Small City Food & Drink | Issue 4 | April to June 2017

RECIPES, PRODUCERS, EATERIES

APR-JUN 2017

E FRASE E TAKE

PLE

ONE

WORKDAYS & WEEKENDS

GLORIOUS GIN COCKTAIL

LIFE STORIES IN FOOD

Mark Bush, the man behind Summer Harvest Oils chats growing, pressing and bottling on his Perthshire family farm.

Shake it up with a passionate champagne and gin cocktail from Provender Brown’s well-stocked emporium.

Picnics from days gone by, the perfect table of treats and your inspiration for eating outdoors this Spring.

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. Using local, seasonal produce - often from her own greenhouse - Gill’s passion is to inspire us to pull out the pans and get cooking.

Many thanks to our advertisers who make this magazine possible.

This magazine is produced by The Red String Agency under their online magazine brand www.SmallCityBigPersonality.co.uk To advertise with us or to become a free stockist please contact rhona@theredstringagency.co.uk.

Find a new recipe every Thursday on

smallcitybigpersonality.co.uk

ISSUE 4 WHAT’S

INSIDE

The theme of our April to June Magazine is simple pleasures; something we should all embrace as often and as passionately as we can. From a picnic outdoors in the sunshine, to an evening spent enjoying local ale and live music, the combination of food, drink and great company is one that can lift spirits and fill hearts with sheer unadulterated joy.

#SmallCityRecipes

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Wild Rice Quinoa Salad

With summer harvest rapeseed oil

For this issue, we’ve pulled Graeme Pallister of 63 Tay Street out from the kitchen to chat about food as theatre, delved into how a cup of tea can aid your health and created a fabulously summery, glorious gin cocktail.

As if that wasn’t enough Gill staged the most perfect Spring picnic and we all joined in with tales of eighties barbeques and blankets spread on the North Inch Park.

We love hearing from our Small City foodie fans and could spend hours browsing through your recipe ideas and photographs. Email us direct or post onto social media. Make sure to tag them #PerthLoveFest so we can find you!

Happy picnicking Nicki and Gill XX

Tickets On Sale Now For

The Wee G & T Festival

Saturday September 16th 2017

Page 12

Mini Spring Frittatas

The perfect addition to any picnic

Page 17

Monkfish and Mussel Broth Fresh from George Campbell & Sons

Hosted by Provender Brown, this is your chance to sample over 50 gins from some of Scotland’s leading distilleries and artisan producers.

Tickets available at provenderbrown.co.uk3

WHEN FOOD BECOMES THEATRE

few years ago there was a spate of performances that brought the idea of a feast for your senses very much to life. From downing tequila while watching an actor fry pork chops and pop corn to Bobby Baker’s frozen peas and ballistac buns, it was a time when theatre companies and artists looked to engage their audience in a way that had never been done before.

In more recent times, the rise and rise of the celebrity chef alongside a growing desire for pushing our culinary handiwork beyond spag bol and apple pie has seen this phenomenon flipped on its head.

Chefs are being pulled out from behind their kitchen door and asked to show us what they know.

We want big demos, fresh ideas and new recipes; we want to watch your years of expertise fillet an entire side of salmon while you regale us with tales of the

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time you went fishing with some fellow cooks. And professional tips? Well, why don’t you just pour your twenty years of industry experience into one half hour slot and teach us everything you know.

We don’t want actors pretending to be cooks – we want chefs with all of their knowledge and knife skills rolled up in the flourish and showmanship of a cook demo!

One of our local Perthshire chefs who has earned his stripes behind the mic is Graeme Pallister of 63 Tay Street. Graeme was what you’d call a reluctant starter, with no desire to stand in front of hundreds of people and attempt to explain the thoughts, movements and neat little tricks that had become like second nature to him. How long should I leave it? How much salt do I need? How exactly should I slice that turnip? These question all have answers that he no longer has to give any thought to.

D

However, after being bullied into a few Farmers Markets he was asked to appear at Edinburgh Foodies, Scone Palace’s Game Fair and the Royal Highland Show.

He has shared a billing with Clarissa Dickson Wright, Gino de Campo and Nick Nairn. He has had cookers fail to switch on, souffles refuse to rise and stolen many a show with an accidental fit of giggles.

