savour summer 2012
DESCRIPTION
In this issue we chat to Fantastico chef Gino D¹Acampo and profile two brothers who have unlocked a world of gorgeous homemad breads, pies, pastries and cakes Tom and Harry Herbert, better known as The Fabulous Baker Brothers. It¹s no surprise that our talented local chefs and amazing restaurants have scooped lots of prestigious awards so we feature a who's who of the best prize-winning talent. Suggestions for a break- away take us to the Trossachs as we explore The Lake of Menteith Hotel and the Monachyle Mhor, both highly acclaimed for their hospitality and good food.TRANSCRIPT
savourSummer 2012
3Welcome to
savourA celebration of North-east food and drinkSUMMER 2012 ISSUE
It’s the usual erratic summer we have cometo expect in this country but when the sundoes shine what better way to spend theafternoon than inviting family and friendsfor a barbecue and with a great summer ofsport ahead it’s another reason for a get-together. Your local butcher will assist younot only with steaks, burgers and sausagesto sizzle on the grill but suggestions oncooking with sauces and marinades. Weoffer you some ideas for summer wines togo with your alfresco dining and serve upmany recipes you can try at home.
In this issue we chat to ‘Fantastico’ chefGino D’Acampo and profile two brotherswho have unlocked a world of gorgeoushomemade breads, pies, pastries and cakes
Tom and Harry Herbert, better known as‘The Fabulous Baker Brothers’. It’s nosurprise that our talented local chefs andamazing restaurants have scooped lots ofprestigious awards so we feature a ‘who’swho’ of the best prize-winning talent.Suggestions for a break- away take us to theTrossachs as we explore The Lake ofMenteith Hotel and the Monachyle Mhor,both highly acclaimed for their hospitalityand good food.
We also have lots of ‘News Bites’ to keepyou informed of what’s happening in thekitchens and front of house in our localrestaurants so remember to keep this handy,pocket size ’Savour’ magazine with you asyou explore what our gifted chefs andproducers have to offer.
FROM THE EDITOR
contactswww.savour.co.uk
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savourSummer 2012
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Method1. In a large bowl, combine the mango, red onion, virgin olive oil, chillies, lime juice and watercress to make the salsa.Add some black pepper.
2. Brush the salmon lightly with virgin olive oil and a squeeze of lemon juice. Grill on each side for 5-8 minutes, or untilcooked.
3. Meanwhile, lightly steam the spinach.
4. Make a bed of spinach on each plate, place the salmon on top with a sprig of watercress and serve with the salsa.
Top Tip: To be sure that your fish is thoroughly cooked before serving, check that it is opaque throughout. It shouldflake easily with a fork.
Ingredients
• 1 large ripe mango, peeled and cubed • 1 red onion, finely chopped • 1 tablespoon virgin olive oil • 2 small
chillies, chopped • Juice of half a lime • 2 tablespoons chopped watercress (and 4 sprigs of watercress for
decoration) • Pinch of black pepper • 4 medium salmon fillets • Juice of half a lemon • 8 handfuls of spinach
(uncooked)
Grilled Salmon with Mango Salsa
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A celebration of North-east food and drinkSUMMER 2012 ISSUE
CONTENT
ingredients
37 20
14
30
10
5354
Best in Britain p8Talking to award winning localbutcher - John Davidson
Wines Uncorked p13A range of wines to see youthrough the SUMMER.
King of the Jungle p30/31Gino D'Acampo talks to'Savour'
Quick Cook Experience p35Learning how it's done atNick Nairn's new school
The Kilted Chef p38/39A culinary journey withCraig Wilson
Break Away p52/53Stunning scenery and greatfood in the Trossachs
In my opinion p56Hilary Fraser seeks out thebest teas, coffees and cakes
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A North-east builders merchants ishelping local pupils with a project tohelp their school become more eco-friendly.
GPH Builders Merchants has donatedtimber boards to Insch School afterbeing contacted by the primary sevenpupils requesting help with their Eco-School initiative.
Insch School is one of thousands ofschools in Scotland which has signedup to the initiative, a programme tohelp raise childrens’ awareness of keyissues including the environment,sustainability and a low carbon future.
The pupils contacted GPH, which has
branches in both Westhill andInverurie, as they wanted to grow theirown vegetables for use in the schooldinners. The grounds of the school areall concrete and therefore raised bedshad to be created to accommodatethe request.
Sales & Marketing Director of GPH,Nikki Mortimer said, “We are veryconscious that it’s our localcommunity that supports the businessso we like to be able to givesomething back. This project offersthe children the chance to grow theirown vegetables and learn somethingalong the way so it’s a pleasure to beable to support such an educationalproject.”
The school already grows its ownpotatoes in their self-named PeacockGarden so the children want to growa variety of other vegetables and learnmore about the growing process.
School Administrator for Insch School,Shona Simpson said, “It is great tohave the support from a localcompany and the children are thrilledabout their donation and cannot waitto get started with their project.”
Growing VegetablesInsch by Insch!
NewsBites...
CelebrateScottish Food &Drink Fortnight
Get a perfect taste of Scotland andcelebrate the rich natural larder duringScottish Food and Drink Fortnightbetween 1 - 16 September 2012. It's oneof the biggest foodie events on thecalendar where you can sample seasonalflavours and learn more about Scottishculture and tradition at the same time.
Enjoy culinary delights showcasingregional Scottish produce fromsumptuous Argyll seafood to AberdeenAngus Beef and distinctive whiskies fromaround the country.
In 2011, more than 200 events took placeacross Scotland, and previous years haveincluded stalls at everything from theLargs Viking Festival, Dundee Flower &Food Festival, to the Blas festival, WhiskyLive and the Three Lochs Book and ArtsFestival in Argyll. Top Scots chefsincluding Tony Singh also make regularcontributions to the fortnight of events.
For more information visit the ScottishFood and Drink Fortnight website.
www.scottishfoodanddrinkfortnight.co.uk
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Grampian Food Forum’s latest awarenessvisits gave delegates an insight into twoAngus businesses.
The Forum visited Mackie’s at Taypack,Inchture, and Scotherbs at Longforan,both at the Carse of Gowrie, to the westof Dundee.
The event was organised as anopportunity for Grampian-based food anddrink companies to get an insight intothese successful companies.
Alex McGonigle General Manager ofMackie's at Taypack's and his team gavedelegates an overview of the businessand a tour of the factory.
Mackie’s of Scotland joined forces withTaypack, owned by the Taylor family, in acollaborative venture to make Mackie’spotato crisps which were launched at theRoyal Highland Show in June 2009.
Fiona Lamotte, director of Scotherbs,
welcomed delegates to her family
business, which harvests 15,000kg of
herbs each week from its 250acres of land
at the height of the season.
In the past 20 years the company has
grown at a great rate buoyed by the
increased use of fresh herbs in everyday
life which has allowed the company to
become the largest grower and supplier
of herbs in Scotland.
Delegate Murray Mitchell, of Castleton
Fruit Farm, said, "It has been a very
worthwhile visit to both businesses.”
“This type of event opens your eyes to the
diverse range of quality food producers
we have in Scotland. There is always a top
tip that you can take back and apply to
your own business.”
Top Tips atAwareness Visits
Macduff Shellfish, based in Mintlaw nearPeterhead, is to launch new brandedproducts into the French retail market forthe first time. Sold under the MacduffShellfish brand, there are four frozenproducts in the range caught wild fromUK waters - whole langoustines, crabclaws, king scallops and peeledlangoustine tails.
Euan Beaton, chairman of MacduffShellfish said, “Traditionally we’ve soldprimarily to foodservice in France butwe’re now looking to enter the brandedretail market with what we believe is agreat tasting range in fantastic lookingpacks. We’ll be presenting these productsto the French retail sector over thecoming months.”
“Our peeled langoustine tails – Queues deLangoustines Crues et Decortiquees – is afinalist in the 2012 European SeafoodExposition’s Seafood Prix d’Elite NewProduct Awards competition and we’redelighted to have achieved this accolade.”
Whole Langoustines and Crab Claws willbe sold in 500g packs, with King Scallopsin 300g bags and Peeled LangoustineTails in 250g bags
French to Shell out forMacduff Products
Sea Skipper with SoleRockfish is family owned with over100 years of experience in fishing.Their Takeaway / Cafe is supplied bytheir own vessel, Audacious, one of 7in Scotland to pilot CCTV on boardto demonstrate their commitment tosustainable fishing. They are based inthe Aberdeenshire village ofWhitehills, and supply an extensivefish menu where haddock, smokedhaddock, lemon sole, skate, rockturbot, halibut and cod are allavailable. Rockfish have beenawarded 4 stars from Seafish and areworking towards achieving 5 starstatus.
Oatcakes are aWinnerAt the recent Grampian Food ForumInnovation Awards, J.G.Ross (Bakers)Ltd of Inverurie scooped the awardfor Healthy Eating with theiroatcakes.
"Craft bakery and Healthy Eating arenot always seen as going hand inhand so we’re even more delightedat winning this award for the secondtime", said Director Graeme Ross.“We are really pleased with ouroatcakes. They are made from locallymilled (and in most instances locallygrown) Scottish oats and Ola ExtraVirgin Cold Pressed Rapeseed Oil. Itis a tribute to the quality of locallygrown and processed crops that wehave been able to create suchfantastic tasting oatcakes. Not onlydo they taste great but they have75% less saturated fat than ourstandard oatcake.”
“As well as the oatcakes beingavailable from all our own shops andindependent retail customers, Tescoagreed to list the triangle oatcakefrom the start of May.”
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After 15 years working in the meatwholesale trade supplying the FinestScotch Beef, Pork & Lamb to some of themost prestigious outlets across the UKand Europe, John Davidson’s passion forthe meat industry pulled him towardsopening his first retail outlet in Inveruriewhere he could share his love of finefoods with the marketplace.
Established in 2004, Davidsons InverurieLtd are a family run specialist butcheryoutlets offering premium fresh producewith a wide and diverse range of highquality butchery products and in-houserecipes. From the lush pastures ofAberdeenshire, Davidsons provide thevery best in local Scotch Beef, ScotchLamb and Specially Selected Porkproducts, as well as chicken, fish,vegetables, sauces and condiments, alllocally sourced where possible and of thehighest quality.
Following on from a successful string ofawards including the Scottish ButchersShop of the Year winner twice and finalist3 years running, together with Goldawards from the Q Guild SmithfieldAwards and Silver and Bronze medals at
the International Euro Beef Competitionin Belgium, Davidsons finally won the topaccolade for their industry, the 2011/12UK Butchers Shop of the Year. Theirproducts and innovation continue to winaccolades and recognition from IndustryLeaders and chefs alike.
Q: You have a string of awards to yourcredit but in your opinion, what makesDavidsons unique?
A: Many things really, our willingness toembrace new technology to improve thecompany and products, to ourdetermination to support local producersand supply only the best thatAberdeenshire has to offer. We’re alsovery fortunate to have a strong andcommitted team on board who recognisethe need for high quality produce andtop quality customer service.
Q: It is very ‘in vogue’ to boast aboutbuying locally. Why is this important toyou?
A: Many companies thrive on claiming tosource locally, but it’s not always as itseems. We know that if it wasn’t for thefantastic products that are produced here
in the North East we wouldn’t be inbusiness, so it makes complete sense tosupport the producers and suppliers asmuch as we can.
Q: Shoppers often claim they don’t go totheir local butcher as he is moreexpensive than a supermarket. Howwould you respond?
A: You get what you pay for! Yes, we maybe a little more expensive with somethings, but the personal service and thehigher standard of butchery, not tomention the extensive range of productsis worth every penny. The quality of meatthat you can source from your butcher isfar better than supermarket meat becauseit’s been well handled, well hung and wellcut making the eating qualities farsuperior.
Q: Restaurant menus are constantlychanging and new cooking methodsdeveloped. Are butchers innovativeenough to expand their customer base?
A: Some butchers, like ourselves, are atthe forefront of innovation. Only recentlywe have launched a new steak which hasbeen cut from a part of the animal that is
Best in Britainand No Bull!
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more associated with braisingthan steaks. This led to uswinning the “Best OverallSteak” at the Q Guild ScottishBBQ Competition.
We showcased it at Taste ofGrampian and the responsefrom customers has beenoverwhelming. This is the typeof innovation that will keep ushead and shoulders abovemany others.
Q: You met Heston Blumenthalat an awards ceremony lastyear. What’s your view of hisculinary methods?
A: What a brain! Although heis considered a bit “out there”when it comes to some of hisculinary methods, the resultsspeak for themselves. Thereare many new cookingmethods coming to the forethat he has been using foryears, such as sous vide, whichjust goes to prove that he toois at the forefront of hisindustry.
Q: For a ‘foodie’ there is agreat feeling about walkinginto a butchers shop yetonline shopping is continuallyincreasing. What’s your viewon this topic?
A: Nowadays, many familiesjust don’t have the time to visittheir butcher’s shop, so beingable to buy the exact sameproduce online, and have itdelivered right to their door is
the next best thing. We havejust recently redesigned ouronline shop and our aim is tobring the Best Butchers Shopin the UK to the whole ofBritain and not just our cornerof Aberdeenshire. Alongsideonline shopping, there willalways be those who prefer tocome to the shop and speakto the butchers directly –we’re very lucky in that wehave a large number of loyalcustomers who travel from allover Aberdeenshire for theirButchery meat on a weeklybasis. Personally I think thereis room for both internet andshop to co-exist happily.
Q: You opened in DobbiesGarden World in March 2010.Are you capturing a biggerslice of the Aberdeen market?
