The Hospitality Industry Trust (HIT) Scotland has announced the recipient of this year’s prestigious Andrew Fairlie Scholarship. The talented chef who most impressed the panel of expert industry judges was Eddie Brown, Sous Chef at The Carnegie Club at Skibo Castle in Dornoch.
Positioned as the ultimate scholarship any aspiring chef could receive, the Andrew Fairlie Scholarship is awarded annually in memory of Andrew’s unwavering commitment to supporting and nurturing culinary talent in Scotland.
The finalists had to prove their worth in a skills test, where they had to cook up a dish of their own creation using their choice of Scottish furred game, alongside two garnishes and poivrade sauce. Eddie impressed the judges by serving up a dish using rabbit, fig and brioche. The final took place on November 17th at Perth College UHI, with the winner announced afterwards at Gleneagles.
(L-R) Tom Kerridge, Gary Maclean, Eddie Brown, Stephen McLaughlin, Russell Plowman
The judging panel included some of the country’s finest chefs, all of whom knew Andrew Fairlie well. Joining Stephen McLaughlin, (Head Chef at two Michelin-starred Restaurant Andrew Fairlie), is Russell Plowman, Senior Sous Chef at Restaurant Andrew Fairlie, two Michelin-starred Tom Kerridge (Chef Patron, Hand & Flowers), and Gary Maclean (National Chef of Scotland & MasterChef: The Professionals Winner).
Sponsored by HIT Scotland and The Gleneagles Hotel, and supported by Restaurant Andrew Fairlie and Perth College UHI, the Andrew Fairlie Scholarship is now in its third year. The scholarship launched in 2019, with the late Andrew Fairlie spearheading the initiative in partnership with HIT Scotland – an industry charity he was closely associated with.
Stephen McLaughlin, lead judge and head chef at Restaurant Andrew Fairlie, said: “What a fabulously hard-fought finals day we have just had. All our finalists have shown exactly why they were selected for the final. Huge congratulations to them all.
“They were all tough competitors and genuinely any of them could’ve been awarded this year’s Andrew Fairlie Scholarship, but unfortunately for them there can be only one winner…
“This year’s winner, Eddie, has shown great skill and a real understanding of the tasks that we had set out for them. He has displayed a rich understanding of their craft as a chef and also used their knowledge of Scottish and French culinary heritage to help set them apart as this year’s recipient of the Andrew Fairlie Scholarship”.
David Cochrane, HIT Scotland Chief Executive, added: “This group of chefs all showed extraordinary dedication and passion for the task at hand, and I commend them all for their sterling efforts in the kitchen.
“Special congratulations must of course go to our winner Eddie, who has excelled in their culinary talents and displayed a creative flair that Andrew would have been proud of.”
Conor O’Leary, Gleneagles Managing Director, said: “Here at Gleneagles, we’re hugely proud of the role we’re able to play in nurturing talent and creating opportunities for young people to learn and grow.
“The Andrew Fairlie Scholarship enables aspiring chefs to demonstrate their enthusiasm and passion for the culinary industry whilst learning from some of Scotland’s very best chefs.
“Andrew is sorely missed by us all but we’re incredibly proud to be honouring his legacy by continuing our support of this scholarship, which creates greater opportunities for talented individuals to develop. On behalf of Gleneagles, I’d like to congratulate Eddie on winning this year’s Scholarship and wish him all the very best of luck on the next stage of their career.”
Ype van der Schaaf, Sector Manager of Hospitality and Food Studies at Perth College UHI said: “Hosting the Andrew Fairlie Scholarship final for the second time within our kitchens and facilities was a great opportunity to support HIT Scotland.
“Our Professional Cookery students got the chance to support the finalists and had a phenomenal experience seeing industry standards taken to the next level. Our students welcomed the chance to be involved. Many congratulations to the well-deserved winner, we enjoyed watching all of the finalists work and create their fantastic dishes.”
Eddie will gain industry-wide recognition as an Andrew Fairlie Scholar and experience once-in-a-lifetime opportunities, such as a practical stage in an international kitchen and at Michelin-starred restaurants Restaurant Andrew Fairlie at Gleneagles and Core by Clare Smyth in London.
Supermarket own-label champagnes have beaten offerings from the most-celebrated champagne houses in Which?’s festive taste tests this year, while the consumer champion also rated sparkling wines – with one impressive performer costing just £8.99.
Waitrose Blanc de Blancs Brut (£25.99) clinched one of this year’s Which? Best Buy titles, scoring 82 per cent and impressing the expert panellists with its balanced finish and savoury aftertaste. The experts described it as a pleasing and rewarding champagne with delicate, toasty notes and ripe fruit aromas.
Coming joint top with an 82 per cent score, and also earning a Best Buy, is Tesco Finest Premier Cru Champagne, a slightly cheaper option retailing at £23. Experts were initially surprised by the unusual golden colour, but they were impressed by the expressive aromas and flavours of brioche, roasted apples and a nutty finish.
These bottles were rated higher than the most expensive champagne the panel tasted. Popular brand Moët & Chandon Brut Imperial, costing £39.00 per bottle, did not particularly impress the experts – receiving one of the lower ratings at 68 per cent.
For those looking for a cheaper fizz this festive season, Which? also found a cheaper alternative to champagne that impressed the judges and earned a Best Buy. Aldi Specially Selected Crémant du Jura 2019, £8.99, scored an impressive 74 per cent and demonstrated that paying less does not have to mean compromising on quality.
