Foodies Magazine July 2018

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 103 JULY 2018 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

WIN

estival Foodies F s VIP ticket

and top chefs James Gould-Porter Gary Townsend

JULY 2018 ISSUE 103

DINING AL FRESCO Mazi’s Greek dishes

PICNIC PERFECT

Fresh feasts for summer

SUMMER BEER ● BRUNTSFIELD ● SCOTTISH GIN

001_FFCoverSpine_0718.indd 1

15/06/2018 18:22

BEST OF EDINBURGH 2018

Enjoy a magical dining experience at one the best Indian restaurants in Edinburgh, Scotland.

Just a stone’s throw from the capital’s main hotels and attractions, Shezan Restaurant is an ideal dining place to experience top quality Indian and Punjabi cuisine at affordable prices. With a solid reputation built up over the past 30 years, the family-run Shezan Restaurant is renowned as one of the capital’s best-loved Indian eateries and has even bagged a string of awards for its delectable dishes.

Shezan’s menus – inclusive of à la carte and pre-theatre dishes – are impressive and contain over 100 homemade Punjabi delights as well as wines and champagnes from around the globe.

So, if you are spending an evening at the nearby Edinburgh Playhouse Theatre, staying in a hotel on business or just passing by, pay Shezan a visit today for a culinary experience like no other – top service and food guaranteed.

shezan indian cuisine

24-25 Union Place Edinburgh EH1 3NQ 0131 557 5098 www.shezanedinburgh.com

WELCOME

Foodies Life’s a picnic Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 558 7134 Fax: 0131 225 4567 www.foodies-magazine.co.uk

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 103 JULY 2018 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

val Foodies Festi VIP tickets

RECIPES

and top chefs James Gould-Porter Gary Townsend

JULY 2018 ISSUE 103

DINING AL FRESCO Mazi’s Greek dishes

PICNIC PERFECT

Fresh feasts for summer

SUMMER BEER ● BRUNTSFIELD ● SCOTTISH GIN

001_FFCoverSpine_0718.indd 1

15/06/2018 18:22

Front cover image The Island Poké Cookbook by James Gould-Porter, Ryland Peters & Small, £16.99.

Photo © Mowie Kay.

EDITORIAL Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Editorial Assistant Emily J Hall Grace Balfour-Harle Production Sarah Hitchen Advertising Design Jamie Smail

S

COTLAND might not offer us all that many sunny days, but when they do come, we know how to make the most of it. Whether you head out to the Meadows, along to Troon beach, or just into the garden, there’s nothing better than getting stuck into a homemade picnic with family and friends. Inspired by these memories, we’ve pulled together a range of beautiful dishes that are perfect for enjoying outdoors.

The team behind Mazi, London’s leading Greek restaurant, share their favourite Mediterranean recipes, pp.14-21, while veggie foodie Nina Olsson celebrates the best produce of the season with dishes that are fit for a midsummer feast, pp.24-31. For a tropical spin on things, try your hand at James Gould-Porter’s Hawai’in-inspired poké recipes, pp.34-39.

Of course, no picnic is complete without drinks, and on that front we’ve got you covered. Mix up your G&T with our top flavoured Scottish gins, pp.4749, or crack open a refreshing craft

beer to toast to the occasion with a little help from our summer brew guide, p.33. Plus, get some hints on styling your garden party to perfection with Selina Kyle’s outdoor decor tips, pp.52-55.

No time to prep a picnic? We’ve got the lowdown on the finest foodie destinations in Bruntsfield and Morningside so you can let someone else do the cooking, pp.41-43.

To enjoy a real summer party, be sure to enter our competition, where five lucky readers will be in with a chance to win a pair of VIP tickets to Foodies Festival Edinburgh, the biggest celebration of food in town.

Come together with loved ones this summer and celebrate with an al fresco feast to remember.

Sue Hitchen, Editor

‘These beautiful dishes are perfect for enjoying outdoors’

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

Nina Olsson is a vegetarian food writer, art director, and found of Nourish Atelier.

Gary Townsend is the head chef at 3AA Rosette restaurant, One Devonshire Gardens. foodies 3

003_Welcome_0718.indd 3

26/06/2018 18:33

CONTENTS

This month BOOKS, TV, WHAT’S ON NEWS SHOPPING

11

34 14

7 9 11

COMPETITION 12 Win VIP tickets to Foodies Festival MAZI Go Greek this summer

14

ISLE OF ARRAN The island’s top producers

23

FEASTS OF VEG Veggie dishes that are fit for a banquet

24

CRAFT BEER Bottles to crack open in the sun

33

ISLAND POKÉ 34 Hawai’ian-inspired dishes you’ll love

52

BRUNTSFIELD & MORNINGSIDE All of the foodie hotspots

41

GARY TOWNSEND 44 The One Devonshire Gardens head chef shares a recipe FLAVOURED GIN 47 Jazz up your G&T with these gins

41

WEST END Where to get your foodie fix

52

INTERIORS REVIEWS COOK SCHOOLS SPAS COCKTAILS

52 56 59 61

NEW BARS OUT & ABOUT

63 64 66 foodies 5

005_FF Contents_0718.indd 5

26/06/2018 18:37

edinburgh’s favourite food & Drink festival

Appearing

WITH TOP CHEFS inverleith park 3, 4, 5 august

food & drink

Live

Toploader The Hoosiers

live music

masterclasses

foodiesfestival.com Foodies Fest Edinburgh.indd 1

28/03/2018 17:35

BOOKS, TV & WHAT’S ON FOODIES

Cooking the books Liam Charles Cheeky Treats Liam Charles, Hodder & Stoughton, £20 Great British Bake Off fan favourite Liam Charles teaches you how to create his signature bakes at home.

Honey & Co: At Home Sarit Packer & Itamar Srulovich, Pavilion Books, £26 Master the flavours of the Middle East with a little help from the experts behind the Honey & Co empire.

The Green Roasting Tin Rukmini Iyer, Square Peg, £16.99 Keep midweek dinners easy and fresh with Rukmini Iyer’s one tin dinners - simply fill the tin up, pop it in the oven, and relax.

Inspired with Anna Olson Celebrity chef Anna Olson is here to take viewers on a culinary journey through Southeast Asia, meeting with top local chefs to master the kitchen skills behind their culinary classics. Tune in and learn to whip up fabulous dishes from Singapore, Vietnam, Thailang, Hong Kong and more.

Inspired with Anna Olson series 1 continues on Food Network UK with double-bills on Mondays from the 16th of June, 9pm.

What’s on INDIAN FOOD BAZAAR 14-15 July, Glasgow One for the curry enthusiast in you, this bazaar showcases the very best of Indian cuisine from the six main culinary regions of India. There’s something for the whole family, with entertainment including live music, a fashion show, children’s play area and audio-visual artwork, plus live cooking demonstrations and a market area so you can apply your new cooking knowledge at home.

SCOTLAND VEGAN FESTIVAL 14 July, Glasgow In a celebration of plant-based eating, this festival boasts over 100 fantastic vegan friendly producers and street food vendors. Interactive workshops give you the chance to get involved, while world food caterers, impressive cookery demonstrations, and inspirational talks will get your brain in the game. Being vegan has never been so easy - or delicious.

RUM & REGGAE FESTIVAL 21 July, Edinburgh This month, Edinburgh’s Corn Exchange will be transported to the Caribbean, boasting the finest selection of rum from around the West Indies, Cuba, South America and the USA for you to try, all set to the smoothest reggae sound.

Boogie to steel drum beats, taste traditional Jamaican street food, and feel the vibe of a tropical paradise. foodies 7

007_FF Books_0718.indd 7

26/06/2018 14:47

Edinburgh's Grand New Social Spot Eat • Drink • Relax

The Edinburgh Grand, 4th Floor, 42 St Andrew Square, Edinburgh EH2 2AD Tel: +44 (0)131 230 0571 • reservations@theregisterclub.com www.theregisterclub.com

E DINB U RGH CORN EXC HANG E T H U R SDAY 2 7 T H SEPT E M B ER 2018

THE NATIONAL CELEBRATION FOR THE BUSINESS OF BEER B OOK YOU R TA B L E NOW

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

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

Foodies

NEWS

TOP CHEF

BIG IN THE BOROUGH Darren Murray, former head chef at Norn, sets out as a solo trailblazer, launching new restaurant Borough. Putting a modern spin on things, first class fine dining fare is served up without fuss in a relaxed, neighbourhood environment. boroughrestaurant.com

Taking home the big one at the Scottish Food Awards, The Pompadour by Galvin head chef Daniel Ashmore has been named Fine Dining Chef of the Year. Already one of the city’s most iconic dining rooms, this only adds to The Pompadour’s prestige. galvinedinburgh.com

GIRLS IN CHARGE

In an industry first, an all-female brewing team of 30 teachers and students from Heriot Watt came together in a 24 hour collaboration, producing a brand new limited edition sour craft beer: Rhubarb: A User’s Guide. wearebeer.com

FOR THE LOVE OF LOTUS ALL HAIL HAWKSMOOR Taking up residence in the Edinburgh Grand, Hawksmoor bring their renowned excellence to the capital, opening up a brand new 170 cover restaurant where they’ll be serving up their signature classics as well as brand new dishes. thehawksmoor.com

Looking to switch up your snack game?

