Four Edinburgh restaurants in UK’s Top 100

Four Edinburgh restaurants – two of which are based in Leith – feature prominently in The Sunday Times guide to the Top 100 places to eat in the UK. The influential restaurant guide, which will be published on Sunday, is judged by a panel which icludes top chefs Jamie Oliver, Antonio Carluccio and Nick Jones.

The four Edinburgh restaurants – half of only eight Scottish eateries to feature – to make it into the elite list are Norn, The Gardener’s Cottage, Ondine and Tom Kitchin’s multi-award winning Michelin-starred The Kitchin at Leith’s Commercial Quay.

Norn, on Leith’s Henderson Street (above), is described as a restaurant ‘in the finest tradition of Scottish cooking’, while Ondine on George IV Bridge (below)  earns praised as a ‘first-class fish restaurant with the friendliest Scottish service’.

The Edinburgh Collection: Stockbridge community gin!

5-bottle_map-1THE community-owned distillery, GlenWyvis – which traces its history back to Forbes of Culloden and the Jacobites and is believed to be the world’s first-ever community-owned distillery – has released a new limited collection of GlenWyvis Gin. Continue reading The Edinburgh Collection: Stockbridge community gin!

Fire safety message taken to Edinburgh Mela

Thousands see fire safety displays at city music and dance festival

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City firefighters joined revellers at the Edinburgh Mela over the weekend to raise awareness of the support available to help the public prevent fires and the tragedies they cause.

Thousands of people enjoyed live music at Leith Links on Saturday and Sunday, making the annual festival an ideal opportunity for Scottish Fire and Rescue Service (SFRS) crews to share potentially life-saving information.

Watch Manager Steve Scott said: “Our community action teams and crews from Marionville and McDonald Road Fire stations had two great days of engagement with the public.

“We had more than 1,200 people visit the SFRS Mobile Museum and they loved getting dressed-up in fire kit and getting selfies. It’s popular with young and old alike but of course the main drive is making our communities safer.

“All these visitors saw displays that make you very aware of common hazards within the home as well as the steps you can take to prevent them causing a potentially devastating fire.”

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The SFRS crews offered free home fire safety visits, which involve local firefighters helping householders identify hazards and taking simple steps to address them.

With early warning known to be vital if a fire does happen, the SFRS crews also check smoke alarms are working and even provide and install the devices if they are found to be needed.

Free home fire safety visits are available from SFRS by calling the freephone number 0800 073 1999, by texting ‘FIRE’ to 80800 or by filling in an online form at www.firescotland.gov.uk.

Watch Manager Scott added: “We would much rather take 20 minutes to help someone stay safe than attend a fire that could have been prevented.

“Fire in the home is devastating. Even where no-one is seriously hurt, the loss of cherished possessions, the financial impact and the emotional trauma can all be horrific for those involved.

“We want to hear from anyone who thinks they or someone they know could benefit from some friendly, expert advice and support from their local crews.”

Pictures: Edinburgh Mela

 

Hold the front page! Jobs in George Street

The Printing Press is looking for staff

Tempus Restaurant

 

Edinburgh’s vibrant culinary scene will soon be joined by the opening of The Printing Press, an elegant, all-day restaurant that will champion seasonal Scottish produce.

The restaurant is due to open this autumn on the site of the former EH2 Tempus, with a new small coffee house called Burr & Co. next door.

Altogether, a team of 70 new staff will be needed – from waiters, bartenders and baristas to hosts, supervisors, managers, sous chefs and chefs de partie.

Stephen Begg, restaurant manager, said: “The Printing Press is set to offer Edinburgh a relaxed, warm and friendly drinking and dining destination where guests feel right at home. For that reason, we need a great team of people, with bags of personality, who are passionate about food and customer service.

“This is a fantastic opportunity to get in at the start of an exciting new restaurant launch and to be a part of all the activity that accompanies it. Our aim is to deliver great style at every level, from the food and drink to the interiors and the service. We hope The Printing Press will become a destination that people want to come back to, time and time again, not only for the great food but also for the talented and friendly staff who work there.”

