an opportunity to taste a special selection of whiskies every week. Whisky tastings can last a few minutes or a couple of hours, depending on interest and how busy the bar is.

The Whisky Snug, which has been steadily building its stock hold since launching in November 2008 has more than a few rare and fine bottles. Amongst them a very impressive MaCallan Vintage 1940 at £110 for a dram and a very rare Adelphi 50years distilled at £120 for a dram, of which very little remains at the hotel.

Of course you don’t have to own a black credit card to enjoy a dram in the Aberdeen bar; the immense collection is mostly priced at under £10 a dram, starting at only £3.50 for a MaCallan 10 year old.

As the gateway to the Speyside whisky trail, Aberdeen is the perfect place to kick start your whisky adventure. With over 80 distilleries spread around the North of Scotland, there is no greater place to visit if you enjoy a dram and are interested in learning more about the history of the trail.

The Speyside Malt Whisky Trail has the honour of being the only one of its kind in the world.

In its fourth year and described as the ‘Oscars’

of

the

industry

the

competition celebrates the craft of bartending with a total of 10,000 contenders battling to win the title of ‘Diageo Reserve World Class Bartender

Adrian – not shaken!

of the Year’.

North East mixologists Adrian Gomes,

Adrian’s company received a Highly

(owner of Aberdeen based 10 Dollar

Commended award in the drinks

Shake) and Mike McGinty, of 99 Bar

category at the recent Trend ‘Life and

and Kitchen, are back in the Granite

Style Awards’ and he is currently

City having competed in the UK and

working to open his own bar - ‘The

Western European final of a major

Tippling House’ – later this year on

International cocktail competition in

Belmont Street in Aberdeen.

London at the end of May. The pair

Adrian said, “We had a great day at the

were amongst only twenty from across

UK final spending time with some of

the country to compete in the UK final

the most innovative bartenders from

and Mike was one of only six to go on

across the country.

to the Western European stage.

show there’s some great talent in the

Other competitors joined him in the capital from across the continent –

It also goes to

industry outside of London which can’t be ignored.

I hope ‘The Tippling

House’ can offer a platform for

including Germany, France, Holland,

creativity in Aberdeen, serving world-

Spain and Scandinavia. They each

class drinks.”

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savour The producer is central in the relationship between local products and the consumer. Whether it be a visit to a farmers’ market, farm shop or speciality retailer, you will find products that reflect the uniqueness and range of flavours that represent the North-east food scene.

In recent years we have seen a growth in the number of food producers from cheese makers, oil producers, artisan bakers, farm shops and many other food outlets providing traditional and innovative products.

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17 “OLA” to new Green Grocer

The Green Grocer, Inverurie offers a huge selection of local, speciality and organic foods as well as wholefoods and ingredients for all types of cooking.

Our fresh fruit & veg boxes, where possible, use the freshest local produce; a single box is just £8 and can be collected from the shop or we can arrange delivery - pop in to find out more.

Much of our fruit and veg is cheaper than you’ll find in the supermarket plus, being local and with fewer food miles, it’s fresher too.

We also stock local bacon, venison, cheeses, ham, smoked salmon, jams, preserves, biscuits and bread from the Findhorn Bakery.

We cater for a wide range of dietary requirements including gluten free & Coeliac, dairy free and vegan and if we don’t stock something, we can try to get it!

76 West High Street, Inverurie, AB51 3QR, Tel: 01467 620245 We’re open Monday-Saturday 9am to 5.30pm and open until 7.30pm on Thursdays www.facebook.com/inveruriegreengrocer

The Green Grocer, at 76 West High Street Inverurie is under new ownership. John & Connie Sorrie, of Inverurie rapeseed producers, Ola Oil, bought the shop after the previous owners retired.

The Green Grocer specialises in wholefoods and speciality products and John and Connie have been keen to extend the number of local products on offer.

Connie said, “We’ve refurbished the shop to provide some extra space and still stock every product which was in the shop before; only now, we’ve added a lot of new local lines such as venison from Huntly, bacon from Newburgh, ham, meat roll & mealie puddings from Kintore, smoked salmon from Portsoy and jams from Westhill.”

“As local producers ourselves, we’re very keen on promoting the excellent products which originate in the North east.”

The fruit & veg boxes have also been revamped. Connie explained, “We were concerned by the distance some of the previous organic produce had travelled so our boxes now have, where possible, the most locally available produce.

Obviously, there are some items we can’t grow in Scotland, such as bananas, but we do make sure that our bananas are Fair Trade and we have a vast array of other Fair Trade items.” A warm welcome awaits you at The Green Grocer which is open from 9-5.30pm Monday-Saturday and until 7.30pm on Thursdays.

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18

BRIDIE A bridie or Forfar bridie is a Scottish type of meat pastry or pie, originally from the town of Forfar, similar to a Cornish pasty in shape, but the pastry is not as hard and no potato is used. It is made of minced beef, sometimes with onions and spices, placed on rolled-out pastry and folded into a semi-circular shape; the whole thing is baked in an oven. Forfar bakers traditionally use shortcrust pastry but similar products on flaky pastry or puff pastry are occasionally found. The contents of the bridie are indicated by the number of holes in the top; one hole signifies that no onions are in the ingredients and two holes indicate onions have been used.

ABERDEEN ROWIE A buttery, also known as a rowie or Aberdeen roll, is a savoury Scottish bread roll. They are noted for their flaky texture and buttery taste (hence the name). To those who have never experienced one they are probably best described as a flattened, round croissant, with a very salty taste. Although they have a salty, savoury taste they are often eaten toasted with jam/butter (be careful, the high fat content makes them get extremely hot when toasted).

As the alternate name of Aberdeen roll suggests, butteries are a speciality of Aberdeen but they are actually common throughout the North East of Scotland and can be found in Elgin.

They were created in the 1880s, to provide the growing Aberdeen fishing industry a type of high-fat roll which would keep for longer periods at sea than conventional rolls.

CULLEN SKINK Cullen Skink is a thick Scottish soup made of smoked Finnan haddock, potatoes and onions.

This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. The name is thought to derive from the Gaelic word for "essence". Cullen Skink appears in many traditional Scottish cookery books and appears on a large number of menus across Scotland. The soup is extremely easy and quick to make.

FINNAN HADDIE Finnan Haddie is smoked haddock. It's used in the preparation of dishes. Its origin is Findon near Aberdeen, known locally as Finnan, and it was here in the late 19th century that the village began producing lightly smoked and delicated flavoured haddock (haddies). This dish also found a new home on the American shores in the colonies of New England. The haddies can be simply grilled with butter, or even served as a fish stew with milk and onions.

STOVIES Stovies is a traditional Scottish dish, similar to the French Pot au Feu. Recipes and ingredients vary widely between regions, and even families, but the dish usually consists of tatties (potatoes) and onions and some form of cold meat (especially sausages or leftover roast.) The potatoes are cooked by stewing with fat, stove being the old Scots word for stewing. A regional variation is to serve the stovies with oatcakes.

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Aberdeenshire Food and Drink Firms Showcased many of the country’s food and drink companies exhibited their products.

Mackie’s of Scotland, Dean’s of Huntly Ltd, Huntly Herbs, Ola Oils and Glenglassaugh Distillery all made the trip.

Joining them were Duncan’s of Deeside, Mackintosh of Glendaveny and Grampian Oat Products.

Some of the best food and drink products Aberdeenshire has to offer were showcased on a national stage recently.

Working with Aberdeenshire Council, eight local companies exhibited at Scotland’s largest outdoor event: ‘The Royal Highland Show.’

They took their place on the ‘Taste of Grampian’ stand for the event at Ingliston, Edinburgh.

The annual extravaganza ran from Thursday to Sunday (June 21 to June 24) at the Royal Highland Centre, where

Visitors to the ‘Taste of Grampian’ stand were able to sample and buy rapeseed oil, ice cream, whisky, potato crisps, shortbread, jams and a selection of chutneys.

This year ‘Taste of Grampian” also cosponsored the Cookery Theatre, which helped showcase the variety and versatility of local produce.

Craig Wilson, chef and proprietor at Udny’s Eat on the Green, created imaginative dishes and provided preparation inspiration.

Chairman of Aberdeenshire Council’s Infrastructure Services Committee (ISC), Peter Argyle, said, “Aberdeenshire is recognised as home to some of the best

food and drinks businesses in Scotland and this was a great opportunity to capture the imagination of ‘foodies’ who visited the food and drink hall and promoted the very best produce from Grampian. “Attending the Royal Highland Show is a fantastic opportunity to make valuable contacts with consumers from across the United Kingdom and promote the area’s produce.”

ISC vice chair, Alan Buchan, said: “I’m delighted so many Aberdeenshire businesses have showcased their products at the Royal Highland Show.”

“It is a great way to promote the northeast of Scotland, and what it produces, to a national audience.”

The Royal Highland Show offers a unique opportunity to engage with audiences from the agriculture, food manufacture and processing industries, as well as the Scottish consumer at large.

In 2011 more than 183,000 people attended the show over four days, a new record for the event.

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20 Recipe: Tom Kitchin

Eggs en Cocotte Ingredients • 100g button mushrooms • 100g smoked streaky bacon • 100g broad beans • 250g fresh spinach • 2 teaspoons olive oil • salt • 4 large British Lion eggs For the Mornay Sauce: • 60g butter • 60g plain flour • 1 litre milk • 4 gratings of nutmeg • salt and pepper • 100g Mull Cheddar, grated

Method To make the Mornay sauce: In a medium saucepan, melt the butter and add the flour. Whisk over a low heat for 2-3 minutes until there are no lumps. Bring the milk to the boil with a little grated nutmeg and pour it over the cooked roux. Bring to the boil and cook for 10 minutes, stirring gently. Season, pass through a sieve and stir in the grated cheese.

To prepare the vegetables and bacon: Wipe the mushrooms and cut them into quarters. Cut the bacon into 1cm batons and sauté together with the mushrooms for 3 or 4 minutes. Pod the broad beans and blanch them for 1 minute in boiling salted water. Refresh them in a bowl of iced water and then peel off the tough outer skins. Wash the spinach and dry on some paper towels. Heat the olive oil in a medium pan, add the spinach and a pinch of salt, and cook until the spinach is wilted.

