Thursday, 11 September 2014
Tuesday, 9 September 2014
Burger lovers in Glasgow’s West End are in for a treat this month with the launch of BRGR on Great Western Road, and the team behind the new venue is inviting people to come and sample a patty to celebrate its opening on Wednesday 10 September.
BRGR, with support from Rodgers Butchers, will be giving free burgers away whilst stocks last from 12-8pm. As part of the giveaway, hungry burger fans will have the option to make a donation for Scottish charity, Unite Against Cancer should they wish, who will receive all the proceeds from the day.
The stylish new venue boasts six different varieties of meat-based burgers including three beef choices with the addition of a seventh vegetarian option. All burgers are handmade using the freshest ingredients and can be teamed with a range of sides including wings, mac n cheese, charred corn with jalapeno butter and a selection of fries.
The new venue opens creating over a dozen full and part time jobs in the West End, including a new general manager and head chef, Adam Kirk whose previous experience in the city includes Etain, Kelvingrove Café and Panevino.
Sunday, 7 September 2014
Scotland’s largest celebration of Scottish food & drink will open its doors on Friday 12th September.
Eat Drink Discover Scotland, billed as the ultimate celebration of food and drink in Scotland, is a three-day foodie extravaganza, bringing together over a hundred exhibitors showcasing top notch Scottish food & drink, a stellar line-up of celebrity chefs and a packed programme of demonstrations, tastings, talks and sampling sessions.
Not everyone knows there is goat meat in Keith, chillies grown in Galloway, chocolate from Cowdenbeath or tea blenders in Leith – that’s why Eat Drink Discover Scotland is dedicated to highlighting the incredible produce that comes out of Scotland. The show will be laid out in eleven regional zones -, Perthshire, Grampian, Dundee & Angus, Kingdom of Fife, Highlands and Islands, Ayrshire, Arran & Argyll, Greater Glasgow & the Clyde Valley, Loch Lomond The Trossachs and the Forth Valley, Borders, Dumfries and Galloway and Edinburgh and Lothians – meaning visitors can taste their way round the country, in one day and under one roof. There’s also a specialist Chocolate Zone for those with a sweet tooth.
Organisers want visitors to engage fully with what’s on offer at the event and encourage them to take their time, savour the tastes and aromas of Scotland’s produce and explore with their noses. They are also encouraging guests to try their hand at some of the many skills classes available and take the opportunity to learn something new from the professionals.
Scotland’s Best Food & Drink Producers
Wild and Scottish, Strathearn Distillery, The Puffer Food Company and Nairns Oatcakes are among the diverse range of businesses showcasing their Scottish produce at the event. What’s more, many of the exhibitors will be launching brand new products, so it’s a great opportunity to be first in line to see what’s coming to the market, whether you’re a consumer or a buyer. A full list of exhibitors can be found on the website.
With a particular focus on providing opportunities for smaller rural food producers to share centre stage with more established brands, the weekend programme will also feature a ‘Skills Cookery Theatre’ hosted by chef, cookery writer, and unofficial food ambassador for Fife, Christopher Trotter. Starring food producers exhibiting at the show, tried and tested cooking techniques will be demonstrated as well as the latest food trends. On the menu will be chocolate workshops, cocktail making, game butchery and artisan pie making.
Taking regional foods to create spectacular dishes will fall to award-winning chefs Tony Singh, Adam Handling, Scott Davies, Mark Greenaway, Neil Forbes and Jacqueline O’Donnell. With numerous accolades under their belts, the sizzling six will be creating spectacular regional dishes with seasonal produce plucked from the fields and seas of Scotland. The star chefs will also lead hands-on masterclass sessions where members of the public can cook along with their culinary idols.
Full brains and tummies
Every day’s a school day at Eat Drink Discover Scotland, but Friday is the day for school pupils aged ten to sixteen to quench their thirst for knowledge! Scottish rural education charity, The Royal Highland Education Trust (RHET), is co-ordinating ten food/farm workshops at the event, specifically linked to the curriculum, which will give pupils a taste of the best ways to enjoy Scottish food and drink.
The educational programme also includes workshops that will enlighten teenagers on the journey of Scottish produce from farm to fork and unearth the ‘science’ of food and how we ‘taste with our noses’. They also aim to educate pupils about the carbon footprint of food and explore the food groups that Scotland produces. There will certainly be plenty of food for thought – and with cooking demonstrations and nutrition classes too, there’s more than enough to go round!
Great for taste buds, great for business
Eat Drink Discover Scotland will play host to over a hundred food and drink companies – many of whom are smaller producers and will be showcasing a diverse product line up.
With its strong regional zoning, organisers believe this food event will give buyers a real flavour for Scotland’s produce.
Extending an invitation, organisers are hoping that buyers will attend to see what’s new in the land of food and drink and chat to the passionate producers who are innovating the industry.
