Friday, 30 October 2015

A week in Bonnie Galloway with day trips to Belfast and Ayrshire

The kids hardly seem to have been back at school after the summer and all too soon the October half term "tattie holidays" were looming large. We've got family in Dumfries and Galloway so have visited regularly but never really had an opportunity to explore the area properly. Now would be our chance with a week long break. We stayed at Cruggleton Lodge in Galloway which looked idyllic on the website but was perhaps a little less so in real life. Somewhat remote down a mile long rough track, solar panels and generator to provide electricity and a wood fired hot tub that took a seriously long time to get warm.





Thankfully I know how to cook on an Aga as there was no instructions provided. It did give a fantastic cosiness to the kitchen and we enjoyed making Aga Toast and cooking Pancakes and Nutella in Pancakes on the hotplates. Spotting plenty of brambles in the surrounding woods and apples on the tree outside the cottage I threw together a rustic foraged jam to last us through the week. We even managed breakfast outside one morning. Not bad for Scotland in October.



Our first day trip was into Ayrshire to visit a couple of National Trust for Scotland properties. We've had family membership for a number of years but still lots of places we haven't yet visited. I love visiting the kitchens in castles and Culzean Castle didn't disappoint. All those shiny copper pans and jelly moulds gave it a real touch of Downton Abbey! We could have spent the whole day in the woodlands and landscape gardens of the country park but the next destination beckoned. Time for some serious Burns.


Both boy and girl have participated in Burns recital competitions so we are all very familiar with the work of the Bard. The Robert Burns Birthplace Museum was a fantastically interactive experience which combined with a visit to Burns Cottage, Poets Path, Brig o’ Doon, the Burns Monument Gardens and Alloway's Auld Haunted Kirk made for a truly fascinating afternoon.


We'd been recommended to make a day trip to Belfast as part of our time in Galloway. There's a regular ferry sailing from Cairnryan to Belfast. It was an early start to make the 7.30am sailing but it meant we had pretty much a full day to explore. First stop was The Titanic Experience. I would have been happy to have spent the whole day there. Absolutely fascinating and I would highly recommend a visit. I hadn't made any plans for lunch so tweeted the night before to ask for recommendations. Laura at Day Dreaming Foodie suggested Mourne Seafood which sounded very much up my street so that's where we headed. They don't take reservations at lunchtime so you just have to take your chance. We had a short wait as a table of 8 arrived just before us but it was very worthwhile. Between us we enjoyed seafood chowder, mussels with korma sauce, pan fried crabs claws, salt and chilli squid, seafood casserole, beer battered fish and chips, seared queen scallop risotto and what my daughter described as the best fish fingers ever! After our late lunch we jumped on an open top bus for a tour of the city sights. I must admit that I was very ignorant about how much segregation still exist in the city and had no idea that peace lines and gates still divided catholic and protestants.


Unfortunately my partner in crime for foraging events Mark Williams of Galloway Wild Foods was away gallivanting at the time of our visit so I didn't get to catch up with him on his home turf. However we did visit Galloway Smokehouse where he purchases goodies to eek out the wild food at our events. We stocked up on smoked eggs, smoked chicken, smoked nuts, smoked mussels and smoked venison before lunching in their recently opened The Galloway Fisherman restaurant. It was really busy and we thoroughly enjoyed our meal. No room for desert. We'd be making that at our next stop.


We couldn't fail to notice an abundance of dairy cows in the field of Galloway during our stay and milk tankers on the roads. A visit to Cream o' Galloway showed us how one family dairy farm has developed into an ice cream and cheese producer with in door and out door play areas, nature trails, tea room and restaurant. We had booked in for their Ready Steady Freeze event where we made our own ice cream and learned how they make theirs. My limited edition Foodie Quine magnificent flavour creation was "Cinnamon Spice and all things Nice" containing vanilla, cinnamon, ginger pieces, honeycomb and raisins. Lots of fun and I've promised myself, and my kids, that I'll dig out our seldom used ice cream maker. 


