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FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 86 FEBRUARY 2017 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

A FOODIE RETREAT EE R O T THE THYS E N IM CH

RECIPES

and top chefs Paul Hollywood Shirley Spears Cicely Violet

FEBRUARY 2017 ISSUE 86

FAST FLAVOUR Davina McCall shares her healthy recipes for the busy home

SHARE THE LOVE Deliciously Ella’s dinner party dishes are perfect for sharing

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WELCOME

Foodies All Loved Up Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 86 FEBRUARY 2017 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN A FOODIE

RETREAT TO THE THREE CHIMNEYS

RECIPES

and top chefs Paul Hollywood Shirley Spears Cicely Violet

FEBRUARY 2017 ISSUE 86

FAST FLAVOUR Davina McCall shares her healthy recipes for the busy home

SHARE THE LOVE Deliciously Ella’s dinner party dishes are perfect for sharing

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Front cover image

Chocolate and Rhubarb Tart by Cicely Violet

EDITORIAL Editor Sue Hitchen Design Vicky Axelson Sub Editor Chiara Margiotta Digital Imaging Grant T Paterson Production Sarah Hitchen Advertising Design Jordan Porteous

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hat better way to show your love for someone special than with the gift of fine food? We’ve amped up the romance in this issue with recipes from Vogue featured creative caterer Cicely Violet, pp.48-51, that are bound to inspire you to celebrate at home. For an indulgent Valentine’s, try heading to one of our favourite Scottish retreats, pp.23-35, which are perfect for couples with a taste for the gourmet. However, gifts come in all shapes and sizes, and a AN IDYLLIC FOODIE box of delicious chocolates is guaranteed to put a smile on RETREAT any face so be sure to check out Scotland’s finest artisan TO THE THREE chocolatiers, p.41. Plus, we’ve named the hottest spots in CHIMNEYS Merchant City to eat, sip and snack on date night, pp.31-33. If you’re ready to tie the knot this spring, we’ve also got a round up of our top wedding venues with an unusual twist, pp.45-46. Of course, love is many sided and Deliciously Ella’s nourishing dinner party recipes, pp.34-39, are just the ticket for sharing with friends. Closer to home, Davina McCall’s sugar-free dinner recipes are just what any busy family needs healthy, quick and easy, pp.14-21. One lucky reader could be in for a very special treat indeed, as we’ve got a fabulous competition prize up for grabs with famed Scottish foodie haven, The Three Chimneys. Founder and OBE Shirley Spears also shares the recipe for The Three Chimney’s signature dessert and offers her pearls of wisdom for young chefs, pp.12-13. So, feel the love this February and let us show you the way to their heart through their stomach, of course! Sue Hitchen, Editor

WIN

CONTRIBUTORS

SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 558 7134 or email the editor: sue.hitchen@gmail.com

Davina McCall is a TV presenter and cookbook author who promotes healthy, sugar-free living

Ella Mills is a food writer known as Deliciously Ella who focuses on vegan cooking.

PHOTO: SOPHIA SPRING

ADVERTISING Business Development Sharon Little

Paul Hollywood is a British celebrity chef and baker, known for his cookbooks and TV appearances.

Cicely Violet is a Vogue featured creative caterer with a taste for Eastern flavours and bright colours. foodies 3

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SPRING BREAKS ●

Country-chic short breaks 30 mins south of Edinburgh

Locally-sourced Scottish Borders menus, seasonal cooking

Individually-styled bedrooms

Rural location, fresh air, hill walks, close to all Borders sights

Quote SPRINGFOODIE for 20% off 2 nights, 30% off 3 nights incl. breakfast

www.carfraemill.co.uk • 01578 750750

Award winning whisky and real ale pub in the heart of Edinburgh’s old town.

80 W Bow EH1 2HH 0131 226 7667


CONTENTS

14

BOOKS, TV, WHAT’S ON

7

SHOPPING

9

NEWS

11

COMPETITION 12 Win a foodie escape to The Three Chimneys

9

SUGAR-FREE IN A HURRY Davina McCall ‘s quick, healthy dinners

33

14

COUPLES RETREATS 23 Our favourite romantic destinations THE WEEKEND BAKER 26 Paul Hollywood shares his recipes MERCHANT CITY Our top picks for date night DELICIOUSLY ELLA WITH FRIENDS Ella Mills’ top party recipes

24

34

31

34

ARTISAN CHOCOLATE The perfect Valentine’s gift

41

WEDDING VENUES Unique spots to tie the knot

43

CICELY VIOLET 47 Colourful recipes to impress with

26

INTERIORS

52

REVIEWS

56

COOK SCHOOLS

59

SPA NEWS

61

COCKTAILS

63

NEW BARS

65

OUT & ABOUT

67

foodies 5

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WITH TOP CHEFS edinburgh inverleith park d Early Bir Tickets

4-6 AUGUST

25% OFF DE WITH CO D25 EARLYBIR

street food

tasting

healthy living

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BOOKS, TV & WHAT’S ON FOODIES

Cooking the books Skillet Suppers Cookbook Williams-Sonoma Test Kitchen, Weldon Owen, £12 With 22 great recipes, this cookbook shows even the most reluctant cooks how to make a delicious meal with just one pan. I Quit Sugar Slow Cooker Cookbook Sarah Wilson, Bluebird, £9.99 Get the most out of your slow cooker with Sarah Wilson’s tasty ‘slow and low’ dishes, all with low sugar levels to keep the family happy and healthy.

Chopped Junior

Cooking for Friends Terry Edwards & George Craig, Harper Design, £28 This stylish cookbook showcases the best in British cooking with recipes designed to be shared - perfect for making new memories with the ones you love.

Tune into the second series of Chopped Junior and sink your teeth into brand new challenges as well as new judges, including Sarah Michelle Gellar, Tony Hawk and former White House chef Sam Kass. Get inspired as these talented young chefs get to work in the Chopped kitchen and whip up some tasty dishes from the most surprising of ingredients. Chopped Junior continues on weeknights from 13th February at 5pm on Food Network UK

What’s on GLASGOW GIN CLUB 24 February, Glasgow Fancy yourself a gin aficionado? Head down to The Glasgow Gin Club and bond over botanicals with those who know juniper best as you sample four new and unusual gins, each paired with the perfect garnish. Focused on tasting, sharing and discussing a range of gins from around the world, it’s the perfect spot to hone your palate and meet others with a mutual love for the glorious G&T.

GOK WAN FASHION BRUNCH CLUB 12 February, Edinburgh Fashion and food need not be enemies. Combine these two passions with top TV stylist Gok Wan’s Fashion Brunch Club at the glamorous The Principal Hotel. Feast on a delicious brunch, learn about the top trends, ask Gok Wan your style questions and sit front row at a private catwalk show, all with a glass of champagne in hand.

THE SCIENCE OF WHISKY 3 February, Glasgow More than just a nip, learn all there is to know about Scotland’s favourite tipple at the Glasgow Science Centre’s masterclass on The Science of Whisky with the Good Spirits Company. Whisky lovers will sample six different blends while top astronomers share their knowledge, before sipping the final dram beneath the stunning stars of the Planetarium. foodies 7

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Heartshaped Silicone Spoons www.sistersguild. co.uk, £6 Jelly and Cake Oven Gloves www.annabeljames.co.uk, £24.95

PRETTY IN PINK

Heart Shaped Silicone Cupcake Cases www.cupcake-tops.com, £6.99

Heart Shaped Egg Cups www.takatomo.de, £12.75

Give your kitchen a loved up vibe this February

Pastel Hearts Cupcake Kit www.sistersguild.co.uk, £11

Cotton Oven Glove www.yellowoctopus. com.au, £15.49

Cast Iron Teapot www.ironkitchen.co.uk, £82

Heart Bowl with Ladle www.cloudberryliving.co.uk, £37.95 Hearts Embossing Rolling Pin en.dawanda.com, £20

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Laila’s Bistro 63 Cockburn Street, Edinburgh, EH1 1BS tel: 0131 226 5097 www.lailas-bistro.co.uk Opening Hours: 10am – 10pm 7 days a week


FOODIES NEWS

GASTRO GETAWAY Kinloch Lodge’s brand new gourmet getaway package is the ultimate pilgrimage for foodies. Combining Marcello Tully’s hands-on Cookery Workshops, first class dinners - including a seven course taster menu at their Michelin-starred restaurant - and an Island Gastro Tour across Kinloch, it’s bound to be the tastiest trip you’ll make. www.kinloch-lodge.co.uk

