Girl Versus Food

Reviews, recipes and thoughts from a Scottish food blogger

Chaophraya Edinburgh – £35 Graduation Menu

I’ve visited Chaophraya (pronounced chow-pry-a, in case you were wondering!) before and always had delicious food so I was really excited to be asked to go along and sample their special Graduation Menu. The menu is running between the 19th of June and 30th of July and offers three courses plus a glass of Prosecco for £35.

The Thai restaurant is located on the corner of Castle Street and George Street and is up on the third floor which means you get the most amazing views of the city. You can see all the way from the coast, right round to the castle. Just look at this sunset:878FFF8E-CD23-43C4-B893-33CE3A7CB784 (1)

When making your reservation, I would request a table with a castle view, but the restaurant interior is beautiful too. You can always enjoy a pre or post-dinner cocktail on the roof top terrace.

There are three or four options to choose from for each course. My friend and I opted for the Chicken Satay and the Soft Shell Crab with Prawn Tempura. Both starters, particularly the seafood, were generous in size and well presented. The batter on the prawns and crab was light and crispy and it was also served with tempura asparagus and onion rings.IMG_6583

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For our mains we opted for the Thai Green Chicken Curry and the Chaophraya classic – Weeping Tiger. There is a choice of rice or noodles as a side dishes to go with the main courses. The Green Curry was perfectly balanced, not too spicy and contained plenty of chicken as well as aubergine and courgette. Jasmine rice was the right choice of an accompaniment as it soaked up all the lovely curry sauce.

The Weeping Tiger (£5 supplement) is a sirloin steak which is served on a sizzling platter with an accompaniment of different Thai sauces. It really is quite impressive as it arrives at the table in all its sizzling glory. It came medium to well done (I would normally have my steaks medium/rare) but it was still tender and the different sauces were so tasty.IMG_6589

On to dessert, and we ordered a Sticky Toffee Pudding and the Trio of Sorbet. The sorbets were light and refreshing, I preferred the Peach & Prosecco and Mango flavours to the Lemongrass one. The Sticky Toffee Pudding looked very pretty, topped with ice cream and an edible flower. It was an indulgent and delicious finish to the meal.

The graduation menu at Chaophraya is good value and you can look forward to great service and dinner in a beautiful setting.

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The Spanish Butcher Review

I’ve been keen to try The Spanish Butcher since it opened on Miller Street, Glasgow in December 2016 so I was delighted to be invited along this month to sample the pre-theatre menu. The people behind The Spanish Butcher own two of my favourite Glasgow restaurants; Hutchesons and The Butchershop so I definitely had high expectations!

My first impressions of the restaurant were good; I received a warm welcome and I really liked the stylish décor; dark green walls, lots of wood and plenty of candlelight. Even the toilets are swish looking!

While we looked at the menu we enjoyed some warm sourdough bread and THE most delicious olives I’ve ever tasted. The green gorda olives were juicy and perfectly marinated. There’s a big focus on produce and provenance at the restaurant; from the beef sourced from 12-14 year old Galician cattle from northern Spain to the 30 month matured authentic Jamon Iberico de Bellota. I found staff to be very knowledgeable and enthusiastic about the menu.

There’s an extensive wine list with bottles ranging from £19 up to £425. There’s also a good selection available by the glass. We took a recommendation from our waitress and went with a nice smooth bottle of Rioja which was very enjoyable.image1

So on to the meal. To start, I had the confit pork belly stew with chorizo, morcilla, butterbeans and charred bread. My friend went for the Shetland mussels which were sautéed with chorizo, lobster stock, fennel and also served with charred bread. Both starter portions were generous. The pork belly was melt in the mouth and really tasty, if just a touch salty. The mussels were fresh and flavoursome and it was nice to have the bread to dip in the juices at the bottom of the dish.IMG_4816

Pork Belly Stew

Pork Belly Stew

For the main course, my friend chose the Galician hogget stew served with charred bread. In texture and flavour this had similarities to my starter and again was a little bit salty, but very tasty.IMG_4817

I opted for the Secreto Iberico de Bellota which comes with truffle manchego fries and Mojo verde. Secreto means “the secret cut” and comes from the acorn-fed Iberico pig. The meat was super tender and I would describe it as tasting like somewhere between bacon and steak.

