Monday, 31 July 2017

The Shore Grill & Fish House Opens in North Queensferry Following Multi-Million Pound Investment

The Newcastle-based Cairn Hotel Group has unveiled the stunning new Shore Grill & Fish House at The Queensferry Hotel and the launch of the restaurant marks the completion of the first phase of a massive £15m investment in the local landmark hotel.

Located on the headland above the historic town of North Queensferry, The Shore is the latest destination venue from the creators of the award-winning Twenty Princes Street & Juniper cocktail bar in the heart of Edinburgh city centre.

Ceiling to floor windows that sweep across the entire frontage of this expansive new open plan restaurant & bar take full advantage of the views of the new Queensferry Crossing that spans the Forth. Other distinguishing features include the stunning carved wooden ceiling that nods to The Shore’s maritime location and gleaming brass details that pay homage to the world famous bridges on its doorstep. Flooded with natural light, blending visionary design and an exceptional all day menu, this striking new restaurant & bar is the focal point of the Queensferry Hotel and is set to attract both locals and visitors to the area.

In addition to the new restaurant and bar, the Cairn Hotel Group has undertaken a complete refurbishment of the existing hotel including the addition of 64 new bedrooms, the creation of a new function suite, where the restaurant was formerly located, and a stunning new double-height reception area with ceiling to floor windows. Work on these areas is nearing completion and the hotel is due to be re-branded and re-launched as the Double Tree by Hilton Edinburgh Queensferry Crossing in the Autumn, with the Cairn Hotel Group retaining ownership and management of the property.
Commenting Stuart Douglas, General Manager, “We are really excited about The Shore and our launch is well timed to capitalise on the huge influx of visitors that the opening of the Queensferry Crossing will attract.
“The new restaurant and the hotel’s rebrand as a Double Tree by Hilton in the next few months will be hugely positive for the local area and the substantial investment reflects our belief in the potential of the hotel. The Cairn Hotel Group has a strong track record in identifying and realising the potential of properties, and operates over 30 hotels across the UK including Hotel Indigo Edinburgh – Princes Street, The Station Hotel in Aberdeen, The Stirling Highland Hotel and the most recent acquisitions, the Holiday Inn Aberdeen – West & the Holiday Inn Express Aberdeen City Centre.
“We are confident that the new restaurant and investment in the hotel facilities will have a wide appeal to both locals and visitors to the area; capitalising on the hotel’s unrivalled location and views of the Forth and the bridges. Our investment is also good news for the local economy, as we anticipate employing over 100 people when work is complete, and we will be investing heavily in marketing to ensure that it becomes established as a leading venue for dining, weddings, conference & events and leisure travellers and it will also benefit from being part of the Hilton brand.”

 

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Sunday, 30 July 2017

Recipe for Success - Macdonald Hotels & Resorts Join Forces with Top Chef

One of Scotland’s top chefs has signed a deal to open a luxury bistro at Macdonald Holyrood Hotel in Edinburgh. Paul Tamburrini has moved on from his position as Chef Director at Martin Wishart’s lauded restaurant, The Honours Brasserie in the capital and will launch his first venture, Bistro Deluxe by Paul Tamburrini, in partnership with Macdonald Hotels & Resorts.
The new 80 cover restaurant, which is scheduled to open in autumn 2017, following a quarter of a million pound investment, will feature Tamburrini’s signature blend of exquisite French cuisine and the finest Scottish ingredients. It will showcase a creative menu with beautifully executed dishes based around locality and seasonality of produce and a contemporary wine and drinks list.
With almost 30 years’ experience in the industry, Glasgow-born Tamburrini (45) has honed his culinary skills across the UK, training with Marco Pierre White at L’Escargot in London, before going on to work at a number of well-known Scottish establishments.

