Small City Food & Drink | Issue 7 | January to March 2018

RECIPES, PRODUCERS, EATERIES

JAN - MAR 2018

E FRASE E TAKE

PLE

ONE

TRY SOMETHING NEW

LIFE CHANGING FOOD

SMOKED AT BURMIESTON

Six local chefs bring us a fresh 2018 take on some old foodie favourites

A few extra bits in your weekly shop could make a real difference to those in need

Holly heads for the hills of Logiealmond for this smoking-hot cookery course

www.gillmurrayphotography.com facebook.com/gillmurrayphotography Instagram: @gmmphotography Twitter: @gmmphotography

Gill Murray Photography and Styling is at the heart of Small City Recipes.

Each week, Gill creates, styles and photographs her original images for our popular recipe column on our website, posted every Thursday. Using local, seasonal produce - often from her own greenhouse - Gill’s passion is to inspire us to pull out the pans and get cooking.

ISSUE 7 WHAT’S

INSIDE Welcome to our first edition of 2018!

I’m always struck by the fact that so many of our New Year resolutions are about giving something up – we stop drinking, we curb our calories and we lock down the baking tins until those last festive pounds have been shed.

#SmallCityRecipes

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Graeme Pallister goes potty with this tasty student special

This year, Team Small City has decided to tread a different path!

Instead of testing our willpower by denying ourselves those little treats, we’ve decided to stretch our skills and try some new recipes, cooking techniques and full-on veggie flavours.

When we challenged our favourite local chefs to join us they stepped right up, pulling out all the stops to create some new and exciting dishes to shake up your recipe repertoire. From Praveen’s Indian twist on a Scottish fish supper to Murrays showstopping centrepiece all we can say is – expect the unexpected!

In these uncertain times, you may well feel the need to make a bigger change – so just how can food make a difference in your community? The wonderful Meal Makers project and the busy Perth & Kinross Food Bank both feature in this month’s magazine and we urge you to look at how you could help these amazing causes.

Please do send us your own photographs, recipe ideas and feedback – we love to hear from you!

Page 16

Gill’s burrito bowls pack a colourful punch of veggie health

Page 10

A jam tart with a difference in Andrew’s supermarket sweep

Have a great 2018, Nicki and Gill xx

New recipe uploaded every Thursday on smallcitybigpersonality.co.uk Many thanks to our advertisers who make this magazine possible.

To advertise with us or to become a free stockist please contact rhona@theredstringagency.co.uk.

Editor - Nicola Martin // Design & Layout - Cain Martin // Food Photography - Gill Murray This magazine is produced by The Red String Agency under their online magazine brand www.SmallCityBigPersonality.co.uk © The Red String Agency, 8 Atholl Crescent, Perth, PH1 5NG, 01738 636888 All details correct at time of printing

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Homegrown Success hen it comes to celebrating Scottish food and drink, not much beats a piping hot bowl of homemade soup, a fresh fruit scone and jam, and pot of breakfast tea. Honest, filling and guaranteed to hit the spot, we are a nation who prides itself on being the best at these simple, wholesome, family favourites.

It’ll come as no surprise then, to learn that Glendoick Garden Centre, home of great soup and home baking, is one of Perthshire’s most popular choices for a morning coffee or lunchtime meet up. Pull up any day of the week and you’ll find a full car park and café brimming with children, grannies, pals, business people and plenty of friendly chatter.

They’re a three times winner of the National Garden Centre Retail Awards ‘UK Best Garden Centre Cafe’ and in 2016 their friendly team won ‘UK Garden Centre Sales Team of the Year’ at the same awards, and Perth & Kinross Gold Star employability award.

As I type, Jane and Ken Cox are preparing to enhance their offering once again taking their café covers to 210, doubling the size of the area with a unique combination of self-service and call to order.

“It means customers can choose whether they want to queue for lunch at the counter or order and pay at the new coffee and cake bar and have their meal brought out to them.” explains Jane.

and we’ve listened long and hard to what our customers want. The result is this additional investment in service options so I’m really excited to hear the feedback from our regulars!”

As well as being an order point, the coffee bar area in the middle of the restaurant will also serve steaming hot drinks and delicious cakes, meaning customers can decide to order a little after-lunch treat without having to go through the self-service queue again. It’s the small things that count as we all know!

As well as the extra seating, the kitchen is doubling in size with two dedicated bakery areas, one of which will be a gluten free section.

This will allow a larger selection of daily specials, an enhanced Afternoon Tea offer – which will be served from 3pm daily in its own dedicated area complete with crisp, white tablecloths, and quirky chandeliers. Sign me up now!

“We’re investing a significant amount of money into this extension, so we really do want to get it right for the people who use us most. We’ve asked questions, 4

I’m really happy we made the decision to grow: creating a space that can be enjoyed by everyone in our local community has been really important to us.

“We know our customers love our soups, our home baking and our daily specials so we’ll ensure we deliver all of these wonderful

favourites with some new and exciting extras. The Afternoon Tea area is just beautiful and exactly the sort of thing a Glendoick customer will enjoy. I’m really pleased that we’ve been able to fit it into the plans.”

Since joining the family-owned Garden Centre in 1999 – Jane is married to Ken Cox, whose parents opened the doors to Glendoick in 1973 – Jane has gone from being the café’s harshest critic to its biggest fan! She recalls her first visit almost twenty years ago…

“The food was terrible. Given,” she deadpanned, “the chef was a grave-digger, what do you expect? Ken loves the plants and has always been passionate and focused about that side of the

business. By 2004, I was seriously involved in the café and after a big refurb in 2011, we started to win awards and attract people who wanted a scone and coffee as well as those looking for a pit stop after plant shopping.”

Attract people it has. The cafe now welcomes in around 230,000 customers each year all looking for that wonderful mix of friendly service and proper, tasty food.

It has become a hub for people meeting on the Perth – Dundee road and is easily the Carse of Gowrie’s favourite family day out thanks in part, to kiddie-focused events and the new outdoor playpark opened in summer 2017

by John Swinney MSP.

frozen foods and bakery items.

New collections include some unusual kitchenalia and a fabulous range of sweets for gifting and everyday munching!

“This is the largest investment we’ve made in recent years, and we’re so grateful to our regular customers for continuing to support us, and for choosing to shop and eat in a family-run business. I do hope they enjoy the new café and all it brings – I feel it’s as much theirs as it is ours.”

Recipe

Glendoick Garden Centre Café will close from 1st - 6th January.

The café will be open in some form throughout the decoration period, with various parts shut off at different times from January to the end of February.

The new extension seating area will open on 14th February and the whole area will be ready by mid-March. Keep an eye on their website for updates: Glendoick.com

The new plans show the café divided up into a bright, family area with an under 8’s dedicated soft play zone and the Afternoon Tea area. There will also be a soft seating zone with shelves dedicated to gardening books so you can plan and imagine your garden as you sip coffee and indulge in cakes. Jane has also planned what she refers to as the ‘Eclectic Area’ which will be even more quirky and original, and will play on Glendoick’s Cox family and plant history.

