Foodiesmagazineapril

JACKIEFabulous cocktails

from the thriller queen

FAMILY RECIPES ● VEGETARIAN RESTAURANTS ● GLASGOW’S BYERS ROAD

WINA REGALGETAWAYIN DEESIDE

40and top chefs

Antonio CarluccioLouise Johncox

Tom Herbert

40and top chefsRECIPES

ISSUE 52 APRIL 2014SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

MINI BITESYour perfect afternoon tea

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San Francisco World Spirits Competition2012 Gold Medal

The Fifty Best2013 Double Gold Medal

Spirits of the Times 2013 Winner

Beverage Testing Institute

2012 Gold Medal

Ultimate Spirits Challenge 2013

93 Points/Excellent, Highly Recommended

The diffordsguide Rating 5 stars

Cool Brands Award 2013/14

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WELCOME

foodies 3

THERE’S A defi nite theme that has emerged as we’ve put this issue together, and it’s quite simply this: family comes fi rst. If it’s not Lisa

Johncox, the Baker’s Daughter, learning to make bread and cakes at her father’s knee, it’s Tom Herbert, one half of the Fabulous Baker Brothers, who welcomes us into his lovely family home. And the daddy of them all, Italian cooking maestro Antonio Carluccio, presides over the head of the table.

We also have healthy eating recipes from Lee Holmes, who fi rmly believes that eating well will not only improve your vitality, it will also make you look beautiful, too. She used food and natural methods to overcome a crippling auto-immune disease, and she looks fantastic, so we should probably all be following her advice!

If you’re after something more indulgent, however, why not settle down with a good Jackie Collins - cocktail, that is. The queen of the bonkbuster has called on one of her legendary heroines, Lucky Santangelo, to help her write a cookbook, which includes some rather delicious classic cocktail recipes. Turn to page 58 and read on.

If you’d rather forget the whole cooking business altogether, you will fi nd our features about inspiring restaurants and bars from around Scotland

very interesting indeed. We have cool places to be seen on Glasgow’s Byers Road, the very best vegetarian options for meat-eaters and non-meat eaters alike, and (there’s that word again) family Italian places that

everyone will enjoy. So gather the family around the table and get stuck in.

Sue Hitchen, Editor

Published by theMedia CompanyPublications Ltd21 Royal Circus,Edinburgh EH3 6TLTel: 0131 226 7766Fax: 0131 225 4567www.foodies-magazine.co.uk

CONTRIBUTORS

Antonio Carlucciois the face of Italian cooking to many in the UK. Now over 70, he is still in love with food

Lisa Johncoxis the daughter of master baker Peter, who ran a famous teashop for over 40 years

Jackie Collinsis one of the world’s favourite authors, now sharing her cocktail recipes

Tom Herbertis one half of TV’s Fabulous Baker Brothers and loves nothing more than his family home

Familyfortunes

EDITORIALEditorSue HitchenDesignAngela McKeanSub EditorCaroline WhithamDigital ImagingMalcolm IrvingProductionSarah HitchenPublishing AssistantAlice CruickshankHeather C. ThompsonEva CouttsAdvertising DesignCharis Stewart

ADVERTISINGBusiness DevelopmentSharon Little

SUBSCRIPTIONSReceive a copy of Foodies every month. Only £15 (regular price £24) for12 issues delivered to your door call 0131 226 7766or email the editor:[email protected]

who fi rmly believes that eating well will not only improve your

WINA RIGHT ROYAL

ESCAPE IN DEESIDE

Foodies

Front cover imagefrom The Baker’s Daughter by Louise Johncox, Macmillan, £20

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where science meets food5–20 April 2014

www.sciencefestival.co.uk/GastroFest #GastroFest

SCIMARTA farmers’ market with a scientific twist, SciMart brings together food producers, researchers and chefs to reveal the fascinating science behind some of our favourite foodstuffs.Sunday 6 April ∙ 11am–5pm

Summerhall

FEAST OF THE COMMONWEALTHJoin us for a unique scienceinfused Gala Dinner and enjoy a menu specially created by leading chefs including Neil Forbes. Browse our producers market and explore the Ozone and Rainforest where scientists and chefs share culinary science stories from across the Commonwealth.An official Culture 2014 event.Friday 11 April ∙ 7pm

Our Dynamic Earth

GastroFest is supported by:

GASTROFESTA mini festival of the science of food and drink, GastroFest showcases the importance of science in our lives in the most delicious way possible; through a series of innovative events exploring the centrality of science to our culinary experience.

Take a trip through the science of intoxication at the Mad Hatter’s Tea Party, sample unexpected cocktail combinations in Molecular Mastery, or join creative catering wonders Jelly & Gin for an evening of extraordinary dining in Sensation.

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CONTENTS

foodies 5

SHOPPING 7

FOOD NEWS 9

BOOKS, TV AND WHAT’S ON 10

COMPETITION 13Win dinner, bed and breakfast plus afternoon tea in Royal Deeside

ANTONIO CARLUCCIO 14on every Italian’s fi rst love (and fi rst solid food) pasta

BAKER’S DAUGHTER 22Lisa Johncox on learning to bake from her father, the master

TOM HERBERT 31invites us into his family home

FOODIES FOCUS: ITALIAN 36The best family eateries around the country

LEE HOLMES 38Eat yourself beautiful with these healthy, vitamin-packed recipes VEGETARIAN EATERIES 44 The best veggie options around

COOK SCHOOLS 46The newest courses for you to try at Scotland’s cook schools

BYERS ROAD 49An in-depth look at some of Glasgow’s hottest venue

SPAS 53 Indulge yourself with a relaxing massage or facial REVIEW: TURNBERRY 59

JACKIE COLLINS 58The legenary author’s sexiest cocktails

OUT AND ABOUT 64

7

39

3515

59

36

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SHOPPING

foodies 7

Make ‘emlaugh

Your dinner party guests will be charmed by these funny kitchen ideas

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FOODIES NEWS

Super smoothiesThe smoothie creatives over at Innocent have devised an even healthier beverage to target specifi c body needs. The new Super Smoothies come in Energise, Defence and Antioxidant varieties and each contains a cocktail of powerful nutrients. They launch in stores UK-wide this month. www.innocent.com

Create a personalised collection of all your favourite recipes with the new Sesame app for the iPhone and iPad. It enables home cooks to search the web for recipes and save them for offl ine use. With Sesame you can also adjust portion size, convert measurements and create shopping lists for ingredients.

NEW APP FOR FOOD LOVERS

Mara Sea SaltTry the new seasoning that Paul Hollywood is raving about. Scottish brand Mara harvests seaweeds to create products with intense fl avours and great health benefi ts. Founders Fiona Houston and Xa Milne set out to bring ‘an ancient food to modern thinkers’. www.maraseaweed.com

Say hello to Pulsin, a new high-protein, vegan, gluten-free and dairy-free alternative to processed cereal bars. The Pulsin protein range is great for gym-goers, busy people who need an energy boost or those looking for a nutritious snack. The protein bars come in Maple & Peanut, Maple & Whey and Vanilla & Choc Chip fl avours. Stock up on them from www.pulsin.co.uk

ENERGY BLAST

Who says Easter eggs are for children? This April, turn to boutique chocolatier Hotel Chocolat for the best in adult confectionary. We’ll defi nitely be drooling over the Rocky Road to Caramel Extra Thick Egg (£28), fi lled with an array of 12 indulgent chocolates. Available from www.hotelchocolat.com.

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BOOKS, TV AND WHAT’S ON

10 foodies

WHAT’S ON

GASTROFESTVarious venues, Edinburgh5-20 April, price varies per event

www.sciencefestival.co.ukThis mini festival forms part of the annual Edinburgh International Science Festival and showcases the importance of science in our kitchens. Included in the line-up is a special science-themed farmers’ market, Molecular Mastery of cocktails and a theatrical experience of sensory dining.

