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FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 97 JANUARY 2018 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

WIN

lish A super sty o at stay for tw e Eden Lock

and top chefs Rachel Allen Paul Wedgwood

PLUS AN EXCLUSIVE INTERVIEW WITH

Tom Kerridge

JANUARY 2018 ISSUE 97

MICHELIN MASTERCLASS

Recipes from two Michelin-starred chefs Tom Kerridge & Marcus Wareing BURNS’ NIGHT l WHISKY l KITCHEN DESIGN l HAYMARKET

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COLLECTIVELY DISTINGUISHED. INDIVIDUALLY UNIQUE. The artful distillation of modern Scottish gin

www.edinburghgindistillery.co.uk • info@edinburghgindistillery.com /edinburghgin

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@edinburgh_gin

@edinburghgin

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WELCOME

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

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 97 JANUARY 2018 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

WIN

A super stylish at stay for two Eden Locke

and top chefs Rachel Allen Paul Wedgwood

PLUS AN EXCLUSIVE INTERVIEW WITH

Tom Kerridge

JANUARY 2018 ISSUE 97

MICHELIN MASTERCLASS

Recipes from two Michelin-starred chefs Tom Kerridge & Marcus Wareing BURNS’ NIGHT l WHISKY l KITCHEN DESIGN l HAYMARKET

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Front cover image

New Classics by Marcus Wareing, published by Harper Collins, £20. Photo © Jonathan Gregson.

EDITORIAL Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Editorial Assistant Emily J Hall Production Sarah Hitchen Advertising Design Jamie Small

A

T FOODIES, we can’t get enough of Scottish fare, and with such a rich and plentiful larder here, who can blame us? So what better month to celebrate what Scotland has to offer than January, birth month of Caledonia’s national bard, Robert Burns. Whether you’re looking for the perfect place to celebrate Burns’ Night, or a helping hand for a delicious Burns’ Supper at home, we’ve got you covered with our party guide on pp.43-45 and our Scottish shopping list on p.33. Plus, Edinburgh’s own Paul Wedgwood from Wedgwood the Restaurant shares a contemporary haggis recipe that will impress any guest, p.35. Of course, no Burns’ celebration is complete without a wee dram, so be sure to check out our whisky round up, p.23, to find your new favourite nip. If whisky on the rocks isn’t your thing, however, never fear: we’ve got Old Fashioned recipes from Edinburgh’s White Horse and Scotch, pp.62-63, so cocktail lovers can join in the toast. Post-Christmas, we’re keeping the foodie spirit alive all month long with kitchen inspirations you don’t want to miss. We’ve got an exclusive interview

with two Michelinstarred chef Tom Kerridge, where he’s filling us in on the details ahead of his brand new BBC show, Lose Weight for Good, and shares some fabulous recipes that are just as delicious whether you’re looking to shed some Christmas pounds or not, pp.14-21. Plus, Marcus Wareing is reimagining the classics with a brand new twist, pp.24-31, while My Kitchen Rules host Rachel Allen shares an array of showstopping puds that will delight any sweet tooth, pp.36-41. So, celebrate 2018 with plenty of Scottish spirit - whisky, food, and heart - and send up a toast to the year to come. Sue Hitchen, Editor

CONTRIBUTORS

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

Marcus Wareing is the Chef Patron at 2 Michelinstarred Marcus and established TV chef and judge.

Tom Kerridge is the Chef Patron at 2 Michelinstarred The Hand and Flowers, author, and TV chef. foodies 3

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RARE, EXPENSIVE, HANDMADE. AND THAT’S JUST THE CASKS.

THAT’S THE GLENGOYNE WAY. glengoyne.com

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CONTENTS

11 BOOKS, TV, WHAT’S ON NEWS SHOPPING

7 9 11

COMPETITION 13 Win a luxurious stay at Eden Locke

36 14

EXCLUSIVE INTERVIEW 14 TOM KERRIDGE Check out our exclusive interview with the two Michelin-starred chef WHISKY 23 The top malts for Burns’ Night toasts MARCUS WAREING The two Michelin-starred chef is reinventing the classics

24

33 BURNS’ NIGHT IN Everything you need for a supper at home HAGGIS 35 Paul Wedgwood shares a recipe and we give our haggis reccomendations 36 RACHEL ALLEN The My Kitchen Rules host’s best bakes

24

BURNS’ NIGHT OUT Where to celebrate on the 25th

43 61

43

47 KITCHEN DESIGNERS Scotland’s top bespoke designers HAYMARKET Our eating and drinking guide

47

50 INTERIORS REVIEWS 54 COOK SCHOOLS 57 SPA NEWS 59 COCKTAILS 61 NEW BARS

64 foodies 5

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DINE Ad Nov17.qxp_Layout 1 22/11/2017 16:56 Page 1

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GINUARY AT DINE Everyday our talented bar team will create an inspired ‘Gin Cocktail of the Day’ with two of Scotland’s leading Gin Distillers, Darnley’s Gin & Edinburgh Gin For only £5.00 a cocktail Available all day and everyday throughout January!

VALENTINE’S DAY AT DINE Come and celebrate St. Valentine’s Day with the one you love! A romantic four course meal including a glass of sparkling Rose Prosecco Only £69.50 per couple Or why not indulge instead with a glass of Charles Heidsieck Rose Champagne Only £79.50 per couple Available from 5pm, last sitting at 10pm

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BOOKS, TV & WHAT’S ON FOODIES

Cooking the books Eat Happy: 30 Minute Feelgood Food Melissa Hemsley, Ebury Press £13.60 Redefine comfort food with recipes to warm your soul and nourish your body in Eat Happy. Secret Layer Cakes Dina Kodippili, Page Street Publishing £15.10 Add something extra to your cakes with “mad scientist” Dina Kodippili’s tasty hidden fillings.

Giada at Home

Super Blend Me Jason Vale, Juice Master, £11.43 Juice isn’t just for fruits in Super Blend Me, Jason Vale’s protein-packed answer to empty-calorie juice cleanses.

Join much-loved chef Giada De Laurentiis for a brand new season of Giada at Home, where she’ll be guiding you through a whole host of delicious home-cooked Italian recipes. From brunch-inspired finger food, to authentic meatballs and succulent barbecue, unwind while you watch and learn all of the tricks and tips you need to master some fabulous new family recipes. Giada at Home premieres on weekdays on Food Network UK, double-bills from the 2nd January at 4pm.

What’s on THE NATIONAL WHISKY FESTIVAL 20 January, Glasgow Whisky is the drink of the moment this month in Scotland, so whether you’re a master of malts or new to the nip, head to SWG3 to learn more about our national drink. The festival features over 30 stands with some of the world’s best drams, complete with musical entertainment, food stalls, educational seminars, and, of course, lots of tasting.

GREAT EDINBURGH WINTER RUN 13 January, Edinburgh Start your 2018 off right by joining in with the Simplyhealth Great Edinburgh Winter Run. Team up with friends and take on the 5k run around the beautiful Arthur’s Seat and across to the Palace of Holyrood House, before congratulating yourself at the finish line by exploring the delicious fare on offer at the street food stalls.

SCOTTISH GIN AND CHEESE MASTERCLASS 7 January, Edinburgh Edinburgh’s 56 North are experts when it comes to gin, and Scottish spirit is their speciality. Join them on a gintastic journey as they take you through an tasting of eight craft gins, paired with delicious cheeses and the perfect mixer for each individual spirit. Perfect for gin lovers looking to learn a little bit more about their G&T. foodies 7

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Melville Castle described by our guest as “history in the making” is truly a beautiful landmark just on Edinburgh City’s doorstep. Surrounded by luscious woodlands, our guests are invited to enjoy the tranquil comfort and luxury of this historic castle including our 33 bedrooms, library bar, lounge and Brasserie restaurant with local Scottish fayre by Head Chef Sayan Bandyopadhyay. When visiting the castle, you can be spoilt by various local country pursuits, activities and attractions of Midlothian and Edinburgh.

At one time the hunting seat of Mary Queen of Scots, designed by the renowned Scottish architect William Playfair in 1791. It remained the seat of the powerful Dundas family until after the Second World War. In recent years Melville Castle has been carefully restored and brought back to life. Come and join us at the castle, have a comfortable seat at our roaring open fire and enjoy the hospitality of Melville Castle! reception@melvillecastle.com 0131 654 0088

www. melvillecastle.com Melville Castle | Gilmerton Road | Midlothian | EH18 1AP 042_Foodies Nov.indd 42

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FOODIES NEWS

Foodies

NEWS

SWEET LIKE HONEY There’s a new buzz about at Glasgow’s Blythswood Square. Executive Head Chef Zoltan Szabo has had three brand new bee hives installed on the hotel’s roof, adding to the hotel’s eco credentials while creating their own unique delicious honey for guests to enjoy. www.blythswoodsquare.com

MORE THAN BREAKFAST Discover porridge’s full potential with Visit Scotland’s new Porridge Grand Tour, a map to guide you through all of the hotspots to get your oaty fix for breakfast, lunch and dinner. www.visitscotland.com/porridge

WE SCREAM FOR ICE CREAM Equi’s Double Cream might just be the finest vanilla around, and now, with a brand new listing across Dobbies throughout Scotland, it’s easier than ever to get your hands on the stuff. Extra rich, extra creamy, this vanilla is anything but boring. www.equisicecream.com

y to fight Stock up on local Scottish hone off the effects of the January weather RAISING THE GAME RELAX-GIN’ Gin71 have combined two of our favourite pastimes to create a heaven we didn’t even know we needed: The Gin Spa. Featuring treatments inspired by craft gin botanicals, a G&T trolley for mid-mani sipping, and gin afternoon teas, what more could you want? www.ginspa.co.uk

Love the flavour of game, from pheasant to grouse? The Eat Game Awards is a brand new initiative on a mission to find the finest eateries, chefs, retailers, and street food stalls specialising in first class British game.www. eatgameawards.co.uk news 9

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To celebrate winning Best Distillery Tour Award 2017 !

