Tuesday, 14 October 2014

Section 33 Makes a Big Splash in Govanhill

A few weeks ago I wrote about Section 33, a guerilla dining event that was heading to Glasgow. The menu and location of the dining extravaganza was a closely kept secret but last weekend over 800 of Glasgow's movers and shakers descended on Govanhill Baths to see what all the fuss was about.
The story of Govanhill Baths has been much documented since Glasgow City Council decided to close the pool in 2001. The pool was built in 1914 at a cost then of £14000 and was used heavily in those early war years by mothers as a wash house as many of the tenement houses lacked proper cleaning facilities at the time. Over the years, the baths had been the hub of a growing multicultural community until it's closure.
After heavy protests with supporters chaining themselves to changing cubicles on the eve of the closure, dawn police raids, and lengthy and protracted negotiation between supporters and the council, Govanhill Baths Community Trust submit business plans in 2005 that would allow them to reopen the Edwardian swimming pool and wash house as a community Wellbeing Centre. Until that day comes, The Trust are making use of the building by hiring out space on an ad-hoc basis to local clubs and associations, and as of last weekend - Section 33!
We took a trip down to Govanhill on the Friday morning to get a look at the work ahead of the team. We arrived just in time to see the local brewery WEST make a important delivery of their fantastic St Mungo & West4.
The swimming pool area was transformed into a makeshift restaurant seating area with a stage at 'the deep end' for the live entertainment that would accompany the fine dining experience over the weekend.
It's hard to believe that the heart of this Edwardian building is very much as it was when the doors were closed back in 2001. It seemed crazy to think that in less than six hours that diners would be tucking into high end cooking.
Chef Chris and his team were busy trying to organise their cooking area. I did manage a quick word but I felt that I was just getting in the way so left them to it.
The inside of the old changing cubicles were adorned with various pieces of graffiti and poetry. I would love to know who penned these words.
We had purchased our tickets weeks earlier and were really looking forward to heading to Section 33 with friends Lisa and John last Saturday evening.
The menu was adventurous with each of the dishes promising big (and sometimes unusual) flavours whilst a huge element of chef skills would be needed to make sure that the menu didn't fall flat.
The dress code for the evening was casual, although you the guys at Section 33 did have to draw a line somewhere.
We were advised that the small plates were ideal for sharing and recommended that 2 or 3 plates per person would ensure that no one went hungry. The four diners at our table had fairly similar tastes in food which meant that we ended up duplicating some of the plates, with myself and Nicola sharing five dishes plus a couple of puddings too.
First to arrive was Buratta with Clyde Valley Tomatoes, and vincotto - the creamy mozzarella and juicy tomatoes were balanced wonderfully by the sticky sweet grape musk reduction.
Next up was my favourite dish of the night. Beef Cheek braised in West ale with onion purée and burnt onion. The beef was so tender, falling away at the slightest pressure from my fork, and balanced perfectly with a rich onion purée and the cutest little fondant potato. I love beef cheek and based on the quality of the cooking, I could easily have eaten another portion with little hesitate. This was my favourite dish on the night.
We had all given thought to the half roast Gressingham chicken but myself, Nicola and John didn't want the hassle of picking the meat from the bones, however this didn't stop Lisa as she happily tucked into the crispy skinned bird. The chicken was seasoned with lemon, sage and Espellete peppers before being roasted, such was the quality of the cooking that Lisa had no problem getting the juicy meat from the under the crispy, fragrant chicken skin. I have to admit to being a little jealous as I watched her strip ........ (the chicken down to the carcass).
A lot of the dishes were meat based but there were also few veggie option dotted through the menu. To balance our meal we decided to try the Beetroot, Fenugreek and cumin with toasted coconut and puffed rice. I have never been a huge fan of cooked beetroot but the blend of spice in the beetroot dish were great,
Next up was a creative dish of 36 hour slow cooked lamb with wasabi cucumber with roti canai. The lamb was deliciously tender and well flavoured with oriental spices then served on a flaky Malaysian flatbread. We both love lamb and this clever combination didn't last very long at our table.
The last dish to arrive at the table was the Venison Mole Empanadas. Mole is a Mexican sauce made from spices and bitter chocolate. The mole was blended with venison before being wrapped in rich butter pastry then deep fried. We had been advised that the Empanadas were one of the most popular dishes over the weekend and whilst the flaky pastry was very light and tasted fantastic, it was difficult to identify the strong venison flavours within the parcel. Don't get me wrong, I enjoyed the empanadas but without the menu, I would have struggled to to tell you what the filling was. Shame as I love venison!
Wth the mains all hitting the spot, it was time to order some pudding. Again the menu made sure to give enough options with four desserts to choose from. The first dessert that arrived was a fantastically light basil and olive oil cake with strawberry ice cream. I first tasted olive oil cake at Angels With Bagpipes in Edinburgh and loved it. The cake that came out of the Section 33 makeshift kitchen was every bit as good as the one I'd had from a professional kitchen. What made this dish stand out though was the creamy strawberry ice cream that was bursting with fresh berry flavour and could easily have managed a few more scoops.
The show stopper for the four of us was the lotus biscuit & chocolate ganache with smoked sea salt and honeycomb. Wow! I don't think that I've ever eaten a better chocolate dessert. The ganache was silky smooth and so rich but the scattering of crunchy honeycomb added texture whilst the smoked sea salt turned this dessert into a very delicious guilty pleasure.
The only slight negative was that an Edwardian public bath house with no water or heating can get get a little cold, especially in the first weekend of October, but there was no way that the chill in the air was going to take the shine off of what was a very good night. The food, drinks and service were all of a standard that was far higher than we expected considering the dilapidated venue, and great value for money with dinner for the four of us costing £120, including a bottle of wine and a few beers.
So to sum up the very first Section 33 guerilla dining event, we had a fantastic evening with every scrap of food being hungrily devoured, and we cannot wait to see where and when Section 33 pop up next. Rest assured, we will be at the front of the queue!
Make sure that you don't miss out on the next Section 33 event by checking out their Facebook or Twitter pages.

