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YOUNG CHEF DUO TO OPEN FINE DINING RESTAURANT IN LEITH

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The two chefs behind Edinburgh’s popular at-home fine dining pop-up Bad Seeds, Tomás Gormley and Sam Yorke are to open their first restaurant, Heron, on The Shore in Leith on 14 July. The two chefs, who have worked in some of Scotland’s top kitchens, including Restaurant Andrew Fairlie and The Lookout by Gardeners Cottage will open their fine dining venture at 87-91 Henderson Street, in the space once occupied by The Raj restaurant this July.

With views of Edinburgh’s picturesque Water of Leith, Heron will be in good company, situated a stone’s throw away from Michelin starred Restaurant Martin Wishart. With two head chefs at the helm, Heron will offer farm to table fine dining with an a-la-carte menu that will change every few weeks, showcasing the best of Scotland’s seasonal produce including organic fruit & vegetables, wild fish & seafood, game & heritage breed meat.

The restaurant space, and kitchens have been completely refurbished to create a light-filled, contemporary space that retains the original high ceilings, cornicing and floor to ceiling windows which overlook the Water of Leith. The plant-filled dining room will also feature a lounge area for pre-dinner drinks, which can also be enjoyed al fresco in good weather, as well as a central bar.

The a la carte menu will feature a choice of snacks, starters, mains and desserts and will be available for lunch Friday – Saturday and dinner Wednesday – Sunday. A set lunch menu will also be available at weekends with three-courses for £29.

Sample dishes from the first menu include:

Snacks: Oyster, wasabi, ponzu / Brioche, parfait, grape

Starters: Crab claw, tomato, gazpacho, strawberry / Veal sweetbreads, celeriac, girolles and sorrel

Mains: Duck, honey, lavender, mustard leaf / Cod, potato, cod roe, courgette, preserved lemon

Dessert: Dark chocolate, fudge and raspberry / Preserved peaches, yogurt, almond

The modern Scottish menu will draw inspiration from the pair’s classical training, using simple seasoning to highlight the quality of the ingredients. Local suppliers will include Griersons Organics, Phantassie Organic Farm and The Free Company. The pair have also commissioned local ceramicist Borja Moranta to design their tableware which will complement a relaxed and comfortable interior.

As head chef at The Lookout by the Gardener’s Cottage Tomás was one of six UK chefs named ‘one to watch’ at The Staff Canteen Awards 2020. Originally from Ireland, Tomás grew up in Leith and has spent six years working in Scotland’s most prestigious restaurants, including two-star Restaurant Andrew Fairlie, 21212 and Le Roi Fou. In January 2021, the pair launched Bad Seeds, a pop-up dining at home service which sold-out each week and garnered glowing reviews from restaurant critics.

Joining the team as general manager, Glen Montgomery was previously head sommelier at Restaurant Andrew Fairlie and Number One and was general manager at Isle of Eriska the year they gained their Michelin Star.

Behind the bar will be manager, Seoridh Fraser who has over 18 years’ hospitality experience across Edinburgh and the Antipodes, including The Witchery, Number One and Sydney’s The Bentley Group. Heron will be pouring Charles Heidsieck NV Brut Reserve as their house Champagne; widely considered the best non-vintage Champagne Charles Heidsieck is synonymous with excellence and, much like the restaurant, puts quality first. Within the drinks range will be a small, but well-curated selection of craft beers from notable producers including The Kernel, Mikkeller, Brouwerij Boon and Edinburgh’s redoubtable Pilot Brewery augmented by Ayinger’s Kellerbier on draught for the restaurant’s opening. Heron will also be offering a choice of bespoke cocktails and perfect serves, offering innovative and playful alternatives to well know cocktail classics.

Joining Glen and Seoridh front of house is Sara Mele who worked with them both at The Witchery by the castle. She also spent time at the city’s Café St Honoré with chef Neil Forbes and learnt about vermouth in Banksii in Sydney!

