Restaurant Archives - Aberdeen Voice

Carron To Mumbai – Duncan Harley Reviews

Aberdeenshire, Featured, Opinion No Responses »

Oct 212018

Duncan Harley shares his experience of the recently opened ‘Carron To Mumbai’ Restaurant in Stonehaven.

Scotland’s love affair with Indian food knows few bounds. As a Glasgow student many years ago, I variously got to grips with endlessly bland lamb-bhuna styled carry outs following a good few pints of lager.
Various mediocre meals were served up as authentic Indian sub-continent cuisine and we accepted them as the norm.

It seems odd nowadays, but if the consistency varied from one restaurant to another, we moaned.

A McDonald’s style mindset prevailed and the security of a cloak of blandness took precedence.

Thankfully the days of Indian food by numbers are fast ending and the recently opened Carron To Mumbai at Stonehaven is a stunning example of the new enlightenment in Indian cuisine.

I first became aware of the Carron Restaurant a good few years ago. Family visits for birthdays and get-togethers led me there and the place simply blew me away. The food was one thing, but the Art-Deco setting was quite another. Combine the two and, well you get the drift.

Situated on a tranquil back street in Stonehaven, the Carron building has over the decades become an iconic part of the Stonehaven experience.

Originally opened in 1937, the Listed Grade B Carron Restaurant once formed part of the towns Northern Co-operative Society buildings. The Tea Rooms closed in 1968 and subsequently the restaurant area was used as a supermarket store.

The adjoining buildings continued trading as a supermarket until the late 20th century and in around 1999 the building was placed on the open market.

Purchased by a caring local business-man, the premises underwent an extensive but sensitive restoration which, at a cost of somewhere near a million pounds, incorporated many the original art-deco fittings and returned the building to near original condition.

The interior was accurately restored using old photographs and original circa 1935 architect plans.

Replica bow-backed dining chairs were installed and the original, somewhat risqué, Picasso styled glass mirror was re-installed and insured for £150,000.

Re-opened as a welcoming restaurant the building continued to attract diners until March 2017 when it suddenly closed. And now in a fresh re-incarnation, the Carron has been re-born as ‘The Carron To Mumbai’.

Following months of hard work, the Carron building has had yet another sympathetic makeover which, alongside freshening-up the original historic interior, has added what proprietor Syed Abdul Hamid – better known locally as Raj, terms a dining experience second to none.

“I had my eye on the Carron building for several years.” says Raj, who has lived with his family in Stonehaven for fifteen years.

When it became vacant, he immediately expressed interest and after extensive consultation with planners and locals alike he embarked on a journey to re-open the restaurant as a celebration of both Indian and European Art-Deco heritage.

“Art-Deco” he explains, is not just a European architectural style.

“In India there are many fine examples of Art-Deco buildings and Mumbai alone has many fine examples. Just Google it and you will find out more.”

“So why Carron To Mumbai” I asked?

“I decided to take account of what local people wanted.” says Raj,

“Clearly the name Carron is important to Stonehaven folk so I decided to retain the name and call the new restaurant Carron To Mumbai.”

So, part Scottish and part Indian in origin, the building has feet in two camps and that, perhaps is the key to this new and exciting dining experience.

On entering from Cameron Street, the diner is shown to a seat in a replica colonial railway-themed wine bar before entering the Mumbai-themed main restaurant via a quite splendid corridor re-created as an Orient-Express railway dining-car.

Surreal? Yes. Inspired? Also, a big yes!

“Cooking is an art.” says Raj, and he is right.

In many ways Carron To Mumbai resembles an art installation.

Dressed to kill, the main restaurant interior reeks of 1930’s opulence. The original interior has had a gentle makeover. The Picasso mirror still dominates one wall and the magnificent bow-fronted window dominates another.

Facing out to the Carron Water, Raj likens this view to the view over his native Bangladesh.

“It is a country of water.” he says and the view reflects this as does the menu.

Described by Raj as traditional Indian food but with a twist, the main courses are available in many variations. Each dish can be served with a wide selection of fish, meat and vegetable mains. And each incorporates locally sourced produce including herbs grown in the restaurant’s own herb garden.

As Raj explains:

“We don’t buy in anything which is ready made and we absolutely don’t use artificial colourings. Everything is made here, in house, from locally sourced ingredients.”

Monk fish, scallops and sea bass inhabit the menu alongside venison, salmon and duck while more familiar Indian dishes incorporate lamb, chicken and vegetables. Portions are generous but, according to Raj most plates return to the kitchen empty.

Will we visit again? Of course, and Janice is of the same opinion. Where else, after all, can you relax in a colonial railway-station bar over a cocktail before taking a luxury train to an Art-Deco restaurant overlooking the historic Carron Water?