Tamburrini progressed up the gastronomic ladder at Rogano in Glasgow, Cameron House in Loch Lomond and Restaurant Martin Wishart in Leith, before following in the footsteps of renowned Scottish chefs, Gordon Ramsay and Andrew Fairlie to take the helm at Glasgow’s iconic Hotel du Vin at One Devonshire Gardens, where he was Executive Head Chef for five years.

Paul Tamburrini said: “This is a once in a lifetime opportunity. The management at Macdonald Hotels & Resorts approached me with a really exciting proposal to combine their position as the UK’s largest independent hotel group with my ambition to open a restaurant in my name. Being part of a hotel environment is second nature to me and I’m very proud to be taking this next step in my career.

“I’ll be recruiting a team of talented chefs and I’m looking forward to creating a progressive and forward-thinking restaurant. I’ll be crafting the menu based on seasonality and using the best local suppliers and producers with a level of service to match the food which will rival any restaurant in the country.”

Ruaridh Macdonald, Deputy Chief Executive of Macdonald Hotels & Resorts, said: “Paul is regarded as one of the country’s top chefs, the phenomenally high quality and consistency of his output at The Honours Brasserie and One Devonshire Gardens over the past 12 years places him at the very top of his profession.

“We’re investing in a brand new state-of-the-art kitchen with a redesigned restaurant to complement the quality of the food. It will be a superb dining experience and once established, we have ambitions to build on what will undoubtedly be a successful venture by rolling it out in some of our other hotels across the UK.”

Located in Edinburgh’s historic old town, The Macdonald Holyrood Hotel is just a stone’s throw from the world famous Royal Mile and the Scottish Parliament. The Hotel has recently benefitted from a £3.0m investment across all 157 bedrooms, meeting spaces and ground floor area and this next stage of investment in the restaurant and bar supports the on-going commitment to maintaining the already high standards at the Hotel.

The collaboration with Paul Tamburrini marks a significant milestone in Macdonald Hotels & Resorts’ history as it continues to drive forward the food and beverage proposition across the group. The news follows the recent appointments of Michelin starred chef, Tony Borthwick to Macdonald Rusacks Hotel in St Andrews and renowned chef, James McCulloch Thomson to Macdonald Forest Hills Hotel & Spa in Aberfoyle.

Macdonald Hotels Ltd celebrated its 25th anniversary in 2016 and operates over 45 hotels across the UK and ten resorts in the UK, Spain and Portugal.

 

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Spanish Summer Tasting: Paella & Sangria at Ibérica Glasgow

After a lot of work in Valencia, the chef's at Ibérica Glasgow are ready to showcase their new Rice in Paella dishes. They are crafted Valencian-style, dry, with crunchy, caramelised socarrat. Like the Spanish do, scrape the socarrat goodness from the bottom of your pan and mix it with the rice to unleash incredible flavours.

Join the team at Ibérica Glasgow in St Vincent Street on the 1st of August from 6pm to 7.30pm to taste Valenciana (with chicken), vegetarian and seafood paellas.

On the night, you will also learn how to prepare classic Red Wine Sangría, and our twist on this traditional recipe, Cava Sangría.

Tickets are only £15 per person, and if you stay for dinner after, they'll the ticket price off your bill!

Book your ticket here. Tickets includes 2 glasses of sangría per person and a tasting of 3 different paellas.

To book a table before or after the event, please contact us on reception.glasgow@ibericarestaurants.com or 0141 530 7985

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Saturday, 29 July 2017

Stoats Launches Pot for a Pop Campaign to Feed African School for a Year

Stoats, a leading oats company, has launched a new charity campaign, Pot for a Pot. As the official porridge partner of World Porridge Day 2017, the company aims to raise funds to feed an entire African school for a whole year, in partnership with Mary’s Meals.

Following the success of Stoats’ charity partnership with Mary’s Meals for World Porridge Day 2016, the company has committed to partnering with Mary’s Meals on a larger scale with the new Pot for a Pot three-month campaign. Every time a Stoats Original Porridge Charity Pot is purchased, 7p will be donated to Mary’s Meals. The donation from each pot will be used to feed a child in Africa for one meal, with a mug of Likuni Phala porridge.

