Edinburghs Festival Spread for Foodies

By admin | AUG 6, 2010 General News | Comment

Edinburghs Festival and its boisterous offspring The Fringe provide platforms on which our popular icons of culture, celebrity stardom, literary genius and theatrical wizardry delight audiences, woo agents and dodging the often caustic tirades of the critics. For several years now the Edinburgh Foodies Festival has provided a similar platform for Edinburghs top chefs, Scotlands food producers and a smattering of UK culinary stars. For those lucky enough to be in Edinburgh on the 13th,14th and 15th of August there will be three days of events celebrating the finest in seasonal food and drink with tents, stalls and celebrity kitchens packed with budding chefs, interested bystanders and a large number of visitors like me who are eager to sample and snaffle our way round the food and drink on offer. Continue Reading >>

Edinburghs Holy Grail for the Ultimate in Italian Wine & Food
By admin | AUG 5, 2010 General News | Comment

With the same enthusiasm, passion and a keen eye for fine food and wine that has built the reputations of the Vittoria and La Favorita restaurants, Tony Crolla and Sebastiano Ingaliso have transported the authentic flavours of Italy to Edinburgh and into their DIVINO ENOTECA perhaps the holy grail for any food lover with a quest for the ultimate Italian wine and food experience. Divino Enoteca literally translates as Wine Library and is the newest wine and dining adventure to hit Scotland. Top Edinburgh restaurateur Tony Crolla has enlisted the help of award-winning Sommelier Mr Sebastiano Ingaliso to realise his dream of creating the best wine bar in the UK. Divino Enoteca also features a technological first for Scotland a state of the art wine dispenser that allows customers to sample around 200 of some of the worlds finest wines by the glass. The wines perfectly complement the selection of Italian foods on offer, such as fine cheeses, Salami and cured meats, olives, marinated vegetables and other delicacies that will be available from the bar. The Taste-of-Scotland crew are looking forward to their first Divino Enoteca experience watch this space! http://www.divinoedinburgh.com

BBC Food Awards 2010 Nominations Wanted

By admin | AUG 4, 2010 General News | Comment

Sheila Dillon - BBC Food Awards This is the eleventh year of the BBC Food Awards. The Awards aim to search for the best in food and farming and today these Awards have never been more relevant. With so many people looking for new ways to make money in the food business, we need models to inspire us to do that in the best way. The winners of last years Best Food Producer category are a great example of what the 2010 BBC Food Awards are all about. Trealy Farm Charcuterie won by producing worldclass cured meats made from native breed pigs, reared free-range on farms in the Welsh borders providing a fillip to pig farming and a way to cut imports. Nominations for the Awards closes on 15th August and I would encourage everyone to visit the BBC site for a full list of entry forms, categories and more information http://www.bbc.co.uk/radio4/features/ffa/2010/introduction/ To get a flavour of last years awards you can listen to this BBC podcast of the special 10th anniversary edition of The BBC Food and Farming Awards. The programme is presented by Sheila Dillon with an all star line up including Raymond Blanc, Alex James and Hugh Fearnley-Whittingstall.

JUDGES HEAP PRAISE ON PERTHS GOLDEN CHEF

By admin | AUG 1, 2010 News & Offers (Archived) | Comment Perth restaurant 63 Tay Street has joined an elite group of restaurants in Scotland after being awarded the Gold standard by EatScotland, the food and drink arm of national tourism body VisitScotland. In his review the EatScotland assessor said: If you delight in unusual ingredients, innovative cooking, robust and authentic flavours and the sheer

pleasure of sitting down to enjoy superb craftsmanship, this is the place for you. Continue Reading >>

Cocoa Mountain Scotlands Peak of Confection

By admin | JUL 25, 2010 General News | Comment The Munroes and Mountains of Scotland are justly famous and well known around the globe. There is however a new comer aiming to attain the highest peaks in the confectionery world Cocoa Mountain.

