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IlinN W city spark g

a arket break at M tel Street Ho


TV’s Matt Pritchard’s indulgent dinners


Celebrate Veganuary with us!


You cannae beet it!


Healthy not hungry

JACK MONROE Yes, ve-gan!


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Foodies Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 558 7134 Fax: 0131 225 4567






city a sparkling et break at Mark Street Hotel


TV’s Matt Pritchard’s indulgent dinners


Celebrate Veganuary with us!


You cannae beet it!


Healthy not hungry

JACK MONROE Yes, ve-gan!


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14/12/2019 14:14

Front cover image From Dirty Vegan Another Bite, Mitchell Beazley, £20. Find out more online at

EDITORIAL Editor Sue Hitchen Design Vicky Axelson Deputy Editor Caroline Whitham Production Sarah Hitchen Advertising Design Fabio Bernardo Silva

A fresh start


AVE YOU RECOVERED from the festive season yet? There are definitely a few sore heads around the Foodies office and we’re all in the mood for clean eating and healthy food to kick those New Year’s resolutions off on the right foot. Healthy doesn’t have to mean boring, though, as Tom Kerridge’s recipes prove. The chef has become a bit of a diet expert since fighting his way down from 30 stone. His food is packed with flavour and won’t leave you feeling hungry in the least. January has, of course, become synonymous with vegan food, thanks to the Veganuary movement, and more and more people are taking up the challenge of cutting out animal products. We’ve been amazed and excited by the number of fantastic vegan venues and even travel options available. Find out more with our restaurant and travel features in this issue. Whether you’re already vegan or tempted to try it out, Jack Monroe is ready to help you make satisfying, yummy dishes. Jack considers herself “mostly vegan” because she loves the food and lifestyle,

but is strongly committed to helping low-income households and realises it’s not always easy for everyone to get high-quality fresh ingredients. Nonetheless, her vegan recipes are absolutely delicious, so give them a try. Matt Pritchard is another vegan convert. He emerged from a haze of booze and drugs after his show Dirty Sanchez ended, turning his life around and becoming the Dirty Vegan instead. So whether you’re vegetarian, flexitarian, vegan or a dyed-in-the wool meat-eater, try something new, healthy and help the planet along the way. You might just discover a whole new you. Sue Hitchen, Editor

‘Healthy doesnt have to mean boring’

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. foodies 3

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GF FRESH veg popped chips Vegan

1.2g Fat

86 cals per bag

made from whole fresh Carrots, peas + Potatoes = high in fibre + zero food waste!

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This month



7 9

COMPETITION 10 Win VIP an overnight stay with champagne at Market Street Hotel




JACK MONROE 12 Proper vegan food that won’t cost the earth VEGAN PRODUCTS 21 Try something new this Veganuary TOM KERRIDGE 22 Fast, filling, healthy recipes to get you on the track to wellness MICHELIN CHEF Q&A Conor Toomey of Condita


VEGAN RESTAURANTS 33 Best places to grab a bite near home DIRTY VEGAN 36 Matt Pritchard’s messy, tasty recipes

36 50

BURNS NIGHT 43 Party like Tam O’Shanter’s witches


WHISKY Drams to toast the Bard




TRAVEL Vegan hotels to stir your soul



56 59 61 63 64 65 foodies 5

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102 Constitution St 0131 629 1919

Arch 15, East Market St 0131 629 1551

88 Bruntsfield Pl 0131 629 6565





18/07/2019 20/12/2019 15:16 14:12


Cooking the books The Adventurous Eaters Club Misha & Vicki Collins, HarperCollins, £25 Supernatural star Misha Collins shares the secret to getting your kids to eat healthy, exciting food. Meat-Free One Pound Meals Miguel Barclay, Headline, £16.99 The One-Pound Chef’s bargain meals get a veggie twist, as he shows you how to cook fantastic feasts on a budget. Yes Ve-gan! Selene Nelson, Octopus Publshing, £10 The campaigner’s top tips on dealing with difficult questions and fighting against antivegan sentiment.

Ready Steady Cook It’s the return of the Red Tomatoes vs the Green Peppers, as the beloved show comes back to our screens, this time hosted by Rylan Clark-Neil. New chefs will take up the challenge of cooking an entire meal from random ingredients in twenty minutes, including Ellis Barrie of The Marram Grass in Anglesey and Akis Petretzikis, who actually presents the Greek version of the show. There will also be new themes to contend with, such as budget dishes or zero waste cooking. Ready Steady Cook returns this year to BBC daytime.

What’s on WELLBEING IN THE WEST END Edinburgh, 11-12 Jan After a successful first year, the festival returns to Calm on Canning Street. Amidst the talks on pilates, handling anxiety, crystal healing and even tea leaf readings, there are foodie treasures to be found. One session has the brilliant name ‘Age doesn’t matter unless you’re cheese’, and other talks include Focus on Gut Health and Benefits of a Plant-Based Diet.

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FORAGE, FIRE AND FERMENTATION Vogrie Country Park, 19 Jan Fans of foraging should check out this three-hour course from natural food expert Judith Lamb. Venturing deep into the woods of Vogrie Country Park, Lamb will lead participants on a guided foraging walk, followed by building a fire and tasting pickled, fermented and freshly found foods. There will also be fire-toasted bread and cheese as well as mulled wine.

NATIONAL WHISKY FESTIVAL 25 Jan, Glasgow The National Whisky Festival is hitting SWG3 as part of Celtic Connections. Among the first exhibitors announced is The Glasgow Distillery Company, who bring Glasgow’s first-ever peated single malt with them, and who will be joined by A D Rattray, SPEY, Paul John, Benromach and the newly rebranded Arran Single Malt. foodies 7

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Perfect for making porridge and for using in a wide variety of healthy recipes

Visit our website for inspiration p_8.indd 8

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NEWS NET RESULT Glasgow restaurant Gamba has raised over £4,000 for the Scottish Fishermen’s Mission, which provides emergency and welfare support for fishing families. The restaurant gave £1 per table over three months and hosted a charity dinner.


If you’re trying Veganuary but finding you’re craving milk chocolate, NOMO’s range of pocket-sized bars are the answer. With three flavours, Creamy Choc, Fruit & Crunch and Caramel & Sea Salt, you can treat yourself at any time of day.


SUN’S OVER THE YARDARM After a crowdfunding campaign that met its target in less than a week, Edinburgh entrepreneur Sonja Mitchell is launching her first alcohol-free beer. Yardarm, from Jump Ship Brewing, is made in small batches from natural ingredients.

Lady of the Glen’s Glenlossie Vintage 2010 with Ruby Port Finish was awarded a bronze medal in the Independent Bottlers Challenge at this year’s Whisky Magazine awards. The port casks give the whisky an unusual red fruit quality, combined with the whisky’s own nutty fudge flavour.

MARCH OF THE PENGUINS This year’s PETA Travel Awards honoured a number of companies who have animal-friendly policies, including Malmaison and Saorsa 1875. Vegan Travel won best cruise line, and their next trip takes guests on an exciting journey through the Chilean fjords to see penguins and whales.


The team behind Kelvingrove’s Ox and Finch restaurant have announced a new venture in the West End. Ka Pao will be housed in the basement of the iconic Botanic Gardens Garage and serve up South East Asian food.

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Win a sparkling city break at the Market Street Hotel, Edinburgh


ituated at the heart of Edinburgh,Market Street Hotel, which opened in August last year, features 98 urban boutique rooms, with prices starting from £170 per night. With panoramic views of the city, the hotel’s rooftop champagne lounge – Nor’ Loft – offers an unrivalled selection of champagnes and small plates and brings a completely unique and vibrant energy to the capital. One lucky reader and a friend will win an overnight stay in one of the hotel’s sophisticated Vista rooms, which offer dramatic

views and binoculars to help you enjoy them. All the hotel’s rooms feature Dyson hairdryers, GHD straighteners and Apple TV. The winner can relax in a comfy king bed in their snug robe and slippers and tuck into

TO ENTER For your chance to win this great prize, simply answer the following question: What is the name of the hotel’s champagne lounge? To win, enter at

the complimentary indulgence cabinet, including an espresso maker, local coffee, kettle, milk frother and a mini-bar packed with refreshing drinks and tasty delicacies. In the evening the winner and their guest will enjoy six small plates to share in Nor’Loft, accompanied by a bottle of champagne and incredible views over Princes Street Gardens. In the morning there will be a full Scottish breakfast waiting, or they can pick something lighter like avocado toast or a Continental breakfast.