But after a few years on the Scottish cook demo circuit the most surprising thing of all is that he now quite enjoys it; the restrictions of limited space, a counter top stove and a list of ingredients that cannot be improvised upon at the moment of cooking, all appeal to his inner control freak.

“The only thing I stopped enjoying was the travel. The only event I did last year was the Perth Show and this year’s looking the same. I had kind of refined my presenting skills – well, I stopped stuttering and burning stuff! - and I’d actually began to enjoy that interaction with the audience that you just don’t get on a normal night in the kitchen. We’d run occasional demo dinners in the restaurant but this year we’ve decided to make it a regular event

and invite people into 63 to enjoy dinner and show.”

The Demo Dinner at 63 Tay Street will run on the last Wednesday of every month and will see Graeme stand in front of a busy restaurant while demonstrating a cooking technique and recipe dish.

Diners will enjoy a little amuse bouche to graze while they watch on with plenty of opportunity to ask questions and request tips!

The main course, which in true showman style, is the exact dish they have seen being prepared will be served with a glass of wine chosen by Lucas, 63 Tay Street’s restaurant manager.

“We’re not doing fancy rosette style cooking for this; it’s tasty, impressive food that people can recreate at home. The focus is always on one special ingredient – next month is smoked haddock – and we show people how to get the most out of it using other seasonal items. We’ve had amazing feedback and our diners really seem to get into the spirit of the event with some even offering their own tips for cooking. Everyone is welcome - we’ve priced it to be inclusive – and there’s always the chance that as well as a great meal you’ll see me having a jolly good laugh”

63 Tay Street Demo Dinners on April 26th, May 31st and June 28th.

Visit Food & Drink events on smallcitybigpersonality.co.uk

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&

WORKDAYS WEEKENDS One of our favourite Perthshire Producers, Mark Bush of Summer Harvest Cold Pressed Rapeseed Oil, talks about how work became play with a passionate career built around food and drink.

From meeting Mrs Bush all those years ago, to a job where every day is different, his is a life of unexpected joys and many simple pleasures.

something being perfect. The dinner would be shared with family or friends - as long as the food, drink and chat is good then I’m a happy man.

What do you think makes for a memorable day or night out?

Catching up with family and friends. Simple.

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

No two days are the same, as a small company I get involved in all aspects, but I do try and put some structure to my day. It will always be an 8am start - or sometimes as early as 5am!

I try to get some admin sorted out, then it will be either into production, or on the road drumming up new business.

It’s always a 6pm finish so I can have some dinner and time with my family.

What signals the start of your weekend or days off?

Usually a blind panic to see if I’ve completed everything…

What makes a perfect night in?

It would have to be a nice dinner; food is always the key to 6

And your best ever day at work?

A really tough one, but I think it would have to be when we had an open day at the farm for chefs to visit and find out how we operate. Shirley Spears of The Three Chimneys was one of those chefs, and I have so much respect for Shirley and her work that it was an amazing feeling to have her and her Ed visit our family business.

Do you have any workday or weekend rituals?

Never leave the kitchen without having had two cups of tea in the morning.

Tell us what’s in your perfect day off breakfast?

That has to be a cooked breakfast - with a poached egg, never fried.

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

The weekend I met my wife! She was visiting London to catch up with a mutual friend and I was to meet her at the tube station. I was delayed and she didn’t have a mobile phone, so she had to wait for two hours without a clue where her lift was. A great weekend of laughter, food and drink followed (and meeting Mrs Bush), but if I did it again, I would make sure I got to Covent Garden on time!

Any words of wisdom for us?

Love your work, it’s the largest part of your day!

If you’re making our quinoa recipe on the next page, pick up Summer Harvest Rapeseed Oil from Provender Brown Deli or George Campbell and Sons fishmongers.

You can also buy online through:

www.summerharvestoils.co.uk

WILD RICE AND QUINOA SALAD WITH SOYA BEANS Wild rice forms the backbone of this hearty salad which is high in protein and B vitamins. Super quick to pull together and suitable for vegetarians, vegans and celiacs, this is the perfect lunch for all of your unexpected guests!

Ingredients 250g red and white quinoa 125g wild rice 450ml water 250g soya beans 40ml rapeseed oil Juice of one lemon Juice of one lime Zest from the lemon and lime 125g pistachio nuts 1 tbspn of chopped fresh dill 1 tbspn of chopped fresh parsley Salt and pepper to taste Method Place the wild rice in a saucepan with the water. Add in the juice from the lime and a little salt and bring to the boil. Cover and simmer for a further 50-55 minutes or until the grains have popped. Set aside and cool.