Allow us to introduce Lotus Bites. These crispy nuggets are made with lotus seeds, a protein-rich superfood, and offer snackers a healthier alternative to crisps. More importantly, they’re packed full of flavour we can’t get enough of the turmeric bites. lotusbites.com news 9

009_FF News_0718.indd 9

26/06/2018 15:45

the chocolate café 13 Frederick St. EDINBURGH, EH2 2EY 5 Howard St. EDINBURGH, EH3 5JP 241 Sauchiehall St. GLASGOW, G2 3EZ

www.corochocolate.co.uk

SHOPPING FOODIES Garden hammock beaumonde.co.uk, £71

Bunting tch.net, £12

Picnic blanket domu.co.uk, £12.99

PICNIC PARTY

Melamine plates lesjardinsdelacometesse.com, £16 for two

Make your picnic perfection with these fabulous al fresco accessories

Linen napkins jessicarussellflint.co.uk, £36

Plastic jug and glass johnlewis.com, £14 and £3.50

Parasol diy.com, £53

Garden lanterns homebase.co.uk, £3.50

Picnic basket lesjardinsdelacomtesse.com, £65.60

foodies 11

011_FF Shopping_0718.indd 11

25/06/2018 10:50

FOODIES COMPETITION

WIN tickets to Foodies Festival

Edinburgh’s biggest and brightest food festival returns to Inverleith Park on the 3, 4 & 5 August, armed with a brand new live music stage, fabulous street food, and top chefs

F

OODIES FESTIVAL returns to its Edinburgh home, celebrating the summer with a weekend of good food, good music, and good times at Inverleith Park on the 3, 4, 5 August.

Helping kickstart the celebrations is MasterChef 2018 champion Kenny Tutt. In his very first Edinburgh appearance, he’ll be taking guests through a live demonstration of his winning scallop starter from the MasterChef final. Joining Kenny in the Chefs Theatre, we have local legends Six by Nico founder Nico Simeone, Roy Brett, Mark Greenaway, Scott Davies of The Three Chimneys and The Pompadour head

chef, Daniel Ashmore, recently named Fine Dining Chef of the Year.

This year also marks the launch of the brand new live music stage, programmed in partnership with Musicians Against Homelessness.

Headliners Toploader, The Hoosiers, and The Oasis Experience will take the festivities through to the evening, while first class international street food, drinks tastings, dessert demos and more will keep you entertained throughout the day.

All this got you feeling hungry?

Luckily for you, we’ve got 5 pairs of VIP tickets to giveaway to five lucky readers.

Don’t miss your chance to experience Edinburgh’s own gastronomic Glastonbury. www.foodiesfestival.com

TO ENTER

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

Where is Foodies Festival Edinburgh held?

Enter either at foodies.co.uk/win, like Foodies Magazine on Facebook and send us a message with your name and email address, or email your details to enter@ foodiesfestival.com

TOP FIVE AT FOODIES FESTIVAL

MEET KENNY TUTT The MasterChef 2018 winner joins us in the Chefs Theatre in his Edinburgh debut.

DANCE AT THE LIVE MUSIC STAGE Toploader, The Hoosiers, and The Oasis Experience headline the live music stage.

DISCOVER CHEESE TOWN Taste your way through cheesy

012_FFCompetition_0718.indd 12

street food and join in with interactive cheese stretching workshops.

RAISE A GLASS IN THE DRINKS THEATRE Amp up your knowledge and taste your way through first class Champagne in the Drinks Theatre. Cheers!

CHILLI EATING COMPETITION Be brave and challenge yourself to take on the chilli eating competition.

26/06/2018 18:04

WIN

Appearing

Live

Toploader The Hoosiers the oasis experience

foodies 13

012_FFCompetition_0718.indd 13

26/06/2018 18:05

FOODIES CHRISTINA MOURATOGLOU & ADRIEN CARRÉ

Big fat Greek

FEASTS Let the team behind MAZI help you infuse your summer with the flavours of the Mediterranean

W

e opened MAZI in London’s Notting Hill in June 2012 with a mission to change people’s perception of Greek food. A culinary revolution had started in the capital and we felt that it was high time for Greek cuisine to shine and assume its rightful place in that transformative movement.

Up until that time, Greek restaurants in London had been stuck in the past with little creativity and innovation. As a Greek and a foodie, it always upset Christina that there was not one single place she could recommend to friends when they asked where they could find a good Greek restaurant. When we met for the first time, we quickly discovered we felt exactly the same way. Right then and there our idea was born – we determined to ensure that Greek food in London was given the chance to move on.

Adrien, French but born and raised in London, came from a business background in the restaurant industry.

Christina was born and raised in Thessaloniki, the culinary capital of Greece, among a family of foodies, and came to the UK to study and never left.

In this way, we both brought, we both brought different things to the table that complemented each other - Adrien

knew the London scene, while Christina knew Greek cuisine. What we both had a passion for was good food and wine - and a good party!

MAZI, which means ‘together’ in Greek, references and revives Greece’s noble sharing tradition, which lies at the very core of our ethos. We want to bring people together around the table for them to sample different dishes and flavour experiences, rather than being served a starter and a main course in the conventional way. But while we draw inspiration from customary practices and childhood memories, we reinterpret them with a modern twist. Another underlying principle of our approach to food is seasonality and we change our menu according to what produce each season has to offer. We also relish experimenting with sounds, sights and scents, as well as tastes, in order to offer our diners an all-round interactive and memorable experience. In essence, we want them to have fun. We strive to keep the taste of each dish as authentic as possible, but at the same time we play with its interpretation in terms of certain ingredients, its textures and its presentation. Above all, we want each mouthful to transport our guests to Greece. ●

14 foodies

014_Mazi_0718.indd 14

23/06/2018 17:37

‘We want each mouthful to transport you to Greece’

foodies 15

014_Mazi_0718.indd 15

23/06/2018 17:37

FOODIES CHRISTINA MOURATOGLOU & ADRIEN CARRÉ

Oysters mojito Over the past ten years, the Mojito has become the quintessential drink of the Greek summer. It was the intoxicating experience of sipping Mojitos at a beach bar in Mykonos and downing oysters straight from the sea that inspired one of our chefs from Mykonos to come up with this quirky recipe.

Makes 10

For the sauce, add all the ingredients to a large bowl and blend together with a stick blender.

Strain through a fine-mesh sieve. ● Scrub the shells of the oysters thoroughly. To open, sit an oyster on a chopping board covered with a clean tea towel, flat shell up, and hold the rounded end of the oyster firmly with the tea towel. Insert an oyster knife or other small strong knife into the pointed (hinged) end just below the top shell, point the blade downwards and twist it from side to side to lever the hinge open.

The hinge should pop open. Keeping the oyster level to avoid losing any of the precious juices, reach the blade further into the shell, running it close to the underside of the top shell, and cut through the muscle to release the oyster from the top shell. ●

10 live rock oysters Microherbs, to garnish

For the sauce 150ml olive oil 140ml yuzu juice 50ml water 40g mint, finely chopped, plus extra to serve 40g Dijon mustard Pinch of salt Pinch of white pepper To serve 1 red chilli, finely chopped 1 tbsp soft herring roe

Lift off the top shell and check for and remove any broken bits of shell or grit. Gently release the oyster meat from the bottom shell using the knife and carefully transfer to a small bowl with any juices. Wash the bottom shell and pat dry, pour some sauce into each shell and return the oyster meat. ● Add a sprinkle of chopped chilli and mint to the shell and top with a little herring roe. Serve immediately, garnished with microherbs. ●

Mazi by Christina Mouratoglou and Adrien Carré, Mitchell Beazley, £25. www.octopusbooks.co.uk Photo © Nicolas Buisson 16 foodies

014_Mazi_0718.indd 16

23/06/2018 17:38

Best served with a Mojito on the side, of course

foodies 17

014_Mazi_0718.indd 17

23/06/2018 17:38

FOODIES CHRISTINA MOURATOGLOU & ADRIEN CARRÉ

Beef fillet kontosouvli with smoky tomatoes & perfect fries Kontosouvli is a spit-roasted pork dish that features on the menu of many meat eateries and grills. We have swapped the pork for beef fillet, but we serve it on metal skewers to reference the original dish.

It might sound silly to some, but making perfect fries is actually not that easy. They can be too oily or too dry; overcooked or burned. But after numerous attempts, we think we have nailed the surefire recipe!

Serves 4

For the beef 6 large vine tomatoes 3 garlic cloves, chopped A few oregano leaves A few thyme leaves A few flat leaf parsley leaves 60ml olive oil, plus extra for drizzling 4 beef fillet steaks, 100g each salt and pepper, to serve For the fries 4 large fluffy-textured potatoes, such as Maris Piper or King Edward Sunflower oil, for deepfrying Salt

● Preheat the oven to 200°C. Cut the tomatoes in half and extract and discard the seeds. Place the tomatoes on a baking tray, scatter with the garlic and herbs, drizzle with the olive oil and season with salt and pepper. Roast for 30 min until the tomatoes are tender yet still holding their shape. ● For the fries, peel the potatoes and then cut them into long, thin sticks. Rinse the potato sticks in cold water until the water runs clear, then drain them thoroughly and pat them dry. ● Heat enough sunflower oil for deep-frying in a deep frying pan to 190°C. Add the fries, in batches, and toss them around 2–3 times until they heat up and are well coated in oil, ensuring that they don’t start to brown at this stage. Reduce the heat significantly and leave the fries to cook undisturbed for 8–12 min or until they become really soft.

● Meanwhile, heat a griddle pan over a high heat until very hot.

Season the fillet steaks with salt and pepper, add to the pan and drizzle with olive oil. Cook for about 5 min on each side for medium rare.