Visit the distillery for fantastic January savings 20% off all single malt whisky prices !

Valid from 4th to 31st January 2018. Excludes distillery exclusive & special release bottlings

Open 7 days a week 9:30 a.m.-5.00 p.m. Book your tour on 01540 672219 or e-mail: dalwhinnie.distillery@diageo.com no free tours for bus & coach groups dalw hinnie distil l ery, dalw hinnie ph19 1aa Drinkaware.co.uk Drinkiq.com

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Beech Sugar Spoon www. gardentrading.co.uk, £4

SHOPPING FOODIES

Bloomingville Teapot www.printerandtailor.com, £27.50

Marble Clock www.einrichten-design.de, £43.97

Cadiz Seven Light www.noxuhome.com, £227

Set of 3 Biscuit Jars www.cultfurniture.com, £24

AU NATUREL

Salad Servers www.guru-shop.de, £7.92

Natural materials will keep things calm and cosy this January Salt & Pepper Mills www.cultfurniture.com, £39

Wooden Stool www.distinctify.com, £149

Marble Cheeseboard & Knives shop.kasanova.it, £16.62 tall £165

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Wooden Teapot, £88 Wooden Serving Tray, £43 www.carolinemcgrath.co.uk

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

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

80 W Bow EH1 2HH 0131 226 7667

50 WEST REGENT STREET, GLASGOW 0141 331 1655 www.amberregent.com

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the chocolate café

13 Frederick St. EDINBURGH, EH22EY 5 Howard St. EDINBURGH, EH35JP 241 Sauchiehall St. GLASGOW, G23EZ

www.corochocolate.co.uk

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WIN

Win a super stylish stay for two at Eden Locke G

ET THE CAPITAL experience all on Edinburgh’s historic George Street, from trailblazing interiors to bar-raising cocktails and exhilarating music and events. Tailormade for travellers with a taste for aesthetics, boring, bland, shoebox hotel rooms are a thing of the past at Eden Locke. Intelligently designed with bespoke furniture, including their signature L-shaped couch, super-fast Wi-Fi, Smart TV, and kitchens fully equipped with Smeg appliances, every little thing has been thought of at Locke. With their luxe coffee bar by day, artisan bar by night Hyde & Son to enjoy too, everything you need is on site. This month, one lucky Foodie has

the chance to get the full Instagram experience amongst the pastel-tones of Eden Locke with a one night stay for two in a stunning yet cosy bedroom in the heart of Edinburgh. With the city’s key attractions just minutes away, this makes for the perfect base from which to explore the city, whether you’re looking for luxury shopping, gallery wanderings, or foodie discoveries. To start off your night, you and your guest will learn to shake it up with style with a cockail masterclass from a Hyde & Son expert mixologist. In the morning, wake up to fresh pastries from local Edinburgh bakery Twelve Triangles and the best coffee in town, selected by Coffee Masters champion and Locke’s Head of Coffee, James Wise. l

TO ENTER

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

Which Edinburgh street is Eden Locke on? To win, either like our page on Facebook and send us a message with your name and email address or email your details to enter@ foodiesfestival.com

T&C: Entries must be received by 31/01/18. Prize is valid for a one night stay for 2 with cocktail masterclass and coffee and pastries. Prize is subject to availability and cannot be used in conjunction with any other order. Must be redeemed before 31 July 2018. Prize excludes Rugby Internationals weekends, Bank Holidays & the Royal Highland Show. Entrants and guest must be 18+. No cash alternative. Non-transferrable. Editor’s choice is final. foodies 13

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FOODIES TOM KERRIDGE

EXCLUSIVE INTERVIEW FOR

Foodies

‘A way of life’

Ahead of his new BBC series, two Michelin-starred chef Tom Kerridge tells us about his mission to make healthy food delicious with his revolutionary new diet book What can we expect from your upcoming BBC series, Lose Weight for Good? We’ve got 12 people who have agreed to work on this 12-week diet plan. It’s all in conjunction with the NHS, using their plan as a guide to see how many calories each person should eat according to their BMI. We follow them over their 12 weeks to see how much weight they can lose while using my recipes.

‘THE ONE THING YOU HAVE TO DO IS YOU HAVE TO TAKE CONTROL OF IT YOURSELF’

How did you go about your weight loss? I’ve lost 12 stone. And the way that I’ve lost that is with an understanding of how to do it. I had a look at the diets that were out there and low calorie diets are essentially really boring. They’re not exciting. Low calorie diets are often the ones people fall off the wagon with because they either go hungry because they’re not eating enough or because they’re not excited by the food. The NHS 12-week

diet guideline is a great way of losing weight and it works but it works medically. When you look at it socially, it’s always quite difficult. How is Lose Weight for Good different to other diet books? If you love food and it’s what you’re interested in but food becomes boring and then becomes a chore rather than something to look forward to, then psychologically, you’re more likely to give up your diet. So I wanted to look at a way of making low calorie food exciting. That’s how I looked to create this book: I wanted to make low calorie food exciting, and accessible, and to teach a few chef-like techniques to help make food taste great. After the 12 weeks, it suddenly becomes a lifestyle. That’s what we want, we want it to feel like it’s a way of life rather than something sporadic that you can only do for a little bit of time. Some healthy recipes can be a bit intimidating for home cooks, featuring expensive or unusual ingredients. As a Michelin-starred

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‘I wanted to make low calorie food exciting’

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FOODIES TOM KERRIDGE

chef, what was your approach when creating the recipes for the book? I try to make it as everyday as possible, using ingredients people already have in their store cupboard, things that people are already buying, dishes that people already recognise, things that people want to eat without feeling like they’ve got to buy expensive produce. That was really, really important for me.

‘WE FOCUS ON FLAVOUR ALL OF THE TIME’

What would be your number one tip for people looking to lose weight with your book? The one thing you have to do is you have to take control of it yourself. You have to cook. We wanted to make sure that we put across the fact that it’s not intimidating, it’s not scary. It’s food that you’re already cooking, whether it’s using things like mince, making fish dishes or soup, or whether its a simple chicken casserole. They’re all things most people know how to do, we’ve just changed the way you go about it, so the flavour is all still there, just with less calories. Michelin-star dining and diet plans seem worlds apart, but has The

Hand and Flowers influenced the book at all? The depth of flavour that we create at The Hand and Flowers is something that we’ve definitely applied to the recipes in the book. Like a simple chicken casserole: we’ve focused on things like braising to get a really deep flavour into it, which is really important. Even if you’re not on a diet, the recipes will work for you because we focus on flavour all of the time. When you’re cooking at home, do you make these recipes? Absolutely, yeah. I’m very conscious of what I eat. If I’m at home and I’m cooking dinner for friends, I always make something I know that I can enjoy too but my focus is still on flavour, even if it happens to be low calorie or low carbohydrate. What is your trademark dinner party dish? It’s always a family-style service, something that’s cooked and put in the middle of the table. Whether its slow roast shoulder of lamb or a Lancashire hotpot, I like slow, slow cooking. Something that’s easy to do, that you can prep the day before and then just heat in the oven so you can spend the time hanging out with people, messing about in the garden with the kids, that sort of stuff. You don’t want to be stressing about the cooking. What is your go to pick-me-up treat these days? A go-to treat is always a takeaway. It would always be a low-carb one, but I’m always a big fan of something like a slow cooked lamb curry.

