Savour Issue 04 - 2014 by Mackintosh Media

EXPERIENCE FORMARTINE’S… SET IN STUNNING WOODLAND, DISCOVER THE RICH SIGHTS, TASTES AND SOUNDS OF THE HEART OF ABERDEENSHIRE

GOURMET DELIGHTS FOR A SMASHING CHRISTMAS TURKEYS - HAMPERS - CHEESE - WINES - BEERS GIFTS - DECORATIONS

SHOP savour Issue 04 2014

EAT

Open 7 days a week - 9.30am to 5.30pm Nr. Tarves on the B999, Aberdeenshire AB41 7NU

SHOP Visit our fine food hall and gift shop and choose from local butchery, locally grown fruit and veg, great wines, beautiful hampers and gifts for all the family. Youâ&#x20AC;&#x2122;ll discover delights from our very own award-winning Smokehouse, ready meals prepared in our kitchen and a fantastic selection of cheeses, olives and antipasti from our deli counter.

EAT Our menu and daily specials offer a cracking selection of local, seasonal produce expertly prepared by our talented kitchen team, led by Head Chef Matt Ingham. Enjoy breakfast, lunch, all day brunch or delicious tea, coffee and cake. Sit in or go al fresco on the deck. No need to book but sometimes a short wait is necessary.

WALK Our picturesque woodland walks are perfect for a stroll around the lake - look out for otters, ospreys and red squirrels, amongst others! Grab a picnic from the shop and have a pit-stop at one of the picnic benches on the way. Challenge the kids to find the fairy house, dens and swings in the woodies.

PLAY Climb, swing, jump, and run....Our outdoor woodland play area is sure to keep the children entertained and outside in the fresh air, enjoying some adventures.

BOOKINGS FOR CHRISTMAS LUNCHES DURING DECEMBER

WALK

PLAY

E:contactus@formartines.com | T: 01651 851123 www.formartines.com

savour Issue 04 2014

savour Welcome to

A celebration of north-east food and drink ISSUE 04, 2014

FROM THE EDITOR

contacts issuu.com/savour

Savour is produced by Mackintosh Media Ltd., PO Box 11966 Westhill, AB32 9AL CHIEF EXECUTIVE Steve MacKintosh T: +44 (0) 7967106803 E: steve@mackintoshmedia.co.uk

EDITORIAL Eric Farquharson T: +44 (0) 7730133036

Isn’t it odd how people have a totally different view of autumn? To some it’s the end of the warm weather, the prospect of dark evenings looming and depressing grey skies. To others it’s a magnificent time of year with trees changing colour and the land supplying us with healthy, nutritious food to see us into the winter months. You can smell the apple pies and nothing can beat delicious new potatoes with a knob of butter or newly harvested fennel, can it? It is, of course, grouse season too and time to create a homely bowl of delicious, stocky soup. Farmers’ markets are bustling and offering the best variety of the year and the chefs in Aberdeenshire restaurants are serving up a huge range of locally sourced dishes in a variety of imaginative ways. Our featured celebrity chef in this edition is the irrepressible Angela Hartnett, who certainly has some Scottish connections.

Nearer home, John Cooper tells us about the hugely successful Formartine’s and Kevin Dalgleish reveals life in the kitchen at the impressive Chester Hotel. In the allotment, it’s harvest time and the pickings are good with more tomatoes, beans and courgettes than we can cope with. As autumn is a great time of year to take a short break and enjoy the countryside, we’re featuring two interesting destinations in our Breakaway pages. Explore beautiful Dumfries and Galloway and, in only one hour, you could be in resplendent Belfast enjoying the cuisine of some of the country’s best chefs. Of course, you don’t have to travel that far to enjoy great food as we have the very best local produce and inventive chefs right here on our doorstep. So make the best of what’s left of the sunshine and enjoy the premier produce of the area.

E: eric@mackintoshmedia.co.uk

PRODUCTION Calum Farquhar E: calum@mackintoshmedia.co.uk

ACCOUNTS & DISTRIBUTION E: accounts@mackintoshmedia.co.uk

@SavourMag

savour Issue 04 2014

ingredients A celebration of north-east food and drink ISSUE 04, 2014

The latest food news

p08/09

The latest food news and gossip

Farmers’ Markets

p14/15

What’s new in the local Farmers’ Markets?

A Delightful Destination

p16/17

Discovering a delightful destination at Formartine’s

Rhubarb Patch Rants?

p18/19

What’s happening in the Rhubarb Patch?

Wines Uncorked

p23

Carol Brown suggests more ‘wines uncorked’

5-star chef week

p35

An amazing 5-star chef week

Eat Their Words

p50

Eat Their Words – The best of Scottish cookery

savour Issue 04 2014

Bus Travel with Beverages

News Bites...

Mitchells Moooooves on!

Stagecoach has announced they will allow their passengers on board with beverages as long as they are lidded and non-alcoholic. Stagecoach did previously prohibit passengers from taking hot drinks and beverages on board. However, with the introduction of the new rule, it is hoped travelling passengers will see this as an added benefit to their bus journeys. This is a major breakthrough for Stagecoach, who over the years have operated a ‘no food and drink’ policy in their conditions of carriage. Sharon Hattie, manager, Costa Union Square said: “We think it’s a great idea to allow passengers on board with hot drinks. All of our beverages are lidded and we know that travelling customers would see this as a real benefit to their early morning commute to work or evening journey home, especially as Costa is situated only minutes from the station.” At the forefront of the campaign is Stagecoach North Scotland marketing manager, Claire Burt, who has worked closely with Costa Union Square to implement the new hot drinks policy. She explained: “As an enthusiastic coffee drinker, it seemed an excellent opportunity to partner with Costa. Bus travel is relaxing, so why not relax with a favourite hot drink?”

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Since Inverurie-based Mitchells Dairy transferred its milk distribution business to Graham’s The Family Dairy in a move designed to ensure continuity of service to customers, it’s been full steam ahead for the popular local shop and tearoom. Regarded as the hub of Inverurie, the family business will now focus on developing other aspects of its retail business, particularly its dairy shop and greatly loved tearoom. Mitchells was established in 1928 by Agnes and Elijah Mitchell, who purchased a small grocer’s shop in Inverurie, purchased milk from local farmers and delivered by horse and cart around the town. The retail business is now in the hands of their grandson, Patrick Mitchell, his daughter, Judy Whyte, and son-in-law, Keith Whyte. “We were delighted to hand our milk business as a going concern to Graham’s, a family dairy with similar values to our own, offering continuity to customers and staff,” said Judy. “The move will allow us as a family to rein in, concentrate our efforts and focus on ‘The Dairy’ shop and tearoom. Back to the roots (and in the buildings) where the original Mitchells business began. As an independently owned retailer, we will continue to strive to offer good quality local produce and good customer service as well as maintain and build on our reputation as being the hub of Inverurie town centre.” As many locals view Mitchells as the centre of the local Inverurie community, it was fitting that the famous cow that graces the front of the premises be painted gold to celebrate local lass Hannah Miley’s great success in the recent Commonwealth Games, attracting the First Minister, Alex Salmond, and local athletes to the town.

Speyside Specialities Adds Aldi to Repertoire Buckie-based fine meats manufacturer, Speyside Specialities, has added Aldi supermarkets to its retail repertoire, with all 53 Scottish stores now given the option to stock its oatmeal-based white puddings.

to say they were selling well and that they

This further expands its lead as the world’s leading supermarket supplier of oatmeal-based white puddings, as recently announced by global information and measurement company, Nielsen.

have also stocked our produce under our

David Lawson, managing director of Speyside Specialities comments: “White pudding, or ‘mealy’ pudding is a very popular product for us. Our unique recipe, using the very best Scottish oats, has time and again received excellent feedback from our retailers, and so we were delighted that Aldi has also taken them into their stores. “Initially, we started off with a small order for 14 stores, but we quickly received a call

wanted to open the product up to all of its 53 Scottish stores. “In a slightly unusual move for Aldi, they own brand name, helping to fly the flag for independent Scottish producers.” Aldi’s new Inverurie store is now stocking white puddings, with the supermarket’s Ellon store also taking in the product when it opens in early September. Speyside Specialities’ produce is also currently stocked in most Scottish Asda, Tesco, Morrisons, Sainsbury’s and Cooperative stores. For more information on Speyside Specialities and to view the complete product range, visit www.speysidespecialities.co.uk

Scotland Ranks Top Visitors to Scotland have been showing a taste for produce like shortbread and haggis, with four in ten of them buying food or drink to take home, figures have shown.

whisky, wherever visitors are they can find a wide range of delicious local flavours and souvenirs to purchase and take home as a reminder of their visit.”

The VisitBritain study found that overseas visitors are more likely to purchase food and drink in Scotland than anywhere else in the UK, with 40% doing so last year, ahead of the North East of England, which came in second place with 32%.

The findings came from VisitBritain’s Office for National Statistics’s International Passenger Survey, which helps them better understand the needs and characteristics of overseas visitors to Britain.

Staff from VisitScotland information centres reported that the most popular food and drink items for overseas tourists currently include whisky and whisky fudge, shortbread, tablet, Irn-Bru, Scottish honey, jam and marmalade, Stornoway Black Pudding and tinned haggis. VisitScotland chief executive, Malcolm Roughead, said: “From delicious shortbreads and tasty tablet to local crafts and, of course,

Patricia Yates, director of strategy and communications at VisitBritain, said: “This new research underpins Scotland’s growing potential as an international destination, topping the tables for propensity to buy food or drink and souvenirs across all countries polled.” VisitScotland said that food and drink is an integral part of the tourism experience, with the industry worth £13bn a year. The target is to grow this to £16.5bn by 2017.

