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You might think I’m crazy, but winter is one of my favourite times of the year. There’s nothing nicer than wrapping up and taking a brisk walk under a clear blue sky on a crisp winter’s day. Then, of course, there is the food! Lots of hearty soups and stews, and rich and filling puddings. Speaking of which, you’ll find inside some great recipes to try at home, including Nick Nairn’s top festive tips. Our own wine connoisseur, Carol Brown, explores the great Madeira wines and we hear what David Beckham has to say about that famous shoot in the Highlands for the Haig Club commercial. Our front cover and main story reveals the life of heart-throb baker Paul Hollywood, no stranger to an Aberdeen audience, and we travel to the bonnie banks of Loch Lomond to check out two superb and very different hotels on its shores. As this is the last Savour of this year, I’d like to say forget the diet for a week or two and tuck into some great festive fayre.
Citation preview
SHOP EATOpen 7 days a week - 9.30am to 5.30pmNr. Tarves on the B999, Aberdeenshire AB41 7NU
GOURMET DELIGHTS FOR A SMASHING CHRISTMAS TURKEYS - HAMPERS - CHEESE - WINES - BEERS -
GIFTS - DECORATIONS
EXPERIENCEFORMARTINE’S…
SET IN STUNNING WOODLAND,
DISCOVER THE RICH SIGHTS,
TASTES AND SOUNDS OF THE
HEART OF ABERDEENSHIRE
WALK PLAYE:[email protected] | T: 01651 851123
www.formartines.com
BOOKINGS FOR CHRISTMAS LUNCHES DURING DECEMBER
SHOPVisit our fine food hall and gift shop and choose from local butchery, locally grown fruit and veg, great wines, beautiful hampers and gifts for all the family. You’ll discover delights from our very own award-winning Smokehouse, ready meals prepared in our kitchen and a fantastic selection of cheeses, olives and antipasti from our deli counter.
EATOur menu and daily specials offer a cracking selection of local, seasonal produce expertly prepared by our talented kitchen team, led by Head Chef Matt Ingham. Enjoy breakfast, lunch, all day brunch or delicious tea, coffee and cake. Sit in or go al fresco on the deck. No need to book but sometimes a short wait is necessary.
WALKOur picturesque woodland walks are perfect for a stroll around the lake - look out for otters, ospreys and red squirrels, amongst others! Grab a picnic from the shop and have a pit-stop at one of the picnic benches on the way. Challenge the kids to find the fairy house, dens and swings in the woodies.
PLAYClimb, swing, jump, and run....Our outdoor woodland play area is sure to keep the children entertained and outside in the fresh air, enjoying some adventures.
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contactsissuu.com/savour
Savour is produced by Mackintosh Media Ltd., PO Box 11966Westhill, AB32 9AL
CHIEF EXECUTIVE
Steve MacKintosh
T: +44 (0) 7967106803
EDITORIAL
Eric Farquharson
T: +44 (0) 7730133036
PRODUCTION
Calum Farquhar
ACCOUNTS & DISTRIBUTION
Welcome tosavourA celebration of north-east food and drinkISSUE 05, 2014
FROM THE EDITOR
You might think I’m crazy, but winter is one of my favourite times of the year. There’s nothing nicer than wrapping up and taking a brisk walk under a clear blue sky on a crisp winter’s day. Then, of course, there is the food! Lots of hearty soups and stews, and rich and filling puddings. Speaking of which, you’ll find inside some great recipes to try at home, including Nick Nairn’s top festive tips. I meet sisters, Steph and Lauren Murray, who have taken over the helm of the Dowans Hotel in Aberlour with the aim of making it one of the country’s leading destinations for whisky lovers. And, on that theme, you can soak up my choice of four new books, all with a drinks theme, which would make ideal stocking fillers. Our own wine connoisseur, Carol Brown, explores the great Madeira wines and we hear what David Beckham has to say about that famous shoot in the
Highlands for the Haig Club commercial. I also review the best of local hampers, an ideal gift, and reveal the winners of this year’s Highlands & Islands Food & Drink Awards. Our front cover and main story reveals the life of heart-throb baker Paul Hollywood, no stranger to an Aberdeen audience, and we travel to the bonnie banks of Loch Lomond to check out two superb and very different hotels on its shores.
As this is the last Savour of this year, I’d like to say forget the diet for a week or two and tuck into some great festive fayre. Have a very ‘Merry Christmas’ and a happy and not too sober Hogmanay. I look forward to being with you again in the New Year with more foodie news, celebrity chats and recipes for you to try. Slàinte! @SavourMag
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Mini Smoked Salmon and Dill Cakes
Ingredients• 250g floury potatoes, such as Maris Piper, Desirée or King Edward, cut into large chunks • 2 tbsp cream cheese • 200g
smoked salmon • 2 tbsp roughly chopped fresh dill • 1 lemon, zest only, finely grated • 1 tsp horseradish sauce • 1 tbsp
drained capers, chopped (optional) • salt and freshly ground black pepper • 4 heaped tbsp fresh breadcrumbs • olive oil
Method1: Preheat the oven to 200ºC. 2: Boil the potatoes in unsalted water for about 20 minutes until tender. There’s no need to add salt to
the water as the smoked salmon will provide the required saltiness. Drain, leave to cool for a couple of minutes, allowing the steam
to evaporate, and then mash with the cream cheese until smooth. 3: Chop the smoked salmon and mix with the mashed potatoes,
dill, lemon zest, horseradish and capers, if using, and season with salt and pepper. Shape into walnut-sized balls and flatten gently.
Lightly coat each one with the breadcrumbs and place on an oiled baking sheet. Either cook straight away or refrigerate until
needed. 4: To cook, drizzle over a little olive oil and bake in the oven for 10-12 minutes, turning after five minutes or until golden.
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ingredientsA celebration of north-east food and drinkISSUE 05, 2014
BreakawayBreakaway to the banks of
stunning Loch Lomond
Major RefurbishmentThe White Horse Inn gets
major refurbishment
Cheers!Two sisters take over
the Dowans Hotel
Soak it upNew drinks
books to read
Christmas Table TipsDressing your
table for Christmas
Farmers’ MarketsWhat’s new in the localFarmers’ Markets?
The latest food news Catch up with
all the news
p52/53
p31
p24/25
p23
p17
p14/15
p08/09
28
11
20 30 54
12
44
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NewsBites...
Double Celebration
An Aberdeen hotel has celebrated its first birthday with a major in-house award win.
Hotel group Rezidor named The Park Inn by Radisson as the top venue in its 145-strong estate on the basis of occupancy rates and profitability over the past year.
The six-storey, 185-bedroom hotel was built by property group Hazledene as part of its IQ offices and hotel development. It incorporates eight meeting rooms, a conference room and a gym and employs 100 staff.
General manager David Allan said occupancy rates in the hotel’s first year exceeded expectations.
“The hotel is in a prime location in the heart of the city and we have attracted a wide cross-section of guests including holidaymakers, weekend visitors, business people and corporate clients,” he said.
One of the North East’s last remaining traditional country inns is celebrating after being named one of the best in the UK by a leading food guide.
Reviewers from Harden’s and The Times newspaper selected The Lairhillock Inn at Netherley, near Stonehaven, to feature in the ‘25 best country pubs for food’ list.
The historic restaurant, which was taken over by the Law family in 2007, is renowned for its home-cooked local favourites and Scottish classics that are freshly prepared each day, and it was the only Aberdeenshire restaurant and one of just two in Scotland to make the list, with the Applecross Inn at Applecross in Wester Ross also getting
a mention. The list picked out venues offering the best pub food in the UK, where the fare on offer was “more likely to be lobster bisque or home-smoked duck than pickled eggs and chicken in a basket.”
Writers from Harden’s praised the Lairhillock and its staff, and said: “They take their food seriously at this family-run historic coaching inn. They not only peat smoke their own salmon and serve it with wasabi butter, but they smoke chicken and duck too, as well as haddock for their take on the Scottish classic fish soup, Cullen skink. The selection of grilled steaks could only be Aberdeen Angus.”
Manager of The Lairhillock Inn, Donald Law (pictured), said: “To be one of two Scottish establishments to make this list is a fantastic achievement and one which we are extremely proud of. For us to beat other similar pubs in the North East – an area with an abundance of fine dining options – really is testament to how hard all the staff here work to create the best possible environment for diners.”
North-east RestaurantVoted One of the Nation’s
Best Gastropubs
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Scotland’s food and drink was showcased to over 45,000 spectators from 75 countries across the globe every day at the Ryder Cup.
Around 260,000 meals were catered for over the course of the tournament. The produce used included:
• 480lbs of Scottish smoked salmon • 20,000 portions of fresh cod and haddock from Scottish waters • 1,500lbs of local Perthshire strawberries• 20,000 hand-pressed Simon Howie beefburgers • 2,400 bottles of Johnnie Walker Whisky
The Ryder Cup is the first major event since the 2014 Commonwealth Games in Glasgow to adopt a Food Charter, and is believed to be the first Ryder Cup to have done so. This means the menu offered local food from sustainable and traceable sources with ethical, safe, and healthy choices wherever possible. Any food waste
was sent for anaerobic digestion – helping
with the aim to become the first-ever zero-
waste-to-landfill Ryder Cup.
Speaking following a tour of catering
facilities at the Ryder Cup, Cabinet
Secretary for Rural Affairs and the
Environment, Richard Lochhead (pictured)
said: “The Ryder Cup has been the perfect
platform to showcase Scotland’s world-
class food and drink to visitors from 75
countries across the globe.”
James Withers, chief executive of Scotland
Food & Drink, said: “The Ryder Cup is an
iconic event and it was always our ambition
to use it as a platform to showcase our
Land of Food and Drink.
“We’ve had many spectators comment
on the quality of produce on offer, with
suppliers big and small from the four
corners of Scotland supplying the event.”
A host of food and drink related events will be taking place in and around St Andrews at the end of November as part of a range of activities leading up to St Andrew’s Day.
One of the highlights of the third St Andrews Food and Drink Festival celebrations will be a special dinner combining the best of Scottish and local produce with the skills of four of Scotland’s top chefs – from the Old Course Hotel, Golf Resort and Spa; Fairmont St Andrews; the Adamson; and St Andrews Links.
During the festival a number of other top local restaurants are providing special menus, and there will be cookery demonstrations and food photography sessions in the town hall, a StAnza poetry event at Zest, and a whisky event and book signing with ‘Whisky’s finest guru’, Charles MacLean, at bookseller Topping & Company.
The programme also offers opportunities for locals and visitors to meet experts on whiskies, beer and gins, ice cream, seafood, chocolate and wines.
Co-ordinator Viv Collie said that the festival organisers had been working with local businesses to help them organise some special events and publicise off-season activity in the town.
The festival will run from 22-30 November, and it will be launched on the evening of 21 November as several events take place in the town, including a special ‘To Italy from Scotland’ dinner at the three-AA-rosette Rocca Bar and Grill.
On the same evening there will be a wine tasting and four-course dinner at Playfair’s Restaurant and Steakhouse, and a champagne evening with Rose Murray Brown at Rufflets.
