I've been lucky enough to visit Barra regularly over the years but the most recent visit, to celebrate my birthday, was unusual in that it took place in mid-summer. Cue fresh langoustines, oysters, monkfish; foraged cockles from the famous beach, made into a bisque; fresh eggs from a neighbouring smallholding; broad beans, courgette flowers, fabulous salad leaves; herbs and flowers; homemade sourdough bread - and more. Some of it we foraged ourselves, some we purchased at the community store Buth Bharraigh, or from the community gardening project in North Bay and we got our langoustine and monkfish from Barratlantic. (We did go foraging for razor clams but couldn't catch the tides.) Here I've put together a visual record of my photographs from the most southerly of the Outer Hebridean islands to save you listening to me further waxing lyrical about the joys and possibilities of self-sufficiency...
Robert Morris of the acclaimed St Bride’s poultrynear Strathaven is looking to expand his business – thanks to a surge in demand for his high-welfare, slow-reared, free-range chickens, guinea fowl, ducks and turkey.
“Demand has been fantastic and I’m lucky enough to be supplying some top chefs including Andrew Fairlie, Tom Kitchin and in London Claude Bosi at Hibiscus, Bibendum, John Williams at the Ritz, Brett Graham at the Ledbury, and the Fat Duck,” he says.
But now, to ensure consistency, he want to raise around £30,000 to erect his own on-farm bird slaughterhouse and to improve the accommodation for the birds while young.
Morris buys chicks at one day old and pampers them with a warm, dry home until they’re six to eight weeks old before they go outside. The challenge for him, compared to other poultry farmers south of the Border, is (of course) the Scottish weather.
Very few in the UK, and even fewer in Scotland, are producing this type of poultry. St Brides birds are slow-grown for a minimum of 15 to 20 weeks, compared to other farms, which slaughter their birds at around five weeks old. They are also fed less protein, so they get to forage for bugs, grass, plants, and wild flowers. Their 100% grain feed consists of local wheat, barley and oats.
In addition, St Brides birds are dry-plucked by hand in the traditional way, similar to the prized Poulet de Bresse. Then they’re game hung (that is, with their innards in) for a minimum of 24 hours or four days.
This high welfare process intensifies the flavour and texture of the meat, and makes it pretty unique. That’s why some chefs buy the birds whole, in line with the “beak to feet” ethos.
St Brides only produce around 100 birds a week – compared to the hundreds of thousands that are intensively produced in sheds by the large commercial brands.
All of which costs time and money. I wish him luck. Meantime, here’s some recommended viewing: https://vimeo.com/206027460?ref=em-share
Here's the info:
Glasgow foodies will be in for a treat when an indoor street food market featuring some of the finest traders and food trucks Scotland has to offer pops-up this spring, bringing a unique culinary experience to the city.
Big Feed is a brand new venture set up by a number of Glasgow’s street food vendors, and the first event will take place on Saturday 4th March 2017.
Based in Govan in the south side of Glasgow, Big Feed’s industrial indoor venue will play host to some of the best street food concepts and local brewers, set against a backdrop of live music.
On the menu at the market will be a diverse selection of high quality street food. From authentic Asian and Mexican inspired cuisine and fresh Scottish seafood to delicious burgers, wood fired pizzas and vegan fare there will be something for everyone to choose from.
Vendors will include Chompsky, Street Food Putter Club, Firedog, Charlie Mills Coffee, Shrimp Wreck, Nomad Pizza, The Cheesy Toast Shack, Freddy and Hicks, Moo Pie Gelato and more.
Edinburgh’s Campervan Brewery will also be making an appearance, serving up a range of distinct hand crafted beers, whilst mobile Prosecco bar Fizz Buz will provide the bubbly for the occasion.
The warehouse location at 249 Govan Road is run by Glasgow the Caring City – a charity which supports children and young people in crisis at home and overseas in a number of ways, including providing skills to help them gain employment. Big Feed will be supporting the cause through making use of the venue, as well as by commissioning some of the young apprentices in the programme to prepare the venue for the event.
Ben Dantzic, one of the organisers behind Big Feed, said: “There’s such a great choice of street food markets in European cities and with the scene now gathering pace in the UK, we thought it was the ideal time to join forces and provide a platform to showcase the high quality and diverse range of street food on offer in Glasgow.
“Govan is the ideal location for our first event and we’re proud to be able to bring this exciting new experience, while supporting an extremely worthwhile cause at the same time.”
