Cail Bruich – Sunday with Jamie Scott #cravingJamieScott

“At the CAIL BRUICH Restaurant our focus is to create a modern style of Scottish Cuisine, influenced by the best in classical and modern cooking techniques. We passionately craft our menus with an appreciation of the finest ingredients and produce, all available from Scotland’s outstanding natural larder.” Sunday with Jamie Scott – Menu Score: 19/20 […]

“At the CAIL BRUICH Restaurant our focus is to create a modern style of Scottish Cuisine, influenced by the best in classical and modern cooking techniques. We passionately craft our menus with an appreciation of the finest ingredients and produce, all available from Scotland’s outstanding natural larder.”

Sunday with Jamie Scott – Menu

Score: 19/20

Why: fine dining in Glasgow doesn’t come much better; the food, service, ambiance and general ‘feel’ of Cail Bruich is somewhere I won’t ever tire of visiting. The flavour combinations are safe, yet inspired and the roller coaster ride of textural euphoria they provide is top notch. (I have to reserve the 20/20 marks for Michelin, so it’s basically top marks for this Glasgow establishment).

27th May 2018

Menu

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So welcome to a photo gallery and musings of Cail Bruich (one of my favourite restaurants in Glasgow), with guest Chef Jamie Scott (Masterchef The Professional Winner 2014) leading up the kitchen. Cail Bruich regularly run these types of ‘events’ – just check out their Facebook and/or Instagram page for more information on upcoming dates/guests. And we’re off…

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Celariac Taco, Broad bean, Fresh Peas & Smoked Cultured Cream

Johnny complained .. cause it all looks like vegetables. ‘Cause he a MAN, and man apparently need meat in every single dish to validate their masculinity. And apparently beans are ‘change of beggars’… what am I marrying?

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Brown Crab Brioche, Brown Crab Emulsion, White Crab Meat & Lemon Thyme

This was extremely buttery, and Johnny said overpowered the white crab meat, which I do agree with but I still delighted in the richness, albeit I would maybe have paired it with something other than brioche.

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Isle of Wight tomatoes, Elderflower, Smoked Almond Milk

This was my favourite, as we had this meal 4 months ago now and I still reminisce on it with the fondness of an old friend. It was overwhelming fresh, light and visually spectacular – with the contrast of green to white – and the elderflower oil and almond milk provided a creaminess which makes it hard to forget.

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The video of the almond milk being poured over the tomatoes was the first re-post photo/video I had on Instagram, so thanks to Cail Bruich for that. Also, Josh – our Waiter – was lovely and patiently accommodated me taking a video. Clearly intuitive and insightful as I didn’t even need to say anything; really glad we had someone serving us who is excellent at their job as it improves the night tenfold.

‘Cail Bru’ beer

This beer was served with the sourdough bread (below) – it’s from Drygate brewery – a local Glasgow beer with hints of local gooseberry, oats and elderflower. A toasty malted delight!

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100% Sourdough & Cultured Butter

The bread had already been seasoned, so CB get brownie points for that. By this point  in the meal Johnny was saying he needs calories (LOL), whereas I was sitting like a happy badger all delighted.. especially with the addition of beer.

Loch Fyne Scallops, Scottish Green Strawberries, Brown Butter Hollandaise

What a delight! Cubed chunks of smooth and silky scallop meat with textures of strawberry topped off with a creamy buttery hollandaise – such a refreshingly light fish course, and one I’d welcome over and over again. At this point I said I didn’t care if Johnny complained as he wasn’t bringing me down from the foodie euphoric high you get when your tastebuds are blessed with such  flavours and textures ! But he thoroughly enjoyed the scallop dish as well, so it was a  success !

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Veal Sweetbread, Sea Beets, Fermented Garlic Purée & Pickled Mustard

The pickled mustard lifted the dish and provided a slight sharpness to balance the umami flavour, which is always welcomed by me. The sweetbreads were reminiscent of fois gras; for those who wouldn’t even ordinarily try them, I encourage you to do it in a decent restaurant where they know how to accompany the flavour to best showcase it’s delicate flavour and celebrate their unique texture.

Johnny Update: he’s having the time of his life huffing and puffing like a giant who’s been not been given his daily child as sustenance… I’m hoping we have a decent meat dish coming soon as I can’t deal with him bringing me down from my joy at this point.

Confit Lamb Shoulder, in Bassicas, Wild Garlic, White Turnip & Green Cabbage Emulsion

Hurrah! Meat arrives … the lamb was extremely tender and provided the desperate meaty richness we were after (Johnny was after). Wild garlic was in season at this point (see my Foraging post for info), so it added a great fresh, forest fragrance to the dish.

I would like it noted that I was a great fiance at this point and gave Jonathan half my lamb dish, as he had given me his tomato course earlier on. Not sure if it’s a fair trade off in the eyes of most, but it suits us – as we both ended up with more of our favourite dish.

Strawberries, Woodruff, Sweet Cicely & Freeze Dried Strawberry Meringue

Contrasting temperatures was the hero in this dish; the strawberry sorbet underneath, contrasting with the room temperature meringue and topping. A myriad of sensations!

