Issuu on Google+








Meet Michelin starred chef Paul Kitching


TAPAS PARTY Spanish chef Omar Allibhoy

gives his love of sharing food

RICK STEIN How to transform weekends into delicious city breaks


29/09/2016 11:17

Fullpage.indd 10

29/09/2016 17:14


Foodies Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 226 7766 Fax: 0131 225 4567 FOODIES A CELEBRATION OF FINE FOOD AND DRINK







Meet Michelin starred chef Paul Kitching


TAPAS PARTY Spanish chef Omar Allibhoy

gives his love of sharing food

RICK STEIN How to transform weekends into delicious city breaks


Front cover image The Little Green Spoon, by Indy Power, is published by Ebury Press, £18.99 Photography by Martin Poole

EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Lidia Molina Whyte Digital Imaging Grant T Paterson Production Sarah Hitchen Editorial Assistant Chiara Margiotta Advertising Design Jordan Porteous

Share the love


HETHER IT’S food, a laugh or a moment, sharing something always makes it better. This month, our recipes will bring your loved ones together for no other reason than to create beautiful memories. Take our cover star, for example. Blogger Indy Power created the ‘Because I Love You Cake’ to make people happy, no occasion required. Head to pages 26-33 to read more about her food philosophy -and get the VIP TICKETS FOR FOODIES recipes for her delicious healthy bakes. FESTIVAL When it comes to sharing food, there’s no better way CHRISTMAS to do it than tapas style. Omar Allibhoy, the Spanish chef behind Tapas Revolution, gives the lowdown on how to do it right on pages 38-43. Rick Stein shares favourite dishes from his travels through Europe on pages 16-23. You could cook them at home or follow the acclaimed chef’s advice: take off this weekend and experience them abroad. Foodies Festivals is back in Edinburgh next month to celebrate Christmas at EICC 25-27 November and in this month’s competition we’re offering ten pairs of VIP tickets so there’s plenty of chances to win. We sent our scouts out to find the best restaurants in Stockbridge and you can read about their findings on pages 35-37. Fancy escaping the hustle and bustle of the city centre? Our article on St Andrews, page 51, is perfect to plan a Winter break.


Sue Hitchen, Editor


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

Rick Stein is a celebrity chef and restaurateur renowned for his tasty seafood dishes

Indy Power writes the blog The Little Green Spoon, where she shares healthy recipes and clean eating advice

Omar Allibhoy is a talented chef who is revolutionising the UK’s Spanish dining scene

Paul Kitching is the Michelin starred chef behind 21212. His cooking style is modern French foodies 3

003_FF Welcome_1016.indd 3

29/09/2016 11:19


street food



Book 2 for 1 tickets Quote FF 241

with top chefs

edinburgh EICC

25-27 November Meet Jane devonshire MasterChef winner

FOODIESFESTIVAL.COM â—? 0844 995 1111 Fullpage.indd 10

29/09/2016 17:36










FOODIES FESTIVAL 13 Join them at EICC 25-27th November COMPETITION 15 Win VIP tickets for Foodies Festival





RICK STEIN plans your weekend escape


SMOKEHOUSES Scotland’s best smokehouses


INDY POWER The blogger’s healthy cakes


STOCKBRIDGE Top spots to dine and wine


OMAR ALLIBHOY Shares his favourite tapas


CHRISTMAS PARTIES Where to hold your office party


PAUL KITCHING Meet the Michelin starred chef


ST ANDREWS The East Coast awaits










COCKTAILS Mix it up for Halloween






foodies 5

005_FF Contents_1016.indd 5

29/09/2016 11:20

Fullpage.indd 10

29/09/2016 18:22


COOKING THE BOOKS Gino’s Hidden Italy: How to Cook Like a True Italian Gino D’Acampo, Hodder & Staughton, £13 Accompanying his new ITV series, Gino D’Acampo’s newest book takes you through delicious Italy. Jamie Oliver’s Christmas Cookbook Jamie Oliver, Michael Joseph, £16.90 Whether your hosting your first or your fiftieth Christmas dinner, Jamie Oliver’s recipes and tips will make it one to remember. Festive cooking has never been so easy! Le Manoir aux Quat’Saisons Raymond Blanc, Bloomsbury Publishing, £32.50 Famed chef Raymond Blanc shares the recipes that have awarded Le Manoir aux Quat’Saisons two Michelin stars for over three decades.

Man Finds Food Adam Richman is back on the road to uncover the world’s most surprising culinary treasures. In the second season, Adam leaves the States behind and delves deep into dining secrets overseas. From a chocolate doughnut sundae in Johannesburg to grilled cashew smoked ribs in Vietnam, with a quick stop in Manila to try some tasty ostrich salpicao, there’s many delights waiting to be discovered. Man Finds Food premieres Friday 10th October 9pm on Food Network UK

WHAT’S ON GIN FESTIVAL 7-9th October, Edinburgh The UK’s biggest gin festival hits Edinburgh’s Corn Exchange to raise your spirits. Showcasing over 100 gins, both classic and new, this is a great chance to learn everything there is to know about your favourite tipple and sample some amazing gins. Expect innovative takes on the classic G&T, exclusive talks from industry experts, live entertainment and tasty food.

EDINBURGH OKTOBERFEST 5-9th October, Edinburgh If you can’t fly to Germany, don’t despair. You can experience the magic of Oktoberfest right in the heart of Edinburgh. The amazing celebration is complete with a tasty dinner of traditional German schnitzel and Bavarian potatoes, Dirndl-clad waitresses and waiters, plenty of singing, and, of course, lots of delicious, specially brewed German beer.

PUMPKIN CARVING WITH EDEN MILL COCKTAILS 27th October, Glasgow For a more adult-friendly Halloween experience, head down to Little Botanica to carve your pumpkin, and enjoy Autumnal spiced gin cocktails from one of Eden Mill Distillery’s experts while you work. It’s the perfect way to get into the spirit of the season and enjoy the fun of carving without all the mess! foodies 7

007_FF Books_1016.indd 7

29/09/2016 11:22

Fullpage.indd 10

29/09/2016 17:13


Peacock Flower Tea Towel in Lime, £11

Dipped Terracotta Jug www.decoratorsnotebook., £16.95

Log Bowls www.thedesigngiftshop. com, £151.16 Tuja Reclaimed Wooden Stool, £120



Embrace the spirit of autumn with warm colours and repurposed wood

Red Classic Espresso Maker www.creative-tops. com, £24.95 Hornsea Tea, Coffee & Sugar Jars www.raspberry, £25 Spice Bottles, £56.98 Set of Four Gold Coffee Cups, £27

Bottle Stand www.naturehome. com, £27.65 foodies 9

009_FF Shopping_1016.indd 9

29/09/2016 11:23

:(2))(5)22',(65($'(56$TAKE-AWAY TEA FREE OF CHARGE72(1-2<217+(%58176),(/' /,1.623326,7(2856725(


Foodies_adverts.indd 11

4QP_Left.indd 12

23/06/2016 19:45

29/09/2016 17:40


IT’S A BIRD, IT’S A PLANE… No, it’s an authentic red phone box turned into a coffee shop. Superman fan Daniel Campbell launched Red Box Coffee last month at Haymarket station to save commuters’ day with his quality morning brews and organic, gluten-free and vegan products. If you like your coffee with a spoonful of heroic antics, you can’t miss it!



J Lawrie & Sons have been awarded the Great Taste Golden Fork Award for the best food or drink in Scotland. The judges loved their traditionally cured Jaffy’s Kippers, which combine woody, smoky and nutty notes with sweet undertones. Sounds delicious!

Congratulations to Real Foods on Broughton Street, who celebrate their 40th birthday this month. Four decades of selling delicious organic food and natural health products are definitely reason to celebrate. Pop along to their shop on the 29th and 30th to join the party and get your very own special edition Real Food’s organic cotton bag.

SAUCY Necessaucery Ltd are launching two brand new, distinctly Scottish sauces that promise to take your taste buds on a tantalising journey and change the condiment world. The Iron Brew sauce comes in two flavours, original and hot, and will definitely put a touch of adventure in your dishes.

WHAT’S THE BEEF? Wild West Deli, a premium range of protein-packed snacks, has launched a delicious beef jerky to satisfy your meat cravings. Made from pieces of lean beef brisket, the tasty snack comes in two flavours, Thai Spice and Chilli & Lime, and is perfect as a delicious dinner party canapé or to be munched on with a glass of wine -or two!