Successful candidates will receive an intensive training course to learn about every element of the business, and a 19-day programme has been specially created for that purpose.

Both The Printing Press and Burr & Co. will open in the autumn.

A chef recruitment open day will take place on Monday, 24 August and the front of house recruitment open day will take place on Tuesday, 25 August 2015.

No appointment necessary, both recruitment days will take place from 12pm to 9pm at The George Hotel.

Alternatively, CVs and a short covering email can be sent to recruitment@edinburghgeorgehotel.co.uk  

Just the tonic! ‘Mother’s ruin’ exports up by a third

Did you celebrate World Gin Day yesterday?

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Gin-lovers worldwide toasted World Gin Day with a classic British gin and tonic as exports of our national spirit reach a record £390 million, Environment Secretary Elizabeth Truss said yesterday.

Exports of top-class UK gin have risen by 37% in the past five years, with sales to 139 countries bringing £1.76 billion to our growing economy. The UK is the biggest exporter of gin in the world and 70% of our gin goes to discerning drinkers overseas. In 2014 we exported enough gin to make over 1.6 billion gin and tonics.

The British spirit once nicknamed ‘mother’s ruin’ has become the sophisticated tipple of choice for cocktail fans the world over, featuring in specialist gin bars from Melbourne to Madrid.

A world away from Hogarth’s infamous Gin Lane, premium gin brands like Tanqueray No. 10 and Hendrick’s now account for over a quarter of the UK gin market, with sales of premium bottles up nearly 50% in the two years to 2014.

A host of British micro-distilleries are creating superior spirits to feed the global taste for gin, pioneered by Sipsmith, which in 2009 became the first new copper distillery to open its doors in London since 1820. Today there are more than 35 established micro-distilleries across the UK, and new ventures are springing up every month. Shops and bars around the world now feature small batch British gins concocted in boutique distilleries from Edinburgh to Newquay alongside household names like Gordon’s, Beefeater and Bombay Sapphire.

Welcoming the latest export figures, Environment Secretary Elizabeth Truss said: “Our gin will be enjoyed around the world this weekend thanks to the vision and innovation of our distillers, who have pioneered a global revival of this quintessentially British drink. It’s fantastic to see so many new British businesses making first-rate products for export, contributing to our long term economic plan and helping to build a strong economy here in the UK. The UK’s reputation for excellent quality means our gin is the first choice for martinis in bars the world over.”

Nicholas Cook, the Director General of the Gin Guild, which lists the details of 80 different types of UK gin in its online ‘Ginopedia’, commented: “Gin is a firmly-established part of British culture, dating way back to the early 17th century and some of our distilleries have been producing gin since then. Many new distilleries have emerged over the last few years, reflecting the new interest in gin, either enjoyed with tonic or as a key ingredient in fashionable cocktails.

“A gin and tonic, perfect for the summer months, should be well served, with plenty of ice, a good garnish and a quality chilled tonic water, or alternatively enjoyed as a refreshing cocktail.”

“Craft distillers Warner Edwards have been creating artisan spirits in a converted barn on a Northamptonshire farm for two years, winning a number of awards—including being named one of Defra’s 50 Food Stars and reaching the final of this year’s BBC Food and Farming Awards.”

Tom Warner, co-founder of Warner Edwards, said: “Our strong first year’s trading has doubled year on year ever since, so we are in significant growth. Export is a big focus for us now and as a result we are working closely with UKTI. Our business target is to export 70% of our volume in line with the industry. Currently we are in the Benelux region, Italy and Switzerland with a few more markets in our sights.

“The future of UK gin is bright—the quality is exceptionally high and the new wave of distillers are creating some really interesting flavours. Brand Britannia is a very strong quality standard and none more so than in gin!”

