Girl Versus Food

Reviews, recipes and thoughts from a Scottish food blogger

Tag: food blog (page 1 of 2)

Review: Kinnettles Hotel, The Tayberry Restaurant and Eden Spa

St Andrews is known for being the home of golf and the famous university. It’s also home to a stunning new boutique hotel, restaurant and spa which I have been lucky enough to be invited to check out.

Kinnettles Hotel on North Street opened this summer and has nine beautiful suites. I stayed in Kingsbarns which is a Deluxe Suite on the first floor and it definitely has the ‘wow factor’. Entering the room, the first thing that caught my eye was the separate lounge area which had two huge comfortable chairs, a table and a flat screen TV. The colour pallet of classy greys and neutrals continued through to the spacious bedroom area. There was so much attention to detail throughout the room; from the coffee machine to the fluffy robes to the ESPA toiletries, every little detail had been considered.IMG_6980IMG_6974

So after getting ready in our gorgeous room, it was time for dinner. The Tayberry is sister restaurant to the original of the same name located in Broughty Ferry. Award winning chef Adam Newth is the man behind both restaurants and I was super excited to sample the food here.

My friend is coeliac and I had forgotten to mention to the restaurant in advance that she would need a gluten free menu. So I was a bit nervous when the waitress asked about dietary requirements or allergies but they honestly couldn’t have been more accommodating! She was delighted at how easy they made her dining out experience.

There were lots of delicious sounding options on the menu but we decided to put ourselves in the hands of the kitchen and try the five-course surprise tasting menu with matched wines. My friend was able to have a gluten free version which only had slight changes to accommodate her needs.

Amuse Bouche – Pressed Ham Hock, fois gras butter, pickled walnut, apple pureeIMG_7029

First Course – Scallops, pigs head fritter, soused radishes, herb emulsionIMG_7031

Second Course – Confit Duck Leg Terrine, pickled mushrooms, orange curd, ginger, fois gras briocheIMG_7045

Fish Course – Pan Roast Monkfish, chorizo & borlotti cassoulet, garlic butterIMG_7048

Main Course – Braised Ox Cheek, creamed potato, burnt leek, pearl onionsIMG_7057

Dessert – Pittormie Strawberries, white chocolate, elderflower sorbet, baby basilIMG_7061

As you can see, the presentation throughout was perfection! The quality of the ingredients and the flavours really came through. From the juicy scallops to the melt in the mouth ox cheek, each dish was a taste sensation. If I really had to pick, then I’d say the monkfish and chorizo dish was my favourite; the fish was cooked perfectly and worked really well with the cassoulet. The matched wines were very good; we enjoyed a selection of red, white and fizz selected to compliment each dish.

After dinner we moved through to the beautiful bar area and checked out the cocktail menu which I’m pleased to say has a good number of gin cocktails! A nightcap in the bar was the perfect end to the evening before retiring to the suite to find there had been a turn-down service with slippers placed by the bed and bottles of water on the bedside tables. Nice touch!IMG_7079

Breakfast in the restaurant was another treat to look forward to and staff didn’t need to be reminded of my friend’s coeliac; they already had the gluten free bread on hand. From the cooked selection, I opted for eggs benedict which was just the way I like with runny yokes and thick, good quality ham.IMG_7086

Eden Spa within the hotel is definitely worth checking out. The spa is not huge but is perfectly formed with a sauna, steam-room and Jacuzzi which have been finished to a really high standard. There are a great range of ESPA treatments available so my friend and I decided to treat ourselves. Our lovely therapists, Carly and Ruby, first gave us a Jessica Geleration manicure (the most difficult part was choosing from all the pretty colours) and then an ESPA back, neck and shoulder massage. As the treatment rooms are spacious, we were able to have our treatments together. This is ideal for friends/couples etc. The massages were soooo relaxing, we almost felt like we could float out of the spa – what a great end to our visit!IMG_7093

Apart from the sheer luxury of it all, what really stood out for me was how lovely the staff were at Kinnettles. From Grant, the General Manager, to the restaurant staff, to the therapists in the spa; everyone was so welcoming and enthusiastic about the new venue. It really made for the perfect getaway and one night here felt like a proper holiday!

*I was a guest of Kinnettles and The Tayberry and received a complimentary stay.

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

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

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

 

 

Do you believe in second chances? Yes Chef!

Are there any decisions you took growing up that you now regret? Things that you might do differently if you had a second chance? For some young people, bad choices have had serious implications on their lives, resulting in them spending time behind bars. Action for Children Scotland’s Moving On supports young men as they prepare to leave prison, helping them to deal with issues and rebuild their lives in order to reduce rates of re-offending. I was impressed to hear that 84 per cent of young men involved did not return to prison within two years, compared with a national average of 50-55 per cent.

