FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 100 APRIL 2018 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
WIN A royal stay for two
APRIL 2018 ISSUE 100
IT’S OUR ANNIVERSARY!
001_FF Cover_0418.indd 1
The perfect setting for your spring break, summer holiday or winter getaway. Life The perfectlandscapes, setting for your winterhospitality, getaway, spring or summer holiday. affirming affirming Highland cosybreak comfort, and good food. Life On the coast of NW Sutherland, 40 miles cosy northcomfort, of Ullapool, driveway leads fromofthe A894, part landscapes, Highland hospitality, and good food. On theincoast NW Sutherland, of the NC500. 40 miles north of Ullapool, driveway leads in from the A894, part of the NC500.
Eddrachilles Hotel is surrounded thebest bestfrom fromthe thesea, sea, Eddrachilles Hotel is surroundedbybyananabundant abundantNW NW Highlands Highlands larder, larder, the mountainsand andcrofts. crofts. We We use ingredients to to create create new new menus menus daily daily and and our our friendly friendly mountains use fresh fresh ingredients service with good wines, local craft beers, and whiskies will enhance your dining experience. service with good wines, local craft beers and whiskies will enhance your dining experience. In winter we offerdinner classictakes favourites whilefrom in our summer season Our 4 course inspiration contemporary Nordic cuisine. Non-residents are also welcome dinner both our tasting menu and set 4-course dinner takeforinspiration but booking in advance is recommended. from contemporary Nordic cuisine.
Eddrachilles Hotel, Badcall Bay by Scourie, Sutherland, IV27 4TH Email: email@example.com Telephone: 01971 502080
Foodies Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 100 APRIL 2018 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
WIN A royal stay for two
APRIL 2018 ISSUE 100
th 100 issue
IT’S OUR ANNIVERSARY!
001_FF Cover_0418.indd 1
Cover illustration by Ellie Atkinson
EDITORIAL Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Editorial Assistant Emily J Hall Production Sarah Hitchen Advertising Design Jamie Smail
T’S OUR ANNIVERSARY! This month marks our 100th issue, and after over eight years of eating our way through our hometown of Edinburgh, we’ve got some tips to share. Head to our Cult Food Guide to Edinburgh to discover our insider map to the city’s best food and drink, from where to go for Sunday morning Bloody Marys to the best late night wings, pp.14-15. We’ve collated all of the team’s favourite spots to bring you the definitive round-up of dishes that get us coming back time and time again. Within the city and beyond, great Scottish food isn’t hard to find and we try to use as much local produce at home as we can. Head to our Scottish product round-up, p.25, to find out which ingredients we can’t go without, or check out Great British Menu competitor Ally McGrath’s local favourites along with a delicious dessert recipe, pp.42-43. Or, if it’s travel you’re hungry for, we’ve shared our top ten Scottish destination hotels to help inspire you, pp.45-47.
Of course, Scottish talents don’t just lie in food: we’re also turning the spotlight on local designers this month to highlight some of the beautiful homeware products we can’t wait to get our hands on, p.11. We’re also delighted to announce our sponsorship of this year’s Scottish Gin Awards and Scottish Beer Awards, so be sure to check out our juniper lowdown, pp.39-41, and beer and food pairing guide, p.31. Plus, we’ve got feasting recipes galore, from delicious recipes by Michelin-starred Tommy Banks, pp.1623, to indulgent donuts, pp.26-29, and celebration cakes, pp.32-37. Join us as we celebrate 100 issues, and the very best of Scottish food and drink. Cheers! Sue Hitchen, Editor
ADVERTISING Business Development Sharon Little SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 558 7134 or email the editor: firstname.lastname@example.org
Tommy Banks is Chef Patron at Michelin-starred The Black Swan and Great British Menu champion.
Vicky Graham is the founder of Vicky’s Donuts in London and a master of all things sweet and fried. foodies 3
003_FF Welcome_0418.indd 3
edinburghâ€™s favourite food & Drink festival
WITH TOP CHEFS inverleith park 3, 4, 5 august
food & drink
Toploader The Hoosiers
foodiesfestival.com Foodies Fest Edinburgh.indd 1
This month BOOKS, TV, WHAT’S ON NEWS SHOPPING
7 9 11
COMPETITION 13 A Royal Wedding Afternoon Tea at Fairmont St Andrews EDINBURGH CULT FOOD Our insider guide to the city
TOMMY BANKS 16 Recipes from the Michelin-starred chef and Great British Menu champ SCOTTISH PRODUCTS 25 Our top local products under £10 VICKY GRAHAM Get creative with these donuts
BEER & FOOD PAIRING 31 What to eat with 2017’s Scottish Beer Award winners HAYLEE MCKEE 32 Celebration cakes inspired by the outdoors
GIN The Scottish Gin Awards 2017 champions
CHEF Q&A Ally McGrath shares a recipe
FOODIE ESCAPES 45 Our favourite Scottish destinations
EDINBURGH WEST END The top cocktail hotspots
INTERIORS REVIEWS COOK SCHOOLS COCKTAILS
52 56 59
NEW BARS OUT & ABOUT
61 64 66 foodies 5
003_FF Contents_0418.indd 5
BOOKS, TV & WHAT’S ON FOODIES
Cooking the books Berber & Q Josh Katz, Ebury Press, £25 Ex-Ottolenghi chef Josh Katz is putting barbecue back on the menu with his delicious, internationally inspired recipes. The Happy Pear: Recipes for Happiness David Flynn & Stephen Flynn, Penguin Ireland, £18.99 Cheer up your mealtimes with The Happy Pear’s pocket-friendly 15 minute dinners. The Curry Guy Dan Toombs, Quadrille Publishing, £12.99 You need never fear curry again with Dan Toombs easy to follow recipes for fabulous curries without fuss or complicated prep.
Spring Baking Championships Best-selling TV chef Lorraine Pascale joins fellow judges Duff Goldman and Nancy Fuller in the Spring Baking Championships. Eight bakers take on the challenge, whipping up Easter treats, Kentucky Derby themed desserts and Memorial Day delights in a bid to win the grand prize of $50,000. Spring Baking Championships series 3 launches on Food Network UK, from the 3rd of April at 4pm.
What’s on DIANA HENRY AT EDINBURGH NEW TOWN COOKERY SCHOOL 6 April, Edinburgh Fresh off the back of the launch of her latest cookbook, How to Eat a Peach, multi-award winning food writer Diana Henry joins her former mentor Fiona Burrell for an exclusive Q&A, as well as a chance to get a first look at the book and sample some of the delicious recipes. Tickets are bound to sell out fast for this exclusive event, so snap them up quick.
GASTROFEST AT THE EDINBURGH INTERNATIONAL SCIENCE FESTIVAL 1 April - 15 April, Edinburgh Discover more about the world of food at GastroFest where they’ll be answering all of your foodie questions at more. From looking at the truth of processed food and ethical shopping, to explaining space travel through puds, they’ll be serving up platefuls of knowledge - and plenty of snacks, too!
SPAIN VS PORTUGAL WINE & CHARCUTERIE TASTING 20 April, Glasgow Master of Wine Rose Murray Brown takes on the warmer climes with a guided tour through the wines of Spain and Portugal. Complete the experience by tucking into the array of fine meats, cheeses and breads from each country as you sip, and we’re sure you’ll be transported across the world in no time. foodies 7
007_FF Books_0418.indd 7
Inspired by the flavours of the Levant “Definitely worth experiencing”
Edinburgh feasts “... every dish was licked clean”
THE SCOTSMAN “...not-to-be-missed”
MEZZE · CHARCOAL GRILL · COCKTAIL BAR Book online: baba.restaurant | @babaedinburgh 0131 527 4999 | 130 George Street, Edinburgh, EH2 4JZ Social icon
Rounded square Only use blue and/or white.
For more details check out our Brand Guidelines.