Terms & Conditions: The closing date is 31st January. The winner may choose the date of their choice between 9th February – 31st March. The following dates are excluded: 14th, 15th February, 6th, 7th, 8th March. Dates are subject to availability. The prize comprises a one-night stay for two people in a Vista room, six small plates to share, a bottle of house champagne, and breakfast. Usual check-out and check-in times apply – see website for details. Entrant and guest must be 18+. The prize is non-transferable and there is no cash alternative. The editor’s decision is final. 10 foodies

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Indulge in some blue sky thinking with Pantone’s Colour of the Year

Larry blue glass table lamp, £63

Indigo linen cushions, £60

Watson lounge chair, £160

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Mikasa Gourmet crockery, from £2

Indigo Marvel II wall art, £252 foodies 11

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Jack and the


Best known for her low-cost recipes that cost pennies per portion, Jack Monroe has embraced veganism and hopes to tempt meat-eaters into a healthier, cheaper lifestyle


first adopted a more plant-based diet in January 2016, and like most of my adventures, I didn’t do it by halves. I went vegan for Veganuary, and loved the new life and colour that my cookery took on. I encouraged my household to follow suit, and they attempted it with enthusiasm and an open mind. But as a food writer working primarily with families on very low incomes and food bank users, my work and lifestyle can never be described as ‘completely’ vegan. I no longer use the label to describe myself, because it doesn’t quite fit, like a shirt two sizes too small. Instead, I create mostly vegan recipes that are simple, affordable, and accessible – hoping to encourage more people to consume fewer animal products through temptation and seduction, rather than guilt and self-loathing. My theory is, if all of us adopted a few more plant-based meals into

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our diets on a weekly basis, not only would our food bills go down, but so would our environmental impact, and the demand for animal products would naturally decrease. Many of my readers now describe themselves as ‘mostly vegan’, due in part to a surfeit of readily available, non-threatening, easy meal ideas. There may be a few unfamiliar ingredients, but don’t let that put you off. The herbs and spices used here are slightly more extensive than my previous tomes, but not excessively so. And as with all of my recipes, if you want to un-veganize them, feel free, I’m not going to sulk about it. My book is a guide to show you how to make incredible vegan food with very little effort – but if you want to switch one kind of milk out for another, or cheese, or whatever, use them as a base to play with. I write guidelines, not prescriptions. ●

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‘I’m hoping to encourage people to eat fewer animal products through temptation’

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The Jack Reuben I’ve eaten a lot of salt beef sandwiches in my life: fat heavy numbers from Baker Street cafes that I could barely get my sizeable jaw around, midnight bagels in taxis passing through Brick Lane, New York food trucks, and supermarket pretenders that didn’t quite hit the spot but were better than not having one at all. I set about trying to create a vegan version that would be just as delicious in its own right, while staying as faithful as possible to the original. This took a few tries; I marinated in beer, in powdered mushroom stock, in dark hoppy ales and Bisto granules, before I decided to just let the flavours speak for themselves and stop trying to imitate the actual beef. The result is crisp but tender, dry enough but with a juicy bite and a tangy, salty, peppery familiarity, something that’s equally at home in a toasted white bagel as a hunk of dark, sweet rye bread.

Serves 2 400g tin of jackfruit in brine – I like Summer Pride 1 cooked small red beetroot 1 tsp vinegar – any clear kind 1 tsp each of salt and black pepper ½ tsp smoked paprika 2 tbsp light cooking oil, plus extra for frying

For the dressing 1 tsp finely chopped dill pickle 1 tsp finely chopped onion 2 tbsp vegan mayo 2 tbsp ketchup 1 tsp horseradish, if available, or English mustard Dash of hot sauce To serve 2 bagels, sliced, or 4 slices rye bread Sauerkraut Dill pickles, thinly sliced 2 slices smoked vegan ‘cheese’

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First drain your jackfruit through a fine-mesh sieve. Squeeze the excess liquid using your hands to push it against the sieve, until the fruit feels fairly dry, then pop it into a large mixing bowl. ● Finely grate the beetroot over the top. Add the vinegar, salt and pepper, paprika and oil. Break up the jackfruit with a fork or spoon into tiny shreds so the marinade soaks right in. Leave for an hour in the fridge. ● Meanwhile, make your dressing. Place the dill pickle in a small bowl with the onion. Add the Vegan Mayo, ketchup, horseradish or mustard and hot sauce, and stir well to combine. Put it in the fridge until required. ● When the jackfruit is well marinated, tip it into a large nonstick frying pan. I prefer to do mine in a wok, but that’s because I like the space to shove it all around a bit. A normal frying pan will do just fine. Add a splash of oil and cook on a high heat for a few minutes until it starts to sizzle, then reduce to a medium heat and cook for 15–20 minutes more, stirring occasionally to disturb it. You want the jackfruit to be slightly crisp at some of its edges, with a dry-but-juicy texture to imitate the salt beef. ●

● Toast

your bread – whether a bagel or rye bread – lightly on both sides. Now you need to move quickly. Smother the base layer with your jackfruit. Pile it high. Add sauerkraut, pickles and ‘cheese’. Top with dressing. Pop the other slice on top. Halve it if you please – I prefer not to. Devour, over a plate, to catch all that will inevitably plop out the other side as soon as you take a bite. If it’s not leaking, it’s not full enough. There is no gracious way to eat this, you just have to get on with it! And enjoy.

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‘There is no gracious way to eat this’

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Chilli non carne A good chilli recipe is essential for feeding a crowd, for slinging a pile of stuff into a pot or slow cooker and forgetting about it, and for a hearty, almost effortless dinner. Serve this version with a pile of plain rice, or atop greens or salad for a healthier alternative, on buttery mash (sweet potato, polenta or plain old potato), in wraps, in toasted sandwiches, or however you please. Leftovers can be half blended, half left chunky to make a hearty, spicy soup for the next day’s lunch or light dinner. This freezes wonderfully, and the flavour develops if you cook it and cool it, and warm it back through later on.

Serves 6 2 large onions 6 fat cloves of garlic 2 tbsp cooking oil 1 tbsp smoked paprika 1 tbsp cumin, seeds or ground ¼ tsp cayenne pepper (optional) ½ tsp salt ½ tsp black pepper 600g tinned chopped tomatoes 400g tin of black beans 400g tin of kidney beans 400g tin of jackfruit in brine or water – I like Summer Pride 175ml red wine 1 tbsp lemon juice or red/white wine vinegar 1 tsp cocoa powder

First peel and finely chop your onions, and peel and finely slice your garlic. Toss both into a large pan, along with the oil. Add the spices and salt and pepper and cook on a low heat for 10 minutes to sweat the onions and soften the garlic without burning or browning them. ● Tip in the tomatoes. Drain and thoroughly rinse the black beans and kidney beans, and add those too. Drain the jackfruit and tip it in, and pour in the wine and lemon juice or vinegar. Add the cocoa powder, and give everything a good stir. Bring to the boil very briefly, then reduce to a simmer. Cook for 40 minutes until the sauce has thickened and is glossy and dark red, and smells amazing. ●

● You

can serve this now, or if your timeframe and energy bill allow for it, cook it for another 20 minutes with a splash of water to stop it drying out, to really pump up the volume on the flavour front. Allowing it to cool and then blasting it back through with heat will produce a similar effect if the thought of an hour of cooking on the hob seems excessive! ● Serve hot, but it’s also delicious fridge-cold, as my midnight snacking tendencies will testify.

To serve (optional) Wedges of lime Tortilla chips

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‘The flavour develops if you cook it and cool it’

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Biscoff ice cream Of all of the hundreds, if not thousands, of dishes I have made for Small Boy and Mrs J, both of them instantly declared this to be ‘the best’ of all of them. And that’s quite some compliment indeed. Mrs J despises coconut, detects it in absolutely anything I try to smuggle it into, but the Biscoff was a sufficient disguise for it here, so if you aren’t a huge coconut fan, bear that in mind and perhaps give it a go. I have piled this into a KnickerBiscoff Glory, sandwiched it between Biscoff biscuits for the ultimate warm-weather snack on the fly, and eaten it straight from the blender. My friend Georgi suggests pouring a shot of espresso over it like an affogato, and she’s usually right. I hope you love it as much as we do.

Serves 2–4

First grind the biscuits to dust in a food processor or bullet blender. If using a bullet, you will need to do them in batches and for no more than 30 seconds at a time, or the motor may overheat. I lost a blender in the making of this recipe, and yet, I have no regrets. If you don’t have a blender, you can use the traditional method of popping the biscuits in a freezer bag and attacking them with a rolling pin, but this yields a slightly more grainy ice cream. Still delicious, but not quite as wonderful as the ice cream that I want you to have. ● When the biscuits are dust, add the creamed coconut and golden syrup and combine well. Spoon the mixture into an ice cube tray or two, depending on the size of them. Freeze for 2 hours. ●

150g Biscoff biscuits 400g creamed coconut, or the thick top of a can of coconut milk (2 x 400ml tins is sufficient) 3 tbsp golden syrup

Once frozen, turn out and combine with a wooden spoon or by tipping back into the blender for two 30-second pulses. Transfer to a Tupperware container. Return it to the freezer for 15 minutes to firm up. Serve and enjoy. This ice cream sets very hard in the freezer, so if you aren’t going to eat it immediately, remove it for 10 minutes before serving and mix it well to soften it up.

