Written by Gerry Haughian
Friday, 24 April 2015
Written by Gerry Haughian
Monday, 20 April 2015
60,000 votes were cast by the general public to whittle down the thousands of hopefuls into our handful of finalists in each of the 19 categories, this year including ‘Scotland’s favourite gay friendly venue" and ‘Scotland’s best burger’. It was then down to our panel of expert judges to visit and score each venue to give us the overall winner.
Michael Macfarlane, press coordinator for the awards feels this year’s winners "are a true representation of the Scottish hospitality sector". He added "we’ve got winners far and wide, from Paulo’s Italian in Galashiels winning Best Italian Cuisine, to the Old Course Hotel in St Andrews, winning our new Best Wedding category".
"Lesley Ann McWirter, the judge for the wedding category was that impressed she has booked The Old Course for her own wedding next year."
Other big winners included Chaophraya Glasgow, who will walk away with ‘Best Asian Cuisine’ and ‘Best Mixologist’ and Purslane in Edinburgh being crowned "Scotland’s Best Fine Dining Restaurant".
A special ‘People’s Choice’ award was also be given to GiGi’s in Bonnyrigg.
The ceremony, presided over by Commonwealth Games host Des Clarke will see industry professionals from across Scotland come together to celebrate what has been an amazing year for Scotland
Britain’s got talent finalist Francine Lewis and leading musical theatre school Gamta provided entertainment along with a 16 piece big band and music from The Voice star Barbara Bryceland and Scottish boyband Rewind.
This year awards bosses were raising money for new charity partner the STV Appeal, and gave away a brand new car as part of the evening for the cause, Warren Paul CEO and founder of the awards is delighted to have been given the chance to work with "such a inspirations charity".
"This was our fourth year has been our biggest and best yet, from public engagement right through to what we have planned on the night. To be able to tie in with such a respected and worthwhile cause for me is what it’s all about."
Paramount Creative, the company behind the awards has now raised over £100,000 for charity and hopes to continue adding to that figure with The Italian Awards and The Icon Awards among others coming later this year.
Full List of 2015 Scottish Entertainment & Hospitality Awards Winners
People’s Choice Award - GiGis, Bonnyrigg
Scotland’s Most Romantic Getaway - Inverlochy Castle, Fort William
Scotland’s Best Asian Cuisine - Chaophraya, Glasgow
Scotland’s Best Marketing Team - Kyloe, Edinburgh
Scotland’s Pub of the Year - Malones, Edinburgh
Scotland’s Best Newcomer - The Scullery, Glasgow
Scotland’s Mixologist of the Year - Callum Davidson, Chaophraya, Glasgow
2nd Place - Iain Sanderson, Tiki Bar, Glasgow
3rd Place - Calvin Politi, Tonic, Edinburgh
Scotland’s Best Wedding Venue - Old Course Hotel, St Andrews
Scotland’s Favourite Family Day Out - Can You Escape, Edinburgh
Scotland’s Best Mediterranean - La Barca, Helenburgh
Scotland’s Best Italian Cuisine - Paolo’s Italian, Galashiels
Highly Commended - Gusto, Edinburgh
Scotland’s Best Indian Cuisine - Taj Mahal, Biggar
Scotland’s Best Independent Hotel - Auchrannie, Arran
Scotland’s Favourite Family Restaurant - Bar Aldos, Alloa
Scotland’s Best Live Entertainment Venue - Wild Cabaret, Glasgow
Scotland’s Best Burger - Alston Bar & Beef, Glasgow
Scotland’s Best Fine Dining Restaurant - Purslane, Edinburgh
Scotland’s Best Late Night Venue - Why Not, Edinburgh
Scotland’s Favourite Gay Friendly Venue - The Waterloo Bar, Glasgow
Friday, 17 April 2015
Hopetoun Farm Shop have announced that the next instalment of their popular series of cooking masterclass will be hosted by Craig Wood, head chef of award-winning The Wee Restaurant in North Queensferry.
The masterclass, which takes place on Thursday 7th May, will be focusing on Hopetoun Farm Shop's free range Chicken, which is a recipient of a Great Taste Gold Award.