Ryder Cup Showcases Food
and Drink
St Andrews Hosts St Andrew’s Day Event
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Always had room in your heart for an AGA, but never enough space in the kitchen? Well, now you have. The electric AGA City60 is everything you would expect from an AGA, but wrapped up in a smaller package. At just 60cm wide – the same size as a slot-in cooker or a standard kitchen unit – it’s perfect for smaller spaces.
There are two ovens, offering roasting, baking and simmering functions and a hotplate which allows you to boil and simmer. Plus, both the ovens and hotplates can be switched on when you need them and off when you don’t.
The AGA City60 is available in two design styles – traditional and contemporary – and in 14 beautiful colours, including the new Rose and Lemon.
Learn more about AGA
It is difficult to appreciate all the benefits of an AGA cooker without seeing one in action. An AGA demonstration offers a great way to learn more about the cooker, meet AGA owners and, importantly, taste the delicious food it has to offer.
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Winter is a great time to stock up on rustic vegetables and gamey meat, while sea bass is at its best this time of year. Sourcing a seasonal spread for Christmas is simple at this period. Turkey is, of course, in season; however, why not consider a different bird for the table such as grouse, wild duck or pheasant?
A number of vegetables are at their best in winter, such as parsnips and celery. Look forward to the fleshy innards of ruby red pomegranate fruits that appear in December and work beautifully as a garnish or to flavour stews.
in season
• Apple • Brussels sprouts • Cabbage• Celeriac • Chestnut • Cranberry
• Horseradish • Jerusalem artichoke• Kale • Mussels • Oyster • Parsnip
• Pheasant • Pomegranate • Pumpkin• Satsuma • Scallop • Sea bass • Swede
• Cabbage • Clementine • Goose• Horseradish • Jerusalem artichoke• Kale • Mussels • Oyster • Parsnip
• Pomegranate • Satsuma • Sea bass• Swede • Truffle • Venison • Wild duck
November
December
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Perfect Roast PotatoesThe best variety to use is King Edward,
giving you a lovely crispy outside and
a lovely fluffy meal. Peel and wash the
potatoes, then boil in cold salted water for
10 minutes or so, or until you can insert a
sharp knife. Drain and shake in a colander
to fluff up the outside. There are lots of
different fats you can use for roasting –
beef dripping, duck fat, vegetable oil – and
they will all work well. My preference in
the restaurant is duck fat, but at home I
use vegetable oil and that still produces
great roasties. Put your oil in a deep tray
– approximately 2.5 cm – and put in a
hot oven at the same time as you put
your potatoes on to boil. Hot oil is very
important. Add your parboiled potatoes
and cook for about an hour or until crispy
and golden brown, turning once or twice
during cooking.
How to take the pain out of Christmas lunchBe prepared! Get as much done the
day before. All the vegetables can be
peeled and stored in cold water ready
to be cooked, and the same applies
for the potatoes. Make the stuffing and
stuff the bird. Have your sauces and
accompaniments ready – cranberry sauce
can be made days or even weeks before.
The only exception to this is bread sauce,
which needs to be made on the day.
Don’t get too big a turkey. The bigger
the turkey, the longer cooking time and
the more chance of it going dry, meaning
more time for you spent in the kitchen
basting and checking and basting!
An alternative to turkeyTurkey is not the most exciting of meats
and it is kind of a shame that it dominates
one of the most important meals of the
year. There are free range birds, but be
prepared to pay for these as they can be
expensive. Goose is a great alternative,
but again is expensive. I think something
a bit different works well – suckling pig
or porchetta, which can be bought from
a good butcher or bought online. It is
easy to cook (no getting up at 5 a.m. to
put the turkey in the oven!) and can be
made more Christmassy with the addition
of caramelised apple, brown sugar, orange
and lemon rind, dried apricots and mixed
spice.
Christmas leftoversYou have finished your Christmas lunch
and are left with mountains of turkey and
possibly trimmings, so is there more you
can do than make sandwiches and a curry?
A twist on a boring turkey sandwich is very
simple. Chop up your turkey, and slice any
pigs-in-blankets that you might have left
over. Add some stuffing, cranberry sauce
and mix with a little mayonnaise to bind
it, and serve on slices of baguette as an
open sandwich.
You could also take your leftovers and
make a pretty special bubble-and-squeak/
hash. Chop up the turkey, any roast
potatoes and veg that you have left, mix
it all together and fry in a pan with a little
oil until crispy. Serve like that or top with
a fried egg.
ChristmasCooking Tips
by David Haetzman, executive chef at Kyloe Restaurant & Grill, Edinburgh
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The quintessential Christmas dinner veg, Brussels
sprouts are thought to have been cultivated in Belgium
in the 16th century - hence the name. Although they’re
related to cabbage - they even look like a miniature,
compact version - they have a sweet, nutty flavour,
which some people can find bitter. They grow in
multiple rows along a thick, central stalk.
AvailabilityBrussels sprouts are at their best over the winter
months, coming in to season in October and lasting
through until March.
Choose the bestPlump, bright green heads (the smaller, the sweeter)
with tightly packed leaves. If you can buy them still
attached to their long central stalk, so much the better
- they’ll keep fresh for longer that way.
Prepare itIf the sprouts are still on the stalk, twist each one off,
trim any loose, yellow or damaged leaves, wash, then
trim the base. Some people cut a cross in the base to
make sure they cook evenly but with smaller ones it’s
not necessary, as it can cause them to go mushy. Larger
ones can be cut in half.
To boil, put into a pan with some salt, cover with
boiling water, bring back to the boil and cook, covered,
for 5-10 minutes. They take 5-10 minutes to steam.
To stir fry, halve or slice finely and cook for about 10
minutes. Sprouts cook very quickly, and if overcooked
are quite unpleasant, so test them regularly by piercing
with a knife.
Store itIn a dark, cool place or the fridge for four days.
Cook itStir fry oil with onions and ginger; add cooked chestnuts
at Christmas; boil until al dente (firm to the bite), then
quickly pan fry with diced pancetta and chopped garlic.
TipsLook out for sprouts still on the stem in farmers
markets or at your local farm shop, they’ll stay fresher
for much longer.
Spruce UpYour Sprouts
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Torphins MarketTorphins is the only regular weekly outdoor farmers’ market in Scotland! Set up in August 2012 by David and Emma Pattullo, who have run
Platform 22 pottery and coffee house for the past ten years, the market features a number of well-known producers on the Aberdeenshire
circuit, including Granite City Fish, H.M. Sheridan the Butcher and the Three Fields Veg. The market – held 10 a.m. to 2 p.m. every Wednesday
at Platform 22 – also features Gordonstone Eggs and Aboyne Honey as well as a range of craft producers including their own artisan bread
stall, Retrouvaille and Colour Carnival. Torphins is running a special Christmas market on Saturday 6 December and hosts a number of
Seasonal Saturday markets throughout the year with arts and crafts stalls, as well as giving local causes the opportunity to fund-raise. For
further information on forthcoming events check Platform 22’s website, Facebook, Twitter @platform22art or contact David and Emma on
013398 82807.
Featured Producer – H M Sheridan H M Sheridan began trading in April 1963 from a mobile van and a converted garage. Within a few years Michael Sheridan had purchased his
first shop in Ballater, moving in 1979 to the present shop which has been a butcher’s for over 120 years. In 2006 Michael passed away and
bequeathed the business to two of his employees, Barry Florence and John Sinclair, who continue to provide a superb service to their many
retail customers and to local hotels. H M Sheridan was first granted the Royal Warrants of Her Majesty The Queen and His Royal Highness
The Prince of Wales, Duke of Rothesay in 1987. The shop is fabulous - a ‘must visit’.
H M Sheridan’s superb beef is purchased from local farms and is matured for 21 days. Lamb is local blackface, heather-fed for a unique,
rich taste. Venison is purchased from a local estate. As a wild product it is a very healthy, lean meat with a very distinctive flavour. Pork (see
recipe) is sourced from Aberdeenshire and reared outdoors for a fuller flavour. And as well as attending the weekly market at Torphins, you’ll
find H M Sheridan at Aberdeen and Westhill monthly markets. Well worth seeking out for their wonderful range of high quality local produce!
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Ingredients• 650g H M Sheridan’s pork belly or fatty shoulder with rind removed • 125g chorizo or spicy sausage, chopped • 2 tbsp oil • 6 to 8 small onions or shallots, sliced lengthways • 2 tbsp plain flour • 6 cloves of garlic, chopped finely or crushed • 4 sticks of celery, chopped • 1 large Bramley apple, peeled and chopped • 2 tsp allspice berries, crushed • 400g tin of
puy lentils, rinsed • 250ml dry cider (at least!)
Methods1: Set the oven to 180°C. 2: Season the pork with sea salt and coarse ground black pepper. 3: Heat the oil in a casserole dish,
add the pork and brown well on both sides, then remove it from the dish. 4: Add the onions, celery and garlic to the dish, and
cook until softened. 5: Then add the apple, allspice and chorizo. Cook together for about five minutes, stirring occasionally.
6: Now add the flour and stir in until well mixed. 7: Add the cider and stir to de-glaze the pan. 8: Place the pork on top of the mix, then place in the oven for two hours or so, stirring the sauce and turning the pork occasionally. Do add more cider if
the mix looks too thick or sticks! 9: Add the puy lentils halfway through cooking. 10: Once cooked, remove the pork from the
dish, slice and serve with sauce, mashed potatoes and your choice of seasonal vegetables. 11: Enjoy!
Farmers’ Markets can be found at:Aberdeen - last Saturday of the month 9 a.m. – 5 p.m.Banchory - 3rd Saturday of the month 9 a.m. – 1 p.m.
Huntly - 1st Saturday of the month 9 a.m. – 1 p.m.Inverurie - 2nd Saturday of the month 9 a.m. – 1 p.m.
Macduff - Last Saturday of the month 9 a.m. – 12.30 p.m.Stonehaven - 1st Saturday of the month 9 a.m. – 1 p.m.
Torphins - Every WednesdayTurriff - 3rd Saturday of the month 9 a.m. – 12.30 p.m.Westhill - 1st Saturday of the month 9 a.m. – 1 p.m.
Pot-Roasted Pork Belly in Cider
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Pulled Pork with Spicy Coleslaw
IngredientsFor the pulled pork: • oil, for greasing • 2kg pork shoulder • 1 tbsp chilli flakes • 1 tbsp whole grain mustard • salt and freshly
ground black pepper • 200ml white wine vinegar • 250ml cider • 3 onions, finely sliced • 6 cloves garlic, sliced
For the coleslaw: • half a white cabbage, finely chopped • 2 carrots, grated • 2 red onions, finely sliced • 1 red chilli, seeds
removed, finely chopped • 175g mayonnaise • salt and freshly ground black pepper • 1 lime, juice only • 1 tbsp soy sauce
To serve: • soft white bread rolls • ready-made barbecue sauce
Method1: Preheat the oven to 170ºC. 2: For the pulled pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli,
mustard and salt and freshly ground black pepper, then rub the mixture into the pork shoulder. 3: Pour the vinegar and cider
over, then scatter over the onion and garlic. 4: Cover with parchment paper, then wrap in foil and place into the oven to roast for
three hours. Remove the parchment and foil, then roast for another hour. 5: ‘Pull’ the pork by sticking a fork in the shoulder and
shredding the meat into small pieces with another fork. 6: For the coleslaw, in a separate bowl, mix together all of the coleslaw
ingredients until well combined. 7: To serve, pile the pulled pork shoulder on a serving plate and spoon the coleslaw next to it. Serve
with soft white rolls and barbecue sauce to taste.