Cocoa Mountain Ltd is a small gourmet chocolate enterprise based at Durness in northerly Sutherland. Cocoa Mountain already has awards from Eat Scotland in the 2009 Scotland Food and Drink Excellence Awards as well as a raft of glowing customer testimonials on its web site. Offering a unique brand of chocolate truffles, chocolate coated fruit bars and other goodies to food lovers and tourists alike Cocoa Mountain deserve to be recognised for their innovative and toothsome truffle combinations. Chilli and lemongrass, orange and geranium, darkest whisky thats quite a collection. Check out their website at www.cocoamountain.co.uk and let us know if their produce really do scale new heights.

Summer Harvest Rapeseed Oil wins Double Gold Star at Great Taste Awards 2010
By admin | JUL 22, 2010 General News | 1 Comment

I was delighted to find out that Summer Harvest Oils won a Double Gold star from this years Guild of Fine Food Great Taste Awards. Their Cold Pressed Rapeseed Oil has been appearing at a lot of food events including Farmers Market, BBC Food Show, Taste Edinburgh and The Royal Highland Show. I first encountered cold pressed rapeseed oil in our local Farm Foods outlet at Knowes Farm Foods in East Lothian. It doesnt have the deep flavours and spicy kick that addicts me to some of the Spanish and Greek olive oils but as a local Scottish product with low food miles and a nice clean taste it is now a staple in the food cupboard. TIP: it mixes really well with balsamic and wine vinegars. Continue Reading >>

The Balmoral and Gleneagles present a Taste of Scotland

By admin | JUL 5, 2010 General News | Comment The Balmoral and Scotlands 5 star Gleneagles resort have teamed up to provide their guests with a true Scottish gourmet experience The Taste of Scotland package which offers a two-night stay in each hotel. An excellent demonstration of collaboration which we would like to see relicated amongst other likeminded establishments.

At The Balmoral in Edinburgh city centre, travelers will be welcomed into an upgraded executive room, complete with a bottle of Bollinger on ice. No doubt the will savour their champagne with a priceless view over the Capitals historic skyline.They will dine in the Michelin-starred number one restaurant. Under the direction of Jeff Bland number one dishes have been created using only Scotlands finest and freshest ingredients.

At Gleneagles in the Perthshire countryside, guests will relax in their luxurious estate room before a whisky tasting for two in the Gleneagles bar followed by dinner at the two Michelin-starred Andrew Fairlies restaurant. Andrew Fairlie received much of his chefs training in the South West of France and consequently the cuisine is unashamedly French but with a Scottish twist. The Balmorals general manager, Ivan Artolli, is quoted as saying, Scotland is a truly unique and iconic nation bursting at its cosmopolitan and cultural seams. We wanted to place forward our guests the opportunity to explore and immerse themselves into two different sides of Scotland, and we felt Gleneagles was the perfect fit, offering the same ethos and standards as The Balmoral. The Taste of Scotland gourmet package is on offer until end of August 2010. The package includes the number one tasting menu, dinner at Andrew Fairlie, a full Scottish breakfast daily, a bottle of Bollinger upon arrival at The Balmoral, a whisky tasting for two at Gleneagles and guaranteed room upgrades. The price is 1200 for two people, with two nights at each hotel. Town and country with a gourmet twist. http://www.gleneagles.com/prices-amp-offers/special-offers/a-taste-of-scotland

Fletchers of Auchtermuchty Best British Small Meat Producer

By admin | JUL 5, 2010 General News | Comment Fletchers of Auchtermuchty, Scotlands famous venison farm, scooped the award for Best Small Meat Producer at the prestigious Good Housekeeping Food Awards in London in May. (This post is a little late but still news worthy! Ed) The only Scottish Business among the 16 category winneres, Fletchers were chosen by a panel of experts in association with Slow Foods. Winners in other categories included big names like Tesco, Waitrose, Pizza Express, the BBC Masterchef programme, Nigel Slater and James Martin as well as other household names.

