Both cities I M a S in the Sun Marks & Spencer has recently introduced a Mediterranean range to its ready-made meals. Choose from minestrone soup, tclafel and hummous. donner kebab. chicken couscous or crepe suzette if. as the press release suggests, you want to evoke ‘visions of lazy summer days. blue skies and sparkling seas‘. You could be just plain hungry. of course.
I Burger heaters Turn up at the Cul-de-Sac. 44 Ashton Lane. 5—7pm (0r noon—7pm on Saturdays) and you‘ll find all the burgers and crépes are halfprice. Every Sunday afternoon. meanwhile. they‘ve got live music from 3—5pm: during May there‘s a Chilean band and there are more jazz and world musicians lined-up for the future.
I Salad days If you pop down to Nico‘s. 379 Sauchiehall Street, on a Sunday afternoon, not only will you be able to try out the recently- introduced range ofsalads and fillings. but also you‘ll be able to enjoy the jazz sounds of the Duke Bliss Trio (2—5pm).
I Spring things Caffe Qui in the Italian Centre. 17 John Street. has just declared the end of winter with the launch ofits spring and summer menu. The options for dinner kick off with a choice of
pastas, pizzas and soups. getting you ready for
: substantial main courses
including poached salmon steak and king scallop in lobster. brandy and cream
3 sauce; strips of beeffillet. ; patc'.onionsand
mushrooms. wrapped in pastry and served on Madeira sauce. and aubergine baked with cheese. crushed pine kernels. garlic. onion. tomato. courgettes and basil. For lighter eating. specialities include chicken-filled crepes. open and toasted sandwiches and a mouth- watering selection of pastries. sponges and ice-cream.
I Seven-day Ten Bar Ten in Mitchell Lane hasjust started opening on Sundays when you can enjoy its reasonably priced food and drink
from noon-11pm. For the
rest ofthe week the opening hours remain Ham-midnight.
' I Harry Bamsden's 251 _ Paisley Road, Govan.
Sunday 17 May 1 lam—11pm. An attempt
1 to break the world record I for the largest number of servingsoffish andchips! ' Thetarget:10.500!lsh
suppers in one day! Come and help bring the record to Scotland. Personal appearances by celebrities and musicians. Fun for the children. Portions only 10p each: all proceeds to children‘s charities.
I Fined up if you want to enjoy Fixx ll‘s lunch, but can‘t bear to missthose airy sunny days, then you can partake in the recently introduced take-away operation from the 86 Miller Street bar. The
f tempting range offilled i croissants.clubhousc
vegetarian) is available
i Mon—Sat noon—5pm. If
you‘re around in the evening. the bar is open
_ until midnight with the
added attraction oflive music on Wednesdays, a student night on
. Thursdays and Club West ; indies on Sundays.
I Shore things Down by the water at Leith.The Shore has introduced an a [a carte menu which is available for lunch and dinner and changes every two weeks. As ever. the meals are primarily fish-based. but there's always a meat and a vegetarian option. Specials such as tuna and scallops are up on the blackboard according to availability. in addition. there‘s a new lunch-time deal which gives you a two-course meal plus coffee for a mere £6. and the menu changes daily if you fancy making a habit of it.
I Bargain bistro Already proving a hit at 159/161a Bruntsﬁeld Place is Montpelliers. a new European cafe-style bar-bistro open all week. lts opening hours are Mon—Wed l()am—12.30am; Thurs-Fri lilam—lam; Sat 9am—1am (alcohol from 11.30am), and Sun 9am-lam (alcohol from 12.30pm). Open for cappuccino. coffee. breakfast. lunches and evening meals. prices rarely exceed £5 (and often much less) for a main course. and the soup is said to be particularly good.Tel:2293115.
I Beer festival To celebrate the 500th brew ofTraquair House Ale since the discovery ofthe 18th century brewhouse 27 years ago. Scotland‘s brewers are gathering to give you a taste oftheir wares on Fri 22 May (l—6pm), Sat 23 May (noon—3pm and 7—11pm) and Sun 24 May (noon-2pm) at Traquair House, lnnerleithen, Peeblesshire (0896 830 323). Admission to this mini beer festival is£3.
FLAVOUR OF THE FORTNIGHT
Barcelona now open early and late during Mayfest
CATALAN/ SPANISH CUISINE
Providing a much-needed gap in Glasgow’s West End, Cottier's cafe/restaurant/har is quickly gaining support for its relaxed ambience and quality cooking. Chef Donald McPherson cooks up one of his favourite chicken dishes.
Lunch 12 - 2.30 Dinner from 6pm
Last food orders DYL’S FRIED CHICKEN
3—3‘klb chicken (cut into small pieces) 1 1pm 1/4 pint chicken stock
2 colves garlic (crushed)
4 fresh or dried chillies (chopped finely)
1/4 teaspoon turmeric
juice otone lemon
salt and pepper
16 Byres Road Glasgow 041 357 0994
502 plain flour 2 eggs
Bring chicken stock, vinegar and lemon to the ball with the garlic and chillies. pour over seasoned chicken and leave to cool.
When cool, mix flour, spices, eggs and enough of the chicken liquid to make a thickish hatter, add the chicken and leave for one hour.
Using a deep frying pan with around FOR AUTHENTIC AND 1/4in vegetable oil, cook slowly until UNUSUAL SELEC‘rm golden brown (15—20 mins). , * 0;.- TAPAS *
Serve with cooked black-eyed peas ! VEGETARIAN sauteed in oran e 'uice and cinnamon. 5 ‘ W
9 ' specuunas Cottier’s, 93-95 Hyndland Street (oft MON - SAT 12 NOON TILL LATE Highburgh Road), 041 357 5827. SUN 5-30 TILL LATE : JUNKANOO m HOPE sr. ousoow l TEL: on an 7102
“sensed PESCB ur‘aﬂt
LUNCH — 12—2.30pm EVENINGS - 6—1 1pm (last orders 10.30pm)
10, anchor close, Cockbum street EDINBURGH 226 5145
50, east fountalnbridge EDINBURGH 22B
The List 8— 21 May 1992 67