Despite not coming top of the festive pops – other supermarket offerings delivered some delicious options. Sainsbury’s Taste the Difference Champagne Brut NV, £18.50, was flagged as a delicious – and cheaper – choice, with judges noting its smooth, complex, and well-integrated flavours.
M&S Louis Vertay Champagne Brut, £18, was also hailed by the panel for its gentle, crisp palate, nutty finish and elegant, pleasant aftertaste. The experts enjoyed the good complexity and intensity of this toasty, fruity champagne.
Natalie Hitchins, Which? Home Products and Services Editor, said: “No matter what your budget is, you can be sure that your celebrations will fizz with top-quality champagne and sparkling wine for friends and family to enjoy this festive season.
“Once again our taste tests have proven that supermarket champagnes can more than hold their own against the famous champagne houses, delivering excellent quality and great value for money.”
The following Scotland restaurants have been shortlisted for the Best Restaurant Scotland category at the coveted British Curry Awards (the ‘Curry Oscars’, as termed by former PM, David Cameron):
– Charcoals Indian Restaurant, 26A Renfield Street. Glasgow G2 1LU
– Karma Indian Restaurant. 154 West Main Street, Whitburn EH47 0QR
– Dishoom, 3A St Andrew Square, Edinburgh EH2 2BD
– Radhuni, 93 Clerk Street, Loanhead EH20 9RE
– Light of Bengal, 13 Rose Street, Aberdeen AB10 1TX
– Obsession of India, 25 High Street, Glasgow G1 1LX
– Mowgli Street Food Glasgow, 78 St Vincent Street G2 5UB
– Carron to Mumbai, 20 Cameron Street, Stonehaven AB39 2HS
Additionally shortlisted for Best Takeaway Award is:
– Spice Tandoori, 9A Moss Street Elgin Moray IV30 1LU
The 18th, annual ceremony ceremony will take place at Evolution London, Battersea Park on Monday 28th November, once again welcoming the UK’s leading curry restaurateurs alongside prominent personalities from the worlds of showbiz, entertainment, sports and politics.
This year, the ceremony will pay homage to the legacy of British Curry Awards Founder, Enam Ali MBE, who sadly passed away earlier this year; as well as recognise the issues currently facing the UK curry industry in the cost of living and energy crises.
‘Curry Oscars’ to pay tribute to ceremony’s founder and
Pioneer of UK curry industry
UK’s top curry restaurants to be honoured on the night
Ceremony to introduce public, live vote on the night for Diners’ Choice Award
Industry facing continued uncertainty amid energy and cost of living crises And rising inflation
Onion Bhaji Index indicates average cost in the UK will rise from £4 to £12
The UK’s leading and foremost award ceremony to honour the nation’s top curry restaurants, as voted for by the British public, The British Curry Awards 2022 in association with Just Eat, will pay tribute to the late Enam Ali MBE.
The 18th annual ceremony will be held on Monday 28th November at Evolution London in memory of the event’s founder and the UK’s leading spokesperson for the curry industry, who worked tirelessly to promote the curry industry globally for over 45 years.
The finest curry restaurateurs from across the UK will come together in the Capital to honour Enam Ali’s memory and in the hope of being recognised as the best restaurant in their region and honoured with a jewel in the crown of the UK curry restaurant industry award sector.
Recognised globally as the original and most coveted award ceremony in the UK curry industry, also referred to as the ‘Curry Oscars’, as termed by former Prime Minister David Cameron, British Curry Awards will also welcome prominent personalities from the worlds of politics, sport, showbiz and entertainment alongside celebrity chefs and curry restaurant owners and their staff from across the country. The Awards’ main sponsor is Just Eat, the market-leading online food ordering and delivery platform.
British Curry Awards has established itself as a national institution, recognised internationally and a firm fixture on the UK’s social calendar. A nationwide nominations process to honour the nation’s top curry houses is led by the local patrons of curry houses on the streets of Britain, annually invited to nominate their favourite curry restaurants and takeaways. The process of public nominations creates an authentic list of the nation’s favourite Asian eateries, based on the opinions of residents, leading to a rigorous vetting process by an independent panel of judges.
The 2022 event also marks the introduction of the Diners Choice Award – anew category that will reward curry establishments that are able to engage their customers through social media. Any nominated establishment in Britain will have a chance to win this award if they receive the highest number of live, public votes on the night.
However, the UK curry industry, known for its resilience in weathering operational and business challenges such as staff shortages and the pandemic, now faces further uncertainty with the energy and cost of living crises and amid rising inflation. With spiralling costs, It is estimated that the average price of a curry could reach as much as £30 and industry leaders fear it could lead to the closure of thousands of curry restaurants across the UK.
Curry restaurateurs have seen their shopping bills increase by an average of 40 per cent. The price of oil alone has increased by more than 100per cent; while the cost of other curry house essentials such as a 25kg sack of onions has now doubled to more than £14.50. The situation is unsustainable for the industry as curry houses are desperately trying to minimise off-setting these costs against menu pricing, as households are facing tightened budgets themselves.
The Spice Business ‘Onion Bhaji Index’ indicates the average cost of an onion bhaji in the UK will jump from £4 to £12 per portion, while rising inflation means the average price of curry house favourite, the chicken tikka masala, would rise from an average menu price of £7 to £17, which diners are simply unable to afford. Add to that soaring energy bills, it is estimated that around seven in ten restaurants could be forced to shut their doors for good without government intervention.
