OYSTERS & MARTINI - HOT STUFF Issue I

OYSTERS AND MARTINI issue I

A magazine celebrating life around food

CONTENTS What is sexy food?

Currently: In Fashion Painting around food - interview with Daisy Iles

Three ways to have your oysters

Wine to pour when trying to impress

You’re Mexican So You Must Like Spicy Food Ladylike Review - Margo Restaurant

Pre-word This little publication means so much to me. A sentence I have been saying for almost 15 years is, “What if I’ve misunderstood my life purpose, and I should work in food instead?”

This thought has been echoing louder and louder in my mind over the last few years. That’s when Oysters & Martini was born—without a clear idea of what it is or what it will become. Restaurant reviews; recipes; food drawings; dinner parties, or tableware—it has been all of these things because they reflect everything I love about food. Not just the physical act of eating, but everything that surrounds it.

This publication was born out of a desire for something like this. I want someone to describe how something tastes, how life-changing it was for them, and which bottle of wine they talked their date to bed with. Food has always been a magical force for connection, bringing people together in profound ways.

I am deeply thankful for all the contributors — for sharing this excitement and trusting me, even without knowing exactly what format this would take.

The first issue is celebrating food around things that’s spicy. From first dates to why being able to tolerate heat gives you a badge of honour. From sexy oysters to spicy vodka sauce. It’s hot and we like it this way. What a way to celebrate the birth of this publication!

Here’s to the first one. And to many more to come.

With love and a liver full of pet-nat,

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WHAT IS SEXY

FOOD? words: Anni Mara

I texted my boyfriend asking if he would like a fish-finger roll with fried egg for lunch, as he was letting me know that he is on his way home, to which he replied as if I had just sent him a photograph of my bare chest. “That’s a hot message”, he said.

Oh, you mean the soft, white, pillow-like roll that melts into a sweet sponge in your mouth when you bite into it, a oozy yellow egg yolk with a crispy fish finger complimenting the whole bite.

Oh yeah, darling. Come home, I’ll make sure you walk into a warm, fish finger sandwich waiting for you.

Food is functional, primal—a necessity, not a seduction. Yet, here I was, effortlessly weaving sensuality into something as humble as a fishfinger roll. Food and sex occupy similar spaces in the human psyche: both are essential, messy, indulgent. Both are pleasures we crave, consume, and sometimes even feel guilty about enjoying.

Even when most of us can easily associate eggplants and peaches for something saucy, they are not the most appealing ingredients when we try to talk someone to bed. Perhaps there are foods that sounds sexy or look sexy, but never at the same time. And then again - what is in food that puts them into those categories at the first place? There is seemingly nothing sexy about something that is so essential to human survivallike eating, like breathing oxygen, like sex.

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And let’s not forget the act of feeding another person— a gesture so intimate it often transcends the food itself.

Whether it’s a shared forkful of dessert in a restaurant or a piece of fruit offered between smiles, feeding someone can feel like the ultimate connection. It’s a moment of vulnerability and trust, an unspoken exchange that says, “I want you to enjoy this as much as I do.”

Perhaps that’s why food so often plays a role in love stories—it’s not just about sustenance but about shared pleasure, a language of its own.

But what about the less obvious players? The foods that don’t need candlelight or a sultry soundtrack to seduce, such as the perfect crunch of a baguette crust or the intoxicating aroma of garlic sizzling in olive oil. These are the everyday moments of culinary intimacy that don’t scream sexy but whisper it in their own way. A ripe tomato, bursting with juice. The sharp tang of freshly grated Parmesan. “Oh, darling, I cooked you dinner!”

Food, at its core, is inherently sensual. It requires all five senses: the sight of glistening fat on a steak, the sound of a spoon cracking through crème caramel, the aroma of fresh basil, the texture of silky custard, and the taste of salt dissolving on your tongue. It engages us in ways that go beyond sustenance and into something deeper, something primal.

So, what makes food sexy? Is it the context, the company, or the act of sharing? Is it the indulgence of eating with your hands, feeling the juices run down your chin? Or is it simply the pleasure of something so good it feels a little bit naughty?