Assembling the dish: Preheat the oven to 180 degrees. You will need four ovenproof dishes. Place some spinach in each dish and cover with Mornay sauce. Crack an egg on top, sprinkle with broad beans and bacon, and season with salt and pepper. Put the dishes in a baking tin, pour in boiling water to come half way up the sides of the dishes and bake for 8-10 minutes. The egg yolks should still be soft.

To serve: Serve straight from the oven. The dishes will be piping hot, so place them on a plate.

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21

It’s a steak

out doon on the farm We all know Doonies Farm is a fabulous place for all ages with many rare bread animals waiting to be petted and fed, but did you know the farm is also one of the best places in the area for buying meat?

On sale is their own farm reared Longhorn beef, prepared by a top independent local butcher and then vacuum packed and frozen. Longhorn steaks are a favourite of Heston Blumenthal and were the 2010 Gold Award winner in the Guild of Fine Foods Great Taste Awards.

Doonies have a great selection of sausages and steak burgers and the very best quality steaks. Now that it’s outdoor grill season, pick up a barbecue pack with steak burgers, beef sausages and minute steaks – perfect for outdoor entertaining.

Doonies is great fun but it’s also the place to go for the very best beef farmed using traditional methods that suit the slower maturing animals and produce beef with real flavour and tenderness.

In Season Summer has finally arrived so take advantage of midsummer and enjoy long balmy days and the beauty of Grampian in bloom. Pack a picnic and find the perfect spot to relax and admire the view.

It's also berry season! June brings juicy strawberries and raspberries, followed by blueberries and loganberries in July and brambles and greengages in August.

Scotland is renowned for its berry

farms, particularly Perthshire. Fruit and other crops thrive thanks to cool winters and warm summers, with enough but not too much rain and plenty of sunshine. For the freshest of berries visit the many farms around the country that allow you to pick your own fruit.

Seafood is also wonderfully varied over the summer months: from crab and grey mullet in June, to July's pike and pilchards with crayfish and skate in August.

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22

Food Hall Heaven Do you love great food combined with expert service from people who really do care?

Conveniently located in Aberdeen city centre you’ll find the recently opened HAIGS FOOD HALL, an independent family owned business with a stunning pedigree. Haigs was established by James and Julie Haig in 2007 and is run with passion, commitment and drive. In the past they have both worked with a very high class organic meat company. Their ethos is to provide the ultimate balance in meat retailing, supplying fresh local produce and hand- made traditional products, coupled with the variety, hours and service required by today’s customers.

Haigs Food Hall 45-51 Schoolhill Aberdeen, AB10 1JT

Haigs are passionate about fresh local quality food from butchery, bakery, fresh fish and fruit & veg accompanied by a host of local hand-made and artisan products.

01224 638525

The state of the art butchery has been built to adhere to stringent regulations within the meat industry. Fresh products are produced, packed and priced on site daily. There is a unique first floor viewing area where you can watch the confident team at work. They can also cater for bespoke orders and staff are always on hand to offer advice on cooking any products.

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James is a Master Butcher with over 25 years’ experience and has served customers such as Harrods, Harvey Nichols, Spencer House and Claridges. A previous Scottish Young Butcher of the Year, he is a multi-award winner with special recognition for his steak pies, dry cured back bacon and sausages.

Haigs were highly commended by Gary Rhodes in 2008 in his search for local food heroes.

The location on Schoolhill makes HAIGS FOOD HALL ideal for lunch-time custom with great value ‘meal deals’ on their delicious freshly made sandwiches and baguettes. The in-house kitchen supplies a steady flow of sausage and bacon rolls as well as hot pies and sausage rolls.

Local products abound such as Ola Rapeseed Oil, Ria’s Sambal and Soya sauces, Castleton Farm strawberries, local farm eggs and fresh fish filleted in Aberdeen. There are also lots of convenience products such as tea, coffee, cheese, sauces and gravies and a great kitchen ready range prepared with fresh ingredients.

It’s a move back home for James and Julie - this experienced local couple whose passion to provide the best local produce, good value and outstanding service is evident. Pay them a visit now!

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Open Gate Success June, 2012 which exceeded expectations by more than double.

A North-east farm & coffee shop which took part in an annual event to educate the public in environmentally friendly farming attracted a record turnout of visitors through its farm gates.

The Store at Foveran welcomed more than 1,000 members of the public to its farm during the event on Sunday, 17th

The national event, Open Farm Sunday, is run and operated by LEAF (Linking Environment and Farming) and has a focus on educating whilst giving the public a chance to meet local farmers.

This year the initiative was supported by more than 330 farms across the country and attracted in the region of more than 150,000 visitors to events across the UK. The Store was one of 12 Scottish farms that took part and the team had an array of activities on site for visitors including a BBQ, farmers market, nature activity trails, tractor rides and machinery demonstrations.

The Store is a family-run business

selling its own farm-reared produce at an onsite farm store and coffee shop and the team has a passion for supporting its local community and educating children.

Andrew Booth, farmer and owner of The Store, said, “We were thrilled to welcome such an amount of visitors to our open farm. The event was a great success and we were overwhelmed by the support we received from the North-east community. As well as our own team, nine other local farmers joined the event and were on hand to answer questions throughout the day.

We love sharing our story and giving people a glimpse of what we do on the land.�

To find out more about The Store visit www.thestorecompany.co.uk

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24

Rizza’s, the manufacturers of delicious and authentic Italian ice cream, has developed a great reputation for quality since their 1914 opening in Huntly. The name and distinctive Rizza brand is synonymous with delicious, quality ice cream and continues to be an award winning family run business.

With a range of products, such as their original Italian recipes, unchanged since the 1930’s, Rizza’s supplies to ice cream parlours, hospitals, restaurants and many other outlets throughout the North-east of Scotland, the Highlands, Dundee and Tayside.

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creams, and even birthday or Christmas gateaux.There is no end to their versatility and they now make delicious cupcakes with Chocolate Ballerina cups, piped with their award winning ice cream with a choice of mouth-watering toppings. All of which are suitable for vegetarians and they even do Gluten Free Ice Cream.

Also, in order to offer a complete service, they can supply restaurants with wafers, tubs and toppings. In fact, anything ice cream related.

In addition to their original recipes, they also make prize winning Gold Top Premium ice cream using Jersey double cream and Real Dairy ice cream which is made using ingredients supplied by a local dairy.

Rizza’s have also recently decided to reintroduce some old retro favourites, such as knickerbocker glories and, in addition to the good old traditional ice creams, have added some new flavours such as Irn Bru, Bubble-Gum Ripple, Toffee Apple and Pistachio.

From their purpose built factory in Huntly, Rizza’s manufacture a wide range of products, from ice cream to sorbets, to double cream premium ice

To add a scoop of authentic Italian to your restaurant, contact Rizza’s on: 01466 792847 or email: rizzas@btconnect.com

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Much Ado at Haddo those energetic bubbles, whilst building

products used and available in the eatery.

up an appetite. The eatery boasts the best

Browse the array of award-winning foods,

seasonal and local products available

from preserves, sauces and oils, to

where you can enjoy everything from breakfast, brunch, lunch or afternoon tea.

With head chef Matt Dobson at the pass, he leads an extremely talented team in

gourmet

biscuits

and

pastas.

The

extensive deli counter is always stocked with a wonderful range of cheeses and

the kitchen. You could also enjoy some

chilled meats, while the food hall offers a

of the award winning products from The

range

Smokehouse (recent finalists in the

prepared in the Formartine’s kitchen. The

Scottish Excellence awards for their

shop also stocks a wide range of gifts,

smoked nuts in two categories –

place to spend a day out than at

home wares and pottery all created by

confectionary and snacking, and the food

Formartine’s? Take some leisurely hours

local artists. At Formartine’s, the aim is to

service product of the year) or beef,

out of your day and roam acres of

game, fruit and veg from the Haddo

stunning woodland while discovering the

Estate. A continually changing menu to

natural beauty of the countryside. There

reflect the season offers the very best that

are plenty of activities to keep even the

Scotland has to offer. Before you end your

Formartine’s will not only last in your

youngest child amused, with a secure

day at Formartine’s, you can also visit

memories, but will see you return time

children’s play area to let them get rid of

their extensive food hall which features

and again visit www.formartines.com

With summer now firmly here, and the school holidays underway, what better

of

homemade

ready

meals

create the ideal day out for families, foodies and tourists. With so much to see and do, the experience of a visit to

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26

Did You Know Do you know what the colour of the twist tie or tabs on bread packaging means? It signifies what day of the week the bread was baked on. This practice of having a different colour twist ties or tabs for different days of the week is not meant necessarily to be used by the customer, but actually to aid the person stocking the shelves with bread in determining what bread is old and needs removed from the shelves.

The holes in crackers are there for a reason, not just for decoration or for convenience in some manufacturing process, as one might expect. In actuality, without these holes, crackers wouldn’t bake correctly. These holes allow steam to escape during cooking.

This keeps the crackers flat, instead of rising a bit like a normal biscuit as the steam tries to escape; these holes also help to properly crisp the crackers.

M&M’s were created by Forrest Mars (the son of the founder of Mars, Inc.) and his business partner, Bruce Murrie (the son of the president of the Hershey Company). Because both their last names started with “M,” they called their new sweets M&M’s. The original colours were red, yellow, green, orange, brown, and violet.

For 3,000 years, natural liquorice was used as medicine to treat ulcers, sore throats, coughs, and other diseases. The first liquorice “candy” was an attempt to disguise the bitter flavour of the medicine Apples, potatoes, and onions all taste the same when eaten with your nose plugged. The fact that the three items have a similar consistency makes it

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virtually impossible to tell them apart without the sense of smell. If you try this, I should warn you: once you unblock your nose, you can tell what you have just eaten.

Worcestershire sauce, the popular English sauce, is made from dissolved anchovies. The anchovies are soaked in vinegar until they have completely melted. The sauce contains the bones and all.