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XXXX FOODIES

SERVES 2 CALORIES: 245 PER SERVING 180g cherry tomatoes, halved Olive oil spray 1 tsp dried oregano 500g courgettes, spiralized 2 tbsp light single cream alternative Flaky sea salt and freshly ground black pepper

For the spinach and basil pesto 150g baby spinach 30g basil leaves 1 garlic clove, grated 1 tbsp extra virgin olive oil Finely grated zest of 1 lemon 2 tbsp fresh vegetable stock or water ½ tsp freshly grated nutmeg To finish 10g pine nuts A small handful of basil leaves, shredded 2 tsp grated Parmesan

Spinach and basil pesto courgetti A simple, fresh and filling take on the classic Italian pasta and pesto combination. Don’t be afraid of the spiralizer – it’s a versatile, easy-to-use bit of kit. You’ll love it, I promise, and soon you’ll be spiralizing all sorts of veg. l Preheat the oven to fan 140°C. Line an oven tray with baking parchment. Place the cherry tomatoes, cut side up, on the prepared tray and spray 10 times with oil. Sprinkle each tomato with a little oregano, salt and pepper. Cook on the middle shelf of the oven for 1¼ hours, then cool. l For the pesto, put all the ingredients into a jug blender or food processor, add some salt and pepper and blitz until smooth. l Toast the pine nuts for the garnish in a small, dry pan for 30 seconds, then tip onto a plate and set aside. l Put the spiralized courgettes into

a bowl and sprinkle generously with salt. Mix well with your hands, then leave to stand and wilt for 20 minutes. Drain in a colander, patting the courgette firmly with kitchen paper to remove all excess water and salt. l Tip the spiralized courgettes into a large pan and add the pesto and ‘cream’. Stir well to coat with the sauce and cook over a medium heat for 2 minutes, then fold through the roasted tomatoes. l Divide the courgetti between warmed serving bowls and sprinkle with the shredded basil, Parmesan and toasted pine nuts. foodies 17

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FOODIES TOM KERRIDGE

Baked cod with beans, courgettes and chorizo Feeling that you are depriving yourself on a diet is a short trip down the road to giving up entirely. Don’t do it to yourself! Although there’s not much chorizo in this dish, it gives such a tasty, crispy extra layer that you won’t feel you’re missing out. SERVES 2 CALORIES: 535 PER SERVING 2 tsp flaky sea salt 1 tsp hot smoked paprika 2 cod fillets (200g each) 3 medium courgettes, cut into chunks 4 garlic cloves, thickly sliced 200ml fresh fish stock 1 tsp dried oregano Olive oil spray 400g tin butter beans, rinsed and drained 200g cherry tomatoes on the vine 40g pitted green olives 8 thin slices of chorizo Finely grated zest and juice of 1 lemon Sea salt and freshly ground black pepper Flat-leaf parsley, finely chopped, to finish

l Mix the flaky salt with ½ tsp smoked paprika and sprinkle over both sides of the cod fillets. Place them on a plate, cover with cling film and refrigerate for 1–2 hours. l Preheat the oven to fan 180°C. Line a roasting tin with baking parchment. l Place the courgettes in the roasting tin. Add the garlic and pour on half of the fish stock. Sprinkle with the oregano and some salt and pepper. Spray with 25–30 sprays of oil. Cook on the middle shelf of the oven for 15 minutes. l Remove the fish from the fridge, wash off the salt and pat dry with kitchen paper. l Take the tray from the oven and mix through the butter beans. Nestle the fish fillets into the mixture, along with the cherry tomatoes and olives. Pour on the rest of the fish stock. Lay the chorizo slices, overlapping, on top of the cod fillets. l Sprinkle the lemon zest and juice and the remaining ½ tsp smoked paprika over everything and season with salt and pepper. Spray another 20 sprays of oil over the surface and bake in the oven for 12 minutes, until the fish is just cooked. Sprinkle with chopped parsley and serve.

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A light midweek meal that will make you forget you’re on a diet

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FOODIES TOM KERRIDGE

Thai red prawn curry Don’t underestimate how important your sense of smell is to your enjoyment of food – this fragrant curry is a treat for all the senses! With so much going on, thanks to the big authentic flavours, creamy coconut milk and crunchy veg, you won’t miss having rice on the side. SERVES 4 CALORIES: 400 PER SERVING 750g raw tiger prawns, shell on 500ml fresh fish stock 250ml water 1 lemongrass stem, bashed and halved lengthways 4 kaffir lime leaves 1 tbsp vegetable oil 1 large onion, sliced 4 garlic cloves, finely chopped 2.5cm piece of ginger, finely grated 3 tbsp good-quality Thai red curry paste (60g) 300ml tinned full-fat coconut milk 175g baby corn, halved lengthways 1 large red pepper, cored, deseeded and cut into large dice 100g mangetout or sugar snap peas, halved 120g drained tinned bamboo shoots 100g bean sprouts A handful of coriander, roughly chopped 1 long red chilli, finely sliced (optional)

l Peel and devein the prawns, leaving the tails intact; set aside. Place the heads and shells in a saucepan and pour on the fish stock and water to cover. Add the lemongrass and 2 kaffir lime leaves. Bring to the boil and simmer until the liquor has reduced by half. l Heat the oil in a large non-stick wok. Add the onion and stir-fry for 2–3 minutes, then toss in the garlic and ginger and stir-fry for another 2 minutes. Stir in the curry paste and cook for 1 minute, stirring all the time. l Strain the prawn stock through a fine sieve, discarding the shells, and pour into the wok. Add the remaining kaffir lime leaves and bring to the boil. Pour in the coconut milk, add the baby corn and simmer for 5 minutes. l Add the red pepper, mangetout, bamboo shoots and prawns. Bring to a simmer and simmer gently for 5 minutes or until the prawns are cooked. l Remove the pan from the heat and stir in the bean sprouts and coriander. Serve in warmed large bowls, sprinkled with sliced red chilli for an extra bit of heat if you like.

Lose Weight for Good by Tom Kerridge, published by Bloomsbury, £22. Photo © Cristian Barnett. 20 foodies

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ROSEMARY SHRAGER FOODIES

With all the veg packed into this tasty dish, you won’t even need rice

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DISCOVER

TI MOROU S BEASTIE HIGHLAND MALT SCOTCH WHISKY

THE PERFECT PARTNER TO YOUR CHEESE COURSE A nutty and smooth cheese, like a parmesan or comté delivers a perfect base for the sweet, honeyed and fruity character of Timorous Beastie Highland Malt. Savour waves of creamy saltiness rising through the rich and indulgent whisky for a truly indulgent flavour combination.

For more info, contact info@douglaslaing.com  /dltimorousbeastie  @remarkable_malts  @remarkablemalts Please enjoy Scotch Whisky responsibly Fullpage.indd 22 dl-foodies_magazine.indd 1

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WHISKY FOODIES FOCUS

A TOAST TO THE BARD Find your favourite whisky with our top malts for a wee Burns’ Night nip THE SMOKY ONE PEAT CHIMNEY www.wemyssmalts. com, £48.95 Take a sip of Wemyss’ oh-so-smoky Peat Chimney and drift off into dreams of beach bonfires. A heavily peated Islay malt with scents of the sea and a heady sweet smoke, this is a dram that’s bound to warm your cockles this January. THE AWARD-WINNER TAMDHU 10 YEAR OLD www.tamdhu.com, £38.49 Tamdhu’s signature 10 Year Old single malt has everything a whisky lover could want: aged in sherry oak casks, it’s rich gold colour perfectly captures the warm toffee notes for the perfectly balanced dram. An award-winning bottle, it’s the perfect gift for your Burns Supper host – or to keep at home. THE CLASSIC BENRIACH 10 YEAR OLD www.benriachdistillery. co.uk, £36.55 Toast to Rabbie Burns and top up your glass with a classic. BenRiach’s signature 10 Year Old single malt is a bright and fruity spirit, making it the perfect introduction to Speyside malt for the burgeoning whisky enthusiast. With scents of green apple and ginger, with a little kick of lemon zest, you might find the desire to toast rises up more than once.

THE SCOTTISH ONE MAN O’SWORD www.annandaledistillery. com, £28.95 An homage to Scottish culture, Annandale’s Man o’Sword has the true taste of Scottish spirit. With a complex balance of smokiness, fruitiness, and sweetness, this intriguing spirit takes inspiration from the strength of Robert the Bruce, calling upon Scotland’s heroic warrior King to create a whisky of character and quality.

‘Oh thou, my muse! guid auld Scotch drink!’

THE POETIC ONE TIMOROUS BEASTIE www.douglaslaing.com, £41.08 An artisan small batch bottling with all the spirit and wit of the Bard, the Burns’ inspired Timorous Beastie couldn’t be better suited to a celebration of Scotland’s famed poet. A delicate marriage of the finest Highland Malts, this blended spirit sings of honey, spice, and vanilla. THE COLLECTORS ONE OLD PULTENEY 21 YEAR OLD www.oldpulteney.com, £250 For true collectors seeking out that extra special nip, Old Pulteney’s ultra-exclusive 21 Year Old should be at the top of your list. Named ‘World’s Best Whisky’, there’s only a few of the very last bottles left, but if you can find one, you’re in for a treat. foodies 23

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FOODIES MARCUS WAREING

Reimagine the wheel Two Michelin-starred chef Marcus Wareing is revamping the classics with these creative spins on the traditional

W

hat does the phrase ‘new classic’ mean when discussing food? To me, when talking of a ‘classic’ in cookery, I think of tradition, dishes that are tried and tested or that represent a time or place, and have stood the test of time. The notion of a ‘new classic’ accepts that shift has taken place, whether in taste, produce or technique, which means a new twist can be put on that dish. When I was a child, our family ate relatively simple food – generally meat and two veg, one of which was almost always a potato. We all sat down together as a family to have our evening meal, though – always. My favourite dinner was roast leg of lamb with mint sauce and Jersey royals, followed by apple pie and cream. Fast-forward to today, and what my wife and children and I eat together is much more varied. We’ve always encouraged our children, and still do, to try new foods and flavours. These days you’re likely to find us eating chicken curry on a

weeknight, and enjoy a pork chop with mustard sauce and tarragon on a Sunday. My children are very keen cooks themselves, which is of course actively encouraged! The ‘classics’ were exactly what I learnt at college in the 1980s. Dishes such as lobster Thermidor, sole bonne femme, béarnaise, lemon meringue pie, millefeuille, eclairs, croissants – the list goes on and on. The techniques involved in these recipes, such as emulsifying, braising, sauce-making and pastry skills, were the cornerstones of my training. Most of you will be familiar with a number of these dishes and would deem them as ‘classics’, but I would hazard a guess that you cook and eat them very rarely – some because of their heaviness or the length work involved, and some just because they’re not to our modern tastes. This is what led me to write these recipes. I felt that, while classics will always have a firm place in any cuisine, new versions of the classics and new classics themselves deserve to come to the fore . ●

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‘New classics deserve to come to the fore’

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FOODIES MARCUS WAREING

Beef & ale pie with chorizo The smoky spiciness of chorizo works so well with the beef and the puff pastry that it lifts this traditional dish to a new level. Any braising steak can be used for this recipe, too: cuts with a higher fat content will create a richer base to the pie.