Monday, 13 October 2014

St. Enoch Searches For Glasgow's Hot Choc Hotties

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.

Prizes will be awarded to the most inspirational posts, with luxury chocolate collections and gift vouchers with a value of £150 to spend at St. Enoch Centre all up for grabs.

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?"

Find St. Enoch Centre online at www.st-enoch.co.uk, https://www.facebook.com/stenochcentre and twitter.com/stenochcentre




Sunday, 5 October 2014

5 Questions - Berry Good

Earlier in the summer myself and Nicola attended The Royal Highland Show where we were lucky enough to meet some hugely talented food and drink producers who had brought their wares to market. We loved sampling the fantastic products that were on show, especially the flavoured gin and vodka at the Berry Good stand.
Multi-award winning, Berry Good was established by Jill Brown whilst she was a student. The Raspberry Gin, Really Raspberry Vodka, and the Straight Strawberry Vodka have all won Great Taste Gold Awards in recent years. We tasted them all and can understand why they are rated so highly. The fantastic Scottish fruit and fine Scottish spirits are infused in small batches to produce award winning flavours. Boasting the fact that the drinks are free from artificial colours or flavourings, the drinks are 'bursting with Berriness'!
Here's there story;
How did you get started?
It was a hobby, every year I attended the Royal Highland Show and would make a few bottles of home-made infusions to take with me, in 2007 I was in the food hall and noted the lack of Scottish producers. There were Irish and English but no Scottish. I had also started a degree in Agriculture and Rural Business Management at SRUC Craibstone so decided to use the idea of such a company for course work and it grew from there.
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.
I’d like to see what business advice they would give me. Granny ran a hotel that catered to the fishers on Loch Watten and the locals. Grandad had a good eye for stock and ran a mixed farm, he always had a twinkle in his eye and would never be scared to have a go at something different.
Berry Good will be exhibiting at the BBC Good Food Show Scotland at the SECC in Glasgow from the 17-19 October so why not visit them on stand F92 and say hello?
Keep up to date with Berry Good on Facebook and Twitter.

Written by Gerry HaughianWritten by Gerry Haughian

Recipe - Classic Carbonara

Myself and Nicola have just returned from holiday in Lanzarote and after spending two weeks in glorious sunshine, we now have to contend with the colder approaching winter weather. It won't be long before the winter evenings roll in and we will be arriving home from work in the dark. It's at time like these that I start thinking about dinner recipes that can be prepared quickly and easily with big flavours but little fuss.
Over the coming weeks I will be hoping to publish some recipes that you should be able to prepare easily starting with this delicious Classic Carbonara dish that I made on Friday evening, ready in under 15 minutes.
There are many theories for the origin of the name, which may be more recent than the dish itself. Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. It has even been suggested that it was created as a tribute to the Carbonari ("charcoalmen"), a secret society prominent in the early, repressed stages of Italian unification. It seems more likely that it is an urban dish from Rome, although it has nothing to do with the La Carbonara restaurant in the Roman Campo de' Fiori square.
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)
  1. 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.
  2. In another pan, cook the pancetta until it starts to crisp up at the edges and remove from the heat.
  3. Once the pasta is cooked, drain it but make sure to keep some of the cooking liquor as you'll need that later.
  4. 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.
To serve, simply split between two bowls and serve with some garlic bread and dressed salad leaves. When I made this last week I also pan-fried a chicken breast that I added to the pasta mix.

Friday, 3 October 2014

Black Wolf Celebrates Success at 2014 World Beer Awards

Scottish brewery, Black Wolf, has scooped a trio of awards at this year’s World Beer Awards (WBA) with beers from its recently launched craft range.
The brewery secured two highly acclaimed European Gold awards including a win in the Stout and Porter category with its Florida Black beer and another in the Flavoured Beer category with its Tundra wheat beer, which is infused with flavours of elderflower.
The Stirling-based brewery was also awarded European Silver for its Big Red, an amber ale, in the Pale Beer category.
Designed to recognise the very best international beer styles, Black Wolf is no stranger to these awards having previously won World Gold for its Valente's Double Espresso beer in 2012.
The WBA is the world’s most prestigious international bottled beer competition, with tasting taking place in Europe, Asia and America. The tasting panels comprise of internationally recognised beer experts with all tasting and judging done blind.
Andrew Richardson, director at VC2 Brands, the company behind Black Wolf, said: "We are very proud of these awards which help reinforce the craft, integrity and quality which go into making our beers. The awards are not only good news for the brewery and our staff, but they also convey that we have been successful in our objective of launching a range of outstanding beers. The awards are a great celebration of the industry and it is fantastic to be part of them."
Carlo Valente, Sales Director at VC2, added: "This is a fantastic endorsement for the brewery and is a tribute to the hard work and skill of our brewers. The new craft range is also proving a success in cask and we are rolling out Coulls craft lager in keg in bars and clubs across Scotland. With these awards our customers and consumers can be assured that they are enjoying the best of craft beer."
Black Wolf relaunched earlier this year with a new Craft range of beers comprising Tundra - an elderflower infused wheat beer, Florida Black - a delicious stout, Big Red - a flavoursome red beer, Gold Digger – a crisp, fruity blonde beer, Rok IPA - a double hopped India Pale Ale and Coulls crisp and refreshing premium craft lager.

For more information on Black Wolf Brewery, visit their website or check them out of Facebook or Twitter.