Edinburgh’s Queensferry Street PizzaExpress has undergone a full refurb and will welcome customers back through its doors to grab their most loved pizzas with a brand-new look.
The pizzeria will offer a wide range of dishes from the Piccolo menu for children to numerous vegan options and comes complete with a vibrant setting for all the family to enjoy.
The refresh brings the flavour and passion of Italian dining culture to the town, inspired by the original vision of Founder, Peter Boizot, who first introduced the taste of authentic pizza to the UK in 1965.
At the heart of the restaurant is the open kitchen, the stage from which expert pizzaiolos showcase their talent – and love – for pizza making. As much of a feast for the eyes as for the belly, diners will delight as they bring the theatre and authenticity of the craft to the fore.
Ben Hicks, Territory Manager at PizzaExpress Edinburgh Queensferry, said:“We know the love people have for PizzaExpress, and we think they’ll enjoy coming returning to the new look of our pizzeria in Edinburgh Queensferry. The refurbishment has added a great feel and ambience to the space making it the perfect space for family dining.”
PizzaExpress recently launched its 2022 spring menu which includes the nationwide rollout of its vegan-version garlic butter, as well as a range of brand-new dishes celebrating seasonality and freshness. There are also a variety of new drinks from Naturally Pink Apple Juice to the Pornstar Martini and Campari Negroni.
A new gastropub with an authentic farm-to-fork philosophy has just opened on the outskirts of Edinburgh. The Fetching Fox, where the emphasis is on an appreciation of local and Scottish produce, is the latest venture launched by the Gammell family – owners of Conifox Adventure Park and the recently opened indoor Activity Centre in Kirkliston.
With a rich family heritage in farming, the restaurant’s modern rustic interior and mouth-watering menus reflect their love of the land and ethos of championing Scotland’s finest seasonal harvest – from local West Lothian-raised beef to hand-dived Orkney scallops.
Locally-produced ice cream also features along with an exuberant cocktail menu of classics and drinks with the Conifox twist – Tartan Apple anyone?
The 100-cover gastropub is housed in the park’s newly refurbished former Stables Bistro, which has been lovingly restored to create a warm and relaxing atmosphere. The distinct décor builds on the natural character of the space which offers a relaxed, informal dining and bar area in a completely new ambience.
Beyond the inviting interior with its log-burning fires, The Fetching Fox also features an outdoor area, with gourmet barbecue in the Summer months, all set against the beautiful rural backdrop.
The creative team in the kitchen is led by Grant Mercer, a veteran of Edinburgh eateries including The Raeburn and Kilted Lobster in Stockbridge. His menus include steaks, Blue Murder cheese sauce, scallops with curried and pickled cauliflower, chocolate French toast for brunch and cardamom rice pudding.
The Fetching Fox will be open on Thursday-Sunday from 5pm offering a mix of small plates, main courses, including dishes from the grill, and desserts. Lunch time bookings will also be available shortly.
James Gammell, Managing Director of Conifox Adventure Park, says: “This is a wonderful new project for us and is really a natural extension of the family’s entrepreneurial spirit and farming history. With our experience of hill farming and having had sheep and cattle in Conifox, we know exactly what it takes to get the very best out of our land.
“In Scotland, we rear some of the best meat and produce in the world and that’s something we wanted to celebrate in our menus. We’re excited to share our vision with our customers and look forward to welcoming diners who have the same appreciation of great, seasonal, Scottish food and drink.”
Local suppliers include Castle Game and local fish supplier, Welch Fishmongers, Edinburgh’s Pickering’s Gin, the Ferry Brewery, Days non-alcoholic beer, Forth Coffee Roasters and S. Luca of Musselburgh ice cream. The Fetching Fox can also accommodate private dining experiences for parties up to 30.
As the country heads out to enjoy the Queen’s Jubilee long weekend, punters are being asked to nominate and ‘crown’ Scotland’s very best cocktail bars.
Whether a venue is celebrating its very own Platinum Jubilee with 70 years of service, or has only been open for a few months – nominations are now open at the Scottish Bar & Pub Awards.
Seeking out the nation’s most creative drinks, ‘The Busker Innovative Cocktail Bar of the Year’ award is looking for cocktails fit for a Queen or tailor-made to impress for the long bank holiday weekend that deserve recognition.