By Simon Rimmer
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savourIssue 05 2014
Dressing Your Christmas Table
With everybody tucking into their Christmas dinner, food being chopped and peas flying, it’s a good idea to protect your table. Opt for a warm shade of tablecloth such as a deep red, or embrace your Scottish roots with a tartan tablecloth from John Lewis.
For those who enjoy filling your own plate from an array of dishes in the middle of the table, a table runner can really set it off. Take the John Lewis 12 Days of Christmas Runner, a characterful and familiar detail to set your table off before the food arrives.
You can’t have a Christmas toast without the clink of glasses! You can choose from a range of shapes and sizes of champagne and wine glasses available at John Lewis, such as the Waterford Crystal Lismore Essence Champagne flutes.
Your Christmas table should be multi-functional
on the day. Once the Christmas lunch plates
have cleared, make it a home for afternoon tea.
The perfect wind-down to a hectic morning and
lunch. With pretty pieces such as the John Lewis
12 Days of Christmas Tea Plates, the festivities
can continue in a more relaxed manner.
No table would be complete without Christmas
crackers, fun for all of the family. To keep
the kids occupied while the food is waiting
to be served, crackers such as the John Lewis
Christmas Talent Mini Crackers are a good
option, containing the classic joke and hat. And
for the adults there are the John Lewis Croft
Collection Fill Your Own Joy Christmas Crackers
to give a cracking gift that has that personal
meaning.
Sitting around the Christmas table is something that everyone looks forward to on Christmas Day. Heather Clark, home design adviser at John Lewis Aberdeen, has top
tips to make sure that your Christmas table is looking its festive best.
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savourIssue 05 2014
SeptemberOur neighbour’s new beehive is all the buzz at the moment. After a seventeen-week course, she has donned her
astronaut-type white suit and constructed a new hive a little uncomfortably close to our summerhouse. We’re all
agreed it’s great for the allotment, but I have this feeling of impending doom!
I mentioned in my previous rants about the success of our green beans. Now I’m quite literally having nightmares
about them! There are masses of them and, despite freezing bags of the green pods, we are eating them with
everything. They’re accompanying every piece of meat on the plate, lurking in the quiche and even sneaking
into the soup. I wake in the night in a sweat thinking I’ve turned into one! Then my wife suggests, as they’ve
been such a success, we should grow more next year!!
I thought once a raised bed was emptied, I could relax a little, but there is apparently a lot to be done before
the winter weather sets in. The horse poo, which has been smouldering nicely in a corner, is wheeled onto the
vacated beds and dug in, accompanied by a bag of rotted compost. This is to ensure better crops next year.
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savourIssue 05 2014
(Note to myself – don’t put any were the green beans are going!)
Speaking of which, my better half is already pacing the allotment
with pad in hand, sketching a plan for next year’s rotation. Nothing
can be planted in the same bed as the previous year as each family of
vegetables gives and takes something from the soil. It’s a bit technical,
but all to do with taking out and putting in nutrients. Funnily enough,
it’s a bit of history that sticks in my mind from schooldays. (Yes! I
can remember that far back). I believe British agriculturalist, Charles
Townshend, devised the plan in the 18th century.
Some of the beds, however, are not being vacated. We’re attempting
to grow some veg over the winter and have added more young
leeks, fennel and onions to the turnips, sprouts and kale already
sturdily set to take on the inclement weather. The empty beds are
covered in cardboard and old carpet to stop weed growth and keep
the soil warm for spring planting. Unfortunately, our neat, beloved
plot now looks something like a vacated gypsy encampment. (Am I
allowed to say that?)
OctoberWell, I guess this will be my last rant for a while, you’ll be relieved
to hear, as there is very little activity over the colder winter months.
Our sunflowers, which towered over the allotment like sentries
on guard, are beginning to wither and the decapitated heads are
poked and scraped to release seeds for next year. The squashes and
pumpkins, which greedily take over much of the surface area, have
been harvested and eager grandchildren are anticipating creative
hollowing and crafting in time for Hallowe’en. Which brings me to my
next rant? What happened to the good old ‘neep lantern’? Let’s get
back to supporting our local farmers instead of importing pumpkins
from the USA. Turnips are cheaper, make equally as great a lantern,
go with any meats and make a grand bowl of soup.
Unfortunately, my sense of foreboding in relation to the honeybees
was justified. While talking to my neighbouring, white-clad apiarist
(that’s a beekeeper), a surrounding swarm of bees decided to
vacate her person and take refuge on me! Instead of remaining still,
I started to prance around like a banshee, flailing the spade I was
holding above my head. My wife, son and neighbouring gardeners
thought I’d finally taken leave of my senses until the adventurous
bees made a flight of fancy towards them and sent them scurrying
to their respective sheds – but not before one had embedded his
sting in my chin. However, rather ironically and much to our relief, as
honeybees are to be encouraged, a new apiary is being constructed
some distance from our allotment.
So, as the clocks change once more and winter approaches, it’s time
to bid farewell from our veggie patch until the spring sunshine brings
hibernating gardeners back to the allotment once more. We can’t
wait to have the family round for Christmas to serve up all our home-
grown produce so, on that note, I wish you the compliments of the
season and we’ll catch-up in springtime.
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Spinach & Smoked Salmon Egg Muffins
Ingredients• 1 tbsp white wine vinegar • 4 of the freshest eggs you can get • 300g spinach • 25g butter, for frying and spreading
• 2 English muffins, split • 4 long slices good-quality smoked salmon
For the hollandaise sauce: • 2 egg yolks • 140g butter, melted • juice of ½ lemon • pinch of cayenne pepper
Methods1: To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tablespoons of hot water.
Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the
lemon juice and season with the cayenne pepper and salt to taste, then set aside. 2: Heat a shallow pan of water with the vinegar,
but no salt, until gently boiling, then poach the eggs for two minutes. Remove with a slotted spoon and cool in cold water. 3: Fry
the spinach in a wok with a knob of butter until wilted, then drain and season. 4: To serve, heat the grill to high. Lay the muffins
on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon.
Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs on. Spoon a quarter of the sauce over each
egg, then return the tray to the grill to brown for a minute. Serve immediately.
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Food for Thought in New Deer offer a wide range of hampers to suit
your individual needs. They have put together a selection of three
gift hampers full of delicious goodies, which can be collected from
the shop or despatched anywhere within mainland UK. They offer
an amazing Christmas Hamper with lots of festive goodies for only
£45, a Gourmet Hamper at £37.00 and a Sweet Treats Hamper at
only £36.00 (all prices: plus postage). They even supply a bespoke
hamper service for the Aberdeenshire corporate market providing
a high quality, value-for-money token of appreciation for your
customers or staff. www.foodforthoughtdeli.co.uk
Formartine’s have a fantastic range of hampers to make the perfect
gift for anyone. They have Aberdeenshire Hampers, Gourmet
Hampers, and Gluten-Free Hampers – to name but a few, and their
bespoke hamper service is very popular. They also have nationwide
delivery. www.formartines.com
Mitchells in Inverurie have hampers for all occasions – Christmas,
birthdays, weddings, a ‘get well soon’ gift, or simply to say a special
‘thank you’. Whether you require an individual bespoke hamper or a
corporate order, the team at Mitchells are happy to help you select
the perfect gift. Simply chose a budget and theme, and they will
take care of the rest – including delivery to mainland UK addresses.
From a traditional wicker hamper, a beautifully wrapped open tray
basket or a cardboard pantry box, Mitchells’ hampers are lovingly
filled with a selection from the extensive range of products available
in their Inverurie shop. Specialising in fabulous local and Scottish
produce as well as wines, spirits, beers and a whole lot more, there’s
always plenty to chose from. A range of hampers is available on
Mitchells’ website, including the option to create your own bespoke
hamper. Alternatively you can call into Mitchells in Market Place,
Inverurie to select your own contents, which can be gift-wrapped
for you. For more information, visit www.mitchells-scotland.com
The Store at Foveran have Christmas hampers brimming full of local,
seasonal and artisan produce with contents to suit every taste and
budget. Looking for a personalised present? Why not get a bespoke
hamper made with help from the team? The Store hampers can be
delivered nationwide and are presented in recycled wooden crate
boxes which are completely reusable!
www.thestorecompany.co.uk
A Hamper Makes the Perfect Gift
Craft Beer Festival Proves it Can Brew Up
the Perfect FestivalAn inaugural craft beer festival was deemed a success in late summer after welcoming over 800 festivalgoers into Eden Court in Inverness.
North Hop, the first large craft beer festival to take place in the Highlands, opened its doors offering over 50 beers and ciders to ale and music enthusiasts.
The two-day festival, which attracted individuals from all over the world, boasted around 20 exhibitors celebrating craft beer, artisan gins, creative cocktails, independent music and a selection of street vendors from around Scotland.
Breweries offered up one-third and two-third of a pint measures to ensure festivalgoers could experience a number of different beers. All festivalgoers were offered a complimentary taste of an exclusive festival brew, which was specially crafted for the occasion by Windswept Brewing Co.
Festival organiser, Michelle Russell, said: “The festival was a real success, everyone seemed to be enjoying themselves and I’ve received really positive feedback from exhibitors and festivalgoers. The atmosphere was electric.
“Everyone was really excited about the festival and the
exhibitors have said it was something different to other exhibitions where they are used to selling. Festivalgoers could interact with the individual exhibitors, allowing them to speak to the brewers behind the businesses and products. It was great to see.”
North Hop took place at Eden Court and is planning to return to the venue in 2015.
Michelle commented: “We are hoping to double the amount of beers available for next year and increase the number of street food vendors at the festival. The artisan gins and cocktails went down a treat and it was very refreshing to see a wide range of ages at the festival, as well as a lot of women too.
“The craft beer scene is hugely male dominated. However, more and more women are getting involved, so I’m glad the festival appealed to them. We also had people travel from America to come to the festival, which was incredible.”
The festival, which ran over a Friday and Saturday, welcomed local and national music acts from all over Scotland to entertain the busy beer hall, and local DJs were invited to play upstairs in the cocktail lounge.
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Soak up These Winter Books
Make Mine a Martini by Kay Plunkett-Hogge Mitchell Beazley | September 2014 | £14.99
A self-taught cook, Nick Nairn has been a long-time champion of
fresh Scottish produce, but his cooking also takes its influences
from all over the world. In New Scottish Cookery, Nick combines the
very best fresh Scottish ingredients with a myriad of international
flavours, to create a mouth-watering collection of recipes destined
to become the Scottish classics of the future. Containing the
signature dishes that have made Nick’s reputation from his
bestselling Wild Harvest books, as well as over 80 new recipes, the
book is a celebration of good quality, great-tasting food. Beautifully
illustrated with 100 colour photos and including a useful guide
to where to buy the best Scottish ingredients, Nick Nairn’s New
Scottish Cookery continues to delight food lovers everywhere.