Mid-afternoon cravings need not ruin your healthy eating intentions. Award-winning fruit crisps, Spare Fruit, are made from the ‘ugly’ fruit rejected by British supermarkets, promoting sustainability, healthy eating, and, of course, the best in flavour. Try them sprinkled on yoghurt for that bit of added crunch. www.sparefruit. com
GO APE FOR CAKE Guilt-free baking has arrived! A number of celebs, including Fearne Cotton and Deliciously Ella, have teamed up with Cakes for Apes as they fundraise to help save orangutans. Head to their website for exclusive recipes and to learn how you can get involved. www.cakes4apes.org
SPRING SUNDAES Get ready for warmer weather with Mackie’s brand new tropically inspired ice cream. Combining their famously smooth, creamy ice cream with the fresh flavours of mango and passionfruit, these limited edition tubs are bound to create queues. www.mackies.co.uk
BRING ON THE ROUX The Balmoral in Edinburgh is about to get even bigger. 3-Michelin starred chef Alain Roux, son of the iconic Michel Roux, is set to head up the brand new brasserie at the hotel, opening later this year. Get your bookings in quick! www.roccofortehotels.com
fruit Add Mackie’s Mango & Passion to a milkshake for a quick and delicious pud QUICK & EASY If the thought of midweek cooking is too much to bear, Boxed is about to become your new best friend. Not your average frozen dinner, Boxed boasts great tasting, high quality ingredients for flavour without fuss. Choose from the likes of king prawn, chicken & chorizo paella, or gourmet mac and cheese - we promise you’ll never see frozen the same way again. www.eatboxed.co.uk news 9
009_FF News_0418.indd 9
8 8 B r u n t s fi e l d P l a c e 0131 629 6565
Arch 15, East Market St 0131 629 1551
102 Constitution St 0131 629 1919
BOOK ONLINE - CHOPHOUSESTEAK.CO.UK
Alt Leopardo Coasters www.emmacochrane design.com, £12.50 for 4
Oven Gloves www.anta.co.uk, £32
The Mair I Like Ma Dug Tray www.susanmcgilldesigns.com, £34
Bag 4 Lyfe Shopper www.emilymillichip.com, £35
All our homeware favourites from some of Scotland’s top designers
Teacake Tote Bag www.gsashop.co.uk, £15
Wash Bag www.lauraspring.co.uk, £35
Travel Mug www.contempoonline.co.uk, £11.95
Highland Cow Note Cards www.cherithharrison.com, £4.95
Fun Makes Good Table Mats www.welcomehomestore. co.uk, £38
Stoneware Butter Dish www.lecreuset.co.uk, £30 foodies 11
011_FF Shopping_0418.indd 11
the chocolate cafÃ© 13 Frederick St. EDINBURGH, EH2 2EY 5 Howard St. EDINBURGH, EH3 5JP 241 Sauchiehall St. GLASGOW, G2 3EZ
Win a royal celebration at Fairmont St Andrews E XPERIENCE the full royal treatment at the stunning Fairmont St Andrews. The pinnacle of 5 star elegance, this luxurious resort boasts 3 championship golf courses, an array of tempting eateries, picturesque grounds, and fabulously designed rooms. This month, one lucky reader is in with the chance to win not just an overnight stay, but the opportunity to celebrate the Royal Wedding of Prince Harry and Meghan Markle in the most patriotic way we know: with a fabulously British Afternoon Tea. The Fairmontâ€™s exclusive, one off Royal Wedding Afternoon Tea event on Saturday 19th May includes all of the favourites, from traditional finger
sandwiches to classic scones, and fine patissierie, with the added bonus of a specially created wedding cake. Enjoy all of the delicacies created by the first class chefs while you watch the Royal Wedding streamed live in the glamorous Atrium Lounge. Make a weekend of it and, after enjoying the royal lifestyle in the lounge, explore the grounds of the hotel and enjoy the views across the North Sea, or head to the Kittocks Den bar to sample their huge range of whiskys, before returning to your cosy room to relax in style. Complete the experience with a full Scottish breakfast in the Squire Restaurant on Sunday morning before you head home. l
For your chance to win this great prize, simply answer the following question:
When is the Royal Wedding? To win, enter either at foodies.co.uk/win, like Foodies Magazine on Facebook and send us a message with your name and email address, or email your details to enter@ foodiesfestival.com
T&C: Entries must be received by 30/04/18. Prize is valid for a one night stay for 2 with Royal Wedding Afternoon Tea and full Scottish breakfast. Prize is subject to availability and cannot be used in conjunction with any other offer. Valid only on Saturday 19th May with departure on Sunday 20th May. Entrants and guest must be 18+. No cash alternative. Non-transferrable. Editorâ€™s choice is final. foodies 13
013_FF Competition_0418 .indd 13
FOODIES THE CULT FOOD GUIDE TO EDINBURGH
Foodies cult guide to After 100 issues and eight and a half years of eating our way through Edinburgh, we like to think we know our stuff when it comes the best dishes the city has to offer. Take on our tasting tour and discover the cult dishes of the capital
Rose & Cardamom Hot Chocolate at Lovecrumbs, West Port
Big Apple Bagel at Bross Bagels, Portobello
Beforenoon Tea at Mimi’s Bakehouse, The Shore
Oyster Happy Hour at Ondine, George IV Bridge
Bloody Mary at The Ship on the Shore, The Shore
Cheese Toasties at Cairngorm Coffee, Frederick Street
Tonkostu Ramen at Maki & Ramen, Fountainbridge
Late Night Wings at Nightcap, York Place
Meat & Cheese Platter at Pickles, Broughton Street
Prawn Green Curry at Nok’s Kitchen, Stockbridge
Haggis Pakora at The Pakora Bar, Hanover Street
014_FF Foodies Map.0418.indd 14
Steak & Sides Tuesdays at Chop House, Bruntsfield
THE CULT FOOD GUIDE TO EDINBURGH FOODIES
MareKiaro Pizza at Pizzeria 1926, Dalry
Black Lentil Daal at Dishoom, St Andrew Square
Baja Cod Tacos at Bodega, Elm Row
Sunday Roast at Kyloe, West End
Hand Rolled Pasta at Quay Commons, Commercial Quay
Beef & Pork Meatballs at Clark & Lake, Tollcross
Mezze at BABA, George Street
Waffles o’bacon at The Pantry, Stockbridge
Frozen Margaritas at El Cartel, Rose Street
FOR MORE INFO SEE DIRECTORY ON PAGE 65
Natural Wine at Good Brothers, Stockbridge
£10 Lunch Deal at The Walnut, Leith Walk
Espresso at Fortitude Coffee, York Place
Pork Gyoza at Harajuku Kitchen, Tollcross
Shellfish Platter at Fishers in the City, Rose Street foodies 15
014_FF Foodies Map.0418.indd 15
FOODIES TOMMY BANKS
ROOTS Two-time Great British Menu champ and once Britain’s youngest Michelin-starred chef, Tommy Banks reflects on his love of food, farming, and foraging
he Black Swan is the pub adjacent to our farm in Oldstead, North Yorkshire. Throughout my lifetime it had been a consistently unsuccessful boozer in what is a tiny village. In 2006 my parents bought the Black Swan and started a business with my brother James and me. We are farmers and had little experience of the hospitality industry, other than opening our home as a B&B. James and I were 19 and 17 years old. It’s fair to say the social side of work was far more important to us than the work itself in the early years. We had many parties and late nights! It is important to learn from mistakes and we had our fair share. Recession kills many businesses, particularly ones in rural locations like the Black Swan. In 2008, it became apparent that running a nice pub would not suffice. Business dropped off and the pub wasn’t making money. We made the decision as a family that we would try to make the Black Swan a destination restaurant. I’m not sure we really had a plan, but what we did know was that we wanted to make everything better. We were never busy but we survived and, with constant tweaking, we kept improving all the time.
In 2011, we won a Michelin star! If I’m honest, I had only recently realised there was such a thing. In 2013, the head chef, Adam Jackson, who I had been working under, left to open his own restaurant and I stepped into his shoes. I’d just turned 24. I worked without any days off and four months later we retained the star, making me the youngest Michelinstarred chef at the time. This brought a lot of press to the Black Swan and a lot of plaudits my way. I should have been happy, but I wasn’t. I felt a little fraudulent. All my food was inspired by books I had read or meals I had eaten. While the food on our menu was good, it was without personality or originality. I had somehow reached what many regard to be the pinnacle of a career at the age of 24, without possessing much skill or experience.
014_Tommy Banks_0418.indd 16
‘Nothing compares to the feeling of creating something that is truly your own’
I needed direction. I wanted to create dishes that I believed in, were original and could only really be from the Black Swan. When seeking inspiration, it’s good to look at who you are and where you’re from. I am a farmer’s son from Oldstead. I cook in my family’s restaurant in Oldstead. The penny dropped. We should return to farming. This was not only a defining moment for the Black Swan, but also for me. We closed lunch services and used the time to build a two-acre garden at the back of the restaurant. The menu would be constructed from what we had grown and foraged and, because of that, we would have to get creative. By putting these restrictions in place it actually became easier to produce dishes with real personality. We built a new kitchen in the restaurant so that I could fulfil my ethos of sowing seeds, nurturing, harvesting and delivering the food to the customer. The new Black Swan was born – no longer a pub but now a restaurant with rooms. The opportunity to cook on the Great British Menu couldn’t have come at a better time. With the business on its knees, I had the chance to show off my food on national TV and it is an opportunity I knew I had to grasp with both hands. Fortunately, the competition went very well and eventually I went on to win the competition two years in a row, which was awesome! But more than that, the Black Swan was opened up to a huge audience – one that was to fill our little restaurant and rooms. We haven’t looked back, the restaurant is so busy and everything is bigger and better than ever before. After all the years of the Black Swan, I have never been more satisfied. Nothing compares to the feeling of creating something that is truly your own. Our current team is the strongest ever and the Black Swan continues to thrive through the combined passion and intellect of everyone involved. l foodies 17
014_Tommy Banks_0418.indd 17
FOODIES TOMMY BANKS
Roast duck breast with white currants, peas and shiitake White currants are delicious with all gamey meats but especially duck. The peas and currants are a wonderful double act, contrasting yet complementary as you chomp a mouthful of sphere that are some acidic, some sweet.
Serves 2 100ml water 2 thyme sprigs 50g dried shiitake mushrooms 2 duck breasts 1 garlic clove 40g butter 1 shallot, finely chopped 8 small fresh shiitake mushrooms 200g small garden peas 100g white currants 50g finely chopped chervil Sea salt
Bring the water to the boil and pour over a sprig of thyme and the dried mushrooms. Leave to infuse while you prepare your duck breast. l Preheat the oven to 180Â°C. Evenly score the duck skin and season heavily with salt. Place the duck breasts, skin side down, in a cold pan over a medium heat. Hold the duck breasts down as the heat begins to render the fat from the skin. Keep the pressure on the duck and take your time slowly crisping the duck skin. Render the fat until it is as crisp as you would like to eat it as it will not render much more in the cooking process. Flip the breasts over and colour the flesh side. l Flip back onto the skin side and place in the oven for 2 minutes. Remove from the oven and flip onto l
the flesh side. Add the remaining sprig of thyme and the garlic and return to the oven for 2 more minutes. Remove the duck from the pan and leave to rest while you make the garnish. l Place a frying pan over a high heat and add half the butter. Add the shallot and fresh mushrooms and season with salt. Strain the mushroom stock and add to the pan with the peas. Allow the stock to reduce slightly before adding the white currants, chervil and the rest of the butter. Stir everything together and check the seasoning. l Spoon the peas, currants and mushrooms into two serving dishes. Carve the duck breasts and lay them on top.
