Foodies Magazine August Issue 2014

ISSUE 56 AUGUST 2014 SCOTTISH EDITION

A CELEBRATION OF FINE FOOD AND DRINK

40

£3

N I W RY U X U AL

AT BREAK O STOB

RECIPES

and top chefs Mark Greenaway Scott Davies Jeff Bland

SISTER ACT The Three Sisters Bake

YES CHEF! Adam Handling cooks live

FOODIES FESTIVAL SPECIAL INVERLEITH PARK AUGUST 8, 9, 10 001_FFCover_0814.indd 1

31/07/2014 18:02

PURE BY NATURE. AWARD WINNING SINGLE MALT SCOTCH WHISKY FROM THE ISLE OF ARRAN.

San Francisco World Spirits Awards – Double Gold Medal, Islands

San Francisco World Spirits Awards – Gold Medal, Islands

Distillery & Visitor Centre Lochranza, Isle of Arran KA27 8HJ Tel: +44 (0) 1770 830264 www.arranwhisky.com Isle of Arran.indd 10

29/07/2014 21:22

WELCOME FOODIES FESTIVAL

EDINBURGH INVERLEITH PARK, AUGUST 8, 9 & 10 2014

Foodies Published by the Media Company Publications Ltd 21 Royal Circus, Edinburgh EH3 6TL Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk ISSUE 56 AUGUST 2014 SCOTTISH EDITION

A CELEBRATION OF FINE FOOD AND DRINK

40

£3

WIN A LUXURY

BREAK AT STOBO

RECIPES

and top chefs Mark Greenaway Scott Davies Jeff Bland

SISTER ACT The Three Sisters Bake

YES CHEF! Adam Handling cooks live

FOODIES FESTIVAL SPECIAL INVERLEITH PARK AUGUST 8, 9, 10 001_FFCover_0814.indd 1

31/07/2014 18:02

Front cover image from Three Sisters Bake, Hardie Grant Books, £20 EDITORIAL Editor Sue Hitchen Sub Editor Caroline Whitham Digital Imaging Malcolm Irving Advertising Design Charis Stewart ADVERTISING Sales Manager Sharon Little

Festival fever hits Ediburgh

J

OIN US FOR THE FUN OF THE FEST as Foodies Festival returns to Edinburgh’s Inverleith Park on Friday 8th, Saturday 9th and Sunday 10th August.

We are delighted that Adam Handling of MasterChef: The Professionals 2013 the Caxton Bar & Grill is A SPA GETAWAY returning home to Scotland for the weekend to cook his - STOBO CASTLE NEAR PEEBLES favourite summer recipes in the Chefs Theatre, including his signature Chocolate Orange dessert – can’t wait!

Jeff Bland of Michelin-starred number one The Balmoral will join other top chefs on stage, along with Celebrity MasterChef contestants Russell Grant and Stephen K Amos.

At this year’s Foodies you will hear the chant ‘Eat that Chilli!’ as willing volunteers try to beat the Foodies Festival UK Chilli Eating Record. The current title-holder has survived thirteen rounds of chilli madness, including swallowing a vicious Scotch Bonnet essence.

We look at foodie offerings around the city including a celebration of haggis on Carlton Hill and the chance to grow an edible garden at the Botanics, while the Thinking Drinkers, Fringe stars Tom Sandham and Ben McFarland recommend their favourite craft beer and cocktail bars in Edinburgh.

If you are looking for somewhere to dine out after a show, Jonathan Trew recommends his favourite affordable restaurants within easy distance of the main festival venues.

There are lots of new restaurants to try, so don’t hold back.

Sue Hitchen, Editor

WIN

CONTRIBUTORS

Tony Singh is chef-patron of The Old Bakehouse in West Linton, and star of Incredible Spice Men www.foodiesfestival.com

003_FFWelcome_0814.indd 3

Mark Greenaway is chef-patron of the eponymous Restaurant Mark Greenaway and Bistro Moderne

Craig Sandle has worked at many of Scotland’s top restaurants, and is now head chef at The Pompadour

Neil Forbes lives by his motto of sustainable, local food at his restaurant, Café St Honoré foodies 3

31/07/2014 19:33

MEL_Dine Out_foodies_160714.indd 1 Montpelliars.indd 10

16/07/2014 29/07/2014 10:11 21:01

CONTENTS FOODIES FESTIVAL

EDINBURGH INVERLEITH PARK, AUGUST 8, 9 & 10 2014

7

39

7

SHOPPING

WHAT’S ON AT FOODIES 9 All the highlights of this year’s festival at Inverleith Park COMPETITION 10 Win a romantic getaway at Stobo 12

FOODIES EDINBURGH On August 8th, 9th and 10th

21

COOKING LIVE AT FOODIES: ADAM HANDLING 14 MasterChef: The Professionals 2013 THREE SISTERS BAKE Gillian, Nichola and Linsey Rieth

16

TONY SINGH Scottish food ambassador

20

MARK GREENAWAY 22 Bistro Moderne by Mark Greenaway

9

31

CRAIG SANDLE Pompadour by Galvin

25

NEIL FORBES Café St Honoré

27

SCOTT DAVIES The Adamson

29

THINKING DRINKERS 30 Ben McFarland & Tom Sandham’s guide to Edinburgh’s best bars MID-RANGE RESTAURANTS 34 Jonathan Trew shares his Edinburgh festival hitlist

34

FOODIES FESTIVAL MAP

53

FOODIES EXHIBITORS 55 Don’t miss any of the brilliant produce on offer at this year’s show FOODIES TIMETABLES 62 Plan your schedule for each day of the show www.foodiesfestival.com

005_FFContents_0814.indd 5

foodies 5

31/07/2014 19:12

caorunn gin.indd 10

29/07/2014 21:03

shopping FOODIES festival

edinburgh inverleith park, august 8, 9 & 10 2014

Rocket Lolly bath sponge, £7.99, thegiftoasis.com Victoria sponge cake slice tin £5, www.tch.net

Small cone light £40, letitreign.co.uk

Fun in the sun

Make light of your kitchen with these hilarious accessories, sure to brighten any day Yolk fish egg separator £8.95, prezzybox.com Banana wine bottle stopper, £7.50, www.maidenshop.com

Cobble Dizzy bowls £145, www.zigzaghouse.co.uk

Saladier oiseau Qualy £33, minimall.fr

Newgate ice cream cone clock £35, redcandy.co.uk

www.foodiesfestival.com

007_FFShopping_0814.indd 7

Cooks carrot whisk £15, www.maidenshop.com

foodies 7

31/07/2014 16:07

Fullpage.indd 10

29/07/2014 21:05

SHOWS FOODIES FESTIVAL

EDINBURGH INVERLEITH PARK, AUGUST 8, 9 & 10 2014

MasterChefs at Foodies Festival See Russell Grant and Stephen K Amos at demonstrate their MasterChef skills in the Aga Rangemaster Chefs Theatre at Foodies Festival. Russell will be cooking his version of toad in the hole, so don’t miss it!

Foodies Festival Inverleith park August 8,9,10 www.foodiesfestival.com

Faulty Towers Dining Basil, Sybil and Manuel are back with shambolic service in an improvised show that includes a three-course meal.

B’est restaurant, July 31 to August 26

From garden to plate Head along to the Botanical Gardens and take part in a drop in session at the Edible Gsrdens project.

From sowing to harvesting, these sessions will have you growing your own feast from scratch in no time.

Perfect for beginers and kids, especially on a sunny day! www.rbge.org.uk

Glenn Cosby: Food Junkie The Great British Bake-Off star will entertain you with secret recipes, stories and a piece of cake.

Assembly Roxy July 30 to Aug 25

Celebrate haggis Hear the true story of haggis, with giant ovens hotter than the Canaries. See the mythical wee beastie hunted and slain, Rabbie Burns evoked, the Haggis Maker’s Waltz and more.

Haggis Haggis Haggis, Scottish Storytelling Centre, Aug 4-11, 15-24 www.ideomstheatre.co.uk

www.foodiesfestival.com

009_FFShows_0814.indd 9

foodies 9

31/07/2014 17:36

W IN

Win a stay at Stobo Castle Y

OU AND A FRIEND CAN pamper yourself in the fabulous spa and enjoy an overnight stay at the luxurious Stobo Castle near Peebles in the Scottish Borders.

The magnificent Scottish Castle is set deep in private grounds and surrounded by vast pine forests, a tranquil lake and Japanese Water Gardens. Award-winning Stobo Castle is the ultimate escape where one can indulge in a luxurious haven, unwind and enjoy some of the finest hospitality and first class service that Scotland has to offer.

Guests at Stobo can enjoy a spa that boasts Scotland’s only 25m

Ozone Pool, Hydrospa, Serailbad Mud Room, state-of-the-art gymnasium, outdoor, torch-lit hot tubs and forty treatment rooms. Personal therapists will pamper, relax and rejuvenate you with a choice of over eighty treatments, making your time at Stobo entirely your own.

We’re offering one lucky Foodies reader and a friend the chance to win an overnight stay, three-course dinner, breakfast and a three-course lunch, as well as full use of the spa facilities, including access to optional fitness and aqua classes and Stobo’s Japanese Water Gardens and evening activities. ● www.stobocastle.co.uk

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

Stobo Castle is near which Scottish Borders town?

To win, simply email admin@foodiesfestival. com with the correct answer and include your name, address and telephone number so we can contact the winner.

The prize is an overnights stay for two, three course dinner, breakfast and a three course lunch and full use of spa facilities.

Saturday nights are excluded and minimum age is 14. The winner will be the first correct entry chosen on Septmebr 1st 2014.

Prize is subject to availability, non transferable and there is no cash alternative. The editor’s decision is final.

10 foodies

010_FFCompetition_0814.indd 10

www.foodiesfestival.com

31/07/2014 19:14

Advertising Feature

EXCLUSIVE FOODIES READER OFFER Luxury Spa Experience at The Balmoral £50 (Usually £100) Indulge in the five star surroundings of The Balmoral Spa with an exclusive offer for Foodies readers. A retreat in the heart of the city, The Balmoral Spa offers a sanctuary of comfort and total escapism with the highest levels of personalised service.

The Balmoral’s highly trained therapists will guide you through a consultation assessing your treatment needs before taking you on a journey as you revive, relax and rejuvenate. End your spa journey by winding down in the relaxation suite. Lie back and relax on a luxurious lounger and succumb to the scents and surrounds.

To book: Quote Foodies e: thespa.balmoral@roccofortehotels.com t: 0131 622 8880 The Balmoral Spa is open Monday to Friday from 6.30am until 10pm. Sunday 7am until 10pm.

For further details on The Balmoral Spa, visit: www.roccofortehotels.com/the-balmoral-hotel

The offer includes: • Day access to The Balmoral Spa and all its facilities including: • 15 metre crystal clear swimming pool • Finnish Sauna • Turkish Steam Room • Fully equipped cardiovascular gymnasium • Day use of Balmoral bathrobe and slippers • One 55 minute treatment with a highly trained therapist. Select from the following: • Aromatherapy facial, tailored to your personal requirements • Full body Swedish massage, tailored to your personal requirements • Complimentary tea, coffee and water at The Balmoral Spa Upgrade your spa day with one of our Foodie packages: • A healthy two-course spa lunch served by the poolside - £14.50 • Afternoon Tea served by the poolside or in The Balmoral’s Palm Court - £27

Terms and conditions: Offer valid Sunday to Friday from 01 August to 30 September 2014. Offer is subject to availability and must be booked in advance. Not valid in conjunction with any other offer.

Balmoral_FP.indd 10

31/07/2014 18:46

FOODIES festival

edinburgh inverleith park, august 8, 9 & 10, 2014

For the love of Foodies Foodies Festival returns to Inverleith Park on the 8th, 9th, 10th August, and it’s even bigger than ever

T

he wait is over. Foodies, the UK’s largest food and drink festival, returns to Edinburgh’s Inverleith Park, 8th, 9th, 10th August, for a three-day celebration of Scotland’s finest produce, street food and culinary talent.

Appearing this year is MasterChef: The Professionals 2013 finalist Adam Handling, who will be making his signature Chocolate Orange dessert.

Joining Adam in the Chefs’ Theatre are Celebrity MasterChef favourite Russell

12 foodies

012_013_FFFoodieFestival_0814.indd 12

www.foodiesfestival.com

31/07/2014 16:18

Grant and fellow MasterChef finalist Scott Davies, as well as Great British Menu star Jacqueline O’Donnell and Gillian, Nichola and Linsey of Three Sisters Bake. Also cooking are Edinburgh culinary maestros Mark Greenaway of Bistro Moderne, TV chef Tony Singh, Jeff Bland of The Balmoral, Neil Forbes of Café St Honore and The Pompadour head chef Craig Sandle.

There are also beer, wine and cocktail masterclasses to enjoy with experts Melissa Cole, Charles Metcalfe and Brian Elliott, while if baking is more your thing, roll up your sleeves and get kneading in the Chocolate, Cake & Bake Theatre.

Get inspiration at the BBQ Arena, where you can learn to cook the perfect steak.

This year an extended Producers’ Market offers artisan produce from Scotland and further afield, as well as premium brands such as Pinksters Raspberry Gin, Walkers Deli and Lavazza.

Hungry? The award-winning Street Food Avenue will tempt your taste buds with a huge selection of food from around the world, including hog roasts, www.foodiesfestival.com

012_013_FFFoodieFestival_0814.indd 13

Vietnamese buns, exotic meats, tapas, churros, burritos, Moroccan tagines, South American beef, Jamaican and Thai street food. A new Feasting Tent offers a place to enjoy your meal, or take a seat in a one of the local Pop-Up Restaurants serving dishes starting from £5.

A new Chilli Market spices things up with a range of growers and producers of sauces, sweets and jams. If you’re feeling adventurous, a Chilli Eating Challenge will take place at 5pm daily, where you can try to break the current record of 13 varieties of chillies in one sitting.

