Monthly Archives:

April 2014

beer/ Spanish/ whisky

Scrumptious Snippets: Cheeky drams, paella parties, and spring rejuvenations

Scotch Malt Whisky Society Mixology.
Marvellous malt whisky mixology.

I’m not sure if it’s because more and more people appear to be reading Scrumptious Scran (apologies for any immodesty), but I seem to the recipient of a lot foodie news of late. It would be remiss to keep this to myself, so I am starting “Scrumptious Snippets” which is my way of sharing what’s capturing the culinary buzz in Edinburgh, and further afield. So here we go…

Clans and Drams – what’s your whisky “clan”?

Partial to a wee dram of “the water of life”, but bewildered by the sheer diversity of Scotch whisky that’s on offer? Well, Edinburgh’s Scotch Malt Whisky Society might just have the answer. This May – as part of Homecoming Scotland 2014‘s Whisky Month – the Society is opening its doors to the public for a series of activities that aim to help people discover which “clan” of whisky they prefer.

Clans and Drams sets out to shake up preconceptions about Scotch that centre on regions or distillery brands, instead focusing purely on taste characteristics by categorising whiskies into 12 clans that include “spicy and sweet” and “deep, rich and dried fruits”. Watch out for events throughout the coming month that will help you discover your own “Dram Clan”, including a “Clan Whisky Feast” that explores how whisky can be paired with food; and “Clan Cocktails” which will guide punters through the enchanting cocktail mixology that can be applied to uisge beatha.

A full list of the events throughout Clans & Drams month can be found at www.smws.co.uk/clans&drams.

Paella partying at La Tasca

Cooking paella at La Tasca, Edinburgh.
Seriously big paella at La Tasca, Edinburgh.

It’s no secret that I love Spanish cuisine. So I was delighted to be invited – the other week – to the re-launch of the Edinburgh branch of Spanish-themed restaurant chain, La Tasca. I must admit that I hadn’t previously eaten at this South Charlotte Street restaurant before. So I was intrigued to see what it was like.

Well I have to say I had a very pleasant evening. The sangria flowed freely, and the guests that crowded into the airy basement – where the re-launch party took place – were treated to an impressive demonstration of how to cook paella – using the largest paella pan I have seen this side of Valencia. It wasn’t all theatre, however, as the finished product also tasted very good. Having chatted to some of the Spanish and South American staff behind the restaurant, they certainly seem to be passionate about creating an authentic Spanish dining experience. I think I shall be heading back soon to sample more of what is on offer.

Brewing up with Black Wolf 

Black Wolf Brewery bosses.
Bosses behind Black Wolf Brewery.

Spring is traditionally a time for rejuvenation and welcoming the new. And so it is in the world of Scottish food and drink, as the recent transformation of Stirlingshire brewers Traditional Scottish Ales demonstrates. The producers of much admired brews that include Lomond Gold, and – a particular favourite of mine – Double Espresso have recently transformed themselves into The Black Wolf Brewery.

“Black Wolf?” I hear you ask. Well apparently the name is derived from a local legend that suggests that Stirling was saved from being sacked by Vikings thanks to the howling of a friendly black wolf. To mark the rebrand, three new beers are being launched: Florida Black stout; a premium lager billed as Coulls; and Tundra, which is a rather intriguing, elderflower-infused wheat beer. Will this change of image prove to be merely a sheep in wolf’s clothing? Well not if the quaff-ability of the beers the brewery is renowned for is maintained, even though the branding might be different. I hope to report back Black Wolf‘s new ales soon…

Bottles of Black Wolf craft beers.
Smashing new Black Wolf brews.

Update
I recently had the pleasure of attending the official launch of the Black Wolf Brewery in Edinburgh, which provided a chance to taste some of their new craft beers. And very tasty they were, including:

Gold Digger (4.2%) – a really refreshing blond beer which is light and citrusy (probably thanks to the use of Citra hops in the brew). It strikes a really good balance between fruit and bitter flavours and will be a great beer for the summer, when it eventually arrives.

Tundra (4.8%) – a smashing wheat beer, which is dry with floral notes and hints of elderflower. Not surprising, given that the brew is actually “dry hopped” with elderflowers. If you like continental-style beers you should give this a try.

Florida Black (4.5%) – this excellent stout combines the sweetness of a porter with really satisfying smoky and bitter notes. Dark and smooth, this brew is enhanced through the addition of toasted wild oats to the mash. If pushed, I would say this just has the edge as my favourite amongst Black Wolf‘s excellent new offerings. 