The class will see Craig demonstrating how to cook up a mouth-watering spring menu, bursting with fresh flavours, using Hopetoun Farm Shop's award-winning free range chicken along with other produce from the Estate.
His masterclass dishes will include:
- Confit chicken leg with spelt grain and wild mushroom risotto;
- Ballotine of chicken supreme with pistachio nuts and spiced peppercorn jus;
- Roast chicken breast with garlic, lemon and herbs, asparagus and truffles
Craig will show how to prepare each dish and give helpful tips and advice along the way.
Craig said: "I am delighted to be working again with Hopetoun Farm shop as we move into the summer months. At this time of year the produce is always fantastic, and as the weather warms up and we feature many exciting ingredients on our menu at The Wee Restaurant.
"Last year we hosted a Venison masterclass and this time we will be using their free-range chicken. These succulent chickens are full of flavour and remind us of how chicken should really taste."
Finally, making sure those fresh, spring flavours are complimented perfectly is Philppe Larue from L'Art du Vin, who will be on hand to share his knowledge and love of wines whilst providing the best pairing for the Hopetoun Farm Shop chicken.
Hopetoun Farm Shop General Manager, Marc Cherrie, said: "We are delighted to welcome Craig back to Hopetoun Farm Shop masterclass kitchen as he was such a big hit the last time he was here. Every one of these events sells out, which I think is because customers relish what is a rare opportunity to learn first hand how to create incredible dishes from award winning chefs. They are already buying the ingredients from us, this just helps them be more creative in their kitchens!"
Craig's Master Class will take place at Hopetoun Farm Shop near Newton on Thursday 7th May between 6.30-8.30pm. Tickets are £10 each and can be purchased direct from the Hopetoun Farm Shop or by calling 01506 830716
Created by celebrity chef and sweet potato lover, Felice Tocchini of Fusion Brasserie in Worcester, this Sweet Potato & Smoked Haddock in an Onion recipe is delicious served up as a starter with a leafy salad, or as a main accompanied with fresh vegetables. For an elegant twist, garnish the plate with hand-picked flowers!
The Love Sweet Potatoes campaign is designed to tell consumers about the benefits of eating sweet potatoes and all the different ways they can be used. The North Carolina farming family at Scott Farms is behind the campaign and has been growing sweet potatoes for over four generations. They are now the largest importer of sweet potatoes into the UK.
- 300g sweet potatoes
- 6 large onions
- 300ml milk
- 2 sprigs of thyme
- 2 garlic cloves
- 1 bay leaf
- 300g undyed smoked haddock
- ½tsp smoked paprika
- Small bunch each of basil and parsley, chopped
- 100g mature cheddar cheese, grated
- Salt and freshly ground black pepper, to taste
- Preheat the oven to 200C/gas mark 6. Place the sweet potatoes in the oven and bake until cooked through.
- Place the whole onions, including the skins, in a pan of water and bring to a gentle boil. Simmer until they feel soft when you insert the tip of a knife. Remove and leave to cool.
- In a large pan, bring the milk, thyme, garlic and bay leaf to the boil. Simmer for 5 minutes, then remove from the heat and leave for 20 minutes to allow the flavours to infuse. Return the milk to the boil and add the haddock. Cook for 2-4 minutes depending on the thickness of the fish. Remove the pan from the heat and leave to cool.
- Once the onions have cooled, cut off the tops and set aside. Gently scoop out the onion flesh. Chop ¾ of the scooped out flesh from one onion and put it in a large bowl. Place the onion shells upside down to allow any juices to drain out.
- Scoop out the flesh from the baked sweet potatoes, mash and place in the bowl with the onion.
- Drain the haddock (keeping the cooking liquid). Remove the skin and any bones, flake the flesh and place in the bowl with the sweet potatoes.
- Remove the garlic from the milk and add to the sweet potato and haddock. Mix together with the paprika, herbs, half of the cheese and a little of the reserved milk.
- Reduce the oven temperature to 180°C/gas mark 4. Spoon the sweet potato mix into the onion shells and sprinkle with the remaining cheddar. Place the onions in a tray with a little water, with the top of each onion next to it. Bake in the oven for 15-20 minutes or until heated through. Place the top back on the cooked onion and serve.
Written by Gerry Haughian