Coconut water can be used (in emergencies) as a substitute for blood plasma. The reason for this is that coconut water (the water found in coconuts – not to be confused with coconut milk, which comes from the flesh of the coconut) is sterile and has an ideal pH level. Coconut water is liquid endosperm – it surrounds the embryo and provides nutrition.

?

How the Word

“Spam” Came to Mean “Junk Message”

The origin of the term comes from a 1970 Monty Python’s Flying Circus skit. In this skit, all the restaurant’s menu items devolve into SPAM. When the waitress repeats the word SPAM, a group of Vikings in the corner sing “SPAM, SPAM, SPAM, SPAM, SPAM, SPAM, SPAM, SPAM, lovely SPAM! Wonderful SPAM!”, drowning out other conversation, until they are finally told to shut it.

Exactly where this first translated to internet messages of varying type, such as chat messages, newsgroups, etc, isn’t entirely known as it sort of happened all over the place in a very short span of years. It is, however, well documented that the users in each of these first instances chose the word “spam” referring to the 1970 Monty Python sketch where SPAM singing was drowning out conversation and SPAM itself was unwanted and popping up all over the menu.

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A Place to Eat with all the Family They have a team of 6 chefs preparing fresh food daily using only the best quality ingredients. For breakfast enjoy one of their infamous bacon or sausage rolls or go for the full breakfast at £5.95 including tea/coffee.

The Place to Eat in John Lewis is a family restaurant situated on the top floor of the store, and benefiting from natural daylight makes this a light and airy venue for coffee or lunch.

It’s a vibrant place at lunchtime and the extensive products on offer and quick service make it ideal for a quick bite to eat, to refuel when shopping with the family, meeting friends for lunch and a glass of wine or popping out from the office.

The cold table includes a selection of sandwiches, wraps, baguettes and salads or for the changeable summer weather choose from one of the 3 daily soups.

The hot table offers favourites such as breaded haddock, macaroni cheese and deep filled quiche. For those who have a little more time you may want to try the cooked to order chefs fish special which changes weekly. To accommodate anyone on a gluten free diet they can offer sandwiches, baked potatoes, omelettes and a fish dish.

Alternatively enjoy one of their traditional afternoon teas with a selection of finger sandwiches, homemade mini fruit scones

filled with cream and jam and mini desserts - £11.95 for two people.

The Baby Deli range which is organic, homemade meals with no added sugar, salt, preservatives, colouring or flavours are suitable for toddlers from 4 - 10 months. The children’s box offers excellent value for money with 6 items at £3.95 and the children’s hot offer includes fresh fish goujons, pizza pockets, macaroni cheese, grilled sausage and mash or ham salad.

The spacious restaurant which allows for room to manoeuvre buggies easily is equipped with high chairs and staff are always on hand to offer assistance.

They have recently teamed up with Build a Bear making the Place to Eat an ideal venue to take the children for something to eat and drink before or after they have had their party. To make a booking telephone 218382

Pincer Movement There are more than 4000 species of crab, a crustacean notable for its sideways walk, claws and armoured shell. Crab claws yield sweet, dense white meat similar to lobster meat, while the flesh from under the hard upper shell is soft, rich and brown. Crab liver is considered a delicacy. Male crabs tend to have larger claws and more white meat. However, the females sometimes contain coral - a flavoursome red roe.

The main types of crab available are: European Brown crab - popular all over Europe, this crab is available all year round. It reaches 2025cm/8-10in across and has heavy front claws with almost-black pincers, a rusty-red or brown shell, and red hairy legs mottled with white.

Atlantic Blue crab - this crab has a bluebrown shell and can grow to 20cm/8in, but is usually sold smaller. When newly 'moulted' (crabs regularly shed their hard shells), the crabs are caught with soft-shells and deep-fried for eating whole. The Blue crab is popular along the Eastern seaboard of the United States.

Dungeness crab - this can reach up to 20cm/8in and has plenty of delicious white, dense sweet meat. The meat in the shell, notably different for its pale greyishgreen colour, also has a great flavour. It is popular along the Pacific seaboard of the United States.

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28 Recipe: Anjum Anand

Spiced lamb burgers with herbed yoghurt

Ingredients For the burgers: • 1 small onion, quartered • 4cm piece fresh ginger • 4 large garlic cloves • 20g fresh coriander, stalks and leaves • 2-3 green chillies, chopped • 1 tsp red chilli powder • 450g/1lb lamb mince • Half tsp ground cumin • 1 tsp garam masala • 1 tsp salt, or to taste • 1 large free-range egg • 2 slices thickcut white bread, processed to crumbs in a food processor • 2 tbsp oil, for greasing For the herbed yoghurt: • 200g/7oz Greek-style yoghurt • 30g/1oz fresh coriander leaves • 15g fresh mint leaves, or 1 tbsp good quality dried mint • 1-2 green chillies, finely chopped (optional) • salt, to taste • Half tsp freshly ground black pepper

Method 1. For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well. 2. Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking. 3. Meanwhile, for the herbed yoghurt, mix together all the ingredients for the herbed yoghurt in a bowl and season, to taste, with salt and freshly ground black pepper. 4. Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway. 5. While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time. 6. To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed yoghurt. Finish with the other half of each bun.

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29

Arch de Triomphe

The delightful little village of Fettercairn, North-west of Laurencekirk is famous for its arch which was erected as a celebration of the overnight stay of Queen Victoria and Prince Albert in 1861.

the celebrated nearby Fasque Estate have

can also take your own wine. You can

recently purchased the delightful Arch

now also enjoy a super ‘early bird menu’

Café and Bistro, which has held a central

at only £9.95 for two courses and £12.95

location in Fettercairn for many years and

for three courses served between 5.30pm

is much feted by the local community.

and 7.00pm.

In addition to tucking into a delicious

Even the kids are well catered for and

daytime menu which includes petit

while you relax and enjoy your meal, your

dejeuner, soups, speciality sandwiches,

little darlings can play in an adjoining

hot dishes of the day and tasty homebakes, you can now enjoy evening meals

area after, of course, choosing from their own special menu.

on a Thursday, Friday and Saturday in this recently refurbished establishment. From a selection of nibbles and starters to mains which include fresh fish of the day,

Before heading off browse through the fabulous range of fine goods the café has on offer.

Now there is another reason to visit this

steaks, coq au vin and a selection of

Don’t just leave this hidden gem to the

quaint Mearns village.

salads, there is something to suit all

locals. It’s only a short drive from

Heather and Doug Dick-Reid, owners of

palates. For a small corkage charge you

Aberdeen and well worth the visit.

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30

Genial Gino

Gino D'Acampo is one of the country’s most popular chefs, with many TV series including ‘Let’s Do Lunch with Gino and Mel’ and ‘There’s No Taste Like Home’. He became a national favourite when he was crowned King of the Jungle in 2009’s ‘I'm a Celebrity - Get Me Out of Here!’ and is currently resident on the award-winning TV programme ‘This Morning’.

Gino is also the author of several bestselling cookbooks, including ‘Fantastico!’, ‘Gino’s Pasta’ and his latest, ‘Italian Home Baking’. His app, ‘Eating Italian’, has been a fixture on the download charts and he is currently developing a food range to launch later in the year.

Q: Your ‘nonno’ (grandfather) was a huge inspiration to you. Can you share with us a memory of him?

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A: I grew up in Naples, in Southern Italy, and inherited my love of cooking from him. He was a Head Chef and, if I close my eyes, I can still see him rolling gnocchi into shapes while I helped him serve it to our huge family. Every time I cook on TV, I send a little thought to him ...

Q: You are a self-proclaimed control freak.

How did you manage to control this during your time on ‘I’m a Celebrity’?

A: I decided before I went in to the jungle that it would be my chance to switch off completely and see if it was possible for me to do nothing at all. Doing nothing is the hardest thing for me; I need to be occupied all the time, organising, working on new ideas and, of course, ordering everybody around! But even so, I noticed that the camp-mates seemed to be happy to let me cook all the meals . . .

31

Q: Do you still have plans to open a new restaurant?

A: I don’t think I want to open a traditional restaurant. Realistically, it’s too time-consuming and I like to give every project 100%. But I do have other plans - so you’ll have to watch this space . . .

Q: What’s your latest project?

A: I’m really enjoying working with a company called Innovate, introducing an Italian range into school canteens. We are currently active in about eighty schools and I’m pleased to say that my pasta meals are proving hugely popular.

Q: Do you think parents should spend more time with their children in the kitchen?

A: No! I’m joking, of course - obviously, I’m going to say yes. Apart from anything else, it’s good quality time and a lot of fun if they get to help in a practical way.

Q: When not eating Italian, what is your favourite dish?

A: I must say that I’m partial to a delicious salt beef sandwich. But we are so lucky to

be living in Britain, where you are able to try every kind of food imaginable.

Q: What are your favourite eating experiences in Italy?

A: There is nothing better than a huge seafood pasta platter on the coast of South Italy, simply cooked with some white wine. A close second would be Nutella ice-cream in a piazza square in any region. Tasting cheese and wines in Bologna and pizza in Naples is a must and experiencing an Agriturisimo (a farm restaurant); no menu, just home-made wine and 5 dishes of the day from the best on the farm – is a culinary experience everyone should try.

Q: What’s next on TV for Gino?

A: I’m delighted to say that ‘Let’s Do Lunch – with Gino & Mel’ is returning for an extended run this summer. We have a great time making the show and I think it must come across to the viewers because people are always telling me that it’s their favourite programme.

Thanks for watching!

