A LOOK INSIDE CHOP HOUSE BRUNTSFIELD...

Take a look inside the latest edition to the Chop House family. Serving the best British beef, dry-aged and butchered in-house, the gorgeous interiors complement Chop House’s other two sites, underscoring the brand’s design scheme of raw steel contrasted with luxurious leather upholstery, marble and rich heritage colours. A feast for the eyes, as well as the palate!

AWARD FOR CAFE ST HONORE

We're thrilled for our client Cafe St Honoré who were awarded Restaurant of the Year at last night's CIS Excellence Awards at Glasgow Hilton. This is the third win at Scotland's most prestigious industry awards for Cafe. In 2014 Chef Director Neil Forbes was named Chef of the Year and on the same night Cafe was awarded Sustainable Business of the Year. Well done team Cafe!

 Head Chef Joe Simpson and Chef Director Neil Forbes collecting the award

Head Chef Joe Simpson and Chef Director Neil Forbes collecting the award

NEW HEAD CHEF AT POMPADOUR BY GALVIN

Chris and Jeff Galvin are delighted to announce the appointment of new head chef Daniel Ashmore, who leads the team of chefs at The Pompadour by Galvin, located at 5-star Waldorf Astoria Edinburgh – The Caledonian.

Daniel comes to the role with a wealth of culinary experience from many reputable establishments including Fischers at Baslow Hall, The Square in Mayfair, Restaurant Tom Aitkens and La Trompette. Daniel’s previous appointment was sous chef at Number One at The Balmoral Hotel in Edinburgh.

Daniel commented: I’m delighted to have the opportunity to work with Chris and Jeff Galvin at The Pompadour, one of the most beautiful dining rooms in the country. Also, to have the chance to showcase the best seasonal, Scottish ingredients I'll be cooking with care and simplicity is a chef’s dream.”

  Daniel Ashmore at The Pompadour by Galvin

Daniel Ashmore at The Pompadour by Galvin

Jeff Galvin commented: Chris and I are very excited to welcome such a talented chef to the Pompadour. Daniel has an amazing pedigree and his knowledge of the Edinburgh culinary landscape make him a wonderful addition to our Scottish team.”

The Pompadour by Galvin and Galvin Brasserie de Luxe were established by the Michelin-starred chef brothers as part of the hotel’s £24m refurbishment in the autumn of 2012.

 Waldorf Astoria Edinburgh - The Caledonian

Waldorf Astoria Edinburgh - The Caledonian

The Pompadour is open for dinner from Wednesday to Sunday, and lunch on Saturdays. At the heart of the offering are tasting menus of 5 and 7 courses that showcase the very best seasonal ingredients in dishes that are both modern and imaginative. Also on offer is a 3-course a la carte and regularly changing 3-course seasonal menu priced at £35.

Since his appointment, Daniel has been creating new dishes as well as adding his own spin on the presentation of Galvin classics such as North Berwick crab lasagne and apple tarte Tatin.

SCOTLAND THE BREAD RAISING £30k THROUGH COMMUNITY SHARES PROGRAMME

Scotland the Bread (STB) is a collaborative project to establish a Scottish flour and bread supply that is healthy, equitable, locally-controlled and sustainable. The idea is simple: to grow nutritious wheat and bake it properly close to home.

STB requires a shares investment of £30,000 by the end of August 2016, primarily to ramp up a programme of wheat breeding and research, improve nutritional standards and help more communities to make real bread for themselves. 

Andrew Whitley, one of seven directors on STB’s founding board and owner of Bread Matters, is widely regarded as a leading authority on traditional bread making. At his organic agroforestry small-holding at Macbiehill near Peebles, he is growing more than forty trial plots of wheat, spelt, emmer, oats, rye and barley from seeds sourced from seed-banks around the globe including the Vavilov Institute in St Petersburg, NordGen in Sweden and the John Innes Centre in Norwich.

Andrew said: “We want to make things better – from the ground up. We are committed to developing the most nutrient-dense and digestible grains and bread possible, within the context and constraints of a changing climate. This innovative social business is setting a whole new agenda for cereal research and public health.” 