“We’ve gone quite a lot over the original budget due to the extras we’ve committed to so it means I’m using my own interior design skills to source the décor! I have to say, the end result is fun and it makes it feel authentic and unique to us and the people of the Carse.

I’ve commissioned the Scottish wood artist, Philip Coles, to make a statement piece – it’s all coming together beautifully in fact!

I’m really happy we made the decision to grow: creating a space that can be enjoyed by everyone in our local community has been really important to us. Our own children are teenagers now, but I recognise just how important it is to have a place where lots of different generations can meet and enjoy themselves. The playpark has been a huge hit and I’m certain the indoor soft play area will be just as popular.”

For those of you who know Glendoick, you’ll also be glad to hear the food hall will also enjoy a little expansion. Due to be re-located, it will focus on their most popular foods such as local cheeses, sausages and bacon, a new range of

Creamy Tartiflette This gorgeous French Tartiflette comes with a little Scottish twist and is a sure fire way to warm you up from the inside out on those cold winter nights.

Ingredients 2 medium waxy potato about 350g/12oz (try Vivaldi, Charlotte, Maris Peer, and Jersey Royal) 2 tbsp olive oil 1 large onion, sliced 175g smoked back bacon, not too thinly sliced, rind removed, cut into 1cm strips 100g Scottish cheddar cheese, cut into 1cm cubes 100ml double cream Method Peel and thickly slice the potatoes into about 1.5cm slices. Boil in salted water for 6-8 minutes until tender and drain.

While the potatoes are boiling, heat the oil in a large frying pan and fry the onion over a medium heat for 5 minutes until it becomes

transparent. Add the bacon to the pan and continue frying for another 5 minutes, stirring occasionally until the onion turns golden. Remove the onions and bacon from the pan to a bowl, leaving as much fat in the pan as possible.

Heat the grill to high. Add the potatoes to the pan and brown briefly in the fat. If your potatoes are on the floury side they may break up or stick a bit, just keep everything moving. Return the onions and bacon to the pan and lightly mix everything together.

Pour everything into an ovenproof serving dish and pop the chunks of cheese among the potatoes and bacon. Drizzle with the cream.

Grill for 5 minutes until lightly browned and just on the point of bubbling, then transfer to plates with a wide spatula and savour with a glass of wine.

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Prav’s Hot and Spicy Fish & Chips

Method

Praveen Kumar of Tabla Restaurant may have grown up working on his family’s spice farm in Hyderabad Southern Indian, but his own two daughters are Perth born and bred.

Chop the coriander, mix all the dry ingredients, herbs and spices together, and gradually add cold water until you have a smooth, thick batter.

His ‘Try Something New’ task challenged him to fuse his family’s Indian-Scottish culinary cultures into one daring dish. Hot and spicy battered fish is a delicious take on everyone’s favourite tea! These quantities serve 4.

Ingredients 4 x haddock fillet 150g gram flour 100g white flour water to mix 1/4 tsp curry powder 1/4 tsp chilli powder 1/4 tsp garam masala powder pinch of turmeric powder 1/2 tsp ginger garlic paste 20g tamarind paste 10g dry mango powder 1 small bunch of coriander leaves salt to taste oil for deep frying

Heat your oil in a pan. To check if the oil is hot enough, drop in half a teaspoon of batter. If the batter rises bubbling to the surface and turns golden within about a minute, then the oil is hot enough. Coat the haddock slices in batter and drop into the oil. Cook until they are golden brown.

Enjoy with your choice of chips or potato wedges – if you want to keep the theme going, rub a little flaked chilli into your potato before cooking. Serve with a side salad garnish and lemon wedge.

Top Chip Tips The three most important things for good chips is your choice of potato, oil and salt.

The Maris Piper potato is a great choice and makes chunky, fluffy chips. This is prime Piper season, and we have featured these top tatties amongst our Perthshire products on page 20.

Sunflower oil, extra-light olive oil or rapeseed oil are great for frying fish due to their high smoke point. These lighter oils also make for healthier chips than traditional choices like beef fat.

Finally, Isle of Skye Sea Salt is a high quality, gourmet salt, made with minimum impact on our beautiful Scottish environment. Use it to season your chips for the perfect finishing touch. It can be hard to come by, but is sold by Scottish Deli in both Pitlochry and Dunkeld.

YUM!

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WORKDAYS WEEKENDS After spending nearly thirty years in marketing and communication, much of it spent pouring oil over troubled water, Simon Fairclough needed a change. In June 2014 he rolled out his first tasting gig and became a man on a mission to help thousands of gin-lovers in their quest to find the perfect snifter. Travelling up and down the country he witnessed first-hand that the gins scoring top marks had one thing in common - aroma.

So you could say he followed his nose…

Simon took over the former Persie Hotel at the foot of Glenshee in Perthshire and in a small copper pot still, created Persie Gin: three distinct flavours, all distilled with pure glen water from the local hills and made using carefully chosen botanicals to evoke emotive and comforting scents.

Who or what inspires you?

I’m inspired by making something out of nothing. The manufacturing industry has always fascinated me and I finally feel I’m where I belong - in an industry making craft spirits.

Tell us about the weekend you’d love to live again?

A weekend retreat with my dining club friends. We stayed at a shooting lodge in Perthshire and brought in an amazing chef. Fishing, hill walking and duck flighting followed by an incredible tasting menu was a perfect way to spend the time!

He now spends his time pouring drinks, walking in the hills of Glenshee with his dogs and shooting bows and arrows in the field opposite where he lives. On a rare day off, you may well find him in The Strathardle Inn in Kirkmichael enjoying a pint and a huge helping of their top notch gastropub food!

What does a typical day at work look like for you?

Varied! It ranges from preparing botanicals for one of our gins, running Phil the Still, bottling, labelling, planning marketing campaigns or invoicing.

What signals the start of your weekend / days off?

I have to confess as a new business this doesn’t happen very often. When I plan a day not working my wife and I pack the car with my cocker spaniel and labrador and hit the road for a day trip and overnight somewhere.

Favourite spots are Dalmunzie Castle in Glenshee and Kinloch House Hotel near Dunkeld.

What might people be surprised to know about you?

I compete in longbow archery competitions across Scotland. Although I don’t win very often!

Worst job you’ve ever had?

I’ve had a couple of jobs where politics got in the way of getting the job done. Not healthy, not fun, not really for me. I am much happier now!

What’s the best part about your job?

Making gin! The highlight is nosing and tasting the first of the heart coming off the still.

What’s in the perfect breakfast?

My wife’s birthday breakfast – made by me of course.

Tumeric scrambled eggs, smoked salmon and champagne. She is very insistent that this is the only way to start a birthday.

Complete this sentence: The best things in life are...

Family get-togethers – my wife, my mother, my boys, my in-laws and all our dogs on a sunny day having a BBQ in the garden.