The Carron To Mumbai is at 20 Cameron Street Stonehaven
And on the web @: https://www.carrontomumbaistonehaven.co.uk/

Duncan Harley is author of The A-Z of Curious Aberdeenshire plus the forthcoming title: The Little History of Aberdeenshire – due out in March 2019

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Cock And Bull’s Cock And Bull Story

Aberdeenshire, Environment, Featured 10 Responses »

Sep 222017

Suzanne Kelly asked the Cock and Bull about its current stance on Donald Trump, given that it had proudly supported the tycoon years ago. With all the incontrovertible evidence Trump was a bigot, let alone how the environment and Menie residents were treated, surely the restaurant would have had second thoughts? Not quite. By Suzanne Kelly

A long time ago, Donald J Trump showed up in Aberdeenshire with a host of empty promises, a bad reputation, and more than a whiff of racism and sexism.

Despite how Menie Estate residents were treated by his team (water cut off for months for the Forbes family, who he called pigs; journalists arrested; a respected photojournalist threatened, etc. etc), a selection of businesses were keen to get in bed with him.

Many local businesses did and do trade with him (even though the Trump organisation fired a chef for having a photograph on his private Facebook page that they didn’t like – a story well-known in the catering trade), and fair enough, everyone has to make a living.

Some local restaurateurs supported the Menie Estate residents, and their support is steadfast and appreciated to this day. BrewDog attended an event there to sell beer and it got a good deal of criticism at the time. However, they decided subsequently to make a video poking fun at the bouffanted racist (what do you call someone who prevents black people from owning dwellings in his apartment buildings but a racist?).

While plenty of local businesses understandably did business with Trump, some went out of their way to take a pro-Trump stand.

The Marcliffe fawned over the tycoon, and invented the phrase ‘The Trump effect’ to say how much money was flowing into the area because of Trump’s presence.

Only that’s not what happened. The Marcliffe has been in sell-off talks from time to time, and its profit margin probably cannot have been helped by the homophobic comments of proprietor Stewart Spence. The Trump club posts year-on-year losses, and observers rarely see even a half-full parking lot. The environment has been changed and residents badly treated: this is the real Trump effect.

Few businesses went as far as the Cock and Bull. They hung a pro-Trump banner which many say also ridiculed an elected councillor.

They won’t take a stand on Trump now, but they tell me that it was a former employee who hung the banner – ie a big boy did it and ran away. The venue had all the intervening years to say they did not stand with Trump if they wanted to. They didn’t do so then and they refuse to distance themselves from him now.

The restaurant was approached, in polite terms, on Facebook to find out its current position. The chance to take a stand against Trump and all he stands for was turned down.

Instead of supplying an answer – and any sensible business that cared about racism, sexism, the welfare of residents across the road from them, and of the rights of people in the catering industry to have whatever they want on their personal Facebook pages – they decided to suggest I was asking for the opinions of their employees.

Nothing could have been further from the truth.

We are talking about a president who has the endorsement of the Klu Klux Klan

Whether or not you like the restaurant or what you think of Trump, readers are invited to compare the initial conversation with what the Cock posted subsequently. Ask yourself if they are misrepresenting what the initial conversation was.

Ask yourself why they didn’t name me, which both made me look cowardly, and prevented me having a say early on to derail the misconceptions they offered up. The restaurant uses the scales of justice as an image; readers might want to use those scales to measure the two threads.

It is up to the individual whether it’s more important to have a good steak dinner from a venue that will not condemn racism or not. It is up to a business that has literally flown the flag for Trump in the past (even though there was more than enough evidence that he was as bigoted as the entire world can now see) whether they will either change their opinion, stick to their support, or instead start a hysterical campaign against the person who asked them if they still have the courage of their past convictions.

This is not a witch hunt as the restaurant suggests; it was giving them the chance to say no to bigotry and sexism (let alone the current Trump threat to use nuclear weapons against 24 million people suffering under the N Korean dictatorship).

Political differences are one thing and are to be celebrated. We are talking about a president who has the endorsement of the Klu Klux Klan, who has denigrated women and is implicated in rapes, and who is being investigated for collusion with Russia contrary to US law.

Contrast what the Cock and Bull posted with the initial questions, and ask yourself who is being dishonest and manipulative – me or them.

Why boycott dictators and those who support dictatorships in the first place? Because every business, charity, and high-profile person (let alone newspapers such as the P&J) which is friendly to the corrupt adds respectability to the dictators in question. The despot needs the veneer of respectability, and those who go along with bigotry are complicit. This is not a political point. This is a question of ethics: do you support racism and sexism or not.