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32 Recipe: Gino D’Acampo

Mushroom & White Wine Risotto Ingredients • 350g Arborio or Carnaroli rice • 2 tablespoons of olive oil • 1 onion (peeled and finely chopped) • 20g sliced dried Porcini mushrooms • 100g button mushrooms (sliced) • 80g chestnut mushrooms (sliced) • 100ml dry white wine • 1 tablespoon fresh thyme leaves • 1.2 litres warm vegetable stock, made with 2 stock cubes • 25g salted butter • 40g freshly grated Parmesan cheese • Salt and pepper

Method In a medium size bowl, soak the dried Porcini mushrooms in cold water for 30 minutes. Once softened, drain. Heat the olive oil in a large saucepan and fry the onion over a medium heat for about 2 minutes or until softened. Stir occasionally with a wooden spoon. Add in all the mushrooms with the thyme and continue to cook for a further 3 minutes stirring occasionally. Add the rice and stir continuously for 3 minutes allowing the rice to toast in the olive oil and begin to absorb all the mushroom flavours. Pour in the wine and continue to cook for a further 3 minutes to allow the alcohol to evaporate. Start to add the warm stock a little at a time, stirring occasionally, allowing the rice to absorb the stock before adding more. Season well and cook gently (if you need extra liquid, use warm water). After about 20 minutes, when most of the stock has been absorbed, remove the pan from the heat and stir the butter into the risotto.

It is very important that you stir the butter very fast into the rice for at least 30 seconds – this creates a fantastic creamy texture. At the end, stir in the Parmesan and serve immediately.

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33

News Bites Best to be Showcased Tourism businesses across the north-east – from B&Bs to visitor attractions – are to be signed up as Scottish Food Champions.

The Scottish Food Champions initiative, announced by Rural Affairs Secretary Richard Lochhead, will recognise businesses which offer quality, fresh seasonal produce, as well as promoting where their food comes from.

The scheme is a joint venture between the Scottish Government and VisitScotland and will cover hotels, B&Bs, food outlets and visitor attractions and will assess 2500 businesses over the next three years -with the ambition of getting at least 1000 signed up by 2015.

Mr Lochhead said: “Scotland is home to some of the world’s finest food and it’s vital that we showcase the best of what we have to offer to our visitors – from overseas and closer to home. This is particularly true in the run up to the next year of Homecoming and the Commonwealth Games in 2014, and I urge every business in the north-east and Moray to become involved.

“The exciting new Scottish food initiative will build on our burgeoning reputation as a land of food and drink by adding on the key elements of seasonality and provenance to VisitScotland’s existing assessments. It will encourage tourism businesses across the country to use fresh seasonal produce, showcasing our nation’s magnificent produce to visitors from home and abroad.

“Scotland’s food sector is one of our greatest success stories. And as we prepare for the eyes of the world to be firmly focussed on Scotland, now is the time for all businesses to aspire to the standards of the best. As Scottish Food Champions they will champion fresh seasonal produce, spreading the word about what Scotland has to offer.”

James Withers, chief executive of Scotland Food and Drink, said, "When visitors come to Scotland, they expect and deserve to enjoy the very best food and drink. And that's exactly what we want to be able to offer them.

“Food and drink businesses which understand the importance of serving up the very best local, seasonal produce deserve to be showcased and will form the bedrock of a tourism industry that will help us to develop our international reputation as ‘A Land of Food and Drink’."

Italian Theme with a Difference Aperitivo, a new Italian themed eatery in the unit previously occupied by Pancho Villas at the Galleria Centre is soon to open. The venture is the brainchild of Tony Renda and Nikos Spathis, the team behind the highly successful Rustico, who have a reputation that is second to none in the city.

Tom Sutherland, owner of the Centre on Bon Accord Street remarked: "I am absolutely delighted to welcome Aperitivo to the centre to further strengthen our tenant line up. The proposed concept sounds very exciting and is sure to be well received."

"The new restaurant will have a distinctly Italian theme but will be very different from what our customers enjoy at Rustico," explained Tony, "Our aim with Aperitivo is to provide a very relaxed, informal experience where our customers can enjoy a light lunch, dinner, coffee, drinks or maybe a fresh sandwich to takeaway."

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Popular Inn gets

Ship Shape

“Superb Scottish food and service.”

“We had one of the best meals in Scotland at this delightful harbourfront restaurant. Excellent value, delicious steak and Guinness pie with locally produced vegetables and excellent service from Carol who was extremely helpful in recommending touring itineraries. She also moved us to a window table for the view. Highly recommended; great value”

The picturesque harbour in the quaint coastal town of Stonehaven is worth a visit at any time of year, but in the summer months it excels. Bobbing boats, ice cream cones and sandcastles pepper the stunning harbour vista which is sheltered by towering cliffs and calming sea walls.

The gem in this postcard-worthy setting is The Ship Inn, a cosy and characterful hostelry snuggling into the Shorehead.

Owner Simon Cruickshank has supervised a recent refurbishment and modernisation of the bar and lounge area which has seen an increase in floor space whilst retaining the character and charm which is synonymous with this popular establishment. Fresh new toilets, with disabled patrons catered for and baby changing facilities have been installed.

The bar has a wide range of draught beers including real ales which change regularly and there are over 100 different malt whiskies available.

Have a seat in the outdoor patio, enjoy the lively harbour-side atmosphere and sip away on a cold beer.

There is a wide range of freshly cooked dishes in the Captain’s Table restaurant each created with seasonal local produce with the emphasis on locally caught seafood. However, there is something for everyone including fine steaks, chicken dishes, pasta and home-made burgers. It would be a sin not to sample the blackboard specials.

Stay a few nights in one of eleven comfortable bedrooms, all with modern facilities including Wi-Fi access. Enjoy the early morning panorama as a hearty Scottish breakfast awaits, before you head off to explore the rugged coastline or the beautiful Deeside scenery which is only a short drive away.

The welcoming staff, fresh, quality food, real ales and comfortable rooms make The Ship Inn an ideal place to stay this summer.

The Ship Inn 5 Shorehead, Stonehaven, AB39 2JY Tel: 01569 762617 savour

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My Quick Cook Sensation

I really enjoy good food, but alas, my culinary skills are rather limited.

I have the desire to conjure up a wonderful dish and in my head I can visualise my masterpiece. The trouble is the finished product falls well short of my expectations.

Ever the optimist, I booked myself into a Quick Cook session at Nick Nairn’s new Cook school in Back Wynd, spurred on by a real desire to improve.

Following a greeting from Jane, the charismatic Front of House Manager who welcomed us with an appropriate beverage, we moved to a rather daunting area nearby, adorned with pots and pans and cooking utensils arranged with surgical precision.

After an introduction to Louise, the very capable tutor for our session, it was straight into a demonstration of today’s task. We were to create the

perfect poached egg on toast with asparagus and hollandaise sauce with crispy pancetta. Louise effortlessly swung into action as we enviously watched her skills unfold and the perfect dish achieved.

Sporting a chef’s stripy apron I certainly looked the part and set out to emulate our tutor’s performance as best I could. I adore asparagus and have left the intricacies of a perfect poached egg to my wife.

This is why I chose this particular session but there is guaranteed to be something to suit you.

Asparagus blanched, pancetta sizzling nicely, egg simmering (and looking pretty good), hollandaise sauce on stand-by. Amazingly it was all looking as it should and best of all, I was having great fun.

Within minutes I was standing proudly over a dish I had executed and felt was worthy of a place in the

Masterchef final. Feeling proud with my efforts I tucked into my tour de force. Wow! It was sensational.

The Quick Cook sessions last about two hours so it’s easy to accommodate a time of day to suit you. At prices from £39 they are really good value as that includes drinks, food and tuition but it’s the experience that matters and this is truly great.

Have a browse on the Nick Nairn Cook School website for a date that suits you and get ready to enjoy the experience. www.nicknairncookschool.com.

It’s also the perfect gift for friends and family.

To my wife who will be reading this and has held the title of supreme poached egg maker for many years, look out, I feel your crown is about to be removed!

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Lairhillock Inn The Lairhillock Inn is an historic restaurant in the North-east of Scotland, with years of experience serving its customers the best in local favourites with its own twist.

Located in Netherley, in Aberdeenshire, the Inn is just a 10-minute drive from Aberdeen and has plenty of history in the area, as it is understood to be an original coaching house built more than 200 years ago.

The Inn also houses the Crynoch restaurant, a finedining option open on Friday and Saturday evenings and for Sunday lunch. The Crynoch is perfect for special occasions with a menu including Herb-Crusted Rack of Spring Lamb and Roasted Monkfish Tails from the restaurant’s ever-evolving seafood menu.

Known for its innovative dishes and dedication to local Scottish produce, the Inn is the perfect place for locals or visitors to frequent for any occasion. The Inn has its own gastropub, ideal for a casual dinner or

The Crynoch can also be rented out for private dining, including parties and corporate functions. To get in touch with the Inn for your next event, call on 01569 730001.

Netherley | Nr Stonehaven Aberdeenshire | Tel: (01569) 730001 savour

Summer 2012

Sunday lunch, and the joining conservatory is a perfect place to relax on a summer’s day.

The Lairhillock Inn

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Play Time at New School Nick Nairn’s Cook School, located in a stunning listed building in Back Wynd Aberdeen is now open. The new school has been in the pipeline for some time and follows on from the success of his school in Port of Menteith, near Stirling. The building has been carefully transformed to enhance the original features such as carved mouldings and stain glass windows which sit strikingly alongside white and stainless steel kitchen areas.

Nick said: “The north-east is a farming community and some of the finest produce comes from here.

Cooking enthusiasts from this area can commit to learning due to their working patterns and disposable incomes.”

Nick will also be trialling a brand new venture in the new cook school, with

after-work and lunchtime classes at its Quick Cook Bar. This is a new urban concept, where participants can cook, learn and eat in two hours, picking up invaluable tuition from basic knife skills to creating culinary masterpieces.

Nick said: “It will be perfect for people who work during the day. You can pop in after work or do it over a long lunch-break. It’s also an affordable place for students to come along and learn to cook for themselves.”

The school has been separated into two state-of-the-art foodie havens with Head chef Kenny Smart running the large kitchen upstairs and the Quick Cook Bar downstairs overseen

by Louise Chapman.

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Sublime Scottish Cuisine in Rural Setting One of the most endearing attributes of North-east life is that fine dining is not a preserve of the city. In fact, the peaceful, verdant countryside conceals many a first class eatery and none more highly praised than Eat on the Green. Once a small local pub, set in the tranquil village of Udny Green, it has been transformed into a high quality fine dining restaurant, securing multiple accolades along the way.