From Vegan(ish) by Jack Monroe, published by Pan Macmillan, £16.99 18 foodies

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Try piling this into a KnickerBiscoff Glory

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Trying Trying Tryingvegan vegan vegan this this thisJanuary? January? January?

Voted Voted VotedGlasgow’s Glasgow’s Glasgow’sfavourite favourite favouritevegan vegan veganfood food foodoutlet! outlet! outlet! GlasgowLive GlasgowLive GlasgowLive FoodFood Awards, Food Awards, Awards, 201920192019

Open Open Open 77days, 7days, days, serving serving serving breakfast, breakfast, breakfast, lunch, lunch, lunch, coffee, coffee, coffee, tea, tea, tea, snacks, snacks, snacks, juices, juices, juices, smoothies smoothies smoothies and and and lots lots lots ofofof tasty tasty tasty treats. treats. treats. 100% 100% 100% VEGAN VEGAN VEGAN

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PODBERRY PEA SNACKS Made in Perthshire, all-vegan Podberry comes in a variety of flavours including Parmesan & Truffle and Ham Hock £7 for eight,

You won’t believe they’re vegan

LAZYDAY BISCUITS AND CAKES All of Lazyday’s products are vegan, so you can enjoy their Oaties, Tiffin and Rocky Road without guilt. From £1.99,

The big swap

CHOCOLATE AND LOVE Treat someone special to a vegan gift box, featuring four full-sized Great Taste Award-winning bars. £16.99,

CANDY KITTENS The sweet brand started by Made in Chelsea’s Jamie Laing just increased their vegan range with four new flavours. £2,

This Veganuary, try switching your old stand-bys for vegan alternatives SGAIA STEAKS Seeing really is believing when it comes to meatless meat experts Sgaia’s chunky, tasty steaks. Try them on a sandwich or chop them up in a stir-fry. £3.90,

BARNEY’S BEER Made in Edinburgh’s Summerhall, most of Barney’s traditionallybrewed craft beer range is vegan. From £2,

Melt on to toast or use in favourite recipes

HONEA Honey is one of the things that it’s difficult to give up, due to its unique flavour. Thankfully Plant-Based Artisan has recreated an entirely vegan version. £6,

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BUTE ISLAND SHEESE Bute Island continues to innovate with their cheese substitute, and the Greek Style in particular is a big Foodies favourite. From £2, foodies 23

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The path to

enlightenment When Tom Kerridge found his weight-loss journey flagging, he turned to new ingredients and new ideas to help him find his fire again


ive years ago, when I first set out to lose weight, I didn’t really have any specific targets in mind. It was basically about wanting to be healthier and feeling fitter so I could enjoy life more. At my heaviest, I weighed around 30 stone and it wasn’t easy, but I lost more than 12 stone through cutting out carbohydrates (pasta, bread, potatoes and rice) and alcohol, as well as swimming every day. I won’t lie: it was bloody hard work! But it felt amazing to see such positive results. Saying that, something important I’ve learned in the past couple of years is that life is not a linear journey, especially when it comes to weight loss and health. Although I’m in a lot better shape than before, I’ve noticed that the scales are starting to creep back up again. I could tell you the same old excuses about being busy at work, family commitments and responsibilities at home, but I know you’ve heard them a million times – you probably tell them to yourself! Whether I like it or not, there’s no denying it: I’m heading into middle age. I may still feel like the young man who loved to party, but my body is telling me otherwise. It’s now or never,

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and I don’t want to go back to where I was. People sometimes worry that they’re going to become boring or lose their personality if they start looking after themselves a bit more and change the way they eat. But remember that you’re still you! In fact, in a way, you’re even more you than you were before, because you’re now making decisions that are all about you. You’re taking control of your life in a way you weren’t before. Sometimes I do miss those scrappy carefree days, when I ate and drank what I liked, and life was a bit more chaotic and spontaneous. But I wouldn’t swap how I feel now to go back to who I was back then. Never. I love waking up with a clear head and having so much more energy to put into my family, and also as a chef and businessman. I have more clarity and focus in all areas of my life. I love feeling healthier and buying clothes that fit me more easily. And I definitely don’t miss being out of breath just walking up a flight of stairs. It makes me happy knowing I’m looking after myself for my family and for me. I did it, and now you can do it too. ●

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Chilli avocado toast We all know that avocado on toast is one of the most popular breakfasts – it’s been around for some years now – but adding a layer of hummus and spiking it with some chilli will turn it up a notch. Enjoy!

Serves 2 2 large slices wholemeal or brown sourdough bread 2 tbsp hummus 1 ripe avocado 80g cherry tomatoes, thickly sliced 4 pickled chillies or peppadew peppers, thinly sliced 1 red chilli, thinly sliced Small handful of basil leaves ½ lime Sea salt and freshly ground black pepper Togarashi or dried chilli flakes, to sprinkle (optional)

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● Toast

the sourdough bread and spread thickly with the hummus. ● Halve the avocado, remove the stone and gently loosen the skin away from the flesh, using a large spoon. Thinly slice each avocado half, gently flatten with the palm of your hand and lift onto the toast. ● Sprinkle with salt and pepper and top with the cherry tomatoes, pickled chillies, red chilli and basil leaves. ● Squeeze over the juice from the lime half and serve at once, sprinkled with a little togarashi or chilli flakes if you like.



367 cals





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BONUS Avocados are loaded with heart-healthy fats. Don’t be afraid of eating fats when you’re on a diet, they help you feel full. Just limit your intake – of saturated fats in particular – and try to avoid fatty processed foods

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Malaysian-style beef curry Here, galangal, tamarind and lemongrass introduce more subtle flavours than the often fiery heat of a classic Indian curry. Give it a try to make a change from your usual curry

Serves 4 650g lean stewing beef 1 tbsp vegetable oil 1 litre fresh beef stock 1 cinnamon stick 2 star anise 2 kaffir lime leaves 150ml tinned coconut milk 1 tbsp tamarind paste Sea salt and freshly ground black pepper

For the spice paste 8 shallots, quartered 4 garlic cloves, peeled 2 dried chillies, stalks removed 2 long red chillies, deseeded 2.5cm piece fresh ginger, diced 2.5cm piece fresh galangal, diced 2 lemongrass stems, coarse layers removed, chopped 1 tsp ground turmeric

First, prepare the spice paste: put all the ingredients into a food processor along with 1 tsp salt and blend until smooth, adding a splash of water if needed. ● Cut the beef into 2.5cm cubes. Place a large non- stick saucepan over a high heat and add the oil. When hot, add the spice paste and cook, stirring, for 1 minute or until fragrant. ● Add the beef and cook, stirring regularly, for 5 minutes until starting to brown. Add the stock, cinnamon, star anise and lime leaves. Bring to a low simmer, cover and cook gently for 45 minutes, stirring occasionally. Remove the lid and cook for a further 20 minutes or until the sauce is thickened and the beef is tender. ●



613 cals




Increase the heat, stir in the coconut milk and tamarind paste and cook for a further 5 minutes. Meanwhile, if using pouches of rice, heat up according to the packet instructions. Season the curry with salt and pepper to taste and discard the cinnamon stick and star anise. ● Divide the rice and curry between warmed bowls and top with coriander leaves and chilli slices to serve. ●

TO FREEZE Let the curry cool then freeze in portions. Defrost fully overnight in the fridge, then reheat in a pan over a medium heat until hot all the way through.


To finish and serve 500g cooked brown rice (freshly cooked and drained) A handful of coriander leaves 1 long red chilli, finely sliced

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BONUS Lean stewing steak is high in protein and very low in saturated fat – less than 2% – compared with other cuts of beef

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Monkfish and coconut curry Monkfish is a robust, meaty fish that’s great in a curry as it holds its own well with complex spices. Red lentils and coconut provide richness and make this dish feel substantial yet it’s still light – the perfect cosy winter feast.

