21212 – ‘Restaurant Newcomer of the Year’
Just 12 months after setting up business in Edinburgh 21212 Restaurant has been awarded ‘Restaurant Newcomer of the Year’ at the CIS Excellence Awards 2010, at the Hilton in Glasgow on 27th May. Within one year, 21212 have won a number of prestigious awards and last night Katie O’ Brien, Paul Kitching’s partner accepted the prestigious award on behalf of 21212.
Since opening in May 2009, 21212 has received acclaim from diners and reviewers, as well as a coveted Michelin Star awarded in January of this year. Michelin stars are awarded to restaurants offering the finest cooking and Paul Kitching who has firmly made his mark in Edinburgh joins this elite band of restaurants. Juniper, Paul’s previous restaurant in Manchester received many accolades and praise from fellow chefs and reviewers alike and was called ‘The Shining Star of the North’ by Gordon Ramsay.
TUNNOCKS & THE ART OF THE TEA CAKE
Tunnock’s is back on television with a new advertisement for its famous Tunnock’s Teacakes.
The Tunnock’s commercial has attracted considerable publicity thanks to its typical appeal and quirkiness. Produced by Glasgow agency Merle, the ad is set in a contemporary art gallery.
The commercial features the famous foil-wrapped Tunnock’s Teacake positioned on a white exhibit and highlights the brand’s credentials as a healthier option as a female art lover can’t resist eating the low calorie snack.
TV Ad details can be found at:
http://www.thedrum.co.uk/news/2010/03/29/13255-merle-reveals-tunnock-s-tea-cake-as-a-work-of-art
NEW SPRING DISHES FROM MAINS OF SCOTSTOWN
Diners at Mains of Scotstown have a treat in store with the new dinner menus from Executive Chef and Owner Tracey findlay and Head Chef Graham Robb.
Stepping up ‘the game’ they are bringing some exciting new dishes to their tables including hand dived Orkney scallops, Spring Asparagus, Mains Monkfish Mariner, Peterheid Candavaig Special, Drookit Duck and Wild grampian Pheasant.
With a shelf full of well deserved accolades and awards this very popular Aberdeen restaurant knows how to attract and keep customers with good pub food, innovative loyalty schemes, fresh menu ideas and the famous Mains of Scotstown gourmet chips!
Further details www.restaurantsaberdeen.com/mains.html
THE FLAVOURS OF ISLAY
An Gleann recently introduced a new range of tablet using a single malt from each of Islay and Jura’s distilleries.
As advocates of ‘slow’ food, An Gleann tablet is handmade in small batches using the best quality and where possible, locally sourced ingredients. It contains no artificial colour, flavour or preservative and as such is a ‘fresh’ food which made to order.
Famous for its malt whiskies and magical landscapes, Islay and the neighbouring Island of Jura have inspired the range of gourmet butter, chocolate and malt whisky flavoured tablets fromAn Gleann. Similar in confection terms to traditional fudge, Scottish tablet has different consistency and texture.
An Gleann Cottage Produce, Port Charlotte, Isle of Islay, PA48 7UE
For more details call : 01496 860220 or see website www.angleann.co.uk
CRAIG WINS SIX NATIONS FOR SCOTLAND
Craig Wilson, head chef and proprietor of Aberdeenshire’s Eat on the Green restaurant, clinched a win for Scotland in a televised culinary six-nations tournament against Irish chef Oliver Dunne, of Bon Appetit, in Malahide, Dublin.
Dubbed the “kilted chef” by Lorraine Kelly, Craig took part in the cook-off challenge on Ireland’s popular TV programme, The Afternoon Show. Craig created his winning dish of char-grilled Aberdeen-Angus beef with clapshot, crispy haggis, curly kale and a Glen Garioch malt whisky cream especially for the competition. His dish received top marks for giving a true taste of Scotland – from the locally sourced ingredients to his attire, cooking the dish in his trademark kilt.
Craig said: “Winning the culinary six nations tournament is a fantastic achievement. The competition was extremely tough, going head to head against one of Ireland’s fine Michelin-starred chefs, and winning is a real feat. “We are truly blessed to have some of the finest ingredients on our doorstep and the judges were very complimentary about the produce we used in our dish – locally reared beef and haggis bound together with the sweet and heathery essence of Glen Garioch malt whisky, which is created just a few miles from the restaurant.
Further details : http://www.pressandjournal.co.uk/