Persie Distillery at Auchenflower, Glenshee Road (A93), Bridge of Cally, Perthshire, Scotland PH10 7LQ

persiedistillery.com 7

Roasting Revolutions bout six years ago I bought my other half a proper coffee machine for Christmas; admittedly, it started as one of those gifts that you secretly want but struggle to justify buying yourself. Since then it has become as essential as the kettle, and certainly far more important than the iron!

when you can simply scoop up a teaspoon of instant? For me, the smell of freshly ground beans, the smack of flavour as you slurp in your first mouthful of the day, and that fabulous little caffeine hit that comes almost instantly, far outweighs the ten extra seconds it takes to wash up a cafetiere or rinse out the machine’s wand.

As a proper coffee devotee, I have now converted everyone - the Small City office is almost entirely fuelled on the Bean Shop’s finest. By 11am most days you’ll find cafetieres of all sizes littering the desks.

Instant coffee was produced over a century ago, in 1910. Since then those little soluble granules have made billions of cups of coffee and brought instant gratification to humans the world over. In the fifties, housewives were encouraged to treat their husbands to a hot beverage

I am often accused of being a coffee snob; why bother with the kerfuffle

“without coffee-making lessons” and who could forget the coffeefuelled tension of the eighties Nescafé Gold couple?

Cut to modern times and according to the British Coffee Association, 80% of UK households start their day with a cup of instant. We then go on to enjoy a staggering 55 million cups before we retire to bed that night. It’s a strange phenomenon when you think about it; the majority of the population are choosing the inferior food option. After all, you don’t see us stocking our cupboards with powdered milk.

And yet, like all powdered foods, instant coffee loses a large amount of its flavour due to the process of freeze drying.

I promise if you started brewing and drinking proper coffee, you’d find it very hard to drink instant again. The variety of flavours and aromas from the various different beans is akin to a good cheese board; you will soon find the favourite that you return to again and again.

Freshness is the key to great coffee, so we roast to order Here in Perth, Lorna and John Bruce have been hand roasting coffee in the basement of their George Street shop since 2003 and their trusty Probat roaster, now almost 15 years old, has seen a fair few varieties pass through its copper bottom.

Lorna told us, “Roasting by hand gives our coffee the attention to detail and the distinctive flavour that it deserves. We roast in small batches daily so that the coffee’s individual characteristics can shine through. By tasting and sharing our roasting techniques we offer a consistency and depth of flavour unique to The Bean Shop.

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Freshness is the key to great coffee, so we roast to order and don’t leave coffee sitting around to lose its intrinsic flavour. We only roast what we need and bag the coffee into one way valve bags to preserve the delicate aromas and flavours.”

If you come for the flavour, you’ll stay for the ethics. In a global marketplace where our first world consumer footprints are stamping all over communities we will never encounter, isn’t it better to make choices that you know are doing good? If we all made small changes to the way we shop, we could really make a difference to the lives of coffee farmers and their workers.

The Perfect Cafetiere So, now that you’re ready to drop the instant, how do you make the perfect cup of coffee? We sent Gill to meet up with Lorna who recommended starting with a cafetiere if you’re looking for a method that’s almost as easy as instant.

If you’re grinding your own coffee, use a burr grinder rather than a blade one, this gives a more consistent grind.

Coffee for cafetiere should be ground on a coarse setting so it resembles breadcrumbs.

You will need Kettle

Cafetiere Mug

Ground Coffee – Lorna’s favourite is Guatemala A Timer

container or resealable bag to keep it fresher longer.

Use 60g coffee per litre as a guide. So for an 8 cup cafetiere which is around 750ml use 45g of coffee or 4.5 tablespoons.

There are a number of schemes and initiatives that address the issues concerning coffee growers and their communities; you’ll find that you can enjoy a great cup, bursting with flavour and grown on farms you’d be proud to support.

Use freshly drawn water and if you have a temperature setting on your kettle, set to around 90 - 95c. If you have a normal kettle, leave it for a minute to cool down slightly after boiling as this will give a better flavour.

The Bean Shop have been sourcing their beans from the same skilled import partners for many years.

Not only does this allow them to manage consistent quality through tasting and constant evaluation, but they can also highlight the various certification processes in place including UTZ Certified, Rainforest Alliance and Fair Trade.

Heat the cafetiere and the mug for around a minute.

Always use freshly roasted and freshly ground coffee. Ground coffee once opened is best used within a week or two; whole beans last longer as the air can’t turn the oils in the coffee rancid so easily. You can store the coffee in an airtight

Find out more and order online by visiting their website: thebeanshop.co.uk

Try The Aeropress: Lorna also recommended trying the aeropress which is a perfect choice for one or two cups. Find our step by step instructions over on smallcitybigpersonality.co.uk

Put the ground coffee in the warmed cafetiere and half fill with the hot water - stir the coffee before filling the cafetiere to the top. Put the lid on and leave to brew for around 4 minutes, no longer than 5. Plunge carefully and serve immediately.

Once you’ve done this a few times, you’ll find it as easy as instant and a world of difference to taste.

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Jam, Tarts and Noodles Andrew Moss of North Port and Graeme Pallister of 63 Tay Street are both famed for their seasonal, a la carte menus and award-winning food.

We set them the Small City 2018 ‘Try Something New’ challenge and asked them to come up with tasty, filling dishes that could be created on a student budget but used to fill a whole family!

Andrew’s Discount Aisle Mushroom & Egg Tart, with Tomato & Chilli Jam “I’m more used to foraging in fields than supermarkets, but I headed for the discount aisle to find the ingredients for this savoury tart with tomato and chilli jam. You can jar the jam up and eat it with cheesy toast for a great snack or midnight feast!”

Chilli Jam Ingredients 200g tomatoes 1 chilli 50g sugar 50ml vinegar Method Chop the chilli. If you want it less hot then remove the seeds. Add a touch of oil to a pan and put it on a medium heat. Once hot, add the chilli and cook until soft.

Roughly chop the tomatoes and add this to the pan with a splash of water. Cook until the tomatoes have all broken down, adding a bit more water if necessary. Add the vinegar and sugar and cook until thick. Season with salt. It’ll keep in a sealed jar in the fridge for up to a month.

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Tart & Filling Ingredients 2 eggs – beaten 100g button mushrooms – sliced 10g chives – chopped knob of butter 1 medium pastry case – mine was slightly broken!

Method Make the filling by melting the butter in a pan along with a touch of oil. When starting to foam, add the mushrooms. Season with salt and cook until the liquid has mostly gone.

Add the chives. Set aside to cool.

Use one egg to eggwash the pastry case and bake in the oven at 180c for about five minutes. This will to help seal any cracks.

Beat together the egg and milk with a pinch of salt. Spread the mushroom mix evenly into the pastry case and pour over the egg and milk mixture.

Bake for around 12 - 15 minutes at 180C until the egg has set.

Serve either warm or cold with the tomato and chilli jam and a fresh mixed salad.