Our final day in Galloway was also my birthday. When I'd asked for recommendations of where to eat on Twitter, Sheena at Galloway Chilli's gave me lots of suggestions including StrEatery 82 (now Craft in Wigtown)  As soon as I saw it I knew this was where I was having my birthday lunch. International streetfood in a portakabin on a beach. 


The reality didn't disappoint. It was a fantastically sunny if cold autumnal day which showed off the location to its full advantage, right on the beach at Sands of Luce. There are only 10 seats inside, all reclaimed school desks, but there's seating outside by way of picnic benches and a giant cable reel table. The menu changes on a weekly basis and is local and sustainable. A fab range of drinks too. I thoroughly enjoyed my bottle of Rhubarb Fritz Spritz.


To eat we oped for 
Bulgogi ssäm: Marinated Highland beef strips, Gochujang paste, sticky rice, picco de gallo, gem lettuce leaf
Chefsteps burger: Highland beef burger, melted gouda cheese, BBQ sauce, Japanese mayonnaise, blue cheese spread, diced red onions, brioche bun
Banh Mi: Homemade pork pate, pickled carrots, coriander, pickled cucumber, lettuce, Japanese mayo, sriracha, mini baguette
Kids Highland beef burger in brioche bun
Plus sides of fries and coleslaw with peanut dressing.



All the food was amazing, wonderful flavour combinations and great homemade sauces and rubs. The burger was truly awesome. I'm definitely going to have to attempt to recreate my own version of the spicy peanut coleslaw. If you're tempted to visit, StrEatery will close for the winter from the 2nd of November 2015 until the beginning of March 2016 so you'll either need to be very quick, wait until the spring or keep an eye out for pop up winter events. Owners Kati and Ben left me a message on my Facebook page to say that I should have told them it was my birthday and that they would have put a candle on my burger. I only wish I'd known that they did BYOB. I bet Prosecco tastes great mixed with Rhubarb Fritz Spritz. I'll know for next time.

Thursday, 22 October 2015

Nutella IN Pancakes

We get through a LOT of Nutella in the Foodie Quine house. Or rather my daughter does. She would eat it morning, noon and night given half the chance. If I could remember where I first spotted the idea of Nutella IN pancakes as opposed to ON pancakes I'd give due credit but I'm afraid I can't. It is however all over Pinterest in various shapes and forms. This is how we made our first ever batch. The idea is far from mine but this is our version.



My basic pancake recipe is my Grandmothers (she of the famous Grandma Monearn's Shortbread) hence the imperial measurements. I've never got around to converting it to matric. If it ain't broke don't fix it. We made this on holiday in Galloway where the accommodation we were staying had an Aga hence we cooked them straight on the hot plates. Before anyone comments that the recipe says to cook on a girdle as opposed to a griddle, in Scotland that really is the correct word. You can use a frying pan or griddle.

GIRDLE, n. A met. form of Eng. griddle, a circular iron plate with hooped handle, suspended or placed over the fire and used for baking scones, oat-cakes, etc.


Nutella IN Pancakes

Nutella
4oz Plain Flour
1 Tbsp Sugar
1 tsp Cream of Tartar
1/2 tsp Bicarb of Soda
Pinch of salt
1 beaten egg
Milk

Freeze teaspoonful sized discs of Nutella on a silicone sheet or baking parchment, we left them overnight to solidify.

To make the pancakes sieve together all the dry ingredients and make a well. Add beaten egg and mix. Gradually add milk whisking well until you reach a dropping consistency. 
Preheat a buttered girdle or frying pan on the hob. 
Spoon on the batter to the desired size and place on a Nutella disc. Top with more batter and cook as normal
Once the pancake starts to bubble turn over with a palette knife to cook the other side. 
Put in between a folded tea towel on a cooling rack to keep warm.
Don't eat straight off the girdle as the filling is seriously HOT!