John and Nichola Fletcher started producing venison on their small hill farm in Fife 35 years ago. Their objective has always been to produce consistently tender and superb flavoured venison at an attactive price while at the same time upholding the ideals of high animal welfare especially important to John as a vet. Receiving the award on the night, John Fletcher is quoted as saying: Such a prestigious national award means a tremendous amount for a small business like ours. Its wonderful to see venison from our little farm hitting the headlines and competing with such big players. Scottish deer farmers are especially disadvantaged by their governments refusal to provide an award like this will allow us to keep growing and remind people how tasty and healthy venison is. Venison is definitely a mainstream meat now Fletchers venison ran the gamut of the Good Housekeeping professional tasting panel who pronounced Fletchers of Auchtermuchty venison steaks to be so delicious that they

needed no additions. Nicholas dry-cured venison carpaccio also received sinilar praise from the panel. Fletchers venison is described as the complete nose to tail range including the increasingly popular venison offal including liver, kidney, heart and sweet breads. Customers can order on-line from Fletchers huge range of venison cuts and products at www.seriouslygoodvenison.co.uk where they can also find out about the farm and how to cook venison.

Afternoon Tea with Baxters and Michelin Chef Tom Kitchin

By admin | JUN 30, 2010 General News | Comment Baxters has teamed up with on of Scotlands top Michelin Star chef , Tom Kitchin, to create a series of Afternoon Tea recipes that showcase the range of Baxters preserves and chutneys.

Tom has taken the Baxters philosophy to Be Different, Be Better to create an inspired portfolio of simple yet attractive dishes for consumers to recreate at home. Baxters jams, especially their Scottish raspberry preserve, have been favourites at Taste-of-Scotland.com for years straight out of the fridge on crusty bread or hot buttered toast. But these Afternoon Tea recipes are a novel twist, providing consumers with alternative ways of using Baxters in cooking both as an ingredient and as the perfect accompaniment to sweet and savoury dishes. Continue Reading >>

Gone Fishin Fathers Day at the Horseshoe Inn

By admin | JUN 9, 2010 General News | Comment

Heres an interesting suggestion for Fathers Day from the Horseshoe Inn near Peebles in the Scottish Borders Why not treat your old man to something a bit different? A Hook and Cook experience could be the perfect Fathers Day Treat. The Horseshoe Inn has teamed up with Tweed Guide and the Kailze Fishery to give guests the opportunity to try their hand at fly-fishingand then eat the results! Participants in the event will be able to catch their own trout in the River Tweed and Kailze Fishery and, on their return to The Horseshoe Inn, have it cooked by head chef, Patrick Bardoulet. Continue Reading >>

CHAR GRILLED OR POACHED THE NEW SALMON

By admin | JUN 6, 2010 General News | Comment

It would appear the appetite for Artic Char is growing. Some chefs are calling farmed char the new salmon and theres a possibility it

might replace trout on some menus. Not something Ive ever seen on a Scottish Restaurant Menu, the Artic Char has been on sale for some time in specialists fish suppliers in the US. Artic Char is due to be a more popular menu item in the UK in the months ahead if Stuart Wilson of Trossachs Country Food succeeds in his plans to promote the fish as a sustainable alternative to salmon. Part of the Salmonidae family, the Arctic char is said to be suited to any preparation method appropriate for salmon. Char flesh is often white although Stuart says the flesh can vary from red to pale pink. It has a richness similar to trout and salmon and, with the growing interest in sustainable fish supplies and the restaurant public taste for new foods, Artic Char could soon be a more popular product. I would be keen to find out more any contributions welcome and maybe have a list of stockists posted here on on our sister site www.taste-of-scotland.com Here is a interesting recipe from Epicurious Roast Charr and Fennel

ACQUAMARA BOTTLED SEA WATER FROM SCOTLAND

By admin | JUN 4, 2010 General News | 2 Comments

Was this a scam or a clever marketing idea? I was sceptical at first but having just seen Jamie Oliver cooking with seawater in Greece last week I am beginnin to suspect this is a great idea. Acquamara is bottled, filtered and bottled seawater sourced from the beaches off the tiny Hebridean island of Berneray. The hottest product on Scotlands cooking scene at the moment, Acquamara is already in use by many top chef professionals such as Roy Brett and Tom Kitchen.