Votes have been rolling so far in for late night cocktail bar Orchid in Aberdeen, the eccentric Raging Bull in Edinburgh, modern Scotch pub, The Gate in Glasgow and hidden bar, Absent Ear.
Dubbed the hospitality ‘Oscars’, The Scottish Bar & Pub Awards aim to reward the best of the best, crowning venues and raising a glass to an industry which has been hard hit during the past few years.
Anyone can nominate their favourite pub and voting closes 30th June 2022. Submit your favourite cocktail bar now at www.scottishbarandpubawards.com
Now in their 27th year, the awards shine a spotlight on all aspects of the hospitality industry, with this year’s cocktail bar search focussing on a venue which empowers bartenders to push their limits and creative masterful cocktails which marry traditional elements with contemporary looks.
Whether your local excels in inventive Margaritas, puts their signature twist on an Old Fashioned or makes the perfect Manhattan, the Scottish Bar and Pub Awards want to recognise them.
Every vote counts as the top ten competitors from each category will receive a visit from ‘mystery shoppers’ before the esteemed finalists are revealed.
Organiser of the awards, Susan Youngsaid: “Scotland’s major cities such as Glasgow and Edinburgh are well-known for their vast cocktail selection, but at the Scottish Bar & Pub Awards we want to cast the net wider and ensure venues all across the country are recognised for their creative cocktail work.
“Whether your local bar has concocted a taste sensation in celebration of the upcoming Jubilee Weekend, or you are a local bartender constantly providing your patrons with new and inventive cocktails to try – we want to hear from you. Support local and reward the hard work of Scotland’s hospitality industry. “
The national search has almost 20 categories focussed on celebrating rising stars in the industry, community led initiatives, sustainability practices, late night venues and many more.
Awards vary from ‘ARO Procurement Customer Service Award’ for pubs, restaurants or hotels which embrace exceptional customer service or even the ‘Antos Dog Friendly Pub of the Year’, rewarding venues for going above and beyond for patrons’ four-legged friends.
The prestigious awards work to provide a much-needed boost to those championing the late night economy, from Scotland’s metropolitan city centre bars and restaurants to snug hideaways on the northernmost islands.
The Scottish Bar & Pub Awards encourage all those in the community to get involved, rewarding your local pub or bar for all of those perfect pints they’ve pulled over the years! Guests and staff can simply vote online to cast your nomination.
Following a public vote judging process, the winners will then be announced at a glamorous award ceremony on 30th August 2022 at The Hilton Hotel, in Glasgow. Voting closes on the 30th June 2022.
Obviously a pub that welcomes dogs… with great facilities and perhaps even treats for their four-legged customers.
ARO Procurement Customer Service Award Judges will be looking for a pub, restaurant or hotel which fully embraces the customer service ethos.
Benromach Whisky Bar of the Year Gordon & MacPhail, one of Scotland’s premiere whisky companies, is looking for a whisky bar that excels and has a great range.
Buzzworks and Montpeliers Emerging Entrepreneur of the Year Buzzworks and Montpeliers, two of Scotland’s premiere hospitality businesses, are seeking an up and coming entrepreneur. The prize is a year’s mentoring…
Deanston Whisky Guru of the Year This category is for people who not only have a great knowledge of whisky.
DRAM Community Pub of the Year Judges here will be looking for a special pub, which is not only part of the community but supports it too.
DRAM Independent Pub Group of the Year The DRAM is on the look-out for Scotland’s top Independent Pub Group.
Hi-Spirits Best Live Music Venue 2022 Live music is very much part of a vibrant night life, aand judes are looking for Scotland’s best.
Hungrrr Technology Adopter of The Year Hospitality operators that embrace technology to keepe their business on track and driving them forward.
Inverarity Morton Restaurant of the Year A memorable meal in a memorable restaurant – where have you been that has impressed?
Kopparberg New Bar of the Year Is there a great new bar near you that deserves an award?
Molinari Casual Dining Award 2022 Recongised relaxed atmosphere venues that serve good value quality food.
Molson Coors Scottish Bar Of The Year This inaugural award is seeking out Scotland’s best bars that have been around for more than a year.
Old Tom Gin 1821 Hotel Bar of the Year Do you have a hotel that you love to go to relax and enjoy the great outdoors that also has a great bar?
Pernod Ricard Best Late Night Venue Pernod Ricard, the brand owners with Havana Club, Beefeater, and Chivas in its portfolio, is looking for a late night venue that exemplifies what is good and great about late night socialising.
