Not long now
All the hospitality industry can’t wait to get back doing what we love – serving our wonderful customers Carina Contini @continibites
For the first time in a long time it’s easy to have something to look forward to. I’ve always loved April. We all have a spring in our step at this time of year but with shops opening, galleries opening and for us, restaurants opening, that’s most definitely something to look forward to. We’ll be skipping into town.
The last year has been a challenge for everyone. We now have the chance to reconnect with our family and friends. The chance to meet colleagues and make new connections.
We’ll be able to say, let’s meet for lunch. How about a decadent afternoon tea? Or just, I’d love to see you for a chat and have a coffee catch up. To remember these very simple pleasures have not been permitted seems incredible to think about. It seems so strange to say we’re allowed to meet. But we are, and it’s time to make up for all those lost moments, make new memories and celebrate people.
People are what hospitality is all about. From our suppliers to our team to our customers. Hospitality touches so many lives to just get a drink or a dish to a guest but hospitality crosses so many points in people's wider lives. Birthdays, anniversaries, celebrations or just good old face to face gatherings. From happy times to sad times. We are so looking forward to being able to feed you, yes, but more importantly to see you and know that you’re doing well.
The word community has never felt more relevant. Our own team, part of our work community, are desperate to see each other, get back to a work routine (and start earning fully again) and get back to looking after you. Our community of suppliers will be welcomed with open arms when we start receiving our deliveries again.
The most fun for us is not just when we get to see you but when we see you seeing your loved ones. There will be no hugging and shaking hands, but there is a lot that can be shared with a smile and our eyes. We’ll be seeing your smiles when you’re seated at the tables. We’re so very much looking forward to sharing your happy times.
Carina Contini is owner of Contini George Street, Edinburgh; Cannonball Restaurant & Bar, Castlehill, Edinburgh; and The Scottish Cafe & Restaurant, located at the gardens entrance of the Scottish National Gallery, Edinburgh
Halibut carpaccio
Fresh halibut is a culinary luxury and when it’s served raw it’s totally delicious.
Serves two to three
200g fresh organic halibut fillet
1 unwaxed lemon
2 tbsp extra virgin olive oil, a light
Ligurian oil or our I’ciacca oil
Maldon salt
50g fresh dill, fonds only
50g fresh fennel herb, fonds only
1 Very finely slice the fish into long strips and layer on a platter.
2 Very finely chop the herbs and scatter on top of the fish.
3 Sprinkle the chopped onion and the capers.
4 Shave the zest of the lemon over the halibut.
5 Finish with the oil, lemon juice and a generous sprinkle of salt.
6 Chill in the fridge for about half an hour and serve.
Zuppa di cozze
This is a family favourite. Easy fast food.
Serves two to three
1kg mussels, cleaned and soaked in ice cold water. Remove any that float.
1 x 500g tin of tomatoes, coarsely chopped, tin rinsed with a little water.
2 cloves of fresh garlic
2 dried chillies
100g fresh parsley, leaves only Maldon salt
2 tbsp extra virgin olive oil
2 tbsp white wine
1 Choose as wide a pot as you have, but it needs to be deep enough to fit all the mussels. If the pot is too deep the fish will get bruised and will break up. 2 Heat the garlic in the oil and soften.
Add the chilli. Add the white wine and reduce by half. Add the tomatoes and the water and cook for about 10 minutes.
3 Add the mussels, having drained the water.
4 Cover with a lid and simmer very gently for five minutes until the mussels have opened. Give the pan a good shake to help the heat circulate. 5 Add the finely chopped parsley leaves, check seasoning and serve with chunks of fried bread.
Sticky ginger cake
This is best served cold cut can be served warm with custard and cream for a little comfort.
Serves four
250g self-raising flour
2 eggs
4 pieces of stem ginger, chopped and two tablespoons of the syrup
100g unsalted butter
50g light brown sugar
125g golden syrup
100g treacle
1 tsp bicarbonate of soda
150ml milk
2lb loaf tin, lined
1 Melt the butter, syrups, treacle and sugar in a saucepan.
2 Add the bicarbonate and allow to cool then add the milk.
3 Beat the flour and eggs and add the syrup mixture.
4 Fold in the stem ginger.
5 Pour the batter into the cake and bake at Gas Mark 4/180C/350F for 40 minutes.