Perhaps it’s all of these things. Food and desire are inseparable because they are, at their heart, about connection—whether to another person, to the moment, or to ourselves. A fish-finger roll might not fit the classic definition of “sexy food,” but in the right hands, in the right moment, it’s as seductive as anything else.

And when my boyfriend arrived home and walked through the door that afternoon, his smile told me I was, indeed, right. OM

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Maxine McCrann ©

IN FASHION In Fashion is a reoccurring section, where we look into the current food trend that the people are currently looking for. Just like things change in the fast fashion stores, food trends come and go as fast as the next video on your Instagram reel.

VODKA SAUCE The fact is - people like, and always will like, simple food. There is time and space for it which will never disappear and will never play any rivalry for fine dining.

Young people (or people in their early 30’s, who still think that they are in their early twenties) like to think that some sort of magic happens, when they add a simple, but rather unusual ingredient to their cookery and it will somehow appear immediately special.

Your neighbourhood cool restaurants are now serving classical Margarita, but with vodka sauce instead, charging an extra £3 and when you say our order out loud in the table you can hear a approved mumbling. You are cool. You are hip. You are indeed in touch with what is in fashion, like wearing your dad’s early 80’s cap with cool slogans on it, there is something so unashamed about visiting classical ingredients and adding them to your meals.

As cool as vodka sounds in your sauce, it does have some benefits to why it has been added there. And no, you do not taste the vodka in it. Vodka is a neutral spirit, so it doesn’t impart a strong flavour but rather enhances and melts into the existing flavours. It’s added there to help release and emphasise the aroma of tomatoes and spices. And it does add some creaminess and warmth.

Can you make a banging sauce without adding vodka? Absolutely. But is it cool to pour a splash of Absolut confidentially to your sauce when cooking? Probably, absolutely too.

SPICY VODKA SAUCE RECIPE 2 tbsp olive oil (30 ml) 1 small onion, finely chopped 3 cloves garlic, minced 1 tsp red chili flakes (adjust to taste) 400 g canned crushed tomatoes 60 ml vodka 120 ml heavy cream 50 g grated Parmesan cheese Salt and pepper, to taste Fresh basil (optional, for garnish)

Heat the olive oil in a large pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and red chili flakes, cooking for an additional minute until fragrant. Add the crushed tomatoes and simmer for 10 minutes, stirring occasionally. Pour in the vodka and cook for another 3-4 minutes to let the alcohol evaporate. Lower the heat and stir in the heavy cream, mixing well until the sauce is smooth. Add the Parmesan cheese and stir until melted. Season with salt and pepper to taste.

Serve over your favourite pasta and garnish with fresh basil, if desired.

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ARTIST INTERVIEW

Daisy Iles paints fruits. And tableware and meals under the sun, preferably eaten by the sea. Paintings that translate into everyday eating experience, often dismissed by it’s normality.

DAISY C ILES

Daisy C Iles is a Scottish artist who captures the every day moments on paper. Or on canvas. Whichever she prefers. For those who hold facts close to their heart, she achieved a First Class Degree from the Painting and Printmaking Department at the Glasgow School of Art in 2021 and was awarded the Armour Prize for her Graduate Degree Showcase.

Currently living and working from Amsterdam she creates work which is often inspired by moments that happen around the table, full of food and people.

Your art has such a strong connection to food and dining—what first drew you to explore these themes?

I make work to communicate my experiences, and some of my happiest moments are when I am in my kitchen or sitting at a dining table surrounded by good food and people I care about. I capture moments through colour, form and texture, and it just so happens that most situations involving food are rich in these.

“Here is my most recent list from my sketchbook: mint, red chilli, lemon, rug, send letter, rain, washing, vertical stripes.”

What role does food play in your everyday life beyond art?

Food is, and always has been, incredibly important to me. Most of my memories stem from food and I think I could very easily write a food timeline of my life thus far. I can specifically remember what I ate every Saturday morning after my tap dancing class when I was 9, the snacks I enjoyed on Summer holidays when I was little which help me to differentiate between the different places and years, the dinners I made as a student when I first moved to Glasgow, a very indulgent ice cream order on a date at the beginning of my relationship and the time I tried my first Dutch Bitterballen when I moved to Amsterdam.

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How do you choose the specific dishes, utensils, or dining experiences that become the focus of your work?