Graeme Pallister’s Super Value Beef Noodle Pot “This fresh pot noodle is the perfect mix of value for money, healthy eating, and easy cooking. After all, a student budget might be restrictive but that doesn’t mean you need to dial down the taste - A+” Ingredients Half small pack of cooked noodles 3 mushrooms, sliced 1 oriental stock cube ½ small tin corned beef, diced 3 dashes soy sauce ¼ cabbage, sliced 1 clove garlic, sliced ½ thumb ginger, peeled, sliced 2 florets broccoli, sliced Pinch of sugar Pinch of salt and pepper 1 sachet brown sauce (borrowed from ‘Spoons’) Method Simply layer the ingredients into a large jar, cover with boiling water from the kettle, lightly fix the lid to allow steam to escape and stand for 5 minutes. Carefully remove lid and enjoy!

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Try Something

New

Words by Nicola Martin

ach and every year, in an attempt to become a more interesting person, I promise myself that I’m going to take up a hobby that doesn’t involve me lying horizontal on my sofa, eating cheese and reading magazines. At 45 years old I really want to have a better answer to the question “What might people be surprised to learn about you?” Currently, the only thing I have is that I never iron anything. Ever. I can’t even figure out where other people fit that in.

Which means in January, and then again at my own personal New Year in April, I become obsessed with learning a new skill. Over the years I have pondered learning piano (I’m tone deaf), training for the Etape bike race (my friends are all now laughing into their gin), and finally getting a grip and passing my driving test (I hate it. And no, I don’t need to do it just because everyone else does!). Nothing though, has ever felt right, so this year I’m embracing my inner foodie and throwing myself not into a brand new skill, but into building on the deep rooted love I already have for food, drink and socialising.

The great news is, I’ve found plenty of inspiration right here in Perth, which means I can while away the winter nights, fulfilling my ambitions without the need for a car!

Explore A Tasting Menu A tasting menu is a collection of small portions of several dishes served by a restaurant as a single meal. Whilst some have each course listed in full, others will surprise you at the table. Dishes will most certainly be seasonal, using what’s available that day, and you will find that chefs grab the opportunity to flex their culinary creative muscles. This means that you’ll often try ingredients and dishes that you might not normally go for which is the most exciting

thing about it – you could find a new gastronomic favourite, and even if you don’t, there will always be another dish to come!

63 Tay Street - 63taystreet.com Enjoy the ‘Just Feed Us Graeme’ four-course tasting surprise lunch for only £22 Restaurant Andrew Fairlie andrewfairlie.co.uk Scotland’s only 2 Michelin Star Restaurant offers a dining experience unlike any other.

Perth is one of only four Scottish cities with Purple Flag accreditation.

This prestigious award highlights a city’s commitment to providing a good night out with great bars and clubs, clean and safe venues, a variety of arts and cultural attractions and excellent transport links.

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promotional feature

Mix It Up In A Cocktail Class Forget free-pouring gin into a chipped mug, the cool new way to enjoy your drinks is to shake and stir your way into the perfect pour with a fabulously fun cocktail class. Learn how to make the perfect Martini (an essential life-skill if ever you needed one), create your own take on the classic Cosmopolitan or go big with a Bellini using the finest Champagne. Most classes include a drink on arrival, a fully trained mixologist as your guide and all the ingredients you need to get your shake on! Look out for one-off events or gather up your group and book in for an alternative night on the town.

Regular classes and events are held at both: The Bothy - bothyperth.co.uk Classes for up to 12 people in their private dining room.

Rocablu - rocablu.co.uk Themed events run throughout the year.

Go Veggie More and more people are opting for the veggie options now and even the most committed carnivores enjoy a change every now and then. Whether you’re already a veggie or are flirting with the idea of eating less meat, you’ll find that there are now lots of choices available when it comes to eating out in Perth City. Not so much a new skill, as a source of inspiration, I will now regularly order veggie in an attempt to recreate it at home. Long gone is the token ‘one dish at the end’ and in its place you’ll find super-tasty dishes packed with flavour and creativity.

Gringos - gringos-restaurant.co.uk Mexican Street Food bursting with flavour and offering a huge choice of tasty vegetarian options.

Kisa’s - cafekisa.co.uk A favourite of our veggie friends, Café Kisa has a great selection of light lunches, snacks and evening meals.

Out-Out On A School Night Tie your food and drink into a little bit of culture and you’ll find hitting the town on a school night is a refreshing lesson in daring to do something different!

Nothing beats dinner and a movie, wine and theatre, or an ice cold beer as you get up close and personal with one of Perth’s many amazing live bands. Look out for the fantastic ‘Monday Night Thing’ launching at Perth Theatre in February, which will see acts including Adam Holmes and The Embers (right) and The New Madrids booked to brighten up the start of your week!

The Monday Night Thing – horsecross.co.uk Live music every Monday in Perth Theatre’s newly launched Joan Knight Studio Cinema Meal Deal – perthplayhouse.co.uk Show your Playhouse cinema ticket at the Bothy Restaurant and receive 20% off the a la carte food menu!

If you’d like to try your hand at learning something new while enjoying a night out in Perth city centre then check out Small City Event Listings and click onto ‘learn new skills’. smallcitybigpersonality.co.uk 13

Life Stories in Food:

Cairn’ O Mohr Winery

hen it comes to embracing new and adventurous ideas, Cairn O’Mohr Winery in Errol are masters of the genre. Now thirty years old, their entire business has been built on the unexpected; Ron and Judith Gillies first met playing poker on a river boat in the steaming mosquito infested mangroves of the Panamanian jungle – or so he says! The story goes that their eyes met and they knew then that they were going to end up making fruit wines somewhere in the middle of Scotland for a living.

Since 1987 Cairn o’ Mohr has been brewing up juicy-fruity, berry loaded, blossom scented, leafy layered, award winning country wines, using the berries for which the area is famous, wild flowers, fruits and leaves. Fruit wines, sparkling wines, ciders and bourtree juices using near anything that grows.

They launched Cairn O’Mohr in 1987, starting with the core range of Strawberry, Raspberry, Bramble, Elderberry and Oak Leaf - obvious choices for a winery situated bang in the middle of Scotland’s largest soft fruit growing area. They then added the Sparkling Oak & Elder for their own wedding just a couple of years later and followed that with the Sparkling Strawberry for someone else’s wedding.

Now, the strange Scottish winery as it’s come to be known, has over 23 varieties on the go at any one time, with seasonal peaks bringing Berry Up in the Summer – our advice is to freeze this into ice lolly moulds and 14

have yourself a party - and Mulled Elderberry and Berry Christmas in winter.

Ron and Judith believe firmly in sourcing locally, and if you venture down the back roads of Errol, along the hedge trimmed paths and lush green fields, you’ll often see Ron out with a bucket or two, picking the wild ingredients that grow right there at the side of the road.

They’re also great pals of the various local farmers who’ll phone them up to find a home for any spare fruit – a glut of currants one particular year prompted the introduction of limited edition blends Clever Currant, Cheery

Currant, and Shrubbery (one of my favourites!). And if you’ve not already tried it, can I recommend the cherry wine, now in its second year, made using cherries from the masters of fruit growing, Thomas Thomsons of Blairgowrie.