Cook the quinoa according to packet instructions and in a seperate pan cook the soya beans until tender. Set both aside to cool.

In a mixing bowl whisk together the rapeseed oil, lemon juice and the zest from the lemon and lime. Add in the quinoa, wild rice, soya beans, dill, parsley and pistachio nuts and mix well. Season to taste with salt and pepper.

Top Tip – Leave the ingredients to develop for a little while once they are mixed together to maximise the flavours.

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LOOSE LEAF

I LOVE YOU OOLONG TIME Some years ago the global marketing man decided he needed a new superfood and after much deliberation he rolled up his sleeves and made himself a cuppa. However, this wasn’t any ordinary cuppa. This was a health packed super-cup of delicious Green Tea. He counted the antioxidants, made note of the polyphenol and other scientific sounding stuff, and convinced us that this little cup of goodness was the answer to our 21st century health issues.

Before you start wailing into your teapot, I’m not about to disagree! On the contrary, oolong tea, white tea and the humble morning cuppa, black tea, are all packed full of the same

superfood antioxidants that help build healthy minds and bodies.

Camellia sinensis – commonly known as the tea plant – is the only source of tea on the planet and those free-radical-busting components are almost exactly the same regardless of how you choose to drink them.

It is the oxidation process - drying, rolling, withering and heat treating the leaves - that matters. The green tea process is shorter than that for oolong, which in turn is shorter than that for black. The shorter the process, the more antioxidants are retained, however the difference is truly minimal; you’d need to be drinking gallons of green tea each and every day for there to be any additional benefit to your health.

It’s not the colour of the tea that matters, rather it is the quality of the leaves, and the brewing method you apply. Mainstream bagged teas often include stems and seeds that can make the tea taste bitter; throw in the compulsion to drown our tea in milk and sugar and you will see why black tea was an unlikely candidate to promote as a superfood.

The truth is all fresh brewed tea is 100% natural, antioxidant rich, fat-free, calorie-free, gluten-free, sugar-free and preservative-free.

And it tastes heavenly. From the lightest of Darjeelings to an earthy, bold Oolong, the very British Earl Grey to a delicate green jasmine, there is nothing finer in life than a delicious pot of piping hot tea.

M A K I N G T H E P E R F E C T C U P PA Apart from the superior cuppa that loose leaf tea produces, there is a significant benefit to the environment. We use about 55 billion teabags in the UK each year – that’s 370,000 tonnes of waste ending up in landfill.

Purists will tell you that when it comes to a perfect cup of tea, water should never reach boiling point – apparently you need a kettle with different settings!

If that seems a bit too much, read on for some practical advice in the art of loose leaf.

Loose leaf Tea in all varieties can be purchased from The Bean Shop in George Street, Perth.

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Using a pot with a strainer or a cup-sized infuser, measure out roughly a teaspoon of tea for each person, with one for the pot if you like it strong.

For green or oolong, fill about one quarter with cold water before pouring boiling water from the kettle.

This will stop the leaves from scalding and help prevent that lingering bitter taste you sometimes experience with green tea.

Remember, leaf teas need a little longer to infuse than teabags so do wait for around three minutes for a delicious brew. If it’s not strong enough, then add extra tea next time – don’t leave it to brew further.

GINGER ICED TEA

Method

Although here in Scotland we’re more used to our tea piping hot and extra strong, a long, cool glass of Iced Tea is the perfect refreshment for welcoming in those warm, sunny days.

Start by making the sugar syrup. In a pan, combine the sugar and water. Bring to the boil, stirring until the sugar has dissolved. Allow to cool. This can be made ahead and stored in an airtight container for up to one month.

We’ve gone for straight Oolong but the Orange Blossom variety would be equally as lovely; infuse it with orange slices and mint leaves for extra flavour.

Our final piece of advice? Pop in and visit our friends at The Bean Shop on George Street, Perth - they are truely exceptional Tea Afficiandos!

Ingredients 2 - 4cm piece of ginger 500ml water for tea 2-4 tsp Loose Leaf Oolong Tea 120ml water for syrup 100g caster sugar

Next heat 500ml water in a pan, slice the ginger, add it to the pan and bring to the boil. Fill a loose leaf tea infuser with the Oolong Tea, immerse into the pan and steep for five minutes.

