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Hot Cross Buns Traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year. Ingredients For the buns: • 625g/1.3lb strong white flour, plus extra for dusting • 1 tsp salt • 2 tsp ground mixed spice • 45g/1.5oz unsalted butter, cut into cubes, plus extra for greasing • 85g/3oz sugar • 1 lemon, zest only • 1½ tsp fast-action yeast • 1 free-range egg • 275ml/10fl oz tepid milk • 125g/4oz mixed dried fruit For the topping: • 2 tbsp plain flour • vegetable oil, for greasing • 1 tbsp golden syrup, gently heated, for glazing
Method 1: For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar, lemon zest and yeast. 2: Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough. 3: Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes or until smooth and elastic. 4: Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove. 5: Take the proved dough from the bowl and knock it back on your floured work surface. Shape it into a ball again and return it to the bowl, then cover once more with the tea towel and set aside for a further 30 minutes to rise. 6: Turn out the dough one more time onto a floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes. 7: Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise. 8: Preheat the oven to 240°C. 9: Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water. 10: When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun. 11: Transfer the buns to the oven and bake for 8-12 minutes or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.
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savour Welcome to
A celebration of north-east food and drink ISSUE 01, 2014
FROM THE EDITOR
contacts issuu.com/savour Savour is produced by Mackintosh Media Ltd., Regent House, 36 Regent Quay, Aberdeen AB11 5BE CHIEF EXECUTIVE
Steve MacKintosh T: +44 (0) 1224 288981 E: steve@mackintoshmedia.co.uk
EDITORIAL
Eric Farquharson T: +44 (0) 7730133036
It hasn’t been a horrendously bad winter but, I’m sure, like me, you’re weary of it and ready for a change. Late winter and early spring can be a tough time for the home chef but there are still lots of recipes to take you into the new season and delicious dishes to bring out the best of the season’s bounty. So celebrate the end of winter and put away your heavy coat for another year. Early spring sees food start to lighten after the comfort foods of winter, but not too much. Don't forget the stews and casseroles just yet. In this issue I chat with Scottish chef Tom Kitchin at his Leith restaurant, firmly established as one of the finest places to eat in the country, and meet Ryan Fowler, who has been enjoying rave reviews since
opening Rock & Oyster in the heart of Aberdeen. Read a great tale of an Aberdeenshire-based husband-and-wife team who have created natural, healthy treats especially for dogs and find out why the Aberdeen Universities’ Boat Club President swaps her one-piece for a pinny.
E: eric@mackintoshmedia.co.uk
We’re off to Edinburgh to sample two amazing eateries in our ‘Breakaway’ pages and, of course, there’s lots of local foodie news and some fantastic recipes for you to try at home.
ACCOUNTS & DISTRIBUTION
Our handy, pocket size magazine reflects the wealth of talent in the Grampian area, be it the skilled producers or the adventurous chefs who strive to ensure our region remains a premier destination for culinary excellence.
PRODUCTION
Calum Farquhar T: +44 (0) 1224 288982 E: calum@mackintoshmedia.co.uk
T: +44 (0) 1224 288983 E: accounts@mackintoshmedia.co.uk
@SavourMag
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ingredients A celebration of north-east food and drink ISSUE 01, 2014
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Love Food Hate Waste Tips on how to utilise your leftovers
Farmers’ Markets What’s on at the local farmers’ markets
A Tale of Doggy Treats Local couple produce healthy doggy treats
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Mother’s Day Ideas for Mum’s breakfast on her special day
Something’s Cooking Something’s cooking on Speyside
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Tom Kitchin Tom Kitchin spills the beans
Breakaway!
CONTENT
p10/11 p14/15 p16/17 p22/23 p26/27 p28/29 p50/51
Breakaway to Scotland’s capital city
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Kildrummy to Kuala Lumpur
News Bites... Farm shop shakes up your wake up approach, has an on-site butchery, which gives them 100% traceability and control on all their products and meat produce. The Store’s daily menu and shop sells it own hand-reared produce, so the farm shop can be sure that the breakfast products on offer are fresh, local and natural.
Scotland’s Chef of the Year, David Littlewood, is still flying high. Having recently invested in the Kildrummy Inn in Alford with brother-in-law Nigel and their wives, David is further spreading his wings by flying to Kuala Lumpur. In April he will cook lunch and dinner to promote Scottish produce at the prestigious Mandarin Oriental Hotel, culminating in a seven-course tasting menu with paired whiskies. David has also been confirmed as one of the chefs attending the European Seafood Exposition in Brussels this May as part of the team for the Federation of Chefs Scotland. Visitors will be treated to top quality produce served by the team in the Scottish Pavilion. This year there will also be a ceilidh and a dinner for 500 guests.
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An Aberdeenshire farm shop has been encouraging its customer to refresh their morning routine and take the time to have a healthy breakfast each morning. The Store, in Foveran, near Ellon, has recently been supporting Farmhouse Breakfast Week, managed by the Home Grown Cereals Authority (HGCA), for the tenth year running, in a bid to remind people how important it is to have a healthy breakfast.
The Store managing director and farmer, Andrew Booth, said: “With 47% people regularly skipping breakfast during the week, we really wanted to remind people how important this meal is. Without breakfast, people tend to have lower energy and concentration levels, which is not good for children at school or adults at work. We wanted to educate our customers about the impact that skipping breakfast can have, and also show the importance of eating fresh local produce, where you know exactly where it comes from – something we can be sure of with our meat produce.”
Alarmingly, one in four consumers are still missing out on breakfast, but the morning meal is vital, as your body The Store is open seven days a week, and brain requires the nutrients and from 10 a.m. – 5 p.m. To find out energy to get through the day. more about The Store, contact The award-winning family-run farm (01358) 788083 or visit shop, which follows a farm-to-fork www.thestorecompany.co.uk
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News Bites Luxury North-east Destination Shortlisted A prestigious hotel on the outskirts of Aberdeen is celebrating after being shortlisted for a series of local tourism awards.
months, culminating in his representation
The Mercure Aberdeen Ardoe House Hotel and Spa has been nominated for three accolades in the Aberdeen City and Shire Tourism Awards.
expert cooking after spending four days
The awards, which are supported by Aberdeen City and Shire Hotels Association, recognise and celebrate excellence in the region’s hospitality and tourism sectors.
Ardoe’s general manager, Peter Sangster,
Ardoe House Hotel and Spa has reached the finals of the Restaurant of the Year, Local Marketing Plan of the Year, and Young Ambassador of the Year categories.
best possible experience.
Hotel chef, Alan Clarke, was nominated by his peers under the Young Ambassador of the Year category. The 22-year-old senior chef de partie has had a fantastic 12
of the UK and Ireland at this year’s ‘Professions Challenge’ in Paris. Mr Clarke received a judge’s commendation for his in the French capital, competing against 12 top young European chefs.
said: “Alan has been a great ambassador for Ardoe and thoroughly deserves his nomination. He is a real talent and plays a key role in providing visitors with the
“The destination has undergone some major improvements over the last year and it is particularly pleasing that the refurbishment of our Blairs restaurant has been recognised by tourism experts from
Caber Coffee Gives Cause For Celebration Five good causes have started 2014 with cause for celebration thanks to Aberdeen-based Caber Coffee. The company, which is based on the city’s Holburn Street, has donated more than £1300 to Simeon Care for the Elderly, Choices Aberdeen, Fly Cup Catering, the Scottish Huntington’s Association and Cowheels Car Club. The cash windfalls have been made possible thanks to the generosity of people enjoying ETHYCO, Caber Coffee’s Fairtrade ingredient range which, as well as supporting the communities where the product is grown, donates a percentage of the revenue generated by sales to UKbased social enterprise projects. Caber Coffee managing director Findlay Leask said: “Simply by enjoying a cup of coffee, people can do great things for good causes and we are delighted to pass on these donations. “We look forward to hearing from other organisations who would like to benefit from the next round of donations later in the year.”
across the North-east.”
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Dated is no longer old; it’s vintage Homemade is not cheap; it’s chic Leftover food isn’t for the bin; it’s tomorrow’s dinner With celebrity chefs, such as Jamie Oliver, creating enviable dishes out of last night’s meal, recycling has never been more ontrend. The more homemade a dish looks, tastes and smells, the better. And no one does homemade like the Scottish Women’s Rural Institutes. With nearly 98 years under their pinnies, SWRI has been utilising leftovers since the First World War and isn’t showing signs of stopping now. Isobel Robertson, national chairperson of the Scottish Women’s Rural Institutes, says: “In the war, we didn’t have a choice but to make use of our leftover food; once it was gone, it was gone! But now we choose to make use of our leftovers to save money, reduce waste and improve taste. Food waste has improved in the past few years but we still effectively
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throw away up to £450 each year in wasted food. Together, we want to help people save money with clever cooking.” Jane Hogg, a national SWRI demonstrator, is a specialist in the art of zero food waste. “Being brought up in a traditional farming background, my mother always worked with the theory of ‘waste not, want not’, always providing good healthy food with minimal waste”, says Jane. “Get back to basics and use your senses as opposed to relying on best before dates. If it smells off, chances are it probably is.” Working part time as a cook, Jane regularly looks at new ways to cut back on costs while maintaining quality and taste. Take inspiration from her money saving recipes on the next page:
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Hash Cakes Ingredients • 200g/8oz leftover cooked pork, chicken, turkey or beef, roughly chopped • 250g/10oz any cooked vegetables (e.g. carrots, Brussels sprouts, peas, broad beans, cabbage), roughly chopped • 500g/1½lb warm mashed potatoes • 1 onion • 25g/1oz butter • 25g/1oz breadcrumbs • 2 tbsp olive oil, vegetable oil for cooking • 2 tbsp flour • 1 egg, lightly beaten 250g/8oz breadcrumbs
Method 1: Cook the onions in the butter for a couple of minutes. 2: Add to the mashed potatoes, cooked meat, and vegetables and mix well. 3: Add the olive oil and breadcrumbs to form a firm but not stiff mixture. 4: Form into 8 balls and flatten slightly, then dust with flour. 5: Using a pastry brush, paint egg on both flat sides of the cakes and sprinkle with breadcrumbs, patting down lightly. 6: Heat a couple of tablespoons of vegetable oil in a frying pan and cook the cakes on each side for 5 minutes. Alternatively, cook in the oven at 180°C for 20 minutes.
