Foodie Explorers Magazine Issue 2

OSLO COURT LONDON

We can’t remember where we first heard about Oslo Court in St John’s Wood We planned to visit then COVID put a spanner in the works but we did get a reservation in 2021 and enjoyed it so much that we returned again recently

So what is it that pulled us here? To start, there is the setting, look at the wonderous 1930's architecture, we'd love to live somewhere like this, so a trip here means we can live vicariously through the restaurant.

This isn't the only draw. Oslo Court Restaurant has a reputation as somewhere where time has stood still, the menu of the 1970s still reigns here and for myself and my (Emma's) love of prawn cocktail and black forest gateaux, I would surely be happy.

Oslo Court Restaurant has been operating in some form since the end of the second world war, this incarnation has been operating by the Sanchez brothers since 1982.

It's like walking into Fawlty Towers with a bit of a Barbara Cartland novel thrown in. We don't mean that in a bad way. More like, what restaurants used to be like before the days of small plates and bearded tattooed servers.

The menu of the 1970s still reigns here and for myself and my love of prawn cocktail and black forest gateaux, I would surely be happy.

Crab a la Rochelle we have no idea where this dish originated from or actually what is in it A search online returns Oslo Court as the top result! We think that it is crab and mushroom in a cream sauce surrounded by the least puffy puff pastry ever The sauce was meant to be brandy sauce, however, it was suspiciously Marie Rose tasting A weird one

Other dishes on the menu include Crispy roast duck with a choice of orange, cherry or apple sauce and veal schnitzel Holstein, with fried egg, anchovy and capers served with an abundance of vegetables You will certainly not leave here feeling hungry

There is always space for dessert, although here at Oslo Court it was nearly a "we couldn't possibly make room" however the dessert waiter is not a man to take no for an answer! The legend goes that the desserts used to be brought out on a trolley Sadly no longer the case but we would be happy for this to make a comeback

ŌST

Gōst is the latest opening from the team behind Glaschu on Royal Exchange Square, and The Duke’s Umbrella on Argyle Street. Gōst is located where Viva Ristorante used to be on Bothwell Street.

Chef John Molloy has created a standout menu with dishes such as aged, cured and thinly sliced beef, crab bisque shooter and garlic butter snails for snacking.

Starters include roast Orkney scallops, tuna tartare and Cumbrae oysters Main courses include pan roasted duck, charcoal grilled sea bass and a wide selection of beef cuts from Denver steak to prime rib and stand out dish ex dairy prime rib.

Snacks include bread with whipped beef butter and "fish and chips", which is like a fried slice of dauphinoise, taramasalata and salt and vinegar powder This was a bit different, salty, savoury and moreish The bread was excellent and the whipped beef butter made it worth ordering an extra portion. On top of the butter were little crispy onion pieces, which again was different but maybe not to everyone's tastes

The chicken and the egg pasta Home made spaghetti, chicken and butter veloute, raw egg yolk, chive and truffle The smooth and creamy sauce perfectly covered the cooked pasta A full sized portion of this would be great on the menu for nights when you don't want meat or fish

Roast Orkney Scallops with celeriac puree, apple, morcilla and a whisky mist. The whisky mist was dispensed by a vintage looking perfume atomizer Flavoursome scallops, well cooked with moist black pudding, celeriac and apple All flavours complemented each other though I'm unsure what the whisky mist, which was more like whisky drops,, was supposed to add

Tournedos Rossini 200g fillet steak, spinach, duck liver, sourdough crouton and a red wine jus. How do you describe a perfectly cooked steak without the words, tender and melt in the mouth? It was delicious. The steak juices soaked into the sourdough crouton make this the best deconstructed steak sandwich ever. Just be careful when pouring the red wine jus onto your dish, as it is very robust.

Pan roast duck Spiced charcoal roasted duck breast with confit leg and potato terrine, beetroot and duck jus. Another superbly cooked piece of meat with lots of earthy flavours A side of truffle dauphinoise potato. Creamy layers of potato, personally the slices could've done with another couple of minutes, next time we will try the triple cooked chips instead

THE DETAILS

Gōst 77 Bothwell St, Glasgow, G2 6TS gost.uk

CITY CENTRE SPA WITH GIN

The Gin Spa, in Glasgow's city centre, has re opened with a brand new look. The new additions include a new subterranean Spa space, which will triple the capacity of the original spa area and eight new treatment rooms.

There is now a couples room and a dedicated gin and afternoon tea lounge for guests to enjoy their favourite spirit post treatment.

