Foodies Magazine November Issue 2015

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 71 NOVEMBER 2015 SCOTTISH EDITION £4

A CELEBRATION OF FINE FOOD AND DRINK

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SS N A I M W X T S E K IE D IC FOTO VIP

CS ICIE ED TO SO TFOEF NSOV 5A -1M 1 3X

RECIPES

Jamie Scott Mark Greenaway Neil Forbes Fraser Allen Tony Rodd Scott Davies

NOVEMBER 2015 ISSUE 71

GINO D’ACAMPO escapes to Sicily and Sardinia

HOT CAKES James Martin’s baked treats

CHRISTMAS COCKTAILS l FESTIVAL PREVIEW l BEST LOCAL BUTCHERS 001_FFCover_spine_1015.indd 1

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WELCOME FOODIES FESTIVAL

13-15 NOVEMBER, EICC EDINBURGH

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 71 NOVEMBER 2015 SCOTTISH EDITION £4

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN XMAS TICKETS FOODIES VIP

EICC FOODIES FEST TO NOV XMAS 13-15

RECIPES

Jamie Scott Mark Greenaway Neil Forbes Fraser Allen Tony Rodd Scott Davies

NOVEMBER 2015 ISSUE 71

GINO D’ACAMPO escapes to Sicily and Sardinia

HOT CAKES James Martin’s baked treats

CHRISTMAS COCKTAILS l FESTIVAL PREVIEW l BEST LOCAL BUTCHERS

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

CONTENTS NEWS 5 SHOPPING & GIFTS 9 COMPETITION 13 Win a Whisky Flight JAMES MARTIN 14 Follow his unexpected journey to pastry stardom GINO D’ACAMPO 22 Recipes from Sicily and Sardinia PRIMROSE BAKERY 28 Delectable cupcake recipes CHRISTMAS CHEFS 32 Meet the festival’s chefs MERRY BREAKS 45 Where to stay this holiday BUTCHERS 47 Find the perfect holiday roast SPA NEWS 49 REVIEWS 51 COCKTAILS 53 Get with the Christmas spirits EXHIBITORS 56 Who’s coming this year?

FOODIES TIMETABLE 64 Don’t miss out on anything!

EDITORIAL Editor Sue Hitchen Design Angela McKean Production Sarah Hitchen Advertising Design Jordan Porteous Editorial Assistant Lidia Molina Whyte Illustration Liv Wan ADVERTISING Sharon Little

Welcome to Foodies

O

UR CHRISTMAS FOODIES Festival is back at Edinburgh’s EICC on 13, 14, 15 November, and this year promises to be bigger and better than ever.

In the Chefs theatre, an exciting lineup of talented chefs take to the stage to share their culinary skills.

Watch MasterChef: The Professionals 2014 winner Jamie Scott, MasterChef finalist Tony Rodd, Scott Davies from Michelin-starred restaurant The Three Chimneys, V Deep’s Hardeep Singh Kohli, and Peter McKenna from Glasgow’s award-winning The Gannet as they give you tips on how to wow your loved ones this Christmas.

Turn along to pages 32 to check out

some of their amazing recipes.

James Martin’s recipes, pages 14, prove that the British star also has a knack for pastry. His delicious festive fruit garland, our cover star, will make you want to ditch the Christmas pudding for something more vibrant.

If the Great British Bake Off has left you feeling inspired, why not enter our brand new competition? Bake your best showstopper cake and bring it along to Foodies Festival on the 14th or 15th for a chance to take home the Showstopper Crown.

Amazing chefs, tasty food and much more await at the EICC on the 13-15 November. Visit www.foodiesfestival. com to get your ticket now. l

FOODIES FESTIVAL EICC EDINBURGH 13-15 NOVEMBER 2015

Chefs Theatre

VIP Tent

Drinks Theatre

Stage

Kids Cookery Theatre

First Aid

Tasting, Cake & Bake Theatre Producers Market Exhibitors Street Food Arena

E ANC ENTRXIT E

TOILETS

TOILETS

TOILETS

WITH THANKS TO OUR SPONSORS

www.foodiesfestival.com

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NEWS FOODIES FESTIVAL

13-15 NOVEMBER, EICC EDINBURGH

SHOWSTOPPER CAKE Fancy yourself a star baker? Bring your cake along before 1pm on the 14th or 15th for master chocolatier Fiona Sciolti to judge; be in with a chance to take home the Foodies Festival Showstopper crown and a bottle of fizz while you’re at it!

NEW BREWS

A new family-run brewery has emerged in Edinburgh’s vibrant microbrewery scene and will be bringing its refreshing creations to the festival for all ale enthusiasts to taste. Their first beer, Paolozzi, is already reinventing lager. What are you waiting for to grab a pint?

TRIPLE TROUBLE

Talented Nichola, Linsey and Gillian are back at Foodies to share their culinary secrets. The three sisters will be compering at the Chefs Theatre, cooking up some of their vibrant creations and introducing a range of incredibly talented chefs who’ll be showcasing their amazing skills. Get there early, you don’t want to miss them! www.foodiesfestival.com

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LOCAL TALENT MasterChef: The Professionals 2013 finalist Scott Davies has just been appointed Head Chef of one of Scotland’s culinary institutions, the Michelin-starred Three Chimneys. Make sure you witness the master at work at the Chefs Theatre, where he’ll be cooking up a storm on Saturday 14th at 1pm.

SAY CHEESE! The Big Cheese Making Kit will be bringing their innovative products to Foodies for the first time this Christmas.

Beautifully designed and simple to use, the kits make fresh, homemade cheese in an hour and are a perfect foodie gift.

Don’t miss out on their stall! foodies 5

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MASTERCLASS NEWS FOODIES FESTIVAL 13-15 NOVEMBER, EICC EDINBURGH

SWEET DREAMS Whether you love traditional sweet treats or have embraced a healthier lifestyle, Karon Grieve’s masterclass has something for everyone. Learn how to make Spanish Salted Almonds, medieval wine, Tipsy Toms and more.

festive truffles

ELF COOKERY SCHOOL

Edinburgh School of Food & Wine will be creating some delicious Christmas recipes in the Kids Theatre this year to keep the little ones entertained. Little aspiring chefs will learn how to make homemade hot chocolate, made with real chocolate and utterly delicious, and coconut and chocolate snowballs, perfect to give as gifts for friends and family. They will also be decorating gingerbread men to take home after the festive fun.

CHARLES METCALFE PRESENTS… Charles Metcalfe is TV’s wine expert and a firm favourite of ours. Co-Chairman of the International Wine Challenge, his expertise on wine precedes him. Be sure to catch him in action during the festival and enjoy his wine and sherry tastings, on everyday in the Drinks Theatre. www.foodiesfestival.com

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Fiona Sciolti is an award winning International Artisan chocolatier who draws upon her Anglo- Italian background and love of natural country flavours to make extraordinary chocolates and confectionery.

Fiona will be demonstrating Festive Chocolate Truffle Making and Confectionary Made Easy ready for the festive season. Catch her in The Cake & Bake Theatre everyday.

PERFECT COUPLE Gin has made a triumphant comeback to the spirit world recently. The Art of Pairing Food and Drink, a masterclass

by Daffy’s Gin and Harvey Nichols, unveils the wonders of this versatile spirit beyond the classic G & T. Expect fine drinks to be paired with some of the best food Scotland has to offer. foodies 7

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Christmas starts here…….. from ewe to you Artisan smoked salmon & foodie gift boxes from the shores of Loch ewe.

Hand crafted and uniquely smoked to inspire delicious festive feasts.

Visit our website for inspiration or call us at the smokehouse.

www.smokedbye.com or 01445 731304

Love fish………..isle of ewe X @smokedbyewe isle of ewe smokehouse

FOOD AND DRINK FOODIES FESTIVAL 13-15 NOVEMBER, EICC EDINBURGH

CANINE TREATS Why not include your furry friends in the festive fun?

Harry’s Dog Treats offers a range of tasty gifts for man’s best friend www.harrystreats.co.uk

SEA-SON’S GREETINGS Mara Seaweed’s beautifully packaged products offer an alternative gift for self-confessed foodies. www.maraseaweed.com

Foodie gifts FESTIVE TIPPLE The New Amsterdam Vodka is perfect for aspiring mixologists www.newamsterdams pirits.com

A TASTE OF ITALY The perfect gift for those with a penchant for the sweet things in life www.ardenandamici.com

Surprise your loved one with a delicious present

HAMPER FUN Order a Harrods luxury hamper and put a smile on your loved ones face www.harrods.com

SUGAR WINGS Stacy Hannah’s artisan chocolates will give you sweet dreams www.sugarwings.com

A WEE DRAM One for the whisky lovers www.arranwhisky.com

FRENCH KISS

CONDIMENTAL

Mademoiselle Macaron’s handmade treats will transport you to a Parisian Patisserie www.mademois ellemacaron.co.uk

These artisanal jams are ideal to make your own Christmas Hamper www.tracklements. co.uk foodies 9

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Chocolates, Flowers, Advert Calenders & much more

www.flowersbuydelivery.co.uk

0131 447 1788 58 - 60 Morningside Road | Edinburgh | EH10 4BZ

Chocolates, Flowers, Advent Calendars & much more

www.flowersbuydelivery.co.uk

0131 447 1788 58 - 60 Morningside Road | Edinburgh | EH10 4BZ

SHOPPING FOODIES FESTIVAL

13-15 NOVEMBER, EICC EDINBURGH

Star cookie cutter www.oakroomshop.co.uk, £5.25

Wooden nutcracker & bowl www.tch.net, £23 Green ceramic soup bowl www.tch.net, £10

Take flight Spread your kitchen’s wings with these pretty bird and sky themed accessories

Bouilloire KLP01PBEU www.smeg.fr, £103

Robin & Mistletoe double oven gloves www.sophieallport.com, £16

Love Birds enamel bowl www.dassie. co.uk, £17.95

Storage tin, Brutus www.annabel james.co.uk, £14.95 www.foodiesfestival.com

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Round birch wood tray blue www.thewisehouse.co.uk £22.50 foodies 11

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You’ve worked hard all year for this.

We’ll work hard to make sure you get it…

Your holiday is a chance to really relax, unwind and recharge – whether it’s two weeks on a beautiful beach, a family getaway, a romantic city break or a trip to the far flung corners of the earth.

You’ve worked hard all year, so it’s important that every detail of your holiday is perfect – especially when it comes to choosing where to go, where to stay and how to get there. It’s tempting to book online but it’s not always quick and easy. And, as you can’t always be 100% certain of what you’re getting, it’s often not worth the risk.

Book in complete confidence With the multi award-winning Jimmy Martin Travel, you can book in complete confidence.

We’ve years of experience as one of Edinburgh’s premier travel agents, and you can rely on us to help you enjoy the perfect break. And thanks to our great relationships with the holiday operators, we’ve great prices, too!

Book with complete protection As we’re an ATOL bonded travel agent, your holiday is financially protected once it’s paid for.

We’re also an ABTA member so you can expect the very best customer service – and, if things do go wrong, complete protection.

We won’t just book you a holiday, we’ll take care of all the details – so it really is a chance for you to escape from it all.

Start your journey here Call 0131 343 1800 | Explore jimmymartintravel.com | Email enquiry@jimmymartintravel.com Or visit Jimmy Martin Travel, 94 Raeburn Place, Edinburgh EH4 1HH. We’re open Mon-Fri, 9am to 5.30pm & Sat, 9am to 4pm.

IN W

Take a whisky flight to a West Coast escape

H

OUSED in the heart of the picturesque village of Taynuilt in Argyll, and offering the perfect base from which to explore the rich Hebrides and West Coast, Taynuilt Hotel is an oasis of tranquillity and a true foodie haven. Since being taken over

by Chef Patron John McNulty, the hotel has experienced a renaissance, claiming its rightful place in the food map and recently opening a shop specialising in whisky.

This month, Foodies is offering a lucky reader and guest the exclusive chance to win a two-night stay on a dinner, bread and breakfast basis. The lucky winner will also savour one of the hotel’s whisky flights, during which they’ll get to learn

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

The name of the Chef Patron at Taynuilt Hotel is? about the spirit’s rich history in the land and taste a variety of whiskies, local and beyond. The winner will also get to take home a bottle of Oban 14-Year-Old malt whisky, to remember and share the experience with friends over a wee dram. www.foodiesfestival.com

To win you must either like our page on Facebook and send us a message with your name and email address or email your details to enter.foodies@ gmail.com

Entries must be received by 30th November 2015. Subject to availability and allocation and is based on two people sharing a room. Prize must be taken before 30th May 2016. Cannot be used in conjunction with any other offer. Editor’s decision is final. No cash alternative. Non transferrable.

www.foodiesfestival.com

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MEET THE CHEF JAMES MARTIN

SUGAR SUGAR When James Martin began his culinary career, pastry was not in his plans. Soon, however, a long-lasting passion was born.

I

N MY TIME, I’ve been privileged to work in some of the best kitchens in the world, alongside some of the greatest chefs. Don’t ask me how, as I’d say it’s mostly been down to luck – being in the right place at the right time.

But I guess somewhere along the way you have to make your own luck, and of course you still have to produce the goods, as you do in any job.

For me, though, it’s not just a job. It’s a life, and one that I will always love.

Ever since I watched my grandparents making pastry in front of the old telly, rubbing butter into flour by hand, I’ve wanted to cook; this, I suppose, was when the seed was first planted.

