METHLICK TO HOST NEW BEER FESTIVAL

A small pub in Methlick, Aberdeenshire, is showing its commitment to selling quality real ales by hosting its first beer festival at Easter this year.

Luckily for Kingscliff, its neighbours are the owners of Ardo Ales, the leading distributors of Scottish real ales in the region. Together they hope to launch what will become an annual - or even biannual event - at the growing Methlick venue.

Kingscliff Sporting Lodge is fairly unique as a pub, also having its own activity centre on its 60-acre site. For the weekend of the festival – March 21st to 23rd – all manner of entertainment will be available for visitors of all ages, making this a beer festival for all the family.

While the Scottish ales organised by Ardo will no doubt take centre stage for the serious beer buffs, a programme of live music is also planned, as well as indoor entertainment for the children, featuring bouncy castles, a climbing wall and more, as well as Easter egg hunts in the grounds.

The event will open on Easter Friday at 4pm with featured beers from local brewery Brewdog of Fraserburgh, champion brewers Harvieston, Fyne Ales, Strathaven, Stewart and Valhalla.

Speaking about the event, local CAMRA representative Richard Jones said: ‘I am delighted to see the commitment by a local supplier and an Aberdeenshire pub to the promotion of real ale. This will add considerable support to our aim of promoting micro breweries and their beers in the North East of Scotland.’

Mark and Heather Colley-Davies have been in business now as Ardo Ales for six years. They have a passion for real ales and have been delighted to see sales of real ales grow across the region. Speaking about Kingscliff, Mark said: ‘We encouraged Kingscliff to start stocking real ales about 3 years ago now and since then, thanks to Doug Lamont’s careful stewardship of the beer, the pub has seen sales grow significantly. We also shoot clays at Kingscliff as a family, plus its our local, so we are delighted to work with Kingscliff on this exciting new event.’

Ardo and Kingscliff also have a history of working together at outside events, like The Portsoy Boat Festival, where Ardo take the beers and Kingscliff offers the activities.

Each year Kingscliff welcomes more and more visitors from outside the UK and abroad, and owners Chris and Louisa Harry Thomas feel sure this event will become a regular fixture in the tourist calendar. Louisa says: ‘We have always tried to feature quality Scottish food in our pub – as well as quality Scottish beers. We are accredited by Eat Scotland and feature in the Good Beer Guide. This festival will hopefully be a great step forward for us, particularly as we will be launching a new restaurant and accommodation here later in the year.’

If you are interested in playing live at the event please call Louisa Harry Thomas on +44 (0)1651 806375.

The final programme of events will appear on the website http://www.kingscliff.co.uk/ nearer the time. Minibus transport will also be available by arrangement for groups.

Champany Inn wins Michelin star after a 25-year wait

CALUM MACDONALD and JULIA HORTON The Herald Newspaper
http://www.theherald.co.uk/

After a quarter of a century of sweating in the kitchen, it was about time someone gave Clive Davidson a little recognition. It finally arrived yesterday, and in style.
The restaurant Mr Davidson and his wife Anne have owned and ran for the past 25 years was awarded a prized Michelin star by the inspectors of the world's most famous guide to eating out.
The Champany Inn in Linlithgow, which the Davidsons opened in 1983, was one of two restaurants to join the small list of elite Scottish eateries which boast a Michelin star.

The other was awarded, or more correctly reinstated, to the Ballachulish House Hotel by Loch Leven in the Highlands, which lost its single star last year. The two awards announced yesterday raise the number of restaurants in Scotland with a single Michelin star from eight to 10. None of the Scottish starred restaurants lost its rating this year.

There was no change further up the rankings, with Andrew Fairlie at Gleneagles remaining the sole two-starred establishment in Scotland. No Scottish restaurant has three Michelin stars.

Mr Davidson had all but given up hope of ever winning a star for the Champany Inn, which made yesterday's announcement all the more pleasing. "I'm absolutely shocked and dumbfounded," he said.

"After 25 years of being here I thought these things had passed us by, by now. It's fantastic news and shows what fantastic staff we have. I should imagine a drop or two will pass our lips later today."