A: Absolutely! Dobbies hasbeen a fantastic outlet for us.Over the 2 years we’ve beenopen we have built a largeregular customer base from allover Aberdeen and the Shire.As the only Q Guild butcher inGrampian, people in AberdeenCity are now aware that theycan have guaranteed topquality Scotch Meat withouttravelling too far. Having ourproducts showcased withinDobbies Garden World’s FoodHall, along with many otherwell known and respectedScottish producers is fantastic,and long may it continue
BringingHome the
BaconShopping at your local butcher is such a pleasurable
experience. There are no an uncooperative shopping
trolleys or long check-out queues to contend with and
it feels more like a visit to a friend where money and
meat exchange hands. You miss out on such a lot when
you stroll into a supermarket and pick up a Styrofoam
tray of meat. You need a moment to chat, get the meat
trimmed to the serving size you want and get an
alternative if it’s not exactly what you want. Most
butchers are happy to de-bone cuts for you and even
stuff and roll them. You can even take your recipe to
their counter and talk to them about what you’d like to
achieve.
From experience, you’ll be pleasantly surprised. Not only
do they ‘do meat’ all day long but most butchers
genuinely love to talk about it.
When you’re running late and you rush in two minutes
before closing they don’t give you the bum’s rush, they
tell you to relax and next time you’re running late just
ring ahead and they’ll have your order ready and waiting.
What chain store can do that?
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The Herbert’s have been baking in theCotswolds since 1920 and Tom, 34, is thefifth generation to carry on the familytradition. Henry, 24, one of six Herbertsiblings, is a chef-turned-butcher and heand Tom trade from adjacent shops in thehandsome Georgian Hobbs House – oncethe Herbert family home – in theGloucestershire market town of ChippingSodbury.
A winning combination of skill, goodlooks, enterprise and the capacity to chatand cook with seamless fluency makethem ideal front men for their own TVcookery show. And, sure enough, TheFabulous Baker Brothers are now on ourscreens with their distinctive brand ofhearty, blokeish and impeccably sourced
grub. “Our show has a very different feelto The Great British Bake Off,” says Tom,referring to the hugely successful BBC2cake baking contest judged by genteelseptuagenarian Mary Berry. “We hope toreach people who had never stopped toconsider why it would be great to cook.”
“It’s baking for boys – but for theenjoyment of girls,” adds Henry, whoexplains that while blokes will relishrustling up a steak burger made fromrare-breed British beef, to nestle insideone of Tom’s ‘ultimate burger buns’,women won’t be averse to eating them.At home in Chipping Sodbury, theHerbert brothers have got the High Streettied up.
“It’s a great arrangement,” says Tom.
“Henry sends the pie fillings over and Itake a break from bread baking to makepastry. We turn out the pies together. Andthe lardy cake is a joint effort. Henry hasthe lard. I’ve got the flour.”
Tom and Henry are ferociously hardworkers. Henry rises daily at 5.30am andonly realised what a lunch break waswhilst filming the TV series. He graduatedfrom catering school just three years ago– winning the Student of the Year awardat Westminster Kingsway College, whereJamie Oliver is a past alumni – thenworked at the two star Michelinrestaurant Le Gavroche under MasterChef:The Professionals judge, Michel Roux Jr.
“People thought I was mad when Istopped being a chef to become a
Breadwinning Boys
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butcher,” he says, “But I still cook. I dopies, Scotch eggs and ready meals withnothing dodgy in them. I’m also trying toput a bit of rock ’n’ roll into butchery. Iwant to broaden people’s horizons. Imade a big ox cheek stew the other daythat they could buy and reheat at home.”
Tom and Henry come from a family ofcraftsmen and self-publicists. Theirgrandfather, David Herbert, tried to getinto the Guinness Book of Records byproducing the fastest-ever loaf, from fieldto table in an hour and a half. In contrast,Tom found fame by baking bread slowly,in a TV show called, ‘In Search Of thePerfect Loaf.’
“We’re custodians of ancient crafts andcustoms,” he says, “And we’re passionateabout passing on these skills. We take onyoung local kids as trainees. We want tohave the next generation biting at ourheels. They don’t have to go to university.They could join us and become butchersand bakers!”
Boys Book of BakingTom and Henry Herbert - TheFabulous Baker Brothers - are fifthgeneration bakers with a passion forfood in all its forms. Together theyoung brothers work side by sidemaking the amazing bread anddelicious meaty accompanimentsand fillings that have made theirbusinesses so successful. In theirbrand new cook book. TheFabulous Baker Brothers sharewith us mouth-watering oven-based recipes that unlock aworld of gorgeous homemade breads,pastries, pies, cakes and confectionary.With carefully chosen ingredients andsome easily-mastered techniques, thisis healthy, wholesome, beautiful foodthat doesn't cost the earth to make.Fully illustrated throughout withphotographs of the boys, their shopsand Cotswold surroundings, and of
course their stunning produce, theircook book gets to the fundamentalheart of British good food as two ofthe country's most respected andsuccessful artisans teach us how tobake like professionals in our ownhomes.
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Method1. Preheat the oven to 200°C/fan 180°C/gas mark 6. To make the pastry, add the flour to the beef dripping and mix untilthe lumps have gone. Add the cold butter and mix it in until you have big breadcrumbs. Add the cold water and whenthe pastry has come together, roll it into a sausage, wrap it in cling film and leave it to chill for 30 minutes before using.2. Meanwhile heat a large frying pan on a medium heat, add the butter and allow to melt. Add the leeks, salt and pepperand thyme and cook for 10-15 minutes until soft and sweet.3. Season the chicken with salt and pepper. In a separate pan, on a high heat, fry the bacon until crispy, then add thechicken and brown off too.4. Once the leeks are softened, stir in the flour then add the wine and cook for a couple of minutes until the alcohol hascooked off. Add the browned chicken and bacon, stir in, then add the crème fraiche. Stir through then add the choppedtarragon. Remove the pan from the heat and allow to cool.5. Cut the pastry in half and roll each half out until it is about the thickness of a pound coin. Use one sheet to line thebottom of a pie dish, fill with your cooled chicken and leek mixture then lay the other sheet over the top.6. Use your fingers to crimp and pinch around the outside to seal the pie. If you like make a little design with the offcuts.Brush the top with beaten egg and bake for 25 minutes until golden brown.
Ingredients
• Good knob of butter • 3 leeks, washed and shredded • Small bunch of thyme • 6 rashers of bacon, chopped• 6 boneless, skinless chicken thighs, diced • 2 heaped tbsp plain flour • Good glass of white wine • 250mlcrème fraiche • Small bunch of tarragon, leaves picked and roughly chopped
For the shortcrust pastry • 600g strong white flour • 150g cold beef dripping, broken into pieces • 150g coldbutter, diced • 2 tbsp ice cold water
Classic Chicken and Leek Pie
Recipe: Baker Brothers
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Sandals – check, factor 30 (I know, I’m optimistic) -check, a good selection of wines to see me throughthe balmy days of summer and the weekly barbecue(told you that I was optimistic!)-check!
My ideas for summer wines will take you to somefamiliar styles and off the beaten track too.
Take your inspiration from summer holidaydestinations. Keep the whites fresh and racy. Head toPortugal for lively Vinho Verde. The north and northwest of Spain are home to some fab, fresh whitessuch as the Albarino grape. Choose the south of Italyand Sicily for some of the funky, less well knowgrapes such as Fiano, Falanghina and Grillo. Pair thewines with salads, the crisp acidity will marry withdressings. It will also cut though the batter of a fritomisto platter. The wines will tune in well with grilledfish and prawns, any citrus notes matching with thatfinishing squeeze of lemon. Chablis from NorthernBurgundy and oysters are one of life’s naturalpairings. Also check out Vermentino from Corsica.
For something a little different, seek out the modernwhites being produced in Lebanon using grapessuch as Viognier, Vermentino, Muscat, SauvignonBlanc and Chardonnay.
Although I’m an advocate all year round for rosewines, they do fit the summer theme really well. Mypreference is for dry styles, ones with body andattitude, such as from the classic appellation of Tavelin the Southern Rhone. You might think of Rioja as ared producing region but they do make some verygood rosé wines too, as does the neighbouringregion of Navarra. Imagine them alongside antipastoplatters, tapas and meze.
If your preference is for red wines, then summermight be the time to try lighter styles such as
strawberry driven Beaujolais, young un-oaked (joven)Spanish reds and Cabernet Franc from the LoireValley (look for appellations such as Chinon andBourgueil). You might want to experiment withlightly chilling (for about 30 minutes) certain reds.Just a few guide lines: go for lighter bodied styleswith low tannins and no oak. Elsewhere in Europe,look for Blaufrankisch or Zweigelt from Austria andKekfrankos from Hungary.
From the new world countries try a Pinot Noir fromNew Zealand or a Malbec from Argentina. These willalso sit well next to the gourmet burgers andbutchers sausages and any smokiness coming fromoak aging will complement the char-grillingcharacters. Australian Shiraz can also be a good BBQstandby with its spicy, peppery traits. If steak is onthe menu, how about a Carmenere from Chile?
Here’s to sunshine!
Carol Brown is an Aberdeen based member of theAssociation of Wine Educators and the Circle ofWine Writers. She runs courses, workshops,corporate wineentertainment eventsand the AberdeenWine Appreciatorstasting group.
For more information visit www.wineuncorkededucation.co.uk or call Carol on 01224 312076.
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Winners AnnouncedThe Glenlivet walked away with twoof the top honours at the Spirit ofSpeyside Whisky Festival Awards2012. The Glenlivet 12 Years Oldpicked up the prize in the ’12 YearsOld and Under’ category and TheGlenlivet 15 Years Old (French Oak)came first in the ’13 to 20 Year Old’class. The ‘Over 20 Year Old’category was won by Knockando 25Years Old (2011 Special Reserve).
The finals of the Awards took placeat The Macallan Distillery on theopening night of the Festival andwere presented by FestivalChairman Jim Royan. The winnersare chosen by the consumer at thisfinal stage making these Awardsunique in the world of malt whiskyawards. The criteria for the Spirit of
Speyside Whisky Awards are that allentrants should be single Speysidemalts, proprietary bottlings only andmust be ‘generally’ and‘commercially’ available. Fifty-six ofSpeyside’s finest malts battled it outat a blind tasting earlier in the year,with six progressing through to thefinal round of ‘blind tasting’ in thethree categories.
Commenting on his two wins, AlanWinchester, The Glenlivet MasterDistiller said, ”There is no betteraccolade for your whisky than thevote of the consumer. That is whywe value winning any award at theSpeyside Festival so highly, voted forby festival goers from all over theworld. For The Glenlivet to win twosuch awards this year is a bonus and
a testament to the work of many ofmy colleagues over the last 12 and15 years that it took to make thosewhiskies. I think George Smithwould have been proud!”
Jim Royan added, “We have had oneof the most successful Spirit ofSpeyside Whisky Festivals ever thisyear. Thousands of whiskyenthusiasts from around the worlddescended on Speyside to taste ourwhiskies, tour our distilleries andmeet with other like-mindedconnoisseurs and experts of manydifferent nationalities.”
“It’s a unique Festival and theWhisky Awards allow us to showcasesome of the finest malt whiskies inthe world to a very discerningaudience.”
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The Man in the KiltEvery Thursday Ryan Rhodes, Assistant Barmanager at Aberdeen Malmaison andresident whisky buff will be unlocking theheavy cast iron door to the Whisky Snug’simpressive collection of nearly 400 mainlysingle malt whiskies.
Adorned in a “Pride of Scotland” kilt, Ryanwill be on hand to offer on the spotwhisky tastings and information tovisiting guests and punters.
Those interested will get an opportunityto learn about the whisky making process(with peat and barley on hand for nosing)and have an opportunity to taste a specialselection of whiskies every week. Whiskytastings can last a few minutes or acouple of hours, depending on interestand how busy the bar is.
The Whisky Snug, which has been steadilybuilding its stock hold since launching inNovember 2008 has more than a few rareand fine bottles. Amongst them a veryimpressive MaCallan Vintage 1940 at£110 for a dram and a very rare Adelphi50years distilled at £120 for a dram, ofwhich very little remains at the hotel.
Of course you don’t have to own a blackcredit card to enjoy a dram in theAberdeen bar; the immense collection ismostly priced at under £10 a dram,starting at only £3.50 for a MaCallan 10year old.
As the gateway to the Speyside whiskytrail, Aberdeen is the perfect place to kickstart your whisky adventure. With over 80distilleries spread around the North ofScotland, there is no greater place to visitif you enjoy a dram and are interested inlearning more about the history of thetrail.
The Speyside Malt Whisky Trail has thehonour of being the only one of its kindin the world.
North East mixologists Adrian Gomes,
(owner of Aberdeen based 10 Dollar
Shake) and Mike McGinty, of 99 Bar
and Kitchen, are back in the Granite
City having competed in the UK and
Western European final of a major
International cocktail competition in
London at the end of May. The pair
were amongst only twenty from across
the country to compete in the UK final
and Mike was one of only six to go on
to the Western European stage.
Other competitors joined him in the
capital from across the continent –
including Germany, France, Holland,
Spain and Scandinavia. They each
presented five of their own original
drinks in a bid to make it to the global
final in Rio de Janeiro, Brazil, to join
over 50 of the world’s best bartenders.
In its fourth year and described as the
‘Oscars’ of the industry the
competition celebrates the craft of
bartending with a total of 10,000
contenders battling to win the title of
‘Diageo Reserve World Class Bartender
of the Year’.
Adrian’s company received a Highly
Commended award in the drinks
category at the recent Trend ‘Life and
Style Awards’ and he is currently
working to open his own bar - ‘The
Tippling House’ – later this year on
Belmont Street in Aberdeen.
