Kasbah Tamadot, set at the foothills of the Atlas Mountains in Morocco and one of Sir Richard Branson’s privately owned retreats within the award-winning Virgin Limited Edition collection, is delighted to announce the recent appointment of a new Food & Beverage (F&B) Manager – Romain Arnaud.

Romain originally hales from St. Etienne in the Loire region of France, growing up in Morocco and Cote d’Ivoire, Romain was brought up with the rich aromas of his mother’s kitchen and the spice markets of North Africa laying the foundation for his interest in the art of cooking and service. He returned to France in 1998, where he graduated in the top five of his class in hospitality and catering at the prestigious Vatel Institute of Paris.

Romain has gained valuable experience in the industry over the years, having previously held positions at Beaulieu sur Mer’s La Reserve de Beaulieu (2** Michelin) and Dublin’s Shelbourne Hotel restaurant - No 27 the Green, as well as working for highly regarded caterers such as Fauchon and Passion Traiteur; before heading for the US where he held the position of Maitre d’hôtel and Assistant to the Culinary Attaché at the Consulate General of France in New York; where he coordinated all official Consul events and welcomed world renowned leaders. Prior to his arrival at Kasbah Tamadot, Romain was the service and catering director for Tasting at Payard Pâtisserie & Bistro in New York.

Kenton Jones, General Manager of Kasbah Tamadot commented: “We are extremely happy to have Romain join the Kasbah Tamadot team. Settling in very well Romain has what it takes to deliver high standards. He is full of new and exciting ideas and I have no doubt he will ensure our Food & Beverage service continues to be a huge success going forward.”

:plate:

From 3rd April, Covent Garden will become the ultimate West End destination for fresh produce on Saturdays. Easter Weekend will see the Covent Garden Real Food Market make its long awaited return to the East Piazza. Following popular demand, the iconic London food market, previously held every Thursday, will now continue every Saturday from 3rd April 2010 until Christmas - now the only market in the West End where foodies can pick up top quality fresh produce on the weekend.

Visitors to the Piazza will be able to buy the best ingredients and fresh produce to cook at home, as well as sumptuous treats from choice traders such as The Great British Sausage, Polish Deli, Sporeboys and Woodwards Farm, plus food blogger favourites including world-renowned Eat Like A Girl.

In addition, a special Tasty Hour will take place on Saturday 3rd April from 3-4pm, where members of the public will have the chance to sample the delicious produce from the market for free!

Throughout this year a Happy Hour 2-for-1 offer will also run on Tuesdays from 6-7pm in participating restaurants and cafes in and around the Market Building. For full details visit the Covent Garden London website.

The critically acclaimed Food Bloggers stall will also be making a comeback to the market. World leading food experts will be hosting stalls from April until the end of the year, that will be serving up some of their favourites and sharing top tips and food insights right on the Piazza. Last year’s food blogger highlights included Eat Like A Girl, Hollow Legs, A Slice of Cherry Pie, The Ginger Gourmand, More Tea Vicar?, From a North London Kitchen and Gastro Geek. Make sure you follow Covent Garden London on Twitter or visit the website for more information on the Food Blogger stall.

Covent Garden Brand Director Bev Churchill commented, “Now in its fourth year, The Covent Garden Real Food Market has been a huge success and we are continuing to develop the market to make it the ultimate destination for fresh produce in Central London. We have moved the market to a Saturday in order for the local community, as well as visitors to the area, to do their local weekly shop at the market and have the freshest, quality ingredients to cook with at home.”

The much anticipated mega culinary event of the year, the World Gourmet Summit, celebrates its 14th instalment from 11 to 25 April 2010. Organised by Peter Knipp Holdings Pte Ltd (PKH) and supported by Singapore Tourism Board (STB), the World Gourmet Summit 2010 is presented by Citibank.

“This year’s World Gourmet Summit is going to be more exciting than ever before. Guests can look forward to sampling the finest cuisine by the world’s leading chefs and engaging with them at the chef’s table luncheons and culinary masterclasses. There is also the inaugural kitchen party where guests can get up close and personal with the chefs, winemakers and personalities for a fun-filled after-dinner party. Among the new events to look forward to include the Grandeur Of Wines, a three-day celebration of fine wines from around the world. The Grand Jury Européen, a panel of 13 esteemed wine authorities, makes its debut in Asia for the first time in such a large scale at the Grandeur Of Wines, where they will be conducting a blind wine tasting of the 2005 Bordeaux Vintage and 2004 Italy Vintage. The Grandeur of Wines will also feature a gala dinner and wine fair. Other new events to look forward to this year are the gourmet golf experience, which combines this well-loved sport with fine food and wines; and the chocolate dinner”, says Peter A Knipp, CEO.

