Museums & Galleries Edinburgh have launched ‘Cooking Up the Past’, a new digital series which brings the city’s history to life through cookery during lockdown. The series is the latest strand of activity as part of the ongoing Auld Reekie Retold inventory project, features videos of staff members cooking up historic recipes at home which have been sourced from digital copies of historic recipe books discovered in the city’s collection. During lockdown many have tried their hand at new recipes and kitchen skills, from sourdough starters to viral feta pasta bake recipes. ‘Cooking Up the Past’ provides audiences with an opportunity stave off that lockdown boredom and cook up some historic recipes while discovering some fascinating stories from Edinburgh’s history. The first episode in the series which is available to view via the Museums & Galleries YouTube channel features Curator Vicky Garrington and Collections Assistant Oliver Taylor each attempting to make a recipe for soda scones from a 1932 edition of the book Plain Cookery Recipes from the Edinburgh College of Domestic science. They filmed their preparation, cooking and tasting from their own kitchens at home. Commenting on the new series, Vicky Garrington said: “With our venues closed and staff working from home, the Auld Reekie Retold team have been looking for new ways to share our amazing collections with the public. When I suggested the idea of filming a recipe to Oliver, he was up for the challenge, and hopefully the film we’ve made will inspire people to explore more of our collections online, and to revisit some old family recipes’. Vicky and Oliver’s soda scones might not win the Great British Bake-Off, but the pair enjoyed tackling a recipe from the past, and are hoping that the film might inspire others to do the same.” On researching the new series, Oliver Taylor added: “There were plenty of appetising recipes to choose from in the recipe book, but some were distinctly unappealing! Alongside a tempting selection of recipes for pies, puddings and cakes were instructions for how to make dressed sheep’s head, raw beef tea to fortify invalids, boiled tongue and ‘Poor Man’s Goose’ which included sheep’s liver and heart. These recipes show how public tastes have changed over the years, as well as attitudes towards treating the sick. We’d be more likely to tempt a patient with ice cream or fresh fruit these days, than to brew up some raw beef tea!” The Edinburgh College of Domestic Science began life as the Edinburgh School of Cookery and Domestic Economy in 1875. Its founders, Christian Guthrie Wright and Louisa Stevenson, were heavily involved in furthering the education of women. In founding the College, they had two aims: to improve women’s access to higher education and to improve the diets of working-class families. They began to hold lectures at the Royal Museum (now the National Museum of Scotland), as well as arranging lectures and demonstrations across the country. In 1891, the School moved to Atholl Crescent in Edinburgh’s West End, where its main campus remained until 1970. It became the Edinburgh College of Domestic Science in 1930, but to many in the City it will always be ‘Atholl Crescent’. Many developments followed, including a broader curriculum, and the institution eventually became Queen Margaret’s University. Museums & Galleries Edinburgh holds a fascinating collection of objects relating to the College. It includes text books, millinery samples, needlework examinations pieces, exquisitely embroidered blouses and even furniture. The edition of Plain Cookery Recipes from which the recipe in Cooking Up the Past was taken is enclosed in a beautiful linen cover, embroidered with strawberries, by a student at the College. The Auld Reekie Retold team have plans for more cookery adventures as part of the series including: a recipe from the domestic notebooks belonging to Edinburgh suffragist Nannie (Agnes Henderson) Brown and a World War 2 rationing recipe. Vicky Garrington commented: “A lot of people have enjoyed cooking at home during the pandemic restrictions, and searching our historical recipes adds another layer of interest to this activity. We’ll keep searching our stores for new recipes to try out, and we’ll be sure to share our cooking and the background stories of the recipes with the public”. Oliver Taylor added: “We’d love people to try the recipe with us, and to tag us with the results on social media using #AuldReekieRetold”. Culture and Communities Convener, Cllr Donald Wilson said: “A lot of people are drawing huge comfort from culture and heritage activities online at the moment. They can help us stay connected with our past and our shared heritage, as well as providing a welcome break from the stresses of daily life. As the Deacon of the Baxters (Bakers) which is one of our oldest Incorporated Trades I am aware of both the proud history represented in these collections but also the recent interest which has arisen as a response to the pandemic. This is a fantastic project and I hope it encourages others to try the recipes. Culture and Communities Vice Convener, Cllr Amy McNeese-Mechan said: “Museums & Galleries Edinburgh have been trialling online talks, craft events, art films, podcasts and more over the last few months, and Cooking Up the Past is another great example of the service adapting what we do during these unprecedented times.”

