Evidently my sheer passion for eating and drinking (and doing my uni work of course) has left my blog regrettably neglected. I promise this will change; this is where my foodie adventures have taken me over the past 5 months…
Ajo blanco with roast Orkney scallops, apples, grapes and celery at Medlar.
Crab raviolo with samphire, brown shrimps, fondue of leeks and bisque sauce at Medlar
Wine to go with my under blade fillet with snails, chips and bearnaise sauce at Medlar.
Wine to go with the starters at Medlar
Under Blade Filet with snails, chips and bearnaise sauce at Medlar.
Cheeseboard at Medlar.
In late June I was treated to a meal at Medlar for my 20th birthday. I could have eaten every dish on the menu quite happily, which demonstrates its merit. I was thoroughly impressed; a michelin star well deserved!
Homemade focaccia from Paul Hollywood’s How to Bake.
I simply adore this recipe from Paul Hollywood, I made it several times over the summer after receiving the book for my birthday. Simple, easy to understand and virtually foolproof.
Egg custard tart with strawberry and basil sorbet at Chapter One.
Pink lady tarte tatin with vanilla ice cream at Chapter One.
Pork with apple and potato puree with black truffle butter at Chapter One
Chocolate fondant at Chapter One
Smoked haddock risotto at Chapter One.
A selection of petite fours at Chapter One.
Financiers at Chapter One.
Unashamed glutton that I am, even I had not foreseen that I would frequent Chapter One 3 times in 8 days. It remains my favourite local restaurant offering michelin starred cuisine for extremely reasonable prices. An absolute goldmine, and one can see why!
A selection of condiments from Modern Pantry.
My father clearly knows me too well. I made a spicy tomato and prawn sauce to serve with rice using the smoked chilli sambal. Recipe coming soon.
Homemade nectarine and blueberry muffins.
Practicing for my “using leftovers” class over the summer. I adapted a Paul Hollywood recipe to use up some overripe fruit. A great way to reduce food waste.
Appetisers at Pollen Street Social.
Pea and Ham soup at Pollen Street Social
Roasted halibut, Catalan paella, sprouting broccoli and pork-ham fat at Pollen Street Social
Roasted halibut, Catalan paella, sprouting broccoli and pork-ham fat at Pollen Street Social.
Pallet cleanser at Pollen Street Social.
Lemon verbena sorbet, bergamot meringue, olive oil gel at Pollen Street Social.
My second visit to Pollen Street Social with Matthew, my fellow gastronaut and Ballymaloe graduate. We were not disappointed, definitely merits the high ratings in the Good Food Guide.
Heritage tomato salad.
Never, ever, let me loose on Borough Market when I’m hungry; got slightly carried away with the heritage tomatoes.
Sipsmith summercups at 1 Golf Place.
Summercup has made it to Scotland. I’ll ignore the fact that the weather was not playing ball…
Drinks from our cocktail class at 1 Golf Place.
The aftermath of our semesterly cocktail class, a very enjoyable experience and for £15, who wouldn’t? Check out https://www.facebook.com/FoodSocStA?fref=ts for updates on our new list of classes. Even my blog does not escape my shameless foodsoc plugging.
Veal in demi-glace, glaze osso bucco, creamed potato & sautéed spinach as part of the Fine Food and Dining Society’s meal through the ages at the Adamson.
A 5 course tasting menu, historically themed with an accompanying cocktail menu cooked by masterchef professional finalist, Scott. Amazing.
Pan-fried pigeon breast with parsnip puree at the Balgove Larder.
Rich chocolate mousse at the Balgove Larder.
Braised Balgove pork cassoulet with green salad and garlic bread at the Balgove Larder.
Daisy, president of Foodsoc invited a group of us down for a meal at the Balgove Larder. As usual it didn’t disappoint and demonstrated in admirable fashion why local, good quality produce always delivers.
Homemade brioche a la Paul Hollywood.
Another recipe from my new book, very simple again and makes the house smell wonderful.
Homemade blackberry and apple crumble.
I am determined to give student cooking a better name, and as such went foraging for blackberries to make my crumble. Multiple cuts and nettle stings later, I produced a warming pudding.
Dakota Burger and Chips at Dakota Grill.
Dakota Grill kindly gave us a free meal at the end of Freshers’ week, a perfect reward for our hard work. Using all local ingredients, Dakota Grill are becoming firm favourites with students, particularly as they also serve the famous Butlers’ Wraps.
Homemade ginger biscuits.
A great recipe from Darina Allen, makes A LOT!
Homemade raspberry muffins with white chocolate.
After having a slight disaster with these in my cookery class as I didn’t put them in the paper cases, I was determined to get them right. Another adapted Paul Hollywood recipe.
Seafood stew at Plas Bodegroes.
Rhubarb crumble and custard at Plas Bodegroes.
I have been visiting Plas Bodegroes restaurant with rooms in North Wales since I was 3 years old. It is a real treasure, idyllically situated with breakfasts to die for.
Sweet pea guacamole a la Darina Allen.
I love this Ballymaloe recipe, so easy and very handy as I always have peas in the freezer.
Beer at the new St Andrews Brewery Pub.
My new favourite place, St Andrews Brewery Pub offers a great selection of beers from across the globe on tap and in the bottle as well as gin, wine and whisky. They now also serve tapas, yet another thing I have to try!
The Fine Food and Dining Society St Andrews handing out our canapes in Freshers Week.
Foodsoc making waffles at the Christmas Ball.
Teaching one of my cooking classes: using leftovers.
Foodsoc handing out canapes in Freshers’ Week.
Teaching a cooking class with Daisy.
The Fine Food & Dining Society, for which I am treasurer, has been a great thing to be part of this term. We were very busy during Freshers’ week, helping to promote the society, culminating in Freshers’ Fair. I have helped teach cookery classes, organise events and work at the Christmas Ball as well as attempt to do the finances.