AA Award for Meldrum House The great and good of the country’s hospitality industry were out in force at the AA Hospitality Awards held at the Grosvenor House Hotel on London’s Park Lane recently. Often referred to as the industry’s ‘Oscars’, the AA Hospitality Awards is a key date on everyone’s calendar – a rare time when major players in the hospitality world can get together and recognise the commitment to excellence that so many establishments and individuals strive to provide their visitors. Guests at the awards ceremony, hosted by Fiona Bruce, were treated to a sensational gourmet meal created by 2013 AA Chefs’ Chef, Tom Kerridge. The AA Hotel of the Year (Scotland) Award, which was introduced in 1992 and awarded to hotels that are recognised as being outstanding examples in their particular market, was won by Meldrum House Country Hotel. Meldrum House is a unique hotel and golf course located in stunning countryside near Aberdeen. Over the past four years the hotel has undergone a major refurbishment programme, turning a tired three-star hotel into one of the finest country house hotels in the country. The team at Meldrum House are committed to ensuring the hotel exceeds customer expectations and becomes recognised as a shining example of Scottish hospitality. Andy Burgess, chief executive at Meldrum House Estate, said: “To receive recognition from such a prestigious national award is a huge testament to both our hotel owners, who have provided the foresight, vision and financial support to make our success possible, and to general manager, Peter Walker, and his team on the ground, whose energy, dedication and enthusiasm for delivering our vision has been outstanding.”

savour Issue 04 2014

Always had room in your heart for an AGA, but never enough space in the kitchen? Well, now you have. The electric AGA City60 is everything you would expect from an AGA, but wrapped up in a smaller package. At just 60cm wide – the same size as a slot-in cooker or a standard kitchen unit, it’s perfect for smaller spaces. There are two ovens, offering roasting, baking and simmering functions, and a hotplate which allows you to boil and simmer. Both the ovens and hotplates can be switched on when you need them and off when you don’t. Plus, with programmability, you can time the roasting/baking oven to be ready when you are. What’s more, if you place your AGA City60 order and pay a deposit before 30 September 2014 you will receive a ‘Getting you started’ cookware pack worth over £500. To learn more about the AGA City60 or other AGA models, call or visit AGA Aberdeen, Unit 2, 12b Back Wynd, Aberdeen, AB10 1JN. 01224 647441 | AgaLiving.com

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Rising Stars You know when you taste great bread – the crust is delicate and crunchy, and the crumb is open and light. The Bread Maker has made a business around baking the perfect bread, handmade by traditional methods. Slow mixing, hand moulding and proving to make real craft-baked bread.

employment to adults with learning disabilities. They work alongside other staff members to produce the wide range of products on offer. The products baked onsite at The Bread Maker are delivered daily across Aberdeen City and Aberdeenshire to some of the top restaurants and hotels.

The extensive range covers traditional breads, including the local favourites, such as butteries, and their signature Rosemount Brownie, as well as continental breads, such as focaccia and sour dough.

Their experienced bakers ensure only the highest quality produce exits the doors on Rosemount Viaduct. Each morning the dough is freshly prepared and each loaf or roll is shaped precisely the way the customers would like it. It is easy to recognise the care and attention that is put in to every loaf by the high praise from returning customers.

However, the bread is not the only thing that makes The Bread Maker special; it is the people who make the bread. The Bread Maker was established in 2006 with the purpose of providing meaningful

In addition to the popular wholesale

side of the business, The Bread Maker also has an equally popular buffet service and coffee shop. The buffets are made to order; this is a unique service as the bread and confectionery are baked the same day before being made into bespoke buffets, sometimes within an hour of coming out the ovens. Chief executive Donald Anderson said: “We have loyal customers within local businesses as well as large oil and gas companies. This is due to the freshness of the sandwiches, cakes and canapés, which are all made in house.” The coffee shop and bakery are situated on Rosemount Viaduct. It has an excellent window for potential customers to see the range and the quality that this very special bakery can offer.

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in season It’s no surprise that, back in the 1500s, autumn was called ‘harvest’, because this was when fruits and vegetables were ready to be picked and stored for the winter. As society developed and people moved from the farms and into cities, the term ‘harvest’ was replaced with autumn or fall. For many people it’s their favourite, magical time of year, as leaves start to change colour and we reap the benefits of a summer of toiling in the garden. Here are the fruits, vegetables and produce that are at their best at this time of year.

• Apple • Beetroot • Cabbage • Fig • Globe artichoke • Grey mullet • Mussels

september

• Pear • Pumpkin • Scallop • Sea bass

• Blackberries • Broccoli • Brussels sprouts • Cabbage • Cauliflower • Chicory

october savour Issue 04 2014

• Quince • Shallots • Sweet Potatoes

The Eternal Kernel Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow kernels, growing along a tough central core. When ripe, the kernels are sweet and juicy, and are best cooked simply, with a little butter. Like peas, the natural sugars in the kernels turn to starch quite quickly, which makes the kernels tougher and less sweet, so it should be eaten as fresh as possible.

Choose the best

Prepare it

Sweetcorn still in its husk keeps fresher for longer. Look for kernels that are tightly packed, plump, shiny and golden yellow, and smaller at the tip than they are in the middle (this indicates a young cob). The husks should be green, unblemished and fit snugly. When sweetcorn is really fresh, the kernels will release a milky liquid when cut. Frozen sweetcorn is a good option when sweetcorn’s out of season.

Pull back the outer leaves of the cob to expose the kernels (you can either leave this husk still attached or cut it off, according to how you plan to cook it). Strip off any of the silky threads still clinging to the cob. Cut off the ends of the cob, then wash.

You can also buy baby sweetcorn. It is sweet but quite bland, and eaten mainly for its crisp texture.

If you want to cook the kernels loose, rather than on the cob, strip back the leaves and threads as above, stand the cob stalk-end

You can either serve the cob whole, or in chunks, but if you’re doing the latter, it’s best to slice them up after they’re cooked, as the central core will be less tough.

down on a chopping board, then carefully sweep a sharp knife down its length, slicing off the kernels as you go. Try to keep the blade as close to the core as you can, so that the kernels stay whole.

Cook it 1: Roast or barbecue the cobs (husks off, in foil 8-15 minutes; husks on, no foil 8-15 minutes; husks off, no foil 5-7 minutes). Always turn the cobs when cooking. 2: Boil the cobs (3-6 minutes - don’t use any salt as it will toughen them up). 3: Boil the loose kernels (2-3 minutes). 4: Stir-fry baby sweetcorn (1-2 minutes).

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Huntly Farmers’ Market Huntly Farmers’ Market was set up by a group of local producers in 2006. Since then, it has grown to become one of the most popular markets in Aberdeenshire, featuring noted producers such as Huntly Herbs, Mortlach Game, Granite City Fish, The Devenick Dairy, CP and MP Bruce, Castlehill Farm and Glenview. The market, which also offers a free stall each month to local charities and organisations, runs from 9 a.m. to 1 p.m. on the first Saturday of the month in The Square, Huntly. Further details can be found at: www.huntlyfarmersmarket.co.uk

Huntly Hairst Food & Farming Festival The programme for this year’s Hairst included regular favourites such as the extended farmers market, the World Stovies Championship, the Tin Hut Supper, rare breed show and the Family Harvest Service. A new event for 2014 was the Huntly Hairst Strongman, which featured tractor-pulling and various weight-lifting challenges. Other new attractions included baking workshops with The Steading Bakehouse, an edible tour of Huntly and a farm visit to the recently created Greenmyres community farm. The second annual Huntly Beer Festival in the Gordon Arms Hotel ran over the whole Hairst weekend. www.huntlyhairst.co.uk

Featured Producer – Glenview Fresh Local Produce Glenview is a market garden near New Byth in Aberdeenshire producing an impressive list of homegrown, seasonal vegetables at competitive prices. Polytunnels enable Glenview to grow vegetables which are slightly tender and also to extend the season of greens and salads - which are available through most of the year. In addition to root vegetables such as potatoes, carrots, parsnips and beetroot, and brassicas including broccoli, cabbage, kale and kohlrabi, Glenview grows a wide range of interesting and sometimes unusual seasonal produce including various beans, squashes, peas, tomatoes and salad crops. Apples, plums, pears and soft fruits are also picked from Glenview’s own orchard with surpluses turned into delicious seasonal pickles, preserves and chutneys. Glenview is an active participant at Huntly Farmers’ Markets and also makes weekly deliveries of seasonal vegetables to local homes and businesses. Why not come along and meet Amy and Yvonne from Glenview at Huntly Market? Or give them a ring to arrange a visit to the garden to learn about their approach to growing and to arrange a weekly delivery of your own preferred selection of produce – available in small, medium or large ‘boxes’. More information on Glenview at: www.glenviewfreshlocalproduce.co.uk

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Farmers’ Markets can be found at: Aberdeen - last Saturday of the month 9 a.m. - 5 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. Stonehaven - 1st Saturday of the month 9 a.m. - 1 p.m. Torphins Every Wednesday 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.

Glenview Summer Garden-in-a-bowl Minestrone Ingredients • 400g tomatoes, skinned, cored and chopped • 1-2 summer onions, peeled and chopped • A selection of 2-3 of the following: 1-2 courgettes, summer squash, carrots, celery sticks or whatever veg you have in the garden, cut into small dice • 200g French or runner beans, cut into small pieces • Crushed garlic to your taste (we usually put in about 3 cloves) • 2 tbsp olive oil • 2 tbsp wine/sherry/ cider (optional) • 1 tsp sugar • 1 tbsp white wine or sherry vinegar • 25g orzo pasta, vermicelli pieces or rice • 1-1.5 litre stock (chicken or vegetable works well, but whatever you have) • Seasoning to taste

Method 1: In large saucepan, over a moderate heat, sweat onions, vegetable mixture (excluding tomatoes and beans) and garlic in oil for about 10 minutes until becoming tender but not browned. 2: Add in tomatoes, increase heat slightly and add in wine, if using. Bring to a boil briefly to evaporate the alcohol. 3: Return heat to moderate, then add vinegar, stock, sugar and bring to a simmer for about 10-15 minutes until vegetables are tender. 4: If using rice: Put 25g uncooked rice into the pan after 10 minutes and simmer soup for a further 5 minutes. Then add beans. Simmer for further 10 minutes until rice and beans are cooked. If using pasta: Add pasta and beans for last 10 minutes of cooking time. Season to taste just before serving. 5: Serve with a generous sprinkle of grated Parmesan or hard cheese in the bottom of the bowl, a spoonful of pesto or just as it is with lots of crusty bread!

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Delightful Destination Formartine’s is the brainchild of local man, John Cooper, and the current Marquis and Marchioness of Aberdeen, who run the Haddo Estate. John is a champion of local produce, sustainability and ethical sourcing. He and his family also own the multi award-winning Smokehouse at Methlick and many of their products are available in the food hall. Savour’s editor took the short trip to Formartine’s to chat with John in their relaxed eatery, enjoying the compulsory ethical coffee and delicious home bake.

Q: Shoppers often assume a smokehouse

and pork shoulders for the BBQ Smoked

have recently won three further Gold Great

is purely for smoking fish. Is this the case

Pulled Pork regularly served on the menu

Taste awards, bringing our total to eight

at The Smokehouse or do you offer other

in the Eatery at Formartine’s. We also do

in less than three years. At Formartine’s

products?

a range of smokehouse hampers and food

we achieved a Gold Award in the Green

A: We smoke a range of award-winning

service lines with national delivery.