Citibank returns as the presenting partner for the World Gourmet Summit for the second consecutive year.

Han Kwee Juan, managing director and head of credit payment products at Citibank Singapore Ltd says, “Citibank is delighted to continue our commitment as presenting partner for the World Gourmet Summit 2010. At Citibank, we are committed to providing value for our cardmembers through our credit cards dining privileges programme Citibank Gourmet Pleasures, which guarantees unrivalled dining deals at more than 1,000 locations.”

“The World Gourmet Summit is one of the most eagerly anticipated events in Singapore’s lifestyle dining calendar, truly celebrating the finest cuisines, and diverse tastes and food cultures around the world. It is a natural extension of Citibank’s efforts to offer the country’s widest dining merchant selection, the best dining experiences and the latest gourmet trends. This year’s event is set to be even more exciting than before, and we expect to see overwhelming response not just from Singapore and the region, but also from around the world. In fact, we are extending this landmark event to many of our customers and journalists from overseas so that they too, will be able to experience this unique gourmet celebration first-hand,” adds Han Kwee Juan.

“Singapore’s culinary scene has evolved immensely in recent years and the World Gourmet Summit has undoubtedly played a strong contributing role to this change by being both a mirror and a catalyst. Aside from reflecting market needs, the World Gourmet Summit has also constantly pushed the boundaries through bold and innovative programming. This year, the World Gourmet Summit will feature an entire event dedicated to premium fine wines from around the world, complementing the gourmet cuisine offered at the summit, and positioning Singapore as a wine hub of South East Asia. We hope that audiences, both local and from overseas, will savour these fine offerings and immerse in the Singapore’s richly flavoured culinary scene that takes inspiration from the city’s culture and heritage,” says Andrew Phua, STB’s director for Tourism Shopping & Dining.

Meet the World Gourmet Summit’s Constellation of Stars this year for a dazzling gourmet extravaganza. Hailing from the culinary capitals of the world, 2010’s line-up of star-studded masterchefs include celebrity and two-Michelin-starred chef of the BBC TV series, The Restaurant, Raymond Blanc; two-Michelin-starred chefs Andrea Berton and Michel Rostang; one-Michelin-starred chefs Alex Chow, Dieter Kaufmann and David Thompson, Three Chef Hats Greg Doyle, assisted by Executive Chef Grant King, Two Chef Hats Ben Shewry, Chef Carles Mampel, Chef Hal Yamashita and Chef Vivek Singh. Special guest chefs include chefs Frédéric Bau, Gianluca Fusto and Loretta Fanella.

These international names in the gastronomy scene will be hosted by Singapore’s top chefs, among them Chef Yong Bing Ngen from Majestic Restaurant, recipient of the World Gourmet Summit Awards Of Excellence 2009, S. Pellegrino Chef of the Year; and Pastry Chef Pang Kok Keong from Canele Pâtisserie Chocolaterie, who was awarded the PCB Pastry Chef of the Year in 2009. Chef Pang will also be participating in one of this year’s debut event, the chocolate dinner.

A total of 63 sumptuous events will take place over the 15-day period with the participation of 25 partner restaurants and 13 hosting establishments. This is by far the most extensive line-up ever.

continued below - EVENT HIGHLIGHTS

It’s tasty, nutritious and due for a comeback, says Tim

He is the up-and-coming chef who trained in classical French cuisine under Raymond Blanc – but Tim Bilton likes nothing more than a tempting plate of tripe.

Yorkshireman Tim learned his craft at college in Leeds and ran a restaurant in the city. Whenever he’s back there, he always calls in at The Tripe Shop in Kirkgate Market, one of the few remaining in the world, and tucks in with gusto.

“I love the stuff!” Tim said. “As a chef I’m passionate about local ingredients and dishes, and what could be more traditional than a serving of Yorkshire tripe with lashings of salt and vinegar.”

He should know. As Yorkshire Chef of the Year 2009, Tim has transformed The Butchers Arms, Hepworth, into a beacon of great food made from locally-sourced ingredients.