This is the lifeblood of Craig Wilson who bought the building in 2004 and set about converting it into one of the best restaurants in Aberdeenshire.

Craig’s passion for food began at sixteen when he started as a trainee chef at the Strathburn Hotel in Inverurie before leaving his rural roots behind for a position with Ballathie House in Perthshire. At twenty-four he became head chef at Cromlix House, one of the finest luxury hotels in Scotland where he was awarded 2 AA rosettes for his

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culinary skills. When a new cookery challenge series ‘Pot Idol’ began on television, Craig, who was then working on new product development with Baxter’s Foods, found himself in the final, raising his profile across Scotland and affectionately being known by host Lorraine Kelly as the ‘Kilted Chef’.

Inspired to open his own restaurant serving high quality food using only the finest local ingredients, Craig returned to the North-east and Eat on the Green was born. He now has a well-established base of loyal guests who return time after time. Only the best ingredients make it onto this restaurants menu with the list of suppliers reading like a ‘who’s who’ of product excellence. From locally reared Aberdeen Angus beef to Stornoway black pudding, Highland venison and home-grown fruit and vegetables, Craig will take you on a journey through Scotland’s larder.

Classic Scottish dishes are finished with finesse, with

39 favourites including ballotine of chicken with apricot and pistachio and pancettawrapped venison loin with pear puree. A cosy dining room features classic styling and swathes of Scottish tartan. Diners can also enjoy the ultimate gourmet experience by indulging in an elegant 10course menu in the exclusive Tasting Room.

As Craig expounds: “Good food and service is at the heart of everything we do here at Eat on the Green and it is a firm favourite of many for those special occasions. From birthday celebrations to weddings and anniversaries, our aim is to make these moments ‘Something Rather Special.”

Craig’s reputation has grown enormously and he has been honoured to cook for many high profile celebrities over the years including Sir Sean Connery, Sir Alex Ferguson and Sir Patrick Stewart. He is also a favourite of First Minister Alex Salmond who has hailed him as a fantastic Scottish chef.

As well as meeting friends for lunch and dinner, why not relax and enjoy afternoon tea at this stunning eatery with the promise of delicious sandwiches, bespoke home-made cakes and sweet treats that have been extremely popular and attract customers from near and far.

As if running this highly successful restaurant was not enough, Craig is also heavily involved in charity work and demonstrating his culinary skills. He has raised over £40k for Breast Cancer Care and Maggies Care Centre. Craig has recently returned from the Royal Highland Show where his talent was put to good use on the ‘Taste of Grampian’ stand where his imaginative dishes showcased the best products Aberdeenshire has to offer.

Craig will be taking part in Aberdeen's 10th Anniversary Over 50's Festival, (7th 16th September) where he has set himself the challenge of attempting to do a cookery demonstration to music, in as many sheltered housing schemes in and around Aberdeen City and Shire as he can in one day. These whistle stop sessions will be mini ‘music and food extravaganzas!’ How many will he manage? For Craig it’s a case of the more the merrier!

Savour the best of Scotland’s larder at this two AA Rosette restaurant – It really is ‘Something Rather Special’.

This is just the beginning of Craig's journey so don't miss the autumn issue when more of the 'Eat on the Green' story will unfold!

For further information visit www.eatonthegreen.co.uk or call 01651 842337.

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News Bites...

Barclay Banks on Bussey Time Ahead “There is a lot of cooking talent to be found across the North east of Scotland and Raemoir has, in our short time here so far, been recognised in various ways of having its share.

‘Coffee with Conscience’ Aberdeen-based beverage supplier Caber Coffee has announced the launch of a new and exclusive Fairtrade range of coffee, tea and hot chocolate products.

Named Ethyco and styled as ‘Coffee with Conscience’, the range not only benefits growers around the world, it also supports local projects in the UK by reinvesting 2% of sales into social enterprise projects.

This makes the product unique to the marketplace with no other beverage range offering this level of social responsibility.

Caber Coffee’s Ethyco takes this a step further by donating 2% every 6 months to projects with a socio-economic or environmental focus via their partners Social Enterprise Scotland. One charity to already benefit is The Foyer in Aberdeen who work to prevent and alleviate youth homelessness and unemployment.

Commenting on the new brand, Managing Director Findlay Leask said, “We are delighted to be bringing such a unique brand to the North East and to the UK. With ethical purchasing on the increase, and the growing focus on Corporate Social Responsibility, our customers like to know that what they are paying is going to benefit those who have actually grown the products.”

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The Grampian Food Forum Dining Club took place recently at Raemoir House Hotel, near Banchory, with 60 guests from the North east’s food and drink sector in attendance.

The dining club is an initiative aimed at promoting greater use of local produce in the region's hotel and restaurant menus.

It provides a forum for hoteliers, restaurateurs and chefs to meet with producers and suppliers to build relationships and explore opportunities to work more closely together.

Neil Rae owner of Raemoir House Hotel said, “I am delighted to be associated with the Grampian Food Forum and to welcome them to Raemoir where we have the opportunity to showcase Grampian's larder.

“This combined with the abundant supply of quality produce available locally ensures that we, along with many other hotels and restaurants, should all be proud of keeping the City and Shire firmly on the culinary map.”

Guest speaker for the evening was Richard Barclay who owns and manages the Rannoch Smokery a family business which was started in the 80’s by his parents.

Rannoch Smokery is a specialist smoker of meat and game and Richard spoke about the company’s growth plans, which includes working with Colin Bussey, formerly Executive Chef at Gleneagles Hotel, to develop new products for the hospitality sector.

Colin’s expertise is available as a member’s benefit to Scotland Food & Drink members.

The next Grampian Food Forum Dining Club will take place in September. For information on all forum activity, please see www.grampianfoodforum.co.uk

MasterChef for Methlick Centre

At Formartine’s, Mr Dobson will be responsible for creating a menu for the centre’s eatery, which will focus on local produce and smoked ingredients created

by The Smokehouse.

41

Three Little Jars Went to Market

Mr Dobson said: “It is a great opportunity to be involved in such an exciting new project for Aberdeenshire and to be responsible for creating a fantastic culinary experience for visitors to the restaurant. Working with the best local produce is a dream for any chef, all food has a story to tell and the menu we are perfecting is set to reflect that.”

Matt Dobson has been named head chef at the restaurant at Formartine’s, a visitor centre which recently opened near Tarves. The talented chef came fourth in the 2009 series of ‘MasterChef: The Professionals’ and has more than 15 years of cooking experience.

Mr Dobson has spent most of his career in hotel kitchens, his first head chef role being at an acclaimed Aberdeenshire brassiere. He then went on to achieve the prestigious 2 AA Rosette award for his culinary skills for three years running between 2007 and 2010 in two of Scotland’s top country house hotels. He has also performed cookery demonstrations at events such as The Royal Highland Show and the Dundee Food and Flower Festival.

Formartine’s, on the edge of the Haddo Estate, features a restaurant as well as a fine food hall of local artisan products and outdoor activities, including woodland walks. It is a joint partnership between John Cooper, who owns The Smokehouse in Methlick, and Lord and Lady Aberdeen, proprietors of Haddo Estate.

Mr Cooper said: “We are thrilled to have Matt on board and know he will create a fantastic menu for our eatery. His Masterchef experience is just one of many credentials he will bring to Formartine’s and his passion for food will ensure our customers will benefit from some wonderful creations from our kitchen.”

A new North-east visitor attraction has appointed a former ‘MasterChef: The Professionals’ semi-finalist to head up its kitchen.

Opening Pasta Date The long awaited Jamie’s Italian restaurant, occupying part of the former Esslemont and Macintosh building on Union Street Aberdeen, will now open in early 2013, a year later than planned. Celebrity chef Jamie Oliver said, “I’m really looking forward to the opening in Aberdeen.

I’d like to thank all the people for their patience. It will be worth the wait.”

Organic chutney and jam producer Huntly Herbs launched into the gift market at this year’s Royal Highland Show.

Customers at Scotland’s premier food and farming event at Ingliston were the first to be offered Three Little Jars of Huntly Herbs’s awardwinning organic chutney and preserves in a handy and attractive gift package.

Each wrap contained three 40ml jars, and customers could choose all chutney, all jam or a mixture, from the extensive Huntly Herbs range.

“It’s an ideal small present,” said Anna Wilson. “We believe it will be attractive for tourists as something inexpensive that they can enjoy when their holiday is over.

“People on holiday are often looking for local produce to take home, for themselves, for a small present for relative or friends – maybe a little thank you for the person who fed the cat and watered the plants when they were away.”

Huntly Herbs chutneys and jams are hand-made by the Wilson family – Anna, Fiona and Fraser – at their farm in the Braes of Gartly, near Huntly, Aberdeenshire, using local produce wherever possible.

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Scotland’s Best serves up a treat

It is an enormous achievement to be named Scottish Country House of the Year, but to win this accolade again, in successive years, is outstanding and unprecedented. This is not a claim by some central belt establishment but the fulfilled aspirations of Neil and Julie Rae who bought Raemoir House in 2010 and have worked tirelessly on a renovation project that has catapulted this stunning Georgian house, near Banchory, to being voted the best country hotel in Scotland by the Scottish Hotel Awards.

A magnificent tree-lined avenue leads you through eleven acres of secluded, well-manicured parkland as you approach this picture-perfect regal mansion.

Twenty luxurious bedrooms await, each with character and homely comforts. Fourteen are located in the main building with six others in the adjoining 300 year old Ha’Hoose. Neil and Julie have taken great care in furnishing the public rooms which

exudes the warmth and splendour of a bygone era as is befitting such a splendid property.

However, the triumph here lies in the bowels of the building. An exemplary kitchen brigade crafts stunning dishes from bountiful local produce. The pedigree is outstanding. Executive Chef David Littlewood heads the team which includes four Grampian Chefs of the Year, a title currently held by Chef de Partie Sam Ritchie, with Sous Chef Alexandria Hay, last year’s winner, being crowned the inaugural 2012 Grampian Pastry Chef of the Year.

