Monday, 21 April 2014
Tuesday, 15 April 2014
What’s the best piece of business advice you could give?
Believe in yourself, give yourself time, it wont happen overnight and build a good foundation, something that's solid enough to survive when things are a bit tight. Also don't beat yourself up or take things personally when things don't work out the way you want them to. I started with a rough plan in my head and just went with it, my husband actually has a very good saying, keep throwing mud at the wall and some of it will stick eventually. He also says ‘stick to the knitting Elizabeth’ when I get carried away and think I can do loads, he grounds me and keeps it real and manageable.
Where would you like to see your business in 5 years time?
Surviving, sustainable, well respected as a good quality local producer.
If you could only cook one of your own products/recipes, what would it be & why?
Would have to be 2 I'm afraid, bread (any kind as long as its good and Real, I am a member of The Real Bread Campaign and passionate about good bread) and bannocks on the girdle served with Orkney cheese and a nice beer.
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
I would have to invite four people, sorry I know that's cheating but it's my dinner party! It would be my Grandfather for not even knowing how much he inspired me, my husband for all the support he offers, and his parents because I never met them and they aren't around anymore, but I make his Fathers Plum Duff and have been invited to the BBC Good Food Show as a good food champion because of that recipe and his Mother was a keen baker and i have all her bowls, aprons, equipment which gets used in my kitchen every day. I would make Bere Bannocks, butter, cheese and then Plum Duff with home made custard.
Keep an eye out for the launch of the new Capability Brown's website which is due to launch in the coming weeks. Keep up to date with Capability Brown's on Facebook, plus keep up to date with the other side of Elizabeth's business at The Wee Croft Shop.
Professional images supplied courtesy of Alison White Photography.
Sunday, 13 April 2014
There can be few restaurants in Scotland – let alone Glasgow - that can boast a culinary team with a similar level of credentials as Ox and Finch: the former Head Chef of the McLaren Formula One team, the Gordon Ramsay/Jason Atherton-trained former Head Chef of Gallery Mess at The Saatchi Gallery and a former Sous Chef from Michelin-starred Restaurant Martin Wishart at Loch Lomond.
With the combined skills of Jonathan MacDonald, Mario Podola and Daniel Spurr present in the kitchen, the doors of Ox and Finch, 920 Sauchiehall Street in Glasgow’s Kelvingrove, will open next month with one clearly-defined goal: to deliver the very best in relaxed contemporary dining.
The interior of the restaurant has undergone a lengthy back-to-brick renovation. A renovation which combines elements of the building’s original 19th-century charm with the added ‘buzz’ of a modernistic open kitchen incorporated into the plans: offering diners a rare view into the working environment of a top kitchen.
Glasgow-based Stuart Black; with numerous high-profile international design commissions to his name; has presided over the interior architecture of Ox and Finch and the end result will convey a stylish and contemporary, yet relaxed and cordial, atmosphere. Offering an innovative and flexible solution to seat 70 diners in the principal dining area and a further 10 at a communal table at the bar, Ox and Finch will also provide discrete private dining facilities accommodating 14 guests.
The Ox and Finch menu introduces a fresh selection of flavours and taste experiences to Glasgow’s dining arena. Seasonal food served in a sociable sharing style, with a firm focus on the best quality produce, preparation, cooking techniques and presentation.
The menu will include: Tartar of roe deer, hazelnuts and mustard; Braised ox cheek, roast cauliflower puree, thyme and bacon gremolata; House-cured gravadlax, fennel, radish, wasabi and edamame; 36 month-aged Jamón Ibérico de Bellota with Catalan tomato toast; Skate wing, samphire and caper burnt butter; and Valhrona manjari chocolate cremeux, salted popcorn, peanuts, banana ice cream.
With the inclusion of a seated bar area, Ox and Finch will also offer a substantial range of rotational and seasonal craft beers, bottled and on draught, alongside a carefully-selected wine list which has been paired to complement the food served.
Jonathan MacDonald: Formerly the Head Chef of the McLaren Formula One team & Absolute Taste. Founder of scoop.
Daniel Spurr: Worked at Glasgow's Rogano and Restaurant Martin Wishart at Loch Lomond.
Mario Podola: Czech-born Mario has worked at Maze in London and Prague and Gallery Mess at The Saatchi Gallery.