Serves 2

Heat the oil in a large non-stick sauté pan over a medium-high heat. When hot, add the onion and cook for 5 minutes or until softened and starting to brown. ● Add the garlic, ginger and chilli and cook for a couple of minutes. Now add the curry leaves, turmeric and ground coriander and cook, stirring for 1 minute or until fragrant. ● Add the tomatoes, stock and lentils to the pan. Stir, bring to the boil over a medium heat and simmer for 12–15 minutes or until the sauce is thickened and the lentils are tender. ● Meanwhile, cut the monkfish into 4cm pieces. Trim the green beans and cut them in half. ●

1 tbsp vegetable oil 1 large onion, finely diced 3 garlic cloves, finely chopped 2.5cm piece fresh ginger, peeled and finely grated 1 long red chilli, finely sliced (with seeds) A handful of curry leaves 1 heaped tsp ground turmeric 1 tsp ground coriander 2 medium tomatoes, diced 400ml fresh vegetable stock 50g red lentils 400g monkfish fillets 100g green beans 100ml tinned coconut milk 2 tbsp roughly chopped coriander leaves Sea salt and freshly ground black pepper



435 cals




● Add

the monkfish and coconut milk to the pan and cook over a gentle heat for 2–3 minutes. Add the beans and cook for a further 3–4 minutes. Remove the pan from the heat, taste to check the seasoning and stir in the coriander. Serve in warmed bowls. TO FREEZE Allow the curry to cool then freeze in portions. Defrost fully overnight in the fridge, then reheat in a saucepan over a medium heat until hot all the way through.


Extract taken from Lose Weight and Get Fit by Tom Kerridge (£22, Bloomsbury) Photography © Cristian Barnett 28 foodies

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Discovered BY OUR Malt Master STEPHANIE MACLEOD. Hand-filled AT THE DISTILLERY by you Our newest, oldest, whisky release has been slumbering in oak casks whilst 40 years have passed by. Recently discovered and now released in three single cask expressions. Cask #5029 is now on sale.

Exclusively available via Dewar’s Aberfeldy Distillery, you can hand-fill, label and wax dip your own bottle at the distillery, or let us do the hard work for you.

Please enjoy our whiskies responsibly

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A star is born

Condita burst onto the Edinburgh dining scene in 2018, a passion project from owner and wine expert Mark Slaney and head chef Conor Toomey. We caught up with Conor to see how he’s feeling after the restaurant was awarded its first Michelin star

How did you get into cooking? I came into it a little later than most, but the industry has always been in my blood. My grandfather was a hotelier and my mother was a chef. Who inspires you in the kitchen? I don’t know if I would use the word ‘inspires’, as there are many great chefs. But my direct

Scotland’s Michelin Stars 2020 Andrew Fairlie at Gleneagles – two stars Braidwood’s, Dalry – one star Condita, Edinburgh – one star

literally painting walls and moving furniture at the same time the previous year. Now that it’s sunk in, it’s amazing and a real honour to be recognised. influences are probably my grandfather and Michael Wignall. How did it feel when Condita was awarded a Michelin star? I dont really know, it was kind of surreal. We were

What is the philosophy behind Condita? For me it’s very much about being as fresh and seasonal as possible, using great suppliers and trying to keep the menu balanced and interesting.

Isle of Eriska – one star

Peat Inn, Fife – one star

The Kitchin, Leith – one star

Restaurant Martin Wishart – one star restaurant

Loch Bay, Isle of Skye one star Number One, Edinburgh – one star

Which ingredients are you excited by at the moment? This time of year, definitely game. What is your favourite dish to cook at home? At home I like things that are easy: stews, pies, things you can put on, cook slowly and enjoy time to yourself.

A POTTED HISTORY Conor was sous-chef to Michael Wignall at The Latymer when it had two Michelin stars before joining Coworth as head chef, followed by two years at Storrs Hall and a year at Amberley Castle. Prior to Condita, he headed the kitchen at Isle of Eriska, which also earned a Michelin star this year. foodies 31

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Food for

thought Vegan food is often more creative and exciting than its meaty brethren. Try our top picks in Glasgow and Edinburgh


This picture and below: Picnic

10-14 Kelvinhaugh St, Glasgow Part of a vegan pub group that includes Mono, Stereo, The Old Hairdresser’s and The Flying Duck in Glasgow as well as Harmonium in Leith, The 78’s plant-based bona fides are above reproach. Cuddle up by the open fire and enjoy a pint or two of their rotating cask ales, or a White Russian made with oat milk. Make sure you give their legendary Jackfruit Shwarma a try, stuffed full of crispy potatoes, cabbage, salad, tomatoes, red onion and chilli sauce.


PICNIC 103 Ingram St, Glasgow A bright and cheery café where absolutely everything on the menu is sourced as ethically as possible, Picnic certainly livens up lunchtimes in the Merchant City. Alongside the curry of the day served with a baked potato or rice, the signature spicy bean wrap is a winner, packed with bean paté, salsa, spinach and vegan cheese.

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The 78

494 Dumbarton Road, Glasgow suissivegankitchen Fed up with pasta and salads being the only vegan options on restaurant menus, fiesty Mama Lin set up a vegan restaurant using her knowledge of Asian cuisine – particlarly that of her Malaysian roots. A typical starter might be handmade wontons filled with chinese yams and water chestnuts, while main courses include Rendang with Lion Mane Mushrooms slow-cooked with lemongrass, coriander, turmeric, galangal and ground coconut. You definitely won’t miss the meat with all those flavours going on, and Suissi also eschews MSG in favour of naturally-created umami. If you’re craving something sweet, there are pancakes with banana and Biscoff spread, or coconut pancakes with black cane syrup. foodies 33

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set the tone, bathed in a whisky and date cream with fresh figs, raw cacao and celery ash. If you’re planning your Burns Night, the haggis with smashed potatoes, caramelised onions and red wine gravy definitely fits the bill.


This picture and right: Hendersons


The Balmoral

THE BALMORAL 1 Princes St, Edinburgh Gone are the days when the vegan option used to be taking the cheese out of the veggie option. The Balmoral’s brand new vegan afternoon tea is a lesson in how exciting a vegan menu can be. With savouries such as buckwheat cassoulet, sandwiches such as hummus with gordal olive, sundried tomato and rocket, a full selection of scones and pastries including a chia and tapioca coconut condé, even non-vegan guests will be keen to give it a try.

DAVID BANN 56-58 St Mary’s St, Edinburgh One of Edinburgh’s pioneers in vegetarian fine dining, David Bann has a varied menu of entirely plantbased options. Try a starter of their home-smoked tofu with mango chutney, followed by chilli arancino with spiced quinoa wrapped in courguette, accompanied by avocado chickpea purée and chocolate sauce. Delicious. 34 foodies

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HENDERSONS VEGAN 25c Thistle St, Edinburgh Another Edinburgh veggie institution, Hendersons Bistro went entirely vegan in 2015. Dishes such as celeriac gnocchi

34 Elder St, Edinburgh xxx holycow Holy Cow use local, organic ingredients to create their vegan café menu. There are burgers, such as the Nori Fish – actually fried celeriac with tomato, mayo and homemade kimchi – and sandwiches, such as the Smoked Almond and Chickpea Salad. However, the real star of the show are the cakes, which are consistently inventive and served in great, whopping slices. Try their raw carrot cake with orange frosting - unbelievably yummy. This picture and left: Holy Cow

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56-58 St Mary’s Street, Edinburgh - 0131 556 5888

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Dirty Sanchez’s Matt Pritchard went from living like a rock star to ultra athlete thanks to a vegan diet and a whole new attitude


omparing my behaviour during the height of my chaotic Dirty Sanchez touring days with how I look after myself now is mind-blowing. From the moment we left home it was carnage until we got back a few weeks or months later. My eating routine went entirely out of the window… in fact eating happened very rarely due to the daily use of narcotics, alcohol and cigarettes. For those who don’t know my story, I grew up in Cardiff and had a pretty normal childhood. It was in my early twenties that my life really changed. I’d been obsessed with skateboarding. Me and my mate Dainton started mixing skateboarding with pranks, filming them as we went. We released a video of us messing about, MTV called us up and that’s where Dirty Sanchez began. Ten years of craziness ensued, and while I had the best time, the partying eventually caught up with me in the form of awful, awful depression. It was changing my addiction from

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booze and drugs to fitness that got me out of it, and through becoming an ultra-athlete I flipped the vegan switch. I kept reading that tons of triathletes and ironman champions were vegan. When I looked into veganism more, the environmental argument against meat and dairy seemed irresistible. I became fully vegan four years ago and have not looked back. Since the launch of my first book and the BBC cookery series Dirty Vegan, it’s been a mental year and I’ve learned a lot. Even though I studied at catering college in my younger days, I’ve been out of the game for a long time and it’s only thanks to the help of many people that I’ve been able to build on my plant-based cooking. The rollercoaster life I once led, which was heaps of fun, has now returned me to where I started years ago at catering college. I’m back in the kitchen. I love it and I can’t wait to bring you more vegan dishes. Here’s to healthy, plant-based grub and all the good it brings! ● ●


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Scandi beetroot, potato, and fennel salad Serves 2 400g small beetroots ½ tsp caraway seeds Finely grated zest and juice of 1 orange 2 tbsp olive oil 300g waxy new potatoes 1 small fennel bulb, thinly sliced 100g radishes, cut into wedges and slices ½ small red onion, very thinly sliced 1 tbsp freshly grated horseradish 1 tbsp red wine vinegar 2 tbsp vegan crème fraîche 50g watercress, any coarse stalks removed Bunch of dill, any coarse stalks removed, finely chopped Salt and pepper Dark rye bread, to serve

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● Preheat the oven to 200°C.

slice them into thick discs.