Neither of the owners of the Ballachulish House Hotel - Drs MacLaughlin-Taylor or Goodenow - were available to comment on being reinstated to the list of elite restaurants, but the news was no doubt welcome.

As ever with the publication of the Michelin Guide, there was a degree of disappointment among the good news.

Martin Wishart, whose eponymous restaurant in Edinburgh already has a single Michelin star, was tipped to gain a second this year. Mr Wishart, a columnist for The Herald Magazine, was unavailable as he is in Singapore taking part in an event to celebrate Scottish cuisine.

Another disappointment was the failure yet again of any Glasgow restaurants to make the list.
Brian Maule of Chardon d'Or in the city said: "I don't know what they're looking for any more." Nevertheless, he maintains an indifference towards the value of stars. He added: "I cook for my customers, and if they keep coming back because of the quality food that is served on their plate, then I can't ask for much more than that."

Also announced yesterday were the Michelin Bib Gourmand awards, which recognise restaurants which serve good food at moderate prices.

Three Scottish restaurants were awarded Bib Gourmands for the first time, while one was stripped of their title.
The Wee Restaurant in North Queensferry, Fife, Duck's at Le Marche Noir in Edinburgh, and The Restaurant in Killin, Stirlingshire, all received the title while 63 Tay Street in Perth lost its Bib.

Gordon Ramsay's Chelsea restaurant, Heston Blumenthal's The Fat Duck and Michel Roux's Waterside Inn, both in Bray-on-Thames in Berkshire, remain the only restaurants in the UK with three stars. The Michelin guide to Great Britain & Ireland 2008 goes on sale tomorrow.

Fine dining Two stars:
Andrew Fairlie at Gleneagles, Auchterarder

One star:
Ballachulish House, Ballachulish *
Braidwoods, Dalry
Champany Inn, Linlithgow *
Glenapp Castle, Ballantrae
Inverlochy Castle, Fort William
The Kitchen, Edinburgh
Knockinaam Lodge, Portpatrick
Martin Wishart, Edinburgh
Number One, Edinburgh
Summer Isles, Achiltibuie

Bib Gourmand:
Atrium, Edinburgh
The Bank, Crieff
Creagan House, Strathyre
Duck's at Le Marche Noir, Edinburgh *
The Kilberry Inn, Kintyre/Kilberry
The Restaurant, Killin/Ardeonaig *
The Sorn Inn, Sorn
The Wee Restaurant, North Queensferry *
New addition for 2008

63 Tay Street, Perth, lost its Bib Gourmand in this year's list.

Dine Around Edinburgh 2008

Visit Scotland, in partnership with the Edinburgh Restaurateurs' Association, is pleased to introduce Dine Around Edinburgh 2008.

Running from Monday 7th January until Thursday 28th February inclusive, all 30 participating restaurants are offering great deals for only £15 per person. This is the perfect opportunity to treat yourself and have a great meal in one of Edinburgh's finest restaurants.

Online booking is available now.

Click here for more details.

Top Scottish chefs take the helm this January in Singapore

Top Scottish chefs take the helm this January in Singapore to celebrate Scottish cuisine and welcome the Scottish race victor in the Clipper Round The World Yacht Race

Michelin-starred Martin Wishart has been invited to take part in a celebration of Scottish food and drink during 21-27 January 2008 along with two other Scottish award winning chefs – Raymond Capaldi of Fenix, Melbourne and Joseph Martin, Pan Pacific Singapore.

Martin said ‘I am excited to be taking part in the event and relish the opportunity to take my style of Scottish cuisine to Asia’. Martin will be accompanied by two of his talented team of chefs Rikki Preston and Stewart Boyles. The event entitled Bravehearts’ Cuisine will be held at the Pan Pacific hotel and is the brainchild of executive chef, Joseph Martin who has developed the event due to the increased interest and demand for Scottish food and drink in Singapore.

