Girl Versus Food

Reviews, recipes and thoughts from a Scottish food blogger

Tag: Scottish food blog

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

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

Chocolate, Gin and other reasons to visit Fife

Being invited along to enjoy a ‘Feast of Fife’ has to be one of my blogging highlights for 2016! I’m always excited to try local produce, so I was intrigued to find out what delights Fife had to offer. I took the train from Edinburgh and the journey itself was a pleasure; crossing into Fife over the iconic Forth Bridge and along a coastal track, contemplating a day of gourmet treats ahead.

Starting the day with cheeseJane Stewart

Jane Stewart from the St Andrews Farmhouse Cheese Company was an absolute pleasure to listen to. I loved hearing about how Jane and her farmer husband had branched out to start making cheese from their dairy herd in 2008. Myself and the other foodie bloggers got to sample four different cheeses produced on the farm; Anster, Red Anster, Smoked Anster and St Andrews Farmhouse Cheddar. They were all delicious but the smoked cheese really did it for me! The crumbly cheese is smoked nearby at St Monans using oak and beech chips. A great place to try St Andrews Farmhouse Cheese is at the purpose built coffee shop; it’s light, bright and has gorgeous views out to the Firth of Forth. If you visit on a cheese-making day (3 days out of 7) then you’ll be able to watch the action through the viewing gallery. I’m also definitely going to have a go at making the cheese scone recipe which is featured on their website http://www.standrewscheese.co.uk/our-cheese/recipes/

cheese

Lunch in a barn

Next up was a visit to The Balgove Steak Barn. I’d never seen a restaurant quite like this before! The rustic looking barn has walls made of potato crates and a shrubbery lined entrance. Inside there are long communal benches and a fire pit which adds to the cosy atmosphere. Along with my fellow food writers, we started by sampling a selection of the Steak Barn’s tasty starters including chicken skewers and battered prawns. Then it was time for the mains, which of course included fantastic 28 day aged steaks, as well as burgers and huuugee onion rings! The meat is all cooked on the wood fired barbeque which provides a focal point for the restaurant. Whilst I’m normally a red wine with steak kind of gal, I took the opportunity to sample three different beers from the St Andrews Brewing Company. The Crail Ale, a crisp pale ale was my pick of the bunch.

I really enjoyed looking around the Balgove Farm Shop too. It’s a proper foodie paradise with lots of locally produced gourmet ingredients. I couldn’t resist taking home a jar of Venison and Cognac Pate.

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Gin and chocolate

What does everyone need after lunch on a Saturday? Definitely gin and chocolate. We headed to Eden Mill to sample the range of gins paired with chocolates from The Highland Chocolatier. What a treat! The Eden Mill range of gins are recognisable by their ceramic bottles and bold branding. I had the chance to sample four gins; the Original, Love Gin, Hop Gin and Oak Gin.

  • The Original Gin is a London dry gin which was paired with a White Lime and Chilli Truffle. The chilli flavour was subtle and the lime worked really well with this classic style of gin.
  • The dark chocolate Ginger Truffle was an excellent accompaniment to the Oak Gin. The caramel and vanilla flavours in the Oak Gin along with the ginger in the truffle made me think of cosy autumn nights by a log fire.
  • The pale pink Love Gin was served with Rose Lemonade and this made it a little sweet for me, but I have tried it with tonic previously and it was delicious. The White Raspberry and Heather Honey Truffle was just beautiful with a thistle pattern on the outside. It tasted just as good as it looked!
  • Last up was the Hop Gin with a Passionfruit and Mango Truffle. The Hop variety is definitely the Marmite of gin and there were some mixed reactions around the table. Eden Mill have a great range of craft beer and this gin is a bit of a cross-over product which features Australian galaxy hops. I found the smell of this one a bit overpowering but the flavour definitely grew on me.

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Fife Foraging

Over the last year, I’ve developed a growing interest in foraging, mostly brought on by my experience with The Botanist Gin which you can read about here. I had mixed results at the beginning of the summer in my attempts to make elderflower cordial and champagne but that hasn’t put me off! A great way to finish my day in Fife was a guided foraging trip. Along the way we found lots of edible plants and berries and also learned what to be wary of. It’s amazing what you can find on a country walk. I’m now inspired to make some elder berry wine and sloe gin…. stay tuned!

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This was an absolutely brilliant day out in Fife and I would definitely recommend checking out all the fantastic producers in this area! Throughout the day, I saw so much passion from the producers; theyare quite rightly extremely proud of the fantastic food and drink scene in Fife.

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