Now his talent has come to the notice of TV producers and Tim will be appearing on BBC2’s Great British Menu in April.

He didn’t cook tripe on the show, nor does it appear on the Butchers Arms menu. But it may yet.

“Tripe has got a bad press,” said Tim. “Many people recoil at the thought of it, but they’ve never given it a try”.

“There used to be scores of tripe shops in Yorkshire. People knew this was a tasty, cheap and nutritious dish, good for all the family. And it meant nothing was wasted – which should appeal to canny households these days.”

Tim is a 35-year-old (who cooks up contemporary British dishes like Round Green Farm Venison haunch steak with fondant potato, fresh blackberries and Pontefract cake sauce), so he’s not a typical tripe consumer.

“It’s the older generation who remember tripe. But in other countries they dish it up in all sorts of ways, like the Andouille French tripe sausage, or the spicy Indonesian dish Babat”.

“There’s no reason why we can’t cook up new and exciting ways to serve this traditional Yorkshire delicacy.”

Tim began cooking aged 13 at the Swiss Cottage in Pontefract, later working for two “inspiring” years at Raymond Blanc’s Le Manoir aux Quat’ Saisons in Oxfordshire. He went on to chef in France for 18 months.

Later he became head chef at the 350 seat Bibis Italian Restaurant in Leeds city centre before taking over The Butchers Arms and transforming it into the Yorkshire Life Awards Dining Pub of the Year 2009.

The Grade II listed country inn is found in the picturesque hamlet of Hepworth between Holmfirth and Penistone – ‘Last of the Summer Wine country. People now travel for miles to taste Tim’s cooking.

“Our success is down to the hard work of our team, the wonderful local ingredients and a passion for food. And this time I’m not talking tripe!” said Tim.

Tripe Facts

• Tripe is a type of edible offal made from the stomachs of cows, sheep, pigs and other animals
• 100 years ago there were 260 tripe shops in Manchester alone
• International tripe dishes include Mondongo, a Caribbean tripe, vegetable and herb soup; and Dobrada, a tripe and chickpea dish from Portugal
• According to the Tripe Shop in Leeds: “Quality tripe can increase your libedo four fold.”

:chef:

Welsh food and drink producers are preparing to travel to Spain for the latest date on the international food exhibition calendar – Alimentaria (March 22-26).

Held at the Fira de Barcelona, Alimentaria is one of the world’s leading events for the food and drink industry, and the largest food trade event in Spain.

Five Welsh companies will be exhibiting at the event assisted by International Business Wales on behalf of the Welsh Assembly Government’s Food, Fisheries and Market Development Division.

Alimentaria is an important show for producers looking to expand on the world stage, with 4,000 leading food and beverage manufacturers and distributors expected to visit along with 150,000 buyers, and representatives from 155 countries.

Making its debut at Alimentaria will be North-Wales based Rhug Organic Farm.

The company, which already exports to Asia and is looking to expand into the Spanish market, will be showing its meats and award-winning pies.

Made from prime, slow-cooked, tender cuts of meat encased in short crust, all butter pastry they are available in four mouth-watering flavours: Steak, Mushroom and Red Wine; Steak and Ale; Roasted Vegetable and Goats’ Cheese; and Chicken and Mushroom.

Rhug sells organic home-reared beef, pork and lamb, along with organic poultry and game on its estate in Corwen, North Wales, nationwide to farm shops, delis and restaurants.

Already experienced exporters to Spain and the Canary Islands, award-winning bakers, Lewis Pies Ltd, are looking to meet existing and new customers at Alimentaria.

The family-run company will be showing its core lines of pies and pasties as well as launching three new products, which will also be available in the UK.

Aimed specifically at the Spanish market, Lewis’ new Chicken & Chorizo Sausage Slice will be unveiled along with the new Brunchie (Cheese, Bean & Sausage Slice) and its Cumberland Seasoned Sausage Roll.


Real Crisps which recently re-launched the brand with bright and contemporary new packaging, as well as new flavours and pack sizes; is taking a wide range of its handcooked crisps to Alimentaria exhibition 2010.

The company, which is owned by the Tayto group, started making genuine handcooked crisps at its South Wales manufacturing base in 1997.