Adrian said, “We had a great day at the
UK final spending time with some of
the most innovative bartenders from
across the country. It also goes to
show there’s some great talent in the
industry outside of London which can’t
be ignored. I hope ‘The Tippling
House’ can offer a platform for
creativity in Aberdeen, serving world-
class drinks.”
Aberdeen Bartendersare Great Shakes
Adrian – not shaken!
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The producer is central in the relationship between local products and the consumer. Whether it be a visit to afarmers’ market, farm shop or speciality retailer, you will find products that reflect the uniqueness and range
of flavours that represent the North-east food scene.
In recent years we have seen a growth in the number of food producers from cheese makers, oil producers,artisan bakers, farm shops and many other food outlets providing traditional and innovative products.
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“OLA” to newGreen Grocer
The Green Grocer, at 76 West HighStreet Inverurie is under newownership. John & Connie Sorrie, ofInverurie rapeseed producers, OlaOil, bought the shop after theprevious owners retired.
The Green Grocer specialises inwholefoods and speciality productsand John and Connie have beenkeen to extend the number of localproducts on offer.
Connie said, “We’ve refurbished theshop to provide some extra spaceand still stock every product whichwas in the shop before; only now,we’ve added a lot of new local linessuch as venison from Huntly, baconfrom Newburgh, ham, meat roll &mealie puddings from Kintore,smoked salmon from Portsoy andjams from Westhill.”
“As local producers ourselves, we’revery keen on promoting theexcellent products which originatein the North east.”
The fruit & veg boxes have alsobeen revamped. Connie explained,“We were concerned by the distancesome of the previous organicproduce had travelled so our boxesnow have, where possible, the mostlocally available produce.Obviously, there are some items wecan’t grow in Scotland, such asbananas, but we do make sure thatour bananas are Fair Trade and wehave a vast array of other Fair Tradeitems.” A warm welcome awaits youat The Green Grocer which is openfrom 9-5.30pm Monday-Saturdayand until 7.30pm on Thursdays.
The Green Grocer, Inverurie offers a huge selectionof local, speciality and organic foods as well as
wholefoods and ingredients for all types of cooking.
Our fresh fruit & veg boxes, where possible, use thefreshest local produce; a single box is just £8 and can
be collected from the shop or we can arrangedelivery - pop in to find out more.
Much of our fruit and veg is cheaper than you’ll findin the supermarket plus, being local and with fewer
food miles, it’s fresher too.
We also stock local bacon, venison, cheeses, ham,smoked salmon, jams, preserves, biscuits and bread
from the Findhorn Bakery.
We cater for a wide range of dietary requirementsincluding gluten free & Coeliac, dairy free and veganand if we don’t stock something, we can try to get it!
76 West High Street, Inverurie, AB513QR, Tel: 01467 620245
We’re open Monday-Saturday 9am to 5.30pmand open until 7.30pm on Thursdays
www.facebook.com/inveruriegreengrocer
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BRIDIEA bridie or Forfar bridie is a Scottish type of meat pastry or pie, originally from the town ofForfar, similar to a Cornish pasty in shape, but the pastry is not as hard and no potato is used. Itis made of minced beef, sometimes with onions and spices, placed on rolled-out pastry and folded
into a semi-circular shape; the whole thing is baked in an oven. Forfar bakers traditionallyuse shortcrust pastry but similar products on flaky pastry or puff pastry areoccasionally found. The contents of the bridie are indicated by the number of holes in
the top; one hole signifies that no onions are in the ingredients and two holes indicateonions have been used.
ABERDEEN ROWIEA buttery, also known as a rowie or Aberdeen roll, is a savoury Scottish bread roll. They are
noted for their flaky texture and buttery taste (hence the name). To those who have neverexperienced one they are probably best described as a flattened, round croissant, with a very
salty taste. Although they have a salty, savoury taste they are often eaten toasted withjam/butter (be careful, the high fat content makes them get extremely hot when toasted).
As the alternate name of Aberdeen roll suggests, butteries are a speciality of Aberdeen butthey are actually common throughout the North East of Scotland and can be found in Elgin.
They were created in the 1880s, to provide the growing Aberdeen fishing industry a type ofhigh-fat roll which would keep for longer periods at sea than conventional rolls.
CULLEN SKINKCullen Skink is a thick Scottish soup made of smoked Finnan haddock, potatoes and onions.This soup is a local speciality, from the town of Cullen in Moray, on the north-east coastof Scotland. The soup is often served as a starter at formal Scottish dinners. The name isthought to derive from the Gaelic word for "essence". Cullen Skink appears in manytraditional Scottish cookery books and appears on a large number of menus acrossScotland. The soup is extremely easy and quick to make.
FINNAN HADDIEFinnan Haddie is smoked haddock. It's used in the preparation of dishes. Its origin is Findon near
Aberdeen, known locally as Finnan, and it was here in the late 19th century that the village beganproducing lightly smoked and delicated flavoured haddock (haddies). This dish also found a new home on the
American shores in the colonies of New England. The haddies can be simply grilled with butter, or even served as afish stew with milk and onions.
STOVIESStovies is a traditional Scottish dish, similar to the French Pot au Feu. Recipes and ingredients vary widely betweenregions, and even families, but the dish usually consists of tatties (potatoes) and onions and some form of coldmeat (especially sausages or leftover roast.) The potatoes are cooked by stewing with fat, stove being the oldScots word for stewing. A regional variation is to serve the stovies with oatcakes.
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Aberdeenshire Food andDrink Firms Showcased
Some of the best food and drink
products Aberdeenshire has to offer
were showcased on a national stage
recently.
Working with Aberdeenshire Council,
eight local companies exhibited at
Scotland’s largest outdoor event: ‘The
Royal Highland Show.’
They took their place on the ‘Taste of
Grampian’ stand for the event at
Ingliston, Edinburgh.
The annual extravaganza ran from
Thursday to Sunday (June 21 to June
24) at the Royal Highland Centre, where
many of the country’s food and drink
companies exhibited their products.
Mackie’s of Scotland, Dean’s of Huntly
Ltd, Huntly Herbs, Ola Oils and
Glenglassaugh Distillery all made the
trip.
Joining them were Duncan’s of Deeside,
Mackintosh of Glendaveny and
Grampian Oat Products.
Visitors to the ‘Taste of Grampian’ stand
were able to sample and buy rapeseed
oil, ice cream, whisky, potato crisps,
shortbread, jams and a selection of
chutneys.
This year ‘Taste of Grampian” also co-
sponsored the Cookery Theatre, which
helped showcase the variety and
versatility of local produce.
Craig Wilson, chef and proprietor at
Udny’s Eat on the Green, created
imaginative dishes and provided
preparation inspiration.
Chairman of Aberdeenshire Council’s
Infrastructure Services Committee (ISC),
Peter Argyle, said, “Aberdeenshire is
recognised as home to some of the best
food and drinks businesses in Scotland
and this was a great opportunity to
capture the imagination of ‘foodies’
who visited the food and drink hall and
promoted the very best produce from
Grampian. “Attending the Royal
Highland Show is a fantastic
opportunity to make valuable contacts
with consumers from across the United
Kingdom and promote the area’s
produce.”
ISC vice chair, Alan Buchan, said: “I’m
delighted so many Aberdeenshire
businesses have showcased their
products at the Royal Highland Show.”
“It is a great way to promote the north-
east of Scotland, and what it produces,
to a national audience.”
The Royal Highland Show offers a
unique opportunity to engage with
audiences from the agriculture, food
manufacture and processing industries,
as well as the Scottish consumer at
large.
In 2011 more than 183,000 people
attended the show over four days, a
new record for the event.
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MethodTo make the Mornay sauce: In a medium saucepan, melt the butter and add the flour. Whisk over a low heat for 2-3minutes until there are no lumps. Bring the milk to the boil with a little grated nutmeg and pour it over the cookedroux. Bring to the boil and cook for 10 minutes, stirring gently. Season, pass through a sieve and stir in the grated cheese.
To prepare the vegetables and bacon: Wipe the mushrooms and cut them into quarters. Cut the bacon into 1cmbatons and sauté together with the mushrooms for 3 or 4 minutes. Pod the broad beans and blanch them for 1 minutein boiling salted water. Refresh them in a bowl of iced water and then peel off the tough outer skins. Wash the spinachand dry on some paper towels. Heat the olive oil in a medium pan, add the spinach and a pinch of salt, and cook untilthe spinach is wilted.
Assembling the dish: Preheat the oven to 180 degrees. You will need four ovenproof dishes. Place some spinach ineach dish and cover with Mornay sauce. Crack an egg on top, sprinkle with broad beans and bacon, and season withsalt and pepper. Put the dishes in a baking tin, pour in boiling water to come half way up the sides of the dishes andbake for 8-10 minutes. The egg yolks should still be soft.
To serve: Serve straight from the oven. The dishes will be piping hot, so place them on a plate.
Ingredients• 100g button mushrooms • 100g smoked streaky bacon • 100g broad beans • 250g fresh spinach
• 2 teaspoons olive oil • salt • 4 large British Lion eggs
For the Mornay Sauce: • 60g butter • 60g plain flour • 1 litre milk • 4 gratings of nutmeg
• salt and pepper • 100g Mull Cheddar, grated
Eggs en Cocotte
Recipe: Tom Kitchin
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Summer has finally arrived so takeadvantage of midsummer and enjoylong balmy days and the beauty ofGrampian in bloom. Pack a picnic andfind the perfect spot to relax andadmire the view.
It's also berry season! June brings juicystrawberries and raspberries, followedby blueberries and loganberries in Julyand brambles and greengages inAugust.
Scotland is renowned for its berry
farms, particularly Perthshire. Fruitand other crops thrive thanks to coolwinters and warm summers, withenough but not too much rain andplenty of sunshine. For the freshest ofberries visit the many farms aroundthe country that allow you to pickyour own fruit.
Seafood is also wonderfully variedover the summer months: from craband grey mullet in June, to July's pikeand pilchards with crayfish and skatein August.
We all know Doonies Farm is a fabulousplace for all ages with many rare breadanimals waiting to be petted and fed, butdid you know the farm is also one of thebest places in the area for buying meat?
On sale is their own farm reared Longhornbeef, prepared by a top independent localbutcher and then vacuum packed andfrozen. Longhorn steaks are a favourite ofHeston Blumenthal and were the 2010Gold Award winner in the Guild of FineFoods Great Taste Awards.
Doonies have a great selection ofsausages and steak burgers and the verybest quality steaks. Now that it’s outdoorgrill season, pick up a barbecue pack withsteak burgers, beef sausages and minutesteaks – perfect for outdoor entertaining.
Doonies is great fun but it’s also the placeto go for the very best beef farmed usingtraditional methods that suit the slowermaturing animals and produce beef withreal flavour and tenderness.
In Season
It’s a steakout doon on the farm
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Do you love great food combined withexpert service from people who really docare?
Conveniently located in Aberdeen citycentre you’ll find the recently openedHAIGS FOOD HALL, an independentfamily owned business with a stunningpedigree. Haigs was established by Jamesand Julie Haig in 2007 and is run withpassion, commitment and drive. In thepast they have both worked with a veryhigh class organic meat company. Theirethos is to provide the ultimate balancein meat retailing, supplying fresh localproduce and hand- made traditionalproducts, coupled with the variety, hoursand service required by today’scustomers.
Haigs are passionate about fresh localquality food from butchery, bakery, freshfish and fruit & veg accompanied by ahost of local hand-made and artisanproducts.
The state of the art butchery has beenbuilt to adhere to stringent regulationswithin the meat industry. Fresh productsare produced, packed and priced on sitedaily. There is a unique first floor viewingarea where you can watch the confidentteam at work. They can also cater forbespoke orders and staff are always onhand to offer advice on cooking anyproducts.
James is a Master Butcher with over 25years’ experience and has servedcustomers such as Harrods, HarveyNichols, Spencer House and Claridges. Aprevious Scottish Young Butcher of theYear, he is a multi-award winner withspecial recognition for his steak pies, drycured back bacon and sausages.
Haigs were highly commended by GaryRhodes in 2008 in his search for localfood heroes.
The location on Schoolhill makes HAIGSFOOD HALL ideal for lunch-time customwith great value ‘meal deals’ on theirdelicious freshly made sandwiches andbaguettes. The in-house kitchen suppliesa steady flow of sausage and bacon rollsas well as hot pies and sausage rolls.
Local products abound such as OlaRapeseed Oil, Ria’s Sambal and Soyasauces, Castleton Farm strawberries, localfarm eggs and fresh fish filleted inAberdeen. There are also lots ofconvenience products such as tea, coffee,cheese, sauces and gravies and a greatkitchen ready range prepared with freshingredients.
It’s a move back home for James andJulie - this experienced local couple -whose passion to provide the best localproduce, good value and outstandingservice is evident. Pay them a visit now!
Food Hall Heaven
Haigs Food Hall45-51 Schoolhill
Aberdeen, AB10 1JT
www.haigsdirect.co.uk
01224638525
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A North-east farm & coffee shop whichtook part in an annual event to educatethe public in environmentally friendlyfarming attracted a record turnout ofvisitors through its farm gates.
The Store at Foveran welcomed morethan 1,000 members of the public to itsfarm during the event on Sunday, 17th
June, 2012 which exceeded
expectations by more than double.
The national event, Open Farm Sunday,
is run and operated by LEAF (Linking
Environment and Farming) and has a
focus on educating whilst giving the
public a chance to meet local farmers.
This year the initiative was supported
by more than 330 farms across the
country and attracted in the region of
more than 150,000 visitors to events
across the UK.
The Store was one of 12 Scottish farms
that took part and the team had an
array of activities on site for visitors
including a BBQ, farmers market, nature
activity trails, tractor rides and
machinery demonstrations.