Booking lines now open, with phone and website reservations available

www.heron.scot

0131 554 1242

Instagram: @heron.scot

Heron, 87-91 Henderson St, The Shore, Leith, Edinburgh EH6 6ED

EDINBURGH’S AWARD-WINNING JAPANESE RESTAURANT HARAJUKU KITCHEN EXPANDS TO ST JAMES QUARTER

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Kaori Simpson, who hails from Tokyo and owns Edinburgh’s Harajuku Kitchen has opened a street food version of the restaurant in the capital’s Little King Street as part of the new St James Quarter development’s al fresco grab and go offering.

The Japanese bistro, which started as a market stall serving noodles and gyoza, has gone back to its roots with the opening of the pop-up street food shack with a menu passionately created by Kaori and Head Chef, Nobuo Sasaki, that features Sushi burritos and Japanese Poke bowls served alongside favourites such as Yakisoba noodles and Kara-age chicken. The Sushi burritos can be customised and come with a choice of 11 filling combinations including prawn katsu, spicy salmon, prawn, avocado and tuna as well as vegetarian and vegan options. All burritos are packed with lettuce, cucumber and Asian slaw. There are four Poke bowls to choose from and soft drinks to accompany the food.

Kaori said:

“When the opportunity to become part of the St James Quarter was presented to us, we could not turn it down. We are so excited to be part of one of the biggest developments that Edinburgh has seen in recent years.

“The menu reflects my Japanese heritage and incorporates all the things I love about Japan. The street food side of the business has always been a passion of mine as this is where we started. We are looking forward to the year ahead and growing the Harajuku Kitchen brand.”

Harajuku Kitchen, which launched in Edinburgh in 2013, is firmly rooted in authentic Japanese comfort food and street food, having started out as a stall at the city’s popular Stockbridge Market. Kaori prides herself in providing a unique and exciting Japanese eating experience, adhering to the fundamentals of the country’s cooking, which is underpinned by a deep respect for ingredients and their natural flavours. The restaurant has won numerous awards over the years; it was crowned Best Japanese Restaurant at the Asian Curry Awards in 2016, in 2018 it won Best Street Food at The Edinburgh Restaurant Awards and in 2019 Harajuku Kitchen took the title of Best Restaurant in Scotland at the Golden Chopstick Awards.

A CELEBRATION OF SUMMER: CHIC AL FRESCO COCKTAIL GARDEN TO OPEN AT EDINBURGH’S ST JAMES QUARTER

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A striking new al fresco Spritz Garden at Edinburgh’s new St James Quarter is set to launch on 24th June by the team behind Edinburgh Cocktail Week, the same day that the vibrant shopping destination will open its doors for the first time.

Run in partnership with the French aperitif, Lillet, the two-month summer pop up will be placed on Register Square at the main entrance of St James Quarter, 24th June – 29th August, and will form part of a wider events series taking place in celebration of the St James Quarter phase one opening.

A luxury oasis to experience in the city this summer, The Spritz Garden takes inspiration from the dreamy lands of Southern France. Entering through a stunning floral arch, visitors will find a space adorned with flowers for capturing the perfect selfie moment, complete with a swing, cocktail cart and parasols to relax and sip cocktails under.

A team of expert mixologists have created a summer menu with a refreshing selection of Lillet spritz cocktails, sophisticated tipples and signature serves, complemented by a selection of premium spirits, champagnes, local beers, no/low options and London Essence mixers.

To mark the opening of the city’s St James Quarter, a special Ribbon Cocktail has been created using Lillet Blanc, Ki No Bi gin, honey, yuza saki and lemon, topped with champagne and garnished with a gold edible flower and lemon twist.

Gary Anderson, Managing Director of Edinburgh Cocktail Week said:

“St James Quarter is a major development for the city – one that will bring added vibrancy and colour to an already dynamic side of town, so we are thrilled to host our first-ever summer pop-up experience in such an exciting space.”

“This summer is all about catching up with friends, so ahead of this year’s Edinburgh Cocktail Week in October, we wanted to create an outdoor space for people to reconnect with friends over a cocktail in the sunshine. Together, with Lillet, our bar team have created an elevated menu of refreshing spritz style serves and classic cocktails that will transport guests to the floral lands of Southern France.”

