A Wee Pinch of Sugar

My Ideas, My inspirations, My food

Scotland’s first Foraging Fortnight

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Foraging Fortnight

Scotland’s first ever Foraging Fortnight is now well underway with a great programme of events ranging from woodland walks and wild food feasts to wellness workshops and foraged cocktails.

Foraging Fortnight

This brand new festival brings together over a hundred events across five diverse regions of Scotland: from the rolling hills of Lanarkshire, the golden beaches and fields of Fife; the mountains and coast of Moray; to the woodlands and lochs of the Forth Valley and Loch Lomond area; and the diverse islands of Orkney.

 

Seaweed forager Jayson Byles shows local children his craft in Fife’s East Neuk

Seaweed forager Jayson Byles shows local children his craft in Fife’s East Neuk

Foraging Fortnight

The LEADER funded project will take place from 31st August – 15th September, allowing people to explore Scotland’s natural places and increase their knowledge of wild food and medicinal plants

The excellent programme includes:

  • The Scottish Wild Food Festival: taking place on 14th September on Cardross Estate in the Loch Lomond and Trossachs National Park. This brand-new event will include a series of hands-on foraging, mindful workshops, folklore walks throughout the estate and the chance to try freshly prepared food and drink made of wild ingredients. The event will also include spectacular one-table feasts from Buck & Birch’s Rupert Waites and Marysia Paszkowska of Monachyle Mhor.
  • Living Off the Land: Eva Gunnare, a food and culture connoisseur from Swedish Lapland will be running a series of events across all five regions sharing her insights into foraging in the Arctic Circle, blending traditional recipes with modern creations.
  • Forage to Make Hedgerow Jelly: A free event at Fife’s Cambo Estate showing participants how to forage for ingredients to make your own hedgerow jelly.
  • Clyde Valley Apple Walk: an exploration of Clyde Valley’s heritage apple trees with a historical walk through Kirkfieldbank Community Orchard where the past is brought to and nature, conservation and food production go hand in hand.
  • Explore the Edible Seashore: the opportunity to explore marine life and discover the edible seaweeds that grow locally in Moray along with a demonstration to show how coastal ingredients can be cooked.
  • Old Ways and New Journeys: this Orkney event contains fascinating insights from instructor Zeki Basan, who grew up in a remote part of the Cairngorms. A glacier guide in Iceland and a wilderness instructor in Scotland, he describes the skills of survival used in the past in Scotland and by indigenous people today.

The festival programme has been designed to encourage people of all ages to participate safely and responsibly in different foraging activities, while discovering some of the most breath-taking parts of Scotland. Offering a range of free and paid-for tickets, each region has tailored the two-week festival to showcase its surroundings and unique local flora. Participants will be able to forage for medicinal plants, learn how to cook with wild ingredients or attend one of the many feasts of foraged food.

Catharine Idle, Programme Coordinator for LEADER in Fife, said:

“This is the first time an event like this has taken place in Scotland and I’m delighted by the strength, diversity and ambition of the programme.  From mindful workshops and wild food feasts to talks from internationally renowned wilderness experts, Foraging Fortnight truly celebrates Scotland’s rural areas and shows the wealth of opportunities for everyone to get involved in foraging.”

The festival aims to leave a legacy of increased public awareness and expertise of sustainable foraging along with a greater understanding of the health and wellbeing benefits of foraging in natural environments. The festival will be repeated in May 2020 in four of the regions and in September 2020 in Orkney.

Foraging Fortnight events will encourage adherence to Scotland’s Outdoor Access Code and organisers have put together foraging guidelines to ensure that those taking part are doing so in a safe and responsible way.

The full programme will be announced on www.foragingfortnight.co.uk .

Foraging Fortnight is part of Scottish Food & Drink Fortnight, which runs from 31st August to 15th September.

Love your leftovers this Valentine’s Day

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Love your leftovers this Valentines Day.

Are you ‘Good to Go’? Love Island Star, Iain Stirling, calls on Scots not to dump food this Valentine’s Day

Love your Leftovers

Iain Stirling is backing the Good to Go scheme this Valentine’s Day  

Scottish comedian and Love Island star, Iain Stirling is partnering up with Zero Waste Scotland this Valentine’s Day to encourage Scots to love their leftovers.