Remove from the pan and leave to rest for 5 min. ● Turn the heat up on the deep frying pan to maximum, and when the fries start turning golden, toss them around very carefully. They are ready as soon as they are golden and crisp. Turn the heat off and remove with a slotted spoon. ● Place them on a platter or in a bowl lined with kitchen paper to soak up the excess oil. ● Cut each steak into 3 equal-sized cubes and thread on to 4 skewers, alternating with the roasted tomatoes. Season with salt and pepper. Discard the paper from the fries, season with salt and serve immediately.

18 foodies

014_Mazi_0718.indd 18

23/06/2018 17:38

Try grilling the skewers on the BBQ

foodies 19

014_Mazi_0718.indd 19

23/06/2018 17:38

FOODIES CHRISTINA MOURATOGLOU & ADRIEN CARRÉ

Lobster pasta with metaka & basil Lobster pasta was invented on the small north Aegean island of Skyros, often dubbed ‘lobster island’.

In the old days, the island fishermen would take home the lobsters that were beaten up through fighting with each other and therefore couldn’t be sold to feed their families. But how could a couple of lobsters satisfy the hunger of a six-member family? That’s when they came up with the idea of mixing the lobster meat with pasta to make a substantial meal out of it, and thus a wonderful dish was born! You need to use freshly killed uncooked lobsters for this dish rather than cooked, which you can order or buy from your fishmonger.

Serves 4 80ml extra virgin olive oil, plus extra to finish the sauce 2 garlic cloves, chopped 10g sprigs of thyme 2 medium uncooked lobsters, 500–800g each, cut in half lengthways and cleaned 4 tsp brandy 500g dried capellini or linguine pasta 10g Greek basil, chopped 10g flat leaf parsley, chopped Salt and pepper

For the lobster stock 400g lobster shells 1 onion, chopped 1 celery stick, sliced 1 carrot, peeled and sliced 2 tbsp brandy 125ml dry white wine 1 tbsp tomato purée

● First make the lobster stock.

Preheat the oven to 220°C. Place the lobster shells, onion, celery and carrot in a roasting tray and roast for 10–15 min. ● Meanwhile, add the brandy to a large saucepan and simmer briskly until almost all has evaporated, then add the white wine and again reduce almost to nothing. Stir in the tomato purée and add the roasted lobster shells and vegetables, cover with water and simmer for 1½ hours, skimming off any white foam that rises to the surface. Strain the stock through a fine mesh sieve and set aside. ● Heat the olive oil in a large saucepan over a medium heat, add the garlic and thyme and briefly sauté without browning the garlic.

Add the lobsters and pour in the brandy. Add a good ladle of the lobster stock, cover with a lid, bring to the boil, and then reduce the heat and simmer for 5–8 min.

● Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Just before the pasta is ready, remove the lobsters from their sauce and break them into pieces, using kitchen scissors if you need to. ● Strain the pasta and add to the sauce along with a splash of the pasta cooking water. Finish the sauce with a drizzle of olive oil or knob of butter, the chopped basil and parsley and a good grinding of pepper. Serve the pasta immediately, topped with the lobster pieces.

20 foodies

014_Mazi_0718.indd 20

23/06/2018 17:38

ROSEMARY SHRAGER FOODIES

Best enjoyed al fresco in the garden

Use any young vegetables you have available

foodies 21

014_Mazi_0718.indd 21

23/06/2018 17:38

The award-winning Isle of Arran Distillers Ltd. are opening a second malt whisky distillery on the south end of the Island. The new distillery will be situated in the village Lagg, enjoying panoramic views of the Ayrshire Coast, Ailsa Craig and the Kintyre Peninsula. In comparison to the existing Arran Malt, the new expression produced at Lagg will be peated with a phenolic content of 50PPM (parts per million). We anticipate the mature single malt to be rich and earthy yet retain the elegance and finesse that typifies Arran whisky.

Now, Master Distiller, James MacTaggart, is releasing for purchase 700 of the first fill casks from the new distillery, thereby offering a unique, oncein-a-lifetime opportunity to be a part of a new island whisky legacy from the very beginning. Each cask owner will also become a member of the exclusive Lagg Cask Society. Membership includes a bottle from the very first cask to be filled at the Lagg Distillery, as well as an invitation to the Lagg Cask Society Members Day where they will receive a behind-thescenes look at the distillery and visitor centre before the grand opening. In addition, all member names or titles will be inscribed in the ‘Wall of Fame’ displayed within the visitor centre. Additional benefits include a yearlong Arran Golf Pass, entitling the holder to a round of golf at each of the seven golf courses, a complimentary overnight stay at the historic Lagg Hotel and complimentary tours as well as 10% discount in the visitor centre for a ten-year period.

Isle of Arran Distillers Ltd, Lochranza, Isle of Arran, KA27 8HJ www.laggwhisky.com info@laggwhisky.com

ISLE OF ARRAN FOODIES

Try using as a fruity sponge cake filling

Island magic Bring a taste of Arran to your larder with our favourite Island producers

JAMTraditionally made using time-tested methods and the best produce, these jams are packed full of bright fruity flavour. £4.99, paterson-arran.com

CHEESE Arran cheddar is renowned worldwide, and this cracked black pepper infused cheese is the one to beat. £4.80, arranscheeseshop.co.uk

CHOCOLATE James of Arran have the perfect gift all wrapped up with their fabulous chocolate variety gift boxes £32.95, jamesofarran.com

The perfect after dinner dram

BEER Whether you’re a stout diehard, lager lover, or ale aficionado, Arran Brewery have got you covered.

From £1.80, arranbrewery.co.uk

OATCAKESAny of Wooley’s famous oatcakes are delicious, but we particularly love these hearty cheese flavoured ones. £1.60 per 180g, wooleys.co.uk

WHISKY Produced just once a year, this exclusive bottle perfectly captures the spirit of Arran’s rugged landscape. £44.99, arranwhisky.com

foodies 23

023_FF Arran_0718.indd 23

26/06/2018 18:54

FOODIES NINA OLSSON

Wild

FLAVOURS Give plants the respect they deserve with Nina Olsson’s recipes for a perfectly summery veggie feast

T

here’s no more beautiful meal to share than a feast with vibrant vegetables, whether it’s a golden roasted root gratin with mushrooms or a sparkling rainbow coloured salad.

Now is a really exciting time to be a vegetarian. The art of cooking vegetables is undergoing a renaissance, and there’s virtually an army of creative chefs, authors and bloggers all making a new style of vegetarianism happen. In my opinion, talking about vegetables and vegetarian food as a meat substitute feels outdated.

It’s not about ‘if ’ we should eat plant-based today, it’s more a question about ‘how’.

And my own answer to that is to focus on flavour and take inspiration from world kitchens, to think outside the box and use techniques that can utilise the various textures and flavours of vegetables. The creative possibilities are vast. I can think of no better way to celebrate the future of food than by serving vegetables.

When I was too young to join in with my parents’ dinner parties, my siblings and I would fall asleep to the muddled sound of laughter and music. I remember feeling excited, thinking this must be the best part of being a grown up, celebrating

together, filling the house with food and friends. And when I pictured my older self, I saw myself cooking and hosting my own dinner parties. I still feel that excitement, especially when the cooking is done for the night and I can sit down with my guests at the table, enjoy a drink and let the magic of the evening unfold. The feasts of our lives becomes memories in a timeline that we can see our own life stories through. At the heart of every feast there’s a place, people and good food.

A good party can be a grand spectacle or as simple as a picnic in the park. In the end it’s the spirit that we bring into it that matters. People, not furniture, make the party. A beautifully styled table with fine tableware and professional flower arrangements can be the stuff of lifelong memories, but it doesn’t mean it’s more enjoyable than a pot-luck gathering on the beach, grilling veggie burgers with the sun setting. If you are hosting in your home, simply adding candlelight and flowers to the equation can set the right mood. Mixing new with old and borrowed tableware is always charming. Taking the party outdoors, eating al fresco in nature is fantastic: take chairs, tables, rugs, and sofas to create a fabulous outdoor scene. ●

24 foodies

024_Feasts Of Veg_0718.indd 24

26/06/2018 15:20

foodies 25

024_Feasts Of Veg_0718.indd 25

26/06/2018 15:20

FOODIES NINA OLSSON

Halloumi veggie skewers with watermelon buckwheat salad One of the easiest ways of cooking vegetables on the barbecue is to thread them onto skewers – ideal for preparing at home and transporting to a barbecue party. I love to combine a mix of vegetables with something powerfully savoury in flavour such as halloumi cheese or mushrooms. Naturally, you can vary the skewered vegetables based on season and availability.