Lillet is a refreshing wine-based apéritif with a fruity, floral taste, best served as a Spritz with a strawberry, mint and cucumber garnish. Established in 1872 in the wine cellars of Podensac (a small village South of Bordeaux), it is prepared by cellar masters still using the same 19th century techniques today.

Laura Stephen, Brand Director of Lillet said:

“Lillet brings a hint of French sophistication to those seeking a stylish and refreshing aperitif whilst relaxing in the sunshine, and we’re delighted to be partnering on The Spritz Garden at St James Quarter to bring some much-needed moments of conviviality to consumers this summer. At just 17% ABV, Lillet is perfectly positioned to cater to the growing consumer demand for sophisticated, low-alcohol spritz-style serves, and is delicious served with tonic, plenty of ice, strawberry, mint and cucumber.”

Nick Peel, Managing Director at St James Quarter, said:

“Not only are we counting down the days to our doors opening and revealing our vibrant shopping destination to the world, but we’re also ecstatic to be celebrating this moment through our partnership with Edinburgh Cocktail Week.”

“The Spritz Garden is part of a unique events programme in place for launch – which will include a host of activities to fill everyone’s social calendars – from foodies to families, we’ve really made sure there’s something for everyone to enjoy! More will be revealed soon!”

The Spritz Garden will be open daily from 11am – 10pm. The 80-cover space will operate on a two-hour reservation basis. There will be a £5 charge for pre-booked tables, with a limited number of tables available for walk ins with no reservation fee. Table service will be in operation with table-assigned hosts taking orders. All local authority and Scottish Government restrictions and guidance will be practiced at The Spritz Garden including Track & Trace, social distancing, PPE, hand-sanitising stations and regular cleaning of surfaces. The Spritz Garden will be open from Thursday 24th June – Sunday 29th August.

Reservations are now live and can be made via the Edinburgh Cocktail Week website: www.edinburghcocktailweek.co.uk/spritz-garden

 

 

 

NEW NORTH BERWICK RESTAURANT, THE LAWN, TO PUT EAST LOTHIAN DINING ON THE MAP

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A new restaurant with stunning coastal views is set to open in one of Scotland’s most picturesque waterside towns this summer. The Lawn, which will open as part of the Marine & Lawn Hotels & Resorts collection at Marine North Berwick, will be accompanied by a stylish, laid-back bar and lounge, The Bass Rock.

MasterChef: The Professionals’ Chris Niven, previously executive chef at The Fairmont, St Andrews and The Scotsman Hotel in Edinburgh, will head up The Lawn restaurant. With an approachable, seasonal menu de-signed around flavour and simplicity, the focus will be on the very best ingredients from East Lothian and the surrounding area, served in a relaxed setting.

In 2020, Niven reached the semi-finals of National Chef of The Year; in 2017 he made his TV debut in Mas-terChef: The Professionals, again reaching the semi-final round and he is currently down to the semi-finals of the inaugural Tasting Spoon Chef of The Year Award.

In addition to his wealth of experience, Niven brings with him a passion for Scotland’s larder; diners can expect to see lobster fresh off the Seacliff fishing boat from Seacliff Harbour, fish smoked locally at Belhaven, as well as vegetables grown minutes from the hotel by Phantassie Organic and game from West Lothian’s Castle Game.

Taking centre stage at the hotel, the informal restaurant overlooks the green lawns from which it takes its name, and has expansive views across the walled garden, down to the coast towards Fife. The Lawn will offer an all-day, seasonal, à la carte menu, as well as a set lunch menu that will change daily with dishes such as Whole plaice for two with seaweed, lemon & capers and Niven’s take on a classic Cranachan.