Hannah Stewart, Head of Fundraising of Mary’s Meals said: “We are extremely grateful to Stoats for helping us reach more children with Mary’s Meals, and we wish them the very best of luck in their fundraising efforts.

“Our work to feed the world’s poorest children every day they attend school would not be possible without the generosity of supporters.”

Throughout August to October, the limited edition Stoats Classic Scottish Porridge Quick Pots will feature the Pot for a Pot campaign and will be stocked in Waitrose, Tesco, Scotmid, Sainsbury’s and Asda as well as independent cafes, delis and farm shops across Scotland.

The campaign will culminate around World Porridge Day, Tuesday 10 October, when Stoats hopes to have raised enough funds to feed an entire African school for a whole year. World Porridge Day is a global celebration of one of Scotland’s favourite dishes and supports Mary’s Meals to provide hungry children across the world with one meal every school day.

Mary’s Meals school feeding programme is owned and run by community volunteers in the countries where they provide food. For example, in Malawi there are over 80,000 volunteers who take turn to prepare, cook and serve the daily meal in each school. Where possible, they always serve locally produced food which supports the local community and its farmers as well as the wider economy.

Tony Stone, Managing Director, Stoats, commented: “We’re committed to really making a difference with our Pot for a Pot campaign. Following our fundraising around World Porridge Day with Mary’s Meals last year, we’re keen to build upon this further. As an oats company, we know only too well what a good source of energy and nutrition these meals are. It’s a very fitting and important cause for us to contribute to. Together with our customers, we hope to raise enough funds to be able feed an entire school in Africa for a year. So please, enjoy our porridge and do a good deed at the same time by buying our limited edition charity pots between now and October.”

Stoats is an independent company owned and operated by MD, Tony Stone and Director, Bob Arnott. The business partners, both from Edinburgh, established the company in 2005. Stoats specialises in providing good quality oat products which are nutritionally rich, convenient and help satisfy hunger at all points in the day.

Further information on Stoats products can be found at www.eatstoats.com

 

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Friday, 28 July 2017

Banfi Wine Lunch - Malmaison Glasgow 26th August

Saturday 26th August – 12-4pm £49.50pp

After last year’s sell out Italian wine lunch, Mal Glasgow are delighted to invite Banfi back for a wine tasting and Tuscan inspired 3 course lunch paired with wines from exceptional Italian wine maker Castello Banfi, founder of the largest and most successful estate in Montalcino. If it wasn’t for Castello Banfi, things may have worked out very differently in Italy as he revolutionised winemaking in this part of Italy. For a true taste of Tuscany, Castello Banfi is your best bet.

To guarantee your attendance, call the restaurant on 0141 572 1020.

 

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Wednesday, 26 July 2017

Have You Got What Takes to Eat, Drink & Be #BuenosHeroes?

CAU Glasgow reveals all-new menu with a chance to win a trip of a lifetime to the heartland of Argentina and ask have you got what it takes to eat, drink & be #BuenosHeroes?

CAU Glasgow, the restaurant group offering contemporary cuisine inspired by the vibrancy, colour and cultural diversity of Buenos Aires, have introduced a range of exciting and inspired new menus, with a selection of hand-picked HERO dishes that celebrate the heart, soul and spirit of CAU¹s heartland with a unique twist. These must-try HERO dishes will underpin a summer-long campaign named #BuenosHeroes.

Launched on 24th July, guests are encouraged to order at least one HERO dish when dining at CAU Glasgow to enable them to enter into the grand prize draw at the end of August to win a return trip for two to Buenos Aires. The mechanic is simple. All you've got to do is turn up, order a HERO dish, take a photo, upload to CAU Instagram and you could be on your way to Buenos Aires!