They like to follow old recipes when they can and occasionally you’ll find odd flavours pushing their way to the fore - if I remember correctly they did a Banana Wine for the Millennium, and came up the Tay in a Banana Wine Boat – I’m not sure it was every done again though!

In 2012 they took a side step into cider, using the famous Carse of Gowrie apples. Ron and Judith played an active part in reviving

They’re also great pals of the various local farmers who’ll phone them up to find a home for any spare fruit

the old orchards that still exist, dotted around the Carse, and regularly host the heritage orchard forum at the winery. Their cider is traditionally made with some of the old varieties, and a mixture of modern ones, and as well as vintage apple, meadow sweet and mulled, they also do a fruity punch variety which is damn good chilled down with lots of fruit and mint leaves added. It’s worth noting, that if you have apples of your own in the area they’ll be happy to buy them from you.

I read somewhere once that the non-alcoholic range was secretly started by Judith who’d drink it while playing backgammon so she wouldn’t get as drunk as Ron– the perfect ruse to ensure a winning streak! Nowadays, with demand higher than ever for something non boozy that tastes good, they offer sparkling Elderflower and Elderberry drinks made from wild flowers and their own Bourtree orchards and Carse of Gowrie apple juice – that’s 100% apple juice from 100% local apples which I’m told is very popular at Gleneagles hotel, where world leaders sip it whilst making earthshaking decisions (maybe!).

If we were to recommend doing one thing, we’d say buy your wine now, drink it down and start practicing for Annual International Bottle Smashing Tournament in May. It started as an entertaining solution to dispose of the mountains of empty wine bottles that accumulated over the winter and has grown into one of the must-do events on Perthshire’s social calendar. Competitors are given seven empty regulation Cairn o Mohr bottles to throw at a two foot diameter rock (the Rock) suspended from a specially netted frame (the Thing). The winners in both classes are those who break most bottles. This year the tournament will be held on Sunday 27th May – check out Small City What’s On for more details.

Cairn O’Mohr Fruit Wines and Ciders can be purchased at various outlets throughout Perthshire including supermarkets, farm shops, delis and farmers markets and their own shop at the winery.

The winery offers regular tours during the wine making season, or if you can round up a few folks you can book in for a private visit anytime.

For mohr information, visit cairnomohr.com 15

Easy Peasy, Veggie Squeezy Everyone knows Gill is our resident food stylist and expert and she loves nothing more than getting to grips with a complex recipe and whole host of tasty ingredients. Our ‘Try Something New’ challenge to her then, was to be a double-pronged test of her culinary creative juices!

1. We wanted veggie only dishes that even the most committed carnivore would enjoy.

2. We wanted to be able to create them for lunch in our Small City office kitchen. Meaning all she had to cook with was a microwave and a chopping board.

She smashed it with these tasty burrito bowls and super healthy raw winter salad. Obvs. The woman is a total pro!

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Veggie Burrito Bowls

Shredded Winter Salad with Buttermilk Dressing

Ingredients

Ingredients

250g packet microwave rice 100g tinned black beans 1 tomato, diced 2 tbsp soured cream 2 tbsp shredded cheddar cheese 1/2 avocado, diced 1/2 lime

200g brussel sprouts 1/2 small red cabbage 200g broccoli 1 tbsp ginger 30g parsley 125g seed mix 50g pine nuts 120ml buttermilk 40ml sour cream 20ml mayonnaise 1 garlic clove 1/2 teaspoon Dijon mustard Salt and Pepper to taste

Method In a microwave safe bowl, combine the rice and black beans and microwave on high for 2 minutes.

Take out the microwave and fold in the cheese.

Portion the rice mix into two bowls and top with the diced tomato and avocado. Squeeze over the lime and top with the soured cream.

Make this even better by serving with homemade tortilla chips and guacamole – check out smallcitybigpersonality.co.uk to find recipes for both.

Method Finely chop or shred the brussel sprouts, cabbage and broccoli.

Tip into a large salad bowl. Toss in the grated ginger, seeds and pine nuts. Add all but a teaspoon of the chopped parsley.

To make the dressing, combine the buttermilk, sour cream, mayonnaise, crushed garlic, mustard and remaining teaspoon of parsley in a lidded jar. Shake well. Taste and season if required.

Mix the dressing thoroughly through the salad and serve.

What a Difference a Meal Makes hen I think of my life’s highlight reel, food and drink features in a big way. Eating rhubarb straight from the garden, a quick wipe under your oxter for good measure, scoffing down chilli on toast after the dancing, one heel on, one heel off, Christmas dinner for all the family and champagne corks flying for my favourite Auntie and Uncle’s golden wedding anniversary. The list is long, and I’d be willing to bet that the majority of people reading this have a similar, happy catalogue of memories.

However, for far too many people in our Perthshire communities this is not the case. For some, the thought of feeding themselves or their families is unhappy, stressful, and often a daily reminder of just how difficult their life has become.

Arguably the result of austerity, benefit cuts and a system that simply does not work, the burden of this tragedy is being borne by a growing number of individuals – both in work and out of work - and it grows heavier with every missed meal and hopeless glance into an empty cupboard or fridge.

The reality is that here in Perth, our local foodbank handed out 38 tonnes of food last year, and fed 4,450 people. In November 2017 alone, 337 people needed to use the foodbank including 126 children. Those are startling figures and I don’t know about you, but I can’t help but feeling that there is something desperately wrong with our society when, despite living in one of the wealthiest countries in the world, we have turned into a nation where people rely on foodbanks.

As we enter a new year, many of us will be contemplating ways in which we can make a difference to the communities we live and work in. How can those of us in fortunate positions, those of us cooking up the tasty recipes and visiting the restaurants in the pages of Small City Food & Drink, contribute in a meaningful manner so that we 18

might slow down the great divide force and can make a big difference appearing between those who to communities when that is have, and those who don’t? harnessed.”

This was the question that Michael Archibald asked himself when he first set up the Perth and Kinross Foodbank. He knew there was a crisis looming, but what wasn’t obvious was who was going to fill the gap. Rising to the challenge,

our local foodbank handed out 38 tonnes of food last year, and fed 4,450 people Michael decided to write to every church in Perth and Kinross, asking if they would help him address this growing problem.

“I knew they had the energy and the ability to do this. What you need in these situations is a collective who will get behind the solution and make it happen. Regardless of your religious belief, you have to accept that the Kirk is a powerful

And make it happen they did. Perth Foodbank was set up in September 2013 and now has around 60 volunteers working across the entire Perthshire region. They registered with The Trussell Trust and from here were given essential advice and support for organising their effort. Crucial information such as a person’s minimum food requirements for three days helped them manage donations effectively. Information though, is a two way street; Perth Foodbank volunteers weigh the food handed out and punch this data into a mainframe for the Trussell Trust.

This is accumulated across the UK and fed back to the national press.

Worryingly, the number continues to grow.