Using the best potatoes and combining classic and innovative flavours, the company’s crisps and Chips are available in 35g, 50g, and 150g packets.
Flavours range from traditional favourites such as Sea Salt & Black Pepper and Sea Salt & Malt Vinegar, contemporary taste sensations including Ham & English Mustard, Roast Ox, Jalapeno Pepper, Strong Cheese & Onion Sweet Chilli and Sea Salt

Oriental Spice, Pepperoni, Sea salt Strong Cheese & Spring Onion and Sea Salt & Cider vinegar in the Real Chip range.

Trioni Ltd, will be showing its range of Daioni organic flavoured milk drinks.
Daioni organic flavoured milk drinks are available in strawberry, chocolate and banana flavours and come in two sizes, 125ml and 250ml.

The Pembrokeshire company will also be showing its Daioni longlife semi-skimmed milk which is available in 125ml and 1 litre packs.

Widely vailable across the UK, Daioni is exported to several countries including Greece, Malta, Cyprus and Australia. Holland, Spain, Poland, Singapore and will soon be avaialble in Hong Kong and France.

Hybu Cig Cymru - Meat Promotion Wales will be accompanied by Welsh meat exporters when it promotes high quality Welsh Lamb and Welsh Beef at Alimentaria.
HCC sees Spain as an important market for Welsh produce, and HCC's aim at the show will be to create new trading opportunities, generating improved returns for producers and processors back home in Wales.
HCC has been successful in helping to supply Welsh Lamb and Welsh Beef to shops, restaurants and hotels in the region, and the trade stand will showcase the virtues of our produce to chefs and buyers.

*Tasting sessions, conducted by Howel Food Consultancy, will take place on the Welsh stand, featuring products from companies exhibiting at Alimentaria along with a number of other True Taste Award winners including Abergavenny Fine Foods, Halen Môn, Ty Nant, The Hurns Brewing Company, Llanllyr, and the Welsh Whisky Company.

Renowned cookery writer Mridula Baljekar’s Pure & Fresh range of chutneys have been chosen to enter the Real Food Festival in Earl’s Court in May under the umbrella of London Farmers’ Markets.

Mridula is both delighted and excited at the prospect of being able to showcase her chutneys at the Real Food Festival, especially since the chutneys were launched only at the end of last year.

Pure & Fresh range has 13 varieties, but as seasonal fruit and vegetables are used, the entire range is not available throughout the year. The fruit and vegetables are supplied by farms in Kent and Oxfordshire.

Mridula is now adding three premium cooking sauces to the range. They are North Indian Cream and Nut Sauce (Korma), Kashmiri Lamb Curry Cooking Sauce (Rogan Josh) and North Indian Butter-Cream Sauce (Makhani). As with the Pure & Fresh range of chutneys, no artificial colours, flavours and additives are used.

The Guild of Food Writers is inviting entries for its annual children’s cookery competition CookIt!, which is supported again this year by Gold Top milk.
To find out more go to http://www.gfw.co.uk/campaign-details.cfm?ArticleID=49

This year CBBC food adventurer and Gastronuts presenter Stefan Gates is challenging young cooks to ‘Create a dream meal for you and your friends’. Stefan is heading the panel of judges for the competition, which is open to children who were aged from 10 to 14 on Monday 31 August 2009.

The challenge for children taking part in this year’s competition is to let their imaginations run wild as they plan a delicious two-course meal designed to enchant and delight their friends. From all these meals, six finalists will be chosen to come to London to prepare their meals for a panel of judges including Stefan.

This hotly contested competition is a cornerstone of the Guild of Food Writers’ commitment to encouraging the younger generation to have a greater connection with good food.

Stefan, who is a member of the Guild, says, ‘I’m thrilled to be part of CookIt! this year. I love making food that’s fun, interactive and surprising. Mealtimes should be adventurous and the Guild of Food Writers’ CookIt! competition is a fantastic way to get children to explore ingredients and to get creative with their food. I cannot wait to see what the children cook up for this year’s competition!’

The winner of CookIt! 2009, 12-year-old Robbie Main from Lincoln, says ‘Travelling to London last June to take part in the final of the CookIt! competition was very exciting. Hearing my name called out as the winner came as a total surprise! I won a five-day-holiday for my family at a working Jersey dairy farm which included a brilliant cookery course. I was even invited onto Blue Peter for a cooking challenge with Ainsley Harriott!’