PRE-ORDER FROM 0900AM FRIDAY 19TH MARCH 2021 Lamb is a classic Easter Sunday favourite. Make Sunday lunch this Easter something special with this crowd-pleasing menu from the team behind Six by Nico restaurants. Enjoy the very best food and wine to kick off your Easter celebrations Two starters; Split Pea & Ham Broth followed by Chicken Liver Parfait, Quince & Apple Chutney. Lamb Rump with Garlic & Thyme served with a side of New season Potatoes with Wild Garlic and Mint Pesto. Finally, a Dulce De Leche Mousse, Black Cherry Compote and Chocolate Soil is served for dessert. Home by Nico: Easter Sunday Edition is also served with a bottle of Barinas Tempranillo, Jumilla. Priced at £65 for two (including delivery) and available to pre-order from 0900am on Friday 19th March 2021 with delivery on Saturday 3rd April 2021 only.

Sharon Wilson Tasty Basket is a new delivery service with an online ordering system that supports local producers. Edinburgh-based entrepreneurs Ewan Thomson and Tom Sheppard spotted the gap in the market: “Whilst there are services out there delivering local goods, they lack two things. The option to also order basic household items, and the flexibility to choose a delivery slot. Our concept offers customers a service similar to the large supermarkets, but with produce from local butchers, bakers, fishmongers, dairies and breweries.” (Ewan Thomson) Tasty Basket launched in January and has new suppliers every week. Pricing structure ensures the customer will always pay 'less for local' than through other retailers. Current suppliers include, I.J. Mellis, The Fishmongers, Charles Stamper, James Anderson & Charles Wilson Butchers, Pilot Beer and Breadwinner Bakery. Just visit the website and you can select your groceries by produce, retailer or similar by product types. As well as local produce Tasty Basket can also deliver staples like pasta, baked beans, household cleaning items and toiletries. Tasty Basket offers delivery 5 days a week to all Edinburgh addresses. The minimum order is £25 with a delivery fee of £3.99. Orders over £60 get free delivery. LOCAL SUPPLIERS I.J. Mellis Breadwinner Bakery Bonaly Farm Dairy Charles Stamper greengrocer Charles Wilson & James Anderson butcher Welch Fishmongers Great Grog Wine Shop Port of Leith Distillery Edinburgh Tea & Coffee Cushiedoos Pilot Beer Wemyss Malts Edinburgh Preserves

Statement from Chief Executive Marc Croathall “The extension of furlough until the end of September will be welcomed by businesses across the sector and relief will be felt by the many thousands of employees on furlough, given that Scotland’s tourism industry may not open fully until the summer months. However, furlough still comes at a cost to business and it will take some time for many businesses to start to trade viably again and meet the most basic costs. I’ve spoken to a number of sectoral associations over the past week who have told me that businesses simply don’t have the cash reserves to get them beyond Easter; it’s therefore crucial that a robust and tapered financial support package is delivered quickly to the businesses who need it the most in addition to the packages of support announced today. The STA has campaigned relentlessly along with UKHospitality and other national tourism bodies for a long term reduction in VAT and today’s announcement that the reduced 5% rate of VAT will be extended until the end of September to 12.5% for a further 6 months is good news. The industry had hoped that the 5% rate would have been extended well into 2022 to allow businesses more time to recover and have the breathing space needed to meet the substantial costs of loan repayments and other significant costs which are looming on the horizon; we will continue to make the case for VAT not returning to 20% beyond March next year to stay competitive as a destination. The announcement of new recovery loans with 80% guarantee replacing the CIBLS loan will also be of interest and welcomed by some in the sector, but it is the continued grant support that is needed by businesses to be able to off-set fixed costs and help finance the restart of business trading. I know from the conversations I have had with many different types of tourism businesses large and small across all sectors in Scotland, that it is this additional grant support that is needed with utmost urgency to help them restock and restart. The STA will continue to work with Scottish Government with the aim of ensuring that this much needed grant support is allocated in time and in line with the Scottish Government reopening timetable. It remains the case that for many medium and larger tourism and hospitality businesses that the level of this grant support, whilst welcome will still not be sufficient to meet the monthly fixed costs. The need for continued tapered support and for the sector as a whole to be able to open and trade viably becomes all the more important. Overall, it’s a supportive budget but it is absolutely vital that businesses who have been hardest hit and will be last to open are given a realistic and supportive timescale to enable sustainable recovery for the sector.”