Sea water is said to bring out the flavours of the vegetables and seafood being cooked and Aquamara has already been showcased at Taste Edinburgh and the Meadows Festival with great success. Needless to say the media have been quick to spotlight the product. Full details including stockists and online ordering is all the Acquamara web site: www.acquamara.com/site/ Vegetable Growing : Sweet Corn * Making compost * Herbs; Chives * Herbs; Garlic * Herbs; Marjoram * Herbs; Sage * Herbs; Sweet Basil * Herbs; Tarragon * Garden Peas * Globe Artichokes * Green Broccoli * Jerusalem Artichokes * Kale * Kohlrabi * Leeks * Lettuce * Mangetout peas * Parsnips * Potatoes * Pumpkins and squash * Radicchio * Radishes * Rhubarb * Runner Beans * Salsify and Scorzonera * Sea-kale * Shallots * Spinach * Spring Cabbage * Summer cabbage * Sweet Corn * Swiss Chard * Winter swedes * Asparagus * Beetroot * Broad Beans * Brussel Sprouts * Bulb Onions

* Carrots * Cauliflower * Celeriac * Chicory and Endive * Chilli Peppers * Chinese Leaves * Coriander * Courgettes * Florence Fennel * French Beans * Types * Site and Soil * Crop rotation * Seed sowing * Spacing vegetables * Continuity of Supply * Weeds, Pests and Diseases * Harvesting and Storage Site and soil | Varieties | Sowing | Planting | Aftercare | Picking | Pests and Diseases A relatively new vegetable to Irish gardens, sweet corn is quite easy to grow, although some simple preparations increase the likelihood of success. Freshly picked sweet corn has exceptional flavour compared to shop-bought fresh corn and is immensely better than frozen products. Site and soil Originally from Central America, sweet corn shares with other crops of tropical origin the ability to grow much faster than crops native to temperate climate. But it must have reasonable levels of summer warmth to achieve such growth. Despite using varieties specially bred for cooler climate, in a cool Irish summer, it may not grow well. In fact, it is an excellent indicator of a poor summer. Good crops of sweet corn mean a nice sunny summer, while a poor crop, or no crop, means a cool, wet and dull summer. In terms of site, it is important to maximise temperature and sunshine by choosing a sunny, warm, sheltered spot. The soil must be deep, open, well-fertilised and well-supplied with rotted organic material - all the needs of a potentially fast-growing plant. Varieties With a lot of interest in sweet corn, the breeders have been actively trying to breed varieties suitable for more northern latitudes and new varieties are emerging each year. These are also classed as supersweet varieties, sugar enhanced varieties and normal varieties. The supersweet kinds have much higher sugar levels and taste relatively sweet compared to normal kinds, but some people find them too sweet. The sugar-enhanced varieties have been bred to last longer before becoming starchy which can occur quite quickly in warm weather in late summer or early autumn.

A variety of normal sweetness, Sundance' is one of the best varieties, early to mature and probably the most reliable. It is certainly a good choice in cooler parts. Swift', also called Tendersweet' is an early maturing supersweet variety. Champ' is another early supersweet variety, reliable in cool conditions. Miracle' is a relatively new variety, sugar-enhanced, with large cobs. Ovation' is a mid-season supersweet with long cobs and a reliable variety. Dynasty' and Conqueror' are two late-maturing supersweet varieties that can cope with less-than-ideal conditions. The variety Indian Summer' has mixed coloured seeds. In the cooler areas, it is best to stick to the early-maturing varieties, spacing a sowing two weeks after the first to achieve a spread of supply. In parts of the country with a longer growing season, especially in the south and near the coast, an early, mid-season and a later variety can be sown to achieve a spread of supply over a period of about three weeks. Each variety does not stand for much more than a week or ten days before becoming starchy and hard. Warm areas inland that have a shorter growing season can compensate to some degree by having higher summer temperatures and good result scan be got from the quicker-maturing kinds. Sowing Typically, the middle of April is a good time to sow. A week or so earlier in the warmer parts and a week later in the cooler areas. Four to six weeks is enough for the seed to sprout and the young plants to reach about ten to fifteen centimetres for planting out. If they grow much bigger before planting out, they run the risk of stunting and going to flower prematurely and not setting cobs of usable size. Ideally, each seed should be sown in a small pot, even up to a one-litre pot. If the weather is really cold towards the end of May or early June, plants in a large pot will have a reduced chance of stunting and can be held for a week or more. If small plants are put out in cold conditions, they often get a severe setback and behave as though pot-stunted. Sowing directly into the open ground is successful in a good year with an early-maturing variety but it is hardly worth the risk. Covering the soil with polythene or a low tunnel can help by increasing the soil temperature. But sowing indoors, even on a kitchen window sill gains the plant a month's time that they are unlikely to overhaul when direct-sown. Planting out Plant out in the right weather conditions as much as possible, though your hand may be forced by the weather. Plant into soft soil and do not firm much. Water immediately if the weather is dry. Plant in a block of short rows rather than one long row so as to improve pollination. Pollen is shed from the male flowers at the top of each plants and settles on the female tassels that protrude from the top of each cob. Space the plants forty to fifty centimetres apart each way. Aftercare Control weeds by lightly hoeing regularly. Water if the plant needs it. One or two liquid feeds directly to the root of the plants can often be useful to kick-start them if the weather