CookIt! is supported by Gold Top milk, which is produced by a cooperative of 400 British Jersey and Guernsey farmers.

The competition is open to children who were aged from 10 to 14 on Monday 31 August 2009. Their challenge is to create two dishes - a main meal that shows their imagination and originality and a scrummy dessert, ideally incorporating some milk.

The six finalists will be invited to London, with all expenses paid, on Thursday 10 June 2010, where in the kitchens of the BBC Good Food Magazine, they will prepare their meals for a panel of judges including Stefan Gates.

The closing date for entries is Friday 30 April 2010.
PRIZES

First Prize A four-night stay for a family of four at a working farm in Cornwall. The trip will include a guided tour of the farm, which produces Guernsey milk, cheese and veal.

Second Prize A Gastronuts workshop with Stefan Gates for the winner and three friends.

Third Prize To be confirmed

Runners up Each runner up will receive Lakeland’s new My Kitchen stick blender: great for whisking, whipping and blending, it comes with a balloon whisk attachment, 500ml chopping bowl and 500ml mixing beaker with lid.

Over the course of the next few months, English Wine Producers (EWP) will be presenting activities and launching information to highlight the UK wine industry, from the release of the new vintage wines to outlining the industry’s new labelling changes.

The highlight of the industry’s calendar is the St George’s Day Trade & Press Tasting, taking place this year on Friday 23rd April at Chelsea Football Club.

This is the showcase event for the UK wine industry, with EWP members’ wines highlighted alongside smaller, boutique wineries from the country’s six regions. The tasting will launch new vintages and wines and provide an opportunity to meet many of the producers and other representatives from the industry, as well as meet new faces and wines released for the first time. Additional features will include the launch of English Wine Week 2010.

English Wine Week will this year run from Saturday 29th May – Sunday 6th June, incorporating the Spring May Bank Holiday (the last weekend in May). Seasonally this is an ideal time to look to promote English wines either in store or in house, with new vintages and wines coming on stream and looking forward to the summer months ahead. Vineyards will be geared up to attract visitors and look to opportunities to link in with trade customers to highlight English wines to an ever increasing interested consumer audience.

Joining EWP this year and new to the market is sparkling wine estate Gusbourne. Based just outside Appledore in Kent, 10km from the south coast, Gusbourne Estate comprises only the traditional varieties planted on 20 ha, spread across 3 distinct plots. Owned by Andrew Weeber, whose passion for wine extends all the way back to his South African roots, Gusbourne is run on a day-to-day basis by Plumpton-trained Jon Pollard.

Gusbourne’s first vintage releases, to be presented at the EWP Trade Tasting on 23rd April, will be from 2006, with a little over 5000 bottles each of Brut (Pinot Noir, Pinot Meunier, Chardonnay) and Blanc (100% Chardonnay). Production has increased for subsequent vintages, and a groundbreaking new winery is planned for the near future.

:wine:

March in Scotland is the perfect time to visit and take in the magical snow tipped mountains, wildlife, snow sports, the Scottish Snowdrop festival and other winter events. March also offers the last chance to take advantage of some of the offers available through VisitScotland’s Winter White website. This includes accommodation deals offering 3 night breaks for £99 per person; 3 nights for the price of 2 as well as other money saving incentives.