People who have formed opinions based solely on what the Cock posted after my initial approach should have both sides of the story: not just the Cock and Bull cock and bull side of things – which is far from the real, complete picture. For instance, this sentence they wrote is a complete fabrication and huge distortion:

“I was contacted by said journalist and asked to publicly renounce any support for Donald Trump I may have (the man, not the course) in order for us to be excluded from the boycott list.”

This statement by the Cock is untrue; it is a gross exaggeration.

“…had it not been for your inflammatory comments regarding the restaurant elsewhere I would not have felt the need to reply.” The Cock writes; I will be interested to have them show proof of these inflammatory remarks I am meant to have made, as I am unaware of any at all.

The original post:

SK: “Just a quick question; yes or no will be fine: does the Cock and Bull support Trump? Thank you”

The Cock and Bull Balmedie:

“Not sure I’m understanding your point here Suzanne, are you asking all businesses in the area to poll the political affiliations of their staff?”

Suzanne Kelly:

“It seems pretty simple to me. I’m aware of the position of many area businesses such as the Marcliffe, and a number of restaurants. Why do you add 2+2 and get 5? I am not asking anything about political private affiliations of your staff. Did the Cock and Bull ever hang a pro-Trump banner? I was told the restaurant had gone public with its support for Trump – in which case my question is even more valid than it already was.

“In case you don’t know, there is a major anti-Trump backlash, an international boycott of his businesses and their supporters (and even an app), and I’d be delighted to tell my contacts re. the boycott that the Cock and Bull has not, and does not, side with Trump’s racist, sexist ideas.”

Third party:

“They did have a ‘We Welcome Trump to Menie’ (paraphrasing here) banner. I saw it but it was some years ago. It wasn’t there last week.”

The Cock and Bull Balmedie:

“Sorry for the late reply – business to run, wages and bills to pay and all that. Personally I have no clue as to what you are going on about but given the tone of your posts you obviously have an axe to grind and have chosen a local business page to do so (not cool).

“However if you are alluding to the fact that Donald Trump dined at this restaurant many years ago when planning his course then yes he did. If you or your contacts choose to boycott us and all other shops, restaurants, hotels etc he has frequented and add us to your “blacklist” for that reason then it is your prerogative to do so and I respect your decision.

“We also have many guests staying and dining with us who play on his course so if that is classed as support then you may want to add that to your reason to boycott also.”

Suzanne Kelly:

“Thank you. Now returning to the question, and in the intervening hours people such as (Third party) have mentioned the banner your restaurant hung, are you pro-Trump as the Marcliffe for instance, or do you oppose racism and bigotry? I just want to let people know if your welcome to Trump still stands. Thank you.”

The Cock and Bull Balmedie:

“I’ve seen your witch-hunt on the Tripping up Trump page – you’ll get nothing further here. You want to up the boycotting of local businesses because you “think” you know their views then you be my guest.”

Suzanne Kelly:

“I gave you a chance to disavow your previous pro Trump stance in light of a mountain of evidence the man your banners supported is a bigot who has been caught in numerous lies; as you don’t wish to distance yourself from the man, I know all I need to. Many thanks.”

(Third party suggested I stay out of this issue)

Suzanne Kelly to third party:

“Lol. You don’t seem to be aware the cock n bull story – or to be logical. They put up a sign welcoming Trump; they made a public declaration, which is their right. I have the right to ask them if it still applies even though it is evident to the world Trump is a racist and sexist. All the best”

The Cock and Bull Balmedie:

“A mountain of evidence? A banner that was hung some ten odd years ago by a member of staff no longer here that supported a golf course (golf course!) being built by a man who was at the time a business man and not president-elect?

“Due to this we are meant to support racism, sexism and bigotry as you have implied? A disgusting implication and had it not been for your inflammatory comments regarding the restaurant elsewhere I would not have felt the need to reply.

“Enough time wasted, I’ll get back to running a restaurant where thankfully the good vibes from lovely customers outweighs the frankly awful “boycott local businesses” campaign being run by yourself.”

Here is what the Cock and Bull posted on Facebook on the 20th September:

“I was made aware this week that due to us voicing our support for a new golf course in the area a decade ago, a journalist and anti-Trump activist was looking to include us in a “blacklist” to encourage customers to boycott the Cock and Bull, her words were “time to up the boycotting of pro-Trump businesses”.