SAY CHEESE

WILD THING

Get together with your nearest and dearest for a dynamic dinner that’s perfect for groups. Le Di-Vin’s new raclette evenings encourage parties to come together and and dip into tasty cheese, melted by hand for extra fun, with a variety of accompaniments. Plus, the top range of wines on offer makes for the ideal pairing. www.ledivin.co.uk

Dundee-based entrepreneur Christian Nissen is on a mission to bring the best in speciality meats to the UK. After transforming the market by introducing venison to supermarkets 20 years ago, Nissen has now gone one step further by launching Wagyu beef, ostrich and Iberico pork in local supermarkets. www.outlanddish.com

SUPER SLOE Edinburgh’s own Demijohn have had their superior handmade Sloe Gin crowned World Champion for the third time running. Made with wild sloes individually selected and handpicked from Galloway and developed over the course of a year and bottled by hand, the deep, rich flavour is too good to be ignored. www.demijohn.co.uk

THE WOW FACTOR Looking for something to help give you that much needed boost this January? Get your vitamin hit from wow, a brand new, 100% natural drink created with the natural goodness of fruit and vegetables combined with chia seeds which are packed full of antioxidants, omega 3 and protein. Try the watermelon and pomegranate for something a little bit different this detox season. www.wowchia.com news 11

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FOODIES SHIRLEY SPEAR

The Three Chimneys Shirley Spear, OBE and founder of The Three Chimneys, shares a signature recipe and tells us about her inspirations THE THREE CHIMNEYS HOT MARMALADE PUDDING

How does The Three Chimneys location on the Isle of Skye inspire your cooking? The Three Chimneys and its location on the coast of Skye is one and the same. Our food reflects the location as it is based around all the wonderful fresh ingredients available to us and our location reflects the ethos of the whole business which is based about our integrity towards the provenance of our fresh, Scottish food and Scotland’s culinary heritage. What is your favourite local ingredient to work with? Skye’s abundant supply of fresh seafood of all kinds, plus Skye lamb, beef, pork and wild venison.

● Butter a three-pint pudding basin, preferably a plastic one with a clip-on lid. ● Place the breadcrumbs, flour and sugar in a mixing bowl. Gently melt the butter with the marmalade. Pour the melted ingredients over the dry ingredients and 150g fine brown mix thoroughly. breadcrumbs ● Whisk the eggs until frothy and gently 120g soft brown sugar beat into the mixture until combined. 25g self-raising Stir the dissolved bicarbonate of soda into wholemeal or white the mixture, which will increase in volume flour as it absorbs the bicarbonate of soda. 120g butter, plus extra ● Spoon the mixture into the pudding for greasing the bowl basin. Cover with a close-fitting lid, 8 tbsp well-flavoured, or make a lid with circles of buttered coarse-cut marmalade greaseproof paper and foil, pleated 3 large eggs together across the centre and tied 1 rounded tsp securely around the rim of the basin. bicarbonate of soda, dissolved in 1 tbsp water ● Place the basin in a saucepan of boiling water. The water should reach halfway up the side of the basin. Cover the pan with a For Shirley’s marmalade lid and simmer for two hours. The water will recipe visit www. need topping-up throughout this period. foodiesmagazine.co.uk Turn out onto a dish, slice and serve hot, with cream, ice cream, or - as we like to do - with Drambuie Custard.

What would be your top piece of advice to young chefs? Learn your basic craft thoroughly and apply it with high standards of skill and accuracy  to everything you do. Get as much experience as you can working in different kitchens with different chefs. Each job is like beginning afresh, as every Chef is different and every restaurant worth its salt has an individual outlook on business. Watch, look, listen and learn – this never stops. Never let your Team down. Prepare to work hard and enjoy every minute!  12 foodies

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WIN

Win a luxury foodie retreat to The Three Chimneys

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AMED foodie haven The Three Chimneys is a must for any Scottish food lovers. This month, one lucky reader stands the chance to win an overnight stay in The Three Chimney’s 5* House Over-By and dinner in world renowned Restaurant. You and your guest will experience the height of luxury in one of the six boutique suites, which boast breathtaking sea views across the Isle of Skye and have exclusive access to the beautifully tranquil garden and its pathway straight to the seashore. Once you’ve explored the rugged surrounding landscape, head to the lounge to relax and

enjoy a freshly prepared afternoon tea tray while you bask in the tranquility and unqiue charm of the island. Sample a Scottish whisky or gin to get you in the mood before being treated to a fabulous 3 course meal to remember. The restaurant has held 3 AA Rosettes continuously for 16 years and head chef Scott Davies is passionate about creating dishes which reflect Skye and make the absolute most from the wealth of local ingredients. So whether you're a nature lover, a food lover, or a relaxation lover, experience all of this and more at The Three Chimneys. ●

TO ENTER For your chance to win this great prize, simply answer the following question:

Which island is The Three Chimneys situated on? To win you must either like our page on Facebook and send us a message with your name and email address or email your details to enter@ foodiesfestival.com

T&C: Entries must be received by February 28th. Prize is valid for a one night stay for two guests with dinner and breakfast. Subject to availablity. The prize must be redeemed within 12 months. Entrants and guest must be 18+. Not valid during closed period between 3rd December - mid Jan 2018. Not available Easter weekend 2017. No cash alternative. Non-transferrable. Editor’s choice is final.

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FOODIES DAVINA McCALL

Hassle-free healthy Try Davina McCall’s fresh family recipes for healthy dinners made quick

I

’m not a scientist or a food expert, but I’ve found out so much from working with great cooks and nutritionists. I’m convinced that preparing your own meals from food that is as fresh and unprocessed as possible is what really counts. That way you know exactly what you’re eating and you can control your portions and your salt and sugar intake. Nourishing food is a way of investing in yourself and your family. You’re storing up good health for the future. Health problems might start later in life, but the damage can be done much earlier, and it’s never too soon to start healthy eating. If you lay down the right habits for your children while they’re young, they’re more likely to eat well as they grow up. Good food doesn’t have to involve crazy hard-to-find, expensive ingredients and huge amounts of time in the kitchen boiling up mysterious concoctions. Much as I love food and my family, I just don’t have hours to spend on cooking.

Life really is busy, isn’t it?! We are all speeding around, trying our best to cook and eat healthily and feed our bodies what they need. But it’s all too easy to let things slip when time is short and you need a good meal on the table quickly. I am in a hurry. Most of the time. I want fast, I want tasty, I want healthy. So that’s why I’m really excited about this new collection of refined sugar-free recipes – which are completely yummy. I’ve loved working with my team to develop these simple recipes that taste great and keep me and my family healthy and happy. The good news is that the ingredients don’t cost the earth and the dishes don’t take long to prepare and cook. That means once you’ve done some speedy prep you can go off for a walk, a bike ride with the kids or even grab some me time, knowing that you’ll come back to a fab meal. So, let’s get it on and cook something up…in a hurry.

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‘I want fast, I want tasty, I want healthy’

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FOODIES DAVINA McCALL

Cod and pesto parcels My perfect food when I’m in a hurry. These are so quick to make and everyone loves them – it’s a really easy way of cooking and serving fish. Fresh pesto from the deli counter is fine or you can make your own. You can use a mixture of the green veg I’ve suggested or just a couple of kinds, but I do find I have to cook the green beans briefly first to make sure they are tender enough. The others all cook beautifully in the parcels. Serves 4 2 tbsp olive oil 400g mix of green beans, mangetout, tenderstem broccoli or sugar snap peas 4 x 150–175g cod fillets, skinned 4 tbsp fresh pesto 250g cherry tomatoes, halved 1 lemon, cut into wedges Salt and black pepper

● Preheat the oven to 200°C. Cut out 4 x 40cm squares of baking paper and the same of foil. Lay the paper squares on top of the foil squares and brush them lightly with a little olive oil. ● Blanch the green beans in a saucepan of boiling, salted water for 2 minutes. Drain them and rinse in cold water to stop them cooking, then mix them with the other vegetables. ● Divide the vegetables between the 4 squares, add a cod fillet to each and season well. Add a tablespoon of pesto on top of each fillet, then drizzle with a little olive oil. ● Scatter the cherry tomatoes around the vegetables and add 2 wedges of lemon to each parcel. Scrunch up the paper and foil, making sure you leave a little space around the fish. ● Place the parcels on a baking tray and bake them for 15–20 minutes or until the fish is just cooked through and the vegetables are tender. Serve the parcels at the table so everyone can enjoy opening their own. Good with some steamed brown rice.

Davina’s Sugar-Free in a Hurry by Davina McCall is published by Orion Books as a trade paperback and eBook, priced £16.99/£8.99.