Lime & Honey Stir-fried Pork Ingredients • 2 limes • 1 tbsp cornflour • 2 tbsp clear honey • 3 tbsp soy sauce • 1 tbsp sweet chilli sauce • 500g/1lb pork fillet • 2 tbsp sunflower oil • 1 red pepper, deseeded & cut into strips • 2 carrots, cut into matchsticks • 4 spring onions, trimmed & sliced
Method 1: Finely grate the zest of 1 lime and squeeze the juice from both limes. 2: Mix the zest and the juice with the cornflour, honey, soy and sweet chilli sauces, then set aside. 3: Cut the pork into bite sized pieces. 4: Heat the oil in a wok or large frying pan and stir-fry the pork for 4 minutes. 5: Push the pork to the edge of the pan, add the vegetables and stir-fry for another 3 minutes. 6: Add the lime & honey mixture and heat until simmering and thickened.
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Pheasant Breasts Braised in Cider Ingredients • 4 pheasant breasts (young hen breasts if possible, as they won't be so tough) • 4 large rashers lightly smoked bacon • 500ml/17fl oz dry cider • 5 shallots • knob of butter • 1 tsp caster sugar • 30g/1oz plain flour • 100ml/7tbsp full fat crème fraîche
Method 1: Preheat the oven to 200°C. 2: Butter the pheasant breasts and then wrap in the bacon. Place in an ovenproof dish (so that they aren't too cramped together) and then pop in the oven for 25 minutes. 3: After 25 minutes, reduce the oven temperature to 170°C, pour 250ml/8fl oz of the cider over the pheasant breasts, cover with a lid or tin foil, and return to the oven for another 60 minutes. 4: Towards the end of the cooking time for the pheasants, pour the remaining cider into a saucepan and cook until the volume of liquid has reduced by about half. 5: Thinly slice the shallots and cook very slowly in a little butter until soft. Then add the caster sugar and continue to cook until lightly caramelised. Remove from the heat until ready to finish the sauce. 6: Check the pheasant breasts during the cooking time to ensure that they do not dry out and add more cider if necessary. 7: To finish the sauce, add the flour to the shallots, place the pan back on a gentle heat and mix together. You may need to add a little more butter at this stage if the shallots are very dry, but they shouldn't be. Now add the cider reduction and the crème fraîche, and cook together over a low heat until the sauce starts to thicken. 8: Once ready to serve, slice each breast into about five slices and place on the plate still in the shape of the whole breast. Pour the sauce over the meat and serve. Top recipe tip: This recipe also works well with whole pheasant. Cover the breasts of the bird with bacon and add the cider half way through the roasting, covering in the same way and it will help keep the bird moist. You can then make the sauce from the cooking juices in the roasting pan along the same lines as above.
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Game isn’t just for smart dinner parties. It’s so versatile that you can serve it any day of the week for any occasion. Pheasant, rabbit, venison and partridge are so versatile: From terrines and tagines to stir fries, curries and comforting casseroles, there is a dish that everyone can enjoy. For those who watch what they eat, game is a great choice as it is lower in fat and cholesterol than many other mainstream meats. Here are a few ideas… Brunch Who wouldn’t want to wake up to venison or pheasant sausages, eggs and bacon? Fried bread optional!
Informal food for friends Mixed game pie is a pub classic and therefore a sure-fire winner for relaxed evenings in with friends. Serve with spuds − chips, mashed or boiled − and garden peas. Sunday roast A juicy, golden roasted pheasant is hard to beat and makes a great centrepiece on the table. Or how about serving neat individual partridges to each guest with all the trimmings? The smart dinner party Slow-cooked partridge casserole with wine and herbs, venison Wellington or rabbit noisettes wrapped in Parma ham are sure to impress.
Family favourites If the kids have never tried game before, one of the best ways to introduce it is through familiar dishes such as minced venison ‘shepherd’s pie’ or breadcrumbed pheasant nuggets. Rabbit is also a good choice for children as the flavour is mild and not ‘gamey’. Midweek supper If you’re tired and hungry, slice up some pheasant or partridge breasts and stir fry with whatever vegetables you have in the fridge. Easy!
You will find game featured in most magazines and cookery books these days as chefs are big fans of this local, healthy and tasty meat. So you’ll never be short of ideas. During the season, game is readily available in butchers’, supermarkets and farmers’ markets, and don’t forget to look for it on pub and restaurant menus too. Because there are so many different species of deer, you will find fresh venison is available most of the year. It can also be bought frozen at any time. Don’t avoid frozen game – stocking up your freezer with game during the season is a wonderful way of enjoying game out of season.
Snacks for sharing Fajitas are a sociable way of eating. Spice up venison or pheasant strips with chilli, lime and dried oregano and flash-fry with red onion and peppers. Bring the sizzling pan to the table with tortillas, guacamole and salsa and get stuck in.
The Game-to-Eat campaign is dedicated to increasing the eating and enjoyment of local wild game. You can find delicious recipes at www.gametoeat.co.uk to try at home. So, please tuck in and spread the word about this fantastic produce of the Scottish countryside.
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Inverurie Farmers’ Market Inverurie market has been running in Market Square from 9 a.m. – 1 p.m. on the second Saturday of every month since 2003. The market features a wonderful range of local provenance produce from the likes of Ingram’s Homecure, The Store, Devenick Dairy, Mortlach Game, Granite City Fish, Alan Bruce Cakes, Crannach Bakery, Cakes by Design and many more. Located adjacent to Mitchell’s Dairy, the market provides the perfect opportunity to stock up on a wealth of fantastic local produce and then treat yourself to a hot drink or brunch in the Dairy.
Featured Producer Ingram’s Homecure produces delicious dry-cured bacon, sausages, hams and pork at their farm at East Pitscaff, Newburgh and also supplies a wide range of retail outlets and restaurants. Produced to the highest standards of animal welfare, the short distance from field to fork helps to seal in the taste of their excellent produce. Ingram’s also attends the Stonehaven, Banchory and Aberdeen Farmers’ Markets. Visits to their farm shop can be arranged by appointment.
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Farmers’ Markets can be found at: ABERDEEN last Saturday of the month 9 a.m. – 5 p.m. ALFORD last Saturday of the month 9 a.m. – 1 p.m. BALMEDIE 2nd Saturday of the month 10 a.m. – 2 p.m. BANCHORY 3rd Saturday of the month 9 a.m. – 1 p.m. HUNTLY 1st Saturday of the month 9 a.m. – 1 p.m. INVERURIE 2nd Saturday of the month 9 a.m. – 1 p.m. MACDUFF Last Saturday of the month 9 a.m. - 12.30 p.m. PETERHEAD 1st Saturday of the month 10 a.m. – 3 p.m. STONEHAVEN 1st Saturday of the month 9 a.m. – 1 p.m. TORPHINS Every Wednesday 10 a.m. – 2 p.m. TURRIFF 3rd Saturday of the month 9 a.m. - 12.30 p.m. WESTHILL 1st Saturday of the month 9 a.m. – 1 p.m.
Pork Tenderloin and Apples Just because your ingredients are local, it doesn’t mean you can’t enjoy more exotic flavours. This pork tenderloin and apples recipe will transport you to the Sunday dinner table at a French bistro.
Ingredients • 2 medium Granny Smith apples • 1/2 medium lemon • 7 tbsp unsalted butter • 1 tbsp granulated sugar • 2 pork tenderloins (about 450g/1lb each), trimmed and cut in half crosswise • 1 tbsp rapeseed oil • 2 large shallots, finely minced • 60ml/2fl oz Calvados or Cognac • 60ml/2fl oz apple cider • 1/2 tsp fresh thyme leaves • 80ml/3fl oz heavy cream
Method 1: Place the rack in the middle of the oven and heat the oven to 200°C/400°F/gas 6. 2: Peel, core and cut each apple into eight wedges, rubbing the cut edges with the lemon half, and then juice the lemon half into a small bowl and set aside. 3: Next, in a 26cm/10” skillet, melt 2 tbsp of the butter with the sugar over a medium-high heat and add the apple wedges to cook until soft and a rich amber colour. (Reduce the heat if they start to burn.) Set aside and keep warm. 4: Dry the tenderloins with paper towels and season with salt and pepper, then heat the oil in a 30cm/12” ovenproof skillet over a medium-high heat until very hot. Sear the pork on all sides until nicely browned and then put the skillet in the oven and roast until an instant-read thermometer inserted in the centre of the pork registers 60-63°C/140-145°F (10 to 15 minutes). Transfer to a warm plate (but don’t clean the skillet), tent with foil and let rest for 10 minutes. 5: Set the skillet over a medium heat and add 2 tbsp of butter. When it melts, add the shallots and cook until soft but not browned. 6: Remove the pan from the heat and add the Calvados. 7: Return the pan to the stove, raise the heat to medium high, and boil until the Calvados is almost gone. 8: Add the cider and thyme; simmer until the liquid is reduced by about half. 9: Add the cream and cook over a very low heat until the sauce is golden and coats the back of a spoon. 10: Cut the remaining 3 tbsp butter into 1cm/½” cubes and swirl them into the sauce. Season to taste with salt, pepper, and ˆ tsp of the reserved lemon juice or to taste. 11: Slice the pork and serve with the warm apples and sauce.
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16 It’s not only humans who have to watch what they eat. Our four-legged friends are often, quite inadvertently, fed a diet that is harmful to their health. Enter the WowDog team. The WowDog Bakery was founded by Aberdeenshirebased husband-and-wife team, Louisa and Steve Cannon. Working from their kitchen in Old Rayne, they bake natural, healthy treats especially for dogs. Only the most carefully chosen, natural, human-quality ingredients go into their dog treats making them a healthy and tasty choice for dogs. They didn’t feel right about feeding their Beagle mass-produced dog treats filled with artificial additives and animal byproducts so they took matters into their own hands and WowDog Bakery was born. I went along to meet Louisa and Steve who certainly proved to me they’re anything but barking mad!