The Store is a family-run business
selling its own farm-reared produce atan onsite farm store and coffee shopand the team has a passion forsupporting its local community andeducating children.
Andrew Booth, farmer and owner ofThe Store, said, “We were thrilled towelcome such an amount of visitors toour open farm. The event was a greatsuccess and we were overwhelmed bythe support we received from theNorth-east community. As well as ourown team, nine other local farmersjoined the event and were on hand toanswer questions throughout the day.We love sharing our story and givingpeople a glimpse of what we do on theland.”
To find out more about The Store visitwww.thestorecompany.co.uk
Open Gate Success
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Rizza’s, the manufacturers of deliciousand authentic Italian ice cream, hasdeveloped a great reputation for qualitysince their 1914 opening in Huntly. Thename and distinctive Rizza brand issynonymous with delicious, quality icecream and continues to be an awardwinning family run business.
With a range of products, such as theiroriginal Italian recipes, unchanged sincethe 1930’s, Rizza’s supplies to ice creamparlours, hospitals, restaurants andmany other outlets throughout theNorth-east of Scotland, the Highlands,Dundee and Tayside.
In addition to their original recipes, theyalso make prize winning Gold TopPremium ice cream using Jersey doublecream and Real Dairy ice cream which ismade using ingredients supplied by alocal dairy.
From their purpose built factory inHuntly, Rizza’s manufacture a widerange of products, from ice cream tosorbets, to double cream premium ice
creams, and even birthday or Christmasgateaux.There is no end to theirversatility and they now make deliciouscupcakes with Chocolate Ballerina cups,piped with their award winning icecream with a choice of mouth-wateringtoppings. All of which are suitable forvegetarians and they even do GlutenFree Ice Cream.
Also, in order to offer a completeservice, they can supply restaurants withwafers, tubs and toppings. In fact,anything ice cream related.
Rizza’s have also recently decided toreintroduce some old retro favourites,such as knickerbocker glories and, inaddition to the good old traditional icecreams, have added some new flavourssuch as Irn Bru, Bubble-Gum Ripple,Toffee Apple and Pistachio.
To add a scoop of authentic Italianto your restaurant, contact Rizza’son: 01466 792847 or email:[email protected]
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With summer now firmly here, and the
school holidays underway, what better
place to spend a day out than at
Formartine’s? Take some leisurely hours
out of your day and roam acres of
stunning woodland while discovering the
natural beauty of the countryside. There
are plenty of activities to keep even the
youngest child amused, with a secure
children’s play area to let them get rid of
those energetic bubbles, whilst building
up an appetite. The eatery boasts the best
seasonal and local products available
where you can enjoy everything from
breakfast, brunch, lunch or afternoon tea.
With head chef Matt Dobson at the pass,
he leads an extremely talented team in
the kitchen. You could also enjoy some
of the award winning products from The
Smokehouse (recent finalists in the
Scottish Excellence awards for their
smoked nuts in two categories –
confectionary and snacking, and the food
service product of the year) or beef,
game, fruit and veg from the Haddo
Estate. A continually changing menu to
reflect the season offers the very best that
Scotland has to offer. Before you end your
day at Formartine’s, you can also visit
their extensive food hall which features
products used and available in the eatery.
Browse the array of award-winning foods,
from preserves, sauces and oils, to
gourmet biscuits and pastas. The
extensive deli counter is always stocked
with a wonderful range of cheeses and
chilled meats, while the food hall offers a
range of homemade ready meals
prepared in the Formartine’s kitchen. The
shop also stocks a wide range of gifts,
home wares and pottery all created by
local artists. At Formartine’s, the aim is to
create the ideal day out for families,
foodies and tourists. With so much to see
and do, the experience of a visit to
Formartine’s will not only last in your
memories, but will see you return time
and again visit www.formartines.com
Much Ado at Haddo
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Do you know what the colour of thetwist tie or tabs on bread packagingmeans? It signifies what day of theweek the bread was baked on. Thispractice of having a different colourtwist ties or tabs for different days ofthe week is not meant necessarily tobe used by the customer, but actuallyto aid the person stocking the shelveswith bread in determining what breadis old and needs removed from theshelves.
The holes in crackers are there for areason, not just for decoration or forconvenience in some manufacturingprocess, as one might expect. Inactuality, without these holes, crackerswouldn’t bake correctly. These holesallow steam to escape during cooking.This keeps the crackers flat, instead ofrising a bit like a normal biscuit as thesteam tries to escape; these holes alsohelp to properly crisp thecrackers.
M&M’s were created byForrest Mars (the son of thefounder of Mars, Inc.) and hisbusiness partner, BruceMurrie (the son of thepresident of the HersheyCompany). Because boththeir last names started with“M,” they called their newsweets M&M’s. The originalcolours were red, yellow,green, orange, brown, andviolet.
For 3,000 years, naturalliquorice was used asmedicine to treat ulcers, sorethroats, coughs, and otherdiseases. The first liquorice“candy” was an attempt todisguise the bitter flavour ofthe medicine
Apples, potatoes, and onions alltaste the same when eaten withyour nose plugged. The factthat the three items have asimilar consistency makes it
virtually impossible to tell them apartwithout the sense of smell. If you trythis, I should warn you: once youunblock your nose, you can tell whatyou have just eaten.
Worcestershire sauce, the popularEnglish sauce, is made from dissolvedanchovies. The anchovies are soakedin vinegar until they have completelymelted. The sauce contains the bonesand all.
Coconut water can be used (inemergencies) as a substitute for bloodplasma. The reason for this is thatcoconut water (the water found incoconuts – not to be confused withcoconut milk, which comes from theflesh of the coconut) is sterile and hasan ideal pH level. Coconut water isliquid endosperm – it surrounds theembryo and provides nutrition.
Did You Know ?How the Word“Spam” Came to
Mean “JunkMessage”
The origin of the term comes froma 1970 Monty Python’s FlyingCircus skit. In this skit, all therestaurant’s menu items devolveinto SPAM. When the waitressrepeats the word SPAM, a group ofVikings in the corner sing “SPAM,SPAM, SPAM, SPAM, SPAM, SPAM,SPAM, SPAM, lovely SPAM!Wonderful SPAM!”, drowning outother conversation, until they arefinally told to shut it.
Exactly where this first translated tointernet messages of varying type,such as chat messages,newsgroups, etc, isn’t entirelyknown as it sort of happened allover the place in a very short spanof years. It is, however, welldocumented that the users in eachof these first instances chose theword “spam” referring to the 1970Monty Python sketch where SPAMsinging was drowning outconversation and SPAM itself wasunwanted and popping up all overthe menu.
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The Place to Eat in John Lewis is a familyrestaurant situated on the top floor of thestore, and benefiting from naturaldaylight makes this a light and airy venuefor coffee or lunch.
It’s a vibrant place at lunchtime and theextensive products on offer and quickservice make it ideal for a quick bite toeat, to refuel when shopping with thefamily, meeting friends for lunch and aglass of wine or popping out from theoffice.
They have a team of 6 chefs preparing
fresh food daily using only the best
quality ingredients. For breakfast enjoy
one of their infamous bacon or sausage
rolls or go for the full breakfast at £5.95
including tea/coffee.
The cold table includes a selection of
sandwiches, wraps, baguettes and salads
or for the changeable summer weather
choose from one of the 3 daily soups.
The hot table offers favourites such as
breaded haddock, macaroni cheese and
deep filled quiche. For those who have a
little more time you may want to try the
cooked to order chefs fish special which
changes weekly. To accommodate
anyone on a gluten free diet they can
offer sandwiches, baked potatoes,
omelettes and a fish dish.
Alternatively enjoy one of their traditional
afternoon teas with a selection of finger
sandwiches, homemade mini fruit scones
filled with cream and jam and minidesserts - £11.95 for two people.
The Baby Deli range which is organic,homemade meals with no added sugar,salt, preservatives, colouring or flavoursare suitable for toddlers from 4 - 10months. The children’s box offersexcellent value for money with 6 items at£3.95 and the children’s hot offerincludes fresh fish goujons, pizza pockets,macaroni cheese, grilled sausage andmash or ham salad.
The spacious restaurant which allows forroom to manoeuvre buggies easily isequipped with high chairs and staff arealways on hand to offer assistance.
They have recently teamed up with Builda Bear making the Place to Eat an idealvenue to take the children for somethingto eat and drink before or after they havehad their party. To make a bookingtelephone 218382
A Place to Eat withall the Family
There are more than 4000 species of crab, a
crustacean notable for its sideways walk, claws
and armoured shell. Crab claws yield sweet,
dense white meat similar to lobster meat, while
the flesh from under the hard upper shell is soft,
rich and brown. Crab liver is considered a
delicacy. Male crabs tend to have larger claws
and more white meat. However, the females
sometimes contain coral - a flavoursome red roe.
The main types of crab available are:
European Brown crab - popular all over Europe,
this crab is available all year round. It reaches 20-
25cm/8-10in across and has heavy front claws
with almost-black pincers, a rusty-red or brown
shell, and red hairy legs mottled with white.
Atlantic Blue crab - this crab has a blue-
brown shell and can grow to 20cm/8in,
but is usually sold smaller. When newly
'moulted' (crabs regularly shed their
hard shells), the crabs are caught with
soft-shells and deep-fried for eating
whole. The Blue crab is popular along
the Eastern seaboard of the United States.
Dungeness crab - this can reach up to
20cm/8in and has plenty of delicious
white, dense sweet meat. The meat in the
shell, notably different for its pale greyish-
green colour, also has a great flavour. It is
popular along the Pacific seaboard of the
United States.
Pincer Movement
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Method1. For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing,
or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and
breadcrumbs and mix well. 2. Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook
them. Take them out of the fridge 30 minutes before you start cooking. 3. Meanwhile, for the herbed yoghurt, mix
together all the ingredients for the herbed yoghurt in a bowl and season, to taste, with salt and freshly ground black
pepper. 4. Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on
each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway. 5. While the burgers are
cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time. 6. To serve, split the buns in two. Place
a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the
herbed yoghurt. Finish with the other half of each bun.
IngredientsFor the burgers: • 1 small onion, quartered • 4cm piece fresh ginger • 4 large garlic cloves • 20g fresh coriander,stalks and leaves • 2-3 green chillies, chopped • 1 tsp red chilli powder • 450g/1lb lamb mince
• Half tsp ground cumin • 1 tsp garam masala • 1 tsp salt, or to taste • 1 large free-range egg • 2 slices thick-cut white bread, processed to crumbs in a food processor • 2 tbsp oil, for greasing
For the herbed yoghurt: • 200g/7oz Greek-style yoghurt • 30g/1oz fresh coriander leaves • 15g fresh mintleaves, or 1 tbsp good quality dried mint • 1-2 green chillies, finely chopped (optional) • salt, to taste • Halftsp freshly ground black pepper
Spiced lamb burgerswith herbed yoghurt
Recipe: Anjum Anand
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The delightful little village of Fettercairn,
North-west of Laurencekirk is famous for
its arch which was erected as a
celebration of the overnight stay of
Queen Victoria and Prince Albert in 1861.
Now there is another reason to visit this
quaint Mearns village.
Heather and Doug Dick-Reid, owners of
the celebrated nearby Fasque Estate have
recently purchased the delightful Arch
Café and Bistro, which has held a central
location in Fettercairn for many years and
is much feted by the local community.
In addition to tucking into a delicious
daytime menu which includes petit
dejeuner, soups, speciality sandwiches,
hot dishes of the day and tasty home-
bakes, you can now enjoy evening meals
on a Thursday, Friday and Saturday in this
recently refurbished establishment. From
a selection of nibbles and starters to
mains which include fresh fish of the day,
steaks, coq au vin and a selection of
salads, there is something to suit all
palates. For a small corkage charge you
can also take your own wine. You can
now also enjoy a super ‘early bird menu’
at only £9.95 for two courses and £12.95
for three courses served between 5.30pm
and 7.00pm.
Even the kids are well catered for and
while you relax and enjoy your meal, your
little darlings can play in an adjoining
area after, of course, choosing from their
own special menu.
Before heading off browse through the
fabulous range of fine goods the café has
on offer.
Don’t just leave this hidden gem to the
locals. It’s only a short drive from
Aberdeen and well worth the visit.
Arch de Triomphe
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Gino D'Acampo is one of the country’smost popular chefs, with many TV seriesincluding ‘Let’s Do Lunch with Gino andMel’ and ‘There’s No Taste Like Home’. Hebecame a national favourite when he wascrowned King of the Jungle in 2009’s ‘I'ma Celebrity - Get Me Out of Here!’ and iscurrently resident on the award-winningTV programme ‘This Morning’.
Gino is also the author of several best-selling cookbooks, including ‘Fantastico!’,‘Gino’s Pasta’ and his latest, ‘Italian HomeBaking’. His app, ‘Eating Italian’, has beena fixture on the download charts and heis currently developing a food range tolaunch later in the year.
Q: Your ‘nonno’ (grandfather) was a hugeinspiration to you. Can you share with usa memory of him?
A: I grew up in Naples, in Southern Italy,and inherited my love of cooking fromhim. He was a Head Chef and, if I closemy eyes, I can still see him rolling gnocchiinto shapes while I helped him serve it toour huge family. Every time I cook on TV,I send a little thought to him ...
Q: You are a self-proclaimed control freak.How did you manage to control thisduring your time on ‘I’m a Celebrity’?
A: I decided before I went in to the junglethat it would be my chance to switch offcompletely and see if it was possible forme to do nothing at all. Doing nothing isthe hardest thing for me; I need to beoccupied all the time, organising, workingon new ideas and, of course, orderingeverybody around! But even so, I noticedthat the camp-mates seemed to be happyto let me cook all the meals . . .