Jeffrey Ali, Director, British Curry Awardssays, “The British Curry Awards 2022 marks the first year without our Founder, the late Enam Ali MBE. For decades, he tirelessly dedicated his life towards promoting and championing the UK Curry Industry, cementing The British Curry Awards as an ‘institution’.
“As the natural custodian of this revered brand, we proudly strive forward with our responsibility to continue his legacy, ensuring The British Curry Awards remain THE platform to inspire future generations to push the boundaries and innovate Britain’s favourite cuisine.
“Whilst the international community, especially the UK, faces a continued onslaught of economic uncertainty and political instability, we take solace from the general public who continue to support local businesses such as their local Curry Restaurants.
“We’re currently developing the ‘Onion Bhaji Index’, which will help consumers and business owners alike to better understand prices at their local curry establishment. As a consumer forward award platform, our goal is to promote the best in Britain, bringing real value to our nation’s customers.
“We have received tens of thousands of nominations this year and look forward to announcing the results of our months-long judging process and live vote due to be held at the biggest and most anticipated ceremony on the hospitality calendar.”
Costa Coffee will declare its love to the nation alongside Keating by giving away millions of free coffees* to new customers
The Nation’s Favourite Coffee Shop, Costa Coffee, today launched a campaign with international pop star, Ronan Keating, to win the nation’s hearts.
Keating, who memorably topped the charts with ‘When You Say Nothing at All’, is using his prowess as a national heartthrob to spread love across the UK as Costa Coffee’s new ‘Director of Love’, giving away millions of delicious free Costa coffees.
Appearing in a light-hearted short film, Keating is on a mission to woo coffee lovers, delivering impromptu serenades and touring Costa Coffee stores up and down the country.
Commenting on his new role, Ronan Keating said: “I’m really excited to be joining Costa Coffee for a campaign with love at its heart. It’s fun to play the role of ‘Director of Love’ and I’m excited to give the nation lots of love this festive season, and maybe even help them re-connect over a Costa coffee.”
The campaign, which kicked off on Thursday 17th November, will roll out across the UK with a series of ‘declarations of love’ and far-reaching gestures, not least by giving away millions of coffees. Brits can get theirs by downloading the Costa Coffee app and signing-up to the Costa Club loyalty scheme between now and 24 November 2022, with millions of free coffees and hot drinks up for grabs.
The ‘free drink’ digital voucher will automatically appear in the apps’ ‘Rewards’ section, which can be redeemed in person at a participating Costa Coffee store. Existing customers will also be able to discover gestures, perks, and rewards with exclusive in-app deals as part of Costa Club.
Shakir Moin, Costa Coffee Interim CEO said, “Ronan Keating is responsible for some of the greatest love songs of all time, so who better to help us woo customers and shower them with love this festive season?
“We’ll not only be giving millions of barista-crafted coffees away, but we’ll be taking to the streets and even the skies to show Brits how we feel about them. Stay tuned for some big surprises!”
For further information on Costa Coffee’s new campaign, download the Costa Coffee app today.
New cocktail menu pays tribute to nine iconic squares in Edinburgh
One Square, The Sheraton Grand Hotel & Spa’s award-winning bar, has unveiled an innovative new cocktail menu designed to pay tribute to the Hotel’s local neighbourhoods. Each cocktail has been curated to pay homage to nine iconic squares around Edinburgh.
From Charlotte Square to George Square, and many in between, the new menu draws inspiration from each square’s influence on Edinburgh’s modern-day and historic culture. One Square’s expert mixologists have spent months researching both flavour and infamy to curate this desirable line-up of cocktails.
This ambitious new menu launch marks the 10th anniversary of One Square Bar which has long-delighted guests with its gin speciality and unique gin-tasting masterclasses. Situated within the Sheraton Grand Hotel, One Square hosts over 120 varieties of gin and counting, including a range of Scottish, British and International Gins as well as their very own One Square Gin, distilled in partnership with local Edinburgh spirits company Summerhall Distillery.
The menu includes ‘Festival Square’, a taste sensation reflecting a modern home to arts and culture in the city. With the cocktail representing the spectacular variety of international talent Festival Square welcomes every year.
Also included in the exciting new menu is the ‘St Andrews Square’; like its location, this cocktail is one of the most desirable and fashionable drinks on the menu. Served in a vintage-style cut champagne coupe, this drink embodies the squares standing as a focal point of high-end luxury within the city. The elegant ingredients match, with this champagne-based tipple a must-try for locals and visitors alike.
Nick Durham, Director of Food and Beverage at The Sheraton Grand Hotel & Spa, explains: “With a bar and terrace that boasts enviable views of the city, it was only right that our new cocktail launch explored what the city has to offer – in somewhat of an alternative story than those told in the past!
“Our guests can be transported around our world-famous city from square-to-square, with each varying cocktail having a personality of its own and a personality that matches the square’s place in Edinburgh’s day-to-day life. We’re excited to see which square proves most popular!”
The new menu is available from today, with the bar located just off Festival Square itself on Lothian Road.
For more information and for bookings, please visit:
As the nights draw in and the temperature drops, our thoughts turn to hearty, comforting food to warm and nourish us … and during autumn and winter, soups, stews and pasta dishes come into their own. But they need not be boring!