Relax at the Champagne, Gin and Pimms tents with deck chairs and picnic rugs, or escape to the White Isle at the Ibiza Riot Bar with live DJs. Here you can lounge on giant beanbags, hanging chairs and hammocks with a cocktail in hand, or claim a spot on the grass with live music on the Entertainment Stage until 8pm. l

Foodies readers can save 50% on a pair of day tickets by quoting FOODIES241 at www.foodiesfestival.com, or by calling 0844 995 1111 foodies 13

31/07/2014 16:18

FOODIES festival the aga rangemaster chefs theatre edinburgh inverleith park, august 8, 9 & 10 2014 Sponsored by

Cooking live at Foodies Michelin-starred and top chefs cook favourite recipes in the Aga Rangemaster Chefs Theatre.

Register for free entry at the registration point. Tickets are released throughout the day and subject to availability

ADAM HANDLING Adam Handling was a finalist on MasterChef; The Professionals 2013, and he’s been tipped as one of the ‘30 under 30’ by industry bible Caterer & Hotelkeeper. He was recently named British Chef of the Year 2014.

The first ever chef apprentice at Gleneagles, he became the youngest Head Chef within the 14 foodies

014_029_FFChefs_0814.indd 14

Fairmont Group at Fairmont St Andrews.

Adam achieved two AA Rosettes for the restaurant.

Still only 25, he is now Head Chef at the Caxton Grill, where he is developing its reputation as one of the top restaurants in Westminster.

Caxton Grill Bar & Terrace 2 Caxton Street London SW1H 0QW See Adam in the Chefs Theatre at 1pm on Friday & Saturday, and 2pm Sunday

Orkney hand dived scallops, Cannellini beans, chicken, shitake Serves 2

Scallops 6 scallops Oil to fry Butter to finish Lemon squeeze For the white bean purée 40g drained pre-soaked cannellini beans 20g duck fat 40ml white chicken stock

Sprig thyme 1 clove garlic, bruised 20g smoked bacon trimmings

For the shitake crisps Shitake mushrooms soy sauce 1 shallot Olive oil 1 clove garlic Mashed potatoes Egg white www.foodiesfestival.com

31/07/2014 16:22

l 24 hours before serving, clean off mushrooms and thinly slice. Thinly slice shallots and garlic. l In a heavy-based pan add the olive oil and sautĂŠ off the onions and garlic. Add the sliced mushrooms and cook for 20 mins until soft. Add soy sauce and cook until almost dry. l Blitz to a puree until smooth.

www.foodiesfestival.com

014_029_FFChefs_0814.indd 15

l Add mashed potato and egg whites. l Season and spread thinly on a silicon mat.

Dry out in dehydrator for 24 hours. l Place ingredients for the white bean purĂŠe in saucepan and bring to the boil. Simmer until beans are soft. l Remove from heat and pick out and discard the garlic and thyme.

l Season and blend to paste. Pass through a fine sieve. l Place scallops in a frying pan on the heat with a touch of oil, and season with Maldon salt.

Leave to cook slowly until golden brown, add butter and baste and finish with lemon. l Remove from pan and serve immediately, 3 scallops per person.

Q A

Any Cooking Disasters?

At the G20, head butlers were serving world leaders in silence.

Communication was impossible. The first night, the food went everywhere except where it was supposed to - I burst into tears.

foodies 15

31/07/2014 16:23

FOODIES FESTIVAL THE AGA RANGEMASTER CHEFS THEATRE EDINBURGH INVERLEITH PARK, AUGUST 8, 9 & 10 2014

THREE SISTERS Tucked away in the Glaswegian countryside is Scotland’s most talked about café, run by the Reith sisters, Gillian, Nichola and Linsey. Talking, testing, tasting is a mantra ingrained into their culinary ethos, by a mother who taught Home Economics and a grandmother who transformed a post office into a colourful sweet shop.

In fact, cooking was so integral to the sisters’ lives, they decided to leave their respective careers and turn their culinary dreams into a reality. In 2011, they opened their cake and craft boutique, Three Sisters Bake, and have since served classic and contemporary dishes inspired by their idyllic location. www.threesistersbake. co.uk See Three Sisters in the Chocolate, Cake and Bake Theatre at 1pm daily

TATTIE SCONE STACK This hangover-friendly dish involves a couple of our favourite Scottish breakfast staples: black pudding and potato scones. Stornoway black pudding is seriously worth spending a little more money on if you can get it. Everyone has their own knack for the perfect poached egg. Mine is a good glug of vinegar, a deep pot of water and a cooking time of three minutes.

Serves 4 4 large cooking apples, such as Bramley 1 tbsp olive oil 30 g salted butter 30 g caster sugar 400 g Stornoway black pudding, sliced into 1-cm-thick pieces 4 slices sourdough bread 1 tbsp vegetable oil 4 tattie scones 2 tbsp clear malt vinegar 4 large eggs 70 g rocket leaves

● Preheat the oven to 120°C. Quarter and core the cooking apples (no need to peel them). Cut each quarter into 4 slices. ● Heat the oil and butter in a non-stick frying pan.

Add the apple slices and cook on a medium heat, stirring every minute or so. When the apples are softening a little but still firm, sprinkle over the sugar. Cook for another 2 minutes, until the sugar has dissolved and the apples are caramelizing.

Remove from heat. ● Arrange the black pudding slices on a baking tray and cook in the oven for 15 minutes. ● Bring a large pan of water to the boil. ● At this point timing can get a little hectic – 5 minutes before the black pudding is due to come out of the oven, put the sourdough slices in the toaster. Remove them before they are fully toasted and transfer to a baking tray and heat in the oven. Place apples on a heatproof plate and pop into the oven.

● Heat the vegetable oil in a non-stick frying pan on a medium heat for one minute. Fry the tattie scones for 1–2 minutes on each side, until lightly golden. Transfer these to the oven, or to a warm plate. ● Add the vinegar to the pan of boiling water and turn the heat down to a gentle simmer. Crack the eggs into the water, one quickly after another. Set your timer for 3 minutes. ● You now have 3 minutes to remove everything from the oven (while the eggs are cooking), and plate up a stack of rocket, topped with sourdough toast, tattie scone, black pudding and caramelized apple on 4 plates. ● When the timer goes, remove the poached eggs from the pan with a slotted spoon. Tip any excess water off the eggs and carefully drain.

Top each stack with one poached egg and serve straight away.

www.foodiesfestival.com

014_029_FFChefs_0814.indd 16

31/07/2014 16:23

the aga rangemaster chefs theatre FOODIES festival edinburgh inverleith park, august 8, 9 & 10 2014

www.foodiesfestival.com

014_029_FFChefs_0814.indd 17

foodies 17

31/07/2014 16:23

A little room in a

Fuel Fantastic food, Great beers and an unbeatable atmosphere - only a few minutes from the madding crowd

133 - 135 East Claremont Street Edinburgh EH7 4JA

0131 556 5662

www.elbowedinburgh.co.uk

018_Mix.indd 12

Your Fringe

www.thebakehousecompany.co.uk

0131 557 1157

32c Broughton Street Edinburgh EH1 3SB

29/07/2014 21:19

o als @

pROBABLY eDINBURGH’S bIGGEST & bEST rANGE OF Wines, sPECIALITY Spirits & Craft Ales.

11 BRUNTSFIELD PLACE, EDINBURGH, EH10 4HN

drinkmonger.com royalmilewhiskies.indd 10

29/07/2014 21:17

FOODIES festival the aga rangemaster chefs theatre edinburgh inverleith park, august 8, 9 & 10 2014

BAKED ALASKA Baked Alaska has a real wow factor, and it’s very simple to do if you bend the rules and buy some of the component parts. I suggest you buy the Madeira cake, ice cream or sorbet and then make the meringue yourself. Simple. Then you bring it out, pour on the warm alcohol and flambé

tony singh Leith-born Tony Singh has established himself as a leading force on the Scottish restaurant scene and has run 3 of his own restaurants, Oloroso, Tony’s Table and Roti to great critical acclaim.

For over 25 years, Tony has pushed the boundaries of culinary innovation, combining his Sikh upbringing with his love of Scottish produce.

His distinctive style soon made him hot property in restaurant circles and helped him secure membership of the country’s leading bodies including the Academy of Culinary Arts, the Craft Guild of Chefs, the Scottish Chefs association and the Master Chefs of Great Britain. Visit Scotland recently named Tony as one of the chosen few “Real Scots”. He is now an ambassador for Scotland and all things Scottish, promoting Scottish delicacies globally.

Serves 4 50g marmalade (I like thin-cut, but you can use whichever type you prefer) 4 slices shop-bought lemon Madeira cake (I often use a cutter to get nice, even rounds) 1 orange 1 ruby grapefruit 4 scoops good-quality berry sorbet 3 tbsp Grand Marnier (optional)

For the meringue 350g caster sugar 75g water 185g egg whites (about 4–5 medium eggs) You will need a sugar thermometer for this recipe

l Start by making the meringue. Place the sugar and water into a pan and heat to 121ºC (use a sugar thermometer). When the sugar reaches the required temperature, start to whisk the egg whites in a freestanding mixer or with an electric hand whisk. Once they start to get frothy, slowly add the sugar mixture down the side of the bowl (be careful not to let it touch the whisk as this will spin all the syrup round the bowl and not into the meringue).

Keep whisking until cool (about 10 minutes) then transfer to a piping bag fitted with a star nozzle to finish cooling. l To assemble the Alaska, cut four pieces of greaseproof paper about 12cm square and place them on a baking tray.

Spread the marmalade over one side of each of the cake slices, then place these in the centre of the paper squares. l Next, peel the oranges and grapefruit, removing

as much pith as possible, then cut them into segments by cutting between each layer of membrane. Lay the segments (you’ll need about eight of each) around the cake slices in an overlapping fan style, leaving a space between the segment tips in the middle for the sorbet.

Place a scoop of sorbet in the centre of the fruit.

Finally, pipe the meringue in spikes all over the cake, fruit and sorbet so it looks like a hedgehog. Pop it straight into the freezer for 3–4 hours l Preheat the oven to 240ºC. l Bake the Alaskas for 3 minutes, until the peaks are golden (watch them carefully as they burn easily). Meanwhile, gently heat the Grand Marnier, if using. l Remove the Alaskas from the oven and serve immediately. For a final dash of drama, pour the warm Grand Marnier over each pud and carefully set light to it with a match.

See Tony in the Chefs Theatre at 12pm on Friday 8th

20 foodies

014_029_FFChefs_0814.indd 20

www.foodiesfestival.com

31/07/2014 16:24

014_029_FFChefs_0814.indd 21

31/07/2014 16:24

FOODIES festival the aga rangemaster chefs theatre edinburgh inverleith park, august 8, 9 & 10 2014

Mark GreenawaY Mark Greenaway received nationwide acclaim following the opening of his eponymous restaurant in Edinburgh in February 2011. The following January Mark was the only Scottish chef to be newly awarded 3 AA Rosettes for outstanding cuisine. In April 2012 he represented Scotland on BBC2’s Great British Menu.

Bistro Moderne is Mark’s newest venture, though the same ethos from his restaurant at 69 North Castle Street remains. With a passion for Scottish ingredients, Mark uses only the very best local, seasonal produce, transforming them with modern techniques, pleasing to both eye and palate.

With a career beginning in Scotland in 1992,

Mark went on to gain valuable experience during a 5-year stint in Australia, working at some of the nation’s top restaurants. On his return to Scotland, Mark continued his profession at One Devonshire Gardens in Glasgow, Kilcamb Lodge Hotel in Strontian and The Dryburgh Abbey Hotel in the Scottish Borders. Away from the kitchen, Mark has taught at Braehead Cook School and the Edinburgh New Town Cookery School, as well as giving cookery demonstrations at events including Foodies Festival, Taste of Edinburgh, Hotelympia and the Scottish Chefs Conference.

Burnt mackerel with a salad of orange segments and beetroot pickled shallots 4 fillets of mackerel 2 oranges Baby herbs or wild herbs/flowers Scottish Hebridean sea salt Good quality Scottish rapeseed oil

For the pickled shallots 4 shallots (peeled) 100ml beetroot juice 25ml red wine vinegar 4 coriander seeds 1 star anise

See Mark in the Chefs Theatre at 3pm on Friday, 4pm on Saturday and 12pm on Sunday

Any advice for healthy eating?

To have a healthy balanced diet we should be eating at least two portions of fresh fish a week including one that is oily, such as mackerel. Fish and shellfish are good sources of a variety of vitamins and minerals, and oily fish is particularly high in omega 3 fatty acids.

Mackerel is still, in my opinion, looked down upon as a cheap fish or a “poor man’s fish” but in my mind it has such amazing fresh flavour that it really can’t be overlooked. Add a little citrus and a little salt and the flavour really does just burst out and sing.

22 foodies

014_029_FFChefs_0814.indd 22

Peel your shallots into separate layers and set aside (this is best done by cutting each shallot into quarters, and, using a small knife, gently teasing the layers apart). l In a heavy-based pan, add all the pickling ingredients together and bring to the boil. l

l Pour the boiling liquid over your shallots and leave them to go cold.

This will turn the shallots an amazing crimson red colour and impart flavour at the same time. l To prep and cook the mackerel: ask the fishmonger to remove the bones – after all,

www.foodiesfestival.com

31/07/2014 16:26

that’s what they’re there for! If you need to do it yourself, just run your knife down both sides of the bones and simply dpeel out the bones in one go. l Pre-heat your grill or salamander to its highest setting for a good 10 minutes. You could also www.foodiesfestival.com

014_029_FFChefs_0814.indd 23

use a hot barbecue. Place your mackerel fillets skinside-up and drizzle a little oil and salt over each. l Place under the grill for 4-5 minutes until the skin blisters and goes slightly black. This will cook the fish through, so you won’t need to turn it. l For the salad, segment

your orange by peeling all the skin off and working your knife in between each segment to release the segments without any pith, reserving any juice that drips off in the process, squeeze the pith to release any more juice. l To build the dish

l Place mackerel fillets on the bottom of the plate and scatter around the beetroot-pickled shallots and orange segments.