Turn off the heat and remove the tea infuser from the pan. Leave the ginger to steep for a further 45 minutes.

Strain the ginger tea through a sieve into a water jug and leave to cool further in the fridge.

Stir in the sugar syrup and serve in glasses over ice with a wedge of lemon.

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Life Stories In Food : Picnics his is what I’ve learned.

Whenever I get together with a group of friends we always end up talking about food. We can start with politics, children, literature, the price of houses and many other little things that somehow infiltrate your life.

But no matter what, no matter how late, how much wine has been consumed, no matter who is there... the conversation will inevitably turn to grub. Food unites us, it builds friendships, gives love and makes us feel - as well as keeps us - alive.

After 45 years on the planet I am fortunate enough to have made many happy memories and true to form, the vast majority of these involve eating and drinking in the company of the people I love. When I started to dig a little deeper I found that not only was there a common theme of food but the most prominent and glorious of these involved eating outdoors; I’m talking of course about that most wonderful of ceremonies – the picnic.

Cut to Easter 1982 and the side of Loch Tay. It is dry, but cold, and my Uncle George is frying butcher’s sausages, the 10

wee portable BBQ balanced precariously on a big rock as my Mum and Auntie Margaret pour mugs of homemade lentil soup from the red flask.

Us kids chase each other around the edge of the loch-side, all dressed in the obligatory cagoules of the time. There was no music, no photos, no phones. Instead there was squealing, laughter and slightly burnt sausages covered in lashings of tomato sauce and stuffed inside a floury roll, thick with butter.

Many years later, aged 36, I courted RG with my most fancy of picnic food; sitting in the warmth of his battered old blue XJS, the rain beat down mercilessly on the roof and the wind howled past the windows so loudly it drowned out the sounds of Otis Reading (perfect romance music in case you’re wondering). We ventured out just long enough to pull my wicker basket out of the boot and I fed him my famous red, white and green tart with homemade potato salad and fat, brown pickled onions.

I fell completely in love with him that day – and of course, my potato salad ensured he has only

ever eaten romantic picnics with me since then.

But my favourite picnics of them all were the ones I spent on the North Inch during the summer between my first and second year of college. My son was about to turn four and every sunny day we’d pack a picnic bag and head for the huge expanse of parkland, river and pathway.

Ham and cheese sandwiches (tomato and pickle on mine), strawberries from Martin’s Fruit Bazaar and bags of salt and shake crisps for extra crunch. Lying with the sun on my face and my happy toddler asking what would happen if the sky was green and the grass was blue might just about be the most perfect little foodie moment in time.

Our Happy Picnic Food: Scotch eggs, mini quiche, salmon and cheeses all from Provender Brown, George Street, Perth.

Recipes for our rocky road and mini spring frittatas are overleaf.

Daffodils courtesy of Gill’s gorgeous Spring garden.

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MINI SPRING FRITTATAS We love a snack (or two!) here in the Small City office and these mini frittatas are the perfect, midweek, packed-lunch treat.

A small batch is easily whipped up and will store well in an airtight container in the fridge. Although we’ll warn you now - they’re impossible to resist!

Ingredients 1 red pepper 1 yellow pepper 1 onion 1 courgette 2 garlic cloves 1 sprig of thyme 9 eggs 100ml milk 100g feta cheese Method Preheat the oven to 180C. Spray two muffin tins with non stick spray, or lightly oil.

Chop the peppers, onion and courgette into small squares, crush the garlic and mix in a bowl.

Add the thyme leaves and season with salt and pepper.

Spoon this mixture evenly into the muffin tins, then pop into the oven for 10 minutes to begin cooking.

In a jug with a spout, whisk together the eggs then add the milk and feta cheese.

Take the muffin tins out of the oven and pour the egg mixture over the half-cooked veg. Aim to fill the holes 3/4 full. Pop back in the oven for another 10 minutes or until the egg is completely set.

Allow your frittatas to cool slightly, carefully remove and serve.

Top Tip: What goes with eggs better than some tasty crispy bacon? Add chopped, smoky bacon for a flavour explosion!

Top Tip: Chop in some crispy, smoky bacon for a full on flavour explosion!

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EASTER ROCKY ROAD

Method

If the Easter Bunny has been a little too generous this year, then why not gather up the left-over eggs and try this tasty traybake. With no baking required, the kids will love mixing and pouring. Just be prepared for sticky fingers all round, and a fight to the death to lick the bowl!

