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The big cheese The Big Cheese Making Kit founder Ailsa
Proverbs has been made a Member of the Order of the British Empire (MBE) in the Queen’s birthday honours list. Proverbs was inspired to launch her company in 2012 after watching TV chef Hugh Fearnley- Whittingstall demonstrating yoghurt making techniques and wondering whether it might be possible to do the same with cheese. She is now selling her kits in Harrods, Selfridge’s and around 200 other retailers, and is exporting to South Africa, the Netherlands and Denmark.
www.bigcheesemakingkit.com
PARTY LIKE IT’S 1864 Diners at the John Lewis department store in Edinburgh were treated to dishes inspired by the company’s 150th anniversary during May and June. Michelin- starred chef Tom Kitchin delved into the archives at the National Library of Scotland and came up with a menu that included sheep’s heid Scotch broth, stargazy fi sh pie and Scottish strawberry fool. He also used a recipe book owned by Beatrice Lewis, the wife of the chain’s founder, John Spedan Lewis.
Skye high Paul and Bette Temming, the Dutch
couple who took over the Flodigarry Hotel on Skye a year ago, have hired German- born Roland Trautsch as their head chef. Trautsch – who was private chef for Qatar’s foreign minister – is cooking for the hotel’s High Tide Restaurant and its Skye Bar Gastro Pub. His career has previously taken him to restaurants in Germany, Jamaica, Kenya, Italy and the United States.
www.hotelintheskye.co.uk
WHISKY AND CHAMPAGNE The Pommery Champagne Cafe Bar is returning for the Edinburgh Festival Fringe in August, with Pommery UK ambassador Sarah Hicks leading a series of sparkling wine tastings. The bar, which is back for its fourth year at the Signet Library on the Royal Mile, will have a distinctly Scottish fl avour this year, with Annabel Meikle – the ‘Whisky Belle’ – leading whisky tastings, while Bob Knops will lead a ‘meet the brewers’ event.
www.thesignetlibrary.co.uk/pommery- champagne-cafe-bar
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