Sunday Times Foodie List – Scotland’s Top Restaurants
October saw the publishing of The Sunday Times Food List – the 100 top restaurants in the UK as ranked by The Sunday Times in association with Hardens Guides. Congratulations must go to the ten Scottish restaurants who featured in the guide including newcomer Wedgewood.
The editorial that accompanied this Foodie supplement concluded that UK diners wanted classic cuisine and were prepared to pay for it. The editors also remarked at the growth of regional winners. This year only 50 of the top 100 restaurants based in London. Ledbury’s in Notting Hill was ranked top in the UK while Scotland had two in the top ten – Andrew Fairlie and Martin Wishart.
2011 SCOTLAND TOP 10 LISTINGS:
1. Andrew Fairlie at Gleneagles
2. Restaurant Martin Wishart, Edinburgh (8 UK)
3. The Kitchin, Edinburgh (20 UK)
4. The Three Chimneys, Dunvegan, Isle of Skye (26 UK)
5. Number One at the Balmoral Hotel, Edinburgh (42 UK)
6. The Peat Inn, Cupar, Fife (44 UK)
7. Castle Terrace Restuarant, Edinburgh (53 UK)
8. 21212 , Edinburgh (56 UK)
9. Summer Isles Hotel, Achiltibuie, Ross-shire (72 UK)
10. Wedgwood Restaurant, Edinburgh
(UK ranking in brackets)
Squeezin’ and deliverin’ Scotland’s best juice.
Started 15 years ago in a small coffee shop in St. Andrews with a small fruit juice machine, some oranges, and a cup – Get Juiced is now providing some of Scotland’s top hotels and restaurants with top quality juice, smoothies and yogurt drinks.
Get Juiced manufactures and sell a range of fresh squeezed citrus juices, fresh fruit smoothies and fresh yoghurt smoothies produced near Stirling in Scotland. According to the Get Juiced web site they “simply squeeze, shake and mix fruits and juices, using Scottish produce where possible, and deliver immediately to ensure that products are as fresh as it gets!”
With an initial focus on the restaurant and hotel trade Get Juiced is now getting noticed by the retail sector. They have a wide range of attractive products which focus on the ’5 a day’ message and deliver a quality product containing the freshest possible product.
So, if you serve freshly squeezed orange or apple juice or fruit smoothies as part of your Great Scottish Breakfast, there’s now an opportunity to ensure even these are produced in Scotland.
Further details from Paddy Ryan – email: paddy@getjuiced.co.uk
Product Range includes:
Freshly Squeezed Orange Juice, Freshly Squeezed Pink Grapefruit Juice, Freshly Squeezed Lime Juice, Freshly Squeezed Lemon Juice, Freshly Pressed Apple Juice, Apple and Raspberry Fresh Fruit Smoothie, and more>>
Dunbar Launches Community Bakery
Dunbar and the area surrounding it in East Lothian are well know for seafood, Belhaven Beers, Thistly Cross Cider and the Belhaven Smokehouse. This month, with the opening of Dunbar’s community bakery we can add artisan breads, scones and cakes to the list.
With help from the Co-operative Loan Fund and £40,000 from the sale of community shares to over 300 local residents, the Dunbar Community Bakery aims to replace the old family bakery that was closed several years ago.
Janet Barnes, committee member and business development consultant, says, “Many of us wanted to be involved in developing a local bakery that would serve good old-fashioned bread and develop the community at the same time. Without the loan finance it wouldn’t have gone ahead, the assistance has been vital.”
Employing three experienced professional bakers and a front-of-house team, the bakery is now selling high quality traditional breads, cakes and pastries using locally-sourced ingredients and no additives. There are also plans to provide training and employment opportunities for local people and all profits will be reinvested back into the community.
Ian Taylor, of the Co-operative Loan Fund, adds, “Dunbar Community Bakery is the story of a community that has stuck at a plan through thick and thin. I am confident the bakery will be a success.It is run by professionals, located in a good spot and bakes delicious food.”
Back to College – Taste of Gourmet Scotland – Oct 25th
If you enjoy cooking and live or work near Cardonald in Glasgow then this practical evening course could ignite your gourmet cooking skills. Cardonald college are offering a Scottish Gourmet Cookery course held over eight evenings at a cost of £225 per person.
All participants will learn tips and techniques for preparing award winning Scottish produce. From food smoking ideas to secret gourmet tips, the list of dishes being tackled includes
- Starter of seared scallops with black pudding and pea puree
- Roasted monkfish wrapped in venison with seasonal greens and sautéed potatoes
- Home-smoked organic chicken with wild mushroom and pearl barley risotto
- Pear and almond tart with rhubarb compote
All food and recipes sheets are included and participants only need to bring an apron, tea towel, oven cloth or gloves, suitable knives and of course the all important containers for taking home any results to share with family or friends.
Further details from Teri Quinn, Tel: 0141 272 3331 / 3373 -email: trainingsolutions@cardonald.ac.uk
Cardonald College, Mosspark Drive, Glasgow G52 3AY
http://training.cardonald.ac.uk/courses/health_and_social_care/288_a_taste_of_gourmet_scotland
New chef for Perthshire’s Ardeonaig Hotel
Ross Miller was recently appointed as Head Chef after the Ardeonaig Hotel was reopened as the flagship hotel for the successful Adamo Group.
Following the recent acquisition of the Ardeonaig Hotel in Perthshire, Adamo Hotel Group aims to develop the hotel’s already outstanding reputation to create a restaurant and hotel of distinction.
The appointment of Ross Miller as Head Chef is regarded as fundamental to the development of the Ardeonaig. Ross brings a lifelong interest and passion for food to the role, in addition to extensive industry experience. The contemporary restaurant at the Ardeonaig serves a selection of modern and classic dishes, created using top quality Scottish produce.
At the age of just twenty-five Ross reached the coveted position of Head Chef in a Michelin starred restaurant. He began his career working under Gordon Ramsay at Maze. Ross went on to gain experience working under Martin Wishart for two years and has also worked with the Michelin rated Roux brothers at La Gavroche. In his most recent appointment Ross spent eighteen months as Head Chef at The Champany Inn.
The Ardeonaig Hotel is located on the edge of Loch Tay and has 25 elegant bedrooms as well as several lodges and cottages within the hotel grounds.