Line a square baking tin with non-stick baking paper.

Ingredients 200g butter 450g milk chocolate (from those left-over eggs!)

250g mini eggs 100g pink and white mini marshmallows 150g crushed ginger nut biscuits 4tbsp golden syrup 125g cranberries

Melt the chocolate, butter and golden syrup in a heatproof bowl over a pan of simmering water.

In another bowl, mix together the mini eggs, marshmallows, crushed ginger nuts and cranberries. Pour this into the melted chocolate and mix thoroughly Pour the mixture into your lined baking tin and push down, smoothing out the top.

Chill in the fridge for 1 hour or until completely set.

To serve, cut into small squares.

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LET’S GO OUT OUT “Feed the body food and drink, it will survive today. Feed the soul art and music, it will live forever.”

Julie Andrews

or centuries there has been a discernible coupling between good food, fine wines, dance and music.

In Roman times they would hold lavish conviviums where the host would strive to impress his guests with huge banquets of meats and wine, ornate tableware and reclining loungers from which to enjoy the musical performances involving flutes and lyres.

Being the Romans, they were always going to go one step further and this feast for all the senses would often include troupes of acrobats, dancing girls, gladiatorial fights and trained animals such as lions and leopards.

You may not find big cats or gladiators roaming the streets of Perthshire on a Wednesday evening (one would hope!), but the idea of food and drink being intricately linked to ceremony and socialising is one that has spanned many cultures throughout history and spread itself across all corners of the globe. As a human race we have taken one of the most basic of Maslow’s needs and

transformed it into one of life’s most joyous of pleasures.

There is perhaps nothing better than standing in the back room of a pub, a belly-full of handmade burger and local beer, and a band of talented musicians belting out there self-penned hits from the wee stage in the corner. I’m talking about rows upon rows of fellow fans, bouncing in unison and bellowing out the words of the songs until their voices go hoarse and the pub roof shakes.

Or it might be that your own particular pleasure has you seated in the middle of a large auditorium among a few hundred people, closed-eyed and soaking up the grandeur and emotion of an orchestra playing Beethoven’s 7th Symphony. Of course, you’ll be sipping on a good rioja from the statutory plastic tumbler and I would assume will have enjoyed one of Perth City’s many fantastic pre-theatre dinners.

A recent study by scientists has proved that the pleasure centre of the brain becomes increasingly stimulated, when you participate

more often in the things you enjoy. We have to say, this comes as no surprise! That extra boost of laughter that starts when you share a conspiratorial glance with a friend after a particularly risqué comedy punchline, comes from the same place as the eye-rolling delight triggered by a mouthful of slow-cooked beef cheek.

It is why your mate belting out a bit of seventies Bowie at one of Perth’s many Open Mic nights will you make you feel every bit as overjoyed as the piping hot cheese melting down your chin when you scoff your takeaway pizza on the way up the road.

Quite simply, we are programmed to enjoy pleasure. And like the Romans and Julie Andrews, this doesn’t stop at one single experience and is different for each and every one of us.

From a cold pint of Ossian to a wine-fuelled whirl on the Karaoke, a Michelin starred meal to dancing into the wee sma’ hours, we are driven to seek out the good times and grab with both hands all that life in our city has to offer.

Perth City Centre is one of only four Scottish cities to have achieved 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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PERTH CITY’S FAVOURITE VENUES FOR ALL OF LIFE’S PLEASURES

Comedy: Perth Concert Hall,

THE

GREEN

ROOM

LIVE MUSIC

44 Bar & Late Lounge, The Green Room, Greyfriars, Christies Bar

DANCING UNTIL LATE:

THE LOFT C &

O

N

C

OPEN MIC THAT BAR TWATAMS T H E VENUE

E R T S CLASSICAL

Perth Concert Hall, Perth Festival of The Arts

Pre-Theatre Dinners at 63 Tay Street, The North Port and The Post Box

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Passion fruit, gin and Prosecco - now there’s a deliciously fruity combination with which to dazzle your guests.

The botanicals that Daffy’s steep and distill are a combination of the traditional juniper, coriander seeds and cassia bark but with the addition of Lebanese mint to create a classic, complex and perfectly balanced gin.

This delicious cocktail was one of Gill’s favourites in her recent shoot for Daffy’s Gin (tough job!).