GenialGino
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Q: Do you still have plans to open a newrestaurant?
A: I don’t think I want to open atraditional restaurant. Realistically, it’s tootime-consuming and I like to give everyproject 100%. But I do have other plans- so you’ll have to watch this space . . .
Q: What’s your latest project?
A: I’m really enjoying working with acompany called Innovate, introducing anItalian range into school canteens. Weare currently active in about eightyschools and I’m pleased to say that mypasta meals are proving hugely popular.
Q: Do you think parents should spendmore time with their children in thekitchen?
A: No! I’m joking, of course - obviously,I’m going to say yes. Apart from anythingelse, it’s good quality time and a lot of funif they get to help in a practical way.
Q: When not eating Italian, what is yourfavourite dish?
A: I must say that I’m partial to a delicioussalt beef sandwich. But we are so lucky to
be living in Britain, where you are able totry every kind of food imaginable.
Q: What are your favourite eatingexperiences in Italy?
A: There is nothing better than a hugeseafood pasta platter on the coast ofSouth Italy, simply cooked with somewhite wine. A close second would beNutella ice-cream in a piazza square inany region. Tasting cheese and wines inBologna and pizza in Naples is a mustand experiencing an Agriturisimo (a farmrestaurant); no menu, just home-madewine and 5 dishes of the day from thebest on the farm – is a culinaryexperience everyone should try.
Q: What’s next on TV for Gino?
A: I’m delighted to say that ‘Let’s DoLunch – with Gino & Mel’ is returning foran extended run this summer. We have agreat time making the show and I think itmust come across to the viewers becausepeople are always telling me that it’s theirfavourite programme.
Thanks for watching!
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MethodIn a medium size bowl, soak the dried Porcini mushrooms in cold water for 30 minutes. Once softened, drain. Heat theolive oil in a large saucepan and fry the onion over a medium heat for about 2 minutes or until softened. Stiroccasionally with a wooden spoon. Add in all the mushrooms with the thyme and continue to cook for a further 3minutes stirring occasionally. Add the rice and stir continuously for 3 minutes allowing the rice to toast in the olive oiland begin to absorb all the mushroom flavours. Pour in the wine and continue to cook for a further 3 minutes to allowthe alcohol to evaporate. Start to add the warm stock a little at a time, stirring occasionally, allowing the rice to absorbthe stock before adding more. Season well and cook gently (if you need extra liquid, use warm water). After about 20minutes, when most of the stock has been absorbed, remove the pan from the heat and stir the butter into the risotto.It is very important that you stir the butter very fast into the rice for at least 30 seconds – this creates a fantastic creamytexture. At the end, stir in the Parmesan and serve immediately.
Ingredients
• 350g Arborio or Carnaroli rice • 2 tablespoons of olive oil • 1 onion (peeled and finely chopped) • 20g sliced
dried Porcini mushrooms • 100g button mushrooms (sliced) • 80g chestnut mushrooms (sliced) • 100ml dry
white wine • 1 tablespoon fresh thyme leaves • 1.2 litres warm vegetable stock, made with 2 stock cubes • 25g
salted butter • 40g freshly grated Parmesan cheese • Salt and pepper
Mushroom & White Wine Risotto
Recipe: Gino D’Acampo
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Tourism businesses across the north-east – from B&Bs tovisitor attractions – are to be signed up as Scottish FoodChampions.
The Scottish Food Champions initiative, announced byRural Affairs Secretary Richard Lochhead, will recognisebusinesses which offer quality, fresh seasonal produce, aswell as promoting where their food comes from.
The scheme is a joint venture between the ScottishGovernment and VisitScotland and will cover hotels,B&Bs, food outlets and visitor attractions and will assess2500 businesses over the next three years -with theambition of getting at least 1000 signed up by 2015.
Mr Lochhead said: “Scotland is home to some of theworld’s finest food and it’s vital that we showcase thebest of what we have to offer to our visitors – fromoverseas and closer to home. This is particularly true inthe run up to the next year of Homecoming and theCommonwealth Games in 2014, and I urge everybusiness in the north-east and Moray to becomeinvolved.
“The exciting new Scottish food initiative will build onour burgeoning reputation as a land of food and drink byadding on the key elements of seasonality andprovenance to VisitScotland’s existing assessments. It willencourage tourism businesses across the country to usefresh seasonal produce, showcasing our nation’smagnificent produce to visitors from home and abroad.
“Scotland’s food sector is one of our greatest successstories. And as we prepare for the eyes of the world to befirmly focussed on Scotland, now is the time for allbusinesses to aspire to the standards of the best. AsScottish Food Champions they will champion freshseasonal produce, spreading the word about whatScotland has to offer.”
James Withers, chief executive of Scotland Food andDrink, said, "When visitors come to Scotland, they expectand deserve to enjoy the very best food and drink. Andthat's exactly what we want to be able to offer them.
“Food and drink businesses which understand theimportance of serving up the very best local, seasonalproduce deserve to be showcased and will form thebedrock of a tourism industry that will help us to developour international reputation as ‘A Land of Food andDrink’."
NewsBites
Best to beShowcased
Aperitivo, a new Italian themed eatery in the unitpreviously occupied by Pancho Villas at the Galleria Centreis soon to open. The venture is the brainchild of TonyRenda and Nikos Spathis, the team behind the highlysuccessful Rustico, who have a reputation that is secondto none in the city.
Tom Sutherland, owner of the Centre on Bon AccordStreet remarked: "I am absolutely delighted to welcomeAperitivo to the centre to further strengthen our tenantline up. The proposed concept sounds very exciting and issure to be well received."
"The new restaurant will have a distinctly Italian theme butwill be very different from what our customers enjoy atRustico," explained Tony, "Our aim with Aperitivo is toprovide a very relaxed, informal experience where ourcustomers can enjoy a light lunch, dinner, coffee, drinks ormaybe a fresh sandwich to takeaway."
Italian Themewith a
Difference
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The Ship Inn5 Shorehead, Stonehaven, AB39 2JY Tel: 01569 762617
Popular Inn gets
Ship Shape
“We had one of the best meals inScotland at this delightfulharbourfront restaurant. Excellentvalue, delicious steak and Guinnesspie with locally producedvegetables and excellent servicefrom Carol who was extremelyhelpful in recommending touringitineraries. She also moved us to awindow table for the view. Highlyrecommended; great value”
“Superb Scottish foodand service.”
The picturesque harbour in the quaintcoastal town of Stonehaven is worth avisit at any time of year, but in thesummer months it excels. Bobbing boats,ice cream cones and sandcastles pepperthe stunning harbour vista which issheltered by towering cliffs and calmingsea walls.
The gem in this postcard-worthy setting isThe Ship Inn, a cosy and characterfulhostelry snuggling into the Shorehead.Owner Simon Cruickshank has superviseda recent refurbishment and modernisationof the bar and lounge area which hasseen an increase in floor space whilstretaining the character and charm whichis synonymous with this popularestablishment. Fresh new toilets, withdisabled patrons catered for and babychanging facilities have been installed.The bar has a wide range of draughtbeers including real ales which changeregularly and there are over 100 differentmalt whiskies available.
Have a seat in the outdoor patio, enjoythe lively harbour-side atmosphere andsip away on a cold beer.
There is a wide range of freshly cookeddishes in the Captain’s Table restauranteach created with seasonal local producewith the emphasis on locally caughtseafood. However, there is something foreveryone including fine steaks, chickendishes, pasta and home-made burgers. Itwould be a sin not to sample theblackboard specials.
Stay a few nights in one of elevencomfortable bedrooms, all with modernfacilities including Wi-Fi access. Enjoy theearly morning panorama as a heartyScottish breakfast awaits, before you headoff to explore the rugged coastline or thebeautiful Deeside scenery which is only ashort drive away.
The welcoming staff, fresh, quality food,real ales and comfortable rooms makeThe Ship Inn an ideal place to stay thissummer.
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I really enjoy good food, but alas,my culinary skills are rather limited.I have the desire to conjure up awonderful dish and in my head I canvisualise my masterpiece. Thetrouble is the finished product fallswell short of my expectations.
Ever the optimist, I booked myselfinto a Quick Cook session at NickNairn’s new Cook school in BackWynd, spurred on by a real desire toimprove.
Following a greeting from Jane, thecharismatic Front of House Managerwho welcomed us with anappropriate beverage, we moved toa rather daunting area nearby,adorned with pots and pans andcooking utensils arranged withsurgical precision.
After an introduction to Louise, thevery capable tutor for our session, itwas straight into a demonstration oftoday’s task. We were to create the
perfect poached egg on toast withasparagus and hollandaise saucewith crispy pancetta. Louiseeffortlessly swung into action as weenviously watched her skills unfoldand the perfect dish achieved.
Sporting a chef’s stripy apron Icertainly looked the part and set outto emulate our tutor’s performanceas best I could. I adore asparagusand have left the intricacies of aperfect poached egg to my wife.This is why I chose this particularsession but there is guaranteed tobe something to suit you.
Asparagus blanched, pancettasizzling nicely, egg simmering (andlooking pretty good), hollandaisesauce on stand-by. Amazingly itwas all looking as it should and bestof all, I was having great fun.
Within minutes I was standingproudly over a dish I had executedand felt was worthy of a place in the
Masterchef final. Feeling proud withmy efforts I tucked into my tour deforce. Wow! It was sensational.
The Quick Cook sessions last abouttwo hours so it’s easy toaccommodate a time of day to suityou. At prices from £39 they arereally good value as that includesdrinks, food and tuition but it’s theexperience that matters and this istruly great.
Have a browse on the Nick NairnCook School website for a date thatsuits you and get ready to enjoy theexperience.
www.nicknairncookschool.com.
It’s also the perfect gift for friendsand family.
To my wife who will be reading thisand has held the title of supremepoached egg maker for many years,look out, I feel your crown is aboutto be removed!
My Quick CookSensation
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The Lairhillock InnNetherley | Nr StonehavenAberdeenshire | Tel: (01569) 730001
The Lairhillock Inn is an historic restaurant in theNorth-east of Scotland, with years of experienceserving its customers the best in local favourites withits own twist.
Located in Netherley, in Aberdeenshire, the Inn is justa 10-minute drive from Aberdeen and has plenty ofhistory in the area, as it is understood to be anoriginal coaching house built more than 200 yearsago.
Known for its innovative dishes and dedication tolocal Scottish produce, the Inn is the perfect place forlocals or visitors to frequent for any occasion. The Innhas its own gastropub, ideal for a casual dinner or
Sunday lunch, and the joining conservatory is aperfect place to relax on a summer’s day.
The Inn also houses the Crynoch restaurant, a fine-dining option open on Friday and Saturday eveningsand for Sunday lunch. The Crynoch is perfect forspecial occasions with a menu including Herb-CrustedRack of Spring Lamb and Roasted Monkfish Tails fromthe restaurant’s ever-evolving seafood menu.
The Crynoch can also be rented out for private dining,including parties and corporate functions. To get intouch with the Inn for your next event, call on 01569730001.
Lairhillock Inn
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Nick Nairn’s Cook School, located in astunning listed building in BackWynd Aberdeen is now open. Thenew school has been in the pipelinefor some time and follows on fromthe success of his school in Port ofMenteith, near Stirling. The buildinghas been carefully transformed toenhance the original features such ascarved mouldings and stain glasswindows which sit strikinglyalongside white and stainless steelkitchen areas.
Nick said: “The north-east is afarming community and some of thefinest produce comes from here.Cooking enthusiasts from this areacan commit to learning due to theirworking patterns and disposableincomes.”
Nick will also be trialling a brand newventure in the new cook school, with
after-work and lunchtime classes atits Quick Cook Bar. This is a newurban concept, where participantscan cook, learn and eat in two hours,picking up invaluable tuition frombasic knife skills to creating culinarymasterpieces.
Nick said: “It will be perfect forpeople who work during the day. Youcan pop in after work or do it over along lunch-break. It’s also anaffordable place for students to comealong and learn to cook forthemselves.”
The school has been separated into
two state-of-the-art foodie havens
with Head chef Kenny Smart running
the large kitchen upstairs and the
Quick Cook Bar downstairs overseen
by Louise Chapman.
Play Time at New School
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Sublime Scottish Cuisinein Rural Setting
One of the most endearing attributes of North-east life isthat fine dining is not a preserve of the city. In fact, thepeaceful, verdant countryside conceals many a first classeatery and none more highly praised than Eat on theGreen. Once a small local pub, set in the tranquil village ofUdny Green, it has been transformed into a high qualityfine dining restaurant, securing multiple accolades alongthe way.
This is the lifeblood of Craig Wilson who bought thebuilding in 2004 and set about converting it into one ofthe best restaurants in Aberdeenshire.
Craig’s passion for food began at sixteen when he startedas a trainee chef at the Strathburn Hotel in Inverurie beforeleaving his rural roots behind for a position with BallathieHouse in Perthshire. At twenty-four he became head chefat Cromlix House, one of the finest luxury hotels inScotland where he was awarded 2 AA rosettes for his
culinary skills. When a new cookery challenge series ‘PotIdol’ began on television, Craig, who was then working onnew product development with Baxter’s Foods, foundhimself in the final, raising his profile across Scotland andaffectionately being known by host Lorraine Kelly as the‘Kilted Chef’.
Inspired to open his own restaurant serving high qualityfood using only the finest local ingredients, Craig returnedto the North-east and Eat on the Green was born. He nowhas a well-established base of loyal guests who return timeafter time. Only the best ingredients make it onto thisrestaurants menu with the list of suppliers reading like a‘who’s who’ of product excellence. From locally rearedAberdeen Angus beef to Stornoway black pudding,Highland venison and home-grown fruit and vegetables,Craig will take you on a journey through Scotland’s larder.Classic Scottish dishes are finished with finesse, with
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favourites including ballotine of chickenwith apricot and pistachio and pancetta-wrapped venison loin with pear puree. Acosy dining room features classic stylingand swathes of Scottish tartan. Diners canalso enjoy the ultimate gourmetexperience by indulging in an elegant 10-course menu in the exclusive TastingRoom.