014_Tommy Banks_0418.indd 18
A guaranteed dinner party winner
014_Tommy Banks_0418.indd 19
FOODIES TOMMY BANKS
Marinated tomatoes with pickled cucumber and frozen goat’s cheese When the tomatoes are juicy and ripe, simply marinating them is a lovely way to enjoy the fragrant fruit. By freezing the goat’s cheese you will be able to finely grate it over the dish to add a rich salty seasoning.
Serves 2 20g butter 50g pumpkin seeds 10 plum or large cherry tomatoes, halved Drizzle of herb oil 2 very young cucumbers, peeled 100g Cherwell or other fresh goat’s cheese, frozen 2 basil sprigs 4 bronze fennel fronds Sweet cicely flowers Marigold flowers Sea salt
For the pickling liquor 100ml white wine 100ml white wine vinegar 100g caster sugar
l Melt the butter in a frying pan. Add the pumpkin seeds and toast them until they begin to crackle. Season with salt and drain them through a sieve. l Preheat the oven to very low. Season the tomatoes with salt, dress with herb oil and place in the oven for 30 minutes. l Mix all the pickling liquor ingredients in a pan and briefly boil to dissolve the sugar. Measure out 200ml and pour over the cucumbers before leaving to cool. Keep any leftover in the fridge for later use. Char the outside of the cucumbers with a blowtorch or on a gas hob and slice them into rounds. l Divide the tomatoes and cucumbers between two bowls and drizzle with herb oil. Add the toasted pumpkin seeds and grate over the goat’s cheese. Scatter the herbs and flowers over the top and serve.
014_Tommy Banks_0418.indd 20
Freeze the goatâ€™s cheese to use it as seasoning foodies 21
014_Tommy Banks_0418.indd 21
FOODIES TOMMY BANKS
John Dory with young vegetables and lemon verbena stock This is a dish I make at home. It is a quick, light and healthy tea. You can use any nice fresh, young vegetables – I tend to steal whatever I can from the Black Swan garden! Peel and chop them all down and then the whole thing is ready in 5 minutes. By having all the vegetables the same size, they will cook quickly and evenly, keeping their freshness.
Serves 2 200ml water 5 lemon verbena leaves 5 pieces dried shiitake mushrooms 50g butter, plus an extra knob to cook the fish 100g fresh peas 100g fresh broad beans 2 young onions, cut into 1cm slices 100g young carrots, diced 100g turnips, diced 100g baby fennel, diced 1 tbsp vegetable oil 1 John Dory fillet 1 chive flower head
l Bring the water to the boil and pour over the lemon verbena leaves and shiitake mushrooms. Leave to infuse for 5 minutes. l Take two large non-stick frying pans and put them both over a high heat. Put half the butter in one of the pans and add all the vegetables, quickly coating them in the foaming butter. Add the lemon verbena and shiitake stock and bring to the boil. l Drizzle the vegetable oil in the other pan and add the fish. l Keep the heat high and reduce the stock over thevegetables – they will cook as the stock reduces, flavouring the stock beautifully. After 1 minute add the remaining butter and stir in to thicken the sauce. l When the fish has a nice golden crust, turn it over, add a knob of butter and cook for a further 30 seconds. To test if the fish is cooked, insert a metal skewer into the middle part and then touch it on your lip; if it feels warm then remove the fish from the pan – the residual heat will finish the cooking of the fish. l Spoon the vegetables and stock into two serving bowls, place the fish on top and scatter with the chive flowers.
Roots by Tommy Banks, published by Seven Dials, £17. 22 foodies
014_Tommy Banks_0418.indd 22
ROSEMARY SHRAGER FOODIES
Use any young vegetables you have available
014_Tommy Banks_0418.indd 23
The finest fudge makes the sweetest gift SCOTLANDâ€™S LARGEST SELECTION OF HANDMADE FUDGE SINCE 1949.
DE BY HAND
Visit our online store
www.fudgehouse.co.uk 197 Canongate Edinburgh EH8 8BN email@example.com 0131 556 4172
85 DALRY ROAD, EDINBURGH EH11 2AA
OPENING HOURS: MONDAY: CLOSED TUESDAY, WEDNESDAY, THURSDAY 5 - 10 PM FRIDAY, SATURDAY, SUNDAY 12 - 10 PM TEL. 0131 337 5757
TOP PRODUCERS FOODIES
Fill up a box of fudge for a gift everyone will love
FUDGE The Strawberries & Cream fudge is the perfect spring treat, £9.50 for a small box fudgehouse.co.uk
JAM The classics still have our heart and this marmalade and berry jam set ticks all the boxes, £7.95 mrsbridges.co.uk
CHARCUTERIE The Aberdeen Angus bresaola is our ultimate sandwich filler, £4 per 50g eastcoastcured.com
Under £10 MILK Nothing beats a glass bottle of fresh milk from McQueens Dairy, 85p per pint mcqueensdairies.co.uk
Taste your way through our favourite Scottish producers all for under £10
ICE CREAM We keep things sweet with Mackie’s creamy honeycomb ice cream,£3 per litre mackies.co.uk
SMOKED SALMON The balance of Inverawe’s smoked salmon is always pitch perfect from £6.95 smokedsalmon.co.uk
Mild and creamy, this is perfect for blue-bies RAPESEED OIL No kitchen is complete without Ola’s golden rapeseed oil, from £2.25 for olaoils.co.uk
CHEESE Of all of Scotland’s blue cheese, our winner is always the unpasteurised Fleet Valley Blue £11.50 for 500g theethicaldairy.co.uk foodies 25
025_FF Top 10 Products_0418.indd 25
FOODIES VICKY GRAHAM
Vicky Graham, founder of East London’s favourite doughdestination Vicky’s Donuts, shares her sweet secrets
Go nuts for dough The Original Makes 12 regular donuts or 24 minis 750g strong white bread flour, plus extra 80g caster sugar 80g unsalted butter 15g salt 21g instant dried yeast (3 packets) 3 medium eggs 240ml warm full-fat milk 140ml warm water 2 tbsp vegetable oil 3l vegetable oil
Place the flour, sugar and butter in a large bowl. Make 2 wells in the flour at opposite sides and add the salt to one, and the yeast to the other.Break in the eggs and then add the warm milk. l Using a stand mixer, attach the dough hook and mix on the slowest speed, whilst carefully pouring in the water, bit by bit. Continue kneading the dough on a slow setting for around 8 minutes til smooth, elastic and shiny surface. l Put the dough in a clean bowl and cover with a damp tea towel until doubled in size. l Grease 2 baking trays. Cover your hands with flour and sprinkle a flat surface with more flour. Sprinkle the rolling pin with flour and roll out the l
dough to around 2cm thick. l Use a cutter to cut out your desired shapes and place onto the greased baking trays, spacing them out. Knead any leftover dough and roll out to repeat the process until you have used up all the dough. Leave to rise for around 10–20 minutes until the dough springs back when you touch it. l Preheat a deep-fat fryer, or oil in a heavy-based pan, to 180°C. l Use a fish slice to carefully pick up each portion of dough and then drop it into the fryer, cooking each one for around 60 seconds on each side, until golden. l Remove with tongs and place on a baking tray lined with a paper towel to soak up any excess oil. Leave to cool.
026_FF Donuts_0418.indd 26
Pineapple Donuts Totally tropical and super fun to make! The green stems are made with coloured white chocolate. Cool, huh? Makes 12 regular donuts 1 batch of The Original dough 200g white chocolate chips Drop of oil-based green natural food colouring Yellow and brown natural food colouring
For the vanilla icing 500g icing sugar 1 tsp vanilla bean paste 50ml full-fat milk
Melt the white chocolate in the microwave. Mix in the green food colouring. Pour into a piping bag and cut an opening of 5mm in the tip. l Line a baking tray with baking paper. Make lines with the chocolate in the shape of a tuft. Add 2cm vertical lines underneath â€“ almost like youâ€™re making a cocktail stirrer with the pineapple tuft at the top. Leave to set. l For the vanilla icing, stir the icing sugar, vanilla bean paste and half the milk in a bowl. Gradually add the rest of the milk, mixing all the time. l
Divide the vanilla icing among two bowls. Add a smudge of the yellow food colouring to one of the bowls and a smudge of brown to the other. Mix both well. l Carefully dunk each donut into the yellow vanilla icing until it covers it around halfway. Gently pull the donut back up, keeping the top down and slowly spinning the donut around, to let any excess drip off. Leave to set. l Put the brown icing into a piping bag and cut a hole around 5mm in the tip. l Using a cocktail stick, make a hole at the top of each donut and insert the green chocolate tuft so that it protrudes. l Using the brown icing, pipe diagonal lines in opposite directions, like a lattice, across the donut and finish off with dots in the centre. l
026_FF Donuts_0418.indd 27
FOODIES VICKY GRAHAM
Piñata Donuts When you bite into these guys you’ll get an explosion of hidden Smarties! My fave kind of piñata.
