Friday, 29 August 2014

5 Questions - Mash Direct

Earlier on this Summer, I was invited along to The Royal Highland Show 2014 which was held in Edinburgh back in June. Whilst there, myself and Nicola had a great time meeting various food and drink producers from all over the UK and Ireland, as well as tasting some of the fantastic products that they had brought to sample and sell. One of the stands that caught our attention was from the people behind Mash Direct, potato farmers cum ready meal producers. Mash Direct is a family run business, based in County Down Northern Ireland, that provide a range of potato and vegetable based products packed with the taste and texture of home cooking. The products are all cooked on the very same farm where the vegetables grow and aim to supply their customers with their five a day the easy way, from field to fork.
Here's the Mash Direct story;
How Did You Get Started?
At a dinner party in 2003, whilst savouring a glass of Irish whiskey with his host and friend, Tony Reid, Martin Hamilton had an idea. He dreamed of setting up a production facility on his farm to produce Champ, the traditional Ulster dish. After much discussion, determination and hard work, that dream became a reality. A small factory was built and Mash Direct was born.
Martin and his wife Tracy had been successfully growing and selling vegetables for over 25 years, Martin himself being a fifth generation son of the soil. They decided to return to the traditional tastes their mothers and grandmothers used to know, now almost lost. Using vegetable varieties grown for taste - not appearance - they developed a small plant on the farm to recreate a traditional cooking style. A number of pieces of equipment were specially built by Tony, including a unique masher and a steam cooker and Mash Direct was ready to begin. The only thing that was left were the potatoes. Martin and his two sons, Lance and Jack, went out to the fields and harvested the first Mash Direct crop.
Ten years later they have grown from our humble beginnings supplying Champ to local butchers and St. George’s Market in Belfast to now supplying over thirty different products across the UK and Ireland and as far as New York and Dubai. They now not only mash but dice, slice, chop, shred, steam and fry to make their multi-award winning range.
What is the Best Piece of Business Advice That You Can Give?
Never stop innovating.
Where Would You Like to See Your Business in 5 Years Time?
Our markets in the UK and Ireland are growing from strength to strength and we believe that the vegetables that we have in this part of the world are amongst the best out there. We already export to Dubai, Abu Dhabi and New York and we believe that we will continue to grow strongly in the next five years both at home and abroad.
If you could only cook one of your own products/recipes, what would it be & why?
We introduced our Vegetable Burgers during the celebration of our 10 Year Anniversary earlier this year and since then I have basically been living on them so it would be hard to look past the Vegetable Burgers.
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
Antoine-Augustin Parmentier - a true champion of potatoes.
On the menu would be a steaming hot bowl of champ with a good helping of butter.
I'm normally not a big fan of precook end food, especially something as easy as vegetable dishes but I have to say that I was pleasantly suprised when I tasted the potato, carrot and parsnip croquettes that were Mash Direct had available to sample. In fact with three of the product range recently being awarded Great Taste Awards from The Guild of Fine Food, it's clear that I'm not the only one impressed by the quality of food coming out of the farm.
The products are stocked at various branches of Tesco, Asda, Sainsbury's, Booths, Budgens, Mace, and Dunnes Stores so the next time you're out shopping, if you happen to see Mash Direct in the chiller isle, grab yourself a treat and let me know how you get on.
Keep up to date with Mash Direct on Facebook, Twitter and Pinterest.