One of their initiatives is Yes Chef; a 12 week training programme where participants learn from some of Scotland’s top chefs. The programme is sponsored by Tennent’s Training Academy. This weekend I was lucky enough to be invited along to sample the results of 12 weeks of hard work as the two teams of chefs went head to head to produce a three course dinner for hundreds of guests at the stylish Glasgow Marriott. At the end of the evening guests were asked to pick a winning team based on the dishes they had produced.

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During the evening we heard from a number of guest speakers including Craig Barrowman, a former Yes Chef participant who gave a heartfelt speech about how taking up opportunities through Action for Children has helped him to turn his life around. Leaving prison he took the decision not to return to a life of gang violence and his since secured a role as a Support Worker with Moving On. Craig told us there is no such thing as bad boys, just bad choices.

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It was a tough choice but in the end the Red Team won with their tasty soup, slow cured ham and vanilla cheesecake. The great news is that young men from both teams will have the opportunity to complete further placements in restaurants across Glasgow.

The evening raised more than £22,000 for Action for Children. If you’d like to find out more about how you can get involved click here https://www.actionforchildren.org.uk/how-you-can-help/

 

Hopetoun Farm Shop Masterclass

I’ve long been a fan of Hopetoun Farm Shop, sourcing ingredients for countless dinner parties from the well-stocked butcher counter and delicatessen. That’s why I was excited to attend their recent Masterclass which was hosted by Craig Wood, head chef of The Wee Restaurant in North Queensferry.

The sold-out event focussed on Hopetoun Farm Shop’s free range chicken. The chef started off by showing us how to butcher a whole chicken and I have to say he made it look very easy. I might even have the confidence to try it myself now. Craig emphasised the importance of using the best quality produce, even if that means having chicken a little less often.

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Chef Craig demonstrated three different springtime dishes. First up was a ballotine of chicken supreme with pistachio nuts and spiced peppercorn jus. The poached chicken was filled with a chicken, cream and pistachio mouse and accompanied by the jus. After tasting the first dish, I could tell why Hopetoun Farm Shop’s free range chicken has won awards! Though a bit more expensive than the average mass-produced supermarket chicken, these birds are full of flavour and taste really, well, ‘chickeny’!DSC_0861

The next dish was roast chicken breast with garlic, lemon and herbs, asparagus and truffles. Technically, this was the easiest dish of the night with herb butter being stuffed under the chicken skin before it was oven cooked and then topped with asparagus and truffle shavings. Though simple to make, the flavour combination blew me away.

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Each of the amazing dishes were paired with wine by Philippe Larue from wine merchant L’Art du Vin. Philippe is a big fan of organic wines and chose a summery Pinot Blanc to go with the roast chicken. The acidity of the wine perfectly cut through the copious amounts of butter in the dish!

Last, but not least, was the confit chicken leg with spelt grain and wild mushroom risotto. I’ve tried lots of confit dishes before but I didn’t actually know the process involved. Craig explained that in the past, confit was a way of preserving food by sealing it in fat. In modern day cooking, to confit generally means a long slow cook in fat. After being cured overnight in a mixture of salt, sugar and spices to draw out the moisture, the chicken legs had been cooked in duck fat for two hours. The result was meat so tender that it was falling off the bone. The spelt risotto with mascarpone and Parmesan was a delicious and indulgent accompaniment. Phillipe had selected a fantastic Pinot Noir from Bulgaria which was served slightly chilled.

It was a relaxed evening with plenty of opportunities for the audience to ask questions. I left with lots of inspiration and some great tips and tricks from a top chef. Oh and also a new place to add to my wish list; I hope to pay a visit to The Wee Restaurant very soon!


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MP’s Bistro, Edinburgh

This week, I was invited along to sample the menu at the MP’s Bistro at Parliament House Hotel which is just a five minute walk away from Waverley Station at the foot of Calton Hill. The building has a fascinating history with the oldest part dating back to the 1760’s. It has had many uses over the years and was even home to the office of ‘Trainspotting‘ author, Irvine Welsh. During the latest refurbishment, when the property was changed into a hotel, the original range cooker was uncovered and forms part of the restaurant décor.

DSC_0829Original range cooker

 

I loved that the old lift had been transformed into a charming phone cubicle; as modelled by my friend and dinner guest, Kerry!

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The menu has a strong Scottish theme, with lots of locally sourced ingredients. It’s also fab value with the 3 course pre-theatre menu coming in at £20.50. To start, we both went for seafood – I chose crab cakes while my dining partner had a classic prawn cocktail; both were generously portioned.

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For the main, I opted for lamb steaks and Kerry chose the hake fillet with a caper, shrimp and leek butter.