Makes 12 regular donuts or 24 minis 1 batch of The Original dough, centres left in 200g caster sugar 175g Mini Smarties®, or M&M Minis® 60g rainbow sprinkles
For the white chocolate buttercream 175g unsalted butter 175g icing sugar 125g good-quality white chocolate, broken into pieces 2 tbsp double cream
Using a sharp knife, carefully remove the centre of each donut, making sure you leave a little dough at the bottom to hold in the filling. Place the donuts in a bowl with the sugar and toss to coat. You might need to do this one by one. l Fill the centre of each donut with Mini Smarties®, all the way to the top. l For the buttercream, whisk the butter until pale and fluffy (around 2 minutes). Add the icing sugar, one spoonful at time, mixing again in between each addition. l Melt the white chocolate in the microwave for around 1 minute. Slowly pour the melted chocolate into the buttercream mixture, beating all the while. l Fold in the cream to soften it a little and transfer to a piping bag, cutting an opening measuring around 2.5 cm in the tip of the bag. l Pipe a dollop of the buttercream to each of the donuts and top with sprinkles. l
‘Take your time and have fun! Get messy and embrace it’ Donuts by Vicky Graham, published by Hardie Grant, £10. Photography © Joe Woodhouse 28 foodies
026_FF Donuts_0418.indd 28
026_FF Donuts_0418.indd 29
BEER & FOOD FOODIES FOCUS
FOODIES IS A PROUD SPONSOR OF THE SCOTTISH BEER AWARDS
Forget wine and cheese, we’re all about beer and snacks. Discover the perfect food partner for some of 2017’s Scottish Beer Award champions
Tempest Soma IPA Gold for Best IPA Pair it with: Fish and chips The bright tropical flavours of the Soma IPA perfectly cut through crispy fried food
BrewDog Elvis Juice Winner: Best Fruit Forward Pair it with: Pulled pork tacos Infused with tart grapefruit peel, this citrusy beer freshens up juicy pork tacos
Brewgooder Clean Water Lager Innovation of the Year Paired with: Jerk chicken Great with chicken and even better for Malawi - 100% of the profits of this beer go to clean water charities.
Innis & Gunn Blood Red Sky Winner: Exporter of the Year Pair it with: Cheeseboard & chutney Aged in Jamaican rum barrels, the warm rum notes add spice to cheese
Fierce Beer Café Racer Beer of the Year 2017 Pair it with: Tiramisu Like tiramisu in a can, this beer is flavoured with espresso and vanilla
Stewart Brewing First World Problems Master Brewer of the Year Pair it with: Roast beef Medium-bodied with a strong bitter note, this hearty beer can hold its own against a mighty rare roast beef. foodies 31
031_FF Beer & Food_0418.indd 31
FOODIES HAYLEE MCKEE
GARDEN Haylee Mckee combines a love of gardening with a love of baking with these stunning spring cakes, all infused with a little something special from the outdoors
Tea Pea Matcha green tea has a bitter edge that balances beautifully with grassy garden peas. Add to them a subtle splash of tangy buttermilk and a little mentholfresh peppermint, and the result is this creamy, robust little number. This cake is very easy to make and contains no butter – so you can get away with generous servings of the garden pea cream.
Serves 10–12 15g peppermint leaves, finely chopped 185ml boiling water 400g caster sugar 375g plain flour 3 tbsp matcha green tea powder 1½ tsp baking soda 1½ tsp baking powder 1½ tsp pink Himalayan salt 2 eggs 250ml buttermilk 125ml grapeseed oil 1 vanilla bean, split lengthways and seeds scraped 1 tsp almond extract
For the garden pea cream 465g garden peas 750ml whipping cream 3–4 tbsp icing sugar Pea tendrils and flowers, to decorate
l Preheat the oven to 175°C. Lightly grease and line a 22cm ring tin with baking paper. l Add the peppermint leaves to a bowl, cover with the boiling water and set aside to steep for 5 minutes. l Meanwhile, in a separate bowl, mix together the sugar, flour, green tea powder, bicarbonate of soda, baking powder and salt. l In another bowl, lightly whisk the eggs together with the buttermilk and oil to combine, then whisk in the vanilla seeds and almond extract. Slowly fold the mixed dry ingredients into the egg mixture. l Strain the peppermint leaf water, discarding the leaves, and fold the water into the cake batter. l Pour the batter into the prepared tin and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly in the tin for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely. l While the cake is cooling, make the garden pea cream. Add the peas to a blender and pulse briefly to a smooth, fine purée. In a bowl, whisk the cream to medium peaks, then fold in the pea purée. Add the icing sugar to taste. l Top with generous dollops of the pea cream and decorate with pea tendrils and flowers.
032_Green Thumb_0418.indd 32
ROSEMARY SHRAGER FOODIES
SMALL SPACES While frozen peas are super convenient, theyâ€™ll never beat a naked pea squeezed straight from a pod. Peas are perfect for tiny patches because they grow upwards, not outwards. Pot your seedlings in a sunny spot on your balcony or in your courtyard and, once sprouted, guide the sprawl of tendrils through trellises, nets, ladders or an inventive canopy of string. Most pea varieties will grow up to 2m tall, so think ahead.
032_Green Thumb_0418.indd 33
FOODIES HAYLEE MCKEE
Honey for Ray This recipe makes one tier with two layers. To create the cake pictured, as a guide you’ll need to triple the ingredients; as well as a 20cm cake tin, you’ll need one 23cm and one 25cm cake tin. This one goes out to my baby boy. He was two months old when I wrote this recipe and I like to think it will become his most requested afternoon treat. The combination of lemon myrtle, fennel and honey syrup creates a creamy, floral finish.
Serves 6–8 3 tbsp ground lemon myrtle (or lemon thyme or lemon balm) 3 tbsp fennel seeds 500g unsalted butter 330g demerara sugar 6 eggs 250ml milk 600g plain flour 4 tsp baking powder ½ tsp salt 80g finely grated fennel
For the honey syrup 125ml freshly squeezed lemon juice 500ml honey 375ml water For the honey icing 4 tsp honey 600g icing sugar 100g unsalted butter, softened 250g cream cheese, chilled
l Preheat the oven to 175°C. Lightly grease and line two 20cm round cake tins with baking paper. Toast the lemon myrtle and fennel seeds together in a saucepan over a medium heat until fragrant. Remove from the heat, transfer to a large mixing bowl and leave to cool completely. l Once cooled, add the butter and sugar to the bowl with the toasted lemon myrtle and fennel seeds and cream together for 2–3 minutes or until light and fluffy. Add the eggs one at a time and continue to beat until incorporated. Stir in the milk, then sift over the flour, baking powder and salt and fold together to form a batter. l Using your hands, squeeze the grated fennel to remove any excess moisture, then add it to the batter and stir together gently. Divide the batter evenly between the prepared tins and bake for 1 hour, or until a skewer inserted into the centres comes out clean.
l Meanwhile, make the honey syrup. Combine all the ingredients in a saucepan set over a medium-high heat and stir together until the honey dissolves. Bring to the boil, then remove from the heat. Set aside. l While the cakes are hot and in their tins, prick the tops with a fork and ladle over 250ml of the honey syrup. Cool on a wire rack. l To make the honey icing, beat all the ingredients together in a bowl using a hand-held mixer, or a stand mixer fitted with the paddle attachment, until smooth. l Place one of the cooled cakes on a serving plate or stand and spread with half the icing, then place the second cake on top. Spread over the remaining icing and serve with the remaining honey syrup.
Sticky Fingers, Green Thumb by Haylee McKee, published by Hardie Grant, £18.99. Photography © Tara Pearce 34 foodies
032_Green Thumb_0418.indd 34
A PERENNIAL THAT KEEPS GIVING You can eat every part of the fennel plant. The bulbs and fronds are the most consumed parts, but once your fennel has ‘bolted’ you can also collect the fennel pollen. Bundle together some freshly cut flower heads, cover with a paper bag and tie it closed, then turn the bags upside down and shake the pollen loose.
LEMON MYRTLE This is an Australian native ingredient with subtle eucalyptus notes. It can be substituted with lemon balm or lemon thyme.
‘Nothing compares to the feeling of creating something that is truly your own’ foodies 35
032_Green Thumb_0418.indd 35
FOODIES HAYLEE MCKEE
Beetroot and rose truffle This recipe will become your secret weapon chocolate cake. Earthy baby beetroots are roasted until juicy to lend a dense, fudge-like texture to an already deep, dark chocolate base. The real highlight, though, is the addictive beetroot and rose truffles dusted in cocoa, which happen to be a cinch to make. Just try not to scoff them before you decorate your cake.
