While in Edinburgh, Lorna took in the best of modern, Scottish cuisine. Given the changeable weather in that country – to warm yourself – it helps if you’re pairing your lunch or dinner with a fine, stirring gin to fortify you against the cold.
The capital literally has a storied past. It has been home to the authors of Treasure Island, Trainspotting, The Number 1. Ladies Detective Agency and to the man who wrote Rob Roy and who is remembered in the beautiful monument Lorna visited.
An architectural competition was launched for designers to submit their vision for the monument and it was this gothic, dramatic masterpiece which was chosen.
Following her history lesson Lorna met up with South African chef Nico Ewert, who happens to be a master of pairing gin with delicious meals.
Surrounded on three sides by the oceans, Scotland is known for its seafood and especially for scallops – which many people know as clams.
Scotland is also, of course, where Angus beef hails from. Adding butter to brown and seal this cut, the thyme and garlic is then added to the pan to release its full flavour.
Any time you want to try an approach other than braaing your steak – this is a recipe well worth using.
The Tanqueray Seville is one of four new gins developed by Terry Fraser and for Chef Nico, scallops made a perfect match as both gin and seafood bring out the best in each other.
The British gift us with their best gin so it’s only fair that we send them our best chefs in return.