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Desserts, I must say, were the highlight of the meal. I had a heather honey pannacotta while my friend had a baked lemon cheesecake. The desserts were rich, indulgent and beautifully presented. The perfect end to the meal.

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Fancy trying out the MP’s Bistro for yourself? They have a brilliant offer on just now where if have dinner in the restaurant before 30th April 2015, you can go back and enjoy a main course for free in May! You can book a table here.

 

 

*Please note, this meal was courtesy of MP’s Bistro

Review of Porter & Rye, Glasgow

A nice big, juicy, steak. Is there anything better? That’s exactly what you can count on at one of Argyle Street’s newest restaurants, Porter & Rye. With all the redevelopment in Finnieston, this area of Glasgow is now more popular than a Primark sale. There’s a great selection of bars and restaurants to suit every taste.  We started our evening off with a G&T in The Finnieston which is a nautical themed bar right next door to Porter & Rye.

Porter & Rye specialise in fine aged meats which are sourced from Gaindykehead Farm in Airdrie before being dry-aged on the premises for up to 28 days. Booking ahead is a must; I visited with Mr GvF and another couple on a Saturday night and the place was choca. The restaurant is set over two levels and on our way upstairs to our table we got to eyeball the beef as it hung (vegetarians please scroll past the next picture quickly).

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There was an inspired selection of starters to choose from with a Heston-esque flair. After some deliberation, I went for the braised lamb shoulder, served with a lamb cutlet, pea puree, charred leaks and mint foam. One of my dining buddies went for the ham hock which came in the cutest little ring-pull tin and was served with a candied apple and apple caviar.

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I was a bit nervous before visiting the restaurant as the online menu didn’t specify the price of the steaks. Would I need to remortgage the house to cover the price of the meal? I was delighted to see that there was a wide range of cuts of beef available, starting from around £16. However, we opted for the other end of the spectrum which was a huge Porterhouse sharing-steak for two people. The steak was cooked to perfection and was literally melt in the mouth. We chose bone marrow mac ‘n’ cheese and truffle salt fries as accompaniments. These were included in the price of the steak along with our choice of sauces. The sauces we chose (a smoked oyster emulsion and a pink peppercorn sauce) didn’t overwhelm us with flavour but with steaks as good as this, you don’t spend a lot of time thinking about the sauce! The sides were delicious and even after polishing of that beast of a steak, we couldn’t stop nibbling at the mac cheese and fries.

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Amazingly we decided there was still a tiny bit of room left for dessert! The duo of crème brulee with a chocolate chip cookie was a popular choice at my table and I loved that it arrived flaming! “Please continue to stay on fire while I take a picture, thank you very much!” I’m a sucker for anything peanut butter and so naturally went for the peanut butter ice cream served with banana, toffee sauce and almond crumb.

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The bill was roughly £55 per person for three courses including wine. In summary, this was a brilliant meal and the hype is very much justified! Porter & Rye should definitely be added to your dining list for 2015.

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Valentine’s Menus 2015

Although, I’m not a massive fan of card and present buying for Valentine’s Day, I think any excuse to enjoy a delicious meal with someone you love should be jumped at! I’ve done the hard work for you and below is my pick of what Edinburgh and Glasgow have to offer this year.

If you’re a seafood fan I would recommend trying Gandolfi Fish in Merchant City. I’d definitely opt for the monkfish tail Bourguignon for my main (£21). Alternatively, Fish restaurant in Edinburgh has a Valentine’s menu which comes in at a very reasonable £30 including a glass of Prosecco. The roast scallop starter with apple is a classic combo not to be missed!

If you fancy something a bit different, why not try out pop-up dining experience from The Scratch Series? Chefs Ben Reade and David Crabtree-Logan, who have worked in some of the UK’s top kitchens welcome guests for supper Thursday to Saturday at Iglu in Edinburgh. For £45 you can try out their ever-changing seven course tasting menu.

Sharing’s caring and I love the idea of the Valentine’s Sharing Menu at The Butchershop, Glasgow. Priced at £49.95 per person, the starter is a sharing platter which includes house cured salmon. You can then look forward to a 500g Chateaubriand steak for the main followed by a selection of three desserts.

Right now is Perigord truffle season and Pompadour by Galvin are making the most of the seasonal delight with a truffle risotto starter. The Pompadour dining room is just gorgeous, perfect for a romantic meal. There are three course and five course options depending on when you want to dine.

For a really special treat, it has to be Number One restaurant at The Balmoral Hotel. The Michelin-starred restaurant is offering a 6 course or 8 course Valentine’s Tasting Menu. The menu includes delights such as smoked salmon with caviar and quails egg along with an Orkney beef fillet main.

Whatever you get up to, here’s to a love and food-filled Valentine’s Day!

Girl Versus Food x

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