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Davina’s tip I always used to buy pesto but I’ve discovered how easy it is to make. Just put a small clove of garlic, 2 tablespoons of toasted pine nuts and a large handful of fresh basil leaves in a blender with 2 tablespoons of olive oil and a tablespoon of grated Parmesan cheese. Season with salt and pepper and blend until smooth. Wow!

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FOODIES DAVINA McCALL

Crunchy buttermilk chicken with roasted ratatouille This is like a healthy version of chicken nuggets and is hugely popular with kids of all ages. Those packs of mini fillets you get in the supermarket are perfect, as you don’t have to bash them flat or cut them up. Marinating the chicken in buttermilk makes it lovely and tender and you also get a deliciously creamy layer between the meat and the crumbs. Serves 4 400g chicken mini fillets 1 x 284ml carton of buttermilk 75g wholemeal or sourdough breadcrumbs Finely grated zest of 1 lemon 3 sprigs of rosemary, leaves picked and finely chopped 25g Parmesan cheese, finely grated 2 tbsp olive oil or spray oil 1 lemon, cut into wedges, to serve Salt and black pepper

For the roasted ratatouille 200g baby courgettes, cut into bitesize pieces 1 red onion, cut into wedges 1 aubergine, cut into bite-size pieces 1 branch of fresh rosemary 2 tbsp olive oil 4 branches of cherry tomatoes 1 tbsp balsamic vinegar (optional)

● Preheat your grill to high and the oven to 200°C. For the ratatouille, put the courgettes, onion and aubergine pieces in a large shallow roasting tray, spreading them out into a single layer. Add the rosemary and oil and season with salt and pepper, then grill the vegetables for 10 minutes. ● Place the chicken in a large shallow bowl and pour over the buttermilk. Cover the bowl and leave the chicken to marinate for at least 10 minutes – you can also leave it in the fridge overnight if you’ve planned ahead. ● Meanwhile, in another bowl, mix together the breadcrumbs, lemon zest, rosemary and grated Parmesan and season well. ● Remove the chicken from the buttermilk, shake off any excess and then coat each piece in the crumb mixture. Put the coated chicken on a lightly oiled baking tray, then drizzle or spray the pieces with a little oil. ● Remove the tray of vegetables from the grill, leaving the grill on, and add the cherry tomatoes. Drizzle with balsamic, if using, transfer the tray to the hot oven and roast the vegetables for 10 minutes. ● Grill the chicken for 15–20 minutes until golden on both sides and cooked through, turning the pieces half way through. ● Divide the chicken between 4 plates and serve with a large green salad and lemon wedges to squeeze over.

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Davina’s tip Nice crisp breadcrumbs make the best coating so if you’ve time, toast them in the oven first. Spread the breadcrumbs on a shallow baking tray and bake them for 5–6 minutes in the oven at 180°C or until dry but not golden.

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FOODIES DAVINA McCALL

Lamb kebabs with Greek salad Even just half an hour marinating does something magical to meat, making it extra tender and delicious, and these lamb kebabs with a lovely Greek salad are a huge favourite of mine. There’s bags of flavour here for very little work – just the thing when you’re in a hurry for a good meal. Serves 4 500g lamb neck fillet 1 red onion 1 red, 1 yellow and 1 orange pepper, deseeded 1 courgette 1 tsp ground cumin 2 tsp ras el hanout 2 garlic cloves, finely chopped 2 tbsp chopped fresh oregano Finely grated zest of 1 lemon and A squeeze of juice Salt and black pepper

For the Greek salad 200g vine tomatoes 100g cherry tomatoes 1 cucumber 100g feta cheese ½ red onion, thinly sliced 100g pitted Kalamata olives 1 tbsp red wine vinegar 3 tbsp extra virgin olive oil 2 tbsp chopped fresh oregano

● Cut the lamb into cubes and the onion and peppers into bite-size pieces. Cut the courgette into thick slices. Put them and all the other kebab ingredients into a large bowl and season well, then cover and leave to marinate for at least 30 minutes – or overnight in the fridge if time allows. ● Thread pieces of meat and vegetables alternately on to 4 large or 8 small metal skewers. Preheat the grill to high. Place the skewers on a large roasting tray and grill them for 15–20 minutes or until they’re lightly charred and the meat is cooked, turning frequently. ● To prepare the salad, quarter the vine tomatoes and cut the cherry tomatoes in half. Cut the cucumber and feta into cubes. Put all the salad ingredients in a large bowl, season and toss together. Serve the hot skewers with the Greek salad.

Davina’s tip A bowl of tzatziki adds the perfect finishing touch here. You can buy good tzatziki in the supermarket or it’s very easy to make your own. Take half a cucumber, remove the seeds with a teaspoon and then grate the cucumber into a clean tea towel. Squeeze to remove the excess liquid, then tip the cucumber into a bowl. Add 200g Greek yoghurt, half a teaspoon of cumin, a tablespoon of chopped mint and a crushed garlic clove, then mix well. Finish with a squeeze of lemon and season with salt and pepper.

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DAVINA McCALL FOODIES

‘Just the thing when you’re in a hurry for a good meal’

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A warm welcome awaits you at this award winning, family run restaurant with rooms near St Andrews

Three Course Lunch - £22.00 Three Course Dinner - From £50.00 Suites available from £195.00 Open Tuesday - Saturday

Peat Inn, near St Andrews, Fife, KY15 5LH T: 01334 840206 www.thepeatinn.co.uk

/thepeatinn

@ThePeatInn

Boath House is a luxury country house widely renowned for its style, quality and �ine cuisine situated on Scotland’s north east Moray coast. The hotel's kitchen gardens provide much of the organic fruit, herbs and vegetables for the restaurant as well as honey from their own beehives. Lunch, Afternoon Tea and Dinner are served daily in our Michelin Starred, four AA rosetted restaurant. Guest can also enjoy our 22 acres of woodland, lakeside and award winning garden.

Boath House Hotel, Auldearn, Nairn, IV12 5TE 01667 454896 info@boath-house.com www.boath-house.com


COUPLES RETREATS FOODIES FOCUS

FEEL THE LOVE Run away together to one of Scotland’s top foodie retreats and let the romance begin

THE THREE CHIMNEYS Colbost House, Isle of Skye IV55 8ZT www.threechimneys.co.uk The Three Chimneys’ secluded spot on the Isle of Skye is perfect for a romantic hideaway. The 5-star accommodation comes in the form of The House Over-By, which boasts luxurious bedroom suits with glorious sea views and is right next door to the acclaimed Restaurant, making it the perfect complete couples hideaway. KINLOCH LODGE Sleat, Isle of Skye IV43 8QY www.kinloch-lodge.co.uk Indulge with your loved one with Kinloch Lodge’s Romantic Experience. Escape to their stunning island location with oysters, champagne and chocolate dipped strawberries delivered to your room before choosing between a whisky tasting at Talisker distillery or a full body massage, followed up with a night to remember at their Michelin-starred restaurant.

ISLE OF ERISKA Benderloch, Argyll PA37 1SD www.eriska-hotel.co.uk Escape to your very own private love island this February with the Isle of Eriska’s Love Influences package. Make yourself at home in one of their cosy bedrooms before being treated to an ESPA back, neck and shoulder massage, then indulge in a glorious 4 course dinner at their Michelin-starred restaurant.

From Top: Isle of Eriska, The Peat Inn

CAMERON HOUSE Loch Lomond, West Dunbartonshire G83 8QZ www.cameronhouse.co.uk For a Valentine’s break that packs a punch, head to Cameron House, which boasts not only stunning rooms and a wonderful spa, but also offers cruises across Loch Lomond and trips in their Seaplane to take in the awe-inspiring scenery. To top it all of, there’s the Michelinstarred restaurant Martin Wishart at Loch Lomond to experience a taste of fine cuisine. foodies 23

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www.islandbakery.co.uk


COUPLES RETREATS FOODIES FOCUS

foodies, experience the height of fine dining at Andrew Fairlie at Gleneagles, the only two Michelinstarred restaurant in Scotland. For sporty couples, there’s a range of activities on offer from golf to archery and the opulent rooms looking over the incredible estate will only top it off, making it truly a trip to remember. From top: The Three Chimneys, Boath House

BOATH HOUSE Auldearn, Nairn IV12 5TE www.boath-house.com Explore the beauty of nature and let the romance of Scotland’s beautiful landscape surround you at Boath House. Their incredible walled gardens are the perfect place to explore hand in hand before experiencing the delicious potential of Scotland’s larder at their Michelin-starred restaurant. GLENEAGLES Auchterarder, Perthshire PH3 1NF www.gleneagles.com A famous pilgrimage for Scottish

THE PEAT INN Near St Andrews, Fife KY15 5LH www.thepeatinn.co.uk Perfect for that cosy couples retreat, whether it’s your first or your fortieth Valentine’s together, The Peat Inn is a warm and welcoming destination to feel the love in. More than just a country getaway however, Geoffrey Smeddle’s Michelin-starred restaurant is famed for its outstanding use of Scottish ingredients and is a must for food lovers. CROMLIX Kinbuck, Near Dunblane FK15 9JT www.cromlix.com Experience old school luxury at Cromlix, the elegant five-star mansion hotel revitalised by Scottish tennis champion, Andy Murray. Situated in beautiful woodland grounds and decorated in stunning antique Scottish furniture, it’s the ideal spot to rekindle the romance. The hotel also boasts a Chez Roux restaurant that’s the ideal spot to bond over a cosy dinner for two.