Serves 4

For the skewers 300g halloumi cheese or mushrooms, cut into bite-sized pieces 8 small or 2 medium red or yellow peppers, cored, deseeded and cut into pieces 4 small red onions, cut into bite-sized pieces 2 green tomatillos or yellow tomatoes 200g cauliflower florets 8 radishes Olive oil, for drizzling Salt and freshly ground black pepper, to taste For the sauce: ½ red chilli, chopped 2 roasted red peppers from a jar, drained 2 garlic cloves, chopped 100g walnuts 50ml water 2 tbsp extra virgin olive oil Juice of 1 lime 1 tsp honey or agave syrup Salt and freshly ground black pepper, to taste

For the watermelon and buckwheat salad 100g buckwheat 500ml water 100g baby spinach 1 red onion, sliced 200g watermelon, diced 100g tomatillos or cherry tomatoes, halved 2 tbsp fresh finely chopped herbs, such as coriander, parsley or mint 2 tbsp lemon juice 2 tbsp extra virgin olive oil Salt, to taste

Cook the buckwheat in the water for 10 minutes. Put all the ingredients for the creamy red pepper sauce in a blender or food processor and whizz until smooth. Transfer to a bowl and cover tightly or put in an airtight container and refrigerate until ready to serve. Mix the ingredients for the watermelon and buckwheat salad in a bowl and set aside until serving. ● Put the halloumi or mushrooms with the prepared vegetables in a bowl, drizzle with olive oil and sprinkle with salt and pepper to taste, then toss to coat. Thread the halloumi or mushrooms onto skewers, alternating with the vegetables. ● When the coals of your charcoal barbecue have burnt down or your gas barbecue is hot, place the skewers on the metal rack and grill for a few minutes, turning frequently, until charred on all sides. Serve the skewers with the watermelon buckwheat salad and creamy red pepper sauce. ●

26 foodies

024_Feasts Of Veg_0718.indd 26

26/06/2018 15:20

Fire up the barbecue for these veggie skewers foodies 27

024_Feasts Of Veg_0718.indd 27

26/06/2018 15:20

FOODIES NINA OLSSON

Cauliflower crust pizza with mozzarella, spinach and egg Yes, you can also make a pizza base with vegetables, and it’s delicious! Here I’ve used cauliflower for a gluten-free alternative to the spelt and wheat pizza dough, which I’ve topped with creamy mozzarella, spinach and egg. I prefer to bake this in a kitchen oven because the temperature is more controllable for prebaking the pizza base. But you can use an outdoor wood-fired stone pizza oven, as long as you keep a very close eye on it to avoid burning.

Makes 1 pizza

For the cauliflower crust: 150g cauliflower, broken into florets 40g Parmesan, finely grated 100g almond or other gluten-free flour ½ tsp dried oregano ½ tsp dried chilli flakes ½ tsp salt 1 medium organic egg For the toppings A handful of baby spinach leaves 150g mozzarella, torn 1 medium organic egg To serve: Raw red onion Fresh basil leaves Salt and freshly ground black pepper, to taste Extra virgin olive oil

Preheat the oven to 250°C. Lay a sheet of baking paper on a baking tray. ● Put the cauliflower in a food processor and whizz until it is finely ground. Transfer to a mixing bowl, add all the remaining crust ingredients and mix together into a dough. ● Flatten and press the dough into a round on the lined baking tray. Bake for 10 min then remove from the oven. ● Add the spinach, then the mozzarella and finally the egg. Salt and pepper lightly. ● Bake until the egg has firmed.

Remove from the oven and sprinkle with pickled red onion, basil and salt and pepper to taste, then drizzle with extra virgin olive oil. ●

Making homemade gluten-free flour Buying a bag of nut, seed or oat flour is pricy compared to buying the ingredient whole and grinding it yourself at home. So, simply use a coffee grinder or a powerful blender to grind your chosen nuts, seeds or oats for 20 seconds or until they are finely ground, but be careful not to overgrind, otherwise they will turn into a buttery paste!

28 foodies

024_Feasts Of Veg_0718.indd 28

26/06/2018 15:21

Switch up the toppings to make your dream pizza

foodies 29

024_Feasts Of Veg_0718.indd 29

26/06/2018 15:21

FOODIES NINA OLSSON

Midsummer Dream Cakes Most Swedes would agree that Midsummer wouldn’t be the same without a proper strawberry sponge cake. Swedish sponge cakes are often made extra juicy by the addition of fruit juice, and in this case I’ve chosen to use mango and orange juice, along with a touch of cardamom for extra aromatic interest. I wanted to devise a sponge cake recipe without using eggs, so I’ve added mashed banana instead. That and the use of spelt flour, which I really like in baking for its nutty flavour, makes the sponge a little denser and moister than the traditional kind.

Serves 8

For the sponge cake 250g spelt flour 75g cocoa powder 2 tsp baking powder ½ tsp fine salt ½ tsp ground cardamom 125g coconut oil or butter, plus extra for greasing 1 banana, mashed to a smooth purée 160ml milk Grated zest of ½ orange 50ml mango or fresh orange juice 2 tsp vanilla extract 125g honey 300g strawberries, halved, to decorate For the filling 200g mascarpone 1 tsp fresh lemon juice 75g raspberries, fresh or frozen 2 tbsp honey For the icing 200g mascarpone 3 tbsp honey 1 tsp fresh lemon juice ½ tsp vanilla extract Pinch of salt Ground cinnamon, for dusting

● Preheat the oven to 180° and grease a 20cm springform tin. Put the dry ingredients in a mixing bowl and mix well together. ● Melt the coconut oil or butter slowly in a pan. Put the honey, milk, orange zest, juice, mashed banana and vanilla extract in a second bowl and add the melted oil or butter.

Whisk the wet ingredients together. ● Pour the wet mixture into the bowl with the dry ingredients and mix well. Pour the batter into the greased tin and level the surface using a spatula. Bake for 1 hour.

Test by inserting a skewer into the centre: if it comes out dry and clean, the cake is cooked. Bake for a few minutes longer if it needs it.

Remove from the oven and allow the cake to rest and cool. ● To make the raspberry filling, mix all the ingredients together. Set aside in the fridge. To make the mascarpone icing, briskly whisk the ingredients together. Set aside in the fridge until ready to assemble. ● When the cake is cool, halve it horizontally and gently lift off the top half and set aside carefully. Add a generous layer of raspberry filling to the cake base then place the top half on the filling. Carefully spread a thick even layer of the mascarpone icing over the top of the cake. ● Decorate the assembled cake with halved strawberries and wild flowers, if you like.

30 foodies

024_Feasts Of Veg_0718.indd 30

26/06/2018 15:22

Try decorating with flowers for a summer feel

foodies 31

024_Feasts Of Veg_0718.indd 31

26/06/2018 15:22

Eat, Drink and Dance.

Eat our British Classics with a Modern twist, Drink the finest selection of Premium Beers, Spirits and Cocktails and Dance to our fantastic entertainment. woodsbar.co.uk info@woodsbar.co.uk 0141 221 1066 29 Waterloo Street, Glasgow G2 6BZ

BEER FOODIES FOCUS

SUMMER SIPPING Say cheers to summer with one of these warm weather beers WILLIAMS BROS BIRDS AND BEES

FOR BBQS

Freshen up your summer with Williams Bros’ Birds and Bees. With a bright golden colour and a crisp bitter finish, this is a bottle that was just made for barbecue season.

Elderflower notes add an aromatic, floral touch to this beer, making it the ideal partner for blackened chicken from the grill.

STEWART BREWING KA PAI An ultra pale ale packed full of tropical fruit flavours, Stewart Brewing’s awardwinning Ka Pai might be light-bodied with a sweeter flavour, but the long bitter finish ensures it is perfectly well balanced. Crisp and bright with aromas of mango and passionfruit, we recommend enjoying this beer alongside a picnic.

We love it with smoked salmon.

FOR PICNICS

BREWDOG DEAD PONY ALE

FOR THE BEACH

CROMARTY BREWING WHITEOUT

Be transported to a Californian beach with this American style pale ale. Zesty lemongrass and lime sing through while the spicy undertones from the malt base add an extra depth of flavour, resulting in a perfectly balanced sip. To celebrate the best of the West Coast, load up a coolbox and head to the beach to enjoy Dead Pony Club in the sun.

Hops come first with this impressively hearty white IPA, however, notes of citrus and pine help to keep things balanced, resulting in a strong bodied beer with a tropical aroma. The hazy straw colour and bitter finish work together to make this bottle the only friend you’ll need beside you when spending an afternoon relaxing in the garden.

TRYST FOR BREWERY CO CARRONADE ALFRESG

FIERCE BEER TANGERINE TART

This award-winning American pale ale combines American hops, Scottish malt, and Carron Valley water to produce a golden summer ale with a distinctive citrus zestiness.

Carronade’s dry finish and bright aroma makes it an excellent beer to match with food. Try serving it up with dinner in the garden for a lighter, brighter drink pairing.

DININ

FOODIES IS A PROUD SPONSOR OF THE SCOTTISH BEER AWARDS

FOR THE GARDEN

FOR FESTIVALS

Keeping the drinker on their toes, Tangerine Tart is an extra zesty sour beer, packed full of citrus flavours amped up to the max. Its sour finish might take you by surprise at first, but this ale walks the fine line between sharp and sweet for a beer that ticks every box. Partner up with this fruity number at festivals for a beer you can drink all day long. foodies 33

033_FF Beer_0718.indd 33

26/06/2018 15:27

FOODIES ISLAND POKÉ

Island

LIVING Infuse your summer with the fresh and bright flavours of Hawai’i with a little help from James Gould-Porter, Chef Patron of Island Poké in London.

“The ‘island style’ means poke that is uncomplicated, not overly embellished, and essentially familiar to anyone with experience in Hawai’i”

Sea bass crudo This is about as far from Hawai‘i as you can get, yet you can still feel the connection with the raw fish. I’ve spent quite a bit of time in Italy, mostly Florence, but also in Puglia in the south. The fish, clams and shellfish served in Puglia are very fresh and simply prepared – crudo accurately defines how they like things. This is a great dish for gatherings, a sharing starter, or on its own with an Aperol Spritz.

Serves 4 4 very fresh sea bass fillets Freshly squeezed juice of 1 lemon Freshly squeezed juice of 1 lime 150g red radishes 150g daikon radish 1 small red onion Handful of flat-leaf parsley Olive oil 1 tbsp red peppercorns, crushed Salt

● Thinly

slice the sea bass and place neatly on a serving plate. Drizzle with half the lemon and lime juices and add a sprinkle of salt. ● Very thinly slice the radishes, daikon and red onion. Roughly chop the parsley. Combine these together and mix with the remaining citrus juices, and add a little olive oil. ● Scatter over the fish, add a little more olive oil, and the crushed red peppercorns, and serve.