Serves 8–10 10 baby beetroot 60ml extra virgin olive oil 340g unsalted butter 370g soft brown sugar 340g caster sugar 4 large eggs 2 tsp vanilla extract A few drops rosewater 600g plain flour 4 tsp baking powder 160g Dutch cocoa powder 4 tsp salt 625g sour cream
For the truffles 3 beetroot (about 150g) 1 tbsp extra virgin olive oil 400g good-quality dark chocolate, in chunks 400ml double cream 40g edible dried rose petals A few drops of rosewater 100g Dutch cocoa powder For the beetroot icing 3 tbsp finely grated roast beetroot 225g unsalted butter, softened 225g cream cheese, softened 500–625g icing sugar ½ tsp vanilla extract 50ml milk
l This recipe makes one tier with two layers. To pump up the tiers and recreate the cake tower pictured, as a guide you’ll need to quadruple the ingredients; as well as a 20cm cake tin, you’ll need one 23cm and one 25cm cake tin. l Preheat the oven to 175°C. Lightly grease and line two 20cm round cake tins with baking paper. l Toss the whole beetroot in the oil. Wrap each one separately in foil. Roast 1 hour or until soft, then remove from the oven and cool. Once cool, peel off the skin and finely grate. Set aside. l To make the truffles, cook the beetroot as per the method above, then add to a blender and blitz to a fine purée. Transfer to a saucepan set over a low heat for 2–3 minutes (this will dry up any excess moisture and help bring out the flavour, so don’t skip this step). Remove from the heat and set aside. l Place the chocolate pieces in a heatproof dish. Bring the cream to the boil in a heavy-based saucepan, reduce the heat to a simmer, add half the dried rose petals and cook gently for 15 minutes, or until the flavour of the rose petals has fully infused into the cream. Strain the cream over the chocolate pieces and stir slowly until melted and glossy, then add 110g of the beetroot purée and the rosewater and mix well. l Refrigerate for 1 hour until firm. Once set, take teaspoons ofthe
mixture and shape them into bitesized balls, then roll them in the cocoa powder and the remaining dried rose petals to coat. Transfer to the refrigerator and leave to chill until needed. l Cream the butter and sugars together in a bowl using a hand-held mixer until light and fluffy. Beat in the eggs, vanilla and rosewater and mix in half the flour, baking powder, cocoa powder and salt. Stir in the sour cream, then mix in the remainder of the dry ingredients before gently folding in 300g of the grated roast beetroot until well combined (save the rest for the icing). l Pour the batter evenly into the prepared tins and bake for 35 minutes,or until a skewer inserted into the centres comes out clean. Remove from the oven and leave to cool slightly in the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely. l To make the icing, beat all the ingredients together in a bowl using a hand-held mixer or a stand mixer until well combined. l Place one of the cooled cakes on a serving plate or stand and spread with half the icing. Place the second cake on top and spread with the remaining icing. To decorate, top with the truffles and scatter over a few more dried rose petals or team the truffles up with fresh garden roses.
032_Green Thumb_0418.indd 36
BEETROOTS ARE TEAM PLAYERS Just like radishes and carrots, beetrootâ€™s growing style helps break up and aerate soil, which lets more nutrients reach the roots of neighbouring vegetable patch friends. Members of the cabbage family will be most grateful.
032_Green Thumb_0418.indd 37
M cQUEEN GIN
Our Core impressions are • • • • • •
Super Premium dry Sweet Citrus Smokey Chilli Mocha Chocolate Mint Spiced Chocolate Orange
They are 100% distilled flavor with no flavor elements added after the gin leaves the still. This ensures a crystal clear product at a full 42% abv, retaining true juniper character.
p_38 NEW.indd 38
TROSSACHS DISTILLERY LTD The Barn, Upper Drumbane, Drumloist Road, CALLANDER, STIRLING FK17 8LR 01877 339929 firstname.lastname@example.org mcqueengin.co.uk/tours
GIN FOODIES FOCUS
STAR- STUDDED SPIRITS
We’re delighted to announce our sponsorship of 2018’s Scottish Gin Awards, so ahead of the event, we’re looking back at last year’s winners, with a little help from judge and juniper expert, Geraldine Coates FOODIES IS THE PROUD SPONSOR OF THE SCOTTISH GIN AWARDS
ARBIKIE DISTILLERY WINNER: DISTILLER OF THE YEAR Arbikie Distillery, perched on the east coast of Angus, is the brainchild of the three Stirling brothers whose family have farmed here since the 1660s. In addition to whisky and vodka the Arbikie distillery makes two gins - AK‘s Gin and Kirsty’s Gin. Kirsty’s Gin combines familiar botanicals such as juniper, angelica, coriander, liquorice and orris with kelp, carline thistle root and blaeberries, three ingredients drawn from the stunningly beautiful environment. On the nose there is a sharp fruitiness
PICKERING’S WINNER: INNOVATION OF THE YEAR Made in Edinburgh by two self-confessed gin nuts at the arts complex Summerhall, Pickering’s Gin is based on an old colonial recipe handed down to founder Marcus Pickering’s family. Bottled at 42% ABV, the recipe has nine botanicals including cardamom, fennel, anise, lemon, lime and cloves. Very small-batch, Pickering’s is strongly aromatic in the mouth with hints of liquorice and cinnamon, fresh citrus and a lavender-like softness.
and big pine hit. AK’s Gin is named after the brothers’ beloved father and is composed of 10 botanicals including the less common thistle, black pepper, black cardamom, calamus root, mace and local honey, AK’s favourite food. Wheat spirit is the backbone of this gin, underpinning its spicy character with residual sweetness.
VERDANT DRY GIN WINNER: GIN OF THE YEAR Based in a former engine house of one of Dundee’s old jute mills, Verdant Spirits is the first and only distillery in the city for almost 200 years. Barely were Verdant’s distillery doors open than its flagship product, Verdant Dry Gin, was crowned ‘Gin of the Year’ at the 2017 Scottish Gin Awards, against some pretty stiff competition too. In many ways it’s a very classic London Dry Gin, refreshing really nowadays when one is inundated with weird and wonderful botanical combinations. Verdant keeps it simple, featuring the likes of juniper, coriander seed, green cardamom and liquorice. An exceptionally well balanced gin with the character to shine in all the signature gin drinks. foodies 39
039_FF Gin_0418.indd 39
From the heart of Speyside El:Gin artisan gin and liqueurs distilled, bottled and labelled in Elgin EL:GIN SCOTTISH DISTILLED GIN OF THE YEAR 2017 A modern gin distilled using local strawberries, raspberries and apples - The addition of oats to the distillation makes for a uniquely smooth and creamy gin. Excellent neat over ice or long with a quality tonic. MORAY BERRY GIN LIQUEUR Strawberries, raspberries, blueberries and uniquely edible fuchsia berries infused with El:Gin. Great over ice or as an addition to fizz. MORAY MOCHA GIN LIQUEUR Locally roasted Coffee, dark chocolate and honey blended with El:Gin. Best on the rocks or to kick start your espresso martini. For enquiries or orders please contact email@example.com
MY HEART SAYS BRING ON THE G&TS AND CHOCOLATE! BUT MY JEANS SAY FOR THE LOVE OF GOD, WOMAN EAT A SALAD.
THREE AWARD-WINNING AROMATIC GINS, HAND-CRAFTED IN GLENSHEE, PERTHSHIRE.
EDINBURGH GIN WINNER: GIN LIQUEUR OF THE YEAR Edinburgh Gin is a small batch, juniper-led gin with a Scottish twist. It starts life south of the Border at the Langley Distillery where Scottish grain spirit is distilled together with the classic gin botanicals in the traditional way. The Rhubarb & Ginger blend, voted 2017â€™s Gin Liqueur of the Year, brings a sweetly spiced pink tint to the signature Edinburgh Gin. Added to the shaker, it breathes new life into the classic Bramble recipe.
EL:GIN WINNER: DISTILLED GIN OF THE YEAR Truly Scottish in spirit, El:Gin is distilled and bottled in its namesake, the beautiful town of Elgin. Inspired by the flavours of Cranachan, this versatile gin is infused with local fruits and Scottish oats for a soft creaminess and unique flavour that is as delicious on its own over ice, or shaken up in a fruity cocktail.
Caorunn Cooler 50ml Caorunn gin
For the herbal apple soda 1 part lemon juice 7 parts apple juice 7 parts green tea
a fridge. Carbonate using a sodastream. l Add the Caorunn Gin to a highball glass, pour over 150ml of the soda and garnish with a sage leaf.
l For the herbal apple soda, hot brew the green tea and cool. Mix all the soda ingredients well and chill in
Created by renowned mixologist Tristan Stephenson to celebrate the launch of the new Caorunn bottle.
CAORUNN GIN WINNER: SCOTTISH GIN DESTINATION OF THE YEAR Caorunn Gin is small batch gin made by the malt whisky experts who own Balmenach Distillery. Caorunn is Gaelic for the rowanberry and the gin includes rowanberries and a further 10 botanicals, including some unusual, particularly Scottish ingredients, such as Coul Blush apple, heather, bog myrtle and dandelion, that grow in or near the distillery itself. On the nose itâ€™s juniper with fruity notes that develop into a clean, crisp, aromatic flavour with a slight heather honey sweetness. One for those who are fans of mellow gins.
039_FF Gin_0418.indd 41
CHEF Q&A ALLY MCGRATH
IN THE KITCHEN Chef Patron at Osso Ally McGrath shares some memories from his time competing on Great British Menu and guides us through his signature panna cotta recipe
How did start cooking? I turned round and told everyone when we were on holiday at 13 that I was going to be a chef. So I began - like a lot of other chefs - by getting a kitchen porter job at a local restaurant. I loved it from the very start. The kitchen is without a doubt my favourite place; I don’t think I could work in an office, it’s not really me. Who has been your biggest inspiration? Mike Benjamin and Richard Corrigan were both huge influences in my early career. They very much shaped the flavour which is a key part of my cooking. Later on, chefs like Danny Hall and Craig Grozier, have been very influential. On the rare occasions that I get to work with Craig these day, he still
blows my mind and introduces me to new things. Just being with him reinvigorates me and pushes me to raise my game again. What is your favourite Scottish ingredient? It varies throughout the year, but at the moment I’m loving the rare breed British lop pigs we get from Ruth Harris. It’s without doubt the tastiest thing we are cooking at the moment, and because we get the whole animal, we have to be imaginative. What is your dinner party dish? Usually when I cook for a party it’s something that I can get done in
advance, so I’m not spending all my time in the kitchen. Slow cooked lamb shoulder is a favourite: you can spice it up or do it with garlic and thyme, then vary the accompaniments accordingly. It takes 5 hours and if you plan it right, everything else can be done earlier on and just reheated. Fab. Has Great British Menu has changed your cooking at all? I think so. It gave me a bit of motivation! I’d fallen into a bit of a rut beforehand, and was maybe on cruise control. Great British Menu got me thinking about food again, what’s happening around me and how to
‘The kitchen is without a doubt my favourite place’
get the best from things. It has helped to raise my game. I feel I’m cooking the best food I have been for a long time. What is your favourite memory from Great British Menu? I’ve got lots of great memories: meeting some of the most amazing chefs, things going wrong, and things working out for the better, either for yourself or your competitors. But nothing beats the fear you feel just before the judge walks in. I’ve been really lucky in getting two of the best chefs around to judge me - Daniel Clifford and Nathan Outlaw. There are very few better out there. You have no idea who is on the other side of the door - I just about passed out both times!