AFTERNOON TEA ON A STEAM TRAIN

Bo’Ness Station EH51 9AQ26-27 April, £10 plus train ticket

www.bkrailway.co.ukEnjoy a traditional afternoon tea aboard a restored steam train as you take in the scenery around Bo’Ness and Kinneil. The experience was named one of Visit Britain’s Top Ten Afternoon Teas with a Twist so it’s set to be a memorable afternoon.

PAUL HOLLYWOOD’S LIVE TOUR

Edinburgh Playhouse, EH1 3AA29 April, £32.40

www.atgtickets.comTV baker of the moment Paul Hollywood brings his Get Your Bake On Live tour to the Playhouse this April. Paul will demonstrate recipes, reveal inside secrets and invite some lucky audience members to come and cook with him on stage.

Dim SumTerry Tan, Anness Publishing; £4.99Help to bring the tastes, textures and traditions of classic

Chinese style dining to your home.

COOKING THE BOOKS

The Food Lover’s Guide to Paris – 5th editionPatricia Wells, Algonquin Books; 1 April, £10.20Ms. Wells has spent more than 30 years in Paris and now her revered

Food Lovers Guide to Paris is back in a completely revised, brand-new edition.

Frenchie: New Bistro CookingGreg Marchand, Artisan; 1 April, £16.99The owner of the hotspot Parisian restaurant Frenchie

shares his culinary tips accumulated from around the world.

Various venues, Edinburgh5-20 April, price varies per event

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Bo’Ness Station EH51 9AQ26-27 April, £10 plus train ticket

www.bkrailway.co.uk

Edinburgh Playhouse, EH1 3AA29 April, £32.40

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Jenny Morris Cooks the Riviera Jenny Morris takes Food Network viewers on a culinary Grand Tour around Europe’s most glamorous destinations, the French and Italian Riviera. Bursting with produce and steeped in the traditions of French and Italian cooking, the towns and villages of the Riviera are a cook’s paradise. From the olive groves of Liguria, to the crystalline waters of Monaco and St Tropez, Jenny reveals the traditions, people and signature ingredients that go into Mediterranean cuisine.

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foodies 13

S pend Sunday in regal splendour on Royal Deeside in one of Scotland’s fi nest country house

hotels.Raemoir House has been renowned

for its warmth ever since it opened its doors in 1943. It sits in eleven acres of secluded lawn and parkland surrounded by 3,500 acres of stunning landscape in Royal Deeside. It’s a romantic setting, which ensures peace and tranquility.

Raemoir is the only property to have been voted Scotland’s best country house hotel two years in succession, so you’re in for a truly unique experience.

Not only that, but in 2013 it won the titles of Scotland’s top Chef and Chefs’ Team.

We’re offering one lucky Foodies reader and a friend the chance to win a night at the 3 AA star hotel, including dinner, bed and breakfast, plus afternoon tea.

Afternoon tea includes homemade cakes, dessert ‘shots’, sandwiches and scones with cream and jam and a choice of 15 types of tea and coffee.●

To book your stay at Raemoir, email [email protected] or call 01330 824884.

Win a right royal Sunday on Deeside

The prize is a night’s stay at the Raemoir Hotel, including dinner, breakfast and afternoon tea. The winner will be the fi rst correct entry chosen on the 1st May 2014. Prize is strictly subject to availability and black-out dates may apply. Prize is non transferable and there is no cash alternative.

The editor’s decision is fi nal.

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F OR AN amazing seven decades I have been loving, making, cooking and eating pasta! I

know that my pasta-consuming career must have started more than 70 years ago, because I would have eaten pasta shortly after I was born in 1937. The first solid that Italian babies enjoy, after about four months, is inevitably pasta, which in my case – and in the lives of many other Italians – marked the beginning of a lifelong passion.

Pasta is also very healthy, although it has not always enjoyed such a good reputation. In the 1960’s and 1980’s, pasta was accused of being responsible for spreading waistlines of many Italians. There were cries to ditch it as a staple food until some eminent nutritionist from America brought the welcome news that pasta, eaten with consideration, is an excellent food and a valued part of the famed Mediterranean diet. Indeed, pasta is considered one of the most versatile

ways of gaining energy from food: it is basically a carbohydrate but is easy to digest. It also takes a long time to digest, so its slow-release energy is invaluable to athletes: I believe, for instance, that many marathon runners eat a large plate of pasta some time before their race, as fo rugby players before an important game. With the addition of fat, meat, fish or cheese, a pasta meal provides protein, while the tomato and other vegetables in the sauces give the body necessary amino acids, calcium and precious vitamins.

Because of the increasing popularity of pasta, it has assumed the status of piatto unico – a complete meal. I don’t need to say how beneficial this might be to the weight and health levels of the average Italian, given the tradition of eating three- to four-course dinners. I must admit, though, being the age I am, that I still like to eat a little pasta, at certain meals, in between the antipasto and the meat or fish course. ●

A legend of Italian cooking, Antonio Carluccio remains

devoted to its most basic staple: pasta

MEET THE CHEFS ANTONIO CARLUCCIO

Antonio Carluccio’s new book, Pasta, is out now (Quadrille, £20)Photography by Laura Edwards

papa pastaof

The

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foodies 17

VERMICELLI E GIOIELLI DI MARE IN CARTOCCIOVERMICELLI AND SEA ‘JEWELS’ IN A BAGServing pasta with fish in a bag made of ovenproof paper or aluminium foil properly cooks and presents the food. It concentrates the flavour and fragrance, which explode when the package is opened, invading your nostrils with a truly pleasurable aroma. You must, of course, use the freshest of ingredients

Serves 4350g dried vermicelli or spaghetti pastaSalt and pepper to taste

For the sauce60ml olive oil2 garlic cloves, peeled and finely sliced1 hot red chilli, chopped250g cherry tomatoes2 tbsp dry white wine300g mussels, cleaned300g sea truffle or clams, cleaned200g very fresh prawns, peeled or unpeeled200g scallops, cleaned and shelled weight2tbsp coarsely chopped fresh flat-leaf parsley

● Preheat the oven to 200°C. Heat the oil in a large saucepan, add the garlic and chilli, and fry briefly. Add the tomatoes and wine and cook for a few minutes. Now add the mussels and sea truffles or clams, put on the lid, and wait for them to open in the heat, about 4 minutes.● A this stage, cook the pasta in plenty of boiling salted water for 6-8 minutes or until al dente. While the pasta is boiling add the squid, prawns, scallops, and parsley to the sauce, and cook for 3-4 minutes. Now add the well-drained pasta to the sauce. Mix well and season to taste. ● To prepare the bag, lay a large doubled piece of parchment paper or a single piece of foil out on a baking sheet on the work surface, roughly 50cm square. Put the pasta and sauce in the centre and proceed to fold the parchment or foil in such a way as to build a sealed dome. Seal all the edges well. ● Put the baking sheet and the domed package into the preheated oven for 5-6 minutes. Transfer the package to a large serving dish and bring to the table. Open in front of guests and divide between warmed plates.

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foodies 19foodies 19

RAVIOLO CON SORPRESASURPRISE GIANT RAVIOLOI used to serve this dish in my Neal Street Restaurant some twenty years ago, with the addition of truffle, and some ex-customers of the restaurant still remember it with pleasure. Obvoiusly, you will have to make fresh pasta.

250g fresh egg pasta Salt and pepper to taste40g Parmesan, freshly grated

For the filling600g fresh spinach300g mascarpone or ricotta cheese15g Parmesan, freshly gratedPinch of freshly grated nutmeg4 bright yellow egg yolks

Sauce50g unsalted butter10 fresh sage leaves

● Roll out the pasta dough, by hand or machine, to 2mm thickness. Cut out 8 circles of 11cm diameter (this is easy if you have a bowl the right size). Cover with a tea towel until ready to use. ● Prepare the filling by boiling the spinach very briefly in salted water. Drain very well (squeezing to get as much water out as possible), then cool and chop very finely. Mix this in a bowl with the mascarpone, Parmesan and nutmeg. Put into a piping bag.● Make a circle of filling with the piping bag on the centre of one pasta circle, leaving enough space in the middle for the egg yolk. Squeeze another circle of filling on top of the first. Together these should be about 1.5cm high. Place the

egg yolk in the space left for it. Brush the pasta with water all around the filling. Place a second circle of pasta on top and gently press around to bond the sheets without squashing the centre, or use a fork. You will have a giant ravioli. Repeat with the remaining pasta circles and filling, to make four giant ravioli. ● Cook the ravioli by gently placing in a large pan of boiling salted water – one or two at a time – and simmering for 5 minutes. After this time the pasta will be cooked and the egg yolk still soft. ● Put the butter and sage leaves in a small frying pan and heat gently until the butter foams. Put one ravioli on to a warmed plate, pour the hot foaming butter on top. Season and then sprinkle with some Parmesan. The surprise is the explosion of the brightly coloured yolk when you tuck in with your fork.