Nowadays, of course, the pastry bench is the place to be, with bakeoffs all over the place. But it was a very different scene back in the early 1990s, when a young lad from Yorkshire entered the kitchens of some of the most well-known and well-respected chefs in the country.

To say I was bricking it would be an understatement! Aged just 17, I quickly realised that there was going to be no shortcut to the top.

Pastry wasn’t really what I had in

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mind at the time, but fate intervened: the pastry chef went to the loo, never to been seen again. And so after only three days I was on the pastry section, becoming head of it within four months.

Back then, no-one wanted to work on the pastry section. To some, it wasn’t seen as manly enough, for there was no heat and sweat and fire, but I reckon the real reason was the hours. As a pastry chef, you work longer shifts than anyone in the kitchen: there are early starts for the breakfast stuff, and you can’t go home until the last table has ordered dessert. Not that it bothered me. I was on £90 a week, clocking up 115 hours most weeks, and I didn’t know any different. What I did soon discover, though, was that when you’re working with the best, you absorb everything like a sponge, and so all those hours paid off.

I remember Pierre Koffmann telling me why chefs need to concentrate on the pastry section: not only is it the biggest section in the kitchen, but also it’s their dessert, or even just a petit four, which is the last food you taste before you leave the restaurant, so it needs to create a lasting impression. l www.foodiesfestival.com

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MEET THE CHEF JAMES MARTIN

CHOCOLATE GANACHE WITH BLACKBERRIES AND BLACKBERRY SORBET In this adaptation of a dessert from the restaurant menu, rapeseed oil (make sure you use the plain one) gives the ganache a lovely smooth texture. And the blackberry sorbet cuts through the intense richness of the chocolate really well. Simply decorate with a few edible flower petals for a vibrant and sophisticated little dessert.

Serves 8

For the ganache 280g dark chocolate (70% cocoa solids), roughly chopped 100ml rapeseed oil 50g butter 225ml double cream For the blackberries 100g blackberries, plus 24 blackberries for garnish 50ml water 50g caster sugar To serve 75ml double cream, whipped to soft peaks 1 small handful violet flowers 1 quantity Blackberry Sorbet (see below) For the blackberry sorbet 500g blackberries 200ml stock syrup (see below) 50ml glucose 1 tsp lemon juice 200ml water For the stock syrup 500g caster sugar 500ml water

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l To make the stock syrup, place the sugar and water in a saucepan, stirring briefly just to combine. Bring to a simmer and cook until the sugar has dissolved. Pour into a sealable container and chill until needed. l For the blackberry sorbet, purée the blackberries, then pass through a fine sieve. You should have about 400ml purée. l Combine the purée with all the other ingredients, then transfer to the ice cream machine and churn as normal. Once set, transfer the sorbet to a sealable container and freeze until needed. l To make the ganache, melt the chocolate in a heatproof bowl over a pan of simmering water. The bowl should not touch the water. Remove from the heat and cool slightly before beating in the rapeseed oil. l Heat the butter and cream until boiling then remove from the heat and cool to just above room temperature. Whisk into the chocolate mixture. l Place eight 7cm x 3cm oval rings or moulds on a baking sheet and pour in the chocolate mixture. Chill for 1–2 hours until set. l Cut the 24 blackberries in half, then set them aside. Place the water and sugar in a saucepan and heat until the sugar has dissolved. Add the remaining blackberries to the pan then pour into a blender and blitz to a purée. Pass through a fine sieve into a bowl and chill until ready to serve. l Take the ganaches out of the fridge 30 minutes before serving and remove the rings. To help do this cleanly, warm each ring very quickly with a blow torch, or dip a cloth into hot water and run it around the ring.

Turn one chocolate ganache out onto each serving plate, positioning it slightly off centre. l Spoon dots of purée around the ganache then place 6 blackberry halves onto each plate. Finish with small dots of whipped cream and a few violet flowers and petals. l Place a spoonful of Blackberry Sorbet on top of the ganache.

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MEET THE CHEF JAMES MARTIN

CANDIED FRUIT CHRISTMAS GARLAND This looks elaborate, but in actual fact it is surprisingly simple to make, as long as you have the right mould for baking the brioche. In keeping with the Christmas theme, I’ve decorated the garland with a layer of royal icing ‘snow’ and some really beautiful glacé fruit.

Serves 8–10 1 brioche dough (see below) butter, for greasing 50ml spiced rum zest of 1 orange zest of 1 lemon 300g candied fruit, such as pears, tangerines, cherries and angelica, roughly chopped 50g sultanas flour, for dusting 100ml stock syrup glaze 200g royal icing (see below) 150g whole glacé fruit, halved or sliced

For the brioche dough 50ml room-temperature milk 10g fresh yeast 300g strong flour, plus extra for dusting 10g fine sea salt, plus extra 20g caster sugar 4 eggs 125g softened butter, plus extra for greasing 2 egg yolks, for glazing 2 white sugar cubes For the royal icing 400g icing sugar 2 egg whites 1½ tsp glycerine

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l To make the brioche dough, whisk the milk and yeast together in a bowl, then set aside for 5 minutes. l Put the flour, salt and sugar into a food mixer fitted with a dough hook and mix to combine. Add the yeast mixture and eggs and mix well, until you have a soft, smooth dough. l Add the softened butter and beat for another 4–5 minutes until it is all incorporated. Tip out onto a lightly floured work surface and knead until smooth. l Transfer the dough to a clean bowl, cover with clingfilm and leave in a warm place to rise for about 1½ hours. l Generously butter a 24cm bundt tin or savarin mould. Place the rum, orange and lemon zest, candied fruit and sultanas in a bowl and leave to soak for 20 minutes. Take about 60g of the fruit and scatter into the buttered tin. l Lightly flour a work surface then tip the dough out onto it and gently knock the air out of it. Spread it out to a large rectangle about 50cm x 30cm and scatter the remaining soaked fruit over the dough. Roll into a large sausage shape about 50cm long, then twist round into a circle, joining the ends together. Transfer to the prepared tin, cover and leave to rise for 1½ hours in a warm place. l Preheat the oven to 190°C. l Bake for 30 minutes until golden brown and hollow when tapped on the base of the ring. Remove, turn out upside down and brush with the stock syrup glaze, then leave to cool on a wire rack. l To make the royal icing, sift the icing sugar into a food mixer or large bowl then add the egg whites and beat together until smooth, using a whisk. l Add the glycerine and whisk until thickened, rich and very smooth.

This process should take 7–10 minutes – it should be thick enough to hold its shape when used to glaze cakes. l Immediately spread the royal icing on the top of the garland and decorate with the glacé fruit.

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MEET THE CHEF JAMES MARTIN

CHOCOLATE BEETROOT ROULADE WITH CHOCOLATE CREAM Using vegetables in cakes is nothing new, of course, but I really like this combination. Beetroot has a great flavour and a sweetness that softens the bitterness of the chocolate. I’ve put it just in the filling and the glaze, as I find that adding it to the cake unbalances the recipe.

Serves 8–10 200g dark chocolate (53% cocoa solids), roughly chopped 200g butter 300g packet cooked beetroot, juices reserved, roughly chopped 100g icing sugar 150g cream cheese 5 eggs 175g light brown soft sugar 75g self-raising flour 10 cherries, stalks left on

For the chocolate cream 300ml double cream 200g dark chocolate (53% cocoa solids)

l Preheat the oven to 190°C and line a 23cm x 33cm Swiss roll tin with a sheet of silicone paper. l Put the chocolate and butter in a heatproof bowl set over a pan of simmering (not boiling) water. The bowl should not touch the water. l Heat to melt, stirring occasionally, until the chocolate and butter are smooth. Remove from the heat and set aside.

Place the chopped beetroot and juices in a food blender and blitz to a fine purée. Pour all but 125ml of the puréed beetroot into the warm chocolate. l In a separate bowl, beat the icing sugar and cream cheese together until smooth, then beat in 75ml of the puréed beetroot. Set aside with the 50ml puréed beetroot in the fridge while you make the cake. l Whisk the eggs and sugar in a kitchen mixer, or in a large bowl with electric beaters, until very thick and pale in colour. Carefully pour in the cooled chocolate-and-beetroot mixture and whisk until just combined.

Sift the flour into the mixture then gently fold in, making sure it has all been incorporated. l Pour into the prepared tin and bake for 10–15 minutes until risen. The sponge should spring back when pressed lightly. Lift the sponge out of the tin and leave to cool slightly. l Meanwhile, heat the cream in a saucepan until just simmering, then remove from the heat and add the chocolate, stirring all the time until the mixture is smooth. Pour into a large bowl to cool. When the mixture is at room temperature, whisk until it just holds its shape. l Spread the chocolate cream over the cooled sponge, leaving a 2cm border around the edge. Score a line 1cm in from one of the longest edges and bend this border over gently. Spoon all but 2 tbsp of the beetroot cream in a line 2cm wide inside the border. l Using the silicone paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Pull the paper towards you as you roll the sponge away from you. l Roll the sponge onto a serving plate – the bottom will be uppermost, giving a smooth finish. Pipe or drizzle over the remaining beetroot cream and puréed beetroot. Finish with a line of cherries down the centre.

Sweet, by James Martin, is published by Quadrille, £20 Photography: Peter Cassidy 20 foodies

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20/10/2015 11:17

MEET THE CHEF GINO D’ACAMPO

e r u s a e r T islands Celebrity chef Gino D’Acampo embarked on a journey to unveil the culinary secrets of Sicily and Sardinia

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HEN I RETURNED from my travels around Sardinia and Sicily, where we’d been filming Islands in the Sun, I was so inspired. It was fascinating comparing and contrasting the two islands – particularly as an Italian – and while they do share some common characteristics with the mainland and each another, both Sardinia and Sicily have their own extremely strong identities and distinct culinary traditions.

My journey began in Sardinia.

We set off for the northwest of the island along winding mountain roads, passing prehistoric stone carvings and amazing natural rock formations.

Alghero – a beautiful medieval town that looks across the sea to the northeastern coast of Spain – was our first destination. Sometimes known as Barceloneta (‘Little Barcelona’), the town is famous for its strong links with Spanish and Catalan culture, evident in the architecture and – most interesting for me – the food. I tried a number of popular local dishes, including seaurchin linguine and menjar blanc, but one of my favourite dishes of the region was undoubtedly Catalan- style lobster After an overnight ferry journey we arrived in a very hot Sicily – first

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impressions were it was definitely busier and considerably louder than Sardinia!

Palermo, the island’s capital, is famous for its street food, which we simply couldn’t wait to try.

While all the food in Sicily is amazing, desserts are a particular speciality and we did not hold back – magnificent ice cream, artisan chocolate and traditional desserts such as cannoli and cassata

d to meet I was privilege chefs master pastry ers who and chocolati nate and were so passio about knowledgable their craft – we tried them all. I was privileged to meet master pastry chefs and chocolatiers who were so passionate and knowledgeable about their craft, using traditional methods that have been passed down through the generations, I thoroughly enjoyed my trip around Sardinia and Sicily – they are both extremely beautiful, the people are very welcoming and passionate about their food, and the ingredients are second to none. l

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ROLLED AUBERGINES STUFFED WITH RAISINS, CAPERS & WALNUTS INVOLTINI DI MELANZANE RIPIENI DI UVA PASSA, CAPPERI E NOCI Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Choose the heaviest aubergines you can find and cut just before cooking to avoid discoloration.

Serves 4 20g raisins 50ml Marsala wine 5 tbsp olive oil 2 shallots, peeled and finely chopped 3 tbsp chopped fresh flat-leaf parsley 15 walnut halves, finely chopped Grated zest and juice of 1 unwaxed lemon 30g dried white breadcrumbs 30g capers, drained and chopped 20g freshly grated pecorino cheese 3 large, long aubergines 8 bay leaves 4 tblsp extra virgin olive oil Salt and freshly ground black pepper

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l Soak 4 wooden skewers, about 30cm long, in cold water for at least 30 minutes. l To make the stuffing mixture, put the raisins in a small bowl or cup, pour over the Marsala and leave to soak for 20 minutes, then drain. l Heat the olive oil in a medium saucepan over a medium heat.

Add the shallots and fry for 5 minutes or until softened, stirring occasionally. Stir in the parsley, season with salt and pepper and remove from the heat. l Add the walnuts, lemon zest, breadcrumbs, capers, pecorino and drained raisins. Stir to combine and set aside. l Preheat the oven to 180째C. Bring a large saucepan of salted water to

the boil. Using a long, sharp knife cut each aubergine lengthways into slices about 1cm thick. Discard the first and last slice. Use the 12 widest slices. l Drop the aubergine slices into the boiling water, bring back to the boil and simmer for 4 minutes.

Drain thoroughly then spread out on kitchen paper to dry. l Place the aubergine slices on a board and spread the stuffing mixture equally on all the slices.

Roll up each slice and thread 3 aubergine rolls on each skewer.

Thread a bay leaf on either end of the skewer. l Arrange the skewers on a large oiled baking sheet. Season with salt and pepper and brush over the lemon juice and extra virgin olive oil. Bake for 40 minutes. Serve immediately.

20/10/2015 11:34

GINO D’ACAMPO MEET THE CHEF

WARM BEEF SALAD WITH ARTICHOKES, CHILLI & WALNUTS INSALATA CALDA DI MANZO CON CARCIOFI, PEPERONCINO E NOCI Sardinia is famous for its beef. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts – which really complement the juicy slices of warm beef fillet – plus fresh chilli to provide a little extra kick.