“There was a cost to join and stay in The Trussell Trust but the benefits it brings are significant. They have the relationship with Tesco that allows us to collect food from willing shoppers. It is their connections that have organised the regular collections. If you consider that in the last year, over half of our food donations came via that Tesco trolley then you will see why it is such an important support network for us and the people we help.”

In a story that is, by its very nature, a sad reflection of today’s society, Michael surprises me by bringing in the Small City feel good factor.

It turns out that The Trussell Trust measure the donations made by shoppers up and down the country – and Perth has the most generous shoppers in Scotland!

“Lots of folks think that the supermarket donations are made by the supermarkets. Not so! The food in these trollies comes from the generous people who shop there and pick up items from our shopping list. It is the people of Perth who have donated and it is thanks to them we have been able to continue to help the most vulnerable people in our society.

“However, we do need more. More volunteers, more parcels and more support. Our overheads for the office and store are substantial and this is all paid for from our financial donations. There is no big cheque from a government body.”

How You Can Make a Difference I feel lucky to wake up every day and be paid a fair wage to do something that I love. I also feel extremely fortunate to be in a position that allows me to ask each of you to help Perth and Kinross Foodbank continue on their mission to help the most vulnerable in our society.

You can donate items of food from the Foodbank shopping list - one tin or ten tins, it all helps. This will be allocated into parcels by Eleanor and the team of volunteers.

You can make a financial contribution to help with overheads and buying fresh, everyday essentials such as bread and milk.

You can volunteer on a weekly or monthly basis. The team ask that you do a minimum of 2 hours each month, Monday to Friday, 2pm – 4pm.

Visit the website perthkinrossfoodbank.org.uk or call 01738 626799.

Around 70% of the food comes via our local supermarkets with Tesco being the main source of donations. All of the tins and packets are carefully organised by the team headed up by the wonderful Eleanor Kelleher, who started donating, moved on to volunteer and who then took up the post as project co-ordinator at Perth in April 2017.

In Perth and Kinross, there are over 130 agencies that can refer you to a foodbank – including the Salvation Army and Church Action for the Homeless (CATH). They will

What the Foodbank Urgently Need TINNED VEGETABLES TINNED FRUIT PUDDINGS LONG LIFE JUICE UHT MILK INSTANT MASHED POTATOES JAM STRONG CARRIER BAGS Doing something good just because you can is one of the best feelings you’ll ever experience – and all for the price of a tin of beans and a packet of sugar.

provide a voucher which is then given to Eleanor and her team, and exchanged for a food parcel.

Contrary to media stereotypes, Michael and Eleanor talk about helping people from all walks of life, who are now forced to use the service, “You know people think that we’re feeding the homeless or drug addicts. In some cases we do, but there are actually organisations such as Cath House already set up to help the really vulnerable – I’m not saying the system is perfect but they are there.

One of the biggest issues in today’s society is the zero hour contracts. It is iniquitous, and I am appalled that in this day and age we’re back to a situation where The Kirk has to look after the poor. Between this and benefit sanctions, we’re forcing a gap between rich and poor.”

Eleanor continued: “None of us want this place to exist really, but as long as we’re needed we want to make sure that anybody struggling for a meal can come here in an emergency and get something.

There are so many people who are literally living right on the edge. The slightest change in circumstances could cause someone to need us – and we want to make sure we’re there for them in those desperate times.”

11 Cutlog Vennel, Perth PH1 5HY 01738 626799 perthkinross.foodbank.org.uk 19

Pick up a piece of Perthshire Perthshire is home to a fabulous array of independent shops brimming full of tasty treats, delicious drinks and a wonderful range of gorgeous home accessories.

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2 3 4 5 6

Afternoon Tea from £10 The ideal gift for Valentines or Mother’s Day, read the afternoon tea feature on our website to find our favourite local spots.

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8 Cup Cafetiere £35 Make the perfect cup of coffee with this stylish 8 cup copper Bodum cafetière.

Buy in: The Bean Shop, 67 George Street, Perth

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Playful Plates £23 each These fun handmade plates by designer Donna Wilson are sure to be a talking point at the dinner table!

Buy in: Boo Vake, Watergate, Perth Sparkling Elderflower Drink £4 Cairn O’Mohr’s non-alcoholic favourite has been picking up Great Taste Awards almost every year since 2007.

Buy in: Provender Brown, McCash’s Country Store

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Maris Piper Potatoes £TBC A versatile, all-round early maincrop potato with dry, floury, flesh perfect for making chips.

Buy in: Glendoick Garden Centre The Perth Gift Card £5 - 5000!

An ideal pressie or souvenir for lovers of all things Perth, with over 80 quality retailers, visitor attractions, restaurants and bars all now accepting this fantastic little card.

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The lucky recipient can enjoy a perfectly mixed cocktail, treat themselves to a pampering or pick up the latest fashions; the choice is entirely theirs!

Buy in: Fun Junction on the Old High Street, Tayberry Gallery, Byers & Co or online at:

perthcard.co.uk 20

promotional feature

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Aloe Vera Juice from £11.99 Jam-packed with vitamins B, C, E and folic acid, this is a great way to kick start your year.

Buy in: Highland Health Store, St Johns Street, Perth Madderty Raspberry Gin £20 This gin is sweetened up with fresh Perthshire raspberries; ideal for the perfect Valentine’s cocktail.

Buy in: Provender Brown Seville Oranges £/weight Marmalade making season commences with the arrival of the wonderfully sharp Seville oranges from Spain.

Buy in: Martins Fruit Bazaar, 39 South Methven Street Perth Scone Estates Marmalade £4.50 If you don’t fancy slaving over a hot stove, Scone Estates use the finest Seville Oranges and a traditional family recipe!

Buy in: Scone Palace Shop, Scone Palace, By Perth SmokEasy Smoking Oven £55 If you’ve been inspired by Holly’s review on page 22 then this is the perfect way to start your first food smoking adventure!

Buy in: P.D. Malloch, 259 Old High Street, Perth Just Slate Serving Dishes £35 An elegant fusion of hand beaten copper and natural slate from The Just Slate Company.

Buy in: Provender Brown Deli, 23 George Street, Perth Veg Box Delivery from £13 Bellfield Organic Farm delivers freshly harvested veg boxes to your door. Delivery is available either weekly or fortnightly, or as a one off from bellfieldorganics.com

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Review:Smoked at Burmieston Words & Photos by Holly Macdonald

aving recently purchased my first house, my weekends currently consist of visiting DIY and garden centres making decisions on everything from door handles to hydrangeas. This new, grown-up (non-hungover) Holly is all over a bit of experimenting in the kitchen so when I saw that Burmieston Farm was hosting an introduction to home-smoking food, I signed up straight away. I knew my professional foodie credentials had peaked when found out that Gill, our very own #SmallCityRecipe guru was heading out to their fermentation course the day before.

I talked our resident music reviewer Colin into joining me, and channelling my inner-Gill, with camera slung over my shoulder and branded Small City apron in bag, we headed out early on a Sunday morning to get our smoke on.