As well as The Lawn, Niven will also oversee the menus for the hotel’s bar and lounge, The Bass Rock. There will be a range of small and large dishes to choose from: delicate Loch Fyne oysters, Mackerel pâté and a flavourful Steak and bone marrow burger. The bar offers unrivalled views of its namesake which sits

majestically in the Firth of Forth and will serve cocktails, international wines, award winning whiskies and local spirits, together with Scottish craft beers and ales. The bar’s signature serves include The Bass Rock Manhattan made using Buffalo Trace bourbon and the Tantallon, which takes inspiration from the East Lo-thian castle’s red sandstone exterior. It will also host the hotel’s afternoon teas. Niven has a passion for pastry, which is set to make Marine North Berwick an afternoon tea destination with a real sense of occasion.

The Victorian-era Marine North Berwick is considered a jewel in the crown of Scotland’s Golf Coast. Occupy-ing a prominent position in the much-loved seaside spot, it has hosted generations of golfers and holiday-makers since 1876 who came for the fresh air and water. Now, revamped as part of the Marine & Lawn collection of distinct hotels, the landmark has been restored to its former glory, with a sophisticated gran-deur for the 21st century.

Chris Niven comments, “I am thrilled to be launching the dining concepts for such an iconic property like Marine North Berwick. I have been championing Scottish produce for 20 years now, so getting to work with the fantastic local suppliers around East Lothian is a really exciting prospect. The menu is being created around the very best ingredients. Dishes will not be complicated; the flavours of the produce will really shine through. North Berwick is such a beautiful location with a real sense of community. It is not too far from Edinburgh as well, making it the perfect escape from the city.”

The Lawn and Bass Rock Bar and Lounge at Marine North Berwick will be developed and operated by White Rabbit Projects, whose hospitality portfolio includes Lina Stores, Kricket and Island Poké.

Part of the Marine & Lawn Hotels & Resorts collection, which is owned by Adventurous Journeys (AJ) Capital Partners, Marine North Berwick will be joined by two additional Scottish golf properties: Rusacks St Andrews in July 2021 and Marine Troon when it relaunches and joins the collection in spring 2022.

To find out more about the new food and drink offering at Marine North Berwick coming this summer, please visit www.lawnrestaurant.co.uk and follow Instagram @thelawnrestaurant, Twitter, and Facebook. For more information about Marine & Lawn, please visit marineandlawn.com or follow Instagram @marine-andlawn.

Marine North Berwick, Cromwell Road, North Berwick EH39 4LZ

NICK NAIRN OPENS NICK’S AT PORT OF MENTEITH, STIRLINGSHIRE

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Nick and Julia Nairn will open an exciting new restaurant with a focus on outdoor dining at Port of Menteith in Stirlingshire this week.

With a relaxed indoor area and large garden, Nick’s at Port of Menteith is on the site of the Nick Nairn Cookschool on the shores of Lake of Menteith in the heart of the Loch Lomond & Trossachs National Park.

With Nick himself often in the kitchen, the menu will change daily focusing on the availability of seasonal produce: from langoustines and lobster to perfectly aged beef. Seafood will be sourced from acclaimed fishmonger Willie Little in nearby Crieff with the best catch of the day featuring in dishes. Other suppliers include Leckie Farm’s eggs and Fife’s Buffalo Farm mozzarella & ice cream.

In addition, specialist pizza chef, Paul Hughes, will take the helm at the pizza oven. Paul, who has focused on pizza cookery with Nick Nairn for five years, will serve up a range of Roma-style pizzas made using five-day aged dough. Toppings include Great Glen venison salami, Campbells haggis, Katy Rodger’s crowdie, and a North African-inspired speciality with Chicken Shwarma, rose harissa, chermoula, toasted pine nuts, brandy-soaked raisins and pomegranate.

Nick’s at Port of Menteith will seat 40 inside the light-filled dining room, with glass doors opening onto a further 100 covers outside under a stretch tent, and a series of pergolas clad with festoon lights. The space has been landscaped with new raised beds and is likely to be popular for families, with youngsters able to explore the gardens overlooking open fields.