A Mediterranean diet provides the feel-good factor like no other, with plenty of colour and a much-needed wellbeing boost later in the year. And a diet including fresh fruit and vegetables has numerous health benefits, with produce providing a rich source of vitamins, minerals, fibre, and antioxidants.
Choosing seasonal fruit and vegetables from Italy and other EU countries, means choosing the very highest European standards of freshness, food safety, quality, and respect for the environment.
So, if you’re looking to add a touch of colour to your autumn/winter menu, look no further than I Love Fruit & Veg from Europe’s range of new and inventive and nutritious recipes that showcase the very best seasonal produce (www.ilovefruitandvegfromeurope.co.uk).
The I Love Fruit & Veg from Europe campaign is led by five organisations based in Italy – A.O.A., Asso Fruit Italia, La Deliziosa, Meridia and Terra Orti.
Sliced avocado, soured cream and coriander to serve
Preheat oven to 200 C, gas mark 6.
Heat the oil in a large ovenproof frying pan and fry the onion and chopped chillies for 5 minutes. Stir in the spices and cook for 1 minute.
Stir in the beans and chopped tomatoes with 100ml water and simmer for 5 minutes. Make 4 hollows and crack an egg into each. Scatter over the sliced chilli and bake for 8-10 minutes until the egg white has just set.
Serve topped with avocado, soured cream and coriander.
Cooks tip
Serve with crusty bread to mop up all the sauce.
TAGLIATELLE WITH BASIL CREAM AND GORGONZOLA
Prep time: 10 minutes
Cooking time: 10 minutes
Serves 4
150g basil, plus a little extra for garnish
1 clove garlic, chopped
2 tablespoons extra virgin olive oil, or as needed
500g fresh tagliatelle
300ml whipping cream
150g Gorgonzola
4 tablespoons pine nuts, toasted
Trim the end of the basil stalks then coarsely chop or tear up the leaves and stems, and place in blender, along with the garlic and olive oil. Whizz it up, until the mixture forms a thick green paste. Add more olive oil as needed. Season to taste and set aside.
Cook the pasta according to the instructions on pack.
While it is heating up, pour the cream into a large frying pan and heat it over medium heat until bubbles form along the edges, and it is hot. Remove from heat.
Crumble the gorgonzola into small chunks and add to the cream; no need to stir, just let it grow soft in the hot cream. Drain the pasta, reserving about a cup of the cooking water.
Add the pasta to the hot cream and toss together over a medium low heat until all the pasta is covered in sauce. Add a little bit of the cooking water if the sauce is too thick.
Add the reserved basil paste into the hot pasta, toss together and mix well, season to taste, then serve right away, scattered generously with pine nuts and extra basil.
Cooks tip: Try using green fettucine, to enhance the green colour and pureed basil.
ARTICHOKE, TUNA & OLIVE PASTA
Prep: 10 minutes
Cook: 20-25 minutes
Serves 4
4 globe artichokes (1.3kg)
2 tbsp extra virgin olive oil
Zest and juice 1 lemon
250g wholewheat penne pasta
200g can tuna steak in olive oil
50g pitted black olives, sliced
½ x 25g pack parsley, roughly chopped
Remove the tough leaves from the base of the artichokes and cut off the stems. Cook in a large pan of boiling water for 20-25 minutes, depending on the size. If a leaf from the centre comes away easily, they are cooked. Remove from the water and drain upside down.
Remove the leaves and scrap off the flesh from the leaves. Remove and discard the ‘hair’, or choke with a teaspoon to reveal the artichoke heart. Slice the hearts and marinate in the oil and lemon zest and juice.
Meanwhile, cook the pasta according to pack instructions, drain, reserving a little cooking water. Toss the tuna with the tuna oil, olives, parsley, artichoke flesh and marinated hearts plus the marinade into the pasta along with a little cooking water. Season to taste and serve.
Cooks tip
Swop the can of tuna for fresh salmon or tofu.
SPRING ONION-MISO TOPPED SILKEN TOFU
Prep time: 15 minutes
Serves 4
1 1/2 tablespoons white miso
1 tablespoon soy sauce, plus extra for drizzling at end
1 tablespoon toasted sesame oil
2 bunches spring onions
1/2 fresh red chilli, chopped
1/2 red pepper, cut into strips
Juice of 1/2 lime
2 tablespoons sesame seeds, toasted
2 x 300g packs Silken (soft) tofu
Stir the miso to loosen it up, then mix it with the soy sauce and sesame oil. Set aside while you prepare the spring onions.
Trim off the root end and the uneven cut ends of the spring onions, then cut on a diagonal, as thinly as you can. Stir this into the miso mixture, along with the red chilli, red pepper, lime juice and sesame seeds.
Carefully open each box of tofu, using a scissors to keep it from falling apart as it is quite delicate in texture. Cut each rectangle into two halves, each one square shaped. Place each square on a small plate.
Spoon the spring onion miso mixture onto each square of tofu, drizzling a little bit of soy sauce over the top. Leave to stand for an hour in the fridge to allow the flavours to develop before serving with a leafy salad.
Cooks Tip
Instead of tofu, the spring onion/miso mixture is delicious as a dressing mixed in with cold diced cooked chicken and rice noodles.