Borough Market/ London/ restaurant/ review

London calling – Enjoying a right culinary knees-up in the Big Smoke

Bread sticks at Borough Market
By jenga! Beautiful Borough bread.

“When a man is tired of London, he is tired of life” so said Samuel Johnson. This is doubly true when it comes to food and drink. When I lived in London, half a lifetime ago, I was truly bowled over by the diversity of restaurants and food shops. The streets were not paved with gold; they were lined with dim-sum, shawarma, pie and liquor, and rice and peas. Since that time my culinary enthusiasm for the city has not diminished, as a recent trip to the Big Smoke bore testament.

A couple of weeks ago JML and I ventured “darn sarf” for a concert – the fabulous Alison Moyet, at the Royal Albert Hall, no less. Sneakily, I also engineered our trip to include a few dining and quaffing highlights. Well for the most part, but more of that to come. So what follows is an overview of some of the places we visited during our sojourn in London, together with details of what we enjoyed there.

As we were stopping a stone’s throw from the Royal Albert Hall we decided to go for somewhere local and straightforward for an early dinner to proceed the concert. So “hoorah” for the internet for pointing us in the direction of the Builder’s Arms, a smashing hostelry nestling in the heart of Kensington. The pub occupies the corner of a Victorian block, and has been nicely renovated to maintain original features, whilst being decked out in the shabby chic interior design that appears to be de rigueur amongst UK boozers at the moment. It also features a charming wee terrace for alfresco socialising. Best of all, however, the place boasts a great range of beers and a pretty decent menu of pub grub. JML’s burger with skinny chips was delicious, and my cider & tarragon battered cod with skin-on chips, crushed peas and tartare sauce was really spot on. Oh, and the place has charming staff, which contrasts markedly with…


The Gloucester Arms, which we chose for a post concert catch-up with friends, specifically because its website indicates it is open until midnight, Thursday to Saturday. Imagine our surprise then when, having literally just ordered our drinks, last orders was called at 11pm. The attitude of the pub’s staff – when we questioned this apparent licensing anomaly – ranged from that of disengaged indifference to bordering on the hostile. To be fair, our subsequent complaint to the pub’s owners – Taylor Walker – has resulted in a fulsome apology and compensation, but it will be a long time before I consider frequenting this establishment again.

Busy Borough Market
A busy Borough Market.

Now, any foodie-influenced trip to London should have high on its itinerary a visit to Southwark’s Borough Market. As a fresh-faced marine biologist in the late 80’s, I had to sample the River Thames right next to this place, when it was still one of London’s largest wholesale fruit and vegetable markets. Even then, it had a real charisma about it, nestling and bustling under the viaducts feeding London Bridge Station. Today, part of the market is still given over to wholesale operations, but this is supplemented by over 100 retail stalls that supply an amazing range of British and internationally-sourced produce. The provenance and quality, as well as the diversity, of what’s on offer is key to the success and popularity of the market. It’s a place so packed with culinary excellence that it compares with the likes of Barcelona’s world renowned Mercat de la Boqueria.

The, all too brief, Friday morning spent at Borough Market was a truly sensational experience, in every sense of the word. Bacon and sausage breakfast rolls cooked to order at Northfield Farm Kitchen, featuring superb produce from the adjacent butcher’s stall, were terrific. Likewise the deeply complex coffee we queued for with dozens of other eager punters at Monmouth. A cornucopia of Spanish ingredients that adorned Brindisa – as a lover of Iberian cuisine, I could have made off with most of the stall. The splendid fish and game beautifully displayed at, the aptly named, Furness Fish and Game. Jenga-esque stacks of olive and cheese bread sticks that adorned the Bread Ahead pitch. “Drunken” Italian cheeses, soaked in wine, as served by L’Ubriaco. I could go on, and on, and ON…

Fish stall at Borough Market.
Ferocious fish at Borough Market.

After all our salivating in Borough, lunch needed to be equally special. It was. For a catch-up with a good friend we headed to nearby Bermondsey, to a restaurant owned by José Pizarro – a Spanish-born, London-based chef whose modern take on Spanish Cuisine I really admire. Pizarro possesses the sort of hip Hispanic vibe you might expect from an eatery in Bilboa, Barcelona or Mardrid, rather than one south of the Thames. With it’s stripped wood and brick interior, ornately tiled bar, and open, la plancha kitchen, it certainly looks the part and the food and drink are equally impressive.

