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Tuesday, 24 November 2015

Mark Greenaway's Christmas Pudding Fit For a Millionaire

The festive season is fast approaching and tables at Restaurant Mark Greenaway are filling up fast with some key dates already full. Due to numerous requests they have extended their opening days over the period. In addition to their normal opening hours, the restaurant will also be open for lunch and dinner on Sunday 20th December, Monday 21st December, Sunday 27th December and Monday 28th December. Make your reservation here.

Recently Mark was honoured to be tasked with making a Christmas pudding fit for a millionaire by EuroMillions who are guaranteeing to make 5 UK millionaires on Friday the 27th November. His pudding is based on a 100 year old family recipe with some lavish additions to make it fit for a millionaire. With sparkling gold leaf and a healthy serving of 50 year old single malt whisky, it is no ordinary dessert. And while guests would traditionally find a lucky sixpence in their pudding, the EuroMillions millionaires could instead uncover a rather more extravagant golden toffee apple nestled in the centre. Find out more about Friday Night's EuroMillions draw and watch Mark cook up his dessert fit for a millionaire here.

Monday, 23 November 2015

Tony Singh kicks off a series of celebrity chef appearances at No.16 Deli in Bridge of Allan

TV Celebrity Chef Tony Singh wowed the crowds at No.16 Deli on Henderson Street in Bridge of Allan on Monday. Tony cooked up a few dishes using produce local to the area including Highland Curing Company cured salmon and Highland Wagyu beef. After everyone had enjoyed some tasters Tony did a Q&A talking about his life as one of Scotland’s most popular chefs and what his plans are for the future. Before he left Tony mixed with the crowds and signed copies of his new book ‘Tasty Tony Singh’.

Tony is the first in a line of top Scottish chefs scheduled to make an appearance at No.16 Deli. On the 16th and 17th of December, reigning MasterChef The Professionals Champion Jamie Scott will be doing a ‘Guest Chef Night’ with the deli’s own Mark Heirs. Tickets will be on sale to the public with more details available on the website soon –
No.16 Deli is Bridge Of Allan’s newest and most exciting gastronomic hot spot. Provenance is king at No. 16 and they source their produce from small local producers. The team of chefs also produce a wide variety of ready meals, homemade chutney, sauces and their signature wagyu pies.
Keep up to date with No.16 Deli on Facebook and Twitter.


Citylicious Scoops ‘Most Innovative Business of the Year’ at the WeDO Scotland Business Awards

Leading hospitality membership business Citylicious has capped off a fantastic first year with winning the coveted ‘Most Innovative Business of the Year’ award at the WeDO Scotland Business Awards on Friday night at Edinburgh’s Sheraton Grand Hotel. Over 300 guests were in attendance to celebrate the best of Scottish entrepreneurship sponsored by Santander.

Managing Director Iain Fenwick said “It has been an incredible year for us and this is just the icing on the cake! We started Citylicious hoping that we could have a positive impact on the industry. We still have a long way to go but to already be recognised is both overwhelming and humbling. 2016 will be even bigger with the launch of our new website in January so it is an exciting time for us.”

In just 12 months Citylicious has grown to now have over 320 members including some of the best artisan producers, restaurants, hotels and catering companies in the UK and attracts over 110k visitors to their website every month. To coincide with the launch of their new website, 2016 will also see expansion in to the USA and Canada.

Keep up to date with the Citylicious team on Facebook and Twitter.


Tuesday, 17 November 2015

You Say Tomato, They Say Tutto Matto!

The founders of Pinto Mexican Kitchen are excited to announce a brand new concept, opening this November just in time for the start of Edinburgh’s Christmas Festivities - “You say tomato, we say Tutto Matto!”

The very first Tutto Matto restaurant will be opening its doors in Scotland’s capital city on 24th November 2015.

The first 5 people through the doors will receive some fantastic prizes, PLUS the first 500 people on their opening day will receive one of #500freepizzas*! Look out for other exciting goodies to be won during the day as they team up with other amazing Edinburgh businesses!

Whether you can make it along on the opening day or not, sign up to be in with a chance of WINNING a holiday to the pizza capital of Italy - Naples! Each week in the run up to Christmas, one entrant will WIN a voucher for Tutto Matto.

Paul Sloan, one of the founders, commented: “Tutto Matto is not just another pizza joint! We are crazy about pizza at Tutto Matto, and each one of our Italian or continentally-inspired pizzas are made from the true provenance they descend from. It is a pizza joint with a difference, where unbelievable flavours, worldly-inspired dishes, quirky sides and desserts will grace the menu. You can even pair any one of our pizzas with any one of our delicious world beers!”

To get your hands on one of their #500freepizzas* get yourself and your work colleagues down to 16 Nicolson Street on Tuesday 24th November from 12.30pm!

Don’t miss out - when they’re gone, they’re gone!

Keep up to date with Tutto Matto on Facebook and Twitter.