Every year, a heart-breaking £200 million worth of food is wasted in Scotland’s hospitality sector. Around 34%of this is estimated to be ‘plate waste’ – good leftover food at the end of a meal.

As hospitality businesses gear up for for the years first seasonal bust spell, Iain Stirling is asking Scots to consider if they are ‘good to go’ – the nationwide scheme that encourages restaurant-goers to take home their leftovers.

Zero Waste Scotland suggests as many as 42% of diners are too shy to ask for a doggy bag. It’s hoped the campaign will make Scots think before dumping good food this Valentine’s Day.

Love your leftovers

Iain Stirling said, “People used to think you were ‘cheap’ if you asked for a doggy bag, but that’s changing. It’s no longer something your dad insists on, just because the place you’re eating in has an obligatory service charge! I mean what’s not to love about saving the planet by eating tasty leftovers. With ‘Good to Go, you can always take your half eaten lasagne home, in case your date isn’t keen on the idea.”

Ylva Haglund, Food Waste Campaigns Manager at Zero Waste Scotland, added, “Perfectly good food is going to waste right across Scotland due to the stigma of requesting a doggy bag. Our ‘Good to Go’ pilot showed that if restaurants across Scotland routinely offered doggy bags to their customers, it could save the equivalent of 800,000 full meals from going int he bin each year. Wasted food is not only a waste of money, it’s a major contributor to climate change. That’s because when we waste food, we also waste all the energy and resources that went into producing it and getting  it to our table. On top of this, if food ends up in landfill, it will generate even more emissions in the form of methane gas, many times more harmful than carbon dioxide.”

“With Iain’s help, we’re hoping to spark a change that encourages even more Scots to reappraise the humble doggy bag and ask to take their leftovers home this Valentine’s Day and all year round.”

Diners are being asked to spread the word about Good to Go by asking their local restaurant to join the scheme, which includes a free starter pack containing 300 boxes, bags and communications materials.

Love your leftovers

Further details of how to sign up to Good to Go can be found here: www.zerowastescotland.org.uk/goodtogo

 

Cook the Perfect Scotch Beef PGI Steak

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Cook the Perfect Scotch Beef PGI Steak

How do you like your steak. In our house, my carnivore boys all prefer rare steaks but I’m more of a just slightly over medium person. Getting it right can really make or break a good meal and even spoil the steak.

To help make sure we enjoy the perfect steak every time, Quality Meat Scotland (QMS) has launched a new guide to help consumers across the UK to select and cook the perfect Scotch Beef PGI steak, just the way they like it.

Scotch Beef PGI

‘Steaks – Your Perfect Guide’ features useful information on the different cuts available and the best way to cook and complement steaks with recipes for sauces, butters, rubs and marinades as well as sensational sides.

Cook the Perfect Scotch Beef PGI Steak

Perfect Steak

From sirloin to ribeye and feather blade to fillet, the guide explains the unique qualities of each cut and advises on the best way to cook them ensuring a perfect steak every time.

“Whether you’re a cooking connoisseur or a complete beginner, the ‘Steaks – Your Perfect Guide’ booklet offers a range of delicious recipes with plenty of handy hints and tips to ensure your steaks are always cooked to perfection,” said Graeme Sharp, Scotch Butchers Club Manager, QMS.

“The handy guide is free from Scotch Butchers Club shops who also have expert staff on hand to share advice on choosing cuts and serving suggestions,” he said.

Scotch Butchers Club

The guide helps promote the Scotch Butchers Club, which is run by Quality Meat Scotland and has around 300 member butchers nationwide. The butchers are committed to sourcing and clearly identifying top quality Scotch Beef, Scotch Lamb and Specially Selected Pork from approved suppliers.

Consumers should look for the Scotch Butchers Club logo in butcher shops as it ensures they can buy with confidence, knowing that the butcher has sourced their Scotch Beef PGI from selected, quality assured, high welfare farms.