I work from memory and from observation, and I use drawing as a tool to capture specific moments of intimacy, enjoyment and repetition. I also sometimes work from lists.

Here is my most recent list from my sketchbook; mint, red chilli, lemon, rug, send letter, rain, washing, vertical stripes. I’ll choose a drawing or a list and I’ll start painting from them. I never really know what’s going to happen but that can be nice. It’s particularly nice when I feel like I have captured something special. I have an appreciation for interiors and what people choose to surround themselves with. If someone has a particularly memorable table cloth or candle stick-holder the likelihood of it ending up in one of my paintings is high.

Many people see food as nourishment or a social experience. How do you interpret food in the context of your art?

Food adds a richness to my art. I see it as an endless source of inspiration. Some of my most successful ideas have come from simple food observations such as cutting lemon slices and looking at the pattern they make on the chopping board.

I

record

initial

observations

in

my

sketchbook and then play about with similar ideas.

Have any particular meals or dining moments left a lasting impression on your artistic vision?

I come from a large family so family dinners can be loud and chaotic. I particularly enjoy trying to capture the energy of these mealtimes. Equally, I also enjoy smaller, quieter moments where I can really take everything in.

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If you were to describe your art as a dish, what would it be and why?

I would like my art to be a delicious ramen. This past year I have been studying on the Turps Correspondence Course with the Turps Art School and I have had a lot of time to seriously consider why I am making what I am making and what I hope to achieve in my new work. I primarily paint, however I am also a printmaker, and I enjoy making collages too. I would like to integrate the different parts of my practice and create work that contains all of these elements. And so, my goal is to eventually create a delicious ramen with clean flavours that work together in harmony.

How do you see parallels between the act of creating art and preparing a meal?

Everyone has their own specific way of working. I apply some of the same thinking from my studio to the kitchen. I am very organised and tidy, and I like to have a clear plan of action. However, sometimes I get swept up in the act of what I am making and I like to just go with it, similar to making a painting and taking a risk. I would say this often pays off more than it doesn’t.

Do you have a favourite dish or ingredient that inspires you the most?

If you were to look through my sketchbook you would see a lot of fruit and veg.

I love creating patterns with shapes I see in them.

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ARTIST PROFILE FAVOURITE SNACK Whichever apple is in season, sliced, with a big dollop of smooth peanut butter for dunking my apple slices into.

FAVOURITE DRINK An icy cold Gin and Tonic with lots of fresh lime. However, the drink of my dreams that I’ll make if I’m feeling fancy or it’s a special occasion is an elevated Gin and Tonic made with Hills and Harbour gin, Franklin & Sons tonic and a thin slice of fresh Mango.

FAVOURITE SANDWICH I moved to Amsterdam this year and I’m lucky enough to have a really good Bagel Shop within walking distance from my flat. My go-to order is an everything bagel toasted with cream cheese and fresh sliced tomato. Very simple but so good.

FAVOURITE THING TO EAT IN THE STUDIO I’m not a big eater in the studio as I mostly work with oil based materials which are very messy but you can always find me with a massive mug of peppermint tea (which also doubles as a great hand warmer in Autumn and Winter).

FAVOURITE SPICE Cinnamon. It’s Winter and I love porridge for breakfast when it’s cold. I add a sprinkle to my porridge with some cooked apple.

YOU CAN ALWAYS FIND _ IN MY FRIDGE A Scottish Mature Cheddar. I make sure to bring some back to Amsterdam with me whenever I visit Glasgow.

www.daisyiles.com @daisyiles

THREE WAYS TO HAV Oysters: salty, briny, and utterly divisive. They’re the Marmite of the sea—you either love them or recoil at the very thought. But never neutral. Those who relish the creamy, salty rush of an oyster in one mouthful, for them it makes the perfect combination of indulgence and simplicity. And when your friends or family share your love for these treasures, oysters become an effortlessly chic starter for any dinner party.

Decorate your table, crack open some oysters (make sure to get a proper knife for it). Pair these delicate morsels with a chilled glass of Chablis or some celebratory fizz for a touch of glamour. Feeling adventurous? Step up your game with a classic martini. A splash of dry vermouth and 50ml of vodka (or gin, if vodka is not yet your thing) stirred over ice creates a sophisticated pairing for your oysters. The crisp, clean notes of the cocktail cut through the brininess, offering a balance that’s as elegant as it is satisfying.