042_FF Chef Q&A_0418.indd 42
ALLY MCGRATH CHEF Q&A
Ossoâ€™s rose water panna cotta Serves 4-6, depending on the size of your moulds 200ml double cream 100ml full fat milk 50g sugar 1 leaf of gelatine Rose water
To garnish Pomegranate molasses Seeds of one pomegranate
Roasted pistachio nuts Pink pralines Honeycomb
Normally I use around half a teaspoon, but it depends how strong your rosewater is. l Place the gelatine in l Pour the mixture into cold water and leave it to the moulds and leave bloom. them in the fridge for l Place the sugar, cream at least six hours â€“ overnight is best. and milk in a pot, and l To unmould the panna warm it to dissolve the sugar. Once the mixture cotta, quickly place is warm, add the gelatine the mould under hot and allow it to melt. running water for just a l Next, add the second. Take care not to expose it to heat for rosewater to taste.
too long; you can always repeat the process if the panna cotta doesnâ€™t come out first time. Over a plate, loosen the panna cotta from the mould at the sides to remove it, and place it on your plate. l To finish, drizzle over the pomegranate molasses and sprinkle over the pomegranate seeds, pistachios, pink pralines and honeycomb.
042_FF Chef Q&A_0418.indd 43
TOP 10 PERTHSHIRE SCOTTISH ESCAPES FOODIES FOODIES FOCUS
BEST OF THE BEST Escape to one of our top 10 Scottish destinations
FOR THE ARTISTIC FEEL RADISSON COLLECTION ROYAL MILE 1 George IV Bridge Edinburgh EH1 1AD www.radissoncollection.com Set in the heart of the city, The Radisson Collection is the perfect base to explore the capital from. However, there’s plenty on offer within this colourfully designed hotel, too: a luxury spa, fine-dining Italian restaurant Cucina, and the artistically-minded Epicurean bar. FOR GLASGOW GLAMOUR HOTEL DU VIN One Devonshire Gardens Glasgow G12 0UX www.hotelduvin.com Whether it’s a romantic weekend for two, or a much-needed escape, Hotel du Vin is just the ticket. A boutique hotel with classic style, the sumptuous bedrooms boast Egyptian cotton sheets and indulgently deep baths, while the chandelier-lit restaurant holds 3 coveted AA rosettes. FOR THE LUXURY EXPERIENCE THE BALMORAL 1 Princes Street Edinburgh EH2 2EQ www.roccofortehotels.com The proud owner of Edinburgh’s most prestigious address, The Balmoral is the queen of the capital. This 5-star hotel boasts beautifully decorated rooms, a first class spa, and a Michelin-starred restaurant, alongside well stocked whisky bar, Scotch, and glamorous afternoon tea salon, Palm Court.
Above (clockwise): Radisson Collection, Blythswood Square, Hotel du Vin, Malmaison, Balmoral FOR RELAXATION BLYTHSWOOD SQUARE 11 Blythswood Square Glasgow G2 4AD www.phcompany.com Renowned for its 10,000 square foot spa, Blythswood Square offers a haven of relaxation without leaving the city. After a spot of rejuvenation, enjoy a cocktail in the Salon bar before retiring to one of the beautifully designed bedrooms.
FOR URBAN STYLE MALMAISON 278 West George Street Glasgow G2 4LL www.malmaison.com Creatively designed with colour in mind, Glasgow’s boutique Malmaison is ideal for guests who put aesthetics first. Situated in the heart of Glasgow’s bustling West End, start off your night with something tasty in the house brasserie, Chez Mal, before heading out to explore the town. foodies 45
045_FF Foodie Escapes_0418.indd 45
SCOTTISH POTATO VODKA Multi-award winning vodka handcrafted in Scotland
Ogilvyâ€™s potatoes grow a short tractor ride from where theyâ€™re transformed into vodka. Our smooth spirit is a great option for cocktails or delicious served neat over ice. For the perfect serve garnish with a slice of ripe pear. Find you nearest stockist at www.ogilvyspirits.com
TOP 10 SCOTTISH ESCAPES FOODIES
FOR THE COMPLETE EXPERIENCE FAIRMONT ST ANDREWS St Andrews KY16 8PN www.fairmont.com With 520 acres to its name, the 5-star Fairmont St Andrews has it all: championship golf courses, an array of restaurants, a stunning Afternoon Tea lounge, and a high end spa complete with swimming pool, sauna and Jacuzzi. Designed with elegance in abundance, the Fairmont offers the ultimate escape.
Above: The Lodge on Loch Goil, Fairmont, The Marcliffe, The Three Chimneys
FOR FOODIE PARADISE THE THREE CHIMNEYS Colbost, Isle of Skye, IV55 8ZT www.threechimneys.co.uk Renowned for their world class food and named The Good Food Guide’s UK Restaurant of the Year 2018, The Three Chimneys is the ultimate pilgrimage for Scottish foodies. Complete the experience with a stay in the beautifully decorated House over By, with views across the sea. FOR A COSY COUNTRY RETREAT THE MARCLIFFE HOTEL & SPA North Deeside Road, Aberdeen, AB15 9YA www.marcliffe.com Cosy and welcoming meets 5-star luxury at The Marcliffe, where guestscan relax in a tranquil home away from home. Set amongst picturesque grounds and boasting an intimate dining room and peaceful spa, it’s everything a country hotel should be. FOR THE GROUP ESCAPE THE LODGE ON LOCH GOIL Lochgoilhead, Argyll PA24 8AE thelodge-scotland.com Dramatically designed, beautifully located, and lovingly restored, the
unique Lodge on Loch Goil is just the ticket for group getaways full of luxury charm outwith the city. FOR HIGHLAND HOSPITALITY KINLOCH LODGE Slea, Isle of Skye, IV43 8QY www.kinloch-lodge.co.uk Calling one of Scotland’s most
beautiful landscapes home, Kinloch Lodge dwells on the stunning Isle of Skye. At the foot of a mountain and at the head of the loch, anyone looking for an escape from the city, complete with renowned food, roaring fires, and plenty of whisky, is bound to feel at home here. foodies 47
045_FF Foodie Escapes_0418.indd 47
From fine dining to fast food, we’ve something for everyone...all within 2 minutes walk from Atholl Crescent Tram Stop.
Discover more about our unique Food & Drink offering at www.edinburgh-westend.co.uk/
7th April - 18th April 2018
70+ varieties of fresh organic fruit & veg available without packaging
What’s not to love Vegetarian • Vegan • Fairtrade • Organic Gluten-free
Open 7 days a week, all year round 37 Broughton Street Edinburgh EH1 3JU | 8 Brougham Street Edinburgh EH3 9JH
Real Foods established 1963. Shipping worldwide since 1975 • Importers, manufacturers & international distributors
EDINBURGH PERTHSHIRE WEST END FOODIES FOODIES FOCUS FOCUS
THE WEST END WAY Go on, enjoy a cocktail or two in the West End - the Edinburgh Trams will get you home Otro OTRO 22 Coates Crescent otrorestaurant.co.uk The frequently changing cocktail list at Otro means post-work drinks can have a different look every week, while the internationally-inspired menu is modern and creative, should you start to feel the need for a little snack with your Smoked Margarita. BAR À VIN 17A Queensferry Street winebaredinburgh.co.uk This cosy, classic French wine bar has everything you need to be transported to the continent: a thoughtfully curated wine list, complete with organic and biodynamic options, an array of fine meats and cheeses, the best bread, and even vintage French posters adorning the walls for the full effect. FOUNDRY 39 39A Queensferry Street foundryproject.com Impressively creative cocktails, craft beer, fully loaded sourdough pizzas, and hearty soul food from wings and burgers to fried pickles and bacon mac and cheese - what more could you want? Foundry 39 has it all, complete with live music every Friday night.