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foodies 21

BUCATINI CON SALSA DI PEPERONI ARROSTITI E ACCIUGHELARGE SPAGHETTI WITH A ROAST PEPPER AND ANCHOVY SAUCE

Peppers, when roasted on charcoal, have a fantastic flavour, not peppery at all. The combination with anchovy is delicious, and anchovies have been used sinceRoman times for flavouring many dishes. They have to be fillets in oil for this sauce,which reminds me of bagna cauda, an anchovy mixture we use as a dip in Piedmont.It is ideal for bucatini, large spaghetti with a hole: the hole, although too small for thesauce to penetrate, somehow makes the pasta lighter, adding another dimensionto the dish

Serves 4350g dried bucatini pastaSalt and pepper, to taste2 tbsp finely chopped fresh flat-leaf parsley

For the sauce2 large yellow and 2 large red peppers 6 tbsp olive oil1 onion, peeled and finely chopped10 anchovy fillets in oil

● Have your barbecue ready. Cook the peppers whole, until the skin is charred. The steam inside will cook the flesh as well. Or you can hold the peppers over a gas flame, but the flavour won’t be the same. Cool, then remove the skins. Cut the peppers in half, and remove the seeds and pith. Cut the flesh into little strips. ● Meanwhile, heat half the oil in a pan

and fry the onion until soft, about 6 minutes. Put half of the pepper strips into a blender with the remaining oil, the onion and its oil, and the anchovies, and blend. Return to the frying pan.● Meanwhile, cook the pasta in plenty of boiling salted water for about 8 minutes or until al dente. Drain and put it into the sauce in the pan, season to taste. Mix and divide between warmed plates.


22 foodies

MEET THE CHEFS LOUISE JOHNCOX

Generation game

WHEN I asked dad if he’d teach me his classic recipes, he suggested a loaf of white

bread as the fi rst masterclass. I arrived at the family home in Weybridge clutching a bag of fl our, a tub of margarine and some yeast.

Dad was wearing his bakehouse apron, splattered with bits of chocolate and cheese.

“Get your apron on, then,” dad said in a tone that meant ‘no messing’. I felt like an army cadet on duty. For a baker who had made loaves and cakes every day of his working life, one white loaf was a small job. For me, making my fi rst loaf of bread was a momentous occasion. I was a writer, not a baker.

“Right then, measure the fl our and margarine,” he ordered.

“How much do I need?”“Let’s have eight ounces of fl our,

half an ounce of margarine,” he said authoritatively, sticking with the old imperial measurements.

“Now, get your hands in the mixture. Come on, get stuck in, get your hands messy.”

For the very fi rst time, I wasn’t watching Dad baking, I was doing it myself. Once the mixing and kneading had been done and we’d let the dough ‘rest’, I spooned it into an old greased sandwich tin. Dad opened the oven door and shook his head again. “This oven isn’t as good as the old one.” He slid the tray containing the sandwich tin inside and closed the door.

“I’ll know when it’s ready,” he said. “What do you mean?”“I’ll know when it’s baked. Trust me.”Never having used a timer in over

forty years of baking, he was certainly not going to start now. Thirty minutes or so later, he took the bread out. He shook the loaf out of the tin and knocked it on the base. It sounded hollow.

“If you hear that sound, you know it is baked. You try it,”

“Oh, lovely,” I inhaled the doughy smell. I knocked on the base and felt so happy to have my very fi rst loaf. It wasn’t healthy wholemeal, rye, spelt, gluten-free or soda bread sprinkled with sunfl ower seeds. This was a simple white loaf. It smelled divine.

Several hours later, back home in my own kitchen, I cut the loaf and touched the soft slice. I tasted it and savoured the moment. It may not have been as perfect as the white bread dad made in the bakehouse, but I didn’t expect, or desire, to turn into a master baker overnight. This was my fi rst baking baby step.

As I enjoyed the bread, I picture dad in his prime in the bakehouse, healthy and strong with large muscular forearms, pulling a tray of ten loaves out of the oven, with the tray carefully balanced on his trusty metal paddle. Then, I refl ected on our fi rst bread-making lesson when, at the age of seventy seven, stooped and bent over the family oven, he pulled out our loaf. ●

For Louise Johncox baking was always a family matter, thanks to lessons learned at her father’s knee

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024_FF052_Atlas_0414.indd 10 01/04/2014 16:09

LOUISE JOHNCOX FOODIES

CHERRY CAKEDad stocked at least six different types of cherries – glacé, crystallized, maraschino, bottled, tinned and fresh – so that he could use what he felt was the most suitable type to produce the best results. He used glacé cherries in cherry cake, but I use fresh cherries. There is no right or wrong way – it depends on your cherry preference

Serves 8–10

120g butter120g caster sugar3 drops vanilla extract175g plain flour¼ tsp baking powder3 eggs, lightly beaten250g fresh pitted cherries or250g glace. cherries, chopped

● Preheat the oven to 180ºC. Line a 15cm cake tin that is about 7cm deep with baking parchment.● Cream together the butter, sugar and vanilla extract until the mixture is light and fluffy. Sift the flour and baking powder into a separate bowl.● Add about 1 tablespoon of the beaten egg to the butter-and-sugar mixture and mix it in well before adding one-quarter of the flour. Now mix in one-third of the remaining egg followed by one-third of the remaining flour. Continue in this way until all the egg and flour are incorporated.● Fold half of the cherries into the mixture, ensuring they are well distributed. Spoon the batter into the prepared cake tin. Sprinkle the remaining cherries on top.● Bake for 30 minutes, then reduce the heat to 160ºC and bake for another 40 minutes or until the cake is firm to the touch and a skewer inserted into the centre comes out clean.


FOODIES LOUISE JOHNCOX

26 foodies

MINI MACARONSMini macarons have become very popular in recent years, they can be very expensive to buy so it’s worth attempting to make your own

Makes approximately 20

175g icing sugar150g ground almonds3 large egg whites25g caster sugar2 drops pink food colouring – or thecolour of your choice (you can addmore drops to intensify the colour)

For the fi llings110g icing sugar110g butterAn assortment of food fl avours andcolours, such as strawberry, lemon,pistachio – or the fl avours of yourchoice

● Sift the icing sugar into a bowl, then stir in the ground almonds. Whisk the egg white until it is stiff using a handheld whisk. Add the caster sugar and continue to whisk until you have stiff peaks. Fold in the almond-and icingsugar mixture. ● At this stage, the mixture can be divided and coloured, using food colourings, to match fl avours you might be using for the fi llings. ● Put the macaron mixture into a piping bag fi tted with a 2.5cm plain nozzle. You can use a macaron mould to shape the mixture or draw circles approximately 2.5cm in diameter on a sheet of greaseproof paper, spacing them 2.5cm apart. Pipe the mixture onto the drawn circles or into the moulds on a large baking sheet. Tap the sheet on a table to level out the mixture. Set aside for 1 hour, by which time a

slight skin will have formed.● Preheat the oven to 160ºC.● Bake for 12–15 minutes, then switch off the oven and leave the oven door slightly ajar until the macarons are fi rm. If you piped the mixture onto greaseproof paper, leave the macarons to cool on the paper.● To make the fi lling, mix the icing sugar and butter together until light and fl uffy. Divide the mixture into portions, depending on the number of fl avours/colours you would like to make, then add the colours and fl avourings of your choice, starting with 1–2 drops and adding more if you think it is necessary. Place the mixture in a piping bag fi tted with a 1cm plain nozzle. Pipe the fi lling onto half of a macaron, then place the other half of the macaron on top and sandwich them together around the fi lling.

foodies foodies foodies foodies foodies foodies foodies foodies foodies foodies26 26 foodies


FONDANT FANCIESYou can be as creative as time allows with the decoration of these pretty fondant fancies. They always brighten up an afternoon tea

Makes 16

175g soft margarine or butter175g caster sugar2 large eggs175g self-raising fl our1 tsp vanilla extract2 tbsp milk

For the buttercream110g butter500g icing sugar3 tbsp milk1 tsp vanilla extract

To decorate2 tbsp apricot jam70g marzipan500g baker’s fondant A selection of food colourings50g dark chocolate broken into pieces (optional)

● Preheat the oven to 180ºC. Line a 20cm square tin with baking parchment. ● Cream the margarine and sugar together. Mix in the beaten egg gradually, alternating with tablespoons of fl our. Blend in the vanilla extract and milk. Spoon the batter into the tin and smooth with a palette knife. ● Bake for 35 minutes or until the cake is golden brown and springy. Leave to cool in the tin for 10 minutes, then turn it out and leave to cool on a wire rack. Once cool, wrap the sponge in baking parchment and place in the refrigerator until fi rm. Ideally, leave it to fi rm for 24 hours before using. ● The next day, gently heat the jam in a small pan until warm or in a microwave for 1 minute until soft.● Meanwhile, slice the top crust off the sponge. Spread the top with the jam.● Roll out the marzipan thinly and place this on top of the jam layer. Using a sharp cake knife, cut the cake into 16 2.5x5cm rectangles and set aside.● In a mixing bowl, beat together the butter, half of the icing sugar and half of the milk for a smooth mixture.● Gradually add the remaining icing sugar and milk, as well as the vanilla extract, and continue to beat until smooth. Brush the sides of the cakes with buttercream, set

them on a tray and transfer them to the refrigerator. Leave them to set, preferably overnight to ensure they’re fi rm. ● Heat the bakers fondant in a bowl set over a pan of simmering water until it has a soft consistency and appears glossy.● Divide the icing between several bowls, depending on how many colours you’re using. Mix a few drops of food colouring into each bowl except for one. Save to make white fancies. ● Plunge a fork into the base of one cake at an angle. Dip the cake completely in a bowl of icing and immediately place the fondant-coated sponge, base down, on a wire rack, removing the fork carefully. Repeat with the remaining cakes until they have all been dipped in icing. Leave the cakes on a wire rack until the icing has set, roughly an hour. ● If you would like to add more decoration, melt the chocolate in a bowl set over a pan of simmering water. Fill a piping bag with the melted chocolate and pipe the chocolate in lines, swirls and patterns onto the fondant fancies. Enjoy decorating the cakes. Leave the decorated fancies on a wire rack until the chocolate has set completely. ● When set, remove the fancies from the wire rack using a palette knife and place each one into a cake case.

FOODIES LOUISE JOHNCOX


The Kinfolk Table by Nathan Williams, Artisan Books, £25 P

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The baker escapes

In the English culinary world, the Herbert family is famous. Owners of Hobbs House Bakery and Butchery in Chipping Sodbury, the Herberts have

propagated five generations of masterly bakers, with a sixth generation right on their heels. The patriarch of the family, Trevor Herbert, is a dynamic, engaging man matched in kind by his gracious wife Polly. The pair lead their six grown children – including the fabulous baking brothers, Tom and Henry, along with their respective spouses – in a life of baking and food appreciation

The Hobbs House empire has grown exponentially in the past few years. With a TV show, a new cookbook and a café, the Herbert family is becoming a household name.

Amid this large family, Anna Herbert is quieter than the rest. Wife to Tom, who runs the bakery portion of the business, and the mother to four young, spirited children, Anna juggles much and looks completely at ease doing so, With Tom busy on book tours, judging cooking competitions or filming for his baking show, she tends to the home and the kids and prepares fresh meals for the family.

After challenging herself one year to buy all of their Christmas presents locally, she was converted and now shops locally for all of her family food. ●

Instantly known as one of the Fabulous Baker Brothers, Tom Herbert loves nothing more than his family home

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HEADER FOODIES

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BREAKFAST BREAD

Makes 1 loaf120ml whole milk, warmed to 43°C120ml water, warmed to 43°C4g active dry yeast550g bread flour 50g honey30g butter, at room temperatureSea salt1 large egg, at room temperature, plus 1 large egg yolk, for brushing

● Line a 23x13cm loaf pan with parchment paper, allowing some excess to hang over the sides. ● Stir the milk, water and yeast together in a small bowl and allow the mixture to stand until it foams, about 10 minutes. ● Combine the flour, honey, butter, 12g salt, and the whole egg in a large bowl and mix until well combined, then stir in the yeast mixture.● Knead the dough until elastic and slightly sticky, about 15 minutes by hand, 8 minutes with an electric mixer fitted with the dough hook. Return the dough to the bowl, cover it with a dish towel, and allow it to rise in a warm, draft-free place for about 1 hour or until doubled in size. ● Shape the dough into an oval, place it

in the prepared pan, cover it with plastic wrap, and allow it to rest overnight in the refrigerator. ● Position a rack in the center of the oven and preheat the oven to 220°C. Whisk the egg yolk and brush it over the loaf, then sprinkle with a pinch of sea salt. Place the bread in the oven and generously spray the oven with water. Bake for 25 to 30 minutes, or until golden. Transfer to a rack and cool for about 15 minutes. ● Adding water to the oven creates a steamy environment that allows the bread to bake without the crusts drying out too quickly, producing a taller, fuller loaf. Use a spray bottle to spritz the oven, being careful to step away to avoid being hit by hot steam.


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TOM HERBERT FOODIES

foodies 35

Serves 24 slices bacon, chopped4 large, ripe tomatoes, peeled and chopped, or 680g drained, chopped tinned plum tomatoes30 g steel-cut pinhead oats12g fl at-leaf parsley, choppedSalt and freshly ground black pepper

● Choose bacon that is well streaked with fat. Cook in a large frying pan over medium-high heat until beginning to crisp. ● Stir in the tomatoes and cook, stirring occasionally, until the tomatoes are soft, about 3 minutes. Stir in the oats, reduce the heat to low, and cook slowly, stirring occasionally, until they soften, about 10 minutes.● The mixture should be soft and somewhat loose. Add water, 1 tablespoon at a time, if it appears too dry.● Stir in the parsley and season with salt and pepper to taste. Cover the skillet, remove it from the heat, and allow the pie to rest for 5 minutes. Serve in shallow bowls.

MAREFIELD PIE


PANEVINO1075 Argyle St, Glasgow, G3 8LZTel: 0141 221 1136www.panevino.co.ukPanevino’s diners are encouraged to drop by, gather around the central bar, and sample from the antipasti menu. A range of hams, salamis and cured beef plus Italian cheeses, marinated vegetables and breads are perfect for sharing.

LA LANTERNA RISTORANTE35 Hope St, Glasgow, G2 6AETel: 0141 221 9160www.lalanterna-glasgow.co.ukThis award-winning family restaurant is situated in the heart of Glasgow. Try ravioli fi lled with fresh crab meat in a cream sauce with lobster tail, or roasted pepper and goats cheese in a sun-dried tomato and fresh basil sauce.

PICCOLO MONDO344 Argyle St, Glasgow, G2 6AETel: 0141 248 2481Piccolomondo.co.ukDon’t miss Piccolo Mondo’s potted prawns sautéed in butter with onions, garlic, and dry sherry, or fi nely sliced Scottish beef carpaccio, gently marinated in lemon juice and olive oil with just a hint of garlic.

OSTERIA71 High St, North Berwick, EH39 4HGTel: 01620 890589www.osteria-no1.co.ukTake a road trip to

North Berwick and treat yourself to superb regional Italian food. Perhaps Gnocchi Di Basilico, – potato and basil gnocchi in a creamy speck and saffron sauce – followed by Agenello Grigliato – grilled lamb cutlets on a tomato and mint coulis.

NONNA’S KITCHEN45 Morningside Road, Edinburgh, EH10 4AZTel: 0131 466 6767www.nonnas-kitchen.co.ukNot far from the Church Hill Theatre is a small and busy neighbourhood Italian, serving freshly made artisan pasta as well as classic Italian staples. Dietary preferences are catered for; just ask.

LA PARMIGIANA447 Great Western Rd, G12 8HHTel: 0141 334 0686www.laparmigiana.co.ukAfter celebrating 35 years serving top Italian cuisine and being recognised as the Best Italian Restaurant in Glasgow,La Parmigiana has a lot to be proud of. You’ll fi nd no pizza here; just delicious, authentic Italian cooking.

VALVONA & CROLLA CAFÉ19 Elm Row, Edinburgh, EH7 4AATel: 0131 556 6066www.valvonacrolla.co.ukFor 80 years this award winning emporium has been serving Edinburgh’s Italian food needs.

Take a rest from your shopping and venture into the café bar where bread and pastries are supplied by the on-site bakery. The all day menu, utilising ingredients available in store, provides tempting delights. ●

FOODIES ITALIAN EATERIES

36 foodies

Family comes fi rst at these Italian gems.Words Heather C. Thomson

Take a rest from your shopping and venture into the café bar where bread and pastries are supplied by the on-site bakery. The all day menu, utilising ingredients available in store, provides tempting delights.

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2010

HITLISTED SINCE 2012

Fresh Italian Food❤Served with Love45 MORNINGSIDE ROAD, EDINBURGH EH10 4AZ

T:0131 466 6767 www.nonnas-kitchen.co.uk

Find us on:

Coffee & Scones served every morning

Lunch/Pre-Theatre offered from our

GREAT VALUE Daytime menu

A la Carte served all day including Fresh Pasta ’s, Italian staple

dishes, sourced Fish & Seafood

Gift Vouchers available

Theatre offered from our

GREAT VALUE Daytime menu

OPEN

EVERY DAY

EXCEPT MONDAY

10am – 2:45pm

THEN

5pm – 10pm

Listed in Pete Irvine’s:

037_FF052_Mix_0414.indd 11 02/04/2014 09:20

WE ALL want to look, and feel, our very best. In our quest to do so, we often fall prey to

the claims of beauty experts, inviting us to ‘try this’ and ‘smooth that’ with various creams and treatments. This book in my antidote to those beauty myths, inspired by what I have learned in recent years on my own journey.

In 2006 I was diagnosed with fibromyalgia and all of the views I previously held on what constitutes beauty went out the window. Barely able to get out of bed in the mornings, with my hair falling out and hives covering my body, I set out on a quest to heal myself through my diet. I succeeded, and in so doing I discovered that beauty – ageless, radient, ethereal beauty – is affected more by what we feed our bodies and how we feel inside than any cream we put on our skin. I encourage you to spend your time and money at your local grocery store or farmers’ market, rather than the cosmetic counter, for real foods to establish a naturally beautiful you. An authentic you.

You don’t have to pay squillions of dollars for a daily supply of collagen drinks to have beautiful skin and look ageless. An inexpensive bunch of organic spinach is packed with enough collagen to boost new skin cells, plump up lips, keep skin firm and provide lustrous shiny hair, bright eyes and strong nails. Coconut fans rejoice- a coconut water will set you back just a

few pounds, but will eliminate toxins and provide you with all the vital minerals required to rehydrate the skin, revealing a plumper, more hydrated complexion.

Just as it’s important to know what foods to add to your shopping cart for head-turning, truly vibrant and glowing beauty, it’s also important to know your body type and love it, regardless of whether it conforms to what’s in this month’s issue of a fashion magazine tells us is beautiful. The key to aging gracefully is to accept and embrace change. A healthy mindset, along with healthy eating habits, will be reflected in a beautiful face and body.

As well as identifying and rejecting unhealthy mindsets, identifying unhealthy eating habits may keep you from nose-diving from a diet to splurge and back again. Remember that fad diets don’t work and the philosophy behind them could be hurting you more than you realise. Denying ourselves food often means that the forbidden food becomes our focus. Enter cravings.

The most important thing is to set yourself good intentions around how comfortable you feel with you. Instead of focusing on what you don’t want to be, focus on how to be the best you. You’ll discover that you will slowly start to have a shift in energy. Take a step in a new direction and see where it leads you. ●

Beautiful foodHealth coach Lee Holmes is convinced that not only can food

make you healthy, it can also make you look amazing

MEET THE CHEFS LEE HOLMES

Recipes and images taken from Eat Yourself Beautiful: Supercharged Food by Lee Holmes (£14.99), published by Murdoch Books P

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Serves 416 button or 8 large field mushrooms, washed and stems removed

For the marinade2 tbsp wheat-free tamari2 tbsp extra virgin olive oil2 garlic cloves, minced1 tbsp apple cider vinegar20g chopped flat-leaf parsley

For the stuffing100g finely chopped pistachiosFreshly ground black pepper1 tbsp extra virgin olive oil

● Place the mushrooms in a large bowl and steep them in hot water briefly. ● Pat dry with a paper towel. (This step will help the mushrooms soak up the marinade.)● Mix the marinade ingredients together in a bowl.● Add the mushrooms to the marinade mix, ensuring each mushroom is well coated, and leave them to marinate in the fridge for 1 hour.● Preheat the oven to 180°C.● Meanwhile, mix the stuffing ingredients together in a bowl.● Remove the mushrooms from the fridge and transfer to a baking tray, cap side up. Divide the stuffing mixture among the mushroom caps.● Transfer to the oven and cook for 20 minutes. Serve immediately.

STUFFED MUSHROOMS WITH PISTACHIOS


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040_FF052_Mix_0414.indd 12 01/04/2014 11:37

foodies 41

HAZELNUT-CRUSTED WILD SALMONA foolproof dish for weekend lunch entertaining, crusted salmon makes good company and is simple and uncomplicated to create. Including the topping is crucial and ensures that as the salmon cooks the fish is self-basting, resulting in it being beautifully moist inside yet still bursting with flavour.

Serves 21 organic egg white, beaten60 g finely chopped toasted hazelnuts1 tsp dried basil2 wild-caught salmon steaks, skin-on Large pinch sea saltFreshly ground black pepper, to taste 25 g almond meal2 tbsp extra virgin olive oil Crunchy green salad, to serveLemon, to serve

● Preheat the oven to 200°C and line a baking tray with baking paper.● Whisk the egg white and 1 tablespoon water together in a bowl.In a separate, shallow bowl, combine the hazelnuts and basil.● Season the salmon fillets with salt and pepper. Coat the flesh side of the fillets with the almond meal, brush with the beaten egg white and then dip into the hazelnut and basil mixture.● Heat the olive oil in a large frying pan over medium heat and carefully lift the salmon into the pan, hazlenut side down. Seal the salmon steaks for 2 minutes. ● Using a spatula, carefully turn the salmon and cook for a further 2–3 minutes.● Remove the salmon from the pan and place on the prepared baking tray. ● Cook in the oven for 10 minutes. Remove from the oven and serve with a crunchy green salad and lemon.

LEE HOLMES FOODIES


Edinburgh Gin delivers superior

distilling expertise with a refreshingly Scottish twist.

Produced in small-batch

quantities, Edinburgh Gin is packed full of the

finest quality ingredients

and carefully selected soft

Scottish botanicals

to produce a refreshing

clean, crisp gin.

Spencerfi eld Spirit Companywww.spencerfi eldspirit.com 01383 412144

Edinburgh-Gin Edinburgh_Gin

Our expanding gin range includes Raspberry Infused Edinburgh Gin, Award-Winning Elderflower Edinburgh Gin, and new, limited edition Spiced Orange flavour.

The Spencerfield Spirit Co - Foo1 1 21/10/2013 14:41:00

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LEE HOLMES FOODIES

foodies 43

COCONUT LAMB WITH CAULIFLOWER RICE Your nose will twitch at the first delicious whiff and your taste buds will be tickled by this new take on a fundamental classic stew. Substitute carbohydrate-heavy rice with delicious and nutritious cauliflower

Serves 41 tbsp coconut oil ½ onion, diced 2 garlic cloves, sliced 600g lamb, cubed 4 tomatoes, diced 2 turnips, diced 800ml additive-free coconut milk 2 courgettes, halved lengthways and sliced Pinch of sea salt and freshly ground black pepper, to taste 3 tbsp chopped coriander leaves

For the cauliflower rice 1 small head of cauliflower Pinch of sea salt Freshly ground black pepper 2 tbsp extra virgin olive oil 2 garlic cloves, minced

● Melt the coconut oil in a heavy-based saucepan over medium heat. ● Add the onion and garlic and cook for 5–7 minutes, or until the onions are translucent. Add the lamb and sear before adding the tomatoes, turnips and coconut milk to the pan. Simmer, uncovered, for 45 minutes. ● Meanwhile, make the cauliflower rice. Cut the core out of the cauliflower and discard. Place the cauliflower florets in a food processor and pulse until you have a fine grain. Season with salt and pepper. ● Heat the olive oil in a frying pan over medium–high heat and add the garlic. Cook for 5 minutes. Add the cauliflower and cook for 5–7 minutes, or until al dente. ● Add the courgettes to the pan with the lamb and continue to cook for a further 5 minutes. ● Season with salt and pepper, top with the coriander and serve over the cauliflower rice.


CASTLE TERRACE33/35 Castle Terrace, Edinburgh, EH1 2ELTel: 0131 229 1222www.castleterrace.comSince opening its doors in 2010, this Michelin-starred restaurant has presented modern cuisine utilising Scotland’s natural larder. On offer is a 6-course Vegetarian Surprise tasting menu.

DAVID BANN56-58 St Mary’s St, EH1 1SXTel: 0131 556 5888www.davidbann.comIf you’re looking for a wholly veggie menu, this restaurant is on the cutting edge. David Bann offers fi ne dining at realistic prices, with a wide range of vegan dishes also available.

HENDERSON’S BISTRO25 Thistle St, Edinburgh, EH2 1DRTel: 0131 225 2605www.hendersonsofedinburgh.co.ukThat Henderson’s has stood at the corner of Hanover Street since the 1960’s shows they must be doing something right. The elegant, yet informal bistro setting offers contemporary vegetarian cuisine utilising organic ingredients.

BIA BISTROT19 Colinton Rd, Edinburgh, EH10 5DPTel: 0131 452 8453www.biabistrot.co.ukThe kitchen at Bia always offers three vegetarian starters and two vegetarian mains, with a vegan menu available. Sample starters include the squash and fennel terrine and goat cheese panna cotta with a beetroot salad. For a main course, potato gnocchi with Jerusalem artichokes and red onion may fi t the bill.

BISTRO MODERNE 15 NW Circus Place, EH3 6SXTel: 0131 225 4431

Bistromoderne.co.ukVegetarian options are routinely available at this bistro from award-winning chef Mark Greenaway. Pumpkin and Parmesan soup with cheese straws or a beetroot carpaccio

are tempting starters. A spelt risotto with poached hen’s egg and parmesan would certainly hit the spot.

MONO CAFÉ BAR12 King’s Court, Glasgow, G1 5RBTel: 0141 553 2400www.monocafebar.comAdventurous vegan dishes are available at this unique space offering new music as well as book readings, art performances and workshops. Mains include chickpea, fried potato and sundried tomato salad or Malaysian style fried rice with pak choi, peppers and broccoli.

THE PELICAN CAFÉ1377 Argyle St, Glasgow, G3 8AFTel: 0844 573 0670thepelicancafe.co.ukThis restaurant offers seasonal menus with vegan and vegetarian options. Also available is a pre-theatre menu with dishes ranging from macaroni cheese with aged Mull cheddar to butternut squash, pumpkin and vegetable tagine. ●

FOODIES FOCUS VEGETARIAN

Bistromoderne.co.ukVegetarian options are routinely available at this bistro from award-winning chef Mark Greenaway. Pumpkin and Parmesan soup with cheese straws or a beetroot carpaccio

Vegetarian food can be both sophisticated and delicious. Words Heather C. Thomson

BIA BISTROT

are tempting starters. A spelt risotto with poached hen’s egg and parmesan would certainly hit the spot.

MONO CAFÉ BARBIA BISTROTBIA BISTROT

044_FFVegetarianrestaurants_0414.indd 44 31/03/2014 19:52

HHenderson’s

V EG E TA R I AN

Bistro

SHOP&DELI

Restaurant

H E N D E R S O N ’ S A T

S T J O H N S 0131 225 2131HENDERSONSOFEDINBURGH.CO.UK

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EDINBURGH SCHOOL OF FOOD AND WINEThe Coach House, Newliston, EH29 9EBTel: 0131 333 5001www.esfw.com26 April, £120ESFW is offering a course cooking dazzling dishes that will wow your guests at any dinner party. An opportunity to learn new techniques and incredible presentation skills, this course is always popular and will leave your friends green with envy.

EDINBURGH NEW TOWN COOKERY SCHOOL7 Queen Street, Edinburgh EH2 1JETel: 0131 226 4314www.entcs.co.uk28 April, £150Learn to make more than a Victoria sponge, with a day focused on the art of baking. During the day, students will be taught how to master macaroons, lemon syrup sponge, walnut bread, buttermilk scones and chocolate and raspberry brownies. The hardest part will be not eating all the delicious goodies in one go.

THE COOKERY SCHOOL53 Virginia Street, Glasgow, G1 1TSTel: 0141 552 5239www.thecookeryschool.org12 April, £42.50ppBecome a cocktail master at the Cookery School’s new, even bigger premises. As well as enjoying a delicious three-course meal, during the evening you will sample and create a wide range of old favourites, such as Long Island Iced Tea, the Cosmopolitan and strawberry daiquiri.

NICK NAIRN Port of Menteith, Stirling, FK8 3JZTel: 01877 389 900www.nicknairncookschool.com10 April, £79Keep the kids busy this Easter as they cook up a delicious Italian lunch, including homemade pasta with meatballs and tomato sauce, followed by a strawberry tiramisu.

TENNETS TRAINING ACADEMY161 Duke Street, Glasgow, G31 1JDTel: 0845 166 6060www.tennentstrainingacademy.co.uk17 April, £36This is an evening packed with fun and excitement as you learn how to prepare and cook a tapas feast before sitting down

and enjoying it accompanied with homemade sangria. Afterwards, you will be transported to Arta in Merchant City for salsa dancing. ●

FOODIES FOCUS COOK SCHOOLS NEWS

46 foodies

and enjoying it accompanied with homemade sangria. Afterwards, you will be transported to Arta in Merchant City for salsa dancing.

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Meet some real Byres Road characters

The mature ones

The smooth typesThe softiesThe hard guysThe true blues

Each of our cheeses has a distinctive

character – pop in and discover every one of them in the heart of Glasgow.

georgemewescheese.co.uk106 Byres Road, Glasgow, G12 8TB

t. 0141 334 5900

048_FF052_GeorgeMews_0414.indd 10 01/04/2014 13:39

BYERS ROAD FOODIES FOCUS

foodies 49

West is bestGlasgow’s fashionable Byers Road area produces some of

Scotland’s most exciting cooking, says Heather C. Thomson

BAR SOBA116-122 Byres Road, G12 8TBTel: 0141 357 5482www.barsoba.co.ukThe best food in Southeast Asia can be found on its roadsides and marketplaces, and it’s this authentic street food that Bar Soba hopes to recreate in their Byres Road restaurant. Dishes include the chef-recommended Malaysian laksa, Thai yellow prawn curry, Thai red snapper curry,

value, with two courses for £17 and three for £20. Alternatively, if you really want to enjoy the best of the restaurant’s innovative cooking, they offer a 5- or 7-course tasting menu.