Sunday Mail Pub of the Year This year the Sunday Mail Pub of the Year Award will go to the most voted for pub in Scotland at the Scottish Bar and Pub Awards.
Stolichnaya Award for Sustainability
This award is aimed at bars, restaurants or hotels that operate with an effective and sustainability agenda, from reducing plastic waste to conserving energy – it all matters.
The Busker Innovative Cocktail Bar of the Year The Busker is an innovative ‘new to the world’ Irish Whiskey which is seeking out Scotland’s most innovative Cocktail Bar. It is looking for a bar which marries traditions with a contemporary look and which empowers bartenders to go beyond their limitations and create flavour-curious (great) cocktails.
William Grant & Sons Bar Apprentice of the Year 2022 The Bar Apprentice is back for with a bespoke programme for this year’s apprentices – an experience you can’t buy!
An exciting new speakeasy is being launched in the capital next month.
As part of a major refurbishment for boutique aparthotel group, Native, the imaginative concept called Counter will serve coffee by day and cocktails by night in a new hidden destination bar in the heart of the city centre.
The Counter at Native Edinburgh will be home to a curation of eclectic food and events, highlighting local produce in the daytime and spotlighting homegrown talent at night.
Late summer programming will see Native hosting everything from neo-soul jazz nights, record listening to spoken word poetry, and the venue will shine a light on up and coming creatives from around the city, including artists, writers, musicians and more. Native Edinburgh will soon become the capital’s best-kept secret with speak-easy vibes and cocktails galore.
Their drinks menu has local collaborations with Edinburgh drink specialists Mothership HQ and Base Spirits Collective, which will see innovative cocktails like Pocket Negroni and Hippy Fizz available alongside craft sodas from Bon Accord and locally-sourced coffee from Red Squirrel.
Counter will also serve a range of bespoke bagels, sandwiches, treats and moreish snacks as part of their offering.
Opening later in the month in Native, when all the new hotel refurbishments are complete, Counter will welcome all guests including non residents from 11am until 1am.
With 82 apartments comprising studios, one bedrooms, and ground floor leisure and co-working spaces, Native Edinburgh provides the flexibility and amenities of a design-led boutique hotel, coupled with the space, comfort and privacy of a home from home. The 1790s constructed building is the perfect example of the Neoclassical and Georgian architecture in the area.
The Counter at Native Edinburgh will open later in June.
For more information on Native aparthotels, head to:
This year’s Royal Highland Show, taking place from June 23 – June 26, will welcome an impressive line-up of chefs and host an exceptional range of food and drink from the very best producers in Scotland and beyond.
That’s the promise from organisers of the Royal Highland Show, which is celebrating its bicentenary with a laden larder of the most exciting food & drink made by passionate producers from the length and breadth of the country.
The newly designed Scotland’s Larder exhibition space will be a feast for the eyes as well as the belly. Thoughtfully designed layouts will allow visitors to explore regional delights and speak to food and drink producers, who are excited to be back at the Show with their new creations.
A bothy will be the new centrepiece of Scotland’s Larder, catered by Mimi’s Bakehouse – a firm favourite from its host city, Edinburgh.
Want to taste the best? Then don’t miss a visit to the Champion’s Corner where you can meet the crème de la crème of Dairy, Honey, Bread and Cheese producers as chosen by this year’s esteemed panel of judges.
Who wouldn’t say yes to the BEST cheese sandwich made from the champion bread, butter and cheese followed by the most awarded ice cream? It’s all on offer at this year’s Royal Highland Show.
Looking to learn from the best? Then head to the Food for Thought Conference & Cookery Theatre where you’ll meet dedicated award-winning chefs, authors and farmers giving their time to share their passion for Scottish produce.
On stage over the four days will be Neil Forbes, Cafe St Honoré (above); Craig Wilson, Eat on the Green; Tom Lewis, Mhor; The Batch Lady; Billy Hamilton, Buccleuch Arms; Praveen Kumar, Tabla; Paul Newman, Errichel – along with a lively bunch from the Highlands & Islands Presidential Initiative including Lady Claire Macdonald of Kinloch, Taste of Shetland, Ghillie Basan, Lynbreck Farm, Bad Girl Bakery & the Budge Sisters.