Serves 4–6 4 tbsp vegetable oil 4 tbsp plain flour 1½ tsp table salt Freshly ground black pepper 800g braising steak, cut into 2cm chunks 200g small shallots, peeled 2 tbsp tomato purée 2 garlic cloves, grated ¼ bunch of thyme, tied together with string 2 bay leaves 150g cooking chorizo, skin removed and sausagemeat diced into 1cm chunks 200ml ale 600ml beef stock 1 tsp sweet smoked paprika 1 x 320g sheet readyrolled all-butter puff pastry 2 tbsp finely chopped flat-leaf parsley 2 tbsp finely chopped coriander 2 egg yolks, beaten

● Preheat the oven to 160°C. Heat 2 tablespoons of the vegetable oil in a large, ovenproof casserole dish over high heat. Mix the flour, 1 teaspoon of salt and a pinch of black pepper together, then toss the steak in the flour and shake off any excess. When the oil is hot, add a batch of the steak and fry until well browned. Remove the steak and set aside, brown the remaining beef, then remove and set aside with the rest. ● Add the remaining 2 tablespoons of vegetable oil to the casserole over medium- high heat, add the shallots and remaining ½ teaspoon of the salt and fry until golden, then add the tomato purée, garlic, thyme and bay leaves and cook for a further 3 minutes. Add the chorizo and cook for a further 3 minutes. ● Add the ale to the pan and bring to a simmer, scraping the bottom of the dish with a wooden spoon to maximise flavour. When the alcohol has reduced to a syrup, add the beef stock and paprika. Simmer over medium-high heat for 15 minutes to reduce the liquid then return the beef to the pan. Stir well, cover and place in the oven for 2 hours. ● Meanwhile, roll out the puff pastry

to fit a pie dish around 24cm in diameter, with a 1cm overhang. Place back in the fridge on a baking sheet for 30 minutes to rest. ● Remove the casserole from the oven and increase the oven temperature to 200°C. Remove the thyme and bay leaves from the dish then gently stir in the chopped parsley and coriander. Spoon the casserole mixture into the pie dish. ● Brush the edges of the chilled puff pastry with the egg yolk and cover the pie dish, pressing the pastry into the edge of the pie dish to seal. Cut a hole in the centre of the pastry then brush all over with the egg yolk. Place the pie back in the oven for 25–30 minutes until the pastry is a deep golden colour.

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Spicy chorizo works to amp up a classic beef and ale pie

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FOODIES MARCUS WAREING

Duck with tamarind sauce, cashew butter, freekeh and pickled plums Duck breasts are a lot easier to cook than people tend to think. Due to the large amount of fat in the skin they are best cooked slowly so that the fat has a chance to render down, and the skin to crisp up. The combination of duck, tamarind, cashew and pickled plums might seem a little unusual - and a radical change from sweet cherries - but the flavours work so well together.

Serves 4 100g freekeh 2 bay leaves 4 boneless skin-on duck breasts, brined Knob of butter Sea salt and freshly ground black pepper

For the pickled plums 2 plums 2 tbsp white wine vinegar For the cashew butter 100g roasted cashew nuts, plus 20g extra to serve 1/2 tsp table salt For the tamarind sauce 1 tbsp vegetable oil 1 carrot, sliced 2 shallots, sliced 2 garlic cloves (unpeeled) 4cm piece of fresh ginger, sliced 2 star anise 50ml red wine 50ml Madeira 25ml soy sauce 100g tamarind concentrate 300ml chicken stock

● To make the cashew butter, put the cashews in a small container, cover with cold water and add the table salt. Cover and leave to soak at room temperature for 12 hours. ● After the 12 hours have passed, blitz the soaked cashews in a food processor or blender until smooth, adding half the soaking water. Pass the cashew butter through a fine sieve and add salt to taste. ● To make the tamarind sauce, heat the vegetable oil in a large saucepan over medium-high heat. Add the carrot, shallots, garlic, ginger and star anise and fry for 4–5 minutes until well browned, stirring frequently. Deglaze with the red wine and Madeira, then reduce the heat to medium-low and simmer for 5–10 minutes until it reduces to a thick syrup. ● Add the remaining sauce ingredients and simmer gently for 30 minutes. Remove from the heat and pass the sauce through a fine sieve (it’s a thin sauce). ● Cook the freekeh according to the packet instructions, with the bay leaves added to the water. ● Remove the duck breasts from the brine, rinse them under cold running water and pat dry with kitchen paper. Score the skin. Put the duck in a large, heavy-based frying pan, skin side down, over medium-low

heat. The fat from the skin will slowly start to render and the skin will begin to brown. Do not rush this process as this will give the breasts a crispy skin (around 20 minutes). ● Move the breasts around the pan and, when golden on the skin side, turn them over and cook on the other side for a few minutes. Spoon the fat over the breasts while they’re cooking. When the underside is golden, remove from the pan and leave the duck to rest for 5 minutes. ● Make the pickled plums 15 minutes before you are ready to serve. Halve, stone and slice the plums thinly and marinate them in the vinegar. ● To serve, heat the cooked freekeh through with 8 tablespoons of the tamarind sauce and the knob of butter in a saucepan. Season if necessary. ● Place a spoonful of the cashew butter on each plate then top with the freekeh. Slice each duck breast into 5 pieces and place them on top of the freekeh. Heat the rest of the sauce and drizzle a little around the plate. Finish with the pickled plums and chopped cashews.

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ROSEMARY SHRAGER FOODIES

This dish takes a little longer to prepare, so save it for the weekend

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FOODIES MARCUS WAREING

Plum clafoutis I liken clafoutis to a sweet version of a Yorkshire pudding, but don’t tell the French! It is a great dessert to adapt and make with different fruits, such as cherries, apricots and blackberries, so get creative. Caramelising the plums as I have done here really enriches the flavour.

Serves 4 50g butter, plus extra for greasing 4 tbsp demerara sugar 6 ripe plums, halved and stones removed 150ml double cream 150ml milk Seeds from 1 vanilla pod Grated zestof 1 lemon 2 eggs 45g caster sugar 45g plain flour 1 tbsp icing sugar, for dusting Ice cream, to serve

● Lightly grease four 12–13cm ovenproof blini pans or ramekins with butter. Preheat the oven to 180°C. ● Put the demerara sugar in a small heavy-based saucepan or frying pan. Place over medium heat and leave to melt and caramelise to a deep golden colour, swirling the pan occasionally (do not stir) to get even caramelisation – this will take 5–8 minutes. Add the butter, whisk well and simmer for 1–2 minutes until well combined. ● Pour a quarter of the caramel into each blini pan or ramekin then quickly, while the caramel is still hot, place 3 plum halves, cut side

down, into the caramel. ● Put the cream, milk, vanilla seeds and lemon zest in a small saucepan and gently bring to the boil. Remove from the heat. ● In a deep bowl, whisk together the eggs and sugar. Whisk in the flour, then gradually add the hot milk and cream, whisking continuously. ● Pour the batter over the plums in each pan or ramekin then place in the oven for around 15 minutes, until golden and cooked through. Remove from the oven, dust with icing sugar and serve immediately with your favourite ice cream.

New Classics by Marcus Wareing, published by Harper Collins, £20. Photo © Jonathan Gregson. 30 foodies

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ROSEMARY SHRAGER FOODIES

Use the ripest fruit you can find for maximum flavour

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BURNS NIGHT IN FOODIES

Psst... the perfect haggis dish on p.35

BLACK PUDDING – Stornoway Black Pudding, from £5 www.charlesmacleod.co.uk

HONEY – Founders Reserve Glasgow Honey, £10 www.originhoney.com

OATCAKES – Wooleys of Arran Original Oatcakes, £1.60 www.wooleys.co.uk

SCOTS SUPPER Here’s your shopping list for a delicious Burns’ Supper at home - cheers! CHEESE – Connage Whisky Dunlop, £4.10 www.connage.co.uk

WHISKY – The Robert Burns Single Malt, £31.99 www.arranwhisky.com

SHORTBREAD – Dean’s Shortbread Rounds, £2.59 each www.deans.co.uk

SMOKED SALMON – Inverawe Whisky Marinaded Smoked Salmon, £14.95 www.smokedsalmon.co.uk foodies 33

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HAGGIS FOCUS FOODIES

ADDRESS TO THE HAGGIS Paul Wedgwood spreads the Burns’ spirit with his modern haggis dish

Pigeon, haggis, neeps & tatties Try Paul’s dish for yourself at Edinburgh’s Wedgwood the Restaurant www.wedgwoodtherestaurant.co.uk. Serves 4 Breasts and offal of two pigeons 2 Maris Piper potatoes, peeled and diced ½ swede, peeled and diced 100g haggis Panko breadcrumbs Flour 1 egg, beaten Butter Salt and pepper 120ml jus, your preference

l Ask your butcher for pigeon breasts and offal from two birds. Bring the offal to a boil in lightly salted water. Reduce to a simmer for 15 minutes, discarding any foam that forms. Allow to cool, then chop roughly until it resembles coarse breadcrumbs. l Mix your chopped offal with the haggis and roll into 12 even balls. Roll each ball through the flour, beaten egg and breadcrumbs in that order. Set aside until required. In two pans, boil the swede and potato in salted water and cook until soft. Drain and allow the steam to

dry, before mashing with butter and seasoning to taste. Keep warm till plating. l Fry the pigeon, skin side down, for a minute on a medium-high heat. Turn and fry for a further minute. Remove from heat and rest. Deep-fry your haggis balls for 2 minutes, or until golden and crispy. Heat your chosen jus through. l To serve, place a spoonful of mashed potato on the plate, carve the pigeon breast, then place on top. Add the swede and haggis balls, and finish with the jus.