Starters included: chicken pate flavoured with Pedro Ximénez – smooth, rich with a hint of sweetness; and a refreshingly simple – yet tastey – salad of spinach, black olives and pine nuts. Mains truly demonstrated how successfully Pizzaro can reconstruct some Spanish classics. Suquet de Pescadores (literally Catalan fishermen’s stew) featured a beautifully cooked fillet of hake, bathed in an broth combining complex tastes of seafood and safron, all adorned with succulent clams. The lamb cutlets, with apple compote and baby potatoes were fried to perfection, with the sweetness of the fruit providing a great complement to the meatiness of the chops. Add to this a bottle (or two) of crisp Spanish white wine, the sharing of a superb chocolate fondant for afters, and parting shots of raisiny Pedro Ximénez sherry and zippy espressos, and what was experienced was a very good lunch indeed.

Lamb cutlets at Pizarro Restaurant.
Lucious lamb cutlets at Pizarro.

All too soon, it seemed our capital culinary adventure was drawing to a close. Yet not before availing ourselves of a splendid brunch prior to catching the train back to Edinburgh. Now those of you who travel regularly between Scotland and London will probably be aware that Kings Cross Station – and its surrounding environs – have experienced a significant change for the better during recent years. What used to be a somewhat seedy and rundown neighbourhood has been rejuvenated, resulting in some well-respected restaurants taking up residence. And so we trotted off to The Grain Store to break fast before travelling north.

Rolled spicy shrimp omelette at The Grain Store.
Grain Store’s spicy shrimp omelette

Housed in an converted warehouse right next to Regent’s Canal, this is a cavernous restaurant where the boundaries between kitchen, bar and dining space all seem to merge, making for some great culinary theatre. Chef Bruno Loubet’s food has received some great reviews, so we were keen to sample his very appetising weekend brunch menu. I wasn’t surprised when JML honed in on the Croque Madame – it’s a favourite of his. The Grain Store‘s take on this French café classic certainly met with his approval, consisting of two chunky slices of artisan bread packed with ham and Gruyère, and topped with creamy béchamel and a freshly fried egg. My rolled omelette with a spicy shrimp filling consisted of a fluffy tube off lightly-cooked egg which concealed a filling of delicious seafood suspended in a chilli-laden red bean sauce. A truly tasty pick-me-up. It would have been rude to have left without trying a dessert, of course, so we both went for the “tart of the day” which happened to be pear and almond. It was nice enough – being accompanied by a dollop of intensely vanilla-laden ice cream – but could maybe have done with just a bit more of frangipane hit.

So happily weary – and probably several pounds heavier – we wound our way back to Edinburgh. I adore the city I now call home, but can’t wait for another chance to sample London’s foodie delights in the autumn, when we shall return to watch a performance by the musical goddess that is Kate Bush. Any suggestions for places at which we should eat and drink during our coming visit would gratefully received!

blogging/ Feature/ food

Happy Birthday Scrumptious Scran, or what I have learned in my first year of food blogging

A birthday cake with candle
Happy foodie birthday.

Unbelievably, well for me at least, tomorrow will mark the first birthday of Scrumptious Scran. It is a cliché I know, but it simultaneously seems like five minutes since, and an age from when I decided to try my hand at food blogging. So, to mark this, personally sweet, anniversary I thought I would share a few things I have learned during my first year as a food blogger:

  • I am still learning. I’ve been reviewing restaurants, devising recipes (for print) and writing about food and drink stuff in general for 12 months. Yet I still feel like I am finding my feet – or my “voice” as it is often referred to. Being the columnist, sub, and editor combined can be tricky. But I think it’s going in the right direction. Blogging is brilliant, but sometimes it is challenging.
  • I’ve met some fantastic people; fellow food bloggers, writers, producers, chefs, campaigners, activists… It’s inspiring how many people share my passion for all things culinary, on every level. I simply didn’t have the confidence to interact with them in the same way, until I started writing about food on the blog.
  • Always be fair and honest in what you write. Enthusiasm and disappointment make for great copy in equal measure, but they are dishes that need to be served cold. Allow a couple of days of cooling off, or warming up, before you decide to publish that review or recipe. Oh, and if you have eaten somewhere for free – often at the behest of PR agencies – make sure you tell your audience. It should never influence opinion, of course, but always be up front about a freebie.
  • Food photography is hard work. Even with swish smart phones and digital SLRs, food pictures might not do justice to the dish. Food bloggers increasingly get sucked into what is described as “food porn”. I, too, like taking and sharing great pictures of what I eat. Sometimes in Scotland, in the middle of winter, these aren’t always as pretty as I would wish… 
  • If you are passionate about food, use social media to find likeminded folk. Used properly, it is the best blether about food and drink you could wish for. By way of example, a tweet from a fellow foodie last week led me to the most amazing coffee I have had in an age. Ideas fly and news spreads. And – this might sound a bit trite – sometimes you even get to have a chat with some true food heroes and heroines.
  • Thanks to everyone I have met, compared foodie thoughts with, and who have taught me so much over the last year. But above all, thank you to everyone who has taken time to read Scrumptious Scran. I am genuinely honoured.

