Written by Gerry Haughian
Tuesday, 31 March 2015
Written by Gerry Haughian
Saturday, 21 March 2015
With a wide selection available to suit all tastes and budgets, St. Enoch Centre has an Easter egg for every egg hunter this year.
Tesco - Cadbury Dairy Milk Giant Easter Egg - £6
Keep it classic with this giant Cadbury Dairy Milk Easter egg from Tesco at St. Enoch Centre.
Gift boxed and finished off with a purple ribbon, the deliciously creamy milk chocolate is made with a glass and a half of fresh milk and Fairtrade cocoa. This giant Cadbury milk chocolate treat also comes with three scrumptious bars of Cadbury Dairy Milk.
Glasgow’s St. Enoch Centre showcases a wide range of Easter treats. From beautifully presented luxurious Easter eggs, courtesy of premium chocolatiers Hotel Chocolat and Kimble’s, to amazing masterpieces from Thorntons and Easter classics from Tesco, St. Enoch Centre has Easter covered.
The good people at St. Enoch Centre have very kindly sent me one of each of the eggs above to taste test. Normally I wouldn't open up my Easter Eggs until Easter Sunday but in the name of research I will be working my way through these chocolate goodies and will post up some feedback on each of them.
Keep an eye out for my upcoming review of the various eggs but whilst you wait on me working my way through the kilo of chocolate, you can visit www.st-enoch.com for more information on where you can buy your own Easter Eggs.
Written by Gerry Haughian
Friday, 20 March 2015
The great and the good of Scotland's rural, tourism and creative industries turned out in force in Edinburgh this evening (19th March) to launch the 175th Royal Highland Show. Over 150 guests were invited to a private screening at the Filmhouse to preview a series of short films shot on location at the 2014 event by former BBC TV Series Producer and award winning film maker, Rob Bryce.
The five films focused on different aspects of the iconic show - food and drink, livestock, countryside, machinery and equestrian - which last year welcomed over 178,000 visitors and had an estimated economic impact of £47.1m.
Following the screening, David Jackson, Royal Highland Show Manager, unveiled this year's consumer campaign, 'It's Moo-Hoosive', featuring the Show's iconic Highland cow with enormous horns to represent the breadth and depth of this unique event and its wide appeal to urban and rural visitors alike.
David said: "It's quite a challenge to create a campaign for an event as diverse and huge as the Royal Highland Show, but 'It's Moo-Hoosive' hits the spot. It is fun, arresting and gives visitors a sense of the scale of the Show. And by rooting the image in the beautiful Scottish countryside, it also underlines the positioning of the Show as a showcase for the best of farming, food and rural life.
"2015 is Scotland's Year of Food & Drink and we know that 42% of visitors attend the Show for our exceptional food and drink offering, so this year we are launching 'Scotland's Larder Live!' and transforming the Food Hall into the ultimate celebration of Scottish food and drink. 'Scotland's Larder Live!' will showcase the array of regional flavours and premium produce we have here in Scotland, building the connection between farming and food to consumers in a highly visible and entertaining way."
The 2015 event is also the 175th anniversary of the Royal Highland Show and guests were greeted by the first of 175 specially commissioned 3-foot high steel Highland cows. These have been created by award winning designer Kevin Paxton, a blacksmith and regular exhibitor at the Show. Although the first cow is being presented to the Show's Patron, Her Majesty The Queen, with the other 174 available to purchase. The Show's trophy maker, Hamilton & Inches, has also created 175 miniature Stirling silver versions which will also go on sale.
Stephen Hutt, Chief Executive of the Royal Highland and Agricultural Society of Scotland (RHASS), concluded: "This evening has been the ideal opportunity to remind our guests just what the Royal Highland Show is about - the very best of farming, food and rural life. There is nothing else quite like it in the UK and we are enormously proud to host it. Entries for all our show categories are now open and some are already full. Figures are up on this time last year - we have had more applications from exhibitors and competitors, businesses are asking for larger exhibition stands and we have increased the overall exhibition space within the showground. The 2015 Royal Highland Show promises to be Moo-Hoosive!"