David’s right hand man is John Chomba who, like David, is a Masterchef of Great Britain. The menus are created using the best seasonal produce and cutting edge culinary techniques which befits their AA Two Rosette accreditation. You don’t have to be a resident to enjoy the mouthwatering menus. Local diners are only too welcome to enjoy the Bar Menu at lunchtime and evening or the Table d’Hote option in the dining room

Banchory, Aberdeenshire, AB31 4ED T: 01330 824884 | E: hotel@raemoir.com savour

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seven days a week. David and the team will be launching a new Tasting Menu with option wine matching in August which has got to be tried.

The Afternoon Teas are exceptional.

The homemade shortbread is ‘to die for’, sandwiches, scones, homemade cakes as well as dessert shots are all part of the menu and, if you feel a little decadent, a glass of champagne.

Of course, eleven secluded acres of rolling lawns and parkland make this an ideal venue for your wedding, celebration or function. With its own imposing Marquee on the lawn, the house exclusively yours, amazing food and unique photo opportunities, there is no better location for your special event.

Whether a tourist or a local this astounding country hotel must be visited. It may be less than 25 minutes from Aberdeen but, surrounded by the tranquillity of the hills and forests of Royal Deeside, you’ll feel like a million miles away!

Raemoir House Hotel

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Grampian Chef’s Wining Ways The final of this year’s Grampian Chef of the Year competition took place on the 28th of May at Aberdeen College. Thirty seven of Aberdeen’s top chefs took part in a cook off to identify the winners from the five competition categories: Grampian Chef of the Year, Grampian Young Chef of the Year, Grampian Contract Chef of the Year, Grampian Seafood Chef of the Year, and Grampian Pastry Chef of the Year.

The panel of judges were: Kevin MacGillivray President of the Federation of Chefs Scotland, Joe Queen, Vice President of the Federation of Chefs Scotland, Stephen McLaughlin, Head Chef at Andrew Fairlie at Gleneagles, George McIvor – The Full Range Ltd, Ian MacDonald, Executive Chef, St Andrews Links, and James Murphy, Executive Head Chef, Glasgow Grand Central.

The competition is organised by Hospitality Training, Scotland’s only industry specific Group Training Association. Karen Black, General Manager said, “The competition has been a great success. Year on year the chefs improve, and continue to impress.

This has been the culmination of months of planning and it has been wonderful to see everything come together for the competitors. Everyone did extremely well but our congratulations go to the winners, who produced some inspiring dishes!”

The winner of the Grampian Chef of the Year Category was Sam Ritchie Raemoir House Hotel, Banchory. His winning menu consisted of: Pan-seared scallop, pea, asparagus, basil & tomato consommé Pork fillet and cheek, Savoy cabbage, parsley root and pomme Elizabeth Chocolate peanut butter ganache, banana and passion fruit sorbet, doughnut and crystallised nuts

The winning menu for the contract section was presented

by Bruce Lawrence, ESS:

Grampian Seafood Chef was won by Robert Blair, Holiday Inn West, Westhill. His dish was: Langoustines with crab tortellini, textures of spring vegetables and shellfish emulsion

The newest category to the competition, Grampian Pastry Chef was won by Alexandria Hay, Raemoir House Hotel.

Her dishes were: Chocolate and salted peanut butter fondant, milk ice cream and poached rhubarb Lemon posset, strawberry sorbet and black pepper tuile

Roast fillet of mackerel, crab soufflé and champagne butter sauce Loin of lamb with an apricot mousseline, neck-stuffed fondant potato, haggis bon bon, carrot royale, broad bean fricassee and port sauce Cherry clafoutis with a white chocolate and cherry parfait

Grampian Young Chef of the Year was won by Kevin Johnstone, Eat on the Green, with: Hot-smoked sea trout with pickled fennel, crisp skin, salsa verde, nettle soup & watercress foam Roasted loin of lamb with celeriac & grain mustard slaw, glazed fondant potato, carrot purée, confit shallots, sautéed mushroom, celeriac crisps & rosemary-scented jus Vanilla crème fraiche mousse with lime jelly, pâte sablée, orange & tarragon dressing

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Pizza Dough Ingredients • 240g Strong flour • 5g Salt • 5g Olive oil • 8g Milk powder • 20g Butter • 120g Water • 10g Yeast (If using Dried Yeast use 5g)

Method Rub yeast into flour using fingertips. Add all the ingredients left of the recipe. Gently mix ingredients until the dough starts to form. Make the dough and use it straight away. Once your pizza has been done, leave it to prove for 1 hour and bake it to 225°C for 8/10 minutes. Enjoy !!!!!

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Dyce Chef Creates Homely Dishes

The Dunavon Hotel, perfectly situated in Dyce only 5 miles from Aberdeen city and only minutes from the airport, is a stunning boutique hotel.

Privately owned, the 22 ensuite, modern bedrooms are tastefully decorated and the food in Brysons restaurant complements the relaxed look.

‘Savour’ talks to the Dunavon Chef, Paul Campbell to find out more about dining in this stunning hotel.

Q: How would you describe your style of cooking at the Dunavon?

A: Very homely with a touch of elegance.

We like to offer fine relaxed dining away from the hustle and bustle of the city. I mix traditional dishes with International cuisine but its all good honest homely food.

Q: There is great emphasis today on ingredients being locally sourced. Is this a philosophy you adhere to?

A: We use the very best of local produce wherever possible. The North-east is highly regarded for its bountiful supply of fresh produce so it is quite easy to source local ingredients.

Q: You have a very diverse menu attracting healthy eaters, vegetarians and downright carnivores. How practical is this in a hotel kitchen?

A: In a good kitchen it is very practical and it ensures that there is something for everyone’s tastes. We have a great selection for our vegetarian and healthy eating guests from Mushroom Risotto to Chicken Caesar Salad.

Q: In your career as a chef, have you had any unusual requests?

A: Not really but we are seeing an increasing number of requests for unusual allergies and ever increasing diet fad requests.

Q: There is a current trend to ‘push the

boundaries’ with new molecular techniques. Are you a fan of bringing the lab into the kitchen?

A: No. I am more a fan of traditional cooking methods as is expressed in the dishes I make.

Q: What would you nominate as your signature dish?

A: Our traditional locally sourced Sirloin Steak served with all the trimmings is my piece de resistance.

Q: What is the most requested dish at Brysons Restaurant?

A: It has got to be our Coriander and Ginger Chicken which is very popular with diners. It is butterfly breast of chicken marinated in ginger and coriander set on a sweet potato mash topped with fresh tomato salsa.

Q: Heston Blumenthal or Jamie Oliver?

A: Jamie Oliver, I like the simplicity of his style of cooking it is very homely.

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46 Recipe: Nick Nairn

Potato wafers with smoked salmon watercress and horseradish cream

Ingredients For the potato wafers: • 4-6 medium Kerr's Pink potatoes or other floury potato • vegetable oil, for frying For the horseradish cream: • 30g/1oz freshly grated horseradish • 60ml/2fl oz mayonnaise • 4 tbsp crème fraîche • a few drops lemon juice • small pinch salt To serve: • 12 thin slices oak-smoked salmon • 48 sprigs watercress • paprika, to dust

Method 1. Use the crinkle-cut blade on a mandolin slicer to cut the potatoes - you will probably need to adjust the blade several times to get the right thickness for the discs, so don't worry if you need to try it a few times. 2. Take a slice off one potato, then rotate the potato 90 degrees and take off another slice on the same side. Hold the slice up to the light and you should see a lattice pattern with the light shining through the holes. If the slice is too thick, the lattice effect will not work. If you don't see the light, try adjusting the blade to a slightly thinner setting and try again. Once you have created the right thickness, you need to make 48 slices. 3. Cut out discs from the slices using a 4cm (1.6in) cutter. Dry the discs on kitchen paper. 4. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden in 30 seconds when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) 5. Fry the potato discs until they are crisp and golden-brown. Remove and drain them on kitchen paper, and keep to one side in a dry place until you are ready to serve. (Don't try to make them too far in advance or you will lose the all-important texture.) The discs will keep their texture for about four hours if they are stored in an airtight container. 6. For the horseradish cream, place all the horseradish ingredients into a clean bowl, mix well and set aside. 7. Slice the smoked salmon into 48 equal small pieces. Place a piece of the salmon on each of the potato discs.

Arrange a sprig of watercress on top of the salmon and spoon a little of the horseradish cream on top of the watercress.

8. Repeat this process with all of the discs, then place one of the discs on top of another to create a mini-tower. Repeat this process with all the discs. 9.To serve, place the canapés on a serving plate and dust with a little paprika.

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Dining at the Drum Beats All The winner of Grampian Restaurant of the Year is the Dining Room at Meldrum House Hotel, Oldmeldrum.

The judging of this prestigious competition took place in May with the winner being announced on the 28th at the award winning Marcliffe Hotel and Spa. From an entry of nine restaurants, four finalists were selected to be judged by means of an unannounced visit to the finalist’s restaurant.

THE FINALISTS WERE: The Tor Na Coille Hotel, Banchory The Dining Room at Meldrum House Hotel, Oldmeldrum Eat on the Green, Udny Green Restaurant Paula McEwen, Aberdeen

Hospitality Training, Scotland’s only industry owned group training association added the restaurant category in 2011 to their already highly successful Grampian Chef of the Year suite of competitions.

The

competition

aims

to

give

recognition to restaurants in Grampian that consistently use, wherever possible, locally sourced, seasonal, quality ingredients, that are prepared and cooked well by a kitchen brigade with the practical skills to deliver imaginative and well balanced menus. The friendliness and knowledge of the staff serving customers would also be evaluated, as well as overall value for money The General Manager of Hospitality Training, and competition organiser, Karen Black said, “It was vital that the competition was judged properly by a highly regarded individual with a proven track record as a chef restaurateur. Our restaurant of the year competition is about the real food and service experience that a customer can expect from the winning finalist. I am confident that customers dining at Meldrum House will be impressed by what is on offer, and agree they are worthy winners of the title”.