Wow! A Tale of Doggie Treats!
Q: Supermarket shelves are bursting with pet foods and treats, so what inspired you to launch WowDog Bakery? A: Our beagle Breagh is a very important member of our family and we want her to be as healthy and happy as possible. A few years ago, she developed a large fatty lump under the skin on her side. Obviously we were worried and took her straight to see the vet. Thankfully, after a biopsy, the vet reassured us that the lump was harmless but it got us thinking about the food that we were feeding her. Up until this point we had always fed her brand name dry dog food bought from the supermarket, thinking that it must be good for her. After lots of research, we were quite shocked to learn that the food we had been feeding her contained additives and ingredients, which could perhaps be linked to a range of health issues in some dogs. We changed her onto a natural dog food and decided to try baking her some
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natural treats as an alternative to what was available in the supermarket. We researched ingredients that are natural, healthy and beneficial to dogs and set about creating recipes. Breagh was very happy to be chief taster and we developed the idea from there. Working closely with the Trading Standards department at Aberdeenshire Council, we developed a small range of biscuits and began selling them at farmers markets in the area. The feedback we received was extremely positive and WowDog Bakery was born. Q: What’s so special about the content of these doggy treats? A: What sets us apart from the mainstream treats is that all our ingredients are very high quality, natural and human-grade. We use a few, simple, carefully chosen ingredients: Local oats; local free-range eggs; locally produced Ola rapeseed oil; honey; Cheddar cheese; Lactofree milk; Plamil unsweetened carob chips; and Meridian 100% peanut butter. We never add salt or sugar, and our
17 treats are free from wheat, lactose, artificial colours, preservatives and animal by-products. They contain omegas 3, 6 and 9, which help promote healthy joints and a glossy coat. Our packaging is sustainable and every treat is hand-cut, baked and packed to order in the kitchen of our home.
Unfortunately, Breagh isn’t exactly discerning when it comes to food but we can say that she will almost do anything for a WowDog treat – which, after meeting her, you will realise is high praise indeed!
Our treats are also a very good choice for dogs with sensitive stomachs or allergies.
A: Much to the disappointment of many humans who think it’s a fancy piece for them, our stall is always stocked with lots of free samples for our four-legged friends to try and see which variety gets the waggiest tail. For people who can’t make it along to see us at our stall, we sell sample packs through our website which contains one treat of each variety.
Q: Based in Old Rayne, how do you go about sourcing the ingredients necessary for production? A: We think it's very important to support local business so we try to source as many of our ingredients as possible close to home. We use locally produced Ola rapeseed oil, and we purchase our peanut butter, herbs and spices from The Green Grocer in Inverurie. We get freerange eggs from Marshall’s Farm Shop in Kintore and oats from Grampian Oat Products in Boyndie. We’re always on the lookout for regional ingredients. Q: You have a rather unusual CEO in the tasting department. Tell us about her. A: Well, before Breagh came leaping into our lives, we did a lot of reading about beagles and should have realised what we were getting ourselves into when one book warned: "Beagles are not for the faint-hearted!!" Our one really, really isn't! Her list of crimes is extensive. She is food-obsessed - I mean really, REALLY food-obsessed. She will steal any unguarded food no matter where it happens to be situated and does so regularly, especially when we have unsuspecting guests not used to her thieving ways. She is an unbelievable escape artist and seems to suffer from selective deafness - although funnily enough, she can always hear a crisp packet being opened in the kitchen no matter how far away she is! She has absolutely no desire whatsoever to please us and has chewed her way through a fairly substantial amount of our property. Although, to be fair, that was when she was a puppy. Despite all of this, she is very much part of the family and was no doubt delighted when we started up the WowDog Bakery as she now has a constant supply of treats.
Q: Please explain how your ‘try before you buy’ offer operates.
Q: Where can you buy WowDog products? A: We go to the Stonehaven, Turriff and Aberdeen Farmers’ Markets every month, and you can order from our website (www.wowdogbakery.com) or buy our products from: Inverurie – Inverurie Pet Supplies or The Green Grocer Aberdeen – The Hammerton Store or The Dapper Dog Oyne – Touched by Scotland Kintore – Marshall’s Farm Shop Peterhead – Violets Pet Store Turriff – Partridge’s We also attend various events throughout the year. This year we will be attending events such as Scotland's Best Outdoors (AECC), Taste of Grampian, the Turriff Show and the Huntly Hairst. We’re always on the lookout for new stockists though, particularly in the Huntly and Stonehaven areas. We can’t have our customers going hungry! Q: Any plans afoot to increase the product range? A: Last year we did some trial batches of a banana-based treat, which proved to be very successful, so we’ll look to get that organised for this summer. We are also developing a Luxury Doggie Bag suitable for birthdays or Christmas when people may want to give their canine buddies an extra special treat.
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In December I became the proud, if not a little apprehensive, owner of an allotment! I’ve always fancied growing my own fruit and vegetables and now it was about to become a reality. “Hurrah!” I shouted when word came through my application had been accepted. “I’ve got a plot!” “So did Guy Fawkes,” came the witty response,” and look what happened to him!” Actually, now I’ve donned my wellies and grabbed my spade, it appears being hung, drawn and quartered may probably be a lot less painful! I’ve been writing for years about restaurants offering produce on their menus ‘from field to plate’ and now it was to become a reality for us. Excitedly, my wife and I met the allotment officer who was to show us our patch.
Wrongly, I assumed I’d be taking over from someone who had tilled the soil for a number of years and come spring all I had to do was pop in some carrots and onions. Evidently the only crops growing here were the most vivacious docks, dandelions and nettles ever seen by man. Undaunted we accepted the key and began to make plans. It soon became evident my wife had ambitions way above mine and, after consulting her Allotment – Month by Month book, revealed her plans for a horticultural masterpiece. Not for her the contentment of some cabbage, potatoes or leeks. Clearly she had harvested the index at the back of the book and no form of vegetation was to escape our humble allotment.
Lottery funding some years back allowed the erection of a huge metal fence to protect the results of a year of toil from intruders. Reminiscent of a POW camp, there is great camaraderie amongst the gardeners, especially at harvest time when over-exuberant crops can be exchanged. Despite my belief that it’s not an age thing, many of our neighbours are, shall we say, pretty mature and, considering the backbreaking efforts required, I’m impressed by how they carry on fearlessly. Perhaps that’s where the saying came from: “Old gardeners never die; they simply lose the plot!” Anyway, back to the task in hand. According to the aforementioned ‘bible’, there is not a great deal to be done in winter other than turning over the soil and digging in some manure. We are very fortuitous in that the owner of neighbouring stables leaves his horses’ deposits outside our hallowed fence free of charge. I’ve got to hand it to my good lady; she’s not afraid to don her gloves and
get stuck in. She seems quite at home amongst the steaming poo. She claims she’s used to it living with me for forty years. Whatever can she mean? There is a downside to our partnership. As my wife is of the gentler sex, she has taken over the role of project manager with such gusto that Kevin McCloud would be proud. Every time I attempt to stand upright, I get a strange look. Perhaps it’s more like a POW camp after all! The other frustration is that I’m more of a planner and look at the whole picture. My wife, on the other hand, is happy to drop in any unsuspecting plant that comes her way. She views each turn of the spade and exposure of soil as the immediate home of anything green.
Raised beds are the order of the day, permanently separating the areas of your plot that you cultivate from those that you walk on, but make sure you can reach the centre of your bed from the path. It need not cost that much as part of the fun of owning a plot is the scavenging and utilising of old materials. We inherited some old pallets, which I deconstructed and used as a fence and in the construction of some raised beds. The grandkids have come along to lend a hand but, despite my efforts to involve them in the construction of a compost box, they’ve always managed to escape!! So, hopefully I’ve set the scene for future episodes when better weather and more daylight should ensure more constructive comments from our rhubarb patch.
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in season The days may still be short but there are still many healthy fruits and vegetables in their prime during the late winter season. Enjoy nutrientpacked root vegetables, such as carrots, and versatile winter greens, such as spinach and kale. Citrus fruits are a treat this time of year, so stock up on oranges and grapefruit, and try delicious pineapple and pomegranates to add fibre and vitamin C to your day.
As the days get longer, help yourself to fresh seasonal flavours. Stuff cockles into a rustic paella, serve grilled sardines with lemon wedges and sprouting broccoli, or wow with native oysters.
• BLOOD ORANGE • CLAMS • KALE • PURPLE SPROUTING BROCCOLI • SEA BASS • COCKLES
March
• OYSTER • SARDINE
April's seasonal ingredients peak like soufflés, so make the most of them before they run out of puff. Get cracking with your crabs, pick your own watercress and go wild for morels.
• CRAB • LAMB • MOREL • ROCKET • SARDINE • SPRING ONION • WATERCRESS • RHUBARB • WOOD PIGEON
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• LANGOUSTINE • ASPARAGUS
There have been controversial reports about milk and whether it is good for you or not, so let’s just remind ourselves of the key benefits of the ‘white stuff’. Just one cup of milk provides 30% of the daily value of calcium, a mineral that helps build and maintain strong bones and teeth. To get that amount of calcium from other foods, you’d have to eat more than seven cups of raw broccoli, for example. Calcium is critical to the formation of bones in children and teenagers, and becomes equally important to rebuild the bone mass that we lose as we age. Several observational studies show that people who consume more dairy products weigh less and have less body fat than those who consume less. Milk seems to satisfy our hunger better than other drinks - perhaps due to its protein - suggests a study published in 2009 in the American Journal of Clinical Nutrition. In that study, people who drank skimmed milk felt fuller and ate less at their next meal than people who drank a fruit drink. If you are concerned about weight gain, choose semi-skimmed or skimmed milk instead of whole milk, which can have as much as 8 grams of fat per serving. Scientists are discovering that vitamin D is not only important for proper calcium absorption, but also
may improve immunity, reduce risks for some cancers, diabetes and multiple sclerosis, and promote better blood pressure. According to new research presented at the annual Experimental Biology meeting in April 2010, milk provides nearly 43% of the vitamin D we get through our diets, making it the number one source. Fortification of milk began in the 1930s to prevent rickets, a disease characterized by soft, deformed bones. One cup of milk provides 16% of the daily value for protein, which builds and repairs muscles. In fact, several small studies (partially funded by the dairy industry) found that chocolate milk might help athletes refuel as well as or better than popular sports drinks. Chocolate milk contains the mix of protein and carbohydrate the body needs to recover its energy supplies after an intense workout.