Tasty hot and cold quality food will also be available from Food-to-Go vendors across the 110-acre showground. From venison burgers to wood fired pizzas, these hand-picked caterers will all be adhering to the Royal Highland Show’s highly respected Food Charter which states, among other commitments, that, where possible, only ingredients that have been locally produced and ethically sourced should be served at the Show. This ensures quality is high and Scottish farmers and growers are supported.
Commenting on this foody heaven, Royal Highland Show’s Chairman, Bill Gray said: “Food has played such a central part of our wellbeing during the last two years that we felt it should be given a leading role at this year’s bicentenary show.
“We have taken the time to revisit the food exhibition space and redesigned it to make it more of an inspiring space to wander around at leisure.
“Our Champion’s Corner gives our best producers a place where they can celebrate their accolades and share their BEST produce with food lovers. And we have once again gathered the most awarded chefs, authors and farmers from across Scotland to share their passion for food.
“Finally, we have reviewed our food vendors to ensure what is served at the show is a fitting reflection of the exceptional quality food and drink that is produced in Scotland. Essentially, great food can make a great day out even better and that is what we strive to serve up at this year’s bicentenary show!”
Toradh Seville Orange Floured Gin hits shelves for just £14.99
Aldi Scotland is adding to its range of own brand premium gin, with the addition of the new Toradh (pronounced Tor-ig) Seville Orange Flavour Gin.
Hitting shelves across all 102 Aldi Scotland stores, it is the latest Scottish gin to be offered by the value supermarket selling for just £14.99 for a 70cl bottle.
The perfect way to be-gin summer, the new addition to the Toradh range is a rich and vibrant gin, bursting with flavour. Boasting notes of light lemongrass and a delicate, floral orange blossom, when topped with ice and a cold splash of Ridge Valley Tonic Water (500ml, £0.99) customers get an incredibly smooth and delightful G&T with a fruity twist.
The Seville Orange Flavoured Gin is the sixth edition in Aldi Scotland’s own brand premium Toradh range, which also includes Plum and Pink Grapefruit Gin; Tropical Gin and the classic Original Gin, meaning Scots shoppers have an incredible selection to choose from.
The range is inspired by Scotland’s natural landscapes and its world-class larder. ‘Toradh’, meaning ‘produce’ in Gaelic, celebrates Scotland’s fertile lands and the abundance of fine ingredients grown here.
Aldi Scotland pride themselves in working with a wide range of Scottish suppliers who are passionate about bringing the best of Scotland’s vibrant food and drink industry to their customers.
Graham Nicolson, Group Buying Director, Aldi Scotland said:“Our Toradh Gin range is already incredibly popular, and the Seville Orange Flavour Gin will make the perfect addition to the collection.
“It is an incredibly refreshing drink, bursting with flavour and vibrant notes, that is sure to delight our customers.
“Scotland has such a rich abundance of fresh ingredients, which is almost unmatched by any other country in the world. Our Toradh range was created in homage to our land and to the fresh produce grown here, and we are fortunate to work with such a high calibre of suppliers to bring it to shelves.”
From hot flushes to bloating, sleep disturbance to night sweats, it’s estimated that 8 in 10 peri-menopausal, menopausal and post-menopausal women experience symptoms that significantly impact their daily lives.
But with increasing shortages of hormone replacement therapies across the UK, with many women having to move away from their usual treatments to ones that are available, attention is shifting to find ways to manage difficult symptoms at home that can work in synergy with prescribed treatments.
Nutritionist and 44 Foods partner Emma Ellice-Flint specialises in helping women through the menopause through their diet, creating recipes that nourish, heal and help to balance hormones, which can help to ease some of the most common symptoms. We caught up with Emma to find out more about some of her top menopause friendly foods that could not only help to make you feel happier and healthier but they’re delicious too!
Vitamin C
“There’s a reason that the humble vitamin C is known to be great for everything from skin health to hormone health. That’s because it benefits so many different actions in our bodies.
“But importantly it doesn’t work in isolation. In nature Vitamin C is found in all plant based foods that also contain phytonutrients, which can help to boost your immune system – something that can take a bit of a knock once we start menopause. Some of the best sources are red peppers, pomegranate, plum, brussels sprouts, kiwi fruit, blackcurrants/blueberries, cabbage, broccoli and oranges.”
Fermented foods
“Regularly eating live fermented foods such as kefir and sauerkraut, can help to improve your gut health and its microbiota. From my experience in the clinic, adding fermented foods into your diet can help to reduce bloating and improve your digestion which can both be impacted when we hit the menopause.