PICKLED RADISH & STEAK TACOS
Prep: 10 minutes
Cook: 10 minutes
Serves 4
2 tsp caster sugar (10g)
2 tbsp white wine vinegar
200g radishes, sliced
230g asparagus, trimmed
1 tbsp olive oil
3 x 200g sirloin steaks, trimmed of excess fat
326g pack 8 soft flour tortillas
Coriander leaves, sliced avocado and soured cream to serve
Place the sugar and vinegar in a bowl and stir to dissolve, stir in the radishes and set aside.
Meanwhile, rub ½ tbsp oil over the asparagus and griddle for 5-6 minutes until slightly charred, cut in half. Rub the steaks in the remaining oil, season and add to the griddle for 2 minutes each side for medium. Allow to rest for a few minutes before slicing.
Warm the tortillas according to the pack and serve with some asparagus, sliced steak and pickled radishes topped with sliced avocado, coriander leaves and a spoonful of soured cream.
Cooks tip
Replace the steak with salmon or lamb steaks.
BACON & CHILLI BREAKFAST SCONES
Prep: 15 minutes
Cook: 20 minutes
Serves 4
6 rashers smoked back bacon (175g)
½ tbsp olive oil
225g self raising flour
1 tsp baking powder
50g butter, diced
2 green chillies, 1 finely chopped, 1 sliced
2 tbsp chopped parsley
100ml milk plus 1 tbsp
4 medium eggs
Preheat the oven to 200oC, gas mark 6.
Finely chop 2 rashers bacon, heat the oil in a frying pan and fry for 2-3 minutes until golden.
Meanwhile, place the flour, a pinch salt and baking powder in a large bowl, add the butter and rub into the flour with fingertips to give breadcrumbs. Stir in the chopped chilli, parsley and fried bacon. Gradually add 100ml milk and stir with a round bladed knife to give a soft dough.
On a floured surface, roll out the dough to a 16cm square, cut into 4 squares and place on a baking tray, brush with a little milk and add the sliced chillies on top. Bake for 20 minutes until golden.
Meanwhile grill the remaining bacon for 5-6 minutes. Poach the eggs in boiling water for 3-4 minutes.
Half the scones, fill with bacon and poached egg and serve.
Cooks tip
For a substantial brunch add some round lettuce and tomatoes.
CABBAGE, PANCETTA & BEAN SOUP
Prep: 15 minutes
Cook: 8-10 minutes
Serves 4
½ tbsp extra virgin olive oil, plus extra for drizzling
150g diced pancetta
400g can chopped tomatoes
800ml chicken stock
400g can cannellini beans, drained and rinsed
½ Savoy cabbage, shredded (300g)
½ x 25g pack basil, shredded
Heat ½ tbsp oil in a large saucepan and fry the pancetta for 2-3 minutes.
Add the tomatoes, stock and beans and bring to the boil. Stir in the cabbage and cook, covered for 5 minutes. Add the basil and season with black pepper.
Drizzle with a little oil and serve with crusty bread.
Cooks tip
Swop the cannellini beans for butter or kidney beans.
NEW YORK CITY “SALAD”
Prep time: Standing time: 10 minutes plus 5 -10 minutes
Serves 4
2 medium large kohlrabi (about 300g each)
1 medium sized carrot, peeled and cut into julienne or thin strips
1 large red Romano pepper or red sweet (bell) pepper, coarsely chopped or cut into thin short strips
1 leek, very thinly sliced
1 small red onion, halved and thinly sliced
1 teaspoon salt
2-3 tablespoons caster sugar
2 tablespoons cider vinegar
3-5 tablespoons white wine vinegar
Trim the kohlrabi: cut off the top and bottom of the kohlrabi (you will need a sharp knife), then peel the rest of the kohlrabi: using either a vegetable peeler, or, sharp vegetable knife. When peeled, cut into halves, then slice, and cut into thin strips.
Combine the kohlrabi strips with the carrot, red pepper, leek and red onion. Add the salt, and mix well. Set aside for about ten minutes.
Add the sugar, cider vinegar and white wine vinegar and mix well.
Chill until ready to serve.
Cooks Tip
You can keep in a sealed container in the fridge for up to a week. The vegetables wilt, and get slightly pickle-y as they sit, which makes them a delicious antipasto, or tapa, or side to a deli sandwich.
SPRING ONION TOASTED CHEESE SANDWICH
Prep time:10 minutes
Cooking time: 6 minutes
Serves 4
180g cream cheese
3-4 medium-large spring onions, thinly sliced
200g Emmenthal cheese, thinly sliced
8 slices brown bread (or 4 small rolls, cut into halves)
25g butter
With a fork or spoon lightly beat the cream cheese then mix in the spring onions and season to taste.
Spread the mixture onto the four slices of bread and top with the sliced Emmental.
Spread the top of the sandwiches with half the butter then place under a preheated grill until the cheese is melted and lightly browned in places. Turn over, spread with remaining butter and toast as before.
Cut the sandwiches into halves, sprinkle with a little more spring onion, and serve.
Cooks Tip: The spring onion cream cheese is super spooned onto a toasted bagel. Eat as is, or top with smoked salmon, or diced cucumber, tomatoes and peppers.