EAT & DRINK #BUENOSHEROES

Available until 31st August, guests will feast their eyes on a wide selection of tasty dishes and Latin-inspired cocktail creations. Kick off with classic Argentinian mini empanadas and crispy fried Shrimp Chicarron, moving through to Twisted Fish & Chips with a quinoa crusted topping and an all-time brunch favourite, Sweet Potato Pancakes. Be sure to save room for the Ultimate Heroes - free range 30-day aged Aberdeen Angus grass-fed-on-the-pampas beef that come in all cuts and sizes depending on your hunger levels. For the sweet-toothed CAUnivores, delve into CAU¹s very own Cornflake Sundae with 20p donation towards a local children¹s charity.

Three cheers to #BuenosHeroes with a colourful selection of thirst quenching South American-inspired cocktails including: The Grass is Greener - as lush as Las Pampas, this blend of Hendrick's Gin, Midori, apple and citrus juice is shaken up with egg whites to make a velvety-smooth Martini. Sit back, relax and float away with the Bright Blue Skies - a lovingly made creation of vodka, triple sec, egg whites and chamomile tea. Guaranteed to put a smile on your face.

There is everything to play for this summer at CAU Glasgow including weekly spot prizes such as a meal for two, a round of cocktails and a bottle of CAU's own brand Malbec wine.

Get down to CAU Glasgow where everyone can be #BuenosHeroes this summer!

 

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Who says Whiskey Cocktails are just for Winter?

With the exciting news that The Dublin Liberties Distillery will be built by the summer of 2018 and the popularity of Irish whiskey we think that these delicious cocktails are perfect for long summer evenings and shouldn't be saved just for the winter months:

The Dubliner and Ginger Ale with a lime wedge:

  • Fill a highball glass with ice and pour over 50ml The Dubliner Irish Whiskey.
  • Top with ginger ale and squeeze in the juice of a wedge of lime.
  • Garnish with another lime wedge - easy!

The Dubliner Irish Whiskey Sour:

  • Shake 70ml The Dubliner Irish Whiskey, 7ml lemon juice, 14ml sugar syrup and a dash of Angostura Bitters in a cocktail shaker
  • Strain into an old fashioned glass filled with ice.
  • Garnish with lemon peel and a cherry.

Available from: Amazon, 31Dover.com, thedrinkshop.com and Wine Rack RRP: £22.50 for 70cl. ABV: 40% http://www.31dover.com/spirits/whisky/the-dubliner-irish-whiskey.html

The Dublin Liberties Devil Smash Irish Whiskey - Devil Smash:

  • Muddle 50ml Dublin Liberties Oak Devil with 2 wedges of lemon, 6-8 mint leaves and 12.5ml honey syrup (1 part honey to 1 hot water to dissolve) in a Collins glass
  • Fill up with crushed ice and garnish with a sprig of mint - perfect for a hot summers day.

Available from: Amazon, 31Dover.com, www.thewhiskyexchange.com and www.celticwhiskeyshop.com. RRP: £35 for 70cl. ABV: 46% https://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=dublin+liberties+whiskey

 

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Edinburgh Brewer Releases Festival Ale for August

Leading Scottish craft brewer, Stewart Brewing, has announced that their popular ale – Edinburgh Festival – is back by popular demand to quench festival goers thirst this August.

Named after the world-famous festival, Edinburgh Festival is a fantastic session ale with a hint of something different for August. At 3.9%, it’s light in colour with a gentle, refreshing bitterness. A liberal dose of New Zealand hops gives the beer a citrus and pine aroma - perfect for taking in the festival.

Stewart Brewing will also take up residence at the Pleasance Courtyard and Teviot Square this year, alongside Williams Brothers and Drygate Brewery, serving a selection of their popular craft beers. The brewery’s famous Edinburgh Gold will also be served at the Edinburgh International Book Festival for the third year running, while various festival pop-ups will also stock Stewart Brewing favourites.

