JULIET'S FOOD DIARY - hair shirt over Hollywood
By Juliet Lawrence Wilson I recently joined my friend for a belated first visit to La Casa on the catastrophic tram project mess that is Leith Walk.
The roadworks didn’t dent our spirits as La Casa was warm, welcoming with some great quality tapas. Our cheerful waitress, smiling through the eyes, in case you thought she might be illegally mask free, informed us that: “All through September we will be having a local disco!”
This was music to our ears, I mean, dining is one thing but working off the croquette calories with a bit of a boogie was hard to resist. We planned to eat there every night.
Sadly we were lost in, if not translation, face mask mufflement. It turned out there was a local ‘discount'. Ah well, discount or not it was great value and if you haven’t been I’d very much encourage you to visit either of their Leith or Dalry restaurants.
My deepest condolences to the owners of Restaurant Otro, a victim of just how hard lockdown and restrictions have been on the hospitality business.
Happily their sister restaurant A New Chapter on Eyre Place is still open and I hear doing well with a loyal and local clientele.
Perhaps the future for bars and restaurants is developing a relationship with a residential rather than business clientele? If there becomes a trend for businesses opening in less expensive rental areas it might become not only a friendlier and more personal way of dining but also offer a realistic profit margin for restaurant owners? Just a hopeful thought.
Growing up in the 80s I’d never even heard of sushi, never mind having tasted any. My eight year old daughter, however, goes crazy for the stuff and was in hot anticipation for Shinsen Sushi opening on Broughton Street. We got a great takeaway, much of which was made fresh in their busy and sparkling open kitchen. They also do an impressive range of vegan options for those who are so inclined. Another super sushi takeaway we regularly frequent is the fabulous Orient at the bottom of Dundas Street.
Judging by the empty flour shelves in the supermarkets in lockdown we have birthed a new army of bakers.
If you feel your Victoria sponge is on point or your scones are scrumptious then I wish you well if you’ve entered The Scottish Café Home Baker competition. The advantage of this competition is that its judged by the lovely Carina Conti and not sourdough ‘sex
God’, Paul Hollywood. Check out #ContiniBakeOff to see the mouth -watering entries.
Edinburgh seven years ago and set up Shardana Catering to offer fine dining to private parties, weddings, celebrations and corporate events.
Mindful of the changing Covid-19 restrictions, Stefano is also offering a gourmet delivery service
I never thought I’d say this but
. . . I’m becoming enthusiastic about the idea of the Edinburgh Christmas markets going ahead.
I know, there should be some sort of punishment for this most evil of thoughts. Perhaps spending an afternoon with Paul Hollywood or wearing a hair shirt for a week?
Providing that the balance of stalls, attractions and pop up food and drink outlets are considerate it might be the one thing that attracts people into the city centre and generates business for the hospitality venues that operate all year round. With the lack of office parties it might be better than nothing.
Whenever I’m doing a Sunday roast I like to add in a whole garlic bulb and have recently been purchasing some excellent Violet Garlic from Crombies Butchers on Broughton Street.
Soft, squidgy roast garlic is also delicious spread on hot, buttery, crusty bread and any leftover cloves freeze well to be added to salad dressings and dips at a later date. I often find raw garlic too astringent and the roast version is so much more pleasant should you fancy getting closer than two metres to someone.
First of all prep the garlic by removing any surplus papery layers and cut off the top of the bulb to reveal the top of the cloves. Drizzle in olive oil and season well. Add some fresh thyme or rosemary if you fancy. Wrap the garlic bulb in tinfoil and roast at 200°C for 40 minutes or until your garlic is golden and soft. direct to your home.
For more details contact info@ shardanacatering.co.uk or visit www.shardanacatering.co.uk