waiting to be gathered tip. Now this is beginning to be recognised. and there is something of a distribution network. but again. basketfuls are by-passing the Scottish market and going abroad.’
The Proms also represent a learning
‘Once people have tasted the difference between good, well-prepared fresh food and all this processed stuff, lam sure they lust won’t want to go hack.’
opportunity for the chefs themselves, and while most of them spend their time catering for the top end of the market. they are excited at the idea of combating elitism. ‘We will be able to get out of the kitchen and talk to the wider public. to find out what their experience is.’ says Wilson. ‘Of course it is expensive to eat in the restaurants we work in. but this is largely due to the fancy trimmings. the service and so on that people expect. not the cost of the food itself. The Peat Inn. for example. which doesn’t have the throughput of somewhere in a city. has to charge to survive. But through these demonstrations. we can make our skills
David Wilson: raising public awareness available to a wider audience. Of course with modern lifestyles. not everyone has the time or inclination to produce some of the dishes we do, but they can get ideas.
‘Also. the improved quality of raw ingredients means that cooking needn't — shouldn‘t in fact — be so complicated. Among top chefs there is definitely a trend towards simpler food. If you have excellent produce. the last thing you want to do is start stuffing it. rolling it and marinating it. You just need some good saucing and to get it onto the plate as unfussed as you can. Once people have tasted the difference between good. well-prepared fresh food and all this processed stuff. I am sure they just won't want to go back.‘
While the various Prom dinners are substantially cheaper than their restaurant equivalents. they are still no snip at between £ I 8 and £45 per head including wines. However. at £5 a ticket. which includes admission to the exhibition. expert demonstrations are very reasonable. At the BBC Good Food Show in Birmingham. you would be charged around £16 for something similar. For further details about the Proms and tickets to all events. contact Scott Findlay on 0506 883 700.
I Courtneys 26 Brougham Street. 228 8582. An attractive Tollcross venue too long deserted. this former parsonage is now open for business once again as an all-day cafe bar. Food is along the lines of pale. chilli. stovies. lasagne; there is a variety of teas and coffees; and everything. including drinks. is brought to your table. The atmosphere is relaxed. and there is regular live music on weekday evenings. Open Sun—Wed llam—lam Thurs. Fri and Sat
I Suruchi 14a Nicolson Street. 556 6583. As on ongoing series of regional speciality nights. on Wednesday 28 April. Suruchi are offering a taste of Rajasthan. Despite the dearth of ingredients in this desert region of India. the cuisine. in which yoghurt. gram flour. fenugreck and spinach predominate. is sophisticated and delicious. The set menu of three courses with coffee is £11.95. and sittings are at 7pm and 9pm. Going by the popularity of previous ‘Suruchi Experience‘ evenings. booking will be a must.
Buffet Nights Tandoori Restaurant Mon (vegetarian
only) £6.95 Tues. Wed 57.95
Commencing oprn til late Booking recommended
LR 1) of M o
let you know when he ﬁnds one.
I Benazir Palace 27 Jock‘s Lodge. 66l 0202/0306. This Meadowbank tandoori restaurant is offering particularly good value help-yourself buffet nights. On Monday. the
I food is entirely
i vegetarian. and will cost ' you £6.95 per head: on
I Tuesday and Wednesday. I meat is included. and the l
I Word of Mouth c/o Moon. 519 Great Western Road. 357 4282. Anyone alarmed by the disappearance of Glasgow‘s unique food and drink bookshop will be relieved to know that proprietor lan Murray and a fair selection of his wares can still be found — he is temporarily squatting just round the corner. in his wife's very smart dress shop. After the virtual collapse of his old premises. he is still hunting for a new home — | we wish him luck and will
all-in price goes up to £7.95. The buffet will be bubbling from 6pm until late.
jEKYLLS (ioffcc Ilotlsc N. Gift Shop
l'tultl\ go to ( llc~l. llt'art «N Stroke Scotland
t)\ ( \Slll SIRII I ll)l\l$l R(.II
open “not — 4pm \loml.u to \.ititlrl.i\
27 Jocks Lodge. Edinburgh 031-601 0202
biqaitoas Chip GLASGOW, SCOTLAND
MACALLAN RESTAURANT OF THE YEAR
SCOTTISH WINE MERCHANT OF THE YEAR
TEL: 041-334 5007
The List 23 April—6 May 1993 89