Jo Stewart, Stewart Brewing co-founder, commented: “We’re all getting excited for the festival and we’re thrilled that our Edinburgh Festival ale will be available again this year. It’s proved really popular with festival goers in previous years so we thought we’d bring it back to avoid any disappointment.

“As an Edinburgh brewer, we’re really proud to be involved in the festival, particularly as it celebrates its 70th anniversary, and hope it’s another fantastic year for everyone.”

Stewart’s Edinburgh Festival is available from a number of stockists including: Halfway House, No 1 High Street, Kilderkin, Blue Blazer, Jolly Judge, Canons’ Gait, Guildford Arms, Standing Order, White Lady, Booking Office, Playfair, Alexander Graham Bell, Bow Bar and Royal McGregor. The Craft Beer Bars at the Pleasance Courtyard and Teviot Square are open from 3rd until 27th August.

For more announcements, follow Stewart Brewing on social media:

www.facebook.com/stewartbrewingedin

Twitter @StewartBrewing

 

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Waldorf Astoria Celebrates 70th Festival with Art & Champagne

Waldorf Astoria Edinburgh – The Caledonian will be installing a new art exhibition in Peacock Alley to mark the past seven decades of the Edinburgh Fringe Festival. And to celebrate this milestone the hotel has partnered with champagne house, Perrier Jouet to host a pop-up bar until Sunday 27th August.
The art installation aims to celebrate the irreverent creativity, energy and surreal humour that infuses Edinburgh during the festival. The exhibition brings together emerging and established local and British artists through a collection of prints, collages, and photography that look at the history and future of the capital’s festival season.
Highlights include local photographer, Lee Howell’s, ‘Twins of Red Riding’ and modernist artists, Pat and Hans Schleger.
Guests can sit back and relax in Peacock Alley sipping a glass or two of Perrier Jouet while enjoying the new Festival Collection. The Perrier Jouet pop-up bar will showcase the range, which includes three types of champagne by the glass – brut, rose and blanc de blancs, as well as full bottles and magnums. Prices start from £12 for a glass and from £69 for a bottle.
And in case you are looking for the perfect accompaniment to the champagne, the hotel has developed its own interpretation of a classic - Peacock Prawn Cocktail, which can be served on its own for £9.50, or combined with a glass of bubbles for £20.
To reserve a table in Peacock Alley during the Festival period, please call 0131 222 8945.

 

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Three Independent Edinburgh Venues Shortlisted for National Awards

Three local venues are up for the prestigious Food and Travel Magazine Reader Awards. Wedgwood the Restaurant, The Voyage of Buck and Millers64 have all been short listed and now face a public vote before the final in September.
Locals favourite, Wedgwood the Restaurant hopes to defend its crown in the Best Restaurant Outside London category which it successfully won last year. The Royal Mile restaurant faces stiff competition; Michelin starred establishments such as Purnell’s in Birmingham and The Wild Rabbit restaurant and rooms, Chipping North, and 2014 AA Restaurant of the Year Sticky Walnut, Chester. Husband and wife team, Paul and Lisa Wedgwood opened the restaurant in 2007 to offer their version of the perfect night out; exemplary service in a relaxed setting. Wedgwood has been joined by one other Scottish restaurant this year, the Champany Inn in Linlithgow.
West End cocktail bar The Voyage of Buck has been recognised in the Bar of the Year category less than a year after it opened. The bar is only one of two outside of London to be recognised, the other being Neighbourhood in Manchester; facing London goliaths Dandelyan, Bar Termini and The American Bar at The Savoy. The Voyage of Buck is a concept bar which takes its name from fictional character William “Buck” Clarence who has inspired the drinks list with his global adventures. This summer The Voyage of Buck has a special Milan cocktail menu, paying homage the gallerias and aperitivo of 1930’s Milan.
The third and final Edinburgh entry Millers64, a Bed & Breakfast in an upgraded Victorian terrace on Pilrig Street, is the only Scottish venue to be recognised in its category. The B&B is run by sisters’ Louise and Shona Clelland who, inspired by their own global travels, wanted to offer the very best hospitality experiences for visitors to Edinburgh. Guests of Millers64 are welcomed to one of its two luxuriously finished rooms with freshly baked shortbread and homemade tablet.
Winners will be presented their awards at a ceremony in London on 18th September. You can vote for these local businesses, as well as Edinburgh for Best City at http://foodandtravel.com/awards
Voting closes in the 1st week of September.
Wedgwood the Restaurant @chefwedgwood
The Voyage of Buck @TVOBedin
Millers 64 @Millers64Edin