Scatter over some of the baby herbs and lastly just drizzle over some of the pickling liqueur and orange juice as a wee dressing.

foodies 23

31/07/2014 16:25

Bake a showstopper Thanks to Wilton’s Easy Layer Cake Pan Set, you can bake 5 sponges at once to create layer upon layer of loveliness.

Only ÂŁ14.99, exclusively from Lakeland.

Your local Glasgow & Edinburgh stores Visit lakeland.co.uk/showstopper to get started or pop into one of our 68 stores nationwide

18a Buchanan Galleries, Buchanan Street, Glasgow G1 2FF 55 Hanover Street, Edinburgh EH2 2PJ Dobbies Garden World, Melville Nursery, Edinburgh EH18 1AZ

Fullpage.indd 10

29/07/2014 21:06

the aga rangemaster chefs theatre FOODIES festival edinburgh inverleith park, august 8, 9 & 10 2014

CRAIG SANDLE Edinburgh-born Craig Sandle joined Galvin Restaurants to head up the kitchen of the fine-dining Pompadour

by Galvin and Galvin Brasserie de Luxe in August 2012.

He returned to his hometown 15 years ago, and has since worked in a variety of establishments, most notably as Head Chef at Michelinstarred number one at The Balmoral for nine years. He was instrumental in gaining its first Michelin star and retaining this accolade for eight consecutive years.

He was an Acorn Award winner in 2005, Craft Guild of Chefs Restaurant Chef of the Year in 2008, a finalist in the 2006 National Chef of the Year and winner of Copa Jerez British Final. Craig was also a member of the Scottish Culinary team for four years.

The team won several medals, including three gold medals at the 2001 World Culinary Grand Prix.

See Craig in the Chefs Theatre at 3pm on Saturday 9th www.foodiesfestival.com

014_029_FFChefs_0814.indd 25

Roast Fillet of Scottish Beef, Braised Cheek, Creamed Spinach and Pommes Fondant Serves 4 For the beef 4 beef fillets, 150g each 4 braised beef cheek, 80g each 150ml braising liquid

For the pommes fondant 2 large potatoes, cut into cylinders 100g butter Salt and pepper For the creamed spinach 250g young spinach, picked and washed 20g butter 1 shallot, peeled and finely chopped 1 clove of garlic, finely chopped 80g double cream For the onion purée 300g white onion, peeled and thinly sliced 40g butter 100g milk 50g double cream

For the carrots 4 young carrots, scrubbed 50g butter For the shallot rings 1 shallot, peeled and cut into rings Milk and flour l Make an onion purée.

Sweat the onions in the butter until very soft but uncoloured, then add the milk. Season. Cook for 5 mins, then add cream.

Bring to the boil, then place in a blender to make a smooth purée. Pass through a fine sieve and reserve. l For the creamed spinach, cook the shallots and garlic in the butter until soft but uncoloured.

Add the cream, season and bring to the boil.

Reduce until it reaches a thick consistency. In a

separate pan lightly cook the spinach then place on a tray in the fridge to cool.

Once cooled, chop the spinach and reserve with the cream until required. l For the shallot rings, dip in milk, then flour and deep fry at 170°C until golden. Drain on a cloth and season with salt. l For the pommes fondant, season the potato then cook in the butter over a low heat until golden and tender. l Cook the carrots in butter and water with seasoning until tender. l Season the fillet and seal all over in a hot pan. Simultaneously reheat the braised cheek in the braising liquid.

Heat up the rest of the components, adding the spinach to the cream reduction, then it’s time to plate up. foodies 25

31/07/2014 16:26

We’ve travelled a bit in the last 50 years

Shopping locally has always been miles better and we’ve made the journey on your behalf for the wide range of produce we sell, so you don’t have to.

Since 1963 we’ve been sourcing from local suppliers, including Garvald Bakery, Cyrenians Farm and Engine Shed, to help keep your food miles down, freshness up, and your community thriving.

• Fresh - less food miles means more fresh food smiles. See what we did there?

• Local - supporting local businesses means food doesn’t have to travel so far to get to you.

• Value - You can shop the hundreds of special offers we have each week, perhaps use our Early Bird 10% discount card or get 5% discount if you are a Student or Senior Citizen.

Real Foods are your passport to fresh, local and organic produce, packed with goodness, where your shopping doesn’t have to cost the earth.

50 f r years e s h providing n a t u wholefoods r a l h e atol tthe h ynation value

Special diet

.

vegetarian

.

Fairtrade

.

organic

Shop online at www.realfoods.co.uk

Fresh • local • seasonal • value

You don’t have to travel far and wide to find what you want, when we have it all for you on your doorstep. iStockphoto©pamela hodson

John Lawson Butchers

& Delicatessen

Scot�i�� F�m��� But���r S�n�e 1979

Champion ‘Sausage for Scotland’ 2013-2014

Own reared beef from our family farm Matured for a minimum of 28 days

Shops in Uphall, Broxburn & Winchburgh Na�i���i�� D�������

026_mix.indd 12

29/07/2014 21:59

the aga rangemaster chefs theatre FOODIES festival edinburgh inverleith park, august 8, 9 & 10 2014

Loin of Venison with Greens and Barley To have a healthy balanced diet we should be eating at least two portions of fresh fish a week, including one that is oily, such as mackerel. Fish and shellfish are good sources of a variety of vitamins and minerals, and oily fish is particularly high in omega 3 fatty acids

Neil Forbes, There are no gadgets in Café St Honoré’s kitchen, just Neil and a team of passionate chefs who can’t wait to see what they can create from what is delivered each day.

They pride themselves on using ingredients sourced from local producers. In 2011, Neil was named the Scottish Restaurant Awards Chef of the Year and his restaurant holds Sustainable Restaurant Association 3-star champion status.

Serves 4 450g piece of loin of venison, red deer or roe deer 200g of pearl barley, washed in a sieve 1 Savoy cabbage, or equivalent of spring greens 3 nobs of butter A few hard herbs, like thyme Good salt and pepper A trickle of cold-pressed rapeseed oil

l Drain the barley and place in a pot. Cover with water, season with salt and bring to the boil.

Simmer for 30 minutes, or until just soft. Drain and add a nob of butter on top. Keep in a warm place. l Meanwhile, heat a frying pan and season the venison with salt and pepper. Fry in a trickle of rapeseed oil with a wee nob of butter and some thyme. Baste as you go, cooking for 5 to 10 minutes until golden brown all over. l Allow the venison to rest

before carving for at least 5 minutes, then give it a flash under a grill to heat up again. l Cut the cabbage into strips and wilt down in a pot with a nob of butter and salt and pepper. l To serve, carve the venison and arrange on a plate. Sprinkle the barley and drape the cabbage over and around the meat. Delicious and simple.

See Neil in the Chefs Theatre at 11am on Saturday 9th

34 North West Thistle Street Lane, Edinburgh Tel: 0131 226 2211 cafesthonore.com www.foodiesfestival.com

014_029_FFChefs_0814.indd 27

foodies 27

31/07/2014 16:27

Scottish Field now available on tablet and mobile Great News! You can now read Scottish Field wherever you are.

Download a full subscription or choose from single copy issues.

Your magazine, your way.

2013 HP Ad.indd 1

SquareMeal

12/07/2013 10:44:05

REWARDS

BOOK WITH US AND ENJOY LUXURY GIFTS & EXPERIENCES

Molton Brown Ladurée Lucky Voice Artisan du Chocolat L’Atelier de Chefs Hix Oyster & Chop House Links of London Hixter START COLLECTING POINTS TODAY ONLINE OR WITH OUR APP

SquareMeal.co.uk/rewards Sq SquareMeal Rewards QP March 2014.indd 2 028_FF56_mix.indd 12

16/04/2014 14:43 29/07/2014 22:40

the aga rangemaster chefs theatre FOODIES festival edinburgh inverleith park, august 8, 9 & 10 2014

scott davies Scott has worked in several top restaurants in Scotland and Australia. Having trained mainly in 3 AA Rosette establishments, Scott successfully achieved his own three rosettes as a Head Chef at the age of 26.

He was runner-up in 2013’s MasterChef: The Professionals on the BBC. The judges often referred to him as dependable and the type of chef they would love to have in their kitchen. Scott works closely with suppliers to source the best Scottish produce to create fresh seasonal dishes.

The Adamson 127 South Street St Andrews Fife KY16 9UH Tel: 01334 479191 theadamson.com See Scott in the Chefs Theatre at 2pm on Friday 8th

www.foodiesfestival.com

014_029_FFChefs_0814.indd 29

Warm salad of lobster, corn-fed chicken, lemon, capers and summer vegetables Serves 4 2 lobsters, 500-600g 4 chicken breasts 1 lemon 55g caster sugar 1 tsp capers 1 tsp finely chopped shallots 100g fresh peas, blanched in seasoned water for one minute 100g broad beans, blanched in seasoned water, refreshed and shelled 1 whole cooked corn on the cob roasted in butter, thyme and garlic, kernels removed 2 radishes, thinly sliced 8 spring onions, washed and split in half, roasted in pan 25ml rapeseed oil 8 cherry tomatoes 2 baby gem lettuces, washed, split and wilted 1 block unsalted butter, cubed, plus extra for cooking

l For the burnt lemon purée, wrap the lemon with a good pinch of salt in tin foil. Cook at 170ºC for 1½ hours. Remove from the oven, rinse the salt off.

Quarter the lemon, remove the flesh and pass through a fine sieve. Remove the pith from the skin and discard. In a sauté pan caramelise 20g caster sugar until dark. Add the lemon flesh and skin. Cook for 20 minutes with 100ml water and the rest of the sugar. Blitz into a smooth purée. l Using a sharp knife pierce the lobster through the head. Drag the knife downwards through the head. Pull off the claws and tail, discard the body.

Remove the digestive tract. l Place a large pan of boiling salt water on a high heat. Once boiling, add the tail and cook for one minute. Remove and

place into ice water. Cook the claws for 4 minutes and place into ice water.

Remove meat from shell. l Boil 1 tbsp of water in a small pan. Whisk in the butter until you have a beurre monte emulsion.

Set aside until 62°C. Place the lobster into the beurre monte. l Trim the chicken breast, removing any excess fat.

Roll in cling film and poach at 64°C for 40 minutes.

Remove from the cling film, season and fry to crisp the skin. Reserve and keep hot. l Place the baby gem in the center of the plate, slice the chicken and lobster claws. Intertwine the lobster and chicken on top of the baby gem.

Scatter the vegetables over the top. Dress the dish with caper dressing, finish with dots of burnt lemon purée. Place the lobster tail on top. foodies 29

31/07/2014 16:27

8 Cask beers, 40 Bottled beers, 30 Wines by the glass and a seasonal menu of delicious homemade dishes

the

Caley Sample

room...

42-58 Angle Park Terrace, Edinburgh EH11 2JR E: info@thecaleysampleroom.co.uk

030_Mix.indd 12

31/07/2014 18:52

Foodies Edinburgh Places to Drink FOODIES festival edinburgh inverleith park, august 8, 9 & 10 2014

Think while you drink Thinking Drinkers Ben McFarland and Tom Sandham present their personal guide to Edinburgh’s best bars

T

Photographer: Steve Ullathorne

here’s plenty for enlightened imbibers to get excited about in Edinburgh – blessed as it is with dozens of discerning drinking destinations and, lest we forget, a proud history of high-class hooch.

In 1506, King James IV of Scotland granted Edinburgh’s Guild of Surgeon Barbers the sole rights to distil whisky in the city, but back then it wasn’t a recreational drink. It was primarily consumed for medicinal purposes to cure everything from gout and indigestion issues to liver ouch and kidney twang.

More than 500 years later and Scotland’s capital city offers all manner of exciting and unique elbow-bending opportunities –

especially during August, when the city’s pubs and bars extend their opening hours even longer than normal.

In an effort to kickstart the nation’s economy, the Thinking Drinkers have been campaigning for the return of the Three Martini lunch for quite some time now, and one of the finest places to quaff the classic cocktail is at the brilliant Bramble (www. bramblebar.co.uk), where you’ll encounter the most avid cocktail exponents. We drink ours with Tanqueray Ten, a Scottish gin.

At the other end of Queen Street is Panda & Sons (pandaandsons.com). The most quintessentially Caledonian cocktail here is named after Robert Burns – the eighteenth century bluecollar bard whose prose was soaked in Scotch. A blend of Johnnie Walker Black label, Benedictine and Orange bitters, it’ll tickle the fancy of anyone who normally reaches for a Rob Roy. In between these bars is the very cool Lucky Liquor (www.luckyliquorco.com) where one drink comes complete with a cymbal-crashing toy monkey.

For craft beer, look no further than Hanging Bat (www.thehangingbat.com), a great beer bar that sources some seriously awesome ales and lovely lagers from independent brewers.

But when things get a bit hectic in Edinburgh, as they often do, the Thinking Drinkers often retreat to The Oxford Bar (www.oxfordbar.co.uk) on Young Street, a legendary literary drinking spot and the favourite watering hole of Ian Rankin’s fictional local cop, Inspector Rebus. l

The Thinking Drinkers Guide to the Legends of Liquor at The Famous Spiegeltent, 1st Aug– 25th Aug (not 11th) at 3.45pm. Tel: 0844 693 3008, www.arfringe.com Ben McFarland & Tom Sandham, www.thinkingdrinkers.com foodies 31

030_031_FFDrinkers Guide_0814_subbed.indd 31

31/07/2014 16:44

MUSIC/FILM/COMEDY/THEATRE/ CLUBS/KIDS/DAYS OUT/VISUAL ART

Visit www.list.co.uk for all your local events! film.list.co.uk

food.list.co.uk

• FREE • Stylish • Compact • Essential info@mademagazine.co.uk 07738 068022

www.mademagazine.co.uk

032_Mix.indd 12

29/07/2014 22:07

Fullpage.indd 10

29/07/2014 22:55

FOODIES festival restaurant guide

edinburgh inverleith park, august 8, 9 & 10 2014

Festival of flavours

You’ll never be stuck for a place to eat, thanks to our comprehensive round up of Edinburgh’s best restaurants. Words Jonathan Trew AIZLE

A ROOM IN LEITH

THE ANGEL’S SHARE

107-109 St. Leonard’s Street 0131 662 9349 www.aizle.co.uk Near: Five minutes to Pleasance This innovative new bistro caused a splash when it opened in Edinburgh earlier this year. Rather than offering a conventional menu, the kitchen gives diners a list of ingredients and asks them to tick off any they don’t like. The kitchen then rustles up four courses of surprise dishes for £35 a head. The system allows the kitchen to use the best produce available on the day as well as guaranteeing a fresh experience for diners every time they eat here. The team behind Aizle have an impressive CV filled with private dining in exotic locations and stints with a certain Gordon Ramsay. Great cooking, good fun and rather fab cocktails to boot.