Cromlix

Fairmont Fairmont

FAIRMONT ST ANDREWS St Andrews, KY16 8PN www.fairmont.com Take some time to reacquaint yourselves this February and take a couples retreat to the five star Fairmont St Andrews. With two championship golf courses, an indulgent spa and a range of decadent restaurants to suit every craving, this luxury resort caters to your every need so you can enjoy some quality time together.

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FOODIES PAUL HOLLYWOOD

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PAUL HOLLYWOOD FOODIES

City bakes

Expert baker Paul Hollywood shares some tasty recipes that are perfect for a Sunday afternoon

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have baking all my life, and what these trips discovering baking cultures of the world in ten of its most amazing cities, some of which I’d never been to before didn’t know a great deal about, gave back to me was a huge slice of passion for what I do. I’m not saying that I had forgotten things or techniques, but it opened my eyes to just how important baking is to people all over the world, from Cubans in Miami – a relatively new city – to those who love a traditional British afternoon tea; from the third and fourth generations of family-run bakeries unique to New York (with a nod to their places of origin). For me, looking at it in its simplest form, our cultures are completely based on baking, and you can see that throughout the world. Flour is the unifying factor – the base food in so many cultures. One thing I found on my travels is that baking is very much a family thing – a lot of the recipes have been passed down from generation to generation and legends have formed. It just proves the point that if you create a good bake, people will come. So find your new signature bake and friends and family will want to come to your house to eat. All recipes are formed from someone’s idea and home baking is the key to keeping these recipes alive. This is why I want to pass some of my recipes down to you, so you can pass them on to your families. ●

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FOODIES PAUL HOLLYWOOD

Lemon Drizzle Slices Makes 12

For the cake 70g softened unsalted butter 120g caster sugar 3 medium eggs 140g self-raising flour 1 tsp baking powder 1 lemon, finely zested 1 tbsp lemon curd 2 tbsp full-fat milk For the drizzle topping 30g granulated sugar Juice of 1 lemon For the feather icing 250g icing sugar 3 tbsp water A splash of yellow food colouring

l Preheat your oven to 180 °C. Line a 20cm x 20cm square baking tin with parchment paper. l Using an electric whisk, beat the butter and caster sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25 to 30 minutes or until a skewer comes out clean. l Mix the granulated sugar and lemon juice together and pour over the hot cake. Leave to cool in the tine. You can then eat the cake just as it is, or for a fancy finish try making this feather icing. l Mix the icing sugar with just enough of the water to give a runny, but not watery, icing. Take a small amount of icing and place it in a separate bowl. Add a few drops of the food colouring to this icing until you have the desired colour. Spoon this into a disposable piping bag. l Remove the cake from the tin and peel off the parchment paper. Sit the cake on a wire rack over a baking tray. Spread the white icing over the cake. Using the icing bag, pipe lines of the coloured icing across the width of the cake. Using a cocktail stick, drag through the lines at right angles to create a feathered effect. Leave to set before cutting into 12 slices.

The Weekend Baker by Paul Hollywood, published by Michael Joseph, ÂŁ9.99 27 foodies

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EDD KIMBER FOODIES

French Square Jammy Dodgers Makes 6 275g plain flour, plus extra for dusting 220g unsalted butter, cut into dice 100g icing sugar, sifted A pinch of salt 2 medium egg yolks 140g seedless raspberry jam

l Place the flour, butter, icing sugar and salt in a mixing bowl. Rub together until the mixture resembles breadcrumbs. Add the egg yolks and bring together to form a ball. l On a lightly floured surface, knead gently to form a smooth ball of dough. Wrap this in clingfilm and place in the fridge for at least 30 minutes. l Line two baking trays with parchment paper. l On a lightly floured surface, roll out the dough to 0.5cm thick. Using a 9cm square cutter, cut out 12 squares. You will need to re-roll the trimmings. Using a 4.5cm square cutter, make a square hole in the middle of the prepared trays and put into the fridge to rest for 30 minutes. l Preheat your oven to 170 °C. l Bake the biscuits for 12 to 14 minutes until pale and just beginning to colour, but cooked through. The biscuits will be soft whilst warm, so leave on the trays for a few minutes until they have set, then transfer to a wire rack to cool. l Once cooled, take the whole biscuits and turn them upside down. Place a dollop of jam in the middle of each one. Spread it out a little, being careful not to go to the edges. Top each one with a biscuit with a hole in and gently push together.

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MERCHANT CITY FOODIES

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City Living Dazzle your date at one of Merchant City’s hot spots date. Show off your knowledge and select an unusual wine from their expansive list, or if you can’t decide, go for the wine sampler to try four different wines and get the conversation flowing.

BARS METROPOLITAN Merchant Square, Glasgow G1, 1LE www.metropolitan-bar.com Sitting in pride of place in Merchant Square, Metropolitan has been a Glasgow go-to for top cocktails for over a decade. Complete with resident DJs and a beautiful courtyard, their main cocktail bar is ideal if you’re looking to try some fun, creative new drinks, while, for a more romantic tipple, try hitting their late night piano bar. BREWDOG DOGHOUSE 99 Hutcheson Street, Glasgow G1 1SN www.brewdog.com Champions of Scottish craft beer, the DogHouse is fully stocked up so patrons can enjoy a classic

RESTAURANTS Boudoir BrewDog favourite or try something new. They also offer fantastic food created with smoky flavours and barbecue influences that match perfectly with beer. BOUDOIR Merchant Square, Glasgow G1 1LE www.boudoirwinebar.com The decadent décor at Boudoir helps set the ideal romantic atmosphere for a Valentine’s Day

ATLANTIC BRASSERIE 12-16 St Vincent Place, Glasgow G1 2EU www.atlanticbrasserie.co.uk Hark back to Parisienne glamour and up the romance at Atlantic Brasserie. With a menu made up of classic and contemporary French dishes, you and your date can feast on the likes of escargot and bouillabaisse over a glass of wine. They even have a brand new Low FODMAP menu so that everyone can enjoy a night out, even with tricky dietary requirements foodies 31

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SAPPORO TEPPANYAKI 2-6 Ingram Street, Glasgow G1 1HA www.sapporo.co.uk For something a little more entertaining, head along to Sapporo Teppanyaki for some exciting Japanese theatrics. Whether you go for a tasty teppanyaki dish, cooked on flaming hotplates in front of you by their talented chefs, or opt for fresh sushi, it’s sure to keep things interesting. Atlantic Brasserie HUTCHESONS 158 Ingram Street, Glasgow G1 1EJ www.hutchesonsglasgow.com Bring a sophisticated edge to date night with your loved one with a glamorous outing to the 158 Champagne and Oyster Bar at Hutchesons. The decadent décoradds to the luxurious feel, and, since oysters are an aphrodisiac after all, what could be more romantic? KOOLBA 109 Candleriggs, Glasgow

G1 1NP www.koolba.com Amp up the heat with KoolBa’s range of traditional Indian curries and unique Persian BBQ & Grill dishes, all prepared with the freshest of local produce.

CAFES CUP No.4 Virginia Court, Glasgow G1 1TN www.cuptearooms.co.uk If a more relaxed Valentine’s is your style, bring your beau to Cup for a delicious hand crafted Classic Afternoon Tea. This award-winning treat is perfect for a cosy day out, and you can even add a bottle of Veuve Clicquot champagne to make it extra special. WILSON STREET PANTRY 6 Wilson Street, Glasgow G1 1SS Romance isn’t just for dinnertime.