Pocket Beer Book by Stephen Beaumont and Tim Webb Mitchell Beazley | September 2014 | £12.99
In this second edition of their Pocket Beer Book, acclaimed beer
writers Stephen Beaumont and Tim Webb have collaborated with
a team of international beer experts to create the definitive and
most up-to-date guide to the best beers in the world. This expert
selection covers the extraordinary variety the world’s beers now
have to offer. The core guide covers the brews of 80 countries,
providing up-to-the-minute notes and ratings for over 4300 beers.
With thousands of beers covered, this book encompasses more
familiar established beers as well as exciting new discoveries from
the myriad of craft breweries that are emerging around the world.
GQ Drinks edited by Paul Henderson Mitchell Beazley | November 2014 | £20.00
Today, men are just as likely to know their way around a Martini, a
Manhattan and a Negroni as to be familiar with the beer choice at
their local bar or the wine aisle at the supermarket; cocktails have
become part of our normal drinking repertoire. The anticipated
follow-up to GQ Eats, this ultimate drinks book features over 100
recipes for classic and cutting-edge cocktails, with creations from
mixology legends as well as innovative drinks by new talent from
the world’s best bars. This stylish book also includes essential
know-how on everything from bartender’s tips and techniques to
the must-have glasses and shakers that are worth splashing out
on.
Distilled by Joel Harrison and Neil Ridley Mitchell Beazley| October 2014 | £14.99
Distilled uncovers the best spirits the world has to offer, explaining
what you need to know to appreciate a spirit – its ingredients, its
classic forms, the choices a distiller makes in creating it – with Joel
Harrison and Neil Ridley offering their picks to ‘Drink Before You
Expire’ – the world’s best examples of their type, from gin and
rum to shochu and tequila. Distilled takes you through everything,
from when a gin can be called ‘London Dry’ and when it can’t, to
cocktail bitters. There are plenty of suggestions for how to drink
too, with innovative and classic cocktails and their insider tips on
getting the best out of your spirits.
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Sisters Take the Helm of Hotel in the Heart of Malt Whisky Country
The once-stereotypical image of men in tweed conjured up by the words ‘whisky drinker’ is long gone in the drink’s spiritual home.
There is nothing new about the number of Scottish women who enjoy sipping our national drink, and in recent years there has been a sharp rise in the number of females breaking into a traditionally male-dominated industry by taking on key production and management roles.
But sisters Steph and Lauren Murray have taken their passion for the amber nectar to a whole new level. Along with their parents Michael and Marie, they have turned their backs on the bright lights of Glasgow to buy a hotel in rural Speyside with the aim of turning it into one of the country’s leading destinations for whisky lovers.
Steph (28) and Lauren (23) took over at the helm of The Dowans Hotel in Aberlour last year after being won over by its location in the heart of Scotland’s most famous whisky-producing region. Speyside is home to more whisky distilleries than any other part of the country, including internationally renowned brands such as Glenfiddich, The Glenlivet and The Macallan.
Steph found herself working in the hospitality sector while studying for a degree in international politics and human rights at the University of Glasgow. Unable to
find work after completing her studies, she stayed on at the city’s prestigious One Devonshire Gardens and was offered a role as a supervisor.
“Working in a hotel was never something I thought about as a career option, but I really enjoyed it – even more so when I became part of the management team,” explains Steph.
“It’s probably fair to say that a lot of young people think about jobs in the hospitality industry as something to do to get by while at university. But as time went on I realised how much potential there was to develop professionally and to go beyond traditional student roles like working behind the bar.
“Things changed when my dad took early retirement three years ago. He could see how many hours I was working and while the experience I was getting was invaluable, the monetary benefit didn’t match. He also knew that Lauren, who was studying international hospitality and event management at Edinburgh, was also going to face difficulties getting work when she finished her degree.
“That’s when, as a family, we came up with the idea of buying a hotel that Lauren and I would run together, operating to the high standards that we had both set for ourselves.”
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Lauren adds: “We had always enjoyed family holidays in the Highlands when we were young, so we were naturally drawn here in our search. We wanted to own somewhere we had a real passion for, and which we could share with the local community.
“We fell in love with The Dowans from the moment we saw it. It had a good reputation as being a country sports hotel, but we could see the potential straight away to develop something really special for whisky tourism. We made it our aim from day one to build relationships with the local distilleries.”
Over the past year the family has been carrying out an ambitious refurbishment programme. Many bedrooms and the bistro have been overhauled – a second fine dining restaurant called Spé was opened in February – but one key change is yet to happen.
They plan to remove the bar from its current location in a snug lounge, and move it to another part of the hotel where the already huge collection of single malt and blended whisky from Speyside – and beyond – will be expanded even further.
Visitors and locals alike have been raising a glass to the investment and their commitment to supporting the whisky industry: The hotel was fully booked during the region’s biggest celebration of all things malt – the Spirit of Speyside Whisky Festival.
The Festival, which takes place every year and is next staged from 30 April to 4 May, 2015, is largely regarded as one of the world’s must-do whisky events.
“Whisky is huge here and, on top of developing our skills in hospitality, we’ve also had to learn about the industry so that we can share it and educate our visitors,” says
Lauren. “The Festival is a fantastic event and so popular
– we couldn’t believe it when one of our events sold
out within hours of tickets going on sale. We welcomed
lots of people who are really passionate and enthusiastic
about whisky, and it was an excellent opportunity for us
to test our own knowledge.
“I didn’t think I would have to learn a whole new topic
so soon after my degree, but it shows that there is always
scope to grow and learn new things in every career.
“We’ve currently got 150 malts in our collection and
Steph has prepared her own tasting notes to share with
guests. We’ll be expanding the range when we move the
bar into its new location, so there will be a whole new set
of malts to discover.”
Steph adds: “I think people are genuinely quite intrigued
by the changes that are going on at The Dowans. People
are always surprised when they find out that a hotel built
on country sports and whisky tourism is being run by two
relatively young girls.
“We’ve never been daunted by the scale of what we’ve
taken on, just very excited. I think aiming to achieve
more, being ambitious and never being afraid of a
challenge are key pieces of career advice, regardless of
the industry you work in.”
The Spirit of Speyside Whisky Festival – a key event in
Scotland’s Year of Food and Drink – takes place from
30 April to 4 May, 2015. Tickets will go on sale on the
event website – www.spiritofspeyside.com – at the end
of January. The Festival is also active on social media –
facebook.com/WhiskyFestival and @spirit_speyside on
Twitter.
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Beckham, Beauty and the Blend
Spirits FilledChristmas Crackers
Have you caught sight of the new advert for
the launch of the new grain Scotch whisky
Haig Club, featuring David Beckham?
The advert, which is currently airing, weaves
together a series of journeys made by a
group of friends heading towards an estate
in Glen Affric to share a weekend together,
culminating in them sharing a celebratory
toast.
Filmed over four days, with some shots
taken on Skye, it is directed by British
filmmaker Guy Ritchie who makes a cameo
appearance as a fisherman.
Beckham described Inverness as
“ridiculously beautiful” after he spent time
in the Highlands filming the advert. The
superstar described the city as “one of the
most beautiful places I have ever been.”
Beckham said: “I love the tradition of
toasting; it’s something I always do with
friends and family.
“Working with Guy to bring this tradition to
life in a new way has been so rewarding.
Haig Club has always been about friends
coming together and that’s what we wanted
to reflect with the advert. It’s as simple as
that.”
Ritchie added: “This project had so many
elements that I find appealing; it’s a film
about good mates having an adventure and
coming together for a celebration.
“It’s set in the Highlands of Scotland, one of
the most beautiful places I’ve visited. David
is a good friend and we had a lot of fun
making this together.”
Drinks by the Dram is proud to announce
the pre-release of their award-winning
spirit- and liqueur-filled Christmas Crackers.
Each box contains six handcrafted crackers
filled with 3cl sample ‘drams’ of award-
winning spirits and liqueurs.
Having released a range of spirits-filled
Advent Calendars that take their lucky
owners right through to Christmas Eve,
Drinks by the Dram have now taken aim at
Christmas Day itself, with the ultimate set of
crackers for adults.
Drinks by the Dram’s hand-labelled and
wax-sealed 3cl samples make perfect
Christmas cracker prizes, and they have
selected six outstanding spirits and liqueurs
to be included. Full of delicious award
winners, each cracker also contains tasting
notes, a party hat, a crap joke and, of course,
a *snap*!
Each Christmas Crackers set contains ‘drams’
of Bathtub Gin (World’s Best Compound
Gin – 2014 World Gin Awards), Arran single
malt Scotch whisky (That Boutique-y Whisky
Company), Rumbullion! spiced rum (Gold –
2014 The Rum Masters) and Smooth Ambler
Old Scout 7 Year Old Bourbon (Silver – 2013
San Francisco World Spirits Competition),
as well as Professor Cornelius Ampleforth’s
festive Sloe Gin (Silver – 2013 International
Wine & Spirits Competition) and Cherry
Brandy.
Drinks by the Dram was launched in 2010
as a way of offering whisky enthusiasts and
connoisseurs the opportunity to sample
new releases of single malt Scotch whisky at
a fraction of the cost of purchasing an entire
bottle. From small beginnings, the range
now includes over 2,500 unique spirits, from
rum and whisky, to gin, tequila, mezcal and
more. Spirits lovers can now ‘try before they
buy’ to find the perfect tipple to suit both
their individual tastes and budgets.
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WinesUnc rked
I’m often asked what my favourite wine is
and inevitably list a whole range of styles
as it’s impossible to tie it down to a single
wine. One which would definitely appear
on my desert island rider would be a Bual
Madeira, at least 15 years old but preferably
older. Not only would it drink nicely against
the caramelised tropical fruit compotes that
I would need to create on the palm-fringed,
white sandy beach, but also Madeira, unlike
other wines (including other fortified wines),
keeps for a while once opened without the
need for preservation.
This can be put down to a few reasons. The
grapes are grown on mineral rich volcanic
soils that can impart high levels of acidity
into the wines. The wines are gently heated
to recreate the effect of the long sea
voyages crossing the equator from a time
when barrels of Madeira wine were rolled
from the wine lodge and on to ships to act
as ballast. Rather than spoiling the wine, it
actually had a beneficial effect.
Wines can either be heated gently in large
tanks, a process known as estufagem, to
caramelise the grape sugars, or aged using
the canteiro system, where barrels are stored
in the lofts of the wine lodges; the process is
more gradual, but the results are well worth
the wait.
Madeira is a subtropical Atlantic island with
a pleasant all-year-round climate. Vineyards
are often sited on extremely steep terraces
and are skirted by lavadas, channels that
allow the flow of rainfall to be captured and
irrigate the vineyards, as well as attracting
walkers.
There are a number of styles of Madeira wine.
If it’s labelled as medium dry or medium
sweet, for example, with no mention of the
grape, then the grape behind the wines is a
versatile red variety called Tinta Negra. The
level of sweetness in Madeira depends on
when the fortification with grape spirit takes
place during the fermentation. Sweeter
styles will be fortified earlier before all the
sugar has converted into alcohol.