1c Dock Place 0131 554 7427 Near: Ten minutes by taxi to the city centre

9-11 Hope Street Tel: 0131 247 7000 www.angelssharehotel.com Near: Five minutes to Usher Hall The Angel’s Share has an opulent bar, restaurant and late night club called the Devil’s Cut. Lit by numerous chandeliers, the bar is covered with photos of famous Scots past and present.

The menu flies the flag for Caledonian produce in dishes such as the Orkney cheddar macaroni cheese with a salted beef pot; slow cooked belly of pork stuffed with Stornoway black pudding and prime Scotch beef burgers topped with haggis.

A ROOM IN THE WEST END 26 William Street 0131 226 1036 Near: Five minutes from Book Fest www.aroomin.co.uk Along with the adjoining Teuchter bars, these two friendly restaurants specialise in well sourced, Scottish cooking. Modern but satisfyingly homely, typical dishes on the regularly changing menus might be grilled langoustines from Loch Dunvegan in Skye or a plate of Highland lamb featuring pan-roasted lamb rump, slow braised lamb shoulder, a wee shepherd’s pie, red cabbage, caramelised onion and port gravy.

ANGELS WITH BAGPIPES 343 High Street Tel: 0131 220 1111 www.angelswithbagpipes.com Near: Ten minutes to Tattoo This atmospheric restaurant specialises in Scottish ingredients with a little Italian tweak. An example might be the rump of Highland lamb with white bean and chorizo, pancetta, kale and sweetbread.

Check out the Halo Room, which hangs out above Roxburgh’s Close.

THE ATELIER 159-161 Morrison Street 0131 629 1344 www.theatelierrestaurant.co.uk Near: Two minutes to EICC Since opening in 2013, The Atelier has made quite a splash in the 34 foodies

034_049_FFRestaurants.indd 34

www.foodiesfestival.com

31/07/2014 16:52

restaurant guide FOODIES festival

edinburgh inverleith park, august 8, 9 & 10 2014

Haymarket area thanks to their confident cooking. The kitchen can play it straight with rib eye steak and chips, but they can also up their game to produce dishes like the beetroot and goat’s cheesecake with chutney purée, orange gel and balsamic caviar. The decor is stripped back and unassuming but the food on the plate grabs the attention.

BAR SOBA 104 Hanover Street Tel: 0131 225 6220 www.barsoba.co.uk Near: Two Minutes to Assembly Rooms ‘Eat, drink, dance and get lucky’ is the strap line for this lively, newish bar, sister to the popular Glasgow venue. You’re on your own when it comes to getting lucky, but the Pan-Asian street food is the name of the game and the menu reads like a greatest hits package of South East Asia’s cuisines. Singapore noodles and Korean kimchee broth rub spicy shoulders with tempura, sushi and sticky pork salads. The DJs may make Bar Soba more suitable for younger diners rather than a place to take Gran. www.foodiesfestival.com

034_049_FFRestaurants.indd 35

BIA BISTROT 19 Colinton Road Tel: 0131 452 8453 www.biabistrot.co.uk Near: Ten minutes from King’s Theatre Roisin and Matthias Llorente have worked all over the world, including Ramsays. Fresh, local, sustainable and homemade is their mantra.

This means starters such as roasted bone marrow, red onion jam and toasted sourdough or Cured Gressingham duck breast with green asparagus. Main courses might feature Caramelised onion tartlet with portobello mushroom and poached duck egg.

BISTRO MODERNE BY MARK GREENAWAY 15 North West Circus Place 0131 2254431 www.bistromoderne.co.uk Near: Five minute taxi to Assembly Rooms Opened at the end of 2013, Bistro Moderne is the younger sister to Restaurant Mark Greenaway in the city centre. The dishes are as playful and as innovative as those in the chef’s first restaurant and they use the same, carefully sourced Scottish

Clockwise: Bistro Moderne by Mark Greenaway and Aizle.

Facing page: Blackbird ingredients. Just fewer of them, presented more simply. The chef’s love of toying with diners’ senses comes through in options such as the ‘boil in the bag’ cod, white onion ice cream or the chicken terrine served with a gingerbread sandwich.

The three course lunch at £15 is a steal, or get down early for breakfast – American visitors to Edinburgh in particular will love the hanger steak, served with a duck egg.

BLACKBIRD 37-39 Leven Street Tel: 0131 228 2280 www.theblackbird edinburgh.co.uk Near: Two Minutes to King’s Theatre It's all stripped walls, vintage mirrors and artwork from students at the nearby Edinburgh College of Art. Buttermilk-fried chicken with sea salt and lemon or the braised chicken, apple and cider hotpot are among the more adventurous choices, alongside the burgers, fish stews and melting lamb shanks. foodies 35

31/07/2014 16:46

FOODIES festival restaurant guide

edinburgh inverleith park, august 8, 9 & 10 2014

BLACKFRIARS 61 Blackfriars Street Tel: 0131 558 8684 www.blackfriarsedinburgh.co.uk Near: Ten minutes to Pleasance The chef patron here used to be a sous chef at Martin Wishart’s Michelin-starred Leith establishment, so you know you're in for a treat. The place has a no frills, bare brick decor and concise menus listing simple but tempting dishes. This means snacks such as crackling and Bramley apple sauce, salt cod fritters and pork pies.

Typical starters might include cured sea trout with lemon oil and fennel.

BLUERAPA 6 Torphichen Place Tel: 0131 629 0447 www.bluerapathai.co.uk Near: Five minutes from EICC Compact and simply decorated, this Thai restaurant next to Diane’s Pool Hall is a wee cracker.

A family-run affair, its menu offers a tempting mix of familiar Thai restaurant dishes plus some less well known choices. This means that the expected green and red curries plus pad Thai are all present and correct, but there is also a much wider than usual range of spicy salads and lots of seafood on offer.

The prices, not to mention the BYOB policy, will be a pleasant surprise.

BREAD STREET BRASSERIE 34-36 Bread Street Tel: 0131 221 5555 www.hilton.com Near: Five minutes to Lyceum Part of the DoubleTree by Hilton Edinburgh City Centre hotel, this bright and cheery restaurant is very well located for the Lyceum, Usher Hall and Traverse. Naturally, they cater for this market with a 36 foodies

034_049_FFRestaurants.indd 36

Above: Chaophraya good value pre-theatre. The cooking is modern British, with typical a la carte starters being dishes like the grilled mackerel with pickled vegetables or the black pudding with an apple and quails Scotch egg and pea purée. Main courses on the seasonal menu might include options like the whole baked lemon sole with langoustine butter or the walnut and hazelnut crusted rack of lamb. The vegetarian choices are always interesting here.

BRITANNIA SPICE 150 Commercial Street Tel: 0131 555 2255 www.britanniaspice.co.uk Near: Ten minute taxi ride from City Centre Named after the Royal Yacht Britannia, Britannia Spice has a seafaring bearing to its interior.

The menus are also well travelled with options from North India, Bangladesh, Nepal, Thailand and Sri Lanka. Without getting your passport out, you can skim between Sri Lankan shahi chicken, Himalayan spicy trout and king prawns cooked in Bangladeshi style with mustard paste, green chillies and yogurt.

CALISTOGA 70 Rose Street Lane North Tel: 0131 225 1233 www.calistoga.co.uk Near: Five minutes to National Gallery of Scotland Californian cooking is the flavour of the day and a typical starter might be the smoked haddock and tiger prawn risotto with butternut squash, while Buccleuch flat iron steak is the sort of dish that appears among the main courses. The owner is a Californian wine enthusiast and sells a wide selection of bottles in the restaurant at just £5 above cost price.

CHAOPHRAYA 4th Floor, 33 Castle Street Tel: 0131 226 7614 www.chaophraya.co.uk Near: Five minutes from Assembly Rooms Chaophraya boasts an extensive menu that covers the Thai classics, plus interesting crossover dishes.

Papaya salads, spicy soups, curries and stir-fries are all present and correct but you may choose to investigate creations such as the seared scallops and black pudding, which comes with fresh mango. www.foodiesfestival.com

31/07/2014 17:41

037_FF56_mix.indd 11

29/07/2014 22:42

&

• 90

malt whiskies, 18 beers on tap, 18 wines by the glass, teas and coffees • Breakfast, lunch and dinner – all created using freshly prepared Scottish produce • Game, seafood, steak, vegetarian • Open 7 days from 10.30 am – 1am (outside seating until 10pm)

0131 554 7427

1c Dock Place EH6 6LU w w w.aro o min.c o .uk

33 Nicolson Square, Edinburgh EH8 9BX 0131 - 667 4035 Open 7 Days 11:30am-10 pm (Closed 1pm - 1.45 pm for prayer on Friday)

info@mosquekitchen.com

THE ONE & ONLY

MOSQUE KITCHEN CURRY IN A HURRY FESTIVAL TIMES 11:00 AM TILL 11:00PM

Delicious freshly prepared curries, samosas and BBQ Kebabs. we also do cater of vegetarians Hitlisted in

038_FF56_mix.indd 12

e List Eating & Drinking Guide 10/11

29/07/2014 22:11

restaurant guide FOODIES festival

edinburgh inverleith park, august 8, 9 & 10 2014

CHOP CHOP 248 Morrison Street Tel: 0131 221 1155 Near Five minutes from EICC 76 Commercial Quay 0131 553 1818 www.chop-chop.co.uk Near: Ten minute taxi to City Centre Chop Chop offers authentic dishes from the north east of China and there is nothing else quite like it in town. Highlights of the menu are the dumplings, which come boiled or fried. Try the pork and chive versions although the pork and celery versions also have their fans.

The sticky panfried aubergines are also a must. An appearance on Gordon Ramsay’s F Word has made Above: The Edinburgh Larder bistro, Chop Chop and Field it harder to get a table.

DAviD BAnn 56-58 St Mary’s Street Tel: 0131 556 5888 www.davidbann.com Near: Two minutes to Pleasance Courtyard Long a champion of vegan and vegetarian food in Edinburgh, David Bann’s much-lauded venture is a smart 21st century vegetarian restaurant and bar. As well as snacks and light meals, main courses include dishes such as the chilli pancake with grilled sweet potato, courgette and chocolate sauce or the beetroot, apple and Dunsyre

www.foodiesfestival.com

034_049_FFRestaurants.indd 39

Blue pudding which arrives as a soufflé. There are some interesting wines and local beers on the drinks list.

THE EDinBURGH LARDER BiSTRO 1a Alva Street Tel: 0131 225 4599 www.edinburghlarder.co.uk Near: Five minutes to Traverse Ethically-sourced, seasonal Scottish ingredients are the order of the day.

Expect foraged ingredients and a fair amount of pickling and smoking.

Typical dishes are potted Scottish

crab, mixed pickles and seasonal leaves and baked Cullen skink with seasonal vegetables.

L’ESCARGOT BLEU 56 Broughton Street Tel: 0131 557 1600 www.lescargotbleu.co.uk Near: Five minutes to The Playhouse

L’ESCARGOT BLanc 17 Queensferry Street Tel: 0131 226 1890 www.lescargotblanc.co.uk Near: Five minutes to Book Festival A hint of Piaf, Pernod ads on the wall and the smell of slowly cooking boeuf bourgignon drifting in from the kitchen make this pair of familyrun French brasseries very popular.

Carefully-sourced Scottish produce is used extensively here to make dishes such as homemade fresh salmon and cod duet in filo parcel with tapenade and vierge sauce or the fresh fish served in fish soup with rouille, croutons and gruyère.

FiELD 41 West Nicolson Street Tel: 0131 667 7010 www.fieldrestaurant.co.uk Near: Five minutes to Gilded Balloon Field is a cosy bistro with big ideas and a team that boasts some serious CVs. Situated between the Gilded Balloon and the Pleasance Courtyard, the 30 cover restaurant is perfectly located to pick up plenty of festive goers. The menu is inventive.

The chicken ballotine starter is stuffed with pancetta, feta and roast red pepper, and served with wild mushroom samosa, while grilled Scottish sea trout is served with wild garlic gnocchi, heritage tomatoes, roast red peppers and anchovies. foodies 39

31/07/2014 16:46

28 Westminster Terrace Glasgow G3 7RU T: 0141 221 1663

Mother India’s Cafe 1355 Argyle St, Glasgow G3 8AD T: 0141 339 9145

www.motherindia.co.uk

040_FF56_mix.indd 12

29/07/2014 22:12

restaurant guide FOODIES festival

edinburgh inverleith park, august 8, 9 & 10 2014

Above: Jeff Galvin, Craig Sandle, Chris Galvin outside Galvin Brasserie de Luxe and The Gardener’s Cottage

GALVIN BRASSERIE DE LUXE The Caledonian, A Waldorf Astoria Hotel, Princes Street Tel: 0131 222 8988 www.galvinbrasseriedeluxe.com Near: Five minutes from the Usher Hall As part of a multi-million pound refurbishment of The Caledonian Hotel, Michelin-starred chefs Chris and Jeff Galvin opened two new ventures in the Princes Street landmark. Galvin Brasserie de Luxe is their contemporary tribute to the great Parisian brasseries of yesteryear and Craig Sandle, formerly of The Balmoral, is the Edinburgh chef who has been charged with realising their vision.

A Scottish crustacea bar forms the centrepiece of the space, while a large circular bar is ideal for people who want to nip in for a quick lunch.