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Eggs Florentine A classic Eggs Florentine is perfect for a Mother’s Day brunch Ingredients For the hollandaise sauce • 100g/3½oz butter, cut into cubes • 2 free-range egg yolks • ½ tbsp cold water • ½ tbsp lemon juice • salt and freshly ground white pepper For the Eggs Florentine: • 2 English muffins, split in half horizontally and buttered • 2 large handfuls baby spinach, steamed • 4 free-range eggs, poached
Method 1: Preheat the grill to medium. 3: For the hollandaise sauce, place 75g/2½oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside. 3:Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground white pepper to the egg yolks and beat for another 30 seconds. 4: Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the remainder of the butter. 5: Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground white pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water. 6: Place the buttered muffins onto a baking tray. 7: Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top. 8: Place the tray under the preheated grill for 1-2 minutes or until the top is bubbling and just turning golden-brown. 9: Transfer the eggs Florentine onto two serving plates and serve immediately.
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This page is for all you kids, so now’s your chance to show just how much you love and appreciate your mum! Mother's Day is an occasion to stop and acknowledge the importance of her role in your life and to say a special ‘thank you’ for all that she's done for you over the years. On this one special day, set aside for mothers everywhere, treat your mum to a special breakfast − prepared by you − and just for her! Plan the menu in advance. The best thing is to plan the menu ahead of time but, if you wake up on Mother's Day and decide it's important to make breakfast at the last minute, you still have time. Purchase fresh ingredients early in the morning if local bakers, stores, markets, etc. are open. If not, purchase these the day before. Make baked goods fresh on the day. Get up earlier than you normally would. Prepare a breakfast that is easy for you to make. Unless you're a chef or a very patient cook, it's best to avoid concocting an elaborate breakfast, as that might take a long time to prepare, then cook and clean up afterwards. Choose something you know you can cook and that won't leave a big mess after for you to tidy away, as that'll simply take you away from spending time with her.
Make one of her favourite foods. Prepare something that she might even have eaten for lunch many times. Do not make something new, because she might not like it and it would spoil your surprise and her enjoyment. Prepare bagels with some herring on the side, as this is often served for a Sunday breakfast or brunch. Add a glass of orange juice and a cup of tea for an easy-to-make, delicious breakfast. Be creative. Make her pancakes and dress them up so they look really pretty, as well as delicious. Top them with strawberries, place them nicely on the plate. Mother will love your strawberry pancakes and might even give you a bite to taste. Serve it with half a grapefruit and a cup of coffee, and she will certainly appreciate it. Make sure to get up earlier than your mother. If she gets up before you do, your plan will go down the drain. Also make sure you get up early
enough so that you can make the meal without having to worry about the time. Clean the kitchen the night before so that you it will be clean for you in the morning. Make a list of all the ingredients you need and make sure you can grab them easily without having to search for them. Set the table nicely with the cutlery you need and the condiments for the meal. Bacon and scrambled eggs sounds like a great breakfast, served with buttered toast, juice and coffee. Find all the recipes the night before and make sure you that you have all the ingredients on hand and ready to go. If you are not used to cooking often, cook just one or two items instead of an entire menu. Clean up after. Scrub the pots and pans that you used, put the cutlery and plates in the dishwasher, and clean the teapot.
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Drink’s News Bites... Wine, Dine and Be Tutored at The Atholl
Following huge acclaim, Carol Brown of Wine Uncorked will be presenting another Tutored Wine Dinner at The Atholl Hotel on Friday 14th March at 7.30pm. Join wine educator Carol for a three-course dinner with wines from South Africa when, following a welcome glass of sparkling wine with canapés, Carol will introduce you to a wine she has selected to complement each course. Book your place now as these evenings are always well attended. Visit www.athollaberdeen.co.uk or call (01224) 323505 to make a reservation.
Competition Winner There will be plenty to EAT in the Wilson household in Edzell Woods. They have a copy of Nigel Slater’s latest book EAT winging its way to them, after they submitted the correct answer to our competition in the last edition of Savour. Enjoy!
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Sipping on Speyside
n the year of Homecoming Scotland 2014, what better place to celebrate than in glorious Speyside during the whisky festival? Playing host to over 50 distilleries, Speyside is truly at the heart of Scotch malt whisky and will be hosting five magical days and over 300 events. Themed on Whisky, Food, Music, the river Spey itself and Heritage & Culture, Speyside looks forward to welcoming whisky lovers, old and new, from across the world, who want to explore the traditions behind the unique Speyside single malt whiskies and discover the passion behind them.
Learn about what makes them special, how small differences in location can make a huge difference in taste, what master distillers do to make their whiskies unique and much more. There is plenty on offer to suit a range of tastes - from sipping single malts and rambling from distillery to distillery to watching wildlife, savouring the flavour of local food, getting to grips with challenging golf courses or dancing the night away at a local ceilidh. *All details subject to change. Please contact the event organiser for more information.*
Chocolate and wine sounds like the start of a great night in, doesn’t it? Chocolate, however, is one of the more challenging foods to match wine with. For a start, there are so many options: the percentage of cocoa solids; white, milk or dark; nuts or soft centres; chilli… I could go on… You generally need some sweetness in the wine or it will taste bitter. And then it’s a question of picking out flavour matches in the chocolate and the wine. An exception from the sweetness point of view would be a ripe and juicy Californian Zinfandel; I often find chocolate aromas in a Zin. Try it with dark chocolate with dried cranberries.
aged Tawny Port are a good match alongside a bar of milk chocolate fruit and nut and you can continue to enjoy it with some Stilton afterwards. Staying with fortified wines, a Vin Doux Naturel from the South of France would be a good choice. The Muscat grape in its many sweet forms is one of chocolate’s best friends. On the light and fun side, try Asti from Italy or one of the new Brazilian Moscatos alongside a chocolate pavlova or white chocolate mousse. You can even sneak peaches or raspberries in there and it will be quite happy. Working up the Muscat spectrum, another dark chocolate match is a Rutherglen fortified Muscat from Australia. Look out for Orange Muscat, especially if you have orange hints with your chocolate, and Black Muscat too.
Staying with dark chocolate, imagine a dark chocolate brownie or oozing chocolate fondant alongside the chocolate and cherry characters of a late bottled vintage Port. Some folks also swear by a sparkling Australian At the end of the day, it’s all down to Shiraz. personal taste and what you enjoy, but The nuttiness and dried fruit traits of an it’s interesting to experiment. Wines to try Brown Brothers Orange Muscat and Flora, Australia 37.5cl £8.49 Fountainhall Wines Campbells Rutherglen Muscat, Australia 37.5cl £11.95 Wine Raks Maury Grenat 2007 Languedoc-Roussillon, France 50cl £9.75 www.schlossrothenberg.co.uk Corney and Barrow 10 year old Tawny Port £18.50 www.corneyandbarrow.com
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Something’s Cooking at Whisky Festival Scotland’s best-known whisky producing region is about to host an influx of fans for the Spirit of Speyside Whisky Festival – and they will discover that the nation’s favourite tipple features not only in glasses, but also on plates. Kicking off Whisky Month for Homecoming 2014, the five-day festival, which takes place from 1-5 May, will celebrate the very best in Scotch whisky and show how it can be used to raise a dish from merely ‘normal’ to ‘extraordinary’. Proving that whisky doesn’t have to be served in liquid form only, the amber nectar features in many of the recipes written by food enthusiast, Clare Russell, who lives in the heart of malt whisky country at Ballindalloch Castle, which has
been home for over twenty generations of her family. “I take great pride in using local ingredients and whisky is a superb example of a product that is, quite literally, on my doorstep,” says Mrs Russell. “The Spirit of Speyside Whisky Festival seeks to promote the marriage of whisky and food and I, for one, am delighted to support this aim.” The region – known throughout the world as being the spiritual home of Scotland’s national drink – has some firstclass restaurants and food producers and many will be playing a major role in the festivities. Festival manager Mary Hemsworth says:
“It’s wonderful to see our Lady Laird experimenting with whiskies from the local area. We want to encourage chefs to follow Mrs Russell’s lead and get creative with whisky. There are lots of food-related activities taking place over the course of the festival in lots of different locations. Visitors can go on a gastronomic ramble across the region and, of course, learn how to pair food with some of our bestknown and best-loved Speyside malts.” Visitors to the Spirit of Speyside Whisky Festival may want to try their hand at some of Clare Russell’s whisky-infused recipes. Further recipes are available in both of her cookery books, I Love Food and I Love Food 2.
‘Stag’s Breath’ chocolate mousse with a mountain of profiteroles Ingredients Chocolate mousse: • 150g/6 oz good plain chocolate • 75ml/2½fl oz water • 12g/½ oz butter • 3 eggs, separated • Pouring cream • 1 tbsp ‘Stag’s Breath’ liqueur whisky For profiteroles: • 75g/3oz butter • 225ml/7½fl oz water • 3 eggs • 75g/3oz flour • 300ml/½ pt double cream • 2 tbsp dulce de leche
Method For mousse: 1: Melt chocolate and water together. 2: Cool and beat in butter. 3: Beat in egg yolks one by one and add 1 tablespoon of ‘Stag’s Breath’, then fold in stiffly beaten egg whites. 4: Pour into glass bowl and leave to set.