SAVOY CABBAGE STIR FRY, WITH CARROTS AND SHIITAKES, TORTILLA WRAP
Prep time: 20 minutes
Cooking time: 10-15 minutes
Serves 4 – 6
1 Savoy cabbage
100g fresh shiitake mushrooms
2 tablespoons toasted sesame oil
1 medium carrot, trimmed and cut into short strips
1 tablespoon chopped fresh ginger
1 teaspoon sugar
1-2 tbsp soy sauce to taste
1 x 160 pack marinated tofu pieces
4 large flour tortillas
1-2 tbsp Hoisin sauce
3-4 spring onions, trimmed and thinly sliced
Remove the core of the Savoy cabbage, then slice it fairly thinly (about 12-15 mm). Remove stems from shiitakes and slice the caps into strips. Set aside the cabbage and the mushrooms.
In a heavy pan or wok, heat 1 tablespoon of the sesame oil; when pan is hot but not smoking, add the carrot and ginger, stir fry a minute or two then add the shiitakes. Continue to stir fry another minute or two then remove from pan/wok and set aside.
Add the cabbage with the remaining sesame oil to the pan then stir fry for about 5 minutes or until the cabbage begins to wilt. Sprinkle with sugar and soy sauce to taste.
Toss together then add the reserved carrot/shiitake mixture to the cabbage with the tofu and toss it all together, cooking over medium heat for 1 – 2 minutes. Season with soy sauce to taste if needed, and pile onto a platter to serve.
Heat the tortillas according to the instructions on pack, then place each on a plate, spooning the cabbage mixture down of the centre, with a dash of hoisin and a sprinkling of spring onions on the side. Working lengthwise, so that the cabbage mixture will be enclosed in the wrap, fold over the end with the hoisin and spring onion, then work your way around the filling wrapping it as tightly as you can.
Serve right away, drizzled or dotted with extra hoisin, and sprinkled with spring onions.
Cooks Tip: The filling is mild, which makes it a great accompaniment to other dishes such as roasted meats and steamed rice, with either a dash of hoisin or spicy red chili oil.
GRIDDLED PEAR & GORGONZOLA SALAD
Prep: 15 minutes
Cook: 15 minutes
Serves 4
150g day old bread, torn into bite sized pieces
3½ tbsp olive oil
3 ripe pears (450g)
100g rocket
100g walnuts, toasted
250g radishes, sliced
2 tbsp white wine vinegar
150g Gorgonzola, diced
Preheat the oven to 200oC, gas mark 6.
Toss the bread in 1 tbsp oil and place on a baking tray, bake for 10 minutes until golden.
Meanwhile, halve the pears lengthways and remove the core, then slice and toss in ½ tbsp oil and griddle in batches for 2-3 minutes each side until golden bar marks appear, set aside.
Mix together the rocket, walnuts, croutons and radishes. Whisk the remaining oil with the vinegar, season and toss into the rocket. Divide between 4 large plates and top with the griddled pears and Gorgonzola.
Cooks tip
Use another blue cheese of your choice.
JAPANESE LIGHTLY PICKLED KOHLRABI
Prep time: 10-15 minutes
Preparation time: 1 hour plus overnight marinating
1 kohlrabi (abut 400g)
1/4- 1/2 teaspoon salt or as needed
2 tablespoons caster sugar
2 tablespoons Japanese rice vinegar
1/8 teaspoon turmeric
Optional: thinly sliced red chili
Remove the leaves and stems of the kohlrabi, then peel away its tough skin. Cut the round vegetable into quarters, then each quarter into thin slices.
Place in a bowl, toss with the salt, and leave for at least an hour.
Taste the kohlrabi; if it seems too salty, rinse with water; if it seems just salty enough for a pickle, then leave it as is.
Add the sugar, vinegar, turmeric, and chilli if using and mix well, and leave for several hours or overnight.
Cooks tip:
Delicious as a pickle-accompaniment to steamed rice and grilled meat/fish/tofu, and wonderful with burgers or fried chicken sandwiches.
ORANGE & AMARETTI TRIFLES
Prep: 20 minutes plus setting
Cook: 1-2 minutes
Serves 4
5-6 blood oranges
4 sheets leaf gelatine (7g)
75g caster sugar
400g can custard
50g Amaretti biscuits
100g mascarpone
100ml double cream
Zest 3 oranges and set aside. Juice all the oranges to give approx. 300ml, top up to 400ml with water. Soak the gelatine in cold water for 5 minutes. Place orange juice in a small saucepan with the sugar and bring to just below boiling, remove the gelatine from the water and add to the pan, stir until dissolved, stir in 2/3 of the zest. Pour into 4 glasses and allow to cool, chill in the fridge until set.
Crumble all but 3 amaretti biscuits into the custard and spoon over the jelly.
Whisk the mascarpone, cream and half the remaining zest until soft peaks and spoon on top of the custard. Garnish with remaining zest and crumbled amaretti biscuits.
Cooks tip
Replace the Amaretti biscuits with crushed ginger nuts.
Preheat the oven to 180oC, gas mark 4. Grease and line a 20 x 24cm tin with baking parchment.
Place the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, 1 at a time. Mix together the flour, cocoa and baking powder and fold into the butter mixture with the milk and vanilla. Spoon into the prepared tin and smooth the surface.
Slice the pear halves and place gently on top of the cake mixture, still keeping the pear shape but fanning out the slices slightly. Bake for 35-40 minutes until a skewer comes out clean.
Hawksmoor Edinburgh is launching the latest edition of their multi-award-winning cocktail list, which has been in the making for three years. The menu has been designed to celebrate the second golden age of cocktails, 1995-2005, a period credited with the revival of cocktail culture around the world.