Serves 4 400g fillet of beef (room temperature) 8 tblsp extra virgin olive oil 280g chargrilled artichoke hearts in oil, drained and quartered 1 fresh, medium-hot red chilli, deseeded and finely chopped 4 tbsp balsamic glaze 100g crispy mixed salad leaves 80g walnut halves, roughly chopped Salt

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l Preheat a large frying pan over a medium heat. Rub the beef all over with half the oil and season with salt. l When the pan is very hot, lay the beef in the pan and brown on all sides including the ends. Remove the beef from the pan and leave to rest on a board. Cover with foil to keep warm. l Add the artichokes and chilli to the pan. Combine 60ml hot water and half the balsamic glaze and pour the mixture over the artichokes. Stir, bring to a simmer and set aside. l Carve the beef into slices about 5mm thick and arrange on a large serving platter. Spoon over the warm artichokes, chilli and liquid and arrange the salad leaves and walnuts on top.

Drizzle over the remaining oil and balsamic glaze and sprinkle with a little salt.

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MEET THE CHEF GINO D’ACAMPO

DEEP-PAN PIZZA WITH AN ANCHOVY, OLIVE & CAPER TOPPING PIZZA SPESSA CON ACCIUGHE, OLIVE E CAPPERI Sicily is the original home of the deep-pan pizza. A popular dish, it is usually cooked in large rectangular tins and sold by the weight. Pizzas in Sicily vary according to the region, with each area having its own recipes and traditions, and this type (known in Sicily as sfinciuni) originated in western Sicily, in the province of Palermo. I absolutely love the combination of anchovies, olives, capers and garlic in this topping.

Serves 10 500g strong white flour, plus extra for dusting 1 x 7g sachet fast-action (easy blend) dried yeast 2 tsp salt 6 tblsp extra virgin olive oil, plus extra for greasing

For the topping 1 x 400g tin of chopped tomatoes 15 anchovy fillets in oil, drained 150g pitted green olives, drained and halved 1 tblsp capers, drained 3 garlic cloves, peeled and thinly sliced 2 tsp dried oregano

l Place the flour in a large bowl. Add the yeast to one side of the bowl and the salt to the other.

Make a well in the centre and add 3 tbsp of the oil then gradually pour in 300ml warm water and mix together using the handle of a wooden spoon. l Knead the dough on a lightly floured surface for about 10 minutes or until soft, smooth and elastic, adding a little more flour if it’s really sticky. l Shape the dough into a round and place on a large oiled baking sheet. Brush the top with a little oil and cover with a clean tea towel. Leave to rise in a warm place for 1 hour or until nearly doubled in size. l Remove the tea towel. Using your fingertips, gently push the dough to a rectangle about 30 x 24cm and 2–3cm thick and make indentations in the dough. Brush with a little oil and replace the tea towel. l Leave to rise again in a warm place for a further 40 minutes or until nearly doubled in size.

Meanwhile, preheat the oven to 220°C. l Remove the tea towel and make further indentations in the dough. Spread over the chopped tomatoes, leaving a border of about 1cm clear around the edges. Scatter over the anchovies, olives, capers, garlic and oregano.

Drizzle with the remaining oil. l Bake for 20–25 minutes or until golden brown.

Transfer to a wire rack to cool slightly. Serve warm.

Gino’s Islands In The Sun by Gino D’Acampo is published by Hodder & Stoughton, Hardback £20 26 foodies

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www.foodiesfestival.com

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20/10/2015 11:35

MEET THE CHEF PRIMROSE BAKERY

Icing on the cake Martha Swift’s cupcakes have been delighting Londoners for over a decade. Now, the Primrose Bakery is on the rise The last year at the bakery has been a busy one. We invested in our first delivery van, a very sweet, tiny but misnamed Megavan, with our logo on the side. It not only allows us to deliver our cakes and baked treats in and around London, but also to sell directly from it by opening it up at the side.

It is always great to meet other food sellers and to take our cakes out and about. There are some incredible, small food producers and businesses in the

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UK right now and it is an honour to be part of this growing trend and to meet other like-minded and passionate business people. It is also lovely to get out and meet all of our amazing customers and fans – and this is one of the reasons I love doing this job so much.

I am hoping to open a third Primrose Bakery in the near future, and perhaps a fourth, but need to be sure that the location is right and that at no time do we compromise on the quality of our cakes and our customer service.

The bakery is only as good as the last cake that has gone out of the door and, while I can’t imagine doing any other job, it is often challenging to make a small food business a success and to maintain that success.

I want to be certain that all our cakes are of the highest quality at all times, both in taste and presentation, and this gets harder the bigger a business gets.

I have often said before how we all work together at the bakery as a team.

To work with such a talented team of chefs and shop staff makes my job such a pleasure. l

www.foodiesfestival.com

20/10/2015 11:41

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20/10/2015 11:42

MEET THE CHEF PRIMROSE BAKERY

ESPRESSO MARTINI CUPCAKES The range of cocktail cupcakes we developed for our third book, Primrose Bakery Celebrations, was so successful that we now sell a flavour of cocktail cupcake every Friday in our shops. The espresso martini flavour is a more recent creation, but seemed a natural addition to our range.

Makes 15 regular-sized cupcakes

For the espresso sponge 2 tsp espresso powder 50ml hot water 225g golden caster sugar 335g self-raising flour 25g cornflour 225g unsalted butter, softened 4 large eggs 45 shop-bought chocolate-coated coffee beans For the vodka soak 2 tbsp espresso powder 4 tbsp granulated sugar 4 tblsp water 4 tblsp vodka For the Kahl첫a buttercream icing 130g unsalted butter, at room temperature 500g icing sugar 60ml Kahl첫a liqueur 1 tsp vanilla extract

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l Preheat the oven to 180째C. Line two 12-hole muffin tins with 15 muffin cases and set aside. l Put the espresso powder in a cup or small jug, add the hot water and stir to dissolve. Set aside to cool. l Add the sugar, flour and cornflour to the bowl of a food processor and pulse for 30 seconds. Add the butter, eggs and cup of cooled coffee and process for 20 seconds, then scrape down the sides of the bowl and continue processing until all the ingredients are thoroughly combined. l Spoon the batter evenly into the muffin cases, filling them to about two-thirds full. Drop three chocolate coffee beans into each case. l Bake for 15-20 minutes, until an inserted skewer comes out clean. l Leave the cakes to cool in their tins for about 10 minutes, then transfer to wire racks to cool completely. l Put the espresso powder, sugar and water into a small pan and bring to the boil on the hob. Turn down the heat and leave to simmer until the mixture has a thick syrup like consistency. This will take 1-2 minutes.

Set aside and leave to cool. When the syrup is cool, stir in the vodka. l Pierce each cooled cupcake several times with a skewer, then brush with the vodka soak until it is all used up. l Place all the ingredients for the icing in a large bowl. l Using an electric hand mixer, beat on a low speed until all the ingredients are combined. Scrape down the sides of the bowl, then beat on a medium-high speed for a further 20-60 seconds. l Ice each soaked cupcake with the Kahl첫a icing and top with a light sprinkling of espresso powder.

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20/10/2015 11:42

BLACK SESAME CUPCAKES Black sesame is found in many Asian cakes and other foods. Its distinctive aromatic flavour and dark colour makes these cakes look and taste quite different from our usual style of cupcakes, but I think they are just as delicious.

Makes 15 regularsized cupcakes.

For the black sesame paste 155g black sesame seeds 40g golden caster sugar 80g honey 35ml water For the black sesame sponge 115g plain flour 130g self-raising flour ½ tsp baking powder ¼ tsp salt 180g unsalted butter 160g golden caster sugar 3 large eggs 190g black sesame paste 80ml milk

l For the black sesame paste, place the black sesame seeds in a frying pan over a low heat and toast until they are aromatic, stirring frequently. Be careful not to burn. l Pour the toasted seeds straight into a food processor bowl and blitz until they resemble fine crumbs, scraping down the sides of the bowl regularly. Leave in the food processor bowl. l Add the sugar and honey to the frying pan and allow the sugar to dissolve. Once the mixture starts to boil, pour it into the food processor bowl and switch it on again. While it is processing, pour in the water and allow it to mix until a thick paste forms. Set aside to cool. l Preheat the oven to 180°C. Line two 12-hole muffin tins with 15 muffin cases. l Combine the flours, baking powder and salt in a bowl and set aside. l In a separate bowl and using an electric hand mixer, cream the butter and sugar together on a medium-high speed until light and fluffy.

l Add the eggs one at a time, making sure each one is well incorporated before adding the next. Add the sesame paste and beat until well combined. l Add half the flour mixture and mix until just combined, then pour in half the milk and mix through. Repeat until all the flour mixture and milk is used up. l Spoon the batter evenly into the muffin cases, filling each case about two-thirds full. Bake for 18-20 minutes. l Allow to stand in their tins for 5 minutes before turning out onto wire racks to cool. l For the icing, beat the butter and sesame paste together until smooth. l Add the icing sugar and milk and beat on a low speed until all the ingredients are well combined. Scrape down the sides of the bowl, then beat for a further minute on a medium speed until smooth. l Ice each cupcake with the black sesame icing and either leave plain or decorate as desired.

For the black sesame buttercream Icing 70g unsalted butter, at room temperature 45g Black Sesame Paste 500f icing sugar 60ml milk

Primrose Bakery Everyday,

by Martha Swift, is published

by Vintage, £20 www.foodiesfestival.com

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FOODIES FESTIVAL THE AGA RANGEMASTER CHEFS THEATRE EICC EDINBURGH, 13-15 NOVEMBER Sponsored by

Cooking live at Foodies Michelin star and top chefs cook favourite recipes in the Aga Rangemaster Chefs Theatre. Register for free entry at the registration point.

Tickets are released throughout the day and subject to availability WILD MALLARD DUCK, THREE CHIMNEYS MARMALADE AND CHRISTMAS SPICES Serves 2 1 mallard duck (legs removed and reserved, thigh bone removed, to create a crown of the breast) 6 cloves 1 tbsp coriander seeds ½ star anise 1 tsp fennel seeds ¼ cinnamon stick 6 black peppercorns ¼ tsp. garlic powder 1 tsp. fresh thyme leaves, plus 2 tsp for the glaze 3 small bay leaves 1 orange, zest only 1 lemon, zest only Pinch of freshly ground nutmeg 2 tbsp Skye sea salt 200g duck fat 50ml Talisker whisky 1 jar of high quality Bitter Seville Orange Marmalade l For the duck, lightly

score the skin all over, Place the cloves, coriander seeds, star anise, fennel, cinnamon and peppercorns into a dry frying pan and toast over a medium heat for two to three minutes l Blitz all spices in a food processor, with the nutmeg and garlic 32 foodies

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powder, then pass through a fine sieve. l Mix together one tspn of thyme leaves, salt, orange and lemon zest to create the dry rub. Rub all over the duck crown and legs. Leave overnight in the fridge uncovered. l For the glaze, add the whisky, the rest of the thyme and bay leaves

to 150g of bitter orange marmalade. Bring to the boil and take off the heat. l To cook the duck legs, place in a small pan, add 175g of duck fat and cover with a lid. Cook at 100°C, for 2 to 3 hours, until nice and tender. Remove from fat and keep covered and warm. l Add the leftover duck

SCOTT DAVIES Scott has recently taken over the reins at the celebrated The Three Chimneys.

The Three Chimneys, Isle of Skye, IV55 8ZT. 01470511258 www.threechimneys.co.uk See Scott at the Chefs Theatre on Sat 14 Nov

fat to a pan. Over a medium heat, brown the breast side of the duck crown for 3 to 4 minutes. l Place the duck crown in the pan with the breasts facing up. Bake in oven at 160°C for 10-12 minutes.

Remove the crown from the pan and leave to rest for 5 minutes in a warm place. l Add the glaze to a pan with the duck crown and legs. Bring to the boil, basting all the time, until the glaze is sticky. l Serve with the glaze covering the duck with roast potatoes and winter veg. www.foodiesfestival.com

20/10/2015 11:57

BAKED APPLE PARFAIT, DAMSON AND PISTACHIO Serves 4 For the apple parfait 4 crisp, eating apples, whole, core removed 1 leaf of gelatin soaked in ice water 50g salted butter 50g soft brown sugar 4 egg yolks 100g caster sugar 450ml double cream, lightly whisked

For the Damson granita 400g damsons 100g water Zest & juice of 1 orange Zest & juice of 1 lemon 15g caster sugar For the pistachio cake 125g salted butter 125g caster sugar 50g self-raising flour, sieved 2 eggs 75g ground almonds 50g ground pistachios Zest & juice of 1 lemon To Garnish 200g granulated sugar 1 eating apple, peeled and cored, half cut into thin sticks, half cut into cubes and tossed in sprinkling of lemon juice.

12 whole pistachios 12 apple sorrel leaves l For the apple parfait,

mix together butter and brown sugar. Spoon into centre of cored apples.

Bake in the oven at 160째C for 30-40 minutes. Pass www.foodiesfestival.com

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apple through a fine sieve to make a puree. l Place the caster sugar in a pan with one tbsp water, dissolve completely and heat to 120째C to make a clear syrup. Whisk the egg yolks. Pour hot syrup over the egg yolks and continue whisking until cool. Warm the apple puree, add gelatin and dissolve. l Fold puree into the egg mixture, followed by the lightly whisked cream.