Peel the beetroots and cut them into wedges. Place them in a small roasting tin with the caraway, half the orange juice, the olive oil and plenty of salt and pepper. Mix well, cover with foil and roast for about 40 minutes, or until tender. ● Meanwhile, put the potatoes into a pan of cold salted water. Bring to the boil and cook for 10–12 minutes, or until cooked through, then drain. When they are cool enough to handle,

● When the beets are ready,

add the potatoes, fennel, radishes and onion to the pan, along with the horseradish and vinegar. Mix well and adjust the seasoning. Just before serving, fold in the crème fraîche (if using) and watercress. Taste and add a little more orange juice if you think it needs it. ● Pile on to plates and garnish with the dill and a sprinkle of orange zest. Serve with slices of rye bread on the side. foodies 37

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Bao buns These steamed buns are light, fluffy and addictive. Six buns feels about right for two… maybe a bit indulgent, but you’ll find that two is not enough, so best err on the side of caution. I’d probably eat all six!

Serves 2

For the tofu 2cm piece of fresh root ginger, finely grated 1 garlic clove, finely chopped 2 tbsp rice wine 2 tbsp soy sauce 2 tbsp agave syrup 1 tsp Chinese five spice 300g firm tofu 2 tbsp flavourless vegetable oil For the buns 80ml warm water 40ml unsweetened rice or oat milk 1 tsp vegetable oil, plus extra for brushing 1 tsp sugar 1 tsp fast-action dried yeast 200g plain flour, plus extra for dusting ½ tsp baking powder ¼ tsp salt To serve Pickled veg Leaves from a small bunch of coriander ½ tbsp sesame seeds Sriracha sauce (optional)

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Start with the tofu. Mix everything except the tofu and oil in a shallow bowl to make a marinade. Cut the tofu into 6 equal slabs and turn them in the marinade. Leave to marinate while you continue. ● To make the bun dough, mix the warm water, milk, oil, sugar and yeast together in a bowl. Leave for 15 minutes, until the liquid looks foamy and active. Add the flour, baking powder and salt. Knead for 10 minutes with your hands, or in a food mixer fitted with a dough hook, or until glossy and elastic. Form into a ball and cover the bowl with clingfilm. Leave somewhere warm until doubled in size – this may take a couple of hours. ● When the dough has risen, turn it out on to a floured work surface and knock the air out of it. Divide into 6 equal pieces and shape into balls. Roll each ball out into an oval and brush the tops lightly with oil. Place a chopstick in the middle of the oval, widthways, and fold the dough gently in half. Slide the chopstick out and place the bun on a small square of baking parchment. Repeat to shape all 6 buns. Loosely cover with clingfilm and wait until they have doubled in size again, which should take 30 minutes to an hour. ●

● When

they are ready, place them in a steamer, on their parchment squares, and steam for 12–15 minutes until light and risen. This might be easier in batches, unless you have more than one steamer. The buns will last well for a few hours and you can reheat them by steaming again for a couple of minutes. ● To cook the tofu, heat the oil in a frying pan. Scrape as much of the marinade off the tofu slices as you can, so they will brown (but reserve the marinade). Fry them for 2–3 minutes a side, until golden. Tip the marinade into the pan and let it bubble away for a minute or so until thick and sticky, turning the tofu to coat it. ● Tease open the steamed buns along the line left by the chopstick and place a slice of tofu in the middle of each, along with any marinade left in the pan. Add some pickles, some torn coriander leaves and a sprinkling of sesame seeds. If you want some heat, add a streak of sriracha to finish.

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Puffed pears with chocolate and olive oil sauce This is a bit of a showboat of a recipe. You’ll need to poach the pears ahead of time and cool them before you attempt to wrap them in the pastry; warm pears would make the pastry impossible to handle. If you have perfectly ripe pears, though, you could make this recipe without poaching them first. In theory, this chocolate sauce shouldn’t work. It does everything you are told not to do with chocolate – such as adding water and heating it in a pan – but the olive oil seems to keep it all in check. With a bit of care and patience, it will come together. It wants to set as it cools, so serve it warm.

Serves 4

● Peel the pears, leaving the stalks

For the pears 4 firm pears 320g block of vegan puff pastry Unsweetened almond milk, to glaze 40g demerara sugar For the basic poaching liquid 200g unrefined caster sugar 500ml water Juice of 1 unwaxed lemon, plus a strip of its zest 1 cinnamon stick ½ vanilla pod, seeds scraped out For the sauce 100g dark vegan cooking chocolate 4 tbsp olive oil 4 tbsp boiling water Pinch of sea salt flakes

attached. Place all the poaching ingredients together in a saucepan and bring to the boil over a medium heat, stirring to dissolve the sugar, then reduce the heat to a simmer. Add the pears to the pan and simmer very gently for 10 minutes, or until just soft to the tip of a knife. Turn the heat off and let the pears cool in the liquid. Store in the liquid until needed. ● When you are ready to cook, preheat the oven to 180˚C. Roll the pastry out into a long, thin rectangle about 5mm thick. Cut it into 1.5cmwide strips. Cut the very bottom of each pear away, so they can sit up straight. Starting from the bottom, wrap each pear in a tightly spiralled strip of pastry. You may need to join 2 or more strips together to complete each pear, but this is easily done by dabbing the ends of both with a little almond milk. ● Once all the pears are wrapped, brush them lightly with almond milk and scatter over the demerara for crunch. Transfer them to a baking tray and cook in the oven for 20 minutes, or until golden.

Taken from Dirty Vegan Another Bite by Matt Pritchard, published by Mitchell Beazley, priced at £20 40 foodies

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● When ready, leave them to rest

for 10 minutes, which gives you just enough time to make the sauce. ● Break the chocolate into small pieces and place them in a small saucepan. Add the olive oil and water. Now, swirl and roll the pan so that the hot water starts to melt the chocolate, but resist the temptation to mix or whisk it. It might need a little more heat to keep it going, so place the pan over a low heat to give it a nudge. Don’t keep it on the heat for too long and don’t let it get anywhere near boiling. When the chocolate seems to have almost lost its shape, you can use a use a metal spoon to stir it together. It should come together into a smooth glossy sauce. Add the pinch of salt and serve immediately, spooning a pool of sauce on to each warm plate and sitting a pastry-wrapped pear on top.

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‘If you have perfectly ripe pears, you could make this without poaching them first’

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HALF PRICE MAIN COURSE OFFER ~ Available Evenings Only ~ Sunday - Tuesday all evening Wednesday - Friday before 7pm Saturday before 6.45pm (last booking 6.30pm)


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Burns This year, Burns Night falls on Saturday 25th January, so raise your spirits and party like our national poet

Glasgow VEGAN POETRY ARTA 62 Albion St, Think you’re the best haggisaddresser around? Then enter Arta’s Burns Night open mic competition and try to take home the trophy. Alongside the entrants offering up songs, original poetry and recitals, there will also be a vegan buffet. Tickets are £25.

on whisky flights and traditional Burns Night food specialities. Whisky flights start from £12.50, food prices to be confirmed.

PAINTING THE TOWN ÒRAN MÓR Byres Road, Join BAFTA-award winning actor Iain Robertson in Òran Mór’s auditorium for an evening celebrating Burns in raucous style. Guests will be piped in and

A WEEK-LONG PARTY THE FINNIESTON 1125 Argyle St, Glasgow Unsatisfied with a single night, The Finnieston is giving the bard a proper week’s knees up, with offers

The Finnieston

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welcomed with a dram followed by a three-course dinner and entertainment. Tickets are £45.

THE MICE TO PLAY RADISSON RED Finnieston Quay, Glasgow Radisson RED are teaming up with Timorous Beastie to offer an evening of whisky tasting, live entertainment and a four-course tasting menu. The dishes on offer have a modern twist – for example, cullen skink is deconstructed into a haddock croquette, confit potato and a leek velouté. Tickets are £35.