The Gin Spa has partnered with an array of multi award winning Scottish Gin brands, who each 'sponsor’ a treatment room Gin partners include the much loved Isle of Harris Gin Distillery and the award winning Edinburgh Gin Company who offer bespoke cocktails and tipples with their perfect serve in the new luxurious Gin Spa lounge area

MURRAYSHALL COUNTRY HOUSE HOTEL

Murrayshall Country House Hotel and Golf Club is just over three miles away from the city of Perth, but it feels like a million miles away when you are surrounded by acres and acres of stunning Scottish countryside. In fact, the Murrayshall estate covers a full 365 acres

Originally built in 1664, Murrayshall House was initially owned by Sir Andrew Murray The house was modernised in the 18th and 19th Centuries and then in 1973, it was transformed into a luxury hotel which now has 4 stars

If you are a golf lover then a visit to Murrayshall Country House Hotel and Golf will be heaven for you. There are two courses, a full 18 hole course and a smaller 10 (yes, ten) hole course, with a driving range as well

For those who are seeking something a little different, Murrayshall utilises the River Tay for other outdoor pursuits including salmon fishing, paddle boarding and kayaking, guided walks and luxury picnics around the estate can also be organised there are two hill walks to MacDuff's monument and the Lynedoch obelisk, but if that sounds like far too much exercise then you can sit in the library and read one of the many books

THE ACCOMODATION

Our Superior Room for the night had views over the tranquil gardens, with a large comfortable bed, couch, WiFi, flatscreen TV, tea and coffee facilities plus bottled water

In the bathroom, the all important toiletries ishga is derived from the Gaelic word for 'water'. The range uses hand harvested seaweed combined with local spring water and light base oils such as sweet almond or jojoba, essential oils like rose geranium or lemongrass, and nourishing moisturisers including cocoa and shea butter

THE FOOD

The hotel restaurant, the Lynedoch Brasserie is decorated in a contemporary style, with a balance of traditional and modern colours The view is stunning as well and looks west so you can watch the sunset whilst enjoying dinner

To begin, we picked the pea and broad bean tartlet with feta, poached duck egg and truffle A light starter that suited the weather perfectly. Crisp tart base with creamy feta melting in with the truffle

A posh sausage roll This was Carnoustie pork fillet, cabbage and bacon, apple and foie gras sausage roll with pear sauce One of those in between summer and autumn dishes that could go either way Just like a homemade sausage roll, the puff was perfect this time with a filling that you are unlikely to find any time soon in Greggs!

Dark Chocolate and Raspberry Parfait was on the menu, so Mark, of course, ordered it A flavour combination that always works well

THE DETAILS

Murrayshall Country House Hotel and Golf Club, Scone, Perth, PH2 7PH murrayshall.co.uk/

CARPATHIAN SINGLE MALT WHISKY

Known normally for Dracula, Vlad the Impaler and, if you are old like me, gymnasts (Nadia Comăneci), we visited Romania recently to find out all about the latest addition to the legacy of Romania Alexandrion Group is known mostly for their liqueurs and wines, however, on World Whisky Day 2022 they launched their own Carpathian single malt whisky Read on to find out more about the very first Romanian single malt whisky

We met with Allan Anderson, their Master Distiller, for a tour around the Alexandrion Group distillery and a chat about the new whisky

Allan has over 30 years of experience in producing both Scotch whisky and Irish Whiskey He started his whisky career as a shift technician at Loch Lomond Distillery ending up in the position of distillery/engineering manager He then moved on to Whyte & Mackay at Invergordon and then to at Slane in Ireland After this, he moved to Aberargie Distillery in Perthshire Something tells me that Allan likes a challenge and you can't get more challenging than starting a single malt whisky in the land of Dracula!

Alexandrion

worked together to utilise the stills that were previously used to distil Tuica, which is a traditional Romanian spirit prepared from plum. Developing the whisky into the end product they liked was so successful that traditional whisky stills were installed in the distillery, with more stills planned.