“Every fermented food has its own set of healthy bacteria so it’s all about finding ones that suit you. For me, I love mixing a couple of heaped tablespoons of kefir into my breakfast or adding a dollop of sauerkraut to my evening meal to make it easy to integrate it into my diet. However, fermented foods aren’t for everyone, and should be avoided by those with an intolerance to histamines”
Magnesium rich foods
“Magnesium plays a part in over 300 biochemical reactions in the body contributing to everything from bone health to energy. It is an important mineral to maintain at healthy levels since it can affect mood, sleep and vitality. Plus it is used more in the body during times of stress.
“It is naturally found in foods such as whole grains, green leafy vegetables like spinach and kale as well as muesli, nuts, nuts, legumes and pulses. The NHS recommends an adult woman have 270mg of elemental magnesium per day but it can be tricky to get this amount from food alone so I’d also recommend investing in a high quality magnesium supplement to make sure you’re getting all the nutrients you need.”
Oily fish
“Omega 3, found in oily fish like sardines, salmon and mackerel, is a type of fat that is essential to our bodies. In perimenopause and menopause, these benefits are especially important – supporting gut health, reducing inflammation, and helping with mood and anxiety.
“And, since the body cannot produce its own Omega 3 fats, it has to get them from what we eat so adding some form of oily fish, nuts, seeds or soy into your diet is a great way to keep your Omega 3 levels up.” Pre-biotics“Pre-biotics are a fermentable fibre found in plants. While our digestive system struggles to digest them, our intestinal microbiota thrives, making them a vital to maintain a healthy gut.
“Examples of my favourite prebiotic-rich foods include: Jerusalem artichokes, rocket, garlic, onion, leek, spring onion, asparagus, beetroot, green peas, mange tout, sweetcorn, cabbage, pulses, nuts, seeds, whole grains, apples and dark berries. Even if you’re not looking to fully overhaul your diet, many common ingredients like onions and garlic can still contribute to your overall gut health which is particularly important during the menopause.”
Emma has recently launched her own range of recipe bundles with ethical online food retailer 44 Foods to make it simpler than ever to recreate some of her most popular recipes. From her zingy ginger stir fry with prawns to a nutrient packed avocado, basil and borlotti beans, each bundle gives you all of the ingredients you need, plus a recipe card.
For more information on Emma or to view her full 44 Foods range, visit www.44foods.com
Surgeons Quarter offers £2000 getaway to all new full time chefs and full time hospitality members
A FLAGBEARER for Scotland’s hospitality industry has cooked up one of the most exciting benefits packages available, in a bid to continue to grow its workforce beyond record levels.
Containing a holiday package worth £2000 plus a further £1000 in cash bonuses, the rewards await new full-time chefs and full-time hospitality team members joining one of Scotland’s busiest conference and events businesses.
To cut through the competitive jobs market, Surgeons Quarter is launching its ‘Work Hard Play Hard’ recruitment campaign in a bid to be the employer of choice in the sector.
The Living Wage accredited organisation will provide the cash perk in the form of a £500 signing on bonus, along with a £500 end of probation reward, alongside the holiday perk after completing 12 months service. In addition, existing staff in these roles are being offered comparable benefits.
As the commercial arm for the Royal College of Surgeons of Edinburgh, Surgeons Quarter has recently expanded to beyond 150 staff, with demand for its conference, events and hotel soaring as restrictions ease.
Surgeons Quarter, Cafe 1305
Scott Mitchell – Managing Director
Scott Mitchell, Managing Director of Surgeons Quarter, said: “Our Work Hard Play Hard scheme offers extraordinary bonuses that we hope prospective recruits will jump at the chance of.
“Our jam-packed year of events has meant our requirement for staff has risen to new heights and we are striving to become the employer of choice as the sector booms.
“Like the majority of other hospitality firms, we faced the challenge of a skills shortage after the setbacks of the pandemic and Brexit. It is so exciting, now that we are back up and thriving, to be able to provide our recruits with this fantastic and rare opportunity.”
At the beginning of the year, Surgeons Quarter set a target of increasing staff numbers by 70% and has since seen its payroll top 150 people as demand for in-person meetings and events at its prestigious venues surpass pre-Covid levels.
Its latest recruitment scheme aims to continue building these numbers and the firm is still looking to hire hospitality team members and a number of chef roles, including senior sous, junior sous and banqueting chefs.