Oysters invite creativity, making them as much about the ritual as the taste. Whether served plain with a squeeze of lemon, accompanied by a sharp mignonette, or paired with a well-crafted drink, they’re a simple way to transform a gathering into something unforgettable. Just be prepared— there’s rarely a neutral opinion when oysters are on the menu!

VE YOUR OYSTERS Zesty Cucumber Relish 2 tbsp finely diced cucumber 1 tsp rice vinegar 1 tsp fresh lime juice ½ tsp honey Pinch of sea salt 1 tsp chopped fresh dill Spicy Citrus Ponzu 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp fresh orange juice 1 tsp lime juice ½ tsp grated ginger ½ tsp chili oil (adjust to taste) 1 tsp finely chopped green onions (optional garnish) The Classic 3 shallots, finely diced 100ml red wine vinegar Cracked Black Pepper

For all recipes, mix all ingredients in a small bowl.

Let sit for 10 minutes to allow flavours to combine.

Spoon a small amount onto each oyster.

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WINES TO POUR WHEN TRYING TO IMPRESS W O R D S

B Y :

G A V I N

S U T T I E

Tuffeau Blanc de Blancs Brut Nature, Plou et Fils, Loire, France, 2022 - £15.99 Whatever the question, fizz is usually a great answer. However, when choosing your sparkler, it doesn’t need to be an arbitrary question of ‘cheap Prosecco or expensive Champagne?’ I find that the

I’ll set the scene. You’ve been on a few

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wines that sit in the middle of that spectrum are, a lot of the time, much more

dates with a new love interest. They suggest

interesting.

a dinner at their place for your next round

Tuffeau Blanc de Blancs from Plou et Fils is

of courting. “I’ll bring the wine,” you

a

sparkling

wine

made

enthusiastically

Chardonnay

grapes

in

blurt

out

completely

from the

100%

‘méthode

unprompted. You panic. Why did you

traditionnelle’ or ‘the same way they make

suggest that? Your wine knowledge is

Champagne,’ as you’re more likely to say to

average at best, and you really want to

your budding new lover. Other examples of

impress this new potential life partner.

fizzy wines using this method are Cremant

At this stage, the easiest thing to suggest

or Cava – but just make sure to buy good

would be to break the bank on a top

quality – the extra few quid for Spain’s

Grower

most famous sparkling export will save you

Champagne,

First

Growth

Bordeaux, or Grand Cru Burgundy - very

from reaching for the Rennies.

impressive. However, 95% of the population

Hailing from the Loire Valley, ‘Tuffeau’

(myself included) don’t have the budget for

refers to the chalky soils of that region,

such

which, coupled with its distinct lack of

delights,

and

an

even

higher

percentage don’t actually care.

sugar (brut nature), contribute to a bone dry

What will really impress your admirer is

wine with beautiful, steely minerality,

coming in armed with something tasty,

bright apple and citrusy flavours. It’s the

something a bit different (not too different),

perfect start to a night in – and with a

and something with a backstory. Step in

trendy crown cap you don’t even need to

you – the story teller.

learn how to pop a cork.

Pazo

Señorans,

Albariño,

Rías

Baixas,

Eric

Texier,

Brézème

Rouge,

Northern

Spain, 2023 - £23.80 RRP

Rhône, 2022 – £29.95 RRP

When it comes to whites, in 2025, a bog-

All good wine stories start with a nuclear

standard bottle of Pinot Grigio or Sauvignon

scientist falling in love with winemaking on rock

Blanc isn’t going to cut it – especially if you are

climbing trips to the Rhône Valley – right? Well,

out to impress. There is, however, a reason for

that is the story of Eric Texier, who, with his wife

the popularity of such wines. They are easy to

Laurence, now farms 12 hectares of vines across

drink – bright, lively, refreshing – all great

Brézème and the Ardèche. They farm everything

buzzwords for the drinkability of cheap white

organically, only use native yeasts, and don’t use

plonk. With that in mind, a safe bet when

much sulphur – the thing that Instagram has

choosing a white is to go along these lines, but

probably been telling you gives you a headache

just turn up the volume a little.

after drinking two bottles of supermarket red.