Wines made from the Sercial grape, grown
on cool high slopes, are the driest styles
– crisp and fresh with citrus notes. Serve
where you would drink a fino sherry – as an
aperitif, with shellfish tapas or olives. Grown
in the north of the island, Verdelho wines
are off-dry and tangy, and a touch richer
than Sercial.
If you get the chance, try a Terrantez; there
is little grown these days. It balances weight
and certain spiciness. Bual (sometimes
labelled ‘Boal’) teeters between sweet and
tangy and savoury, all kept in line with a
racy acidity. It’s medium sweet in style and I
drink it with cheese or desserts that have a
nutty element. The early harvested Malmsey
(Malvasia) is the sweetest of all Madeira
styles – rich, complex, with notes of dried
fruit, it’s the ultimate accompaniment to
mince pies and Christmas cake and pudding.
Wines can also be categorised as being
blended and will show the average age
of the wines in the blend from different
harvests – 5, 10, 15, 20, 30 and more than
40 years old. You will also find dated wines
made from a single grape and single year’s
harvest. Those labelled ‘Colheita’ will be
matured in cask for between 5-18 years and
a vintage wine spends 20 years in cask.
Madeira wines have great aging ability
and I’ve had the privilege of trying some
great aged wines, the oldest being a Bual
well over 100 years old. It’s one of those
wonderful wine experiences that I’ll never
forget.
Carol Brown is an Aberdeen-based member of the Association of Wine Educators and the Circle of Wine
Writers, and runs a range of wine courses and workshops, and hosts corporate wine entertainment events.
www.wineuncorkededucation.co.uk
Mad about Madeira...
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On 25 November VIP package holders enjoyed prime seats and a meet-and-greet with baking heart-throb, Paul Hollywood, before he shared his passion for baking with his Aberdeen audience as part of a national tour. Four randomly selected audience members also got to take part in a baking challenge for the chance to be crowned ‘Star Baker’ by The Great British Bake Off star. Audience members were also given the opportunity to put their own questions to Paul in an open Q & A session.
The show gives a real insight into Paul’s life and career, which has seen him become a household name on television screens around the world. So, how did it all start?
The son of a baker, Paul originally trained as a sculptor before his father persuaded him to join the family business.
He went on to become head baker at some of the most exclusive hotels, including Cliveden, The Chester Grosvenor and The
Dorchester, gaining a reputation as an innovator and one of the country’s finest artisan bakers.
Following his apprenticeship and success at some of the UK’s top hotels, Paul took the opportunity to travel extensively through Cyprus, Egypt and Jordan, visiting remote villages to discover ancient techniques for baking bread and, on one occasion, travelling to a Bedouin encampment and baking in the desert on an upturned cooking pot.
On his return to England, he launched the Paul Hollywood Artisan Bread Company in Aylesham, and he now supplies Waitrose and others with his own branded bread.
Paul began his media career on Carlton Food Network and Taste in 2002 where he co-presented two TV series with James Martin.
During his Aberdeen show Paul will be
Hooray forHollywood
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relating stories from his time as head baker
at these world exclusive hotels, which led to
him becoming one of the country’s finest
artisan bakers, and from his time filming
The Great British Bake Off with his legendary
baking partner, Mary Berry.
Paul said: “When I was approached to do
a tour, I jumped at the chance; I can’t wait
to share my passion for baking with a live
audience.”
In addition to judging on The Great British
Bake Off (for five series) and Junior Bake
Off, Paul has judged celebrity versions for
Sport Relief and Comic Relief, all alongside
Mary Berry. In May 2013 he appeared as a
judge on the new US version of Bake Off,
The American Baking Competition, which
aired on CBS. In 2013, he presented Paul
Hollywood’s Bread on BBC2, in which he
gave advice on recipes for making different
types of bread and pastries, and he also
presented Paul Hollywood’s Pies and Puds,
a cookery television series on BBC One. In
2005, he published a best-selling book 100
Great Breads, which has been published in
ten countries and seven languages, and was
voted ‘Top Bread and Pastry book’ by the
Gourmand Academy. His second book, How
to Bake, published by Bloomsbury, came
out in summer 2012 and quickly went to
the top of the bestseller lists. The book to
accompany his Bread series came out in
February 2013.
Paul makes regular contributions to the
BBC Good Food Magazine, Olive Magazine,
and Waitrose Magazine, and has written for
both The Observer and The Daily Mail. In
September 2013, he became a columnist for
the The Telegraph.
Paul advises and trains at corporate level,
working extensively with the Flour Advisory
Board, as well as hosting and presenting
large demonstrations and award ceremonies.
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Hot Chocolate FigsIngredients
For the figs: • 12 fresh figs • 12 squares dark chocolate, minimum 70% cocoa solids • Chocolate splinters to garnish • 100g brandy • 200ml water • ½ vanilla pod • 200g caster sugar
For the custard: • 220ml whipping cream • 4 cardamom pods, bruised • 45g caster sugar • 3 egg yolks
Method1: Take each fig and using a sharp-pointed knife, make two shallow cuts into either side of the stem at the top and ease open the cuts.
Take a square of chocolate and cut it in half. Press a half piece into each cut in the figs. Be careful not to tear the fig skin as the chocolate goes in, but do push it right in and then close the skin over the gap as much as you can. 2: For the syrup, split the halved vanilla pod and loosen the seeds with the back of the knife. Place the pod and seeds into a pan broad enough for all the figs to sit on the bottom.
Add the sugar, brandy and water to the pan and bring to the simmer. Place the figs into the pan, stalks up, and cook on a gentle simmer for 10-12 minutes. Once the figs are cooked, carefully lift them from the syrup on to a tray and keep them warm. Put the syrup back on a high heat to reduce and thicken to a coating consistency. While the syrup is simmering, start the custard. 3: For the custard, place the cream and bruised cardamom pods into a thick-bottomed pan and place on a medium heat until simmering. Remove to the side of the
stove and leave for five minutes in order to obtain the full flavour of the cardamom. 4: Place the egg yolks and sugar into a stainless steel bowl and beat well with a whisk. The sugar should melt into the egg yolks and produce a thick fluffy mixture. Slowly pour the hot cream on top of the egg and sugar mixture, mixing continually. Return the mixture to a clean pan and place on the heat, stirring carefully with a heatproof spatula, taking care to cover the whole surface area of the pan. Cook the mixture until a light coating consistency is reached
and immediately strain through a coarse sieve into a clean bowl. Do not let the custard boil, otherwise it may split. When strained, cover with cling wrap to avoid a skin forming, and keep warm. The custard can be kept warm for up to three hours in a Thermos flask, preheated with boiling water. 5: To serve the figs, insert some chocolate splinters into the cuts in the figs, pour some of the cardamom
custard onto the centre of each of four warmed plates and set three figs onto each plate. Spoon a little of the reduced syrup over each fig and sprinkle a few more chocolate shavings around.
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A £250,000 refurbishment of The White Horse Inn at Balmedie in Aberdeenshire will lead to the creation of 10 additional jobs. The investment being made by new owner, Euan Bain, represents the first major upgrade of the premises in over 30 years.
The first phase of the refurbishment – an overhaul of the restaurant and bar area – is on course for completion by the end of November. A second programme of external improvements will get underway in the spring, with the final work to upgrade bedrooms expected before summer 2015.
The restaurant is continuing to trade during the refurbishment and has meantime been relocated to the function suite, which is also being upgraded before the end of the year. The additional positions are for kitchen and front of house staff, and will take the number of people employed at The White Horse Inn to 45.
Mr Bain, who bought the premises earlier this year, says: “The investment being made in The White Horse Inn is part of a wider plan to create a destination restaurant that will appeal to food lovers from across the North East.
“When we saw the hotel, we immediately knew that it had real potential to attract significant additional footfall if someone was willing to invest the time and money that could breathe new life into it.
“We currently need to fill 10 additional staff vacancies before the restaurant re-opens at the end of the month. These will be full-time posts for both the kitchen and front of house, and they will be permanent positions beyond the festive period.
“If the business grows in the way we anticipate that it will, we fully expect to recruit further members of staff to add to the team within the first quarter of 2015.”
The restaurant continues to operate during the refurbishment, and bookings are being taken for festive meals and party nights in December. When complete, the restaurant will have a fresh and modern look. The menu will focus on local produce and seasonal ingredients, with provenance being central to the philosophy of the venue.
“We have pulled out all the stops to make sure that the refurbishment will be complete before the festive season and our Christmas menu and party nights get under way in earnest,” says Mr Bain.
“With the improvements to the bar area and with our Christmas and New Year party nights, we want to give the community options to remain locally within the area instead of having to travel into the city.”
In addition to strengthening the hotel’s food and drink offering, Mr Bain also wants to focus on growing business generated from accommodation. The hotel, which has 20 rooms, enjoys good levels of midweek trade, and the aim is to increase the number of guests staying for weekend leisure breaks.
The White Horse Inn is a five-minute drive north from the city of Aberdeen. It is located within the town of Balmedie, which is renowned for its miles of sandy beaches and dunes. For further information about The White Horse Inn, visit www.whitehorseinn.co.uk or telephone (01358) 742404.
Major Refurbishment of The White Horse Inn to Create 10 New Jobs
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Nick Nairn’s Top Ten Tips for a Happy
Christmas1. Give a little pleasure Make someone’s Christmas: Give them a card from me… Nick Nairn E-Gift Cards, instantly downloadable online, cost from £49. They’re valid for cooking classes at Nick’s Cook Schools in Aberdeen and Port of Menteith and the cookshop online and in store. Visit www.nicknairn.com for yours.
2. Time your bird As for cooking Christmas Dinner, here’s my advice: Cook your turkey at 200ºC for 30 minutes, then reduce to 160ºC and cook for 20 minutes per kilo, plus at least 30 minutes resting. For a 5kg bird, it’s 2 hours and 10 minutes cooking.
3. Sprout doubt Shred the little green gems as if they were mini cabbages and stir fry with a little hot oil, butter, pepper, chopped bacon and chestnuts – you can even add cream if you’re feeling ultra-indulgent.
4. Give it a rest Resting the turkey is essential. It will redistribute the juices so the meat is succulent. A big bird can rest happily for up to an hour.
5. Hot potatoes While resting the turkey, whack the roast tatties in at 200ºC on a separate preheated tray with a splash or two of veg oil. They won’t crisp up enough at 160ºC.
6. Exact science To ensure a moist Christmas turkey use a Thermapen digital food thermometer. When
it reads 75ºC at the thickest point – thickest part of breast or thigh, it’s done.
7. Get stuffed Don’t cook stuffing in the bird; by the time it’s cooked through the turkey will be overdone. It’s better cooked in a separate tray at 190ºC for 30 minutes until the top is crispy.
8. Panic attack! If you’ve suddenly remembered Auntie Mabel’s pressie, head to www.nicknairn.com and get a downloadable digital Gift Card for a session at my Cook School, or to spend on kitchen kit. Now relax… Back to the cooking.
9. Gravy business For a silky gravy, remove the turkey from the roasting tin to rest on a warm serving plate. Remove and discard (not in the sink!) any obvious fat from the roasting tin with a large spoon. Place the tin on a medium hot hob and scrape up the nice crusty bits from the base as it begins to bubble. Whisk in a tablespoon of flour to thicken, then add a splash of wine, reduce and add stock, stirring until thickened. Season to taste, strain and serve in a heated jug.
