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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.
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SHOP EATOpen 7 days a week - 9.30am to 5.30pmNr. Tarves on the B999, Aberdeenshire AB41 7NU
GOURMET DELIGHTS FOR A SMASHING CHRISTMAS TURKEYS - HAMPERS - CHEESE - WINES - BEERS -
GIFTS - DECORATIONS
EXPERIENCEFORMARTINE’S…
SET IN STUNNING WOODLAND,
DISCOVER THE RICH SIGHTS,
TASTES AND SOUNDS OF THE
HEART OF ABERDEENSHIRE
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WALK PLAYE:[email protected] | T: 01651 851123
www.formartines.com
BOOKINGS FOR CHRISTMAS LUNCHES DURING DECEMBER
SHOPVisit 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. You’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.
EATOur 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.
WALKOur 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.
PLAYClimb, 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.
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contactsissuu.com/savour
Savour is produced by
Mackintosh Media Ltd.,
PO Box 11966
Westhill, AB32 9AL
CHIEF EXECUTIVESteve MacKintosh
T: +44 (0) 7967106803
EDITORIALEric Farquharson
T: +44 (0) 7730133036
PRODUCTIONCalum Farquhar
ACCOUNTS &
DISTRIBUTIONE: [email protected]
Welcome tosavourA celebration of north-east food and drink
ISSUE 04, 2014FROM THE EDITOR
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. @SavourMag
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ingredientsA celebration of north-east food and drink
ISSUE 04, 2014
Eat Their WordsEat Their Words – The best of Scottish cookery
5-star chef weekAn amazing 5-starchef week
Wines UncorkedCarol Brown suggestsmore ‘wines uncorked’
Rhubarb Patch Rants?What’s happening in theRhubarb Patch?
A Delightful DestinationDiscovering a delightful destination at Formartine’s
Farmers’ MarketsWhat’s new in the localFarmers’ Markets?
The latest food news The latest foodnews and gossip
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NewsBites...
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?”
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.
Mitchells Moooooves on!Bus Travel with Beverages
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Speyside Specialities Adds Aldi to Repertoire
Scotland Ranks Top
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.
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.
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
to say they were selling well and that they
wanted to open the product up to all of its
53 Scottish stores.
“In a slightly unusual move for Aldi, they
have also stocked our produce under our
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
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.
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%.
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,
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 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.
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.
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.”
AA Award forMeldrum House
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Always had room in your heart for an AGA, but never enough space in thekitchen? Well, now you have. The electric AGA City60 is everything youwould expect from an AGA, but wrapped up in a smaller package. At just60cm 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 andhotplates 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 beready when you are.
What’s more, if you place your AGA City60 order and pay a deposit before30 September 2014 you will receive a ‘Getting you started’ cookware packworth over £500.
To learn more about the AGA City60 or other AGA models, call or visit AGAAberdeen, 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.
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.
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
employment to adults with learning
disabilities. They work alongside other staff
members to produce the wide range of
products on offer. The products baked on-
site at The Bread Maker are delivered daily
across Aberdeen City and Aberdeenshire to
some of the top restaurants and hotels.
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.
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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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.
in season
• Apple • Beetroot • Cabbage • Fig
• Globe artichoke • Grey mullet • Mussels
• Pear • Pumpkin • Scallop • Sea bass
• Blackberries • Broccoli • Brussels sprouts
• Cabbage • Cauliflower • Chicory
• Quince • Shallots • Sweet Potatoes
september
october
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The Eternal Kernel
Choose the bestSweetcorn 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.
You can also buy baby sweetcorn. It is sweet
but quite bland, and eaten mainly for its
crisp texture.
Prepare itPull 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 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.
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
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 it1: 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).
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.
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Huntly Farmers’ MarketHuntly 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 FestivalThe 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 ProduceGlenview 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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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/ ci-
der (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
Method1: 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!
Farmers’ Markets can be found at:Aberdeen - last Saturday of the month 9 a.m. - 5 p.m.