The Grampian Restaurant of the Year finalists were judged by one of Scotland’s most highly

regarded Michelin Starred chefs, Bruce Sangster, of Sangster’s Restaurant, Elie, Fife. He visited the finalist’s establishment for a meal, and assessed not only the quality of food on offer, but the efficiency and friendliness of the staff, and their knowledge of the menu and wine list.

Sangster’s in Elie, Fife which was awarded one Michelin Star in 2009, and amongst his many accolades, Bruce won the British and Scottish Chef of the Year titles in 2000. He said “Running a successful restaurant is no easy task; it takes commitment and dogged determination. But for every customer coming for lunch or dinner the expectation of the winner of Grampian Restaurant of the Year will be the same. Great food, value for money and a welcoming, friendly service at all times!” He continues, “What impressed me most about my meal at Meldrum House Hotel was the enthusiasm shown by the restaurant staff. It was evident that they had been trained well, and genuinely cared, doing everything they could to ensure I enjoyed the experience of dining at the hotel”

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Delicious Meat Without the Calories over 40 animals, they have also undertaken research into many areas of bison handling and husbandry of these magnificent animals.

Aberdeenshire company Caledonian Bison Ltd are producers of Scottish bison meat. Lean & full of protein, delicious Aberdeenshire bison meat can be delivered direct to your door. This is quality meat and extremely good for you too. The first breed stock moved on to the farm in Muchalls in December 2006. Since then not only has the herd expanded to

A warm welcome awaits at The Atholl Hotel in Aberdeen.

Offering professional but friendly service whilst boasting 34 en-suite bedrooms and two conference rooms, The Atholl really isdeserving of its four star award from VisitScotland. The hotel also offers the best in business facilities, with free broadband internet access in all bedrooms and both function rooms. As an added advantage, there is a large private car park at the rear of the hotel which

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Caledonian Bison Ltd launched into the commercial meat market in October 2010 and has had a great response with customers feeding back positively on the taste and quality of the meat. They are focusing on the development of their meat products and researching into optimum hanging times as well as trying out tasty new recipes to share with their customers. Analysis has shown that this meat is low in fat and high in protein; add that to the fact that it is rich in iron, zinc and omega 3 fatty acids and you have the perfect food for the health conscious, athletes and those who just like good food.

Bison is full of flavour, tender and lean and has a slightly sweeter and richer taste than traditional beef. It is often described as a dense meat with a rich flavour, satisfying you more while eating less.

Bison meat is a nutrient dense food because of the proportion of protein, fat, mineral and fatty acids to its calorific value.

Comparisons to other meat sources have shown that this meat has a greater concentration of iron, zinc and essential fatty acids. In addition to all these positives, bison meat has also been shown to compare favourably in fat and cholesterol content when compared with other meat products.

Scottish bison beef has been analysed to compare it with the available information from Canada and it shows Scottish Bison are lean!

can accommodate up to 60 cars.

With a solid, proven reputation earned in its many years as a busy Aberdeen hotel, The Atholl is held in great affection by the people of The Granite City. Renowned as the place to come for consistent service, value for money and a good oldfashioned approach where nothing is ever too much trouble. Privately owned and located in the west end, The Atholl truly is 'in a class of its own'.

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Eastern Delight in West End If you fancy a change from the usual food choices, why not go for a fusion of east and west at Rendezvous@Nargile. Located in Aberdeen’s West End at Forest Avenue, this is one of the best dining experiences you can have in Aberdeen, with a twist. Using a mix of Mediterranean and Middle Eastern influences, this restaurant uses local and authentically sourced ingredients to create excellent quality dishes.

The extensive menu features authentic cuisine full of strong flavours and focuses on traditional meze dishes.

Meze is food that reflects a certain way of life and culture in the Middle East and the Mediterranean where eating is about hospitality and celebration. The

menu features an á la carte option which includes a banquet section suitable for all occasions and designed to enjoy and savour.

Open from 12 noon everyday, the lunch menu features delicious treats such as gunun chorbasi, muska and tavuk kizartma to start, chicken, lamb or mixed kebabs or dürüm with vegetables, chicken or steak for mains and patlican kizartma as a vegetarian option. The early evening service starts from 4.30pm until 6.45pm and has a fantastic deal of £15.95 for two courses. Afterwards there is the regular a la carte meal dinner service that runs until late. Why not try the delicious seasoned chicken wings with garlic yoghurt sauce to start and finish with

the luscious char grilled cubes of lamb served with a creamy mushroom, tomato and white wine sauce.

Absolutely delectable.

To take their menu from great to excellent, they have worked with their wine merchant to select wines that go along with each and every dish to ensure the essence of the restaurant goes far. They have achieved a wine list that both matches their food and reflects current trends and developments in the wine world.

So for something a little different, head over to Rendezvous@Nargile. It is recommended you book a table, which can be done over the phone or on their website. www.rendezvousatnargile.co.uk

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COMPETITION WINNERS In our Spring issue of ‘Savour’ magazine Mrs M. Morrison, Beechwood Avenue, Aberdeen was the lucky winner of Mary Berry’s Complete Cookbook. No excuses now!

Mrs Mary Niven, Burns Road, Aberdeen can look forward to a Quick Cook Session at Nick Nairn’s new Cook School in Back Wynd, Aberdeen. She’s going to have a great time.

Elsa Mitchell, Murray Avenue, Tarves will be taking a friend for lunch to the Espresso Bar with the compliments of John Lewis.

Better take a bus or cab home!

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51 Interview with Jane Andrew of The Udny Station

Jane Andrew, head chef at the Udny Station Hotel has built up an enviable reputation for serving delicious freshly prepared food using local ingredients served with imagination.

Her interest in food started at an early age and when she left school she decided to make food her career, attending Aberdeen College to obtain her necessary diplomas in food handling and cooking.

Working in kitchens at some of the top restaurants in the North- east of Scotland has provided Jane with a vast knowledge of different cooking styles, which she has adapted and built on to serve up a unique menu to suit all

palates. You will find dishes from the traditional to the exotic served up with flair, style & imagination.

‘Savour’ met with Jane in her busy kitchen at the Udny Station Hotel to have a quick chat.

Q: Your menu boasts a plethora of traditional Scottish dishes but what is the most popular with your customers?

A: Our most popular Scottish dish would be our Cullen Skink which I make to my own special recipe. Sorry I can’t tell you what it is. You’ll have to come and taste it!

Q: What is the one ingredient you could never do without in the kitchen?

A: The one ingredient I could not do without would be anything from the onion family as they are so versatile and add flavour to so many dishes.

Q: Are you a chef who likes to have interaction with your customers before or after their meal?

A: Yes I am. Over the years many customers have become friends and I

feel it is important to get feed-back on my food as it allows me to build ideas into future menus.

Q: How would you describe the ambience in the restaurant?

A: The restaurant has a friendly, cosy atmosphere where guests can feel relaxed and enjoy their dining experience.

Q: As a young chef, who was your role model who gave you inspiration?

A: As a young chef I took inspiration from the classic chefs, but I also remember the well prepared dishes made with local produce my grandma cooked. I try to include and adapt some of these dishes into my menu.

Q: What personal characteristics are important to be a success in the food industry?

A: I believe that to be a success in the food industry you have to be organised and focused. A sense of humour can help to defuse any stressful moments in a busy kitchen.

Ham Hock and Confit Duck Terrine with red onion marmalade

Ingredients: Terrine: • 3 duck legs • 1 smoked ham hock • 1 unsmoked ham hock • 2 carrots (chopped) • 2 onions (chopped) • 4 sticks celery (chopped) • 4 bayleaves • 6 black peppercorns • 1 pint duck fat • 2 tbsp sea salt • 1 tbsp crushed black peppercorns • 1 tbsp mini capers • 2 tbsp chopped parsley • 2 tbsp chopped thyme • 2 tbsp honey

Onion Marmelade: • 12 red onions (finely sliced) • 1 large glass red wine • 100ml balsamic vinegar • 100g dark brown sugar • 1 bayleaf

Method: Combine sea salt and pepper and rub over duck legs. Lay duck legs in flat dish and refrigerate overnight. Place ham hocks in deep pan, along with vegetables, bayleaves and peppercorns. Pour in cold water to cover, bring to boil then simmer for 2.5 - 3 hours or until meat falls from bone. Allow to cool in liquid. Wash the salt and pepper off the duck legs and pat dry with a tea towel. Place duck legs in an oven proof dish and cover with the duck fat. Place in a pre-heated oven at 180c for 1.5 - 2 hours, remove from oven and allow to cool. While the meats are cooling make the marmelade. Place onions in pan with a little olive oil, gently fry for 8–10 mins then add remaining ingredients. Bring to boil then gently simmer, stir from time to time to prevent sticking. When liquid has almost all evaporated, remove from heat and check seasoning. Allow to cool, then refrigerate. When ham hock and duck legs are cool enough to handle, flake meat off bones into a large bowl, discard any bone, fat and sinew. The stock from the ham hocks can be strained and used for soup or frozen down for later use. When all the meat has been picked add 2 tbsp of the duck fat into mix, along with the herbs, honey and mini capers, mix together and check seasoning (shouldn’t be any need for salt as ham hocks contain enough). Line a 30cm terrine or bread tin with cling film, place meat mix into terrine, pressing down with every amount put in. When terrine is full, cover with remaining cling film, put another terrine or anything the same shape on top and push as hard as you can, place a couple of heavy cans on the top and place in fridge to press overnight. Next day remove from fridge, unwrap and slice to desired thickness. Serve with a spoonful of the marmalade and a nice slice of toasted crusty bread or a little herb salad.

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Lakeside Hotel is Otter Delight A comfortable drive of less than two hours from Aberdeen, taking you through some stunning Scottish scenery, brings you to the Trossachs National Park. Nestling on the shore and taking its name from Scotland’s only lake, snuggled amid the tumbling green, is The Lake of Menteith Hotel. Serving up a quiet slice of countryside, this rural retreat, once a 19th century manse, has been expanded and recently refurbished, decorated in the warm and welcoming style of a classic New England waterfront hotel.