Òran Mór

Ubiquitous Chip

THE UBIQUITOUS CHIP 12 Ashton Ln, Glasgow The Chip’s Burns Suppers are legendary, and this year’s no exception. Expect a modern take on the bard, alongside delicious food, dancing and lashings (and lashings) of whisky. foodies 43

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TRADITIONAL FLAVOUR THE ABBOTSFORD 3-5 Rose St, Edinburgh End a wander along Red, Red Rose Street, the annual celebration of the bard that takes over this area in January, with a proper Burns Supper at The Abbotsford. Quietly celebrating proper Scottish cooking, the upstairs restaurant offers the best haggis, neeps and tatties you’ll find anywhere.

AN EXPLOSIVE EVENING HOLYROOD DISTILLERY 19 St Leonard’s Lane, Edinburgh Set at the foot of an extinct volcano, Holyrood Distillery’s Burns Night promises ambience and plenty of the amber nectar. Sample all four of the whiskies in the Holyrood Spirit Merchant range paired with traditional food, then move on to the bar for the folk stylings of the Sandy Brechin band. Tickets are £50 each.

FINE DINING HOTEL DU VIN 11 Bristo Pl, Edinburgh Details are limited on Hotel Du

Holyrood Distillery

INNIS & GUNN BREWERY TAPROOM 81-83 Lothian Rd, Edinburgh If you can’t celebrate on the 25th, book yourself into Innis & Gunn’s epic showdown of beer versus whisky on the 16th. Guests will get four haggis dishes, four halves of Innis & Gunn’s finest, and four whiskies or whisky cocktails from Highland Park. Everyone scores each round and the winner is declared at the end of the night. Tickets are £25 each.

PARTY SPIRIT THE SCOTTISH CAFÉ & RESTAURANT The Mound, Edinburgh If you want to get your glad rags on and get dancing, If you’re Burns Night at The wearing a kilt Scottish Café is the on Burns Night, place to be. For BrewDog on three nights leading Vin’s Burns Supper, Cowgate will give up to and including but in previous years you a free Burns Night itself, it’s included a whisky beer a traditional threecocktail on arrival course supper including followed by a traditional the piping in of the haggis three-course meal served with is followed by a full-on ceilidh half a bottle of wine. The haggis courtesy of Shenanigans. Tickets will be addressed and there will are £50 each. be lots of other Burns Night traditions to get your teeth into.

Hotel du Vin

Scottish Café

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AULD ALLIANCE BURNS SUPPER AULD ALLIANCE BURNS SUPPER Join us in the celebration of Burns night by experiencing a delicious themed three course Burns Night supper, including tea and coffee plus entertainment throughout. cosy surroundings of Hotel du Vin Edinburgh.

FRIDAY 24 TH JANUARY 6PM £34.95 PER PERSON Please contact us today to book to avoid disappointment and don't forget to wear your best tartan! 01312 851 479

Award winning whisky and real ale pub in the heart of Edinburgh’s old town, with 400 Whiskies. 80 W Bow EH1 2HH 0131 226 7667

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2 2




12 12


6AM – 1AM




100s 100s OF COCKTAILS


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6AM – 1AM






CENTRE BURGER KIDS CAR PARKING Nandos Frankie &OPTIONS Benny’s Cosmo MENUS Nuffield Health The Glasshouse AND POOL SPACES 24/7

Q-Park Filling Station Vue Wetherspoon Slug & Lettuce Tony Macaroni

Nandos Frankie & Benny’s Cosmo Nuffield Health The Glasshouse Q-Park OMNi EDINBURGH Filling Station Vue Wetherspoon Slug & Lettuce Tony Macaroni Omni Centre, Greenside Place Edinburgh EH1 3AA 0131 524 7770 OMNi EDINBURGH Omni Centre, Greenside Place Edinburgh EH1 3AA 0131 524 7770

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Supper club

HAGGIS SAUCE Forget the cream, Uncle Roy’s recipe is based on a 17th century traditional haggis sauce with redcurrants and whisky. Don’t forget a dab of Smokey Scotch Whisky Mustard if your tastes run to the spicy.

Grab the very best Scottish fayre and your Burns Night definitely won’t be forgotten CULLEN SKINK

OATCAKES Aldi source their Specially Selected Cullen Skink from Downies of Whitehills, an award-winning fishmonger in Aberdeenshire. It’s a perfect first course for your supper. If you’re serving haggis canapés, Wooley’s Oaties make a great base – just as sturdy and tasty as their big brothers, only bite-sized.


VEGGIE HAGGIS Make sure your biscuit tin’s as Scottish as can be with Dean’s shortbread fingers, which come in a tin shaped like their mascot, Shortie. The all-butter shortbread will melt in your mouth, too. You can’t get tastier vegetarian haggis than Macsween’s, and it’s even vegan-friendly. It’s packed with oatmeal, vegetables and spices.

ORGANIC VEG Don’t let dodgy vegetables let down your Burns Night feast. Real Foods have piles of organic neeps and tatties that are full of flavour.


OATMEAL When it’s time for pudding, Hamlyns suggest toasting their oatmeal with brown sugar. Mix it with cream and mashed raspberries to make the perfect cranachan.

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TRADITIONAL HAGGIS Macbeth’s Great Taste Award-winning haggis is always in high demand. They also have a gluten-free version, too.


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RABBIE ROUSER Raise a glass to the immortal memory with our pick of the best whiskies THE RICH ONE ABERFELDY 40 YEAR OLD, £2,500 An exclusive release of 400 bottles, Aberfeldy’s 40 Year Old has been resting in oak casks since 1978 and you can travel to the distillery to bottle it yourself if you purchase. It has signature notes of heather honey on the nose and a burst of cloves on the palate. THE SPICY ONE DALWHINNIE DISTILLERS EDITION, £70 A Highland whisky aged in Oloroso casks, Dalwhinnie Distillers Edition offers immediate spice followed by a touch of sweetness and a solid hit of grape . THE POETIC ONE ROBERT BURNS SINGLE MALT, £31.99 A light and aromatic single malt endorsed by the World Robert Burns Federation. Very fresh and light, it’s sweet and creamy on the nose, with hints of honey, toffee-glazed pecans and fresh summer fruit. The flavour is sweet and citrusy.

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THE ROYAL ONE WEMYSS MALTS SPICE KING, £37.95 Blended at the Wemyss family distillery, Spice King’s peppery notes make it an ideal accompaniment to haggis. Its bold flavour is led by a maritime malt from the Highlands, but there’s definite sweetness, too. THE EXCLUSIVE ONE THE MACALLAN ESTATE, £195 Provenance is everything in whisky, and this new release from The Macallan can be traced to the very field where the barley was grown. Using the harvest from Elchies Estate, The Macallan’s Speyside home, this whisky is rich and complex with a remarkably long finish. Aromas of wood spice and orange oil balance the distillery’s classic sherried richness. THE ROMANTIC ONE ANNANDALE DISTILLERY MAN O’WORDS annandale, £140 When two scientists decided to reopen a historic distillery in the Lowland region, their backgrounds

in sensory research put them on the path to creating extraordinary whiskies. One of their first expressions, Man O’Words, is a fruity, biscuity malt with an orange peel and sultana nose and chocolatey finish – perfect for a night in with your true love. THE RARE ONE GLEN SCOTIA 45 YEAR OLD, £3,800 Only 150 bottles of Glen Scotia 45 Year Old have been released, and each comes boxed in a leather-lined, hand-made walnut case. The salty Cambeltown nose is present and correct, softened by rich pineapple and vanilla. These carry through to the palate, which is oily, caramelly and sweet. THE REBELLIOUS ONE TULLIBARDINE THE MURRAY 2007, £54.99 Joining the 6-strong Marquess Collection, The Murray 2007 is the latest expression from independent Perthshire distillers Tullibardine. Bottled at cask strength, the nose is desiccated coconut sprinkled over lemon meringue pie. On the palate it’s malted biscuits and toffee. foodies 49

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KEEP IT CLEAN Toffee-coloured faux-leather counter stools – where the kids often sit – are easily wiped clean

the living is easy When designing your kitchen, think about where you would like to stay on a dream holiday and go from there, says interior designer Lauren Liess 50 foodies

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BEAMING SMILES Reclaimed wood beams add patina and warmth to a brand-new space, giving a sense of age and character

STYLISH GREENERY Think about how to add plants to your home, as they always bring a beautiful, natural vibe. Here they’re displayed on the wall in reclaimed wood containers


’ve worked on quite a few houses over the years and have come to the conclusion that certain houses feel “easier” than others. Easier houses have a relaxed, stress-free, barefoot kind of vibe, where those in them feel completely comfortable kicking off their shoes and being themselves. These houses not only look good, but they’re comfortable, being made up of relaxed, casual, and cosy elements, and they’re typically owned by relaxed, gracious people.