As Craig expounds: “Good food andservice is at the heart of everything we dohere at Eat on the Green and it is a firmfavourite of many for those specialoccasions. From birthday celebrations toweddings and anniversaries, our aim is tomake these moments ‘Something RatherSpecial.”
Craig’s reputation has grown enormouslyand he has been honoured to cook formany high profile celebrities over theyears including Sir Sean Connery, Sir AlexFerguson and Sir Patrick Stewart. He isalso a favourite of First Minister AlexSalmond who has hailed him as afantastic Scottish chef.
As well as meeting friends for lunch anddinner, why not relax and enjoy afternoontea at this stunning eatery with thepromise of delicious sandwiches, bespokehome-made cakes and sweet treats thathave been extremely popular and attractcustomers from near and far.
As if running this highly successfulrestaurant was not enough, Craig is alsoheavily involved in charity work anddemonstrating his culinary skills. He hasraised over £40k for Breast Cancer Careand Maggies Care Centre. Craig hasrecently returned from the Royal HighlandShow where his talent was put to gooduse on the ‘Taste of Grampian’ standwhere his imaginative dishes showcasedthe best products Aberdeenshire has tooffer.
Craig will be taking part in Aberdeen's10th Anniversary Over 50's Festival, (7th -16th September) where he has set himselfthe challenge of attempting to do acookery demonstration to music, in asmany sheltered housing schemes in andaround Aberdeen City and Shire as he canin one day. These whistle stop sessionswill be mini ‘music and foodextravaganzas!’ How many will hemanage? For Craig it’s a case of the morethe merrier!
Savour the best of Scotland’s larder at thistwo AA Rosette restaurant – It really is‘Something Rather Special’.
This is just the beginning of Craig'sjourney so don't miss the autumn issuewhen more of the 'Eat on the Green' storywill unfold!
For further information visitwww.eatonthegreen.co.uk or call01651 842337.
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NewsBites...
Barclay Banks onBussey Time Ahead
The Grampian Food Forum Dining Clubtook place recently at Raemoir HouseHotel, near Banchory, with 60 guestsfrom the North east’s food and drinksector in attendance.
The dining club is an initiative aimed atpromoting greater use of local producein the region's hotel and restaurantmenus.
It provides a forum for hoteliers,restaurateurs and chefs to meet withproducers and suppliers to buildrelationships and explore opportunitiesto work more closely together.
Neil Rae owner of Raemoir House Hotelsaid, “I am delighted to be associatedwith the Grampian Food Forum and towelcome them to Raemoir where wehave the opportunity to showcaseGrampian's larder.
“There is a lot of cooking talent to befound across the North east of Scotlandand Raemoir has, in our short time hereso far, been recognised in various waysof having its share.
“This combined with the abundantsupply of quality produce availablelocally ensures that we, along withmany other hotels and restaurants,should all be proud of keeping the Cityand Shire firmly on the culinary map.”
Guest speaker for the evening wasRichard Barclay who owns and managesthe Rannoch Smokery a family businesswhich was started in the 80’s by hisparents.
Rannoch Smokery is a specialist smokerof meat and game and Richard spokeabout the company’s growth plans,which includes working with ColinBussey, formerly Executive Chef atGleneagles Hotel, to develop newproducts for the hospitality sector.
Colin’s expertise is available as amember’s benefit to Scotland Food &Drink members.
The next Grampian Food Forum DiningClub will take place in September. Forinformation on all forum activity, pleasesee www.grampianfoodforum.co.uk
‘Coffee with Conscience’Aberdeen-based beverage supplier CaberCoffee has announced the launch of anew and exclusive Fairtrade range ofcoffee, tea and hot chocolate products.Named Ethyco and styled as ‘Coffee withConscience’, the range not only benefitsgrowers around the world, it alsosupports local projects in the UK by re-investing 2% of sales into socialenterprise projects. This makes theproduct unique to the marketplace withno other beverage range offering thislevel of social responsibility.
Caber Coffee’s Ethyco takes this a stepfurther by donating 2% every 6 monthsto projects with a socio-economic orenvironmental focus via their partnersSocial Enterprise Scotland. One charity toalready benefit is The Foyer in Aberdeenwho work to prevent and alleviate youthhomelessness and unemployment.
Commenting on the new brand,Managing Director Findlay Leask said,“We are delighted to be bringing such aunique brand to the North East and to theUK. With ethical purchasing on theincrease, and the growing focus onCorporate Social Responsibility, ourcustomers like to know that what they arepaying is going to benefit those whohave actually grown the products.”
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MasterCheffor Methlick Centre
Three Little JarsWent to Market
Organic chutney and jam producerHuntly Herbs launched into the giftmarket at this year’s Royal HighlandShow.
Customers at Scotland’s premierfood and farming event at Inglistonwere the first to be offered ThreeLittle Jars of Huntly Herbs’s award-winning organic chutney andpreserves in a handy and attractivegift package.
Each wrap contained three 40ml jars,and customers could choose allchutney, all jam or a mixture, fromthe extensive Huntly Herbs range.
“It’s an ideal small present,” saidAnna Wilson. “We believe it will beattractive for tourists as somethinginexpensive that they can enjoywhen their holiday is over.
“People on holiday are often lookingfor local produce to take home, forthemselves, for a small present forrelative or friends – maybe a littlethank you for the person who fedthe cat and watered the plants whenthey were away.”
Huntly Herbs chutneys and jams arehand-made by the Wilson family –Anna, Fiona and Fraser – at theirfarm in the Braes of Gartly, nearHuntly, Aberdeenshire, using localproduce wherever possible.
A new North-east visitor attraction hasappointed a former ‘MasterChef: TheProfessionals’ semi-finalist to head up itskitchen.
Matt Dobson has been named head chefat the restaurant at Formartine’s, a visitorcentre which recently opened nearTarves. The talented chef came fourth inthe 2009 series of ‘MasterChef: TheProfessionals’ and has more than 15 yearsof cooking experience.
Formartine’s, on the edge of the HaddoEstate, features a restaurant as well as afine food hall of local artisan productsand outdoor activities, includingwoodland walks. It is a joint partnershipbetween John Cooper, who owns TheSmokehouse in Methlick, and Lord andLady Aberdeen, proprietors of HaddoEstate.
At Formartine’s, Mr Dobson will be
responsible for creating a menu for the
centre’s eatery, which will focus on local
produce and smoked ingredients created
by The Smokehouse.
Mr Dobson said: “It is a great opportunity
to be involved in such an exciting new
project for Aberdeenshire and to be
responsible for creating a fantastic
culinary experience for visitors to the
restaurant. Working with the best local
produce is a dream for any chef, all food
has a story to tell and the menu we are
perfecting is set to reflect that.”
Mr Dobson has spent most of his career
in hotel kitchens, his first head chef role
being at an acclaimed Aberdeenshire
brassiere. He then went on to achieve
the prestigious 2 AA Rosette award for his
culinary skills for three years running
between 2007 and 2010 in two of
Scotland’s top country house hotels. He
has also performed cookery
demonstrations at events such as The
Royal Highland Show and the Dundee
Food and Flower Festival.
Mr Cooper said: “We are thrilled to have
Matt on board and know he will create a
fantastic menu for our eatery. His
Masterchef experience is just one of many
credentials he will bring to Formartine’s
and his passion for food will ensure our
customers will benefit from some
wonderful creations from our kitchen.”
Opening Pasta DateThe long awaited Jamie’s Italian restaurant, occupying
part of the former Esslemont and Macintosh building on
Union Street Aberdeen, will now open in early 2013, a
year later than planned. Celebrity chef Jamie Oliver said,
“I’m really looking forward to the opening in Aberdeen.
I’d like to thank all the people for their patience. It will
be worth the wait.”
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It is an enormous achievement to benamed Scottish Country House of theYear, but to win this accolade again, insuccessive years, is outstanding andunprecedented. This is not a claim bysome central belt establishment butthe fulfilled aspirations of Neil andJulie Rae who bought Raemoir Housein 2010 and have worked tirelessly ona renovation project that hascatapulted this stunning Georgianhouse, near Banchory, to being votedthe best country hotel in Scotland bythe Scottish Hotel Awards.
A magnificent tree-lined avenue leadsyou through eleven acres of secluded,well-manicured parkland as youapproach this picture-perfect regalmansion.
Twenty luxurious bedrooms await,each with character and homelycomforts. Fourteen are located in themain building with six others in theadjoining 300 year old Ha’Hoose. Neiland Julie have taken great care infurnishing the public rooms which
exudes the warmth and splendour of abygone era as is befitting such asplendid property.
However, the triumph here lies in thebowels of the building. An exemplarykitchen brigade crafts stunning dishesfrom bountiful local produce. Thepedigree is outstanding. ExecutiveChef David Littlewood heads the teamwhich includes four Grampian Chefs ofthe Year, a title currently held by Chefde Partie Sam Ritchie, with Sous ChefAlexandria Hay, last year’s winner,being crowned the inaugural 2012Grampian Pastry Chef of the Year.David’s right hand man is JohnChomba who, like David, is aMasterchef of Great Britain. The menusare created using the best seasonalproduce and cutting edge culinarytechniques which befits their AA TwoRosette accreditation. You don’t haveto be a resident to enjoy the mouth-watering menus. Local diners are onlytoo welcome to enjoy the Bar Menu atlunchtime and evening or the Tabled’Hote option in the dining room
seven days a week. David and theteam will be launching a new TastingMenu with option wine matching inAugust which has got to be tried.
The Afternoon Teas are exceptional.The homemade shortbread is ‘to diefor’, sandwiches, scones, homemadecakes as well as dessert shots are allpart of the menu and, if you feel a littledecadent, a glass of champagne.
Of course, eleven secluded acres ofrolling lawns and parkland make thisan ideal venue for your wedding,celebration or function. With its ownimposing Marquee on the lawn, thehouse exclusively yours, amazing foodand unique photo opportunities, thereis no better location for your specialevent.
Whether a tourist or a local thisastounding country hotel must bevisited. It may be less than 25 minutesfrom Aberdeen but, surrounded by thetranquillity of the hills and forests ofRoyal Deeside, you’ll feel like a millionmiles away!
Scotland’s Bestserves up a treat
Raemoir House HotelBanchory, Aberdeenshire, AB31 4ED T: 01330 824884 | E: [email protected]
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Grampian Chef’sWining Ways
The final of this year’s Grampian Chef of the Year competition took place on the 28th of May at Aberdeen College. Thirtyseven of Aberdeen’s top chefs took part in a cook off to identify the winners from the five competition categories: GrampianChef of the Year, Grampian Young Chef of the Year, Grampian Contract Chef of the Year, Grampian Seafood Chef of the Year,and Grampian Pastry Chef of the Year.
The panel of judges were: Kevin MacGillivray President of the Federation of Chefs Scotland, Joe Queen, Vice President of theFederation of Chefs Scotland, Stephen McLaughlin, Head Chef at Andrew Fairlie at Gleneagles, George McIvor – The FullRange Ltd, Ian MacDonald, Executive Chef, St Andrews Links, and James Murphy, Executive Head Chef, Glasgow GrandCentral.
The competition is organised by Hospitality Training, Scotland’s only industry specific Group Training Association. Karen Black,General Manager said, “The competition has been a great success. Year on year the chefs improve, and continue to impress.This has been the culmination of months of planning and it has been wonderful to see everything come together for thecompetitors. Everyone did extremely well but our congratulations go to the winners, who produced some inspiring dishes!”
The winner of the Grampian Chef of the Year Categorywas Sam Ritchie Raemoir House Hotel, Banchory. His
winning menu consisted of:
Pan-seared scallop, pea, asparagus, basil & tomato consommé
Pork fillet and cheek, Savoy cabbage, parsley root and pommeElizabeth
Chocolate peanut butter ganache, banana and passion fruitsorbet, doughnut and crystallised nuts
The winning menu for the contract section was presentedby Bruce Lawrence, ESS:
Roast fillet of mackerel, crab soufflé and champagne buttersauce
Loin of lamb with an apricot mousseline, neck-stuffed fondantpotato, haggis bon bon, carrot royale, broad bean fricassee
and port sauce
Cherry clafoutis with a white chocolate and cherry parfait
Grampian Young Chef of the Year was won by KevinJohnstone, Eat on the Green, with:
Hot-smoked sea trout with pickled fennel, crisp skin, salsaverde, nettle soup & watercress foam
Roasted loin of lamb with celeriac & grain mustard slaw,glazed fondant potato, carrot purée, confit shallots, sautéed
mushroom, celeriac crisps & rosemary-scented jus
Vanilla crème fraiche mousse with lime jelly, pâte sablée,orange & tarragon dressing
Grampian Seafood Chef was won by Robert Blair, HolidayInn West, Westhill. His dish was:
Langoustines with crab tortellini, textures of spring vegetablesand shellfish emulsion
The newest category to the competition, Grampian PastryChef was won by Alexandria Hay, Raemoir House Hotel.
Her dishes were:
Chocolate and salted peanut butter fondant, milk ice creamand poached rhubarb
Lemon posset, strawberry sorbet and black pepper tuile
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MethodRub yeast into flour using fingertips. Add all the ingredients left of the recipe. Gently mix ingredients until the doughstarts to form. Make the dough and use it straight away. Once your pizza has been done, leave it to prove for 1 hourand bake it to 225°C for 8/10 minutes. Enjoy !!!!!