011_FF News_1016.indd 11

29/09/2016 11:24


Eat, drink, and be merry Foodies Festival returns to Edinburgh to celebrate Christmas in delicious style with MasterChef winner Jane Devonshire


OODIES FESTIVAL Edinburgh is back at the EICC on 25th, 26th & 27th November for a truly delicious Christmas feast. Top chefs such as Michael Bremner, whose stunning mackerel dish earned him 10/10 on the Great British Menu, and MasterChef 2016 champion Jane Devonshire, will be cooking their favourite festive dishes at the Aga Rangemaster Chefs Theatre. Joining them are Michelin-starred chef Brian Grigor, MasterChef The Professionals winner Jamie Scott and local legends Paul Wedgwood and Stuart Ralston, so you’ll definitely leave with a culinary trick or two up your sleeve. Those with a sweet tooth won’t want to miss the Cake and Bake Theatre, where Great British Bake Off semi-finalist Flora Sneddon shares her top seasonal tips and

12 MASTERCLASSES OF CHRISTMAS AT FOODIES MULL IT OVER Discover how to make mulled wine and cider in less than 5 minutes ICE ICE BABY Alternative icing ideas for your Christmas Cake SAY CHEESE Learn how to assemble the perfect Christmas Cheeseboard FESTIVE SPIRITS Hosting a Christmas party? Kick it up a notch with some amazing seasonal cocktails GREEN THUMB Make Christmas wreaths with cranberries and herbs ALL ABOUT THE SIDES Because turkey would be nothing without all the trimmings

GRAND DESIGNS From setting the perfect table to having the most beautiful Christmas tree HAVE YOUR (MINI)CAKE AND EAT IT Put a Christmas spin on your cupcake decorations ALTERNATIVE ROASTS Tired of turkey? Try one of these sumptuous roasts instead MIRACLE CURE Learn how to cure your salmon for the perfect starter PARTY BITES It wouldn’t be a party without tasty canapés RECOVERY DAY Spend Boxing Day nursing your hangover in style

12 foodies

012_013_FF_Foodies Festival_1016.indd 12

29/09/2016 11:26


Burlesque Baker Charlotte White puts a new spin on the traditional Christmas Cake. Need something to wash down the turkey? Head to the Drinks Theatre, where masterclasses on everything from champagne to craft beer await. There’s also plenty of fun for the little ones, who can learn how to make gingerbread men and chocolate snowballs at the Elf’s Cookery Theatre. Find the perfect foodie gift at the Artisan Christmas Market. Locally produced cheese, chutneys, oils and hampers are just some of the delights on offer. Hungry? Take a stroll down the Street Food

Avenue and you’ll find mouthwatering gems from all over the world, including steamed pork buns and macaroni cheese. If you’re feeling brave, don’t miss the daily Christmas Chilli eating competition and the Mince Pie Eating Challenge. Festive games are also on the menu, with a Christmas Quiz testing your culinary knowledge and a chance to practice your charades at the Vintage cider and beer bar. The three-day celebration is the perfect way to kick start the festive season and will definitely put the warm, fuzzy feeling of Christmas in your belly -as well as delicious food and drink, that is. l Visit www.foodiesfestival. com or call 0844 995 1111 to get your ticket foodies 13

012_013_FF_Foodies Festival_1016.indd 13

29/09/2016 11:26

Ever so slightly

Shot Top cupcake kits. A party game-changer. Fill with your favourite tipple. And top with prosecco f lavour frosting. Please eat responsibly.

Stores in Edinburgh and Glasgow or visit

Fullpage.indd 10

29/09/2016 17:18


WIN VIP TICKETS TO FOODIES FESTIVAL F OODIES FESTIVAL Edinburgh will be taking over the EICC on 25th, 26th & 27th November to celebrate Christmas in delicious style. This month we’re offering ten lucky readers the chance to win a pair of VIP tickets for Friday 25th November so you can experience the festival steeped in luxury. With a VIP ticket, you’ll feel like a celebrity for the day as you sip on your complementary glass of fizz in the stunning VIP Lounge. You will also receive a goodie bag filled with delicious treats as well as access to refreshments throughout the day

while you enjoy all the festive fun. Best of all, you get priority access to the theatres, which you’ll need as this year’s line-up is the best one yet. MasterChef 2016 winner Jane Devonshire, Great British Menu star Michael Bremner and Michelin-starred chef Brian Grigor are just some of the names cooking over the weekend at the Aga Rangemaster Chefs Theatre. An amazing range of masterclasses, artisan producers and tasty street food await, so don’t forget to enter! l

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

Where will Foodies Festival be held? To win you must either like our page on Facebook and send us a message with your name and email address or email your details to enter@

Entries must be received by October 31st 2016. Prize consists of two VIP tickets for Friday 25th November 2016. Subject to availability. No cash alternative. Editor’s decision is final.

foodies 15

015_FF Competition_1016.indd 15

29/09/2016 11:26


Great escapes Take a leaf out of Rick Stein’s book and turn every weekend into a delicious getaway


EY, RICK, where’re you going this weekend?’ There’s nothing quite so exciting as the prospect of flying off somewhere for the weekend. A quick flight to Bordeaux, maybe, with the thought of some aged ribs of beef cooked over vine prunings, and all those lovely Bordelais wines in elegant, straight-sided bottles, the tantalizing blends of Cabernet Sauvignon, Merlot and Cabernet Franc for the reds and Sauvignon Blanc and Sémillon for the whites. It’s extra special if you can get Friday afternoon off. You could get on a plane and that night be sitting in a bar in Cadiz, ordering a Cruzcampo beer and a serving of chicharrones. Equally you might find yourself in the back streets of Palermo at the Vucciria market, where a fisherman in wellington boots is boiling octopus, all purple in a black pot, and he pulls one out with tongs, slices a few thick white tentacles on to a paper plate and adds a couple of lemon wedges, and you wander over to a table in a bar to eat them, salty and hot and smelling of seawater. The fisherman goes back to a white plastic seat to watch his boiling pot and you survey the confusion that is Sicily’s

capital. To your right is a dirty, empty building, its windows filled in with concrete blocks, but they still have ornate balconies and carved window surrounds. Across from you is a bar not yet open with jagged graffiti scrawled all over it. An old table football game in faded red and cream stands outside on the square, and big green rectangular rubbish bins line up in ranks. You’ll find no such thing on a long weekend in Iceland. Instead, you will get cod so fresh it’s almost tough to the bite, or langoustine tails in a soup made with bisque from the shells, flavoured with such a tiny pinch of curry powder that it’s just a whisper at the back of your taste buds. You could take off to Vienna and settle down for a lunch of Tafelspitz, the most comforting combination of thickly sliced boiled beef with horseradish and a pile of carrots, swede and leeks, all cooked with the beef and served with buttery rösti potatoes and a plate of marrow bones. I’ve been to these cities and I can tell you that you will find much to enjoy there. I think weekends are a time for memories. You can forget the bills, the schools, the illness of friends, and just go. l

16 foodies

016_023_FF_Rick Stein_1016.indd 16

29/09/2016 12:05

016_023_FF_Rick Stein_1016.indd 17

29/09/2016 11:27


LEMON SOLE WITH POINTED CABBAGE & A LEMON BUTTER SAUCE Serves 4 1 hispi (pointed cabbage) 150g unsalted butter, cubed 3 tsp salt ½ tsp sugar 1 lemon 5 rasps grated nutmeg 2 lemon soles, weighing about 300g, filleted and skinned (ask the fishmonger) 150ml milk 10 turns black peppermill Small handful parsley, 4 sprigs set aside, the rest roughly chopped

l Remove the outer leaves of the cabbage. Cut it in half, remove the solid stalk and thinly slice the cabbage. l Melt 50g of the butter in a saucepan over medium heat, add 2 teaspoons of the salt, the sugar, the juice of half the lemon, the nutmeg and the sliced cabbage. Put a lid on the pan and cook for 5 to 10 minutes, stirring frequently at the beginning to ensure the cabbage doesn’t catch. l Put the fillets side by side in a frying pan and add the milk, the pepper and 1 teaspoon of salt. Bring to the boil, turn the heat down low and cover. Poach for about 3 minutes. Remove the fillets from the pan and keep warm. l Pass the poaching liquor in the frying pan through a fine sieve and return to the pan. Bring to the boil and reduce the volume by half. Add the remaining cubes of butter (100g) and the juice of a quarter of the lemon and whisk until the butter has melted and the sauce has reduced down so that it is thick enough to coat the back of a spoon. Stir in the chopped parsley. l Put the cabbage on 4 warmed plates, place the fillets on top and pour the sauce over. Serve each plate with a sprig of parsley.