The steak guides are available free from local Scotch Butchers Club members. For more information on Scotch Beef PGI, or to find your local Scotch Butcher Club Member, visit www.scotchkitchen.com.

 

Marine Harvest Kitchen Theatre at Scotland’s Salmon Festival

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Marine Harvest Kitchen Theatre at Scotland’s Salmon Festival.

Marine Harvest Kitchen Theatre at Scotland's Salmon Festival

Marine Harvest, Scotland longest established salmon farming company hooked up with five talented Scottish chefs in the Kitchen Theatre at this year’s Scotland’s Salmon Festival to demonstrate a range of healthy and nutritious Scottish salmon dishes.

Rachel Gillon

I was delighted to be there with the chefs, chatting about their dishes and of course the top quality Scottish Salmon being used in the demonstrations.

The country’s no 1 food export proved that it was a the ideal healthy quick cook ingredient for mid week family meals with chefs demonstrating the versatility of salmon in a range of different dishes and cuisines.

With salmon being hailed as the ultimate healthy fast food, the chefs delivered range of quick easy and exciting meals for family dining, along with a few more simple but impressive dishes for special occasions.

Whisky Cured Salmon

Tomatin Whisky and tonic cured salmon prepared by Chef Chris Bond took inspiration from the Distillery’s, Tomatin and Tonic, a twist on a gin and tonic, using whisky instead of gin.

Whisky Cured Salmon

Combining salmon with lemon, dill and a few aromatics produced a stunning and elegant dish; perfect as a starter or a light lunch.

Chef Mark Heirs used Loch Ness gin to cure salmon for his Gin cured salmon with a warm beetroot salad and again, produced a salmon dish that showed the elegance of a whole salmon side as a centre piece for a special meal.

Loch Ness Gin Cured Salmon

whisky-cured-salmon Mark was also keen to demonstrate the versatility of salmon for quick and healthy mid week family meals, all guaranteed to be on the table in less than 20 minutes.

Mark Heirs

Chef Mark Heirs - Salmon with chorizo and lentil stew

These included, salmon with chorizo and lentil stew and salmon and tomato stew with fennel salad.

Quick and easy to prepare was also the theme for Inverness chef, Alfie Little’s dishes.

Chef Alfie Little, Riverhouse Restaurant, Inverness.

His roast salmon with a spicy broth and salmon and seafood in a bag were both cooked up in under 20 minutes again endorsing salmon’s well earned label of the ultimate fast food and demonstrating its versatility with different ingredients and flavours.

Chef Alfie Little - Salmon and seafood in a bag

Chef Alfie Little - Hot roast salmon in a spicy broth.

MacDonald Hotels chefs, Kat Wardrope and Ed Blackhall brought a touch of culinary elegance to the table with two showstopper salmon dishes.

  • Kat Wardop, MacDonald Drumossie Hotel, Inverne

Impress your dinner guests by cooking Kat’s vibrant salmon, beetroot buckwheat, smoked beetroot and lime crisp. The dish has a few elements that can be cooked ahead, meaning less time slaving in the kitchen and more time to relax.

Chef Kat Wardrop - Salmon, beetroot buckwheat, smoked beetroot and lime crisp

Ed’s showstopper, salmon, pickled walnut crust, samphire, salmon roe, Pernod scented cucumber gazpacho and beetroot crisps, was equally impresssive with the gazpacho bringing the freshness of summer flavours to the dish.

Ed Blackhall- MacDonald Hotel Aviemore.

Chef Ed Blackhallssalmon with pickles walnut crust, samphire, salmon roe, Pernod scented gazpacho, Beetroot crisps.

Food loving locals were given lots of tips including how to get that crispy, crunchy skin when cooking salmon and advice on the best pans to use when cooking salmon at home – stainless steel or non stick?  With a range of top quality non stick pans provided by Stellar Kitchenware and Judge Cookware being put to the test by the chefs, the Stellar Rock Titanium pans and Stellar Radiant were clear winners.

Stellar KitchenWare Rock Titanium pan

Scottish rapeseed oil producer, Summer Harvest Oils generously provided their cold pressed oil for the demonstrations and all chefs agreed that using Scottish rapeseed oil was the perfect choice for pan frying salmon.