Tourism Business Scheme for the second

gourmet products using some of Scotland’s

Q: You had a pretty good year last year

time, gained a ‘Taste The Best of Scotland’

best ingredients and a few from further

and have a clutch of awards to prove it.

award from VisitScotland and achieved an

afield. Our range of products includes

Tell us about your successes.

‘Eat Safe’ award from the Food Standards

Scottish salmon and trout (we only use

Agency in recognition of exemplary food

premium ‘Freedom Food’-assured farmed

A: Last year we won the coveted title of

salmon), local game (in season), a range of

‘Best Fish & Seafood Product’ at the Scotland

smoked nuts and black puddings, and we

Food and Drink Excellence awards for our

Q: Formartine’s is building a reputation

have a bit of fun doing a few other things in

‘Hot Smoked Trout, Horseradish & Dill Pâté’

for great food (Scotch eggs are highly

small batches. Recently we have been doing

and the product also won a Gold Great

recommended). Tell us about the kitchen

cask-smoked chicken for the Caesar Salad

Taste award from the Guild of Fine Food. We

brigade.

savour Issue 04 2014

hygiene standards.

17 A: The kitchen is headed up by Matt Ingham,

and mushroom duxelles encrusted in buttery

Q: I’m a bit of a farm shop geek and

one of the most talented and truly exciting

puff pastry. We use local veg from a variety

there’s nothing I like better than buying

chefs I have had the pleasure of knowing.

of producers, all grown within a few miles

locally produced foods. How will I react

He is supported by our sous chef, Ryan, and

of the plate. (Should I mention the gravy? It

Sooz, the master baker. We run a small and

takes a long time to get it so good. Proper

tight team; everyone is passionate about

gravy, made the proper way.) We also have

A: I would hope you will be delighted. We

our ingredients and delivering exciting

an extensive menu of other options on

have over 3000 items on our stocklist, from

and innovative dishes using the very best

Sundays and we are busy with our coffee,

local to European delicacies… An extensive

local produce, whilst offering great value

cakes and fresh pancakes all day. The

dining for everyone. Matt and team push

Sunday breakfast and brunch service is very

the boundaries and have lots of fun coming

popular, with eggs Benedict, Florentine and

up with new ideas. The menu and specials

royale being among the top choices, along

change

to a trip to your shop?

range of cheese and accompaniments, our own smoked foods, ready meals and preserves, local butchery, local fruit and

Haddo

with our Veggie and Formartine’s Scottish

veg, olives, antipasti – and we have some

Venison Scotch Egg served with beetroot

Breakfasts. We open 9.30 a.m. to 5.30 p.m.,

truly excellent wines and local beers. We

slaw and burnt apple purée is just one of

seven days a week, serving breakfast, brunch

do fresh baked bread, cakes, biscuits, pâté,

many outstanding dishes on the menu and,

and all-day lunch.

pies, and just about everything you need

Q: You describe Formartine’s as ‘a great

for a gourmet meal, picnic or just a bit of

day out’ so, once we’ve dined, what else

self-indulgence. We can even pack it all in a

is on offer to entertain the family?

hamper and ship it anywhere you want. The

daily.

Matt’s

signature

at £8.95, it truly is some of the best value gastronomy you will find. The venison is from our woods, the eggs from Morag and the beetroot from Marion, both just a few miles up the road. Q: I’m from a family who traditionally enjoy a good Sunday lunch, but can often find a pub carvery a bit disappointing. What does Formartine’s offer the Sunday diner?

A: Formartine’s is really a destination that

shop also has a great range of interesting

can keep people entertained for hours on

home ware and gifts, artwork and local

end. You could take a pleasant stroll in the

textiles.

woods and around the trout lake. We have swings and seats in the trees – so you can enjoy a take away coffee; build a den or just

Q: What next for Formartine’s and The Smokehouse?

play in one that is here; spot some of the

A: Well, that would be telling… We have

A: Our Sunday lunch is certainly a little

wildlife – squirrels, otters, deer, osprey &

only been trading for two and a half years,

different to most; we only use the most

lots of others; the kids can let off steam in

local and top quality butchery. We regularly

the adventure playground; and you can, of

feature Mossies pork, reared less than a mile

course, buy loads of delicious and gorgeous

from the plate, and beef from local farms

things to take home from our food hall and

– and we only use Scottish chickens. Last

gift shop. We are close to several of the

about our business and the local area, new

week, one of the choices was an Inverurie

North East’s other great attractions, so you

things seem to happen every week around

Lamb Wellington, wrapped in Parma ham

can make more than a day of it.

here!

so rest assured we have not even scratched the surface of our longer-term plans. With such a great team of people passionate

savour Issue 04 2014

July Are you one of the few in the area who has yet to taste something from our allotment? I say that because my wife has clearly decided everyone must be undernourished and is handing out fresh vegetables and fruit in abundance. I must have missed the part when she told me she’d joined the Sally Army! It is a fact, however, that, despite our best attempts, there is a glut of veg as everything has ripened at the same time. I know you’ll throw your hands up in horror, but we’ve invested in a chest freezer to allow us to store some of our triumphs for winter use. The grandkids are enjoying the strawberries, especially with lashings of ice cream; I’m enjoying the new tatties (must emphasise that the Swift variety is delicious); and my wife is enjoying the salad leaves, the start of the ripening tomatoes and cucumbers whilst, of course, continuing her aforementioned charitable instincts. However, the big news this month is that we’ve acquired some chickens: four hens and a cockerel to be precise. They seem friendly creatures so we’ve fallen into the trap. Despite every animal husbandry book declaring you should never name your animals, after much deliberation, we have Jimmy HENdrix, YOKO Ono, Lenny HENry savour Issue 04 2014 and Gregory PECK. I know that’s only four but the grandkids have taken to calling the cockerel Kentucky. (I worry

about those kids!) He certainly lives up to his name as he’s a cocky little bird. He enjoys flying to the top of the coup, puffing out his

chest and loudly crowing. It may have come easy to Henry VIII, but beheading our little beauties is already far from our minds. Besides, they earn their keep at the moment, averaging 3-4 eggs per day and liberally dispensing poo, which is great for the garden. I know lots of people associate an allotment with a bunch of cranky old folks, but it’s honestly not like that at all. There are young families and middle-aged couples and, at this time of year, wine and laughter flow in the pleasant evenings as successes and failures are discussed.

August I mentioned in my earlier rants the large, lottery-funded fence that surrounds and protects our vegetation. Over the past few months it has been gradually disappearing under the aggressively growing, tangled, thorny stems of the blackberry bush. I happen to be blessed in that my wife is an excellent cook and responds very favourably to a bit of foraging so, armed with old margarine tubs, we endangered our lives by tackling this prickly bush, which soon relented enough brambles to make several jars of jelly and a delicious pie. The inevitable scratches and cuts during our bramble-seeking spree were soon to pall into insignificance, however, when ex-hurricane Bertha came roaring into town. Luckily, with a bit of pre-warning, no great harm was done, but it did make us strengthen our bean canes, pin down our polytunnels and add extra nails to the roof of the summerhouse. I haven’t experienced wind like that since consuming a Vindaloo at the local Indian! Wow! Everything is ripening in abundance. We’re harvesting tomatoes daily (Ailsa Craig is hard to beat) and I can’t tell you how excited we were to have our own sweetcorn smothered in butter for dinner. We’ve enough beans to last us through the winter and they’ve grown tall enough to keep Jack occupied for some time! Onions, carefully dried, are pleated into bunches and hung in the summerhouse and we’ve harvested enough courgettes to feed an army. Back at the house, it’s a hive of activity. Winter soups with home-grown veg are simmering away, jars of chutney, both apple and rhubarb, are cooling, courgettes and beans are being chopped in preparation for freezing and the pulp of brambles and wild apples are straining to relinquish their juice as the main ingredient in our ‘Hedgerow Jelly’. Hugh down at River Cottage, eat your heart out!!

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Autumn Tomato Chutney Ingredients • 1kg ripe tomatoes, peeled and chopped • 750g cooking apples, peeled, cored and chopped • 375g light muscovado sugar • 250g onions, chopped • 250g raisins • 1 green pepper, deseeded and chopped • 2 tsp salt • ½ tsp ground ginger • 350ml cider vinegar

Method 1: Put all the ingredients into a large pan and bring to the boil over a medium heat. 2: Stir occasionally until the sugar has dissolved. 3: Boil the mixture, uncovered, for about 45-50 minutes until the fruit is tender and thickened. 4: Cool, then transfer the mixture to a sterilised jar and seal.

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Perfect Piedmontese Beef BEEF LEANER THAN CHICKEN? Yes, it’s possible, and it is natural grass-fed beef, exclusive to Andrew Gordon Award Winning Butchery & Fine Foods and Fresh Food Guru online: www.freshfoodguru.co.uk Fresh Food Guru is highly regarded for its online butcher shop, which supplies customers across the UK from the general public to elite athletes, also sponsoring a few big names in the fitness industry. For patrons of the world of slimming, watching your weight or just eating healthily, pure Piedmontese beef is perfect with low-fat, low-cholesterol, low-calorie and high-protein qualities. I know what you are thinking; it’s bound

to be expensive, right? But you couldn’t be more wrong! For example, a 200g portion of Pure Piedmontese Topside Steak Strips will only cost you £3.50, and will cook like fillet steak of beef – but for a fraction of the cost. This simple portion is perfect for stir-fry, steak fajita, warm or cold salads, nutrition plans … Importantly, this pure Piedmontese beef – exclusive to Andrew Gordon/Fresh Food Guru – has allowed people to reintroduce red meat and its nutritional properties back into their way of eating, when beef has always been the so-called ‘bad boy’ of eating healthily. From the general public to world-class bodybuilders, pure Piedmontese beef is for everyone who wishes to try it.

TYPICAL VALUES PER 100G OF PURE PIEDMONTESE TOPSIDE STEAK STRIPS • FAT = 0.4g • PROTEIN = 24.3g • CALORIES = 101

Fresh Food Guru Piedmontese Satay Beef Recipe – in less than 5 minutes Ingredients: • 200g portion of Pure Piedmontese Topside Steak Strips (usually enough for one person) • 30g crunchy or smooth peanut butter • 3g organic coconut oil

Method: 1: Preheat a non-stick pan until hot enough to make the steak sizzle when it touches. 2: Add the 3g of organic coconut oil to the pan to coat the inner base. 3: Add the steak strips, after allowing them to come to room temperature in the kitchen. 4: Stir quite fast in the hot pan with a wooden spoon for three minutes. 5: Add 30g of the peanut butter and make sure the steak is coated well. 6: Cook for another minute and then take off the hob to rest for a few minutes before serving. Nice with something as simple as salad leaves, spinach drizzled with healthy oil, pine nuts and feta cheese or, as Andrew Gordon often does, just eat it from the pan as a snack. 200g portions of Pure Piedmontese Topside Steak Strips can be purchased from Andrew Gordon Award Winning Butchery & Fine Foods of Chattan Place, Aberdeen, AB10 6RB and online at www.freshfoodguru.co.uk and remember, these strips cook like fillet steak at a fraction of the cost.