 Written by Gerry HaughianWritten by Gerry Haughian

Thursday, 28 August 2014

Quick Review - All Bar One, Exchange Plaza, Edinburgh

Every year myself and Nicola try to make a trip through to Edinburgh to take in a show at The Edinburgh Festival Fringe. This year was no different and last weekend we took the train through to the capital, looking forward to having dinner at Angels With Bagpipes before seeing the comedian Mark Watson at The Pleasance Theatre.
We got off the train at Haymarket before making our way to to visit the Boxsmall craft market, a new seasonal market operating inside innovative architecturally designed cubic shaped stalls within Festival Square just off Lothian Road. However when we reached the square we found that most of the stalls were not open for business. A quick chat from the guys at the Nairn's Oatcake stall informed us that due to the lower footfall around the square on the weekends, the majority of the exhibitors had taken the decision to take the weekend off.
Dissappointed that Boxsmall was a bit of a let down, we decided that it was time for our first drinks break of the day and made our way through the doors of the nearby All Bar One in Edinburgh's Exchange Plaza. We had only planned on having a quick drink before getting back in festival mode but as it was approaching lunchtime, we decided to grab a bite to eat before hitting the streets again.
The menu at All Bar One offers a great balance of sandwiches and light bites through to larger plated meals, plus they also serve up a wide selection of smaller sharing tapas plates. The tapas menu has a wide range of world inspired dishes to choose from with prices ranging from £4.50 - £6.00 per plate, although their are some great offers when buying bundles of 3, 5 or 7 dishes. Our dinner later in the day was booked for 6pm so we were only looking for a quick snack for lunch so decided to ordered just three tapas dishes to share.
I was quite happy to let Nicola order for us, we both like the same things and I knew tthat I could trust her to pick three tasty dishes. First up was a platter of Spianata Romana cured meat with Roquito chilli pepper pearls and crystal bread. Spianata Romana is a spiced salami made from finely ground pork, and this was a wonderful example of spicy and peppery cured meat. The Roquito chili peppers were cute little teardrop shaped peppers bursting with sweet red pepper flavour packed with chilli heat.
The second dish that Nicola ordered was garlic, chill and lemon king prawns. Fifteen plump and juicy prawns were cooked with lemon zest, chili and garlic, served with more toasted bread. As I tried my first prawn my mind was immediately transported to thought of my up and coming holiday in Lanzarote, the fresh flavours conjuring up great memories of our favourite bodega where we enjoy gambas pil-pil on a far too regular basis. This was a great value dish and at only 308 calories, it would make the perfect healthy lunchtime snack.
The final dish of our trio of taps was chicken satay skewers served on a bed of cucumber and sweet chili salsa before being smothered in a spicy peanut satay sauce. The three chunky strips of skewered chicken breast were fantastic. Perfectly cooked, moist chicken was balanced with a rich lightly spiced satay sauce, with the cucumber salsa offering the perfect foil to the dish. Surprisingly, this dish only contained 351 calories!
We couldn't fault any of the dishes. Everything tasted fresh and full of flavour whilst we both loved the presentation of each tapas being served on their own slate plate. The portions sizes were generous too and we were thankful that we had only ordered three dishes instead of the original five that we were thinking about or we could have ruined our appetite for later.
All Bar One are a well known chain of bar/restaurants owned by pub group Mitchells & Butlers, however the service that we received in the Exchange Plaza branch was personal and made us feel very welcome as guests, whilst the quality of food that we were served was definitely far higher than what we would ordinarily have expected from a pub chain.
So would we go back for food in the future? Definitely - there are plenty more dishes on the tapas menu that we want to get our teeth into and if they are as tasty as the plates that we tasted in Edinburgh, I'm sure that we won't be disappointed.
To make returning for tapas an easier choice in the future, All Bar One run a special Tapas Tuesday event with each branch offering great deals on tapas bundles with a bottle of wine thrown in at tremendous value. For instance, my local Glasgow branch have four tapas dishes with a bottle of wine for just £20! You can check the website to see what Tapas Tuesday offers are running at your local All Bar One.
Keep up to date with All Bar One, Exchange Plaza on Facebook and Twitter.

Written by Gerry HaughianWritten by Gerry Haughian

Wednesday, 27 August 2014

Glasgow Dominates The Secret Ingredient Cook Off To Reveal Scotland's Favourite Ingredient

Organisers at brand new food and drink event of the Autumn, Eat Drink Discover Scotland, which is being held at the Royal Highland Centre, Ingliston from 12th-14th September, have announced the six finalists in their competition to discover the hidden gems located in Scottish pantries – with three coming from Glasgow!

Joyce Brady, a fudge maker at the Wee Fudge Company who entered Hebridean Sea Salt as her secret ingredient; Graeme Taylor, a food blogger, who entered Squat Lobster from Glasgow’s Fish Co as his secret ingredient; and Scotland’s very own broadcaster Viv Lumsden, who entered courgette flowers from Ardross Farm Shop in Fife, have all been chosen to come along to the event in September and compete in a ‘cook off’ where they will battle it out against each other and a further three finalists. They will have thirty minutes to prepare the dish they entered to the competition that uses their secret ingredient.