Long Weekends by Rick Stein is published by BBC Books, £25 Photography by James Murphy

18 foodies

016_023_FF_Rick Stein_1016.indd 18

29/09/2016 11:27

016_023_FF_Rick Stein_1016.indd 19

29/09/2016 11:28





Something Fishy 16a Broughton Street EH1 3RH | 0131 556 7614


‘An Aladdin’s cave of ingredients’ 1_4_page_proof.indd 1

19/02/2016 14:29

With over 12,000 • organic • vegetarian • vegan • locally sourced Fairtrade • fresh • raw • gluten-free & dairy-free • products shopping for baking ingredients has never been easier Fresh




Real Foods established 1963 • Shipping worldwide since 1975

4QP_Left.indd 12

Our Edinburgh stores are open 7 days a week all year round from 8am till late and our webshop is ready to receive your order 24 hours a day.

29/09/2016 17:38


ARROZ VERDE GREEN RICE WITH GARLIC, PARSLEY, CLAMS & PRAWNS Serves 4-5 60ml olive oil 60g shallots, finely chopped 12 cloves garlic, finely chopped 1L fish stock 100g flat-leaf parsley, leaves finely chopped 1½ tsp salt

400g short-grain paella rice, such as Calasparra 30 raw clams, preferably palourdes, scrubbed 200g small raw peeled prawns Alioli, to serve

l Heat the olive oil in a 28â&#x20AC;&#x201C;30cm cazuela or shallow flameproof casserole over medium heat. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for 40 to 60 seconds, then stir in the fish stock, parsley and salt and bring to the boil. l Sprinkle in the rice, stir once, then leave to simmer vigorously over medium-high heat for 6 minutes. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and leave to simmer gently for another 12 minutes. At the end of this time, almost all the liquid should be absorbed and the rice will be pitted with small holes. Serve with alioli.

foodies 21

016_023_FF_Rick Stein_1016.indd 21

29/09/2016 11:28


SICILIAN FRITELLA RISOTTO Serves 4 3 globe artichokes Juice 1 lemon or 1 tbsp white wine vinegar 1–1.2L vegetable stock 40g butter 3 tbsp olive oil 1 onion, chopped 1 clove garlic, chopped or grated 300g Arborio or carnaroli rice 125ml dry white wine 200g fresh broad beans, double podded if not young 200g fresh peas Zest and juice ½ small lemon ½–1 tsp salt 8 turns black peppermill 70g pecorino, freshly grated

l Prepare the globe artichokes. Remove the stem to within 1cm of the base. Peel off the outer leaves until you reach the pale-coloured centre. Remove the hairy choke with a teaspoon. Pare off any remaining outer leaves with a sharp knife. Cut into 6 wedges and plunge into a bowl of cold water to which you’ve added the lemon juice or vinegar to prevent it discolouring. l Heat the stock in a saucepan. Melt half the butter with the olive oil in a wide pan over medium-low heat and sweat the onion and garlic for 5 to 10 minutes until soft. l Add the rice and stir well to coat the grains. Add the white wine and stir until it has been absorbed by the rice, then start adding the vegetable stock a ladleful at a time, stirring until it is absorbed, which will take about 20 minutes. l After about 12 minutes, in a separate pan, cook the artichoke wedges in boiling water for 5 to 7 minutes until tender. Remove from the water and set aside. Add the broad beans and peas and boil for about 3 minutes, then drain. l Add the cooked vegetables to the risotto and heat through. Remove from the heat and stir through the lemon zest and juice, the remaining butter, salt to taste, pepper and half the pecorino cheese. Serve immediately with the rest of the pecorino cheese.

22 foodies

016_023_FF_Rick Stein_1016.indd 22

29/09/2016 12:00

foodies 23

016_023_FF_Rick Stein_1016.indd 23

29/09/2016 11:28





Scottish Restaurant, Brasserie, Wine & Gin Bar in Edinburgh’s New Town – Open Christmas Day – Christmas Menus now online – Celebrations,Graduations, Birthdays and Anniversaries – Local Seasonal Scottish Produce – Premium 35ml measure of gin and mixer served in fishbowl glass with unusual garnishes – Private dining rooms available – Open seven days 29-33 dublin street, edinburgh eh3 6nl – tel: 0131 556 2231 | menus on-line


4QP_Left.indd 12

Book now for your Christmas party

29/09/2016 17:58



Our roundup of the best artisan smokehouses in Scotland HEBRIDEAN SMOKEHOUSE Clachan, Isle of North Uist HS6 5HD 0187 658 0209 The family-run Hebridean Smokehouse has been smoking local salmon, seatrout and shellfish for almost 30 years, guaranteeing the best quality and flavour. Both the peat smoked salmon and the beechwood smoked salmon are must-tries. INVERAWE Lorne Fisheries T/A Inverawe Smokehouses, Taynuilt, Argyll PA35 1HU 0344 8475 490 This award winning smokehouse uses sustainably sourced oak logs in their hand-built, brick kilns, which burn slower and give a cooler, denser smoke. Their smoked salmon is legendary but if you’re looking for the perfect starter for a dinner party, go for the delicious Triple Salmon Terrine. MARRBURY SMOKEHOUSE Marrbury Smokehouse, Newton Stewart DG8 6RW 0167 182 0476 Award winning Marrbury Smokehouse specialises in luxury smoked foods. Marrbury has an impeccable reputation, with MasterChef guest judge Andrew Fairlie singing its praises alongside many magazines and TV shows. It’s even fit for the Queen!

RITCHIE’S OF ROTHESAY 111 Montague Street, Rothesay, Isle of Bute PA20 0HW 0170 050 5414 Ritchie’s of Rothesay’s original Barr kiln goes back to the late nineteenthcentury. Now part of the Bute family brand, Ritchie’s of Rothesay is a state of the art food process facility creating tasty smoky delights.

ISLE OF EWE Isle of Ewe Smokehouse, Ormiscaig, Wester Ross IV22 2JJ 0144 573 1304 Nestled at the edge of Loch Ewe, Isle of Ewe Smokehouse is renowned for its artisan and handcrafted smoky delights. The fish is smoked in stone kilns, using aromatic whisky barrel staves for unique flavour. l foodies 25

025_FF Smokehouses_1016.indd 25

29/09/2016 11:29


26 foodies

026_033_FF_Little Green Spoon_1016.indd 26

29/09/2016 11:30


Sweet life Irish blogger Indy Power talks healthy eating and shares guilt-free desserts

What inspired you to create your blog? My family inspired me to start Little Green Spoon while I was in college. I started creating my own recipes and my family encouraged me to share them with others online. It was just a bit of fun at the beginning and I kept it a secret for a while. Then when I was a little more confident I shared it with friends and family and it’s grown from there! What were the ups and lows of your journey to healthy eating? I think the lows were at the beginning when I was still learning which foods suited me and which didn’t. It can be frustrating sometimes when there’s so much information out there and it really just takes time to figure out what’s best for you. The highs are definitely when somebody tells me that I have helped them with their healthy eating journey. There’s something so special about feeling that you’ve helped somebody else feel better too. You’ve recently finished college, do you have any tips for those out there who want to eat healthily on a budget? I think the best tip is to eat seasonally. Fruits and vegetables are much cheaper when they’re in season because they’re in abundance and everything tastes so much better too. For more expensive things like nuts and seeds I shop around online for good bulk deals- it seems more expensive to buy big quantities when you’re doing it but it saves loads in the long run.