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Will Brown’s Top Foraging Tips First and foremost, buy a foraging book and follow the simple

Find out what’s going on in your local area, as there may be

pictures, which should help guide you. If in doubt, don’t pick it.

walking or rambling groups that include foraging workshops;

Head to an area where there is water as this is where some of

for example, fungi identification

the tastiest and rarest plants can be found; for example, sam-

Take waterproofs and wear long trousers to avoid getting either

phire, sandwort (which you would find around rocks) and goose

wet or stung!

tongue (grows just beyond the seaweed).

Respect nature - only take what you need and don’t be tempted

Head deep into forest areas to avoid where pesticides may have

to strip a whole area, which will not only affect other foragers,

been used - here you’ll also find the real hidden gems.

but also the animals that rely on it as food.

Wild Garlic Soup This is one of my favourite soups. I love sitting down to this with some sourdough bread. Amazing wild produce.

Ingredients • 100g wild garlic leaves, shredded • 2 onions, sliced • 1.5l vegetable stock • 40g double cream • 1 bulb garlic • 2 tbsp rapeseed oil

Method 1: Heat the oil in a large saucepan and add the onions. Cook for 45 minutes on a low heat until translucent. 2: Add the bulb of garlic and cook for a further 20 minutes. 3: Add the vegetable stock, and bring to simmer. 4: Add the cream, and simmer for three minutes. 5: Blend in a food processor until smooth and creamy.

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Wines Unc rked

And now for something completely different …

I’m always on the lookout for something new and interesting. At tastings, I make a beeline for regions and grapes that I haven’t tried before, so the opportunity to head to the Monferrato hills in Piemonte in the north-west of Italy was too good to miss. Piemonte is famous for the Nebbiolo grape and the resulting complex red wines of Barolo and Barbaresco, but it’s time to explore further afield. It’s such a diverse region and over four days I encountered traditional method (metodo classico) sparkling wines, characterful dry whites and a whole range of red styles, from fullbodied to sweet frizzante and intense sweet Moscatos. Some of the grapes that I mention are not widely available but worth trying to track down if you want to experience something different. Firstly Ruché, a red variety that is grown in a small area of the Monferrato hills across seven villages. It’s characterised by a lovely berry perfume and is typically mid-weight. Grignolino had fallen out of favour as it’s prone to high tannins but modern winemaking can tame them. It’s an ancient grape of Monferrato, especially in the DOC zone of Casalese, and a number of producers are working with aging the resulting wines. Pale in colour, Grignolino is sensitive to

different local terroir. Expect red cherry and berry notes, structure and acidity. Albarossa is a crossing of Nebbiolo and Barbera and was developed in 1938. The Albarossa 2010 from Strevi-based Marenco (available through Liberty Wines) showed fragrant bramble and raspberry scents with good cherry berry mid-weight flavours. It’s a grape with good potential and I could see it being experimented with in the New World. We stayed for three nights in the attractive spa town of Acqui, which gives its name to the DOC of Brachetto d’Acqui. It’s a wine style that everyone on the trip fell in love with – red, low alcohol – typically 5.5%, frizzante (that’s lightly sparkling) and semisweet. Served chilled as an aperitif or with a simple berry dessert, it is delicately moreish – trust me! The Barbera grape also deserves attention. Under the Barbera del Monferrato DOC, styles can vary from medium- to full-bodied, characters are in the cherry berry spectrum and there’s often a nice lift of acidity. Freisa is thought to have Roman origins and perhaps be a parent to Nebbiolo. Typically expressive and perfumed, care needs to be taken to ensure that tannins are controlled. It can be found dry, still or frizzante. Probably the most well-known DOCG for white wines in Piemonte is Gavi. The Cortese

grapes are sourced from slopes surrounding the town of Gavi and ten other towns in the locale. Tasting a number of wines together showed different styles with scents ranging from citrus, pear and almond to riper peach. Wines are dry and fresh, often with minerality, and there was a difference in styles between grapes grown on chalk and those grown on clay. The white Timorasso grape is a speciality of the southern Piemonte zone of Colli Tortonesi. I wish I had had the chance to try more examples, but the Timorgasso Monferrato Bianco DOC from Gavi-based Morgassi Superiore (available through Bibendum Wines) had enticing notes of melon, peach and white flower with texture and length, and was certainly a great introduction. Whilst we are talking white grapes, it would be remiss of me if I didn’t mention light and frothy Moscato d’Asti. Try it as an accompaniment to pavlova and see what you’ve been missing. Head into the vineyards of the scenic, rolling Monferrato hills for indigenous grapes and distinctive wines. For food lovers, it’s all about local produce – Robiola di Roccaverano goat’s cheese, mostada (a grape chutney), freshly made pasta, risotto made with rice grown in the Po valley and truffles.

For more information on the food, wine and visiting the region, go to www.alexala.it Carol Brown is an Aberdeen-based member of the Association of Wine Educators and the Circle of Wine Writers. www.wine-education-service.co.uk

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North-east brewery launches new beer with a German twist

Drinks News Bites... New Distillery Forges Ahead

The Macallan has been granted planning permission by Moray Council for a new £100m iconic distillery and visitor centre. Works will now progress on the delivery of the new facility, which is scheduled to open to the public in spring 2017. The Macallan, one of the core brands of Edrington, Scotland’s premier producer and distributor of global spirits brands, has appointed Robertson as preferred contractor for the new facility and Forsyths of Rothes as supplier of the distillation equipment. Keith-based brewery Brewmeister is getting set to launch its own and first-ever lager, adding to its specialist range of craft beers. The brewery, located at the Isla Bank Mills, gave visitors at the recent Keith show the first chance to try the new brew, which is made up of four natural ingredients, including Scottish spring water collected onsite, grains, Bavarian hops and a yeast strain from Cologne. The launch comes after a recent study by the Stockholm School of Economics revealed the majority of drinkers could not tell the difference between a group of big-name European lagers following blind taste-testing.

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Graham Hutcheon, group operations director, Edrington, said: “We are delighted with the decision taken today by the Moray Council planning committee. This permission enables us to forge ahead with our work on-site. “Only the external appearance of the distillery will change; the exceptional quality of The Macallan, which has been produced for many years using copper stills from Forsyths, will not be compromised and the same focus on attention to detail and personal care of the whisky’s production will be upheld. The new distillery will undoubtedly become one of the most talked about distilleries, not only in Speyside but globally, and we look forward to starting on-site soon.” In addition to creating a site of major architectural significance, the new distillery will ensure the on-going quality control of the production of The Macallan, both of which further consolidate its position as one of the world’s leading luxury spirits. Over time the distillery will deliver additional capacity to meet the growing demand from existing and new international markets. With its rolling roofscape, the distillery has been designed to complement the natural beauty of the area and The Macallan Estate, which overlooks the River Spey.

Craft Beer Festival

soundtrack to the North Hop festival, while street food vendors from around Scotland were also on hand offering tasty snacks perfect for strategic stomach lining for soaking up the sampling! The event was the first large scale craft beer festival to be held in Inverness, and organisers hope that the event will help to

Craft beer connoisseurs from across the country descended on Inverness in August, as the city played host to the first ever North Hop festival. Organisers of the brand new two-day craft beer festival, held at Eden Court, say the event certainly brewed up a storm with more than 20 exhibitors, including 10 Scottish breweries, showcasing more than 50 craft beers and ciders as well as artisan gins and creative cocktails. More than 30 live music acts provided a

raise awareness of the craft beer industry, as well as showcasing great food and drink products from across the Highlands and further afield. Festival organiser, Michelle Russell, said: “North Hop is an exciting new addition to the festival calendar in Inverness, bringing a fresh buzz to the city while celebrating the diversity of food and drink products we have across Scotland, particularly on the craft brewery scene.”

Local craft brewery continues expansion A north-east craft brewery has continued its rapid expansion with the appointment of a new head brewer. Greek national Antonis ‘Tony’ Kotronis has recently joined Keith-based Brewmeister and brings with him three years’ experience in the brewing industry. His appointment comes at an exciting time for the award-winning brewer, which has recently secured a major export contract for the Swedish market, equating to around 100,000 bottles per year, and is currently pursuing new opportunities in Norway and the USA. Mr Kotronis said: “Brewmeister is in an

exciting phase at the moment and I am really looking forward to experimenting with new ingredients to make some exceptional new beers, as well as improving some of the existing collection.” Managing director, Lewis Shand, said: “Having someone like Tony on board is fantastic for Brewmeister, as he brings years of experience and knowledge of a range of beer styles from across Europe.” Brewmeister is currently available in several Aberdeen bars, hotels and restaurants, including the Carmelite Hotel, The Gas Lamp and the Queen Vic. The firm is already exporting to Europe and Asia, and is in talks with US distributors.

Drinks News Bites... Michael Owen Appointed Brand Ambassador Former Manchester United Striker Michael Owen is the latest footballer to lend his name to a Scotch brand after becoming global brand ambassador for Spey Whisky. Owen has signed a three-year deal to become the global brand ambassador for Spey Whisky, produced by the Speyside Distillery, which was recently purchased by Harvey’s of Edinburgh. The partnership marks the first-ever drinks association for retired footballer Owen, who also played for England, Liverpool and Real Madrid. “Since I retired as a professional footballer, I have been able to enjoy some of the finer things in life and enjoying a glass or two of Spey whisky is certainly a little treat I afford myself on occasion,” said Owen. A limited edition Spey Whisky, branded by Michael Owen, will also be released later this year, following on from his former teammate, David Beckham, who partnered with Diageo earlier this year to launch Haig Club whisky.

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The Green Grocer Following on from the success of their festive hampers in 2013, The Green Grocer, Inverurie have a revamped range of hampers planned for this season. The 2014 hamper line-up includes: Local, Italian, Indian, Gluten Free, Men’s & Ladies’ options. John Sorrie of The Green Grocer said: “Last year our hampers proved very popular and we’ve built on the feedback to come up with this year’s range. Many people came into the shop totally stuck

for gift ideas for their mum or dad, so we’ve created the men’s and ladies’ hampers to make life easier this year!”

customers to tell us how many people

In addition to hampers, The Green Grocer will stock a wide range of festive foods and gifts.