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Those living in them have put great care and thought into the “setting up” of the home—the design, the decorating, and the organization—so that they can live more easily on a daily basis. I’ve noticed that many of us feel relaxed and totally at ease when we’re on holiday, in part because we’re not working and we’re focused on having a good time, but also because we’re not dealing with all the possessions and routines that can bog us down at home. We’ve brought only our favorite clothing, our accommodation is typically stylish and uncluttered, and we have everything that we need and no more. Laid-back living, where life isn’t overrun with “stuff,” is freeing, so why not aspire to live like this every day? How do we design a home so that living there feels carefree? Setting up our environment so that it puts us in a state of physical and mental comfort requires careful planning and design and a conscious choice to be laid-back ourselves. foodies 51

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I love what I call a “glowy brown,” be it in a wood tone, a leather or a woven grass, because it adds depth. I’m often after that perfect glowy wood or leather that really makes a color palette “sing.” This can be seen in the leather on the vintage chairs at the kitchen counter top and table, along with the wood of the table and the rattan light fixtures. They all have that glowy brown, and together, they create a warm, earthy vibe. Patterned curtains and vintage rugs warm up the kitchen and add a bit of playful personality. Hanging basket lights above the table feel primitive and natural. In the kitchen and family room, we incorporated reclaimed beams from an old barn to add patina and warmth to the brand-new space. I love beams as an architectural element because they instantly add a sense of age, character, and permanence to a home. I always design the kitchen first when possible, letting it set the tone for the entire home. My advice to anyone designing or making over a home is to start there too.

FAMILY VALUES The colour palette from the kitchen carries through to the dining area where the kids do their homework


Braided shade, £115

Cork spice rack, £12

Scribble storage jar, £23 Blue storage jars, £16

Black pendant, £78

Llasa rug, £50

Etta chair, £85

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Kelim rug, £229

Bowl, £49

Down to Earth by Lauren Liess, published by Abrams, £28.99 foodies 53

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This page: Malmaison Dundee

Take a different root Find your inner peas with our pick of top plant-based travel destinations around the country MALMAISON 44 Whitehall Crescent, Dundee Picking up this year’s PETA award for Best Hotel Chain for Vegan Food, Malmaison certainly pays attention to what their vegan guests want. The Mal’s location in Dundee sits right on the waterfront, and offers 91 comfortable and vibrant rooms. The hotel’s restaurant, Chez Mal, offers an entire vegan menu, including such delights as toasted fregola pasta stew with a chickpea, courgette, roast tomato and chilli sauce, or a chocolate, pecan and banana brownie with hot chocolate sauce.

Vegan choices at Chez Mal

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Saorsa 1875 emissions are kept to an absolute minimum. All of the Elemis products used are cruelty-free, and many are vegan, too, so have a chat with your therapist in advance. You can have a massage or facial that’s as kind to animals as it is to your skin. FERGHAN MHOR Sannox, Isle of Arran Sea views and home-grown ingredients are just a couple of the things that might attract you to Ferghan Mhor, a fully vegan B&B by Sannox beach on Arran. The cosy cottage has two double bedrooms available, with vegan toiletries and even a mini-fridge stocked with plant-based milk for when you fancy a cup of tea. Guests are welcome to wander the garden, where they grow herbs and veg, or sit in the conservatory and try to spot dolphins out at sea. Ferghan Mhor APEX CITY QUAY HOTEL & SPA 1 W Victoria Dock Rd, Dundee Combine a trip to the V&A in Dundee with a spa weekend at Apex City Quay Hotel. Named the first ‘green’ spa in Scotland, Yu Spa keeps its pools clean with ozone instead of chlorine, hot tubs are scrubbed with ultra-violet light instead of chemicals, and carbon

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SAORSA 1875 2 East Moulin Road, Pitlochry Another big winner at the PETA awards, Saorsa 1875 is an entirely vegan luxury hotel, the first in Scotland. Every single thing here is vegan, from the décor, bedding and toiletries to the food, which is served family-style with the owners frequently joining guests to share stories over chef Luca Sordi’s five-course dinners. The eleven individually-styled rooms are furnished with ethically-sourced sheets and duvets, the bathrooms are stocked with vegan shampoo, and even the cleaning products used are cruelty-free. SUILVEN Rhue, Ross-shire An architect-designed timberframed house on the shores of Loch Broom near Ullapool, Suilven is a vegetarian B&B that offers vegan options. The property, which was built to the highest standards of environmental design and energy efficiency, has three rooms for guests and even a free charging station for electric cars. foodies 55

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Fairytale romance We visit Tattu, a new modern Asian restaurant


here is something distinctly magical about Tattu. Sitting in state on the comfortable, richly cushioned sofas as the cherry blossom boughs above are reflected in the mirror-topped table, you can easily fancy yourself king or queen of some forgotten fairyland. The cocktail menu carries on this theme, as I start off with a fiesty Cherry Blossom Negroni, complete with a mini cherry tree frozen into a giant ice cube, while my dining partner sips a a Skull Candy, poured from a glass skull steaming over with dry ice. The menu is packed with creative twists on Asian cuisine,

such as the Chilli and Sesame Roasted Scallops with Chinese sausage, crushed edamame and mint. Not knowing quite where to start we decide to follow one of the set menus. Highly tempted by the Emperor’s Choice, which features the most luxurious dishes including Japanese wagyu and an entire lobster with wasabi gratin for £99 per person, we instead settle on the slightly more modest Menu Three at £70 each. While prices might initially seem high, the quality of ingredients, particularly the seafood, as well as the generosity of the portions, justifies the cost. Each menu

comprises four ‘waves’, or courses. Our first wave begins with Shishito Peppers, a relative of Padrón with a similar twist – one in every ten is spicy. These are served with sweet soy and ginger and make a lovely nibble while we wait. Hamachi Kiwi Sashimi is next, and the fish is so fresh it could still be flapping. The clean white slices have a satisfyingly meaty bite, offset by the fruitiness of the kiwi and cubes of dragon fruit. While we’re still enjoying these small plates the next wave overtakes us, and we’re treated to a big bowl of tempura Soft Shell Crab with a thick XO sauce made with shrimp and pancetta. The crispy,

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sweet crab is leant a pleasantly fishy earthiness by the sauce, and the entire dish contrasts with the next plate, a light and delicate Tuna Ceviche with crushed avocado and citrusy yuzu sauce. Completing this wave are enormous Peking Duck Bon Bons with plum sauce. Once the smaller plates are cleared it’s on to wave three, the large plates, and by this stage we’re already feeling full. However, Ginger Miso Black Cod, flaking into flawlessly perfect bites, and my personal favourite, Caramel Soy Beef Fillet with shitake and the most delicious sauce, are both tender temptations to carry

on eating. XO appears again, this time in the form of fried rice, and Tenderstem Broccoli languishing in a rich black sesame and truffle sauce completes this wave. After my initial foray into the cocktail menu, I’ve been sticking to mocktails, and Tattu has made remarkable efforts to keep this section of the drinks menu interesting. I particularly enjoy Red Lotus, a confection of strawberry, pomegranate and elderflower. After a short break, we’re served our desserts, and they’re spectacular. The Brownie Pagoda

is a meal in itself – three chunky, chocolately brownies topped off with mascarpone ice cream and a chocolate roof. Meanwhile the Cherry Blossom is candyfloss constructed into a tree, with chocolate trunk, chocolate crumb soil and hidden cherry mousse. Much like mocktails, it’s rare for restaurants to pay much attention to their dessert menu, but here they’re yet another star of the show. Tattu is a stunning venue with brilliant food, and my dining partner even commented that it’s quite possibly one of her favourite meals ever. Even if your budget’s tight, it’s well worth saving up for. 18 W Register St, Edinburgh EH2 2AA, Caroline Whitham foodies 57

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@W H I T E H O R S E OY S T E R B A R 25/10/2019 15:53


BODY POSITIVITY Warm your wintery cockles with a rich and full-bodied wine this January With the chilly weather upon us we need wine with more body to match some of the hearty food we’re enjoying. Have a taste of some of these and don’t forget if you’re in need of further inspiration, please have a look at the Edinburgh Uncorked Facebook Group. If you enjoy these wines then post a photo of them.

Errazuriz Aconcagua Costa Sauvignon Blanc 2017, Chile £11.99 – Waitrose, Costco Coming from Chile’s most awarded winery this is a great Sauvignon Blanc, and especially for non-Sauvignon Blanc fans since it benefitted from a few months on the lees after fermentation. This gives the wine more complexity and a softer character. A true crowd-pleaser, enjoy this excellent single vineyard wine on its own or with food.

