Food news FOODNews


BLYTHSWOOD SPIRIT One of Scotland’s top hotels has launched its new


a la carte menu. Blythswood Square, in Glasgow, has always prided itself on serving the best of Scottish seasonal produce, and the new menu is no exception. Working closely with their suppliers, Executive Head Chef Derek Donaldson has chosen a diverse range of seasonal, sustainable and Scottish produce where possible. For example, the menu has a new fi sh and shellfi sh section, which showcases Scotland’s rich seafood larder with in- gredients such as Lewis mussels, west coast lobster and Gigha halibut. www.townhousecompany.com


Out with the Old Tomintoul Distillery in the


Bramble on An Edinburgh bar has become the only Scottish entry on


the World’s Best Bars 2012 list. Bramble, which is located in a basement on Queen Street, also fought off tough global competition to be placed a very creditable tenth on the list, compiled by leading drinks magazine Drinks International. The list was announced at a glitzy ceremony in London attended by leading industry fi gures and representatives from the listed bars. www.bramblebar.co.uk


10 Festive Food & Drink


Glenlivet Estate has launched its Old Ballantruan Aged 10 Years. The whisky is made using water from the Ballantruan Spring on Carn Ballantruan, and heavily peated barley, to produce the unique malt, which is bottled at 50% abv and unchillfi ltered. The new whisky comes in striking packaging, with each individual carton refl ecting the colour of the natural peat burnt during the malt drying process. www.angusdundee.co.uk


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