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Awesome and great blog

January 25-27


May 23, 2016

Q&A with Christopher Trotter, Fife Food Ambassador

Christopher Trotter is a professional chef and food writer and who has over the years run businesses from hotels and restaurant to Scotland’s Larder a unique food destination celebrating Scottish food with a shop restaurant and education element.

Christopher has developed a unique team building strategy using food and cooking to get the best out of business groups. There are several levels of access to this concept and one is working with Stephen Spencer on a collaboration called Ingredients for Success.

Christopher will be in the Chef’s Demo Theatre cooking with Lamb from Ardross Farm! We caught up with him to find out a little more about his journey to date. Christopher Trotter answers the Citylicious’ Quick Fire Questions.


Why a chef?

Love of food and cooking

Who was your mentor?

Jacques Eza maitre – Chef des Cuisines at the Savoy hotel London

Your journey?

The Savoy London

The Connaught London

Switzerland – Restaurant “Anthon” Alsace France

Mallory Court Warwickshire – Head Chef (Michelin Star)

Portsonachan Hotel – Chef/Manager

Where I discovered that Scottish food in season is the best

Scotland’s larder owner

Food hero?

Too many to mention but here goes

Jeff Reade Isle of Mull Cheese

Barry Graham Locharthur Creamery

Bruce Bennett Pillars of Hercules Falkland

Keith Floyd

Food Heaven?

Living and working in Scotland

Food Hell?

Not Living and working in Scotland

Favourite Restaurant?

The Peat Inn

What’s your style?

Fresh seasonal local

Busman’s Holiday?

Italy – in the veg tomato and olive season


He reminded the Scots that they have the best produce in the world (even if they didn’t eat it)

Christopher Trotter, Fife Food Ambassador:

Crail Food Festival:


May 23, 2016

Goat’s Cheese Mousse, Truffled Curd and Beetroot Cannelloni, Avocado Puree, Heirloom Beetroot & Hazelnut Salad

by Adam Newth of The Tayberry Restaurant


Mousse in Crisp Filo Tube

50 g milk

115g cream

90g goats cheese

1 leaf gelatine (soaked)

140g natural yogurt

4 sheets of filo de brick (trimmed into squares)

Melted butter for greasing

Blend milk, cream, goats cheese in thermo mix on full speed at 60ºc.

Add gelatine and yogurt.

Pour mix into espuma gun and leave to cool in ice water.

Charge mousse with 3 charges just before serving.

For the crisp filo tube, grease 4 copper pipes and the filo squares with butter.

Wrap the filo around the pipes and bake at 180ºc for 10 mins until filo is crisp.

Remove from the oven and leave to cool until attempting to slide the pastry off the pipe.

When ready to serve, pipe the mousse into the cylinder.

Truffled Goat’s Curd and Beetroot Cannelloni

120g natural goats curd

1tbs truffata paste

1 pkt of cooked beets

Pickling liquid

Firstly tip curd into a bowl, gently fold in truffata paste, season well and put in piping bag.

Slice beets finely on a mandolin, cut discs using pastry cutter and soak in pickling liquid for 10 mins.

Remove from pickle and lay out beets overlapping on a j-cloth to form a square.

Pipe goats curd onto beets and roll into cannelloni shape.

Avocado Puree

6 ripe avocados

Juice of 3 lemons

150ml Water (to adjust consistency)

Peel and stone the avocados then blitz in thermo on full power until smooth.

Season and adjust consistency.

Heirloom beetroot and hazelnut salad

2 golden beetroots

2 candy beetroots

10-15 roasted, peeled, halfed hazelnuts

Selection of herbs, salad leaves and cress

2tbs hazelnut oil

Slice and dice beetroots as required for presentation.

Season on a plate, cover with clingfilm and microwave for 4 mins.

Leave to cool.

Once beetroots are cool, dress the rest of ingredients for salad with the hazelnut oil and season.

The Tayberry Restaurant website:



May 16, 2016


With a little over a month to go, Crail Food Festival is on everyone’s radar! One of the most anticipated events on the Food & Drink calendar has much to look forward to! We are going to look at what you can expect in a little more detail through a series of articles between now and June 10th when the town of Crail welcomes visitors from every corner of the UK and further afield.

Crail Food Festival

Crail Food Festival celebrates the strength of Scotland’s food and drink, in particular local Fife producers with around 70 participants scheduled to take part. With the return of the Producers’ Market and a series of new Food Conversations with chefs and food insiders, visitors are given a unique opportunity to find out the stories behind what they’re eating and drinking.