34 foodies

034_Island Poke_0718.indd 34

26/06/2018 18:30

Serve up with an Aperol Spritz

foodies 35

034_Island Poke_0718.indd 35

26/06/2018 15:49

FOODIES ISLAND POKÉ

Teriyaki burger Affectionately known as ‘teri burgers’, these are Hawai‘i’s take on this American classic. The teri sauce gives these burgers a sweet, sticky quality and helps to keep the meat moist and extra succulent. Although I have suggested frying, they are arguably even better cooked on the barbecue or grilled.

Makes 4 450g ground steak 1 bunch spring onions, finely sliced 1 tsp finely chopped fresh ginger 1 tsp finely chopped garlic ¼ tsp freshly ground black pepper ¼ tsp sea salt 2½ tbsp teriyaki sauce (see below) 10g panko breadcrumbs 1 tbsp toasted sesame seeds 2 tbsp vegetable oil 4 burger buns, warmed Thinly sliced red onion, lettuce and tomato, to serve

For the teriyaki sauce (makes 350ml) 120ml soy sauce 1½ tbsp honey 1½ tbsp fresh ginger, minced 1 tsp fresh garlic, minced 2 tbsp mirin 4 tbsp demerara sugar 2 tbsp cornflour

For the teriyaki sauce, combine all of the ingredients except the cornflour in a pan. Add 60ml of water and warm - don’t boil. Mix the cornflour with 3 tbsp of water to make a paste, then whisk this into the sauce. ● Heat gently, stirring, until the sauce begins to thicken, then remove from the heat. Store in the fridge in a steralised jar for up to a month. ● Place the steak in a large bowl with the spring onions, ginger, garlic, pepper, salt, teriyaki sauce, panko breadcrumbs and sesame seeds. Mix together well. Divide the mixture into four burgers and shape into round patties, approx. 2.5 cm thick. ● Heat the oil in a heavy-based frying pan over a medium-high heat. Fry the burgers for approx. 4 min on each side, or for a little longer if you prefer your burger well-done. ● Serve each burger in a warm bun with thinly sliced red onion, lettuce and tomato. ●

The Island Poké Cookbook by James Gould-Porter, Ryland Peters & Small, £16.99.

Photo © Mowie Kay.

36 foodies

034_Island Poke_0718.indd 36

26/06/2018 18:29

For a tropical twist, top with grilled pineapple

foodies 37

034_Island Poke_0718.indd 37

23/06/2018 18:09

FOODIES ISLAND POKÉ

The classic ‘ahi poke Here is the granddaddy of all the poke recipes. It is our standard ‘ahi poke recipe and what we serve day in, day out at Island Poké. The secret to its success is the sashimi-grade ‘ahi that we allow to stand on its own, without being overwhelmed with too many other flavours. If you cannot source sashimi-grace ‘ahi, ask your fishmonger to advice you on whether their freshest tuna can be eaten raw.

Serves 4 500g sashimi-grade ‘ahi or yellowfin tuna 2 tbsp shoyu 1 tsp sesame oil 3 spring onions, finely sliced 1 thumb-sized piece of fresh ginger, grated

For the sushi rice 250g sushi rice 1 tsp salt 2 tbsp white sugar 3 tbsp rice vinegar 2 tbsp mirin For the pineapple-red chilli salsa 1 medium pineapple 1½ white onions 2 red chillies Freshly squeezed juice of 1 lime Salt

Rinse the rice at least three times in cold water. Place in a medium pan with 500ml of water and bring to the boil.

Once boiling, reduce the heat to a low simmer, cover with a lid and cook for 20 min. Meanwhile, combine the salt, sugar, rice vinegar, and mirin in a bowl. ● Tip the rice out of the pan onto a metal tray and spread out so that it cools quickly. Gently pour over the vinegar mixture and combine by running through the rice with a fork. ● Cube or dice the ‘ahi into smallish pieces. Place in a bowl with the shoyu, sesame oil, spring onions, and ginger and gently mix together. Leave for at least 15 minutes. ● For the salsa, peel, core and dice the pineapple. Finely chop the onions and chillies. Mix together in a serving bowl and add a little lime juice and salt to taste. ● Place the rice in a serving bowl, add the poke, and garnish with your choice of toppings, a dash of sriracha, and the salsa. ●

Optional toppings 2 tbsp pickled ginger 2 red chillies, sliced 2 spring onions, sliced 1 avocado, peeled, stoned and sliced 1 tbsp edamame 2 tbsp tobiko 2 tbsp wakame seaweed 1 tbsp macadamia nuts Dash of sriracha sauce

38 foodies

034_Island Poke_0718.indd 38

23/06/2018 18:10

Be sure to buy sashimi grade tuna foodies 39

034_Island Poke_0718.indd 39

25/06/2018 11:36

NOW OPEN

8 8 B r u n t s fi e l d P l a c e 0131 629 6565

Arch 15, East Market St 0131 629 1551

FOLLOW US

102 Constitution St 0131 629 1919

BOOK ONLINE - CHOPHOUSESTEAK.CO.UK

Fullpage.indd 10

28/03/2018 13:14

BRUNTSFIELD PERTHSHIRE & MORNINGSIDE FOODIES FOODIES FOCUS

FOODIE FAVOURITES Our guide to the best foodie destinations in Bruntsfield & Morningside HARAJUKU KITCHEN 10 Gillespie Place www.harajukukitchen.co.uk Harajuku’s cosy space perfectly evokes the chic Tokyo neighbourhood it is named after. There are no wrong choices on the short, selective menu, but keep an eye on the blackboard where they feature innovative specials.

Whatever the format, you can count on them to get the best from their fresh ingredients.

Left & right: Honeycomb & Co

CLARK AND LAKE 8 Gillespie Place www.clarkandlake.co.uk Murmurs of conversation and the clink of glasses set the scene for the best charcuterie in town at Clark and Lake. Welcoming and intimate, with a focus on friendly service, the menu is full of hearty small plates and meat and cheeses from small artisan producers, while Above & below: the wines are selectively curated Clark & Lake from around the world.

LEFTFIELD 12 Barclay Terrace www.leftfieldedinburgh.co.uk This tiny restaurant has all of the markers of a great neighbourhood bistro: fabulous food, a great selection of natural and biodynamic wines, and welcoming service.

Order in advance if you fancy tackling their first class hot seafood platter, or opt for a perfectly cooked steak with homemade chimichurri.

Above & below: Harajuku Kitchen

ARTISAN CHEESECAKE 104 Bruntsfield Place www.artisancheesecakes.com Every treat from Malteesers to Irn Bru has had the VIP treatment at Artisan Cheesecakes, where they foodies 41

041_FF Bruntsfield_0718.indd 41

18/07/2018 17:26

THIS SUMMER MAKE A BEE-LINE FOR OUR BRUNCHES, LUNCHES, COFFEE, CAKES & GELATO. YOU’LL FIND US ON THE SUNNIEST CORNER OF BRUNTSFIELD, EDINBURGH PLENTY OF OUTSIDE SEATING TOO!

WWW.HONEYCOMBANDCO.COM

Quote FOODIES for a free coffee with any sandwich!

63 Lothian Road Edinburgh EH1 2DJ T 07703 428478 E info@thesandwichclub.co.uk

@thesandwichclubedinburgh

BRUNTSFIELD PERTHSHIRE & MORNINGSIDE FOODIES FOODIES FOCUS

Above & below: Leftfield Above & below: Montpeliers

create fabulous desserts out of our favourite sweets. The selection changes daily, but the quality stays the same and you cannot do better. Pick up one of their perfectly Instagrammable to-go boxes and enjoy a slice in the Bruntsfield Links or grab an Artisan Cheesecake Shake if you’re on the go.

HONEYCOMB & CO 1 Merchiston Place www.honeycombandco.com Honeycomb & Co brings a dash of brightness to the local foodie scene, offering up deliciously healthy dishes. Honey is their signature ingredient, so look out for the likes of homemade granola bowls and honey smoked salmon open sandwiches. Their business model encourages the best practices in sustainability, working closely with Plan Bee to ensure delicious honey goodness in all of our futures. Look out for another Bruntsfield staple, Coco Chocolatier, on their drinks menu, too.

Chop House

MONTPELIERS 159-161 Bruntsfield Place www.montpeliersedinburgh.co.uk Montpeliers has been a Bruntsfield stalwart for twenty years, and the expertise is palpable. From brunch through to after work cocktails, they’ve got you covered. The best of Scotland is present throughout the menu, from the likes of Isle of Lewis mussels and Orkney beef burger on mains to tea from Edinburgh’s own Eteaket and taps filled with Scottish craft beer on the drinks side.

CHOP HOUSE 88 Bruntsfield Place www.chophousesteak.co.uk With three locations in the city, Chop House has become Edinburgh’s go-to destination for steak. Choose your cut, or go for one of their signature monster sharing steaks, choose your sauce and sides, and get ready to be on cloud nine. Each steak is dry-aged in house then fired on the open charcoal grill for that unparalleled flavoursome crust. foodies 43

041_FF Bruntsfield_0718.indd 43

26/06/2018 18:57

CHEF Q&A GARY TOWNSEND

CREATIVITY COMES FIRST One Devonshire Gardens head chef Gary Townsend talks inspiration, passion, and Scottish scallops

Who inspired you to become a chef?

I remember when I was a teenager Gordon Ramsay was dominating the headlines which first got me thinking about cooking. One of my first cookbooks was 3 Star Chef - it blew my mind.