From modern takes on classic steakhouse cocktails, to sub-zero martinis, all the way through to digestifs and dessert-inspired night caps, this menu combines the comfort of recognisable drinks mixed with the tongue in cheek irreverence, artistry and skill that Hawksmoor is known for.
Head of Bars, Liam Davy, has overseen a list which, as ever, is replete with deceptively simple drinks that belie the hours of research and technique that have gone into them.
Credited with creating the ‘Coldest Martini in the World’ (Punch), Hawksmoor’s Martini section is dedicated to honouring the king of the cocktail, each one chilled to a bracing -12c.
The Pink Gibson is a tantalising mix of sweet and savoury, with Boatyard Vodka, Audemus Umami Gin, Aperitivo Co. Dry Vermouth and pink pickled onion whilst the The Ultimate Gin Martini, made with Hepple gin, Aperitivo Co. Dry Vermouth and Filicudi lemon oil, is bright and punchy,
Steakhouse Sharpeners is a deep dive into the classic aperitifs of the American steakhouse, with drinks such as the Classic Champagne Cocktail made with champagne, cognac, verjus, pineau de charente, all poured over a sugar cube saturated with bitters. The Ranch Water pays homage to a popular US drink originating from West Texas; mineral and fresh with a gentle agave hum, it’s a carbonated mix of tequila, mezcal, pineapple soda, hopped kombucha, jalapeño salt and agave syrup.
Second Golden Age is a tribute to the era that resurrected cocktail craft, with much loved favourites tweaked after hundreds of tiny iterations across Hawksmoor’s bars. Tommy Verde, which uses tequila, mezcal, cucumber agave, olive brine, green tabasco, and green tomato juice, is complex and vegetal, with a hint of smoke.
The Sacred Six section of the menu, where the MVPs of the Hawksmoor cocktail list sit. These timeless classics include Shaky Pete’s Ginger Brew, the Reformed Pornstar, and the rich and buttery Fuller Fat Old Fashioned.
Nightcaps are the ultimate after-dinner drinks, a silly and serious mix of sweet pudding-style cocktails and sultry dark and bitter digestifs. For a sweeter treat, The Spiced Plum Sazerac is neat and subtle with a bright bitterness, with plum distillate, Calvados, plum syrup with star anise and Absinthe.
For those looking for drinks with all the flair and flavour but none of the alcohol, the Temperates section of the menu has a delicious range of 0% ABV drinks, from non-alcoholic cocktails to a selection of brewed and fermented delights. The menu includes L.A Brewery Kombucha and Saicho Sparkling Teas, and to harness the luxury of sparkling wines and champagnes, try Blurred Vines 0% Wine – effervescent and sharp with bright floral and fruity notes.
About Hawksmoor Edinburgh
A short walk from Waverley station, Princes Street and just off St. Andrew Square, Hawksmoor Edinburgh is located in the beautiful former National Bank of Scotland Banking Hall, a Grade A listed ‘building of national importance’.
The restaurant has been sensitively refurbished to celebrate the building’s original features, and boasts two private dining rooms, seating up to 12 guests and up to 48 guests, serving our sharing style menus to ensure you get a taste of our wide range of cuts and sides
In Edinburgh, Hawksmoor draws on the amazing produce that Scotland has to offer, featuring seafood from around the Scottish coast and beef from grass-fed native breed cattle from both sides of the border. Hawksmoor serves some of the best steak in Edinburgh, as well as snacks at the bar alongside cocktails created by our award-winning bartenders.
Hawksmoor has always taken its bars and cocktails every bit as seriously as its restaurants and steaks, believing as they do that a night out at Hawksmoor should be fun as well as special. They have developed a reputation over the years for being amongst the best bars in the world (having won multiple awards at the Oscars of the cocktail world, Tales of the Cocktail, including taking home the Best International Restaurant Bar twice), with some of the great British bartenders currently or previously working for the group.
One staple of the Hawksmoor cocktail menu is the signature Bloody Mary, a smoky-yet-spicy amalgamation, blending lemon juice, vodka, Tongue in Peat tomato juice, and expertly paired with our bespoke Bloody Mary Paste.
Paired alongside The Hawksmoor Sunday Roast, this is more than a hangover cure or Sunday staple but a delightful end of week treat. And the Roast is famous for good reason: two-time winner of ‘Best Sunday Roast in the UK’, this iconic dish proves why a classic done right will never go out of style.
On Mondays, corkage is £5 all day and on Sundays, there are roasts that Observer Food Monthly named amongst the best in the UK. Our Express menu is available lunch and early evenings every Monday – Saturday.
LocalIndian restaurant, The Cove, is celebrating after winning ‘Asian Restaurant of the Year, Edinburgh’ for the second year in a row at the Asian Restaurant Awards.
The ceremony, held at the Sheraton Grand Hotel on Tuesday 1 November, saw restaurants from all over the Capital and the rest of Scotland compete for the coveted trophies.
The eatery, located in Blackhall, opened three years ago and has proved popular with locals and tourists alike.
Masum Uddin, owner said: “I was surprised but delighted when The Cove won the award last year, but to win two years in a row is just amazing. Thank you to the panel for choosing us!
“To win this award is testament to the team we have at The Cove and our loyal customers who have supported us.
