I made up this dish and wrote down the recipe in the depths of January. As the weather improved, I thought it might have to go on the back burner till the end of the year; however, with the mercury hovering around 4˚C here, I decided it was too early to be abandoning hearty winter…

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HOME BY NICO  Glasgow, Edinburgh, Belfast Liverpool, Manchester, London Delivery UK Wide   www.sixbynico.co.uk Some of you may well be familiar with Six by Nico, although none of the energetic Mr Simeone’s restaurants has as yet been reviewed in Tom Eats! Starting in Glasgow he now has a total of six restaurants, as far apart as…

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Farms are traditionally handed down through the generations, so what is unusual to learn that Branxholm Braes, just outside Hawick, is now being run by a third generation of the Murray family? Well, a couple of things. The first is the obvious one, farmers still being predominantly male. More on that later. But if, fifteen…

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Ondine Restaurant 2 George IV Bridge, Edinburgh EH1 1AD 0131 226 1888  www.ondinerestaurant.co.uk   Now, unless you have just returned from the planet Zog, it will not have escaped your notice that restaurants remain closed. Sadly, given this week’s announcement which was as definitive as the predictions given by Punxtsutawney Phil on Groundhog Day, they…

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With this week’s Chef Watch focussing on Stuart Smith who majors in fish, it seemed appropriate to include a fish recipe. Last week’s guest recipe provider, Myint Su attracted a lot of interest, particularly the Burmese connection. Bang on cue, she has delivered another Myanmar dish, this time a fish curry. Many of you asked…

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CHEF WATCH Featuring Stuart Smith, Chef Owner of Fin & Grape, Edinburgh How long have you been a chef? I’ve been a chef for about 11 years now. Why did you become a chef? It really wasn’t planned at all. After spending some time at university initially studying law I eventually graduated with a degree…

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Foodie fashionistas in London are always on the lookout for The Next New Thing.  Quite a difficult thing to do these days, and therefore readily open to parody, not to say ridicule. One of the first ever On The Side columns looked at a ludicrous list which appeared on the Observer Food Monthly (editor Nigel…

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three birds 3 – 5 Viewforth, Bruntsfield, Edinburgh EH10 4JD 0131 229 3252  www.threebirds.co.uk The Bill (Takeaway) Starters £5.00 – £7.50 | Mains £10.00 | Afters £5.00 – £6.00   Birds do it, bees do it Even educated fleas do it Let’s do it, let’s fall in love Nearly a decade has elapsed since three…

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Flamber? It’s what pyromaniacs do. Except, in Glasgow High Court they call it arson. But to flamber is simply the French term for setting on fire. With insouciant French style the Larousse Gastronomique explains that this is done both to enhance flavour and to demonstrate culinary showmanship. Well forget the former. You can enhance flavour…

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Cat Thomson of The Scotsman is indeed a good friend to Tom’s Food! A few weeks ago she gave us a fascinating introduction into the work of Food Heritage Scotland. I had actually asked her for a recipe. In fact I got two articles in one. After her piece for On The Side, she followed…

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The Cottage Inn, 26 Broad Lane, Upper Bucklebury, West Berkshire, RG7 6QJ 01635 864 544  www.thecottageinnupperbucklebury.co.uk/   The Bill Mains £9.00 Kids Menu £6.00 Bucklebury, in the North Wessex Downs, lies to the north of the A4 between Reading and Newbury, and yes, the name does ring a bell. We became famous, briefly, when Catherine…

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​HAPPY BIRTHDAY TOM’S FOOD!   Sarah Mellersh Bill Kerr AP Stephen Jardine L Johnston, Edinburgh Nigel Eastmond Craig Millar Vikki Wood Willie McCurrach Fred Berkmiller It astonishes me to realise that a year has passed since the new Tom’s Food! website first saw the light of day. And depressing to think that it was launched…

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Kings Head Queen Street, New Buckenham, Norfolk NR16 2AL 01953 861247    www.kingsheadnewbuckenham.co.uk   The Bill Burgers £7.00 – £9.00 Chips Kings Head £3.50 Aunt Bessie £1.25 for 900g at Sainsbury’s (I’d vote for the Kings Head any day – Ed) Our little country village has a long history, reaching back nearly 900 years. Regular…

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The observant among you, or more accurately the few who give a damn about these things, will have noticed that there is one more Friday, and therefore one more Tom Cooks! column, before Valentine’s Day. Indeed. But Pancake Day is just 48 hours later this year, and I have a belter of a guest recipe…

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SCOFF A History of Food and Class in Britain Pen Vogler Atlantic Books                            pp 470                                             £20 When I first heard about…

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The Bill 4 courses for 2 with a bottle of wine £71.50 The Score Not applicable for takeaway food, but Miranda praised it to the skies and would have scored the food 10/10 (She clearly hasn’t read the scoring criteria recently – Ed) Finding a good restaurant that’s open on a Monday has always been…

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We’ll come to the main event in a minute. If you read Wednesday’s Chef Watch column featuring Neil Forbes, you would have seen reference to various dishes. One of these was his dad’s cassoulet. I kid you not, I had been planning on featuring a version of the classic bean stew this very day. Being…

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CHEF WATCH Featuring Neil Forbes, Chef Director of Cafe St Honoré, Edinburgh How long have you been a chef? I have been a chef for roughly 35 years but if you included time at my parents’ and grandmother’s side cooking then I guess I have always been a cook. I recall the soup pot early…

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As many of you know, I have a head full of trivia. So much so, I fear that most of the useful information I once had has been eased out to make way for increasing amounts of nonsense. In a culinary quiz I could have told you years ago the symbolism of the 100 folds…

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  Dine Murrayfield 8 Murrayfield Place, Edinburgh EH12 6AA 0131 374 4800  www.murrayfield.scot The Bill Breakfast £2.50 – £9.00 Lunch & Dinner Starters  £5.00 – £8.50 | Mains £10.00 – £17.50 | Puddings  £7.00 – £8.00 The Score Cooking 6.5/10 | Service 4.5/5 | Flavour 4.5/5 | Value 5/5 Total 20.5/25 Regular readers of Tom’s…

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Hmm, I wonder what the E might possibly stand for in a food alphabet? For those who follow me on Twitter, I often have a teaser quiz a day or two before. Not this week. I did think about being really sneaky and featuring eel or éclair or endive, but you would probably have taken…

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After the festive season (such as it was this year) things tend to get a bit flat. It could be argued, therefore that this is not a time to be getting saucy. In the old Tom Cooks! column I did feature a game pie two or three years ago. This is a different version which…

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