is poor immediately after they are planted out but wait until there is an improvement in the weather. When flowering starts make sure they do not run short of water. Try at all times, from sowing to harvesting, to maintain steady even growth. Picking When the tassels on the top of each corn cob begin to turn brown and wither, it is time to check a few cobs. Strip back the sheath around the cob. See if the seeds are well-swelled and beginning to square-out in shape. If they are still round and pearly, they are unlikely to be ready. Press a few seeds - if the juice is clear and watery, they are not quite ready, if it is slightly cloudy to milky but liquid, they are ready, and if it is white and toothpasty, they are getting past use. If dry and hard, they have become too starchy. Use them as soon as they become ready, a few plants are always a little ahead and before they get too advanced pick the remainder and freeze them if necessary. Home-frozen corn can be excellent. Strip off most of the sheath but not all to freeze it. Most crops yield only one cob per plant, two is very good and three is excellent and exceptional, happens only in a rare year. Pests and diseases There are no pests and diseases of note - the vagaries of the summer weather are much more likely to cause problems. Seeds sown in compost that is too wet and cold, often rot and do seeds directly sown. Mice can take the seeds in a greenhouse or outdoors. Cobs opened for testing but not ready are often invaded by earwigs. Vegetable Growing : Bulb Onions * Making compost * Herbs; Chives * Herbs; Garlic * Herbs; Marjoram * Herbs; Sage * Herbs; Sweet Basil * Herbs; Tarragon * Garden Peas * Globe Artichokes * Green Broccoli * Jerusalem Artichokes * Kale * Kohlrabi * Leeks * Lettuce * Mangetout peas * Parsnips * Potatoes * Pumpkins and squash * Radicchio * Radishes

* Rhubarb * Runner Beans * Salsify and Scorzonera * Sea-kale * Shallots * Spinach * Spring Cabbage * Summer cabbage * Sweet Corn * Swiss Chard * Winter swedes * Asparagus * Beetroot * Broad Beans * Brussel Sprouts * Bulb Onions * Carrots * Cauliflower * Celeriac * Chicory and Endive * Chilli Peppers * Chinese Leaves * Coriander * Courgettes * Florence Fennel * French Beans * Types * Site and Soil * Crop rotation * Seed sowing * Spacing vegetables * Continuity of Supply * Weeds, Pests and Diseases * Harvesting and Storage Site and soil | Varieties | Sowing | Transplanting | Aftercare | Harvesting | Pests and diseases Onions are a popular vegetable to grow at home as they are used continuously in the kitchen. Bulb onions store well and it is possible to have them from your own garden from mid-summer to the following spring. They are relatively easy to grow, not needing a great deal of effort, and a good crop of onions is a very satisfying achievement. Site and soil: Onions have a relatively short growing season, at least if sown in spring, and they need good soil in a sunny position to grow quickly and make good size before bulbing up