We will not deny that we were advocates of the course when the plans were submitted ten years ago as we knew that the oil would not sustain the city forever and and know first-hand how important golf tourism is to Aberdeen. I was contacted by said journalist and asked to publicly renounce any support for Donald Trump I may have (the man, not the course) in order for us to be excluded from the boycott list. I refused. I did this not because I endorse Trump’s policies (I do not) and not because the political affiliations of anyone connected with the Cock and Bull are any of her business (they are not) but because her hatred for the man had overshadowed any other contributions that we make to our community and I wanted no part of it. She was not asking me the important questions of why you should choose to shop/dine/stay in my (or any) establishment – do we run our business ethically and sustainably, do we treat our staff fairly and morally, do we source our supplies responsibly, do we treat our customers hospitably and equally and we do we connect with our local community charitably. None of this was relevant to her and in my silence I was then branded a supporter of racism, sexism and bigotry. I find it incredibly sad that someone would want to tear down what another has built up due to an ill-conceived, ill-judged difference of opinion. Ours was not the only local business named that may be added to the list so by sharing this I hope that customers will make up their own minds about where they want to take their business using the points raised above and not be swayed by another person’s agenda. Our diversity of opinion is what makes us interesting but it is our humanity that allows us to understand why another’s opinion may differ from our own and our empathy that allows us to live together despite these differences.”

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Revolucion De Cuba To Open Its Doors In Aberdeen

Aberdeen City, Featured 1 Response »

Nov 042016

With thanks to Jessica Murphy, Senior Account Executive, Citrus:Mix.

A new Cuban bar and restaurant is bringing a carnival atmosphere to Aberdeen this month (November) as it prepares to throw open its doors to the public.
While winter may be drawing in, locals will be able to transport themselves to the Caribbean and enjoy the heady atmosphere of Revolucion de Cuba.

The Latin inspired restaurant, part of the same group which operates Revolution on Belmont Street, is launching in the Academy Shopping Centre on November 18, which will be its eleventh base in the UK and the first in Scotland.

After a £1.5 million transformation of the former Wagamama restaurant to create a fresh and exciting new destination for the city, Revolución de Cuba is bringing Cuban cool and the frenzy of Havana nights to the Granite City.

The site has been transformed into a Cuban wonderland that will provide the perfect place to unwind during the day. With a fantastic selection of premium cocktails and a wide selection of rums, customers will be able to enjoy a relaxed food and drink experience during the day before the premises turns into a Caribbean fiesta at night.

Having created 60 local jobs, the 4500 square foot venue will feature a live music stage showcasing some of the finest salsa acts from across the country and three bars.

The new venue will also hold weekly salsa socials, special Rum Club events, themed fiestas and cocktail masterclasses.

Russ Davidson, general manager of the Aberdeen Revolución de Cuba said:

“We are delighted to be bringing fun and sunshine to Aberdeen during what has been a tough period for the city. A lot of work has gone into the creation of Revolución de Cuba and we can’t wait to welcome the public in so they can enjoy a taste of Cuba and its fantastic culture.

“A lot of thought has gone into the transformation of the restaurant and we have a wonderful local team of staff on board who share the Revolución de Cuba’s passion for celebrating with tasty food and the best drinks.

“We have developed a brilliant Latin inspired menu for the Aberdeen public and are sure that they will enjoy everything we have to offer. This will be something completely different for the Granite City and we can’t wait to share it with everyone.”

HyperFocal: 0

Revolución de Cuba bars are characterised by a 1940s Cuban-inspired style, with dark woods, traditional bar counters, antique tiles and vintage furniture.

Featuring Havana-style ceiling fans and original Cuban artwork and photographs, each bar is tailored to give it an individual local character.

Visitors’ taste-buds are in for treat with the diverse Latin inspired cuisine made by mixing bold flavours, vibrant ingredients and Cuban passion.

The menu will feature loaded burritos, packed paellas, flavour filled quesadillas and a range of tasty tacos among other gems including jerk chicken, tapas and pork belly skewers.

Revolución de Cuba Brand Manager, Clint Ghent, said:

“Our mission at Revolución de Cuba has always been to bring a taste of Cuba and its rich culture to all parts of the UK. For Aberdeen we’ve found an amazing team of staff who share our passion for celebrating with great food and drink.

“Delivering the best customer experience is our sole mission and we do everything we can to achieve this. Whether you come in for a coffee or an evening out with friends, our team is there to entertain and serve our guests to the highest level possible.”

Keep up to date with the latest news on Revolución de Cuba Aberdeen by following their Facebook page or visiting http://www.revoluciondecuba.com/bar/aberdeen/

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This Kitchen Works For Me: Fin Hall Reviews.

Aberdeen City, Articles No Responses »

Oct 212016

By Fin Hall.

It’s not very often us country folk venture into the big city for anything else other than work and football: but today we did just that.

Keen to try somewhere new for lunch, we went into a very recently opened establishment, The Kitchen Works in Summer Street.
We had the place to ourselves at this time, but were made welcome.

There was a limited choice of sandwiches available. This was deliberate and made it easy to chose.