The side of fries were something else; crispy on the outside, fluffy on the inside and the truffle flavour was complimented by the grated Manchego cheese.image3image2

So did The Spanish Butcher live up to my high expectations? Absolutely! Delicious food, a great selection of wine and enthusiastic staff. The lunch and pre-theatre menu is also excellent value at two courses for £15.

Marco Pierre White Steakhouse Edinburgh Review

The Marco Pierre White Steakhouse in Edinburgh is the new kid on the block amongst some well-established steak places in the city. As a steak-lover, I was delighted to be invited along to check out the menu in the new Edinburgh restaurant last week.

The restaurant is located within the Carlton Hotel, located on North Bridge. Marco Pierre White has a number of steakhouses across the UK but the only other one in Scotland is in Glasgow. Now operated by Hilton, The Carlton recently underwent a £17m facelift and I must say it is looking very swish! Check out this grand staircase leading up to the restaurant which is situated on the first floor.IMG_4281

There were some rather imposing signs inside and outside the hotel advertising the restaurant with larger than life photographs of the celebrity chef. However, the décor in the restaurant itself was modern and classy with a grey and neutral colour palate. I really liked the spacious booths as they gave a sense of privacy without feeling too enclosed.IMG_4235

The MPW staff were friendly and made me feel welcome. Our waiter was confident in answering questions about the menu and attentive throughout the meal.

So onto the menu itself. There were eight starters to choose from including three vegetarian options. As a major cheese fan, I couldn’t resist going for the warm baked Camembert with toasted sourdough and roasted vine tomatoes with vintage balsamic. My friend opted for the crispy devilled whitebait served with tartare sauce. It was a generous portion of whitebait and the batter was nice and light. The baked Camembert came served in its box with two big slices of sour dough. This was a simple dish but well-presented and very tasty; what’s not to love about bread and melted cheese?IMG_4242IMG_4245

Given we were checking out a steakhouse, we were always going to order steaks for our main course! However, there were a lot of tempting alternatives; the lamb sounded delicious, as did the burgers.

I opted for the 10oz Ribeye steak and my dining buddy opted for the 16oz T-bone steak.  The beef is 28 day aged steak and comes from Campbell Brothers Butchers. The 100-year-old butchers based in Bonnyrigg have a Royal Warrant so you can be assured you’re receiving excellent quality produce. The steaks are served with skinny chips and a green salad and there are also a selection of sauces to choose from. I picked the escargot in garlic and parsley butter. The meat was cooked perfectly and had a lovely char on the outside.

One of the ‘Chosen by Marco Pierre White’ wines on the menu is Syrah but our waiter said that the Argentinian Malbec was also very good. I sampled both and my preference was for the fruitier Malbec.IMG_4254IMG_4259

The selection of desserts was traditional with options including Eton Mess, Sticky Toffee Pudding and Knickerbocker Glory. I picked the Cambridge Burnt Cream and my friend chose the Warm Chocolate Brownie. The desserts were generously portioned and indulgent. It would have been great if there had been dessert wines available to match this final course.

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A good steak dinner is a thing of beauty and you’re sure to find this at the MPW Steakhouse in Edinburgh. If you want to check out the restaurant for yourself, the Pre-theatre Menu is really good value at three courses for £19.95 including a glass of Processo. Check out the website for details http://www.mpwrestaurants.co.uk/restaurants/steakhouse-edinburgh/offers/pre-theatre-menu

11 Fun and Romantic Dates in Edinburgh

With its spectacular skyline and historic buildings, Edinburgh is one of the most beautiful cities in the world; making it the perfect location for a date! Who needs Paris when we have Auld Reekie? But what are the most fun and romantic dates you can undertake in the city?