Gin is the latest in a long list of export successes for the UK—food and drink exports were worth nearly £19 billion last year. Innovation is thriving, with around 16,000 new UK food and drink products introduced every year—second in the world only to the US.

Food and drink remains the country’s biggest manufacturing sector, with the food chain contributing £103 billion a year to our economy and employing 1 in 8 people.

Ye’ll have had yer Burns Supper, then?

Exports of iconic Scottish favourites are generating billions for the UK economy

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Over the weekend millions of people around the world tucked into haggis and toasted Robert Burns with a dram of whisky – and new figures have revealed exports of iconic Scottish favourites have risen since 2010, generating billions for the UK economy.

In the last four years the UK has exported £4.85 million of haggis to 28 countries, up 51% between 2011 and 2013 – Ireland, France, Spain and Hong Kong are the biggest buyers of haggis outside the UK.

Scotch whisky is enjoying rising exports, with a 24% increase between 2010 and 2013. There were 1.3 billion bottles exported in 2013, worth £4.37 billion and enough to fill Edinburgh’s Royal Commonwealth Swimming Pool 145 times!

Exports of Scotch whisky are worth £135 a second to our economy and, along with haggis, contributed to a record year for the UK food chain which generated £103 billion in 2013 and now employs 1 in 8 people.

Environment Secretary Elizabeth Truss said: Robert Burns called haggis the ‘great chieftain o’ the pudding-race’ and it’s wonderful that more than 200 years later, this delicious, wholesome dish is now being appreciated around the world. In a Burns night meal, nothing goes better with haggis than a dram of Scotch whisky, one of our greatest export success stories.

More and more food and drink from Scotland and the rest of Britain is being sold abroad thanks to this government’s efforts and the success of our long-term economic plan. It is yet more proof of how we are stronger together in the United Kingdom.”

Scottish haggis brand Macsween sells more than a million units of haggis over the Burns period.

Jo Macsween, Haggis Ambassador and joint Managing Director of Macsween, said: “Macsween have seen a rise in haggis consumption outside of Scotland as our brand continues to grow through innovation and our dedication to introducing our award-winning products to those who have yet to discover the versatile dish.

“Haggis is indeed very popular in Europe, where consumers are engaged with nose to tail eating. In fact, haggis is actually an ancient global dish, and many European countries have their own equivalents—so haggis is well-received. Haggis is very popular across the globe—we have seen requests from India, China and the Middle East.”

2013 also saw a successful year for Scottish farmed salmon, with growing global demand making it the UK’s second most exported food after chocolate confectionary. Worldwide sales of UK salmon in 2013 reached an all-time high of £571 million.

Scottish wild salmon and Scottish farmed salmon are among 62 foods produced in the UK that enjoy Protected Food Name status, which gives them legal protection against imitation throughout the EU. Products with this label must be made in particular geographical areas and follow specified production methods.

Scotland currently has 13 protected food names, including Arbroath Smokies and Orkney Scottish Island Cheddar. Other applications for PFN status in the pipeline include Dundee Cake and Ayrshire Early Potatoes.

Foodies Festival to tempt tastebuds in Inverleith

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Foodies Festival, the UK’s largest celebration of food & drink, returns to Inverleith Park all weekend from Friday 8th – Sunday 10th August.

Each year the ever-growing festival sees visitors flock to feast on a delightful choice of culinary activities, making Foodies Festival one of the big social events of the summer.

This year we’re promised top chefs cooking in the Chef’s Theatre; wine, beer, and cocktails in the Drinks Theatre; you can join top pastry chefs in the brand new Chocolate, Cake, Bake and Preserves Theatre, and kids can learn to cook too in the Children’s Cookery Theatre.

A new Feasting Tent at the heart of the festival will become the social hub, where visitors will enjoy eating with chefs, friends and family at long banqueting tables.

Another fun addition this year is the Vintage Tea Tent that will hold daily tea dances, alongside a Vintage Kitchen Market allowing visitors to pick up beautiful pieces to add to their own kitchens at home.