Interiors have been a labour of love for Julia who had felt, for some time, that the building was too corporate, she used local designer Iona Crawford’s designs to transform the space. A new lifestyle store features a range of cookware classics, cookery books, carefully selected tableware and interiors items; from locally made lighting (Jaggy Thistle Crafts) and textiles (Amy Britten) to glassware and candles, honey from nearby hives (Callander honey) and beers (Harviestoun), alongside Nick’s own gin. Lockdown has given Nick and Julia a newfound passion for gardening and this is reflected not only in the garden and shop but throughout the building.

Nick Nairn said:
“This has been an incredibly tumultuous year for our family and our business so Nick’s at Port of Menteith heralds an exciting moment for the whole team. We’ve developed things that we, and many others, have taken pleasure from during lockdown – from outdoor eating in beautiful natural surroundings to the simplicity of enjoying really great food and drink in a relaxed setting. I’m really looking forward to sharing this special place and being able to develop dishes from the best ingredients I can source on a daily basis.”

Nick’s at Port of Menteith is a 50-minute car journey from Glasgow, Edinburgh and their associated airports, or a short 25-minute drive from Stirling train station.

Nick’s at Port of Menteith is open from Friday 25th June (Thurs – Sat 12 noon – 8.30pn and Sun 12 noon – 6pm). Reservations can be made by calling 01877 389900.

NQ64 IS SET TO OPEN IN EDINBURGH THIS SUMMER-AN ARCADE BAR THAT TAKES RETRO GAMING AS SERIOUSLY AS ITS BOOZE OFFERING

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One of the UK’s top arcade bar brands, NQ64, is set to make its debut in Scotland when it opens on Edinburgh’s Lothian Road this summer. The former Badabing bar will be transformed into a signature NQ64 neon graffiti-splattered, gaming and drinking den. Serving up craft beers and game-themed cocktails alongside a selection of retro arcade machines and classic consoles.

The eclectic mix of old-school arcade games, many of which have been sourced from across the pond, but some here in the UK, have been lovingly restored to their former glory. Visitors can expect fan favourites and cult classics such as Time Crisis 2, Guitar Hero, Pac-Man and Mario Kart – as well as pinball machines and classic consoles including Game Boy, MegaDrive, Gamecube and PlayStations. All arcades and pinball machines operate on tokens which can be bought from the bar, and consoles are free to play.

The drinks menu will feature a selection of craft beers and spirits, sodas and game-themed cocktails, using a range of local breweries and distillers. If anyone feels peckish there’ll be a selection of retro crisps to accompany those beers and cocktails.

Before opening, NQ64 would like to invite the people of Edinburgh to come in to test the games and sample the drinks – all they need to do is follow their Instagram account on @nq64edinburgh and look out for the upcoming post (which will appear in the coming weeks) inviting them down. Anyone interested in being the first to hear more about NQ64 Edinburgh’s opening can sign up over at nq64.co.uk

NQ64’s founder, Matt Robson, has said,

“We can’t wait to get our Edinburgh site open. I love the city, and I hope people are going to love our new bar. We’re grafting behind the scenes to get the venue, our retro games and a banging booze selection ready!”

Those looking to be first in the know should make sure to follow the @nq64edinburgh Instagram account or sign up via the Edinburgh location page at nq64.co.uk.

NQ64, 25 Lothian Rd, Edinburgh EH1 2DJ

Instagram : @nq64edinburgh

Website : http://www.nq64.co.uk

PARTNERSHIP BETWEEN TWO UNIQUE EDINBURGH TEA COMPANIES

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In a deal that will see £20,000 worth of tea traded annually, two Edinburgh tea companies have developed a partnership that will see heritage brand Edinburgh Tea & Coffee Company sell a range of specialist tea blender, PekoeTea’s pyramid tea bags to their hospitality clients.

PekoeTea’s biodegradable pyramid tea bags will be available to Edinburgh Tea and Coffee customers in an initial range of seven flavours: Scottish summer fruits, Peppermint, Chamomile, Lemongrass and ginger, Chai black, Cloud catcher, and Jade tips. The PekoeTea flavours are a premium addition to Edinburgh Tea & Coffee Company’s existing loose-leaf range.