I wanted to be creating that kind of food, cooking at that level and just be the best I could possibly be – something which still drives me every day. A good chef cannot be complacent.

I still look at that book.

It certainly brings it all back to me and makes me realise that something so simple played a big part in me being where I am today.

What’s been your proudest moment in the kitchen?

There are two moments in my career that fill me with pride. The first was when we were awarded the first Michelin Star during my time at Martin Wishart. It was a feeling that only so few can have, and really was like no other! Taking on the role as head chef at One Devonshire Gardens is the second. It’s such an honour and privilege to work at such a prestigious address and six months in, the buzz is just as high.

What’s your guilty pleasure?

Chocolate. It may seem like an everyday thing but chocolate is a guilty pleasure of mine. If ever I’m out for dinner, I will always have the chocolate dessert, regardless. I have a severely sweet tooth!

What is your favourite Scottish ingredient to work with?

We have an amazing larder in Scotland but my favourite has to be scallops. I truly believe that we have the best fish and shellfish on the planet. For me, the produce speaks for itself, so when cooking the scallops, I always try and keep it simple and let their

‘A good chef cannot be complacent’

sweet, natural flavour come through. They are perfect served with fennel, oranges and quinoa. It’s a dish we have on the menu at the moment and it is particularly fresh and clean to eat.

What’s your top tip for amateur chefs?

A word of advice for any budding chef would be that nothing’s a problem unless you make it a problem. If you do it right the first time, you won’t need to do it again. To be successful in this industry, a chef needs to be able to listen, take instruction and finish the job. Like any job, they need to be passionate, enjoy what they do and be up for continuously learning and refining their work.

It’s not only the customer who benefits from this, the team in the kitchen will too.

44 foodies

044_FF Chef Q&A_0718.indd 44

26/06/2018 18:59

GARY TOWNSEND CHEF Q&A

North Sea cod, cauliflower, golden raisins, yoghurt, curry & carrot sauce Serves 4 50ml olive oil 150g butter 2 tbsp mild curry powder 4 cod fillets 3 large cauliflowers 100g golden raisins Natural yoghurt 1 lime, zest and juice 1 lemongrass, cut in half lengthways ½ lemon Coriander Rock salt Caster sugar

For the sauce 1 banana shallot 15g butter 1 tsp mild curry powder 375ml carrot juice 400ml stock (fish or chicken) 300ml double cream

● Preheat the oven to 180°C. Cut the florets off the cauliflowers, then take 8-10 of the florets and cut in half, set aside.

Thinly slice the remaining cauliflower (keep two slices aside to garnish). ● Over a medium heat melt 100g of butter in a pan, then add the cauliflower, lemongrass and a pinch of salt. Lower the heat and cook for around an hour, until the cauliflower turns dark brown. ● Place the raisins in a pan with a pinch of salt

and sugar and cover with water. Bring to the boil and then take off the heat. Cover and let cool. ● For the sauce, melt butter in a saucepan.

Cook the shallots and curry powder for 2 minutes, add the carrot juice and cook until almost evaporated. Add the stock and reduce the volume to half. Add the cream and bring to boil before removing from the heat and keeping warm. ● Once the cauliflower is dark brown, add the lime zest and juice.

● Add the oil to a pan, dust each flat side of the florets with curry powder, then place into the pan on a medium heat. Cook until golden. Add the remaining butter and cook for 3-4 min on low. ● Season the cod fillets and place into a pan with hot oil. Cook until goldenbrown on a medium heat.

Place the fish into the oven for 4 min then finish with a squeeze of lemon and pinch of salt. ● Place some caramelised cauliflower in the middle of the plate. Add the pureed cauliflower, the curried florets, shaved cauliflower, golden raisins and a small serving of yoghurt. Lay your cod fillets on top and garnish with coriander. Add the sauce and serve.

foodies 45

044_FF Chef Q&A_0718.indd 45

26/06/2018 19:01

ginbothy.co.uk

Free UK delivery

GIN FOODIES FOCUS

SPIRIT OF SUMMER Get creative with your G&T by adding a splash of one of these innovatively flavoured Scottish gins

BOE: VIOLET GIN www.boegin.com No garnish is required for Boe’s Violet Gin. Dizzyingly floral when enjoyed on its own, it’s layers of flavour diffuse perfectly in grapefruit tonic. Taste the apple and lavender, fragrant and sweet, amid the light sugary tones that come from the namesake violet infusion. If most gins are refined and curated gardens, this one is a meadow of wildflowers, vibrant and delightfully refreshing.

SERVE WITH GRAPEFRUIT TONIC

EDEN MILL: OAK GIN

ISLE OF

www.edenmill.com Eden Mill is a rare brewery-distillery combination. Their Oak Gin marries the two passions by distilling juniper, coriander and angelica gin in oak beer barrels for a rich, malty flavour. Subtly spiced, this gin is a perfect balance of robust flavour with sophisticated aromatics.

Try it in an espresso martini.

www.harrisdistillery.com A treasure hunter dons scuba gear to forage the underwater botanicals for this maritime gin from the Isle of Harris. Subtle sugar kelp unlocks the sweet citrusy flavours of mango and grapefruit, cut by bitter pine botanicals for a bright, herbal flavour.

Serve with tonic and a dash of sugar kelp water to intensify the seaside sensation.

SHAKE UP IN AN ESPRESSO MARTINI

HARRIS GIN

SERVE WITH TONIC & SUGAR KELP WATER

FOODIES IS A PROUD SPONSOR OF THE SCOTTISH GIN AWARDS

KELSO GIN COMPANY

www.kelsoginco.com This new addition to the Kelso Gin Co. family is infused with lovage, an untameable herb which lends the small batch spirit a crisp, fresh flavour.

The herbaceous notes make this the perfect drink for summer, so serve up with olives and orange zest to compliment the distinctive flavour and say cheers.

GARNISH WITH A GREEN OLIVE

foodies 47

047_FFGin_0718.indd 47

26/06/2018 19:04

The Old Curiosity Distillery, 32A Old Pentland Road, Edinburgh EH10 7EA

0131 347 9972

Availab le from

The Gin Co 32 Nor th mpany Brid Edinburg ge h EH1 1Q 0131 22 G 5 9440

theginc ompany@ scottish experie @the_g nce.com in_com pany

The Old Curiosity Distillery was founded in a barn full of curious things, set in the lowlands of our enchanting botanical nursery just outside of Edinburgh. At the Secret Herb Garden we grow, pick, dry, and infuse all of our glorious herbs by hand so we know that they are 100% natural.

Above all, we are lovers of fine herbs and botanicals; their characteristics, flavours and magical properties. And it is from this love of herbs, and our knowledge of fine spirits that The Old Curiosity Distillery was born. To bring you unique spirits that harness the wonderful abilities of our natural botanicals.

GIN FOODIES

CROSSBILL: STAGHORN SUMAC GIN www.crossbillgin.com Fresh staghorn sumac foraged in New Hampshire adds a deliciously tangy lemon hint to Crossbill’s juniper-heavy gin for a well-balanced spirit filled with fruity flavours. Add extra dry intensity to a negroni by mixing equal parts Staghorn Sumac Gin, vermouth rosso, and Campari, garnished with an orange peel.

MIXES UP AN EXTRA DRY NEGRONI

GIN BOTHY: STIRRUP CUP www.ginbothy.co.uk The sweet woody spice of ginger mingles with Scottish apples in Gin Bothy’s Stirrup Cup. Before they got started in the spirit game, Gin Bothy was Jam Bothy, making them uniquely suited to make sure the crisp fruit flavours really shine in this perfectly summery gin. Complete the experience with sparkling apple juice and a thin slice of red apple and enjoy at the picnic table in the garden for a juicy, fruity tipple.

TOP WITH SPARKLING APPLE JUICE

TEASMITH www.teasmithgin.com Scottish honeyberry, orange peel and liquorice root are only half the story of Teasmith’s subtly spiced gin. The other half comes from deliciously fragrant handpicked Ceylon tea, sourced directly from Sri Lanka.

The combination results in a distinctively aromatic gin that’s packed full of flavour and perfectly unique. Best enjoyed with plenty of ice, good quality tonic and fresh mint to help bring out all of the flavours.

SERVE WITH MINT, ICE AND TONIC

ELECTRIC SPIRITS CO.: ACHROOUS GIN www.electricspirit.co Achroous Gin fully conveys the passion and creativity behind the bold one-man-operation that is Electric Spirits Co. James Porteous designs, distils and distributes this unique gin, which features the likes of aromatic sichuan pepper and fennel. The light bulb-themed bottle foretells the bright, clean taste. Serve with tonic and a garnish of star anise for smooth sipping.

SERVE WITH TONIC AND STAR ANISE

foodies 49

047_FFGin_0718.indd 49

26/06/2018 19:07

AN UNRIVALLED TASTE OF SCOTLAND Introducing the first tasting menu in the capital paired with Scottish beers & spirits.

One Square’s unique new tasting menu has been created by head-chef Craig Hart, and fuses locally-sourced produce with Scottish beers and spirits to deliver an unrivalled taste of Scotland.

We have partnered with the finest local producers to bring you everything from hand-dived Orkney scallops to Inverurie lamb, and the best in Scottish drinks, including Innis & Gunn Rum Cask Finish Ale and 15 year-old Springbank Whisky, as well as our very own One Square Gin.

Our seasonal Tasting Menu is served Thursday, Friday & Saturday at One Square 6pm—9pm. £65 per person, including drinks.