Group Founder Nawaf Salameh and Master Distiller Allan Anderson

“This whisky perfectly showcases our distillery terroir The huge flavour impact of our malted barley, the pure sub Carpathian water combined with the unique flavours of Romanian, Portuguese, French, Spanish or Italian wine casks make Carpathian Single Malt an exquisite whisky, which without a doubt, will become one of the best in the world as it further matures

Allan Anderson

The three initial releases have strong input from the casks

These are my own thoughts on the whiskies, of course, yours may well be different The Fetească Neagră is amber in colour with toffee apple and oak notes The Pinot Noir is a more intense finish, much like the wine, with tannic notes on the nose but surprisingly mellow in taste Last but not least, the Madeira cask finish has a deep colour with raisin and fig notes

There are plans to bring out an array of finishes, we were lucky enough to be able to try some samples on site We do hope that these come to market, especially the Moscatel

The other expressions in the range, yet to launch outside of Romania, are Oloroso, Pedro Ximinez, Tawny port, Commandaria, Burgandy and Cognac

THE DETAILS

Carpathian Single Malt

19A Nicolae Grigorescu Street, 075100 Otopeni, Ilfov, Romania

Email info@carpathian singlemalt com carpathian singlemalt com

DRINK

Peter Crawford was recently crowned the UK's ‘Champagne Retailer of the Year (Decanter World Wine Awards 2022), Here he shares his choice of festive fizz from SIP Champagnes

Pre xmas parties, aperitifs & snacks

Paul Clouet Selection (£37 per bottle)

A fruity blend of Pinot Noir, Chardonnay and Meunier based on the 2015 vintage Chalky, round, fruity with a surprising crisp, dry finish. A great rival to many of the classic blends from the Grand Maisons A perfect party pour and crowd pleaser and great value too!

Christmas morning croissants, smoked salmon bagels etc

A Levasseur Blanc de Terroir (£70 per bottle)

Made from a single vineyard in Cuchery This 100% Chardonnay is much richer in style than a classic Blanc de Blancs Champagne and, as such, the lovely toasty secondary notes that will balance perfectly with all manner of rich Xmas morning treats

PaulClouetSelection

A.LevasseurBlancdeTerroir

DRINK

Christmas Lunch

Georges Remy Les Quatre Terroirs (£60 per bottle)

People often head straight to red for Christmas lunch, but why not try something a little leftfield? George Remy is an incredible winemaker making Champagne in his own inimitable style Having started life as a red winemaker, his Champagnes carry that vinous weight and texture This wine comes from four exceptional villages in and around Bouzy in the Montagne de reims and has a lovely rich and fruity palate but with plenty of body to hold its own with the food

Boxing Day

Dosnon Recolte Noir Zero Dosage (£55 per bottle)

If you're looking for a treat for Boxing Day, then look no further than this pure Pinot Noir from the most southerly region of Champagne There is a wonderful palate of blueberries and a little cassis which enables it to work well with a classic turkey sandwich and cranberry sauce

GeorgesRemyLesQuatreTerroirs

DRINK

New Year’s Eve Celebration

Famille Delouvin Bis Repetita 2009 Magnum (£160 per bottle)

What better way to celebrate than with a magnum and this is an absolute beauty. After 14 years of ageing, it's just coming into its own with charming honeyed notes and lovely texture

FamilleDelouvinBisRepetita2009Magnum

Sip Champagnes, sources and supplies small batch, handcrafted champagne straight to consumers and the hospitality trade from France’s iconic wine region

With a collection of 60 Champagne producers and over 236 individual cuvées from across 25 villages in its range, Sip Champagnes only deals with ethically sourced and artisan products direct from the farmer sipchampagnes.com

D!P

The brainchild of Bridge of Don resident Teresa Collie, D!p was born from Hogmanay musings about the incredible selection of dips and salsas easily available in US grocery stores, which haven’t made the leap across the Atlantic Inspired by the good times she associates with founding the brand, Teresa has taken inspiration from some of her favourite songs for the initial flavours Papa Don’t Peach, Tequila Little Time and Rasp beret Chipotle

dipclub co uk/ RRP: £5 50

Tulchan Gin

Launched earlier this summer, Tulchan Gin takes its name from Tulchan Estate in Scotland It is a small batch gin distilled in Speyside, with flavours inspired by the terroir of the Estate located on the banks of the River Spey

Botanicals include sloe berries, elderflower and blackberry leaves. One unusual botanical within Tulchan Gin is asparagus, which provides the gin with a bitter edge and long finish

tulchancom/distillery RRP from £3999 for a 70cl bottle

Lenzie Gin

The award winning gin maker Lenzie Gin have released ready to drink cans of G&T, perfect for parties or picnics They have also released Lenzie tonic, mixed specifically to complement their gin Affordably priced at only £2 95 for a pre mixed cocktail and £1.25 for the tonic solo, you’ll want to get your paws on one, either at Billingston’s next to Lenzie train station (114 Kirkintilloch Rd, Lenzie, G66 4LQ) or online: lenziegin co uk RRP £2 95