Our veg is, wherever possible, locally

The shop operates a weekly veg box system and will again extend this over the Christmas period. John adds: “Over the Christmas period many people go away, but also many of our customers have several visitors. What our Christmas veg service does is allow

they’re catering for and what veg they need, and we have it all ready for them. sourced and by specifying what you need, there’s less waste too.” The Green Grocer is located at 76 West High Street, Inverurie. Tel: (01467) 620245. www.facebook.com/ inveruriegreengrocer

Ola Oils Ola Oils are Scotland’s original producers of cold-pressed rapeseed oil and are based just outside Inverurie.

these include a variety of Ola products.

A family company, Ola don’t supply any supermarkets and instead choose to supply small, independent outlets.

Inverurie.

The Ola range includes regular Ola Oil, a range of infused oils, salad dressings, Ola Chilli Jam, Ola Aioli and two sauces.

source made from a by-product of the

Ola has half the saturated fat of olive oil, and ten times the level of Omega 3. It also has a high smoke point making it ideal for all types of cooking.

three times longer.

Ola create a range of hampers and

(01467 622359) | www.olaoils.co.uk

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They can be ordered online, via www. olaoils.co.uk or at The Green Grocer,

Throughout the winter months, Ola produce Ola Logs, a renewable fuel oil-making process. The logs produce twice the heat of dried wood and burn

They help to make Ola a no-waste company.

Back British Farming 27

When it comes to food, we’re incredibly

exceed this. The UK is the third largest

chance to see beyond the farm gate.

lucky in this country. Today we have a

producer of wheat in Europe and we are

www.farmsunday.org

constant supply of quality, tasty food

the largest producer of sheep meat in

that can be traced back to the farm

the EU. The farming and food sectors

where it was produced. That’s breakfast,

also provide more than 3.7 million jobs.

lunch and dinner thanks to British farmers.

But

British

farmers

have

huge

challenge ahead. To feed our growing

Farmers work in all weathers – tending

population they will need to produce

crops, caring for livestock, milking cows

more food than ever before. We’ve all

– to deliver food from farm to fork.

got a part to play in helping farmers

What might not be as obvious are the

achieve this goal.

other important contributions farming makes to our nation. For example, did you know the amount farming adds to the nation’s economy grew by 54%

How Can I Back British Farming?

If it’s not clear, ask in your local shop or restaurant where the food is from. Vote with your feet, if you’re not happy with the answer. Play your part in ensuring farming is at the heart of your child’s education – in the classroom and at home. For information, visit www.letstalkfarming. co.uk Looking out for the Red Tractor logo is one way to make sure you are buying quality food and drink, which can be

during the recession – from £16 billion

Lots of farms open their doors to the

traced back to a British farm. They have

in 2007 to £24 billion in 2012? We

public and it’s a great opportunity to

a range of promotional items aimed at

produce more than 13 billion litres of

learn how our food is produced. Held

adults and children on their website

milk annually; only Germany and France

annually, Open Farm Sunday is one

www.redtractor.org.uk

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Getting to the Heart of Hartnett Angela Hartnett is one of the most highprofile women in the restaurant world. She is a protégée of Gordon Ramsay and has become famous from her appearances on television. During her childhood, Angela’s Italian grandmother and mother instilled in her an appreciation and love of good food and, after completing a degree in Modern History at Cambridge Polytechnic, she secured her first job in Barbados at the Sandy Lane Hotel. On returning to the UK, Angela joined the young team at Aubergine, cooking under Gordon Ramsay. Working alongside a predominantly male brigade, who predicted she would not last more than a week, she soon proved her worth during a gruelling year and saw the restaurant achieve its first

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Michelin star. A stint at L’Oranger followed, where she worked under the watchful eye of Marcus Wareing, climbing the ranks to become sous chef before moving with Marcus to Pétrus where, within seven months of its opening, she became head chef and helped the restaurant achieve a Michelin star. After helping Gordon Ramsay launch Verre in Dubai, she returned to Britain in 2002 to open MENU and the Grill Room at the Connaught, where she combined a modern European menu with an Italian influence. In 2003 she won the Square Meal Guide’s BMW Best New Restaurant award and in 2004 she won her first Michelin star. It was in the kitchens at the Connaught that Angela first met Neil Borthwick, a willing

29 junior who was only meant to be there for a couple of weeks and ended up staying the best part of four years. She is now in a relationship with Neil and lives with him in a house owned by her and her brother in Spitalfields, which they share with Alfie, her Jack Russell, who she rescued from Battersea Dogs Home. Neil has his own impressive pedigree, born and raised in Falkirk and educated at the catering college in Glasgow, he got his first job in Ramsay’s Amaryllis. In May 2004 Angela appeared alongside Gordon Ramsay in ITV’s highly successful series Hell’s Kitchen, where she won a legion of new fans. She made further television appearances, including competing for Wales in the Great British Menu competition on BBC Two. In January 2007, Angela was awarded an

MBE for services to the industry. At the age of 44, she went on to open the Michelinstarred Murano in Mayfair and start a mini empire in the mould of her one-time mentor, Gordon Ramsay. She has launched the restaurant at the Lime Wood Hotel in Hampshire and opened the Merchants Tavern in a former Victorian warehouse in Shoreditch, which is one of the most talked about new restaurants in London. The head chef? None other than her longterm partner Neil, who has his name above the door. Despite the hours and brutal pace of life as a top chef, they make an affectionate couple, who seem to like nothing more than teasing each other. Their interests are complementary – she’s an Arsenal fan, he supports Spurs – and they have the same taste in food.

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30 Makes 12

Pecan & Marmalade Cupcakes Ingredients • 55g unsalted butter, melted and cooled • 125ml vegetable • 1 orange, juice and zest • 80g Bonne Maman Orange Marmalade • ¼ tsp vanilla extract • 250g plain flour, sifted • 1 tsp bicarbonate of soda • ½ tsp salt • 2 eggs • 180g caster sugar • 60g pecan nuts, chopped

Method 1: Preheat the oven to 180°C and line a 12-hole muffin tray with cases. 2: In a large mixing bowl combine the butter, oil, orange juice, orange zest, marmalade and vanilla extract. Set aside. 3: In a separate bowl, combine the flour, bicarbonate of soda and salt. Beat the eggs and sugar in another bowl with an electric hand mixer. Slowly add the butter, oil and juice mixture until well combined. 4: Add one third of the flour mixture to the wet ingredients and beat until just combined. Add the rest of the flour and beat again, then gently fold in the pecans. 5: Carefully spoon the mixture into the cupcakes cases, filling each one about two thirds full. Bake in the preheated oven for 25 minutes. 6: Remove from the oven and, while still warm, top each muffin with a little marmalade. Spread over the muffins and serve while still warm!

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Vegesentials Juices And Smoothies Now Rolled Out In Tesco

Vegesentials is the UK’s first raw fruit and vegetable drink brand – providing authentic homemade quality juices and smoothies with high nutritional value. The unique range of smoothie and juice blends contain half vegetables and half fruit, and are entirely pure, raw and unpasteurised – making it easy to consume delicious fresh veg and fruit on the go! Vegesentials’ mission is to inspire people to love and enjoy fruit and veg in their everyday diet – especially as consumers are increasingly seeking healthier and more convenient options to suit their fast-paced lifestyles. It embodies the move away from using pre-packaged

ingredients and heat pasteurisation to make juices and smoothies using raw, fresh and wholesome ingredients with a non-thermal manufacturing process.

and pineapple. All recipe and flavour

The drinks maximise the benefits of the best of both fruit and veg, making it easier than ever before to get those all-important nutrients. The vegetable base and content also means that these drinks contain less sugar than the average traditional fruit juices.

smoothie and juice blends with a

Vegesentials offer a wide range of flavours to appeal to different tastes and preferences, using 100% fresh ingredients including: beetroot, carrot, kale, celery, parsnip, mango, apple, pear, pomegranate, peach, blueberry

Waitrose, Tesco, Booths, Whole Foods,

combinations are personally tried and tested in Patience’s kitchen – providing consumers with home-made quality wholesome and exceptional fresh taste. The drinks come in two sizes – the portable 250ml bottles (RRP £1.99) and larger 750ml family-sized bottles (RRP £4.99) – and are available from Planet Organic and Ocado stores. In January a kids’ range, ‘Fresh Kids Onthe-Go’, will be launching in Ocado and Whole Foods stores.

www.vegesentials.co.uk for more information savour Issue 04 2014

Culinary Treat in Country Inn It may be early autumn but now is the time to book your corporate Festive Lunch or Christmas meal with the family and there is no better venue for such an occasion than The Cock & Bull at Balmedie. Renowned for its authentic character and honest locally sourced food, the Festive Lunch menu offers all the old traditional favourites plus a few delicious surprises. At only £29.95 for two courses or £32.95 for three, it is amazing value for such high quality dishes and is available all day throughout December. You can view the complete menu on the website but best book now as seats are already limited. Forget the cooking and washing up on Christmas Day and head for The Cock &

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Bull with the family for Christmas lunch. Five courses of amazing food prepared by award-winning chefs! Speaking of which, Andrew, the sous chef, has just returned from a week in the kitchen with Tom Kerridge at the acclaimed Hand and Flowers in Buckinghamshire. He’s back inspired after a “week of a lifetime” in a two Michelin-starred restaurant. You don’t have to wait until Christmas to enjoy the delights of The Cock & Bull. On 10 October they will be hosting a BrewDog Dinner with six mouth-watering courses for only £65. Pull up a bar stool and join the team for some great food paired with some thirst-quenching craft beer from BrewDog.

Remember, too, you can cut down on travelling by staying overnight as The Cock & Bull offers bed-and-breakfast rooms in the Blairton Cottage, situated near the restaurant. In the morning, tuck into a hearty Scottish breakfast before heading home. The Cock & Bull has recently been celebrating September’s Scottish Food and Drink Fortnight, a celebration of the best that Scotland’s vibrant larder has to offer. The event helps people to discover the country’s culinary skills and there is no better example than this superb eatery. Head along to The Cock & Bull. It’s everything a country inn should be!

WWW.COCKANDBULL.COM

33 Serves 4

Citrus-spiked sea bass

Place oranges on your barbecue to stop your fish from sticking. Serve with a lemony salad with capers, green olives and watercress.