Does your Irish heritage influence your cooking style? I’ve lived here all my life, so it’s definitely a big influence on my cooking. I also get a lot of inspiration from my mom, who’s half Japanese. I love fusion and mixing flavours. Some days I’ll make an Irish classic like chicken and broccoli bake and other days it will be teriyaki meatballs. Mixing different cuisines keeps it interesting! Are there any ingredients you can’t live without? Nuts! I’m allergic to peanuts so I actually spent the first half of my life terrified of nuts but now I eat them every day (except for peanuts obviously!). I love how they’re so versatile, in sweet and savoury dishes. I also love coconuts, I use coconut oil all the time and a lot of coconut milk and coconut cream, I love how luxurious and creamy it is while still tasting nice and light. The festive season is round the corner and, with so many dinner parties and family gatherings coming up, it’s hard to stay healthy. How do you do it? I just keep it simple! All of the recipes in my book are full of flavour but really easy so they work whether it’s dinner for one on a week night or a dinner party with loads of friends. Use colourful, seasonal ingredients, loads of herbs and spices and don’t overcomplicate things. Listen to your body and choose things that make you feel good when you’re eating them and afterwards too. l

foodies 27

026_033_FF_Little Green Spoon_1016.indd 27

29/09/2016 11:30


LEMON AND POPPY SEED DRIZZLE LOAF This loaf is virtuously light, gorgeously zesty and sports the most delicious drizzle of frosting – what’s not to love? Heaven with a cup of tea. Makes 1 loaf 80ml melted coconut oil, plus extra for greasing 180ml honey 150ml almond milk Zest of 2 lemons 2 tbsp poppy seeds 300g ground almonds 2 tsp baking powder ½ tsp coarse salt 2 egg whites

For the drizzle 1 x 400ml tin coconut milk, refrigerated overnight 2 tbsp honey Juice of 2 lemons To serve Lemon peel l Preheat the oven to 180°C. l In a large bowl, combine the melted coconut oil, honey, almond milk, lemon zest and poppy seeds. Keep the lemons that you zested, you can use their juice for the drizzle. l In a separate bowl, combine the ground almonds, baking powder and salt. l Gradually add the almond mixture to the wet ingredients in three stages, mixing well after each addition. l In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold the egg whites into the batter. l Grease a loaf tin with coconut oil or line it with parchment paper. Pour the mixture into the tin and bake for 35–40 minutes until golden on top and a knife inserted into the middle comes out clean. l As soon as you put the loaf in the oven, make the drizzle. Scoop the coconut cream from the top of the tin of chilled coconut milk (keep the coconut water for something else). Add it to a large bowl and mix in the honey and lemon juice. You should have a tart, runny mixture. Pop it in the fridge to thicken just a little while the loaf cooks. l Take out the loaf and leave it to cool. When the loaf is completely cool, take the drizzle out of the fridge, give it a stir and then spoon it on to the loaf, letting it drip down the sides. l Top with strips of lemon peel.

28 foodies

026_033_FF_Little Green Spoon_1016.indd 28

29/09/2016 11:30


foodies 29

026_033_FF_Little Green Spoon_1016.indd 29

29/09/2016 11:30


ROCKY ROAD Little cubes of nutty, crumbly, chewy heaven. I had to get a bit creative to come up with textures that mirror traditional rocky road, and although these might not be exactly the same, they taste even better! Granola replaces biscuits, while toasted hazelnuts and pistachios are added for crunch and dates for yummy chewiness. You can sub or add in different nuts and dried fruit, if you like. Makes 9–12 50g hazelnuts 50g pistachios 100g pitted dates 185ml melted coconut oil 35g cacao powder 75g grain-free maple pecan granola 35g dried apricots or other dried fruit l Preheat the oven to 180°C. l Dry roast the hazelnuts and pistachios for about 10 minutes, until toasted and delicious. Put the dates in a bowl and pour boiling water over them, leaving them to soak for about 10 minutes. l Add the drained dates to your food processor with the melted coconut oil and cacao powder. Blend on high until smooth (ish!) then transfer to a bowl. l Pour in the granola, apricots and nuts and mix well. l Spread the mixture into a baking tin lined with parchment paper and pop in the freezer to set. When set, chop into little squares. l Store in the fridge.

Extracted from The Little Green Spoon by Indy Power,Ebury Press, hardback £18.99) Photography by Martin Poole

30 foodies

026_033_FF_Little Green Spoon_1016.indd 30

29/09/2016 12:09

foodies 31

026_033_FF_Little Green Spoon_1016.indd 31

29/09/2016 11:31


‘BECAUSE I LOVE YOU’ CAKE This cake is beautifully rich, chocolatey and moist, but not too heavy and the whippy chocolate frosting is just to die for. Pile fresh berries and edible flowers on top and you’ll have the most stunning masterpiece, for the eyes and the taste buds! This cake is perfect for birthdays and celebrations, but it also makes the most gorgeous surprise for someone for no occasion at all, simply ‘because I love you’. Makes 1 two-tier cake

For the cake 4 eggs 375ml melted coconut oil, plus extra for greasing 1 tsp vanilla essence 375ml maple syrup/honey 480g ground almonds 75g cacao powder 1 tsp coarse salt 2 tsp baking powder For the icing 2 x 400 ml tins coconut milk (kept in the fridge overnight) 60 ml maple syrup/honey 1 tsp vanilla essence 3 tbsp cacao powder To top Strawberries, raspberries and blackberries l Preheat the oven to 180°C. l Whisk the eggs, melted coconut oil, vanilla and sweetener together in a large bowl. l In a separate bowl, combine the ground almonds, cacao powder, salt and baking powder. l Gradually add the dry ingredients to the wet. l Line or grease two cake tins with coconut oil. Divide the mixture evenly and bake for about 35 minutes, until a cake tester comes out clean. While the cakes are baking, take the tins of coconut milk out of the fridge to let them soften. l Let the cakes cool completely, then make the icing. l Scoop the coconut cream from the top of the tins of coconut milk (keep the coconut water for something else). Add it to a large bowl and whisk it together with the sweetener, vanilla and cacao powder until you have a gorgeous whippy frosting. If you’re not icing the cake straight away, keep the icing in the fridge until just before. l When the cakes are cool, ice the bottom one, then place the second on top and top with icing. Pile with berries and serve.

32 foodies

026_033_FF_Little Green Spoon_1016.indd 32

29/09/2016 11:31

foodies 33

026_033_FF_Little Green Spoon_1016.indd 33

29/09/2016 11:31

Fullpage.indd 10

29/09/2016 18:04


PRIDE OF PLACE Stockbridge is the New Town’s jewel in the crown, especially when it comes to food and drink WHERE TO EAT NOK’S KITCHEN 8 Gloucester Street 0131 225 4804 Housed in the former home of Songkran, Nok’s Kitchen is the new kid on the block. Yet the family-run eatery has already carved out an impressive reputation. Try the nok chom suan or Bird in the Garden starter, it’s delicious and it honours the eatery’s name, which means bird in Thai. It also comes with a wicker bird cage!

THE SCRAN AND SCALLIE 1 Comely Bank Road 0131 332 6281 Michelin star chef Tom Kitchin’s gastro pub perfectly captures the meaning of the word cosy. Here you’ll find great Scottish scran, a good range of traditionally brewed ales and artisan beers and bags of rustic charm. You really can’t go wrong with their fish and chips. Above: Purslane Below: The Raeburn

THE PANTRY 1-2 North West Circus Place 0131 629 0206 If you’re obsessed with brunch, go to The Pantry. Cosy yet stylish décor, a warm and welcoming atmosphere and a menu that will make you salivate the instant you set eyes on it are just some of the things to look forward to. The family-friendly spot caters to clean eaters and indulgers alike, with plenty of dishes appealing to both – like the iconic Sunshine on Stockbridge. PURSLANE 33A St Stephen Street 0131 226 3500 Tucked away in a tiny basement on St Stephen Street, Purslane does fine dining with a rustic touch. Despite the modern foodies 35

035_037_FF Stockbridge_1016.indd 35

29/09/2016 11:33

Herbie of Edinburgh 66 Raeburn Place Edinburgh EH4 1HJ New products for the Christmas season now arriving. Leave your address via email, phone or in person for your Christmas List and Hampers.

33A St Stephen St Edinburgh | EH3 5AH 0131 226 3500

email: 0131-332-9888

Street Box brings Thai street food to Stockbridge! Fancy Thai food, but not quite ready for a full meal? Try one of our ‘Street Boxes’.for £6.50. It comes in a convenient street box ready to eat on the go or sit in in our relaxed Thai street cafe. Our Chef Jo takes pride in every dish she serves out, with over 20 years experience of cooking Thai food in Edinburgh you’re in good hands... EAT. SHARE. ENJOY. Wonderful and friendly staff who bring the famous Thai smile to your day... Great decor from the funky reclaimed tables to the cool Thai artwork. Experience the informal and relaxed wonders of Thai street food. Fast, Fresh, healthy and delicious! ONLINE ORDERS NOW LIVE@

Thai Food + Fresh + Comfort 53 Raeburn Place, Stockbridge EH4 1HX

0131 332 0031

4QP_Left.indd 12

29/09/2016 18:08



menu, which showcases contemporary trends using the best local produce, you don’t have to be a fancy foodie to enjoy it. The vibe is relaxed and casual and the food delicious. We particularly loved their seared venison loin with salsify, choux farci and red cabbage and red currant jus. ROLLO 108 Raeburn Place 0131 332 1232 Facebook/barrolloedinburgh This trendy boutique wine bar is the perfect spot for both an after-work tipple or a catch up with friends over some delicious tapastyle dishes – washed down with a bottle of wine of course. Catch the last rays of sunshine in the lovely terrace or relax in the stylish interior surrounded by unique wines from all over the world. THE STOCKBRIDGE RESTAURANT 54 St Stephen Street 0131 226 6766 www.thestockbridgerestaurant. This foodie gem off the beaten track is home to first-rate Scottish cuisine and warm, friendly service. The award-winning eatery shies away from the pretentiousness often associated with fine dining, going instead for a casual approach that is equally, if not more, delicious. Jason’s Lamb rump and belly with confit lamb and potato gateau with wild garlic is a must try.