Award winning chef Mark Greenaway, who has spearheaded the search to unearth the ingredients Scottish cooks simply cannot do without. The public were invited to reveal their favourite Scottish - the criteria ranged from herbs to condiments, alcohol to meats and even vegetables - provided they were either grown or produced in Scotland. Eat Drink Discover Scotland visited and spoke to local suppliers to find out what customers bought, and why, whilst Mark Greenaway kept a weekly food for thought blog, discussing Scottish regional ingredients he uses in particular dishes

The winner of the cook off gets to award the supplier of their ‘secret ingredient’ with a free stand at next year’s Eat Drink Discover Scotland event.

Shortlisted Viv Lumsden said: "I live in Glasgow and travel to Ardross Farm Shop in Fife to buy my courgette flowers - they can be filled with any flavoursome, gooey ingredients but a favourite is with ricotta, garlic, basil, parmesan and a spoonful of grated ciabatta. I am looking forward to sharing the recipe for these wonderful treats at Eat Drink Discover Scotland".

Joyce Brady, owner of The Wee Fudge Company, said: "I am absolutely delighted to be shortlisted. Using Scottish products in our fudges is a massive part of what we are about and Hebridean Sea Salt has proven to be one of our best finds yet. Our Hebridean Sea Salt and Caramel fudge helped us win a finalist place in the Scotland Food & Drink Excellence Awards 2014 and has just won a gold star in the Guild of Fine Food Great Taste Awards. I'm very much looking forward now not only to exhibiting at Eat, Drink, Discover Scotland but to sharing our favourite ingredient and how we use it in the cook off."

Graeme Taylor, who runs Scottish food blog ‘Scotslarder, said: "I feel delighted to be shortlisted as I really feel squats are the best seafood found in Scotland, yet are so little known and understood and can be hard to find. I am really looking forward to Eat Drink Discover Scotland and the opportunity to bring the flavours of Scotland, such as squat lobster, to a wider audience at home."

Eat Drink Discover Scotland, which is taking place at the Royal Highland Centre between 12th and 14th September, will bring to life the rich diversity of Scotland’s brimming larder by featuring exhibitors from the length and breadth of the country. One for the foodies, it will be offering something for every palate, plate and price range and, with a regional focus, it will be providing opportunities for smaller rural food producers to share centre stage with more established brands. The weekend will also include demonstrations and master classes such as chocolate workshops, cocktail making, game butchery and craft bakery.

To read Mark Greenaway’s eleven blogs from around Scotland please visit

For more information on Eat Drink Discover Scotland, please visit




Thursday, 21 August 2014

5 Questions - Pizza Pilgrims

Shortlist Magazine is a free weekly men's lifestyle magazine packed with news and features including movies, music, fashion, gaming, mens grooming, food and drink, as well as hard hitting news articles. As I read through my copy of two weeks ago, I became engrossed in a story about two brothers who turned their backs on their regular jobs to become the Pizza Pilgrims.
James and Thom Elliot set up their street food business selling authentic Neapolitan pizza at the Berwick Steet Market in Soho from the back of their imported Piaggio Ape van. Following the success of their approach to street food, it wasn't long before the brothers had the keys to their first pizzeria, adding to the many great eating places in Soho by opening up shop on the corner of Dean Street and Carlisle Street.
The pizzeria keep things simple by offering freshly cooked sourdough pizzas, using the finest ingredients imported from Italy, for both eat-in and takeaway diners.
I loved the story of how two boys followed their dream and felt that their story was perfect for '5 Questions' so after a couple of tweets between myself and Thom, I had everything I needed to get to work.

Here's the Pizza Pilgrims story;

How did you get started?
The idea for Pizza Pilgrims was really born in the pub. We both worked "normal jobs" but really wanted to get into food. Myself and my brother were discussing our options over a pint one evening (maybe a few) and came up with the idea of street food as a good way to get into food without a budget. We quickly settled on pizza - just because no one seemed to be doing it in street food - and the rest just snowballed from there. The idea for the pilgrimage to Italy was born out of it being cheaper to collect the van from there, rather than have it delivered. It turned into an amazing voyage of discovery and the reason for the name of the business! We learned so much on that trip that we had no idea about before!