Miso Harissa Cooking Paste

A combination of Miso Harissa Cooking Paste, Belazu’s signature Rose Harissa paste and deep umami notes from Miso Tasty’s classic red miso paste Carefully balanced with balsamic glaze and honey notes for a perfectly rounded, versatile and ready to use ingredient

The Miso Harissa Paste is available from Ocado, Sous Chef and Belazu com RRP £4 55

The Hebridean Baker: My Scottish Island Kitchen

Coinneach MacLeod, The Hebridean Baker, follows up his debut release with My Scottish Island Kitchen His new book has a fresh selection of recipes, stories, and photography from the Outer Hebrides MacLeod uses local produce to showcase Scotland’s extensive larder and brings us flavourful dishes with a story to tell Available to buy now hebrideanbaker com RRP £26

Elusive Expressions

Diageo has unveiled the Elusive Expressions Special Releases Scotch Whisky Collection. Hand selected by Master Blender Dr Craig Wilson, thisunusual collection of eight aged and finely finishedwhiskies delivers rarity, flavour and fantasy

The 2022 Special Releases collection is available now in limited quantities from specialist Scotch whisky retailers

Gelston's Gold Rush

Look out for the new Gelston’s Gold Rush campaign, which will unveil gold inspired cocktail recipes, a gold panning event in the home of the brand and an exploration into Ireland’s prospecting past Wild gold expert and jewellery maker Mark Bell will also be on hand to add some seasonal sparkle by creating a showstopping gold bottle of Samuel Gelston’s whiskey, which will be revealed in a festive competition this December

Ben Lomond Gin - Engraving Service

Ben Lomond Gin has unveiled the perfect gift for gin lovers this festive season with its recently launched engraving service.

Distilled using botanicals found around the iconic Scottish peak and surrounding Trossachs,featuring notes of sweet berries, citrus orange, floral rose and spicy Szechuan pepper benlomondgin.com RRP £33

Lerwick Brewery

Shetland based Lerwick Brewery have launched a unique gift pack for Christmas this year The pack contains some of the ingredients and recipe cards for the gift pack recipient to be able to make the Shetland delicacy of reestit muton with tattie soup and bannocks

The packs contain two bottles of the brewery’s 60° North lager, a joint of reestit mutton, a bag of local flour and recipes to prepare the reestit mutton, and make the traditional accompaniment of soup and bannocks

lerwickbrewery co uk £22

Stannergill Whisky new distillery

Dunnet Bay Distillers, the eco friendly Caithness based Scottish Distillery which has until now made only gin and vodka, has revealed details of its new whisky distillery The brand name and identity Stannergill Whisky has been unveiled, so named as it reflects the place on the most northerly coast of the UK where the whisky is to be distilled

stannergillwhisky co uk

Tigerlily Edinburgh

Tigerlily Edinburgh has re opened after a full bar and restaurant refit and makeover Designer Jim Hamilton, who oversaw work here in 2015 and 2006, once again worked his design magic on Tigerlily The internal layout has remained the same, the rear area has been opened up and raised to create a new staged vantage point for customers overlooking the central bar and beyond

tigerlilyedinburgh co uk

Mark Greenaway to open two restaurants at Haweswater Hotel

year

Star dishes will include enticing new creations alongside some of his signature dishes such as BBQ shiitake mushrooms on toast or 11 hour slow roast pork belly and indulgent sticky toffee pudding soufflé as demonstrated by the chef on Channel 4’s Sunday Brunch

haweswaterhotel.com

Chef Mark Greenaway is opening two new restaurants in the heart of the Lake District next

R E C I P E S

Hot smoked salmon, herb cream cheese & cucumber relish

By Brendan Wills, Head Chef, Fingal Scotland’s only luxury floating hotel

Fingal is Scotland’s only luxury floating hotel and is permanently berthed on Edinburgh’s vibrant waterfront This historic ship started life as a lighthouse tender, helping maintain lighthouses and transporting their keepers, equipment and supplies to some of the most treacherous locations in Scotland Now she has been transformed into an exquisite 22 cabin boutique hotel and exclusive use venue by the award winning team at The Royal Yacht Britannia

Head Chef Brendan Wills is extremely passionate about the quality and provenance of the food he serves. Brandan says: “The plentiful supply of Scottish shellfish found around our coastline is world class. We like to showcase its natural flavour and versatility on our regularly changing menus in The Lighthouse Restaurant on board Fingal, including dishes such as West Coast langoustine, as well as our own smoked salmon

“For me, there’s no better place to celebrate Scottish seafood and fish than on board our former Northern Lighthouse Board tender ship, which proudly sailed the waters around the coast of Scotland for over three decades before being transformed into Scotland’s only luxury floating hotel. Although registered in Leith, Fingal spent most of her service life working out of Oban, followed by her last six working years, based in Stromness, Orkney.”