Crail Food Festival

Taking place in the coastal village of Crail, the Crail Food Festival is a highlight of the summer festival calendar. Held over a weekend, the festival programmes a variety of food and drink based events and opportunities for producers and public alike.

Crail Food Festival

With music events, evening dinners, indoor and outdoor markets, this festival has good, local food at its heart. The festival food market traditionally takes place on the Saturday and plays host to a wealth of independent producers from across Fife, selling direct to you!

The Producers’ Market

As always the Producers’ Market will be located in the Community Hall. From Ardross Farm to Wild Fig, there is always something special for everyone to sample and of course purchase.

Crail Food Festival

As you make your way into the village from the festival car park, the Community Hall is the first venue you will come to on your left hand side as you enter the town. Do NOT pass it by! Pies, jams, chutneys, oils, fruits, sweets and savoury galore awaits you! Some of the finest producers in the country are there to cater to your every whim and guess what… you can wash it down with a little tipple of whatever might be your pleasure!

Crail Food Festival

You can see a list of producers if you visit the Participants page on the new Crail Food Festival website:

We look forward to seeing you there!

Crail Food Festival tickets go on sale on the 10th May

Email to reserve your tickets NOW and don’t miss out!

Crail Food Festival:




June 13, 2015

Two local food producers have collaborated to create a delicious lemon and Mara seaweed ice-cream for Crail Food Festival. The innovative ice-cream is made from Shony, a unique blend of seaweeds hand-harvested by Mara Seaweed from the seabed around Crail.

Developed jointly by Jannettas Gelateria in St Andrews and Mara Seaweed, the ice-cream will be sold during the Crail Food Festival on 13 and 14 June 2015.

Owen Hazel, Co-owner of Jannettas Gelateria commented,

“We’ve created a new ice-cream, combining lemon and Mara’s Shony blend, enhancing the taste of the lemon. Being in the food industry, we are passionate about food and where it comes from. When Crail Food Festival approached us with the idea of collaborating with Mara, we thought it was a fantastic idea. It has been a fun challenge to see how we could combine the flavours. It has been great working with Mara and we believe it highlights how local food producers can come together and showcase the very best ofScottish produce, particularly during this landmark year of Food and Drink. If the Shony seaweed ice- cream is a hit during the festival, we may sell it within our St Andrews Gelateria and further afield.”

Jannettas Gelateria

Fiona Houston, CEO and Co-Founder of Mara said,

“Our Shony blend – which has won Gold Taste awards for two years in a row – is an intriguing mix of sweet and salty seaweeds, that can be used in sweet and savoury dishes. We first combined Shony with lemon when Paul Hollywood came to visit us in Crail and we made him a Shony and lemon polenta cake, which he described as “inexplicably delicious” and then went on to feature on his BBC “Pies and Puds” show. It has been great fun working with Jannettas, as I have been a huge fan of their ice-cream ever since my school days.”

“We have developed our harvesting base in the East Neuk of Fife since 2011, and the seaweeds in the Shony blend are all sustainably hand-harvested by Mara harvesters under Crown Estate licence in the East Neuk, and slowly dried to retain flavour.  Seaweed has been traditionally harvested around the coastline of Scotland for centuries and Mara is reviving what is a valued ancient tradition.”

Mara is participating in the Crail Food Festival with Tansy, local “Mara Maid” displaying and selling Mara’s range of seaweed seasonings throughout the weekend.

mara seaweed products

Graham Anderson, Founder of Crail Food Festival added,

“Our festival is five years old this year and what delights me is the enthusiasm and support for our event shown by the food and drink producers within Fife. We have more venues this weekend, new themes and returning favourites such as our cookery theatre and  iconic Sunday lunch at the harbour. There are plenty of foodie sessions on both days and it should be relaxed enough, with time to stroll between venues and maybe grab a seaweed cone on the way!”

Crail Food Festival is supported by EventScotland, the events team at VisitScotland through the National Programme as part of the Year of Food and Drink.

The festival, which is in its fifth year, brings the picturesque Fife coastal village alive with a full weekend of activities designed to showcase the very best in outstanding local produce with over 80 participants taking part.

Taste Panel for Seaweed Ice Cream

Jannettas Gelateria in St Andrews is open between 9am and 10pm, seven days a week – Jannettas Gelateria.

For more information about Mara, visit Mara Seaweed.

Images with thanks to Charmaine Duthie