Albariño is a grape variety that grows in

This is natural wine, but not as you know it.

Northern Spain and Portugal (where it’s called

Northern Rhône is where Syrah was born and

Alvarinho) and thrives in coastal regions like

where Syrah is King – also known as Shiraz by

Rías Baixas. With the vineyards situated right on

the Aussies. But this isn’t like reds you may have

the coast, wines made from Albariño have a

tried from Down Under – here, the climate is

beautiful saline freshness that will make you cry

cooler, and the soils are rich in limestone, aiding

out for an oyster or six (which I’m led to believe

a slow growing season and giving the wine

is an aphrodisiac – go figure). The grapes for

character and depth. This is a big wine from a big

Pazo Señorans Albariño are hand-harvested

personality – a wine with an abundance of

from sustainably grown vines and fermented in

brambly black fruit flavours and black peppery

stainless steel tanks – enhancing those aromatic

spice.

fresh flavours of nectarine, citrus zest, and

Eric Texier’s Brézème Rouge is everything you

white flowers that will have you and your

should try to be on a date night. It’s comforting,

partner quickly reaching for a second glass.

it’s unconfrontational, it’s charming but it’s not

Pazo Señorans are one of the very top producers

too polished. Unlike some of its neighbours from

in the region, and widely recognized as a

more famous areas in the Rhône, it’s a little more

benchmark for premium Albariño – a grape that

rough and tumble – which is exactly how any

is definitely having its moment right now. A

good dinner date should end.

delicious, salty moment.

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ITALIAN-INSPIRED RESTAURANT, BUILT ON A PASSION FOR SHARING GOOD FOOD AND DRINKS WITH FAMILY AND FRIENDS.

28-32 CATHEDRAL SQUARE, GLASGOW, G4 0XA

THINGS WE LOVE 1. FRANK CERAMICS DEDICATED PLATE Frank (also known as the person behind the ceramics) is a self-taught artist who makes the experience of eating

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interesting. All of her work is hand-formed, hand-drawn, and hand-sanded. The plates are food-safe, but perhaps don’t put it in your dishwasher just yet. @frankceramics

2. HAL HAINES BUTTER DISH Hal is an interdisciplinary artist mostly working in ceramics and painting onto board, up-cycled furniture and textiles. His

2.

tableware collection includes hand-painted plates, but also this animation-like house butter dish, which makes it itself a centre piece to every kitchen it’s placed at. @halhaines.studio

3. GATHER HAND-BLOWN MARTINI GLASSES The only thing better than a food is conversation-starter tableware. And you can make sure that Gather Glass gets your guests talking, because Phoebe Stubbs, who is the founder of Gather, makes sure that the glassware of your

3.

dreams becomes your reality. Based in London, the tableware is inspired by old paintings, as ensuring that your 1920's dreams can come true in 2024! @gather.glass

4. TBCO COTTON PLACEMATS

4.

There are countless reasons why no table setting should be without a placemat, and TBCO's cotton placemats bring both practicality and elegance to the table. Unlike the standard hard-cover placemats designed solely to protect your surface and define a space for your guests, those soft cotton placemats makes the table pop. Effortlessly blending functionality with style, ensuring your table is beautifully dressed. Just like you. @wearetbco

“YOU’RE M SO YOU LIKE SPICY

WHAT IS IT ABOUT SPICE THAT MAKES TOLERAT ASSUMPTION THAT, DEPENDING ON WHERE YOU LOT OF CHILI IN Y

By Regina Arna

I left Mexico City in the year 2016 on my 19th birthday to move just around the corner- to Perth, Scotland. While packing a suitcase originally planned for only a year (plot twist, I stayed 8) my mom made sure to carefully wrap inside my socks, a precious bottle of Valentina and Bufalo Hot Sauce.

They shared space between precious, melancholic family tokens like family photographs or my grandma’s knitted vests; and survived a risky 12 hour flight to London, an hour flight to Edinburgh, plus an extra 45 minute drive to Perth.

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Why would my family and I cared so much to travel 8,321km with a condiment?

I like to say to people that Mexican food was NOT originally spicy, and that we always cooked plain food before we added up our extensive choice of salsas, and it was THAT, what foreigners would be scared of. I was lucky enough to never say that in front of another Mexican for almost a decade, because gals, was I wrong.

