Floral and delightful: spritz of summer #1
This summer, the spritz is the thing. You can get your hands on it across the UK thanks to a collaboration between William Grant – owner of many popular spirit brands – and Britvic – maker of sodas and cordials and owner of The London Essence Company. There are five flavour profiles. I went to Southpour to try them all*.
Kerry’s Award Winning Glengoyne Whisky, Orange and Almond Cake
I was honoured to be invited to share an evening reception at Wendy Barrie’s Scottish Food Studio in Aberdour on Sunday night with the American Chapter of Les Dames d’Escoffier.
Scotland has a lot of good gin. The latest brand to be launched is Kinrara, a London dry style highland gin. I went to the launch party at Kin, off Broughton Street.
The spirits we tried and a clean, delicious Kinrara martini.
The Old Curiosity Gin Garden Terrace launches at Harvey Nichols
Kerry went along last night to the exclusive launch of the Old Curiosity Gin Garden Terrace at Harvey Nichols. What a fabulous evening of gin-filled magic and canapes, in celebration of a quite unique, Scottish gin.
Let Spring Be-Gin -new summer cocktail menu at Juniper
With enviable views across Princes Street to Edinburgh Castle, Juniper Bar is definitely the place to head to for cocktails with a view. Spring might have been a long time coming but Kerry headed to this great bar to try their new spring menu – Let Spring Be-Gin, along with her partners in crime, Derek and Isaac, The Social Bitches!
Nachos, Pico de Gallo, Cheese
My student days may be long gone but I can still hold my own with students when it comes to drinking margaritas so I was delighted to be invited to join some other bloggers and influencers for the Great Student Taco-over at Diablo Loco on Edinburgh’s southside last week.
I’m already a fan of Civerinos. I love the ‘slice’ concept – more places should offer it – but I have also been known to enjoy their full 20” pizza. (Not alone!) Civerinos offer many varied toppings that keep me coming back, with a core selection and daily specials always available by the slice.
It’s all about the ingredients. Goof ingredients, treated with love and you have a beautiful place.
It is no secret that I love the work of chef Rosario at Locanda de Gusti. His restaurant is not just Italian but Neapolitan. It’s so good, it’s been awarded a plate of authenticity by an Italian body. Last Monday, I joined other bloggers and food writers to celebrate the real taste of Italy (#RealTasteofItaly).
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Yes, I put everything I could think of – apart from olives, because that would be overkill – on my pizza. Christopher showed more restraint.
I’m exaggerating. It takes more than 90 seconds from start to finish to order and prepare the pizza, but the cooking process only takes a minute and a half. I think it took us five minutes from setting foot in the restaurant to sitting down, pizzas in hand.
What? Let me start from the beginning.
Pizza, pasta and antipasta at Vapiano
Pizza, pasta and prosecco was enough to drag me out of my sick-bed last night for the launch of Vapiano on South St David Street, despite my heavy cold.