10. Clootie Christmas Ring the changes with a proper Scottish fruit pud instead of Christmas pud this year. Find my Clootie Dumpling recipe (complete with a dram) here: http://bit.ly/NNClootieDumpling
Visit www.nicknairn.com for instantly downloadable Gift Cards, classes, recipes and more.
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A Visitor’s Guideto Scottish Delicacies
It’s that time of year when friends and family return home for a Scottish festive celebration. Many may be coming to visit for the first time, eager to taste our local traditional dishes – which are not just haggis and deep-fried Mars Bars!
Make sure that they try at least one of these local delicacies on their next trip to Scotland; they are all delicious.
STOVIESThis is a real ‘winter warmer’ stew that was traditionally
made from the leftovers of a Sunday roast dinner, but
you’ll find it very easy to make from scratch. Its main
ingredients are always meat (usually chicken, beef or
lamb), onions and potatoes, and some versions include
diced-up carrot or swede. Often it is served up with
oatcakes and pickled beetroot on the side.
It’s hearty, warming and a great antidote to the often
cold, wet and windy Scottish weather! If you really love
it, it’s also really easy to recreate when you get home.
LORNE SAUSAGEFor very obvious reasons, which will be apparent as
soon as you come across this local dish, Lorne sausage
is sometimes referred to as sliced or square sausage.
It’s made from either pork or beef sausage meat and
rusk, then set into a square shape and thinly sliced into
portions. Served grilled or fried, it is usually eaten in
the morning as part of a full Scottish breakfast or in
a soft roll.
There are two theories as to how the name came about:
It’s either because it originates from the town of Lorne
in the county of Argyll and Bute; or it was named for
Tommy Lorne, a Scottish music hall comedian of the
1920s.
CRANACHANThis simple but completely scrumptious dessert is
made from fresh raspberries, whipped cream, heather
honey and toasted Scottish oats. For an added punch, a
dram of whisky is often added too. Traditionally, it was
made with crowdie (a cream cheese) rather than, or
sometimes as well as, cream. The dish has been made
famous by celebrity chefs, such as Delia Smith and Nigel
Slater, who’ve come up with their own recipes of how
this traditional dish should be prepared and served,
while both Jamie Oliver and Heston Blumenthal have
created cranachan sundae recipes.
CLOOTIE DUMPLINGThis classic Scottish dessert is a rich fruit pudding
made with flour, breadcrumbs, dried fruit (sultanas
and currants), suet, sugar and spices, with some milk
and sometimes golden syrup to bind it. It’s best served
with a drizzle of cream and a dram of whisky. To make
it, all of the ingredients are mixed into a dough then
wrapped up in a floured cloth, placed in a large pan
of boiling water and simmered for a couple of hours
before being lifted out and dried before the fire or in
an oven. Different versions can be found all around
Scotland, and in North Fife and Dundee you’re likely to
find them made without breadcrumbs but with treacle
added.
BRIDIEScotland’s fast food, a bridie is a type of meat pastry
or pie, originally from the town of Forfar. The filling is
made from minced beef, onions and seasoning. Forfar
bakers traditionally use shortcrust pastry, but similar
products with flaky or puff pastry can also be found.
Of course, you should also sample the local whisky! And
buy some to take home.
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Sea-sonal Dishes fromThe Ship Inn at Stonehaven
Another festive season, another turkey with
all the trimmings. Between peeling potatoes,
boiling sprouts and basting the turkey, it is
estimated that Britons spend over eight
hours preparing and cooking the Christmas
lunch – only for it to be eaten in a little
under 60 minutes*.
As someone who cooks for dozens of diners
every day, Fallon Oliveira, head chef of The
Ship Inn, Stonehaven, knows only too well
what a time-consuming process a grand
affair like the traditional turkey lunch can be.
So instead of slaving over a hot stove for
hours – and most of the afternoon washing
up plates and scrubbing pots, why not
follow her lead by going cold turkey on
turkey this festive season?
Fallon explains: “We are lucky to have some
of the best seafood anywhere in the UK right
here on our doorstep and, if I am putting
together a festive menu, fish will always
feature on it. We’re incredibly busy with pre-
Christmas lunch and dinner at The Ship Inn
and, while turkey is very popular, fish dishes
are flying out of the kitchen too.
“Just because it is traditional to have turkey,
there are no rules that state that you cannot
have fish as a main course instead. Not only
does fresh fish taste incredible, it is quick
and easy to cook, giving you more time to
relax and enjoy Christmas Day.
“Seafood is a real speciality at The Ship Inn,
with everything from succulent sea bass to
the more humble haddock on the menu. If
you are looking for inspiration for Christmas
dinner, then you will certainly find some
ideas to whet the appetite of your Christmas
guests here.”
The Ship Inn dates back to 1771, and
overlooks the picturesque harbour. The
Captain’s Table restaurant is open for lunch
and dinner. More information is available at
www.shipinnstonehaven.com
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What better place to pick up your copy of SAVOUR than in
the continental coffee house atmosphere of Caffè Nero. Like
your favourite foodie magazine it’s inviting, friendly and has a
buzz about it. Every Nero feels warm and makes people feel
comfortable whether meeting friends, working, grabbing a bite to
eat or just relaxing in some calm and solace whilst reading your
latest copy. With three cosy Neros in Union Street in the heart of
the city there’s no better place to enjoy a hot, strong and delicious
coffee. The food is inspired too with classic Italian recipes and a
dedicated in-house food team endlessly working on interesting
new products and ideas unique to Caffè Nero.
You’ll leave with fond memories of that unforgettable aroma
and that delicious taste but don’t forget to take your own
complimentary copy of SAVOUR with you!
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The Cock & Bull at Balmedie has always had a reputation for delicious innovative food, but the team have taken their inventive talents to a new level. They are introducing ‘The Last Supper’, a brilliant concept when the talented chefs will create a fabulous dinner based on favourite dishes submitted on their website. It can be a much-loved childhood meal, a nostalgic school dinner or even your reliable hangover dish. The team will then select their favourite three courses, plus an accompanying drink, and serve them at a special ‘Last Supper’ dinner. At only £35 per head (£25 if your dish is selected), it’s a great way to get together with family and friends. Also, to add further excitement to the evening, you won’t know what you are going to be
served until you get there. So, if you had one ‘Last Supper’ what would it be and will yours be selected? Find out when the next ‘Supper’ is and book a table at http://thecockandbull.co.uk/last-supper
You’ll not be surprised to know this award-winning restaurant is almost fully booked for Christmas Day, but there is still time to book your corporate party with an amazing festive menu running throughout December. Leave the woes of work behind and enjoy an afternoon of food and fun.
Don your kilt, have a few drams and see the New Year in at The Cock & Bull, where you can tuck into a scrumptious meal and dance into the wee small hours with live music. Have a toast
with the piper at the bells and celebrate Hogmanay as only we Scots can do. Your amazing seven-course dinner will include wee nibbles, old fashioned country pâté, Scottish shellfish ragout, smoked haddock soup, treacle-cured fillet of beef or slow-roasted leg of lamb, a feast of chocolate and tea or coffee with fudge. What a way to see the old year out and a new year begin. Book now at http://thecockandbull.co.uk/festive-season/the-festive season
Looking for an original Christmas gift? A Cock & Bull Gift Voucher is the answer. Available for values starting at £25, they can be spent in the bar, restaurant or in the neighbouring Blairton Bed and Breakfast. They also have Afternoon Tea vouchers available.
Surprise Supper and Hogmanay Hoots
WWW.COCKANDBULL.COM
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Winter Menu Brings Seasonal Success
If the prospect of endless turkey dishes in
the weeks ahead doesn’t exactly set your
taste buds tingling, seek refuge in one of
Aberdeen’s best eateries. The Merchant
Bistro in Correction Wynd is a delight for
discerning palates and the perfect venue
for lunch or dinner, or simply to escape
the hubbub of city life. Owner Julie and her
superb head chef, Kelly Greenhowe, have
created a stunning winter menu, retaining
some old favourites and introducing some
amazing new dishes. By popular demand
the Slider Board – steak burger, cheddar,
tomato relish; crab burger, harissa, avocado;
pork and apple burger, beetroot chutney;
rooster chips, pickles and slaw – remains as
does the Deeside Laf Beer Battered Sea Bass
and the Merchant Mac. However, jostling for
your attention on the new menu are some
superb new tastes. Try the Venison and
Deeside Talorcan “Pie” with heritage potato,
carrot, turnip and leek, or the ‘Cock-a-Leekie’,
chicken with charred leek, rice, prune,
parsley, brith and kale. For fish aficionados
there’s mouth-watering Cod with Black
Pudding, parsnip, potato and kale, and there
is always something exciting for those with
food allergies and intolerances. Remember
too you can have exclusive use of the Bistro
for birthdays, weddings, family celebrations
or business events.
This is one of the Merchant Quarter’s most
stylish restaurants, with amazing food that is
also very kind to your wallet. The service is
superb and it’s clear Julie is very passionate
about food. If you want to really impress
your guests, book a table at The Merchant
Bistro now. www.merchantbistro.com
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Entrants in 14 different categories face an
anxious wait until January 30 next year to
learn if they will be crowned winners in the
Aberdeen City and Shire Tourism Awards
(ACSTA).
The awards scheme, which is organised
by the Aberdeen City and Shire Hotels’
Association (ACSHA), took place for the first
time earlier this year.
Two additional categories were introduced
and the sections are now aligned with the
national VisitScotland-backed scheme, The
Scottish Thistle Awards. It is intended that
ACSTA will be adopted as the regional final
for the Scottish Thistle Awards by 2016.
ACSTA chairman, Iain Watson, said: “From
the moment we opened for entries in July,
there was a steady stream of nominations
coming in. Overall we were 25 per cent
up on the number of nominations received
last year and, while we have two additional
categories, the increase was seen across
the board. It is clear that operators across
the city and shire have been inspired by
the 2014 event and recognise that this
is an opportunity for them to shine.”
Contenders in one of the most hotly
contended categories – Most Hospitable
Hotel – are this year’s winner Meldrum
House, Oldmeldrum; Holiday Inn West
Aberdeen; and Tor-na-Coille, Banchory.
The Mercure Aberdeen Ardoe House Hotel
and Spa has gained a finalist position
within the Best Restaurant Experience and
the Our Warmest Welcome categories in
the awards.
General manager of Ardoe, Peter Sangster
(pictured), said: “We are delighted to be
shortlisted as finalists in not one, but two
fantastic awards categories, both of which
credit the hotel in a number of ways,
from our dining experience to the warm
welcome from our staff.”