Ingredients• 240g Strong flour • 5g Salt • 5g Olive oil • 8g Milk powder • 20g Butter• 120g Water • 10g Yeast (If using Dried Yeast use 5g)
PizzaDough
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Dyce Chef CreatesHomely Dishes
The Dunavon Hotel, perfectly situated inDyce only 5 miles from Aberdeen city andonly minutes from the airport, is astunning boutique hotel. Privatelyowned, the 22 ensuite, modernbedrooms are tastefully decorated andthe food in Brysons restaurantcomplements the relaxed look.
‘Savour’ talks to the Dunavon Chef, PaulCampbell to find out more about diningin this stunning hotel.
Q: How would you describe your style ofcooking at the Dunavon?
A: Very homely with a touch of elegance.We like to offer fine relaxed dining awayfrom the hustle and bustle of the city. Imix traditional dishes with Internationalcuisine but its all good honest homelyfood.
Q: There is great emphasis today oningredients being locally sourced. Is this aphilosophy you adhere to?
A: We use the very best of local producewherever possible. The North-east ishighly regarded for its bountiful supply offresh produce so it is quite easy to sourcelocal ingredients.
Q: You have a very diverse menuattracting healthy eaters, vegetarians anddownright carnivores. How practical isthis in a hotel kitchen?
A: In a good kitchen it is very practicaland it ensures that there is something foreveryone’s tastes. We have a greatselection for our vegetarian and healthyeating guests from Mushroom Risotto toChicken Caesar Salad.
Q: In your career as a chef, have you hadany unusual requests?
A: Not really but we are seeing anincreasing number of requests for unusualallergies and ever increasing diet fadrequests.
Q: There is a current trend to ‘push the
boundaries’ with new moleculartechniques. Are you a fan of bringing thelab into the kitchen?
A: No. I am more a fan of traditionalcooking methods as is expressed in thedishes I make.
Q: What would you nominate as yoursignature dish?
A: Our traditional locally sourced SirloinSteak served with all the trimmings is mypiece de resistance.
Q: What is the most requested dish atBrysons Restaurant?
A: It has got to be our Coriander andGinger Chicken which is very popularwith diners. It is butterfly breast ofchicken marinated in ginger andcoriander set on a sweet potato mashtopped with fresh tomato salsa.
Q: Heston Blumenthal or Jamie Oliver?
A: Jamie Oliver, I like the simplicity of hisstyle of cooking it is very homely.
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Method1. Use the crinkle-cut blade on a mandolin slicer to cut the potatoes - you will probably need to adjust the blade severaltimes to get the right thickness for the discs, so don't worry if you need to try it a few times. 2. Take a slice off onepotato, then rotate the potato 90 degrees and take off another slice on the same side. Hold the slice up to the lightand you should see a lattice pattern with the light shining through the holes. If the slice is too thick, the lattice effectwill not work. If you don't see the light, try adjusting the blade to a slightly thinner setting and try again. Once you havecreated the right thickness, you need to make 48 slices. 3. Cut out discs from the slices using a 4cm (1.6in) cutter. Drythe discs on kitchen paper. 4. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cubeof bread sizzles and turns golden in 30 seconds when dropped into it. (CAUTION: hot oil can be dangerous. Do notleave unattended.) 5. Fry the potato discs until they are crisp and golden-brown. Remove and drain them on kitchenpaper, and keep to one side in a dry place until you are ready to serve. (Don't try to make them too far in advance oryou will lose the all-important texture.) The discs will keep their texture for about four hours if they are stored in an air-tight container. 6. For the horseradish cream, place all the horseradish ingredients into a clean bowl, mix well and setaside. 7. Slice the smoked salmon into 48 equal small pieces. Place a piece of the salmon on each of the potato discs.Arrange a sprig of watercress on top of the salmon and spoon a little of the horseradish cream on top of the watercress.8. Repeat this process with all of the discs, then place one of the discs on top of another to create a mini-tower. Repeatthis process with all the discs. 9.To serve, place the canapés on a serving plate and dust with a little paprika.
IngredientsFor the potato wafers: • 4-6 medium Kerr's Pink potatoes or other floury potato • vegetable oil, for fryingFor the horseradish cream: • 30g/1oz freshly grated horseradish • 60ml/2fl oz mayonnaise • 4 tbsp crèmefraîche • a few drops lemon juice • small pinch saltTo serve: • 12 thin slices oak-smoked salmon • 48 sprigs watercress • paprika, to dust
Potato wafers with smoked salmonwatercress and horseradish cream
Recipe: Nick Nairn
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The winner of Grampian Restaurant ofthe Year is the Dining Room atMeldrum House Hotel, Oldmeldrum.The judging of this prestigiouscompetition took place in May withthe winner being announced on the28th at the award winning MarcliffeHotel and Spa. From an entry of ninerestaurants, four finalists wereselected to be judged by means of anunannounced visit to the finalist’srestaurant.
Hospitality Training, Scotland’s onlyindustry owned group trainingassociation added the restaurantcategory in 2011 to their alreadyhighly successful Grampian Chef ofthe Year suite of competitions.
The competition aims to give
recognition to restaurants inGrampian that consistently use,wherever possible, locally sourced,seasonal, quality ingredients, that areprepared and cooked well by akitchen brigade with the practicalskills to deliver imaginative and wellbalanced menus. The friendliness andknowledge of the staff servingcustomers would also be evaluated,as well as overall value for money
The General Manager of HospitalityTraining, and competition organiser,Karen Black said, “It was vital that thecompetition was judged properly bya highly regarded individual with aproven track record as a chefrestaurateur. Our restaurant of theyear competition is about the realfood and service experience that acustomer can expect from thewinning finalist. I am confident thatcustomers dining at Meldrum Housewill be impressed by what is on offer,and agree they are worthy winners ofthe title”.
The Grampian Restaurant of the Yearfinalists were judged by one ofScotland’s most highly
regarded Michelin Starred chefs,Bruce Sangster, of Sangster’sRestaurant, Elie, Fife. He visited thefinalist’s establishment for a meal, andassessed not only the quality of foodon offer, but the efficiency andfriendliness of the staff, and theirknowledge of the menu and wine list.
Sangster’s in Elie, Fife which wasawarded one Michelin Star in 2009,and amongst his many accolades,Bruce won the British and ScottishChef of the Year titles in 2000. He said“Running a successful restaurant is noeasy task; it takes commitment anddogged determination. But for everycustomer coming for lunch or dinnerthe expectation of the winner ofGrampian Restaurant of the Year willbe the same. Great food, value formoney and a welcoming, friendlyservice at all times!” He continues,“What impressed me most about mymeal at Meldrum House Hotel wasthe enthusiasm shown by therestaurant staff. It was evident thatthey had been trained well, andgenuinely cared, doing everythingthey could to ensure I enjoyed theexperience of dining at the hotel”
THE FINALISTS WERE:
The Tor Na Coille Hotel, Banchory
The Dining Room at MeldrumHouse Hotel, Oldmeldrum
Eat on the Green, Udny Green
Restaurant Paula McEwen,Aberdeen
Dining at the Drum Beats All
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A warm welcome awaits at TheAtholl Hotel in Aberdeen.Offering professional butfriendly service whilst boasting34 en-suite bedrooms and twoconference rooms, The Athollreally isdeserving of its four staraward from VisitScotland. Thehotel also offers the best inbusiness facilities, with freebroadband internet access in allbedrooms and both functionrooms. As an added advantage,there is a large private car parkat the rear of the hotel which
can accommodate up to 60 cars.With a solid, proven reputationearned in its many years as abusy Aberdeen hotel, TheAtholl is held in great affectionby the people of The GraniteCity. Renowned as the place tocome for consistent service,value for money and a good old-fashioned approach wherenothing is ever too muchtrouble. Privately owned andlocated in the west end, TheAtholl truly is 'in a class of itsown'.
Aberdeenshire company CaledonianBison Ltd are producers of Scottish bisonmeat. Lean & full of protein, deliciousAberdeenshire bison meat can bedelivered direct to your door. This isquality meat and extremely good for youtoo. The first breed stock moved on to thefarm in Muchalls in December 2006. Sincethen not only has the herd expanded to
over 40 animals, they have alsoundertaken research into many areas ofbison handling and husbandry of thesemagnificent animals.
Caledonian Bison Ltd launched into thecommercial meat market in October 2010and has had a great response withcustomers feeding back positively on thetaste and quality of the meat. They arefocusing on the development of theirmeat products and researching intooptimum hanging times as well as tryingout tasty new recipes to share with theircustomers. Analysis has shown that thismeat is low in fat and high in protein; addthat to the fact that it is rich in iron, zincand omega 3 fatty acids and you have theperfect food for the health conscious,athletes and those who just like goodfood.
Bison is full of flavour, tender and leanand has a slightly sweeter and richer tastethan traditional beef. It is often describedas a dense meat with a rich flavour,satisfying you more while eating less.
Bison meat is a nutrient dense foodbecause of the proportion of protein, fat,mineral and fatty acids to its calorificvalue. Comparisons to other meatsources have shown that this meat has agreater concentration of iron, zinc andessential fatty acids. In addition to allthese positives, bison meat has also beenshown to compare favourably in fat andcholesterol content when compared withother meat products.
Scottish bison beef has been analysed tocompare it with the available informationfrom Canada and it shows Scottish Bisonare lean!
Delicious MeatWithout the Calories
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If you fancy a change from the usualfood choices, why not go for a fusionof east and west atRendezvous@Nargile. Located inAberdeen’s West End at Forest Avenue,this is one of the best diningexperiences you can have in Aberdeen,with a twist. Using a mix ofMediterranean and Middle Easterninfluences, this restaurant uses localand authentically sourced ingredientsto create excellent quality dishes.
The extensive menu features authenticcuisine full of strong flavours andfocuses on traditional meze dishes.Meze is food that reflects a certain wayof life and culture in the Middle Eastand the Mediterranean where eating isabout hospitality and celebration. The
menu features an á la carte optionwhich includes a banquet sectionsuitable for all occasions and designedto enjoy and savour.
Open from 12 noon everyday, thelunch menu features delicious treatssuch as gunun chorbasi, muska andtavuk kizartma to start, chicken, lambor mixed kebabs or dürüm withvegetables, chicken or steak for mainsand patlican kizartma as a vegetarianoption. The early evening service startsfrom 4.30pm until 6.45pm and has afantastic deal of £15.95 for twocourses. Afterwards there is the regulara la carte meal dinner service that runsuntil late. Why not try the deliciousseasoned chicken wings with garlicyoghurt sauce to start and finish with
the luscious char grilled cubes of lambserved with a creamy mushroom,tomato and white wine sauce.Absolutely delectable.
To take their menu from great toexcellent, they have worked with theirwine merchant to select wines that goalong with each and every dish toensure the essence of the restaurantgoes far. They have achieved a wine listthat both matches their food andreflects current trends anddevelopments in the wine world.
So for something a little different, headover to Rendezvous@Nargile. It isrecommended you book a table, whichcan be done over the phone or ontheir website.
www.rendezvousatnargile.co.uk
106-108 Forest Avenue, AberdeenTel: 01224 323700
Eastern Delight in West End
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COMPETITIONWINNERS
In our Spring issue of ‘Savour’ magazineMrs M. Morrison, Beechwood Avenue,Aberdeen was the lucky winner ofMary Berry’s Complete Cookbook. Noexcuses now!
Mrs Mary Niven, Burns Road,Aberdeen can look forward to aQuick Cook Session at Nick Nairn’snew Cook School in Back Wynd,Aberdeen. She’s going to have a great time.
Elsa Mitchell, Murray Avenue, Tarves will betaking a friend for lunch to the EspressoBar with the compliments of John Lewis.Better take a bus or cab home!
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Interview with Jane Andrewof The Udny Stationpalates. You will find dishes from thetraditional to the exotic served up withflair, style & imagination.
‘Savour’ met with Jane in her busykitchen at the Udny Station Hotel tohave a quick chat.
Q: Your menu boasts a plethora oftraditional Scottish dishes but what isthe most popular with your customers?
A: Our most popular Scottish dishwould be our Cullen Skink which I maketo my own special recipe. Sorry I can’ttell you what it is. You’ll have to comeand taste it!
Q: What is the one ingredient you couldnever do without in the kitchen?
A: The one ingredient I could not dowithout would be anything from theonion family as they are so versatile andadd flavour to so many dishes.
Q: Are you a chef who likes to haveinteraction with your customers beforeor after their meal?
A: Yes I am. Over the years manycustomers have become friends and I
feel it is important to get feed-back onmy food as it allows me to build ideasinto future menus.
Q: How would you describe theambience in the restaurant?
A: The restaurant has a friendly, cosyatmosphere where guests can feelrelaxed and enjoy their diningexperience.
Q: As a young chef, who was your rolemodel who gave you inspiration?
A: As a young chef I took inspirationfrom the classic chefs, but I alsoremember the well prepared dishesmade with local produce my grandmacooked. I try to include and adapt someof these dishes into my menu.
Q: What personal characteristics areimportant to be a success in the foodindustry?
A: I believe that to be a success in thefood industry you have to be organisedand focused. A sense of humour canhelp to defuse any stressful moments ina busy kitchen.
Jane Andrew, head chef at the UdnyStation Hotel has built up an enviablereputation for serving delicious freshlyprepared food using local ingredientsserved with imagination.
Her interest in food started at an earlyage and when she left school shedecided to make food her career,attending Aberdeen College to obtainher necessary diplomas in food handlingand cooking.