Saturday, 14 November 2015

British Sausage Week with Debbie & Andrew's

Last week seen the celebration of one of my favourite foods, Sausages, and to help me celebrate British Sausage Week, the good people at Debbie & Andrew's sent me some of their wheat, gluten and dairy free sausages to put through their paces.
I've been a fan of the Debbie & Andrew range of sausages for a number of years and love the fact that I can pick up their delicious porky sausages in most of the supermarkets.
From a small family business to a brand that graces the shelves of supermarkets across the country, Debbie & Andrew's continue to use the highest quality meat from British Red Tractor assured farms.
I was sent two packs to try, Perfect Pork and Perfect Cumberland. We had the Prefect Cumberland simply. Fried and served with creamy mashed potato and onion gravy. The sausages have a high meat content and because of this, they don't release much fat back into the pan so it's important to keep turning them otherwise they could easily burn. The Cumberland sausage is made from prime cuts of meat and heavily seasoned with green and pink peppercorns which provide a subtle florals taste with a nice kick of peppery heat. The Perfect Pork is a simpler affair made from just the best minced pork meat which is lightly seasoned and bound with specially baked-breadcrumbs. When you've got great ingredients, you don't need to do much to make them stand out and The Perfect Pork is a great example of this. Firm, juicy, and well seasoned - a very good sausage indeed.
I know that there are so many ways to enjoy the noble sausage, maybe in a sandwich or sausage casserole but I can't think of anything better than serving up a couple of tasty bangers with chips and fried egg. What do you think of my sausage and egg scarecrow face?
I would like to thank the team at Debbie & Andrew's for sending me some of their fantastic sausages and helping me get involved in British Sausage Week.
You can keep up with Debbie & Andrew's on Facebook and Twitter or find your nearest stockist here.


Thursday, 12 November 2015

The world of Food & Drink comes together to celebrate the Citylicious 1st Birthday Party

On Monday night Citylicious celebrated their 1st Birthday, hosted by Sodexo Prestige Venues & Events, at The Gateway Restaurant at The Royal Botanic Gardens in Edinburgh. Nearly 200 guests braved the storms to join in a celebration of the world of Food & Drink.
A combination of some of Scotland’s best chefs and producers were in attendance. Canapes made by the students of Fife College using Highland Wagyu beef, Highland Curing Company cured salmon, black pudding from Taste of Arran and Dunsyre Blue cheese preceded a feast of dishes made by Ben Harrison, Head Chef at The Gateway Restaurant, Mark Greenaway from Restaurant Mark Greenaway and MasterChef Pro Champion Jamie Scott using ingredients from the likes of beef from J Gilmour Butchers, Taste of Arran, Marvellous Mustard and Cyrenians. Spread around the room were producer stalls from Fresh Food Express, Braehead Foods, Taste of Arran, Good Cup Coffee Company and The Marshmallow Lady with Pop Up bars by Ian Macleod Distillers, Edinburgh Gin and Cairn O’Mohr Fruit Wines and Ciders.
Among the guests were representatives from Scotland Food & Drink, Quality Meat Scotland, Scottish Tourism Alliance and Visit Scotland along with other key individuals from the hospitality industry, food and drink agencies, press, and some of the most influential food bloggers in Scotland.
Iain Fenwick, Managing Director of Citylicious said “Tonight is about more than Citylicious. This is an example of a community that is unique to the food and drink industry. This may be the year of food and drink in Scotland but to everyone here, every year is that year. We have a natural larder in Scotland that the rest of the world can only dream of, and we are privileged to be part of that. We attract over 100k unique visitors to our website ever month which proves that everyone here has a story that the public wants to read about. Our responsibility is to make sure that this story is told. We are so thankful to everyone here for showing their support and in particular to Sodexo Prestige who have provided the perfect venue and been an incredible partner to Citylicious in putting this event on.”
Citylicious currently has over 300 members comprising of some of the country’s best hotels, restaurants, bars, producers and suppliers. With a series of over 20 Food & Drink blogs up and down the country including sections for recipes and videos, Citylicious provides a unique platform where people can find out everything they need to know in the world of food and drink, book tables at their favourite restaurants and learn how to replicate dishes by the finest chefs in the country.

Tuesday, 10 November 2015

Bring It To The Vege-Table with Chef & Brewer

Help me get my vegetarian starter onto the menu at Chef & Brewer.

Chef & Brewer are running a competition to put a new vegetarian starter and main course onto their spring menu and my dish of Feta, Spinach & Pine Nut Spring Rolls has been shortlisted.

The winning starter and main dishes will feature on the menu being served in over 140 restaurants across the UK.

Please throw your support behind Gerry's Kitchen and my veggie spring rolls by voting for Starter 2 on the new Chef & Brewer website.

To help sweeten the deal, When you cast you vote you will go into a draw to be in with the chance of winning a fabulous Organic Vegetarian Hamper from Planet Organic!

Go on, what are you waiting for? Vote for Starter 2 now and please ask your friends and family to do the same.