- Meat pies
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News to nibble on
Gregg’s Scotch Pie
Gregg’s, various outlets,
Scotland wide 70p
We couldn't do a meat pie test without saying ‘aye' tae a pie — a traditional Scottish mutton pie. that is. The hot water crust pastry is crunchier and more robust than the flakier steak version. and the filling sweeter. father and spicier. The ingredients list state it has 16% beef and 2% mutton. ls this really the stuff of legend? Best eaten when hot. hot. hot. 00
Saunderson’s Steak Pie
John Saunderson Family Butcher, 40 Leven Street, Edinburgh, www.johnsaunderson.co.uk £1.40 A traditional butcher's steak pie with two—part pastry: softer shortcrust holding the meat below and golden flaky pastry on top. The filling here is rich. morst and meat-heavy: exactly what yOu'd expect. if a bit one- dimensional on the taste-buds. Doesn't guite reach Desperate Dan standards but will fill you up just fine. 00.
Fletcher’s Venison Pie Fletcher's of Auchtermuchty, from www.3eriouslygoodvenison.co.uk and Edinburgh, Perth and Fife fanners' markets £1.40
Something a bit different. this little pie lookalike is made by pioneering deer farmers Fletcher's. The meat is drier than beef and sweetly seasoned — it can be eaten cold though it's better hot. Overall it has a nice balance of meatiness and pastry. and isn't heavy at all. 0000
Piemaker’s Steak Pie
Piemaker, 38 South Bridge, Edinburgh, £1.50
It looks like a chain and perhaps could be. one day. but for now this wee inder.)endent does what it says above the door pretty well. The square. wrap- around flaky pastry works better than the traditional round shape for eating on the go: while it's a satisfying enough package. the flavours are nothing exceptional. with a bit of gristle in the meat. 0..
(Katherine Adam)
McPhie’s Steak Pie
McPhie's Craft Bakers, Shettleston Road, Glasgow, www.mcphies-craft- bakers.co.uk £1.65
Sold by both butchers and bakers. each obviously bringing a particular strength to the meat and pastry equation. For all McPhie's renown on the baking front. however, the greasy. sludgy filling was a real let down. It was too wet for the pastry. making it hard to eat. there wasn‘t much meat inside and the gravy wasn't pleasant. O
‘.*\‘N
Simple Simon’s Steak and Mushroom
Simple Simon’s Pies, Biggar, from www.simplesimonspies.co.uk and at local delis and food halls. £3.85 Made in a small kitchen-factory in the Borders. they are expensive but are a meal in themselves. with a tall puff- pastry shell containing both meat filling and a nest of shredded potatoes. The meat is chunky and the overall taste balanced and satisfying. A pie that has been clearly crafted with care. ooooo
Cocktail kudos
Shervene Shahbazkhani recently won the Scottish heats of the 42 Below Cocktail World Cup in Edinburgh with her innovative cocktail. 'Bring the Beat Back'. She describes how she made it: ‘I tend to follow what my instincts tell me to make. Most cocktails I create are based on foods usually used in the kitchen Such as chillies. or in this case beetroot. | start by tasting for flav0ur combinations that I like. and then I transfer them into my cocktails. I made this cocktail by infusing ginger with 42 Below vodka. boiled beetroot. poached pears with ginger. and orange. l muddled the pears and beetroot together and added 25mls of dry orange syrup. 25mls of Sauvrgnon Blanc and 50mls of ginger vodka'.
This makes for a deliciously vibrant and complex beat- root cocktail with subtle pear, ginger. and orange undertones. Shervene. who currently works in Edinburgh's Voodoo Rooms (19a West Register Street), wrll go to New Zealand in September to compete in the finals of the 42 Below Cocktail World Cup where cocktail shaking whilst bungee Jumping will be a part of the challenge!
a MAKING III! OF the narrow first-floor space above Brel on Ashton Lane. Serge is a new wine bar serving a menu of snacks and small food. with the extensive beer list and main menu from Brel also available. Chilled tunes and regular tastings feature. Book a table on 0141 342 4966.
SCOTTISH-FRENCH restaurant Rococo has shifted location in Glasgow’s city centre from West George Street to a basement site under sister venue Bouzy Rouge on the corner of West Regent Street and Renfield Street. Under the banner ‘Rococo Refreshed’ it is introducing Rococo Fresh and Rococo Early menus, available daily noon-2.30pm and 5—6.30pm. The new address is 48 West Regent Street, 0141 221 5004, www.mcoco glasgow.com.
a "ll! YEAR'S Whisky Fringe on 9 & 10 August offers the chance to sample around 25 distilleries and bottlers from Aberlour to Tobermory. under Phoebe Anna Traquair's magnificent murals in Mansfield Traquair Church at the foot of Broughton Street in Edinburgh. Tickets (5320) are selling fast — in fact. there are none left for the Saturday — but can be bought from Royal Mile Whiskies, 379 High Street, Edinburgh, and at wwwroyalmilewhiskiescom
l "I! STORY BEHIND Loch Fyne Oysters is told in a new book. Local Heroes. Published on the 30th anniversary of the establishment of the oyster farm at the head of Loch Fyne by Lane and landowner Johnny Noble. author David Erdal pays particular attention to the company's success as a model of employee- ownership, which it achieved following Noble's death in 2002.
17—31 Jul 2008 THE LIST 1 1