We both had the excellent roast beef on a sour dough bun. The chill display cabinet has the selection of sandwiches by the counter. But a fresh one will be made if needed.

With coffee, the bill came to just over £11.

The evening menu also looks good. The dishes, apparently, are smaller portions, not tapas I am assured, which show in the reasonable price.

I prefer places where the menu choices aren’t too extensive, as it means the cook/chef can concentrate on getting quality rather than quantity. It is also licensed in the evening

The wooden tables are laid out along the wall with bench type seats on one side.

Upstairs is a smaller space which looked like it was laid out for a private function.

The industrial style lights hanging from the ceiling and black and white large photographs on the wall, add to the ambience of the room.

My one complaint is that the coffee cups are only half full. Apart from that, it is a place I would return to again. It is good to see new, locally owned businesses opening up.

Coffee shops/tea rooms seem to be the way forward, as barely a week goes by without another pub or restaurant closing its doors for the final time.

Pictures used: Property of https://www.instagram.com/p/BEsktyygeDK/

First Class Service At The Last Bus Canteen

Aberdeenshire, Opinion No Responses »

Jul 292016

By Fin Hall.

I am neither a vegetarian nor a vegan; but the North East of Scotland is certainly not the best place to be if any of those ideologies are your choice. Especially the latter.
Many years ago, however, I was a vegetarian and it was even worse. I had macaroni cheese coming out of my lugs.

However, if you are willing to travel a little out of the city, up to the village of New Pitsligo a.k.a. ‘Cyaak’, you will find an absolute treasure of a restaurant.

The Last Bus Worker’s Canteen, is situated off the beaten track, or more precisely up a beaten track, just north of said village. It is run by an ex oil worker, Mike and his partner, Jessica.

They always welcome people with a hearty smile, and even it the place is busy, they move things about to find a space for you.

Down the hill from the cafe, is situated their residence and a large building in which is situated two, old double decker buses which are in a constant state of renovation. It has been known, that in times of extreme busyness, one of the aforementioned buses will be driven up the hill and parked outside, and used as an additional sitting area.

Once inside you may be seated at old bus seats before Jessica, who is always dashing about between tables taking orders with that ever present smile on her face. Don’t be excepting a vast choice on the menu, as their is only ever 1 soup choice and one main course, but there is always a fine selection of puddings; crumbles, cheesecakes, muffins, smoothies etc. All home made and very delicious.

Some of you maybe hesitating reading this, thinking, “Vegan? Not for me.”

Perish that thought. You don’t have to be vegan to eat here, and nor will you be made unwelcome just because you eat meat. All are welcome. If you don’t fancy the main course, have a pudding. Go on, have a pudding.

I give this five stars, not in the usual, Chester Hotel, type five star, but the service, taste of food and ambiance, makes it thus.

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Hornblower’s Cullen Skink Crowned Best In The World

Aberdeenshire, Featured, Information No Responses »

Nov 262015

With thanks to Phil Moar, Account Manager, Citrus:Mix.

A north-east chef and restaurant owner’s Cullen Skink with a twist has been crowned as the best in the world.

Alex Grahame, co-owner of Hornblower’s seafood restaurant and takeaway in Gourdon, scooped the title after impressing judges with his own unique take on the traditional dish at yesterday’s (Sunday, November 22) Cullen Skink World Championships at the Cullen Bay Hotel.

Coming out on top in a five-way cook-off, Alex’s recipe, entitled ‘The Bon Accord’, was praised for its texture, flavour, colour and appearance with a unique French twist – a dash of Noilly Prat – helping convince judges it was a winner.

Alex’s recipe is influenced by his own French cooking training and his wife Ruth’s Aberdonian heritage, with the addition of the Noilly Prat paying homage to the area of France that the pair were married in.

The popular competition is in its second year and is organised by the Cullen Bay Hotel and the Cullen Voluntary Tourist Initiative. A traditional Cullen Skink competition was also held on the day.

Alex Grahame said:

“To have my take on Cullen Skink recognised in this way is a fantastic feeling and I’m thrilled to have been crowned as a world champion; I never once imagined when I started cooking that I’d be able to say something like that!

“The competition itself was an intense, full-on hour as there is so much to do in such a tight time frame. The other five versions of Cullen Skink looked fantastic, with some unique recipes being used so I’m delighted to have come out top.

“Cullen Skink is an important dish here in Scotland and it is loved by many throughout the world so there is always pressure when cooking it. We’ve had it on the menu at Hornblower’s for some time now, so I’ve had plenty practice; it’s always been a favourite with our loyal customer base.