‘BUT MARK THE RUSTIC HAGGIS-FED...’ MACBETH’S macbeths.com Rabbie Burn’s is an icon of community spirit, so it’s only fair that supper in his honour be fit for everyone to enjoy. Macbeth’s new gluten-free haggis means nobody need miss out on the full Burns experience.

JOHN SAUNDERSON johnsaunderson.co.uk First Burns’ Supper in the kitchen? Keep it simple with John Saunderson’s haggis pudding. Simply slice it into rounds for quick cooking and effortlessly neat presentation in no time at all.

CAMPBELLS campbellsmeat.com For a truly traditional Burns’ Night, only the classics will do. Campbell’s 2kg Chieftain is primed for the Address to the Haggis and serves 12; all you need to handle is the neeps and tatties. foodies 35

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FOODIES RACHEL ALLEN

From the heart of the home B

My Kitchen Rules host Rachel Allen is cooking from the heart with these cosy bakes

aking has long been a source of joy and comfort in my life. I have vivid memories of impatiently waiting alongside my mum and sister for sweet treats to emerge from the oven, and I’ve never tired of that wonderful sense of anticipation. For me, baking is a moment of respite and some time for contemplation. But it’s also time spent bustling around the kitchen with my family and friends. Either way, I think there’s something so joyous about stirring, kneading or whipping together ingredients

and waiting (not always patiently) for the end result. I find the aromas, textures and flavours of baking, whether sweet or savoury, completely intoxicating. These are truly some of my most loved recipes, and those of which my friends and family are particularly fond, too. So, whether it’s a quick half hour snatched on a busy weekday evening to whip up some biscuits, or a long, lazy afternoon dedicated to crafting a beautiful celebration cake, find a window to enjoy the time-honoured craft of baking. ●

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Vanilla & currant biscuits Currants and a drop of good vanilla extract are a lovely way to add a little more interest to a simple light and crisp biscuit. These are popular with children and adults alike. Makes 25–30 125g butter, softened 100g caster sugar 1 egg yolk, beaten 1 tsp vanilla extract 200g plain flour, plus extra for dusting ½ tsp baking powder Salt 50g currants 1–2 tbsp granulated sugar

● Preheat the oven to 180°C. Line the baking sheets with baking parchment. Put the butter in a large bowl and cream it with a wooden spoon until soft. Add the sugar and beat until light and fluffy. ● Add the egg yolk to the bowl followed by the vanilla extract, then sift in the flour, baking powder and a pinch of salt. Add the currants and mix until well combined to give a smooth dough.

● Roll the dough out on a lightly floured work surface to a thickness of 5mm (¼in) and use the cutter to stamp out the biscuits. Arrange on the baking sheets spaced well apart, and chill in the fridge for 10 minutes. Sprinkle each biscuit with a little granulated sugar, then bake for 8–12 minutes until just turning pale golden. Leave to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

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FOODIES RACHEL ALLEN

Drizzle leftover caramel sauce over vanilla ice cream for a quick treat 38 foodies

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Chocolate pavlova with salted caramel sauce Serves 6–8 4 egg whites 225g caster sugar 1½ tbsp cocoa powder 1 tsp cornflour 1 tsp red wine vinegar or balsamic vinegar 75g dark chocolate (55–62% cocoa solids), chopped, plus extra for grating 350ml fresh double cream 3–4 bananas, to taste

For the salted caramel sauce 225g caster or granulated sugar 100g butter 175ml fresh double cream Salt

As indulgent desserts go, this has to be up there: crisp, chocolate meringue piled high with cream, banans and a salted caramel sauce: heaven. ● Preheat the oven to 150°C. Line a baking sheet with baking parchment. Put the egg whites in a clean bowl and whisk with an electric beater until they form soft peaks. Add the sugar while still whisking, 1 tablespoon at a time, until the mixture is thick, white and glossy. ● Sift in the cocoa and the cornflour. Drizzle in the vinegar and scatter the chocolate over the top, then fold them all together lightly but thoroughly. ● Turn out the meringue mixture on to the prepared baking sheet and use the back of a tablespoon to push the mixture into a circle about 20cm in diameter with a dip in the centre. It will spread in the oven so make it thicker than you want it to be. Cook in the oven for 50 minutes, then turn off the oven and leave the pavlova to cool inside the oven. ● To make the caramel sauce, put

the sugar, butter and 75ml water in a saucepan over a medium heat and stir to dissolve the sugar and melt the butter. ● Once the sugar has dissolved, turn the heat up to high and cook for 10 minutes until it turns a toffee colour. Do not stir the pan, although you might need to swirl it occasionally. Once it is a rich golden toffee colour, stir in the cream and a good pinch of salt, then put the pan back over the heat for 2 minutes to dissolve the salt. Transfer to a jug. (It will store in the fridge for up to 3 months.) ● When ready to serve, put the cream in a bowl and whip until soft peaks appear. Put the pavlova on a plate and top with the whipped cream. Slice the bananas at an angle and arrange over the cream. Drizzle with some salted caramel sauce and serve with more sauce and a grating of chocolate, if you wish.

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FOODIES RACHEL ALLEN

Be sure to use a really good quality rosewater for the best flavour

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ROSEMARY SHRAGER FOODIES

Rose & pistachio choux kisses Makes about 40 1 x 325g batch choux pastry 200ml fresh double cream 250g Crème Pâtissière, chilled ½ tbsp good-quality rosewater 200g icing sugar Dried rose petals, for sprinkling 50g pistachio nuts, finely chopped

Home Baking by Rachel Allen, published by HarperCollins, £20. Photo © Maja Smend.

As sweet canapés, these tiny choux bites look absolutely beautiful topped with bright green pistachio nuts and dried rose petals. And there’s another lovely surprise awaiting guests when they bite into them and taste the delicate rose cream inside. ● Preheat the oven to 200°C. Line the baking sheets with baking parchment. Spoon the choux pastry into a piping bag fitted with a 1cm nozzle. ● Pipe small blobs of dough in rows on two baking sheets, leaving at least 1cm of space between them, as they will spread when baking. The dough will hold in the piping bag for a while, so it’s easiest to pipe a trayful, bake them, and then pipe the other tray while the first is baking. ● Bake the puffs for 15 minutes. Remove from the oven and, using a skewer, poke a hole in the bottom of each puff to release the steam. Return them to the oven for a further 5 minutes to dry out and finish browning. ● Gently whip the cream until it is just starting to thicken. (If you whip it too firmly now, by the time you have stirred in the crème

pâtissière it will be grainy and overwhipped.) ● Fold in the crème pâtissière and the rosewater, then transfer the mixture to a piping bag fitted with the small nozzle. Put the filled piping bag in the fridge to chill the mixture for 30 minutes. ● Once the puffs are cool and the filling is chilled, pipe a small amount of the filling into the middle of each ball, using the hole you made with the skewer. Pack the balls on to the large baking tray so that they can’t roll around. ● Mix the icing sugar with enough water to make a fairly runny icing – you want it to be translucent and a brushable consistency rather than a thick mixture. Working on a few at a time, brush the tops of the balls with icing to glaze, then sprinkle with the rose petals and pistachio nuts. Leave to set before serving.

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Special Burns Night Supper With Glenfiddich’s Mark Thomson Friday 26th January | 7pm to midnight Celebrate Scotland’s greatest poet and our finest traditions, with an evening of pipes, folk music, excellent Scottish food and, of course poetry. Enjoy a few wee drams of the good stuff with Mark Thomson, Scottish Brand Ambassador for Glenfiddich. Enjoy a special Glenfiddich cocktail on arrival, and a different Glenfiddich whisky with each course. £39 pp inclusive of a 4 course Scottish menu & paired whisky with each course. A wonderful night out for you or a unique Christmas Gift. (available on VoucherCart)

To find out more or book, call 01436 860119 or email events@loch-lomond.co.uk

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BURNS’ NIGHT OUT FOODIES FOCUS

Ghillie Dhu

JOIN THE CEILIDH Find the best party for the poet with our Burns’ Night round-up

ROYAL YACHT BRITTANNIA Ocean Drive, Edinburgh EH6 6JJ www.royalyachtbritannia.co.uk You can’t beat Queen Elizabeth II’s style, but on the Royal Yacht Britannica, her retired royal yacht, you might be able to match it. Their traditional Burns’ Supper pulls all the stops from a red carpet welcome with a drinks reception to a four course meals served in the gorgeous dining room. By the time you’re tasting whiskies in the state drawing room, you’ll feel like a queen. KNOCKDERRY HOUSE Shore Road, Helensburgh G84 0NX www.knockderryhouse.co.uk A trip to the stately Knockderry House on the shores of Loch Long will have you feeling plenty poetic in

time to celebrate. For extra luxury, the obligatory haggis, neeps and tatties are cushioned between an exorbitant lobster dish and malted barley iced soufflé to finish.