Those with more time to spare could start with some razor clams or half a dozen Crerar oysters before moving on to the lemon sole Meuniere or perhaps the calves’ liver. At £16.50 for two courses, the set menu offers good value in a five star setting. www.foodiesfestival.com

034_049_FFRestaurants.indd 41

GARDENER’S COTTAGE Royal Terrace Gardens Tel: 0131 558 1221 www.thegardenerscottage.co Near: Five minutes to Playhouse The Gardener’s Cottage is possibly the city’s most radical restaurant.

Housed in a converted gardener’s cottage, the restaurant comprises two white-washed dining rooms separated by an open plan kitchen.

Guests eat communally at large tables to a background wash of old blues and jazz standards from a record player. In the evenings, dinner is a daily changing six course set menu for £30. Enthusiastically dedicated to local producers, typical dishes might be the duck and salt crust turnip served with a beer and onion purée. It’s genuinely good fun and as rewarding as it is different.

HANAM’S 3 Johnston Terrace 0131 225 1329 www.hanams.com Near: Five minutes from Assembly Hall This family-owned restaurant is a popular Kurdish and Middle

Eastern restaurant that takes the authenticity of their dishes seriously.

Jamal, the owner, has been known to smuggle back spices from his Kurdish hometown. The wide range of mezze starters are flanked by main courses offering several variations on stews and kebabs featuring lamb and chicken. We like the gormeh sabzi – a Persian dish of lamb cooked in fresh spinach, kidney beans, coriander and herbs, all flavoured with Persian dried lime and served with rice and naan bread. Hanam’s offers a selection of alcohol-free wines or guests can BYOB with no corkage. Tobaccoloving visitors can smoke a shisha pipe on the outside terrace, if so inclined.

HANEDAN 41 West Preston Street Tel: 0131 667 4242 www.hanedan.co.uk Near: Five mins from Queens Hall This small Turkish restaurant has made itself a welcome fixture in the Southside. The mixed mezze are fresh and zingy, but save space for the chargrill. There are veggie foodies 41

31/07/2014 16:46

FOODIES festival restaurant guide

edinburgh inverleith park, august 8, 9 & 10 2014

THE HUXLEY

options available, but the various kebabs are a meat-eater’s dream Only two dishes cost more than a tenner, which, combined with the generous portions, means you would be hard pushed to eat more than £15 per head here.

THE HANGING BAT 133 Lothian Road Tel: 0131 229 0759 www.thehangingbat.com Near: Two minutes to Filmhouse One of a new wave of hip craft beer bars which are opening up, The Hanging Bat has its own microbrewery; an ever changing roster of artisan ales; a splendid collection of bottled beers from around the world and a mindwarping spread of gin – all of which are sufficient reason to visit.

Should you need any further prompting, they serve dude food/ street food/beer food such as pulled pork rolls, beer mac ‘n’ cheese, smoked chicken wings and an inventive selection of hot dogs including the Greyfriars Bobby which, of course, is topped with haggis.

HARAJUKU KITCHEN 10 Gillespie Place 0131 281 05 26 www.harajukukitchen.co.uk Near: Five minutes from King’s Theatre Opening towards the end of 2013, Harajuku Kitchen has grown out of a highly successful street food operation. Chef Kaori Simpson comes from generations of chefs, and her bistro menus offer a mix of traditional and modern Japanese dishes. Naturally, sushi is prominent on the menu along with teriyaki dishes, tempura, gyoza, noodles and the bento box of the day. One of Edinburgh’s more authentic Japanese bistros.

42 foodies

034_049_FFRestaurants.indd 42

Hewat's 19-21b Causewayside Tel: 0131 466 6660 www.hewatsrestaurant.com Near: 15 mins to Pleasance Dome Since opening in 2004, chef proprietor Richard Hewat has been building up business in his Southside venture with his wife Margaret looking after the front of house. There are Scottish flavours aplenty in starters like the pan-fried black pudding on haggis risotto with pancetta, but elsewhere Med influences crop up in dishes such as the wild mushroom and rocket penne pasta with shavings of parmesan. As well as the a la carte menu, there are several set price options.

1 Rutland Street Tel: 0131 229 3402 www.thehuxley.co.uk Near: Five minutes to Usher Hall Edinburgh has seen a significant handful of craft beer bars opening up; enthusiastic about Scottish beers, they are keen on Americanstyle menu items and are fashionably scruffy. The Huxley is the slightly older, more polished brother of those upstart young venues.

The Scottish craft beers are still on the taps but they also do cocktails.

Gourmet sandwiches, burgers and hot dogs feature prominently but they are well travelled. At The Huxley, the Slum Dog comes with mango mayo, crispy onion bhaji flakes and mint crème fraiche. ‘Jai ho!’ as they say in Edinburgh’s West End.

IRIS 47a Thistle Street Tel: 0131 220 2111 www.irisedinburgh.co.uk Near: Five minutes from Assembly Rooms This City Centre restaurant boasts a modern menu that matches its smart casual looks. Some of the starters, such as the fried chorizo and morcilla with caramelised apple look abroad for their culinary cue.

Others such as the lamb loin and haggis wrapped in puff pastry with pepper cream find inspiration closer to home.

KALPNA 2-3 St Patrick Square Tel: 0131 667 9890 www.kalpnarestaurant.com Near: Two minutes to Assembly George Square On the go for nearly thirty years, the Kalpna is obviously doing several things right. A vegetarian restaurant specialising in Punjabi, Gujerati and southern Indian cooking, its www.foodiesfestival.com

31/07/2014 16:53

restaurant guide FOODIES festival

edinburgh inverleith park, august 8, 9 & 10 2014

Above: The Huxley and Iris. Facing page: Hewats, Kanpai lunchtime buffets are defi nitely well loved. Their signature dish is the Dam Aloo Kashmeri: potato barrels filled with mixed vegetables, paneer and nuts served in a combination of a fresh tomato, honey and ginger sauce and a creamy almond and saffron sauce.

cornicing of Kasturi make it very much an Indian restaurant rather than a down-home curry house.

The menu doesn’t stray too far from the staples of Anglo-Indian cuisine but they do them with care.

The spicing is spot on and the meat seems cooked to order.

KANPAI

KWEILIN

8-10 Grindlay Street Tel: 0131 228 1602 www.kanpaisushi.co.uk Near: One minute to Lyceum Edinburgh’s, some would say, best Japanese restaurant. Indeed, it won the Best Oriental Restaurant at the Scottish Restaurant Awards 2012.

You can sit at the bar and watch the chefs, or just take a table and order a sushi and sashimi feast. We would recommend the dragon roll, mixed veg tempura and the grilled aubergine in sweet miso sauce.

19 Dundas Street Tel: 0131 557 1875 www.kweilin.net Near: Ten minutes to National Galleries Serving Cantonese food for more than 25 years. Barbecued spare ribs, steamed fresh scallops with black bean sauce and chicken siu-mai are popular starters, while main courses range from the familiar char siu pork in honey sauce to fresh lobster.

KASTURI 35-37 Shandwick Place Tel: 0131 228 2441 www.kasturi-ed.co.uk Near: Five mins to St George’s The linen table cloths and ornate www.foodiesfestival.com

034_049_FFRestaurants.indd 43

KYLOE 1-3 Rutland Street Tel: 0131 229 3402 www.therutlandhotel.com Near: Five minutes from the Usher Hall The striking ranch-style décor in Kyloe (it’s an old Scots word

for cattle) may be distracting for some, but enjoy the tremendous views down Princes Street and across to the Castle. Beef, and more specifically, steak takes pride of place on the menu and the latter comes in some interesting cuts as well as the better known forms.

The inventive David Haetzman means that the non-grill dishes are worth investigating as well. Think grilled fillet of Shetland cod or saffron and artichoke risotto.

LANCERS 5 Hamilton Place Tel: 0131 332 3444 www.lancersbrasserie.co.uk Near: Five minutes to St Stephen’s The long standing Lancers can boast Elton John and Billy Connolly among their past customers. If that’s good enough for you then get stuck in to their tandoori chicken; fenugreek lamb and king prawn biryani. With three separate dining rooms, and cuisine that flows between Bengali and French. If the choice is too much then just let the staff guide you through one of their set menus. foodies 43

31/07/2014 16:56

044_FF56_mix.indd 12

29/07/2014 22:21

restaurant guide FOODIES festival

edinburgh inverleith park, august 8, 9 & 10 2014

LE CAFÉ ST HONORÉ 34 North West Thistle Street Lane Tel: 0131 226 2211 www.cafesthonore.com Near: Five minutes to The Assembly Rooms Hidden in a cobbled lane off Thistle Street, this long-established restaurant is worth searching out.

The decor may be classic Parisian brasserie style but the food is much more modern British cooking.

Organic where possible, seasonal and locally produced, the menus at Café St Honore make sure to name check their suppliers. Chefproprietor Neil Forbes is passionate about dishes such as the Gartmorn Farm confit duck leg with lentil Above: Head Chef Neil Fores outside Le Café St Honoré salad or the organic ruby veal from Peelham Farm which is served with restaurant, Monteiths serves MUSSEL INN purple sprouting broccoli, capers delicious dishes, such as hay61-65 Rose St, Edinburgh EH2 and an Arran mustard cream. smoked Jerusalem artichokes 2NH with grilled leeks, blue cheese Tel: 0131 225 5979 and garlic cream or main courses www.mussel-inn.com THE LIONESS OF LEITH such as wild boar with grilled Near: Two minutes to Assembly 21-25 Duke Street leeks, kohlrabi puree and jus.

Rooms Tel: 0131 629 0580 The seriousness of the kitchen is While pots of mussels are prominent www.facebook.com/ contrasted with playful décor that on the menu in this busy city centre thelionessofleith includes a spider lamp made with restaurant, they are by no means Near: Five minute taxi to several anglepoise lights and a 3D the only option on offer. Chargrilled Playhouse paper stag head. scallops, crab pasta, piri piri prawns, A former old man’s boozer, this hot smoked salmon and whitebait bar at the foot of Leith Walk has are also available. Although found a new lease of life as a funky MOTHER INDIA’S CAFÉ seafood and shellfish are the house gastropub. The food is as much 3-5 Infirmary Street speciality, the Mussel Inn also fun as the surroundings. The menu Tel: 0131 524 9801 dishes up burgers and a good line changes regularly, but diners are as www.motherindia.co.uk in affogatos – ice cream mixed with likely to be offered braised pork belly Near: Five minutes to the coffee and liqueurs. with a chickpea cassoulet as they are Pleasance howtowdie – an old Edinburgh dish The Mother India brand is already of chicken breast stuffed with skirlie. a success in Glasgow thanks to ONG GIE The desserts are magnificent. their confident and generous use of 22a Brougham Place fresh herbs and spices. The menu 0131 229 0869 is a tapas- style affair offering a few www.onggie.com MONTEITHS dozen choice dishes, all under a Near: Five minutes to King’s 61 High Street fiver. Options like the chilli chicken Theatre Tel: 0131 557 0330 dosa, lamb cooked with mint and The Korean national dish of kimchi www.monteithsbar.co.uk aubergine fritters are winning a or salty, spicy, fermented cabbage Near: Five minutes to whole new batch of fans for the may be an acquired taste but it Pleasance Courtyard owner, Monir. is also one of the most effective Half funky bar, half proper www.foodiesfestival.com

034_049_FFRestaurants.indd 45

foodies 45

31/07/2014 16:57

046_FF56_mix.indd 12

29/07/2014 22:23

restaurant guide FOODIES festival

edinburgh inverleith park, august 8, 9 & 10 2014

The ground level of the Dublin Street branch features a brasserie, gin and wine bar aimed at the lunch and after work drinks market. Dishes include sharing platters of Scottish charcuterie, venison burgers and steamed mussels from Shetland.

hangover cures known to man.

At this homely Korean restaurant, diners can partner their kimchi with chicken, pork or beef barbecued at their own table. We would also recommend the kimchi soup with pork – a spicy lunch dish will set you up for the day.

TAPA

POMEGRANATE 1 Antigua Street Tel: 0131 556 8337 www.pomegranates restaurant.com Near: Two minutes from Playhouse Diners are encouraged to graze on several hot and cold mezze or have a mezze dish as a starter before tackling a Qozy lamb dish or one of the chargrilled kebabs. Desserts such as the saffron and cardamom ice cream look intriguing. There is a shisha pipe area outside and the BYOB policy appeals.

SHILLA 13 Dundas Street Tel: 0131 556 4840 www.shilla-edinburgh.com Near: Ten minutes from Portrait Gallery One of Edinburgh’s few Korean restaurants, it has four different rooms. We’re talking fiery seafood hotpots, savoury omelettes, hot and sour soups, sushi, assorted stews and a selection of chargrilled meats.

mountain they are named after, the two Stac Polly restaurants mix locally sourced ingredients with more cosmopolitan flavours.

Sample dishes might include a starter of sliced smoked chicken breast with a pineapple and black pepper chutney, while a typical main course would be along the lines of the saddle of Borders rabbit stuffed with sage, mushroom and oatmeal, wrapped with Ayrshire ham and delivered with glazed spring vegetables, Stornoway black pudding and a Madeira jus. Both restaurants feature a starter of haggis with a sweet, fruity sauce or chutney, a bit of a signature dish for the Stac Polly restaurants.

STAC POLLY 29-33 Dublin Street Tel: 0131 556 2231 Near: Ten minutes to the Playhouse 38 St Mary Street, Edinburgh TEL: 0131 557 5754 www.stacpolly.com Near: Five minutes to Pleasance Courtyard Aiming to be as Scottish as the www.foodiesfestival.com

034_049_FFRestaurants.indd 47

19 Shore Place 0131 476 6776 www.tapaedinburgh.co.uk Near: Ten minute taxi ride to City Centre Tapas in Leith is good value, fun and as authentic a Spanish tapas bar as you are likely to find. With its white-washed walls and interlinked rooms, it even feels like an authentic bodega. From homemade Spanish chicken croquettes, through traditional Spanish-baked egg cassoulet of chorizo, morcilla and jamon, the menu switches between the inventive and familiar. There is even a global tapas selection of fusion bites.