Following on from the success of this recipe I'm now going to try incorporating other frozen things into pancakes. I'm thinking peanut butter for starters. Any other suggestions? If you're a Nutella lover there are a baker's dozen more fab recipies below from fellow food bloggers which also feature the addictive chocolate spread. To share the love for my verion of Nutella IN Pancakes I've created a vertical image below to show all the steps. If Pinterest is your thing that's the one to share. 

  1. Nutella French Toast - Tin & Thyme 
  2. Chocolate Crepes with Nutella & Mixed Berries - Supergolden Bakes
  3. Nutella Shortbread - Family Friends Food
  4. Mini Pancake Stacks with Nutella & Strawberries - Supper in the Suburbs 
  5. Nutella Cinnamon Rolls - Little Sunny Kitchen
  6. Nutella Brioche Pudding - Fab Food 4 All
  7. 3 Ingreedient Nutella Cake & 4 Ingreedient Nutella Brownies - Munchies & Munchkins 
  8. Nutella Tart - The Petite Cook 
  9. Chocolate Hazelnut Layer Cake - Elizabeth's Kitchen Diary 
  10. Nutella Macarons - Emily's Recipes and Reviews 
  11. Banana & Chocolate Quesadilla - Fab Food 4 All
  12. Nutella Bread & Butter Pudding - Family Friends Food 
  13. Nutella Peanut Butter Banana Muffins - Little Sunny Kitchen

Nutella IN Pancakes. Perfect for Chocolate lovers at Breakfast, Brunch and Snack time. Nutella Recipe



Link up your recipe of the week
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Sunday, 18 October 2015

Plum, Apple and Almond Tarte Tatin

Post in collaboration with Expedia


A delicious autumnal variation of the classic French Tart Tatin with Plums, Apples, Marzipan and Ground Almonds. Bon Appetit! 


Bonjour! Je m'appelle Foodie Quine. J'adore la nourriture. I'm afraid that's as far as my proficiency in French goes. It was never my strong point at school. I didn't even get as far as 'O' Grade. Nevertheless the folks at Expedia asked if I'd like to create a dish for their World On A Plate Challenge where this month the theme is France. I pondered over Moules, Frogs Legs, French Onion Soup, Boeuf bourguignon, Coq au Vin and Bouillabaisse but settled on an autumnal variation of a Tarte Tatin.

Elizabeth's Hungarian Plum Cake would also be a great way to use up a glut of autumnal plums. 


Before I put my apron on and headed to the kitchen I wanted to find out a bit more about the origins of the dish. The story goes that it was invented by mistake in 1898 by Stephanie Tatin at the Hotel Tatin in Lamotte-Beuvron south of Paris. She was in the process of making a traditional apple pie but accidentally left the apples caramelising in the sugar and butter for too long and they started to burn. In an attempt to rescue the dish she put the pastry base on top of the fruit and placed the whole pan in the oven. Et voilà. Tarte Tatin was born. I gave mine an autumnal twist on the traditional apple by adding plums, ginger and cinnamon plus marzipan and ground almonds. Its always rather a scary moment when attempting to turn it out. My apples had gone rather mushy. They were an unknown variety form my garden. Cox, Braeburn and Granny Smith give the best results according to Raymond Blanc. Bon chance!


PLUM, APPLE & ALMOND TARTE TATIN 

50g Butter 
25g Golden Caster Sugar 
1 tsp Cinnamon 
1/2 tsp Ginger 
4 Desert Apples, cored, peeled and sliced 
5 Plums, halved and stones removed 
100g Marzipan 
40g Ground Almonds 
1/2 Tsp Cinnamon 
425g Ready Made Puff Pastry 

Preheat your oven to 180 degrees c. 
Melt the butter in a 28cm Tart Tatin tin or ovenproof frying pan on the hob. Add the caster sugar and spices and cook until the butter is melted. You don't need the sugar to dissolve at this point, plenty time for that in the oven. 
Turn off the heat and lay the majority of the apple slices in a circle around the outside of the tin. 
Cut the marzipan into 10 pieces and roll them into balls. Insert into the plum stone holes and place face down in the dish. Save the last plum for the centre and surround it with the remaining apple slices. 
Combine the ground almonds with the cinnamon and sprinkle over the top to fill in any gaps. 
Roll out the puff pastry so it is a couple of cm larger than your dish. Place over the top and tuck in the edges all the way round. 
Bake for 30-35 minutes until the pastry is golden brown and puffed up. 
Cool for ten minutes in the tin/frying pan before turn out onto a rimmed plate. 
Serve with cream or ice cream. 