Andy MacSween: Hotel and Hospitality Management graduate of Strathclyde University, with solid management experience at a number of well-respected Glasgow dining ‘names’.
Ox and Finch,
920 Sauchiehall Street,
Notes to editors:
Interviews available on request
Supporting images available on request
The Ox and Finch website – www.oxandfinch.com – is now live.
Ox and Finch was founded by Jonathan MacDonald, Managing Director of leading Glasgow events company, scoop events limited.
The Ox and Finch logo was designed by Kerr Vernon Graphic Design: an award-winning, Glasgow-based graphic design studio.
For further information please contact:
Murray A. Nix,
NO BETTER WORDS Social Media/PR
Copyright © 2014 NO BETTER WORDS Limited, All rights reserved.
Friday, 11 April 2014
|The menu at Las Iguanas is very varied offering a choice of both tapas dishes or plated meals from Mexico, Brazil and beyond. As we were eating before 7pm on Friday evening, we decided to take Las Iguanas up on their five tapas for £24. (This offer is also available all day Sunday & Monday)|
|Our first dish was Nicola's choice. The Brie & Mango Empanadas served with a sweet chilli salsa were delicious. This would not have been one of my first choices as I can take or leave Brie but the crispy, fluffy deep fried pillows stuffed with creamy melted Brie and Mango were fantastic. The accompanying chilli salsa worked well to balance the flavour of the hot empanadas filling.|
|Next up was the Honey Peri-Peri chicken wings. Nicola is too ladylike to pick up chicken wings but that wasn't a problem as with a little assistance from knife and fork, the meat fell easily from the four big wings that were covered in an wonderful aromatic, sticky sauce. Myself, on the other hand was more than happy to get my fingers dirty and repeatedly dipped my wings into the peri-peri sauce.|
|Next up was the Garlicky Mushroom Quesadillas. These chargrilled flour tortilla were stuffed with a mix of mushroom, chill, cheese and thyme, and served with a home-made tomato salsa. I loved the quesadilla, especially the huge garlic and chilli kick, and whilst the salsa was full of flavour, I would have preferred an alioli instead of the tomato salsa - but that's just down to my personal taste. I'm sure if I had asked, there would have been no problem in having that changed.|
|We both love calamari so it made sense that this would be one of our five tapas dishes. The Las Iguanas Calamares are definitely some of the best that we've had. Sliced baby squid, deep fried in a light cassava crumb, and served with a creamy, spicy alioli. Despite being deep fried, the cassava crumb is an interesting twist , helping to keep the calamari wonderfully light.|
|The last of our five tapas dishes was the interestingly named Pato Taquito. This was probably my favourite dish on the night, chargrilled flour tortillas stuffed with shredded roast duck and caramelised onions in an aromatic sauce that had a hidden heat. The rich flavour from the duck was balanced by the sweetness of the onions, and although served with a spicy cranberry salsa, the salsa didn't stand up to the sneaky heat within the smoky sauce in the tortilla filling.|
|As we were in a rush to get to the gig, we asked for the bill and got ready to head out into the night. Instead of the bill arriving, the restaurant manager Kyle Steel came to say hello and inform us that the meal was on the house! (Of all the nights not to be drinking!)|
|The fact that our meal was free on the evening was a bonus and a gesture that is greatly appreciated. We both enjoyed our meal and the review is an honest opinion on the food, drink and service that we received on the night.|
|With a tagline of 'Eat Latin, Drink Latin', the food and drink menus are both great examples of the Central & South America flavours that Las Iguanas are bringing to Glasgow. So whether you are looking for a quick snak at the bar, enjoying a family meal or planning on heading out in a group - If you like big flavours and a cheeky cocktail or two, then you'll be right at home at Las Iguanas.|
Tuesday, 1 April 2014
The tub stays frozen for journeys of up to half an hour, but is best kept in an insulated bag if possible.
Other tips to get used to the product are that a hot knife can be used to slide the ice lid off the tub and the outer surface can also be wiped clean with a hot cloth.
A tub can also be broken into pieces with a large hammer. This mix with the ice cream is a good base for making ice cold smoothies – just add fruit as desired and put in a liquidiser.
The new ice cream tubs can be found in the frozen isle of major supermarkets from today, so why not stock up on a tub or two in the knowledge that you won't need to worry about the recycling.