Download the Marine Harvest Recipe App for fantastic Scottish salmon recipes including some of those cooked in the Marine Harvest Kitchen Theatre.

 

Seafood Week 2017

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Seafood is very popular in the Wee Pinch of Sugar Kitchen and Seafood Week has been a great opportunity for sharing new ideas about cooking with fish. The Fish is the Dish website has been a hive of activity with tips on how to cook fish, recipes and some fantastic competitions.

Seafood Week 2017

On days when I don’t have fresh fish available, one of my favourite go to dishes is a sardine pasta made with tinned sardines. And, although fresh fish would be my first choice; tinned fish is certainly not inferior, the quality is as good as fresh fish, and its just as healthy and also very economical. Depending on your budget, you’ll find a good variety in the shops, including some very good sustainable brands.

I find canned seafood great for making quick and healthy meals. There’s a great selection to chose from including, salmon, tuna sardines and mackerel and you’ll also find these with with added sauces including tomato, lemon, mustard or BBQ. Tinned fish is packed full of health giving  nutrients, especially  omega 3 (except tuna as the omega 3 is lost in the canning process), which has been shown to have so many health benefits. These healthy fats are good for our brain, our heart and can also have a role in maintaining a normal blood pressure.  Health experts currently recommend we eat two serving of fish a week, one of which should be an oily rich fish.  So, given that a tin of sardines with soft bones provides around half of an adults daily calcium requirements,  it’s definitely worth considering tinned fish as part of your weekly diet.

Seafood Week Day six  ‘Fish of the Day’ was sardines and although fresh sardines are in season, this recipe is an healthy and economical dish for packing in some essential omega 3. It’s also ideal as an easy dinner for one or a quick midweek meal for a busy family.

Seafood Week 2017

This is one of my go to recipes when I need a quick meal and its one of my favourites for an easy midweek meal.

Sardine Pasta
Print Recipe
Tinned sardines are a great standby to have in the storecupboard and are ideal for whipping up a quick healthy meal. This pasta dish cooks in the time it takes the pasta to cook; ideal after a busy day and so economical, much better than a takeaway. Have the sauce ingredients prepped first and in no time you'll be sitting down to a tasty meal.
Servings
4 People
Servings
4 People
Sardine Pasta
Print Recipe
Tinned sardines are a great standby to have in the storecupboard and are ideal for whipping up a quick healthy meal. This pasta dish cooks in the time it takes the pasta to cook; ideal after a busy day and so economical, much better than a takeaway. Have the sauce ingredients prepped first and in no time you'll be sitting down to a tasty meal.
Servings
4 People
Servings
4 People
Ingredients
Servings: People
Instructions
  1. Cook the pasta according to the instructions on the packet.
  2. Heat the oil in a large frying pan, add the tomatoes and garlic and cook gently for 5 minutes until the tomatoes soften.
  3. Add a splash of wine or water, oregano and 2 tbsp of the chopped parsley. Keep the remaining parsley for scattering over the dish before serving. Continue cooking over a gentle heat for 3-4 minutes.
  4. Add the sardines and gently fold through the sauce. Turn the heat off.
  5. Add the drained pasta to the sauce, season and gently toss to combine. Scatter over the remaining parsley and serve.
Powered byWP Ultimate Recipe

 

Seafood Week 2017

 

I’ve also been guest blogging on the Judge Cookware site this week. Pop over to read my tips on buying, cooking and storing fish. https://judgekitchentable.squarespace.com/blog/2017/10/9/fish-tips-from-a-wee-pinch-of-sugar

The sauce for the recipe was cooked in a saute pan from the Stellar Cookware Rocktanium range. The pan was supplied by Stellar and will be part of a future review.

 

Scotch Lamb Campaign

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Scotch Lamb Campaign backed by TV presenter Andrea McLean

Scotch Lamb Campaig

TV presenter Andrea McLean was set loose on a top Scottish sheep farm this week to learn more about Scotch Lamb PGI production and lend her support to a major campaign to encourage more Scots to eat lamb.