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www.foodiequine.co.uk DESSERT A delicious autumnal variation of the classic French Tarte Tatin with Plums, Apples, Marzipan and Ground Almonds. Bon Appetit!

Disclosure: This is a commissioned post for Expedia. As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.

Thursday, 15 October 2015

Foodie Treasures in Royal Deeside and The Cairngorms National Park

It's often the places literally on your own doorstep that you never get around to visiting and can so easily overlook. I'm only an hour's drive from the western border of the Cairngorms National Park, a stunning area of Scotland which is renowned for its natural beauty, mountain landscapes and abundant wildlife. The park is sub divided into five areas and I was delighted to be invited to experience a small taste of what Royal Deeside has to offer. The area is home to some of the finest quality raw ingredients in the UK, a wealth of top quality producers and a range of cafes and restaurants with affordable dining options for different tastes. First destination on my whistle-stop tour was Taste Coffee Shop in Braemar



Dave and Ros have been running this family owned business for 12 years serving fresh, local and wholesome food. They gave me a wonderfully warm welcome on what was a very dreich day. The colours of the trees and bracken were wonderfully autumnal as I drove through Deeside but unfortunately there was a constant drizzle. Over a flat white and a freshly made star shaped fruit scone I leaned more about Taste and its ethos. When I arrived Ros looked rather familiar and I soon discovered that she is the sister of Anita who owns the wonderful Teacake just a mile from me in Chapelton, Newtonhill. What a small world! Baking clearly runs in the family as the scones which are made daily tasted great. I too shall be experimenting with a star cutter. The cake cabinet was groaning with delicious homebakes but I had to save myself for the remainder of my trip.





The cafe has a modern and stylish look about it including an awesome knitted stags head which observes all from above the counter. There's also a small ambient deli area selling an interesting range of primarily Scottish products. The menu is right up my street featuring local and artisan produce such as meat, free range eggs and venison pate from the local butcher, cheeses from Cambus O' May creamery and fruit, veg and milk from Gow's Deli in Ballater. All soups and homebakes are made in house with the exception of pancakes and Balmoral Bread from Chalmers in Ballater and there's lots available for those following vegetarian or gluten free diets.


Taste is as far removed from a "tartan tearoom" as is possible to get. Whilst that might mean its not everyone's cup of tea, it was most certainly mine. There's also freely available wifi which within a rural setting is pretty much essential when selecting a cafe if you're a social media addict like me! I'll definitely be making a return visit next time I'm in the area with one of their 'assemble it yourself' sandwiches at the top of my must try list.


My next stop was HM Sheridan Butchers on Ballater's main street. They are Royal Warrant holders to Her Majesty the Queen and the Duke of Rothsay and as such supply their produce to neighbouring Balmoral. My task for the day was to help make a batch of their popular pork sausages. I've made sausages before with Andrew Gordon and The Store but have never quite managed to master the whole process successfully. Would it be third time lucky?


Whilst the batch we were making were standard pork sausages I was interested to lean about their vast range of flavour combinations. These range from Hog Roast, Venison and Steak & Deeside Stout to Beef & Buckfast and Pork and Irn Bru. I wonder if any of those end up on Her's Majesty's breakfast table?! Pork was minced before being combined with flavouring and rusk and minced for a second time. Then the fun part. Filling the sausage skins. Sheridan's only use natural skins and I seemed to get the hang of filling them reasonable evenly, controlling the flow of sausagemeat by pressing a pedal with my leg. Now the tricky bit. Making links. 