As we trundled up the road I wondered what on earth was going to go down with one fairly amateur cook, a music buff and an ancient form of cooking?! We were greeted by a gaggle of guard geese who seemed determined to protect the cosy outhouse that had been turned into the most beautiful Scandi-chic kitchen.

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The day was being hosted by Charlotte Pike, author and cook, and as she got busy warming up the pastries for breakfast, Keesje showed us around.

Keesje is passionate about maintaining an eco-friendly ethos and this shines through in every element of their business. This

this is something you can do in your own kitchen without the need for fancy equipment eclectic space boasted everything from a gorgeous event room with flooring that had been used in an Olympic Stadium, to stunning bedrooms decorated with quirky furniture from Sarah’s Attic in Perth, and artwork from local artist Claudia Massie. As well as upcycled interiors, their green credentials were impeccable – the kitchen is a cling film free zone – but far from a crusty, second-hand look, it’s all done with a chilled, trendy vibe.

We sat back down in the kitchen and got tucked into some warm scones with a selection of homemade jams, including a courgette flavoured variety that was a foodie first for Colin and I (and totally delicious). As the rest of the day’s cook-schoolers arrived, we got chatting to the group. Familiar face from Frames Gallery in Perth, Hugh Goring took the praise for the delicious pastries, which had been supplied by his daughter and it was lovely to see so many connections and contributions - from food to furniture - all provided by local Perth folks.

Smoking is an ancient art of preserving, flavouring and cooking food and has been around for thousands of years. Despite invoking images of wooden sheds with fish hanging on sticks and billowing plumes of thick grey smoke, it is actually something you can do in your own kitchen without the need for fancy equipment. The stove top smoker that we used looks like a deep roasting tray with a grill rack and a sliding lid, and costs around £55 (see our Piece of Perthshire page 20).

There was a variety of different woods to choose from but we decided on hickory wood chips to

use alongside plump duck breasts.

With the wood shavings lining the bottom of the tray and duck placed on the grill rack inside, the heat of the hob is turned on and the lid closed, leaving just a small gap for the smoke to escape. I couldn’t believe it when, within seconds, a mini tornado escaped from the smoker, prompting Charlotte to close the lid fully as it did its job.

The rest of us pulled on our aprons and prepared to get busy - lunch was a smoked cheese, leek and mushroom tart, smoked duck salad with pomegranate and orange, and hot smoked salmon fillets.

Everyone contributed to the prep for the meal; Colin and I got to grips with chopping some mushrooms and bashing the seeds out of a pomegranate and Charlotte ran another demo, smoking the salmon.

On to the sweet stuff! Tasked with mixing the cream and sugar whilst Colin broke the dark chocolate, I thought I was doing a stellar job until I noticed it was beginning to take a turn for the worse; mine looked slightly curdled whilst the other cook schoolers had a glossy ganache.

Thankfully, Charlotte

succeeded in turning it around keeping my newly acquired foodie credentials intact. Phew!

Passing the spoon to Colin to finish things off, I turned my attention to tossing the truffles into my *cough* perfectly-prepared, sifted cocoa powder.

As the smell of smoked meats and sautéed leeks got our bellies rumbling, we set the table for the big feast. Rows of beautiful bowls laden with our smoked delights lined the table and I got stuck straight into the duck salad.

The meat was cooked to perfection and richly flavoured from the smoking. This was balanced perfectly with the tartness of the pomegranate and orange, and received rave reviews from everyone in the group. A large slice of creamy, deep-filled quiche was next on my radar; it had an earthy mushroom and leek flavoured filling, enveloped in smoked cheddar. It was much milder in flavour than the duck, and was utterly delicious.

The stand out food for me had to be the hot smoked salmon. It would appear that the centuries old

relationship with fish and smoking was meant to be; easy to cook and prepare, it had a wonderful smoky flavour with aromas of the oak wood shavings shining through.

Charlotte kindly handed out wood chippings so we were prepared for going solo at home, and with everything that we smoked super easy to make, and tasting so much better than anything you can buy, Colin and I were ready to have a smoke off! In fact, I had Charlotte’s recipe book bought and ‘smokers’ searched on Amazon before I’d even left the kitchen.

There was something deeply satisfying about cooking in such a simple way and to be rewarded with such an explosion and depth of flavours, was worth the time invested. Colin and I both headed home with Burmieston Farm and Steading firmly on our radar and an abundance of ideas for the neverending adventure that smoking your own food brings. Watch that guru spot Gill, I’m right behind you!

Burmieston Farm and Steading offer a variety of quirky one day courses.

Logiealmond, Perth PH1 3TL burmieston.co.uk

Murrays Caramel & Fruit Gâteau

Method

Murrays The Bakers is famed for its traditional cream tea cakes, sausage rolls and award-winning pies so it seemed only right that their ‘Try Something New’ challenge should feature a larger than life, off the wall showstopper.

Preheat your oven to 180C, and line your baking tins with baking paper.

This caramel filled, fruity sponge is the perfect treat for the whole family - and with its cheeky fortress of fun we were put in mind of Kinnoull Hill’s clifftop folly.

Top marks to Colin and Linda!

Ingredients 500g butter 500g caster sugar 8 medium eggs 500g self raising flour 4 pints of double cream 1 punnet of strawberries 1 punnet of seedless grapes 2 kiwi fruit 2 packets of caramel matchmakers 2 boxes maltesers 1 tin or jar of soft caramel 1 square baking tin ~23cm 1 small round baking tin ~12cm

Sift the flour into a bowl. Mix together the butter and sugar until pale in colour. Now, beat in the eggs, add the flour, and mix until you reach a dropping consistency.

If your mixture gets too thick, then add milk accordingly.

Divide the mixture into your tins, spreading it out evenly. Bake for approximately 20-25 mins. Check by piercing with a skewer, if it comes out clean then your cakes are ready.

Leave them to cool for 5-10 mins, and then remove from the tins, before slicing both lengthways in order to fill the middle.

It’s now time to decorate! Whip up the double cream until it’s nice and thick, then slice the strawberries, kiwis and grapes.

Take the bottom half of the square cake and spread it with a generous helping of whipped cream. Top this with some of the chopped

fruit, before placing on its top.

Spread more cream around the side of the square cake, and cover this with vermicelli.

Now, spread a layer of caramel and a layer of cream onto the bottom half of the round cake, before adding its top. Spread more cream around the outside of this cake, and additional caramel onto the top. Stick your caramel matchmakers around the outside and arrange the maltesers as shown. A big strawberry can be popped into the centre to top it all off.

Carefully place the round cake on top of the square cake and prepare for piping. If you don’t have a piping bag, you can use a freezer bag with a little hole cut from the corner.

Fill the bag with cream, and squeeze out a decorative edge for your cake. Murrays also added some thin chocolate biscuits.

Finally, cover the middle of the square cake with the remaining fruit and the masterpiece is complete!

what’s cooking!