THISTLE PERTHSHIRE STREET FOODIES FOODIES FOCUS FOCUS

WEST IS BEST

Jump off the trams and jump into the West End, a world of foodie treats ONE SQUARE 1 Festival Square www.onesquareedinburgh.co.uk One Square delivers a uniquely Scottish afternoon tea. Look out for next level savouries like finger sandwiches filled with roast Orkney sirloin and sweet seasonal delights like strawberry millefeuille. Complete the experience with an Edinburgh Gin cocktail for good measure.

VIETNAM HOUSE 3 Grove Street www.vietnamhouserestaurant. co.uk Vietnam House is one of Edinburgh’s hidden gems. From warming pho to crisp spring rolls, the food transports you to Southeast Asia with a secret combination of herbs and spices.

Authentic, traditional, and packed full of flavour, it’s a must for Vietnamese cuisine fans.

C

One Square

Cairngorm Coffee

Maialino

Heads & Tales

CAIRNGORM COFFEE 1 Melville Street www.cairngormcoffee.com Bright and bustling, Cairngorm TEUCHTERS BAR Coffee is the perfect place to relax 26 William Street and watch the city go by. The www.teuchtersbar.co.uk long family-style benches keep it A favourite amongst rugby fans, feeling modern and sleek, while Teuchters is a longstanding rotating exotic coffee beans from Edinburgh institution known for around the world keep the coffee good service, good beers, and of the best quality. With plenty of good whisky, with over 90 single brunch options on offer, too, it’s malt whiskies on offer behind the Foodies advert 141x25.5.pdf 2 26/04/2018 12:28 an ideal destination for a weekend bar. Laidback and friendly, it’s the perfect place for after work drinks. catch up with friends.

HEADS & TALES GIN BAR 1a Rutland Place www.headsandtales.com Head and Tales keeps the focus on the gin, boasting two copper stills within the bar, so visitors can actually see the distilling process whilst sampling the fruits of the labour. Spend an afternoon sipping on cocktails in the cozy and relaxed bar, or go one further and attend a gin masterclass, where you can learn how to shake it up with the best of them.

M

Y

CM

MY

CY

If you are only going to your destination and back by tram buy a £3.20 day return ticket! £8.50 return ticket in the airport zone

CMY

r ticket is you Remtu The fro 3.20 solution! £rn

sy

quick and ea

foodies 51 K

051_FF West End Trams_0718.indd 51

26/06/2018 19:09

FOODIES INTERIORS

OUTDOOR LIVING Extend your living area with tea in the garden

Bring the fun outside with these tips for dining al fresco with style

PARTY IN THE GARDEN T

he happiest times of my life have been spent in the garden. As a little girl, my parents’ garden was my and my sister Aimee’s playground: we made dens in the greenhouse, created ‘perfume’ from mum’s roses and followed dad around, helping him with his garden chores.

When my husband and I bought our first house, we inherited a much-neglected plot and creating a garden out of it together has been a wonderful experience. But despite my ever-increasing love of plants and getting down to work in the borders, you won’t be surprised to hear that it’s styling the garden

that I enjoy most. Making our little patch of green look good with plants, containers, lights and my collection of vintage ‘gardenalia’ makes me happy, and it extends our living space too.

As we mow the lawn, tidy shrubs and fill the borders with flowering plants, it’s often with thoughts of using the garden on warm days to welcome gatherings of friends and family. As soon as the weather allows, be ready to transform your garden into a social hub. Move your table to the sunniest spot in the garden and pile plates, cutlery/flatware and napkins in the centre, rather than laying

52 foodies

052_FF Interiors_0718.indd 52

26/06/2018 15:10

‘The happiest times of my life have been spent in the garden’ foodies 53

052_FF Interiors_0718.indd 53

23/06/2018 19:48

Set in an idyllic country estate on the outskirts of Edinburgh, Melville Castle is a unique and enchanting location for your Special Day. The Castle has played host to weddings of all shapes and sizes from the grandest of society weddings to smaller and more intimate affairs. Dating back to 1786, Melville Castle offers you an array of beautifully adorned private rooms, a fully equipped marquee, 33 en-suite bedrooms and is nestled within 54 acres of parkland, providing a most romantic backdrop for your wedding photographs.

Tel: 0131 654 0088 Email: events@melvillecastle.com Website: www.melvillecastle.com @melvillecastle facebook.com/melvillecastle Melville Castle, Gilmerton Road, Midlothian, EH18 1AP

Copyright Š 2018 Forza Photography All Rights Reserved 07474 729997

INTERIORS FOODIES

‘Transform your garden into a social hub’ place settings. Wooden chopping boards and bowls feel right in these surroundings. Continue in the garden theme with a vase of flowers.

Encourage guests to linger at the table by adding comfy cushions to wooden or metal chairs and adding cosy throws if there is a chill in the air. If serving food, opt for wooden bowls and boards with a collection of enamelware to continue the simple, rustic style.

Although it makes more laundry, I like to use cotton or linen napkins, which add to the organic mood.

Inside, we use lighting to add drama, create mood and illuminate important tasks, and it can be employed in exactly the same way in the garden.

There are lots of outdoor lighting options, which can be temporary or permanent fixtures. If you are planning a garden from scratch, you can add integrated lighting, such as wall lights

KEEP IT RUSTIC Organic materials like wood make for a simple, rustic style

Garden Style by Selina Lake, published

by Ryland Peters & Small, £19.99.

Photo: Rachel Whiting

and spotlights to light up pathways or trees. Solar-powered lights, which come in all shapes and sizes, are an easy ‘unfitted’ alternative. Position them in your borders or use them to outline paths and other features. Solar outdoor string lights are great for parties – hang them in swags against walls or trellising, or hook them up to create a shape or spell a name. Battery-powered outdoor lights also add a magical glow. I like to illuminate my favourite gardenalia to make a feature of it – group items together and drape string lights around them, hiding the battery pack. Don’t forget the magical beauty of candlelight: use candle lanterns either side of your door, to light a path, hanging from a tree, or as an atmospheric table centrepiece. foodies 55

052_FF Interiors_0718.indd 55

23/06/2018 19:49

Time to taste Our top restaurant picks to try this month LANCERS A Stockbridge staple for over 35 years, Lancers is a true Edinburgh institution. With this in mind, it’s easy to see why this year’s renovation might have had some of the regular fan base worried. However, Lancers may have had a facelift but it hasn’t lost any of the charm that’s kept the locals loyal over the years.

The new look is sleek and elegant, contrasting rich navy blues with pops of gold and copper, while their new modern attitude is reflected in the updated menu, which is pared back and simple.

As manager Derek Young told me, the

new approach is focused on keeping things simple but delicious. Taking inspiration from the trend towards small plates and street food, the menu is much more tailored.

We started off with the spicy Keralan street food-style Mallu fried chicken, a lovely spiced twist on American-style fried chicken. Our second starter, king prawn tacos, also gives a nod to street food, while packing a serious kick.

For mains, we kept it classic with the tandoori chicken. The meat was juicy and tender and had been allowed plenty of time to infuse in the rich, flavoursome marinade.

Next up, the achari gohst, a soft and tender lamb dish in a dark and deep sauce. Multi-layered and perfectly balanced, this is one that’s not to be missed.

Veggies can get stuck in too, with lots of thoughtful and creative meatfree dishes adorning the menu, while the new cocktail list is full of fabulous tipples, too.

It’s great to see Lancers moving with the times but still sticking to the authentic, honest cooking that we all know and love. Customers old and new will love the new menu, and we’re confident this will remain an institution for years to come.

5 Hamilton Place, Edinburgh www.lancersbrasserie.co.uk Vicky Axelson

56 foodies

054_FF Reviews_0718.indd 56

26/06/2018 19:13

RESTAURANT REVIEW FOODIES

LEFTFIELD

FIVE MARCH Five March occupies a bright and airy space on the periphery of Glasgow’s leafy west end, complete with an outdoor terrace that was buzzing on a Monday evening.

The team at Five March have put together an outstanding menu, focused on what’s seasonal and local, and with each and every component prepared fresh in-house.

The menu navigates from cool vegetarian appetizers to innovative vegan entrees, choice Scottish seafood to richer meat dishes, allowing diners plenty of variety.

We started with a couple

of light and refreshing salads – one with zucchini and pea quinoa, dusted with an almond Parmesan crumb, and the other with trout, apple and ginger. Paired with a Sicilian white from the extensive wine list, these dishes could not have been more suited to the warm summer’s eve.

Next came the mussels. The accompanying chilli jam and coconut sambal broth was so exquisite that I had to ask for a spoon. A portion of crispy yet succulent pork belly arrived next, and the rich flavour of the pork contrasted beautifully with charred pineapple and fresh chilli.

Normally I would forego dessert, but our friendly waitress convinced me that I couldn’t leave without trying the chocolate parfait. And she was right. The parfait was so smooth and rich, it was difficult to believe that it was vegan, made with silken tofu rather than dairy. Five March is sure to be destined for success.

140 Elderslie Street, Glasgow www.fivemarch.co.uk Gary McIntyre

Blink and you’ll miss this tiny neighbourhood restaurant. On the edge of Bruntsfield Links, it’s a cosy local favourite that fills up quickly even on a midweek evening. The wine list is full of carefully chosen natural and biodynamic options, with the Veneto Rosso standing out as a favourite.

The lightly charred purple sprouting broccoli is about as right as a summer starter can get, paired beautifully with the crunch of almond and sharp feta, while the vibrant pumpkin seed hummus was another winner. Leftfield’s signature 6 hour slow-cooked short rib was tender and rich, and wonderfully offset by chunky homemade chips generously doused in truffle oil. The blushing ribeye was perfectly cooked and came with its own portion of those fabulous homemade chips - worth a review in their own right - as well as a flavour-packed house chimichurri.