This is the part of the process that I'd really fallen foul of on previous attempts. Quite literally tying myself up in knots. A mixture of macrame, knitting and crocheting skills, plus an extra pair of hands is required to accomplish a successful string of sausages. Eventually I managed to get into a rhythm of pinching, squeezing and looping and produced a reasonable batch with not too many rejects. Whilst the Queen had left Balmoral that very day, Prince Charles was still resident on Deeside and I was informed that the sausages were heading his residence at Birkhall that very afternoon. I'd like to take this opportunity to apologise to HRH for any slightly wonky shaped or burst ones. I don't hold out much hope of an OBE for services to sausage making. Those that I took home did however taste great on the BBQ.




My final destination on Deeside was the Loch Kinord Hotel in Dinnet. Jenny and Andrew Cox own this delightful small Country Hotel which has AA Rosette and Taste of Scotland approval. The 22 rooms are each individually designed featuring stylish tartan, stags and thistles in tones that reflect the mood and colours of Deeside. Award winning Head Chef Maciej Jaworski makes the most of the the fact that the hotel is blessed in its setting and uses an abundance of fresh local and seasonal produce including meat, game and fish. The menus showcase the best of Scotland's larder and are further enhanced by the bountiful harvest of foraged flavours freely available from roadsides, fields and woodlands.


As part of a wonderful tasting lunch I watched Maciej cooking up a storm in the kitchen before tucking into a delicious selection of dishes. Our starters were Home Cured Gravadlax with Horseradish Cream, Haggis Truffles With Pomme Purée and a Light Whisky Cream Sauce and an amazing Stornoway Benedict. This comprised of Stornoway Black Pudding, Honey Roast Ham, Poached Free Range Hens Egg, Toasted Brioche & Hollandaise Sauce. A dish to die for at any time of day.


The stand out dish for me was Wild Mushroom Risotto Served in a Parmesan Cheese Basket. The flavour was amazing and the concept of a cheese basket is pure genius. I am definitely going to attempt this at home. Whist the crispy cheese was great the best bit was the gooey part where the risotto had started to melt the cheese basket. Absolutely divine. In anticipation of my arrival Maciej has spent the morning foraging in the pouring rain collecting his bounty of fungi. As the weather had now eased he invited me to join him on a post desert foray into the woodlands surrounding the hotel.


I'm not a huge desert fan, tending to opt for the cheeseboard over sweet treats but the Chocolate Fondant was sheer perfection. Perfectly gooey in the middle whilst the richness of the dark chocolate was cut through exquisitely by the berries, fruit coulis and ice cream. With a very full belly it was time for a quick change of clothes into wet weather gear before heading out on a Fungi Forage with Andrew and Maciej. We really didn't have to wander too far into the woods before I spotted my first Chanterelle. These are the only edible mushrooms that I'm 100% confident of identifying correctly. However even if you mistake a false chanterelle it won't poison you. You'll just be somewhat disappointed with the taste.


Soon we got to Andrew's secret hot spot where there were rich pickings. I should have recorded the GPS co-ordinates at this point as there's no way I'd ever find the exact spot again. We even managed to loose Maciej at one stage. The abundance of fallen yellowing birch leaves did make chanterelle spotting somewhat tricky. With a full basket we retraced our steps (alas the pesky birds had eaten the trail of breadcrumbs) and passed a beautiful viewpoint where weddings can be held. An idyllic seting for a Royal Deeside wedding.


Time to head home with my basket of mushrooms and get creative with them in my own kitchen. They made their way into a chicken, bacon and chanterelle filo pie, a Mediterranean fish pie with crumble topping, a creamy pasta dish and some simply pan fried with vast amounts of garlic and butter. A fantastic culinary memoir from a wonderful day on Royal Deeside.


The Cairngorms National Park is known as a haven for winter sports, but it is a year-round destination for those who love the outdoors and enjoy holidays off the beaten path. As an events-led destination, there’s always something happening, no matter what the time of year. The Cairngorms National Park is accessible by road and rail from all over the UK. For those flying to the area, the western side of the park is served by Inverness Airport while the eastern side is served by Aberdeen International Airport.
Further information about the Cairngorms National Park and what there is to do and see is available at www.visitcairngorms.com



Disclosure : Disclosure - Press Trip courtesy of Cairngorms National Park. Thanks to Tricker PR, Taste, HM Sheridan and Loch Kinnord Hotel for facilitating. All views expressed are my own.

Monday, 12 October 2015

Spiced Apple and Rosehip Jelly

Post in collaboration with Electronic Temperature Instruments

Preserve the taste of Summer into Autumn with a recipe for Spiced Apple and Rosehip Jelly. Nothing tastes better than free foraged food from the hedgerows. 


It's the season of mists and mellow fruitfulness. The leaves are turning, the nights are drawing in and the hedgerows are laden with berries. This is the time of the year where my thoughts turn to preserving. The combination of fruit, sugar and jam jars enables you to enjoy the Autumn harvest for months to come. Of course when it comes to jelly and jam making there's the complex process of reaching the correct "setting point". Too hard and you won't be able to spread it on your toast but too runny and it will be dribbling off the edges. 


When I first started making my own jams and jellies I used the tried and tested method that I'd seen my Mum use over the years. Namely the wrinkle test on a cold saucer. I then moved on to a sugar thermometer but the level of the mercury can be tricky to read and you can end up going beyond the point of setting. Both of these methods are far from foolproof in achieving the magic number of 105 degrees centigrade. I've had a Thermapen Cooks Thermometer for a couple of years now but for some reason had never thought to use if for preserving, although I always use it for roasts and BBQ's. However when Electronic Temperature Instruments asked if I'd like to put the new Superfast Thermapen 4 through its paces by developing a recipe, the time of year meant that preserving was top of my to do list. Cooking apples from my Mum's garden and Rosehips foraged from the hedgerows combine with warming spices in this tasty jelly which works equally well spread on toast or pancakes as it does as a condiment in sandwiches or alongside meat dishes.


SPICED APPLE AND ROSEHIP JELLY

800g Rose Hips
1.5kg Coking Apples chopped (no need to core or peel)
2 Lemons Sliced
30g Ginger Root - sliced
1/2 tsp Cloves
2 x Cinnamon Sticks
Granulated Sugar - 450g for each 575ml of juice

Wash the rosehips and remove any stalks, leaves and dead flower head remains. Place in a jam pan, or a large soup pan, along with 2 pints of water. Simmer for 30 minutes and then give them a good mash with a potato masher to break them up.
Add the apples and a further 4 pints of water to the pan along with the sliced lemons, ginger, cloves and cinnamon sticks. Bring to the boil and simmer for a further hour.
Strain for at least 2 hours in a jelly bag. Don't be tempted to push it through or you will get a cloudy result. 
Measure the resulting juice and add sugar in the proportions of 450g for each 575ml of juice. (if like me, you still work on imperial measurements at this stage it's 1lb sugar for every 1 pint)
Dissolve over a gentle heat and bring to a rolling boil until you reach setting point of 105°C (220°F)
Pour into sterilised jars and seal.


I was really impressed with the performance of the New SuperFast Thermapen 4 Cooks Thermometer. It is even more intuitive than my existing model. The temperature display automatically rotates through 360 degrees so you can see it at any angle. My left handed son found this really useful as he's normally trying to read the display on our existing one upside down. There's also a handy backlight which turns on automatically. Great for when the light is poor or for outdoor use at BBQ's. If you need a boost of light just cover the sensor with your finger. There's a motion-sensing sleep mode which automatically turns the Thermapen 4 on or off when you pick it up or put it down. It will stay on all the time you are using it, but the sleep mode will save battery life which comes in at 3000 hours in normal use. Close the probe when you’re finished and the Thermapen 4 turns off for storage. 


Its easy to see why the SuperFast Thermapen is the UK’s number one selling food thermometer. High-tech, yet fast, accurate and easy to use over the range of -49.9 to 299.9 °C. The true temperature of a product can be tested in just three seconds, over 50% faster than traditional probes. The stainless steel, penetration probe conveniently folds back through 180° into the side of the instrument when not in use. No stabbing yourself when you rummage in the drawer for it. The Thermapen 4 is priced, at £60 and is available in ten vibrant colours direct from www.thermapen.co.uk



♥ Pin me for later...
www.foodiequine.co.uk Preserve the taste of Summer into Autumn with a recipe for Spiced Apple and Rosehip Jelly. Nothing tastes better than free foraged food from the hedgerows.


Disclosure: This is a commissioned post for Electronic Temperature Instruments. As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.

Sunday, 11 October 2015

BBC Good Food Show Scotland Preview, Discount Code & Ticket Giveaway

I'm delighted to share that this year I'm one of the official bloggers for the BBC Good Food Show Scotland. I've always wanted to attend one of the Good Food Shows and at last I get to do it in style. You can find out more about all 14 of the handpicked Scottish bloggers in the BBC Good Food Show Bloggers Community. In the lead up to the show we'll be giving you the latest news plus exhibitor product reviews, sneak peaks of the on stage recipes and much more.


The show takes place from Friday 6th to Sunday 8th November at the SECC in Glasgow. You can get 15% off advance tickets online by using code BL15
Ticket Code Terms and Conditions:
15% off valid on Adult & Over 65s Standard Entry tickets only. Not valid with any other offer. Not valid on VIP or Gold theatre tickets. Offer valid 02/10/15 – 08/11/15. All admin and transactional fees included. 1 Standard Supertheatre seat included with advance tickets, subject to availability. Gold seats available for an extra £2. Not all celebrities appear on all days, see website for details.


Now for a quick rundown of what to expect over the three days of the event. Check out www.bbcgoodfoodshowscotland.com for full details of who will be appearing where and when and on which day so you don't miss your favourites. With 2015 celebrating the Year of Food and Drink Scotland there will be an abundance of delicious regional flavours round every corner. Treat yourself to a day out at the show and experience a true taste of Scotland in 2015. #TasteScotland



Supertheatre
The Supertheatre is the highlight of the show, where you can watch the best celebrity chefs in the business cooking delicious dishes live. The all star line up appearing over the three days are Mary Berry, Paul Hollywood, Michael Roux Jr, James Martin and Tom Kitchin.


Interview Stage
Discover the secrets of your favourites chefs' success as they take to the Interview Stage with the chance to get your own culinary queries answered as the host invites questions from the audience. 


Book Signing
Not only can you shop for all the latest cook books,but you could also get your copy signed by the authors themselves


Retail Therapy
This is your opportunity to browse, shop and sample from hundreds of exhibitors. Plenty of different areas to explore including 
Producers Village
Bakes & Cakes Village
Eat Well Pavilion
Regional Food Pavilion
BBC Good Food Champions
Drinks Cabinet
There's even a "shop and drop" area where you can leave your shopping for collection later whilst you go and buy more!
The full list of exhibitors can be found here.


Pop-Up Restaurants
Glasgow Restaurant Association are showcasing three of the city's top restaurants over the course of the show. The Pop up Restaurants will offer tasters size dishes. Simply order and pay for your chosen samples at the servery, pick up your food and take a seat to enjoy.


BBC Good Food Show Scotland have provided two tickets as a giveaway for readers of Foodie Quine. Entry is via the Rafflecopter widget below.
The tickets are general admission excluding Saturday. Tickets do not include a seat in the Supertheatre.
To enter, let me know in a comment "Which celebrity chef would you most like to meet?" For additional bonus entries you can follow me on Twitter, Tweet about the Giveaway or like me on Facebook.
Giveaway ends 24th October 2015 12:00am. Good Luck!

a Rafflecopter giveaway