Working in kitchens at some of the toprestaurants in the North- east ofScotland has provided Jane with a vastknowledge of different cooking styles,which she has adapted and built on toserve up a unique menu to suit all
Ham Hock and Confit Duck Terrinewith red onion marmalade
Method:Combine sea salt and pepper and rub over duck legs. Lay duck legs in flat dish and refrigerate overnight. Place ham hocksin deep pan, along with vegetables, bayleaves and peppercorns. Pour in cold water to cover, bring to boil then simmer for
2.5 - 3 hours or until meat falls from bone. Allow to cool in liquid. Wash the salt and pepper off the duck legs and pat drywith a tea towel. Place duck legs in an oven proof dish and cover with the duck fat. Place in a pre-heated oven at 180c for
1.5 - 2 hours, remove from oven and allow to cool. While the meats are cooling make the marmelade. Place onions in panwith a little olive oil, gently fry for 8–10 mins then add remaining ingredients. Bring to boil then gently simmer, stir fromtime to time to prevent sticking. When liquid has almost all evaporated, remove from heat and check seasoning. Allow tocool, then refrigerate. When ham hock and duck legs are cool enough to handle, flake meat off bones into a large bowl,discard any bone, fat and sinew. The stock from the ham hocks can be strained and used for soup or frozen down for lateruse. When all the meat has been picked add 2 tbsp of the duck fat into mix, along with the herbs, honey and mini capers,mix together and check seasoning (shouldn’t be any need for salt as ham hocks contain enough). Line a 30cm terrine orbread tin with cling film, place meat mix into terrine, pressing down with every amount put in. When terrine is full, coverwith remaining cling film, put another terrine or anything the same shape on top and push as hard as you can, place acouple of heavy cans on the top and place in fridge to press overnight. Next day remove from fridge, unwrap and slice todesired thickness. Serve with a spoonful of the marmalade and a nice slice of toasted crusty bread or a little herb salad.
Ingredients: Terrine: • 3 duck legs • 1 smoked ham hock • 1 unsmoked ham hock • 2 carrots (chopped) • 2 onions
(chopped) • 4 sticks celery (chopped) • 4 bayleaves • 6 black peppercorns • 1 pint duck fat • 2 tbsp sea salt • 1 tbsp crushed
black peppercorns • 1 tbsp mini capers • 2 tbsp chopped parsley • 2 tbsp chopped thyme • 2 tbsp honey
Onion Marmelade: • 12 red onions (finely sliced) • 1 large glass red wine • 100ml balsamic vinegar • 100g dark brown sugar
• 1 bayleaf
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Lakeside Hotel isOtter Delight
A comfortable drive of less than twohours from Aberdeen, taking youthrough some stunning Scottishscenery, brings you to the TrossachsNational Park. Nestling on the shoreand taking its name from Scotland’sonly lake, snuggled amid thetumbling green, is The Lake ofMenteith Hotel. Serving up a quietslice of countryside, this rural retreat,once a 19th century manse, has beenexpanded and recently refurbished,decorated in the warm andwelcoming style of a classic NewEngland waterfront hotel.
Plentiful use of local aged timber andstone, along with muted tonesensures harmonious blending intothis magnificent setting. Gloriousviews out over the lake and to theislands and mountains beyond are
broken only by diving osprey andmigrating wildfowl.
Spectacular sunrises and sunsets arejust two of the many reasons to enjoya stay at the Lake of Menteith Hotel.Another is the delicious cuisine. Abatethe hunger and appease the tastebuds in the modern dining room orfor more casual dining, the Port Bar. Acommitment to local and Scottishproduce, when in season,imaginatively and sympatheticallyprepared, simply presented, bringsout the very best of great ingredients.When eating in the dining rooms, youwill realise that good food is justanother reason to remember yourvisit. You’ll find the finest Scottishproduce will perfectly complimentthe breath-taking surroundings. Theservice is first and foremost friendly,
yet underpinned by professionalstandards.
There is so much to see and do inand around the area. Pop intoneighbour Nick Nairn’s Cook Schooland have a go at your own innovativedishes. There is plenty fishing nearbyin the River Teith and the Forth,mountains to explore and the quainttowns of Callander and Aberfoyleoffer streets to meander andsouvenirs to purchase.
The Lake of Menteith Hotel is theperfect place to relax, rejuvenate andreconnect. Join the more permanentresidents such as otter, geese, swans,osprey and ducks in this uniquecountryside retreat. The food issuperb, the rooms comfortable andhomely and with the lakeside settingyou couldn’t find a better location fora rural getaway.
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Could You Ask ForAny Mhor
On a weekend break with friends, theassistant editor of ‘Savour’ magazine,stumbled across The Monachyle MhorHotel in the centre of the TrossochsNational Park, Perthshire. Nestled in thegreen hills and surrounded byphenomenal scenery, this family runluxury hotel is only about 17 miles fromCallander, accessed by a single lane track.
This 18th Century farmhouse adds asplash of pink to the surroundinggreenery, and includes fourteenindividually styled rooms and an awardwinning restaurant. This cosy boutiquehotel is featured in the Michelin Guide for2011 and the Which? Good Food Guide.It has also been awarded severalaccolades including a Gold Standard byEatScotland, a Thistle Award for NaturalCooking, Scotland, and a Taste ofScotland award for Out of TownRestaurant. Rated at four stars for a smallhotel by the Scottish Tourist Board, itfeatures open log fires, antiques, sportingprints and original modern art by theowner’s sister Melanie Lewis.
“The restaurant, situated in a conservatorythat overlooks Lochs Voil and Doine, ishomely yet chic and serves some of themost incredible food I’ve ever tasted.
Lunch is served daily between noon and1.45pm with a choice of either an a lacarte menu or soups and sandwiches onhomemade bread. Sunday lunch featuresa three course meal plus coffee and ispriced at £32 per person. Dinner is servedbetween 7pm and 9pm and features afive course table d’hôte menu at £47 perperson. It’s not cheap but you definitelyget more than you pay for!
We had been staying in a gorgeous littlecottage overlooking Loch Voile about twomiles up the road and had decided to gofor a walk. We stumbled across thisgorgeous hotel and ventured in for lunch.We were warmly welcomed by the staffand shown to some seats in a littlesecluded part of the restaurant. To start, Itucked into some delicious cured salmon,toasted almonds, apple and horseradishCrème Fraiche. For the main I had panseared guinea fowl, pumpkin, redcabbage, gratin potato with sloe berry justhat was just absolutely divine. To finish, Ifeasted on the vanilla pannacotta,poached rhubarb and rose water –scrumptious!
Overall, everything was perfect! All the
ingredients either come from the hotel’sfarm or from surrounding producers, andis beautifully presented. Our meal wascomplemented with fabulous wine thatthe owner Tom and his sister Melaniehave personally handpicked.
We took a quick stroll around thepremises and had a chat with the staffbefore heading off back to our cottage.This secluded slice of heaven is wellworth the detour and I can imagine I’lldefinitely be back again!”
The Monachyle Mhor not only have theirown farm in which they hand rear sheep,pigs, cattle and chickens, but they alsohave permits for hunting deer, game,grouse, pheasant, duck and fresh fish,such as salmon, trout and Arctic char,comes from Loch Voil for which they havefishing rights. They own a fish and chipshop in the centre of Callander, whereyou can have a sit in meal, a cookedtakeaway, or select your own fish to cooklater at home. To top it off, they also ownThe Scotch Oven which is a bakery, shopand tearoom, also in the centre ofCallander.
For more information, go to the website:www.mhor.net
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Method1. To make the pastry, place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixtureresembles breadcrumbs, then add the egg yolk and water. 2. Pulse again until the mixture sticks together in clumpsthen tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to makeit smooth. If your butter was a bit too soft, the pastry might be too. If so, wrap it in parchment paper and chill for 15minutes. 3. Grease a 23cm/9in loose-bottomed, fluted tart tin. 4. Lay a piece of parchment paper on the work surface.Remove the base from the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 4cm/1.5in biggerthan the tin base. 5. Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten itout slightly. Roll out the pastry, still on the base, until it meets the circle mark. As you are rolling out, turn the pastryby turning the paper. Gently fold the pastry surrounding the tin base in towards the centre. 6. Carefully lift the tin baseoff the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing theoverhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal. Press the pastry into theflutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin ona baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6.7. Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans.Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Carefully trim the excess pastry fromthe sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Remove the trimmings fromthe sheet. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completelydry. Set aside to cool while you make the filling. Reduce the oven temperature to 170C/325F/Gas 3. 8. For the filling,break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whiskagain until they are all well combined. Pour the filling mixture into a jug, then into the cooled baked pastry case. Toprevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheetand tart on the oven shelf, then top up with the rest of the filling to completely fill it. Bake for about 30-35 minutes oruntil just set but with a slight wobble in the centre. 9. Leave to cool slightly then, when the pastry seems firm enough,remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned can or jam jarand let the outer ring fall to the work surface. Transfer the tart to a serving plate and serve warm or cold, dusted withsifted icing sugar.
IngredientsFor the pastry: • 175g/6oz plain flour • 100g/3.5oz cold butter, cut into small cubes • 25g/1oz icing sugar• 1 free-range egg yolk • 1 tbsp cold water For the filling: • 5 free-range eggs • 125ml/4fl oz double cream• 225g/8oz caster sugar • 4 lemons, juice and zest • icing sugar, for dusting
Tarte au citron
Recipe: Mary Berry
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Patriotic Games
Fish and Chips
It’s time to be patriotic this summer as London 2012 takes a grip of the country. Lakeland, the home of creative
kitchenware has produced some exciting official products for this year’s Olympics. Check them out at www.lakeland.co.uk
1. Blue Union Flag Textiles Range
2. Mascot Tumbler, Bowl & Plate Set
3. Olympics Lunch Bag
4. Olympics Grab Bag
5. Great British Afternoon Tea
www.lakeland.co.uk
Deep-fried fish in a crispy batter with fat golden chips is stillone of Britain and Ireland's favourite meals. The love for themranks alongside Roast Beef and Yorkshire Puddings, and therecently nominated Chicken Tikka Masala.
Fish and chips helped feed the masses during the First WorldWar and were one of only a few foods not rationed in theSecond.
Which Fish?
The UK’s favourite fish is still Cod and accounts for 61.5% oftotal consumption. Although the North Sea cod stocks issue isa serious problem, Cod landed in the UK is caught within strictmanagement regimes and quota systems setting safe limits forcatches agreed by fishermen, scientists and government. Codcaught within these agreed limits is safe for consumers to eat.
Haddock at 25% is the second favourite and regional variationsinclude whiting in Northern Ireland and some parts of Scotland,skate and huss in the south of England.
Which Potato?
A floury potato is best, waxy potatoes can often result in greasychips. The best varieties are King Edward, Maris Piper andSante. One out of every four British potatoes become chips -that's around 1.25 million tonnes every year.
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Banoffee PieThis classic creamy pudding of banana and toffee is one of my favourites and with bigportions and melt in the mouth texture it’s worth a trip to Castleton Farm shop inthe rolling countryside of the Mearns. Baker Lisa makes her cakes from scratch usingScottish flour, free-range eggs and fruit from the farm. Lots of attention to detailand nothing from a packet takes decadence to a new level. Fourdon nearLaurencekirk.
Good Cup of TeaIf you’re heading out on the Deeside road, you have to make a stop at Tease inBanchory. I’m quite fussy about getting a good brew and here I’m spoilt. Specialityloose leaf teas are delivered to you in its own pot. The range is extensive, each uniquein their own way. I recommend the Chai Tea. The tea revelation starts here! 17 HighStreet Banchory.
Hand Crafted CakesFrom a spicy, crunchy, cinnamon macaroon to a melt-in-the-mouth cupcake withstrawberry and champagne topping, Mrs Smiths has the upper hand in crafted cakes.Bespoke, individually designed cakes and bakes not just for special days but for everyday. Pop in and enjoy, or take it away from 26 Orchard Street, Aberdeen.
Strawberry TartsAt this time of year fresh strawberry tarts are plentiful but the ones served atMains of Drum are hard to beat. A fabulous crispy base, a decent portion ofstrawberries, oozing with cream and delicious sauce. Remember to pick up a napkin!Drumoak, Banchory.
Light LunchNo matter what time of year a comforting bowl of home- made soup is hard to beat.Add a chunk of delicious bread and a seat in Circles at Mannofield and you’re on to awinner. Follow on with a chunky well- filled sandwich, a freshly made scone, Maltesertray-bake or carrot cake. Yum! Great Western Road, Aberdeen.
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MethodHaddock: First spray the steamer with oil and place the fish on and season. Place the chips, tea and rice in the pan and
smoke over heat. Put the ice in one baking tra and the smoking chip in another and cover with the fish and seal for 25
minuets, remove from cling film and finish under the grill.
Potato tuiles: First whip whites to soft peaks then add the powder and salt. Smooth the mix over a mould on the non
stick matt and bake at 180C till golden brown and crisp.
Leeks: Trim the leeks and reserve the greens. Slice the lemon and put to simmer with water then blanch the leeks in
this liquid. Cool in the same liquid.
Leek puree: Blanch the leeks till cooked and season, strain and blend the mix till smooth then pass through sieve and
bottle.
Potato dice 1 cm cube: Cut the potatoes to 1 cm cubes and blanch until tender, reserve any trimming.
Potato puree : Cut the potatoes and cook in seasoned water till tender, strain and rice the potatoes. Heat the milk in
a pan and add the mash and add diced butter till correct consistency.
Ingredients• 1 large haddock fillet • lapsoung su song tea (4 bags) • smoking chips (100g) • rice (100g) • Maldon salt
• ice • potatoes powdered (100g) • 3 egg whites • 10 baby leeks • a lemon • 6 large Maris piper
Smoked Haddock Fillet
Recipe: Paul GrantArdoe House Hotel