By Sharon Wilson There is only one way we can travel at present, and that is through our tastebuds, so when I looked at George Lorimer's menu, gastronomic wanderlust overtook me. George has a home delivery service and wants to fill people's freezers with delicious food. He looks forward to chatting with his customers on the doorstep about food and hopes such a small act will help combat loneliness in these difficult times. When I met this talented young chef we talked about France and how we love its food. I had ordered a classic Quiche Lorraine, and as Mr Bite gently warmed it in the oven, my thoughts turned to Alsace. I could taste the cool, salmon pink Rosé that would chase every mouthful of the creamy, rich tart eaten in a garden or terrace in the sunshine. I placed some rainbow Phantassie chard on plates for a bitter contrast, drizzled them with good olive oil, and Mr. Bite cut the quiche. The pastry was crispy, and the pork was salty and chunky—two good meals for two people or one dinner for a family of four. I ate it mindfully with no distractions - it deserved my undivided attention. Chocolate and pear mousse followed the same rich route as the tart, and this time, I drifted to an Avignon restaurant, where I remember eating a dense squidgy chocolate fondant. What the mousse had in common with the quiche was uncompromising indulgence - this was a deep, dark, moody mousse. Slithers of pear were fresh and juicy but not necessary. A cognac, however, cut through the richness with a warm slash. At 16, George attended Leith’s School of Food and Wine in London, and two years later, he went to The Orchards School of Cookery in Evesham and then on to work for Lyndi d'Ambrumenil in her 12-person chalet in France. She says: "George was, without doubt, quite the best chef we have ever employed over the past twenty-three years. His attention to detail was quite amazing. Food was beautifully presented and tasted better.” The Christmas before lockdown, Mr. Bite and I visited Morocco, so I was delighted to order lamb tagine. Moroccan stews are distinguished by their slow-cooked meat and warm flavours. The lamb in this tagine was soft as butter. George also offers homely dishes like shepherd’s pie, lasagne and spaghetti bolognaise and is donating 10% of profits to Edinburgh Food Project. What’s not to like. For more information see, www.georgejameslorimer.com or call 07376080480.

By Sharon Wilson Bross Bagels has launched a delivery and collection menu ‘dark side of the hole’ available from new premises on Portobello High Street every Friday and Saturday 6-10pm. The service will operate within a 2-mile radius of the premises in a safe socially-distanced way. Dishes from the new menu include favourites like Hot Bagels and Pizza Bagels, as well as never-before-served dishes such as : The Bossage Roll - a New York street-style hot dog in a bagel bun, with a vegan alternative. The Bross Burger - two all turkey burger patties with Mama Bross’ Rock Sauce, lettuce, cheese, pickles and bacon, on a challah seed bun. Dirty Fries– freshly cut fries with deep fried pastrami lardons, cheese, crispy onions, jalapeños and Mama Bross’ Rock Sauce, and much more. Founder Mama Bross explains: “Let’s face it, evenings have been pretty dull since lockdown. You know it’s bad when you envy your bins because they’ve been out more than you! Here at Bross Bagels we know exactly how you feel. " “Our brand new ‘Dark Side of the Hole’ is the nocturnal opening you don’t want to miss. A night-time appearance more exciting than a fox in a top hat and monocle, we’re certain the menu will become local residents’ new favourite thing to do in the dark.” The playful menu offers a little sneak peak of things to come at the Bross Bagels Bakery, in the converted bank building at 177 Portobello High Street, which will open once lockdown restrictions ease. The bakery boasts a new Moretti Forni oven, allowing the Bross Bagels bakery team to deliver quality Montreal-inspired products. Challah burger buns and hot dog buns are all made from authentic bagel dough. The new premises was funded with crowdfunding hitting an initial £100,000. The target is £150,000 by March. .

By Sharon Wilson Recipients include care homes and FareShare To mark Random Acts of Kindness Week (14th – 20th February), Buck & Birch will be teaming up with FareShare Glasgow and the West of Scotland to donate five hundred bottles of Wild Elderberry Elixir. FareShare Glasgow and the West of Scotland will supply members of the community who are particularly susceptible at this time. The 'elexir' comprises concentrated elderberry, bramble and rosehip syrup with a 5 ml serving containing 100mg of vitamin C and it is flavoured with herbs and spices including Japanese knotweed, Inula, Orange, Ginger, Liquorice, Nigella and Cinnamon. Buck & Birch also have a permanent initiative where each bottle of Wild Elderberry Elixir sold from any Buck & Birch retailer, sees one donated to frontline workers. Tom Chisholm, director of Buck & Birch explains they are just a Scottish business who want to give something back. “For millennia elderberries have been used to minimise the risk of catching cold and flu as well as alleviating the symptoms. So, in response to the COVID outbreak we teamed up with Monica Wilde of Napiers the Herbalists to make our Elderberry Elixir, suitable for the whole family and the perfect, tasty way of getting your daily dose of this beneficial fruit. Jim Burns, Director of Operations of Move On which runs Fareshare Glasgow explained that such donations are vital in the midst of a global lockdown, when life for many, is already harder than before.” Buck & Birch Wild Elderberry Elixir is also available to purchase (£14.99):