What’s the best piece of business advice you could give?
Hmm - I really am not sure we are really qualified to be giving advice! But I do think in catering the most important thing is to stay positive at all times. You have to remember that people are really visiting you to have a good time - so you have got to be having a good time! Things will go wrong for sure - but positivity will get you through (most of the time!)
Where would you like to see your business in 5 years time?
I really wouldn’t want to change that much (although maybe a Caribbean outpost could work out…). We just want to serve great pizzas, in fun places - and make sure everyone is enjoying the ride.
If you could only cook one of your own products/recipes, what would it be & why?
I personally think a top Neapolitan Margherita is hard to beat. It is the definition of simplicity - and as a result really highlights the difference using quality ingredients makes. It is the measure of any pizzeria - so it is an important one to keep making, improving (and eating!)
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
Easy. Bruce Springsteen.
I have a mild obsession (he is just the best live performer ever, but lets not get started). I feel like he is more of a burger man (just ask Burgers and Bruce - the blog) - but he had Italian heritage. I did see him perform in Naples last year - and he has family from there. I think it would need to be something homely and hearty for that reason - maybe a Aubergine Parmagiana!

James and Thom haven't rested on their laurels and over the last couple of years they have released their first book - Pizza Pilgrims : Recipes from the Backstreets of Italy, which shows you how to make the best pizza. The book focuses on the key ingredients and techniques that will make your pizza stand out from the crowd as well as showcasing other cherished Italian recipes from the brothers. You can buy your own copy of Pizza Pilgrims from Amazon.
As if they weren't busy enough, the boys have also managed to find time to produce their own branded liqueur, Sohocello. With the help of Chase Distillery, Pizza Pilgrims use the most fragrant Amalfi lemons to create their own take on the classic Italian digestivo.

The progression from street food to restauranteurs to distillers and writers has been moving at a crazy pace but there seems to be no stopping the busy brothers as they have recently opened their second pizzeria, this time in Kingly Court off Carnaby Street.
Myself and Nicola love the cool vibe in Kingly Court and we hope to return to London before the year when we will be sure to drop in on the Pizza Pilgrims to see what all the fuss is about.
Keep up to date with the Pizza Pilgrims on Facebook, Twitter and Instagram. You can find out more about Sohocello on Facebook and Twitter.
Some photography supplied courtesy of Myles New.


Tuesday, 19 August 2014

5 Questions & Product Review - CurryDave Flatbread Indian Pizza

A few weeks ago I was contacted by the PR people behind CurryDave asking if I would be interested in sampling some 'Currizzas' in Gerry's Kitchen and providing some feedback. Never one to look a gift horse in the mouth, I happily accepted their kind offer despite the fact that I had know idea what a currizza was!
After a couple of emails and text back and forth between myself, the PR agency and Curry Dave himself, I arranged a meet with Dave Gannon in order to collect a collection of Curry Dave goodies.
As it turned out, a 'currizza' is a cunning combination of curry and pizza, although I'm sure some of you had worked that out. On the day that we met, myself and Dave were both pushed for time but we did manage to chat long enough for me to work out that Curry Dave would be a perfect candidate for his own set of '5 Questions', so here's Curry Dave's story;
How did you get started?
I started the CurryDave thing as a quirky way of advertising my Indian cookery lessons. CurryDave was my nick name when I owned and cooked at Poppadums - an Indian restaurant in the French ski resort of Chamonix where I lived for six years. CurryDave in it’s current form as a food brand began properly when we first launched our products into Scotmid supermarkets in October 2013. The original idea from concept to shop shelf took about three years.
What’s the best piece of business advice you could give?
Be determined and never take no for an answer. Adapt and learn.
Where would you like to see your business in 5 years time?
I will be extremely delighted if in 5 years we are an established modern Indian food brand with a broad range of products which are selling successfully creating a large healthy turnover.
If you could only cook one of your own products/recipes, what would it be & why?
I love cooking at home and can't see past doing a classic marinated salmon as a starter - it's very simple and when served with a mint greek yogurt it is amazing.
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
There’s quite a few people I can think of but let’s say Sachin Tendulkar as I’d love to know what the secret is to such sporting greatness and also what he thought of my food.
Menu would be Red Onion bhajee, Lamb kebabs, Chicken Dansak, King Prawn Tikka Masala, Garlic naan and Pilau Rice.
Curry toppings on a pizza isn't a new idea (I'm sure that most of you have seen the local 3-in-1 offer a vindaloo pizza at 3am when you've been heading home from the pubs and clubs) however these are usually margarita pizzas modified by topping with a spoonful of hot curry sauce. Not exactly haute cuisine but satisfying enough to appease the hungry revellers.