See visitscotland.com/whiteinvite for more information

Whisky, Food and Mhor
The Trossachs
Two family-owned Scottish treasures, Monachyle Mhor Hotel and Glengoyne, are offering two exceptional culinary travel breaks, perfect for the ultimate food and whisky lover.
The packages, designed to embody Glengoyne’s ‘Real Taste of Malt, Real Taste of Food’ credentials, are available as a one night break from £280 per couple or a two night Master Class packed with fine food and rare whisky from £684 per couple.
Included in this very special event are:
• Two nights dinner, bed and breakfast at Monachyle Mhor Hotel
• A welcome dram of Glengoyne 21 Years Old on arrival at Monachyle Mhor served with a traditional Scottish delicacy, created by Mhor to match the whisky
• Seasonal cooking demonstration and lunch with Tom Lewis at his Mhor Fish cafe in Callander
• A Master Blender Session at Glengoyne, Scotland’s most beautiful distillery
• Transport through the Trossachs with the mobile tutored nosing session using Glengoyne’s specially designed kit, along with a guide to talk through the history of whisky making in the local area
• Rare opportunity to taste the exceptional Glengoyne 40 Years Old
• Evening meal at Monachyle Mhor, hosted by Stuart Hendry and introduced by Tom Lewis, pairing the best local ingredients that Scotland has to offer with Glengoyne whiskies and Glen Guin wines, another quality brand with its history rooted in the local area.
These very exclusive, two night special events take place four times per year on 6 March, 16 June, 8 September and 10 November with prices starting from £684 per room based on two sharing.
Alternatively, the one night Whisky, Food and Mhor break includes dinner, bed and breakfast at the sumptuous Monachyle Mhor Hotel. On arrival at the hotel enjoy a dram of the exceptional Glengoyne 21 Years Old Highland Single Malt Scotch Whisky, together with a traditional Scottish Black Bun specially created by Mhor to complement the rich honey flavours of the whisky.
The following day guests make their own way through the picturesque Trossachs for a unique experience at Glengoyne Distillery. The Master Blender Session will guide enthusiasts through the distillery and into the spectacular Sample Room where each guest will create their very own unique blend with a word of encouragement or two from the expert blender. The creation is then bottled to take home and enjoy.
The one night Whisky, Food and Mhor break is available all year with prices starting from £280 per room based on two sharing. Glengoyne and Mhor are within easy reach of Glasgow and Edinburgh, set in the spectacular scenery of the Trossachs.

For further information or to book please visit glengoyne.com or mhor.net

Michelin star for Kinloch Lodge – Skye’s first
Skye
In a glittering year for one of Scotland’s best-loved hotels, Kinloch Lodge has been awarded a Michelin star for its food, the first Michelin star to be awarded in Skye.
This prestigious award signals the culinary experience is outstanding. Measured by numerous inspections throughout each year, Michelin looks for consistency and an intelligent, imaginative and dedicated commitment to quality and flavour.
Marcello Tully, head-chef, said “We’re delighted to have been awarded a Michelin star, it is the ultimate accolade for any chef. We’ve worked very hard together as a team in the three years since I’ve joined to develop an exciting, imaginative and diverse menu that, above all, celebrates the exceptional quality of the local produce we have on our doorstep. This is a wonderful recognition of all our efforts and builds on Kinloch’s renowned and celebrated culinary heritage.”
In addition to the Michelin Star, Kinloch retained their Red Grape award for it wine list. Kinloch introduced their unique wine, whisky and beer flights in to accompany each course in 2008. The flights are carefully tailored to complement and enhance the particular flavours of each dish and have been exceptionally popular.
Kinloch Lodge has long been a focus for exceptional accommodation and fantastic food with world renowned, award-winning cook and food writer, Claire Macdonald and her husband Godfrey at its helm for the past 37 years. Their daughter Isabella and her husband Tom Eveling joined the team in 2002 and have since devoted their time and energy to managing the business, conducting a comprehensive redesign and bringing it to new levels of singular quality. Marcello Tully joined the team as head chef in 2007 and has been developing the already outstanding menu to create a fine dining experience to rival the very best in the UK.
Claire Macdonald comments “Michelin’s star is a testament to the fantastic work being carried out by Marcello and his team at Kinloch Lodge. They work tirelessly throughout the year to ensure every guest’s stay is truly memorable, so to be given this recognition by Michelin is heart warming and truly wonderful.”


Bramble Bar
Queen Street, Edinburgh
Bramble Bar has been voted 7th Best New Bar in the World by Drinks International Magazine. .
Open 16.00 - 1.00.
Tel: 0131 226 6343
bramblebar.co.uk

The Lodge
Loch Goil, Argyll
On 23 January 2010, The Lodge launched its brand-new cook school. Head chef, Donald Munro, promises to impart an indispensible culinary education to cooks of all standards. Resting on the shores of Loch Goil, The Lodge is a 5-star exclusive-use venue specialising in small weddings, family get-togethers and gastronomic getaways.
Tel: 01301 703 173/ 01301 703 193
thelodge-scotland.com


Pickled Green
Rose Street, Edinburgh
New eco-efficient restaurant recently launched in Edinburgh. They specialise in seasonal produce and use only fresh, local ingredients.
Open daily 08.00 – 19.00; 08.00 – 23.00 on Friday and Saturday.
Tel: 0131 220 0477
pickledgreen.co.uk

Cookie
Pollockshields, Glasgow
A new kind of eatery incorporating a restaurant, café, deli and shop, introduces the UK’s first cooking club. It allows members to rent the entire facility out to cook for themselves, under the supervision of Chef Iain Walker. Cookie members will also be allowed supervised access to the restaurant’s communal oven to bake their bread and cakes, as well as professional equipment to make their own ice cream and roaster to roast their own coffee.
Open Sun-Thurs 09.00 - 22.00; Fri - Sat 09.00 - 23.00.

