From trams to art!!

The BFM visited Tramway and was totally amazed!!

25 Albert Drive
Glasgow
G41 2PE
United Kingdom
http://www.tramway.org
0845 330 3501

It started as Caplawhill tramshed in 1893 before becoming a Tram and bus depot. During the war aircraft wings were manufactured and in
1964 it opened as The Transport Museum. From the early 1990’s til now it has became an art space.

It has two art spaces, a studio, a visual arts studio, a large foyer display area, a cafe and a Garden Sanctuary. It is also the HQ of the Scottish Ballet who also rehearse here. The cafe had a good selection of drinks and snacks. A great place for a cuppa!!!

A great use of an old building and space, would be nice if there was a more formal restaurant.

Once againe the BFM shares the food love!!! Ciao 4 now!!
The BelfastFoodMan
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Early Burns Supper for lunch

The BFM was treated to an early Burns Lunch today.

The menu was Cullen and Skink with seeded bread roll, traditional Haggis, Neeps and Tatties and for sweet Cranachan.

It was very tasty. The Cullen and Skink was made from smoked haddock,potatoes,cream and chives. The Haggis was served in a round spherical form and turnips and mash with gravy to follow. The Cranachan was chilled,very creamy with a sprinkling of short bread.

The Haggis was piped in and the Selkirk Grace was eloquently recited before we all tucked in!! Cheers to Robert Burns.

Once againe the BFM shares the food love!!! Ciao 4 now!!
The BelfastFoodMan
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Chips or French Fries

The BFM came across an interesting article in a newspaper today about what’s really in/ how a humble chip/French Fry is made by McDonalds.

At the Idaho potato processing plant the reporter was given an insight into the production. The potato brands used include Russet Burbank,Ranger Russet, Umatilla Russet and Shepody (I’ve never heard of these!!)

The suppliers would peel, cut and blanch the spuds before drying,partially frying and freezing them for despatch to restaurants where they are fried ,salted snd served. That is, in a nutshell how they are made. Let’s have a closer look!!

After being peeled,cut and blanched they are unceremoniously shot through a cutter at upto 70mph to give the famous baton shape. Then they are wetted with canola oil, soya bean oil and hydrogenated soya bean oil, natural beef flavour, hydrolysed wheat, hydrolysed milk, citric acid and dimethylpolysiloxane (a silicone added to prevent foaming of oil and apparently is safe to consume!!!!). TBHQ (tertiary butyl hydro quinone, petrol based) is added as a preservative!! Still want fries??? Dextrose is sprayed on for colour and sodium pyrophosphate is added to stop them from greying. Then salt is added. These are then frozen and shipped to the restaurants where they are retried in the above oils!!!

Still want fries!?!?

Once again the BFM shares the food love!!! Ciao 4 now!!
The BelfastFoodMan
You can contact me on
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Fantastic venue for a function

The BFM and extended family attended the amazing venue that is the Royal Court Hotel for a Lohri party.

Tamworth Road
Keresley
Coventry
CV7
United Kingdom
http://www.britanniahotels.com/hotels/royal-court-hotel-coventry/
0871 222 0096

The hotel is set in the country side in a traditional Georgian style with the associated period furniture. There are numerous rooms, a health centre, swimming pool, bar, restaurant (Manor House Restaurant, Bap,Orangery) conference facilities and spacious open gardens.

The function was held in the Britannia Suite III and IV. The room was well decked out with a distinct blue and white theme accommodating 250 persons. For the kids there was a bouncy castle and for the adults a great DJ and dance set up. Food was catered for by outside caterers.

Great place for a function, a lovely meal or a quiet drink. Ciao for now!!

Once again the BFM shares the food love!!! Ciao 4 now!!
The BelfastFoodMan
You can contact me on
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Celebration of nieces 1st birthday

The BFM and family attended the Merry Hill Copthorne Hotel to celebrate the first birthday of my sisters daughter.

The Waterfront,Level Street
Brierley Hill
Dudley
DY5 1UR
United Kingdom
http://millenniumhotels.com/uk/copthornedudley/
+44 1384 482882

It started at 1pm and as the guests arrived at the hotel canap├ęs of mini spring rolls, samosas and seekh kebabs were being offered as well as both alcoholic and non alcoholic drinks.