Royal Yacht Britannia

WEDGWOOD THE RESTAURANT 267 Canongate, Edinburgh EH8 8BQ www.wedgwoodtherestaurant. co.uk Renowned for their contemporary take on Scottish fare, Wedgwood the Restaurant are taking on the legendary Burns Supper. With an ultra luxurious 8 course tasting menu, including Douglas fir cured salmon and Perthshire venison, complete with a carefully selected whisky pairing, it’s the most decadent Burns’ Night in town. GHILLIE DHU 2 Rutland Street, Edinburgh EH1 2AD www.ghillie-dhu.co.uk Toasting the haggis is just the start foodies 43

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BURNS’ NIGHT OUT FOODIES FOCUS The Three Chimneys of Ghillie Dhu’s elaborate Burns’ Night. The menu plays on all the Scot favourites, from oxtail soup to Highland venison and cranachan panacotta while the grand dancing hall and the rings of ceilidh music and cheer will transport you to the Bard’s glory days. THE THREE CHIMNEYS Colbost, Isle of Skye IV55 8ZT www.threechimneys.co.uk Dress to impress for The Three Chimney’s luxury Burns’ Night. Start the night early in the lounge with cocktails and songs to honour Scotland’s favourite poet, then choose your malt for a toast before sitting down to a truly elegant meal. Celebrate the bard in style with The Three Chimney’s renowned tasting menu, plus some exclusive dishes added for just one night only. SUMMERHALL Summerhall Place, Edinburgh EH9 1PL www.summerhall.co.uk It’s easy to forget that Scotland’s most revered poet was born to a tenant farmer, one of seven children, but the Edinburgh Folk Club’s rousing ceilidh will bring you back to his humble roots with a little tradition and a lot of heart. Fill up on haggis, neeps and tatties in Summerhall’s library gallery for a long night full of non-stop dancing. Local folk band Haggerdash will be playing until the wee hours to quench even the most fervourous of hearts for the Bard’s birthday. MALMAISON GLASGOW 278 W George Street, Glasgow G2 4LL www.malmaison.com Celebrate Burns in everyone’s favourite way – with a dram of whisky! Malmaison Glasgow is improving on this classic concept

by centering their whole celebration around Caledonia’s favourite drink. After a Scottish themed meal, guests will be treated to an interactive whisky masterclass taught by Rick Drysdale. Why stick to just one malt when you could try them all? Wedgwood the Restaurant

Malmaison

Knockderry House

LODGE ON LOCH LOMOND Loch Lomond Luss, G83 8PA www.loch-lomond.co.uk The Lodge on Loch Lomond has handed the reins to Glenfiddich for their Burns’ Night celebrations, and brand ambassador Mark Thompson is a surefire hit. He’ll be serving up four delicious whiskies to the tune of classic folk music. Guests can soak up the liquor in style with succulent lamb, smoked salmon and a housemade venison haggis that would make Burns himself proud. ROBERT BURNS BIRTHPLACE MUSEUM Murdoch’s Lone, Ayr KA7 4PQ www.burnsmuseum.org.uk At the Robert Burns Birthplace museum, you won’t just go through the motions of celebrating the poet, but walk in his footsteps. Toasts, music and speeches will have you pondering famous poets and the Scottish spirit alike. Adding to the feel good factor, the event acts as fundraiser too, so you’re doing your part to preserve Rabbie’s memory.

Lodge on Loch Lomond foodies 45

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KITCHENS FOODIES

PRIDE OF PLACE Jump off the tram and straight into the arms of York Place’s finest food and drink destinations with our handy guide

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HEART OF THE HOME Revamp your kitchen with a unique look from one of Scotland’s top bespoke designers PALAZZO KITCHENS 151-153 Main Street Glasgow, G71 7E www.palazzokitchens.com As a family-run company, Palazzo know that the kitchen is the heart of your family’s home. But they also understand that every family is different, so whether you’re looking for a look that’s streamlined and sleek, something with lots of clever storage, or a kitchen that’s cosy and traditional, they’ve got you covered. MURRAY & MURRAY 131 Bruntsfield Place Edinburgh, EH10 4EB www.murrayandmurray.co.uk Murray & Murray are specialists

in creating bespoke kitchens that encapsulate your personality with beautiful designs that stand the test of time. Every kitchen is personally designed and handmade in their own workshop to fit your unique vision so you can be sure the final product is crafted to the finest quality. CAMERON INTERIORS 31 Dundas Street Edinburgh EH3 6QQ www.cameroninteriors.co.uk Passion for innovation and style is at the forefront of everything

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Tel: 01383 882222 Also at the AGA shop, Aberdeen, Edinburgh, Glasgow and Perth Fullpage.indd 48

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KITCHENS FOODIES Sculleries of Stockbridge HABITUS DESIGN 67 Hamilton Drive Glasgow, G12 8DP www.habitus.design Ran independently by Anna Murray, every Habitus kitchen is designed with a personal touch. Having had her work featured in leading design publications, Anna knows how to create a beautiful space with plenty of flair, but her years of experience also mean that functionality is never far from her mind either. Working alongside you and your budget, Habitus promises a design that captures your spirit.

Murray & Murray

Sculleries of Stockbridge SCULLERIES OF STOCKBRIDGE 25 North West Circus Place Edinburgh EH3 6TP www.sculleriesofstockbridge.com Focusing on creating a kitchen that adheres to your dream from start to finish, Sculleries of Stockbridge are professional, dedicated, and hands on from the outset. More than just designing beautiful kitchens, however, they also specialise in handcrafted, handpainted furniture for that perfect final touch. CALLUM WALKER INTERIORS Ruthvenfield Road Perth PH1 3EE www.callumwalker.com

Let your kitchen inspire your cooking with a little help from these designers

Habitus

Expertly crafting attractive, practical interiors since 1974, you can kickstart your kitchen refurbishment with confidence at Callum Walker. Knowledgeable and talented, the capable team will be able to guide you towards creating the kitchen of your dreams, whether a traditional design, a modern look, or something new altogether. foodies 49

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PERTHSHIRE HAYMARKET FOODIES FOODIES FOCUS FOCUS

PLAY THE MARKET Jump on the tram to Haymarket and explore the foodie highlights of the west end of Edinburgh THE JOLLY BOTANIST 256-260 Morrison Street www.thejollybotanist.co.uk For gin lovers, it doesn’t get much better than this. The Jolly Botanist, with its cosy vibe and Victorian look, makes for the perfect location to discover the world of the juniper spirit. And with a designated gin menu with more options that you can imagine and a full tasting guide to boot, discover you will. PIZZERIA 1926 85 Dalry Road www.pizzeria1926.com Bringing the true Neapolitan pizzeria experience to Scotland, Pizzeria 1926 has it all: from the red and white checked tablecloths, to the woodfired oven, to the best pizzas in town. Expertly crafted dough bases, carefully chosen ingredients, and bags of flavour: these pizzas will have you singing. SUSHIYA 19 Dalry Road www.sushiya.co.uk Find yourself transported to the side streets of Tokyo at this tiny sushi bar. Sushiya has earned a cult following for its fresh sashimi and rich, hearty ramen and is one of Edinburgh’s best kept secrets. Seats are at a premium at this small spot, but with great value prices and flavour to spare, it’s worth arriving early for.

Pizzeria 1926

The Mumbai Mansion

The Jolly Botanist THE MUMBAI MANSION 250 Morrison Street www. themumbaimansion.co.uk Fight off the January chill with a dash of spice at the The Mumbai Mansion. Bringing a fresh take to Indian cuisine, you won’t find any greasy, pre-cooked pakoras on the menu here. Instead, fill your table with succulent marinated meats, fish, and veg, given a sweet, smoky edge from the coals of the

tandoor oven. Look out for the likes of fresh grilled lobster, succulent tandoor roasted venison, and juicy monkfish. CHOP CHOP 248 Haymarket Terrace www.chopchopedinburgh.co.uk It’s all about the shared dining experience at Chop Chop so grab your favourite foodie friends and discover Edinburgh’s best Chinese dumplings. Fresh and authentic, choose from the likes of pork and coriander and fried beef and chilli parcels.

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FOODIES INTERIORS

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LIVE THE DREAM

Bring your design dream to life with Will Taylor’s decorating tips

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VISITOR CENTRE OPENING HOURS April: Mon-Fri 10am-5pm. Tours on the hour every hour until 4pm.

May to September: Mon-Sat 10am-5pm; Sun 12pm-5pm. Tours on the hour every hour until 4pm.