The currizza is a much more thought out product as Curry Dave has expertly paired Indian flatbread bases with wonderfully flavoured Indian inspired toppings. The range has four topping flavours to choose from including, Chicken Madras, Chicken Korma, Chicken Tikka Masala, and Spinach & Sweet Potato.
I'm a big fan of pizza and was really looking forward to trying out the hybrid offering from CurryDave. We had our currizza across two separate dinners, serving them with spicy potato wedges and salad. The combination of well flavoured topping on a light naan bread base was great, with myself and Nicola loving both the Spinach & Sweet Potato, and Chicken Tikka Masala currizzas.
I was generously given four flatbread pizzas by CurryDave in return for my honest review on the currizzas and in my own honest opinion, i believe that CurryDave has come up with a winner here and at just £3.00 per currizza I will sure to add them to my shopping list in the future.
(If your quick, for a limited period you can pick up the full range at just £2.25 each from online retailer Ocado)
Keep up to date with CurryDave on Facebook and Twitter.

 Written by Gerry HaughianWritten by Gerry Haughian

Thursday, 14 August 2014

Review - Arta, Albion Street, Glasgow

Last weekend myself and Nicola decided to head into Glasgow take in some of Commonwealth Games atmosphere as well as take in the Merchant City Festival too. As we knew that we would be 'cocktail-ing' later, our first priority was making sure that we had a hearty lunch that would soak up the booze that was likely to come later. Glasgow has no shortage of quality restaurants, especially if you're in and around the Merchant City and after a quick look on we booked lunch at Arta, a restaurant/bar/nightclub which is one of the jewels in the crown of the G1 group.
The nice weather that we had been experiencing had been replaced with showers and strengthening winds which made walking about the festival less fun than we would have liked so Nicola and myself decided to head in for our lunch a little earlier than previously planned, secretly hoping that the sun would make a late afternoon appearance.
When you walk into Arta you are immediately transported from 21st century Glasgow to Renaissance times. Sweeping velvet curtains, antique tables and chairs, leather armchairs, marble staircases and oil painting canvases help turn the former Corporation Cheese Market building into a luxurious setting for food and drinks.
The menu at Arta specialises in Spanish tapas with all tastes catered for. The deal that we booked through was for six tapas dishes with a glass of wine each for £19.95 - as it turned out, this is the same deal that we would have got from walking in off of the street.
We ordered some bread and olives whilst we glanced over the menu. With only six weeks to go until we head off on our summer holiday, the tapas menu had us quickly thinking about some of the restaurants that we love in Lanzarote and as I allowed my mind to wander to my Canarian paradise, I let Nicola choose the six tapas that would be our lunch.
It wasn't too long before our tapas arrived starting with succulent tiger prawns cooked with garlic and chillies. The prawns were great but the best thing about this dish was the wonderful garnish of micro herbs that helped add an additional hit of flavour.
Deep fried calamari in an Estrella Damm beer batter. The squid was well cooked and tasted fresh but both myself and Nicola felt that the batter was too thick and whilst crispy on the outside, it was a little doughy.
The Patatas Bravas were fantastic. Chunks of baked, then fried potato were covered in a rich homemade chunky tomato sauce flavoured with paprika. The sauce was delicious with the smoky paprika working well with the sweetness from the potato.
It's not uncommon for us to order veggie dishes when we have tapas and the peppers stuffed with cream cheese, raisins and pine nuts sounded like something that we would both enjoy. Six peppadew peppers were filled with a blend of cream cheese and raisin before being scattered with pine nuts (which I would have preferred to be toasted). The sweet peppers had a tiny spicy kick that was balanced perfectly by the rich cream cheese, whilst the pine nuts added a crunchy texture. I think if the pine nuts had been toasted, the dish would have been perfect!
Nicola isn't a fan of fishy paella dishes but when she seen the chicken, pork and chorizo paella on the menu, she decided that this would be one of our six dishes. Paella was originally a dish made by Spanish farmers to use up leftovers and this dish was a perfect recreation. There was plenty of meat in amongst the tender savoury rice and me quickly polished of the farmers favourite.
The chicken wings cooked with rosemary and paprika were very nice. The wings had more meat on them than any other chicken wings that we've had in a long time although I would have preferred them to have been cooked for just a couple of minutes longer to help crisp up the skin. (It would also have been handy to have been given some wet wipes to clean our fingers as the wings were very sticky!)
Overall, Arta served up a great selection of well flavoured dishes with absolutely no scrimping on the portion sizes. There were a couple of things that I would have changed or tried to improve but that's more down to personal taste than a complaint. Both myself and Nicola thought that the six tapas and glass of wine each for under £20 was great value for money and would definitely recommend as a good value lunch venue.