Pour into a Swiss roll baking tray lined with nonstick baking parchment.

Freeze for two hours. Cut into round shapes with a warm 5cm ring. Leave in the freezer until ready to serve.

l For the granita, place the

whole damsons, lemon, orange, sugar and water into a pan, cook gently, until damsons are soft.

Pass through a sieve.

Re-heat and reduce to 300ml of puree. Pour into a plastic freezer tray and leave to cool. Freeze for 4 hours. With a fork, scrape the mixture, breaking up the ice crystals to make granita. Leave in freezer until ready to serve. l For the pistachio cake, cream together the butter and sugar. Add one egg at a time, mixing thoroughly.

Add lemon juice and zest followed by ground almonds, pistachios and sieved flour. Fold together.

Bake in pre-heated oven at 170째C for 20-25 minutes.

Cool. l For the garnish, melt the granulated sugar in two tbsps of water in a thickbottomed saucepan over a low heat, stirring to ensure sugar is dissolved. l Bring to a gentle boil and allow to cook until pale amber in colour. Coat the apple cubes in the liquid and then remove to cool on a non-stick tray. Repeat with whole pistachios. l To serve, warm the baked cake gently, tear into pieces and place on the plate with a few spoonfuls of damson granita. foodies 33

20/10/2015 11:57

AWARD WINNING CHINESE RESTURANT

Christmas Lunch £17.90 Festive Dinner £25.90 Christmas Day £34.50

LYCHEE ORIENTAL | 59 MITCHELL STREET GLASGOW | G1 3LN T: 0141 248 2240 www.lycheeoriental.co.uk

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 13-15 NOVEMBER, EICC EDINBURGH

WOOD PIGEON AND WINTER VEGETABLES Serves 4 4 Wood pigeon 200ml red wine 200ml chicken stock 1 bay leaf 1 banana shallot, chopped fresh thyme 150g unsalted butter Rapeseed oil 2 Bok Choi, halved lengthways 8 heritage carrots 1 lemon 1tbsp caster sugar 2 parsnips 100ml double cream 50ml whole milk Salt and pepper to taste l Start by taking the

breasts off your wood pigeon and set to one side. Place the carcasses in a saucepan and cover with water. Add a little salt, a bay leaf and a few peppercorns and simmer to create a pigeon stock.

Simmer for 30 mins and strain. l Gently fry off the chopped shallot in a touch of oil without colouring and add the bay and a little fresh thyme. Add the red wine and reduce by a half.

Add the chicken stock and around 100ml of the pigeon stock. Reduce until it coats the back of a spoon and leave on a very low heat. l Scrub your carrots with a scouring pad and place in a high sided frying pan, cover with water. Add the www.foodiesfestival.com

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juice of a lemon, 50g of butter, 1 tbsp sugar and a pinch of salt. Bring to the boil, reduce to a simmer and allow to cook for around 30 mins. l Peel and dice your parsnips and place in a saucepan with the cream, milk and 50g of butter. Top with water and bring to the boil.

Allow to cook for 15 mins

and then strain, keeping the liquid. Using a stick blender, create a puree, adding back the cooking liquid if too thick. Taste and season. l Put a little oil in a pan and over a medium heat cook your bok choi.

Remove from a pan and place on some kitchen towel or a clean j-cloth.

Lightly season your

TONY RODD Tony was a finalist in this year’s MasterChef show, his beautiful desserts and sweet treats earning him the title of ‘the master chocolatier’ from none other than Gregg Wallace. He is now setting up his own private catering business and is involved in a number of dining clubs and events across the UK. See Tony at the Chefs Theatre on Sat 14 Nov

pigeon breasts and place in the pan. Cook for a few minutes and turn, adding a few cubes of butter.

Cook for a few minutes on the other side and remove from the pan to a board. Cover with foil and allow to rest for a few minutes. l Finish your sauce by removing from the heat and adding a few cubes of butter. Whisk until all combined and glossy. l Place the bok choi in the middle of the plate and place the breasts of pigeon on top. Lay the carrots on top of this and spoon parsnip puree on either side. Spoon a little of the sauce on your plate and serve. foodies 35

20/10/2015 11:58

FOODIES FESTIVAL THE AGA RANGEMASTER CHEFS THEATRE EICC EDINBURGH, 13-15 NOVEMBER

PERTHSHIRE MUTTON LEG STEAKS WITH KALE, LANARK BLUE CHEESE AND COBNUT BAKE Serves 4 4 150g mutton leg steaks 2 large handfuls of curly kale, stalks removed 250g Lanark blue cheese 1 handful of cobnuts, shelled and roughly chopped 1 parsnip and 1 carrot, washed, peeled and boiled for 4 to 5 mins 50ml cold-pressed rapeseed oil 100g unsalted butter Good salt and pepper 1 sprig of rosemary

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l Firstly blanch the kale in salted boiling water for 2 to 3 minutes and refresh in cold water. Cut the carrots and parsnips into a rough 2 cm-dice. l Place the kale, carrot and parsnips into an oven-proof dish and crumble on the cheese.

Season with salt and pepper and bake for 20 to 30 minutes. l Meanwhile, heat a frying pan on the hob and add half the oil. Season the leg steaks and fry until golden brown on both sides. Add the rosemary and butter whilst cooking

and baste the steaks - this should take about 5 to 7 minutes. Try to keep them medium-rare. Allow the steaks to rest for a few minutes. l Just as the kale bake is coming out of the oven, scatter on the cobnuts and a drizzle of coldpressed rapeseed oil and a little extra butter. Grill for a couple of minutes under a hot grill. l Once the mutton has rested, cut into strips and place onto a plate, and serve with a spoon of the kale bake and a final drizzle of rapeseed oil.

NEIL FORBES Neil is Chef Director of CafĂŠ St HonorĂŠ.

He describes cooking as an emotional experience that uses all the senses.

34 North West Thistle Street Lane, Edinburgh 0131 226 2211 www.cafesthonore. com See Neil at the Chefs Theatre on Sat 14 Nov

www.foodiesfestival.com

20/10/2015 11:59

QUINCE TARTE TATIN, KNOCKRAICH FARM CRÈME FRAÎCHE Makes 1 tarte 120g puff pastry 110g softened salted butter 130g caster sugar 1 teaspoon cinnamon powder 5 quinces, peeled and halved

ovenproof, non-stick frying pan. Sprinkle the caster sugar and cinnamon powder over in an even layer, then arrange the apple halves over the sugar, standing

them on their sides, with 2 halves in the middle. l Lay the pastry round over the apples, tucking the edges down the side. l Place the mould or pan over a medium heat on

FRASER ALLAN l Roll the puff pastry

out on a lightly-floured surface to a 21cm round. l Prick all over with a fork and rest in the fridge for 40 minutes. l Spread the butter over the bottom of a 20cm tarte Tatin mould or an

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Fraser is the executive chef of the Pompadour by Galvin and Galving Brasserie de Luxe, where his delightful concoctions take customers on delicious journeys.

Galvin Restaurants, Waldorf Astoria Edinburgh, EH1 2AB. 0131 222 8975 www.thepompadourbygalvin.com See Fraser at the Chefs Theatre on Sun 15 Nov

the hob for about 10 minutes or until the sugar starts to caramelise. l Transfer it to an oven preheated to 160°C/Gas Mark 3 and bake for 1 ½ hours. l Remove the tart from the oven and leave to cool for at least 30 minutes. l Invert the tarte Tatin on to a chopping board and cut it into 4 portions. l Serve a generous spoonful of crème fraîche with each portion of the warm tarte Tatin.

20/10/2015 11:59

StacPolly_Oct_Final.pdf

1

24/09/2015

13:23

Book now for Christmas Private rooms available

View our Christmas menu @ www.stacpolly.com

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 13-15 NOVEMBER, EICC EDINBURGH

DUO OF HAND DIVED SCALLOPS AND DASHI BROTH Serves 4 For the scallops 8 scallops A drizzle of rapeseed oil Sea vegetables, picked (your fishmonger should be able to supply these)

For the dashi broth 85ml red miso 85ml white miso 1 litre water 75g ginger, skin on and sliced 1 stick of lemongrass ½ a red chilli, finely sliced 1 clove of garlic, peeled and finely sliced 1 bunch of coriander Soy sauce to season

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l Remove the scallops

the sea vegetables

from the shell and wash thoroughly removing all of the skirt and roe (I recommend getting your fishmonger to do this part for you) l Wash the shells and dry well l Finely dice 4 of the scallops and place into 4 of the clean shells with

l To make the dashi

broth, simmer all of the ingredients excluding the soy sauce for 20 minutes l Meanwhile, heat up a non-stick frying pan with a drizzle of rapeseed oil and place the remaining 4 scallops gently in it l Cook for 2 minutes l Turn the scallop over

MARK GREENAWAY Award winning chef Mark, of Restaurant Mark Greenaway, has a passion for Scottish ingredients, Restaurant Mark Greenaway 69N Castle St, Edinburgh, EH2 3LJ 0131 226 1155, www.markgreenaway.com See Mark at the Chefs Theatre on Sat 14 Nov

and cook for a further 2 minutes and then season with a little salt l Pull the scallop pan off the heat and rest for about 2 minutes l Pass the dashi broth through a muslin cloth l Season the broth with a little soy sauce l Place a pan roasted scallop on each plate alongside the shell containing the raw scallop l Each guest should be served a raw scallop, a cooked scallop and a jug of piping hot dashi broth l Instruct your guests to pour the dashi broth over the raw scallop and eat the pan roasted one while the other cooks. foodies 39

20/10/2015 11:59

Growing the Natural Product Market for over 50 years

We’ve been Supernature’s exclusive online retailer since we first discovered their amazing range of cold-pressed rapeseed oils at one of Edinburgh Farmer’s Markets shortly after they started out.

Supernature rapeseed oil is produced at Carrington Barns Farm, near Edinburgh, where their family have farmed for 160 years.

Supernature’s multi award-winning range of oils are produced using a spring variety of rapeseed crop, which has a shorter growing season with longer daylight hours, resulting in a higher quality oil. Their focus on responsible and sustainable farming means nothing is added or taken away during production, the result being a very pure, natural oil. Even the by-product of their cold pressing process is used as a high quality animal feed.

• Natural – We champion the best in local natural products • Healthy – We care about brands who care about the health of the nation and the natural environment • Growth – We think the best kind of growth is natural, which can be hard work, but the rewards benefit everyone.

If you shop at Real Foods you can be sure that you are helping to grow a market that has a future for us all.

Serving our customers worldwide for over 40 years

Shop online at www.realfoods.uk

FREE UK delivery for online orders £29 or over* 37 Broughton Street, Edinburgh EH1 3JU 8 Brougham Street, Tollcross Edinburgh EH3 9JH

Fresh • local • seasonal • value *Applies to UK mainland orders only and does not include wholesale bulk items

Passionate about food

Lunch Menu & Pre-Theatre Lunch from 12 noon to 3.45pm Two courses for £6.95 Three courses for £8.95 Pre-Theatre from 3.45pm to 6.15pm Two course For £11.95 Three courses for £14.45 88 West Regent Street | Glasgow G2 2QZ | 0141 332 7414 www.verona-glasgow.co.uk

Lynn and Chris from Carrington Barns Farm showing their oil at one of the many local and national food events they tirelessly attend

THE AGA RANGEMASTER CHEFS THEATRE FOODIES FESTIVAL 13-15 NOVEMBER, EICC EDINBURGH

TIRAMISU Makes 4

For the biscuits 100g plain flour 40g butter 40g icing sugar Zest of 1 lemon 1 egg yolk Extra icing sugar for dusting For the tiramisu 250g mascarpone cheese 350ml Sweet Marsala 1 vanilla pod ½ pint of espresso coffee 2 tablespoons caster sugar Several savogliardi (ladyfinger) biscuits, or make your own Cocoa powder for dusting Coffee beans to garnish l Start by making the

biscuits. Add all the ingredients to a bowl and mix well. Once a dough is formed, knead until smooth. Set aside for 10 minutes. l Once rested, roll the dough out and cut into shapes with a biscuit cutter and place on a lined baking tray. Cook in a medium oven for about 12 minutes or until golden. Leave to cool then dust with icing sugar. l For the tiramisu, combine the mascarpone, Marsala wine, vanilla pod and one www.foodiesfestival.com

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tbsp of the sugar in a bowl, mixing well.

Set aside. l Add the rest of the

sugar to the coffee (or sweeten to your taste). l You can use individual glasses, or use one

ROSARIO SARTORE Rosario is chef proprietor of Locanda De Gusti. He is well known for his fresh and simple Neapolitan cuisine.