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Newport ‘Tag Mi Suas’

‘Tag Mi Suas’ translated as ‘take a seat’ in Gaelic is Jamie’s Scottish take on a traditional  tiramisu. It was made with all local produce: 50%, 70% and 90% chocolate used, mascarpone, touch of coffee in the sponge at the bottom of the chocolate dome and milk butter sorbet.

Jamie brought this out to the table himself, and I had a fan-girl moment when meeting him, which meant that I never took a picture of the ‘whole’ dish … you may notice there is a bite sized chunk missing, ha!

So he wandered off, and whilst I was thinking ‘I wish I had asked for a photo’… Johnny rose from his chair (without prompting), walked to the pass and asked if he could come back out again for a photo with me. The outcome is below 🙂

Capture

I returned to Cail Bruich to sample their own Chefs ‘Taste of the Season’ menu in June 2018 – please see my other post/photos here.

Whitehouse Foraging #cravingthewild

Foraging is not a new idea – our ancestors have been doing it for millions of years. It is only in relatively recent times that we have relied on farming and then our supermarkets to decide what we should be eating.In today’s busy world, convenience is highly prized but we are seeing a sharp rise in allergies. Our narrower diet, based on a limited range of farmed and processed foods is having an effect on our collective health.

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They currently have a FREE course available to book, which is on Friday 8th June in Falkirk, which you can book via their website.

I have added a link to their Website Home Page here. Alternatively, you can contact Graham via email, or further information is also accessible via Facebook.

Jonathan and I went out foraging last month with Graham & Christine at Kinneil House and the surrounding park. I had meant to update my blog with this way before now, but just didn’t get the opportunity. However, finding out that they are offering a FREE foraging event with wild cooking thrown in, I wanted to make sure I shared it with you.

The two key thoughts I came away with were: a simple forest walk won’t be the same again (you don’t realise how much of what you walk past you can eat!) and that it’s equally important to touch and smell, and not only look, when identifying something. We had an amazing time learning lots about more than 16 different plants, ranging from wild garlic, hogweed and wood sorrel to elderflower and raspberry bushes. You won’t only be shown the different plants; they’ll share different recipes you can try with your foraged goods, when you should/shouldn’t eat it, what seasons are best for what plants and also warn you away from similar looking, but poisonous, plants. 

I’ve included a list of some of the items I came across during our walk, with associated pictures and some supplementary information (photo corresponds to descriptor below).

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Ground elder  – edible, part of carrot family

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Wild garlic: lovely sauteed or used in a puree or pesto

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Rosebay willow herb

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Birch polycon mushroom: can be sliced and used as antiseptic plaster, or used in tea

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Clover root / wood avens: its root tastes like cloves (so you’d need to dig it up)

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Cow parsley: (looks similar to hemlock, which is poisonous – hemlock has no hairs, round stem and smells horrible when you split it) whereas cow parsley has concave stem (seen above), smells nice and has small hairs

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Hedge garlic: leaf garlic and stem mustard flavour

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Nettles: good for soup

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Common hogweed: when it’s you can eat the young buds or as pictured it is lovely tempura battered or fried off in butter

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Elder bush:  for elderberries later in the year, flowers in June, berries in September

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Wood sorrel: taste like apple, good with fish, (only eat wood sorrel, if it’s in a field it’s clover – doesn’t taste the same)

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Dandelion leaf:  French for teeth of lion, salad leaf, roots can be used for little parsnips – roast them, dry roasted or the root can be ground down and used as a coffee tasting substitute

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Golden saxifrage: edible, nice garnish, 5 or 6 yellow dots as marker

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Celandine: yellow flowers as marker, which is ok to eat until purple line appears and then it’s too bitter

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Hawthorne: lime green bush with sharp thorns, lovely white flowers – can eat and use flowers to make champagne

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Hogweed ‘markers’: can indicate where you can find it from far away (will cook these)

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Elf cup mushroom: an edible mushroom (the ones we found were a little past their best though)

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Sorrel: is tastes like lemon (lovely!), great with fish, and has pointed ‘ears’ as its marker, although it can look similar to ‘Lords and Ladies’ which is poisonous but L&L has more rounded ‘ears’ at bottom – so remain vigilant!

Graham and Christine are lovely people and they clearly love exploring the outdoors in addition to sharing their knowledge with others, which helps makes the whole experience something extremely worthwhile. I’ve already made some pesto with my wild garlic, which turned out great. And I’m also drawing inspiration from the lamb shoulder dish I had a Cail Bruich last night which featured wild garlic (which is what prompted me to get my ass in gear and write up this post, but it’s got its own post to follow soon too!)

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So if you’re free on 8th June, go along ! And if not, they offer other dates for trips including seaside foraging (think seaweed etc.) and a trip specifically geared towards mushrooms if fungus is your thing. Graham can also provide details of an app which can help you identify various plants if you’re struggling – advised by experts.

Top Tip: it’s really important to taste and touch what you’re foraging – don’t only use your visual senses when identifying plants.

*Please do not use the above as official identifiers, as it is purely based on my remembered knowledge and notes taken at the time – there may be mistakes due to alignment of photographs to descriptors etc.