TIMBERYARD 10 Lady Lawson Street Tel: 0131 221 1222 www.timberyard.co Near: Five minutes to Traverse Influenced by the Slow Food movement: on the plate this might mean a small plate compromising of smoked sea trout, crab, artichoke, knotroot, yogurt, dill and samphire or a main-course sized portion of smoked duck breast with squash, burnt ramson, cabbage, kohlrabi and beetroot.

TIAN TIAN

Above: Timberyard and Stac Polly

8 Gillespie Place Tel: 0131 622 0482 Near: The Meadows With no website, this hotspot is not the most accessible but it’s worth persevering with. Guests are foodies 47

31/07/2014 16:58

048_FF56_mix.indd 12

31/07/2014 18:53

restaurant guide FOODIES festival

edinburgh inverleith park, august 8, 9 & 10 2014

served a cauldron of spicy, boiling broth, a burner and a tray of thinly sliced meats, a mass of raw seafood and plenty of fungus, seaweed and noodles. The idea is to cook it yourself at your table, scooping out bits as they float to the top, cooked to your taste.

TING THAI CARAVAN 8-9 Teviot Place 0131 225 9801 Near: One minute Bristo Square With communal tables and a utilitarian decor, Ting Thai Caravan is perhaps not the place to celebrate a big wedding anniversary. However, if you hunger for fresh and vibrant Thai street food then there is no better place in Edinburgh. Drinks are Above: Tuk Tuk served in plastic bags – just as they popular lunch spot with the office would be in a Bangkok night market. crowd, but dinner here shouldn't be overlooked. Think veggie chilli TUK TUK INDIAN STREET with lemon-coriander rice, or FOOD slow-cooked pulled pork ciabatta 1 Leven Street with coleslaw, handcut chips, aioli Tel: 0131 228 3322 and tomato jam. Their cakes are www.tuktukonline.com rightfully famous.

Near: One minute from King’s Theatre Chicken lollipops, pakora platters, THE VINTAGE samosas and snack-sized portions 60 Henderson Street of curry make up the main thrust 0131 563 5293 of the menu. It’s BYOB for beer www.thevintageleith.co.uk and wine, but many prefer to drink Near: Ten minute taxi to Thums Up, the cola of Bombay.

Playhouse Opening in the spring of 2013, this craft beer bar is also establishing URBAN ANGEL a serious reputation for its food.

121 Hanover Street Well sourced charcuterie platters Tel: 0131 225 6215 are in keeping with the artisan beer www.urban-angel.co.uk bar vibe, but many of the other Near: Two Minutes to Assembly menu items would put quite a few Rooms restaurants to shame. The stuffed Fair trade, organic and locally pig’s trotter with salted pork, liver sourced. Brunch is available all day and a radish salad underlines the until 5pm, and might consist of fact that the food here does much oatmeal porridge with honey, dishes more than simply soak up the of Arbroath smokie with poached extensive range of draught and egg, spinach and hollandaise, or bottled beers. Is it the hippest place roast vine tomatoes and organic in Leith? Possibly. smoked salmon. This is also a www.foodiesfestival.com

034_049_FFRestaurants.indd 49

YENI MEZE BAR 73 Hanover Street Tel: 0131 225 5755 www.yenirestaurant.com Near: Five minutes from Assembly Rooms Middle Eastern and Mediterranean meze dishes are offered along with a selection of mini-mains, such as the Turkish speciality Iskender.

YUMMYTORI 90-92 Lothian Road Tel: 0131 229 2206 www.yummytori.co.uk Near: Five minutes from Traverse Japanese cocktails, many involving sake, are one of the attractions at this Japanese take on tapas.

WINGS 5-7 Old Fishmarket Close 0131 629 1234 www.wingsedinburgh.com Near: Five minutes to The Tron Chicken wings with different sauces, rubs and marinades. Worth a visit for the punning menu alone. Dillicious, Jamayocain Crazy and No Big Dill are some of the prime offenders. foodies 49

31/07/2014 16:58

in association with

present

Stephen K AmoS Work In progress “If laughter is the best medicine, then Amos should be prescribed by the NHS for his formidable healing powers” London Evening Standard

31 July to 23 August

As heard on BBC Radio 4’s:

Life: An Idiot’s Guide &

What Does the K Stand For? @stephenkamos

stephenkamos.com

050_FF56_mix.indd 12

Not 11, 12, 18, 19

9 05pm

0131 226 0000 · edfringe.com

boundandgaggedcomedy.com

gloriousmanagement.com

31/07/2014 18:55

maps map FOODIES festival

edinburgh inverleith park, august 8, 9 & 10 2014

Chefs Theatre

Drinks Theatre

Kids Cookery Theatre

Cake & Bake Theatre

Chocolate Theatre

Restaurant Tents

BBQ Arena

Producers Market

VIP Tent

Exhibitors

Street Food Arena

First Aid

Stage

Edinburgh Inverleith Park August 8, 9 & 10 Friday 11–8 l Saturday 10–8 l Sunday 10–7 Chefs Theatre Drinks Theatre Kids Cookery Theatre Cake & Bake Theatre Chocolate Theatre Restaurant Tents Producers Market BBQ Arena VIP Tent Exhibitors Street Food Arena First Aid STAGE

Foodies Festival with top chefs

Stage

London Battersea Park August 15, 16 & 17 Oxford South Parks August 23, 24 & 25 Christmas Foodies Truman Brewary November 28 ,29 & 30 foodies 51

051_FFMap_0814.indd 51

31/07/2014 17:05

MissIntegratea.indd 10

29/07/2014 21:12

FOODIES festival exhibitors

edinburgh inverleith park, august 8, 9 & 10 2014

A Glass of Class

Belhaven Beef

Tel: 07852164036 www.aglassofclass.co.uk A Glass of Class is a modern day 1920’s themed mobile champagne bar Come and try our Champagnes, Champagne Cocktails, Wines, Sparkling Wines.

Tel: 01312 614220

Aberfeldy oatmeal / Sarah Gray’s Tel: 01241 860579 :www.aberfeldyoatmeal.co.uk www. sarahgrays.co.uk We are a small business who specialise in bagging oatmeal and flour ground in Scotland, and have a range of jams, jellies, marmalades, and curds which are all made by my wife Sarah Gray.

AMAZING EATALI ltd Tel: +39 366 2655317 www.amazingeataly.co.uk Amazing Eataly brings onto your table traditional and genuine Italian food and artisanal products.

Sustainability and a superb selection for your pleasure are our mission.

Amazing Eataly is the way to discover the “ENOGASTRONOMIC” Italian style through innovative and traditional recipes, at a finger touch or at your favourite restaurant

Ascorbic Tel: 07429079127 ascorbic.webs.com Ascorbic acid for healthy freshly squeezed juices and smoothies for events and festivals.

Avis Budget Group Tel: 07557 977003 www.avis.co.uk We believe life is all about experiences, & we try harder than anyone else to make sure you have the best. We are always looking at every aspect of your car hire experience from booking to driving & go the extra mile. www.foodiesfestival.com

053_061_FFExhibitors.indd 53

Berry Scrumptious Tel: 01346 571111 www.berryscrumptious.co.uk

Bitter Twisted Tel: 07852 429222 www.bittertwisted.co.uk Bitter Twisted is the proud operator of some of the most exciting experiential branded mobile bars and restaurants in the UK.

Bordeaux Undiscovered Tel: 01452840116 OR 07860821741 bordeaux-undiscovered.co.uk Suppliers of quality wines from Bordeaux, sparkling wine from southern France, cremants from Alsace and gold medal winning champagne, our wines are produced by artisan wine makers using traditional methods handed down through the generations, the quality of our wines are only surpassed by the value they offer!

Border Tablet Tel: 07775 994613 www.bordertablet.co.uk Border Tablet are manufacturers of the finest traditional home-made Scottish confec-tionery . Using an inherited family recipe, with no flavourings, modern-day additives or artificial preservatives, the real nostalgic and irresistible taste of Border Tablet has to be sampled to be believed.

Boulevard Ltd Tel: 07766765734 www.boulevardcuisine.co.uk Utilising a traditional smoking process from 1883, Boulevard creates a range of smoked salts, smoked peppercorns, smoked oils & dried smoked mushrooms.

Breakthrough Breast Cancer Tel: 0131 226 0761 breakthrough.org.uk/bakeoff Breakthrough Breast Cancer is recruiting an army of bakers to fire up their ovens, hit the kitchen and give breast cancer a good beating in the Breakthrough Bake Off. Time to bake up a storm and raise dough to stop women dying from breast cancer.

The Brownie Bar Tel: 07875441274 www.browniebar.co.uk Gorgeously gooey rich chocolate brownies and white chocolate blondies in a wide variety of flavours.

Favourites include our rich chocolate, salted caramel, millionaire, and the nutella and peanut butter blondie!

Buffallo Farm (Puddledub) Tel: 01592 646252 www.thebuffalofarm.co.uk

Burns Stewart Distillers Tel: 01355 260999 www.burnstewartdistillers.com

Casa Catering Tel: 02070959922 www.casa-catering.com Casa Catering is a specialist Spanish catering company renowned for their giant paellas, delicious tapas & pintxos, hand carved hams and boutique wine list.

Caurnie soaperie Tel:0141 776 1218 www.caurnie.com Botanical cleansing product for kind use in hand and body saught out but problem skin sufferers for skin health.

Chang Beer Tel: 01753 616750 www.chang beer.com foodies 53

31/07/2014 17:28

exhibitors FOODIES festival

edinburgh inverleith park, august 8, 9 & 10 2014

Chang Beer is a flavourful, wellbalanced, premium quality beer.

Made with only the finest malted barley, hops and deep-well water. It is caringly brewed at the state-of-the-art Cosmo Brewery in Thailand.

Charles Taylor Tel: 01538 361382 www.charlestaylortrading.com Top quality handcrafted garden furniture

Charlotte Flower Chocolates Tel: 01887 830307 charlotteflowerchocolates .com Combining wild, natural and seasonal flavours with good quality and ethically traded chocolate from around the world, we make a range of fresh cream ganache filled chocolates and deliciously thin discs of flavoured and single origin chocolates.

The Cherry Tree Tel: 07502080307 www.cherrytreepreserves.co.uk A huge range of award winning chutneys, preserves, curds and cheeses hand made in the West Country.

Chilli Bothy Tel: 07796697770 www.chillibothy.co.uk We produce a delicious selection of homemade chilli products using only the freshest of ingredients available to us. Ranging from a very hot chilli chutney to mild chilli jam, there is something for every palate.

Christine’s Gins & Vodkas Tel: 07854 579 540 christines-preserves.co.uk Specialist producer of homemade fruit liqueurs. With 10 awards to our name we know a thing or two about making taste sensations.

54 foodies

053_061_FFExhibitors.indd 54

Churros Susanna

Cracking Cookies

Tel: 07932 605 304 www.churrossusannawales.com

Tel: 07976978392 www.crackingcookies.co.uk Here at Cracking Cookies we exist to make the finest 100% natural and tasty fortune cookies ever, all handcrafted with the finest ingredients.

Come and visit us!

Clonakilty Blackpudding Co Tel: +353 (0) 868290146 www.clonakiltyblackpudding.ie Clonakilty Blackpudding was first made in Edward Twomey’s butcher shop in Clonakilty, West Cork, Ireland in the 1880’s. Today it is still made using the same secret spice blend which has been handed down through generations.

Cochrane Cottage Tel: 01738 787304 www.cochranecottage.com A versatile range of FAT FREE, Gluten Free vinegar based dressings, drizzles and flavoured balsamics, for salads and so much more! Key flavours include lime, chilli and raspberry, and all are under 7Kcal/tbsp. Produced in Perthshire. Visit our stand to sample the range

Continental Cottage Tel: 01925 851090 Email: continentalcottage@web.de Authentic German Salami. Food to take home. Many different varieties.

Gluten free and very good quality.

Costco Wholesale Tel: 0131 440 4518 Costco Wholesale is a membership Warehouse Club dedicated to bringing our members quality goods and services at the lowest possible price.Membership criteria applies.

Coeur De Xocolat Tel: 01133 141212 www.coeurdexocolat.co.uk Coeur de Xocolat is the culmination of David’s experience, expertise and passions. His mission is to meet and inspire new people through creating fantastic tasting chocolate.

Cupcakes by Sophia Tel: 07940 502370 www.cupcakesbysophia.co.uk

Deli Jerk Centre International Ltd Tel: 0207 207 1054 www.delijerk.co.uk ‘Enjoy Eating Outdoors? Love Deli Jerk’Deli Jerk Centre serves delicious authentic Jerk cuisine and natural beverages. Our food meets the highest standards of quality, freshness and seasonality.

Dimkin’s Patisserie Tel: 07756266632 www.dimkin.co.uk Dimkin’s Patisserie are, in many people’s opinion, the finest patissiers and bakers in Gloucestershire. They offer the most amazing pastries, cakes , artisan bread, weeding and birthday cakes, macaroon towers and have built their business from good press and repeat business.

Gaucho BBQ Tel: 07754101270 Email: Gauchobbq1@gmail.com South America meets the West Country with our unique catering service for all your events.

Locally sourced beef, chicken and sausages prepared on an impressive, S. American style BBQ using charcoal.

Emilia Ltd/Bianca Mora Tel: 07714749569 www.emilialtd.co.uk Nature makes the difference. www.foodiesfestival.com

31/07/2014 17:28

FOODIES festival exhibitors

edinburgh inverleith park, august 8, 9 & 10 2014

Parmesan from different types of cows, charcuterie from native pigs.

Wine, Prosecco. Only best of the best from Emilia Romagna.

Equi’s Ice Cream

Circus Place and we are proud to offer some of the best Spanish produce .We have a range of cured Iberico meats, oils, cheeses, vegetables, wines... and sandwiches and salads to take away

Tel: 01698 282494 http://www.equi-icecream.co.uk/

French Comte

Flavourmagic

Tel: 07543 384859 www.thefrenchcomte.co.uk

Tel: 01316619090 Email: www.flavourmagic.com tim@flavourmagic.com Flavourmagic.com is an Edinburgh based spice blending company, making a range of rock salt infusions and spice blend mixes.