The dish that has become Fingal’s ‘signature dish’ is the ship’s own smoked salmon Using the finest Scottish salmon, Fingal smokes it on board and the result is superb Here, Brendan shares his own recipe for hot smoked salmon, herb cream cheese & cucumber relish

The teams also work in the original Royal Galleys on Britannia Preparation and service areas are not laid out as in a standard kitchen, but these talented chefs find a way to make it work. When it came to designing the galleys on Fingal from scratch in 2018 19, a bespoke space was created that works for all areas of the team. Fingal has the glamour of a superyacht with an old world elegance which is completely unique so in keeping with the feel of the Fingal, our food is classic with modern influences The Lighthouse Bar & Restaurant has a relaxed, luxurious feel serving afternoon tea and beautifully prepared dinner dishes, bursting with flavour

Fingal Lighthouse Restaurant & Bar

Open to non residents for Afternoon Tea, dinner and cocktails, Fingal’s Lighthouse Restaurant & Bar offers a choice of eight self contained private dining booths for small pre booked groups. Fingal’s 22 luxury cabins are each named after Stevenson lighthouses, inspired by Fingal’s rich maritime heritage The ship is now the ultimate in luxury accommodation and dining

For more information about Fingal’s Lighthouse Restaurant & Bar, visit https://www fingal co uk/food drink/restaurant and follow on social media www facebook com/fingaledinburgh, https://twitter com/fingaledinburgh and https://www instagram com/fingaledinburgh

Hot smoked salmon, herb cream cheese & cucumber relish

By Brendan Wills, Head Chef, Fingal Scotland’s only luxury floating hotel

Ingredients Method Salmon 1 2 3.

1kg fresh salmon fillet, scaled and pin boned 150g salt

150g light soft brown sugar 350g full fat cream cheese

Mixed soft herbs (chives, parsley, dill)

1 lemon, juice and zest of 1 large cucumber ½ tsp salt

1tsp turmeric

1 onion, finely diced 100g brown sugar 200ml white wine vinegar ½ tsp yellow mustard seeds 1tbsp corn flour

Thoroughly combine the salt and sugar for the salmon cure Sprinkle half of this mix onto a non metallic tray, place on the salmon fillet then sprinkle the remaining cure over the top Cover with clingfilm and refrigerate for 24 hours Wash off the salmon ensuring to take off any undissolved cure mix Pat dry with a clean tea towel Wrap in cling film again and leave in the refrigerator for a further 24 hours.

Hot smoke the salmon at 60°C until cooked. Cool down and store in the fridge.

Herb Cream Cheese 1 Cucumber Relish

1 2.

Finely chop your preferred herbs and mix them together with the cream cheese, lemon and freshly ground black pepper Refrigerate until needed

Split the cucumber then thinly slice, season with salt, and leave for 20 minutes Wash and drain them, then squeeze dry.

Combine all ingredients and cook on the stove for 1 hour over medium heat. Mix the corn flour with a tablespoon of water and gradually add to the relish to thicken Puree with a hand blender Allow to cool and store in an airtight container

To serve

Slice the salmon with a sharp serrated knife Spread a spoonful of the relish on a plate and place salmon on top Add a nice spoonful of cream cheese on the side and finish with slices of fresh cucumber and radish.

Rock Rose Ginger Lady cocktail

Ingredients

60ml Rock Rose Gin Citrus Coastal Edition

25ml Lemon juice

15ml Ginger syrup

1 egg white (or aquafaba for a vegan version)

Garnish: Lemon peel Method

Place all the ingredients except for the lemon peel in a cocktail shaker with ice cubes and shake until chilled

Strain into a coupe glass and garnish with the lemon peel.

Rock Rose Gin Citrus Coastal is available from the Dunnet Bay Distillers online shop at £35 for a 70cl bottle, £32 for a refill pouch, recyclable via Freepost, or a miniature at £4 75 if you want to try before you buy the full size bottle.

Baileys Chocolate Orange Martini cocktail

Ingredients

50ml Baileys Original Irish Cream 25ml Triple Sec

75ml Milk (for extra deliciousness use 50:50 milk of choice & cream)

Chocolate Orange slice(s!!) to garnish Method

Add your 50ml Baileys Original Irish Cream, 25ml Triple Sec and 75ml Milk to a cocktail shaker with ice and shake it up!

Garnish your serve with a festive slice of chocolate orange.

MURRAYSHALL