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Wednesday, 19 July 2017

5 Questions - Vivek Singh, Executive Chef of Cinnamon Club, Cinnamon Kitchen & Cinnamon Soho

Earlier this year I had to spend a week in London on a training course for my new employer. I had made plans to catch up with Masterchef 2016 winner Jane Devonshire and 2015 runner-up Tony Rodd for drinks but in the end we struggled to get our diaries to line up and we had to cancel. As a result, this left me with a free night to try out one of the many restaurants in the capital but after a recommendation from Jane to check out the latest offering from Vivek Singh, Cinnamon Bazaar, I decided to head to the Covent Garden restaurant for my last meal in London before heading home.
Chef Vivek Singh is one of the most successful and respected modern Indian chefs in the UK with four renowned restaurants in London including the Cinnamon Club which boasts a Michelin Star, Cinnamon Kitchen, Cinnamon Soho and the recently opened Cinnamon Bazaar.
Based on the Irani cafes of modern 19th century India, Cinnamon Bazaar has a more relaxed feel to it than the other restaurants in the group but still offers the same high standards when it comes to quality produce and bold flavours. I thoroughly enjoyed my dinner that evening and on the back of my visit, contacted Chef Vivek to let him know how impressed I was with the food and service I had received.
In the end, myself exchanged a number of messages across social media and before I knew it, I was asking him if he would like to answer 5 Questions.
Here's Chef Vivek's story;

How did you get started?

I grew up in a coal mining community in Bengal. Like most boys in my generation, I had very little exposure and involvement in the kitchen. It wasn’t until I had completed hotel school and began an intense chef course and being exposed to a wide variety of cuisines and cooking styles, where I realised a whole world of possibilities and the journeys cooking could bring. When I was offered a sought after place as a Kitchen Executive Trainee for Oberoi Hotels (India’s top hotel chain), I knew I was going to be a chef.

What’s the best piece of advice you could give anyone wanting to start working within the hospitality industry?

If you’re looking to make a quick buck, or have a meteoric career, look elsewhere because this is not the place to make that happen. However if you’re looking for instant gratification, and if you’re looking to see the fruits of your labour and you enjoy interacting and mixing with people, then this is exactly the place to be. In short, get your head down and get on with it!
Where would you like to see yourself in 5 years time?

No idea, and never will! Nonetheless, I have always felt the strong urge to push the boundaries and constantly evolve and embrace change.

With my cooking, I have always maintained the belief, no matter how successful or popular, as with any other art form, that it needs to evolve in order to reflect the changing lifestyles and tastes. Standing still isn’t an option, and therefore, looking beyond authenticity, is the only way forward.

If you could only cook one of your own recipes, what would it be & why?

Old-Delhi style butter chicken – it has sugar and spice, kick and texture, creamy unctuousness and bite, all at the same time.

You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?

My wife Archana, of course! I will cook cauliflower parathas for her and she will make me a masala omelette in a brioche bun.

I would like to thank Chef Vivek for taking time out of his busy schedule to answer 5 Questions and wish him every success in the future.