Dessert was, I’m not afraid to say, the finest lemon tart in town. A brûléed top added rich caramel warmth, while fragrant strawberries worked with the not-too-sweet, not-too-sharp tart to create a pud I’m still dreaming about.

12 Barclay Terrace, Edinburgh www.leftfieldedinburgh.co.uk Chiara Margiotta

foodies 57

054_FF Reviews_0718.indd 57

26/06/2018 16:42

COOK SCHOOLS FOODIES

HOST WITH THE MOST Summer dinner parties will be a piece of cake with a little help from these clever cookery classes LET’S COOK SCOTLAND www.letscookscotland.co.uk Let’s Cook Scotland’s Cooking for Friends course gives you the freedom to enjoy hosting dinner parties without being confined to the kitchen. You’ll learn the art of stress-free cooking by mastering recipes that can be made ahead of time but still pack plenty of wow factor. On the day, you’ll be guided through the skills needed to make meringues, bread, and pickles, as well as take part in a barbecuing masterclass.

EDINBURGH NEW TOWN COOKERY SCHOOL www.entcs.co.uk Keep your summer suppers fresh and light with the Edinburgh New Town Cookery School’s Delicious and Healthy Eating class. This one-day course will help equip you with the knowledge and skills to whip up dishes that are low in saturated fat and sugar, but high in flavour, from broad bean and mint bruschetta to citrus chicken and frozen mango parfait.

MAKE SUMMER DINNER PARTIES A BREEZE

NICK NAIRN COOK SCHOOL www.nicknairncookschool.com Join Nick Nairn for the Summer Sessions, a series of one day cookery classes that will arm you with an arsenal of recipes from the likes of spiced hake to Normandy apple tart.

COLSTOUN COOKERY SCHOOL

www.colstoun.co.uk The key to fantastic food is keeping your ingredients seasonal and local, something that stunning countryside cookery school Colstoun specialises in. Their Seasonal Entertaining classes will take you through a range of clever meals that can be prepped in advance, to ensure you enjoy your evening to the utmost.

foodies 59

059_FFCookschool_0718.indd 59

26/06/2018 17:30

mooring is available for visiting boats wishing to visit our restaurant either for lunch or dinner!

FOODIES SPA

Foodies

SPAS BANNATYNE HEALTH CLUB & SPA 43 Queen Street, Edinburgh, EH2 3NH www.bannatyne.co.uk Get your holiday prep out of the way with Bannatyne Spa’s Peachy and Polished package. Featuring a half-leg, bikini and underarm wax, plus a colourful and long-lasting OPI Gel polish on your fingers and toes, getting bikini ready has never been so easy.

ZEN LIFESTYLE 9 Bruntsfield Place, Edinburgh, EH10 4HN www.zen-lifestyle.com Don’t let chipped nails ruin your summer look.

Pick your shade and opt for Zen’s expert Shellac manicure to keep your claws looking flawless for two weeks straight.

Get ready for the summer sun with these holiday treatments

NOW BY ONE SPA THE GIN SPA 2 Virginia Court, Glasgow, G1 1TN www.ginspa.co.uk Treat yourself to a full body massage from The Gin Spa. Working on your body and your mind to help you relax fully, it’s perfect for those going on holiday - and for those wishing they were.

8 Conference Square, Edinburgh, EH3 8AN www.nowbyonespa.com Get a holiday glow without the need to travel with Now by One Spa’s completely non-toxic Vita Liberata spray tan, which gives you a flawless, natural colour while conditioning and hydrating your skin for the perfect finish.

WESTERWOOD HOTEL & SPA 1 St Andrews Drive, Glasgow, G68 0EW www.qhotels.co.uk Indulge in a relaxing foot and

leg massage at Westerwood and you’ll be ready to rock sandals in no time. Hard skin is removed, cuticles and nails

are shaped, and then a Jessica GEL polish is applied to keep your feet in tip-top shape throughout the summer. foodies 61

059_FF Spas_0718.indd 61

26/06/2018 19:18

Just 45 minutes from Edinburgh, enjoy a great day out at Loch Leven’s Larder

Channel Farm, Kinross KY13 9HD

lochlevenslarder.com | 01592 841000

14th July 2018 Join us as we combine our love of local produce with a fun event that has something for everyone!

Activity workshops | Foodie Market | Farm Tour Rides Gin, Beer & Cocktail Bar | Milkshake & Smoothie Bar Broccoli Games | BBQ | Broccoli fun run | Treasure Hunt Evening Event with Live Music, BBQ Buffet & Silent Disco

Channel Farm, Kinross, KY13 9HD | lochlevenslarder.com

COCKTAILS FOODIES

Festival fever

Launching for the first time this August, Chill Fest is a celebration of Leith’s bar scene, bringing together eleven iconic bars and shaking up creative cocktails that capture the true flavour of the neighbourhood

FOODIES IS A PROUD SPONSOR OF CHILL FEST

Plum Lust

By The Lioness of Leith 37.5ml Finlandia vodka 25ml Briottet Framboise 25ml lime juice 10ml Campari 1/2 plum, quartered Soda, to top ● Muddle one quarter

of the plum. Reserve the other half. ● Add all of the other ingredients to a cocktail shaker. Shake with ice. ● Double strain over cubed ice and top with a dash of soda. Garnish with the other plum quarter.

To get involved, simply purchase your Chill Fest wristband for £5 from www.leithchillfest.com foodies 63

063_FFCocktails_0718.indd 63

26/06/2018 18:35

TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Foodies

JULY

HIGHLIGHTS WINE

THIS MONTH WE’RE DRINKING...

South Side

By The by Balmoral, RoccoGin Forte Hotels Recipe Wild Island

60ml Wild Island Botanic Gin 30ml freshly squeezed lime juice 15ml sugar syrup 8 fresh mint leaves ● Muddle 7 of the mint leaves in a cocktail shaker. Fill with ice, then add the gin, sugar syrup and lime. ● Shake vigorously for 15 seconds. ● Double strain into a chilled martini glass and garnish with the remaining mint leaf.

LAUNCHING THIS MONTH 83 HANOVER STREET EDINBURGH Juan José Castillo Castro, the man behind 99 Hanover Street, is opening a casual wine bar in the city centre. 83 Hanover Street will be offer natural wines along with a selection of small plates.

Juan’s Chilean heritage will shine through in dishes of citrus-cured fish and empanadas while East Coast Cured will provide bespoke charcuterie.

83hanoverstreet.com

FHIOR EDINBURGH After an abrupt departure from Norn in Leith, Chef Scott Smith has launched Fhior on Broughton Street. Ingredients-led, modern Scottish dishes are at the heart of the menu. As well as a 32 cover dining room serving a set

tasting menu, Fhior will have a more laidback café, bar and shop serving coffee and fresh pastries, bar snacks and pre and postdinner drinks. fhior.com

KILMURRY & CO EDINBURGH With its floor to ceiling windows and artfully distressed decor, Kilmurry & Co. is a hip new hangout. Brunch faves such as poached eggs and avo on toast rub shoulders with steak tacos, monkfish sashimi and Korean pulled pork bao buns. Vegans can tuck into their own versions of fish ‘n’ chips, mac ‘n’ cheese or even steak. And if you want a hug in a mug, order up that staple of a Glasgow childhood: chopped-up egg in a cup. kilmurryandco.co.uk

Get ready to dance at Justin Timberlake at The SSE Hydro with a preshow dinner at Two Fat Ladies at The Buttery.

Take a bottle into the garden and enjoy in the sun Saint Mont 2016 Marks & Spencer, £10 A delightfully fresh and elegant white wine with pear and white peach fruit flavours, hints of almonds and a refreshing citrus finish.

Serve chilled with fresh sole or scallops for the perfect dinner white.

Rosa dei Masi 2017 Hailsham Cellars, £12.95 Elegant bouquet of wild strawberries and cherries on the nose. This great expression creates a well-balanced wine with a soft body and attractive freshness.

The Ned Pinot Noir 2016 Ocado, £14.99 Lifted red and blue berry fruit perfume contrasts with the more savoury elements of oak spice, smoke and forest floor in this hearty red.

Great with roast meat.

64 foodies

064_FFNewBars_0718.indd 64

26/06/2018 14:33

chill fest cocktails in leith

@ChillFestLeith www.leithchillfest.com

Sofi’s

THE LIONESS OF LEITH

Victoria Joseph Pearce

Boda Quote Foodies and get 5% discount on your first order.

“Hands down the best vegan curries and sandwiches in town” — Google Business

Hygge Food (prenounced hooogar) offers a range of vegan hot & cold traditional Scottish, World & gluten free food options. * Hygge specialises in Wedding, party and private catering

8

* Works extensively with corporate and third sector organisations * Offers snacks, main dishes & street food options

@hyggefood glasgow

Hygge.food

07515176341 rebecca@hygge-food.com www.hygge-food.com

FOODIES FOCUS OUT AND ABOUT

Out & about

Looking to feature? Contact press@foodiesfestival.com

MAISON ST-GERMAIN AT RABBLE The elegant outdoor pop up launches

THE WINE HOUSE 1821 LAUNCHES Edinburgh VIPs get the first look at the new wine bar and hotel

EAT & DRINK FESTIVAL Food lovers get stuck into the Glasgow food festival

66 foodies

066_FFOut&About_0718.indd 66

26/06/2018 14:42

whenever, wherever edinburgh lothian road | st andrew square | ocean terminal | livingston