Plentiful use of local aged timber and stone, along with muted tones ensures harmonious blending into this magnificent setting. Glorious views out over the lake and to the islands and mountains beyond are

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broken only by diving osprey and migrating wildfowl.

yet underpinned by professional standards.

Spectacular sunrises and sunsets are just two of the many reasons to enjoy a stay at the Lake of Menteith Hotel.

Another is the delicious cuisine. Abate the hunger and appease the taste buds in the modern dining room or for more casual dining, the Port Bar. A commitment to local and Scottish produce, when in season, imaginatively and sympathetically prepared, simply presented, brings out the very best of great ingredients.

When eating in the dining rooms, you will realise that good food is just another reason to remember your visit. You’ll find the finest Scottish produce will perfectly compliment the breath-taking surroundings. The service is first and foremost friendly,

There is so much to see and do in and around the area. Pop into neighbour Nick Nairn’s Cook School and have a go at your own innovative dishes. There is plenty fishing nearby in the River Teith and the Forth, mountains to explore and the quaint towns of Callander and Aberfoyle offer streets to meander and souvenirs to purchase.

The Lake of Menteith Hotel is the perfect place to relax, rejuvenate and reconnect. Join the more permanent residents such as otter, geese, swans, osprey and ducks in this unique countryside retreat. The food is superb, the rooms comfortable and homely and with the lakeside setting you couldn’t find a better location for a rural getaway.

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Could You Ask For Any Mhor

On a weekend break with friends, the assistant editor of ‘Savour’ magazine, stumbled across The Monachyle Mhor Hotel in the centre of the Trossochs National Park, Perthshire. Nestled in the green hills and surrounded by phenomenal scenery, this family run luxury hotel is only about 17 miles from Callander, accessed by a single lane track.

This 18th Century farmhouse adds a splash of pink to the surrounding greenery, and includes fourteen individually styled rooms and an award winning restaurant. This cosy boutique hotel is featured in the Michelin Guide for 2011 and the Which? Good Food Guide.

It has also been awarded several accolades including a Gold Standard by EatScotland, a Thistle Award for Natural Cooking, Scotland, and a Taste of Scotland award for Out of Town Restaurant. Rated at four stars for a small hotel by the Scottish Tourist Board, it features open log fires, antiques, sporting prints and original modern art by the owner’s sister Melanie Lewis.

“The restaurant, situated in a conservatory that overlooks Lochs Voil and Doine, is homely yet chic and serves some of the most incredible food I’ve ever tasted.

Lunch is served daily between noon and 1.45pm with a choice of either an a la carte menu or soups and sandwiches on homemade bread. Sunday lunch features a three course meal plus coffee and is priced at £32 per person. Dinner is served between 7pm and 9pm and features a five course table d’hôte menu at £47 per person. It’s not cheap but you definitely get more than you pay for!

We had been staying in a gorgeous little cottage overlooking Loch Voile about two miles up the road and had decided to go for a walk. We stumbled across this gorgeous hotel and ventured in for lunch.

We were warmly welcomed by the staff and shown to some seats in a little secluded part of the restaurant. To start, I tucked into some delicious cured salmon, toasted almonds, apple and horseradish Crème Fraiche. For the main I had pan seared guinea fowl, pumpkin, red cabbage, gratin potato with sloe berry jus that was just absolutely divine. To finish, I feasted on the vanilla pannacotta, poached rhubarb and rose water – scrumptious!

Overall, everything was perfect! All the

ingredients either come from the hotel’s farm or from surrounding producers, and is beautifully presented. Our meal was complemented with fabulous wine that the owner Tom and his sister Melanie have personally handpicked.

We took a quick stroll around the premises and had a chat with the staff before heading off back to our cottage.

This secluded slice of heaven is well worth the detour and I can imagine I’ll definitely be back again!”

The Monachyle Mhor not only have their own farm in which they hand rear sheep, pigs, cattle and chickens, but they also have permits for hunting deer, game, grouse, pheasant, duck and fresh fish, such as salmon, trout and Arctic char, comes from Loch Voil for which they have fishing rights. They own a fish and chip shop in the centre of Callander, where you can have a sit in meal, a cooked takeaway, or select your own fish to cook later at home. To top it off, they also own The Scotch Oven which is a bakery, shop and tearoom, also in the centre of Callander.

For more information, go to the website: www.mhor.net

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54 Recipe: Mary Berry

Tarte au citron Ingredients For the pastry: • 175g/6oz plain flour • 100g/3.5oz cold butter, cut into small cubes • 25g/1oz icing sugar • 1 free-range egg yolk • 1 tbsp cold water For the filling: • 5 free-range eggs • 125ml/4fl oz double cream • 225g/8oz caster sugar • 4 lemons, juice and zest • icing sugar, for dusting

Method 1. To make the pastry, place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water. 2. Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make it smooth. If your butter was a bit too soft, the pastry might be too. If so, wrap it in parchment paper and chill for 15 minutes. 3. Grease a 23cm/9in loose-bottomed, fluted tart tin. 4. Lay a piece of parchment paper on the work surface.

Remove the base from the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 4cm/1.5in bigger than the tin base. 5. Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten it out slightly. Roll out the pastry, still on the base, until it meets the circle mark. As you are rolling out, turn the pastry by turning the paper. Gently fold the pastry surrounding the tin base in towards the centre. 6. Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6.

7. Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans.

Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Remove the trimmings from the sheet. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 170C/325F/Gas 3. 8. For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into a jug, then into the cooled baked pastry case. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it. Bake for about 30-35 minutes or until just set but with a slight wobble in the centre. 9. Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer ring fall to the work surface. Transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar.

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Patriotic Games

It’s time to be patriotic this summer as London 2012 takes a grip of the country. Lakeland, the home of creative kitchenware has produced some exciting official products for this year’s Olympics. Check them out at www.lakeland.co.uk

1.

3.

5.

1. Blue Union Flag Textiles Range 2. Mascot Tumbler, Bowl & Plate Set 3. Olympics Lunch Bag 4. Olympics Grab Bag 5. Great British Afternoon Tea 2.

4.

www.lakeland.co.uk

Fish and Chips Deep-fried fish in a crispy batter with fat golden chips is still one of Britain and Ireland's favourite meals. The love for them ranks alongside Roast Beef and Yorkshire Puddings, and the recently nominated Chicken Tikka Masala.

Fish and chips helped feed the masses during the First World War and were one of only a few foods not rationed in the Second.

Which Fish?

The UK’s favourite fish is still Cod and accounts for 61.5% of total consumption. Although the North Sea cod stocks issue is a serious problem, Cod landed in the UK is caught within strict management regimes and quota systems setting safe limits for catches agreed by fishermen, scientists and government. Cod caught within these agreed limits is safe for consumers to eat.

Haddock at 25% is the second favourite and regional variations include whiting in Northern Ireland and some parts of Scotland, skate and huss in the south of England.

Which Potato?

A floury potato is best, waxy potatoes can often result in greasy chips. The best varieties are King Edward, Maris Piper and Sante. One out of every four British potatoes become chips that's around 1.25 million tonnes every year.

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Banoffee Pie This classic creamy pudding of banana and toffee is one of my favourites and with big portions and melt in the mouth texture it’s worth a trip to Castleton Farm shop in the rolling countryside of the Mearns. Baker Lisa makes her cakes from scratch using Scottish flour, free-range eggs and fruit from the farm. Lots of attention to detail and nothing from a packet takes decadence to a new level. Fourdon near Laurencekirk.

Good Cup of Tea If you’re heading out on the Deeside road, you have to make a stop at Tease in Banchory. I’m quite fussy about getting a good brew and here I’m spoilt. Speciality loose leaf teas are delivered to you in its own pot. The range is extensive, each unique in their own way. I recommend the Chai Tea. The tea revelation starts here! 17 High Street Banchory.

Hand Crafted Cakes From a spicy, crunchy, cinnamon macaroon to a melt-in-the-mouth cupcake with strawberry and champagne topping, Mrs Smiths has the upper hand in crafted cakes.

Bespoke, individually designed cakes and bakes not just for special days but for every day. Pop in and enjoy, or take it away from 26 Orchard Street, Aberdeen.

Strawberry Tarts At this time of year fresh strawberry tarts are plentiful but the ones served at Mains of Drum are hard to beat. A fabulous crispy base, a decent portion of strawberries, oozing with cream and delicious sauce. Remember to pick up a napkin!

Drumoak, Banchory.

Light Lunch No matter what time of year a comforting bowl of home- made soup is hard to beat.

Add a chunk of delicious bread and a seat in Circles at Mannofield and you’re on to a winner. Follow on with a chunky well- filled sandwich, a freshly made scone, Malteser tray-bake or carrot cake. Yum! Great Western Road, Aberdeen.

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58 Recipe: Paul Grant Ardoe House Hotel

Smoked Haddock Fillet Ingredients • 1 large haddock fillet • lapsoung su song tea (4 bags) • smoking chips (100g) • rice (100g) • Maldon salt • ice • potatoes powdered (100g) • 3 egg whites • 10 baby leeks • a lemon • 6 large Maris piper

Method Haddock: First spray the steamer with oil and place the fish on and season. Place the chips, tea and rice in the pan and smoke over heat. Put the ice in one baking tra and the smoking chip in another and cover with the fish and seal for 25 minuets, remove from cling film and finish under the grill.

Potato tuiles: First whip whites to soft peaks then add the powder and salt. Smooth the mix over a mould on the non stick matt and bake at 180C till golden brown and crisp.

Leeks: Trim the leeks and reserve the greens. Slice the lemon and put to simmer with water then blanch the leeks in this liquid. Cool in the same liquid.

Leek puree: Blanch the leeks till cooked and season, strain and blend the mix till smooth then pass through sieve and bottle.

Potato dice 1 cm cube: Cut the potatoes to 1 cm cubes and blanch until tender, reserve any trimming.

Potato puree : Cut the potatoes and cook in seasoned water till tender, strain and rice the potatoes. Heat the milk in a pan and add the mash and add diced butter till correct consistency.

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