Hutchesons

Be a little different and indulge in a delicious Valentine’s Day brunch at Wilson Street Pantry. With fresh ingredients and creative dishes, it’s the perfect place to bond over breakfast. THE WILLOW TEA ROOMS 97 Buchanan Street, Glasgow G1 3HF www.willowtearooms.co.uk The Willow Tea Rooms, designed by Charles Rennie Mackintosh, boasts an extensive selection of handmade cakes and pastries and savoury treats, as well as the option for an indulgent afternoon tea, making it a top spot to get cosy with someone over a cuppa. ● foodies 33

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‘Everyone’s started to see how incredibly delicious healthy living can be’

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DELICIOUSLY ELLA FOODIES

Dining deliciously Dinner parties don’t have to be a guilty pleasure with Ella Mills’ healthy sharing recipes

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ver the last few years healthy eating has really grown in popularity, which has been wonderful to watch! It’s given me such a thrill to see people realise how good they feel when they eat foods that nourish their bodies. The best part of it all, though, is that everyone’s started to see how incredibly delicious healthy living can be. The stereotype that it’s all about lettuce and cucumber is vanishing and is being replaced with dreamy visions of blueberry pancake stacks with caramelised banana bites and crunchy cacao and almond butter, bowls of creamy sweet potato noodles with satay sauce and chocolate orange tart. So many of my readers say that they love eating wholefoods and incorporating plantbased meals into their routine… but that their husbands, wives, children, friends and colleagues are more skeptical and, as a result, they’re not particularly open minded about trying new, veggie-laden dishes. But I’d like to highlight that eating well is not about labels, guilt or enforcing a certain way of eating on yourself or anyone else. It’s so important to remember this, especially when you’re introducing your friends and family to this kind of food, as you don’t want them to feel too overwhelmed and daunted by the concept. The way we eat is so personal to us, and

we are all different. We have different bodies, different medical histories, different genes, different lifestyles and different tastes. I do believe that everyone is better off – both physically and mentally – with a diet full of fruit, veg, nuts, seeds, beans, legumes, healthy grains, and less refined sugar and processed food but, after that, you have to make your own decisions, and it’s OK if these are different to the choices made by your friends and family. Only you know what’s practical, enjoyable and sustainable for your lifestyle and, as with anything in life, the way you eat doesn’t fall into a one-size-fits-all bucket. Healthy eating is about finding a way of eating that makes you happy. It’s about meals that make you feel your best - that might mean a crumbly blueberry square for breakfast, a lemony potato and butter bean salad for lunch… and then a pizza with wine for dinner with friends - and that’s totally OK. It’s your body and your life. Yes, I want to encourage everyone to show their bodies some love and take good care of them, but I never ever want anyone to feel guilty because they’re not eating ‘perfectly’ all the time. I hope my experiences, and the tips I’ve learned for convincing friends and family to try new things, are helpful to you all. Now, let’s get cooking! foodies 35

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FOODIES DELICIOUSLY ELLA

Chilli and ginger pho This is a simplified version of the classic pho recipe, which means you can have dinner on the table in twenty minutes rather than leaving it to simmer for hours! The broth base is flavoured with sesame, ginger, spring onions, chilli and lime and then filled with lots of veggies and buckwheat noodles before being topped with fresh coriander. A perfect cosy, comforting supper that will warm and rejuvenate you.

Serves 4 2 portions of buckwheat noodles, or even courgette 25g dried shiitake mushrooms 2 tsp toasted sesame oil Generous thumb of root ginger, finely grated 2 garlic cloves, finely grated 2 red chillies, finely sliced 2 spring onions, each chopped into 4 2 tbsp brown miso paste 2 tbsp tamari 100g baby corn 250g bok choi, thinly sliced 120g beansprouts 2 carrots, peeled and julienned Handful of fresh coriander, roughly chopped Juice of 1 lime, plus lime wedges to serve

● Prepare the noodles, if using, according to the packet instructions, then place in a sieve and rinse with cold water. Put the dried shiitake in a bowl, pour over 500ml of boiling water and set aside for 20 minutes. ● Heat the sesame oil in a wok, or large sauté pan, then add the ginger, garlic, chillies and spring onions, and cook for a minute or so, stirring to make sure the garlic doesn’t burn. ● Splash in a little water and let it bubble for a couple of minutes, then add the miso and tamari and 500ml more boiling water. Let this broth bubble away until the mushrooms are ready, then add them too, with their soaking water (except the dregs, as they may contain grit). Return to a nice simmer for 5 minutes. ● Add the corn and bok choi, and simmer for 5 minutes. Stir in the beansprouts and carrots. ● Divide the noodles between 4 bowls, then spoon the broth on top. ● Sprinkle with chopped coriander and a squeeze of lime juice, then serve with lime wedges.

Recipe extracted from Deliciously Ella with Friends by Ella Mills, published on 26 January by Yellow Kite, £25 © Ella Mills 2017 Photography: Clare Winfield 36 foodies

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For a quick supper, this pho can be ready in 20 minutes

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FOODIES DELICIOUSLY ELLA

Serve these as a simple dinner party canapé

Aubergine & tomato pesto rolls with coconut tzatziki When these rolls are dunked into the creamy mint and cucumber yogurt dip here, they become something truly special. The contrast of the hot rolls against the smooth cool dip is really amazing. Makes 15 bite-sized rolls

For the aubergines 2 large aubergines 2 tbsp olive oil Salt and pepper For the pesto 40g pine nuts 280g jar of sun-dried tomatoes in oil, drained (170g drained weight) Small handful of fresh basil 1 small garlic clove Juice of ½ lemon For the dip ½ cucumber Fresh mint leaves from a few sprigs 250g coconut yogurt Juice of 1 lemon

● Preheat the oven to 220°C. Slice the aubergines thinly lengthways (use a sharp knife). Drizzle a couple of large baking trays with the olive oil and a sprinkling of salt, lay the aubergine slices evenly across them and place in the oven. Cook for about 20 minutes, until soft and tender enough to roll. ● Meanwhile, make the pesto. Simply place all the ingredients in a food processor and blitz until they form a chunky paste. ● Let the aubergine slices cool for a few minutes, then cut each in half widthways. Put 1 heaped teaspoon of pesto at the top of each, then roll them up. (You can use cocktail sticks to keep them together if you want.) ● To make the dipping sauce, deseed the cucumber by halving it lengthways and running a teaspoon along the centre. Cut it into little cubes (about 5mm), Finely chop the mint. Place the mint and cucumber in a bowl with the yogurt and lemon juice, season to taste and stir. Serve with the aubergine rolls.

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Sweet potato noodles with a creamy peanut satay sauce These noodles were quite a revelation to me. They’re so much heartier and more filling than courgette noodles, and this satay sauce really brings them to life. It’s so incredibly creamy, with subtle hints of chilli and tangy lime. Together they make for the best pickme-up dinner, healthy but comforting and bursting with flavour. Serves 2

For the noodles Olive oil 1 celery stick, finely chopped 5 garlic cloves, crushed 2.5cm root ginger, finely grated pinch of salt 250g mushrooms, thinly sliced 2 small sweet potatoes, peeled and spiralised 100g baby spinach For the sauce 3 tbsp crunchy peanut butter (or almond butter also works) 70ml almond milk, plus more if needed 1 tsp tamari 1 tsp chilli flakes Juice of 1 lime 1 tsp honey A little olive oil, if needed

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● Heat a glug of oil in a large frying pan, then add the celery, garlic, ginger and salt and sauté over a low heat until the celery is softening. Add the mushrooms once the pan has been bubbling for a couple of minutes. ● After a minute or so more, add the sweet potatoes and cook for about 10 minutes. ● Next, make the satay sauce. Simply place all the ingredients in a blender and blend until smooth, adding oil if it helps to process the sauce, then add salt to taste. ● Once the noodles and mushrooms are tender, add the spinach and the satay sauce. Stir until the spinach has wilted and the sauce is warm. If the sauce feels a little thick, add a splash of water, olive oil or almond milk and stir it in until it reaches your desired consistency.