Kevin Moore, Managing Director of Edinburgh Tea & Coffee Company said:

“Edinburgh Tea & Coffee Company is delighted to be collaborating with our long-time friends at PekoeTea. We are super excited to be bringing our customers a range of high quality teas in pyramid bag format for the first time. The knowledge and experience the PekoeTea team possesses gives us real confidence that our customers will see the benefits of local companies working together in this way.”

With a history dating back to 1812, Edinburgh Tea & Coffee Company is one Scotland’s largest commercial tea blenders and artisan coffee roasters. The company is based in Edinburgh’s Portobello.

Esther Kungu Cooper, co-owner of PekoeTea said:

“As hospitality has started to reopen, we’ve seen a resurgence of interest and strong sales for our premium teas. While lockdown saw a spike in sales from consumers looking for really good tea to drink at home, we’re now seeing interest from a greater range of hospitality businesses than ever before. This partnership with Edinburgh Tea & Coffee Company compounds this and combines their heritage brand with our uniquely blended teas.”

PekoeTea opened in 2010 and works directly with tea growers from Scotland to Sri Lanka, Kenya to China, to source the finest single-estate teas and create unique handcrafted blends. It is the only company in Scotland to specialise in such blending techniques rather than relying on pre-flavoured teas. Owners, Jon and Esther Kungu Cooper produce a range of teas: from black, white and green teas, to oolong, fruit and herbal blends. A selection of five whisky teas have also been specially blended by hand and flavoured with real Scotch single malt whisky.

In addition to selling direct to the public, PekoeTea is already stocked in outlets like Glasgow’s Mackintosh at The Willow, The Royal Yacht Britannia and Edinburgh’s Waldorf Astoria. Bespoke blends can be created privately for customers, and seasonal flavours like a comforting Christmas blend with flavours of apple, cinnamon, cloves, and orange or a summery Orange Blossom Oolong are also available at certain times of year. All PekoeTeas are loose leaf and many are also available in biodegradable pyramid teabags.

Last month, PekoeTea announced a move from its current Edinburgh store to a specially developed Tea Studio on the city’s Leith Walk, which is set to open in late summer 2021.

PekoeTea takes a comprehensively ethical approach to trading: from sourcing to selling teas. It is an accredited Living Wage Foundation employer.

Find out more about PekoeTea or order online at www.pekoetea.co.uk.

NEW KITCHENPRESS RELEASE: MACEDONIA BY KATERINA NITSOU

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Macedonia – Recipes and Stories from the Balkans is Katerina Nitsou’s love letter to the Macedonian culture of her family and community. In her first book, the chef and food writer shares over 100 recipes that reveal a cuisine deeply rooted in its land and traditions.

Katerina shares the authentic flavours and wisdom her family brought from the mountainous villages of North Macedonia, recreated and adapted for western kitchens. Coupled with beautiful photography of the food, people, and landscapes of the region, this cookbook captures the country’s essence and belongs on the kitchen shelf of every food lover.

The cuisine of Macedonia is a rich mosaic of influences from the Mediterranean and Middle East, as well as Kosovo to the north, Bulgaria to the east and Greece to the south. Known for its opulent family meals, the regional dishes play important symbolic roles in local traditions and family celebrations.

Macedonia – Recipes and Stories from the Balkans is a celebration of a unique culture, taking readers on a culinary journey into a cuisine that is modest and simple, yet bountiful. The recipes, from the spicy grilled peppers that grace every table to cool cucumber Tarator (cucumber) soup; hearty pork rib and butterbean stew to chicken pillar; coiled filled pastries and breads to pear strudel, are contained in chapters comprising:

· Mezze: small plates like Leek Pancakes; Roast Aubergine Dip; and Courgette Fritters

· Salads: using ingredients from watermelon to wheat berries

· Soups: like Chilled Cucumber Soup; and Chicken and Rice Soup with Egg and Lemon