The event will run from 12noon until 10pm on Saturday 4th March 2017. There is a £1 entry fee on the door and free entry for kids under 10 years old. Free parking is also available.
Date: Saturday 4th March 2017
Time: 12noon to 10pm
Location: 249 Govan Road, Glasgow, G51 5HJ
For further information, visit www.facebook.com/bigfeedgla
It was a bold move by Victor and Carina Contini to dispense with cliched Italian fare on the new menu of their restaurant in Edinburgh's George Street. Dispensing with pizza and pasta, they have come up with a range of delicious, fresh and imaginative sharing plates that point to a new direction in modern Scots-Italian eating, and also serve as a serious signifier of how the millennial demographic is changing the way we all eat.
Calabrian salami with roasted aubergine, mint creme fraiche, pomegranate and pistachio crumb; DOP (protected designation of origin) buffalo mozzarella with figs and Italian honey and sourdough toast; venison haunch with cavolo nero; and Scottish cod poached in cold-pressed olive oil and served with fennel, samphire and chilli (see below) certainly made me and my tastebuds sit up and take notice. My personal fave is a dish of on-trend raw cauliflower with porcini and lemon oil and dotted with Venetian spiced walnuts. (Continues after photos .../)
The restaurant itself has undergone an interior revamp, whose most significant changes include a lowering of the central bar to open up the entire space, and a stunning statement wall of heavenly cherubs that greet diners are they arrive. It certainly locates us in southern Italy, while the food itself is sourced both there and in Scotland.
This makes sense when many high street chains continue to serve individual bowls of carb- and calorie-heavy pasta, and pizzas with an increasingly outlandish range of toppings, while at the other end of the scale the artisan pizza movement is also making inroads.
I want to give a shout-out to Contini executive chef Suzanne O'Connor, who is also in charge of the couple's two other Edinburgh restaurants - at the Scottish National Gallery and at Cannonball in the High Street - for her efforts in shaking up our perceptions of modern Italian cuisine. Suzanne is a member of the Slow Food Chefs' Alliance (@slowfoodHQ) (#chefsalliance).
As the annual round of Burns’ Suppers snaps into action this week, and restaurant menus direct their own nod towards the national Bard, many will be looking forward to the traditional meal of neeps and tatties served with haggis. After all, it was Robert Burns who, with his 1786 Address To A Haggis, ensured the humble international dish endures in modern Scottish culture.
There have been many attempts at contemporising the ancient dish of sheep liver, heart and lung mixed with onion, oatmeal, suet and spices. Some of the most successful contain venison, wild boar, beef and game birds. Haggis itself has been presented outside the usual sheep’s stomach as deep-fried bon-bons, samosas, pakora, lasagne. I’ve even seen a recipe for deep-fried sugar-coated haggis balls.
But I’m willing to bet you’ll never previously have encountered the most modern take on a Burns Supper that is set to be served to Glaswegians on Friday. The Fallachan Dining pop-up menu, entitled After Burns and organised by freelance chef Craig Grozier (pictured), features the most humble Scottish ingredients treated in sophisticated ways using state-of-the-art techniques, and is a collaboration between some of London and Scotland’s most internationally recognised and fiercely talented young freelance chefs. Tantalisingly, haggis as we know it makes only a small appearance. (Continues after photo.)
Grozier engaged NURonTOUR, a team of top young chefs lead by Nurdin Topham (formerly of Michelin-starred NUR Hong Kong, who worked as personal chef to Raymond Blanc and ran the cookery school at Le Manoir Aux Quat’Saisons). His colleagues James Murray and Richard Philips also worked with Raymond Blanc, Gordon Ramsay and at Michel Guerard’s three-star Les Pres d’Eugenie in the south of France. They will be joined by Glasgow-born Ian Scaramuzza, formerly head chef of Claude Bosi’s two-Michelin starred Hibiscus in London and the 2015 winner of a Roux Scholarship to Benu in San Francisco.
They’ve been working for months on their one-off menu, with a remit to “showcase how it’s possible to have a modern, lighter, approach to humble Scottish food and take it in a new direction”. For the cock-a-leekie course Topham has been collaborating with St Bride’s Poultry of Strathaven to have cock hens aged by hanging for two weeks to create the old-fashioned buttery, gamey flavour lost to so many versions.