In order to help exhibitors spread the word about their brand and take their business further, there will be trade-networking opportunities on the Friday of the event, with a range of workshops specially designed for food and drink businesses, which will be free to attend for exhibitors and other food and drink players.
Friday Night Feast
The Friday evening of the event has been billed as the ‘Friday Night Feast’. Open until 8pm, the public have been invited to drop in from 5pm-8pm for a reduced-price entry to kick start their weekends with foodie events, special treats or even just for a bite to eat.
Scottish Food & Drink Fortnight
Eat Drink Discover Scotland is one of the highlights of the Scottish Food & Drink Fortnight 2014. An annual celebration, this year the fortnight runs from 6th-21st September, during which there will be a calendar of events aimed at encouraging people to try some new food adventures such as foraging, visiting a pick your own farm or even just trying a new product or recipe.
Created to promote the healthy, locally sourced food and drink available throughout the country, the 2014 celebration aims to be the biggest yet. The festival will also act as an excellent introduction to the Scottish Government’s 2015 Year of Food and Drink celebrations.
Eat Drink Discover Scotland has been put together by the Royal Highland & Agricultural Society of Scotland (RHASS). Chief Executive, Stephen Hutt, said: “Our vision when creating this event was to provide a unique regional showcase. At Eat Drink Discover Scotland you can truly taste Scotland in one day – from Orkney Lamb to Galloway Chillies – all regions are represented.”
Tickets for the must-attend food and drink event of the year are on sale now, at www.eatdrinkdiscoverscotland.co.uk
Friday, 5 September 2014
Chris - I've been working in this industry for a long time. I've also been lucky enough to work all over the world with some fantastic chefs. For me it was a case of waiting for the right time and until I met like-minded individuals who wanted to do something a bit different and unconventional.
Kyle – I’ve been in Hospitality for over 13yrs, literally starting at the bottom and working up through various positions; I seem to have developed a unique passion for opening new venues having completed 5 in Glasgow alone. The job that really sparked my love for 5-star service was at The Westin Turnberry Resort.
What’s the best piece of business advice you could give?
Chris - Follow your convictions and enjoy yourself but think with your head rather than your heart. Passion is hugely important in what we do, it's what drives us, but it should never cloud your judgement. Also...be impeccably organised ;)
Kyle – Be analytical, educated and efficient. Don’t be hesitant in making decisions; the worst kind of decision is no decision at all. And without doubt always try to be an inspirational motivating leader.
Where would you like to see your business in 5 years time?
Chris - There's so many different directions we can go in and we have so many ideas for some seriously cool stuff...not just for pop up restaurants. We're keeping those to ourselves right now, but the beauty of this industry nowadays is there are no rules; it's a really exciting place to be.
Kyle – It’s taken over a year of strategic planning to get where we are today so with a strong foundation in place the world is literally our oyster ;) The most important aspect for me is that we are delivering a consistently high product in a unique fashion. As we are planning to support and donate towards the "Glasgow homeless/People in need" community I hope in 5 years we have really made a huge difference to hundreds of families.
If you could only use one venue in the world for a pop-up event, where be & why?
Chris - That's hard to say, I like the venues that have an element of surprise, ones that you wouldn't expect to find or haven't been into. Our venue for our first event is awesome.
Kyle – I’m really happy with our first venue; it’s taken over 3 months of negotiations to secure the site and I couldn’t be happier. The most important factor is that the venue should bring back memories for our guests and be a real talking point for all.
You can invite one guest (living or dead) to your last pop-up event – Who would it be and why? …and what’s on the menu?
Chris - It would have to be Claudia, my partner as she's the person I would want to share an occasion like that with. We'd have fresh crab, blood orange and asparagus followed by Roast Grouse, bread sauce and game chips......granted that seasonally this is impossible..........but we're in fantasy land here right?
Kyle – I should say my wife, as J’ai has been there every step of the way supporting me however on this occasion I’d invite my Gran. As long as I can remember she was always saying, "you should be a plumber, you should be a joiner – get a trade" and didn’t think Hospitality was a professional career choice; as she passed away last year unfortunately she isn’t here to witness what we have created. We’d eat Feather Blade steak, triple cooked chips, tender-stem Broccoli and a nice glass of 1961 Château Latour.
Monday, 1 September 2014
From the moment that Nicola decided that we were going to be having dinner at Las Iguanas, I knew that I would be ordering the burger off of the lunch menu. I've had the burger before and loved it so it was a fairly easy decision to have the burger again. The Classic Burger is a lightly spiced and seasoned patty served in a toasted bun with little gem lettuce, tomato, fried onion and a zingy gherkin mayo, all served with a choice of fries, curly fries or sweet potato fries and a pile of jalapeño slaw. I always get the sweet potato fries which are amazing and a perfect match to the smoky chargrilled burger. For just £7.20, I'm not sure there's a better value burger in town.
Written by Gerry Haughian