 (Thanks to Ardfern for allowing the use of the lovely birthday cake photo).

bistro/ Edinburgh/ restaurant/ review

Edinburgh Restaurant Review: Castle Terrace – truly a stellar dining experience

A dish of spring barley risotto with chicken
Stupendous spring barley risotto with chicken.

One of the great things about living in Edinburgh is that, for a relatively small city, it boasts a fantastic range of eateries, both in terms of cuisine type and level of sophistication. Within a stone’s throw of the Royal Mile and Princes Street it’s possible to feast on excellent yet modestly priced burgers or mezze, as well as indulge in some extremely fine dining. As someone who is obsessive about all things culinary, I appreciate good food whatever the context of its consumption. Yet every now and again it can be a real treat to push the (gravy) boat out with a meal at a gastronomically renowned restaurant.

And so it was a couple of Saturdays ago, when JML invited me to share a 40th birthday present by joining him for lunch at the Michelin-starred Castle Terrace. To be frank, there would have been tears if he hadn’t have done so, such is the reputation of this sister restaurant of Leith’s The Kitchin. Jointly established in 2010 by the vastly experienced Edinburgh-born chef Dominic Jack and his long time culinary pal Tom Kitchin, the quality of the food at Castle Terrace is such it took a mere 15 months for the restaurant to be awarded a Michelin star. So having experienced a superb meal courtesy of The Kitchin late last year, and knowing that both Chefs share an ethos of “from nature to plate”, I have been champing at the bit to sample Jack’s cooking.

Amuse bouche of three canapes
An amazing amuse bouche.

Right from entering Castle Terrace it was apparent that we were in for a classy dining experience. The interior is beautifully designed, without being over stated; the muted burnt-ochre and plum decor giving the place an immediate mellow air. Warmly greeted and immediately seated, it was also obvious that the front of house operation is a well-oiled machine set up to provide exactly the right level of attentiveness. So within just a couple of minutes of stepping through the door, glasses of sparkling water had been poured and we were already perusing the set lunch menu.

Once our order was dispatched to the kitchen, it was only a matter of moments before the culinary concerto commenced. An amuse bouche consisting of a trio of beautifully crafted canapés was so artistic it seemed almost a crime to eat them. However, the fantastically fishy salt cod tortellini, caper-filled mini burger, and liquid-centred hors d’oeuvre that immediately exploded with Caesar salad flavours, were nonetheless consumed with eagerness. A deconstructed take on a cheesy baked potato was to follow – except this was presented layered in an espresso cup and packed with umami flavour. All were extremely clever and perfectly judged to thoroughly whet our appetites for the main event.

Ballotine of ox tongue with beets and balsamic jus
A beautiful ballotine of ox tongue with beetroot & balsamic.

Now it might be pertinent to point out that the menu at Castle Terrace is an accomplished piece of minimalist prose. Each dish is introduced by its main ingredient, followed by a concise description of how this is prepared and the other constituents accompanying it. Thus JML’s starter of “salmon” transpired to be a generously plump and glossy raviolo that concealed a superbly moist morsel of Loch Duart salmon. This was all bathed – by the waiter at the table no less – in refreshingly light consommé that brilliantly combined the piscine and pasta flavours with undertones of lemon, tarragon and cucumber. It was a dish that was both superbly simple and satisfyingly theatrical in equal measure.

My first course of “ox” presented an alluring pink disk of ballotine of Blackford Estate ox tongue surrounded by shards of heritage beetroot and tiny jewels of aged balsamic reduction. It looked like a gastronomic reproduction of an ancient Greek sunburst motif. It tasted heavenly, with the rich gaminess of the tongue being in complete harmony with a light touch of horseradish heat, earthy beet flavours, and a sweet acidic accent provided by the vinegar jus.

Hake fillet with squid, peppers and olives.
Succulent hake on a bed of squid, peppers & olives.