“We always strive to go that extra mile, both with our menu and our customer service and it’s lovely to see that hard work pay off.”
The awards are organised by the Asian Catering Federation, representing more than 30,000 restaurants.
Foysol Choudhury MSP: “It’s time to give Scotland’s restaurants the support they deserve”
Responding after the successful 6th Annual Asian Restaurant Awards, held at the Sheraton Hotel in Edinburgh on the 1st November, Foysol Choudhury MSP said: “The restaurant industry is facing a devastating crisis.
“Whilst it was amazing to congratulate all of our nation’s fantastic winners and taste some delicious food on Tuesday night, it also became evident that urgent action is needed to prevent Scotland’s restaurant industry from being buried underneath the rubble of the cost-of-living crisis.
“It was an honour to be asked to speak on Tuesday night and to present awards to some of Scotland’s most prestigious, delicious and well-loved restaurants.
“At a time when the sector is facing significant challenges with staff shortages, along with rising energy and food prices, it is important that we acknowledge excellence and celebrate the success of Asian Restaurants across Scotland.
“I would like to congratulate Mr Yawar Khan, the Chairman of the Asian Catering Federation, and his hard-working team for organising the 6th Asian Restaurant Awards in an amazing venue.
“However, as well as celebrating achievements, we also need to offer the restaurant industry concrete support and solutions to the problems they are facing.
“There is no doubt that restaurant and catering businesses in Scotland have suffered during COVID-19 and now the cost-of-living crisis.
“Even before this, problems with recruiting staff were also a prominent issue in the industry. On Tuesday night, some winners of awards weren’t able to attend as they couldn’t find cover.
“I know from speaking to many of the restaurateurs on Tuesday night that they desperately need the Government’s support and guidance-with VAT and business rates, with energy costs, with staffing.
“I will be writing to both the UK Government and the Scottish Government to see what collaborative approach can be taken so that Scotland’s restaurant industry can receive the supportive scaffolding that it is desperately asking for.
“I’ll also be asking for meetings with the appropriate Scottish Ministers and lodging a motion of congratulations, to support the amazing success and provision of our nation’s restaurant industry.
“It’s time to give Scotland’s restaurants the support that they deserve.”
A savvy shopper has revealed how she dishes up tasty home cooked meals from scratch from just 62p a portion.
Mum of two Laura Light cooks up family favourites including carbonara, chicken chow mein and slow cooker peach chicken for pennies, with enough leftovers for her husband to enjoy at work the next day.
Laura, from Southampton, has been shopping frugally for years, after bringing her weekly spend down from £215 a week to just £40 after she had her second daughter eight years ago.
Now she shops at discount retailers, relies on own brand products and uses meat in great value hampers from online food retailer MuscleFood.com to keep her costs down.
Laura meal plans each week, always shops with a list and checks her cupboards, fridge and freezer to make sure she’s using everything with no waste.
Among her favourite family meals using meat from MuscleFood.com is carbonara at just 62p per portion, slow cooker peach chicken coming in at 67p each, Chinese beef stir fry at 99p per portion and maple and honey pork loin traybake for a pound each.
Laura also rustles up tasty sausage rolls for packed lunches which cost her just 22p each to cook.
Laura who runs the blog Savings4SavvyMums said: “When we first seriously looked at our finances eight years ago, I was shocked at just how much we were spending. We went from two salaries to one so we had to make some serious savings.
“I found that making small changes was the best way for us to cut costs. Small things like my husband taking leftovers for lunch saved £3 a day, switching to the budget own brand lines saved us a fortune and buying in bulk to keep costs down.
“Now, with food prices going up all the time, my strict budgeting and everything I’ve learnt over the last eight years is really helping us keep costs down.
“Buying our meat in bulk from MuscleFood certainly helps. I’ve always bought chicken in bulk and the quality from the online retailer means I use less meat than if I was buying frozen, essentials chicken from the supermarket.
“For example, I use two chicken breasts for the four of us in my chicken chow mein. That provides enough for all of us for dinner in the evening with leftovers for the next day. I’m making that for 77p a portion so it’s a really cheap, healthy meal.
“My children love chicken nuggets and chips, just like all kids, so rather than buying them frozen, I’m making them from scratch and saving money.”
Laura continued: “Cooking from scratch really can save you cash and it doesn’t have to be as time consuming as people may think.
“When I recently made beef lasagne I compared making my own sauce to buying the cheapest, own brand sauces from the supermarkets. Mine worked out at 15p cheaper. Those 15p’s soon add up.
“Cooking and eating on a budget is now more important than ever so I’ve put a few tips together to help people wanting to save a few pounds on their weekly shop.”
Here are Laura’s top tips for budget cooking:
Check your cupboards and freezer – always check what you already have before you go shopping. Tinned and frozen veg are great staples to have – you can use them in anything and they taste good too. There’s also zero food waste.
Use the slow cooker – make the slow cooker your friend, If you’re short of time, throw it all in before you head out and cook on low for around eight hours. You can prep and freeze bags of meat and veg to pop in the slow cooker. Just remember these will retain moisture so finish off the last 30min to an hour of slow cooking with the lid removed.
Eat own brand – always buy the cheapest own brand item and move up to the next one if you don’t like it. Most people can’t tell the difference. This is a no-brainer with pasta, rice and budget vegetables.
To find out more about the ingredients Laura uses, please see here:
