1. Diversity abounds here like in no other Glasgow district. Feeling eastern European? Then Cafe Cossachok's hearty fare and vodka selection is ideal. Spanish sensations will take you to Arta and its freshly prepared tapas or to El Sabor. Pancho Villa speaks the same language with a MeXican


accent. Turning Japanese? to, ON.) ‘or its sushi on a circular conveyor. Vegetarian? 113th Note. And more.

2. Style. Barge has won awards for bars. dining and dance. But you could its contemporary architecture while do much the same at the weekend in longtime stalwart Cafe Gandolfi ~ Arta. Corinthian or Cuba Norte.

with bespoke accoutremeiits by the 5. Quality. Farfelu is frequently tipped late Tim Stead ~ and Bar Ell set the as becoming one of the area's best. early standards for hip hangouts. while the nearby City Merchant has 3. Throughout the Merchant City long been pleasing Glaswegians with Festival live music will be featured at its fresh fish and seafood. Schottische Blackfriars pub. Cossachok. O'NeHl’s. combines the best of Scottish and Cafe Source. the filth Note Cafe and French cooking. The Tron is another elsmvhere. Spontaneous folk sessions long-time t is: favourite. while Massiff at Babbity Boz'xstei' are infamous. is a ielative toddler making other

4. Post-prandial clubbing :s a cafes take note.

signature of several outlets here. tiger I The I‘vltNC/h’i/ll City Festiva/ runs Tiger is but the latest to combine fro'n Thu lS)--Suii 2;? Sep.


Sue Lawrence il-leadline Wt» .00

Sue La‘.'.'i'erice is on her vray towards becon‘ing the pi'e—eiiiinent expert on Scottish

cuisine. While some outside the country may continue to l)(}|l(}‘.'(} that the deep-fried Mars bar (Bl)|t()."i‘.lf3(?f3 cookery here. Lawrence bla/es new ground with recipes that spin traditional dishes some 90 degrees.

Take haggis tartlets with red onion 'narvnalade. What ‘-.'.iould Robbie B have made of this dish? Dollops of the national

treat with a tangy topping in simple pastry shells fla\.'oured by pariiiesan cheese: I suspect he wouldn't miss the neeps.

In her previous book. Scots Cooking. Lain/rence played it straight: mostly traditional recipes done in time-honoured \.'~.'ays. In Scottish Kitchen. however. a signature dish such as cock—a-leekie ichicken and leeki soup gets modernised with avocados replacing the traditional prunes. Some of the paths that Lawrence takes. hots/ever. lead to strange cul de sacs. leSll\'~.’£tSlt(2l' salmon. where she introduces the recipe with the tlll(l()ff$tltt()ll‘(3llt ‘this may not be a classic method of cooking sal'nori'. seems a rather \‘yéthIUfUl use of one's energy—eating dishwasher and is purely a novelty recipe.

Still, Scottish Kitchen has enough to recommend itself to home cooks who ".vant to experiment With fresh local produce. iBarry Shelbyi I Sue Lawrence Will be at Ottakais bookshop in George Street. Edinburgh, at (5.30pm on Thu 10 October. For ticket information. call () 153’] 225 4495.

-. -"v tutu “u” m 4 .g.., 1,5,“..0

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f u Mil 5"” ,4: Sunday Lunch y Will!“ \: ()n Sun/lav riflernoon 0117' e/nfi prepare :3 w a superb and innovative menu. Relax I0 J and ener a firmz/leijf‘nl fl)117‘-L’()Il71\‘L’

~ w" lune/J and [IL/711153 (ngfz'zz.

. um. Excellent value at £17.50 per person.

.1: :3 12 Ashton I.anc Tel 0141-334 5007

1S) Seep—3 Oct 2002 THE LIST 1 15