Food is a big part of our lives, and last weekend I was very much reminded what a fundamental part it plays. First up I had a sneaky ‘day date’ with Tanya as we hot-footed to our old stomping ground in the West End of Glasgow. Apart from looking round old haunts we stopped for a sneaky patisserie before our final destination of 111 by Modou. We were on the Critics Choice menu – 5 undisclosed courses for £25, and we got to guess the ingredients and rate each of them. I have to say the service was wonderful; really relaxed, informative and friendly. Our guessing skills weren’t too bad either, and I reckon we were 80% right as we worked our way through the menu. The food was remarkable too – each dish having a slight twist that you wouldn’t have expected – and it was a total joy to be presented with dishes that you didn’t choose, particularly as we often all opt for similar things. Highly recommended.
That evening Tanya toddled off for her own Masterclass at a PTA event at Lenzie Academy. It was hosted by Scotland's own National Chef (I didn't even know we had one) and former winner of Masterchef: The Professionals, Gary Maclean. He's apparently a really down to earth, inspirational guy. Passionate about food and passionate about giving everyone access to really good food. He does loads of work championing all thats great about food, in particular Scottish food. Find out more about him here.
And the next day was equally food-tastic as I got to go on my xmas present of a course at Kirky’s own cookschool – The Ramekin and Rolling Pin. I’d plumped for Malaysian Street Food but I got more than the standard Nasi Goreng with a curry, salad, and a side to boot. It was a great experience and lovely to see people from all over visiting Kirky for what I’m sure was an experience enjoyed by all. Certainly the family loved my offerings that I bought home! And in none related food news I then experienced more of Kirky’s finest, taking Emily to see 2 plays at our tiny, local theatre. The theatrical offerings were the Kirky Players adult and youth entries into Scotland’s drama awards (which we often win), and both absolutely blew me away. Go Kirky!
And the final food offering was fuel for long distance cycling as I’m training for Etape Caledonia in May. Between chatgpt, Tanya and Niomi they’d whipped me up some high energy flapjacks which hit the spot. Thanks to them! Not only that, Tanya has also been very busy utilising her xmas cookbooks recently, and we’ve been treated to eating our way round Vietnam and many other countries from around the world.
So yes, food is fuel but its also exciting, creative and fun. Something we should all savour and indulge ourselves in far more; taking the time to appreciate its huge diversity in taste, and where it comes from both physically and culturally.
And the next day was equally food-tastic as I got to go on my xmas present of a course at Kirky’s own cookschool – The Ramekin and Rolling Pin. I’d plumped for Malaysian Street Food but I got more than the standard Nasi Goreng with a curry, salad, and a side to boot. It was a great experience and lovely to see people from all over visiting Kirky for what I’m sure was an experience enjoyed by all. Certainly the family loved my offerings that I bought home! And in none related food news I then experienced more of Kirky’s finest, taking Emily to see 2 plays at our tiny, local theatre. The theatrical offerings were the Kirky Players adult and youth entries into Scotland’s drama awards (which we often win), and both absolutely blew me away. Go Kirky!
And the final food offering was fuel for long distance cycling as I’m training for Etape Caledonia in May. Between chatgpt, Tanya and Niomi they’d whipped me up some high energy flapjacks which hit the spot. Thanks to them! Not only that, Tanya has also been very busy utilising her xmas cookbooks recently, and we’ve been treated to eating our way round Vietnam and many other countries from around the world.
So yes, food is fuel but its also exciting, creative and fun. Something we should all savour and indulge ourselves in far more; taking the time to appreciate its huge diversity in taste, and where it comes from both physically and culturally.
The winner of the Critics Choice!
A profiterole for starter?
In case you want to check it out
3 budding masterchefs
The recipe to Malaysian success
The Ramekin and Rolling Pin
