Burns Pet Food uses the minimum of ingredients to produce maximum benefits for dogs, cats or rabbits. Please ask the staff in our garden centre in Kington for more information and advice about our range of products for pets. Boosting daffodil floweringIf some of your daffodil clumps haven't flowered as well this year, chances are they're getting a little overcrowded. As well as producing some of the ingredients for our moist dog food, Penlan Farm is where we take practical action to conserve and support our local environment. Burns ultimate objective for the Penlan Farm Range is to produce the raw materials which can be utilised to produce a new generation of pet food using locally produced ingredients.
The product is manufactured from raw materials produced mainly on our own farm such as the free range eggs, vegetables and spring water with bought-in organic brown rice. One of their initiatives is Yes Chef; a 12 week training programme where participants learn from some of Scotland’s top chefs. During the evening we heard from a number of guest speakers including Craig Barrowman, a former Yes Chef participant who gave a heartfelt speech about how taking up opportunities through Action for Children has helped him to turn his life around.
It was a tough choice but in the end the Red Team won with their tasty soup, slow cured ham and vanilla cheesecake. A platter of cured meat paired with cheese and wine is one of my absolute favourite things so I was delighted to test out a Carnivore Club Box this month. This month, the featured producer is Great Glen Charcuterie who specialise in wild venison products. Of course, I started off by having a wee taste of everything and was blown away by the flavours. I was pleased at the quantity in the Carnivore Club box as it meant I was able to create a great platter as well as several other dishes. Overall, I was really impressed by both the quantity and quality of the products in the Carnivore Club box. Glasgow has a thriving burger scene where you can get every type of burger imaginable and all sorts of inventive toppings.
I was invited along to try out the newly opened Byron on West George Street and the first thing that struck me was the friendly and enthusiastic staff; they genuinely wanted customers to have a great experience. We kicked off the meal with a generous portion of nachos and some tasty chicken wings with blue cheese dip. In summary, Byron is in a great location, has friendly staff and excellent burgers and shakes!
Put the sugar and water in a pan over a low heat and stir regularly until the sugar is dissolved. Transfer the liquid to a bowl to cool (an empty plastic ice cream tub or tupperware is ideal). I’m a massive fan of the traditional Burns Supper but this year I wanted to think a wee bit creatively about what I could do with those three classic ingredients: haggis, neeps and tatties. Thank you to the lovely people at ScotMid who generously provided me with all the ingredients I needed to cook up this delicious platter. Bring the eggs out and put them in cold water to cool for ten minutes before carefully peeling them. Flatten out each ball of meat and wrap it around the egg until the egg is completely covered and there is a smooth finish.
Set up three bowls – one with the flour, one with two beaten eggs and the third with the breadcrumbs. Test if the oil is hot enough by dropping in a small piece of bread; if it turns golden brown quickly then the oil is ready.
Using a slotted spoon, carefully lower the haggis eggs into the oil and cook for 4 – 5 minutes or until golden brown. Chop up the cooled potato into bite sized chunks and add all the ingredients to a bowl and toss together. As we kick off 2016, I wanted to reflect back on my favourite dining experiences of last year! The BBC Good Food Show Scotland is a fantastic day out that showcasing the very best in food and drink.
From cheese to craft gin, there’s samples galore so it’s the perfect opportunity to try something new. Get inspired watching demonstrations from celebrity chefs like Tom Kitchin and James Martin in the Supertheatre.
And while we’re on the subject, did you know there’s a whole area of the show dedicated to all things baking? So in this post I wanted to tell you about the slightly geeky but uber-cute cocktail book ‘The Periodic Table of Cocktails’. I’ve picked a more modern cocktail from the ‘The Periodic Table of Cocktails’ to feature in this post.