Method For profiteroles: 1: Bring butter and water to boil. 2: When bubbling, draw aside and immediately add flour all at once. 3: Beat until smooth and paste leaves the side of pan. Cool. 4: Whisk eggs lightly and add slowly to mixture, beating all the time till paste is smooth and shiny. 5: Place teaspoons of paste onto a damp baking sheet. Bake at 180°C for 20 to 30 minutes until firm to touch. Place on rack to cool. 6: Whip cream stiffly and fold in 2 tablespoons of dulce de leche. 7: Open hole in profiteroles gently and fill with cream. 8: Spread tops with a little chocolate icing (buy fondant icing sugar and add a little melted chocolate). 9: Pile profiteroles onto top of chocolate mousse and serve immediately.
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Fillet of Aberdeen Angus beef en croûte stuffed with haggis and served with a mushroom and whisky sauce Ingredients • 750g/1lb 12oz fillet of Aberdeen Angus beef • 350g/12oz wild and cultivated mushrooms, finely chopped • 25g/1oz butter • 2 shallots, peeled and finely chopped • Squeeze of lemon juice • 2 tbsp flat leaf parsley • Groundnut oil • 400g/14oz puff pastry • 1 roll haggis • 1 tbsp Dijon mustard • 1 medium egg, lightly beaten • Salt and pepper
Mushroom & whisky sauce: • 50g/2oz butter • 1 onion, peeled and finely sliced • 100g/4oz mushrooms, finely sliced • 1 tbsp whisky • 150ml/¼ pint double cream • 2 tsp chopped parsley (for decoration) Method 1: Melt the butter in a pan, add finely chopped shallots and cook till soft. 2: Add the finely chopped mushrooms and seasoning. Fry gently for 5-6 minutes. 3: Transfer to a bowl, stir in the parsley and lemon juice, then cool. 4: Brush the fillet all over with oil. Season and seal for a minute on each side in a pan. Transfer to a plate and cool. 5: Roll out the pastry thinly on a floured work surface. 6: Slice and spread the haggis over the middle of the pastry the length and width of the fillet. Spread the mushrooms on top of the haggis. 7: Brush the top of the fillet with mustard and place mustard-side down on top of the mushrooms. 8: To parcel the steak up, paint one of the long edges with beaten egg and both of the short sides. Parcel together, trimming any excess pastry off. 9: Place the sealed edges down on a roasting tin. Use the pastry trimmings to decorate the top and brush all over with beaten egg. Bake at 220°C for about 30 minutes till golden. 10: Leave to rest for 10 minutes then carve. Serve with mushroom sauce. Mushroom & whisky sauce: 1: Fry the onions and mushrooms in the butter in a pan till soft. 2: Add the whisky, cream, salt and pepper. 3: Simmer for a few minutes and serve with the fillet of beef, sprinkled with a little parsley.
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Tom Kitchin is Scotland’s youngest Michelin starred chef proprietor; having achieved a star aged only 29, and has become a well-known face on television having appeared on BBC’s Saturday Kitchen, UKTV Food’s Market Kitchen and BBC2’s successful series, The Great British Menu. Tom has, on many occasions joined some of the UK’s most renowned chefs on the Masterchef Final Chef’s Table panel as a judge. Savour’s editor met with Tom at his successful restaurant, The Kitchin, located in the old dock area of Leith which he owns with wife Michaela. Q: Many restaurants boast seasonal produce but, what to you, does ‘seasonality’ really mean? A: For me, seasonality is at the heart of my cooking and it’s the foundation of all my menus and recipes. I’m almost fanatical about working with the seasons and nature’s seasons are where I get much of my passion and inspiration for new dishes and flavour marriages. Seasonality is about using the freshest ingredients available and making the most of fantastic local produce when it’s at its very, very best. Seasonality in essence for me means getting my hands on the very first grouse of the season on the Glorious Twelfth,
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getting my hands on the first, newly picked asparagus at the absolute start of its short six week window and enjoying every single spear, or sourcing the very first, fresh Scottish wild salmon straight from our Scottish waters in Spring. Seasonal moments like this are what creates buzz and excitement in my kitchen. Q: Tell us about the concept behind the ‘Chef’s Celebration to the Season’ Menu. A: These menus are exactly that – they celebrate glorious fresh, quality produce that is bang in season. The menu can change from one day to the next depending on what I can get my hands on that very day. I want my customers to experience and understand the beauty of locally grown produce and to try things the minute they are available so they can taste how incredibly fresh the ingredients are. For me this really is the essence of good cooking. I wouldn’t want to eat anything out of season as you just don’t get the same flavour or enjoyment. Q: 2010 saw the birth of the now famous Michelin starred Castle Terrace Restaurant. What’s your involvement with this exquisite eatery?
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A: Castle Terrace is our sister restaurant and I’m very proud of what we’ve achieved there, but Dominic Jack is the Chef Proprietor and is running the show. I never cook at Castle Terrace and the acknowledgements that we have received for the food is only down to Dominic’s incredible talent and outstanding pallet. Dominic and I have known each other for years and he is a truly brilliant chef but also a dear friend. We totally share a passion for delicious food and working with amazing Scottish produce goes all the way back to when we worked together at the Gleneagles Hotel. Castle Terrace Restaurant is going from strength to strength and I know that Dominic will continue to be a big name in the future of British cooking. More recently we’ve been working together very closely. Last March we opened a gastro-pub in Edinburgh called The Scran & Scallie. It’s been completely different working with the pub to what we do on a daily basis but we’re having a lot of fun developing the menus, discovering and recreating some traditional Scottish pub dishes. Q: The Kitchin is very much a husband and wife partnership. What’s Michaela’s involvement in the
business? A: My wife Michaela is instrumental in our business and from the very beginning, Michaela has been a true driving force. We both bring very different skills to the table, but we complement each other. Michaela’s experience in sales, PR, marketing and front of house are invaluable, but it’s her passion, attention to detail and work ethic that are always helping to move the business forward. It is inspiring that she is still so involved in the business on a daily basis juggling work around our four young boys, but she says she wouldn’t have it any other way. I suppose our industry is a way of life and having an understanding and respect for what she does allows me to focus on my cooking and other developments. Q: What can we expect from your book ‘Kitchin Suppers’? With ‘Kitchin Suppers’ I wanted to share some of my own knowledge of home cooking and inspire people, from experienced cooks to beginners to try new and easy recipes at home. It really presents a selection of my favourite recipes and shows just how inexpensive, accessible and uncomplicated home cooking can be. I wanted to be able to create something which could give a
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helping hand and inspire people to learn that home cooking for different occasions doesn’t have to be time consuming or costly. We’ve had some lovely feedback on the book and that is always encouraging. Q: You opened in Leith in 2006 and by January 2007 had been awarded 1 Michelin Star. Is gaining a 2nd Star something you are actively seeking? I’m extremely proud of our Michelin star and all the other awards we’ve received, but I’ve never cooked for accolades and awards. However it’s made me want to put my head down and work even harder. Of course a second star would be fantastic, but I just want to cook food that I enjoy eating and ensure other people enjoy it too. Q: You regularly make an appearance on our television screens. When can we next expect to see you popping up in our homes? A: I’ve seen the difference it can make to the business but I’m still very selective about the projects I work on and have to be passionate about them first and foremost. It’s always an honour to be
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considered to be involved in programmes like judging on MasterChef and being part of The Chef’s Protégé, and I’ve had some fantastic experiences - but I’m very much a chef’s chef. I’m genuinely committed to being in the kitchen for each and every service and my focus right now is The Kitchin and ensuring that The Scran & Scallie runs smoothly.
THE KITCHIN
Alongside that I love experimenting with new recipes and seasonal ingredients, so we’ll see what will happen in the future, but if a project feels right I would definitely consider it.
78 Commercial Quay, Leith, Edinburgh
Q: What are the future plans for Tom and Michaela Kitchin?
Tuesday – Thursday
A: Looking to the future we want to continue to grow and develop our businesses so we can keep up our high standard and passion, but we’ve only just started, there’s a whole list of things I want to achieve.
6.30 p.m. – 10.00 p.m.
And of course enjoying watching our four boys growing up, and hopefully soon get a wee bit more sleep as they get a little older!
Closed Sunday & Monday
Continued on page 31...
0131 555 1755 www.thekitchin.com
12.15 p.m. – 2.30 p.m.
Friday & Saturday 12.15 p.m. – 2.30 p.m. 6.30 p.m. – 10.30 p.m.
See The Kitchin’s sister eateries The Scran & Scallie and Castle Terrace Restaurant Pages 50 & 51
Heather Clark, home design adviser at John Lewis Aberdeen, is on hand to help you create the perfect space for cooking and dining this Easter. She said: “At Easter, in the throes of spring, it’s the perfect time to make changes and introduce fresh colour schemes and seasonal trinkets to your home.
inspired jugs, such as the Polly Pantry chicken jug, you can add an alternative Easter feel to your kitchen. “No kitchen and dining area can be complete, however, without the Easter bunny sneaking around. While you may not want the real thing roaming your home, with bunny bunting and colourful figurines available from John Lewis Aberdeen, you can enjoy the creature comforts without worrying about your chocolate going missing!”
“Easter can be a second Christmas, with the addition of colourful trees and wreaths in your dining area, from the yellow wicker tree that begs for hanging ornaments to evergreen wreaths decorated with flowers and traditional-looking eggs. For further expert advice on creating the perfect “When it comes to kitchen accessories, bright pastel space for cooking and dining, make an appointment shades - such as the sunny shaded oval bowl – are with a member of the home design team at John essential to help keep the theme across your living Lewis Aberdeen by calling (01224) 625000 or visiting spaces feeling fresh and in season. With vintage the store on George Street.
AGA - your warm welcome home An AGA is not simply a cooker but a way of life. Since the very first model was installed almost 90 years ago, the AGA has taken root in the hearts and lives of hundreds of thousands of people around the world.
hotplates can be controlled independently and there’s even an additional feature which allows some models to be controlled remotely via a mobile phone, tablet or laptop.
