“With the Tokyo Olympics now in full swing, why not enjoy some Japanese cuisine to really get into the spirit of the games in this fascinating country.
Just click on the link below to capture the essence of true Japanese style cooking in your own kitchen.
Bon appetite – or as they say in Japan, “Meshiagare!”
Summer season is truly upon us!
I hope you are all enjoying the additional freedom we are experiencing, if not the awful weather.
July is the time when fruit and vegetables are in abundance in Scotland, and we can take full advantage of their freshness.
Moral Fibres is a UK based eco blog written by Wendy Graham, a sustainability expert. Her aim is to make sustainability simple, by researching and writing on all things environmental - from product guides to breaking down big ideas and has some very interesting information about the subject.
Click on the link below to find out more about the fruit, vegetables and herbs that are in season at the moment.
https://moralfibres.co.uk/uk-fruit-and-vegetables-in-season-in-july/
Some of us are planning a much needed holiday in the sun in the coming weeks, while others are being slightly more cautious about their travel plans.
Foe those of you who are staying locally, I thought I’d share this link with you. There are some great places to choose from throughout Scotland.
Enjoy!
https://www.cntraveller.com/gallery/beautiful-restaurants-scotland
As we all celebrate our new found freedom by heading for our favourite pub or restaurant for our first drink or meal out in what seems like forever, the hospitality industry is asking everyone to be kind to the people working in hospitality with the launch of a social media campaign #bekindhospitality.
Graham Chalmers, Curator, Radisson RED Glasgow comments, “It’s been a tough time for everyone and all of us in the hospitality industry are THRILLED to be able to welcome customers back to our venues.
I thought that this was an uplifting and honest interview with someone who has really ridden through the storm throughout the pandemic and yet is still refreshingly positive about their career and their future. I especially liked her quote at the end of the article "After all, success isn't something that can be clung too, it is always moving and one must continue to reach for the stars - literally, or figuratively." https://www.thestaffcanteen.com/Editorials-and-Advertorials/three-michelin-starred-chef-helene-darroze-reflects-on-a-year-of-troubles-in-the-industry-how-she-has-missed-her-restaurants-and-what-her-plans-are-going-back#/
Spring lamb from Scotland is absolutely delicious, and is wonderfully versatile. Our fresh meat supplier,Campbell’s Prime Meat, has partnered with Nick Nairn to recommend some creative recipes to try with local lamb. I recommend tha Rosemary lamb kebabs with pea and mint dip.
https://www.campbellsmeat.com/inspiration/other-recipes/cat/2/lamb-recipes
Eating out has never been more prevalent, with restaurants and cafes doing booming business with deliveries to homes. But this surge in poularity comes a surge of polystyrene and plastic containers and cutlery, at a time when we are desperately trying to slow down the detrimental effect man is having on the environment.
The article below demonstrates an innovative solution introduced by a well known American brand describing itself as “a modern roadside burger stand originally sprouting from a hot dog cart in Madison Square Park, NYC.” A product we’ll be looking into!
Are you a fan of cookery shows?
Well, you’ll be delighted to hear of the return of
Great British Chefs on Wednesday 24th March at 8pm.
The series features a total of 32 chefs from the UK
who battle it out to the Great British Menu banquet 2021.
Scottish chefs include Roberta Hall-McCarron from
Edinburgh’s The Little Chartroom, Amy Elles from The Harbour Café in Fife,
Stuart Ralston from Aizle, Edinburgh, and Scott Smith from Fhior, Edinburgh.
Good luck to them all!
 | Fantastic ideas for a romantic dinner. Recipes include steak au poivre, chocolate truffles, grilled plaice, crème brûlée, prawn cocktail, paneer, lentil dahl www.greatbritishchefs.com |
January 2021 is behind us already, and the signs of spring are already evident with snowdrops appearing everywhere. If you’ve survived the first month of the year and would like to stay sharp and focused for the next eleven, click on to the link to see the ten best recommended foods which are said to be good for your brain!
Bored of your lockdown lunch?
Then it’s time to think tortilla hack!
Take a standard tortilla wrap and make a
single cut to the centre. Then each quadrant of the tortilla is topped with a
separate ingredient and the wrap is then folded to make a triangle. Once folded
the wrap is toasted until crisp, ideally photographed for social medial and
then munched. Enjoy!
https://thefoodpeople.co.uk/blog/tortilla-wrap-hack