HAMILTON’S 16-18 Hamilton Place 0131 226 4199 www.hamiltons Home to great beers and ales, this favourite among locals is not to be missed. Their new autumn menu is delicious too! Above: Scran & Scallie. Clockwise from left: Wendy’s Ice Cream and The Pantry WENDY’S ICE CREAM 29 Hamilton Place 07391 432385 Facebook/WendysIceCream If you think it’s getting too cold for ice cream, think again. Autumn brings sumptuous delights to this ice cream heaven on the picturesque Hamilton Place. Spiced Pumpkin and Smores and Gingerbread coffees and Frappes, luxury winter spice hot chocolate and Ferrero Rocher ice cream are just some of the highlights of the innovative menu. l

HECTOR’S 47-49 Deanhaugh Street 0131 343 1735 www.hectors Nestled in the heart of Stockbridge, Hector’s is the perfect spot for a laidback catch up. There’s plenty to choose from, both to drink and to eat, and the upbeat atmosphere is always a plus. THE LAST WORD SALOON 44 St Stephen Street 0131 225 9009 Dark and decadent, it’s the perfect place for a romantic rendezvous. Delicious tipples by candlelight – what more could you ask for? THE RAEBURN 112 Raeburn Place 0131 332 7000 The Raeburn is a Stockbridge staple. It has something for everyone, whether you’re looking to enjoy a couple of beers, indulge in a delicious dinner or share a cheese board. foodies 37

035_037_FF Stockbridge_1016.indd 37

29/09/2016 11:33


SHARE Spanish chef and founder of Tapas Revolution Omar Allibhoy believes food is best enjoyed when shared


Y PHILOSOPHY in the kitchen has always been the same: cook without fuss and eat like a king – quite simply. Eating great food is a luxury we all have the right to, so make the most of it. I have a passion for Spanish food and tapas which I love to share – so much so that it has become my mission in life. I have felt this way ever since I left my beloved Madrid over a decade ago and I was exposed to other cuisines. As a chef I had the pleasure and honour in my early years of training with and learning from some of the most talented chefs, including Ferrán Adriá and Gordon Ramsay. As a diner I have travelled and eaten across dozens of countries, visited their restaurants, learned how they cook, but more importantly experienced how locals eat daily in their own homes with their loved ones. It was on these travels that I began to realise how incredible, generous and tasty the food I grew up with was compared to the food I was discovering all over the world. Don’t get me wrong: I love all food, but the dishes one grows up with leave an indelible mark on your heart, from the flavours, aromas and memories around them, to – in my case– the quick and easy dinners my mum used to rustle up in minutes, and the bigger family feasts where great conversation and laughter were

vital ingredients around the table. Invariably, the most vivid memories of my life have centred around food with my family and friends. Spain has a huge influx of tourists. I know I am a bit biased, but its popularity isn’t surprising to me, as it’s a sunny country blessed with beautiful and varied geography and landscapes, historically fascinating cities, stunning gastronomy and generally very funny and outgoing people with the greatest lifestyles. However, essentially what makes us all happy is not a location, the way the streets look or the weather, but actually the culture and lifestyle that we live and enjoy. Working abroad for so long and running my own Spanish restaurants have given me the opportunity to appreciate the kinship so many people feel for my country when they first visit, which then turns into love as they come for the second time. This is the type of response that makes me very proud of my people and feel lucky about where I grew up. I have experienced first-hand how much everyone loves our food and tapas, no matter where they themselves come from; it’s the first thing they talk about when you ask them about Spain. I have concluded that food is one of the most important things in making a culture what it is because of how much pleasure we get from it and what it means to all of us. l

38 foodies

038_043_FF_Spanish Made Simple_1016.indd 38

29/09/2016 11:33

038_043_FF_Spanish Made Simple_1016.indd 39

29/09/2016 11:33


ALITAS DE POLLO A LA MIEL Y LIMON LEMON AND HONEY CHICKEN WINGS Serves 4 400g chicken wings 1 lemon 3 tbsp extra virgin olive oil 4 sprigs fresh thyme 1 head of garlic, cut in half A pinch of sweet pimentón (sweet smoked paprika) 3 tbsp honey 2 tbsp chopped fresh coriander leaves Sea salt and freshly ground black pepper

l I am yet to meet someone who doesn’t like chicken wings. Traditionally this recipe was made using the whole chicken, however it is so much more shareable when made with wings. l Bring a pan of water to the boil, add the chicken wings and boil for 5 minutes. Remove and drain on kitchen paper for 5 minutes. l Meanwhile, zest the lemon, halve it and squeeze out the juice, but don’t throw the rest of it away. Heat the oil in a frying pan over a high heat. Add the thyme sprigs, chicken wings, squeezed lemon halves and the garlic and fry for a couple of minutes on each side. Sprinkle the pimentón over the chicken and after 10 seconds drizzle the lemon juice and honey into the pan. Season with salt and pepper. l Continue to sauté the chicken until cooked through, allowing the liquid to reduce while making sure the wings are fully coated in the glaze. Add the lemon zest right at the end as it turns bitter if added too early and loses its fragrance quite quickly. l Sprinkle with the chopped coriander and sea salt before serving.

Spanish Made Simple by Omar Allibhoy, Quadrille, £20 Photography by Martin Poole 40 foodies

038_043_FF_Spanish Made Simple_1016.indd 40

29/09/2016 12:12

038_043_FF_Spanish Made Simple_1016.indd 41

29/09/2016 11:34

HABAS CON CHORIZO BROAD BEANS WITH CHORIZO Serves 4 as a tapa 250g shelled broad beans (if you find baby broad beans, even better) 50ml extra virgin olive oil ¼ onion, finely chopped 5 garlic cloves, skin on but crushed 1 sprig fresh oregano 1 chorizo cooking sausage, chopped Grated zest and juice of ½ lemon Sea salt and freshly ground black pepper Bread, to serve

l Bring a large pan of salted water to the boil. Add the beans, bring back to the boil and then cook for 2 minutes. Drain and rinse with cold running water. Set aside. l Heat the olive oil in a frying pan over a medium heat and add the onion, garlic, oregano and chorizo. Sweat for 5 minutes until the onion is transparent and soft. Increase the heat to high, add the broad beans and sauté for a couple of minutes. l Add 25ml water, the lemon zest and juice and some seasoning, and serve with some good bread.

42 foodies

038_043_FF_Spanish Made Simple_1016.indd 42

29/09/2016 12:12


MORCILLA DE BURGOS Y MANZANA SPANISH RICE BLACK PUDDING WITH CARAMELIZED APPLE Serves 4 as a tapa 1 large morcilla de burgos (Spanish rice black pudding) 1 cinnamon stick 2 apples, any variety, seeded and cut into wedges 1 tbsp pine nuts 1 tbsp honey A pinch of sea salt Olive oil, for frying Bread, to serve

l I have a weakness for black pudding (and offal in general). To me, it’s a total delicacy, so good that i don’t like to eat it too often so that it continues to be special. I do the same with jamón ibérico. In this dish the apple and honey are the perfect match for the main event. l Cut the black pudding into finger-width slices and set aside. Add the cinnamon stick to a frying pan over a medium heat. Add the apple wedges and cook for at least 3 minutes on each side, adding the pine nuts to the pan for the last 3 minutes. Drizzle the honey into the pan and continue to cook until the apples are lightly caramelized. Season with a pinch of salt. l Heat a generous drizzle of olive oil in a separate pan over a high heat and cook the black pudding slices for 2 minutes on each side so that the edges are crispy. l Serve together on a plate and enjoy with lots of good bread.

foodies 43

038_043_FF_Spanish Made Simple_1016.indd 43

29/09/2016 11:35

Christmas Express lunch from £15

Group menu: 3 courses & coffee £30

NOW OPE N ON N E W Y E A R’ S DAY ! t: 0131 553 5080 3 Shore, Leith, Edinburgh, EH6 6QW


Lunch from £15, À la Carte

Join us for...