· Meats: including dishes like Pork Rib and Butter Bean stew; and Meat Pie

· Poultry: with dishes like Stuffed Chicken with Leeks and Rice

· Fish: recipes adapted from the fresh water fish dishes of the landlocked region, including Baked Fish & Potatoes; and Grilled, Marinated Fish Skewers

· Vegetables and Side Dishes: like Stewed Green Beans with Tomatoes and Roasted Red Peppers; or even breakfast dishes like Pepper and Tomato Scrambled Eggs

· Breads: marking the central role bread plays in Macedonian culture, this chapter includes Pogacha, a rich braided bread that marks traditional feasts alongside Polneti Kiflichki, crescent rolls stuffed with feta and ricotta.

· Sweets: dishes including Yogurt Cake, Almond Cookies, and Syrup Doughnuts

· Preserves: pickled and preserved fruits and vegetables, as well as recipes for Fig Jam; and Dried Tomatoes

Growing up in a large Macedonian community in Toronto, Katarina spent her childhood in the kitchen helping her grandmother, mother, and aunts prepare family meals using fresh herbs and vegetables from the family’s prized garden. She was immersed in Macedonian culture through language, dance, and celebrations, and the book reveals the story of her family’s emigration to Canada, and the way they retained their heritage through the food and recipes they brought with them.

Katarina began writing about traditional Macedonian cuisine long before she completed her training at the prestigious Le Cordon Bleu College of Culinary Arts. She honed her recipe writing skills in the Los Angeles Times Test Kitchen and developed her cooking style working as a food stylist, caterer, and private chef in California. She currently lives in Melbourne, Australia with her husband and two young children, whom she is teaching to cook.

Katerina Nitsou said:

“I’ve always felt connected to my family and my ancestry simply because I was preparing food that they had been making for centuries. I wanted there to be a Macedonian cookbook that is on par with the quality of cookbooks from other countries published today: a book that non-Macedonians can really connect to and enjoy cooking from, while learning about the Macedonian cuisine and culture. My philosophy on Macedonian food is to simply use really fresh ingredients and let those ingredients be the star of the dish!”

With photography throughout the book by her husband Oliver Fitzgerald, including those taken on family holidays to the region, Macedonia – Recipes and Stories will be published in hardback by Kitchen Press on 17th August 2021 and will be available nationwide, priced at £20.

Kitchen Press titles are distributed by BookSource. www.kitchenpress.co.uk

“This is a book written straight from the heart. Katerina’s stories and recipes are an affectionate celebration of her Macedonian heritage, transporting you right to her family table, enjoying dishes that are respectful of tradition and yet accessible to everyone.”

Irina Georgescu, author of Carpathia: Food from the Heart of Romania

PEKOETEA TO LAUNCH NEW TEA STUDIO IN EDINBURGH

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Renowned Edinburgh tea blenders, PekoeTea are expanding and launching a new Edinburgh Tea Studio this summer.

After eleven years at the vanguard of the Scottish tea world, Esther Kungu-Cooper and Jon Cooper are moving PekoeTea from its Leven Street store on Edinburgh’s south side to a striking new base on the city’s Leith Walk.

The specially designed PekoeTea Studio will continue to offer a space for customers to taste and browse the extensive range of teas; as well as the opportunity for private blending experiences and events that help share the team’s knowledge and love of teas from across the world. The Studio also allows the team to provide specialist training for wholesale clients and produce online workshops that can be used to spread the word to the company’s increasingly global audience. With an increased focus on their digital presence, the PekoeTea Studio also provides a useful creative space to facilitate product design and photography, alongside blend development.

Co-owner, Esther said:

“We’re delighted to announce this move. Over the last few years, PekoeTea has been consistently recognised for its knowledge and stand-out tea blends. Our new Tea Studio is more than double the size of our existing store and will allow our customers to attend special events and taste more teas than ever before. With Covid 19 there has been a big move away from traditional retail and our new studio allows us to further enhance our digital presence, ensuring that our brand is recognised further afield.