  1. Catch an Edinburgh sunset. Get up high to a vantage point to see the best views of sunset over the city. My favourite spots are the top of Arthurs Seat or Calton Hill. Dress for the weather and perhaps take a picnic and a bottle of bubbles. You can check the sunset times for each month here https://www.timeanddate.com/sun/uk/edinburgh. If you don’t fancy an uphill trek, you can still see a good sunset from some bars and restaurants.
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    View from Arthurs Seat

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    View from Chaophraya Restaurant

  2. Toast your date with a romantic cocktail in one of Edinburgh’s many bars. Heads and Tales bar have created this special love themed cocktail using Edinburgh Gin’s limited edition Valentines Gin, Orange Columbo, Pamplemousse Rose and Campari.

    Heads & Tales Valentines Cocktail

    Heads & Tales Valentines Cocktail

  3. Take in some culture together. Both the National Museum of Scotland and the National Gallery have free entry and are brilliant for a wander around. See if you can find any faces that look like your date amongst the portraits hanging on the gallery walls!IMG_4155
  4. What could be more romantic than star-gazing? Experts at the Royal Observatory Edinburgh will talk you through the wonders of the night sky and (weather permitting) you will get the chance to look through the powerful telescopes. http://www.roe.ac.uk/vc/public-events/astronomy-evenings.
  5. From lemurs to lions, Edinburgh Zoo has an amazing collection of wildlife. Don’t forget to check out the Penguin Parade. Bonus points of you spot any of the animals involved in their own ‘romantic liaisons’!image1
  6. There are hundreds of options for a romantic meal in Edinburgh. If you are feeling extravagant, push the boat out and visit one of the city’s four Michelin star restaurants; Restaurant Martin Wishart, The Kitchin, 21212 or Number One at The Balmoral.

    Scallops with escargot butter at The Kitchin

    Scallops with escargot butter at The Kitchin

  7. Share a sweet treat with your sweetheart. If ice cream is your thing then check out Mary’s Milk Bar. Mary’s soft gelato is freshly made each day and comes in wonderful flavours like Goats Cheese & Honey and Whisky & Pecan.
  8. Edinburgh has a spooky and at times gruesome history! A ghost walk will get the heart racing and give you the opportunity to cosy-up to your other half. There are a number of guided ghost walks that allow you to experience Edinburgh’s closes, graveyards and underground vaults.
  9. If you or your other half are cat lovers then Maison de Moggy is the must visit cat café in Edinburgh. Have some tea, cake and share your date with the prettiest kitties in town.
  10. Camera Obscura is a fun date with six floors of illusions and interactive exhibits. The rooftop chamber contains the camera obscura itself where you will see live images of Edinburgh projected onto the viewing table.
  11. Share some laughs together at The Stand comedy club. The Stand has seen some famous faces perform over the years including Kevin Bridges and Frankie Boyle but regardless of who is on the bill, you’re in for a great night.

Which other favourite spots would you include on the list? I’d love to hear your ideas!

 

Scotch Beef and Haggis Wellington Recipe

The lovely people at QMS (Quality Meat Scotland) asked me to come up with a recipe in honour of Burns Day which combined haggis and Scotch beef. Since these are two of my favourite ingredients, I was excited to get my thinking cap on! As much as I love haggis, neeps and tatties, sometimes it’s nice to use ingredients in a new way. So here’s my Scotch Beef and Haggis Wellington. I’ve used Scotch Beef PGI which is beef that is specially selected and sourced from Scottish farms that adopt best practice regarding animal welfare and natural production methods.

 

Serves 4 – 6

For the Wellington

700g of Scotch beef fillet

1 tbsp olive oil

2 tbsp English mustard

2 pre-rolled packs of puff pastry

2 beaten egg yolks

8 slices of Parma ham

300g of good quality haggis

100g of mushroom pate (Castle Maclellan is good)

Sides

3 large new potatoes per person

400ml chicken stock

3 sprigs of thyme

2 peeled garlic gloves

150g butter

Salt and pepper

2 tablespoons of olive oil

6 – 8 asparagus stalks per person

Whisky Sauce

1 onion, finely chopped

10g of butter

50ml whisky

50ml of chicken stock

400ml double cream

1 tbsp Dijon mustard

2 tbsp wholegrain mustard

Salt and pepper

Squeeze of lemon juice

 