Inverurie - 2nd Saturday of the month 9 a.m. - 1 p.m.
Torphins Every Wednesday
Banchory - 3rd Saturday of the month 9 a.m. - 1.p.m.
Macduff - Last Saturday of the month 9 a.m. - 12.30 p.m.
Turriff - 3rd Saturday of the month 9 a.m. - 12.30 p.m.
Huntly 1st Saturday of the month 9 a.m. - 1 p.m.
Stonehaven - 1st Saturday of the month 9 a.m. - 1 p.m.
Westhill - 1st Saturday of the month 9 a.m. - 1 p.m.
Glenview Summer Garden-in-a-bowl
Minestrone
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Delightful Destination
Q: Shoppers often assume a smokehouse
is purely for smoking fish. Is this the case
at The Smokehouse or do you offer other
products?
A: We smoke a range of award-winning
gourmet products using some of Scotland’s
best ingredients and a few from further
afield. Our range of products includes
Scottish salmon and trout (we only use
premium ‘Freedom Food’-assured farmed
salmon), local game (in season), a range of
smoked nuts and black puddings, and we
have a bit of fun doing a few other things in
small batches. Recently we have been doing
cask-smoked chicken for the Caesar Salad
and pork shoulders for the BBQ Smoked
Pulled Pork regularly served on the menu
in the Eatery at Formartine’s. We also do
a range of smokehouse hampers and food
service lines with national delivery.
Q: You had a pretty good year last year
and have a clutch of awards to prove it.
Tell us about your successes.
A: Last year we won the coveted title of
‘Best Fish & Seafood Product’ at the Scotland
Food and Drink Excellence awards for our
‘Hot Smoked Trout, Horseradish & Dill Pâté’
and the product also won a Gold Great
Taste award from the Guild of Fine Food. We
have recently won three further Gold Great
Taste awards, bringing our total to eight
in less than three years. At Formartine’s
we achieved a Gold Award in the Green
Tourism Business Scheme for the second
time, gained a ‘Taste The Best of Scotland’
award from VisitScotland and achieved an
‘Eat Safe’ award from the Food Standards
Agency in recognition of exemplary food
hygiene standards.
Q: Formartine’s is building a reputation
for great food (Scotch eggs are highly
recommended). Tell us about the kitchen
brigade.
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.
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A: The kitchen is headed up by Matt Ingham,
one of the most talented and truly exciting
chefs I have had the pleasure of knowing.
He is supported by our sous chef, Ryan, and
Sooz, the master baker. We run a small and
tight team; everyone is passionate about
our ingredients and delivering exciting
and innovative dishes using the very best
local produce, whilst offering great value
dining for everyone. Matt and team push
the boundaries and have lots of fun coming
up with new ideas. The menu and specials
change daily. Matt’s signature Haddo
Venison Scotch Egg served with beetroot
slaw and burnt apple purée is just one of
many outstanding dishes on the menu and,
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: Our Sunday lunch is certainly a little
different to most; we only use the most
local and top quality butchery. We regularly
feature Mossies pork, reared less than a mile
from the plate, and beef from local farms
– and we only use Scottish chickens. Last
week, one of the choices was an Inverurie
Lamb Wellington, wrapped in Parma ham
and mushroom duxelles encrusted in buttery
puff pastry. We use local veg from a variety
of producers, all grown within a few miles
of the plate. (Should I mention the gravy? It
takes a long time to get it so good. Proper
gravy, made the proper way.) We also have
an extensive menu of other options on
Sundays and we are busy with our coffee,
cakes and fresh pancakes all day. The
Sunday breakfast and brunch service is very
popular, with eggs Benedict, Florentine and
royale being among the top choices, along
with our Veggie and Formartine’s Scottish
Breakfasts. We open 9.30 a.m. to 5.30 p.m.,
seven days a week, serving breakfast, brunch
and all-day lunch.
Q: You describe Formartine’s as ‘a great
day out’ so, once we’ve dined, what else
is on offer to entertain the family?