Tuesday, 17 March 2015
Jacqueline, and her team have since developed two homely welcoming local eateries having worked with Scotland's larder to give customers and now a lot of their friends a taste of true Scotland right in the middle of Glasgow.
With a passion for fresh, local and high quality produce, Jak does her best to use the bounties of Scotland's fine larder. Her scallops & langoustines are landed on Thursday at the pier in Uist and they are brought down to them direct. Braehead Foods, fine purveyors of the best Scottish game and have been supplying her for 17 years.
That's how The Sisters story began and been successfully operating for 17 years with the girl at the helm still loving what she does.
At the age of 4, my Grannie sent me to the garden to pull some rhubarb I handed it in to the kitchen, the reward for doing this job was a newspaper cone filled with sugar & one of the smaller rhubarb stalks, well I thought this is amazing, however I had to sit on the back steps as I wasn’t allowed into the kitchen as the adults were getting there tea! When I did get back in to the kitchen, a rhubarb crumble (so i was told) came out of the oven, bubbling hot, sticky with a crumble topping all gooey round the sides from the rhubarb juice, well I was hooked, how did this happen? Surely I had just pulled some pink/green sticks with massive leaves out of the ground with dirt at the bottom, yet this pudding tasted amazing topped with a "Drizzle of Milk" well we did not have the luxury of cream in those days going back 43 yrs now mind.....
The story of my interest in food began right there on the back door step of my Grannies house!!
What’s the best piece of business advice you could give?
To have The love & appreciation I have for the Scottish produce I cook, understanding every step the person before me has taken to get it to my kitchen, appreciating that and caring for it until it reaches the next destination(customer plates) So they also get the pleasure too! My costings too !!
Where would you like to see your business in 5 years time?
Building on the great reputation that Glasgow is working on right now expanding the legacy of People Make Glasgow and putting our city on the map as a great Foodie destination, showing the world wide audience just how great Scottish food is in my home city.
If you could only have one of your own products/recipes, what would it be & why?
I love the science behind food and watching my kids wow if they are watching - from spinning sugar to making puff candy - if you could bottle those wee faces and show them in the future, that’s what makes me tick! Obviously letting them eat these things is not very high on my to do list!!
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
It would actually be my Nana & Papa, as when my papa died my nana was worried she would have no one to sit on the chair opposite her to eat her tea, as they had shared a table for 60 years at dinner.
I would make sure they got an amazing Sunday Roast Dinner with all the trimmings and although there would not be wine I would have a wee cream sherry to start the meal with them! Food should always be shared by those whom we love and care for - it is a win win situation past or present.
Tuesday, 3 March 2015
Sunday, 1 March 2015
Here's Luke's Story;
What do you hope to do with your career now that you have completed the Masterchef 2014 process?
Well I definitely don’t want to open a restaurant, far to risky and unsociable! I’ve set up my own private dining business (www.lukeowencooks.com) and I'm really enjoying it. I really like the guest interaction and the complete artistic control!
What was your favourite challenge on the show?
Cooking with Tom Kerridge for the Chefs table was amazing, Tom and his team were brilliant and getting to cook for the best chefs in the UK is something only a handful of people ever get to do.
What is the biggest thing that you learnt about yourself over the process?
I’m a much bigger risk taker than I ever realised, I honestly believed I was a rational and sensible person.
If you could only cook one of the recipes that you cooked over the Masterchef process again, what would it be & why?
Probably the black pudding and chorizo scotch eggs. Mainly because everybody always asks/tells me to cook that for them.
I'd like to thank Luke for answering 5 Questions and wish him every success in the future with his private dining business. So if you're feeling adventurous, why not give Luke a call and get him to prepare the menu and wow your guests at your next dinner party.
You can keep up to date with everything that Luke gets up to on Facebook and Twitter.