In pre Hispanic times, around 64 types of chillies were used for flavour and ancient medicinal purposes, some so highly valued,

that it was considered a gift from the gods and only the elders of the tribe were allowed to prepare and consume. After the Spanish conquest, and currently, around 200 creole varieties have been used locally and internationally, whether raw as a garnish, cooked, roasted, fried, in sauces, moles, consommés, stuffed like a Chile en Nogada, and even in desserts and jams.

The modern chokehold that spice has on the country is unmistakable.

Every single household will have a bought or homemade salsa; Salsa Macha,

MEXICAN MUST Y FOOD”

ING IT A BADGE OF HONOR, ALONG WITH THE U'RE FROM, YOU MUST BE ABLE TO HANDLE A YOUR FOOD?

au Martínez

Salsa de Chipotle, Salsa Roja, Verde o de Aguacate, some families, even their own blend.

Mexican parties or weddings don’t have the traditional dessert table anymore, instead, Brides or Grooms have a big selection of sweets that can be “bedazzle” with chilli powder or Chamoy paste. Cinemas don’t serve sweet or salty popcorn anymore. instead, you can add a flavoured powder of your favourite spicy crisps. It’s not a thought of my own knowing that the effect chillies have on Mexicans are Physical and Psychological.

The Physical reason, being a scientific one too, it’s the sensation of spiciness (Capsaicin), which stimulates the release of endorphins related to the feeling of pleasure, which is why eating chilies helps increase serotonin levels.

So after increasingly eating spicy food, we get addicted to the small intakes of pain, resulting to the appearance of standard food, what we call, “sin chiste” aka, plain or boring.

And while slowly gaining what you consider as an “impressive” tolerance, the risks could get closer

and closer, one salsa at a time.

Risks you ask? Yes, like haemorrhoids, heartburn, all kinds of intestinal problems, including the rare proved case of stomach cancer.

My own brother woke up one night thinking he was having a heart attack, but after collecting a hefty pile of medical bills, turns out he just had a severe case of heartburn. When the doctor forbade him spicy food, I could swear the reaction was as if he was just told he had a few months to live.

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THERE I WAS, AN OVERCONFIDENT, PRESUMPTUOUS WEE GAL, QUICKLY FACED WITH THE REALITY OF MY LACK OF KOREAN FOOD KNOWLEDGE, SHORT-TEMPERED STOMACH AND SUDDEN LOSS OF IDENTITY. AT THE END OF THE NIGHT, I WALKED BACK HOME IN SILENCE WITH A GIFTED 500G BOX OF GOCHUJANG PASTE TO TRAIN MY RESISTANCE.

Don’t get me wrong, there’s an incredible and addictive sense of narcissism when you’re living abroad for the first time, and there’s an unspoken respect Mexicans and other Latinos get for the reputation of our spicy eating habits.

But in cases like mine, where I used to partake on the infrequent drips of Valentina or pickled jalapeños, I suddenly felt powerless in a foreign place.

I can still recall that first dinner I hosted with the Korean girls from an art course I did back in Glasgow; they prepared dishes like Tteokbokki or Bulgogi beef drenched in Gochujang sauce. There I was, an overconfident, presumptuous wee gal, quickly faced with the reality of my lack of Korean food knowledge, short-tempered stomach and sudden loss of identity. At the end of the night, I walked back home in silence and with a gifted 500g box of Gochujang paste to train my resistance.

With time, practice and some constant failure, I cultivated a bigger love for spice, which has made me acknowledge the difference between indulging and appreciating what Mexican Cuisine has to offer.

Chile Ancho, Guajillo, de Morita, Pasilla or de Árbol. I was lucky enough to have shops like Lupe Pintos in Glasgow or Mexican Mama online, where I could still work along this time-honoured ingredients half a world away.

I’ll similarly be honest and say I still haven’t master these particular ingredients, from forgetting their name, to their uses; it get’s one’s head around why it was the elders that had control over this elements all the way to primeval times. It’s a lifetime’s worth of knowledge and mastering.