Method

  1. Heat 1tbsp of olive oil in a pan and sear the beef for 30 seconds on each side.Remove the beef from the pan and brush all over with the mustard. Leave to cool.
  2. Mix the haggis and pate together in a bowl.
  3. On top of a sheet of cling film, lay out 4 of the slices of the Parma ham with them slightly overlapping. Spread some of the haggis and pate mixture on top of the ham. Place the beef fillet on top of this and spread the other sides of the fillet with the remainder of the mixture. Drape the other 4 slices of Parma ham over the top of the haggis covered beef. Pull the edges of the cling film up and wrap the beef top. Place in the fridge for 15 minutes.
  4. Take the pastry out of the fridge.
  5. Peel the potatoes and cut them into barrel shapes.
  6. Dust your work surface with flour and unroll one of the packs of puff pastry. Place the Parma wrapped beef in the middle of the pastry. Drape the other roll of pastry over the top. Smooth the pastry down to get a tight seal with the bottom layer of pastry, expelling any air as you go. Trim around the base of the wellington with a knife, leaving a small border. Press all the way around the border with a fork.
  7. If you have pastry left over you can cut it into strips and create a decorative lattice pattern on the top of your wellington. Brush the pastry with the egg yolks.
  8. Place the wellington in the fridge for 10 minutes and preheat your oven to 200C.
  9. Put the wellington on a baking tray and bake for 20 minutes at 200C then lower the temperature to 180C and cook for a further 15 minutes. The meat needs to rest for 15 minutes before you carve and serve it.
  10. While the meat is cooking you can make the whisky sauce and the fondant potatoes. Melt 150g of butter in a pan and once the butter is foaming, add the potatoes. Cook them for 7 minutes on one side over a medium heat without moving them. Turn the potatoes over (they should be golden brown) and cook for another 7 minutes on the other side.
  11. Add the chicken stock, garlic gloves, thyme and salt and pepper. Place a lid on the pan and leave to simmer. The potatoes are done when they are tender and slide easily off a fork.
  12. For the whisky sauce, melt the butter in a pan and add the chopped onions. Cook over a low heat for 5 minutes until the onion softens.
  13. Add the whisky and flambé the mixture to burn off the alcohol (carefully turn the pan to the side over the flame until it catches alight).
  14. Add the chicken stock and the cream and bring up to a simmer. Stir in the mustard and season with salt and pepper and a squeeze of lemon.
  15. Drizzle the asparagus will olive oil and season will salt and pepper. Cook in a hot griddle pan for about 4 minutes.
  16. Carve the wellington and serve on a warm plate with the potatoes, asparagus and whisky sauce.

Beef Wellington

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Beef Wellington

How to Host a Burns Supper

Robert Burns birthday on the 25th of January brings a night of celebrations across the country (and further afield) in memory of the great poet. It’s a brilliant night of food, drink, verse and good company but it can be a bit daunting if you’ve never planned your own before. So here’s the Girl Versus Food guide to hosting a Burn’s Night at home.

The Food

It goes without saying that your guests will be expecting haggis, neeps and tatties! Getting good quality haggis is important; I’d suggest ordering one from your local butcher. For something a bit different, Servus Venison Haggis is very good.

Will you be serving your haggis traditional style with champit tatties and bashed ‘neeps? Or will you look to incorporate the national dish into your menu in another way? I’ve previously created these Haggis Scotch Eggs and will be posting a recipe for Haggis Beef Wellington later in the week.

Last year for my Burns Supper, I went classic with a haggis main course and designed the rest of the menu using as much fantastic Scottish produce as possible. The full menu was as follows;

Amuse Bouche:

Lobster Tail with truffle

Starter:

A Plate of Game – game terrine, venison tartar served with a quails egg, game pate

Le Trou Normand (palate cleanser):

Edinburgh Raspberry Gin Sorbet

Main:

Haggis wi’ bashit neeps an’ champit tatties

Pudding:

Heather Honey and Whisky MousseBurns Supper

 

The Drinks

It’s traditional to serve the haggis with whisky. With it being our national drink there’s plenty of options to choose from and each has its own unique characteristics. Food and drink writer Fiona Beckett has an article here https://www.matchingfoodandwine.com/news/pairings/which-whisky-pairs-best-with-haggis/ about which whiskies pair best with haggis, but a Talisker 10 year old would be a safe bet.