The new Real Ale and Cider Farm offers an area for visitors to chill out on hay bales and strike up a conversation with beer and cider expert Melissa Cole and fellow beer lovers. There’s a guitar behind the bar for those in the mood to get a sing-along started! Who knows, maybe The Wurzels will make a surprise guest appearance!

A new Chilli Food Market will excite those with a love for spicy foods with a range of chilli growers and artisan producers of sauces, sweets and jams. For those who can handle the heat a Chilli Eating Challenge takes place at 5pm daily!

Foodies Festival tickets are on sale now – for tickets or more information visit www.foodiesfestival.com

Our treat: college students develop a taste for charity

Scottish Federation of Chefs'  Marie-Clare James ... and son!
Scottish Federation of Chefs’ Marie-Clare James … and son!

Edinburgh College serves up a treat and raises £885 for St Columba’s Hospice

More than 500 people tickled their tastebuds at Edinburgh College’s first food and drink festival last week – and they raised £885 for the college’s charity of the year, St Columba’s Hospice.

The treat food festival brought 20 local food and drink producers to the college, who offered a wide range of samples to guests. To name just a few, stallholders included Black & Gold rapeseed oil, Chillilicious chilli chutneys, dips and sauces, The Marshmallow Lady’s homemade flavoured marshmallows as well as a selection of Invararity wines, Thistly Cross ciders and Great Grog Scottish beers.

Edinburgh College’s hospitality students used their skills to create and serve complimentary hot meals, as well as produce breads, cakes and chocolates, which were available to taste and buy. Top chefs including Neil Forbes of Edinburgh’s Café St Honoré (pictured below) gave live cooking demonstrations and a charity fundraising prize draw was also held.

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In total, the prize draw and donations from the public, students and staff, helped the festival raise £885 for St Columba’s Hospice, the college’s chosen charity of the year. All the money raised at treat and at other Edinburgh College charity events this year will go towards completing and running the charity’s new hospice, which will allow them to continue to provide the best possible palliative care to their patients and support their family and friends for generations to come. The building is almost complete and St Columba’s are preparing to open the doors of the new building later this spring.

Carol Fyfe, head of tourism and hospitality at Edinburgh College, said: “Treat has been a great shop window to show off our incredibly talented students and staff as well as create links with local Edinburgh businesses, restaurants and cafés. We would like to thank everyone who came along to support this event and for the great total that we raised for St Columba’s Hospice”.

The treat food festival will be taking place again in 2015.

 

Food, glorious food … be prepared for a treat!

Neil Forbes chef

Love food? Granton Campus Hub is the place to be this afternoon when Edinburgh College holds treat, a fabulous Food and Drink Festival from 4 – 8pm.

As well as showcasing the skills of College Hospitality students and promoting course programmes, the free Treat event also offers an opportunity to raise funds for St Columba’s Hospice, the College’s chosen charity of the year.

Among the highlights on offer are live coking demonstrations from top chefs, mouth-watering produce from local stallholders, free samples, prize draws and much, much more.

Carol Fyfe, Head of the Tourism and  Hospitality Academy at Edinburgh College, said: “treat not only offers an excellent learning opportunity for our students but also offers visitors and food enthusiasts top food tips and tasting opportunities from some of the best chefs in the country. All money raised will go to our charity of the year, St Columba’s Hospice, which is another fantastic reason to come along to our food and drink festival”.

Top chef Neil Forbes, of Edinburgh’s Cafe Saint Honore, (pictured above) will headline at today’s event. He said: “I’m delighted to be taking part in the treat festival at Edinburgh College. At a young age I was inspired to get behind the stove because of my granny’s soup! These early experiences of family cooking have influenced me throughout my career and I hope my demo at treat will inspire others to create their own food memories”.

Top tips? Free food? Go on, treat yourself!

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Admission to treat is FREE although a charitable donation of £2 will be gratefully accepted!