Provender Brown Cheese Club Sign up for the Provender Brown Cheese Club and each month you will receive a tasty selection of seasonal Scottish and international cheeses, as well as carefully paired accompaniments and biscuits or crackers.

This can be posted out, or collected in the deli, and can be tailored to accommodate your own likes or dislikes. The number and weight of the cheeses may vary, as may the accompaniments, but the value will always remain the same.

From £60 for 3 months, see website for details: provenderbrown.co.uk

ARAN Bakery ARAN is the exciting new artisan bakery owned and run by local baker extraordinaire, Flora Shedden. Situated on Atholl Street in Dunkeld, the beautiful, serene shop-front gives way to a hive of activity, with the ovens of the stunning open plan kitchen running tirelessly from early in the morning until well into the afternoon.

Flora has created an exceptional range of breads, cakes, patisserie and lunches to take away, all in the signature style she has become famed for.

All ingredients are sourced as locally as possible and many support small, not-for-profit projects. The eggs are from a local farm two miles down the road and organic veg is grown on community initiative, The Field, less than a mile from the bakery’s front door.

In summer and autumn, fruits from Dunkeld Community Orchard, just over the bridge, fill pies and pastries to bring mouthwatering treats.

Strathearn Distillery

2 Atholl Street, Dunkeld, PH8 0AR 01350 727029 aran-bakery.com

The Distiller Experience If you’re looking to add a new string to your bow in 2018, then why not get in about the mash? Join founder of Strathearn distillery, Tony, and the team at Strathearn Malt Whisky to learn the full whisky making process.

Whether you’re a keen amateur or whisky aficionado, this hands-on one, two, three or five day whisky school experience gives an amazing insight into the distilling of Scotland’s favourite tipple!

Cost from £145 per person, with a maximum of 3 people. www.strathearndistillery.com/thedistiller-experience

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Food & Drink Directory.

Perthshire is one of the country’s most exciting foodie destinations with a whole host of delis, shops, restaurants and bars for you to choose from. We’ve tracked down some of the best of the area’s chefs and producers who are committed to using local, seasonal produce and the very best in quality ingredients.

Follow Small City Food & Drink: We hope you’ve enjoyed this edition of our Food & Drink magazine; published quarterly, our aim is to bring you seasonal recipe inspiration, foodie stories and tales from the producers and chefs. If three months at a time seems like too long a wait then why not follow us online?

Our online magazine updates daily with new recipes appearing each and every week, all featuring stunning food photography from Gill Murray and original Small City recipes. You’ll also find fascinating tales from across Perthshire’s food and drink community, restaurant reviews full of inspiration and much more.

PARKLANDS BOUTIQUE HOTEL WITH DINING

Unit 6-8, Whitefriars Street, Perth

Loved locally for its rosette standard dining, Parklands boasts two fantastic eateries in No 1 The Bank bistro and 63@Parklands restaurant where they pride themselves on creating imaginative, flavour packed menus.

A local fishmonger with a long history in sourcing sustainable Scottish fish, the George Campbell & Sons Deli offers fresh seafood, their own GCS Speciality Kitchen meals and artisan deli items from Scottish producers.

www.theparklandshotel.com

63 TAY STREET

63 Tay Street, Perth

www.georgecampbellandsons.co.uk

TABLA RESTAURANT

173 South St, Perth

www.63taystreet.com

www.tablarestaurant.co.uk

Graeme Pallister is famed for his mantra of Local, Honest, Simple. His new-look restaurant serves up a contemporary Scottish menu, and was winner of Restaurant of the Year 2017 at the prestigious Scottish Food Awards.

Under the watchful eye of Praveen Kumar, Tabla has grown into one of the city’s most established restaurants and busiest takeaway options serving up authentic Indian cooking in Perth’s only rosette starred Indian restaurant.

THE JADE GARDEN

14 Scott St, Perth

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GEORGE CAMPBELL & SONS

2 St Leonard’s Bank, Perth

NORTH PORT

8 North Port, Perth

www.jadegardenperth.com

www.thenorthport.co.uk

Serving the people of Perth for over four decades, The Jade Garden is run by third generation restauranteur Linda ChanMalcolm. An unrivalled offering of authentic Chinese cooking makes it a much-loved local favourite.

The North Port has been transformed in recent years by Karen and Andrew Moss, and from locally foraged ingredients to a well-stocked bar, they have created an award-winning eatery in the heart of Perth.

promotional feature

ROCABLU

Rocablu, Speygate, Perth

THE VENUE

38 St John St, Perth

www.rocablu.co.uk

www.thevenueperth.co.uk

Perth’s most stylish cocktail bar awaits you for weekend drinks, private parties and fun events. With friendly staff and an exciting drinks menu, the in house DJ’s complete the package for a perfect night out or special occasion.

Known for their well stocked gin bar, The Venue has now expanded into freshly prepared food and serves lunch and dinner 7 days a week. With their exciting blend of live music and regular events, they have something for everyone.

GLENDOICK GARDEN CENTRE AND FOOD HALL Glencarse, Perth glendoick.com

Glendoick’s award-winning food hall and café is a haven of wondrous ingredients and flavours from across Scotland. With frequent tastings and seasonal events you will find they offer everything a food lover could wish for.

MURRAYS BAKERS

THE BEAN SHOP

67 George St, Perth thebeanshop.co.uk

Famed for their fantastic speciality coffees which they roast on the premises in George Street, The Bean Shop offer an unrivalled choice of the world’s best grown beans and a wonderful selection of loose leaf teas.

PROVENDER BROWN

114 South St, Perth

23 George St, Perth

Scotch pies and pineapple cakes are just a few of the delicious handmade treats you’ll find in Murrays Bakers. Fourthgeneration artisan bakers, Murrays was proudly announced Scottish Bakers Craft Baker of the Year 2017/18.

Perth’s longest-standing deli is full to the brim with the very best in local, artisan produce and speciality ingredients. and boast unrivalled choice and expert knowledge. You’ll also find tasty sandwiches and soups.

murraysbakers.com

SCONE PALACE COFFEE SHOP

provenderbrown.co.uk

PROCAFFEINATE

Scone, Perth

www.scone-palace.co.uk

Anywhere you like! www.drinkthecoffee.co.uk

The Scone Palace coffee shop boasts a delicious selection of soups, salads, sandwiches and home-baking, all freshly prepared using ingredients from local Scottish producers as well as their own fruit and veg from the Kitchen Garden.

Procaffeinate Mobile Tea, Coffee and Cake Bar brings the brew to you! Delicious barista coffee, speciality tea and homemade cake delivered to office blocks, events and anywhere else you might want it. promotional feature

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No1 The Bank Supper Club Enjoy 2 courses for £14.95 or 3 courses for £17.95 Add a glass of wine: 2 courses £17.45 or 3 courses £20.45 Monday to Friday 12noon till 1pm and 6.15pm to 7pm Reservations on 01738 622 451 2 St Leonard’s Bank, Perth, Scotland PH2 8EB

info@theparklandshotel.com | www.theparklandshotel.com