Not a big whisky fan? How about a lovely Scottish gin instead? Just like whisky, each gin is very different depending on the botanicals used. A few of my favourites are Rock Rose, The Botanist and Strathearn. Rock Rose have distilled this beautiful limited edition Lassies Toast Gin for Burns this year.Lassies Toast Gin

The Toasts and Poems

It’s great to get all your guests involved in the fun. You might want to ask them to pick out a favourite piece by Burns in advance that they would be happy to give a rendition of on the night (since nobody likes to be put on the spot). You could have guests reading their verses between courses or after the meal.

The Selkirk Grace is said at the beginning of the meal. This is a short and easy verse so would be ideal for someone who is nervous about reading a poem aloud.

When the haggis is brought to the table (ideally accompanied by bagpipe music) Address to The Haggis is read and the cooked haggis is cut open.

After the meal, there are three pieces performed which have been written especially for the evening by the hosts or another appointed person.

  1. The Immortal Memory is a tribute to Robert Burns where the speaker picks out interesting aspects of The Bards life or works. This is the most serious of the speeches.
  2. The Toast To The Lassies is a light-hearted performance and an opportunity to tease the female guests in a good natured way. It should always end with a genuine thanks to the fairer sex and a heartfelt toast.
  3. It’s only fair that the girls get a chance to respond and so follows The Reply to The Toast To The Lassies.

The Visit Scotland page has some great short videos with advice on writing your toasts here https://www.visitscotland.com/about/famous-scots/robert-burns/burns-night/

At the end of the night, it’s time to get your guests together, join hands and sing along to Auld Lang Syne.

Remember, it’s your night so if there are any sections you want to skip or extras you want to add in then go ahead and tailor the evening to you and your guests.

Everything Else

If you can talk your guests into wearing tartan then all the better… kilts, tartan trews and dresses will really set Burns mood.

A tartan themed table and place cards will look beautiful too! As an added touch, you might want to think about a wee favour on your guests’ place settings. Scottish tablet or an alcohol miniature perhaps?

tartan table

Too Much Hassle?

If this all seems like a bother or hosting isn’t your thing, get yourself along to an organised Burns Supper in your area. And nobody will ask you to do the dishes at the end of the night! Here’s a couple of options in Edinburgh and Glasgow.

Edinburgh

Glasgow

December in Pictures

A summary of a fabulous month in pictures!

 

December started off with making some home made Christmas gifts like this Prosecco Pineapple

December started off with making some home made Christmas gifts like this Prosecco Pineapple

Once the tree was up, it was time for a festive toast!

Once the tree was up, it was time for a festive toast!

A Christmas night out at Copper Blossom, Edinburgh

A Christmas night out at Copper Blossom, Edinburgh

Then it was time for five days in Las Vegas!

Stopped by Carlos Bakery for some canollis!

Stopped by Carlo’s Bakery for some cannolis!

Enjoyed the wonderful tasting menu at L'Atelier de Joel Robuchon

Enjoyed the wonderful tasting menu at L’Atelier de Joel Robuchon

Breakfast with a view at Mon Ami Gabi

Breakfast with a view at Mon Ami Gabi

White chocolate, caramel and macadamia nut cheesecake was an absolute treat!

This white chocolate, caramel and macadamia nut cheesecake was an absolute treat!

The steaks at The Capital Grille were HUGE!

The steaks at The Capital Grille were HUGE!

Sterling Brunch at Bally's with bottomless champagne and seafood = heaven!

Sterling Brunch at Bally’s with bottomless champagne and seafood = heaven!