If you aren't able to get to London for lunch or dinner at any of the Cinnamon Collection restaurants, you can recreate some of Vivek's recipes at home by checking out his website or if you're like me and prefer to work with a cookbook, you can order any of Vivek's cookbooks, including the recently published Indian Festival Feasts, online here.

 

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Sun Shines On Halloumi For Best UK Restaurant

Halloumi Announced on Shortlist For Best Restaurant at The UK Restaurant and Design Awards

Glasgow’s go-to Greek restaurant, Halloumi, has been shortlisted for the coveted title of best restaurant in the UK’s biggest industry awards.

Specialising in Modern Greek cuisine, the restaurant that opened on Hope Street last August is the only Scottish finalist in the standalone UK restaurant category against seven finalists including Uli in Notting Hill and Tom’s Kitchens led by founded by award-winning chef Tom Aikens in Birmingham.

Now in its ninth year, the Restaurant & Bar Design Awards have a huge global following and are recognised as the foremost competition dedicated to the design of food and beverage spaces. Entries from over 70 countries cover every imaginable hospitality space; From ships to airports, museums to burger vans, from revered Michelin-starred establishments to the fleeting dynamism of pop-ups.

Recognising inspirational and creative spaces, Zaza Hadid - the international architect who reimagined the spectacular wave and structure of the Riverside Museum, was a previous judge. Restaurateur Michael Caine and Christopher Cowdray of the Dorchester Collection feature on this year’s judging panel who will scrutinise the creative concept and delivery of each restaurant design.

The winners of the 2017 Restaurant & Bar Design Awards will be announced during a ceremony at London’s King’s Cross on the 5th October. Three Restaurant & Bar designers (SHH, Design Command and Haptic Architects) will each create a cutting edge space inspired from ‘Sound’, with the spaces theatrically revealed on the night of the Awards.

UK Standalone Restaurant Finalists

· Clerkenwell Grind (London, UK) / Biasol Design Studio

· Ensemble (Wells, Somerset, UK) / Phoenix Wharf Design

· Halloumi (Glasgow, UK) / CM Design

· Mamie’s (Covent Garden, London, UK) / A-nrd

· Menagerie (Manchester, UK) / Joel Barker

· Smokehouse & Cellar (Manchester, UK) / Oracle Industries

· Tom’s Kitchen (Birmingham, UK) / B3 Designers

· Uli (Notting Hill, London, UK) / Jonathan Clarke Architects

Past judges from hospitality, design and lifestyle media include Tony Chambers (Editor in Chief of Wallpaper*), Alberto Alessi, Marcus Wareing and Thomas Heatherwick.

Halloumi was designed by CM Design Consultants and the 70-seater restaurant boasts a warm, light interior, with stripped-back décor, white and blue washed walls, and an open plan kitchen, all of which give a real authentic Mediterranean-feel to the space.

Speaking of the shortlist announcement, Kevin Campbell co-founder of The Rotunda Group said: “We set out with the vision to create a space that our family would be proud to eat in outside of Greece and to be recognised by leading awards is both humbling and really rewarding. To be the only Glasgow restaurant in the category is an achievement and we can’t wait for the awards later this year.”

Toni Carbajosa, co-founder of The Rotunda Group continues: “Halloumi is a slice of sunshine on Hope Street. We opened in August and the reception from Glasgow has been fantastic; welcoming our healthy sun-drenched dishes and embracing our Mediterranean heritage. We really feel that you could be in Athens when you walk through our doors.”

Halloumi is an independent restaurant owned and operated by The Rotunda Group in the heart of Glasgow. Co-owned and operated by Kevin Campbell and Toni Carbajosa.

For more information please visit:

Facebook.com/HalloumiGlasgow

Twitter @halloumiGlasgow

Instagram @halloumiGlasgow

#HalloumiGlasgow

Open seven days from 12 noon until 11pm, Halloumi is situated at 161 Hope St, Glasgow, G2 2QU, and serves sun-drenched dishes from lunch right through to supper.