If you’ve never tried it, Daffy’s can be found in Provender Brown, Perth city’s home of great gins.

DAFFY’S GIN VANILLA ORCHID COCKTAIL

Ingredients 35ml Daffy’s 25ml lemon juice 12.5ml vanilla syrup 1/2 passion fruit 5 mint leaves 25ml egg white Champagne, Cava or Processco Method Shake the Daffy’s Gin, lemon juice, egg white and vanilla syrup in a cocktail shaker.

Add ice, and shake again to cool.

Strain your cocktail into a long flute glass, and top up with fizz, poured down the back of a spoon to prevent fizzing over.

Garnish with mint leaves and passion fruit.

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ROAST MONKFISH TAIL AND MUSSEL BROTH An absolute showstopper of a dinner, this delicious, fishy recipe comes courtesy of local fishmongers George Campbell and Sons. Packed full of goodness and bursting with taste and texture, this can only be made better by serving with warm crusty bread and plenty of butter.

Ingredients 4 x 150g Monkfish fillets 30ml rapeseed oil 1 sprig of thyme 1 clove peeled garlic 1kg fresh mussels, de-bearded 50g chopped shallots 120ml dry white wine Pinch of saffron threads 400g of chopped, mixed veg. We used a courgette, carrots, leeks and celeriac 300ml fish stock 100ml double cream 5g chopped parsley Sea salt and black pepper Method Pre-heat the oven to 180C. Place the shallots, white wine, saffron and mussels in a heavy saucepan, cover with a lid and cook over a high heat until the mussels start to open.

Strain through a colander, reserving the cooking liquor. When the mussels are cool enough, remove from their shells and keep aside.

Add the liquor back into saucepan and reduce by half. Add the fish stock and vegetables, reduce again, season and place to one side.

In a heavy frying pan heat the oil and add the thyme and garlic.

Season the monkfish and sear in the pan. Transfer to an oven dish and place in the oven for 6-8 minutes, remove but keep hot.

Add the cream to the cooking liquor and bring to the boil, reduce to a light broth, season, add the parsley and the mussels and stir well.

Serve between four bowls and top with the monkfish.

Top Tip: Leave a few mussels in their shell to serve and top with colourful micro-herbs.

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FOOD & DRINK DIRECTORY PARKLANDS BOUTIQUE HOTEL WITH DINING 2 St Leonard’s Bank, Perth

GEORGE CAMPBELL & SONS 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.

63 TAY STREET 63 Tay Street, Perth

TABLA RESTAURANT 173 South St, Perth

Graeme Pallister is famed for his mantra of Local, Honest, Simple. His new-look restaurant serves up a contemporary Scottish menu using fresh, seasonal ingredients, carefully prepared to create stunning, unique dishes.

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

NORTH PORT 8 North Port, Perth

Serving the people of Perth for over four decades, The Jade Garden is run by third generation restauranteur Linda Chan-Malcolm. 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.

www.theparklandshotel.com

www.63taystreet.com

www.jadegardenperth.com

www.georgecampbellandsons.co.uk

www.tablarestaurant.co.uk

www.thenorthport.co.uk

FOOD & DRINK DIRECTORY GLENDOICK GARDEN CENTRE AND FOOD HALL Glencarse, Perth

THE BEAN SHOP 67 George St, Perth

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.

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.

MURRAYS BAKERS 114 South St, Perth

PROVENDER BROWN 23 George St, Perth

Scotch pies and pineapple cakes are just a few of the delicious handmade treats you’ll find in Murrays Bakers.

Fourth-generation artisan bakers, Murrays was proudly announced Scotch Pie World Champions in 2015.

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.

SCONE PALACE COFFEE SHOP Scone, Perth

PROCAFFEINATE Anywhere you like!

thebeanshop.co.uk

glendoick.com

murraysbakers.com

provenderbrown.co.uk

www.scone-palace.co.uk

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.

Parklands Boutique Hotel and Dining

Dining at Parklands Parklands dining options, from No1 The Bank Bistro to our 63@ Parklands restaurant with 2 rosettes.

Contemporary Scottish dining in Boutique Hotel surroundings.

Private dining and functions space available.

Reservations on 01738 622 451 2 St Leonard’s Bank, Perth, Scotland PH2 8EB info@theparklandshotel.com 20

www.theparklandshotel.com