Joseph said ‘Bravehearts’ presents an exciting opportunity for culinary interaction and promises a gastronomic experience with exposure to cuisine prepared by four international chefs. The dishes created are based on our experience, heritage and current culinary trends and ingredients, promising a unique and memorable dining experience”

The chefs have created several special menus which will be available to diners at the Pan Pacific’s global kitchen restaurant. They will also hold gourmet cookery master classes and cook at the high profile Braveheart’s Charity Cuisine ball in association with Glasgow: Scotland with style on 25 January.

The event has been scheduled to coincide with the arrival in port of the Glasgow: Scotland with style yacht, which is participating in the Clipper 07-08 Round The World Yacht Race, and is currently the overall race leader.

The 400 guests attending the cocktail reception will be welcomed by a piper and guests include representatives from the Singapore Government; Glasgow City Marketing Bureau’s Vice Chair, Bailie Liz Cameron and its Chief Executive Scott Taylor; Clipper Ventures Plc as well as Glasgow Clipper crew.

Glasgow City Marketing Bureau will also use the occasion to host 150 key business tourism clients, Singapore-based Glasgow alumni and individuals from the wider global Scottish business community who are based in Singapore.

The three chefs in Scottish attire will introduce their dishes at the dinner which will be followed by a charity auction to complete the Burn’s Night festivities.

Liz Cameron, Vice Chair of Glasgow City Marketing Bureau and former Lord Provost of Glasgow commented:

The Clipper Round the World Yacht Race 07-08 has been full of drama for the Glasgow: Scotland with style yacht and skipper Hannah and her crew have coped extremely well with everything to date. We are looking forward to the arrival of the fleet in Singapore in January to the new development at Keppel Bay Marina. To mark the occasion Glasgow: Scotland with style is delighted to be hosting a high profile charity dinner in conjunction with Pan Pacific on 25th January. We are honoured that award-winning Scottish chef Martin Wishart will be creating and cooking the menu along with the other three world class Scottish chefs – it promises to be a very special night.

During their stay the chefs will take part in a press conference talking to representatives from the global press, radio and television and will talk about their culinary influences and the dishes they will be preparing followed by a cookery demonstration. The Scottish chefs will also be hosted by the Singapore Tourist Board to visit some of Singapore’s key tourism sights as well as its street markets and restaurants to sample the local cuisine. As part of the Clipper celebrations the chefs have also been invited to take part in an inter boat cook off event at Keppel Bay on 26 January – the chefs will cook onboard the vessels boat for the country they represent – Australia, Singapore and Scotland.

It's mince and chapatis as chefs spice up St Andrew's Day

Nicola Sturgeon gets stuck into one of the 'fusion' dishes cooked up by Indian chefs.


Picture: Jane Barlow. Article: The Scotsman Newspaper.

HAGGIS pakora may be the most famous example of Scottish- Indian cuisine, but it is not the only one.

Yesterday, chefs created such delicacies as scallops cooked in a tandoor oven, naan bread stuffed with smoked haddock and curried mince and tatties.

The "fusion food" was cooked up to celebrate St Andrew's Day tomorrow, and to highlight the benefits - in terms of the arts, business, religious tolerance and diversification - brought by the estimated 55,000 people of Indian origin living in Scotland.

Nicola Sturgeon, the health secretary, joined members of the community to launch a St Andrew's Day food festival at the restaurants Suruchi and Suruchi Too in Edinburgh. (part of the Eatcotland scheme).

As the MSP for Glasgow Govan, home to the largest Asian community in the country, Ms Sturgeon is a big fan of authentic Indian food. She said the mixture of Scottish and Indian ingredients was an example of how the two countries could share knowledge, adding: "I have never met more patriotic Scots than in that [Asian] community because they have chosen to make Scotland their home, so they take a pride in it that perhaps those of us born here do not have."

She went on: "We celebrate St Andrew's Day this year at a time of growing confidence, there is a feel-good feeling, something exciting in the air. I think one of the things that has contributed over the years to Scottish confidence and feeling more comfortable in our own skin is the wonderful multiculturalism we have been privileged to enjoy here in Scotland. Our cultures are becoming more integrated and both are being enhanced.

"Nowhere is this more evident than the fusion of Scottish ingredients with Indian recipes and I cannot think of a better way to celebrate St Andrew's Day."