Ingredients • 2-3 large oranges • zest 1 lemon (use the juice below) • 1 tbsp olive oil • 4 x 300g whole small sea bass, scaled, gutted and slashed a few times down each side For the salad: • 2 oranges, segmented • juice 1 lemon • 4 tbsp olive oil • 2 bags watercress • handful small capers • handful pitted green olives, roughly chopped

Method 1: Finely grate the zest of one of the oranges and add to the lemon zest. Mix with the olive oil, then drizzle over the fish and season. Cut the rest of the oranges into slices about 5mm thick. When the coals are ashen, arrange the orange slices over the barbecue in groups the length of each fish. Char the orange slices on one side, then flip them over and lay the fish on top of them – this stops the fish sticking. Barbecue the fish for 5-8 minutes on each side, turning them carefully, or until the flesh flakes away easily when prodded. 2: While the fish is barbecuing (or beforehand), make the salad. Put the orange segments in a large bowl with the squeezed juice from the rest of the oranges and the lemon juice. Season and stir in the olive oil. When the fish is cooked, toss the watercress in the orange dressing with the capers and olives. Serve the fish with the salad.

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Strawberry Daiquiri Ingredients • 50ml Captain Morgan Original Spiced Gold • 20ml lime juice • 20ml sugar syrup • 5 pieces freshly chopped strawberries • 1 piece strawberries

Method 1: Fill a cocktail shaker with ice cubes. 2: Add the Captain Morgan Original Spiced Gold, lime juice, sugar syrup and chopped strawberries to the shaker. 3: Shake the mixture vigorously until the surface of the cocktail shaker feels chilled. 4: Using a cocktail strainer, strain the mixture into a tall glass. 5: With a sharp knife and a chopping board, cut slices of strawberry and place into the drink to garnish your daiquiri.

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Five-Star Line-Up for Nick Nairn Cook School Five of Britain’s biggest name chefs are getting together for a special once-ina-lifetime weeklong residential cookery masterclass. Nick Nairn, Paul Rankin, Phil Vickery, Roy Brett and UK Chef of the Year Andrew Fairlie will join forces for the weeklong 5-Star Chef Week in November as Nick launches his firstever residential cookery course. During the week, the masterclass will offer those taking part the chance to spend quality time learning, cooking and eating with some of Britain’s most talented chefs. The line-up have known each other and worked together for more than 20 years but this is the first time they’ve collaborated to

share their skills with the public. Alongside sharing some kitchen secrets, they will teach the techniques required to ensure perfect meat, fish, shellfish, stocks and sauces as well as explaining their classic signature dishes.

our first residential course,” said Nick. “We’ve all been mates for years, which guarantees this is going to be a really special week of amazing food, incredible stories and sharing knowledge in the beautiful surroundings of the best cook school in Britain.

The week will be based at Nick’s stateof-the-art Cook School on the banks of the Lake of Menteith in Stirlingshire, with accommodation in picturesque lodges and cabins in the grounds. This is where Nick grew up and his family still run the accommodation to which many people return for holidays year after year. “We are honoured to have five of the biggest names in British food joining us for

“For anyone interested in food and cooking, this really is a one-off opportunity to learn from the very best in the business,” said Nick. Places on the course from 23 to 28 November are very limited. More details are available online at www.nicknairncookschool.com

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Roast Monkfish

encrusted with blue poppy seed and nigella, with spiced pea purée and pancetta crumb Ingredients • 4 x 2oz monkfish tails • 4 tbsp poppy seeds • 2 tsp nigella seeds • 1 small bag frozen peas (about 250g) • 1 tsp coriander seeds • 50ml white wine vinegar • ½ tsp cumin • Sea salt and cracked black pepper for seasoning

Method 1: Preheat the oven to 180ºC. 2: Mix together the nigella seeds and the poppy seeds with a little salt and pepper. Take the monkfish and coat with the seeds, then bake in the oven for about ten minutes. Lay a couple of strips of pancetta on a baking sheet and pop in the oven (it should be ready at the same time as the fish). 3: For the spiced pea purée, place the peas, vinegar and coriander seeds into a pan, bring to the boil and add the cumin and a little salt and pepper. Then purée in a blender/ food processor. 4: To plate up, take some of the spiced pea purée and spread a layer on the bottom on the plate. Remove the pancetta and monkfish from the oven, and crumble up the pancetta. Slice the monkfish into three even-sized pieces and place on the pea purée, then cover in pancetta crumbs.

savour Issue 04 2014

Fall In Love With Stonehaven Inn Hotel and Restaurant. Built in 1771, the Ship Inn is a peaceful, coastal haven offering a warm friendly atmosphere with fine dining and sea views.

With striking autumnal colours and crisp, cold nights coming in, there’s no better place to get cosy than a picturesque harbour-side hotel. Nestled on the edge of the scenic harbour of Stonehaven, Aberdeenshire lies the Ship

Originally a fishing village built around the High Street, Stonehaven has grown to a population of around 11,000 and lends itself to spectacular walks and long hikes that look picture perfect during the cold but colourful autumn and winter months. Take in the awe-inspiring views of the sea and harbour and the friendliness of the local people, which combine to make Stonehaven a must-visit town during the autumn and winter months. The 11-bedroom Ship Inn hotel boasts stunning views of the harbour

and all rooms are equipped with free Wi-Fi. Prices start from just £75 for a single room and £105 for a double. Enjoy brisk walks around the harbour, followed by a hearty meal at the Captain’s Table restaurant at The Ship Inn and a wee dram in the bar. With over 105 bottles of single malt whisky to choose from, it might take a while to decide on a favourite. The extensive collection has been added to through the years and includes various malt whiskies from different regions across Scotland. As your break draws to a close, you’re sure to feel relaxed and well prepared for the winter festivities ahead. For more information, visit: www.shipinnstonehaven.com

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Pheasant Breast 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 dry cider • 5 shallots • knob of butter • 1 tsp caster sugar • 30g plain flour • 100ml full fat crème fraîche

Method 1: Preheat the oven to 200ºC. 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 170ºC, pour 250ml 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 ending 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.

savour Issue 04 2014

Brilliant Bistro

the emphasis on taste. The flavours must be there and that is exactly what we offer.”

Since Julie McNeil opened her outstanding bistro in Aberdeen’s stylish Merchant Quarter, enthusiastic diners have been singing her praises. In less than a year the bistro has attained a front page ranking out of 495 restaurants in Aberdeen on TripAdvisor and she is already pretty much booked out for the festive season. Julie insists, however, that it’s a team effort and the kitchen brigade and front-of-house team are the true he-

roes. One such person is Kelly Greenhowe, the head chef, who cooks with flair and enthusiasm and has a personality to match. Kelly started in the kitchen of Merchant Bistro in March and has already made her mark with an increased menu and confident seasonal cooking. “I like to cook good bistro food with a modern twist on classic dishes,” states Kelly. “In Aberdeen, customers are looking for good value for money but with

“Take our Slider Board, for example,” continues Kelly. “Three mini burgers – steak, crab and pork and apple – served with our own home-made slaw, relish and chutneys. It’s a little different, all made with local produce and very popular with our customers. Seasonality is very important, with the perfect example being our LB Macaroon dessert. The macaroons change with the seasons so there are lots of berries to choose from at this time of year.” You can enjoy lunch at the Merchant Bistro between midday and 3.00 p.m. or a delicious evening meal with friends or family in a relaxed atmosphere. But remember this bistro is extremely popular, so take my tip and book in advance.

savour Issue 04 2014

Seafield Arms Hotel back to life

most popular dishes.” No one is more proud of the quality seafood on the Seafield Arms menu than owner Billy Gatt. A fisherman for 28 years, he decided to hand the wheel of the Banff-registered fishing boat Audacious over to his son and nephew and come back on shore. He bought the hotel in 2012, immediately carrying out a complete refurbishment, modernising the bedrooms, redecorating the lounge and dining room, and building on a new conservatory and dining area. The traditional pub grub menu was jettisoned along with the décor, resulting in Billy turning it into one of the most popular eating venues in the area.

Provenance – the latest buzzword in catering. Chefs and restaurateurs talk animatedly about it. But what exactly does it mean? For the team at the Seafield Arms Hotel in Whitehills, it means being able to confidently tell a diner the exact spot in the North Sea where the fish on their plate was caught. It’s what happens when the owner is a fisherman and the chef has a hotline to the ‘in-house’ fishing boat. Head chef, Dave McConnachie, explained: “Most chefs will be up at dawn to go down to the fish market, but we know that we have the very best of the catch before the boat has even landed. I have worked in hotels and restaurants before where we got locally caught seafood from small creel boats, but nothing on this scale. “The specials board is entirely dictated by what the boat has caught, allowing me to be creative and introduce customers to something new. The crew will radio in and tell me what they have and, within the space

of 36 hours, it will be landed and served on a plate.” Dave, originally from Angus, joined the team in 2013 after a spell working on the West Coast – an area renowned for its seafood. But, in his opinion, the fish and shellfish in the North East surpasses the quality of anything he has worked with previously. The fact that his raw ingredients are so incredibly fresh also helps. In almost every Banffshire Coast eatery the staple fish is haddock and, while it does appear on the menu at the Seafield Arms, diners will find lots more to tempt them. Dave continued: “If the crew has been able to get something different, then I always ask for it because I know the customers will love it. If I put halibut on the specials, I can guarantee it will sell out. “I’m also converting many customers to monkfish. It has a reputation for being quite a tough, chewy fish, but when it is fresh, it is lovely and soft. Monkfish encrusted with blue poppy seed and nigella with spiced pea purée and pancetta crumb is one of our

Despite no longer being at the coalface of fishing, Billy remains passionate about it and was determined that seafood would feature prominently on the menu. He said: “Fishing is in my blood – my family has been fishing for six generations. “It’s great for me to share the fantastic quality of our seafood with customers. People often haven’t tried anything other than haddock, but here we want to show them how tasty and versatile the fish we have right on our doorstep can be. “Depending on the season, you are likely to find anything from lemon sole to John Dory, through to mackerel and halibut. Our seafood is among the best in the world and I simply would not put anything else in front of our customers. “I was born and brought up in Whitehills, so I know just how important its fishing heritage is. We have an exceptional fish processor, Downies of Whitehills, which I am proud to work very closely with.” Why not pay Downies a visit after dining out at the Seafield Arms Hotel? You will find the key ingredients there to recreate one of David’s favourite dishes (see page 36).

savour Issue 04 2014

What better place to pick up your copy of SAVOUR than in the continental coffee house atmosphere of Caffè Nero. Like your favourite foodie magazine it’s inviting, friendly and has a buzz about it. Every Nero feels warm and makes people feel comfortable whether meeting friends, working, grabbing a bite to eat or just relaxing in some calm and solace whilst reading your latest copy. With three cosy Neros in Union Street in the heart of the city there’s no better place to enjoy a hot, strong and delicious coffee. The food is inspired too with classic Italian recipes and a dedicated in-house food team endlessly working on interesting new products and ideas unique to Caffè Nero. You’ll leave with fond memories of that unforgettable aroma and that delicious taste but don’t forget to take your own complimentary copy of SAVOUR with you!

savour Issue 04 2014

Another Accolade for Entiér Organised

Aberdeen

Grampian

Chamber of Commerce and now in their

Scotland’s

largest

News Bites...

