THE AA rosette La Bonne Auberge brasserie at Holiday Inn Glasgow is hosting a special wine and dine event on Wednesday 12th November at 7.30pm.
The evening will offer a three course meal with wine paired with each course by Liam Dunn from Matthew Clark, who will give a brief talk about each wine.
The special menu, created by award-winning Executive Head Chef, Gerry Sharkey,features: home cured salmon with Isle of Jura malt whisky, potato and chive mousseline; navarin of Highland venison with root vegetables and fresh herbs and cheddar mash and a selection of cheese.
Diana Espersen, restaurant manager at La Bonne Auberge, said: “This special wine and dine event will appeal to novices and experts alike; both are assured a wonderful evening of a delicious meal complemented by a refreshing wine, as well as some expert tips from Liam.”
Limited spaces are still available and tickets can be purchased at £29.95 per person. To book a space at the wine and dine event at La Bonne Auberge call 0141 352
Cook real fish & chips with Nick and the north east’s top fish & chip chef, Calum Richardson, owner of Stonehaven’s award-winning Bay Fish & Chippy
Classic, lightly battered perfectly fried fish & chips
A tasty lemon posset for pud
Glass of fizz to wash it all down
Price includes over 2 hours of demonstrations, hands on cooking and eating PDF recipe pack refreshments – glass of fizz
Giraffe have a new winter menu out with Miso & Lime Grilled Salmon, Green Veggie & Kale Enchiladas and Chilli Beef Burrito as well as no bun option for Burgers – taken away the bun (& the fries) then added a colourful salad with lots of good things like quinoa, edamame, fresh herbs & elderflower dressing.
Don’t forget to leave room for dessert – a new Baked Vanilla Cheesecake with ginger-snap biscuit base
Spied this online and thought it sounded like foodie heaven. A wee letter to Santa I think!
Atlantic Canada is just under six hours flying time from the UK and with fresh food delights and experiences such as digging for clams and trawling for lobster, it’s no surprise that MasterChef judge Gregg Wallace visited New Brunswick and Nova Scotia for a slice of foodie heaven. Travellers can follow in Gregg’s footsteps next summer, forging their own food trail through Atlantic Canada, using the chef’s itinerary for inspiration.
Gregg’s nine-night trip started in Nova Scotia, where he stayed at the Blomidon Inn – an elegantly restored sea captain’s Victorian mansion and icon of Nova Scotia accommodation in Wolfville – before he explored on four wheels through province’s wide, sweeping roads stopping at culinary hotspots along the way.
Some of the highlights of Gregg’s visit to Nova Scotia include Halls Harbour, a tiny fishing village, where he joined locals and visitors alike in tucking into their famous ‘lobster in the rough’ dining experience where diners can gorge on the locally caught lobster surrounded by empty lobster pots and hungry seagulls knowing that their supper couldn’t get any fresher.
Next up was a visit to Lunenburg a UNESCO World Heritage Site and the best place for a spot of scallop shucking with the local fishermen, not to mention trying out the locally brewed vodka at Ironworks Distillery. This dynamic micro-brewery uses local fresh ingredients to create alcoholic taste sensations from Annapolis Valley apple brandy to blueberry or fir bud liqueur.
Beyond the plate, Gregg opted for a side course of adventure with a morning of tidal bore rafting on the Shubenacadie River – the only place in the world where visitors can experience the awesome power of a tidal bore up-close and personal.
As the crustacean is his first love, Gregg headed to Alma Lobster Shop which is owned and run by the MacDonald family who have 55 years of experience in lobster fishing the Bay of Fundy under their belt. Guests are welcomed as friends and can learn the cooking techniques and pick out their own lobster before enjoying a stroll along the beach whilst it’s being prepared.
Gregg spent his final few days in Atlantic Canada in the charming town of St. Andrews by-the-Sea, one of the oldest towns in New Brunswick, brimming with galleries and stately period homes along the waterfront. Following whale watching experience in a 25-foot Zodiac Hurricane vessel, Gregg stayed at the recently renovated The Algonquin Resort, one of the province’s iconic properties which has a spa and 18-hole golf course.
Click here for more information on this trip and similar ones. Think I’ll be on this site for a while.
Decleor Christmas Shopping Evening Wednesday 26th November
Mar Hall Decleor Christmas Shopping event to view our range of Christmas
gift sets – perfect to give as presents, or as a treat for yourself!
Doors open from 6pm Glass of bubbly and canapés on arrival
Our Decleor expert will be on hand Showcasing of our Decleor Christmas sets
Decleor Goody Bag Tickets are £5.00pp
mail firstname.lastname@example.org to book, or call 0141 812 9915.
Customers at the Marco Pierre White Steakhouse Bar & Grill in Glasgow can lend their support to the Movember campaign by ordering a special dish that has been created for the duration of the popular event.
The restaurant will donate £1 from every Mo-burger meal sold to the Movember Foundation, a charity which raises awareness about men’s health including prostate and testicular cancer.
Going on sale from 1 November, Marco’s Mo-Burger will be available at the popular restaurant which is located at Hotel Indigo on Waterloo Street, Glasgow.
The restaurant team is now hoping customers order as many of Marco’s Mo-burgers as possible adding to the coffers of the supported Movember programmes.
Nick Taplin, Marco’s business partner said: “Men are traditionally very reluctant to speak up and seek help about their health. The Movember campaign really has changed all of that and involving Marco’s restaurants will, we hope, help raise the awareness further and add funds to help with the research and support programmes.”
Denis McCann, general manager added: “Movember has quite literally grown over the years to become one of the most recognisable and well supported men’s health campaigns. We’re really pleased to lend our support to the cause and want as many mo bros and mo sistas to order the Marco Mo-burger.
“If they fancy it, customers could also add a side of monion rings, garlic mo-shrooms or moyannaise. And to accompany the meal why not enjoy a lovely bottle of morlot, cos- mopolitan or mo-jito.
“Those who want a soft drink can of course go for a le-mo-nade or J2-mo!
“It’s about having a bit of fun and doing something good to change the face of men’s health and we can’t wait to see customers sporting their own impressive moustaches and tucking into Marco’s very own Mo-burger.”
To reserve a table at Marco Pierre White Steakhouse Bar & Grill, Glasgow please call 0141 226 7726 or visit http://www.mpwrestaurants.co.uk/steakhouse-glasgow