That’s because an AGA is more than just a cooker. For generations people have waxed lyrical about the gentle warmth an AGA cooker provides, the feeling it creates in the home and, of course, the fabulous food it can help produce.
AGA Dual Control The new AGA Dual Control is designed for those who like flexibility but still want to take advantage of the indefinable AGA warmth in the kitchen. With this clever model, the hotplates can be switched on and off as the owner pleases and the ovens can either be on full or set at a lower economy setting.
The team at AGA Aberdeen is on hand to offer expert advice on all AGA models, including, the new electric AGA cookers – the AGA Total Control and AGA Dual Control. Both Finer Food are built for the 21st century, with programmable features that are The AGA treats food differently. Put simply, it doesn’t blast food with flexible to your lifestyle. drying direct heat. Instead, radiant AGA Total Control heat from the cast iron ovens gently The innovative AGA Total Control is cooks food, locking in flavour, designed for those who want moisture and goodness, meaning ultimate flexibility. Its ovens and the food you serve tastes delicious.
To find out more or to attend an AGA cooking demonstration, visit AGA Aberdeen, 169 Rosemount Place, Aberdeen AB25 2XP | Tel: 01224 647441 | Email: aberdeen@aga-web.co.uk
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News Bites Aberdeenshire Restaurant Continues to Go the Extra Insch An award winning North-east Aberdeenshire restaurant is continuing its quest to raise funds for a local hospital. Eat on the Green, which is owned by the Kilted Chef, Craig Wilson, has produced a special DVD to help raise funds for Friends of Insch Hospital. The popular eatery, which recently celebrated its 10th anniversary, has currently raised over £16,000 by hosting a number of special events, and it is hoped that sales of the film will help boost the figure. The special charity DVD features clips from previous fundraising activities organised by the restaurant. A number of famous Scottish faces appear in the production including First Minister Alex Salmond, Lorraine Kelly and Sarah Mack, along with Emmerdale stars that attended the ‘A Day with the Stars’ fundraising event sponsored by Inverurie Garden Centre. Mr Wilson hopes that the sales of the production can boost the total for the charity, which is very close to his heart. As well as launching the DVD, The Kilted Chef also presented a cheque to The Friends of Insch Hospital nurses in recognition of the care they gave his late father before he passed away.
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Mr Wilson said: "The nurses and the other workers at Insch Hospital do a wonderful job and I really value the skill and professionalism of what they do. I know my dad would have appreciated me giving something back to say thank you for the care he received at the hospital.” Chairman of Friends of Insch, Alasdair McCallum, said: “The Friends of Insch Hospital and community were delighted with the successful fundraising event organised by Craig and his family, and we would like to say a personal thank you to Craig and all the sponsors. The hospital was built after the First World War through donations from the community and individuals, so events like these really replicate the original story of the construction of our Memorial Hospital in 1922. It was especially heartening to have the involvement of our hardworking nurses, who were treated like royalty throughout the event, which they are certainly going to remember for a long time.” The ‘Day With the Stars’ DVD, is available to purchase at the Eat on the Green restaurant and Insch Health Centre, as well as a number of shops in the Insch area. Copies are also available on the Friends of Insch website: www.friendsofinschhospital.com
Ballathie Hooks Guests with Fishing Deal Leading Scottish country house hotel Ballathie is offering guests their own special ‘Catch of the Day’ by fishing for salmon on the River Tay. The four-star, 53-bedroom mansion near Perth is offering dinner, bed and breakfast plus a day’s fishing on the river from £139 per person per night. The package includes the services of a ghillie and boat, but those seeking to hook the ‘king of fish’ need to provide their own equipment. For a small extra charge, the hotel will also provide packed lunches. “It’s a thrilling experience for experienced anglers as well as those who have never fished before,” said Ballathie’s general manager, Jody Marshall. “Fishing can be done from the boat or the river bank.” The package is available until 30 March. No fishing is permitted on Sundays. To check availability or for more information, call (01250) 883268 or send an email to email@ballathiehousehotel.com
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Food DIY Skills Revival going on and an interest in ‘make do and mend’ and the austerity thing. But there is also an increased awareness of food and where it comes from – there is a whole class of food geek we never knew was out there.”
You’ve baked your own bread, produced your own pasta and churned your own ice-cream. So how about making your own cheese, curing your own bacon and smoking your own salmon? These are the latest back-to-basics skills being learned by foodies. Tim Hayward, author of Food DIY and an advocate of smoking, curing and all things hands-on, said: “It’s an interesting phenomenon. There is a craft movement
He added: “Smoking is huge, and salting and curing. You can smoke food using a cardboard box or a biscuit tin. It is forgotten, arcane knowledge, but if there is one thing that is not rocket science, this is it.” Oldies but Goodies The cookery writer and Great British Bake Off judge Mary Berry has been named oldie of the year. The awards, run by ‘The Oldie’ magazine, celebrated the contribution of mature people. Trot to Hot A herd of dairy cows has been kitted out
with pedometers similar to those worn by runners who want to know how far they have travelled. But instead of measuring distance, the gadgets are being used to find out when the cows are ready to breed. The theory behind the idea is that cows are more active when they are in season, so a spike in activity indicates that they are ready to be inseminated. In many ways dairy cows are a lot like humans. If they are in the mood to breed, they generally become a lot more excitable and will explore their surroundings seeing what’s on offer. That, of course, increases the amount of steps they take. The gadgets, which are attached to cows like an ankle bracelet, then feed data back to a computer allowing farm workers to individually monitor herd.
the the the the
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Late Winter Tuna Niçoise Ingredients • 450g waxy potatoes, unpeeled and thickly sliced • 2 tbsp plus 2 tsp olive oil • 4 eggs • 1 tbsp red wine vinegar • 2 tbsp capers, rinsed • 50g SunBlush or sun-dried tomatoes in oil, finely chopped • ½ red onion, thinly sliced • 100g baby spinach • 2 x 160g or 200g cans yellow fin tuna steak in spring water, drained
Method for mousse: 1: Heat the oven to 200°C. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 minutes, stirring halfway, until crisp, golden and cooked through. 2: Meanwhile, put the eggs in a small pan of water, bring to the boil, then simmer for 8-10 minutes, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few minutes. Peel away the shells, then cut into halves. 3: In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.
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Bellowing orders at her cowering crew as they power down the River Dee, Lauren Cammaert isn’t your average 5’3” cox; as, behind the façade of the ruthless competitor, the Aberdeen Universities’ Boat Club president swaps her onepiece for her pinny at every available opportunity. And she’s not alone. It would appear that for the 19th Aberdeen Asset Management Universities’ Boat Race, March 2014, Lauren has an army of keen bakers behind her, all inspired by the nation’s on-screen fascination: The Great British Bake Off (GBBO). This new generation of university students spend their evenings adding their own touches to the latest Delia Smith recipe, baking artisan bread and designing wedding cakes. And this pastime isn’t gender specific; even 6’3” Alexander Hitchinson takes pride in his homemade bread. It’s just as well they all have such a stringent exercise regime and youth on their side. However, 23-year-old Lauren went one step further than other adoring GBBO fans and applied to be a part of the 2013 series. Diligently she pulled her application together, consisting of 12 original recipes and a 35-question-long interrogation form. After submitting, she awaited a response eagerly. Weeks came and passed, and the realisation that she was not successful became reality. “I would be lying if I said I wasn’t
disappointed, as it took me weeks to put my application together, but I was not going to be disheartened. I dedicated my baking skills to other causes - like bribing my crew out of their warm beds at 6 a.m. on very cold mornings to prepare for the race!” says Lauren. The Canadian-born competitor first discovered her passion for cooking during the winter months of her childhood. Inspired by her mother and sister, Lauren followed suit and baked her way through the chilly festive months. She explains how it all began: “Where we stayed in Canada, the winter months were perilous and there were often days that we were barricaded inside by snow. To relieve our boredom, my mom taught my older sister and I to bake. I was instantly fascinated and spent the rest of my junior years with sticky fingers, covered in flour and icing sugar. My baking was pretty mediocre to start, but, like anything, it improved with time. I like adding my own little twists onto recipes just to see what happens. Sometimes it’s disastrous but that’s part of the fun. My signature bake is a batch of red velvet cupcakes where I take elements from Nigella Lawson’s recipe and add my own cream cheese icing recipe. When I’m not too busy, I take orders for wedding cakes which have definitely proven to be my biggest, but most rewarding, challenge yet.”
A dollop of determination...A spoon full of courage...A bucket load of The Dee…And one red velvet cupcake
Lauren moved to Aberdeen when she was eight years old and started at Robert Gordon’s College. From there, she progressed to the University of Aberdeen to study medicine from where she hopes to graduate as a doctor next year. Although she was involved in last year’s race, Lauren viewed her presidency as a chance to step up to the plate and bring the University of Aberdeen to victory once more. She jokes: “I bribed the crew with fresh, hot chocolate chip cupcakes to train all winter so hopefully that’ll
do the trick!” Lauren had hoped to re-apply for the 2014 GBBO, but filming started at the same time as the race and there was no competition about which she was determined to see through. Her last year at university will hopefully be one filled with delicious cakes and rowing triumphs. Find out whether Lauren’s cakes secured her crew the winning position at www.facebook.com/AAMBoatRace or at https://twitter.com/2014BoatRace.