Calum Richardson from The Bay Fish and
Chips in Stonehaven, who was a finalist
in the Ambassador category in 2014,
has once again made the shortlist, along
with tour guide Pam Wells and Stephen
Gow, the general manager of the Thistle
hotel group in Scotland. Final judging will
take place before the end of the year and
winners will be announced at a ceremony
at Ardoe House Hotel and Spa in Aberdeen
on January 30, 2015. Host for the evening
will be broadcaster Tam Cowan. Further
information about the awards is available
at www.acsta.co.uk
Our Warmest Welcome
Holiday Inn Aberdeen West
The Jays Guest House, Aberdeen
Ardoe House Hotel and Spa, Aberdeen
Best Informal Eating Experience
The Bay Fish and Chips, Stonehaven
Buchanan Foods Ltd, Banchory
The Mariner Hotel Ltd, Aberdeen
Best Event or Festival
Run Balmoral
Bon Accord Steam Engine Club
Wild in Art for Wild Dolphins
Green Tourism
Holiday Inn Express City Centre, Aberdeen
The Bay Fish and Chips
Mains of Scotstown, Aberdeen
Creative Ambition
Glen Tanar Estate, Aboyne
Thistle Aberdeen Airport Hotel
Visit Royal Deeside
Friendliest Pub/Bar
Orchid, Aberdeen
The New Inn, Aberchirder
The Illicit Still, Aberdeen
Best Visitor Attraction
Glen Garioch Distillery, Oldmeldrum
World Horse Welfare, Aboyne
GlenDronach Distillery, near Huntly
Most Hospitable Guest House
Durn House, Portsoy
Struan Hall Guest House, Aboyne
Glendavan House, Aboyne
Best Restaurant Experience
Ardoe House Hotel and Spa
Banchory Lodge Hotel
Atlantis Restaurant, Aberdeen
Best Holiday Accommodation
Ythan Valley Campsite and Little Lodge
High Seas Hobbits, Rosehearty
Community Involvement Award
Aberdeen Performing Arts
Marriott, Aberdeen
Park Inn by Radisson, Aberdeen
Most Hospitable Hotel
Meldrum House Country Hotel
Oldmeldrum
Holiday Inn Aberdeen West
Tor-na-Coille Hotel, Banchory
Young Ambassador
Stuart McPhee, Harding Ltd, Aberdeen
Adelle Chessor, VisitAberdeen
Craig McDonald, Glen Tanar Estate
Ambassador
Calum Richardson, The Bay Fish and Chips
Pam Wells, Pam Wells Ltd, Stephen Gow,
Thistle Aberdeen Altens Hotel
The shortlisted nominees in all categories are:
Anxious Wait for Aberdeen City and Shire Tourism Awards Finalists
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NewsBites...
Squeezy Cheese Receives a Festive
Makeover
This November, the nation’s favourite
squeezy cheese, Primula, will be launching
limited edition festive tubes across Tesco,
Sainsbury’s, ASDA and Morrison’s, which
highlight the charity work of Primula,
who help to spread Christmas cheer by
donating profits to worthy causes.
A family favourite at Christmas time, the
new Primula packs offer classic Christmas
canapé recipes, such as vol-au-vents and
blinis, all designed to create a fantastic
festive feast and perfect inspiration for
when unexpected guests arrive.
As Christmas is a time for giving, the packs
also highlight that Primula profits go to
charities here and abroad thanks to the
unique not-for-profit status of the Kavli
Group, which produces Primula.
Tasty Jobs, a new training programme designed to encourage more Aberdeen job hunters to consider working in the local food industry, has seen its first ‘graduates’ land full-time jobs with two leading food companies.
The scheme, run in conjunction with the Scotland Food & Drink Skills Academy, DWP Jobcentre and Skills Development Scotland, is designed to assist food businesses across Scotland to raise the profile of job opportunities in food and drink production among their local communities and ensure local people have the skills they need to apply for vacancies.
Aberdeen job hunter Sarah Dunbar, 24, and 58-year-old John Findlay of Bucksburn are now celebrating new full-time roles following completion of the special Tasty Jobs training scheme run at Inverurie meat business, Scotbeef (Inverurie) Limited, while 34-year-old William Doran has secured a full-time job at leading Aberdeen seafood business, Joseph Robertson.
Committing to continue to use the scheme, Gerald Bessant, group
human resources manager at Scotbeef (Inverurie) Limited, said relatively low unemployment in Aberdeen coupled with attractive wages in oil industry-related businesses had seen local food production businesses relying heavily on workers from overseas.
“More than 80 per cent of our staff are now from Eastern Europe,” said Mr Bessant. “They are excellent workers – but as an Aberdeenshire company, we would like to provide opportunities for more people from the community in which we are based.”
Sarah Robertson, HR manager at Joseph Robertson, said both her company and Scotbeef (Inverurie) Limited were rooted in the local community, having both been established in Aberdeen over 100 years ago. “It has been wonderful to utilise the local community and have local talent working within the company. We have many job opportunities and look to offer long and stable careers within the food industry, which would be achieved through our extensive training and development programme.”
Trio Land Tasty New Jobs
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Hoteliers from across Aberdeen joined
forces to raise funds for the Teenage Cancer
Trust. General managers from a number
of hotels in the Aberdeen City and Shire
Hotels’ Association (ACSHA) have taken to
the streets in their first ever Workathon,
a sponsored walk between a number of
the city’s hotels. At each hotel, the walkers
completed a hotel-based challenge before
moving on to their next destination.
The charity challenge will support an
organisation close to the hoteliers’ hearts,
the Teenage Cancer Trust, which has aided
Abigail Cox (19), the daughter of hotelier
Gary Cox, in recent months.
Chris McGuinness, chairman of ACSHA,
says: “At each hotel we visited, we
undertook a different hotel-related
challenge. From making beds and cleaning
windows to serving coffee and setting
up function rooms, the Workathon saw
general managers from hotels across the
region getting stuck in to all the important
tasks that keep a hotel running smoothly.
“We have all worked our way up through
the hotel business, so the Workathon has
seen us returning to the first ever jobs we
held in the industry, all in the name of a
fantastic cause.”
The Workathon – which covered a 12-mile
route through the city – forms part of
ACSHA’s £20,000 fundraising pledge for the
Teenage Cancer Trust, inspired by Abigail
Cox, the daughter of Aberdeen hotelier
Gary Cox, who is currently undergoing
treatment for Ewing’s sarcoma.
ACSHA has 45 member hotels across
the region, and each is being asked to
raise at least £450 towards the target.
Teenage Cancer Trust pin badges are
being sold at receptions, and an online
fundraising page has been set up at:
www.virginmoneygiving.com/team/
aberdeenhotelsassociation
Mr Cox, who runs the Northern Hotel in
Aberdeen as well as Edwards nightclub in
Inverurie, says: “Abigail is responding well
to the treatment, which has undoubtedly
been aided by the work of the Teenage
Cancer Trust. We are incredibly grateful for
all the support and help they have offered
Abigail over these difficult months.”
Last year in our festive issue, we
featured the Michie family from
Lochend of Barra farm, near Inverurie.
They breed the very finest, happy,
healthy free-range bronze turkeys,
the richest and most flavoursome
birds you’ll ever taste. Craig asked
me to remind readers they are now
taking orders for this year and, with
glowing testimonials from John
Cooper at Formartine’s, Gadie’s, Nick
Nairn and the head chef at Meldrum
House, you’ll be in good company.
They also have two lines of cranberry
sauce, one normal and one organic,
which have been specially made
by Huntly Herbs and Isabella’s to
accompany the rich flavour of the
turkey.
Our own Carol Brown (Wine
Uncorked) has also agreed to
provide a wine recommendation to
accompany the turkey.
Check out the birds and place your
order at www.barrabronzes.com
Hotels’ Association Members Work Across City for Teenage Cancer Trust
For the Best Bird, Book a
‘Barra’!
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David Blossoms at the Thistle
He’s cooked for Girls Aloud, John Denver
and Nick Faldo in some of the most
exclusive restaurants in the country, but
David Proctor says the work he is most
proud of during his 34-year career has
been as the head chef at Thistle Aberdeen
Altens Hotel.
For the past two years David has lead the
14-strong team of chefs at the hotel, but
had it not been for a technicality, he could
have had an entirely different career.
David explains: “When I was growing up,
I really wanted to be a policeman, but
they wouldn’t let me join because I was
too small.
“My aunt and uncle owned a hotel when
I was growing up, and every weekend I
would help out around the place. One
weekend the chef didn’t turn up and my
aunt asked me if I could step in and help.
I wasn’t cooking anything difficult, just
really simple things to start with, but took
to it like a duck to water.”
David, originally from South Shields,
studied at the local college, where he
learnt the skill set of a professional chef,
and it would be this training that would
see him go on to work in some of the UK’s
top restaurants.
“I worked in London at the Royal Garden
for just under a year, and then went on to
St Andrews Old Course, where I stayed for
two years.
“I wanted to do something a bit different
and took up a role as a lecturer at Dundee
College. It was while I was working there
that I was approached by Thistle area
general manager Stephen Gow to come
and work at the Thistle Aberdeen Altens
Hotel, where I’ve been for the past two
years.”
The 53-year-old chef, who cites Gordon
Ramsay as his professional inspiration,
begins work at 10 a.m. every morning, and
can serve up to 170 dinners every night.
“The team works really hard to make sure
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we deliver fantastic-tasting food. We’re
particularly proud of our grill menu – our
Aberdeen Angus steak is a guest favourite.”
The festive season is one of the busiest
times of the year for David and his team,
with a non-stop programme of pre-
Christmas dinners, party nights, festive
menus and Hogmanay revelry.
During the Christmas and New Year period,
the kitchen team will cook over one tonne
of turkey and ham to serve to over 2,000
guests. As anyone who has slaved over
the Christmas dinner will know, getting
the turkey cooked to perfection can be
something of a balancing act.
But David has a secret way of getting his
turkey just right. He explains: “Cover the
top of the turkey with smoked bacon,
pepper first, chop rosemary and thyme
and cover it in that, and then wrap it in
tinfoil.
“Due to the fact that we cook quite big
turkeys, we cook the meat for an hour and
a half, and then take the tinfoil off and
cook for a further hour without the foil.
“The most important piece of advice that
I can give, however, is to check the bird is
properly cooked. If the juices run clear, this
is an indication that the turkey is cooked
thoroughly.”
As a head chef, enjoying a leisurely
Christmas Day off is something of a
rarity. In fact, he was able to take his first
Christmas Day off in 25 years in 2013 –
and spent it in his kitchen at home instead.
Cooking Christmas dinner can be a
stressful experience for some, but David
has some simple advice. “Relax and enjoy
it,” he says. “The key is planning, working
out all your timings and make a timetable
so that everything will be ready at a similar
time for when you’re ready to eat. Try to
do this planning before Christmas Day to
avoid stress.
“Or, of course, you could just arrange
for the entire family to eat out and let
someone else take care of all the cooking.
The best thing about that is that there is
no washing up afterwards either.”
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Crispy Skin Chicken and Tiger Prawns
Ingredients• 2 chicken breasts with skin • 8 tiger prawns • 1 chilli • 1 onion • 1 bunch spring onion • 1 red pepper • 1 fresh ginger (10g)
• 1 small packet coriander • 100g egg noodles • Sweet soy sauce • Honey
Method1: Heat the frying pan with a little oil, place the chicken breasts in skin side down, and season. When golden brown, remove and
place on an oven tray, skin side up. 2: Put into a preheated oven (225ºC) for 25-30 minutes. 3: Grate the ginger, and slice the chilli,
onion, spring onions and red pepper. 4: Quickly cook in a wok and add the prawns after two minutes, then season. 5: Plunge the
noodles into boiling water until cooked. 6: Add sweet soy sauce and two spoons of honey into the wok and reduce a little. 7: Spoon
noodles into a bowl, take the chicken from the oven and let it rest for a little while, then slice, placing on top of the noodles. Chop
the coriander and sprinkle.