The women in the family each had a task to make sure he wasn’t eating spicy food behind our backs. Since he drove me to school every morning, we had to end the habit of stopping at the 7/11 for our usual Gatorade and spicy crisps for breakfast… that’s right, breakfast, 5 days a week.

My mom would check his fingers for that recognisable red food dye you would get from his favourite crisps. Takis Flaming Hot, Runners or Chips Fuego.

And my older sister who shared friends and concur parties with him, would keep an eye that there was no salsas on his after-party tacos. His recovery was a fast one, of course, yet another case of why women live longer. But today, he’s the proud owner of three shelves filled by 16 hot sauces and 9 types of chilli oils or powders.

Let’s take a little step back and go over the psychological reason, where one is supposedly knighted by the community with an apparent “bravery” of showing off your spice intake.

What is it about proving you can take spice? Why do we want that label as if it’s going be immortalised under our yearbook picture, quoting “The Best Spice Tolerance”. Is it all just to show your friends, partner, mom or local taquero that you’re “macho” enough to take his salsas and earn a certain type of validation?

Other known and popular spices that were brought by trade, were unreachable or limited to certain socio-economic classes. In Mexico, compared to other food chain components, the chilli has been mostly an inexpensive product; whether you harvest them, or buy them in el mercado, this ingredient has been passed for over generations for more than 5,000 years. It has seen the highs and lows of an entire civilisation, and it has stuck around, which in my opinion, means el Chile has never, and will never be a judgemental ingredient, it can elevate or humble anyone, doesn’t matter who you are or where you come from.

Travelling around South East Asia, I started the journey knowing that I had to be respectful not only to foreign food in general, but to foreign spice. The same way as I would expect people travelling to my home country for the first time. Places like Thailand or Malaysia have thought me the joy and integrity that spice has in a community or even a whole country.

Wether you do it to show it off as if it was a boy-scout badge, or for pure personal pleasure, it makes me question how could a small fruit (yes, fruit!) can keep such a narrative, about its people, the nature and its climate, the history and the deep care it goes beyond it. OM

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Opening Times Mon-Sat 10am - 6pm Sun 12.30pm - 5.30pm

THE CHILI AND SPICE SHOP

313 Great Western Road, Glasgow, G4 9HR, Scotland Tel: 0141 334 5444

Performing the act of eating on a date can be equally sexy and vulnerable. But mostly sexy, right?

LADYLIKE Words by LW

We had decided to meet at Camden market, I saw her before she saw me, looking impossibly pretty standing on the bridge by the lock. We went on a walk along the canal before deciding 11.45am was surely lunchtime somewhere, and headed back to start the challenging task of choosing from one of the many vendors.

Indonesian curry? Hot dog with an array of bouji toppings? Or perhaps some weiner schnitzel or calamari...?

This situation used to be my worst nightmare. I used to be the girl who was horrified by the thought of eating on a date; years of being plagued by eating disorders made the consumption of food feel like a shameful act of weakness, to be carried out in private if at all. So many people have this affliction to varying degrees; taking shy mouthfuls behind hands, ordering the salad when really they wanted the fish and chips. Years of societal pressures have ingrained in us that we should be demure, delicate, small. This is a huge shame, as the act of eating with someone should be enjoyable! Pleasurable. In fact, it can be sexy as hell.

There is a scene is Sex and the City, where Carrie is on a date with Jack Berger (the guy that dumped her on a post-it). They are sat in a restaurant eating cheese burgers and Carrie takes a huge bite, her mouth almost too full to chew properly, and put simply, looks really fucking cool. Fun, uninhibited, carefree - I remember thinking, ‘that’s the girl I want to be on a date’. To not be afraid of getting food around my mouth or lick off the sauce dripping down my arms. To get ice cream on the end of my nose and eat with my hands (where appropriate I mean, I’m not an animal). Food gives us the energy to have fun! To romp with friends and lovers, and actually engage with the world. Learning this lesson has served me well in so many ways beyond food. Back to the aforementioned date though... in the end, we opted on a paratha wrap that encased some very saucy and very messy curry. I grabbed extra napkins because the odds of one of us getting it down ourselves was high.

Naturally, it was me- the paper wrapping gave up and me and my jeans ended up covered in bright orange sauce. She immediately crouched down and wiped the sauce off my knee as I attempted to get it off my hands.