October to March: Mon-Fri 1pm-5pm, tours 2pm and 3pm. Closed for the festive holidays. Size of tour is restricted to 15 and booking is advisable. NB. Highland Park operate a silent season during June, July and August when essential maintenance of the plant needs to be carried out. We strive to keep disruption to tours to an absolute minimum.

Distillery and Visitor Centre, Holm Road, Kirkwall, Orkney, KW15 1SU. Telephone 01856 874619 Please enjoy our whisky responsibly

www.highlandparkwhisky.com

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INTERIORS FOODIES

‘What does your dream décor look like?’

‘Create a completely personal space that reflects your character and taste’

T

o me, a well decorated home is a collection of personal dividends gathered from one’s own experiences of and adventures in travel or day-to-day personal surroundings. I’ve lost count of the number of times a new-to-me place or seeing a routine experience in a new light has resulted in an overwhelming urge to bottle up one of these many sensory feelings to bring back home and into my décor.

Dream Décor by Will Taylor, published by Jacqui Small, £25. Photo ©Andrew Boyd

What does your dream décor look like? The answer to this question is undeniably different for each and everyone of us. Sure, there will be similar decorating elements and themes that may appeal across the board, but ultimately your home is unique. That’s the exciting reality of decorating: you have the opportunity to create a completely personal space that reflects your distinctive character and taste. Perhaps you have a rough idea of the sorts of dream décor looks you like but are struggling to pin down the right mix for you? Or maybe you are set on a look but need some pointers on how to break it down into the individual decorating elements to recreate it in your current space? Breaking a room’s décor down into key elements can really help to simplify the process of decorating. My philosophy is that there are six key elements to consider when it comes to creating a new interior design scheme: colour, pattern, texture, furniture, lighting and accessories. Understanding how – and when – to use these six elements will lay the foundations for a sensational room. I’m keen to show that no matter where you live you can create a cool, creative, and comfortable space to call your own. Happy decorating! l foodies 55

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Time to taste Our top restaurant picks to try this month WHITE HORSE OYSTER BAR The Monteiths team have changed up the style behind their their soonto-be-three Chop House restaurants with a move from meat to seafood with brand new oyster bar, White Horse. Housed on the site of the oldest inn on the Royal Mile, stone walls have been reclaimed and wooden floors revealed, while creels and propellers dress the interior walls for a suitably sea shanty feel. We started with an impressive selection of oysters and were pleased to be guided through the taste differences, from the salty Lindisfarne to sweet Carlingford and

fruity Caledonian molluscs. We then turned our attention to the small plates menu, which offers a really varied selection of delicious flavours. Chargrilled octopus was melt in the month tender, the wonderfully smoky flavours offset by a tangy ponzu sauce. Skewers of monkfish satay were delightfully meaty while the peanut sauce had just the right hint of spice. Pinchitos of fillet steak were accompanied by a kick of a red hot chimichurri sauce while succulent chargrilled king crab claws were excellently paired with a burnt lemon mayo. Refreshing

sides included a crunchy seaweed salad with nutty sesame oil, pickled fennel slaw, charred gem lettuce and hasselback potatoes. Even so, I couldn’t stop myself peeking over at the abundant seafood platters fellow diners were enjoying, piled high with lobster, mussels, clams and crab. Now to desserts. My apple tart came tatin-style, with thin pastry and perfectly sweet apple slices offset by a salted caramel ice cream. For chocolate lovers, it doesn’t get much better than the rich chocolate delice topped with wonderful boozy blackcurrants. 266 Canongate, EdinburghEH8 8AA www.whitehorseoysterbar.co.uk Sue Hitchen

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RESTAURANT REVIEW FOODIES

PIE & BREW

DINE If you’re on the hunt for somewhere with a dash of old school romance for date night, Dine should be at the top of your list. When you book, ask for the primo table at the giant tree: sat beneath this striking centrepiece in the middle of the restaurant, you’ll feel as though you’re dining amongst the forest canopy. A quiet Sunday with wine ticks all the boxes for me, so the weekend Dine with Wine option seemed a definite winner at the excellent value of £47.50 for 3 courses and bottle of hosue for two. We started with the rich, smooth duck leg rilette, paired nicely with pickled walnuts and roasted beetroot

for a classic flavour combo that can do no wrong. For mains, my partner’s braised brisket was enviably soft and beautifully succuclent, although its potato partner might have been a touch heavy on the mustard. My sea bream was excellently cooked and even though the single stalk of baby leek didn’t really warrant its menu in the menu, the white bean and chorizo stew made for a hearty winter dish I’d gladly take any day of the week. Apple and bramble crumble perfectly balanced tartness and sweetness, while the strong cheese selection was matched with a lovely homemade chutney. Washed down with the intriguing ‘Wild Card’ Cab Sauvcum-Shiraz blend, the meal was a Sunday treat indeed. 10 Cambridge Street, Edinburgh EH1 2ED www.dineedinburgh.co.uk Chiara Margiotta

Gourmet pies and assorted craft ales dominate the menu at this aptly named gastropub. Six mini pies are presented across wooden ‘pie boards’, helpfully decorated with pastry cutouts hinting at the assorted fillings. The first pie, a smoked haddock and spinach, was wonderfully fragrant and comforting, surrounded by pillowy mash. The board comes complete with a jug of sauce for each pie, and the assigned sweet and mild mustard pour for this one compliments the fish beautifully. Next, a macaroni pie: creamy and rich, this is sure to be a favourite for many. The standard was maintained throughout, with fillings including tender pulled pork with cider, chicken and ham, peppery veggie haggis with beetroot, and finally, hearty black pudding and haggis, accompanied by a glossy whisky sauce. A bowl of well seasoned mashed turnip began to cool quite quickly, however each pie maintained a good level of heat until the final triumphant forkful. Bringing the humble pie back into the spotlight, Pie & Brew is sure to be a roaring success. 129 Bath Street, Glasgow G2 2SZ www.pieandbrew.co.uk Matthew Wood

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George Hughes Fishmonger has been trading

George Hughes Fishmonger has trading been trading George George Fishmonger Hughes hasbeen been trading Fishmonger has been trading in your areaHughes since 1922 with only the freshest in your area since 1922 with only the freshest y thefish freshest indelivered in your area your since 1922 area with only since the freshest 1922 with only the freshest daily. fishfish delivered delivered daily. daily. fish delivered daily.

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Owner for past years, George Baxter orgeOwner Baxter, Owner Owner for the past for 16years, years, the Georgepast Baxter, 16 years, George Baxter, for thethe past 1616 George Baxter, scallops, finnon haddock, tail kippers, smoked overhas 30 has has years. been in been in the fish trade in for in over the 30 years. fish trade for over 30 years. has been thefish fishtrade tradefor for over over 30 30 years. been in in in inthe years. salmon, fish cakes. As well as being a favourite amongst locals, we monger AsAs well aswell local residents, ashotels the local fishmonger the fishmonger As also well as local residents, the fishmonger supply restaurants, and fishresidents, & chip sh &supplies chip supplies supplies restaurants, hotels restaurants, and fish & chip hotels and fish & chip hotels and fish & as chip shops. You can now orderscampi, online too we AsThursdays well asrestaurants, frozen prawns, mixed We are known for our WeWednesdays, are high known quality for our high produce quality produce and and days, shops. shops. Deliveries Deliveries are on Wednesdays, Thursdays are on Thursday We are known for our high quality produce and shops. Deliveries are on For Wednesdays, Thursdays deliver across the UK. quality purposes, our choices. Most of our choices. fish comes Most of ourfrom fishY comes the fromNorth the Northorder You seafood can and and order Fridays for Fridays quality purposes. for You quality can order purposes. ou can and fish pie mix...and much, much choices. Most of our fish comes from the North andonline Fridays purposes. You can deliveries limited to the Wednesdays, Sea, fishing ground Sea, theacross bestin fishing the ground world. in the We world. We offer offer the UK. online online as for we quality noware as deliver we across now thebest UK. order deliver the UK. more. Nutritious and delicious. Sea,only thewith best fishing ground in the world. We offer online as we and nowFridays. deliver acrossonly the UK. the freshest fish, the freshest thefish, finest with thecuts! finest cuts! Thursdays only the finest cuts! on - the freshest fish, - witheither er either Visit Visit your on local, your friendly fishmonger local,either friendly on fishmonger your local, friendly fishmonger either on Visit your local, friendly fishmonger either on George Baxter George Baxter what Visit type foot foot or of online or to get online advice on what to type get of advice on what type of Owner for the past 16 years, George Baxter, George Baxter foot or online to get advice on what type of or online for expert advice, recipes, and foot epare.fishfish to buy and totasty buy dishes and to prepare. tasty dishes to prepare. hasthe been in the fishdishes tradetoforprepare. over 30 years. fish to best buyinand tasty fish for any delicious dish.