For my main dish I went for fish, or “hake” to be precise. This was a chunky fillet from the North Sea, placed on a bed of sautéed North Sea squid, peppers, black olives and garlic. From the menu’s description, this was to be an uncomplicated plate with “gently cooked” fish. Delivered to our table was something truly memorable. The hake had an incredible succulence and depth of flavour that suggested it had been cooked a la confit. Combined with sweet-savouriness from the peppers and olives, and the subtle seafood overtones contributed by the tender squid, this was a really accomplished and massively enjoyable dish.

Across the table, JML’s modestly described main of “chicken from Burnside Farm served on spring pearl barley risotto” was a feast for the eyes, as well as the mouth. The intensely pea-green barley risotto burst with complex spring-vegetable flavours. The chicken atop this displayed a crisply golden exterior that concealed tender flesh that packed a really meaty, but perfectly judged, punch on reaching the taste buds. Altogether, this was another top-rate plate.

Zesty lemon cheese cake with ginger ice cream.
Zesty lemon cheese cake with ginger ice cream.

Now I don’t know if it was because our first two courses had been so outstanding in terms of their visuals and flavours, but our puddings seemed a little more straightforward by comparison. JML certainly tucked into his creamy, vanilla-infused, caramel crusted crème brûlée with gusto. Equally, I really enjoyed the citrus tang of my lemon cheesecake, together with the ginger kick provided by the accompanying quenelle of ice-cream, which was also another beautifully presented dish.

They were both very nice sweets, but maybe by this point in the meal we had come to expect fireworks. The white desert wines that accompanied our final course were smashing, as were the other glasses of white from France, Spain and New Zealand specifically chosen to match each of our other dishes. All were excellently paired with our food.

In anyone’s terms, our visit to Castle Terrace turned out to be a truly terrific dining experience. But when you consider we were treated to a three course lunch from a Michelin-starred chef, accompanied by matching wines, for less than £55 per diner, what we sampled was incredible.

It most certainly won’t be long before I pay a return visit to the restaurant, maybe this time to sample the more expansive à la carte offering. With a venue that pays so much attention to what they serve, and how they serve it, surely it won’t be too long before Castle Terrace is displaying two Michelin stars above its door.

Food – 9/10
Atmosphere – 8/10
Service – 8.5/10
Value – 9/10

Ambience – Expect a welcoming, high class restaurant ambience.

Castle Terrace Restaurant on Urbanspoon

Square Meal

Feature/ food/ Science

Feature article: Gastrofest – an intriguing recipe for mixing food and science

Growing plants in tubes
Seeds, science, food?

I’ve always thought that cooking is as much about science as it about art. Of course, there is an art to being a great cook or chef. But there is also a sort of alchemy in making seemingly diverse or divergent ingredients work together. And there is most definitely a lot of science involved in bringing those ingredients to market and our tables. We might not always recognise it but such science is – to be frank – everywhere. Those anchovies adorning your pizza, why does the tinned variety taste different to the ones from the deli counter, and how do they still remain edible even after months in the tin? Oh, and the tomatoes making up the pizza sauce. What variety is used, and how did it come about? I think you are getting the picture.

Given my interest in the science of food I’m delighted to learn that this year’s Edinburgh International Science Festival – the world’s foremost annual celebration of all things scientific – features a fascinating strand billed as Gastrofest. This mini festival of the science of food and drink brings forth an innovative series of events that will explore the centrality of science to our culinary experience. Topics under consideration at Gastrofest include: why some food and drink combinations are delightful whilst others are disastrous; how molecular science is now influencing the world of cocktail making, to produce greater intensities and varieties of flavours; and a series of discussions examining subjects such as food security and whether eating healthy costs more.

Given how important 2014 is to Scotland, one event in the Gastrofest is particularly intriguing. Feast of the Commonwealth will mark 100 days until the Glasgow Commonwealth Games by celebrating the role that food can have in bringing nations together – and in particular the exchange of culinary cultures between Commonwealth Countries – as well as the innovative role played by Scottish scientists in global food research. Taking place at Our Dynamic Earth on Friday 11 April, not only will Feast of Commonwealth feature a globally-inspired gala dinner devised and prepared by the likes of Café St Honore’s award-winning Chef/patron, Neil Forbes, but it will also allow diners to learn the intriguing scientific facts about how some of the menu’s ingredients made it to onto their plates. There’s something pretty alluring about such scientifically-inspired scoffing.

I certainly think it is a case of [chefs’] hats off to Edinburgh International Science Festival for developing a strand of their programme that marries the world of science and food so inventively. And as a scientific foodie, I’d be delighted if Gastrofest became and annual fixture.

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