We were then ushered into the Newbolt and Hackett rooms for the food, cake cutting and entertainment (cakes by Toni’s cakes 078344 57944). The food was table served in large Handis (traditional Indian metal serving dishes) by a very well oiled team. For starters there was aloo tiki, chicken tikka, chana masala, fish pakora and chilli paneer. There was plenty of food and it was replenished as and when required. The food was tasty however the chilli paneer could have been better!! The tables (15 each seating 10 persons, had a fantastic, two tiered revolving central stand for food, drink and decoration.

After the starters there was some entertainment by way of singing and then the cake was cut. This was followed by another birthday celebration for my nephew and then the main course was served. This again was table served in Handis and consisted of saag paneer, daal turka, lamb karahi, boondi raita, pilau rice and naan. Again the food was plentiful, very tasty and presented well.

After this there was some more singing and then dessert being gulab jaman and ice cream. The party finished at 5 or so and then home time. All in all it was a good afternoon and well enjoyed by all. There was ample parking and location was adjacent to the shopping centre. One could tie in a break along with shopping. Definitely worth going to see.

The whole event was managed and delivered by the very talented Asian events team at the Copthorne.

Once again the BFM shares the food love!!! Ciao 4 now!!
The BelfastFoodMan
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Masterclass in cooking turkey giblets

Hi all, the BFM is proud to write about the Masterclass in cooking the turkey giblets, from Head Chef Pete Cole (ex Hadskis) of Deanes Deli, one of the fine restaurants from Michael Deane.

44 Bedford Street
Belfast
BT2
Northern Ireland
http://michaeldeane.co.uk
+44 28 9024 8830

I must say I was a bit apprehensive as I’m not a fan of liver and kidney (I found out after that so was Pete!!!). When I arrived at Deanes Deli I was warmly welcomed by an excellent Front of House team, thanks to Dave and Saul and the Barista who made me a wonderful Americano.

Pete had a large table to cook for so I went a wandering and returned later, raring to go!!! I had dropped off the giblets (being neck, liver, kidneys, heart and muscular pouch of stomach, the leftovers from my wonderful Christmas turkey from Galloway Turkey Farm) Tuesday and Pete marinaded them in garlic and rosemary infused oil.

Yesterday he then braised the giblets in chicken stock over night for ten hours. The meat was very tender and was then ready to use. Pete chose to make faggots, mash, gravy and kale.

That sounded good and he started. First all the meat was cut into small pieces, chopped bacon was added (unsmoked) as well as some pieces of cooked pork, onion flavoured Maldon Salt and freshly ground black pepper added as well as thyme. This was then moistened with some of the reduced turkey stock. Then Pete cut some pig stomach lining into three pieces, before adding the meat mixture. This was then rolled and trimmed to form three oval shaped faggots. These were then pan fried in oil and butter before being put into the oven. The mash was ready and finished off with the addition of buttermilk and heated. The stock was reduced and was nice and thick with a hint of tartness. The kale was blanched and then all plated up ( I dressed the meal with the jus!!)

It tasted absolutely delicious, yes you could detect a hint of the liver but the rest of the dish really worked well. Pete could now breathe a sigh of relief!! All the ingredients are sourced locally (pork from Crossgar, veg from North Down, turkey from Galloway Farm).

To accompany this dish a robust full bodied red wine such as Deanos very own Melbec, equally a glass of Guinness or a dry Chablis would work.

The dish itself is time consuming to put together but it utilises those cuts of meat that would be discarded. So well done Pete, and to all the readers and chefs please experiment with and use these alternative cuts, you might be surprised with the results!!!!

Once again the BFM shares the food love!!! Ciao 4 now!!
The BelfastFoodMan
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Taste of New York in Belfast

The BFM went to the RBG in the ParkInn by Radisson for a cup of coffee and it felt like stepping into a bar in New York.

4 Clarence Street West
Belfast
BT2 7GB
United Kingdom
http://www.rbggrill.com/restaurantbelfast
028 9067 7707

The bar really does mimic a bar New York style from the long thin serving area, to the bar stools, tiled flooring, booths and arched bricked ceiling not to mention the numerous pictures on the walls. The bar opens up into a wider two storey area at the rear. The atmosphere is truly American, so what beverage to have than an Americano coffee.

There is also an extensive and reasonably priced food menu, pity I couldn’t try it!!!

Once again the BFM shares the food love!!! Ciao 4 now!!
The BelfastFoodMan
You can contact me on
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Em: belfastfoodman@hotmail.com (best)
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