Tuesday, 5 August 2014

Step Inside the World's Most Intimate Martini Bar - The Grey Goose Camionette

A couple of weeks ago, Nicola shared a tweet with me that she had spotted on Twitter where luxury vodka brand, Grey Goose, were running a competition which would give people the opportunity to spend a little time inside the most intimate bar in the world.
Who would have thought that a week later that I would be receiving a call from the marketing people for Grey Goose to arrange our very own 1-2-1 appointment. The prize venue was at Harvey Nichols in Edinburgh and as we both had the Glasgow Fair Monday booked off as a holiday, we were able to make the trip along the M8 to claim our prize.
The prize was a personalise martini consultation with a representative of Grey Goose but before we were shown into the 'mini bar', we were taken up to the champagne bar on the fourth floor where we were treated to one of Grey Goose's signature cocktails, the Grey Goose Le Fizz. Grey Goose vodka, St Germain elderflower liqueur and lime juice are shaken over ice before being topped with chilled soda water to create a wonderfully refreshing drink. We both enjoyed our pre-appointment cocktail and I have added elderflower liqueur to my shopping list because the 'Le Fizz' is a drink that we could both get very used to.
Once we had finished our drink, we were escorted back downstairs to the Grey Goose Camionette for the main event. Grey Goose have loving restored a vintage Citröen delivery truck and turned it into a quirky yet intimate personal drinks bar.
Inside, the bar measures about 1.5 square metres with room for just two guests and the bartender, with all of the available space cunningly used to create a cosy drinking environment. The mirrored gantry, stacked with vodka laden shelves, helps give the illusion of space whilst mini fridges are hidden away under the marble topped bar. On the other side of the bar there were two comfy bar stools that myself and Nicola plonked ourselves onto as we waited on the show to start.
Our personalised martini consultation was presented by Oli Blackburn who is the Grey Goose UK Brand Ambassador. With bar management experience from both Claridge's and The Gilbert Scott, Oli is no stranger to the providing high end clients with luxury service so looking after myself and Nicola would be a piece of cake. I'm not one to believe in coincidence but as we chatted with Oli, it turned out that he was the bartender who had created the 1873, the fantastic the signature cocktail that I had at Marcus Wareing's 'The Gilbert Scott' when myself and Nicola were in London earlier this year.
The traditional Martini was made by mixing gin and vermouth with ice before serving straight up with either a lemon twist or olive as garnish. Initially being prepared using six parts gin to one part vermouth, the martini was a potent aperitif, although over the years the ratios have been changed to suit personal taste, whilst it is now not unusual to see the gin replaced with vodka.
Oli explained that everyone can have their own perfect martini as long as the bartender has a good understanding of the flavours and tastes best suit the individual. Working around the five basic tastes of Salt, Bitter, Sweet, Sour and Umami, Oli questioned myself and Nicola about our favourite meals and food memories. Armed with collective information he was then set about creating our own individual and personalised martini.
With the raspberry and rhubarb being high up on Nicola's list of favourite flavours, Oli expertly mixed 50ml of Grey Goose Vodka, 10ml Noilly Prat, 5ml lime juice, 15ml rhubarb liqueur, and 5ml raspberry liqueur with ice before straining into a chilled martini glass and garnished with an orange twist. The rich fruit flavours of rhubarb and raspberry were balance perfectly by the Grey Goose vodka and Noilly Prat resulting in Nicola being hugely impressed by Oli's handiwork.
My own personalised martini was a more adult affair as my drink was influenced by my fondness for lemon and basil flavours. Oli mixed 50ml Grey Goose Le Citron with 10ml Noilly Prat, 15ml Apple Brandy liqueur, a few drops of orange bitters and basil leaves over ice before straining and pouring into a chilled martini glass and garnishing with a lemon twist. The Camionette was now beginning to fill with the heady notes of basil and lemon and I made short work of my own personalise martini. I have to be honest and stat that I actually preferred Nicola's drink but maybe that just goes to show that my gorgeous wife has great taste.
As our consultation came to an end we finished of our drinks and thanked Oli for looking after us before heading back out onto the sunny Edinburgh streets.
As they say in France 'A votre sante!'
Keep up to date with Grey Goose on Facebook and Twitter for news about event happening near you.

Written by Gerry HaughianWritten by Gerry Haughian
© Gerry's Kitchen
Blogger Templates by pipdig