Chocolate Heaven

eleventh year, the Northern Star Business

Thorntons in Aberdeen’s Bon Accord

Awards recognise companies in the North

Shopping Centre has introduced a

East for their exceptional accomplishments

new concept, the first in the North

across a range of fields, from energy

East, in their city centre store. The

to innovation, people development to

store now boasts new features, in-

customer service.

cluding chocolate fountains and

Thirty-eight finalists joined the 800 guests Entiér,

independent

at the Aberdeen Exhibition and Conference

contract catering and support services

Centre, all eager to find out who would

company, continue to add to their already

lift the award in each of the 14 award

substantial amount of trophies by winning

categories.

the Achievement in International Business

Entiér are no strangers to success and earlier

Award at the recent Northern Star Business

this year were placed 32nd in The Sunday

Awards.

Times International Track 200.

chocolate milkshakes, on offer while customers browse. The store also has a new store host, who meets and greets customers and hands out chocolate samples to shoppers. A Thorntons spokeswoman said the company’s move to the new bigger store has created three new jobs.

Stop Press!

Just as we were about to go

journalists, Great Taste is widely

to press, we heard the great

acknowledged

news that The Smokehouse in

respected

Methlick had done it again! They

scheme for artisan and speciality

picked up another Golden hat-

food producers. When a product

trick in the Great Taste Awards

wears a Great Taste label, it

2014. Their Potted Smoked

carries a badge of honour but,

Venison, Smoked Roe Saddle

more importantly, the Great

and Smoked Punk Pudding

Taste logo is a signpost to a

(black pudding loaded with

wonderful tasting product –

BrewDog Punk IPA, smoked over

and hundreds of judges have

a whisky cask) all picked up

worked hard to discover the

major awards. Judged by over 400 of the most demanding palates

belonging

food

critics, chefs, cooks, members of

food

the

most

accreditation

very best through hours and hours of blind-tasting a total of 10,000 different foods and drink.

the Women’s Institute, farmers

Well done to the Wee

and a host of food writers and

Smokehoosie!!!

savour Issue 04 2014

Kevin has a lot on his plate IX Restaurant and IX Bar, which opened in March 2014 at The Chester Hotel on Aberdeen’s Queen’s Road, operate under the attentive eye of Savoytrained executive chef, Kevin Dalgleish. Originally from Hawick, Kevin left the rugby field behind to start his classical training at The Savoy under Anton Edelman. Kevin’s cooking promotes fresh Scottish ingredients – almost all IX’s ingredients come from within 100 miles of Aberdeen - taking a modern approach to classical European styles. Since opening IX Restaurant, Kevin and his team have won a number of accolades, including Executive Chef of the Year 2014 at the Scottish Hotel

savour Issue 04 2014

Awards and Grampian Hotel Restaurant of the Year at the Grampian Chef of the Year Awards. We caught up with Kevin to find out what life is like at IX Restaurant. Q: Hi, Kevin. You’re certainly impressing Aberdeen foodies and even Nick Nairn is tipping you to be the first Michelin star chef in the city, so how did you get to where you are today? A: Success in the restaurant is simply down to hard work. I take great pride in IX restaurant and worry about things. I spend a lot of energy on keeping our menu and techniques up-to-date

by researching the latest trends and sending our chefs out to work for spells in the UK’s best kitchens so they can try out other methods too. Q: How did you spend your year between the closure of Simpsons and the opening of The Chester Hotel? A: Designing kitchens, issuing tenders, hiring staff, developing menus and sourcing suppliers. Putting together an entire kitchen for a large restaurant, bar and hotel – complete with events facilities for up to 250 diners – from scratch was a big job! Even several months after opening, we’re always refining and improving our operations.

45 We have great chefs, a great many of whom come from Aberdeen, but we attracted talent from as far afield as London; they had one month only before opening to work together and get to know each other. My aim is to attract the best skilled chefs out there: As our reputation grows and if we win more awards, hopefully things will snowball. Q: The IX Restaurant has a theatrestyle open kitchen. Does that put more pressure on the team? A: The team has to be very disciplined and keep the workspace looking immaculate as diners can stand and watch the whole time. It’s good for the team; there’s no room for scruffiness, and the cooking atmosphere is brilliant. Q: You have a Josper charcoal oven installed in the kitchen. What makes this so special? A: The Josper grill cooks our meat, fish and shellfish at an astonishing 300400˚C – and anything cooked in there tastes exquisite. It’s visually spectacular too, with its smoke and flames. It takes real expertise to cook everything

perfectly in there because of the high temperature, the food carries on cooking intensely even when it’s out of the oven, so timing is crucial, especially in busy periods when there are many orders cooking in there at any one time. Q: IX restaurant has already gained a reputation as the place to go for a good steak. Are you happy with this label or is this just a small part of the repertoire? A: We’re really proud of our reputation for providing the best steaks around, the fine dining element is very important. I like the idea that you can provide an excellent grill menu alongside squab pigeon and foie gras. Diners can stay within their comfort zone or be as foodie as they want! I don’t want people to come to the restaurant and think we’re too posh, but I like the idea that a diner might order steak one evening and lamb and sweetbreads on a return visit. I’m told that Aberdonians often dine adventurously when they’re in another city or country. We want to give people the option to eat the best and most

exciting food close to home as well. Q: You also serve food in the IX Bar. How does that differ from the IX Restaurant? A: The IX Bar is proving really successful for lunch and dinner with a flexible selection of tapas-style small plates. You can mix and match your order to create starters or main courses. It’s also a great way to try out dishes that might be replicated on the main menu. This summer we’ve been cooking king prawns with sweet chilli, asparagus and a hot-smoked salmon risotto. Q: Can we expect any future surprises from the kitchen at The Chester Hotel? A: I don’t like surprises, so I work hard to avoid them! What I can say is that our menu is always evolving. Time flies and, even though it’s summer, we’re already developing our winter menu. Afternoon teas are proving really popular, so we’ve been devising themed afternoon teas; for example, an ice cream afternoon tea.

www.chester-hotel.com

savour Issue 04 2014

Best Destination for a

Short Break Named 2014’s ‘Destination of the Year’ by Scotland’s national hotel awards scheme, Dumfries and Galloway has a great deal to suit most visitors’ tastes.

The Scottish Hotel Awards (SHA) said the region “has a strong hotel offering, warm hospitality, stunning landscapes and rich culture.” It is also renowned for its food and drink, with an increasing number of top class hotels and restaurants. Each year the Hotel Awards scheme chooses a Scottish destination, which must not only contain quality places to stay and eat, but also offer visitors a wide variety of activities.

A spokesman said Dumfries and

Galloway Forest Park is the largest

Galloway was often bypassed by

of its kind in Britain, with 300 square

visitors,

flying

miles of wild beauty famed for being

direct to Glasgow or Edinburgh, or

one of the best places to marvel at

driving north through the Borders.

starry night skies in winter.

including

those

He also praised its history, fishing communities,

Christian

heritage,

Culinary highlights include game,

visual arts, literature, fresh local

creamy

seafood, dairy farms and “charming

from the Solway Firth, which has

country house hotels”.

a 200-mile coastline, or rivers.

From streams to summits and forests to shores, the region’s landscape in Dumfries and Galloway is naturally inspiring, influencing its history,

cheeses

and

seafood

Castle Douglas is Scotland’s only designated Food Town with more than 50 independent shops and champions of local produce.

culture and everyday life. Its scenery

Outdoor attractions include golf,

has filled artists and writers, such as

with a wide array of 30 courses

Robert Burns, with the passion to

ranging from championship links to

create great works.

parkland layouts.

savour Issue 04 2014

Holiday Inn When celebrity chef Marco Pierre

dining experience, which our new

desk areas, flat screen TVs, comfort

White was looking to open the first

home in Dumfries does perfectly,”

cooling and free Wi-Fi throughout

Scottish outlet of his Wheeler’s of

said Marco, the youngest chef in

the hotel.

St James’s brand, Dumfries was the

Britain ever to win three Michelin

location he chose.

stars.

Opened last November at a cost

The

open

Year, the Dumfries Holiday Inn is

of £400,000, the restaurant has

for lunch and dinner seven days

situated next to the Easterbrook

created a destination restaurant

a week, is now a focal point of

Hall conference centre. It has

for the region and well beyond,

Dumfries’s Holiday Inn hotel. More

three ground floor rooms with

offering an array of British and

informal fare is provided in the

natural daylight, which are popular

French cuisine prepared in Marco’s

Elizabeth Bar and Lounge.

for business meetings, training

trademark style. Founded in 1856 in the heart of

Regional Business Hotel of the 70-cover

restaurant,

Situated a mile from the town

sessions and networking events.

centre on the picturesque 100-

General manager, Mel Darwell,

acre Crichton Estate, the hotel -

commented:

rebranded to Holiday Inn in June

brand is one of the world’s most

this year - is ideally located for

recognised brands with a global

exploring southern Scotland and all

reputation for service, comfort and

“Our aim is to create elegant

it has to offer. It has 71 super king-

value. These are the core values our

restaurants with a comfortable

sized beds, power showers, large

team aims to deliver consistently.”

London, Wheeler’s of St James’s became the world’s finest fish restaurant and a regular eatinghouse for high society.

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Voted Southwest Scotland’s 2014

www.wheelersdumfries.com

”The

Holiday

Inn

Blackaddie Ian McAndrew is one of the most

Kitching of 21212 in Edinburgh to

The two AA-rosette restaurant offers

celebrated chefs in Scotland.

name but a few.

some of the finest dining anywhere

The youngest English chef ever to

His cookery books - A Feast of Fish,

gain a Michelin star with his first

A Feast of Fish 2 and Poultry & Game

restaurant in Canterbury, he and his

- have flown off the shelves like hot

“We’re proud of the food, but there’s

wife Jane have owned Blackaddie

cakes.

more to the Blackaddie experience

Country House Hotel at Sanquhar, near Dumfries, since 2007.

One of Scotland’s top romantic award-winning hotels, Blackaddie

in Scotland as well as a table d’hôte menu, which changes every day.

than

that,”

Ian

told

Savour.

“There’s a gentle, friendly relaxing atmosphere, and guests love our

With honours including a Senior

is set in two acres of gardens on

newly refurbished rooms with their

Chef Fellowship from the Scottish

the banks of the river Nith, with

fantastic showers and jacuzzi baths.

