Tuesday, 14 October 2014
Monday, 13 October 2014
St. Enoch Centre is celebrating National Chocolate Week by challenging sweet-toothed shoppers to create Glasgow’s best hot chocolate drink in a competition with prizes worth hundreds of pounds.
The Glasgow shopping destination wants shoppers to share their hot chocolate tips along with photos of their delicious hot chocolate drinks on Twitter using the hashtag #HotChocHotties.
To get shoppers started, St. Enoch Centre has created a short film that demonstrates its own recipe for the ultimate hot chocolate. Made with decadent real dark chocolate, rich hazelnut syrup, mini marshmallows and a sumptuous swirl of cream it’s a treat that is hard to beat.
The film, which can be viewed on St. Enoch Centre's social media channels, features Chris Kimble, manager of Kimbles Deli and Chocolate Shop, which is based in St. Enoch Centre.
St. Enoch Centre is home to a range of chocolatiers including Kimbles, Thorntons and Glasgow’s only branch of Hotel Chocolat. The stores will be staging a wide range of free events during Chocolate Week, including tasting sessions, chocolate decorating, cookie decorating and chocolate workshops.
Anne Ledgerwood, general manager of St. Enoch Centre, said: "We want to find the best hot chocolate in Glasgow, so if you think you’ve got the ultimate recipe we want to see what you can do.
"St. Enoch Centre offers a wide range of chocolate treats, from buttons for the kids to exclusive single estate chocolate that is as prized as fine wine.
"I’d urge shoppers to get involved in Chocolate Week at St. Enoch Centre, and enjoy our wide range of free events for all the family. Who doesn’t like chocolate, after all?"
Sunday, 5 October 2014
What’s the best piece of business advice you could give?
I think the best is to do what you love then you’ll never work another day! I’m getting there slowly and hindsight is a great thing but I would have rather have tried and failed than never to have tried at all.
Where would you like to see your business in 5 years time?
I hope it will have grown and covering more of the UK. The production process is very traditional so it takes time and no process change will speed this up. It would be nice to be working full time in the business.
If you could only cook one of your own products/recipes, what would it be & why?
Ha! I really can’t answer that! I put a lot of time and effort into each product to ensure that the taste is perfect! Sorry it’s a bit like asking to pick your favourite child!
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
Again rule breaking! Granny Brown and Grandad Waters – the starter would be a platter of Scottish seafood - crabs, salmon, whelks etc. Main course would be steak and trimmings of Caithness tatties and home grown veggies. The pudding would be Orkney Fudge Cheesecake.
Written by Gerry Haughian
Ingredients (Serves 2)
- 150g dried pasta
- 125g pancetta, diced
- 2 egg yolks
- 50g Grana Padano, grated (Pecorino or Parmegiano Regianno will both work well too)
- Cook the pasta in boiling water as directed on the manufacturers packaging. I use De Cecco pasta which takes 12 minutes to cook, giving plenty of time to cook the pancetta.
- In another pan, cook the pancetta until it starts to crisp up at the edges and remove from the heat.
- Once the pasta is cooked, drain it but make sure to keep some of the cooking liquor as you'll need that later.
- Toss the drained pasta with the cooked pancetta then add the egg yolks and grated cheese. Stir together quickly, the heat from the pasta will cook the egg yolk and melt the cheese, adding some of the cooking liquor will help loosen the pasta - add more if you want to create more sauce for your pasta.
Friday, 3 October 2014