Top Scottish chef launches seasonal food campaign
Michelin-starred chef Tom Kitchin has launched a national campaign aimed at highlighting the benefits of buying fresh, seasonal food.
He gave his support to the Scottish Government’s ‘Eat Fresh, Eat Seasonal’ initiative which is encouraging people to support Scotland’s food and drink industry by rediscovering the benefits of eating food that is in season and to take notice of where their food actually comes from.
People are becoming more aware about what they are putting in their shopping baskets and are choosing to eat seasonal food for a variety of reasons including health and environmental benefits.
Tips for eating fresh and seasonal include checking food labels so you can see where your food comes from, experimenting with seasonal food and asking stores and restaurants whether they source their food locally.
Endorsing the Scottish Government campaign, Tom Kitchin, gave a food demonstration at the John Lewis cook shop where he prepared razor clams with chorizo and lemon using seasonal produce.
The head chef at The Kitchin restaurant, who champions using seasonal produce, said: “We have access to an outstanding natural larder here in Scotland and every season brings with it different, delicious ingredients to try. Fresh, seasonal produce is the essence of good cooking and ensuring that we buy foods that are in season also encourages us to bring more variety to our diet.
“We’ve got the best produce in the world right on our doorstep, and I’m delighted to support the Scottish Government’s new campaign to make the most of fresh fare when it's at its best.”

The Scotch Malt Whisky Society and Hotel du Vin / Malmaison Group reveal unique partnership
The Hotel du Vin / Malmaison Group and The Scotch Malt Whisky Society are announcing an exciting new collaboration to provide Society members and non-members the opportunity to sample and enjoy some of the world’s rarest malt whiskies in the superb environment of Hotel du Vin and Malmaison hotels.

Until now members have been able to enjoy the Society’s single cask, single malt whiskies in its three members-only venues throughout the UK; two in Edinburgh and one in London. This unique partnership will now enable the Society’s 26,000 worldwide members to enjoy its limited edition bottlings, Society members’ events and luxurious ‘Society Suite’ hotel rooms in three new properties as from the end of January 2010.

Eddie Gilbert's, the award-winning Ramsgate fishmonger, wholesaler, chippy and gourmet fish restaurant, is offering a “You Catch It – We Cook It!” deal to the hundreds of anglers who descend on the seaside resort each summer.

Michelin-trained head chef Craig Mather will prepare and cook whatever visitors catch. At the moment this is largely cod and skate, as flat fish such as Dover sole are less abundant in the colder months. But mid June to September is peak season, when serious sea anglers and tourists visit the area to fish for Sea Bass.

Eddie Gilbert’s wet fish shop has just scooped a prestigious Taste of Kent Award on 26th February for ‘Best Fish Retailer’ - a feat it first achieved within six months of opening in 2007. In January this year the first floor restaurant that opened in October, was awarded ‘Best Newcomer’ at the Kent Restaurant Awards. In February the downstairs take away fish and chip shop was nominated for the Potato Council’s ‘Perfect Portion’ awards during the National Chip Week and was recognised as serving the best chips in Thanet by the local press.

Soon after opening the fishmongers, owner Jonny Dunhill had local anglers coming in to sell their excess catch, which he was pleased to buy. Now, with the new 50-seater gourmet restaurant, the “You Catch It – We Cook It!” offer seems a natural progression.

Anglers receive a 20 per cent discount from the menu price when they supply the fish.

“It fits perfectly with our philosophy of selling the finest quality food sourced as locally as possible,” said Jonny, who buys fish direct from the local fishing boats every day. He will promote the scheme through boat owners who charter for fishing trips.

For Dunhill, who ran a wholesale shellfish business in London for 12 years, opening the restaurant was the fulfilment of a long-held ambition. Whilst supplying top London establishments such as Le Gavroche, Harrods, The Ivy and Conran Restaurants, Jonny became inspired by the motivation of the talented chefs he met, many of who are now household names.