Fallachan Barley Miso, Grozier’s own creation fermented in his Glasgow tenement kitchen, will be used across the dishes. Murray’s Humble Neep course uses fermented turnip prepared several ways with barley and seaweed, baked in a haggis crust, while Scaramuzza’s Kedgeree will consist of a set curried custard with blow-torched fish and glazed quail’s egg; and Philips’ Like a Rose dessert is composed of some well-known and some not to well-known members of the rose family, served with crowdie and laminated caramelised pastry.
Grozier himself will recreate a blood porridge, a refined version of black pudding influenced by the historic Scots Drovers’ Porridge, served with foraged preserved pickles.
Rather than dispense altogether with tradition, the aim is to encourage diners to take a new look at our national dish.
Ticket for the After Burns pop-up, at £100 a head, sold out within two hours of going on sale via social media. Wonder what Robert Burns would have say about that.
(Sorry trhere are no photos but as After Burns is a pop-up, the chefs are still wroking on it ...)
How refreshing to meet Flora Shedden, the youngest contestant on, and runner-up of, GBBO in 2015. AT only 21, she's already achieved more than many her age could dream of. We met at Waterstone's when I introduced her inaugural event and signing for Gatherings, her first cookbook (Octopus, £25). (Continues after photo .../)
The big surprise is how little baking is in there and how many seriously savoury recipes she has created (check out her Meikle Logie Lamb, pearl barley risotto and speedy spicy tacos). But it's nothing to do with cutting down on sugar. Flora declared she would never dictate an eating regime like clean eating. Rather, she reckons - quite rightly - that a little bit of everything in moderation means you get a healthy balanced diet.
She's planning to open a bakery in Dunkeld, in her native Perthshire, and though she doesn't yet have a name for it it's likely to be Flora's. Oh, and she's also a presenter on BBC Scotland's Kitchen Cafe.
Here's to a new generation of young women cooks.
It was great fun, if a little hectic, to be in MasterChef: The Professionals winner Gary Maclean's kitchen at home, watching him cook a version of his winning dish. Unfazed by my presence and that of Herald Magazine photographer Kirsty Anderson, he said that compared to cooking all the meals at home for his five children and wife Sharon, while holding down a full-time job as Senior Chef Lecturer on City of Glasgow College's HND in Profesional Cookery, competing in MasterChef was "a breeze". Not only that but when I asked if he'd be up for the new role of Scotland's first National Chef, he said he'd love to be considered. Here's the news story published in The Herald (the main interview with Gary is too long for a blog spot so it is available tt read in the Published Work section of my website).
Masterchef Gary Maclean wants to become Scotland's National Chef
*Exclusive* January 14, 2017
Gary Maclean, the UK's newest MasterChef, has said he would like to be considered for the role of Scotland's first National Chef. The post, the first of its type in the world, was revealed exclusively by The Herald as a key pledge in the SNP Government’s manifesto last May and it is seeking to appoint someone within the current parliament.
If appointed Maclean, 45, a senior chef lecturer at the City of Glasgow College and a father of five, would act as ambassador, championing good food across Scotland and encouraging higher consumption of fresh local produce. The role chimes with the SNP’s pledge to introduce a Good Food Nation bill, a new £5 million fund to promote island and regional food and drink brands, a renewed drive to increase demand for the supply and demand of organic food in Scotland and to encourage local authorities to procure more Scottish produce.
In a wide-ranging exclusive interview published in The Herald Magazine today, Mr Maclean, who teaches on the college’s acclaimed HND Professional Cookery course and who notably promoted Scottish produce in every dish he cooked for the high-profile BBC Two cookery competition, said: “I’d love to be Scotland’s national chef. I’m passionate about Scottish produce and I don’t think there’s enough education about it generally.
“There’s a massive gap between what we grow and what we actually eat. We somehow have to bridge that gap. The general public don’t get how good our produce is. I ask my new students, which country produces the best salmon in the world? They never get the answer right. They say Spain, France, Norway, but never, ever Scotland.
“I think this lack of knowledge comes from the parents. We can blame the supermarkets, because they only sell what we want to buy. There’s a lot of work to be done.”
At City of Glasgow College Mr Maclean teaches student chefs the essential skills of butchering, bakery and fishmongery, as well as how to run a professional kitchen. He has taught many of the best chefs working across the UK, including Herald Magazine columnist Graeme Cheevers of the Michelin-starred Martin Wishart at Loch Lomond and Calum Montgomery of the Michelin-starred Kinloch Lodge on Skye. The upmarket chocolatier William Curley of Harrods is also a former student.