Beautiful cocktails at the Chandelier Bar in Cosmopolitan

Beautiful cocktails at the Chandelier Bar in Cosmopolitan

12 Ways to feel festive in Edinburgh 2016

  1. The spectacular Street of Light is back for 2016 and this time it can be found on George Street. Between the 21st of November and the 24th of December there will be a twice nightly shows where the lights will synchronize to the music of local choirs and bands. This is a free event but you need to book your tickets in advance here http://www.edinburghschristmas.com/whats-on/street-of-light#calendar-11-2016

    Last year's Street of Light

    Last year’s Street of Light

  1. Sample some festive cocktails. How about a Hot Buttered Rum containing dark rum, muscovado, butter and cinnamon? Try Dine on Cambridge Street which has a great selection of Christmas cocktails starting at £7.50
  2. The Signet Library is one of the most beautiful venues in Edinburgh and it’s also one of the top places for afternoon tea. A Festive Afternoon Tea in this glamorous setting includes mini game pies, turkey club sandwiches and coconut snowballs http://www.thesignetlibrary.co.uk/news-events/festive-afternoon-tea/afternoon tea
  3. Get wrapped up and take to the circular ice rink in St Andrews Square. Tickets from £5.
  4. Try something a bit different to the usual Christmas night out. Yuletide Games is new for 2016 and involves your group moving through a series of fun rooms where you will play mini golf, take part in a sensory game show and race mini buggies http://yuletidegames.co.uk/
  5. Dinner, cocktails and a classic Christmas film… sounds like a perfect night! Every Monday in December, Harvey Nichols Fourth Floor Bar are offering the chance to enjoy festive cocktails, a three course meal and a feel-good movie like ‘It’s A Wonderful Life’ in their very own micro cinema http://www.harveynichols.com/news/2015/08/26/movies-shakers/?restaurant=edinburgh-dining
  6. He’s behind you! It’s not Christmas without a panto. Jack and The Beanstalk is on at The Kings Theatre this year http://www.edtheatres.com/jack
  7. Dine in the Grill Room of The Dome on George Street and enjoy the view of one Edinburgh’s most famous Christmas trees. http://www.thedomeedinburgh.com/christmas/IMG_0412
  8. There are two fabulous Christmas markets to choose from. This year the Scottish Market will be in West George Street, next door to the Street of Light, and will showcase some of the best gifts, food and drink that Scotland has to offer including local gin and craft beer. The Scottish Market runs from 26th November – 24th December. Opening hours are Monday – Thursday12pm -10pm and Friday – Sunday 10am – 10pm.   The European Market is located in East Princes Street Gardens from 19th November until 7th January and has over 140 stalls from Germany, France, Switzerland, Italy, Austria and Belgium. From bratwurst and Glüwein to handcrafted jewellery, Christmas ornaments and carved wooden gifts, there’s lots of goodies to try and take home. The market is open between 10am and 10pm daily.scottish-market
  1. Foodies Christmas Festival brings Scotland’s top chefs and award-winning producers to Edinburgh for a fabulous festive feast. The show takes places between 25th and 27th November at the EICC http://www.foodiesfestival.com/xmas-edinburgh/
  1. Want to brush up on your Christmas cookery? The Edinburgh New Town Cookery School have a range of classes from Christmas baking to sessions demonstrating the perfect canapes http://www.entcs.co.uk/calendar
  1. Do something fun for charity and burn off a few of those mince pies – The Christmas Charity Festival takes place over the 3rd and 4th of December in Inverleith Park. You can take part in a range of events from the Santa Parade to the Tinsel Walk http://www.christmascharityfestival.com/

A Pate Party

A few weeks ago, I got some fantastic news; one of my best friends got engaged. In Vegas, no less! Very exciting! So what better way to celebrate than by getting the girls together for some delicious food and wine?

Of course we got the evening started with a customary glass of bubbles!

The lovely people at Castle MacLellan had sent me out five different pates from their range to sample and have my very own Pate Party. The pates we tried out were:

  • Orkney Crab Terrine – enriched with crème fraiche, lemon juice and Galloway mustard.
  • Chicken Liver Pate – smooth creamy chicken liver pate enhanced with Scottish heather honey.
  • Oven Roasted Mushroom Pate – with full fat soft cheese, crème fraiche and a hint of garlic and thyme.
  • Scottish Smoked Salmon Pate – a blend of smoked and poached salmon enriched with cream, lemon juice and horseradish.
  • Rannoch Smoked Duck Pate – smooth duck liver pate with pieces of Rannoch smoked duck complemented by apple jelly and aromatic tarragon.img_1794

I served the pate with butter, oatcakes, fresh bread, red wine and a selection of other nibbles. The delicious selection of pates were definitely a welcome addition to our girly get together and made a change from the usual ‘crisps and dips’ cliche.