Discover the Origin Tel: 020 7395 7022 www.discovertheorigin.co.uk Discover the Origin is a campaign financed by the EU, Italy, France and Portugal to promote the quality and authenticity of five European products: Bourgogne Wines, Parma Ham, Douro Wines, Parmigiano Reggiano Cheese and Port. This weekend, speak to the campaign’s experts and try delicious samples of all these products!

Flint and Flame

French goat’s cheese Tel: 020 7312 3619 www.frenchgoatscheese.com France makes more goat’s cheese than any other country in the world.

There are over 1,000 different French goat’s cheeses which come in every size and shape; including logs, minilogs, camembert shapes, rectangular loaves, disks and pyramids. In taste, chèvre ranges from fresh to mature, from mild to strong, and from creamy to hard so it’s easy to find the perfect one for all palates.

G.Porrelli & Co Ltd Tel : 0141 889 6390 www.porrelli.com

Galloway Chillies gallowaychillies.co.uk

Tel: 07796993607 flintandflame.com High quality German steel kitchen

Great British Sausage

Tel: 0141 959 1059 www.gococodrinks.com Go Coco , coconut water is 100% natural and uses the clear water of Thailand’s young, green coconuts, to provide a refreshing, naturally sweet drink. Its natural isotonic properties and perfect balance of electrolytes make it a great choice for rehydrating

PERTHSHIRE OATCAKES

Gococo Coconut Water

Goya23 Tel: 07963524663 goya23.co.uk Goya23 is at 30 North West www.foodiesfestival.com

053_061_FFExhibitors.indd 55

Tel: 01707 818598 britishsausages.co.uk

Tel: 07749218066 www.thehandmadeoatcake company.co.uk Award-winning handmade oatcakes in a range of delicious flavours.

Handmade Tempting Treats Tel: 07450445792 Handmade Tempting Treats brings you traditional Scottish fayre such as Black Bun, Clootie Dumpling, Tablet and Coconut Ice. All freshly made and

packaged for a gift or for you to enjoy.

The Black Bun and Clootie Dumpling are made to old family recipes and have received the Great Taste Award.

Harrys Treats Tel: 07581382574 www.harrystreats.co.uk Harry’s treats were created so that Harry and his friends could enjoy handmade, healthy treats made with quality ingredients.Many of Harry’s friends are sensitive little souls.

Harry’s treats contain no artificial colourings or preservatives,

Heart Tel: 0141 566 6137 www.heart.co.uk 100 – 103 FM Heart, broadcasts to Central Scotland, bringing more music variety, news and amazing competitions to the airwaves. Tune in from 6am each weekday to hear Ewen and Cat at Breakfast, with Paul Harper to get you home from 4pm.

Hello Fresh Tel: 07595543733 www.hellofresh.co.uk Hello Fresh deliver fresh British sourced produce that can be transformed into delicious meals using our chef created step by step recipe instructions.

The Hebridean Food Company Tel: 07900081549 www.thehebrideanfoodcompany.com The Hebridean Food Company was born into the abundant food larder from our small island of North Uist.

The Hebridean way never rushes something from our slow grown highland beef and wild hill venison to sustainable small scale creel fishing.

Hiver Beers Ltd Tel: 07740251649 hiverbeers.com www.twitter.com foodies 55

31/07/2014 17:29

exhibitors FOODIES festival

edinburgh inverleith park, august 8, 9 & 10 2014

Winner of ‘Britain’s Next Top Supplier 2014’. Hiver was born out of an admiration of London’s urban Beekeepers and a passion for craft beer. We brew with urban and rural honey to create an all-British blonde beer that is great quality.

Italian Green Taste Tel: 07803775252 Email: italian.grentaste.co.uk provides consumers with variety of Mediterranean and Italian delicacies, mezze food and deserts such as many different types of fresh olives, variety of roasted nuts, different flavoured Turkish delights, Italian biscuits, fresh baklava and salami.

The Ibiza Cocktail Lounge Tel: 07956138373 www.riotbarlondon.com The Ibiza Cocktail Lounge is a brand new pop up bar concept from The C Word.brings a little taste of Ibiza to the Foodies table. DJs spin each day from 10am to 5pm, then we start the official after party between 5pm and 8pm. Doing things the Ibiza way – Cocktails, cold premium beers & ciders, music & outdoor lounge with table service.

Alandas Scottish Seafood Grill alandaseventcatering@live.com

John Lawson Butchers Tel: 07845196806 www.johnlawsonbutchers.co.uk John Lawson Butchers & Delicatessen was founded in 1979

by John & Linda Lawson. Our beef & lamb are all reared on our own family farm near Bathgate, West Lothian. We specialise in well aged, award winning, grass fed scotch beef reared with flavour and taste in mind. We have three shops in Uphall, Broxburn & Winchburgh.

56 foodies

053_061_FFExhibitors.indd 56

The Juicy Meat Co

MaRobert’s

Tel: 07581714071 thejuicymeatco.co.uk Based in the Scottish Borders we out door rear rare breed pigs and traditional hill lamb. The breeds are chosen for their excellent flavour and once slow roasted they are mouth wateringly tasty. Served in Italian bread rolls with choice of relish and rocket.

Tel: 0777 610 5209 www.ma-roberts.com MaRobert’s is an authentic East African chilli sauce business based in Edinburgh. It brings ‘The Taste of Tanzania’, to the UK market.

MaRobert’s was founded in 2013, by Maggie Mazoleka, who’s is originally from Tanzania. MaRobert’s mission is to become the leading authentic Tanzanian chilli sauce producer.

Khayri Olives Tel: 02030923212 www.khayriolives.com Our selection of products include marinated olives, stuffed olives, dried fruit, sun dried tomatoes, Turkish Delights, Virgin Olive Oil, peppers, nuts as well as a variety of cheeses,

Magnum Single Malt Scotch Whisky Cream Liqueur

Lavazza Coffee

Market Deli from the makers of Walkers

Tel: 01895 209 796 www.lavazza.co.uk Come and experience Lavazza coffee.

Our expert Baristas will be serving Italy’s favourite coffee throught the show while each day our masterclasses will teach you everything you need to know about coffee. Win a years supply of coffee!

Special show offers on the machines.

Leith Tea Company Tel: 01315588258 www.leithteacompany.co.uk Makers of the finest hand blended luxury loose leaf teas and tea ware accessories

Lovsushi LTD Tel: 01738787304 www.lovsushi.com LOVSUSHI We are one-of-a-kind.

Japanese inspired Scottish sushi catering @ events, private & wholesale! LOVBURRITO Using amazing Scottish produce with a Mexican twist to bring you amazing burritos and nachos.

Tel: 07967 467485 Magnum is a sublime fusion of single malt Scotch whisky and premium Dutch cream, conceived and created by virtuoso master blenders from the award-winning BenRiach Distillery

www.walkersdeli.co.uk Market Deli from the makers of Walkers – made with real ingredients for an authentic taste.

Carefully crafted by food experts, our new Market Deli is a range of delicious snacks inspired by authentic produce from across Europe and the UK. The range comes in eight mouthwatering flavours across potato, pita and tortilla chips – providing even more variety for those with a passion for food. Come visit us today for a complimentary taster.

McEwan’s Beer Company Tel: 07740105761 www.mcewans.co.uk McEwan’s have used their 150 years of brewing excellence to create a new and distinctive line up of beers. For your free sample and to find out more about these refreshing new additions to the McEwan’s family make sure you stop by the McEwan’s bar today. www.foodiesfestival.com

31/07/2014 17:29

RR Spinks.indd 10

29/07/2014 21:08

exhibitors FOODIES festival

edinburgh inverleith park, august 8, 9 & 10 2014

MissintegriTea

Pickerings Gin

Tel: 07519290001 www.missintegritea.com From a small shop in Leith, qualified Medical Herbalist Cindy Ledgerwood blends Award-Winning Therapeutic Herbal Teas which ease everyday ailments. E.g.‘Sleep Tea’ soothes you into a peaceful slumber while ‘Energy Tea’ is a hearty blend designed to boost flagging energy levels! Winner of Best Product Awards and the Scottish Edge Fund 2014, watch out for this year’s Great Taste Awards!

Tel: 0131 290 2901 www.pickeringsgin.com Piper’s Tel: 07711004863 www.enterprisefoods.co.uk New brand encompassing a wide range of Scottish products based around our loveable Piper friend.

Products include Scottish Pies, Biscuits, Caramel Shortcake, Potato Scones, flavoured Fudge and Pakora.

All developed and produced in Scotland.

Muriel’s Preserves Tel: 01890 870370

Nesbit Sanglier Wines and Lexi StrakerNesbit Sculptures Tel: 07825651766 www.LexiStraker-Nesbit.co.uk

Sanglier Wines www.Sanglier-Wines.co.uk Sanglier Wines is an Independent wine merchant, supplying quality wines from Languedoc, the South of France. We offer a range of Sparkling, White, Red and Rose and Dessert Wines from individual growers.

Lexi is a Young Artist Blacksmith who makes and designs bespoke metal sculpture wine racks.

The Original Edinburgh Cheese Cake Company Tel: 0131 334 2439 wwtheoriginaledinburgh cheesecakecompany.co.uk

Pinkster – ‘Agreeably British Gin’ Tel: 07887 730 410 www.pinkstergin.com Pinkster is an award winning, small batch, premium gin. We’re deliciously dry and refreshingly different, with the hint of fresh raspberries adding a gentle fruity flavour and the smoothest of finishes. Serve with a sprig of fresh mint for the perfect summer G&T. Refuel at www.thedrinkshop.com www.masterofmalt.com www. royalmilewhiskies.com. Salute the rapturous raspberry.

Tel: 02078081254 www.rspb.org.uk The RSPB is the country’s largest nature conservation charity, inspiring everyone to give nature a home.

Together with our partners, we protect threatened birds and wildlife so our towns, coast and countryside will teem with life once again.

S.Luca Dairy Ice Cream Tel: 0131 446 0233 www.s-luca.co.uk

Safari Sauces Safari Sauces is a delicious range of African cooking and chilli sauces designed to bring the taste of Africa into your kitchen. From the mild, chilli free and earthy Zulu SuSu through to the ultra hot Hellfire we have something to suit everyone’s taste-buds.

saladworx

Tel: 07595600776 / 07766238952 Email: shaun@regencybars.co.uk/ Ashley@regencybars.co.uk www.regencybars.co.uk

Tel: 01862 811 591 www.info@saladworx.co.uk At saladworx Michelle & David have not only become known for growing edible flowers for their salads & growing the best salad in Scotland, but also for being truly innovative.

They are the first to create unusual dressings incorporating flowers & seaweed.

River Co Trading Tel: 01538 361393 www.riverco.co.uk ‘ Home of Garden Furniture ‘

Rose Cottage Country Kitchen

Tel: 0131 629 0206 thepantryedinburgh.co.uk

Tel: 01667 455671 www.rosecottagekitchen.co.uk

Peelham Farm

RR. Spink & Sons

Tel: 01890 781 328 www.peelham.co.uk

Tel: 07587 050 204 www.rrspink.co.uk

053_061_FFExhibitors.indd 58

RSPB

Regency Bars Ltd

The Pantry

58 foodies

RR. Spink & Sons’ delicious smoked fish uses the finest, sustainable Scottish Salmon and Loch Etive Trout, together with almost 300 years’ passion and expertise. Each product is prepared lovingly by hand in Arbroath,

Sciolti Botanical Chocolates Tel: 07989 478106 www.scioltichocolates.com Combining Italian passion with a love of quintessentially English country flavours I create beautiful, indulgent www.foodiesfestival.com

31/07/2014 17:30

FOODIES festival exhibitors

edinburgh inverleith park, august 8, 9 & 10 2014

Award Winning chocolates. Inspired by our countryside, I forage from gardens, country estates and local growers; and my chocolates are made using real fruits, flowers, teas, herbs, local cream and honey.

Scottish Wildlife Trust scottishwildlifetrust.org.uk

Scotia Spice Tel: 01360 449399 www.scotiaspice.co.uk

Shaw Meats Tel: 016973 21111 www.shawmeats.co.uk

snowdonia Cheese Co Ltd Tel: 01745357070 www.snowdoniacheese.co.uk Snowdonia cheese is made in a state of the art facility in North Wales with cheese carefully made to our own recipe, our range is led by our ever popular Little Black Bomber (Extra Mature Cheddar) which is stocked at over 200 shows + events across the UK.

St Andrews Brewery standrewsbrewers.com

Stewart Brewing Tel: 0131 440 2442 www.stewartbrewing.co.uk Established in 2004, Stewart Brewing is an independent Brewery dedicated to producing hand crafted, premium Scottish Beer. Winning SIBA’s Supreme Champion Beer of Scotland and World’s Best Golden / Pale Ale to name a few, visit us to sample some award winning produce .

Stoats Porridge Bars Ltd Tel: 0131 657 9955 www.eatstoats.com www.foodiesfestival.com

053_061_FFExhibitors.indd 59

Stoats are really, really enthusiastic about porridge. The company began at music festivals. Customers queueing at the Stoats Porridge Bar were sometimes confused that they weren’t selling actual bars made of porridge – so they created some, as well as a range of other porridge oat products.

The London China Company

Summer Harvest Oils

Tel: 07816 639 604 theshackrevolution.co.uk

Tel: 01764 683288 www.summerharvestoils.co.uk At “Summer Harvest” we pride ourselves on producing our multi award winning Scottish “Cold Pressed Rapeseed Oil”. Our “Cold Pressed Rapeseed Oil’ is from a single variety of seed, grown on our farm in Perthshire. Our range includes Truffle Oil, Smoked and five dressings, Versatile and 100% natural!

www.londonchina.co.uk

The Marshmallow Lady Tel: 07843 699790 www.burghbakes.com

The Shack Revolution

Thunder Toffee Vodka Tel: 01580 201262 Email: info@thundervodka.com Discover the award winning taste of Thunder toffee vodka, with its perfect, subtle combination of creamy toffee against ice-cold vodka.