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The food and drink industry in the Highlands and Islands and within the Cairngorms National Park area has honoured this year’s outstanding crop of businesses at its 10th annual awards dinner in Inverness.
The top honour of the evening – Ambassador of the Year Award – was presented to Shirley Spear, founder and director of Skye’s Michelin-star restaurant The Three Chimneys and the House Over-By, exactly 30 years and a week since the restaurant opened its doors to the public.
And Kiltarlity-based Highland Cordials walked away with the prestigious Judges’ Award for their impressive-tasting Nettle & Ginger Cordial.
Other winners of a Highlands & Islands Food & Drink award included Annie Body of Annie’s Bakery in Canisbay for Young Shining Star Award; Cairngorm Brewery for Best Drink Award; Dalwhinnie Distillery for Best Marketing Initiative Award; Isle of Skye Sea Salt Company picked up the Environment Award; The Scottish Goat Meat Company in Keith won the Healthier Food and Drink Award; Loch Duart Ltd in Scourie were winners of the Export Award; Avoch-based FAO27 for Food & Drink Business Growth Award; Skye Farm Shop won Independent Food & Drink Retailer of the Year; Orkney Buffalo won the New Business Award; and Black Isle Dairy at Daviot picked up the New Product Award for its range of dairy ice cream.
The hotly contested Restaurant of the Year Award was presented to Station Road at The Lovat, Loch Ness in Fort Augustus, and the Best Eatery Award went to Frankie’s Fish & Chips in Shetland.
Shirley Spear, Ambassador of the Year, was a popular winner. She said: “I am inordinately proud of all that my husband Eddie and I have achieved, developed and sustained over the past 30 years, despite our remote location and sometimes inhospitable circumstances.
“Further than this, it is hard to express the more discreet pride I
take in knowing what we achieved in Skye helped to inspire other
chefs, hoteliers and restaurateurs, tourism operators and all related
businesses and – yes! – even the Scottish Government, that taking
more pride in our very special food and drink culture was the right
way forward for Scotland as a nation.”
The Highlands & Islands Food & Drink Awards are supported by
The Highlands & Islands Food & Drink Forum and Highlands and
Islands Enterprise (HIE), and are the region’s most prestigious food
and drink awards, celebrating excellence and achievement in the
industry and recognising industry players at the top of their game.
Gordon & MacPhail was title sponsor for a second year. Stephen
Rankin, the company’s director of UK Sales and chair of the Awards’
judging panel, said: “We’re delighted to be involved in the awards
again this year. I’ve been hugely impressed by the standard of
the entries. Their quality and diversity acts as a showcase for the
Highlands and Islands – a region rightly renowned for the quality
of its produce.”
The evening’s menu featured a selection of top class Scottish
produce, including food from a range of quality regional producers
and suppliers.
Chris Taylor, head of tourism, Food & Drink at Highlands
and Islands Enterprise (HIE), said: “Once again, food and drink
businesses from across the Highlands and Islands have risen to the
challenge and ensured the reputation of our produce and natural
larder as amongst the best in the world.
“2014, the Year of Homecoming, has been fantastic for our
businesses and many have benefited from the increased exposure
around the world at events such as the Ryder Cup. This is set to
continue with the Year of Food and Drink in 2015.”
For more information about the awards and winners, visit
www.hifoodanddrinkawards.co.uk.
Cream of the Crop Announced at Highlands & Islands Food & Drink Awards
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Nigella’s Devil’sFood Cake
Ingredients• 50g best-quality cocoa powder, sifted • 100g dark muscovado sugar • 250ml boiling water • 125g soft unsalted butter, plus
some for greasing • 150g caster sugar • 225g plain flour • ½ tsp baking powder • ½ tsp bicarbonate of soda • 2 tsp vanilla
extract • 2 free-range eggs For the frosting: • 125ml water • 30g dark muscovado sugar • 175g unsalted butter, cubed • 300g
best-quality dark chocolate, finely chopped
Method1: Preheat the oven to 180ºC. Line the bottoms of two 20cm sandwich tins with baking parchment and butter the sides. 2: Put the
cocoa and the dark muscovado sugar into a large bowl, and pour in the boiling water. Whisk to mix, then set aside.
3: Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy. 4: Stir the flour, baking powder
and bicarbonate of soda together in another bowl and set aside for a moment. 5: Dribble the vanilla extract into the creamed butter
and sugar – mixing all the while – then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg.
Keep mixing after each addition. 6: Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa
mixture, scraping the bowl well with a spatula. 7: Divide this fabulously chocolatey batter between the two prepared tins and put in
the oven for about 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for five to ten
minutes, then turn the cakes out and set aside to cool. 8: As soon as the cakes are in the oven, get started on your frosting. Put the
water, muscovado sugar and butter into a pan over a low heat until melted. 9: Set one of the cooled cakes, with its top side facing
downwards, onto a cake stand or plate, and spread with about one-third of the frosting. Top that with the second cake, regular way
up, and spread the remaining frosting over the top and sides, swirling away with your spatula.
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Spiced Cauliflower SteakAlistair Bryson, Head Chef at the Atholl Arms Hotel
Ingredients• ½ tsp each cumin seeds, coriander seeds and fennel seeds (whole spices) • ½ tsp each turmeric, ground cumin and ground
coriander (ground seeds) • Good quality olive oil • 1 large cauliflower • Salt • 200g couscous • Small amount of vegetable
stock • 1 tsp harissa paste • Handful freshly chopped parsley and coriander
Method1: Grind whole spices in a pestle and mortar. Lightly fry in a dry pan. 2: In the same pan mix in the ground spices with a little olive
oil until a paste is formed. 3: Cover and leave in the fridge for 24 hours. 4: Remove the outer leaves from the cauliflower, cut into
four even slices, and season each with salt if desired. 5: Fry in a tiny bit of oil on both sides until lightly browned (about 5-8 minutes
each side). 6: Place in a hot oven (190ºC) for 10 minutes. Towards the end of this time, remove and brush with the spice mixture.
Place back in the oven until golden on one side (about 12 minutes). The temperature can be reduced slightly if necessary.
7: While the cauliflower is in the oven, heat the vegetable stock, and mix the couscous with the harissa paste in a bowl. Once the
stock is boiling, add the couscous mixture, turn off the heat, cover and let the mixture stand for five minutes.
8: Stir the couscous, making sure the harissa paste is well mixed; add the fresh herbs.
9: Assemble on a plate as in the picture. Serve with seasoned vegetables and a nice glass of white wine. Enjoy!
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Unique Destination with
Stunning SceneryThe four-star Lodge on Loch Lomond Hotel stands on a quiet sandy cove amid some of Scotland’s most stunning scenery.
With panoramic views of the loch and mountains, it offers a warm, relaxing atmosphere, delicious modern cuisine from the award-winning two-AA-rosette restaurant Colquhoun’s, stunning accommodation and a luxury health suite with spa and swimming pool. This loch-side retreat has attracted two former US presidents and has a superb range of accommodation, from rooms with en-suite saunas and private balconies overlooking the loch or towards the village of Luss, to the very contemporary accommodation in the Munro Lodge. The Cuillin Suites are two-bedroom guest apartments, complete with 42” plasma television screens, surround sound Linn speakers and DVD players, living flame fires, temperature-controlled baths and massaging showers.
Colquhoun’s innovative menu blends traditional and contemporary cuisine using the finest and freshest local produce. With uninterrupted views from the restaurant you can sit back and take in the wonderful views of the loch and Ben
Lomond, while the relaxed buzz of family and friends enjoying a meal creates a lively, warm ambience in the restaurant. The menu is inspired by the fantastic local ingredients available in Scotland’s larder. Whether it’s for lunch, dinner or a light meal by the loch, this is a very special place to eat.
Guests can unwind in the health suite, Amber Spa, which features a 16-metre swimming pool, jacuzzi, steam room, sauna and laconium. And the hotel is perfectly located to explore some of the most stunning parts of Scotland, from city to the Highlands, with easy access to Glasgow, Oban, Inveraray and the rugged west coast.
The Lodge on the Loch Lomond Hotel truly is a unique destination, which offers all the intimacy, warmth, charm and atmosphere that only a family-run hotel could.
Sit back and take in the fabulous panoramic views of the Loch and Ben Lomond, while the wonderful menu is inspired by the fantastic local produce we have available from Scotland’s larder! So join us soon for lunch, dinner or a light meal/snack by the Loch.
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Brilliant Inn on the Bonnie Banks
Looking for value for money and comfortable accommodation in Loch Lomond? Then the Tullie Inn, Balloch is what you are looking for! This unique hostelry offers all the comfort and convenience of a hotel, but with the more traditional welcome of an inn or pub with accommodation.
You can relax and enjoy your stay in one of the 13 comfortable and welcoming bedrooms, one of which is a large family suite with double bedroom, en-suite bathroom and adjoining room with two single beds. All the bedrooms are located on the upper floor, above the popular lounge bar and restaurant, and are bright, fresh and tastefully decorated. They are fully fitted with all the modern conveniences (including TV, hairdryer and tea/coffee making facilities).
After a great night’s sleep, you can start each morning with a hearty Scottish Breakfast (or continental style if you prefer!). Afterwards, why not take a brisk stroll along the lochside to work off your breakfast… A great way to start the day!
The ‘Tullie’ is also a great place to eat. With a stunning glasshouse to the front of the building
and a Cape Cod nautical-themed interior, inspired by the beauty of Loch Lomond and the surrounding Scottish countryside, the Tullie Inn is the perfect location for watching the world go by! They serve a delicious breakfast menu every day. Or if you are more a coffee-and-cake person, they serve freshly ground coffee with a fantastic selection of cakes and scones from the coffee bar – all baked on the premises.
They‘ve added a host of new dishes along with some traditional favourites. Watching the waistline? They’ve included a selection of plates under 500 calories – all of the taste with none of the guilt! The perfect excuse for treating yourself to one of their new desserts! It’s perhaps a little chilly at this time of year but during the summer months their Garden Menu is served to you from the outdoor Bar Grill located at the left-hand side of the Tullie building entrance.
Enjoy a glass of wine from their great selection of classic wines from around the world – all available by the glass or bottle! Fancy something a little bit special? Shaken or stirred, they’ve got the perfect cocktail treat!
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EggnogIngredients
• 1140ml whole milk • 6 free-range eggs • 50g caster sugar • 1 vanilla pod, split • 20 fresh cherries, stones removed and
halved • 200ml brandy • cocoa powder, for dusting
Method1: Place the milk, eggs, sugar and vanilla pod in a medium pan and heat gently, without boiling, until the mixture thickens enough
to coat the back of a spoon. 2: The eggnog can be chilled at this stage or served hot. 3: To serve, scatter the cherries in the bottom
of each serving glass. Divide the brandy between the glasses and pour the eggnog over. Dust with cocoa powder and serve.
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