Bread & Butter Chardonnay, Napa, California 2017, USA £13.99 (if ordering 6) Majestic This is perhaps the best example of a “Marmite” wine I’ve come across, and I personally love it! If you were a fan of Aussie Chardonnay in the early 90’s but like so many became bored of the overoaked style, then try this. It’s definitely a full-bodied Chardonnay, bursting with Napa Valley sunshine, but has great finesse and is dangerously moreish. Not surprisingly it’s apparently Majestic’s 6th best-selling wine.

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BARGAIN BUBBLES Comte de Senneval, Champagne Brut NV, France , £11.49 – Lidl Champagne is not just for Christmas and thanks to the price of Comte de Senneval it doesn’t have to be. It’s arguably the best value for money Champagne on the market. It’s got classic elegance, subtle fruit, a touch of creamy brioche and delicate bubbles that keep on coming.


Louis Jadot Beaujolais Villages Combe aux Jacques 2019 £9 (£4.75 for a half bottle) – Tesco Louis Jadot is one of the most wellknown producers in Burgundy. Beaujolais Villages is a step up from Beaujolais, and being in the very south of Burgundy it benefits from a bit more warmth than up in Chablis, so with it comes some delicious, riper fruit character. This wine, made from 100% Gamay, is no exception; perfect to enjoy with stronger-flavoured vegetarian or chicken dishes or simply on its own.

Ramón Bilbao Viñedos de Altura, Rioj Spain 2016 £14.10 – Excel Wines Perfect wine for this time of year and certainly a wine to savour. Made from a blend of 50/50 Tempranillo and Grenache grapes, this Rioja is packed with ripe, soft plum fruit characters, dried figs and refined, soft tannins together with a fabulously long length. You can order online, but if you happen to be in Perth then a visit to Excel Wines is well worth it. You might be there for some time, as it’s a real treasure trove. foodies 59

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The perfect gift for gin lovers Explore the world of gin with our Ginnasium tasting experience. Our Gin Expert will take you on a journey of discovery, allowing you to sample four specially selected gins and batch your very own miniature bottle of One Square Gin to take home. BOOK NOW OR BUY GIFT VOUCHER Call 0131 229 9131 or email

The perfect gin lovers

Explore the world tasting experience you on a journey o to sample four spe batch your very ow Square Gin to take


Call 0131 229 9131 or ema


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In with the


It’s time to shape up!

Has the festive season weighed you down? Slough off the old and find a fresh new you with these detoxifying spa treatments

ZEN LIFESTYLE 84 Hanover Street and 9 Bruntsfield Place, Edinburgh The return of the popular New Year Detox spa package will get you back to your true self in no time. This eightyminute session includes body brushing to stimulate lymphatic drainage, followed by a relaxing Cellutox massage with Elemis aromatherapy oils. A Murad hydrating facial will remoisturinse and reinvigorate your skin, and includes an AHA exfoliating peel for extra brightness.


Hallmark Hotel, Washington Street, Glasgow Experts in slimming and detox treatments, the Savannah City Day Spa offers a number of treatments

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and they’re so confident that they’re willing to guarantee results. Start off with a Universal Contour Wrap, which promises at least 6” reduction in your measurements and claims that the results will last 30 days or your money back. The wrap also promotes smoother skin, reduces cellulite and detoxes the body.


1 George VI Bridge, Edinburgh Like a luxury boot camp, the Radisson Collection has teamed up with Scottish nutritionist, author and TV personality Amanda Hamilton to create the Body Kickstart Detox Retreat. It promises to be a stimulating weekend jam-packed with seminars, expert consultations and Pilates masterclasses as well as luxurious treatments in the hotel’s in-house Sleeping Beauty Spa. The detox packages also include the right kind of food, including fresh juices, smoothies and seasonal soups designed to support gut health, boost energy levels and to help guests kick start safe weight loss.

SPA IN THE CITY Marriott Hotel, Argyle Street If you’re keen to shed those festive pounds, the Shrinking Violet Body Wrap from Spa in the City claims to break down fat cells – so much so that your waistline may shrink by up to 2 inches after the first session. If that sounds a bit drastic, they also offer a stimulating hip and thigh treatment, designed to encourage lymphatic drainage in areas of the body prone to cellulite, fluid retention and uneven skin texture. foodies 61

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The spice of life Heat up those January nights with warming cocktails created by The Macallan Distillery Experience

THE CLOOTIE Bringing together the dried fruits and spices of the traditional clootie dumpling, we’ve twisted them into an old fashioned styled cocktail

For the syrup 200g white caster sugar 200ml water 1 tsp juniper berries 2 star anise 1 cinnamon stick 50ml Macallan Lumina 20ml syrup 2 dashes orange bitters 2 dashes Angostura bitters ● For the syrup, bring water to the boil and add sugar, then stir until it dissolves. ● Reduce heat and add remaining ingredients. Leave to simmer for 30 mins. Strain before use. ● To assemble the cocktail, stir all ingredients in a mixing glass with ice. Strain in rocks glass filled to the top with ice. Garnish with plum wheel.

THE MACALLAN DISTILLERY EXPERIENCE The Macallan Distillery Experience has been transformed into an elegant foodie destination, offering a bespoke menu, specially curated cocktails and gifting ideas exclusive to its on-site boutique. Designed

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by internationally acclaimed architects, Rogers Stirk Harbour + Partners, it recently won the RIAS Andrew Doolan Best Building in Scotland Award and was included in TIME Magazine’s 2019 list of the World’s 100 Greatest

Places. Tours at The Macallan Distillery Experience offer the chance to discover the history, heritage and foundations of The Macallan’s single malt whisky and can be booked online at foodies 63

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The Ramsbury Buck

35ml Ramsbury vodka 15ml Pernod Suze 3 drops vanilla bitters 25ml ginger ale ● Build in a highball

glass and top off with ginger ale. ● Garnish with a grapefruit slice and a mint sprig.

TOP TIP Off to see Oor Wullie on his 80th Anniversary tour at the King’s, Edinburgh? Grownups might fancy a Pineapple Under the Sea cocktail at The Blackbird first

LAUNCHING THIS MONTH SUGO The team behind Glasgow’s Paesano pizza restaurants are putting the finishing touches on their latest project, Sugo. Housed in a Charles Rennie Mackintoshdesigned building on Mitchell Street, the new, 200 cover venture will focus on pasta. Hand-made on the premises fresh each day, each variety of pasta will be carefully paired with the sauce or ingredients it is traditionally served with in the different Italian regions. Like the Paesano outlets,


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Sugo doesn’t take bookings but operates on a first-come, firstserved basis. Mitchell St, Glasgow G1 3NQ

TERRA MARIQUE The capital has no shortage of pizza and pasta restaurants but the new Terra Marique on Castle Terrace dives more deeply into Italian cooking. Don’t go looking for spag bol here. Instead you can order up a plate of roast scallops with aubergine caponata and a Parmesan crisp followed by pan-fried monkfish with lentils and a celeriac cream. Diners can watch the chefs at work in the open-plan kitchen. 36 Castle Terrace, Edinburgh EH1 2EL Tel: 0131 229 0070

THE DAPPER MONGOOSE The former Bell and Felix premises in Shawlands have become the sleek-looking Dapper Mongoose. Sharing plates are the name of the game here and the menus cherry-pick ideas from around the globe. Can’t decide between bao buns or venison with celeriac, plum chutney and hazelnuts? Have both. 248 Kilmarnock Road, Glasgow G43 1TT mongoosethedapper

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Out & about Looking to feature? Contact

BROSS BAGELS teamed up with Port of Leith Gin and Foodies magazine to introduce their new Brunsfield shop

INFLUENCERS enjoyed G&Ts and bagels from the new menu

THE HIGHLAND SPIRIT CO launched their new gin, Seven Crofts, at Nauticus in Leith

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THOR’S TIPI BAR opened its doors on the roof of Waverley Mall, offering Christmas shoppers a touch of Viking hygge

FIRE PITS and faux furs kept the two tipi tents cosy

ETEAKET partnered with Harris Gin for an evening of cocktails and tastings 66 foodies

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OUR V.GOOD VEGAN MENU Savour the award-winning vegan menu at Chez Mal Edinburgh and Edinburgh City.

To book, call or go online Malmaison Edinburgh 0131 285 1478 1 Tower Place, Edinburgh, EH6 7BZ Malmaison Edinburgh City 0131 370 4600 22 St Andrew Square, Edinburgh, EH2 1AY

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Profile for Media Company Publications Ltd

January Issue 2020  

A Celebration of Fine Food & Drink

January Issue 2020  

A Celebration of Fine Food & Drink