“From a personal point of view, the competition itself was a fantastic event and I can’t stress enough just how great it has been to be involved with. This sort of competition is exactly what the food scene here in the north-east needs and it has been a perfect way of shining the spotlight on one of the nation’s most-loved and revered dishes.”

For more information on Hornblower’s seafood restaurant and takeaway, please visit its dedicated social media channels or www.gourdonview.wordpress.com

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Hornblower’s Owner In Cullen Skink World Championships

Aberdeen City, Featured, News No Responses »

Nov 162015

With thanks to Phil Moar, Account Manager, Citrus Mix.

A north-east chef and restaurant owner will battle it out this month to have his Cullen Skink crowned as the best in the world.

Alex Grahame, co-owner of Hornblower’s seafood restaurant and takeaway in Gourdon, has been shortlisted for the final of the Cullen Skink World Championships which will take place at the Cullen Bay Hotel on Sunday, November 22.

A finalist in the Cullen Skink with a twist competition, Alex will attempt to wow judges using his own unique recipe at the event organised by the Cullen Bay Hotel and the Cullen Voluntary Tourist Initiative.

Entitled ‘The Bon Accord’, Alex’s recipe is influenced by his French cooking training and is an ode to his wife Ruth’s Aberdonian heritage. His recipe also includes a unique, French twist, which pays homage to the area of France that the pair were married in.

Six finalists will take part in the live cook-off with dishes of the Scottish soup judged on texture, flavour, colour and appearance. A traditional Cullen Skink competition will also be held at the event.

Cullen Skink is one of Scotland’s most traditional starter dishes and is a thick, creamy soup regularly made with smoked haddock, potatoes and onions. As the name suggests, its origins are located in the north-east town of Cullen but its popularity has grown in recent years and is currently enjoyed in countries all across the world.

Alex Grahame, co-owner of Hornblower’s seafood restaurant and takeaway, said:

“Being a seafood restaurant, Cullen Skink has made regular appearances on the Hornblower’s menu for a number of years now and I’m delighted to have made the final six for the upcoming World Championship cook-off.

“Cullen Skink is one of Scotland’s signature dishes and it is important to do it justice every time it is made. Every dish that we serve at Hornblower’s is done so with love, care and attention to detail and our Cullen Skink is no different.

“My recipe follows aspects of the traditional Cullen Skink recipe but I’ve got a few things up my sleeve that will hopefully help it to stand out and make it a bit different to the norm, including haddock smoked in the traditional way here in Gourdon. Competitions like these are great for shining the spotlight on the north-east’s burgeoning food and drinks industry and I’m looking forward representing Hornblower’s at what is shaping up to be a fantastic event.”

Hornblower’s customers will be able to taste Alex’s take on Cullen Skink in the run-up to the final cook-off itself, with free tasters now available from its Gourdon premises.

More information on Hornblower’s

Hornblower’s in Gourdon, which specialises in locally-sourced seasonal food with an emphasis on seafood, was opened in 2010 by Alex and Ruth Grahame.

Renowned for its fresh produce, the restaurant and takeaway has built up a reputation for showcasing the best that Scotland has to offer from both sea and field. Committed to 100% Scottish sourcing for all of its fish and meat, the restaurant receives daily fresh deliveries of fish from either Gourdon or Peterhead harbour.

It has also received critical acclaim, most recently scooping the 2015 Best Chippy Chips in Scotland award from the National Potato Council. It was also awarded with a VisitScotland Thistle Award for best informal dining experience in the north-east and Tayside in 2014.

The restaurant has also announced plans to take over the lease for the site of the former Jimmy Chungs and TC Fish restaurant at Aberdeen Beach.

The proposal, which has recently achieved planning permission, includes a two-storey 16,000 sq ft restaurant facing the sea front with terraces on the first floor and a heated outdoor sitting area on the ground floor. A 650 sq ft takeaway, a 2,500 sq ft ice cream parlour along with two other restaurants, including The Pier Bistro is also part of the plans.

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Hornblower’s Becomes 100% Scottish Sourced

Aberdeen City, Featured, News No Responses »

Aug 132015

With thanks to Phil Moar, Account Manager, Citrus Mix.

Hornblower’s was opened in 2010 by Alex and Ruth Grahame, and specialises in locally-sourced seasonal food with an emphasis on seafood, .

An award-winning Aberdeenshire fish restaurant and takeaway has become 100% Scottish sourced for all its produce after a new deal was struck that guarantees the serving of Scottish poultry in the north-east.

For over two years, Alex Grahame, who owns Hornblower’s in Gourdon with his wife Ruth, has been campaigning to find a reliable and certified Scottish supplier for poultry.

The restaurant is committed to 100% Scottish sourcing, receiving daily deliveries of fish from either Gourdon or Peterhead harbour, fresh meat from The Store and even salt for its chips from the Hebridean Sea Salt company.