During a day of “lambassador” activities with Quality Meat Scotland (QMS), Andrea visited a flock near Galashiels and spent time with Graham and Kathleen Lofthouse at Bankhouse Farm, the current Scottish Sheep Farm of the Year.

She then joined a group of top Scottish bloggers for a session in Edinburgh cooking some of her favourite Scotch Lamb dishes to help raise the profile of quality assured Scotch Lamb and highlight QMS’s on-going “Wham Bam Lamb” campaign.

During the interactive session at The Edinburgh Cook School, busy mum-of-two Andrea – who is a huge fan of lamb – shared her top tips on creating nutritionally balanced meals which are tasty enough to appeal to the whole family.

She confessed: “Juggling appearances on Loose Women and the hectic social lives of two kids means, as a family, we can’t always dedicate the time we’d like to creating laborious meals in the kitchen so it’s great to have a go-to ingredient which is quick and easy to cook.

“Scotch Lamb is perfect for ensuring we can rustle up great, versatile mid-week meals and, as it’s packed with protein, iron and vitamins, it keeps our family’s diet balanced and my mind at ease.”

During her visit to Bankhouse Farm Andrea also learned more about the quality assurance, traceability and animal welfare standards which underpin the iconic Scotch Lamb brand.

The Lofthouse family run 439 ewes and 72 calving suckler cows on around 300 acres of land in the Scottish Borders and, during her visit, Andrea also tried her hand at rounding-up sheep, with help from the farm’s working collie, Kip.

“Andrea is a great ambassador for healthy eating and as she’s already a fan of Scotch Lamb, it’s been fantastic to be able to give her a better understanding of the commitment involved in the production, from farm to for,” said Carol McLaren, QMS Head of Communications.

“Scottish farmers are justifiably proud of the Scotch Lamb they produce and QMS is working hard with the industry to communicate just how quick and easy lamb is to cook. Andrea did a great job of helping us to share that message with the influential foodie mums who took part in the cooking session with her,” she added.

Research from IGD found that 70% of the target shoppers agreed that Scotch Lamb PGI is ‘produced to a higher standard’ and 60% agreed it is ‘the best available’ after the 2016 “Wham Bam Lamb” campaign.

Last year’s successful campaign also saw identified Scottish origin sales of lamb in Scotland increase by 10.5% in value and command a retail price premium of 11%.

Now in its fifth year, QMS’s campaign hopes to further establish lamb’s credentials as an ideal staple for the weekly shopping list.

For more information and recipe inspiration, visit www.whambamlamb.com.

Christmas Food Waste

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Let’s prevent over £90 million worth of food waste this Christmas

 

Food Waste

Food Waste

Food waste will be huge problem this Christmas and now is the time to start thinking ahead and have some ideas for using up the Christmas leftovers.
Collectively, people living in Scotland could save more than £90 million¹ by not wasting food this festive season. That’s a saving of £38 for every household in Scotland.
With 50,375² tonnes of food and drink expected to be binned in December, Scots are being encouraged to shop smart and save money simply by avoiding food waste.
According to figures from Zero Waste Scotland the equivalent of over 700,000 wheelie bins full of food is expected to be thrown away this month.
In December alone Scots are expected to throw away over 3.5 million mince pies, more than 240,000 Christmas puddings, and the equivalent of over 100,000 turkeys³. Using these items up – or not over-buying them in the first place – represents a potential saving of over £3 million.
Action to tackle household food waste has already seen the amount generated drop by 6% (between 2009 and 2014), resulting in a saving to household budgets of £92 million.
Roseanna Cunningham MSP, Cabinet Secretary for the Environment, Climate Change and Land Reform, said: “At Christmas it can be tempting to buy – and therefore waste – more food. But with a little preparation people can save money and be kinder to the environment. In Scotland we are working towards a 33% reduction in food waste by 2025. That’s the most ambitious target in Europe, and everyone in Scotland has an important part to play in helping the country achieve that goal.”
Ylva Haglund, Food Waste Campaigns Manager at Zero Waste Scotland, said: “With all the food most of us buy in the run up to Christmas, this can be a difficult time of year to avoid throwing food out. But taking a little bit of time to check your fridge and cupboards and make use of what you already have can save you a lot of money.
“The average household could save £460 a year by putting food to better use – simply by thinking ahead when shopping for meals, freezing extra portions and following recipes to use up any ingredients instead of just buying more.
For inspiration on cutting down food and drink waste this Christmas and saving money, see the top tips below:

Leftover Tips

· Keep your festive leftovers aside to make some quick and easy recipes – great for a head start on Boxing Day dinner.
· To use up any uneaten Christmas meal staples, curries, stews and soups are tasty and hassle-free to make. And who doesn’t love a classic turkey sandwich with leftover cranberry sauce? Easy recipes using leftovers can be found on the Zero Waste Scotland website
· To use up your Christmas pudding, create a really easy and delicious dessert of Christmas pudding ice cream. Just mix custard and whipped cream together then stir in the crumbled Christmas pudding, perhaps adding a little leftover rum, whisky or Baileys, and then freeze.
· Believe it or not, mince pies work really well as a base for another cake. Add in chocolate, orange or nuts, or use in trifle.
Freezing and storing
· Freezing the food you have left from your Christmas feast could save you cash. Freeze as soon as you can – within two days – and eat within three months if possible.
· You can freeze just about anything. Cream (whip it a little beforehand) and cheeses like Stilton freeze really well, just put them in an airtight bag or container and store in the freezer.
· If you have leftover salad or lettuce leaves put a piece of kitchen roll in the bottom of a pot, add the leaves and then seal. This will keep them fresh for much longer than leaving them in the bag.
New Year’s resolutions – how to cut down on food waste next year
· Only attempt a big food shop if you’ve prepared a shopping list to avoid buying food you won’t use.
· Remember to check your cupboards first before you go shopping, as you may already have a lot of the ingredients you need.
· By washing, chopping, bagging and freezing your veg in advance you can save a lot of time, and they will retain the same nutritional value as if you prepared them from fresh.
Anyone wishing to find out more about food waste, including easy and tasty recipes, should visit the Love Food Hate Waste website at  Zero Waste Scotland is also encouraging Scots to share their own festive recipes on Twitter and Facebook.

 

Gold for Perthshire Preserves at The Original World Marmalade Championships

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Golden Boost for Perthshire Preserves at The Original World Marmalade Championships

 

Perthshire Preserves are  celebrating after scooping a gold award at the recent World Original Marmalade Awards in Cumbria.

Perthshire Preserves

Their orange marmalade with Deanston 12 year old malt whisky impressed a prestigious panel of judges and scored top marks on appearance, colour, consistency, aroma and flavour.

Perthshire Preserves

The champion preserve makers, Iain McKenzie and Kate Thornhill also won silver for two other marmalades, lemon, lime and passionfruit and their pink grapefruit and ginger.

silver

The artisan producers faced tough competition from marmalade makers around the world. Over 2,600 jars of marmalade from as far afield as Australia, India, Denmark, Japan, USA and New Zealand, were entered into the competition.

Iain and Kate started Perthshire Preserves in 2010 and since then the popular company has gone on to win a number of prestigious awards including……..

They are familiar faces at farmers markets throughout Scotland and also supply a number of ……hotels and toursit attrctions including Gleneagles Hotel and Cameron House and Dunvegan Castle on the Isle of Skye.

Iain & Kate said they were delighted to win the award: “This is a golden award

for us in more ways than one! We’ve got our preserve pans at the ready to

 

Awards and Festival organiser Jane Hasell-McCosh said: “The standard of

the competition this year has been outstanding and congratulations to

Perthshire Preserves on their award and I am delighted that the awards

continues to grow with more and more entries each year. When I started this

competition 11 years ago my aim was to preserve the art of marmalade

making and raise the quality of marmalade worldwide and I think in the last 11

years with the help of a growing army of small artisan producers we have

saved and celebrated one of our great British traditions.” I truly believe we

have a ‘Renaissance in Marmalade Making’ and would like to congratulate

and thank each and every marmalade maker for making this possible.

