Welcome back blog fans. We hope you had a lovely Christmas.
Here’s the second part of the blog’s 2013 culinary reminiscences.
Loving Food launch their food truck business in Stirling. Interestingly, 2013 is the year in which existing street food caterers such as Babu Bombay Street Kitchen and Harajuku Kitchen move indoors and launch their own restaurants.
Judging is well and truly under way for the Scottish Restaurant Awards.
Blackfriars, a new restaurant and bar on Edinburgh’s Blackfriars Street, opens. Heading up the kitchen is Andrew Macdonald.
The former sous chef at Restaurant Martin Wishart, Andrew struck out on his own based on a hunch that Edinburgh’s dining scene was very well served at the top end and at the value for money end.
He reckoned that the mid-market needed a bit of shaking up. Hence Blackfriars. Eight successful months later, it appears he may have been on to something.
The 5pm Dining blog tastes Legacy of Angostura, the world’s most expensive rum. It’s horrible. Only kidding. Of course it’s not. It’s delightful, like little rum angels dancing on the tongue. As you would expect at $25,000 a pop.
The 5pm Dining blog hits Peterhead to look at Europe’s largest white fish market. The visit comes about through Seafood Scotland sponsoring the Best Fish Restaurant category at the Scottish Restaurant Awards.
The Plum Tree, a new deli bistro, on Glasgow’s Wilson Street joins 5pm. It’s the latest of many new openings in the ever vibrant Merchant City.
Not so far away, on Cochrane Street, Guy Cowan, owner of the popular Guy’s Restaurant in the Merchant City, launches a new venture: The Wee Guy’s cafe and deli. The Record’s Tam Cowan reckons it serves the best cooked breakfast he has ever eaten.
The Macallan launch their new 1824 Series. In a radical departure from the industry norm, the new range is defined by colour rather than age statements. It’s a move designed to make more optimum use of limited whisky stocks at a time of booming demand.
The four whiskies are named Gold, Amber, Sienna and Ruby. The rest of the whisky industry await the reaction with bated breath and wonder if they can pull off something similar.
The Scottish Restaurant Awards are announced. Emotions run high and the ceremony is marked by tears, laughter and a few groans at some of MC Tam Cowan’s more blue jokes.
The full list of winners can be found here.
Despite giving up several inches in height, Alan’s superior stomach stretching powers won the day although neither competitor managed to finish the challenge.
Finally, if one word could sum up Glasgow’s culinary trends in 2013 then it would be meat. From BBQ pulled pork to buffalo wings via burgers, the city has gone ape for all things meaty, especially if they are smoked.
So the timings couldn’t have been better for Meat Bar to join the melée.
A temple to all things carnivorous, the meat theme at the West Regent Street venue extended to the cocktail menu which featured a Meatojito.
Made with fresh pineapple, brown sugar, mint and aged rum infused with pork rib, it was designed to appeal to the most red in tooth and claw diners imaginable.
It also garnered Meat Bar a whole heap of not unwelcome publicity.