This was date five by the way, on our first date, we had gone for dumplings and I put one in my mouth not knowing it was filled with soup... I’m sure you can picture the repercussions as the liquid squirted everywhere.

Since it was a Monday lunch time, the only sensible thing to do next was to head to a bar for margaritas (seriously, Monday margaritas need to be a thing). By now, I can only assume I have established myself as the epitome of class and decorum. I am so much happier as this girl though, a person that doesn’t take themselves too seriously and actually enjoys life in all its messy, saucy, glory. Besides, she kissed me goodbye, so I can’t have done that badly.

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“the liquid squirted everywhere”

REVIEW by: Anni Mara

68 MILLER STREET, GLASGOW, UNITED KINGDOM G1 1DT

RESTARAUNT SPOTLIGHT

Margo was fully booked before it even opened— and that says a lot. Even after the initial buzz and the first bookings, word of mouth kept it consistently packed, with reservations filling up well in advance.

From the same owners as the much-loved Ox and Finch in Glasgow, Margo is their latest venture in the city's restaurant scene.

Thankfully, it’s located in the city centre, which is exactly where a restaurant like this belongs.

Let’s be honest—Glasgow’s downtown has long needed a slice of the West End’s charm, and Margo delivers that effortlessly. Despite its impressive size—covering around 180 seats (correct me if I’m wrong)—Margo feels intimate.

The open kitchen, one of my personal favourites, adds to the experience. There’s something captivating about watching chefs work seamlessly, sending out dishes one plate at the time.

When I sent photos of our meal to my family group, the immediate reaction was, “So much food! Did you actually finish it all?” And let me tell you—yes, we did. Or rather, I did.

We kicked things off with focaccia and confit garlic butter, reminding ourselves to “save room for the next dishes.” Good thing we did, because the beetroot and goat’s curd tortelloni demanded a sponge to soak up the sauce. And let’s not forget the skate wing with trout roe and green peppercorns— let the focaccia do its sponge-like job again!

Margo is class. It’s not trying (and I stress the word trying) to be overly innovative, groundbreaking, or flashy. Instead, it’s a great restaurant serving great food, making you feel like you’re part of an extravagant dinner party. It’s there, it’s safe - in the best way possible- every dish is consistently excellent , eating a brilliant plate of food and having a best time.

It’s a restaurant for all occasions—whether it’s a special night out, a graduation, a birthday, or an anniversary. It’s dependable in the best possible way, ensuring you’re well looked after while enjoying exceptional food and a wonderful atmosphere.

Thank you, Margo, for planting your roots in the city centre. Here’s hoping you inspire future restaurants to follow. But don’t worry—you were the first. The OG.

photos: Margo Restaurant Instagram

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Contributors ARTIST INTERVIEW - PAGE 12-17 - DAISY C. ILES Daisy Iles is a Scottish painter and printmaker. Currently living and working from Amsterdam she creates work which is often inspired by moments that happen around the table, full of food and people. @daisyiles

WINES TO DRINK WHEN TRYING TO IMPRESS - PAGE 20-21 - GAVIN SUTTIE Gavin Suttie is a wine professional, currently working for the Scottish wine importer Alliance Wine. As an exsommelier and restaurant manager in both Scotland and Melbourne, his knowledge of wine and food allows him to share insights that bridge the gap between vineyard and table, making wine accessible and engaging for all. @gavinsuttie

YOU’RE MEXICAN SO YOU MUST LIKE SPICY FOOD - PAGE 24-26 - REGINA ARNAU MARTINEZ Regina Arnau Martinez is a Mexican artist. She is a graduate of the Glasgow School of Art's Fine Art Photography and has lived in Glasgow for over a decade. Her practice includes photography, writing. Deeply passionate about food, she is currently traveling the world, exploring cultures and stories through their culinary traditions. @the_gealach

LADYLIKE - PAGE 28 - LW LW is a English artist, based in Scotland who finds inspiration in life’s smaller, quieter moments. Working primarily with acrylic gouache and impossibly tiny paintbrushes, LW’s paintings are rich in intricate detail and hidden wonders.

If you wish to be featured or collaborate in the future issues, please send an email to oystersandmartini@gmail.com

@oystersandmartini