Bar à Vin Heads & Tales
THE VOYAGE OF BUCK 29-31 William Street N E Lane thevoyageof buckedinburgh. HEADS & TALES co.uk 1a Rutland Place Internationally The Voyage of Buck headsandtalesbar.com themed cocktails Gin aficionados, this is the spot for take centre stage at The Voyage of you. The home of Edinburgh Gin, Buck, with Delhi, Kyoto, and Saint Heads & Tales boast their own two Tropez just a few of the famous stills so you can enjoy a gin cocktail cities cited as inspirations behind while watching the spirit itself be these cleverly crafted drinks. Pair distilled. The bartenders at this your tipple with something tasty unique space are renowned for their from their array of bar snacks, or innovative cocktails, but if that’s not try starting your weekend off right for you, the wine and craft beer lists by tucking into hearty plates from are extensive, too. their brunch menu,
049_FF West End Trams_0418.indd 51
KEEP CALM Opt for organic materials in natural colours
BRING THE OUTSIDE
INSIDE GO NATURAL Replace plastic with wood, clay, wool and cotton
Natalie Walton brings natural textures indoors to make a house a home
What makes a home? It seems like a simple question but the answer is a little more complex. In many ways, homes embody how we live and see ourselves. And these spaces evolve when we focus on what makes us happy. This is sometimes easier said than done, though. It requires reflection and thoughtful choices, but it is a rewarding process. When we create a place that meets our needs, and expresses our character, we can enrich our lives. These ideas have emerged while working for more than ten years in the interiors industry. During this time
050_FF Interiors_0418.indd 50
â€˜These spaces evolve when we focus on what makes us happyâ€™
050_FF Interiors_0418.indd 51
Kitchen Architecture designed with passion Established in 1978, Cameron Interiors, renowned design-led purveyor of luxury interior design, celebrates 40 years in an ever-evolving industry. Managing Director, Kirsten Robeson, shares her experience of the value of good design. “Design of your kitchen and living space is an investment that, if well considered, creates spaces to enrich the most valuable of assets – time. Time spent together with family and friends. Our design team is dedicated to perfecting each space to allow a unique design to emerge which not only looks stunning but is personally designed for how you want to live.
“With ever changing trends, a kitchen designed by Cameron Interiors is for life. Clients moving home often return to recreate the experience and younger generations, having grown up enjoying the benefits often choose Cameron Interiors as they don’t want to compromise in their own homes. “I believe our ability to listen and interpret our clients’ individual needs and aspirations has been key to our long-term success. Our company and industry have evolved over the last 40 years, yet our core principles remain more relevant than ever – passion, product and perfection.”
“Quality of craftsmanship, authentic materials and design beauty will always endure.” Kirsten Robeson, Managing Director
31 Dundas Street, Edinburgh EH3 6QQ. firstname.lastname@example.org 458-462 Crow Road, Glasgow G11 7DR. email@example.com www.cameroninteriors.co.uk
‘A home is one of our most important creations’ I’ve seen hundreds, if not thousands, of residences – across all spectrums. What I’ve learnt is that when you walk into some homes they instantly feel welcoming. Not only do you want to be there but part of you doesn’t want to leave. And it’s not just because you enjoy the company or admire the decor – although both help – but there’s something else. The space feels authentic, a genuine reflection of the person or family who lives there. Homes that have a strong sense of identity often belong to people who are thoughtful with all that they do. That’s not to say you need lots of money or status to create a beautiful home. In fact, many of these homes belong to people who live quiet lives. But they have been considered in their choices. And they have made decisions based on their needs and what works in their home. Because it makes them happy. It brings them contentment and joy. It makes them feel calm and comfortable. A home is one of our most important creations. Within its frame, we create
THAT’S ENTERTAINMENT Prioritise entertaining and social eating
This is Home: The Art of Simple Living by Natalie Walton, published by Hardie Grant, £30. Photo © Chris Warnes
lifelong memories and manage our lives. It is where we wake and set the tone for the rest of our day, as well as nourish our bodies. At the day’s end, we decompress, shed the layers of social complexities and maybe even lick our wounds. Our home is much more than a shelter from the elements. It is a space that needs to function on many levels but it’s also our most intimate space to feel. It is a place where we can be ourselves. It is no wonder that we invest a lot of time, money and emotion into creating our home. However, somewhere along that journey from dreaming to making, we can become stuck or sidetracked. Decisions can weigh heavily. And we can become unsure of which direction to take. But when we focus on our values, decision-making becomes easy. The weight of choosing is lifted when we embrace our story. And when we listen to our inner voice, we find our way. l foodies 53
050_FF Interiors_0418.indd 53
Time to taste Our top restaurant picks to try this month ONE DEVONSHIRE GARDEN Smart, dark and atmospheric, One Devonshire Gardens has atmosphere in abundance. Any implied need to whisper quickly faded though as the conjoined rooms began to fill with chatter, while the friendly wait staff kept everything relaxed and comfortable. My braised chicory starter had a light peppery taste, matched well with sweet parsnips, making for a light but tasty dish. My companion went for the scallops which were perfectly cooked, a strong indicator for the quality of seafood to come.
For mains, the fragrance of the curry on my cod dish was mouth watering and the taste certainly did not disappoint. The accompanying braised cauliflower gave crunch to the dish, while the golden raisins were like sweet little jewels scattered throughout. My companion’s lemon sole was another example of fish cooked to perfection. The combination of sole, cabbage, parsnip, brown shrimp & beurre blanc was delicate, fresh and perfectly balanced, marking the dish out as the highlight of the meal.
Having both had a tiny bit of room left, we thought we’d better utilise it and turned our eyes to dessert. My Valrohna chocolate fondant had a wonderfully gooey middle but after the brilliance of the main courses, the bay leaf ice cream and sour cherry macaron paired with the fondant paled a little in comparison. The best wine of the night came in the form of the Black Muscat ‘Elysium’. The wine was sweet, rich and quite honestly could have been a delicious dessert course by itself. A very tasty end to a deliciously satisfying meal. 1 Devonshire Gardens, Glasgow G12 0UX www.hotelduvin.com Lucy Foley
054_FF Reviews_0418.indd 54
RESTAURANT REVIEW FOODIES
FINN & BEAR
BABA As the latest offering from Glasgow favourite, Ox and Finch, BABA had a lot to live up to; however, it more than matches the family name. Bedecked in coloured tapestries, with moody lighting and heady scents coming from the open plan charcoal grill, it’s our own spot of the Levant in Edinburgh. The mezze-style menu is designed for sharing, so only visit with a trusted friend - or a slow-handed one. No Middle Eastern meal is complete without hummus, so we started off with the earthy beetroot version, which was well matched by sharp whipped feta, while hazelnut dukkah added some welcome crunch. Feta and hazelnuts reappear on the venison carpaccio, brightening up the rich gamey meat nicely.
Completing our cheese trio was the beiruti burrata, the creamy cheese well enhanced by a scattering of spices. The stand out dish from the grill was the squid with spicy merguez sausage, but make sure you nab the crispy curl of tentacles on top - it’s the ultimate treat. The chuckeye steak was a perfect pink, and the vibrant red pepper ketchup made this the only time when one could be forgiven for topping steak with ketchup. Charred carrots with cumin rounded things off, the sweetness brought to life by another sprinkling of feta. The panna cotta-style vanilla and cardamom muhallabieh was a delightful ending, the tart pink rhubarb cutting through the rich dairy beautifully. Already the new it-place of the capital, surrender yourself to BABA: it’s more than worth the hype. 130 George Street Edinburgh, EH2 4JZ baba.restaurant Chiara Margiotta
Breezy, cosy and casual, this new restaurant by the team behind The Pantry is perfect for those rare sunny Scottish mornings when you’re on the hunt for brunch by the water. We started with a creamy ricotta dip with rosemary, pomegranate and honey. The serving size was perfect for two and it didn’t last long before we ran out of sourdough to eat it and we got the spoons out. No qualms here, our dignity was worth it. A brunch is only as good as its waffles so I opted for the Finn’s House Waffles which came in a heavenly pool of fresh homemade blueberry compote. The indulgently sugared surface gave way to a soft, spongy interior while the fresh blueberries added a tart finish. If you try it with bacon, don’t be shy with the Canadian maple syrup. While perhaps an unorthodox breakfast dish, the succulent pigeon with brown butter and cauliflower proved a hit. Game jus kept things juicy and tender, indulgent enough for brunch but lean enough to start your day right. What are you waiting for? Grab a friend, pull up a chair and start your day off right at Finn & Bear. 58 The Shore, Edinburgh, EH6 www.finnandbear.co.uk Emily J Hall
054_FF Reviews_0418.indd 55
HIGH IN FIBRE
Visit stockans.com for exciting recipes Tel: 01856 850873 | Stockans Oatcakes Ltd The Granary, 25 North End Road, Stromness, KW16 3AG Fullpage.indd 56
COOK SCHOOLS FOODIES
Get ready to host any feast with style with a little help from these celebration food masterclasses TENNENT’S TRAINING ACADEMY tennentstrainingacademy.co.uk What’s more celebratory than that first bite into a perfectly cooked steak? A little bit of expertise goes a long way when it comes to getting the most from prime Scottish beef. Tennent’s Training Academy will walk you through the process, and soon you’ll be able to whip up a fillet for any special occasion - or whenever the fancy takes you.
EDINBURGH NEW TOWN COOKERY SCHOOL entcs.co.uk Delight family, neighbours and friends with your brand new baking skills with a little help from the New Town Cookery School. The day starts with coffee or tea, ends with a glass of wine and tours the world of pastry in between. Master the perfect scone, beautiful macarons, bread, marble cake, and madeleines, all in a one day baking extravaganza.
LITTLE MISS FAIRY CAKE
littlemissfairycake.com Design and ice the cake of your dreams with a little help from Little Miss Fairy Cake. At her decorating masterclass you’ll learn the full toolkit of skills needed to turn an ordinary cake into a work of art, from the basics of icing to creative embellishments like handmade edible bows.
tigerlilyedinburgh.co.uk Cocktails are no casual matter at Tigerlily, the chic George Street bar where you can learn to mix like a pro. Blend, shake and stir your way to perfection under the guidance of experienced mixologists. You won’t just learn how to prepare your favourite drinks, but taste and learn about their background as well. Start your night off here before heading down to Lulu’s downstairs, or take it as the perfect opportunity to bond with friends.