Eddie's Seafood Market have announced the opening of a second branch - “Eddie’s Seafood Market - North Pier” - at Goldenacre later this month. Campbell Mickel, chef and owner of Merienda Restaurant in Stockbridge, and his wife Giselle acquired the renowned Marchmont shop in November 2020 and are delighted to be opening a second branch 'hot-on-the-eels'. Sashimi-grade tuna and salmon, alongside wild Scottish shellfish and seafood will be now be available from Eddies for customers in north Edinburgh. Eddie’s Seafood Market 7 Roseneath Street, Edinburgh EH9 1JH 26 Montagu Terrace, Golden Acre, EH3 5QR

By Sharon Wilson Scottish chef Lorna McKee of Cail Bruich restaurant in Glasgow has been awarded a Michelin star. The last restaurant to hold a star in the city was Gordon Ramsay’s Amaryllis which closed in 2004. Cail Bruich, which also has three AA Rosettes, was opened in 2008 by brothers Chris and Paul Charalambous, Lorna was appointed head chef in August 2020. Her previous role was sous chef at two Michelin starred Restaurant Andrew Fairlie and in 2019 she appeared on the BBC’s Great British Menu and was named “Champion of Champions”. Lorna’s decision to join the 28-cover restaurant was influenced by its style of cooking; the strong front of house team and the opportunity it offered for her to make her own mark on the menu. Recent dishes include West coast crab, celeriac, citrus, apple, langoustine consommé, Exmoor caviar; Peterhead cod, baby gem, cornichon, squid, sourdough, beurre noisette and Anjou squab pigeon, braised chicory, roast onion, seared duck liver, preserved cherry. Lorna commented: “Winning a Michelin star has been a dream of mine since I became a chef. The feeling of achieving it is better than I could have ever imagined. The best feeling for me though, is seeing the happiness on my team members’ faces knowing that all our hard work and sacrifice has been worthwhile. It is amazing to share it with them. I’m so proud, it is a dream come true.” Glasgow is currently under tier 4 restrictions so Cail Bruich is offering delivery and collection only for its CB at Home menus. To order visit cailbruich.co.uk Once restrictions are lifted it will be open for five and nine course tasting menus at lunch (Thursday – Saturday 12-1.30pm) and dinner (Wednesday – Saturday 6.30 – 9pm.) Cail Bruich, 725 Great Western Rd, Glasgow, Lanarkshire G12 8QX 0141 334 6265

By Lea Harris On various travels I discovered there are several versions of haggis. Admittedly, it may be a bit tenuous, but what I can say is, that apart from the grain, all the grisly, offally bits from a sheep are used similarly. What we call haggis, the Hungarians call hurka (made from pork, not lamb and with rice not oatmeal), and a trip to Dubai saw me eating something similar. The menu described it as ‘lamb guts, rice, spices and lamb’ … mmmm … tasty; heavy on nutmeg and white pepper, served with lemon wedges, and despite the revolting description, it was bloody good. Friends in the States tell me they can’t get hold of haggis. There have even been rumours of the wee beastie being smuggled across the Canadian border. I’ve even had an Ozzie pal asking for a recipe for making our traditional staple. Think she was a bit surprised by the ingredients required. Our national dish is sort-out across the globe, not just for a Burns’ supper but as an everyday dish, used in lasagne, fajitas, sausage rolls, scones and my personal favourite – haggis and cheese toastie. And it isn’t a full Scottish if it isn’t included! Haggis, Neep and Tattie Griddle Scones 5oz/140g each of haggis, tatties and neeps (leftovers are fine) 4oz/125g self-raising flour 1 medium egg, beaten Oil Method Dump haggis, tatties, neeps and flour together in a bowl. Stir or use your hands to mix everything together. Add the egg and squish to combine. Plop onto a floured work surface, knead briefly and either pat out to desired thickness or roll thinly. Heat a heavy-based frying pan or griddle until hot. Smear oil over the surface and ease mix onto it. Depending on thickness, turn over after a couple of minutes if thin or about five if thick. Serve with whatever you fancy; I like them with poached eggs and hollandaise.