Despite this, affordable high welfare Scottish chicken was always missing from the Gourdon menu as a result of the country’s leading suppliers being tied in with exclusive supermarket deals. This shortage of chicken available for independent restaurants has meant that Hornblower’s has had to source its poultry from further afield.

But now, thanks to help from supplier Braehead Foods and Richard Lochhead MSP, Scottish cabinet secretary for rural affairs, food and environment, an understanding has been formed that will see a proportion of red tractor assured poultry from Blairgowrie made available by 2 Sisters Food Group in Glasgow. This will allow restaurants like Hornblower’s to dish up the nation’s chicken to its customers.

Alex Grahame said:

“This announcement is fantastic news for us and really signals an end to over two years of frustration in terms of countless attempts at trying to source affordable, Scottish, high-welfare chickens.

“The power of the supermarkets is really there for all to see and I’d like to thank Braehead Foods and Richard Lochhead for their role in lobbying this campaign. To have a guarantee of Scottish poultry for inclusion in our dishes is really a victory for every independent restaurant in the country and highlights that change can happen for the greater good.

“We’re delighted to now be in a position to add Scottish poultry to our menu and I’m sure our customers will be delighted to hear that the final piece in our sourcing puzzle has been placed. As a restaurant that is committed to 100% Scottish sourcing, from our local fish to our Scottish drinks and even our ice-cream, to finally get over the line with our promise is a great feeling and one that we’ll look to continue to enhance with the addition of new produce in the near future.”

Richard Lochhead MSP, Scottish cabinet secretary for rural affairs, food and environment, said:

“Hornblower’s in Gourdon is a great example of serving up Scotland’s fantastic larder on menus. We land the best seafood and shellfish in the world in Scotland, especially in the north-east, and Hornblower’s offers this alongside great Scottish beef and now top quality Scottish chicken too.

“It’s great to see Hornblower’s get behind Scottish producers: people want to know the story behind the food they eat especially in this important showcase year of food and drink.

“As Scotland takes its steps towards becoming a Good Food Nation, I would encourage as many retailers and hotels and restaurants to follow the lead of places, like Hornblower’s, that are helping Scotland’s growing reputation as the ‘Land of Food and Drink’.

“We have, with VisitScotland, created the ‘Taste our Best’ accreditation scheme which is going from strength to strength. ‘Taste our Best’ is a great way of helping customers find restaurants offering authentic Scottish provenance. I would be delighted if all hotels and restaurants across Scotland followed suit.”

Craig Stevenson, managing director of Braehead Foods, said:

“We are delighted to be able to offer our customers a fantastic range of Scottish produce, our aim first and foremost is always to source Scottish produce where possible. Braehead Foods work with a vast range of Scottish producers and are proud to promote Scottish produce, not only across the UK and Europe, but across the world.”

Hornblower’s in Gourdon, which specialises in locally-sourced seasonal food with an emphasis on seafood, was opened in 2010 by Alex and Ruth Grahame.

The restaurant has also announced plans to take over the lease for the site of the former Jimmy Chungs and TC Fish restaurant at Aberdeen Beach.

The proposal, which has been submitted for planning permission includes a two-storey 16,000 sq ft restaurant facing the sea front with terraces on the first floor and a heated outdoor sitting area on the ground floor. A 650 sq ft takeaway, a 2,500 sq ft ice cream parlour along with two other restaurants, including The Pier Bistro is also part of the plans.

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Beach Restaurant Development Gets Green Light

Aberdeen City, News No Responses »

Jul 242015

Hornblower's Pic from fb page httpswww.facebook.comhornblowerstimeline (1)

Pic courtesy of Hornblower’s on facebook. https://www.facebook.com/hornblowers/timeline

With thanks to Phil Moar, Citrus Mix.

Plans for a new Aberdeen Beach restaurant development have been given the green light.
The blueprint for the esplanade site of the former Jimmy Chungs and TC Fish restaurant was submitted late last year by award-winning restaurant and takeaway Hornblower’s, in partnership with site owner Rossnow Leisure and TCD Architects.

The site has lain disused since the start of 2014 but has now been granted the required planning permission to be transformed into a bistro-style restaurant and takeaway along with a 1950s-style ice cream parlour.

The 250 seater, 16,000 sq ft restaurant will occupy two floors and will also include various terracing and heated outdoor seating areas, providing unrivalled sea views. It will be accompanied by a neighbouring 650 sq ft takeaway and 2,500 sq ft ice cream parlour.

The restaurant, takeaway and ice cream parlour will be operated by Hornblower’s, with two other restaurants, including The Pier Bistro, also forming part of the complex.