DINNER PARTIES HAVE NEVER BEEN SO EASY
COLLECTIVELY DISTINGUISHED. INDIVIDUALLY UNIQUE. The artful distillation of modern Scottish gin
www.edinburghgindistillery.co.uk â€¢ firstname.lastname@example.org /edinburghgin Fullpage.indd 58
@edinburghgin 28/03/2018 13:18
SPAS NOW BY ONE SPA 8 Conference Square, Edinburgh, EH3 8AN www.onespa.com The Scottish spring might have been low on sunshine, but that doesn’t mean your skin needs to be. NOW by One Spa will have you glowing in just 25 minutes with their Vita Liberata spray tan. Non-toxic and free from chemicals, it’s perfect for even the most sensitive skin.
NAILCO 178 Hope Street, Glasgow, G2 2TU www.nailco-nails.com Glam up with a manicure that lasts. Nailco’s expert technicians can create any of your nail dreams with ease, while their gel polish and 7 day repair policy will keep your claws chip-free and flawless.
These beauty boutiques will fulfil all of your glamour needs
JASMIN FRENCH 39 Roseburn Terrace, Edinburgh EH12 5NQ www.jasminfrench.co.uk Get your mane game in order with a trip to Jasmin French. This boutique make up and blowdry lounge is well set to fulfil all of your style needs, from bouncy volume to old Hollywood curls.
ZEN South Deeside Road, Aberdeen, AB12 5YP mercure.com Drop the mascara: LVL Lashes are about to become your new best friend. The experienced therapists at Zen are masters of this treatment, which adds length, thickness and lift to your own lashes without extensions or make up, cutting your morning make up routine in half.
BENITO BROW BAR Debenham’s 97 Argyle Street Glasgow, G2 8AR www.benitobrowbar.com Nothing completes your look
more than a strong brow, and Benito Brow Bar are experts in achieving the perfect arch. Their super precise threading
technique will tame any stray hairs and refine your shape in minutes, leaving you ready to head out in style. foodies 59
059_FF Spas_0418.indd 59
established in 1965 | the first wood fired pizza oven in Scotland
the oldest Italian restaurant in Glasgow!
32-34 Bath Street Glasgow G2 1HE 0141 331 1397
visit our new website to plan your day scottishfair.com
Recipe for a great day at the Scottish Game Fair
rd Early Bi 8 1 Entry 20 NOW ORDER th April Ends 3’s0 Apply T&C
CELEBRAT ING CONSERVATION & THE COUNTRYS IDE S CONE PALACE, 29 T H JUNE - 1 ST J U LY 2 0 1 8 ORG AN IS ED BY THE G AM E & WILDLIFE CONSERVATION TRUST SCOTLAND
The Game & Wildlife Conservation Trust Registered Charity No: 1112023; Registered in Scotland SC038868.
Nearly 500 Trade stands • New cookery theatre • ‘Have a go’ activities
City sippinâ€™ CHOP HOUSE BRUNTSFIELD
Some of our favourite Edinburgh and Glasgow bars share a signature cocktail so you can shake it up at home
Chop House Mary www.chophousesteak.co.uk 25ml beef dripping Grey Goose 15ml Arbikie Chilli vodka 20ml lemon juice 100ml CH Mary Mix (Tomato juice, smoked salt, black pepper, Worcestershire, miso paste) Tabasco, to taste l Cuban roll all the ingredients
5 times and strain in highball glass. l Garnish with crispy bacon, quails egg, pickle, olive & lemon balm.
Gunshot Martini www.gin71.com 60ml Gin Bothy gunshot infused gin 5ml Cocchi Torino 2 dashes orange bitters l Stir all the ingredients
in a mixing glass with ice. l Strain into a martini or
coupe glass l Garnish with an orange
twist and serve
The Future www.roccofortehotels.com l Stir the Bulleit Rye
25ml Bulleit Rye 25ml Bulleit Bourbon 25ml Hennessey fine cognac 15ml maple syrup 2 dashes Peychauds bitters 10ml absinthe Orange twist
and bourbon with the Hennessey. l In a separate mixing glass add the maple syrup to the bitters. l Combine the two and pour into a martini glass. Garnish with an orange twist.
E DI N B U RG H C OR N E XC H A NG E T H U R S DAY 2 7 T H S E P T E M B E R 2 0 1 8
THE NATIONAL CELEBRATION FOR THE BUSINESS OF BEER B O OK YOU R TA B L E NOW
TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW
TOP TIP Start off with a delicious dinner at Le Roi Fou before heading along to The Playhouse to enjoy Matilda the Musical.
HIGHLIGHTS WINE THIS MONTH WE’RE DRINKING...
Bring in spring with these wines all under £15
By Franklin & Sons
50ml Opihr Spiced Gin 200ml Franklin & Sons Strawberry & Raspberry Black and red peppercorns Fresh strawberry and mint to serve l Add cubed ice to a tumbler. Add gin and Franklin & Sons Strawberry & Raspberry. l Garnish with peppercorns, mint, and fresh strawberry.
LAUNCHING THIS MONTH VAPIANO GLASGOW After this Italian chain opened in Edinburgh last year, it was only a matter of time before a Glasgow branch launched. Vapiano offers ‘fresh casual dining’. Guests order their pizza, pasta and salads from chefs at stations who prepare it to order in front of them. Having ferried their plates back to their seats, guests can then customise their meal with seasonings from the mini herb garden on each table. uk.vapiano.com
THE DIRTY DUCHESS GLASGOW Formerly The Duchess of Argyle Street, this Finnieston favourite has come under new ownership and rebranded. Like many other bars, they have decided to offer
a carousel food offering with a rotating line-up of pop-ups. First up is Babu’s Bombay Street Kitchen with their ever popular menus of spicy goodness. www.fb.com/ thedirtyduchessglasgow
COCK & BULL KITCHEN EDINBURGH Having previously hosted popups, Bourbon nightclub has given a permanent berth to the Cock & Bull Kitchen. Taking its decor from American diners and its recipes from the southern American states, the Cock & Bull offers several variations on fried chicken, open sandwiches, wings, and hearty stews alongside plenty of veggie and vegan options like the no cock and bull vegan stew. www.fb.com/cockandbullkitchen
Villa Oppi Spumante Extra Dry Chardonnay & Pinot Nero TheWineDrinker. co.uk, £12.99 A soft bouquet of fresh apples, pears and a gentle hint of vanilla, followed by lively acidity with very fine and persistent bubbles. Tesco Finest Yarra Valley Chardonnay 2016 Tesco, £11 Full of ripe citrus and tropical fruit, with a smooth finish and just a touch of spice. Easy-drinking, but with enough body to take on grilled salmon. Pa Road Pinot Noir 2016 Marlborough Slurp, £11.95 The perfect spring wine: fresh, ripe cherries and raspberries on the nose, with a little warming spice. Smooth, supple and juicy on the palate, it’s an excellent match for roast chicken.
DIRECTORY Bross Bagels 186 Portobello High Street EH15 1EX brossbagels.com Mimi’s Bakehouse 63, Shore EH6 6RA mimisbakehouse.com Ondine 2 George IV Bridge EH1 1AD ondinerestaurant.co.uk The Ship on the Shore 24-26 Shore EH6 6QN theshipontheshore.co.uk Cairngorm Coffee 41A Frederick Street EH2 1EP cairngormcoffee.com
Nok’s Kitchen 8 Gloucester Street EH3 6EG nokskitchen.co.uk The Pakora Bar 96 Hanover Street EH2 1DR fb.com/thepakorabar Chop House 88 Bruntsfield Place EH10 4HG chophousesteak.co.uk Nightcap 3 York Place EH1 3EB nightcapbar.co.uk Pickles 56A Broughton Street EH1 3SA getpickled.co.uk
Where to find our favourites from the Edinburgh Cult Food Guide
Bodega 62 Elm Row EH7 4AQ ilovebodega.com
Good Brothers 4-6 Dean Street EH4 1LW goodbrothers.co.uk
Kyloe 1-3 Rutland Street EH1 2AE kyloerestaurant.com
The Walnut 9 Croall Place EH7 4LT fb.com/The-Walnut
Quay Commons 92 Commercial Street EH6 6LX quaycommons.co
Fortitude Coffee 3C York Place EH1 3EB fortitudecoffee.com
Clark & Lake 8 Gillespie Place EH10 4HS clarkandlake.co.uk
Harajuku Kitchen 10 Gillespie Place EH10 4HS harajukukitchen.co.uk
BABA 130 George Street EH2 4JZ baba.restaurant
Fishers in the City 58 Thistle Street EH2 1EN fishersrestaurants.co.uk
Maki & Ramen 13 W Richmond Street EH8 9EF makimaki-restaurant. co.uk
Pizzeria 1926 85 Dalry Road EH11 2AA pizzeria1926.com
The Pantry 1 N W Circus Place EH3 6ST thepantryedinburgh. co.uk
Lovecrumbs 155 West Port EH3 9DP lovecrumbs.co.uk
Dishoom 3a St Andrew Square EH2 2BD dishoom.com
El Cartel 64 Thistle Street EH2 1EN elcartelmexicana.co.uk foodies 65
065_FF Directory_0418.indd 65
FOODIES FOCUS OUT AND ABOUT
Out & about
Looking to feature? Contact email@example.com
SPIRIT OF SEAFOOD A celebration of Scottish seafood at Fireside
GARY GOLDIE AT HOUSE FOR AN ART LOVER The master forager heads a pop up at the boutique Glasgow house
MEATS & BEATS FESTIVAL Guests enjoy street food and DJ sets
CHEESEFEST Foodies taste their way through the best cheese in town
066_FF OutandAbout_0318.indd 66
A celebration of fine food and drink.