The pates had a lovely texture and the quality of the locally sourced ingredients really came through. Castle MacLellan have long term relationships with lots of their suppliers like John Mellis who produces the heather honey for the chicken liver pate.

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My guests loved the variation in the selection from Scottish seafood to the creamy mushroom pate. What really surprised me was that each of the five girls picked a different favourite. Personally, I was torn between the smoked duck pate and the Orkney crab terrine. They were both so different but equally flavoursome.

I really like that there were recipes ideas on each pack, which you can also check out over on the Castle MacLellan website.  I’m definitely going to have a go at making the Spiced Monkfish en Croute.

Oh and given that we were celebrating an engagement, it would be rude not to include a final photo including The Ring. So here we are… duck pate and diamonds!

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10 reasons to visit the BBC Good Food Show 2016

This year will mark the tenth BBC Good Food Show Scotland. It’s always a cracking day out that showcases the very best in food and drink which is why I’ve attended the last five years in a row! So whether you’ve been before, or are completely new to the show, read on to hear what to expect from the 2016 BBC Good Food Show.

 

Oh and exciting news! I have six pairs of tickets to give-away to the show courtesy of Supertheatre sponsor Aldi. If you’d like to win a pair of tickets for Saturday 5th November, just sign up to my newsletter here.  Entries close 6pm Sunday 30th October,

Here are my top 10 reasons to visit the show 4th – 6th November 2016:

  1. Some of Glasgow’s best restaurants are coming to the show this year in pop-up format; The Finnieston, Gamba and Porter & Rye will all be making an appearance. This is a brilliant opportunity to try their signature dishes in taster size. The Bone Marrow Mac and Cheese from Porter & Rye is legendary!
  2. The Finnieston will also be hosting a pop-up Boutique Bar every day of the show with amazing sounding cocktails like Tiki Down featuring Sailor Jerry, Charred Pineapple, Lime Solution, Coconut, Apricot Brandy. Yes, please!finnieston
  3. It’s easy to get there. The SECC has its own dedicated railway station and there are 6 trains an hour from Central Station so you can leave the car at home. Alternatively, there’s ample parking in the multi-story car park. Check out the travel page for more info https://www.bbcgoodfoodshowscotland.com/visit/opening-times-and-travel
  4. From cheese to craft gin, there’s samples galore so it’s the perfect opportunity to try something new. Lots of the stands have special show prices and offers so you can pick up a bargain.
  5. Get inspired watching demonstrations from celebrity chefs like John Torode and Michel Roux Jr in the Supertheatre sponsored by Aldi.
  6. Great British Bake Off fans, you can meet The Blue Eyed One in person and have him sign your book. Paul Hollywood is one of a host of celebs taking part in book signings over the weekend. See the line-up here.
  7. And while we’re on the subject, did you know there’s a whole area of the show dedicated to all things baking? See demonstrations and source all sorts of specialist ingredients and equipment in the Cake & Bake Village.Bakes--26-Cakes-Village
  8. The Producers Bursary Awards helps small-scale local producers to attend the show. This means that we all get to try tasty treats like Venison Haggis made by Lanarkshire based Servus Haggis and Seville Orange and Malt Whisky Marmalade by Wild Fig.
  9. The Show Guide you’ll receive has a floor plan which is great for making sure you don’t miss any gems! It also has lots of tasty recipes to take home and try out.
  10. Looking for some top tips to impress your dinner party guests? Now’s your chance to ask the experts for their advice on the Interview Stage. Amongst those taking questions is Scottish chef Tom Kitchin, who was the youngest ever winner of a Michelin star for his Leith restaurant, The Kitchin (which also happens to be my favourite ever place to eat).

 

Tickets can be bought at the door or online here https://www.bbcgoodfoodshowscotland.com/visit/ticket-info

 

Hope to see you there! GvF x

 

 

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