Read the full press release here.

HEBRIDEAN FOOD COMPANY CROWD FUNDING CAMPAIGN

YOUNG FOOD ENTREPRENEUR DOUGLAS STEWART REACHES 70% OF TARGET IN UNDER A WEEK 

   
  
 0 
 0 
 1 
 11 
 63 
 Mitchell MacGregor Public Relations 
 1 
 1 
 73 
 14.0 
  
  
 
  
    
  
 Normal 
 0 
 
 
 
 
 false 
 false 
 false 
 
 EN-US 
 JA 
 X-NONE 
 
  
  
  
  
  
  
  
  
  
  
 
 
  
  
  
  
  
  
  
  
  
  
  
  
    
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
   
 
 /* Style Definitions */
table.MsoNormalTable
	{mso-style-name:"Table Normal";
	mso-tstyle-rowband-size:0;
	mso-tstyle-colband-size:0;
	mso-style-noshow:yes;
	mso-style-priority:99;
	mso-style-parent:"";
	mso-padding-alt:0cm 5.4pt 0cm 5.4pt;
	mso-para-margin:0cm;
	mso-para-margin-bottom:.0001pt;
	mso-pagination:widow-orphan;
	font-size:12.0pt;
	font-family:Cambria;
	mso-ascii-font-family:Cambria;
	mso-ascii-theme-font:minor-latin;
	mso-hansi-font-family:Cambria;
	mso-hansi-theme-font:minor-latin;
	mso-ansi-language:EN-US;}
 
    Hebridean Food Company founder Douglas Stewart on the Isle of North Uist

Hebridean Food Company founder Douglas Stewart on the Isle of North Uist

Young Scottish food entrepreneur Douglas Stewart (25) is raising capital through a crowd-funding campaign with Crowdcube to increase production capacity for his company’s range of fresh Scottish soups and sauces.

The Hebridean Food Company is seeking an investment of £60,000 in return for 9.46% equity in the business. Funds raised will also be invested in marketing and business development.

70% of the £60k investment has been raised with a single investment of £25k announced this morning. Douglas’s Crowdcube overfund limit is £150k, meaning the crowd-funding campaign can continue until the end date of 20th August or until £150k is raised. £150k investment equals 24% equity in the business.

Douglas commented: “I’m delighted we’ve raised over £42,000 since launching the campaign less than a week ago. If we reach an overfunded situation, we would be in a position to employ a more aggressive approach to our business and product development. With UK sales of fresh soups increasing, we spotted an opportunity to create a premium range of Scottish soups using quality ingredients with proper provenance. In addition to this, we have plans to target the health foods market by launching a range of fresh ready meals, as well as expanding our soup range to include health-focused varieties.”

Douglas, a lobster fisherman’s son from the Isle of North Uist, founded the company in 2014. His passion for Hebridean produce started at an early age when his weekends were spent on fishing boats and sorting lobsters. His passion now is to ensure everyone in the UK is able to enjoy a true taste of the Hebrides.

The Hebridean Food Company retails seafood, organic meat and organic lamb, all boasting Hebridean provenance, to consumers across the UK from their online shop. In 2015, the company began the development of a range of 12 soups and 4 sauces. These were launched in January this year. In the same month the company secured its first nationwide supermarket listing of Mussel Chowder with Aldi. Confident in the product, Aldi have agreed to a further two national listings this September. In addition, contracts for the soups have been secured with Selfridges, Whole Foods Market, Earthy food markets, House of Bruar and The Cress Company wholesale.  

Currently the company’s factory has capacity to produce 900,000 tubs of 400g soups per annum with a £1.62m turnover. Post-investment the company plans to expand their production capacity to produce £3m worth of products annually.

The Hebridean Food Company is working on product development with Colin Bussey, whose 35-year career in the food industry includes roles as executive chef at The Savoy and Gleneagles, operations director at P&C Morris and managing director of Simon Howie Foods.

The fresh soup market in the UK growing in value at 8.6% a year, and is worth £125m this financial year. 

View The Hebridean Food Company’s Crowdcube pitch here.