Hotel Awards, twice nominated for

extensive views across Scotland’s

Chef of the Year in the Catering

Southern Upland Way. It has seven

bedrooms, which include two suites

Scotland

Excellence

Awards

“We’re a country house hotel that feels more like a restaurant with rooms.”

and Chef Laureate to the British

plus

Academy of Gastronomes headed

cottages within the grounds, and

Blackaddie is perfect for a family

by Egon Ronay, he has trained many

is one of four hotels in Dumfries

holiday,

of today’s top chefs such as Andrew

and

been

business travellers, romantic breaks

Fairlie of Gleneagles, Phil Vickery of

awarded three Gold Star status by

and weddings, anniversaries and

Ready Steady Cook fame and Paul

VisitScotland.

other special celebrations.

two

riverside

Galloway

self-catering

have

www.blackaddiehotel.co.uk

outdoor

enthusiasts,

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Eat Their Words!

Nick Nairn - New Scottish Cookery (Nick Nairn)

A self-taught cook, Nick Nairn has been a long-time champion of fresh Scottish produce, but his cooking also takes its influences from all over the world. In New Scottish Cookery, Nick combines the very best fresh Scottish ingredients with a myriad of international flavours, to create a mouth-watering collection of recipes destined to become the Scottish classics of the future. Containing the signature dishes that have made Nick’s reputation from his bestselling Wild Harvest books, as well as over 80 new recipes, the book is a celebration of good quality, great-tasting food. Beautifully illustrated with 100 colour photos and including a useful guide to where to buy the best Scottish ingredients, Nick Nairn’s New Scottish Cookery continues to delight food lovers everywhere.

Scottish Cookery (Catherine Brown) Attitudes to food and cooking have undergone a radical transformation in recent years, and the concept of using local produce has revolutionised the culinary world. Catherine Brown’s acclaimed Scottish Cookery was one of the first books to highlight the richness and diversity of Scotland’s local larder, explaining how to get the best out of such ingredients in hundreds of mouthwatering and imaginative recipes. This edition features all the original recipes – which sealed the book’s reputation as the leading Scottish cookery book, as well as many new dishes, fascinating culinary anecdotes and practical information on sourcing Scottish produce.

Scots Cooking (Sue Lawrence) From Arbroath fisherman’s soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious ingredients. The names say it all: haggis; neeps and tatties; Cullen skink; partan bree; Forfar bridies; apple frushie; and - no translation needed - whisky and honey ice cream.

savour Issue 04 2014

Sue Lawrence has collected together over 200 of the best regional recipes, using only fresh local ingredients such as the fish, beef, lamb and venison for which Scotland is famous. Interspersed with fascinating stories about the origins of the dishes, this is a mine of time-honoured recipes, which are still as fresh and delicious as when they were first devised.

The Scottish Farmers’ Market Cookbook (Nick Paul) This is a collection of recipes from producers and stallholders and reflects the produce that can be found at these markets. The recipes are simple and delicious, and range from beef sausages with wild mushrooms poached in red wine to pork and apple with ginger jam; and from beetroot and goat’s cheese starter to apple water ice. As well as delicious, easy-to-use recipes, The Scottish Farmers’ Market Cookbook includes sections on seasonal growth, an availability guide, a producers list, farmers’ market venues, and conversion chart for weights and measures. This cookbook demonstrates that fine cooking need not be difficult and shopping at the farmers’ market for all your ingredients will produce the best in taste and guarantee a fresh, quality meal. A handy, easy-touse size that can be taken around on farmers’ market days, with sections for notes, this book will prove to be indispensable!

Alex Munro’s Best Value Drams A small book full of big whisky recommendations at prices that won’t trouble your sporran. This is a beginner’s guide to single malt Scotch whisky. If you are a whisky anorak, don’t bother to buy this book; but if you are looking for basic facts, tips and a guide to some great single malts, then let ex-Lothian & Borders Police Sergeant Alex Munro show you his selection of best-value, readily available single malts from Scotland’s six whisky regions.

Belfast

breakaway

With a flight time of just over one hour with Flybe direct from Aberdeen International Airport, it’s easy to see why Belfast is becoming a popular destination for a short break for north-east travellers.

Eating out is one of the great pleasures in life. It’s also one of the joys of travel. There’s nothing like a new city, new restaurants and new culinary experiences. For a city the size of Belfast, the choice of places to eat is surprising. It offers everything from fine dining, brasseries and bistros to gastropubs, cafés, coffee shops and some of the best fish and chips around. The city’s palates are well served with a tasty selection of local and international food. Many bars and hotels

also serve great gourmet and traditional dishes, so don’t forget to check those out too.

Superb local produce and highly talented local chefs are the two key ingredients for Belfast’s thriving food scene. Over the last two years the Northern Irish city has seen a number of new restaurant openings as it continues to boom, leaving its troubled past lagging behind. Whether it’s a fivestar dinner in a central hotel or a cosy afternoon tea overlooking the Lagan, Belfast has a wide array of eatery options for visitors. Northern Ireland is famous for its traditional baking and, with a host of artisan producers, there is no better place to sample the traditional ‘soda’,

‘wheaten’ or ‘traybake’, which you’ll find served in most places from breakfast through to supper. Belfast is also celebrated for its fresh seafood with Strangford Lough and the Irish Sea providing a constant supply. The local pubs are the soul of social life, but there are also dozens of upscale restaurants

serving

Mexican,

Indian,

Japanese, Italian and Thai - something for all palates and tastes. Here are two of the city’s best restaurants - one located in the heart of the city and the second a real hidden gem, just a 20-minute scenic drive away...

savour Issue 04 2014

EIPIC Food Michael Deane has revolutionised the

eating out scene in Belfast. He has held a Michelin star for 12 years, the longest ever in Ireland. He

puts

his

consistent

success

down to a winning team of 100 professionals

working

throughout

all seven Deane’s restaurants, each one of whom takes responsibility for providing the best local food, cooked with flair and imagination, and served to perfection. At Michael Deane’s restaurants, the food is straightforward but inspired, just like the man himself. “From my earliest days I wanted to set a standard for the best quality and the best value eating-out experience possible. Over the years I have come to learn that it is the customers, not the critics, who decide if you are a success and that is very humbling. Thankfully

our

dedication

sourcing the best local produce and demanding the highest standards of

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cooking and presentation continues to please customers at home, as well as those visiting from abroad, and that is the only secret to our success.”

on using the best local produce

EIPIC is the most recently opened and most sophisticated of the restaurants in Deane’s portfolio, serving top quality local ingredients cooked to the highest standard. The menu is seasonal and therefore changes weekly.

ranging from stunning langoustine

Chef Danni Barry leads the kitchen, with strong influence from her widespread travels in Europe and Australia, and most recently as head chef at Simon Rogan’s restaurant, Rogan & Company in Cartmel.

a stock and then poaches it in this,

Indeed it’s been an epic journey from Michael Deane’s small beginnings in Helen’s Bay over 20 years ago, where he first won a Michelin star, to the state-of-the-art premises just refurbished in Howard Street in Belfast’s city centre.

and the salty shoreline.

At EIPIC the focus is constantly

sparkling Champagne Bar.

and modern cooking techniques, which enhance the flavour of the ingredients. The menu features food from Strangford Lough to the simple potato from Comber, all cooked and presented to perfection. With seasonal dishes like turbot, chef Danni roasts the bones to make along with seaweed and butter. Dishes like this are served with sea herbs foraged along the coast by Deane’s chefs, bringing to life the wonderful flavours of the fresh fish

The dining room is crisp, luxurious and glamorous with an easy vibe created both by the environment and the carefully chosen background music. Adjoining EIPIC is a chic and

www.michaeldeane.co.uk/eipic

The Old Schoolhouse Inn The Old Schoolhouse Inn (100 Ballydrain Rd, Castle Espie, Newtownards), situated in County Down beside the beautiful scenery of Strangford Lough, is widely regarded as one of Northern Ireland’s leading restaurants. Head chef, Will Brown, uses the best of Ulster’s produce to create simple yet accomplished dishes that reflect their Irish heritage. Will Brown joined The Old Schoolhouse Inn in 2012 and in that time has succeeded in firmly placing it on the culinary map having received several accolades to date: The restaurant has been named as one of the top 100 restaurants in Ireland, Will has been named one of the top 10 chefs in Ireland and he has also been tabbed as one to watch by culinary guide, Bridgestone. In June 2014 The Old Schoolhouse Inn was awarded the prestigious ‘Grub Club Restaurant of The Year 2013/14 Award’. Will’s success has also extended to television thanks to him taking in part in Great British Menu 2013, where he reached the final heat in London and was nominated as one of Northern Ireland’s top three chefs.

The Old Schoolhouse Inn is Will Brown’s first restaurant, bringing together 10 years of experience in London and Ireland. He started his cooking career at the tender age of 17 when he joined the team at Marco Pierre White’s Mirabelle. Since then he has trained at a myriad of Michelin-starred restaurants within the UK and Ireland, including The Square, Mayfair, Gordon Ramsay’s Maze, The Glasshouse for Bruce Poole and Roscoff for Paul Rankin. From a culinary background, Will’s family owned the Old Schoolhouse Inn for three decades before he returned from London to take the reins just over two years ago. Following a total refurbishment, the sleekly designed restaurant offers diners a seasonal menu that combines Northern Irish classics with modern European ingredients, resulting in dishes from octopus roulade with shaved fennel and smoked eel to local classics, including Strangford Lough mussels - recently rated by a Michelin reviewer as “the best bowl of mussels I’ve had in 10 years”. Will is strongly committed to local sourcing and, along with a constant supply of fresh ingredients including

seafood fished just a few miles away, he grows his own vegetables at the restaurant and forages herbs in the local area on a daily basis. He is currently working on creating a new garden to grow even more of his own produce and plans to open his own cookery school in the near future. The Old Schoolhouse Inn also boasts 12 bedrooms, decorated to a high standard, for those who want to enjoy first class food and also spend more time in the area. There is a WWF Wetlands Centre half a mile up the road along with panoramic scenery – ideal for walking or golf – just minutes from the Schoolhouse. It is located a 20-minute drive from Belfast City. Looking to the future, in spring 2015 Will plans to open a new 30-seater ‘fine dining’ restaurant on-site, which will be known as Will Brown at The Schoolhouse. The existing restaurant will become The Schoolhouse Bistro and will continue to serve local classic dishes as well as the popular five-course tasting menu. Plans also include a new kitchen and a polytunnel, where the majority of fresh ingredients will be grown.