But he added: “Too many mid-range restaurants buy in food pre-prepared, which means chefs are losing their skills.
And he said that cheap meal deals undermine the value of restaurant food. “Customers need to understand the work that goes in to putting food on the plate.”
A spokesman for the Scottish Government said: “We are currently consdiering options to deliver the commitment ot appoint a National Chef in consultation with stakeholders.”
A dessert-only menu sounds like a sugar-addict’s dream. And when I heard the concept - more common in Europe than the UK - was making its Scottish debut in Glasgow, alarm bells rang. After all, the city surely has the sweetest tooth of the entire nation, not to mention diet-related health issues like obesity and Type 2 Diabetes. Was someone having a laugh?
Pastry chef Helen Vass’s first-ever pop-up, sweetly entitled Dulce, curbed my qualms. Her three-course afternoon menu, with an amuse bouche and macarons to top and tail it, was presented to 30 guests around the kitchen table of the stunning Studio93 in the city's West End.. It contained olive oil, sea salt, mascarpone, sourdough, seasonal fruits and 67.4% cacao by Caillebaut. Sweetness was checked with saltiness; fat content reduced with whipping, rather than double, cream. Helen's mastery of technique was evident. All dishes were her own creations.
A mango sphere, made in front of us and served on a spoon, kicked off proceedings. There followed her signature, pretty-as-a-picture raspberry, marscarpone and pistachio entremet complete with pipette of Chambord (created for the GBBOcreme final), then a chocolate cremeux quenelle paired with an olive oil ice-cream and sourdough toast; and to finish an individual oblong of olive oil cake with white choc cremeux, caramelised muesli, mandarin foam and mandarin granita.
None of us felt bloated or sugared-out; rather, we were exhilarated. And rather proud that the citizens of Glasgow had willingly supported Helen's bold move: at £45 a head it had sold out within days of going online.
The Milngavie-born freelance pastry chef at Number 16 restaurant in Glasgow - who trained at City of Glagow College, worked in Barcelona for seven years, has done stages with some of the most highly respected pastry chefs there and in France, and still pays her own way to attend training courses at high-end pastry schools in Barcelona - tells me she too had reservations about mounting such a venture in Glasgow. Though for a different reason than mine.
She was worried that people wouldn't pay that much, and that there wasn't a market in Glasgow for high-end (Michelin star?) patisserie like hers.
I'm pleased she took the plunge, and thrilled to have been in at the beginning of what I believe will be a massive success both for Helen for Glasgow - and beyond.
* Deep Fried Mars Bar - a wilful slur if ever I heard one. Scots don't eat them; tourists do.
Dead impressed with #KitchinAtHarrods, the (sold-out) first London pop-up by chef Tom Kitchin in the Conservatory at The Georgian restaurant on the fourth floor at Harrods. I don't just mean the actual food, delicious as it was. I mean the fact that he made a point of involving all his Scottish suppliers in the logistically complex week-long venture. They included Campbells Orkney scallops, Welch Fishmongers turbot, Knockraich Farm yogurt pannacotta, as well as his forager (Bute Seaweed) and others.
Tom announced: "This is their moment too," to his London diners, most of whom had never tasted Scottish produce before. Bravo, chef.
(Tom's take-away range, based on the menu at Scran and Scallie, is on sale at Harrods Food Hall and online unatil Christmas.)
Whatever your feelings about another coffee shop chain opening in another local high street, Pret a Manger's new branch in Byres Road in Glasgow's West End is doing its bit to help others. The company has just announced it's looking for a homeless charity to partner with.
I hereby nominate Emmaus Glasgow.
Suggestions can be made to Pret’s Foundation Trust Manager via Juanita.firstname.lastname@example.org
Interesting news of a new low-cal Scottish gin. It's a juniper-distilled spirit called Minus 33 and while lower in alcohol it's higher in botanicals – including coriander seed, angelica, liquorice and orris roots, lavender, elderflower and orange and lemon peel.
In fact it's not really a gin. At just 33 per cent ABV, the spirit is under the 37.5 per cent threshold required to be called a gin. It can be sipped neat.
It's been created by Sam Trett, founder of LoCa Lab Distilling of Edinburgh, a company set up to explore innovative new approaches to drinks. The packaging - including a bag of hibiscus petals, included with every online order - is by Good of Glasgow.