For full time chefs joining Surgeons Quarter the organisation is uniquely placed to provide six months on site residential accommodation to help people relocate their career to the city.
Scott added: “It was really important that we were not only providing our newest recruits with financial bonuses, but that our loyal and current staff members were also reaping the well-deserved rewards.
In addition to the ‘Work Hard Play Hard’ scheme Surgeons Quarter offers an enhanced employer contribution pension plan at 7.5%. The company also aims to improve mental health by providing access to employee assistance programme, 24/7, 365 days a year as well as complimentary use of their onsite SQ Gym.
Furthermore, the organisation provides access to discounted staff rates in hotels within the UK and globally plus a 30% staff discount is offered on food and beverage in all SQ outlets.
“As we enter this busy year and experience the events sector spring back to life, we know that all of our employees will be working hard and we want them to know that this will be rightly recognised.”
Surgeons Quarter, Cafe 1305
Surgeons Quarter promotes, sells and manages all commercial activities held within the RCSEd campus. All profits support the charitable aims of the College which are education, assessment and advancement in patient outcomes worldwide.
In addition to its four historic event venues, Surgeons Quarter also manages the 129 bedroom Ten Hill Place Hotel, high-street café 1505 and Surgeons Quarter Travel Agency.
For anyone interested in joining the dynamic and award-winning Surgeons Quarter team, please email recruiment@surgeonsquarter.com
The original recipe was created by renowned florist Constance Spry and Cordon Bleu chef Rosemary Hume for a royal banquet to celebrate the coronation of Elizabeth II.
It’s believed Coronation Chicken may actually have been inspired by Jubilee Chicken, the dish prepared for the Silver Jubilee of George V in 1935! Chicken with mayonnaise and curry has been a firm favourite ever since.
So, we’ve adapted the original recipe to create the ultimate street party celebration dish – Platinum Pesto Chicken!
Sensationally, it’s a simple dish from the Italian Pesto Pioneers Sacla’ – visit their website www.sacla.co.uk to find more party platter inspiration and a range of delicious authentic cakes and treats; perfect for this unique and special weekend.
Platinum Jubilee Pesto Coronation Chicken
Serves 4-6
Cooking Time: 20 minutes + 20 minutes cooling
3 chicken breasts
6 slices Parma ham
Olive oil
250g cherry tomatoes
120g cucumber, sliced
400g cooked Risotto rice, cooled
120g celery, sliced
Small bunch of chives, chopped
50g mange tout
15g toasted pine nuts
Parmesan shavings
Balsamic glaze
Basil to garnish
Dressing:
130g Sacla’ Classic Basil Pesto
130g mayonnaise
130g crème fraiche
Black Pepper
Preheat the oven to 200°C fan.
Wrap each chicken breast with 2 slices of Parma ham then place on a baking tray, drizzle with a little olive oil and roast in the oven for 20 minutes until the ham is crispy and the chicken is cooked through. Take the chicken out of the oven and leave to cool before slicing.
While the chicken is cooling prepare the cherry tomatoes by slicing around the middles in a zig-zag pattern to make little flower shapes then use a flower shaped cutter to make cucumber flower slices.
Make the dressing in a large bowl by mixing the Pesto, mayonnaise and crème fraiche together with some freshly ground black pepper. Stir the rice through the dressing along with the celery, chives and cooled chicken. Then gently mix through the tomato and cucumber flowers and spoon onto a serving platter.
Use a smaller flower cutter to cut out little mange tout flowers and sprinkle these over the platter along with the pine nuts and parmesan shavings. Drizzle over some balsamic glaze and a few basil leaves and enjoy!
Sacla’ Classic Basil Pesto is available in retailers nationwide and www.sacla.co.uk with an RRP of £2.80.
Turn up the heat with this no-knead focaccia sandwich with Rowse Chilli Fusion honey
Instagram baker and Rowse Honey Squeeze Collective member Michael Pozerskis (@doeshebakedough) has shared his original recipe for a no-knead focaccia sandwich with burrata, mortadella and Rowse Chilli Fusion.
To help people make their sandwiches even more epic, he’s also pulled together his top tips for making the ultimate sandwich at home.
What’s the secret to creating the perfect sandwich?
Texture, texture, and texture! Adding crunch to a basic sandwich is the way forward! Think crispy onions (or the classic crisp sandwich).
What makes focaccia so special as a sandwich bread?