A: Formartine’s is really a destination that
can keep people entertained for hours on
end. You could take a pleasant stroll in the
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
play in one that is here; spot some of the
wildlife – squirrels, otters, deer, osprey &
lots of others; the kids can let off steam in
the adventure playground; and you can, of
course, buy loads of delicious and gorgeous
things to take home from our food hall and
gift shop. We are close to several of the
North East’s other great attractions, so you
can make more than a day of it.
Q: I’m a bit of a farm shop geek and
there’s nothing I like better than buying
locally produced foods. How will I react
to a trip to your shop?
A: I would hope you will be delighted. We
have over 3000 items on our stocklist, from
local to European delicacies… An extensive
range of cheese and accompaniments,
our own smoked foods, ready meals and
preserves, local butchery, local fruit and
veg, olives, antipasti – and we have some
truly excellent wines and local beers. We
do fresh baked bread, cakes, biscuits, pâté,
pies, and just about everything you need
for a gourmet meal, picnic or just a bit of
self-indulgence. We can even pack it all in a
hamper and ship it anywhere you want. The
shop also has a great range of interesting
home ware and gifts, artwork and local
textiles.
Q: What next for Formartine’s and The
Smokehouse?
A: Well, that would be telling… We have
only been trading for two and a half years,
so rest assured we have not even scratched
the surface of our longer-term plans. With
such a great team of people passionate
about our business and the local area, new
things seem to happen every week around
here!
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JulyAre 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
and Gregory PECK. I know that’s only four but the grandkids have taken to calling the cockerel Kentucky. (I worry
19
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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.
AugustI 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
Method1: 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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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.
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.
TYPICAL VALUES PER 100G OF PURE PIEDMONTESE TOPSIDE STEAK STRIPS• FAT = 0.4g • PROTEIN = 24.3g • CALORIES = 101
PerfectPiedmontese Beef
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.
Fresh Food Guru Piedmontese Satay Beef Recipe – in less than 5 minutes
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Will Brown’s Top Foraging Tips
Wild Garlic SoupThis 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
Method1: 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.
First and foremost, buy a foraging book and follow the simple
pictures, which should help guide you. If in doubt, don’t pick it.
Head to an area where there is water as this is where some of
the tastiest and rarest plants can be found; for example, sam-
phire, sandwort (which you would find around rocks) and goose
tongue (grows just beyond the seaweed).
Head deep into forest areas to avoid where pesticides may have
been used - here you’ll also find the real hidden gems.
Find out what’s going on in your local area, as there may be
walking or rambling groups that include foraging workshops;
for example, fungi identification
Take waterproofs and wear long trousers to avoid getting either
wet or stung!
Respect nature - only take what you need and don’t be tempted
to strip a whole area, which will not only affect other foragers,
but also the animals that rely on it as food.
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WinesUnc rked
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 full-bodied 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 semi-sweet. 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.itCarol Brown is an Aberdeen-based member of the Association of Wine Educators and the Circle of Wine Writers.
www.wine-education-service.co.uk
And now for something completely different …
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DrinksNews Bites...
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 on-
site, 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.
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.
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.
New Distillery Forges AheadNorth-east brewery launches new beer with a German twist
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Craft BeerFestival
Local craft brewery continues expansion
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
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
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.”
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.
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.
Michael OwenAppointed Brand Ambassador
DrinksNewsBites...
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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!”
In addition to hampers, The Green
Grocer will stock a wide range of festive
foods and gifts.
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
customers to tell us how many people
they’re catering for and what veg they
need, and we have it all ready for them.
Our veg is, wherever possible, locally
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
The Green Grocer
Ola Oils are Scotland’s original
producers of cold-pressed rapeseed oil
and are based just outside Inverurie.
A family company, Ola don’t supply any
supermarkets and instead choose to
supply small, independent outlets.
The Ola range includes regular Ola Oil,
a range of infused oils, salad dressings,
Ola Chilli Jam, Ola Aioli and two sauces.
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.
Ola create a range of hampers and
these include a variety of Ola products.
They can be ordered online, via www.
olaoils.co.uk or at The Green Grocer,
Inverurie.
Throughout the winter months, Ola
produce Ola Logs, a renewable fuel
source made from a by-product of the
oil-making process. The logs produce
twice the heat of dried wood and burn
three times longer.
They help to make Ola a no-waste
company.
(01467 622359) | www.olaoils.co.uk
Ola Oils
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When it comes to food, we’re incredibly
lucky in this country. Today we have a
constant supply of quality, tasty food
that can be traced back to the farm
where it was produced. That’s breakfast,
lunch and dinner thanks to British
farmers.
Farmers work in all weathers – tending
crops, caring for livestock, milking cows
– to deliver food from farm to fork.
What might not be as obvious are the
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%
during the recession – from £16 billion
in 2007 to £24 billion in 2012? We
produce more than 13 billion litres of
milk annually; only Germany and France
exceed this. The UK is the third largest
producer of wheat in Europe and we are
the largest producer of sheep meat in
the EU. The farming and food sectors
also provide more than 3.7 million jobs.
But British farmers have a huge
challenge ahead. To feed our growing
population they will need to produce
more food than ever before. We’ve all
got a part to play in helping farmers
achieve this goal.
How Can I BackBritish Farming?Lots of farms open their doors to the
public and it’s a great opportunity to
learn how our food is produced. Held
annually, Open Farm Sunday is one
chance to see beyond the farm gate.
www.farmsunday.org
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
traced back to a British farm. They have
a range of promotional items aimed at
adults and children on their website
www.redtractor.org.uk
Back British Farming
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Angela Hartnett is one of the most high-
profile 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
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
Getting to the Heart of Hartnett
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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 Michelin-
starred 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 long-
term 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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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
Method1: 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!
Makes 12
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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.
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.
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
and pineapple. All recipe and flavour
combinations are personally tried and
tested in Patience’s kitchen – providing
consumers with home-made quality
smoothie and juice blends with a
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
Waitrose, Tesco, Booths, Whole Foods,
Planet Organic and Ocado stores.
In January a kids’ range, ‘Fresh Kids On-
the-Go’, will be launching in Ocado and
Whole Foods stores.
www.vegesentials.co.uk for more information
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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 surpris-es. 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 limit-ed. Forget the cooking and washing up on Christmas Day and head for The Cock &
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 kitch-en with Tom Kerridge at the acclaimed Hand and Flowers in Buckinghamshire. He’s back inspired after a “week of a life-time” 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 Brew-Dog 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 cel-ebrating 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!
Culinary Treat in Country Inn
WWW.COCKANDBULL.COM
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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 sideFor the salad: • 2 oranges, segmented • juice 1 lemon • 4 tbsp olive oil • 2 bags watercress • handful small
capers • handful pitted green olives, roughly chopped
Method1: 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.
Citrus-spiked sea bassPlace oranges on your barbecue to stop your fish from sticking.
Serve with a lemony salad with capers, green olives and watercress.
Serves 4
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Ingredients• 50ml Captain Morgan Original Spiced Gold • 20ml lime juice • 20ml sugar syrup • 5 pieces freshly chopped
strawberries • 1 piece strawberries
Method1: 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.
StrawberryDaiquiri
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Five-Star Line-Upfor Nick NairnCook School
Five of Britain’s biggest name chefs are
getting together for a special once-in-
a-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 first-
ever 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.
The week will be based at Nick’s state-
of-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
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.
“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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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.
Roast Monkfishencrusted with blue poppy seed and nigella, with
spiced pea purée and pancetta crumb
37
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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
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.
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
Fall In Love With Stonehaven
38
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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
Method1: 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 tempera-
ture 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.
Pheasant BreastBraised in Cider
39
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Since Julie McNeil opened her outstanding
bistro in Aberdeen’s stylish Merchant Quar-
ter, 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 dish-
es,” states Kelly. “In Aberdeen, customers are
looking for good value for money but with
the emphasis on taste. The flavours must be
there and that is exactly what we offer.”
“Take our Slider Board, for example,” contin-
ues 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. Sea-
sonality 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 deli-
cious 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.
Brilliant Bistro
40
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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
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.
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).
Seafield Arms Hotel back to life
42
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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!
43
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Thorntons in Aberdeen’s Bon Accord
Shopping Centre has introduced a
new concept, the first in the North
East, in their city centre store. The
store now boasts new features, in-
cluding chocolate fountains and
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.
Chocolate Heaven
NewsBites...
Stop Press!
AnotherAccolade for Entiér
Just as we were about to go
to press, we heard the great
news that The Smokehouse in
Methlick had done it again! They
picked up another Golden hat-
trick in the Great Taste Awards
2014. Their Potted Smoked
Venison, Smoked Roe Saddle
and Smoked Punk Pudding
(black pudding loaded with
BrewDog Punk IPA, smoked over
a whisky cask) all picked up
major awards. Judged by over
400 of the most demanding
palates belonging to food
critics, chefs, cooks, members of
the Women’s Institute, farmers
and a host of food writers and
journalists, Great Taste is widely
acknowledged as the most
respected food accreditation
scheme for artisan and speciality
food producers. When a product
wears a Great Taste label, it
carries a badge of honour but,
more importantly, the Great
Taste logo is a signpost to a
wonderful tasting product –
and hundreds of judges have
worked hard to discover the
very best through hours and
hours of blind-tasting a total
of 10,000 different foods and
drink.
Well done to the Wee
Smokehoosie!!!
Entiér, Scotland’s largest independent
contract catering and support services
company, continue to add to their already
substantial amount of trophies by winning
the Achievement in International Business
Award at the recent Northern Star Business
Awards.
Organised by Aberdeen & Grampian
Chamber of Commerce and now in their
eleventh year, the Northern Star Business
Awards recognise companies in the North
East for their exceptional accomplishments
across a range of fields, from energy
to innovation, people development to
customer service.
Thirty-eight finalists joined the 800 guests
at the Aberdeen Exhibition and Conference
Centre, all eager to find out who would
lift the award in each of the 14 award
categories.
Entiér are no strangers to success and earlier
this year were placed 32nd in The Sunday
Times International Track 200.
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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 Savoy-
trained 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
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.
Kevin has a lot on his plate
45
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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 theatre-style 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 300-400˚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
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Best Destination for a
Short BreakNamed 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 was often bypassed by
visitors, including those flying
direct to Glasgow or Edinburgh, or
driving north through the Borders.
He also praised its history, fishing
communities, Christian heritage,
visual arts, literature, fresh local
seafood, dairy farms and “charming
country house hotels”.
From streams to summits and forests
to shores, the region’s landscape in
Dumfries and Galloway is naturally
inspiring, influencing its history,
culture and everyday life. Its scenery
has filled artists and writers, such as
Robert Burns, with the passion to
create great works.
Galloway Forest Park is the largest
of its kind in Britain, with 300 square
miles of wild beauty famed for being
one of the best places to marvel at
starry night skies in winter.
Culinary highlights include game,
creamy cheeses and seafood
from the Solway Firth, which has
a 200-mile coastline, or rivers.
Castle Douglas is Scotland’s only
designated Food Town with more
than 50 independent shops and
champions of local produce.
Outdoor attractions include golf,
with a wide array of 30 courses
ranging from championship links to
parkland layouts.
48
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Holiday InnWhen celebrity chef Marco Pierre
White was looking to open the first
Scottish outlet of his Wheeler’s of
St James’s brand, Dumfries was the
location he chose.
Opened last November at a cost
of £400,000, the restaurant has
created a destination restaurant
for the region and well beyond,
offering an array of British and
French cuisine prepared in Marco’s
trademark style.
Founded in 1856 in the heart of
London, Wheeler’s of St James’s
became the world’s finest fish
restaurant and a regular eating-
house for high society.
“Our aim is to create elegant
restaurants with a comfortable
dining experience, which our new
home in Dumfries does perfectly,”
said Marco, the youngest chef in
Britain ever to win three Michelin
stars.
The 70-cover restaurant, open
for lunch and dinner seven days
a week, is now a focal point of
Dumfries’s Holiday Inn hotel. More
informal fare is provided in the
Elizabeth Bar and Lounge.
Situated a mile from the town
centre on the picturesque 100-
acre Crichton Estate, the hotel -
rebranded to Holiday Inn in June
this year - is ideally located for
exploring southern Scotland and all
it has to offer. It has 71 super king-
sized beds, power showers, large
desk areas, flat screen TVs, comfort
cooling and free Wi-Fi throughout
the hotel.
Voted Southwest Scotland’s 2014
Regional Business Hotel of the
Year, the Dumfries Holiday Inn is
situated next to the Easterbrook
Hall conference centre. It has
three ground floor rooms with
natural daylight, which are popular
for business meetings, training
sessions and networking events.
General manager, Mel Darwell,
commented: ”The Holiday Inn
brand is one of the world’s most
recognised brands with a global
reputation for service, comfort and
value. These are the core values our
team aims to deliver consistently.”
www.wheelersdumfries.com
49
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BlackaddieIan McAndrew is one of the most
celebrated chefs in Scotland.
The youngest English chef ever to
gain a Michelin star with his first
restaurant in Canterbury, he and his
wife Jane have owned Blackaddie
Country House Hotel at Sanquhar,
near Dumfries, since 2007.
With honours including a Senior
Chef Fellowship from the Scottish
Hotel Awards, twice nominated for
Chef of the Year in the Catering
in Scotland Excellence Awards
and Chef Laureate to the British
Academy of Gastronomes headed
by Egon Ronay, he has trained many
of today’s top chefs such as Andrew
Fairlie of Gleneagles, Phil Vickery of
Ready Steady Cook fame and Paul
Kitching of 21212 in Edinburgh to
name but a few.
His cookery books - A Feast of Fish,
A Feast of Fish 2 and Poultry & Game
- have flown off the shelves like hot
cakes.
One of Scotland’s top romantic
award-winning hotels, Blackaddie
is set in two acres of gardens on
the banks of the river Nith, with
extensive views across Scotland’s
Southern Upland Way. It has seven
bedrooms, which include two suites
plus two riverside self-catering
cottages within the grounds, and
is one of four hotels in Dumfries
and Galloway to have been
awarded three Gold Star status by
VisitScotland.
The two AA-rosette restaurant offers
some of the finest dining anywhere
in Scotland as well as a table d’hôte
menu, which changes every day.
“We’re proud of the food, but there’s
more to the Blackaddie experience
than that,” Ian told Savour.
“There’s a gentle, friendly relaxing
atmosphere, and guests love our
newly refurbished rooms with their
fantastic showers and jacuzzi baths.
“We’re a country house hotel that
feels more like a restaurant with
rooms.”
Blackaddie is perfect for a family
holiday, outdoor enthusiasts,
business travellers, romantic breaks
and weddings, anniversaries and
other special celebrations.
www.blackaddiehotel.co.uk
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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 mouth-watering 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.
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-to-use 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 DramsA 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.
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savourIssue 04 2014
Belfastbreakaway
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 five-
star 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...
52
savour
EIPIC FoodMichael 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 to
sourcing the best local produce and
demanding the highest standards of
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.”
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.
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.
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.
At EIPIC the focus is constantly
on using the best local produce
and modern cooking techniques,
which enhance the flavour of the
ingredients. The menu features food
ranging from stunning langoustine
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
a stock and then poaches it in this,
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
and the salty shoreline.
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
sparkling Champagne Bar.
www.michaeldeane.co.uk/eipic
The OldSchoolhouse 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.
www.theoldschoolhouseinn.com