Christmas Parties

Leith £30 City: Silver £27.50, Gold £35 E a rly Bi rd D i s c ou n t

Book for 1st-7th of December for £5 off our Christmas Menus per person

2HP_Left.indd 12

t: 0131 554 5666

t: 0131 225 5109

1 Shore, Leith, Edinburgh, EH6 6QW

58 Thistle Street, Edinburgh, EH2 1EN

29/09/2016 18:11


LIFE OF THE PARTY Get your embarrassing dance moves at the ready, it’s office Christmas party season in Edinburgh and Glasgow EDINBURGH THE BONHAM HOTEL 35 Drumsheugh Gardens EH3 7RN 01312266050 Experience the magic of Christmas with The Bonham’s Festive Dinner menu. Lavish interiors, seasonal produce and a vibrant atmosphere set the tone for a deliciously fun night. Traditional festive dishes are given a makeover, like the tasty Christmas pudding ice cream! CUCINA 1 George IV Bridge EH1 1AAD 01312206666 Situated in the heart of the Old Town in Edinburgh’s iconic Royal

Above: The Bonham Below: Rhubarb

Mile, award winning restaurant Cucina is the perfect place for a luxurious festive meal. Head Chef Mattia Camorani’s menu is the stuff of dreams. Try the honey glazed duck breast for a tasty alternative to turkey. THE PRINTING PRESS 21-25 George Street EH2 2PB 0131 2450 7177 www.printingpressedinburgh. The George Hotel’s acclaimed new restaurant combines a warm and welcoming atmosphere with luxurious feel, the perfect marriage for a good night out. Dinner includes seasonal favourites with a modern twist like the nougat parfait with mulled wine and apple sorbet. foodies 45

045_047_FF Christmas Party_1016.indd 45

29/09/2016 11:36

Where would you celebrate this festive season? • Festive afternoon teas daily • Festive menu in Rhubarb throughout December • Christmas Party Nights • Wonderful gift vouchers

RESERVATIONS AT PRESTONFIELD +44 (0)131 225 7800 7-days or book with us online 24 hours a day | Fullpage.indd 10 Untitled-2 1

29/09/2016 18:36 29/09/2016 17:32


THE ROXBURGHE 38 Charlotte Square EH2 4HQ 01312405500 With its central location, cool entertainment and ice themed bar, it’s no wonder The Roxburghe is one of the top choices for Christmas Parties. Packages include a vodka slush upon arrival, a three course festive dinner with delicious classics and a DJ set so you can bust a move. RHUBARB Prestonfield House, Prestonfield Road EH16 5UT 0131 225 1333 Rhubarb is the perfect place for a truly lavish dining experience. Festive dining promises to be a deliciously indulgent affair, with foodie gems like the pheasant and smoked bacon boudin stealing turkey’s thunder. SURGEONS HALL Nicolson Street EH8 9DW 0131 5273434 For something a little different, head to Surgeons Hall Ultimate Christmas Party. Expect a ceilidh, karaoke, 70s/80s disco, cocktail making masterclasses, Santa’s sleigh photo booth opportunity and so much more.

GLASGOW THE CORINTHIAN CLUB 191 Ingram Street G1 1DA 0141 552 1101 With a building steeped in history that goes as far back as the eighteenth century it’s no surprise the Corinthian Club transports you to a splendorous

Above: Corinthian Club, The Printing Press and The Roxburghe Below: Cucina past from the moment you step in. Indulge in a delicious festive dinner below the stunning cupola. MARCO PIERRE WHITE STAKEHOUSE BAR AND GRILL 75 Waterloo Street, G2 7DA 01412267726 Three times Michelin starred chef Marco Pierre White’s Glasgow restaurant offers a great space for a delicious, meaty, stylish and fun Christmas party.

ÒRAN MÓR Byres Road, G12 8QX 01413576214 Òran Mór, meaning great melody of life in Gaelic, has something for everyone. From the Victorian bar to the Auditorium, where Alasdair Gray’s famous mural covers the ceiling, you can host a bespoke Christmas party that suits your needs. Expect live music, tasty festive food and a great night out. WILD CABARET 18 Candleriggs, G1 1LD 0141 552 6165 If you’re looking for a Christmas party with a difference, Wild Cabaret is the place to go. Expect the unexpected, with delicious food making its way to your table while you watch a variety of entertainment including glamorous showgirls, magical maestros, gravity defying artists and cabaret curiosities. l foodies 47

045_047_FF Christmas Party_1016.indd 47

29/09/2016 12:15


KITCHING RULES Chef Paul Kitching on his journey to Michelin stardom GLAZED LEMON TART AND RASPBERRIES Serves 4

For the sweet pastry 250g plain flour 50g butter 50g icing sugar 1 egg 1 tbsp water For the lemon curd 750ml double cream 4 lemons 100g caster sugar 4 eggs For the raspberry puree 250g fresh raspberries 100ml stock syrup For the stock syrup 100g caster sugar 100ml water 1 vanilla pod, seeds scraped out

l To make the stock syrup put the water, sugar and vanilla in a pan. Bring to a boil and simmer for 5 mins. Leave to cool. l For the pastry, rub together the flour, sugar and butter in a bowl until it has a breadcrumb consistency. Beat the egg and add to the flour mix. Add a little bit of water and let the mixture come together. Roll into a ball, refrigerate and leave for at least 30 mins. Roll into cases and bake for 10 – 12 mins at 170°C. Leave to cool. l For the lemon curd, zest and juice the lemons and place in a pan with the syrup. Heat until the sugar dissolves. Mix the eggs and cream and add to the sugar and lemon. Return to the heat. Stir continuously. Once thickened, pass it through a fine sieve, l For the raspberry puree, heat the stock syrup and add the raspberries to heat through. Blitz in a blender until smooth then pass it through a fine sieve and refrigerate. l To serve, take the tart case and place a spoonful of puree in the base. Cover with the cooled lemon curd and using a pallet knife smooth it until it’s level. Sieve icing sugar generously over the top of each tart and caramelise with a blowtorch. Place on a plate and dust with another helping of icing sugar. Serve the tart with dried raspberries, goji berries or any dried Scottish fruit of your choice. Finally, place a shot of Drambuie in a glass. Heat a little milk then froth and spoon the foam on top of the Drambuie. Place on a side plate with a shortbread biscuit and raspberry puree and serve.

PAUL KITCHING What inspires you in the kitchen? Believe it or not, my biggest source of inspiration is light. We’re so lucky with our position in Edinburgh. The way light hits food can entirely change how it appears. Light really can make your hairs stand on end and the dishes stand out!

048_049_FF Paul Kitching_1016.indd 48

How does it feel to hold a Michelin star? Frustratingly terrifying… or maybe terrifyingly frustrating?! But it’s worth every drop of sweat. It gives you an amazing sense of selfworth and a reason to kill yourself for 18 hours a day in the kitchen. To be recognised by the top guide in your industry feels like getting an Oscar.

Top dinner party tips: •A good ‘pot-wash’. •Great jokes and anecdotes. •The perfect excuse to leave your guests and get back to the kitchen: “Is that the fire brigade I hear…” •Give the cheap sparkling to your guests, whilst you drink the vintage in the kitchen. www.21212

29/09/2016 12:17

048_049_FF Paul Kitching_1016.indd 49

29/09/2016 12:17

Passionate about three things when it comes to food: flavour, seasonality and origin. Ardgowan Hotel 2 Playfair Terrace, North Street St Andrews, Fife, KY16 9HX WAPP1027_Appleton_Estate_Show_Guide_Ad_AW.pdf


01334 472970

20/06/2016 12:41


• BBQ JERK • MUSIC • LIMING • CHANCE TO WIN BOTTLES OF RUM • Global Rum Ambassador, Ian Burrell will be making guest appearances on the bus. Check out the Rum Master Class each Saturday at 3.30pm in the Drinks Theatre. #RumBus

4QP_Left.indd 12

29/09/2016 18:15


Follow the sea St Andrews is the perfect spot for a coastal escape


ESTLED IN Fife’s East Coast, St Andrews is a town steeped in history. Take a trip to the world’s home of golf and you won’t just experience traditional Scottish culture, you’ll also taste some of the best food in the country. The Old Course Hotel is perfect if you really want to treat yourself. Expect stunning surroundings, lavish accommodation and delicious food at the 3AA rosetteawarded Road Hole Restaurant. Fairmont St Andrews and the Macdonald Russacks Hotel have just appointed new executive chefs, which means lots of exciting changes on their menus. Frank Trepesch joined Fairmont St Andrews following a multimillion pound refurbishment, and his Savoy Afternoon Tea is already a huge success. Michelin starred chef Tony Borthwick takes the reins of Rocca restaurant at Macdonald Russacks, where he’ll be implementing his signature simple but multi-layered style. If you really want to experience the charm of St Andrews’s town centre, Ardgowan is the place to stay. Alternatively, if you want to get away from the hustle and bustle of city life, multi-award winning Rufflets is one of the best country house hotels in Scotland. St Andrews is also home to many independent restaurants.