CLEVER COOKING Slice the ends off the sweet potatoes to create flat surfaces at either end before spiralising, it makes the process so much easier

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iStockphoto©HultonArchive

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CHOCOLATE FOODIES FOCUS

SWEET TREATS Give the gift of glamour this Valentine’s with these stunning artisan sweets THE HIGHLAND CHOCOLATIER Legends of Grandtully, Perthshire, PH9 0PL www.highlandchocolatier.com The Highland Chocolatier’s awardwinning treats are an impressive gift. Their Rose Velvet truffle, which combines rose with unique dark chocolate from São Tomé, is romance in a bite and they even offer next day delivery for those who have left gift shopping a little late this year. STACY HANNAH CHOCOLATES 10/42 Walkinshaw Street, Glasgow, G40 3PG www.sugarwings.com More than just chocolate, Stacy Hannah produces bite-sized masterpieces that are sure to have anyone with an eye for colour in awe. With creative flavours like Cabernet Sauvignon and Curry Leaf, Lime and Coconut in the mix, a gift from here is no ordinary box of chocolates. THE CHOCOLATE TREE 123 Bruntsfield Place, Edinburgh EH10 4EQ www.choctree.co.uk Award-winning small batch chocolatiers, The Chocolate Tree bring you treats from bean to bar, choosing the finest cacao at origin to work with. Pick up one of their heart-shaped confectionary boxes,

or pop into their decadent café for a romantic treat on the big day itself. OBAN CHOCOLATE 34 Corran Esplanade, Oban PA34 5PS www.obanchocolate.co.uk Handmade in Oban, select your own bespoke chocolate box at Oban Chocolate to satisfy even the fussiest foodie in your life. With unique flavours on offer, from Marmite chocolate to Irn Bru, as well as the finest classics, it’s the perfect way to give chocolates with a personal touch. CHARLOTTE FLOWER CHOCOLATES The Old Schoolhouse, Aberfeldy, PH15 2HS www.charlotteflowerchocolates. com Charlotte Flower creates sweets with a true taste of Scotland. Using foraged wild ingredients like sea buckthorn and juniper to flavour her chocolate, as well as famed Scottish producers like Dewars whisky, they offer some unique blends for something that little bit different.

Cocoa Mountain handcraft their organic truffles and chocolate with care. To really spoil someone with a sweet tooth, treat them to an indulgent luxury hamper. COCO CHOCOLATE 174 Bruntsfield Place, Edinburgh EH10 4ER www.cocochocolate.co.uk As one of Scotland’s first artisan chocolatiers, Coco have established themselves as darlings of the Edinburgh sweet scene. With glamorous packaging and a whole of host of unusual intriguing flavours, there’s something to suit every taste. They even have chocolate making classes for dedicated chocolate lovers, or try gifting their Aztec drinking chocolate this Valentine’s – a proven aphrodisiac!

COCOA MOUNTAIN 8 Balnakeil, Durness IV27 4PT www.cocoamountain.co.uk The most geographically remote chocolate producers in all of Europe, foodies 41

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WEDDING VENUES FOODIES

Wedding bells

Looking for somewhere a little different to say ‘I do’? These unusual venues are just the ticket THE CAVES 8-10 Niddry St S, Edinburgh EH1 1NS www.unusualvenuesedinburgh. com/venues/the-caves-venueedinburgh If a classic church wedding isn’t your style, and you’ve got a soft spot for the cobblestoned charm of Edinburgh’s Old Town, The Caves is just the spot for you. With its dramatic arches and stone walls, this is a historical venue that’s steeped in atmosphere and romance, with an original twist. EDINBURGH CASTLE Castlehill, Edinburgh EH1 2NG www.edinburghcastle.gov.uk If there was ever a day to be treated like royalty, it’s your wedding day. Make that dream a reality

From top: Edinburgh Castle, Edinburgh Zoo

at Edinburgh Castle, where you can exchange your vows in one of Scotland’s most famous landmarks, with stunning grand views across the capital. THE SIGNET LIBRARY Parliament Square, Edinburgh EH1 1RF www.thesignetlibrary.co.uk The epitome of elegance, The Signet Library is ideal for those with a taste for the classically decadent. Adorned in gold, with breath-taking design and painted ceilings, it has a truly timeless feel. Plus, their creative wedding planners are on board to help you every step of the way so you can be safe in the knowledge that your big day will be everything you could have hoped for and more.

Edinburgh Zoo

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WEDDING VENUES FOODIES

The Signet Library

The Caves EDINBURGH ZOO 134 Corstorphine Rd,Edinburgh EH12 6TS www.edinburghzoo.org.uk Say your I do’s in one of Edinburgh’s most unusual venues: the Zoo. From the Macmillan Room, which gazes across the Pentland Hills, to a ceremony in the spectacular Zoo Gardens or atop the African Plains, there’s a spot to suit every couple and keep every guest talking for years to come. KIRKNEWTON STABLES Kirknewton, Midlothian EH27 8DA www.kirknewtonestate.co.uk Always dreamed of a country wedding? At Kirknewton Stables you can have just that and more. Dundas Castle

Greywalls

The unusual shape of the stables adds quirky charm to a sit down meal while the stunning gardens are the perfect backdrop for timeless wedding photographs. SUMMERHALL Summerhall Pl, Edinburgh EH9 1PL www.summerhall.co.uk Those with an artistic streak are sure to be bewitched by Summerhall, a historic listed building known as a hub of creativity. The spectacular arching double staircase makes for a fantastic entrance and the Courtyard is perfect for a romantic outdoor ceremony. MANSFIELD TRAQUAIR 15 Mansfield Pl, Edinburgh EH3 6BB www.mansfieldtraquair.co.uk Known as ‘Edinburgh’s Sistine Chapel’, Mansfield Traquair has showstopping beauty and elegance in abundance. The awe-inspiring stone arches and decorated walls are given a modern update with glamorous coloured lights, making it the perfect combination of traditional and cutting edge.

your fairytale wedding? There’s nothing more magical than a castle and Dundas Castle is one of the top 5 star venues in the UK. With a winding staircase within the medieval tower leading to the Great Hall, this is a venue steeped in drama and romance. GREYWALLS Muirfield, Gullane EH31 2EG www.greywalls.co.uk This grand Edwardian country house overlooks the champion Muirfield golf course and their picturesque walled gardens. These stunning views make it ideal for an outdoor spring wedding, or, if you don’t trust the Scottish weather, their elegant Sun Room overlooks the lush scenery. Mansfield Traquair

DUNDAS CASTLE South Queensferry, Edinburgh EH30 9SP www.dundascastle.co.uk Looking for the right place for foodies 45

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Exclusive use coastal Scottish wedding venue

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CICLEY VIOLET FOODIES

Creative cooking Get Valentine’s Day ready with Cicely Violet’s romantic recipes

Valentines cake For the sponge 8 eggs  4 egg yolks  300g plain flour  300g caster sugar  2 tsp rose water  48g melted butter For the white chocolate cream  150g white chocolate  450g double cream 

W

hich chefs have inspired you in the kitchen? I first got into food with the Nigella cookbook as a child and I still find her warmth & generosity with ingredients really inspiring. Her food speaks of home & family and that is something I really try to evoke with my food. Skye Gyngell and Elizabeth Allen are another two huge heroines of mine.

For the rose heart  100g white chocolate  A handful of rose petals

 The Night Before:  ● To make the ganache, melt the white chocolate with 150g of the double cream in a heatproof bowl over a pot of barely simmering water. Once the chocolate has completely melted, whisk togther until smooth, place in a tupperware and into the fridge overnight.  ● For the heart, melt 75g of white chocolate in a heatproof bowl over a pot of barely simmering water. Once completely melted, remove from the heat.

What are some of your favourite ingredients to work with? I love using colourful & exotic ingredients. Miso is an ingredient I use a lot as it imparts a wonderful deep salty flavour to marinades & sauces. Where do you find inspiration for your food design/style? Who knows! Everything is an inspiration. Colour is my main focus when I’m coming up with a dish. I find the design element of food really exciting - as they say, you eat first with your eyes!  foodies 47

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‘Colour is my main focus point when I’m coming up with a dish’

● Add the remaining 25g of white chocolate, stir thoroughly until melted, then leave for about 10 min. Place into a piping bag and draw a heart with your chocolate onto a piece of greaseproof parchment paper, making it thick and strong. Scatter with rose petals and leave somewhere it won’t be disturbed overnight. Valentine’s Day ● Grease and line 2x 9 inch cake tins and preheat the oven to 160°C. ● Whisk together the eggs and sugar until really light and fluffly then add the rose water. Slowly add the flour and fold through, being careful not to knock out the air, then quickly add the melted butter. Pour into the cake tins and bake for 30 minutes. Check if they’re ready by placing a skewer into the centre and seeing if it comes out clean with no crumbs. Leave to cool for an hour on a wire rack. ● Whisk together the ganche and the remaining double cream until thick and spreadable. Slice your sponges in half, spread with the cream and layer up. Finish with a generous amount of cream on the top. ● Cut a slit in the top and place your heart in, you may need a few cocktail sticks to help it stay upright. ● Decorate with fruit, sweets or fresh flowers!

