All roads lead to...

THEY say all roads lead to Rome.
Well, I say that all roads lead to Birmingham. Because no matter where I am in the world, from Norwich to New York, I am guaranteed to bump into someone from Brum.
And a recent meal at Napa restaurant at the Chiswick Moran Hotel in west London proved no exception.
On introduction, it transpired that Napa's restaurant manager - an Italian named Mark - had arrived in Chiswick from Perry Barr, Birmingham, via a stint at the Watford Gap services. Small world, eh?
While swapping second city tales, Mark helped the boy and I select a wine to accompany our meal, recommending a light Cotes de Provence rose to compliment my cod and the boy's steak.
Rose seemed the fitting wine too, as Napa's interior has a funky '70s feel, which is also reflected in the menu with dishes such as 'open' beef Wellington and steak Diane.
I opted for a 'classic' Napa starter of crayfish and prawn cocktail, which had it been served in a frilly-edged glass goblet, would have been right out of a Fanny Craddock cookbook.
Served instead in lettuce leaf shells, the seafood was succulent and Marie Rose dressing nicely spiced. Accompanying homemade breads were excellent, with a lovely open texture.
The boy's tian of white Dorset crab with avocado and tomato dressing 'tasted a lot better than it looked'. He also commented on the freshness of the seafood.
He was equally impressed by the 'medium' cooking of his steak, although his hand-cut chips were undercooked.
My fillet of cod on saffron-crushed potatoes with mussels and tomato beurre blanc exceeded expectations, while some accompanying green beans still had good crunch.
The boy's Eton mess was packed with fruit and deliciously creamy, while my passion fruit sorbet a good palate cleanser.
Sadly, prices aren't based in the '70s, with main course dishes averaging about £15, but Napa is worth a try if you are in this neck of the woods.
Napa is currently offering 50 per cent off your food bill until September 30. Click here to download the voucher.

Kai, Mayfair

IN my experience really great meals fall into two categories.

There are those which at the time were sublime, but afterwards evaporate into the darkest confines of your memory, only to be revisited in a moment of reminiscence.

Then there are those - relatively few - dining experiences where the tastes are so incredible that they will linger on your lips forever and, no matter where you are in the world, you will hanker after a return visit.

While I know there are a million more food experiences to be had, I will always lust after one more taste of what can only be described as a crispy onion pancake that we ate in House of Nanking in San Francisco.

Food memories like that don't discriminate; they can take place in roadside shacks or prince's palaces.

It just so happens however, that my most recent such experience took place in the very stylish Kai in Mayfair.

Kai is one of only three Michelin star Chinese restaurants in London. So good is the food that I fear every other Chinese meal I now eat will pale into insignificance.

Unlike many such celebrated establishments, there is no stuffiness and diners seemed to delight in being able to tuck into communal dishes.

We started with Kai's signature starter of Wasabi Prawns, which our waiter assured us was 'not too spicy, as it was a special recipe devised by the chef'.

He also told us that during Kai's recent participation in Taste of London festival, they traded more than 1,000 portions of this dish.

It's easy to see why. The jumbo prawns were delicately cooked and coated in just the right amount of creamy, 'not too spicy' wasabi dressing, as well a tiny flecks of chopped fresh ginger. The boy and I agreed it was a taste revelation.

We also tucked into canapes of prawn toasts and aromatic crispy duck - both excellent examples of classic Chinese fare, while enjoying a bottle of Dr Loosen Riesling recommended by our sommelier.

However, the food really came into its own for our main courses of chicken and cashew nuts and aubergines stuffed with minced prawns.

The sauce coating the chicken was deep, dark and rich with a good kick from the sundried chillis - a million miles from the MSG-laden gloop you'd find in your bog standard Oriental sauce.

And the prawn-stuffed aubergines was a superbly inventive dish, combining the smokiness of the vegetable and sweetness of prime seafood in a pulse-rich black bean sauce.

Even our waiter admitted he was dubious about the dish until he tried it.

Ginger and sesame oil, and coriander fragranced rice, were subtle yet stunningly delicious side dishes.

Puddings were zingy pineapple carpaccio with lime, lychees and lemongrass syrup, and another Kai signature dish of pumpkin cream with purple rice and coconut icecream - an intelligent dessert deconstructing the elements of a pumpkin soup and turning it into a divine velvety dessert.

Some of the prices on the Kai menu may leave you breathless, but the quality of ingredients, intelligence of the cooking and -most unusually - the generosity of the portions, make them justifiable.

This is what food memories are made of.

For more details go to www.kaimayfair.co.uk

Take a Chance

THOSE lovely people over at Gekko are offering readers of this blog the chance to live it up in London with a one night stay at the newly refurbished Langham Hotel.
The historic five star Regents Street hotel has just undergone an £80million transformation, and boasts facilities including a fine dining restaurant The Landau, and luxury health suite.
It's perfectly situated for all the big smoke's famous sites, restaurants and shopping destinations.
The winner, and their travel companion, get to stay in one of the luxurious Grand Rooms, with a sumptuous breakfast included.
All you have to do is register with Gekko before the end of August for your chance to win.
So, what are you waiting for?? Go to www.gekko.com now!