begins. The soil must be fertile but not too rich. Very rich soil with a lot of organic material tends to make the plants very leafy, large, and with a greater number of thicknecks', which do not store well. If the soil fertility is a bit low, apply some general fertiliser at about 70 grams per square metre. The soil should be light and well-drained without being dry. Ideally, onions can follow a crop such as potatoes or courgettes for which lots of organic material is applied. The rotted organic material will boost onion growth and retain good reserves of moisture without promoting too-vigorous growth. Varieties Onions can be grown from seeds or from sets, which are small bulbs. The standard variety for many years from seed is Bedfordshire Champion', a round brown-skinned onion, which stores well. Buffalo' is a relatively new variety which can be sown in spring or in August and can be used to provide early onions. Napoleon' is new with flattened bulbs that stores well, spring sown. Carlos' is recommended for resistance to bolting and very good storage, spring sown. The main variety from sets is Sturon', a good reliable variety that stores well. In general, onions grown form seeds store better than those grown from sets, but it is easier to grow from sets, which are spring-planted although autumn sets are sometimes available. Japanese bulb onions can be sown in autumn to provide onions in mid-summer and the variety generally used is Senshyu Yellow'. Sowing Onions can be sown in August or early September, using a suitable variety, or in early spring. They are sown early to make some size before bulbing starts. Bulbing is regulated by day length and begins in late May and June. If the plants have not made much growth by then, they will start to make bulbs before they should, resulting in smaller bulbs, which actually might be preferred. For large bulbs, it is essential to sow early. This can be achieved by sowing in a greenhouse or under other cover as early as December or January. Seeds sown in cell trays can be grown on as four or five seedlings per tray, or even one to get greater size, for planting out in April. When sowing outdoors, the ground needs to be well cultivated in advance and a fine tilth made at the surface. It may help to rake in some silver sand for very early-sown crops outdoors. Sow about one centimetre deep and watch early-sown crops for slug attacks. Transplanting Plant out onion plants sown indoors in April. These can be grown in cell trays or small pots and transplant very easily after being hardened off. It is also possible to transplant onions sown outdoors, lifting them carefully and re-planting immediately, watering them in. This can be a way of extending a planting if there is patchy germination or losses from an early spring sowing. Onions sets are planted out in April usually although they can be planted out earlier if required. These are spaced 10 to 15 centimetres apart, with rows 30 to 40 centimertres

apart. Often a double row of sets about 20 centimetres apart is planted. If more than one double row is grown, the rows can be laid out at 50 to 60 centimetre centres. Seed-grown onions can be thinned to about the same spacing or a group of seedlings from a cell tray planted about 20 centimetres apart. Aftercare After setting sets, transplanting, or thinning seedlings, the main aftercare required is weed control. With seed-sown plants, weed control will often need to start before the onions seeds are up to control weeds seeds that germinate more quickly. The best method is to hoe the weed seedlings when they are tiny. In this way, they are easily controlled and never offer any competition to the onions. If they get large, it can be very difficult to remove weeds without pulling up onion roots as well, and onions suffer badly from weed competition as they offer vey little leaf cover of their own. Consider watering if there is a dry spell, which often happens in May. Onions react to drought by bulbing and make very little growth subsequently. Overwintered onions often show signs of lack of nutrients and can benefit from a liquid feed in early spring as growth begins. Harvesting Onions are generally harvested in September from a spring sowing or April-sown sets. But if the seeds were August sown, they will be ready in mid-summer. Summer onions can be used straight out of the ground while the remainder of the crop ripens. The sign of readiness is when the tops of most of the plants fall over. The bulbs can then be loosened in the ground with a fork and this triggers bulb ripening. This will happen any way but often the weather can turn wet and the bulbs may get neck rot, a storage disease. In a week or so, when the leaves have withered and yellowed, the bulbs can be lifted and the soil shaken off. They can be placed on a paved area or a wire rack to dry, and they can be placed in an airy greenhouse or tunnel to ripen fully. This helps to improve storage quality. Store in net bags or in trays, or make an onion hank by twisting the onion tops around a strong wire. Pests and diseases Onions are relatively free of pests. Occasionally greenflies affect the young growth on plants in very sheltered gardens and may need to be controlled. White rot disease is a very damaging soil borne disease that builds up and can ruin an entire crop by causing the base of the bulbs to rot and the plants to wilt. Use a different part of the garden and avoid contamination. Neck rot is a storage disease that may be seed-borne or picked up late in the season. Some seed is sold with fungicide treatment, but all old onions should be destroyed to prevent spread to new season crops.