Bookings can be made on 0141 204 1616, or alternatively online at www.halloumiglasgow.co.uk

 

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Tuesday, 18 July 2017

MasterChef Gary Maclean supports Meals & More Summer Holiday Clubs as Brakes pledges £500,000

MasterChef: The Professionals winner and father-of-five, Gary Maclean, was sharing his skills today at Dalmarnock Primary School where he worked with families to improve their culinary knowledge and skills and enable them to prepare simple, healthy and nutritious meals at home on a tight budget.
Brakes has committed £500,000 across five years to fund their Meals & More programme, providing holiday clubs in schools across the country during the school holidays. The number of clubs has grown considerably from two in Scotland last year to 26 this year. Dalmarnock Primary School is one of the schools facilitating a holiday club, which include a nutritious meal for each participant, with upwards of 100 attendees.

The Meals & More holiday clubs not only provide children and their families with nutritious meals but also education on healthy eating, recipes, activities and day trips.

Jabou Conteh, mother of Isafou, 5, Fafou, 9 and Sheriff, 9, (pictured) and an 11-year-old son at high school and a baby on the way, commented: "The lunch clubs are so important. The kids love coming here and I also enjoy it as I'm learning new recipes and discovering new ingredients every day. It's great as I can then try the recipes at home during the weekends."

Brakes recently announced a new partnership with Gary Maclean and the company is keen to utilise his skills as a chef and father of five in supporting the holiday club programme.

Gary Maclean, commented: “It’s great to come along to the school to meet with families who are eager to improve their understanding of nutrition and skills in the kitchen.

“I have five children so I know preparing healthy meals can be a struggle, and expensive – but it doesn’t have to be. My goal here today is to demonstrate that nutritious meals can be simple, affordable to make and delicious for all the family to enjoy.”

John McLintock, Director of Operations, Brakes Scotland, added: “Meals & More is a fantastic community programme that we’re extremely proud of and will continue to fund to help children and their families get great tasting, healthy meals during the school holidays. It’s not just about providing meals, it’s also about sharing skills and knowledge so families can replicate these practices at home in a simple and affordable way.”

The Dalmarnock Primary School holiday club is part of the Food, Families, Futures Partnership, delivered by Children in Scotland in partnership with local groups. Jackie Brock, Chief Executive of Children in Scotland, said: “Holiday camps like these demonstrate how bringing together fantastic community assets can create experiences that are fun and hugely beneficial for children and their families. Having someone like Gary here to impart his knowledge, as well as the other community chefs who have been working with the families, is priceless.
“We believe keeping more schools open, free of charge, during the holidays could play a key role in tackling Scotland’s inequality challenge and be at the forefront of measures to reduce the attainment gap.”
Families who attended today’s holiday club at Dalmarnock Primary School got involved with preparing lunch, which consisted of carrot and coriander soup and shepherd’s pie. Attendees received a goody bag containing a recipe and ingredients to take home.
Councillor Chris Cunningham, Glasgow City Council’s City Convener for Education, Skills & Early Years, said: “I’m sure everyone at the Dalmarnock Primary club was inspired by Gary’s tips on cooking healthy meals on a budget. Summer activities at the school are proving exceptionally popular with children as well as parents who are getting involved and lending a hand with preparing the meals for participants.
"School holidays are a joy for children but can increase pressure on families experiencing food poverty. This worthy project is helping, in some small way, to reduce some of that stress for Glasgow families as well as boosting parents’ confidence in the kitchen. I’m sure that learning from a Masterchef celebrity and sampling his dishes made it all the more enjoyable!”
Scottish foodservice provider, Brakes Scotland, announced their partnership with Gary in March. Gary supports the company’s unwavering commitment to sourcing local products, promoting the very best in Scottish produce and innovation. The partnership follows the launch of Brakes Scotland in 2016, part of Brakes’ UK operation, and further cements the company’s increased commitment to Scotland and its Scottish offering.

 

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