30ml honey-ginger syrup (to make this put 100ml of honey, 100ml of water and 25 – 30g of sliced fresh root ginger in a pan.
The 2015 show will take place at the SECC, Glasgow from Friday 6th – Sunday 8th November. You can get your tickets for the show online here or to be in with a chance of winning a pair of tickets, simply sign up to my Girl Versus Food Newsletter.
Developed by veterinary surgeon John Burns in 1993, it’s just simple, nutritious, easy to digest food for all life stages. Carefully dig up the whole clump and split it into smaller groups of three or four bulbs each, then replant in new spots in the garden, enriching the soil first with plenty of well-rotted farmyard manure to get them off to a good start: you should have them flowering again from next year onwards. These ethically produced foods are made using as many ingredients from our own farm as possible. Leaving prison he took the decision not to return to a life of gang violence and his since secured a role as a Support Worker with Moving On. The great news is that young men from both teams will have the opportunity to complete further placements in restaurants across Glasgow.
The Carnivore Club is a monthly subscription service that delivers artisan charcuterie direct to your door. The husband and wife team behind Great Glen Charcuterie are based in the Scottish Highlands and are clearly passionate about what they do. I had a look at the Great Glen website for some recipe inspiration; they’ve got lots of great ideas on there! The restaurant itself is really spacious and has a cool industrial vibe with exposed concrete walls and quirky touches.
There’s currently eight beef burgers to choose from, plus a selection of chicken and veggie options. This gin sorbet is so delicious and refreshing, I’m sure you’ll love it as much it as I do!
Monachyle Mhor is a 14 bedroom boutique hotel set in a 2,000 acre estate on the shores of Loch Voil. During a summertime visit to Dublin, I took the opportunity to visit Chapter One, one of several Michelin star restaurants in the city.
A Festive Afternoon Tea in the glamorous lobby of the Waldorf Astoria Edinburgh would be a fabulous Christmas treat. Foodies Christmas Festival brings Scotland’s top chefs and award-winning producers to Edinburgh for a fabulous festive feast.
Dine in The Dome on George Street and enjoy the view of one Edinburgh’s most famous Christmas trees. Catch a drive-in Christmas movie between 19th and 23rd December on the World’s biggest LED screen at the Royal Highland Centre. The Scottish Market in St Andrews Square will be showcasing the best of food and drink including local gin and craft beer.
The SECC has its own dedicated railway station and there are 6 trains an hour from Central Station. See demonstrations and source all sorts of specialist ingredients and equipment in the Cake & Bake Village. There’s a Shop & Drop area supported by Guide Dogs where you can leave your shopping and enjoy the show hands-free.
Arranging the chemical elements based on their atomic numbers reflects over a century of research. From Mojitos to Moscow Mules, there are 106 cocktails which you can navigate by spirit, style or flavour. Shake hard over ice and strain into a rocks glass, preferably with one large ice cube or ice ball.
Gin Monkey who, as well as having a Pharmacology degree, is also an expert on all things cocktail. Roast for about 30–35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices.
The wheat and oats to feed the chickens is grown on the farm, therefore, reducing the miles that their feed travels. This weekend I was lucky enough to be invited along to sample the results of 12 weeks of hard work as the two teams of chefs went head to head to produce a three course dinner for hundreds of guests at the stylish Glasgow Marriott.
Mr GvF went for the Double Bacon Cheese and I opted for the Smoky which is a 6oz burger with cheddar cheese, streaky bacon, crispy fried onions, iceberg lettuce, pickles and smoked chilli BBQ sauce. It’s great as a light dessert or you could serve a small scoop as a palate cleanser between courses. Then they go back into the egg mixture and the breadcrumbs for a second time to ensure they are properly coated. Head Chef of the restaurant is former ‘MasterChef The Professionals’ finalist Brian Mcleish who has a distinctive creative flair and a passion for fresh, local ingredients. The restaurant specialises in fine aged meats which are sourced from Gaindykehead Farm in Airdrie before being dry-aged on the premises for up to 28 days.


Tom Kitchin’s ‘From Nature to Plate’ ethos comes through loud and clear with a massive emphasis on Scottish seasonal produce. It’s restaurant headed up by chef Maria Paszkowska and offers dinner at a set price of ?55 per person for three courses. It was truly a warm Irish welcome from co-owner and maitre d’, Martin Corbett who made us feel instantly at home.
Between the 30th of November and Christmas Eve there will be a twice nightly shows where the lights will synchronize to the music of Edinburgh’s choirs. Where better to enjoy a Hot Buttered Rum containing dark rum, cinnamon, cloves, nutmeg, orange zest, vanilla sugar, butter and warm milk? Amongst those taking questions is Andrew Fairlie; the only chef in Scotland to hold two Michelin stars at his restaurant at Gleneagles.
I bet those scientist could have done with a stiff martini after using all that brainpower! There’s loads of fun anecdotes and historical titbits in the book; I particularly enjoyed learning that a “Scofflaw” was someone in Prohibition USA who ignored the drinking ban.
With the ginger, citrus and whisky, this reminds me of a hot toddy and I’m pretty sure a few Penicillins would have a similar effect on your well-being. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. As with all Burns products, this is a high quality food developed to promote good health and behaviour. At the end of the evening guests were asked to pick a winning team based on the dishes they had produced.
But what’s great about the Carnivore Club is that they use all British produce and ethically treated animals.
The gin liqueur I’ve used has a 20% alcohol volume so if you use a full strength gin you’ll need to reduce the amount you add or it will taste too strong and be difficult to freeze. A three course dinner at the restaurant is great value at ?36.95 and as the menu is changed regularly there’s always something new and exciting to try. During my visit, I shared a huge Porterhouse steak which was cooked to perfection and was literally melt in the mouth. It was at Monachyle Mhor that I tried my first ever oyster, which was in a shallot and 10 year old Glengoyne whisky dressing; delicious!
To start, I enjoyed Parmesan ravioli with asparagus and a lemon emulsion which tasted like summer on a plate. The bar has a delicious selection of Winter Warmer drinks available in December for ?6.50 each.
I’m not a particularly rebellious person but I feel there’s a good chance I would have been a Scofflaw!
Alternatively, put everything in a large bowl  and turn the ingredients until they are fully coated in the oil. They’re all about good quality British beef, cooked medium (unless you ask for it to be cooked differently) in soft squishy buns.
I also cannot recommend the milkshakes highly enough, I had the Reece’s Peanut Butter Cup Shake and it was heavenly. The sides; I tried the bone marrow mac ‘n’ cheese and truffle salt fries, were equally delicious. I loved finding a scroll of a map of Scotland at my place setting showing where the ingredients for my forthcoming meal had been sourced. Next I went for the short rib of beef which was slow-cooked to perfection and came with a side of the best cheesy gnocchi I’ve ever tasted.
Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. There were lots of good chunks of peanut butter cup in there so you might need to ask for a spoon! The food was full of flavour and the breath-taking views really added to the ambience of the meal. There’s a lot of competition in the Glasgow steak market but having tried many of the rest, I’d still recommend this as the best. This is not only one of my best meals of 2015 but probably the best dining experience I’ve ever had! As well as Moonfish, Head Chef Brian has an exciting new venture this year; check out his Pop Up Restaurant here.



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