CUP311 Byres Road, G12 8UQTel: 0141 357 2525www.cupglasgow.co.ukIf you appreciate a good cuppa then this is the place for you. Cup’s hand-blended tea received the Tea Guild’s Award of Excellence 2013, and choices go from traditional favourites such as Breakfast Blend and Earl Grey, to more unique

Singapore noodles and California maki sushi. It is not just the food that has gained the restaurant a great reputation, but also its scintillating cocktails

and epic pre-club nights. Be sure to start your weekend here.

CAIL BRUICH725 Great Western Road, G12 8QXTel: 0141 334 6265www.cailbruich.co.ukModern Scottish cuisine is enhanced by French cooking techniques to produce fresh and seasonal delights at Cail Bruich. The market menu offers great

BAR SOBA

Singapore noodles and California maki sushi. It is not just the food that has gained the restaurant a great reputation, but also its scintillating cocktails

049_050_FFByersroad_0414.indd 49 31/03/2014 20:01

FOODIES FOCUS BYERS ROAD

offerings such as Chocolate Chilli and Cherry Rose Lemon. Their breakfast menu is particularly enticing, as is the Champagne afternoon tea.

MASALA TWIST192-194 Byres Road, G12 8SNTel: 0141 339 3777www.masalatwistscotland.co.ukGlasgow is notorious for its curry scene and Masala Twist demonstrates why. As well as the much-loved classic dishes such as chicken tikka masala and lamb rogan josh, regional delicacies such as Bombay bakra and butter chicken are on offer. But the twists don’t end there. Also on the menu you’ll fi nd Scottish-infl uenced creations, such as venison curry, mince and tatties curry and haggis pakora. The restaurant encourages guests to adopt a tapas style of dining, and with such an enticing selection of dishes, you’ll want to try them all.

LA VALLÉE BLANCHE360 Byres Road, G12 8AYTel: 0141 334 3333www.lavalleeblanche.comThe cosy atmosphere and extensive wine list at French restaurant La Vallée Blanche will make you feel at home. The pre-theatre menu is a bargain at £25 per person for three courses and a bottle of house wine, while on Tuesdays and Wednesdays the

restaurant offers two steak frites and a bottle of wine for £29.95- an excellent excuse for a mid-week night out.

LA VITA SPUNTINI 199 Byres Road, G12 8TNTel: 0141 339 4222www.lavitapizzeria.co.ukSpuntini is the Italian concept of sharing, and is used to describe

a leisurely meal comprising of a number of communal dishes. The large sharing tables inspired by the traditional Mediterranean family meal make this restaurant a great choice for all ages. We recommend ordering one of the signature bowls of pasta to share round the table. La Vita Spuntini also provides several vegetarian options as well as gluten-free choices.

BO’VINE385 Byres Road, G12 8AUTel: 0141 341 6540www.bovinerestaurant.comBo’Vine is a bar and grill with a commitment to Scottish produce. This is not your ordinary steak joint; its opulent interior coupled with a high-end menu makes Bo’Vine a place to see and be seen. How about chateaubriand served with lobster? Or a beef and fois gras burger? For a more family-friendly option, the market menu is an excellent and affordable pre-theatre offering.

THE BRASSERIE ÒRAN MÓRByres Road, G12 8QXTel: 0141 357 6200www.oran-mor.co.ukÒran Mór offers a smart eating experience with menus for all palletes and budgets. As a prime entertainment venue, The Brasserie has the pre-theatre menu nailed, while the set Sunday lunch is a bargain at £9.95 for two courses. Whether you’re in for drinks, enjoying dinner or catching a show, a night at Òran Mór is not to be missed. ●

offerings such as Chocolate Chilli

restaurant offers two steak frites and a bottle of wine for £29.95- an excellent excuse for a mid-week night out.

LA VITA SPUNTINI 199 Byres Road, G12 8TNTel: 0141 339 4222www.lavitapizzeria.co.ukSpuntini is the Italian concept of sharing, and is used to describe

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The Ubiquitous Chip 8-12 Ashton Lane, Glasgow, G12 8SJ www.ubiquitouschip.co.uk

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FOODIES SPA

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1 Market Street, Edinburgh, EH1 1TRTel: 0131 622 3800www.scotsmanspa.comSet in the luxurious and historic surroundings of the Scotsman Hotel, the 20,000 square foot Spa is not to be missed. Alongside the unique stainless steel swimming pool, sauna and tropicarium, the spa has seven treatment rooms offering a wide variety of facials, massages and other treats. Experience deep relaxation with an Aveda Stress-Fix Body Massage. Clinically proven to reduce feelings of stress, the luxurious Stress-Fix lotion with lavender, lavandin and clary sage will calm and rejuvenate you as all pressure in your muscles melts away.

THE SCOTSMAN SPA

RED EARTH SPA35 St John Street, Perth, PH1 5SHTel: 01738 441309www.redearthspa.co.ukThis popular Perthshire spa is offering a full make-over offer just in time for spring parties. Included in the deal is a Shellac manicure and pedicure, Fake Bake spray tan and eyelash extensions, all for the brilliant price of £90.

STOBO CASTLE SPAStobo, Peeblesshire, EH45 8NYTel: 01721 725300www.stobocastle.co.ukIn celebration of Ladies’ Day at Musselburgh Racecourse, the Stobo Castle Spa has launched a £99 package including File & Polish, Express Facial, use of the spa facilities and a 3-course lunch with prosecco and coffee.

SPA IN THE CITY 96 St Vincent St, Glasgow, G2 5UBTel: 0141 221 5230www.spaninthecity.co.ukThe spa’s signature treatment includes a deep back, neck & shoulder massage, face & scalp massage and a pressure point foot massage, followed with a paraffi n wax treatment. Quote April20 when booking for a 20% discount.

YU SPAYU SPA23-27 Waterloo Pl, EH1 3BHTel: 0131 523 1666www.apexhotels.co.ukBook a truly memorable hen party at the Apex’s Yu Spa. For £65pp,

guests can enjoy a mini manicure or neck and shoulder with hot stones. Afterwards, enjoy a two-course lunch followed by a glass of prosecco.

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Foodies Festivals

Edinburgh!Edinburgh Inverleith Park8, 9, 10 August

Now that spring is truly in the air we can start getting excited about our summer festivals. Join us at Edinburgh Inverleith Park over the weekend of August 8th, 9th & 10th, for the UK’s largest celebration of food & drink – a foodie’s paradise and the culinary highlight of your summer.

This year welcomes an extensive array of top chefs including Scott Davies, finalist of Masterchef: The Professionals 2013 and current Head Chef at The Adamson in St Andrews.

Scott Davies said: “I’m really excited to be taking part in the Foodies Festival in Edinburgh, not only because it’s a premier event but also because it’s a great opportunity to celebrate the local produce available from Scotland.”

We are also joined by Mark Greenaway from Bistro Moderne, Craig Sandle from The Pompadour, TV Chef Tony Singh and The Sisters Restaurant’s Jacqueline O’Donnell.

Foodies Festivals strive to promote local talent and produce. The extensive producers’ market showcases a vast array of artisan goods from the local area and with over 200 exhibitors, you’ll be completely spoiled for choice.

Every year the festival has a variety of pop-up res-taurants, this year will include The Galvin brothers’ Galvin Brasserie de Luxe and Mark Greenaway’s Bistro Moderne.

Exciting new features for the 2014 festivals include a spectacular Chocolate, Bake and Preserves Theatre where you’ll be invited to roll up your sleeves and join top bakers and confectionary makers includ-ing Three Sisters Bake’s Gillan, Nichola and Linsey. Other additions such as the BBQ Arena, a Chilli Food Market and a Real Ale and Cider Farm surround the new Feasting Tent, which promises to be the heart of the festival as chefs and visitors alike eat around banqueting tables.

The famous Street Food Avenue returns for another year and the scintillating sights and smells of the global cuisine will leave your mouth watering. The Children’s Cookery Theatre is a must for families where cookery classes introduce flavours to the little ones.

When you need a break between mouthfuls, relax and enjoy the live entertainment on offer, including jazz, swing, pop and indie bands performing all day.