Locanda De Gusti, 102 Dalry Road, Edinburgh, EH11 DW. 0131 346 8800 locandadegusti.com See Rosario at the Chefs Theatre on Sun 15 Nov

medium-sized dish. l Soak the biscuits in

the coffee and begin a layer in each glass. Once done, pour some of the mascarpone mixture covering the layer of biscuits, and repeat with a biscuit layer, and so on. l Once ready, cover with a good dusting of cocoa powder and put into fridge to set. l Decorate with coffee beans before serving. foodies 41

20/10/2015 11:59

CHRIS TMAS MENU 2 01 5 3 courses £24.95 S TAR TERS

MAINS

Honey roast parsnip & thyme soup w/ organic crusty bread

Traditional roast turkey w/ sage & onion stuffing, pigs in blankets

Game terrine w/ spiced plum & apple chutney, oatcakes

Butternut squash, feta & cranberry parcels, red onion chutney

Mozzarella & sundried tomato arancini, chilli jam

Parmesan and herb crusted fillet of fresh Scottish Salmon w/ lemon & dill butter

Smoked mackerel pate w/ spiced plum & apple chutney, oatcakes

All served w/ roast potatoes & seasonal vegetables

DES SER TS Homemade clootie dumpling & custard

Selection of Pollington’s cheese

Vanilla cheesecake w/ winter berry compote

Chocolate brownie w/ salted caramel ice cream

44 Queen Charlotte St, Edinburgh, Leith EH6 7EX tel: 0131 554 1979 www.thecompassleith.com

Gift vouchers available for Edinburgh’s most authentic Italian restaurant, a perfect christmas gift.

Book now for Christmas 102 Dalry Road | Edinburgh | EH11 2DW www.locandadegusti.com | Tel : 0131 346 8800

SCOTTISH BORDERS FOODIES FOCUS

BE MERRY

Put your feet up and let someone else worry about the turkey this Christmas at one of these luxurious hotels.

CARBERRY TOWER Musselburgh, East Lothian EH21 8PY www.amazingvenues.co.uk Set amidst 35 acres of tranquil countryside, you definitely won’t find standard Christmas celebrations at this majestic castle. Instead, you and your loved ones will indulge in glorious festive experiences that you’ll treasure for a lifetime. Forget rushing around and choose a bespoke break so the festivities are tailored to your needs.

DALHOUSIE CASTLE HOTEL & AQUEOUS SPA Bonnyrigg, Edinburgh EH19 3JB www.dalhousiecastle.co.uk Located just a stone’s throw from Edinburgh City Centre sits Scotland’s oldest inhabited castle, a magnificent fortress with stunning views to set the backdrop for your festive getaway.

Have your Christmas dinner or kickstart your Hogmanay celebrations in the award-winning Dungeon restaurant, followed by

Above: Fairmont. Below: Greywalls, Macdonald Holyrood Hotel and Dalhousie Hotel

a wee dram by the log fire.

If you fancy a break from all the celebrations, you can always take a relaxing dip in the Aqueous Spa’s hydro pool.

GLENEAGLES HOTEL Auchterarder, Perthshire PH3 1NF, gleneagles.com Have a cracking time at the luxurious Gleneagles Hotel, set in a majestic estate in the heart of Perthshire. Whether you’re looking for a magical Christmas Day, a memorable Hogmanay or a relaxing escape in between, a truly indulgent break awaits.

The three-night affairs are the perfect way to enjoy delicious fine food and take part in stress-free festive fun.

DALMUNZIE CASTLE GlenShee, Blairgowrie, Perthshire PH10 7QG www.dalmunzie.com Christmas is not only for the little ones. Escape to this stunning Scottish highland Castle, set in a 6500 acre Perthshire foodies 43

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20/10/2015 11:53

Galloway Smokehouse Carsluith | Newton Stewart |DG8 7DN 01671820354

CHRISTMAS FOODIES FOCUS

estate, for a fabulous threenight break arriving on Christmas Eve. The adult-only celebrations include indulgent meals, whiskey-tasting sessions with the ‘whiskey belle’, a cocktail-making class and a falconry display. Starting at £1300 per room, it’s the perfect spot for grown-up festivities.

GREYWALLS HOTEL Greywalls, Gullane, East Lothian EH31 2EG www.greywalls.co.uk If you are looking to indulge in traditional Scottish festivities, Greywalls Hotel is the perfect choice for your Christmas break. Nestled on the edge of Muirfield championship golf course, with stunning views of East Lothian and with a Chez Roux Restaurant at hand, the Christmas packages are all you could wish for and more.

Choose to stay for Hogmanay and prepared to be amazed by the spectacular firework display.

Prices start at £179 per night.

SHERATON GRAND HOTEL The Roxburghe, Dalmunzie Castle & SPA and Gleneagles 1 Festival Square, Edinburgh EH3 9SR FAIRMONT ST ANDREWS www.sheratonedinburgh.co.uk St Andrews, Fife, KY16 8PN The luxurious Sheraton Grand www.fairmont.com Hotel’s festive calendar is A traditional Hogmanay is the bursting with delightful events best way to welcome the New perfect to get you in a merry Year, and the luxurious Fairmont mood. The line-up features a St Andrews offers just that. sparkling offer for Christmas Located in Scotland’s historic get-togethers, a spectacular golf mecca, this astounding hotel Christmas Day family affair, offers stunning views and festive and a stunning view of the fun. In true Scottish style, enjoy Hogmanay fireworks. Book your a traditional Hogmanay in the Hogmanay stay early and watch magnificent glass roofed Atrium the spectacular firework display with a Champagne and Canapé lighting up Edinburgh Castle from reception followed by a lavish four the comfort of your own room. course dinner. Live music will lead

up to the final countdown, when there will be a spectacular firework display, glass of fizz and traditional Scottish reeling and dancing into the wee small hours.

ISLE OF ERISKA HOTEL Benderloch, Argyll PA37 1SD www.eriska-hotel.co.uk This multi-award-winning hotel and spa is nestled in the mouth of Loch Crenan and offers breathtaking views from its luxurious estate. This is a family affair, with stunning surroundings to explore, a Michelin-starred restaurant and top entertainment.

AUCHRANNIE HOUSE HOTEL Auchrannie Rd, Brodick, Isle of Arran KA27 8BZ www.auchrannie.co.uk On the stunning Isle of Arran, this hotel will prove itself worth the ferry trip as soon as you step through the door.

With Christmas and New Year packages starting at £185 per night, it’s perfect whether you’re looking for a romantic break, quality family time or a get-away with friends.

THE DUNSTANE HOTEL 4 W Coates, Edinburgh EH12 5JQ dunstane-hotel-edinburgh.co.uk This stylish boutique hotel offers a luxurious base from which to explore Edinburgh’s stunning festive displays. Offering individually designed stylish accommodation and a restaurant offering delicious local produce, it’s the perfect spot to spend a traditional Hogmanay as you watch the fireworks light up the city centre’s sky. l foodies 45

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John Lawson Butchers

& Delicatessen

Scot�i�� F�m��� But���r S�n�e 1979

WINNER of Scottish Butchers Shop of the Year 2014 - 2015

Award Winning Grass-Fed Beef From Our Own Family Farm

E��ry��in� F�r T�e P�r�ect

Summer BBQ Shops In Uphall, Broxburn & Winchburgh Tel : 01506 855634 - free local delivery on orders over £20! www.johnlawsonbutchers.co.uk

Find Us On

BUTCHERS FOODIES FOCUS

MEAT LOVE Ditch the turkey for something a little meatier this Christmas from the hands of these top Scottish butchers

MACBETHS 11 Tolbooth St, Forres IV36 1PH www.macbeths.com Macbeth’s is one of Scotland’s premier online butchers and game dealers, providing top quality local produce from their own farm.

Renowned for their succulent Highland and Aberdeen Angus beef, their supreme beef roasting joint on the bone makes for the perfect Christmas dinner centerpiece.

Fancy something a little more adventurous? The Scottish wild venison will definitely up your Christmas game.

JOHN LAWSON BUTCHERS & DELI 16 E Main St, Uphall, Broxburn EH52 5DA www.johnlawsonbutchers.co.uk John Lawson Butchers specialises in

well-aged, award winning, grass-fed Scotch beef reared with flavour and taste in mind. All their beef is reared on their own farm and matured on the bone for a minimum of 21 days to ensure maximum tenderness.

They produce an extensive range of manufactured products from black pudding to ready meals and pies. Head along on the run up to Christmas for amazing offers.

DALDUFF FARM Crosshill, Maybole KA19 7PU www.dalduff.co.uk The famous sausage rolls from this family-run business are definitely addictive and make for the perfect Boxing Day brunch. The classic Ayrshire farm has come a long way from its early days as a dairy farm and now offers top quality,

traditionally reared lamb, beef and pork to the delight of carnivores across the country. As if that weren’t enough, the stunning farmland backdrop alone is worth the trip.

CROMBIES 97 Broughton Street, Edinburgh, City of Edinburgh EH1 3RZ www.sausages.co.uk Delicious and lovingly made, Crombies sausages are renowned in Edinburgh and beyond. If you want to surprise your loved ones with something different this Christmas, take a chance on their new chocolate and chilli pork sausage, a delectable combination of sweet and savoury.

Their special Scottish hamper is the perfect gift for the meat lovers in the family. l foodies 47

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Craft Beer engineered in East Lothian, Scotland

Portuguese BakeHouse and Espresso Bar 294 Leith Walk Edinburgh EH6 5BX 0131 467 5664

www.knopsbeer.co.uk

Art, Craft and Design Fair

Assembly Rooms, George St, Edinburgh 120+ Makers, Artists, and Designers - selling their latest hand-made work.

Sat 5 - Sun 6 December If you love going to indoor markets, you’ve got to visit this event for your christmas shopping.

Open: 10.30am to 5.00pm each day.

- large cafe with plentiful seating.

- admission prices: Full £3, Concessions £2, Under 12yrs Free.

- tickets valid all weekend.

- half price before 11.00am on Sunday.

- organised by 3d/2d Events.

0131 661 6600

www.3d2d.co.uk

FOODIES SPA

TRUMP TURNBERRY Turnberry, South Ayrshire KA26 9LT www.turnberry.co.uk Got the winter blues?

Turn that frown upside down by stepping into a world of indulgence. Put a jolly spring back in your step with ESPA’s Hero treatment, spending 85 minutes enjoying a back massage, a rejuvenating facial and a relaxing scalp massage. Afterwards, make use of the spa facilities for a pampering plus.

PURE SPA

CASTLE THAI SPA

138 Lothian Road, Edinburgh EH3 9BG www.purespauk.com Panicking over your office giftexchange and holiday party? No need. The perfect festive present awaits you. For only £79, your gift includes infra-red sauna, nourishing Elemis spa facial, hot stone back massage and exotic foot treatment.

Seems like the best way to schmooze your boss.

9A Castle St, Edinburgh EH2 3AH www.castlethaispa.com Shake off the chilly weather with a stop at Castle Thai Spa. The boutique therapeutic clinic offers a range of authentic, Thai treatments from relaxing Argan Oil Aromatherapy to Traditional Therapeutic Thai Massages for pain relief. Different discounts and offers will be on each week on the lead up to Christmas.

KNOCK CASTLE HOTEL AND SPA Drummond Terrace, Crieff, Perthshire PH7 4AN www.knockcastle.com A haven of tranquility and well-being: the ideal stress reliever from the holiday season! Instead of worrying about getting your mother-in-law the perfect gift, treat yourself with one of the hotel’s signature treatments.

You can skip the mall and buy giftcards here.

ISLE OF MULL SPA Craignure, Isle of Mull PA65 6BB www.crerarhotels.com With a wide range of treatments to choose from, Isle of Mull spa www.foodiesfestival.com

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is the perfect spot to indulge in a bespoke spa experience.

The innovative Rasul Mud Room, based on an ancient Egyptian

bathing ritual, will leave your skin glowing in time for the party season. Day packages start from just £35. foodies 49

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RESTAURANT REVIEWS FOODIES

CHOP HOUSE Meat takes pride of place at Leith’s new Chop House ‘Bar & Butchery’, which prides itself on serving only the best.

On the menu is award-winning Highland Wagyu from Burnside of Balhaldie, and Aberdeen Angus from Haridesmill Farm and Shaws Fine Meats, who source from several small Scottish farms. Part of The Compass Group, which already has Sygn, Monteiths and the West Room, the executive chef Brian McConnachie butchers the meat himself in-house. Whole sides of beef are dry-aged for up to 90 days with Himalayan salt in the Chop House’s own fridges.

The beef is cooked over an open flame charcoal grill which has been custom designed and locally crafted.

We visited mid-week and the restaurant and bar were buzzing.

Shrubs and daisies are the mainstays of the cocktail menu, while price-conscious diners can BYOB on Monday and Tuesday.

www.foodiesfestival.com

051_FFReviews_1115.indd 51

Seating options include leather banquettes or heated white tile benches and there’s also private dining at the Captain’s Table with a handcrafted table for 10 made from local elm.

My lobster bisque was full of flavour and beautifully presented with spiced mayo, croutes and caviar, while the steak tartare was heralded a triumph. We went on to share sirlon and wagyu steaks cooked medium rare as the chef advised, and both were wonderfully tender and bursting with flavour.

There are lots of sides to choose from served in lovely copper pots.

We opted for Kimchi coleslaw, which had a real chilli bite to it but great balance, beefdripping chips and wonderfully oozing, delicious mac’n’cheese.

Classic sauces include brownbutter hollandaise, peppercorn and bearnaise, but the bone marrow gravy is a must.

102 Constitiution Street, Leith, EH6 6AW Tel 0131 629 1919

FIELD GRILL Stockbridge diners have been putting up the bunting for the arrival of Field Grill, the sister restaurant to Field Southside which has earned a welldeserved reputation for great food.

Farrow & Ball interiors offer relaxing surroundings, where our scallops were cooked to perfection with homemade picallili and mustard sauce – rich pork belly and crunchy cauliflower made for a great combo.