Clockwise from top left: Ardgowan, Eden Maison Hotel, Fairmont St Andrews and Old Course Hotel

“St Andrews is home to many independent restaurants” Balgove’s amazing Night Markets are a great way to experience local produce -and get into the festive spirit. Beer enthusiasts won’t want to miss their Oktoberfest event either. A trip to St Andrews wouldn’t be complete without a visit to the Tailend. Their legendary fish and chips are best enjoyed after a stroll on the beach. l

Ardgowan Eden Mansion Hotel Fairmont St Andrews Macdonald Rusacks Hotel Old Course Hotel Rufflets Balgrove Larder Tailend foodies 51

051_FFSt Andrews_1016.indd 51

29/09/2016 11:38


NEW VINTAGE Retro doesn’t always mean old. Modern foundations with original statement pieces are a match made in heaven


T’S A CONUNDRUM: now we are well and truly into the twenty-first century, why do we still look back to find inspiration for a truly modern way of living? It’s ironic that we look to the past to create interiors that are in the vanguard of fashion. But, without a doubt, retro style still has enormous appeal.

052_053_FF Kitchen_1016.indd 52

When asked what inspired his fabulously retro Orlando home, Sean Brunson explains, ‘I spent summers in Sarasota in a Paul Rudolph home on Casey Key that was owned by close friends of the family. The Burkhardt house, with its raw materials, modern design, vast open spaces and large expanses of glass, left a lasting impression on me.’ Brunson, the associate creative director of an Orlando advertising agency, and his wife Tricia are passionate admirers of Gene Leedy, who was Paul Rudolph’s first employee in the early 1950s. They wanted to build a house based upon Leedy’s Winter Haven homes. The end result is similar in layout and spatial planning to the Leedy houses, but it is of slightly larger proportions, has a steel frame and more concrete block walls. A solid wall separates the kitchen from the living area. With the addition of tall stools, a large island unit doubles as a breakfast bar. The cupboards are veneered. The dining area opens onto a courtyard area enclosed by concrete block wall. Outside, chairs by Harry Bertoia surround a table by Richard Schultz, all produced by Knoll. Inside, Eames DCM chairs from 1946 surround a table that was custom-made for the house. Underneath is a rug made up from interchangeable squares, creating an endlessly variable design. While a concrete wall could be cold and uninviting, the colour variations in the blocks add warmth and subtlety.

29/09/2016 11:40


The interior contains the owner’s collection of mid-century modern furniture. Most of the furniture is either vintage Knoll or Herman Miller, with the Brunsons’ prized possession being a red aniline Earnes LCW that dates from the first year of the chair’s production. The Brunsons and their daughter love this house. It captures all the soul of the original model, but can be enjoyed wholeheartedly, without suffering all the headaches of owning an older home. l

Living Retro by Andrew Weaving is published by Ryland Peters & Small, £19.99 Photography by Andrew Wood and Tricia Brunson foodies 53

052_053_FF Kitchen_1016.indd 53

29/09/2016 11:39


DAFFYSGIN.COM Fullpage.indd 10

29/09/2016 18:17

Fullpage.indd 10

29/09/2016 18:26


HALLOUMI STOCKBRIDGE SOCIAL CLUB REVIEW Honouring the original roots of the supper club movement that took London by storm back in 2010, the Stockbridge Social Club offers Edinburgh foodies the chance to enjoy a unique dining experience. Forget overpriced menus by PR savvy chefs trying to promote their next restaurant, Nick and Hillary’s supper club is all about connecting through tasty, locally sourced food. Their home-turnedrestaurant for the night is a Georgian townhouse in Ann Street. Despite the grandeur this might imply, there was nothing but warmth in the couple’s welcome. The evening kicked off with a gin, elderflower and mint cocktail upstairs while Nick and Hillary manned the kitchen. This gave us a chance to get to know the other diners before sitting at the beautifully set table. Everything, from the airy bread to the gooey cheese-oozing gougere that comes with the Bloody Mary

gazpacho, was homemade. After eagerly finishing our canapés, the second course arrived; a fig and blue cheese tart drizzled with Penzcance honey and scattered pine nuts. For some diners, this was the star of the meal, but I felt the main surpassed it; a perfectly pink herb crusted rack of lamb is hard to beat, especially when it comes with succulent lamb crackling and a flavourpacked jus. Dessert was a fluffy flourless chocolate torte served with blackberry cream. Light but decadent, it was the perfect way to finish the meal. With such an outstanding menu, it’s hard to believe Nick is a home cook and Hilary only had three months training as a chef. More incredible is the £30 suggested donation, especially considering it’s a BYOB affair. You’ll definitely get your money’s worth. www.stockbridgesocialclub. Lidia Molina Whyte

Halloumi is a promising new Greek/ Cypriot mezze restaurant with a wide variety of sharing dishes. The attentive and knowledgable staff were eager to give an overview of the well-organised menu and recommended a bottle of Volkan, a light and refreshing Greek wheat beer. First to arrive was the light and buttery spinach spanakopita, which was quickly devoured. It seemed only appropriate to sample the halloumi, which came paired with slices of watermelon. The combination worked well, aided by a delicate dressing in a small quaint jar. The aromatic smoked paprika houmous came with a homemade and delicious pitta bread, simple but effective. The lamb souvlaki was tender and flavoursome, but the sea bass was truly exceptional, an uncomplicated dish served with roast cherry tomatoes and lemon. Finally came the mini gyros: marinated pork in a flatbread with chips, red onion and a delicious tzatziki, a delicious nod to Greek street food. Stylish decor, tasty food and a great atmosphere make Halloumi a strong contender for Glasgow’s best Greek restaurant. Matthew Wood

foodies 55

055_FFReviews_1016.indd 55

29/09/2016 11:40

Search Rangemaster UK

Lose yourself in a recipe book, not the user manual.

In a busy kitchen, you don’t need to be reaching for the user manual. That’s why in an increasingly complicated world it’s nice to know that turning up the heat is nothing more than a clockwise turn of the oven dial. There are no digital readouts, no fiddly buttons and certainly no gizmos. At Rangemaster, we believe our recipe for success is all down to remembering it’s the simple things in life that tend to work best. Call 0800 804 6261 or visit us at

Built from experience

Fullpage.indd 10

29/09/2016 18:18


Schools of thought Whether you fancy an outdoor culinary experience, a chocolate-filled break or a Halloween extravaganza, we’ve got you covered ROOT CAMP Isle of Bute Exclusively tailored for young people between 14-21, Root Camp is all about the connection between nature and plate. Their 5-day course on the stunning Isle of Bute gives young aspiring chefs the chance to learn new cooking skills and discover more about foraging, growing and working closely with local producers.

NICK NAIRN COOK SCHOOL Port of Menteith, Stirling FK8 3JZ Master the classics with Nick Nairn in Nick’s French Love Affair, a 6 hour hands-on lesson French cuisine. From salade Lyonnaise to

from filling to dipping to moulding chocolate. An intensive course, this is a fantastic opportunity to really delve into the world of sweets.

TENNENT’S TRAINING ACADEMY tarte fine aux pomme, you’ll learn how to prepare a true Gallic feast.