The planning approval follows the recent decision made by Hornblower’s owners Ruth and Alex Grahame to make their current Gourdon premises available for lease. Hornblower’s has operated from the coastal village since 2011, with its locally sourced dishes and its stunning, picturesque setting proving popular with locals and visitors from throughout the world.

Owner Ruth Grahame is delighted that plans for the Aberdeen Beach development have been given the go-ahead.

She said:

“Today’s announcement is the result of months and months of hard work so we’re thrilled that our plans for Aberdeen Beach have been given the green light.

“When the site came on the market, it immediately grasped our imagination. In terms of location, size and the stunning view out across the sea, it really did tick so many boxes for us and we’re delighted to now be in the position to forge ahead with transforming our dream into a reality.

“Many of the things we’re known for through our time in Gourdon will be replicated in our new home in Aberdeen. We’ll continue to use the best produce from sea and field and we’re committed to 100% Scottish sourcing; an important part of our business that we will never lose sight of.

“The addition of the ice cream parlour adds another dimension to Hornblower’s and I’m sure will be just as popular as our signature dishes. We think a combination of the beach, fish and chips and ice cream sounds great and we can’t wait to let customers, both old and new, experience what we have to offer.”

Construction work on the site is set to begin later this year.

More info:

Hornblower’s in Gourdon, which specialises in locally-sourced seasonal food with an emphasis on seafood, was opened in 2011 by Alex and Ruth Grahame.

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New Dining Experience In Store For Aberdeen

Aberdeen City, Featured, News No Responses »

Jan 082015

A slice of American nostalgia is set to hit Aberdeen with the launch of a fun and fresh new restaurant at Bon Accord & St Nicholas. With thanks to Paul Smith, Citrus Mix.

Ed’s Easy Diner is scheduled to open its doors at the beginning of April, with work due to begin on transforming its new home at the heart of the Bon Accord food court.

In a first for Aberdeen, the popular restaurant group will bring its retro concept to a north-east audience.

Launched in London’s vibrant Soho in 1987, Ed’s Easy Diner has expanded to take in various prime sites throughout the capital and can be found in key cities throughout England. With an all-American menu and 1950s themed decor, Ed’s has made a huge impact with diners.

Craig Stevenson (pictured), manager of Bon Accord & St Nicholas, said:

“We’re delighted to welcome Ed’s Easy Diner and are sure the new restaurant will be a big hit with our visitors. We’ve carried out extensive market research to get a real picture of what the people of the north-east want and what has come back loud and clear is that variety is key.

“At Bon Accord & St Nicholas we’re committed to bringing new and exciting names to Aberdeen and Ed’s Easy Diner is a great example of that. It promises to be something totally different and a really strong addition to what is already an excellent food offering in the Bon Accord mall.”

Ed’s will work closely with UK employment charity Springboard to target local people in Aberdeen, offering worthwhile, long-term employment and careers. The retro restaurant group has become synonymous for hiring staff based on attitude, rather than previous experience; a policy that saw them shortlisted for the 2013 Springboard award for best recruitment initiative.

Kelly Johnstone, director of Springboard Scotland, said:

“Springboard is delighted to be working in partnership with Ed’s Easy Diner. As a charity, Springboard helps and supports unemployed people of any age into a career in the hospitality industry. We are pleased to be working with Ed’s and the local communities in Aberdeen, as well as Edinburgh and Glasgow, to employ people into a great career in hospitality.”

Andrew Guy, CEO of Ed’s Easy Diner, said:

“Bon Accord & St Nicholas is a great new location for our diner. We’ve recently opened in Edinburgh, our first in Scotland, and are very much looking forward to bringing our retro 50s brand to the people of Aberdeen.”

The addition of Ed’s Easy Diner is part of wider plans to expand the leisure choices at Bon Accord & St Nicholas.

Plans have been submitted to Aberdeen City Council for permission to create a new leisure hub within the centres. At the core of the blueprint is a proposed 28,000 sq ft cinema complex and seven new restaurants totalling 30,000 sq ft.

The innovative design includes the creation of a new entrance from Upperkirkgate at Drum’s Lane, leading to an external courtyard and providing access to the upper level of the mall where the new leisure area would be situated. The plans work within the existing footprint of the Bon Accord mall.

Bon Accord & St Nicholas are at the heart of Aberdeen city centre’s retail sector, offering 840,000 sq ft of prime space and home to around 100 stores. Scotland’s largest Next, Aberdeen’s only Topshop and Topman standalone store as well as the City’s largest New Look and River Island are among the key retailers.

The centres, which attract an average of 270,000 visitors a week, are owned by F&C REIT and managed by specialist retail agency Savills. For further on the centres visit www.bonaccordandstnicholas.com .

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