Tickets are available from foodiesfestival.com

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VIP tickets include a glass of bubbly on arrival, access to the VIP tent with its own private bar and views of the Entertainment Stage, tea, coffee and refreshments throughout the day, a goody bag and priority entry to Theatre and Masterclass sessions.

0844 995 1111www.foodiesfestival.com

BOOK TICKETS NOW

EARLY BIRD OFFERQUOTE FOODIES241

Children under 12 go free to all Foodies Festivals when accompanied by an adult.


THE LOBSTER ON TONIGHTS menu was landed at 5pm this evening by Billy our local

fi sherman, declared Chef Munur proudly as he greeted us in the kitchen. We were joining GM Jordi Tarrida at the much coveted Chefs Table to welcome the new Executive Chef Munur Kara back to Turnberry after a spell at the Dorchester. Munur explained that he was drawn back to Scotland largely by the promise of great Ayrshire produce and the opportunity to develop the menus and increase the hotels sustainable credentials. He talks passionately about the difference in fl avour of

56 foodies

local meat and vegetables, and his love of sea fi shing - Occasionally bringing in the daily catch! Munur’s sense of fun engaged us from the start. ‘Steak, egg and chips’ served as a deliciously seasoned Orkney steak tartare, ‘Turf and Surf’ combined Scottish langoustine with tender Clash Farm pork. The rich fl avour of wonderfully rare Highland venison was excellently enhanced by tart scottish berries and smooth chocolate. His pride in the Ayrshire lobster was well placed. Every mouthful was beautifully tender and literally melted in your mouth. The sommelier, Laurent Warnault, excelled himself in his wine pairing with the bottles enhancing every course - Santa Barbara County Chardonnay accompanied the langoustines, Loiserberg with the lobster and a wonderfully full South African, The Chocolate Block,balanced the venison perfectly.. ●

TURNBERRYWORDS SUE HITCHEN

Turnberry ResortKA26 9LT

Tel: 01655 331000Web: luxurycollection.com/turnberry

, declared Chef Munur proudly

local meat and vegetables, and his love

the difference in fl avour of

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LENNIE HAS A YEN FOR THE DEFINITIVE MANHATTAN

Serves: 2 generous ManhattansWhen it comes to a Manhattan cocktail, less is always more. There are some dreadful variations out there. Perfection should be left alone!

45ml sweet vermouth150-175ml good bourbon2 dashes Angostura Bitters2 maraschino cherriesChilled cocktail glasses

● Combine the vermouth, bourbon, and bitters with 7 ice cubes in a cocktail shaker. Shake vigorously to combine. ● Place a cherry in each of two chilled cocktail or martini glasses and strain the bourbon mixture over the cherry.

Thriller queen

Iconic author Jackie Collins shares cocktails to suit the most romantic heroine

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COCKTAILS RECIPES


FOODIES COCKTAILS

THE VENUS LYCHEE MARTINIThis delicious marini is based on my memory of a lychee martini served at kittichai, a Thai restaurant in Manhattan’s SoHo

Serves 233g icing sugar60ml filtered or bottled still water150g drained bottled or tinned lychees (about 18), 2 reserved for garnish 2 tbsp freshly squeezed lemon juice240ml good-quality vodka60ml Cointreau

● In a 1 litre saucepan, dissolve the sugar in the water over high heat, stirring constantly. Pour the result into a heatproof bowl set in a larger bowl of ice water. Stir occasionally, until the mixture is cold.● In the jar of a blender, purée the lychees in the sugar syrup with the lemon juice. Strain the mixture back into the sugar-water bowl. Discard any solids. ● Fill a cocktail shaker halfway with ice cubes, pour in the lychee mixture, vodka, and Cointreau. Shake for 20 to 30 seconds, and strain into chilled martini glasses. Add 2 whole lychees for decoration.


b i s t r o

DINING CLUB

m o d e r n eby Mark Greenaway

15 North West Circus Place, Stockbridge, Edinburgh 0131 225 4431 www.bistromoderne.co.uk

Dining Club

“Bistro 1924”Wednesday 30th April

4 Courses £35 per person

Mark Greenaway takes you back to the

roaring 20’s with a vintage inspired menu

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HYDEGLASGOWHyde is a swish new bar and grill in Glasgow’s West End. As well as a full

restaurant, it features a bar, roof terrace and a private mezzanine. Look out for the Belvedere tree which appears to bear vodka bottles as fruit. In addition to a tremendous breakfast selection, the bar menu offers a selection of mac ‘n’ cheese variants; a selection of burgers and classic fi sh ‘n’ chips, sirloin steaks and even a half grilled lobster. Dessert cocktails are a house speciality.9-21 Partick Bridge Street, Glasgow G11 6PN Tel: 0141 334 2095www.hydeglasgow.com

LAS IGUANASGLASGOWScotland not qualifying for the World Cup may have foiled many plans

for a Brazilian holiday this summer. However, you don’t need to go to Rio for a taste of Latin America. This new branch

of Las Iguanas, the second in Scotland after Aberdeen, promises tapas, tacos and spicy chicken or rather ‘blazing birds’. Throw in plenty of cachaça-based cocktails and you have all the ingredients for a fi esta.16-20 West Nile Street, Glasgow G1 2PP Tel: 0141 248 5705www.iguanas.co.uk

BEER AND SKITTLESGLASGOWRecently opened under Steak on Picardy Place,

this basement bar and courtyard offers an appealing mix of sport, drinking snacks and over sixty different world beers. Smokey chicken skewers with garlic mayo and a bottle of Mexican Modelo Especial sounds like heaven. Watch out for the boilermakers – beer and spirit pairings which will set any evening off with a bang.14 Picardy Place, Edinburgh EH1 3JT Tel: 0131 556 1289www.beerandskittlesbar.co.uk

What’s New

HYDEGLASGOWHyde is a swish new bar and grill in Glasgow’s West End. As well as a full

restaurant, it features a bar, roof terrace

LAS IGUANASGLASGOWScotland not qualifying for the World Cup may have foiled many plans

for a Brazilian holiday this summer.

BEER AND SKITTLESGLASGOWRecently opened under Steak on Picardy Place,

this basement bar and courtyard offers

TRIED AND TREW RESTAURANTS AND BARSWORDS JONATHAN TREW

MAGNUM’S MOJO50ml Absolut Citron25ml Cranberry3 slices of grapefruit6 mint leaves12.5ml honey

TOP TIPIf you’re going to see

Eddi Reader at QueensHall 25th April, enjoy apre-theatre supper atCafé Cassis, with two

courses for £13.95

RECOMMENDS

DB Family Selection Pinot Grigio 2013, £7.49 Waitrose This wine has grassy, fl oral aromas and pear and lemon fl avours.

Domaine de la Navarre Rosé 2013, £8.99 M&SAn elegant Provence rosé with delicate notes of strawberry and cranberry.

Pujalet IGP Pays de Gers 2012, £5.49 WaitroseA delicate fl oral bouquet gives way to balanced, lip-smacking lemon and lime zest and hints of pear.

● Muddle grapefruit, mint and Honey in bottom of glass. Add crushed ice, vodka and churn● Top up with crushed ice and churn, add cranberry then top with crushed ice

www.basement-bar-edinburgh.co.uk

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Home of the famous Old Jock Ale

Keep Yer HeidGrab an Old Jock

Broughton AlesMain Street Broughton, Biggar ML12 6HQ

Tel: +44 (0)1899 830 345Email: [email protected]

www.broughtonales.co.uk

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OUT AND ABOUT FOODIES

Out & about If you want to feature contact [email protected]

BISTRO MODERNE DINING CLUBHelium, smoking cocktails and fun, Bistro 2024-style

THE HUBBudding chefs cook up a storm at the French Institute’s pop-up venue

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66 foodies

FOODIES OUT AND ABOUT

Out & about

CHEF RELIEFGordon Ramsay runs through LA to raise money for Sport Relief 2014

SEAFOOD SCOTLAND Mark Greenaway designs a 6-course menu to match with whisky at the Malt Whisky Society

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