COCOA BLACK 1-3 Cuddybridge, Peebles EH45 8HX Take your chocolate love to the next level with UK World Chocolate Master Ruth Hinks’ 2-day Chocolate Masterclass. Learn everything there is to know with this champion of sweets,

161 Duke Street, Glasgow G31 1JD www.tennentstrainingacademy. Keep it seasonal with Tennents Training Academy’s Halloween themed Cupcakes & Cocktails Masterclass. Learn the top techniques to decorate your cupcakes with fearsome flair with Lesley from Designer Cupcakes, Afterwards, take a trip to The Academy Bar for a mixology class, where you’ll learn to mix up the perfect All Hallows’ Eve tipple.l foodies 57

057_FFCookschool_1016.indd 57

13/10/2016 11:19

You’ve worked hard all year for this. We’ll work hard to make sure you get it… Your holiday is a chance to really relax, unwind and recharge – whether it’s two weeks on a beautiful beach, a family getaway, a romantic city break or a trip to the far flung corners of the earth. You’ve worked hard all year, so it’s important that every detail of your holiday is perfect – especially when it comes to choosing where to go, where to stay and how to get there. It’s tempting to book online but it’s not always quick and easy. And, as you can’t always be 100% certain of what you’re getting, it’s often not worth the risk. Book in complete confidence With the multi award-winning Jimmy Martin Travel, you can book in complete confidence.

We’ve years of experience as one of Edinburgh’s premier travel agents, and you can rely on us to help you enjoy the perfect break. And thanks to our great relationships with the holiday operators, we’ve great prices, too! Book with complete protection As we’re an ATOL bonded travel agent, your holiday is financially protected once it’s paid for. We’re also an ABTA member so you can expect the very best customer service – and, if things do go wrong, complete protection. We won’t just book you a holiday, we’ll take care of all the details – so it really is a chance for you to escape from it all.

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

Fullpage.indd 10

29/09/2016 18:20


ONE SPA AT THE SHERATON GRAND HOTEL 8 Conference Square, Edinburgh EH3 8AN Loved the Olympics? One Spa’s newest package, created in partnership with Olympic athlete Keri-Anne Payne, is based on the swimmer’s own recovery routines. Treatments will be tailored to ease aches from the body and will include a trip to the hydropool and thermal suite.




Kelvingrove Park, Glasgow G3 7NY Treat yourself to Complete Bliss, 15 Royal Terrace’s pinnacle of indulgence. The treatment includes a hot stone back massage and full facial, with a hand, arm, scalp and foot massage thrown in to boot. Take the time to spoil yourself, and slip into the world of pure relaxation.

9A Castle Street, Edinburgh EH2 2AH Ambassadors of premier brand Skinbreeze, Castle Thai Spa’s Anti-Ageing facial is the perfect chance to indulge. Each treatment is tailored to suit your needs and combines microdermabrasion and LED light therapy to hydrate and plump the skin, perfect if you’re looking for a youthful glow.

94 Bath Street, Glasgow G2 2EJ Masters of hair removal, Glasgow’s Designer Waxing are on hand to provide skilled care for both men and women. Using Outback Organic wax and natural teatree aftercare, they look after your skin from start to finish, and even provide HD Brows services in-salon!

FRENCHY’S BEAUTY BOUTIQUE 83 Bruntsfield Place, Edinburgh EH10 4HG www.frenchys

Amp up your flutter at Frenchy’s with their LVL Lashes treatment, which gives long, voluminous lashes without any extensions.

Using advanced techniques to create volume at the root of the lash and incorporating a tint, your peepers will dazzle au naturel. foodies 59

059_FFSpa_1016.indd 59

29/09/2016 12:19

If you enjoyed our Chapel Down wines, come and visit us for a guided tour of the Chapel Down vineyard. :HDUHRƪHULQJ)RRGLHVJXHVWVRƪ guided tour and tastings valid for tours EHWZHHQ0DUFKDQG6HSWHPEHU To make a booking, SOHDVHFDOO or email TXRWLQJo)22',(6p Booking is essential.


Fullpage.indd 10

29/09/2016 18:21


High spirits Celebrate Halloween with a spooky tipple

BLOODY BELVOIR Add some horror into your happy hour and some fire into your heart with a cocktail classic that has had the Belvoir treatment   2 x 25ml shots of Vodka 1 shot of Belvoir Ginger Cordial 2 drops Tabasco 25ml Tomato Juice   l Shake with ice and strain into a cocktail glass l Add extra tomato juice if required and strain into a glass l Garnish with cracked black pepper for added bite foodies 61

061_062_FFCocktails_1016.indd 61

29/09/2016 11:49


THE VAMPIRE BREAKFAST With its gruesome eyeballs looking at you, the Vampire Breakfast is ideal for a Halloween house party   35ml Golden rum 15ml Belvoir Ginger Cordial 75ml Pomegranate juice 10ml Lime juice (or 2 squeezed wedges)   l Pour all ingredients into a hi-ball glass filled with cubed ice and stir. l Garnish with a lychee stuffed with raspberries on a cocktail stick

62 foodies

061_062_FFCocktails_1016.indd 62

29/09/2016 11:49

Discover what Christmas is all about at The Park F����v����n����r��� 5����e����e����r����t�£2���

out Check tage n our vi s bu

C����t����D����B����g� D����n����w����r’s���� l���� ���� £2���

To find out more call 01721 720 451 or visit The Park, Innerleithen Road, Peebles, Scotland, EH45 8BA

From Saturday 3rd December, Santa will be here every Saturday and Sunday from 11am till 3pm.

• Free entry • No need to book • Pick up your Christmas tree as well

Peel Café, Glentress, Peebles, EH45 8NB | 01721 724 571 Fullpage.indd 10

29/09/2016 18:28



Get your indie on by having a couple of pints at the Wee Red Bar before catching The Lumineers at the Usher Hall on Friday 28th October

What’s New FLORADORA 50ml Porter’s Gin 20ml Lime juice 10ml Sugar syrup 10ml Ginger syrup 3 Raspberries Lime slices

Shake the ingredients together, adding Ginger Ale to top in a highball glass. Garnish with raspberries and lime.

BAFFO GLASGOW Pizza and beer are the main attraction at the new Baffo on Argyle Street, opposite Kelvingrove Art Gallery and Museum. Named after the Italian for moustache, they serve their beer cold and their pizza hot. More unconventionally, they also sell their pizza by the half metre as well as in tried and trusted 12” rounds. From the Grana Padano cheese on some of the pizza to the salsiccia piccante in the rigatoni pasta, it all looks pretty authentic. 1377 Argyle Street, Glasgow Tel: 0141 583 0000

BUCK’S BAR GLASGOW The people behind SoHo on Miller Street and Little SoHo Jordanhill are branching out from pizza and pasta to something a little more southern fried. Buck’s Bar on West Regent Street specialises in buttermilk-fried chicken,

Nashville style hot chicken and bourbon, all served with a side order of classic 1950s era rock ‘n’ roll. We don’t know what Nashville style hot chicken is but we want some. Some finger-lickin’ chicken with finger pickin’ rock ‘n’ roll in a bourbonsoaked basement bar? We’re in. 11 West Regent Street, Glasgow Tel: 0141 221 1568

GIN71 EDINBURGH Having been very successful in Glasgow, the Cup Tea Rooms group have set up shop in Edinburgh. By day, the South Charlotte Street premises sell top notch loose teas, lunches, cupcakes and afternoon teas. At night it transforms into a gin palace called Gin71. As well as cocktails, they offer dozens of gins from around the world, all paired with the perfect tonic and garnish. 9 South Charlotte Street, Edinburgh Tel: 0131 225 5808

WINES The King’s Wrath Pinot Noir 2012, £18.99 or £14.24 until the 11/10/2016 Ocado. Perfect served with crispy roast pork belly or Chinese-style duck. Matsu El Recio 2013, Vintae, Toro £13.99 Majestic A mass of deep black fruit, chocolate, roasted coffee bean and vanilla pod aromas. Masianco 2015, £12.50 Flavours of ripe apples and a slight touch of honey. Dry and long on the finish.

64 foodies

064_FFNewBars_1016.indd 64

29/09/2016 11:50

Fullpage.indd 10

29/09/2016 18:35


Out & about

If you want to feature contact

KALEIDOSCOPE Launch of the new whisky bar

FOODIES FESTIVAL Delicious fun at the fest

TWENTY The eateryâ&#x20AC;&#x2122;s 3rd birthday

GREAT PERTHSHIRE PICNIC chefs cooking up a storm 66 foodies

066_FF OutandAbout_1016.indd 66

29/09/2016 11:51

Fullpage.indd 10

29/09/2016 18:30

Fullpage.indd 10

29/09/2016 18:29

Fullpage.indd 10

29/09/2016 18:46

Foodies Magazine October 2016