Focaccia is light, airy and robust, which means it can handle whatever wet or dry fillings you decide to put in it. People don’t necessarily think of focaccia as a sandwich bread but it’s perfect for it. No more sitting in the shadows – let the carb jump out!
Store-bought or home-baked?
By baking your own bread, you know exactly what goes into it. From a health perspective, I encourage you to go read the ingredients in most shop-bought loafs… that’s the kind of stuff I don’t want to be putting in my body! It’s all chemically enhanced – not for you, but for the company to speed up processes to make more money. Plus, baking your own bread is a great skill to have! Back to basics kind of stuff!
Any top tips for adding instant flavour to a sandwich?
Use honey! The sweetness from just a small squeeze can help balance and enhance the flavours. Or use a chilli infused one like Rowse’s Chilli Fusion for an instant kick!
What are the benefits of using honey in your baking?
Rowse honey adds a natural sweetness to the end result. This can help to bring the dough and all the flavours to life, and balance out the salt. Another trick is to use a squeeze of honey to activate your yeast; a small amount gives the yeast all the food it needs to spike it into action quickly, giving you consistently good results.
What’s the best way to stave off the sogginess?
Careful layering… ie don’t put tomatoes on the bottom. Or you can go one step further and lightly toast the insides (classic burger bun technique) but think about your toppings – you don’t want to go wet on wet on wet as it will be like eating a slug.
Crusts on or off?
There are no crusts on a focaccia so there’s no chance of leaving anything on the plate – but if we’re talking a straight-up sandwich… crusts on, always on. (But weirdly I would probably eat them first…).
Recipe: No-Knead Focaccia Sandwich
Preparation time: 4-5 hours
Cooking time: 20-30 minutes
Servings: 2
Inspired by Southern Italy where focaccia forms the basis of all great lunches. This easy-to-make focaccia offers an incredibly soft, airy bread, with a great amount of strength, which makes it perfect for sandwiches!
By Michael Pozerskis (@doeshebakedough), Rowse Honey Squeeze Collective member
Ingredients
For the No-Knead Focaccia:
550g strong bread flour
410ml water
10g Rowse Fusion Chilli Honey
20ml olive oil
11g fine sea salt
7g dried yeast
For the Sandwich Filling:
6 large slices of mortadella with pistachios (or any quality ham you can get your hands on)
1 ball of Burrata (or fresh mozzarella if you can’t find any)
1 tsp Rowse Chilli Fusion honey
2 good-quality tomatoes
Handful of fresh rocket
Couple of leaves of basil
Pinch of salt and pepper to taste
Olive oil to drizzle
Method
Step 1: The dough…
Add 7g yeast, 410ml water and 10g Rowse Chilli Fusion honey into a large bowl and mix until fully incorporated. Add the flour to the wet mix and stir with a spatula until it starts to form a smooth dough. Pour in the olive oil and combine until thoroughly incorporated into the dough. Cover and leave for 15-20 minutes.
Add the salt and vigorously mix into your dough using your spatula (alternatively, get your hands stuck in and squeeze the dough repeatedly). Keep going until the salt is incorporated and the dough is smooth (about 3 or 4 minutes).
Cover the dough and place in a switched-off oven. Place a pan of freshly boiled water in and close it (this creates a super warm and humid environment). Leave for 1-2 hours until the focaccia dough has doubled in size.
Line a baking tray, take your dough out and place into the tray. Cover with olive oil and lightly press the dough out towards the edges, making sure you don’t press too hard. You’ll dimple the dough later so don’t worry about this now.
Cover and place back in the switched-off oven. Take the dough out 1-1.5 hours later and turn up your oven to 230 degrees Celsius.
Coat your hands in olive and press the dough creating dimples, pushing the air gently out of the dough. This will create bubbles in the surface – a classic feature of any focaccia! Sprinkle some flaked sea salt over the top.
Get the dough into the oven and turn it down to 200 degrees Celsius and bake for 15 minutes. Continue to bake until golden brown.
Step 2: Building the sandwich…
Slice the focaccia into the number of sandwiches you’ll be making.
Slice in half, open up, and drizzle with olive oil. Layer your slices of mortadella (or ham), the tomato, rocket, basil and the burrata.
Finally, squeeze a generous amount of Rowse Fusion Chilli honey over the top (as much heat as you can handle!), Place the two halves together and get ready for the ultimate focaccia sandwich!