Steaks are locally sourced from Shaws Fine Meats and the 60-day aged sirloin steaks were full of flavour. The menu also features ‘From the Sea, Land and Field’, and a 2-course lunch at £12.95 is great value.

1-3 Raeburn Place, Stockbridge EH4 1HU Tel 0131 332 9977

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NOW OPEN!

WINE & BEER The Good Spirits Company bringing Glasgow’s city centre a new independent wine and beer shop. With a specially selected range of wines old and new, and a now wider variety of craft beers.

0141 332 4481

info@thegoodspiritsco.com www.thegoodspiritsco.com

La Bruschetta, 13 Clifton Terrace, Haymarket, Edinburgh EH125DR | Tel: 0131 467 7464 | Email: enquiry@labruschetta | Website: www.labruschetta.co.uk Open Tuesday to Saturday | Lunch 12:00 - 2:00pm | Dinner 6.00 - 10.30pm

COCKTAILS FOODIES

s a m t s i r h C spirits e these festiv ill make cocktails w rry you feel me

CHERRY AND GINGER SLING The base spirit for this twist on the exotic classic is a spiced rum, infused at home with an array of winter flavours. Prepared in advance, this will keep for six months.

House batch spiced rum Bottle of golden rum 2 vanilla pods 3 star anise Zest of 1 large orange 12 cloves 3 cinnamon sticks 2tsp of brown sugar

Cherry and Ginger Sling 37.5ml house batch spiced rum 12.5ml cherry brandy 20ml blood orange juice 20ml fresh lemon juice 15ml sugar Ginger ale

l Add all the dry ingredients to a bottle of golden rum. Leave to infuse for a minimum of one month, strain and rebottle. l Add all ingredients apart from the ginger ale to a shaker filled with ice (a jam jar works at home) and shake vigorously until chilled. Double strain into sling glass over cubed ice then top with ginger ale. Garnish with fresh cherry and orange slice.

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FOODIES COCKTAILS

REDCURRANT CRUSTA The crusta is one of the few cocktails that you garnish before making the drink – getting the lemon peel curl requires a bit of attention but is key for creating this classic serve. The addition of tart redcurrants adds a welcome sharpness to the drink.

40ml cognac 10ml Grand Marnier 10 redcurrants 25ml fresh lemon juice 1 whole lemon zest 12.5ml sugar

l Cut a lemon in half. Pare the full peel off half and squeeze the juice from the lemon (retain for later).

Prepare a glass by moistening the rim with lemon and dipping it in sugar, then carefully curling the lemon peel around the inside of the glass. Muddle redcurrants in bottom of shaker then add all other ingredients over ice and shake until chilled. Double strain into small chilled stemmed glass over crushed ice, garnish with a small bunch of redcurrants.

TheBlackbird Leven Street, Edinburgh www.theblack birdedinburgh.co.uk

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FOODIES FESTIVAL EXHIBITORS EICC EDINBURGH, 13-15 NOVEMBER

55 ABOVE Tel: 0203 500 0755 Email:sales@55above.co.uk www.55above.co.uk 55 Above offers a unique range of artisan British vodkas. With locally sourced ingredients, 55 Above produces flavoured and non flavoured vodkas.

ALL THINGS WOOD Tel: 07941637364 Email: bandnipper@hotmail.co.uk All Things Wood make a range of unique food and drink wooden items from naturally felled Scottish trees. They also undertake commission work for furniture.

AMAZING EATALY LTD Tel: 07801 550420 Email: info@unknownitaly.co.uk www.unknownitaly.co.uk Unknown Italy is a warm-hearted business specialising in the importation, distribution, and sale of Italian fine quality food and beverage in Scotland.

AYE LOVE REAL FOOD Tel: 07929 051774 Email: mark@ayeloverealfood.co.uk www.ayeloverealfood.co.uk Aye Love Real Food is a food business that specialises in a range of rare breed scotch eggs. They use local produce.

BACK TO THE PAST FUDGE Tel: 01132866024 Email: rozfudge4u@aol.com www.backtothepastfudge.co.uk Back to the Past Fudge offers traditional fudge in over 20 new and exciting flavours, including from chilli to salted caramel.

BERRY GOOD Tel: 07787 541 561/ 01955 621 623 Email: enquiries@berry-good.co.uk www.berry-good.co.uk Berry Good excels in delicious spirits and liqueurs, all handmade with Scottish soft fruit and spirit. Order a Christmas Gift set.

BONNY VITA 56 foodies

Tel: 744 59 87 409 Email: info@bonnyvita.co.uk www.bonnyvita.co.uk Bonny Vita is the only Scottish based producer, importer, and distributor of fresh truffles, truffle products and fine food. They also produce Uska: the world’s first natural truffle spirit made and bottled in Scotland.

BORDER TABLET Tel: +44 (0) 1228 580 195 Email: enquiries@bordertablet.co.uk www.bordertablet.co.uk Border Tablet is a traditional producer of handmade Scottish Tablet. They produce a range of delicious naturally flavoured Scottish Tablet including their best-selling Traditional Tablet.

THE MARSHMALLOW LADY Tel: 07843 699790 Email: burghbakes@gmail.com www.burghbakes.com The Marshmallow Lady makes her delicious Gourmet from locally sourced ingredients and from scratch. Favourite flavours include Key Lime Pie, Maple Bacon, and Eggnog.

CAKE AND ALL Tel: 07986996960 Email: enquiries@cakeandall.co.uk www.cakeandall.co.uk Cake and All loves all things cake, specialising in making bespoke cakes for all occasions. They love making all the fun things like cake in a jar, using only the finest ingredients on the market.

CAMP HALLOUMI Email: yani@camphalloumi.com www.camphalloumi.com At Camp Halloumi you’ll find authentic grilled halloumi wraps, always fresh.

Your wrap includes hummus, crispy lettuce, chopped tomatoes and sweet chilli sauce.

CASA AMIGA Email: info@casa-amiga.com www.casa-amiga.com This cool café serves up traditional Portuguese cuisine. The menu comprises a selection of scrumptious cakes

and pastries, including the traditional Portuguese custard tart.

CEDAR COTTAGE COUNTRY FOODS Tel: 01292 520453 Email: cedar.cottage@btinternet.com Cedar Cottage Country Foods produces pure Scottish Highland beef, steak pies, even steak burgers. Try Cedar’s Ayrshire bacon or Stornoway black pudding if you’re looking for something different.

CHARLES TAYLOR FURNITURE Tel: 01538 361 382 www.charlestaylortrading.com Charles Taylor Furniture offers top quality handmade garden seating.

They deliver directly with furniture fully assembled.

CHILE SEEDS Tel: 015395 58110 Email: orders@chileseeds.co.uk www.chileseeds.co.uk Spice up your life with one of Chile Seeds hot sauces. These sauces come from a wide selection of pepper seeds for you to grow.

CHURROS R US Tel: 07974581303 Email: ChurrosRus@gmail.com www.ChurrosRus.com Churros R Us is a family business passionate about bringing Spanish culinary traditions to the British festivals. Churros are a Spanish pastry served with a cup of delicious chocolate dipping sauce.

CHOCOLATE TREE Tel: 0131 228 3144 www.choctree.co.uk These artisan chocolate makers create exceptional chocolate. They bring you fine flavour chocolate while offering impoverished farmers better profits and preserving biodiversity.

CLOUDY APPLE Email: hello@cloudyapple.co.uk www.cloudyapple.co.uk Cloudy Apple grows apples on their family www.foodiesfestival.com

EXHIBITORS FOODIES FESTIVAL 13-15 NOVEMBER, EICC EDINBURGH

farm which are then hand picked, pressed & bottled to create it’s unique flavour. Their fresh apple juice is unbeatable!

COCO CHOCOLATE LTD Email: calum@cocochocolate.co.uk www.cocochocolate.co.uk Coco is an Artisan Chocolatier based in Summerhall. They specialise in making organic and delicious chocolate.

COLSTOUN COOKERY SCHOOL Tel: 01620 822922 / 07519834808 Email: helen@colstoun.co.uk www.colstouncookeryschool.co.uk This cooking school gives a fresh perspective on good food. Visit them to sample their seasonal produce; their cookery day gift vouchers make perfect Christmas presents too.

CONTINENTAL COTTAGE

Stop by for some delicious and authentic Indian street food. Coriander has a wide menu to choose from, featuring their delicious canapes.

charity. They care for around 17,000 abandoned dogs each year. By sponsoring a dog you can help Dogs Trust give them all the love, care and cuddles they deserve.

CRAZY4COCO

DOL ROSA CANINA

Email: sales@crazy4cocoa.co.uk www.crazy4cocoa.co.uk Stop here for hand-crafted Belgian Chocolates free from milk, egg, nuts, gluten and wheat. There’s something suitable for all taste buds!

Tel: 0754 282 1155 Email: vincept@btinternet.com www.dolrosacanina.co.uk Producers of handmade gluten free English herbal products, Dol Rosa Cantina includes a range of herbal drinking syrups, SUB Chestnut Coffee substitute & Herbal teabags. Tea-liscious!

CREMA CARAVAN Email: hello@thecremacaravan.co.uk www.thecremacaravan.co.uk The UK’s first Crème Brûlée van is here to satisfy your sweetest dreams! They source the finest ingredients to make Crema Catalana & Crème Brûlée. Look out for their 1970’s Renault Van.

Tel: 01925 851090 Email: continentalcottage@web.de www.continentalcottage.co.uk Stop by their stall at the festival for authentic German salami. Special offer mix bags are available. They offer organic meat as well as Canadian Meat Pie and more!

DEVENICK DAIRY

CONSERVATORY SOLUTIONS

DIGBY FINE ENGLISH

Tel: 01924 454535 Email:richardpawson@yahoo.com www.conservatorysolutions.co.uk Conservatory Solutions provides insulation for conservatories, keeping them warmer in the winter and cooler in the summer.

Their high quality products keep you at the perfect temperature!

Tel: 0207 112 8887 Email: cheers@digbyfineenglish.com www.digby-fine-english.com Using supreme grapes grown on chalk, this English house focuses on the art of blending with their unique wines.

Digby’s first vintage was declared a World Champion by wine industry luminaries.

COSTCO WHOLESALE, EDINBURGH

DIMKIN’S PATISSERIE

Tel: 01923 830477 Email: memberservices@costco.co.uk www.costco.co.uk Fulfill all your needs with one stop at Costco! Buy your groceries, decorate your home, or even find the perfect flowers for your garden!

CORIANDER GROUP Email: info@coriandergroup.com www.coriandergroup.com www.foodiesfestival.com

Tel: 01224782476 www.devenickdairy.co.uk Order a cheese gift hamper and delight a family member! Devenick Dairy provides produce of the most delectable kind. Try their Cheese Board Cake!

Tel: 01242681326 Email: eat@dimkin.co.uk www.dimkin.co.uk Dimkin’s Patisserie are one of the finest patissiers in Gloucestershire. They offer amazing pastries, cakes, macaroon towers and more. Fair warning: they’re addictive!

DOGS TRUST Email: logistics@charitylink.net www.dogstrust.org.uk Dogs Trust is the UK’s largest dog welfare

DOUGLAS LAING & CO. Email: rick.drysdale@douglaslaing.com

www.douglaslaing.com Douglas Laing is a leading creator of the finest Scotch Whisky with particular focus on Small Batch and Single Cask bottlings.

Their goal is to continually exceed the expectations of customers and consumers.

EDINBURGH BEER FACTORY Tel: 07730 767 577 Email: kirsty@edinburghbeerfactory. co.uk www.edinburghbeerfactory.co.uk The Edinburgh Beer Factory is a new brewery helping people appreciate the art of beer. They’ll be selling their launch beer, ‘Paolozzi’ lager, fresh to enjoy at the festival or in bottles and gift sets to take away.

EMILIA Tel: 07714749571 Email: ewa@emilialtd.co.uk www.emiliauk.london Emilia distributes true Parmigiano Reggiano cheese, Pecorino cheese andmore made to Italian quality and tradition. Now part of Slow Food UK they are passionate about food sustainability.

EXTRA VIRGIN SPAIN Email: extravirginspain@gmail.com From dreams to reality, Extra Virgin Spain has turned into a thriving olive oil business. They supply their oils and olives to some of Scotland’s top restaurants.

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FOODIES FESTIVAL EXHIBITORS EICC EDINBURGH, 13-15 NOVEMBER

FAIR BUSINESS ALLIANCE LTD Tel: 44 (0)131 208 4133 Email: info@fairbusiness-alliance.com www.fairbusiness-alliance.com Fair Business Alliance Ltd aims to create new opportunities and improve the livelihoods of farmers and producers in Latin America.

THE FINEST FUDGE CO Email: hello@thefinestfudgeco.co.uk www.thefinestfudgeco.uk Age-old recipes, premium ingredients, and a touch of creativity is the key to success for the The Finest Fudge Co. Their fudge is hand-made fresh for every event; surplus always goes to good causes.

FLAVOUR MAGIC Tel: 0131 4433772 www.flavourmagic.com Enter a world of flavour with Flavour Magic. They strive to provide a range of seasonings that work in harmony with your local produce to enhance the natural flavours.

FLAVORS OF AFRICA Tel: 07949936545 Email: admin@flavorsofafrica.co.uk www.flavorsofafrica.co.uk Providing authentic Nigerian cuisine to foodies, Flavors of Africa uses local and international produce. Their menu consists of Jollof Rice, Yam Pottage, Moin moin, spinach stew, fried plantain and more!

FLINT AND FLAME Tel: 01403 740 230 Email: info@flintandflame.co.uk www.flintandflame.co.uk With premium kitchen knives, blocks, chopping boards and sharpeners, Flint and Flame is sure to liven up your kitchen. Carving the turkey the highlight of dinner!

FOOD & DRINK GUIDES Tel: 01179338182 Email: jen@foodanddrinkguides.com www.foodanddrinkguides.co.uk 58 foodies

Food & Drink Guides have been producing regional eating out guides for nigh on 15 years. Pop by to pick up your free guide, meet their food-loving team and be in with the chance to win an iPad mini.

FRENCH FLAVOUR Tel: 0044 (0)1978 356835 Email: info@frenchflavour.co.uk www.frenchflavour.co.uk Satisfy your passion for French food as you delight in French Flavour’s food producers. Eat up dishes such as Cassoulet, Smoked Garlic, as well as wines and ciders.

FRESH FOOD EXPRESS Email: jillian@freshfoodexpress.co.uk This online business delivers their produce UK-wide, in eco-friendly wool packaging. Pre-order their slow grown Highland Beef & Hebridean Lamb or Christmas poultry.

GARLIC TWIST Tel: 01608 238050 email: info@garlictwist.co.uk Web address: www.garlictwist.co.uk The Garlic Twist makes light work of garlic, chilli, ginger, nuts & more! At the heart of each Garlic Twist is cross-cutting teeth that allow garlic to be minced.

GARTMORN FARM Email: roger@gartmornfarm.co.uk www.gartmornfarm.co.uk Gartmorn Farms will be exhibiting and selling samples of their free range poultry as well as promoting products reared for the Thanksgiving and Christmas markets.

THE GREAT BRITISH SAUSAGE CO Tel: 01707 818598 www.britishsausages.co Try out the special range of six awardwinning British pork and wild venison sausage. Check out their range online for your next party!

GLOBAL BRANDS LTD Tel: 01246 216058 Email: lauren.bennett@

globalbrands.co.uk www.globalbrands.co.uk Hooper’s is a collection of British alcoholic fruit brews, which make perfect Christmas presents. Premium tonics and crafted soft drinksare available this Christmas with an exclusive limited edition hessian bag.

GOURMET FOOD BOARDS Email: gourmetfoodboards@gmail.com

www.gourmetfoodboards.co.uk They have a range of handcrafted Food Serving Boards made from recycled wine barrels. Their products are unique to the UK and different than the run of the mill items generally on sale.

GREAT BRITISH CHEESE COMPANY Tel: 07971 814447 www.thegreatbritishcheese company.co.uk Get your cheese fix with the company that’s been a specialist in cheese for over 50 years. Try out a few unique flavours such as Sticky Toffee Tastic or Whisky Mac or buy a gift bag!

GUIDE DOGS Tel: 0118 983 5555 Email: guidedogs@guidedogs.org.uk www.guidedogs.org.uk Guide Dogs Scotland provides freedom to blind and partially sighted people.

They also campaign for the rights of the visually impaired.

GUSTO ARTISAN FOODS LTD Tel: 0131 555 2055 Email: info@gustoartisan.com Www.gustoartisan.com From Hillbilly BBQ Sauce to Scorption Hot, Gusto Artison Foods takes your taste buds from mild to wild.

HALEWOOD INTERNATIONAL Tel (+44) 151 480 8800 www.halewood-int.com Drink up with Crabbies Alcoholic Ginger Beer from Halewood International! They make their special mix with real steeped ginger and a blend of 4 secret spices. www.foodiesfestival.com

EXHIBITORS FOODIES FESTIVAL 13-15 NOVEMBER, EICC EDINBURGH

HARRYS GOURMET TREATS Tel: 07581 382 574 Email: paul@harrystreats.co.uk www.harrystreats.co.uk Harry’s gourmet treats were created so that dogs could enjoy healthy treats made with quality ingredients.

Many dogs are intolerant to the food colourings and preservatives used in branded dog treats.

Email: info@isleofskyeseasalt. co.uk www.isleofskyeseasalt.co.uk At this year’s show, Isle of Skye Sea Salt Co is not to be missed. With a distinctive texture, unusual depth, and strength of flavour it is lauded by chefs and food lovers.

KARUNA’S SWEET GIFTS CHOC-A-LOT Email: karunamcmullan@yahoo.co.uk

HEATHER HILLS FARM Tel: 01250 886 242 www.heather-hills.com Heather Hills Farm is a family-run honey farm. They specialise in a selection of 100% pure, raw and natural honeys, handmade preserves and honey cosmetics.

HELLO FRESH Tel: 0203 510 6076 Email: hello@hellofresh.co.uk www.hellofresh.co.uk Hello Fresh creates new step-by-step recipes every week so you can cook quick, nutritious meals at home.

They provide everything you need.

You’re just left with the fun bit: cooking and eating.

HEBRIDEAN SPIRITS & LIQUEURS Tel: 07713 684226 Email: penny.lewis848@gmail.com www.hebridean-liqueurs.co.uk Hebridean provides spirits and liqueurs that make perfect gifts. One of their specialties includes Ancient Mariner Gin.

HOME HEALTH (NOVA WHISK) Check out the new Nova Whisk, the easiest way to whip up your food. All you have to do is push down the top and whisk spins!

Whisk away!

ISLE OF SKYE SEA SALT CO LTD Tel: 07751 306601

www.foodiesfestival.com

Choc-A-Lot is a dream come true!

Karuna’s Sweet Gifts aims to create chocolate that is high quality and addictive, with the wow factor.

ALMOST too good to eat.

KHAYRI OLIVES Tel: 07507 412905 Email: info@khayriolives.com www.khayriolives.com Khayri Olive is proud to offer a wide range of fine food products with authentic taste from selected regions of the Mediterranean. They source their products directly from the Middle East ensuring freshness.

KIN TOFFEE VODKA Tel: 07900 942284 Email: info@kinvodka.co.uk www.kinvodka.co.uk Kin combines smooth vodka, rich caramel tones, and a little kick to make uniquely made vodka.

Their toffee vodka will warm you up and make you feel at home.

KNOPS BEER COMPANY Tel: 01620 388588 Email: info@knopsbeer.co.uk www.knopsbeer.co.uk Knops Beer Company is an independent brewery with a small dedicated team.

Each beer tells a great story, brewed with drinkability in mind, so that the last drop is even better than the first!

LEITH LIQUEUR COMPANY Tel: 01875 815372 www.leithliqueurcompany.co.uk

Made by the Leith Liqueur Company, Strawberry Kiss introduces a new style of whisky drink. This secret recipe makes it a one of a kind whisky!

LE CREUSET Tel: 0800 37 37 92 Email: livingston.store.uk@ lecreuset.com www.lecreuset.co.uk Le Creuset pioneered the production of its iconic enameled Cast Iron cookware in France. They ensure that every piece is crafted with the same uncompromising quality for great cooking results.

LES PLAISIRS D’ODETTE Tel: 07878148291 Email: info@lesplaisirs.co.uk www.lesplaisirs.co.uk Les Plaisirs d’Odette brings to your doorstep French cuisine made to the highest standards. Experience Les Plaisirs d’Odette by ordering online or visiting one of the Scottish markets and food festivals.

LOTHIAN WINE SCHOOL Email: info@lothianwineschool.com www.lothianwineschool.com Lothian Wine School is a local Edinburgh based wine tasting company offering fun and friendly tastings throughout the city.

Pick from a single evening all the way up to an 8 week wine course.

MAROBERT’S Tel: 0777 610 5209 Email: maggie.mazoleka@maroberts.com www.ma-roberts.com MaRobert’s specialises in authentic East African sauces, bringing ‘The Taste of Tanzania’ to your table. They offer versatile sauces, perfect for cooking or dipping.

MACKIES www.mackies.co.uk Mackie’s ice cream is made with milk and cream from their own dairy herd.

Chocolate is their latest product, also being added to their delicious ice cream.

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FOODIES FESTIVAL EXHIBITORS EICC EDINBURGH, 13-15 NOVEMBER

MACBETHS BUTCHER AND GAME DEALERS Email: jock@macbeths.com www.macbeths.com Macbeth’s is one of Scotland’s premier online butchers and game dealers sourcing the highest quality local produce.

MARVELLOUS MUSTARD LTD Tel: 03302-232443 Email: hello@marvellousmustard.com www.marvellousmustard.com Marvellous Mustard supplies a range of wholegrain mustard making kits and ready-made mustards in 6 flavours.

MCEWANS BEER COMPANY Tel: 0131 339 3300 Email: customercare@mcewans.co.uk

www.mcewans.co.uk These craftsmen have helped nurture some of the beer world’s best-loved characters just for you. One of their favourites is McEwan’s Red, rich and refreshing .

MELA STREET FOOD Tel: 9420218533 Taste the Indian street food straight from the heart of India. Mela offers an easy to eat menu of authentic Indian dishes.

MISS INTEGRITEA Tel: 0131 629 0515 Email: info@missintegritea.com www.missintegritea.com Choose from a range of delicious flavours of herbal teas from Chamomile Blooms to Vervaine Citrus Zing.

Email:sophie@moredrinks. co.uk www.moredrinks.co.uk More Drinks bring you Get More and A Little More, two ranges of sugar-free vitamin drinks to help people get more of what their bodies need.

Telephone: 01821 670538 Email: info@scotlandhottubs.co.uk www.perthspas.co.uk Slide into relaxation at home with a hot tub from Perth Spa’s Ltd. Their extensive range of high quality spas suit all budgets.

MR. OLIVE LTD

Email: sales@fairbusiness-alliance.com

Email: mr.oliveltd@yahoo.co.uk Mr. Olive is a family owned business specialising in Italian and Mediterranean foods. Their total produce comes to over 70 different products ranging from sweet to savoury.

MURIEL’S PRESERVES Tel: 01890 870370 Email: chutneylust@yahoo.co.uk Muriel’s Preserves uses local ingredients to make homemade chutneys and preserves. Choose from a variety of your favourite spreads.

PACARI CHOCOLATE www.pacarichocolates.uk/

Pacari offers 100% premium Ecuadorian chocolate, free from soy, lactose, gluten, chemicals and transgenics.

PICKERINGS GIN Email: dave@pickeringsgin.com www.pickeringsgin.com Pickerings Gin is the place to go for handmade London Dry Gin made from an old family recipe. Their delicious gins are produced in a custom built still.

PIEROTH LTD

Tel: 0131 620 7000 Email: fiona@nairns-oatcakes.com www.nairns-oatcakes.com Nairn’s oatcakes, packed with wholegrain oats, are a great natural way to get plenty of slow releasing energy.

Tel: 01582 405011 Email: sales@pieroth.co.uk www.pieroth.co.uk Wine tastings make for a perfect weekend gift. With an experienced wine consultant to educate and entertain, you’ll taste a minimum of 10 high quality wines with up to three guests.

NICHOL & LAIDLOW BISCUITS & NUTS

RED SQUIRREL BRANDS LTD

Tel: 07436 532 231 Email: stephenlaidlow16@gmail.com Nichol and Laidlow produces products from the finest shortbread available and more.Select from their premium goods to create your own Christmas gift hamper.

Tel: 07966 017632 Email: bruceborthwick@ redsquirrelbrands.co.uk www.redsquirelbrands.com Red Squirrel Gingernut Liqueur is a refreshing and innovative Scottish liqueur. With flavours like ginger and thyme, these drinks are one of a kind.

NAIRN’S OATCAKES LTD

MONTADITO: ORIGINAL SPANISH DELICACIES LTD

PERTHSHIRE OATCAKES

Tel: 07932001492 Email: info@montadito.uk.com www.montadito.co.uk Montadito is a cheese lover’s dream.

All of their products are handmade following traditional methods.

Email: fionawimpenny@btinternet.com

RITCHIE’S OF ROTHESAY

www.thehandmadeoatcakecompany.

www.ritchiesofrothesay.co.uk Ritchie’s offers the finest smoked Scottish salmon. Choose from kippered rainbow trout or roasted smoked salmon to treat yourself.

MORE DRINKS Tel: 07554 420990 60 foodies

Tel: 077492 18066

co.uk

Bringing you their oatcakes in nine flavours, Perthshire Oatcakes offer handmade all-natural oatcakes in their bakehouse.

PERTH SPA’S LTD

ROYAL NATIONAL INSTITUTE OF BLIND www.foodiesfestival.com

EXHIBITORS FOODIES FESTIVAL 13-15 NOVEMBER, EICC EDINBURGH

PEOPLE Tel: 07907 402 537 Email: simone.hall@rnib.org.uk www.rnib.org.uk The charity’s mission is to raise awareness on some of the difficulties faced by those effected by sight loss and to use this to tackle discrimination and prevent avoidable blindness.

SHETLAND DISTILLERY COMPANY Tel: 01479 872931 Email: Debbie@shetlandreelgin.com www.shetlandreelgin.com Come and try Shetland Reel Gin from Shetland’s first and only distillery. It is a traditional style gin with locally grown applemint.

RSPB

SUMMER HARVEST OILS

Tel: 01273 763624 Email: adele.peck@rspb.org.uk www.rspb.org.uk Be a part of a great conservation charity working to give nature a home.

Come and find out what steps you can take to help the 60% decline in UK wildlife.

Email: mark@summerharvest oils.co.uk www.summerharvestoils.co.uk Summer Harvest Oils prides themselves on producing Scottish oil and dressings.

Their products come in attractive gifts boxes making them the ideal gift for all foodies.

SK BISCUIT BAKERY, THE SAWLEY KITCHEN

SNOWDONIA CHEESE CO LTD

Tel: 07525 498644 Email: info@sawleykitchen.co.uk www.sawleykitchen.co.uk SK Biscuit Bakery specialises in hand-baked biscuits, shortbreads & love hampers. They take great pride in using local ingredients.

Tel: 01745 357070 Email: sales@snowdonia-cheese. co.uk www.snowdoniacheese.co.uk Snowdonia is a prize cheese company providing premium cheeses for every occasion. Their selection of quality waxed trickles of cheese is bursting with character.

SCOTTISH FIELD Tel: 0131 551 1000 www.scottishfield.co.uk Stop by the stall of the entertaining lifestyle magazine. They feature garden, cooking, and interior information.

SCOTTISH-HONEY Tel: 01968 660 721 Scottish Honey produces several types of clear and set honey.

Their beeswax is turned into candles perfect for uniquely scented home décor.

SHOW PROMOTIONS LTD Tel: 01773 417 617 Email: sales@showpromotions online.com Check out their Castey Vulcano Plancia Plate that makes cooking easy or discover your sleep heaven with their Bamboo Pillow. www.foodiesfestival.com

SPICE POTS Email: info@spicepots.com www.spicepots.com Spice Pots make Indian spice blends, each with a recipe for you to make delicious curries. They are fabulous presents, stocking fillers or gift boxes.

ST. TROPEZ ROSE Email: info@ sainttropezrosecompany.com www.sainttropexrosecompany.com St. Tropez Rose is the only specialist importer of quality Rosé from the south of France.

They stock a splendid selection of Reds, Whites and Champagnes.

STEWART BREWING Tel: 0131 440 2442 www.stewartbrewing.co.uk

If you want fresh premium beer stop by the Beer Wagon at the festival. Their craft beer is sure to be a refresher in your day!

SUPERNATURE OILS LTD Email: lynn@supernature.uk.com www.supernature.uk.com Supernature Oils produce cold pressed rapeseed oil and infused oils on their family farm. With Lemon, Ginger, and more there is something for everyone.

THE BIG CHEESE MAKING KIT Tel: 0131 5617299 Email: info@bigcheesemaking kit.com www.bigcheesemakingkit.com Impress your friends with your delicious home-made cheese. Their new The ULTIMATE Cheese Making Kits make a whopping 40 batches!

THE BROWNIE BAR Tel: 07875441274 Email: thebrowniebar@hotmail.co.uk www.browniebar.co.uk Try rich chocolate brownies and white chocolate blondies in a variety of flavours at The Brownie Bar. Come and taste these gooey goodies!

THE CHAMPAGNE CAVE Tel: 07741 265 066 Email: Sales@champagne cave.co.uk www.thechampagnecave.co.uk The Champagne Cave offers a selection of Premier Cru, Grand Cru and Vintage Champagnes from exclusive vineyards.

THE CHILLI PEPPER COMPANY Tel: 01539 559177 Email: sales@ thechillipeppercompany.co.uk www.thechillipeppercompany.co.uk The Chilli Pepper Company has a great selection of hot chilli pepper products on their stand. Pop around for a chat to try some chilli products from Mild to Wild. foodies 61

FOODIES FESTIVAL EXHIBITORS EICC EDINBURGH, 13-15 NOVEMBER

THE SAUCE QUEEN

UNKNOWNITALY

Tel: 0141 237 5840 Email: mark@jawbrew.co.uk www.jawbrew.co.uk Jaw Brew is an independent, ale craft brewery. They use soft Scottish water and premium malt, hops, and yeast to increase choice to mass-produced taste.

Tel: 077 9000 9296 Email: elys@thesaucequeen.co.uk www.thesaucequeen.co.uk Ready for delicious sauces such as Proper Porcini Mushroom or Peppered Private Reserve? The Sauce Queen makes all her very own recipes so the taste is unrivaled.

Email:info@unknownitaly.co.uk www.unknownitaly.com UnKnownItaly is a warm-hearted business focusing on the sale of Italian fine quality food & beverage in Scotland.

They bring the Italian Way of Living to your table.

THE LIST

THE SPANISH HAMPER

Email: jade.regulski@list.co.uk www.list.co.uk Pick up your free copy of the The List’s Eating & Drinking Guide at their stall.

A reliable guide to eating out in Edinburgh and Glasgow, The List has it covered.

Tel: 07583 911 983 Email: sanchez@thespanishhamper. co.uk www.thespanishhamper.co.uk The Spanish Hamper imports a wide range of authentic Spanish food and ingredients. Their aim is to bring the best of Spain into UK home.

Tel: 0131 556 6066 www.valvonacrolla.co.uk Valvona and Crolla lists food products and wines from around the world and supply the UK with a speedy delivery system to get you want you want fast!

THE JAW BREWERY LTD

THE PORTSONACHAN HOTEL Tel: 0044(0)1866833224 E-mail: portsonachan8@aol.com www.portsonachanhotel.co.uk Portsonachan Hotel offers a stunning location on Loch Awe. They provide good food and a team to look after your needs.

THE SPON CO

THE PROFESSIONAL FUNDRAISOR, CAT’S PROTECTION

THE TIPSY TART

Tel: 01462 438543 Email: pinap@catsprotection.events www.cats.org.uk Sponsoring one of Cat’s Protections’ cat pens is one of the best ways you can help provide them with shelter, warmth, food, medical care and the love.

THE ROOKERY Tel: 01250 881463 Email: sales@rookery.scot www.rookery.scot The Rookery’s Mead uses honey from the Glen; many of their botanicals are foraged by the family from around the Rookery.

Tel: 07817 646916 www.thesponco.com The Spon is one of those innovative inventions, an essential piece that eliminates “cloggy bowls” forever!

It’s a derivation of the spoon, but better.

Tel: 01584 872078 Email: elizabeth@thetipsytart.co.uk www.thetipsytart.co.uk The Tipsy Tart makes delicious liqueurs and funky fruit bubbles. Their selection has flavoured vodka and whisky cream liqueur.

THE WILTSHIRE CHILLI FARM Email: bond@justchillies.com www.justchillies.co.uk The Wiltshire Chilli Farm has products to suit all tastes & tolerances. Try their Sweet Chilli sauce or their infamous God Slayer.

THE WOODEN BOARD COMPANY Tel: 07769 340524 Email: jonathan@

THE SAFFA SHOP

thewoodenboardcompany.co.uk

Tel: 020 8993 8823 www.thesaffashop.com The Saffa Shop offers the best cured meat in the UK. They have a wide selection of South African products.

www.thewoodenboardcompany.co.uk

62 foodies

Working with a variety of hard woods, The Wooden Board Company uses locally grown timber to make high quality cheese boards and chopping boards.

VALVONA & CROLLA

VENTURE EDINBURGH Tel: 0131 652 8130 Email: edinburgh@ venturephotography.co.uk www.venturephotography.co.uk Join the venture Edinburgh family and experience their innovative photoshoots.

They pride themselves on redefining family portrait photography.

WHITEYS GOURMET POPCORN Tel: 01606783885 Email: sales@whiteys.co.uk Whitey’s is on a mission to bring you the best tasting popcorn out there.

From Sweet and Salty to Maplecorn, your sweet tooth will thank you!

WILD FIG Tel: 07551203166 Email: info@wildfigfood.com www.wildfigfood.com Wild Fig is a catering company that recently brought ‘Seville Orange and Malt Whisky Marmalade’ to market. It leads the way with delicious sauces.

WOODS BROWNIE COMPANY Tel: 0131 281 7589 Woods Brownie Co hand crafts their Belgian chocolate brownies to make sure each bite is mouth-wateringly delectable.

www.foodiesfestival.com

FOODIES FESTIVAL TIMETABLES

Friday 13th november

Register for free entry at the Registration Point by the entrance.

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

Chefs Theatre 17.30 Three Sisters Bake - Authors, Bakers & Caterers 18.30 Jamie Scott - MasterChef: The Professionals Winner 2014 19.30 Romy Gill - Romy’s Kitchen

Drinks Theatre 17.30 Sherry & Food Matching with Charles Metcalfe 18.30 Charles Metcalfe presents ‘ Wines of The Rhone’ 18.30 ‘The Pleasures of Port’ with Charles Metcalfe

Tasting, Cake and bake Theatre 17.30 Flora Sheddon - Great British Bake Off 18.30 Naughty & Nice Edible Gifts for Christmas 19.30 Christmas Confectionary Made Easy

by Fiona Sciolti

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Top chef JAMIE SCOTT

Chefs theatre Compere THREE SISTERS

IN THE DRINKS THEATRE CHARLES METCALFE

Entertainment Stage

The Bevvy Sisters The Ragtime Dolls Lorna Reid Love Music Community Choir Wildfire Women’s Choir Songworks The Megaphone Choir Edinburgh University Music Society Choir

www.foodiesfestival.com

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FOODIES FESTIVAL TIMETABLES

saturday 14th november

Register for free entry at the Registration Point by the entrance.

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

Chefs Theatre

11.00 12.00 13.00 14.00 15.00 16.00

Ian Pirrie - Edinburgh School of Food & Wine Tony Rodd - MasterChef Finalist 2015 Scott Davies - The Three Chimneys Neil Forbes - Cafe St Honore Mark Greenaway - Restaurant Mark Greenaway Jamie Scott - MasterChef: The Professionals Winner 2014

Drinks Theatre 10.30 11.30 12.30 13.30 14.30 15.30 1630

‘Lidl Seasonal Surprises’ with Brian Elliott Charles Metcalfe presents ‘ Wines of The Rhone’ Harvey Nichols & Daffy’s Gin Tasting Sherry & Food Matching with Charles Metcalfe ‘Lidl Seasonal Surprises’ with Brian Elliott ‘The Pleasures of Port’ with Charles Metcalfe Stewart Brewing Beer Tasting

Tasting, Cake and bake Theatre 10.30 11.30 12.30 13.30 14.30 15.30 16.30

Christmas Confectionary Made Easy Naughty & Nice Edible Gifts for Christmas Festive Sweet Treats Delicious Christmas Gifts with Fiona Sciolti Christmas Cocktails with Treacle’s Mike McGinty Naughty & Nice Edible Gifts for Christmas Christmas Confectionary Made Easy

www.foodiesfestival.com

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Top chef SCOTT DAVIES

MASTERCHEF FINALIST TONY RODD

IN THE DRINKS THEATRE BRIAN ELLIOT

Entertainment Stage

The Bevvy Sisters The Ragtime Dolls Lorna Reid Love Music Community Choir Wildfire Women’s Choir Songworks The Megaphone Choir Edinburgh University Music Society Choir

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FOODIES FESTIVAL TIMETABLES

sunday 15th november

Register for free entry at the Registration Point by the entrance.

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

Chefs Theatre 11.00 12.00 13.00 14.00 15.00 1600

Fraser Allen - The Pompadour by Galvin Brothers Gordon Craig - The Field Jamie Scott - MasterChef Winner 2014 Hardeep Singh Kohil - V Deep Rosario Sartore - Locanda Di Gusti Peter McKenna - The Gannet

Drinks Theatre 10.30 11.30 12.30 13.30 14.30 15.30 1630

TBC Charles Metcalfe presents ‘ Wines of The Rhone’ Harvey Nichols & Daffy’s Gin Tasting Sherry & Food Matching with Charles Metcalfe ‘Lidl Seasonal Surprises’ with Brian Elliott ‘The Pleasures of Port’ with Charles Metcalfe Stewart Brewing Beer Tasting

Tasting, Cake and bake Theatre 10.30 11.30 12.30 13.30 14.30 15.30 16.30

Christmas Confectionary Made Easy Naughty & Nice Edible Girfts for Christmas Festive Sweet Treats Delicious Christmas Gifts with Fiona Sciolti Christmas Cocktails with Treacle’s Mike McGinty Naughty & Nice Edible Gifts for Christmas Christmas Confectionary Made Easy

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Top chef FRASER ALLEN

Chefs theatre Compere THREE SISTERS

IN THE DRINKS THEATRE CHARLES METCALFE

Entertainment Stage

The Bevvy Sisters The Ragtime Dolls Lorna Reid Love Music Community Choir Wildfire Women’s Choir Songworks The Megaphone Choir Edinburgh University Music Society Choir

www.foodiesfestival.com

27/10/2015 19:58

Book tickets now

Chefs

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with top chefs

EICC Edinburgh 13-15 november

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Dining at Gleneagles Dining is an essential part of the Gleneagles experience. Inspired by the pick of the field, wood, river and sea, our menus are bursting with flavour and imagination. All of our restaurants are open to residents and visitors alike.

The Strathearn is one of the last great formal dining rooms, with a theatre of food on offer.

Andrew Fairlie at Gleneagles is Scotland’s only two Michelin starred restaurant, offering an exclusive experience.

Informal DESEO serves a range of flavours from Spain, Italy and Greece as well as some family favourites.

The Dormy Clubhouse Bar and Grill serves great modern bar food.

See: www.gleneagles.com Call: 0800 169 2984