Vietnamese Love Rolls Makes 8 rolls 8 sheets of Vietnamese rice paper 100g red cabbage, finely sliced 1 medium carrot, grated 1 Romano Pepper, deseeded and finely chopped 5 radishes, finely sliced For the dressing 1 tsp wasabi paste 1 tbsp light olive oil 1 tsp soy sauce 1 tbsp sesame oil Salt

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CICLEY VIOLET FOODIES

l One at a time, place your sheets of rice paper into room temperature water. I find it easiest to fill a baking tray with about 4cm of water. Hold them under for about 2 minutes or until the paper softens and becomes pliable, so that you could scrunch it up. Shake the water off and place onto a plastic surface, such as a chopping board.  l Arrange your veggies into the centre of the circle, you want a mound the

size of a child’s fist. Then fold one side completely over the mound, then the other side. Neatly tuck the top and bottom pieces up, much like wrapping a present. The paper should have become quite sticky now so the roll should hold. Flip over and start with the other eight.  l For the dressing, simply whisk all the ingredients together to emulsify. Present the rolls with a bowl of dressing to serve. foodies 49

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Chocolate and Rhubarb Tart   Serves 12 

For the pastry  170g plain flour  110g unsalted butter 55g icing sugar  1-2 egg yolks For the chocolate filling  250g good quality unsalted butter  170g good quality dark chocolate  70g caster sugar  4 eggs  Zest of 1 orange 3 large pink stalks of rhubarb  l To make the pastry, dice your butter very finely, and place all the pastry ingredients in the fridge for 10 minutes. Then pop your flour & sugar into a food processor and whizz to get rid of any lumps. l Chuck in your butter cubes and whizz until you have the consistency of dessicated coconut. Finally stir your yolks with a fork and pour the mix slowly in. Once the mix starts to come together slightly you have enough yolk. l Tip the mix out on a clean surface and press together into a pattie shape. Then wrap in clingfilm and place in the fridge for 20 minutes or until needed.

l Once chilled, roll the pastry between two large sheets of baking parchment to the thickness of a 1 pence coin. Lay into a tart tin and press in, filling any gaps with left over pastry, and place into the freezer for 30 minutes or until needed. Bake at 170°C for about 13 minutes (you shouldn’t need baking beans) until golden brown. Leave to cool.  l For the filling, melt the butter and chocolate together in a bowl over a pot of simmering water. Once melted, remove and leave to cool down completely then whisk in the orange zest. l Using a very sharp knife, or a mandolin, cut your rhubarb into thin wide strips and set to one size.  l Whisk together the eggs and sugar until very pale and tripled in size. This should take around 10 minutes in a stand mixer or 20 minutes using an electric hand held whisk. Then fold in a third of your egg mixture into your chocolate, making sure it is thoroughly incorporated. Then carefully fold in the remaining two thirds, keeping as much air in your mix as possible.  l Decorate the tart with the strips of rhubarb. Bake at 150°C for around 13 minutes. Leave to cool before serving.

Cicely Violet is a Vogue featured catering company. To find out more, visit www.cicelyviolet.co.uk 50 foodies

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CICELY VIOLET FOODIES

For speed, buy shortcrust pastry in blocks

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FOODIES INTERIORS

SPRING FLING Bring that fresh spring feeling into your kitchen with bright vintage accessories

T

‘Every home needs a sense of humour and a little soul’

he modern vintage cook-eat space is the beating heart of the home. It juxtaposes the best of modernity with chic classics. Unlike the kitchens of yesteryear, we have many convenient, time-saving, hi-tech devices, yet it still makes sense to bring in a twist of vintage to inject wit, history and nostalgia. For every home needs a sense of humour and a little soul. The best kitchens incorporate brilliant details, perfect finishes and utilitarian functionality. Kitchens are practical, hardworking spaces which can be given style and personality when the correct balance of modern and vintage is struck. Although the details are important, start by searching for materials with clean, sleek lines to prevent the space from looking over-cluttered, and build up from there. Bring in colour by displaying vintage cookware, serveware and tools (think coffee grinders, retro blenders, old flour sifters, etc.) in your favourite period colours. Like the Sixties? Then go graphic black and white with your tiles and accessorize with harvest gold, burnt orange and olive green vases and teapots. If you prefer a Fifties look, think pastels: soft pink Smeg fridge, candy green tile splashbacks and baby blue crockery. A large, generous table is always welcoming, yet so many modern tables feel lifeless. Vintage instantly injects soul. Transform a chic tabletop with industrialstyle or trestle legs. Or equally, replace

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‘The modern vintage cook-eat space is the beating heart of the home’

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FOODIES INTERIORS

a dull wooden tabletop with a colourful glass or enamel top. For a temporary change, throw over a vintage tablecloth. With small rooms, choose tables with glass or coloured laminate tops that reflect the light, making rooms seem more spacious. Old wooden tables, repainted doors or even a series of reclaimed timber planks can create a retro feel. Mis-matched chairs, stools and benches look funky pitched side by side. Leather Sixties chairs, Parisian cafĂŠ chairs, industrial metal chairs or just pretty painted chairs look like old friends when seated together. You can create a sense of unity by painting them all in one colour. Fabric seats can be reupholstered with vintage fabrics or try creating tie-back cushions from hipster prints. The crowning piece of any table is the light above it. This is your perfect chance to inject modern vintage: suspend a glamorous chandelier over a utilitarian table or hang a clean-lined, modern pendant shade over a worn, rustic table. Serve your food modern vintage style with antique silver cutlery, old photographic placemats, reclaimed linen napkins and vintage tumblers. Put your water in old milk bottles or ceramic milk jugs and eat, drink and be very, very merry! l

Modern Vintage Style by Emily Chalmers & Ali Hanan, published by Ryland, Peters & Small. ÂŁ19.99. Photo: Debi Treloar. foodies | 55

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Time to taste Our top restaurant picks to try this month DISHOOM Already a much loved spot in London, Dishoom make their Scottish debut in St Andrew Square - and you best believe the hype. Warm and inviting, with a steady hum of liveliness and views right across the square, the excitement sets in as soon as you take your seat. The menu is set up to order mezze style, offering a great chance to sample as much as you can manage from the extensive list. I’d recommend starting off with one of their deliciously unusual cocktails - the chajito is especially refreshing - and a bowl of Far Far. These colourful

puffs of flavour knock every other savoury snack out of the water and once you try them, you won’t want to share. The Pau Bhaji arrives quickly, a dish of spiced vegetables to dip deliciously soft cloud-like buns in. Once we had dug into this, we couldn’t wait for the rest of the cavalry to arrive. The Murgh Malai features perfectly tender chicken thigh meat with a wonderful creaminess, while the Lamb Raan Bun’s juicy pulled lamb in a sourdough bun is a succulent and moreish Bombay-style take on the classic burger. The Chicken Ruby is one of only two traditional style

curries on the menu, but this is not your standard takeaway supper. Full of rich flavour with delicately tender chicken, it’s decadence at its spiciest. However, the star of the show and the dish that can’t be missed is Dishoom’s signature House Black Daal. Cooked for 24 hours to develop unparalleled depths of flavour and a texture so smooth it can only be described as silken, it’s a dish you won’t forget in a hurry. Mop it all up with roomali roti, a delicate, paper-thin bread, and you’ll find yourself unable to stop yourself eating long after you thought you were full. 3 St Andrew Sq, Edinburgh, EH2 2BD Chiara Margiotta

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RESTAURANT REVIEW FOODIES

THE SPANISH BUTCHER THE REFINERY Drake & Morgan’s first Scottish restaurant, The Refinery, has tapped into a missing niche in the Edinburgh foodie scene; a Brooklyn vibe with undeniably Scottish charm. Industrial and chic yet cosy and inviting. The outlandish cocktail menu outshines the food menu, but that’s not necessarily an insult: I’d come back just to sip another Gingerbread Man or Mojitocolada. The starters of fresh and crisp calamari and the melt-in-your-mouth delicious meatballs with cannellini beans, pine nuts and feta were a highlight. The follow up of lemon chicken with sweet potato, steamed spinach and caramelized onions was tasty if a little dry. However, the fillet steak was butter-soft, tender and full of

flavour, especially when paired with the superb Roman parmesan and truffle fries. For dessert, the ultimate test: créme brûlée. While it had a crisp shattering top, the bottom was somewhat grainy, but the warm chocolate brownie more than made up for it. More switched on than most, The Refinery’s outdoor area even has sheepskin blankets, hot water bottles and elegant sunken tartan chairs on hand that are perfect for Scottish winter - or summer! We can’t wait to sit out on the alfresco terrace sampling a few more of those eccentric cocktails (as well as the much-loved classics) at this classy cool spot on the iconic St Andrew Square.   5 St Andrew Sq, Edinburgh, EH2 2BD Ava Maitland