Press Release A Scottish honey producer has launched a new product range as part of its plans to grow the company’s healthy food and drink portfolio across the UK and internationally in 2021. Launched in 2017, the Lothians-based Scottish Bee Company has quickly established itself as one the country’s leading super food producers with sales contracts already secured with Selfridges; Fortnum and Mason; House of Bruar and Edinburgh’s I.J. Mellis, as well as speciality health food shops in the Far East. The Scottish Bee Company now hopes to build on its award-winning success by diversifying into the growing craft shrub cordials and vinegars market. Shrubs, a non-alcoholic syrup used to make drinks, is known for adding complexity and flavour to beverages. The tangy syrups contain apple cider vinegar, known for its health benefits, extremely concentrated fruits, sugars and aromatics. Made near Ellon in Aberdeenshire, The Scottish Bee Company’s three new shrub flavours include Strawberry and Mint; Spiced Apple and Bramble; as well as Raspberry and Ginger. The new vinegars are also made in Aberdeenshire and have been designed to showcase a taste of Scotland, bringing some fruitiness to roasted vegetables or sharpness to salads. The three new flavours are Strawberry and Peppercorn; Raspberry and Thyme; and Bramble and Sage. The Scottish Bee Company plans to extend its range of flavours even further in 2021. Suzie Millar, Co-founder of The Scottish Bee Company, said: “We’re really excited to be kicking off the new year by taking The Scottish Bee Company in a whole new direction with the launch our new range of shrubs and vinegars. We’ve stayed close to our roots with this range as all of the products are made by one of our beekeeper’s wives on a smallholding in Aberdeenshire. The fruit and botanicals found in the shrubs and vinegars have been foraged and harvested near our hives, so our bees not only produce our honey but play a vital role pollinating the fruit trees and plants that go into our new range. “Not to be confused with the small bush, shrub comes from the word Sharab in Arabic, and translates to “to drink” which is exactly what you do with it! Shrubs have become more popular in the UK over the last few years as people have been looking for complexity in flavour both for alcoholic and non-alcoholic drinks. We believe our flavours offer something different from the current cordial market. Personally, the Strawberry and Mint Shrub is my favourite, served over sparkling water or tonic water with ice. “Our flavoured vinegars are made in a similar way to our Shrubs using fruits and botanicals from the Aberdeenshire smallholding. We believe each flavour is true to Scotland as each bottle is full of produce that we can all grow in our gardens. The vinegars make a fruity addition to a salad dressing, over roasted veggies and as a dip for your appetisers. You also have to try it on your popcorn, it works so well!” For more serving suggestions and recipes featuring the new shrubs and vinegars, visit The Scottish Bee Company website www.scottishbeecompany.co.uk The Scottish Bee Company shrubs and vinegars retail for £6.25 each, or £16 for a pack of three and are available to purchase on The Scottish Bee website. The online shop ships throughout Scotland and to the rest of the UK, northern Europe and the USA within seven days.

By Sharon Wilson Bon Accord soft drinks are on sale at Aldi from January 14 for the first time. The Edinburgh-based company won a listing with the store as part of a competition. Now, Cream Soda, Rhubarb Soda, Pink Grapefruit Soda, and Ginger Beer (£1.29, 275ml), are available while stocks last. Founded in Arbroath in 1903 under the name Robb Brothers, Bon Accord was a much-loved brand across Scotland for almost 100 years. Their iconic orange lorries delivered drinks to homes until 2000. Then in 2016 the Great-Great-Granddaughter of one the company's founders revived the company with a range of sodas sweetened with coconut nectar and real fruit juice. Karen Knowles, Founder and Director of Bon Accord, said: “I am immensely proud that Bon Accord was chosen as one of Aldi’s Next Top Product winners and our products will now be available to pick up from every Aldi store in Scotland. Free from refined sugar or artificial sweeteners, our sodas are a healthy alternative for your next juice fix. We are incredibly passionate about our products and we can’t wait for Aldi customers to try them.” Aldi is committed to increasing its range of Scottish products to over 500 in the next two years, currently stocking over 450 products sourced from 90 local suppliers. Graham Nicolson, Group Buying Director, Aldi Scotland, said: “I very much enjoyed judging Aldi’s Next Top Product, and my congratulations to Karen and the team at Bon Accord. Our competition demonstrates Aldi’s commitment to investing in and supporting local suppliers, and I'm confident our customers will enjoy these great tasting, healthy sodas.” Available at 96 stores from January 14.