Lauren’s chocolate chip cookies Ingredients • 1 cup plain flour, sieved • ½ tsp bicarbonate of soda • 1/2 tsp fine sea salt • 1/2 cup vegetable shortening or butter • 1/4 cup golden caster sugar • 1/2 cup soft brown sugar, firmly packed • 1 tsp vanilla extract • 1 large egg, well beaten • 1 cup chocolate chips (a mix with roughly chopped hazelnuts for Nutella chip cookies)
Method 1: Preheat the oven to 190°C (170°C for fan oven). 2: Sift flour, bicarbonate of soda and salt together into a bowl. 3: In another large bowl (or standing mixer), cream together the butter or shortening, both sugars and the vanilla extract. 4: Beat in the egg until smooth. 5: Add the bowl of flour mixture and mix in slowly with a wooden spoon until just combined. This will make a soft, buttery, doughy mix. Fold in the chocolate chips 6: Roll teaspoon-sized blobs and place them on a greased baking tray. They will spread and flatten so space them out, 69 per tray. 7: Bake until golden brown at the edges and a bit underbaked in the middle for a chewy cookie (around 8-10 minutes). 8: Cool on a wire rack and enjoy them warm with a glass of cold milk for the true Canadian experience!
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Bogey on Down to The Locker Room
Whether you just want to grab a burger or sit down and indulge in something a wee bit fancier, the Locker Room in Aberdeen’s Market Street will have something to tickle your taste buds. It’s perfect for lunch, dinner and a coffee stop, or as a venue for meeting friends for after-work drinks. They have a finely
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tuned menu and all dishes are made with fresh ingredients and local produce. Enjoy the harbour views as you indulge in some of the best bar dishes in the city. Juniors are also catered for with a top-notch menu for only £4.95. There are also a number of special offers and promotions during the week, which change regularly, so keep checking the menu to find out what goodies are on offer. There’s a terrific collection of beverages too, whether you’re a wine lover, enjoy an ale, a wee dram of whisky or a fancy cocktail. If you are tasked with organising a night out, an office party or a stag event, the Locker Room has some great golf and food packages available to make the evening go with a swing! It is also an
ideal location for corporate events. You can arrange a meeting in one of two function rooms that offer excellent packages at competitive prices. Don’t forget they also create hot and cold buffets for corporate events and group bookings. The Locker Room is housed on the first floor of the flagship Gamola Golf store, so it’s a natural haven for golf enthusiasts. Enjoy the food and hire a simulator for £5 for half an hour in the state-of-the-art driving range. Great food, knowledgeable staff, terrific atmosphere and the perfect city centre location make this a ‘must visit’ any time of day!
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Recipe and Photo courtesy of Marcus Bawdon - www.countrywoodsmoke.com
Ultimate Surf ‘N’ Turf This recipe is real luxury! You can’t beat a meal like this - super quality ingredients cooked simply without fuss. Ingredients • 2 dry aged rib-eye steaks • 1 live lobster (1 hour in freezer) • Salt and fresh ground black pepper to season • Large knob of butter • Handful finely chopped chives and flat leaf parsley • Squeeze of lemon juice
Method 1: Pop the seasoned steaks on a red-hot barbecue for a few minutes on each side until cooked rare and still mooing, but with a wonderful char on the outside. 2: While the steaks are resting, dispatch the lobster, which has been in the freezer for an hour, with a sharp knifepoint to the head, and cut in half. 3: Place the lobster on the hot grill for a few minutes on each side until cooked through (turned pink). 4: Place a knob of butter, mixed with some chopped chives and parsley, salt, pepper and a squeeze of lemon, to melt on the cut side of the lobster and rested steaks. 5: A glass of Prosecco only adds to the luxury…
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The Adelphi Kitchen Things have just got ‘dirty’ in Aberdeen, as
procure places in the kitchens of some of
award-winning chef and restaurateur,
Scotland’s top chefs, such as Tom Kitchin.
Chris Tonner, opened the doors to The Adelphi Kitchen last month.
The 40-seater restaurant has completely changed its décor to match the rustic and
In just two months, Chris and his team
back-to-basics way of cooking the best
have turned what was the much-loved La
meat and seafood available in the region.
Stella restaurant into the next big thing to hit the culinary trail of the Granite City.
Together with his manager, Carolina Carleschi, Chef Tonner will supervise every
Chris has a vast experience in food, both
service at The Adelphi Kitchen, which has
in restaurants and catering on location.
introduced ‘dirty cooking’ to the city.
His unique style of food makes the brilliant Scottish produce that he utilises
By cooking meat and seafood either by
look like art on a plate. He is extremely
smoking or directly on charcoal, The
proactive in all of his establishments,
Adelphi Kitchen guarantees to give their
which include The Courtyard in Alford
diners a mouth-watering and memorable
Lane and being responsible for the
experience.
kitchen at The Tippling House. He
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endeavours to share his talent and skills
Chris was first introduced to ‘dirty
with all of his staff, and some of the chefs
cooking’ by expert Marcus Bawden from
that he has nurtured have gone on to
Countrywoodsmoke.com Marcus lives in
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Devon but spends six months of the year
including Ola Oils, Braehead Foods and
in the north-east of Scotland and is a
Blue Flag Fish, makes for a perfect
huge fan of the wonderful produce
partnership throughout.
available in the area. Throughout each service (Tuesday With a newly installed open bit barbecue
Friday, 12 - 2.30 p.m./5 p.m. - late, and
in the kitchen, together with a steel hot
Saturday all day - late) there is a range of
and cold smoker for ribs, pulled meats
specials, which will include a weekly
and sausages, The Adelphi Kitchen is
changing surf-and-turf option, daily fish
bringing a brand new style of dining to
specials and a ‘meat of the week’. Paired
the heart of Aberdeen.
with the featured brewery and their wine of the month, the team at The Adelphi
The Adelphi Kitchen’s menu boasts
Kitchen will be able to guide their diners
oysters from Loch Fyne, and freshly
to the perfect match.
caught crab claws and langoustines from north-east waters – and Chris is proud to
Speaking to Savour, Chef Tonner said: “If
say that his new venture has the largest
you are into food culture then you will
selection of seafood available in any
love The Adelphi Kitchen and its cosy
Aberdeen restaurant.
atmosphere as foodie events will be held regularly. The new front of house team
He has an unsurpassed pedigree for his
are on hand to look after our diners and
meat counter too – supplied by John
help them with their menu choices if
Davidson and G McWilliam – which,
needed, and we look forward to seeing
together with other local producers
you there.”
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Ryan Fowler has been enjoying rave reviews since opening Rock & Oyster, Aberdeen’s newest seafood restaurant in the heart of the city. Ryan, who is head chef and manager, creates contemporary, yet classically simple, dishes complemented by an ever-changing array of speciality beers. Ryan talks to Savour’s editor about his exciting project.
Q: Opened in August last year, many people have still to visit the Rock & Oyster. What dining experience can they expect? A: We designed the restaurant to be relaxed and friendly, a bit more laid back. It is somewhere people can come and feel they can spend hours eating, drinking and socialising. We like to experiment with the food but the menu is designed to be simple, straightforward cooking with no fuss. Q: So how would you summarise the cuisine you serve? A: We are predominantly a seafood restaurant. The food is simply done using the freshest ingredients and making them stand out on the plate, whether it is fish and chips, gurnard ravioli or one of our daily changing desserts. We take great care in producing the best tasting food possible. Q: You are a fairly new name in the Aberdeen food scene. Can you tell our readers a bit about your pedigree? A: I have been in Aberdeen for three years but originate from Fife. Most of my career to date has been spent in Edinburgh. I was charged with running The Dogs kitchen under the guidance of James Scott before leaving to travel further north, where I spent most of my time working as senior sous chef at the Holiday Inn Westhill before taking over as head chef at Pavarotti’s. From there I took over the reins of the restaurant before fulfilling my plans by opening Rock & Oyster. Q: It’s an interesting name. Who created the concept? A: The concept was created by me. I wanted a great restaurant where customers could take their time
and enjoy an all-day experience instead of the normal lunch or dinner service. I wanted to create somewhere where people could relax and socialise as well as enjoy our great selection of food and the speciality beers we have on offer. Q: What’s on offer on the ‘Express Lunch’ menu and the Sunday lunches you promote? A: The Express Lunch begins at 11 a.m. and is served until 3 p.m. We offer Cullen skink or an alternative freshly made soup of the day and a ½kg pot of mussels with a variety of sauces from only £10. Brilliant value! The Sunday lunch is new to Rock & Oyster. We only started in January this year to encourage people who don't really like seafood to give the restaurant a try. It’s also an opportunity to promote our eatery as a great place with a relaxed atmosphere for families who are looking for Sunday lunch. We offer two courses for £16.50 or three courses for £20 and, as well as our normal seafood options, we offer a Sunday roast which changes every week to keep our menu interesting. Q: What's the thinking behind your speciality beers? A: As micro-breweries are popping up all over and the demand for good beers is becoming greater each week, we thought it would be a terrific idea to work with Scottish breweries around the country and promote great drinks alongside our fantastic seafood. We change the brewer each week to give our customers a tremendous variety of beers.
Not only does the coothie village of Rothienorman deliver a quiet slice of north-east countryside, but it also serves up delicious food too. Snuggled amid the tumbling green, the village is home to The Steadin, a comfy and cosy rural retreat. You’ll find traditional Scottish fayre that is tasty and freshly made with generous portions to appease the hungriest loon. Open seven days for breakfast, lunch, afternoon tea and dinner, this gem of a restaurant deserves to be popular.
won’t be disappointed either with desserts ranging from sticky toffee pudding to banana split. The bairns are catered for too with their own menu, which includes juice and a scoop of ice cream in the price.
No time to sit in but too busy to cook? Take advantage of the takeaway service and impress the family with delicious food at a further reduced rate. The upstairs function room caters for up to 40 guests offering the perfect venue for that special The breakfast menu includes rolls oozing with occasion. Just think…a good time and great food assorted fillings or try the full Steadin breakfast for with no stress! only £5.00. Lunchtime treats include an assortment of sandwiches, baked potatoes, paninis and toasties. The experienced and friendly staff offer evolving Meet some friends for a ‘fly’ cup or afternoon tea, specialities which you can view on their website, or make dinner conversation between mouthfuls of www.thesteadin.co.uk But I must tell you about the sizzling steaks or mince and mealie. There’s an “pensioners’ special” served from Monday – Friday amazing offer on Thursdays when you can tuck in between 12.00 and 2.00 p.m. With a delicious two to two delicious steaks and all the trimmings for course meal for only £5.95, I say roll on the years!! only £25 per couple. On the last Sunday of every month come back from the Kirk and enjoy a ‘Hidden gem’ is often an overused expression but, delicious carvery - so don’t forget to book now and with great quality food at amazing prices, the treat mum on her special day. Sweet tooth fans Steadin certainly is one. Give it a visit now!!