The World’s Original Marmalade Awards & Festival boasts the sponsorship

backing of some of the most famous names in marmalade – Paddington,

Mackays, and Fortnum & Mason. The event’s 2016 charity beneficiaries are

Hospice at Home, Action Medical Research and Marie Curie in Scotland. To

date those golden pots of marmalade have raised over £150,000 for charity

with the aim of raising £200,000!

Further information can be found on the Perthsire Preserves Website

 

 

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Cafe St Honoré shortlisted for Food Made Good Awards 2016

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Cafe St Honoré shortlisted for Food Made Good Awards 2016

 Edinburgh restaurant Cafe St Honoré is vying with some of the UK’s best known restaurant and hospitality names to be a winner at the Food Made Good Awards 2016.  The awards recognise the unsung heroes of hospitality who go way beyond just serving delicious food.

Cafe St Honoré

 

Cafe St Honoré is on the shortlist for the Scottish Restaurant of the Year in recognition of their commitment to sustainability.

Cafe St Honoré

 

Chef Director Neil Forbes commented: “The whole team at Cafe are so thrilled to be shortlisted in this year’s Food Made Good Awards alongside some wonderfully sustainable places. It’s a real privilege to be shortlisted and I am very much looking forward to the ceremony in London.”

The diversity of eateries on the shortlist for the Food Made Good Awards, run by the Sustainable Restaurant Association (SRA) and sponsored by Nestlé Professional, reflects the hugely positive changes the industry has made in recent years to meet the dining public’s ever increasing appetite for food that’s delicious, ethical and sustainable.

A newly opened East London tapas restaurant, a fish and chip shop on the East coast of Scotland, one of the UK’s most popular high street restaurant groups, a boutique New Forest hotel and canteens at some of the country’s best known universities are just some of the extraordinary range of other eateries to have been shortlisted.

Cafe St Honoré will discover if it has won at the Food Made Good Awards on 22 March at the Royal Horticultural Society’s Lindley Hall in London, where SRA President, Raymond Blanc OBE will be presenting the awards.

Mark Linehan, Managing Director of the SRA, said: “Now in their fifth year, albeit with a new name, the Food Made Good Awards recognise the incredible achievements of restaurants and the wider hospitality sector that few other awards do. With a transformation in diners’ attitudes towards food and how it is produced, we believe these awards reward the unsung heroes of hospitality who go way beyond just serving delicious food.”

 

Scotland’s FoodScape

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Scotland’s FoodScape

Scotland’s Foodscape takes place in Edinburgh on April 26 – 27th 2016. This unique event, organised by  QMU MSc Gastronomy programme and University of Gastronomic Sciences in Italy, Edinburgh will investigate, re-imagine and celebrate the significance of food in Scotland.

Scotland’s FoodScape symposium is open to anyone engaged in food and food issues. Early-bird ticket prices are available until 18th March. 

Scotlands Foodscape
Print allBy cultivating dialogue between representatives from food industry, governance, education, communications, production, hospitality and the arts, and of course eaters themselves, the event aims to spark a vibrant exploration of what food means in Scotland today. Panelists and speakers represent a broad spectrum of views & expertise and we anticipate that attendees will also contribute diverse perspectives, creating a rare & potentially transformative cross-disciplinary dialogue about food.

Join us to discover and debate topics such as:

·      how Scots have created mythical food identities,

·      why we should reconnect with our ecology & edible wild, 

·      what farming might look like in the future, 

·      and even, whether a foodless future is possible.

Bringing insight & expertise to the dialogue are our panellists: 

·      Sheila Dillon, BBC Radio 4 Food Programme

·      Guy Grieve, The Ethical Shellfish Company

·      Shirley Spear, Scottish Food Commission & The 3 Chimneys

·      Geoff Tansey, Food Ethics Council & Fabian Communication

Attendees will be treated to a fun, performance filled cocktail hour at the end of each day, as well as a spectacular dinner on Tuesday 26th. The full programme can be viewed on our website.
 
Early-bird ticket prices are available until 18th March. Please visit the website to secure your place at the Symposium, check our Facebook page for regular updates on performances and content, and don’t hesitate to contact us with any questions. 

Email: cmaberly@qmu.ac.uk

Visit: ScotlandFoodSymposium.com

Facebook: /ScotlandsFoodScape