Herman Rodrigues, Suruchi's owner, said Indian food was no longer just "post-lager entertainment", as diners become more discerning and demand authentic dishes. He said: "Our master chefs experimented with vegetarian haggis, venison, turnips, parsnips, Arbroath smokies and salmon. The only thing the chefs did not improve on was deep-fried Mars bar."

Berries for all seasons

I would like to think of myself as a regular at Craigie’s Farm Deli, a stone’s throw from Barnton off the A90. A farm that has been in the Sinclair family for generations and has now prospered into a great foody location offering customers some relaxation, great views across the Forth and a range of tasty meals on the menu, fresh baking, range of local and Scottish foods and a select range of cheeses.

Each time I visit the farm I learn something new or see a new product. In fact – I now know what a “wummle” is - a very tasty cheese from Kincardineshire which goes down very well with the Hebridean Oatcakes they stock. The café overlooks rows of raspberry canes and in the summer you can see excited children off to pick berries with their families or play in the little garden in full of view of their parents. Some days are muddier than others however.

The Craigie Farm staff clearly enjoy their work and I like the way they offer up descriptions of food or offer a taste of some cheese or chutney. Maybe it is the extra boost from the berries, but there is a real energy about the place that draws me back time and again.

Craigie Farm is as good as its word on the website http://www.craigies.co.uk/
when it comes to the seasons and this is reflected in all they do there. This autumn there were a great list of berries; jams and chutneys and seasonal vegetables enough to entice any visitor.You just need to check the blackboard at the door to see what is fresh fruit and veg are available.

It is a short drive from Ecclesmachan towards Cramond Brig and the views across the Firth of Forth are worth seeing. Most days it is picture perfect and you can see right across to Inchkeith Island. John Sinclair the owner and farmer was happy to chat as I asked about his venture – I had already visited when it was a much smaller operation working out of one the out building.
West Craigie was originally a dairy farm, selling milk direct to customers in Edinburgh. As the dairy industry became less profitable, they diversified into fruit farming.

The Sinclairs started growing fruit in the mid 80’s, encouraged and helped by a friend from Alyth. A small farm shop sold fruit, potatoes, jams and not much more. In the early 90’s, they converted a barn for more space to sell their own vegetables and ever-increasing range of their own jams. The shop was only open six months of the year. These days, they are open all year round and produce their own fruit for nearly half the year.

This Christmas we will be eating a range of food from Craigie Farm including Wummle and oatcakes.

Directions

Coming from Edinburgh
Turn left at the first main flyover junction on the A90 (Forth Bridge road) just a couple of miles from the Barnton lights.This is signposted Kirkliston and 2nd Division Army HQ. Carry on westwards for about 1 mile and the farm road is on your right.

Coming from the Forth Bridge
This same junction is the 3rd flyover junction from the Bridge (counting the one just at the Bridge).Go off the dual carriageway at the Kirkliston and 2nd Division Army HQ sign, then turn right to cross over the dual carriageway.Carry on westwards for about 1 mile and the farm road is on your right.


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Scottish Food in Season

Scotland has an enviable reputation for producing some of the finest food in the world. Langoustines from the West Coast of Scotland are eaten at tables all over Europe; Scottish Aberdeen Angus has long been the byword for quality beef; Scottish soft raspberries and tayberries are considered the finest available and so the list goes on!

In addition to our seasonal larder, we have some of the finest suppliers and food producers in the land. Just think of Loch Fyne oysters, Fletchers of Auchtermuchty, the wonder that is the Arbroath Smokie!

With all of this in mind, VisitScotland and EatScotland have launched our latest tool: http://www.scottishfoodinseason.com/ A guide to the wonderful ingredients available and the food heroes that farm, produce and supply them…all in season.

The site also includes recipes from EatScotland businesses. Visitors to the site can also upload their own favourite recipes. There is also information on food festivals and events throughout Scotland.

So, have a browse through our world renowned produce, meet Scotland's food heroes and, most of all, experience the taste of Scotland first hand!

http://www.scottishfoodinseason.com/

P.S – Feedback is most welcome about our new seasonality tool. Let us know what you think and tell your friends!