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The Store Supports Sustainable Future
News Bites... We Love Our Morning Oats of hot cereal sold rose by 20% from 2008 to 2013. Heidi Lanschuetzer, food
An Aberdeenshire farm store and coffee shop has supported a Scottish conference to help drive and develop growth in the agricultural sector.
and drink analyst at Mintel, said: “With an increased selection of higher-priced porridge options now available, Brits have not just been consuming more
The Store in Foveran, near Ellon, presented at the ‘Action on Agritourism’ conference in Perthshire, organised by the Farm & Estate Diversification Group (FED) and the agritourism membership organisation, Go Rural, as they launched a new strategy group to develop a robust agritourism sector and deliver a sustainable future for rural businesses in Scotland.
porridge, but trading up to more varieties and flavours. These premium porridge options include flavoured Nearly half of us start the day with a
varieties, like apple and blueberry or
bowl of porridge, according to new
golden syrup, and ready-to-eat pots
figures. Research from retail analysts
where you only need to add water.”
Mintel show 49% of Britons eat porridge, with 23% of people saying they eat it virtually every day. Porridge
The conference brought together the owners and managers from leading farms, estates and tourism attractions, as well as politicians and public bodies, including Cabinet Secretary for Agriculture and Rural Affairs, Richard Lochhead, and Minister for Enterprise, Energy and Tourism, Fergus Ewing, who both spoke at the event.
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Porridge oats, which in the UK are mainly grown in Scotland, have
consumption is highest among 45- to
inherent health benefits, notably the
54-year-olds, with some 56% of this
fact that they can lower cholesterol. An
group enjoying it. The number drops
annual
for 16- to 24-year-olds, with four in ten
championship is held every October
saying they eat it.
with the title awarded to the maker of
The poll is backed up by industry sales
the best traditional porridge using
figures, which show that the quantity
oatmeal, water and salt.
world
porridge-making
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News Bite nibbles A company called +tongtong has created a table called Mooncake, a concept where diners eat not off plates, but directly off the tabletop, heightening the shared experience.
Capitalise on 2014 Opportunities 2014 will be an exciting time for Scotland as it plays host to the Glasgow 2014 Commonwealth Games, the 2014 Ryder Cup at Gleneagles and the second edition of Homecoming Scotland. These events are set to provide a significant economic boost for Scotland in general and the food and drink industry in particular.
thousands of events, ranging from the
year’s event. Saturday 7 June is the big day, when you can taste and buy
and drink products at Thainstone,
sporting
occasions
to
community and special interest events for enthusiasts. Visitors to these events spent some £24m on food and drink in 2012 and this figure is projected to increase to £33m in 2014. This represents a fantastic
this once-in-a-lifetime opportunity.
literally
your diary now to avoid missing this
international
Each
hosts
Get The Taste of Grampian date into
from a wide range of quality food
opportunity for the food and drink sector
Scotland
www.tongtong.co/objects
world's largest arts festival and huge
The year offers a platform for Scottish food and drink companies to capitalise on the business opportunities that they bring and an unrivalled occasion to promote Scotland as a “Land of Food and Drink” on a global stage. year,
No need for a dishwasher then??
and is our chance to shine to the world.
near Inverurie. Keep the kids occupied during the Easter break. Book them into a terrific new Nick Nairn Cook School course. On 9 April, the school will host a 3hour kids’ lunch club where budding chefs can cook a ‘Pasta and Puds’
No matter your company size or where you're based, there is something for you in 2014. So grab the chance to be part of
lunch. 9-16 year olds can bring an adult at no extra charge. Cost £79.00. www.nicknairncookschool.com
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Castle Terrace Restaurant opened its doors in July 2010, combining the culinary expertise and flair of the team behind award-winning Michelin star restaurant The Kitchin. Castle Terrace Restaurant, led by Edinburgh-born Dominic Jack was awarded a Michelin Star in October 2011. The restaurant presents modern British cuisine influenced by learned French cooking techniques and an appreciation of the best ingredients available from Scotland’s outstanding natural larder. The well-balanced and exciting menus reflect Dominic’s many years of training in some of Europe’s top Michelin star kitchens - such as l’Arpège, restaurant Les Elysées and Taillevent in Paris. Castle Terrace is a true representation of the finest and freshest seasonal Scottish ingredients and offers elegant and wonderfully balanced dishes, all prepared with a delicate flair and passion.
The team behind multi award-winning restaurants The Kitchin and Castle Terrace opened The Scran & Scallie in March 2013 in the popular area of Stockbridge. The Scran & Scallie offers relaxed dining with menus showcasing great Scottish food - or ‘scran’ – and a range of traditionally brewed ales served in a relaxed and cosy setting. Two of Scotland’s top Michelin star chefs, Tom Kitchin and Dominic Jack have come together to create menus of fresh, home-cooked dishes using quality, seasonal, local produce, with the support of David Umpherson who has taken on the role of Head Chef at the pub. The food available reflects the team’s ‘From Nature to Plate’ ethos and includes fresh, modern dishes alongside some forgotten classics such as Sheep’s Heid Scotch Broth; The Scran & Scallie’s Traditional Fish Pie; Tripe & Ox Tongue and a seasonal ‘Crumble of the Day’. The pub is open seven days a week serving lunch, bar ‘scran’ and dinner along with brunch at the weekend. It also offers an extensive drinks menu throughout the day.
A Gourdon takeaway has been officially voted as having the best chips in the area. Hornblowers was picked for the top award by members of the public, who took part in an online vote in The Choice Chip Awards. It is the second year running the fish and chip shop has won this award. The takeaway, which is situated under the main restaurant beside the picturesque 19th century harbour, came top out of the 100-or-so chippies participating in Aberdeenshire in the competition run by the National Potato Council.
is the highest quality and also have great customer service so people come back again and again. “We are rightly proud of our chips – our potatoes are sourced locally from WM Fraser in Potterton – and our fish, which is chosen from the best landed that morning at Gourdon and Peterhead; so we celebrated this win by holding a competition. “During Chip Week we were offering a chance for customers in the restaurant or takeaway to win a bottle of wine if they found a heart-shaped chip in their meal.
Owners Alex and Ruth Grahame said they were delighted at being voted as having the best chips in the area.
“We love our chips and want as many people as possible to try them to find out how good they are!”
Alex said: “This is, if you excuse the pun, chip-tastic news.
More than 250 million fish and chip meals are sold in the UK each year, with the dish outselling Indian takeaways by two to one. More than 1.6 million tons of potatoes are made into chips every year in the UK – weighing the same as more than 14,000 blue whales or 4,000 jumbo jets.
“We were delighted enough at being nominated, so for the people of Aberdeenshire to vote for us as having the best chips in the area is just amazing. “Our staff are so happy at the accolade too, as they work hard to ensure every portion of chips
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I adore Orchid in Langstane Place, Aberdeen. It’s sooo like me! Stylish and comforting! Apart from feeling so relaxed there, the cocktails on offer are unique and often rather quirky. They have classics and old favourites and if you want a bit of fun whilst learning about cocktails, ask at the bar about their mixology classes. www.orchidaberdeen.com For a classy lady like me, there is nothing better than sipping cocktails from vintage glassware in a stunning, yet casual tavern. Follow in my footsteps to the Tippling House in Belmont Street, Aberdeen and chose from a fantastic cocktail menu. A big plus too is that the kitchen is overseen by Beetroot Restaurants…can’t get much better than that!! www.thetipplinghouse.com One of my best-kept secrets but one I’m prepared to share with you is the delights of 99 Bar and Kitchen. Tucked away in Back Wynd, Aberdeen, you’ll find me nestled in a comfy sofa sipping a delicious cocktail by candlelight. As 99’s cocktails are made with seasonal ingredients, they are constantly evolving so you’re never quite sure what the next season will bring. I love it here! www.99aberdeen.com I love seeing those bartenders shake their stuff and undoubtedly the place to see this and be seen in is Amicus Apple in Langstane Place, Aberdeen. You’ll need a bit of time to get through the extensive drinks list but can I recommend my favourite, ‘Taste the Rainbow’… you’ll love it! This is a lively and modern rendezvous and one not to be missed. www.amicusapple.com Soul Bar may not be one of the new kids on the block but it’s still one of the best. It certainly manages to maintain its popularity and little wonder. It’s a unique setting and still serves the best Cosmopolitan, Mojito and Daiquiri in town. I had great fun with the mixology package here where, for only £20, I was taught how to mix 3 cocktails. Hic! www.pbdevco.com
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Caramelised Apples with Ice Cream Ingredients • 4 cooking apples • 1 lemon • 8 tbsp golden caster sugar • 1 litre/1¾ pints ready-made vanilla custard • 50g/2oz butter • 4 dessert apples
Method 1: Put a medium-sized oven tray in the freezer. 2: Peel, core and chop the cooking apples and add to a deep pan with the juice of a lemon and four tablespoons of golden caster sugar. You can even leave the squeezed lemons in the pan. Pop the lid on and bring to a simmer for 10 minutes. A bit of texture is welcome in the ice cream, so don’t let the apples soften to a purée. 3: Tip the cooked apples into a large bowl, pour the ready-made custard over and fold together. Tip the mixture into the chilled tray and freeze for two hours, giving it a stir at the halfway stage. 4: When the ice cream is almost frozen, peel and core the dessert apples and cut into segments. Warm the butter in a frying pan and add the apples with the remaining four tablespoons of golden caster sugar. Turn them occasionally making sure that all the apples are evenly caramelised, which should take 10 minutes or so. 5: Serve the piping hot apple segments with the home-made apple ice cream.
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