Tipsy Mallows

Supernature Oils

Email: tipsymallows@aol.com tipsymallows@aol.com

Tel: 01875 830200 Email: lynn@supernature.uk.com www.supernature.uk.com

Trotters Independent Condiments

Tennent Caledonian Breweries Tel: 0141 552 6552 www.tennents.com/#lemon Visit our Lemon Grove for a refreshing taste of Lemon T! Lemon T is a new low-alcohol lager from Tennent’s. At 2.8% ABV, Lemon T – described as a ‘light lager with a refreshing lemon taste’ – is designed to appeal to those looking for a fresh alternative,.

The List food.list.co.uk The List is Scotland’s leading arts, culture and entertainment magazine. In addition to the annual Eating & Drinking Guide, the most comprehensive and trustworthy guide to the country’s dining landscape, The List is also responsible for the excellent Larder series, offering an indepth look into Scotland’s produce.

Tel: 07913548175 www.trottersindependent.co.uk

Twisted Potato Tel: 07586580590 / 07502277287 TwistedPotatoUk The twisted potato which is new spin on fried potato.

This unique twist on the potato is fun to eat and novel to behold!

It comes in a variety popular flavour like bbq, onion salt, beef steak, piri-piri and etc.. These potatoes are thoroughly washed, machine cut, spun out, and fried to a golden crisp.

Union of Genius Tel: 0131 553 8992 www.unionofgenius.com Union of Genius is Scotland’s first soup café, bringing together the best local ingredients to make fresh, delicious and healthy soups and stews to suit the seasons, matched foodies 59

31/07/2014 17:31

exhibitors FOODIES festival

edinburgh inverleith park, august 8, 9 & 10 2014

with artisan breads from Edinburgh’s best bakeries. Our 1973 Citroen H van is fully equipped to take our awardwinning menu out on the road

Vicomte Bernard de Romanet Tel: 01582 456465 www.romanet.co.uk The family of Vicomte Bernard de Romanet invites you to taste its exclusive range of French wines, Champagne, Armagnac, Port and other specialities.

Warner Edwards Distillery Tel: 07971633449 warneredwards.com W.E. are Warner Edwards - great friends and craft distillers. From the quaint village of Harrington,

Northamptonshire, Curiosity, our magnificent copper pot still works her magic. She transforms our farm’s pure, natural spring water along with pure grain spirit and our secret recipe of 11 botanicals into fantastically smooth and aromatic dry gin.

Wild rover food Tel: 07870 377867 www.JustChillies.co.uk

Wiltshire Chilli Farm Tel: 07870 377867 www.JustChillies.co.uk

Yakult UK Ltd Tel: 020 8842 7600 www.yakult.co.uk Yakult contains billions of unique

bacteria that are scientifically proven to reach the gut alive!

Yakult and Yakult Light are both fat free, gluten free and contain no artificial colourings, because Yakult‘s all about the bacteria.

Every Day is A Yakult day!

Yew Tree Cider Company Tel: 07796 962039 www.kro.co.uk Think apples, pears and summer fruits. That’s what Yew Tree are bringing to you at this festival. You can enjoy some of the tastiest real ciders, from England’s best cider producers. Whether you like a fresh perry, a bramley apple or a pint of scrumpy, visit the cider tent – we have something for you!!

Three cheers!

A New Distinctive Line Up From McEwan’s

Here’s something worth celebrating.

McEwan’s will be showcasing these instant classics at the Foodies Festival. we think you’ll agree, we’ve raised the bar when it comes to brewing excellence. Come and try for yourself, it’s our round!

FACEBOOK.COM/McEWANSBEER

60 foodies

053_061_FFExhibitors.indd 60

McEWANS.CO.UK www.foodiesfestival.com

31/07/2014 19:05

The The CCoach oach HHouse, ouse, NNewliston ewliston EEstate, state, EEdinburgh dinburgh

Voted Voted Scotland’s Scotland’s No1 No1 Cook Cook School School At At ESFW ESFW we we have have the the most most comprehensive comprehensive and and competitive competitive off ering in the market, our breadth of courses and offering in the market, our breadth of courses and UK UK wide wide reputation allows us to off er our 2014 programme at a reputation allows us to offer our 2014 programme at a cost cost that’s that’s aff affordable ordable to to all all including: including: ·· Professional Educational Professional Educational Courses Courses ·· Team Team Building Building at at ESFW ESFW ·· Outside Catering Outside Catering ·· Leisure Leisure Classes, Classes, Food Food and and Wine Wine Dinners, Dinners, Masterclasses Masterclasses ·· Kids Masterchef Programme Kids Masterchef Programme Please Please contact contact Ian Ian Pirrie Pirrie for for further further details details The Coach House, Newliston The Coach House, Newliston Estate, Estate, Edinburgh, Edinburgh, EH29 EH29 9EB 9EB www.esfw.com 0131 333 www.esfw.com 0131 333 5001 5001

ESFW.indd 10 ESFW.indd 10

31/07/2014 19:03 29/07/2014 18:18

TIMETABLES FOODIES FESTIVAL

EDINBURGH INVERLEITH PARK, AUGUST 8, 9 & 10 2014

Friday 8th August Register for free entry at the Registration Point by the entrance.

Tickets for sessions are released throughout the day and subject to availability

Aga Rangemaster Chefs Theatre

12.00 13.00 14.00 15.00 16.00 17.00

Tony Singh – TV Chef & Food Author Adam Handling – MasterChef The Professionals Scott Davies – MasterChef The Professionals Mark Greenaway – Restaurant Mark Greenaway Scott Catchpole – Bistro Moderne Jacqueline O’Donnell – Great British Menu 2014

Drinks Theatre

11.30 12.30 13.30 14.30 15.30 16.30 17.30 18.30

Wine Gems Available at Local Wine Merchants Sherry & Food Matching with Charles Metcalfe Beer tasting & tutoring with Melissa Cole Discover the Origin with Charles Metcalfe More Wine Gems at Local Wine Merchants Charles Metcalfe: The Wines of Bordeaux Brian Elliot on wine “Spend a Little, Live a Lot” Stewart Brewing’s ‘Meet the Brewer’

Cake and Bake Theatre

12.00 13.00 14.00 15.00 16.00 17.00 Chocolate Theatre

Childrens Cookery Theatre presented by Edinburgh School of Food & Wine

BBQ Arena presented by

62 foodies

11.30 12.45 14.00 15.15 16.30

DGH Chocolatier –Chocolate Tasting Masterclass Gillian, Nichola & Linsey - Three Sister Bake Charlotte Flower – Fooling around with Ganache Fiona Sciolti – Botanical Chocolates DGH Chocolatier – Haitian Rum & Chocolate Truffles Fiona Sciolti – Botanical Chocolates Learn to cook Summer Recipes Learn to cook Summer Recipes Learn to cook Summer Recipes Learn to cook Summer Recipes Learn to cook Summer Recipes

12.00 BBQ Masterclass Arena 13.30 BBQ Recipes with top chef Richard Fox 15.00 BBQ Masterclass Arena 16.30 BBQ Recipes with top chef Richard Fox

Entertainment Stage Live acts from Edinburgh Fringe Festival performing include: Michelle McManus Old Bohemia Bevvy Sisters In Vogue Fusion Guitar The Hurricanes

www.foodiesfestival.com

063_FF56_mix.indd 11

31/07/2014 18:56

TIMETABLES FOODIES FESTIVAL

EDINBURGH INVERLEITH PARK, AUGUST 8, 9 & 10 2014

Saturday 9th August Register for free entry at the Registration Point by the entrance.

Tickets for sessions are released throughout the day and subject to availability

Aga Rangemaster Chefs Theatre

11.00 12.00 13.00 14.00 15.00 16.00 17.00

Neil Forbes – Café St Honore Russell Grant – Celebrity MasterChef 2014 Adam Handling – MasterChef The Professionals Jeff Bland – Number One at The Balmoral Craig Sandle – Pompadour by Galvin Mark Greenaway – Restaurant Mark Greenaway Jacqueline O’Donnell – Great British Menu 2014

Drinks Theatre

10.30 11.30 12.30 13.30 14.30 15.30 16.30 17.30 18.30

Wake up with Lavazza Coffee Wine Gems Available at Local Wine Merchants Sherry & Food Matching with Charles Metcalfe Beer tasting & tutoring with Melissa Cole Discover the Origin with Charles Metcalfe More Wine Gems at Local Wine Merchants Charles Metcalfe: The Wines of Bordeaux Brian Elliot on wine “Spend a Little, Live a Lot” Summertime Cocktails by Treacle

Cake and Bake Theatre

11.00 12.00 13.00 Sponsored by 14.00 Chocolate Theatre 15.00 16.00 17.00

Emilly Ladybird – Absinthe Fairy Cakes Glenn Cosby – Great British Bake Off Gillian, Nichola & Linsey - Three Sister Bake Mademoiselle Macaroon Masterclass Emilly Ladybird – Absinthe Fairycakes DGH Chocolatier – Haitian Rum & Chocolate Fiona Sciolti – Botanical Chocolates

Childrens Cookery Theatre

Learn to cook Summer Recipes Learn to cook Summer Recipes Learn to cook Summer Recipes Learn to cook Summer Recipes Learn to cook Summer Recipes

presented by

BBQ Arena presented by

64 foodies

062_066_FFTimetables.indd 64

11.30 12.45 14.00 15.15 16.30

12.00 BBQ Masterclass Arena 13.30 BBQ Recipes with top chef Richard Fox 15.00 BBQ Masterclass Arena 16.30 BBQ Recipes with top chef Richard Fox

Entertainment Stage Live acts from Edinburgh Fringe Festival performing include: The Blues Brothers Sunshine on Leith Sing in the rain Rura Titty Bar Haha Kiss & Tell Cabaret

www.foodiesfestival.com

31/07/2014 17:25

Fresh italian Food ❤ served with Love

d k i d s s a l at h i w d e serv s every kid meal

Open

Image by LeNSCaP

every day except Mo nd

ay 10am – 2:45 pm 5pm – 10pm then

4 5 m o r n i n g s i d e roa d, e d i n b u r g h eh10 4a z

tel: 0131 466 6767

www.nonnas-kitchen.co.uk

LEARN HOW TO COOK AT THE AWARD WINNING...

HANDS ON COOKERY CLASSES | DEMO AND DINE EVENINGS | HOTEL PACKAGES | CORPORATE | KIDS KITCHEN

THERE’S SOMETHING FOR EVERYONE AT THE COOK SCHOOL SCOTLAND

VISIT: WWW.COOKSCHOOL.ORG TO BOOK OR FOR MORE INFO CALL 01563 550008 7 MOORFIELD PARK, KILMARNOCK KA2 0FE

CS Advert 144x100.5mm 16.07.14.indd 1 065_FF56_mix.indd 11

16/07/2014 11:13 29/07/2014 22:51

TIMETABLES FOODIES FESTIVAL

EDINBURGH INVERLEITH PARK, AUGUST 8, 9 & 10 2014

Sunday 10th August Register for free entry at the Registration Point by the entrance.

Tickets for sessions are released throughout the day and subject to availability

Aga Rangemaster Chefs Theatre

11.00 12.00 13.00 14.00 15.00 16.00 17.00

Glenn Cosby – Great British Bake Off Mark Greenaway – Restaurant Mark Greenaway Stephen K Amos – Celebrity MasterChef Adam Handling – MasterChef The Professionals TBC Gillian, Nichola & Linsey - Three Sisters Bake Jacqueline O’Donnell – Great British Menu 2014

Drinks Theatre

10.30 11.30 12.30 13.30 14.30 15.30 16.30 17.30 18.30

Wake up with Lavazza Coffee Wine Gems Available at Local Wine Merchants Sherry & Food Matching with Charles Metcalfe Beer tasting & tutoring with Melissa Cole Discover the Origin with Charles Metcalfe More Wine Gems at Local Wine Merchants Charles Metcalfe: The Wines of Bordeaux Brian Elliot on wine “Spend a Little, Live a Lot” Summertime Cocktails by The Blackbird

Cake and Bake Theatre

11.00 12.00 13.00 Sponsored by 14.00 Chocolate Theatre 15.00 16.00 17.00

Charlotte Flower – Fooling around with Ganache Emilly Ladybird – Absinthe Fairy Cakes Gillian, Nichola & Linsey - Three Sisters Bake DGH Chocolatier – Chocolate Tasting Masterclass Emilly Ladybird – Absinthe Fairy Cakes Fiona Sciolti – Botanical Chocolates DGH Chocolatier – Haitian Rum & Chocolate

Childrens Cookery Theatre

Learn to cook Summer Recipes Learn to cook Summer Recipes Learn to cook Summer Recipes Learn to cook Summer Recipes Learn to cook Summer Recipes

presented by Edinburgh School of Food and Wine

BBQ Arena presented by

66 foodies

062_066_FFTimetables.indd 66

11.30 12.45 14.00 15.15 16.30

12.00 BBQ Masterclass Arena 13.30 BBQ Recipes with top chef Richard Fox 15.00 BBQ Masterclass Arena 16.30 BBQ Recipes with top chef Richard Fox

Entertainment Stage Live acts from Edinburgh Fringe Festival performing include: Joe Stilgue Old Bohemia Rura Chelsea Manders Blues Brokers Movin’ Melvin Brown

www.foodiesfestival.com

31/07/2014 17:45

SATURDAY 16 AUGUST GLASGOW GREEN

Live cookery demonstrations celebrating the best in Scottish food and drink, featuring a line-up of chefs and guests on the cutting edge of our country’s food and produce industries.

VISIT

theworlds.co.uk/food

for programme and ticket information.

PART OF

THE WORLD PIPE BAND CHAMPIONSHIPS

FRIDAY 15 AND SATURDAY 16 AUGUST A spectacular competition, a celebration of Scottish culture and a great family day out!

Glasgow Life and its service brands (found at www.glasgowlife.org.uk) are operating names of Culture and Sport Glasgow.

Glasgow life.indd 10

29/07/2014 20:57

West end festival.indd 10

29/07/2014 20:59