New to the Glasgow scene, The Spanish Butcher more than lives up to its fast growing reputation. First up were sliders of their prized Iberican secreto pork in brioche buns, served with a brightly coloured lobster alioli which gave a wonderfully complex flavour, and expertly cooked octopus dressed in a slightly spicy chorizo oil. This was followed by hogget stew, the extremely tender meat made all the better by a moreish saltiness. However, the secreto pork steak was predictably the best dish of the evening; we ordered medium rare on the knowledgable waiter’s recommendation, which gave the cut a wonderful succulency and variety of flavour. This was served with trufflepermiated chips, topped appealingly with melted manchego cheese. To finish things off, we tried the lemon mousse, which contrasted nicely with crushed pistachios, and a refreshing trifle which cleverly incorporated a Spanish wine into the jelly and sponge. 80 Miller Street, Glasgow, G1 1DT www.spanishbutcher.com Matthew Wood

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COOK SCHOOLS FOODIES

Dinner Date Try something different for Valentine’s with these romantic classes THE LARDER COOK SCHOOL Unit 6 B2 Brewster Square, Edinburgh EH54 9BJ www.thelardercookschool.org.uk For an alternative treat, try the Edinburgh Larder Cook School Valentine’s Cook and Dine class. Enjoy a glass of bubbly while you cook some famous romantic dishes with your loved one at Edinburgh’s top social enterprise cook school.

COCOA OOZE 24-28 Belmont St, Aberdeen AB10 1JH www.cocoa-ooze.co.uk Fancy yourself a chocolatier? Add a personal touch to your Valentine’s gift and whip up some chocolate classics at Cocoa

romantic cuisine with this French Classics class. Immerse yourself in the romantic vibes and learn to cook dishes like beef bourguignon and chocolate delice so you’re ready to treat your special someone to a home cooked meal with style.

THE COOK SCHOOL SCOTLAND

Ooze’s bespoke Chocolate Making Workshop, as well as taste some fantastic products from their varied handmade repertoire.

LET’S COOK SCOTLAND The Steading, Abernethy PH2 9LL www.letscookscotland.co.uk Try your hand at the words most

7 Moorfield Pl, Kilmarnock KA2 0FE www.cookschool.org Looking for a romantic night out with a twist? Try The Cook School’s Valentine’s Dine and Demo evening. Pick up some new tips as you watch their skilled chefs prepare three sumptuous courses while sampling some fine tasters, and then enjoy the full meal yourself over a few glasses of wine in the dining room. foodies 59

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Ever so slightly

Lakeland Roasting Tins. A festive life-changer. Ours come with a pouring ‘nose’, so you can easily pour out the juice... without losing your goose.

Stores in Edinburgh and Glasgow or visit lakeland.co.uk


FOODIES SPA

BLYTHSWOOD SQUARE HOTEL 11 Blythswood Square, Glasgow, G2 4AD www.blythswoodsquare. com Indulge with your other half with this cleansing Couple’s Chakra Wellbeing Connect treatment. Connect spiritually with your partner through the soothing aromas of rose, orange, and jasmine oils that will enhance and stimulate your love and leave you with a sense of closeness that won’t disappear.

PURE SPA AND BEAUTY Debenhams, Ocean Terminal, Edinburgh, EH6 6JJ www.purespauk.com Celebrate the season of love with your true loves – your friends. Head to PURE for their Spa Party package. Get into the spirit with a glass of bubbly and nibbles then relax in the infra-red sauna before being treated to a spa treatment of your choosing.

FLOATARIUM SPA

OCHO SPA

29 N W Circus Pl, Edinburgh EH3 6TP www.edinburghfloatarium.co.uk Carve out some time to yourself with the Flotation Experience at Edinburgh’s Floatarium. The salts and natural minerals in the water of the self-contained flotation pods will put your body in a state of total relaxation and calm, giving you the perfect opportunity to indulge in some well-deserved self love.

10 Speirs Wharf, Glasgow G4 9TB www.ochospa.com If the cool Scottish weather has you down, let Ocho Spa’s gorgeous Crazy Angel Tan treatment help you get ready for date night. Their expert therapists will find the perfect tone to suit your skin to guarantee that all natural sun kissed look so you have the confidence to shine this Valentine’s Day.

THE BEAUTY ROOM AND DAY SPA 8 Main St, Glasgow, G65 0AH www.thescottishbeautyroom.com Treat yourself to some Valentines chocolate this

February with The Beauty Room’s Chocolate Body Therapy. Pure cocoa butter is massaged into the skin,

breaking down fatty deposits and cellulite and improving skin condition. Let chocolate benefit your body for a change. foodies 61

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THE GODDESS OF GIN HAS RETURNED.

DAFFYSGIN.COM


COCKTAILS FOODIES

In the pink For the ideal Valentine’s tipple, say cheers with this rosy pink cocktail

PHOTO: GILL MURRAY PHOTOGRAPHY

The Rosebud 40ml Daffy’s gin 15ml rose vermouth 25ml fresh lemon 15ml grenadine 25ml egg white 2 dashes rose water Top up with Franklin and Sons Strawberry Add everything but the Franklin and Sons Strawberry to a shaker and shake over ice. Serve straight up in coupette. Garnish with 3 rose buds in centre and cracked black pepper foodies 63

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If you enjoyed our Chapel Down wines, come and visit us for a guided tour of the Chapel Down vineyard. :HDUHRƪHULQJ)RRGLHVJXHVWVRƪ guided tour and tastings valid for tours EHWZHHQ0DUFKDQG6HSWHPEHU To make a booking, SOHDVHFDOO or email retail@chapeldown.com TXRWLQJo)22',(6p Booking is essential.

@ChapelDownWines www.chapeldown.com


TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Floradora

Fancy a cocktail to get you in the mood for Pet Shop Boys at The Playhouse? Stop off at The Basement Bar and get adventurous with a mezcal or tequila.

Serves 1 50ml Porter’s Gin 20ml lime juice 10ml sugar syrup 10ml ginger syrup Ginger ale 3 fresh raspberries Add all the ingredients except the ginger ale to a shaker and shake over ice. Pour into a highball glass and top up with ginger ale. Garnish with raspberries and lime.

CHELSEA MARKET GLASGOW Launched on Glasgow’s Argyle Street in the runup to Christmas, Chelsea Market is the latest bar and restaurant to join the buzzing Finnieston scene. With its stripped stone walls, gas pipe gantry and retro-look lighting, it fits right in to the area’s hip ethos. Like the decor, the menus are very appealing. Diners can choose luxurious dinner options such as Isle of Mull langoustines or go back to basics and order the house sausage with mash, red onion and crispy shallots. 1146 Argyle Street, Glasgow G3 8TF www.chelsea-market.co.uk

THE CALEY PICTURE HOUSE EDINBURGH Wetherspoon pubs often get a mixed reception but, if you want a wide range of beers at affordable prices, they hit the spot. Opening at the foot of Lothian Road, The Caley Picture House caused more

controversy than most as it replaced one of Edinburgh’s few live music venues. Set over multiple levels, the grand interior of the B-listed building pays homage to its previous life as a cinema. Expect a wide range of craft beers and classic pub grub dishes at wallet-friendly price points. 31 Lothian Road, Edinburgh EH1 2DJ www.jdwetherspoon.com

RAMEN DAYO GLASGOW Glasgow’s noodle nerds have been going mad for Ramen Dayo since it opened on Gordon Lane in December. Designed to look like a Tokyo street food joint, it’s a semi-al fresco venture that sells gyozo dumplings and several variations on the theme of ramen noodles in big bowls of bone broth. The pork bone broth takes twenty hours to prepare and has aficionados raving about its depth of flavour. Gordon Lane, 9 Gordon Street, Glasgow G1 3PL www.ramendayo.com

Wines Masi Campofiorin 2012 £12.99, Majestic A rich and complex wine with fine tannins and a long finish. The Ned Rosé 2015 £10.99, Majestic The summer berry fruits flavour is balanced with bright, crisp acidity and a dusting of fine melon. The Ned Sauvignon Blanc 2016 £10.99, Majestic The classic tropical tinged, citrus based aromatic theme drives a crisp and fruity palate. foodies 65

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OUT AND ABOUT FOODIES FOCUS

Out & about

If you want to feature contact press@foodiesfestival.com

TAISTEAL the new Stockbridge restaurant launches BLOOD & WINE Game of Thrones themed pop up bar launches in Edinburgh

DULCE Helen Vass’ dessert pop-up

DISHOOM LAUNCH the Bombay Cafe style restaurant launches their Scottish debut foodies 67

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Foodies Magazine February 2017