As well as local residents, the fishmonger supplies restaurants, hotels and fish & chip shops. Deliveries are on Wednesdays, Thursdays and Fridays for quality purposes. You can order online as we now deliver across the UK. Visit your local, friendly fishmonger either on foot or online to get advice on what type of fish to buy and tasty dishes to prepare. FULL PAGE.indd 1 FULL PAGE.indd 1 Fullpage.indd Fullpage.indd 10 10

George Hughes.indd 11 FULL PAGE.indd

We are known for our high quality produce and choices. Most of our fish comes from the North Sea, the best fishing ground in the world. We offer only the freshest fish, with the finest cuts! George Baxter 21/12/2017 11:00 21/12/2017 11:00 30/04/2015 30/04/2015 12:49 12:49 21/12/2017 11:00 13:56 21/12/2017


COOK SCHOOLS FOODIES

Back to basics Become a master of the kitchen and sharpen up your technique with these core skills classes

THE PERFECT STEAK

Edinburgh New Town Cookery School knows just how important this staple is. In their full day artisan bread making course you will master the uses of yeast and gluten, learning the science and tricks behind the most perfect loaves of bread. Sliced will never be the same again.

Port of Menteith, Stirling FK8 3JZ www.nicknairncookschool.com In just two hours at the Nick Nairn Cook School you can master the subtle nuances of succulent steak and learn new techniques. Pat yourself on the back with a glass of wine while you enjoy your steak after cooking and head home with newfound confidence.

SHARPEN YOUR SKILLS The Steading, Abernethy PH2 9LL www.letscookscotland.co.uk Brush up on one of the most essential yet elusive skills in the kitchen with Let’s Cook Scotland’s knife skills class. You’ll mince vegetables, slice fruits and dice veggies for soup, salad, salsa and stock, learning all of the

THE GREAT SCOTTISH BAKE OFF ways to stay safe and save time with the most efficient moves used by the pros.

BREAKING BREAD 7 Queen St, Edinburgh EH2 1JE www.entcs.co.uk Bread may seem like the most innocuous of household essentials, but it completes your meals, warms your heart and

59 King St, Crieff PH7 3HB www.campbellsbakery.com Add a little warmth and a lot of sugar to Scotland’s long, chilly nights with a traditional Scottish baking class. At Campbell’s Bakery they have been serving up fresh pastries for decades and they are ready to spill the secrets behind their iconic oatcakes and Selkirk bannock. foodies 59

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Treat someone you love to some #zentime with a Spa Voucher Order online, in salon or by phone

BRUNTSFIELD PLACE 0131 477 3535

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HANOVER STREET 0131 225 7009

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FOODIES SPA

Foodies

SPAS ✽ STOBO CASTLE Stobo, Peebles, EH45 8NY www.stobocastle.co.uk After the bustle of the festive season, treat yourself to Stobo Castle’s Caudalie Divine Body Massage. Let their talented therapists revive your skin with the award-winning Divine oil, a delicately fragrant, first class body oil that will leave you glowing.

✽ PEEBLES HYDRO SPA Innerleithen Road, Peebles, EH45 8LX www.peebleshydro.co.uk If the winter weather has your skin looking worse for wear, bring it back to life with a Stress Unwrapped treatment. Featuring a revitalising sea salt exfoliation, followed by a cream wrap, you’ll have time to unwind while your skin rejoices.

ke Beat the january blues and ta some quality time to relax

✽ KNOCK CASTLE SPA Drummond Terrace, Crieff, PH7 4AN www.knockcastle. com Knock Castle only use Pinks Boutique’s natural, organic products to keep your skin looking top notch. Their Pinks Soul Sensation is the ultimate luxury experience: complete with a foot ritual, body scrub, and massage, it gives you the chance to completely relax and recharge.

✽ LAVENDER SPA Atholl Palace, Perth Road, Pitlochry, PH16 5LX www.athollpalace.com Nothing says relaxation like massage, but the Lavender Spa’s Hot Lava Shell treatment takes it one step further. Heated tiger clam shells create a comforting, warming sensation, while deep tissue pressure point massage melts tension and stress away.

✽ DALHOUSIE CASTLE AQUEOUS SPA Bonnyrigg, Edinburgh, EH19 3JB www.dalhousiecastle.co.uk Take the plunge and enjoy a

full days worth of escape at the Aqueous Spa. With facilties including a Roman style sauna, hydropool, Turkish steam baths

and massaging foot baths, bring a loved one and spend some quality time together away from it all. foodies 61

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New old fashioned Two of Edinburgh’s top bars share their recipes for a classic Old Fashioned which will be your favourite?

The Balmoral Old Fashioned 50ml Dalmore 15 Year Old whisky 1 brown sugar cube 3 drops Angostura bitters 2 drops Whisky barrel bitters Orange peel ● Add the sugar cube, Angostura

bitters, and whisky barrel bitters to a rock glass. ● Muddle until the sugar dissolves. ● Add an ice ball and pour over the Dalmore whisky and stir. Add an orange peel to serve.

Scotch at The Balmoral www.roccofortehotels.co.uk 62 foodies

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COCKTAILS FOODIES

Royal Old Fashioned 40ml Old Pulteney 12 Year Old whisky 10ml Pedro Ximenez Sherry 10ml demerara syrup 2 drops Angostura bitters 1 drops orange bitters Smoked whisky mist (optional) ● Stir all ingredients over a block

of ice in a rocks glass. ● Spray with smoked whisky

mist to serve.

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP Enjoy award-winning cocktails and modern Scottish fare at The Gannet before having a giggle with Chris Rock at the SEC Glasgow.

Foodies

JANUARY

THIS MONTH WE’RE DRINKING...

By The Voyage of Buck www. thevoyageofbuckedinburgh.co.uk

HIGHLIGHTS

The Sun Also Rises 25ml Balvenie Caribbean Cask 25ml Allspice syrup 25ml Cocchi Amaro 25ml coldbrew coffee 3 dashes Xocolatl Mole Bitters

5ml sugar syrup all ingredients with a block of ice until diluted to desired strength. Serve poured into a rocks glass and garnish. with l Stir

LAUNCHING THIS MONTH MEZZIDAKIA GLASGOW The team behind Glasgow’s Topolabamba and Chaakoo Bombay Cafe have not been resting on their laurels. Their latest venture is Mezzidakia on St Vincent Street. Whet your appetite for a mix of Lebanese, Moroccan, Turkish and Greek dishes. The menu is based around small plates - all the better for sharing. www.mezzidakia.com

@PIZZA EDINBURGH This new biz on Charlotte Lane in Edinburgh’s West End aims to offer ‘a revolutionary new way to enjoy pizza’. Customers are welcome to freestyle their own pizza or choose from a shortlist of pre-designed pizza that range from a classic Margherita to

The Hot One which features Scottish mozzarella, pepperoni, and Sriracha. On the drinks front, craft sodas such as grapefruit and juniper rub shoulders with local beers and Italian wines. www.atpizza.com

AVO AVO GLASGOW From burgers to freakshakes, Glasgow’s foodie fashionistas are never coy about their latest scran crush. Even so, the anticipation for this avocadothemed restaurant has been at fever pitch. From avo soup to an avo burger that uses avocado as the bun, there is no shortage of the green fruit on the menu. Dishes like mac ‘n’ cheese and eggs Benedict are also available. Obviously, Avo Avo is in Finnieston. www.avoavo.co.uk

WINE

Beat the blues with our top wines under £15 Erial Crianza Tempranillo 2015, Ribera del Duero Jeroboams, £13.95 A lovely deep, full bodied red with a nose of black fruits, liquorice and spice, balanced by oak. It is rich and powerful, yet also has lovely freshness and finesse, with a smooth, long finish. The Ned Rosé 2017, New Zealand Majestic £10.99 A wonderfully scented rosé of red berry compote and watermelon with subtle woody notes of sun-warmed raspberry canes with crisp acid edges. Marques de Casa Concha Chardonnay 2015, Chile Tesco £13.99 A full bodied wine with a core of ripe fig and pear flavour, rich and concentrated aromas of toasty hazelnut and a silky mouthfeel with a long, elegant finish.

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FOODIES FOCUS OUT AND ABOUT

If you want to feature contact press@foodiesfestival.com

Photo © Ellie Morag

Out & about

FOODIES FESTIVAL CHRISTMAS Foodies get festive at the EICC

@PIZZA VIP LAUNCH Diners get to discover the taste of @pizza’s 90 second pizza

SCOT DRINK Foodi Scotla

VAPIANO LAUNCH Guests celebrate as the brand new Italian eatery launches on Edinburgh’s St Andrew Square

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NOW OPEN

@WHITEHORSEEDIN

@WHITEHORSEOYSTERBAR

@WHITEHORSEOYSTERBAR

CALL 0131 629 5300 ~ SHUCKS@WHITEHORSEOYSTERBAR.CO.UK ~ 266 CANONGATE, EDINBURGH. EH8 8AA WWW.WHITEHORSEOYSTERBAR.CO.UK

Fullpage.indd 67

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In the

BEST of

SPIRITS Since 1886 Award-winning Franklin & Sons Ginger Beer has been brewed with malted barley to ensure the deepest flavour and aroma of ginger is delivered. The addition of a squeeze of lemon introduces subtle citrus notes, leaving a refreshing finish. Serve this vibrant mixer with your favourite premium rum over large cubed ice to enhance the rich and complex flavours of your spirit.

Available in Sainsbury’s

@Franklinandsons

Experience Worth Sharing

www.franklinandsons.co.uk for our full range of Tonics, Mixers, and Soft Drinks Fullpage.indd 68

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Foodies Magazine January 2018  

A celebration of fine food and drink.

Foodies Magazine January 2018  

A celebration of fine food and drink.

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