In a curious coincidence, the new studio is just a few doors down from what was originally a Melrose tea and coffee house, and there’s also a strong history of tea in Leith – it was once one of the UK’s most important centres of tea importation – so this feels like something of a homecoming.”

Working directly with tea growers from Scotland to Sri Lanka, Kenya to China, PekoeTea sources the finest single-estate teas, to create unique handcrafted blends: the only company in Scotland to specialise in such blending techniques rather than relying on pre-flavoured teas. Jon and Esther produce a range of teas: from black, white and green teas, to oolong, fruit and herbal blends. A selection of five whisky teas have also been specially blended by hand and flavoured with real Scotch single malt whisky; alongside a Whisky Fudge Tea.

Bespoke blends can be created privately for customers, and seasonal flavours like a comforting Christmas blend with flavours of apple, cinnamon, cloves, and orange or a summery Orange Blossom Oolong are also available at certain times of year.  All PekoeTeas are loose leaf and many are also available in biodegradable pyramid teabags.

PekoeTea is set to move from its current store by the end of July with the new Tea Studio set to open in late summer 2021. The existing PekoeTea store will continue to trade after reopening on 27th April until the new shop is ready.

PekoeTea takes a comprehensively ethical approach to trading: from sourcing to selling teas.  It is an accredited Living Wage Foundation employer.

Find out more about PekoeTea or order online at www.pekoetea.co.uk.

Bowhouse link: Local shopping service expanded to north Fife and Dundee

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Connecting People with Local Producers

In response to growing demand for local food and drink, Bowhouse Link is expanding its delivery service from 1st February to those in North Fife and Dundee.

Bowhouse Link brings together local food and drink producers on a virtual marketplace, allowing customers to select produce from small butchers, bakers, growers, brewers and other makers, for delivery or collection from the local hub.

The creation of Bowhouse Link has not only allowed small food businesses to continue trading during lockdown and avoid food waste but also ensured people across the region have access to high quality produce, meat, dairy and essentials such as eggs and flour.

The range of products available from Bowhouse Link changes weekly but includes: Organic beef, lamb, venison and pork from Butchery at Bowhouse, wholemeal organic flours from Scotland the Bread, organic vegetables and salads from East Neuk Market Garden, bread and sweet treats from Wild Hearth Bakery, condiments from Perthshire Preserves, craft spirits, beers and natural wines from Tayport Distillery and Futtle Organic Brewery, cheese from St Andrews Farmhouse Cheese Company and Strathearn Cheese Company.

The weekly online alternative market can be found on the Open Food Network and provides an opportunity for local producers who may not otherwise have an online shop, to sell direct to customers. Customers will be able to pre-order from Monday 1st February on Bowhouse Link, with deliveries and collections available on Saturday 6th February. The market will then be open for orders every subsequent Monday morning until Wednesday afternoon with deliveries and collections made on Saturdays.

Delivery is available to the following areas/postcodes including: KY10, KY9, KY8 KY16, KY15, DD3, DD4, DD5, DD6. East Neuk of Fife, Cupar, St Andrews, Leven, Cupar, Leuchars andDundee. Those who live out with these areas are asked to contact Bowhouse directly to lodge their interest.

Rosie Jack, Market Manager, said: “Since launching Bowhouse Link last spring, we’ve received an increasing number of queries from people looking for deliveries beyond the East Neuk, and now we look forward to being able to get their boxes out to them. Connecting people with the best local food and drink produced across Fife and Dundee is at the heart of what we do and we’d also be keen to hear from more local food and drink producers who may be interested in selling through Bowhouse Link. We know that as the service continues to grow, it will be useful during the difficult lockdown months but also feel strongly that this is something we can continue to build upon as life returns to normal in the future. ”

Local food and drink producers interested in selling their produce through Bowhouse Link should get in touch at market@bowhousefife.com. Find Bowhouse Link on Open Food Network at https://openfoodnetwork.org.uk/bowhouse-link/shop

Find out more about Bowhouse at bowhousefife.com or on twitter, facebook or instagram.

Bowhouse Farm, St Monans, Anstruther, Fife, KY10 2DB