Trip down Memory Lane

WHEN I was a little girl sunny Sunday afternoons were often spent pottering round the Cotswolds village of Broadway.
Then the Scandinavians invaded, and our cream teas and browse around the Edinburgh Woolen Mill was replaced with trips to Ikea and - more often than not - a plate of meatballs.
So our weekend trip to the Cotswolds was not only delightful, but delightfully nostalgic.
Our night away was spent at the newly refurbished Noel Arms in Chipping Campden, just a few miles from Broadway; its quirky little High Street flanked in the same yellow Cotswold stone buildings.
Despite boasting just 28 rooms, the Noel Arms has a cosy pub, coffee shop and restaurant, and staff welcomed us warmly.
Our room was so 'new' (just six weeks since refurbishment) the smell of fresh paint still lingered. It's roll top bath and luxurious wet-room style shower were particularly impressive.
After exploring the picturesque village - regularly billed as one of the prettiest in the Cotswolds - we took dinner in the restaurant.
Service was relaxed but staff were impressively well-informed about the menu, and origin of ingredients.
I was sold even before I'd ordered, following the delivery of a basket of still-warm homemade bread. Id' have happily dined on that and that alone.
However, since the bread basket and the butter pat wasn't limitless I opted for a starter of hummus served with crisp aubergines and yogurt, while the boy chose the tomato and celery soup.
The hummus was good and chunky. complementing the crispy fried aubergines and cool yogurt dressing. Tomatoes scattered with olives, red onion and capers added piquancy.
The other half, who doesn't normally like celery, raved about the soup - the usually bitter vegetable in its raw state adding vibrancy and depth to the tomato flavour.
Our main courses looked as if they'd been sent from different kitchens; my chicken breast with sage and butter gnocchi was a rustic affair, although nothing I couldn't have knocked up at home (and I'm no Nigella).
Meanwhile, the boy's pan-fried guinea fowl with sausage of leg meat, potato rosti and rich pomegranate-studded sauce was a more sophisticated affair and wouldn't have looked, or tasted, out of place in a top-class restaurant.
He pronounced it one of the best main course dishes he'd had in ages, following it with a well presented board of local cheeses including Double Gloucester and Cotswold Blue.
Struggling, after mountains of bread, and then gnocchi, I opted for the zingy passionfruit sorbet, delicately garnished in crumbled shortbread and redcurrants.
The following morning we ate breakfast in the conservatory.
The boy enjoyed his poached eggs, sausage, tomato and bacon, although was miffed that the menu specified the bacon was 'rindless' when it was not.
I tucked into Cotswold yogurt, fresh fruit and honey, as well as toast spread with quality jam.
Although our stay was only brief, it was most relaxing and enjoyable.
For more details on the Noel Arms visit www.noelarmshotel.com

Thai-mes have changed

THEY say the true test of a relationship is your first holiday together.
If you can survive that, then you can survive anything.
Not ones to do things by half, when the boy and I first started dating we decided the perfect test of our blossoming relationship was a two-week trip around Thailand.
He'd never flown before, I'd only holidayed in the Med and North Africa. It was leap into the unknown.
However, it was a fantastic trip; we visited golden temples, tropical beaches and trawled night markets.
My only regret was that I was an unadventurous eater, ordering the ubiquitous Thai green chicken curry at every turn.
Seven years on and many adventures later, how things have changed.
We are still as happy as ever, but I'd like to think I have more of a palate for the exotic.
In fact, during a delightful Sunday lunch at Thai Edge, I gave the Thai green curry a wide berth.
That's not to say, it wasn't good. The boy - an ever adventurous eater - reported that it was delicious!
The tranquil Oozels Square restaurant offers a Sabbath buffet lunch for the value-for-money price of £12.90 per person.
Unlike many other buffets (and I have an extensive knowledge), the presentation of the food is not sacrificed; every dish is just as beautiful as the delicate, poised staff.
I tucked into the superb salads; the seafood salad, featuring jumbo prawns and lightly-cooked squid was a particular favourite, as was the piquant papaya salad.
The boy was equally impressed with the starters, raving about the light sweetcorn fritters, filo prawns and miniature spring rolls.
For main course I made a beline for the sweet and sour fish, which was succulent and not overly sweet. The crispy bean curd with cashew nuts and stirfried vegetables was also excellent, although the delightful crispness of Wok-fried vegetables is lost when dishes sit on a buffet table.
The better half tried a spoon of everything, reporting that the meat was of a high quality, and the curries well-balanced.
Puddings were irresistible - once again, impeccably presented on platters dressed in banana leaves. The mango cheesecake was sublime and the coconut tapioca refreshingly light.
For a true taste of royal Thai food - without the price tag - Sunday lunch at Thai Edge cannot be bettered.
Read more of my reviews, and other people's on www.gekko.com

• Customers can choose the Summer Special set menu throughout August for just £15 in the Birmingham branch of Thai Edge, with dishes such as Lamb Penang, Vegetable Mussaman, Pork in Garlic and Pepper, as well as favourites such at Thai Green Chicken Curry and Beef in Oyster Sauce on offer. To book go to www.thaiedge.co.uk/2009/07/29/special-15-per-person-set-menu-throughout-august/
  

Spotted!

I'VE been asked to contribute to a new travel/dining website called Gekko.
Mentioned recently in a round-up of hot new websites in The Guardian, Gekko gives users the opportunity to create a unique profile which then matches them up with suitably chic hotels and restaurants, in the world's premier cities such as London, New York and Paris.
Having signed up for a profile, I can tell you that it's a pretty in-depth questionnaire, probably akin to something you'd fill in on an online dating website!
But then Gekko take the business of setting you up with your perfect night out or trip away just as seriously.
Just as a taster, the hotels on offer in London range from the super stylish Sanderson to the grand Chesterfield Mayfair.
Meanwhile restaurants (my specialist subject should I ever sit in the big black Mastermind chair) include Michelin-starred Tamarind, Kai and Locanda Locatelli.
And members can book online.
So you can see why I was delighted to become a Gekko spotter.
Take a look and see for yourself. If nothing else, it's a life to aspire to!

Escape to the Country

CLEARWELL sounds like the name of a place in a J.R.R Tolkien novel.

So it should be no surprise that this picturesque Gloucestershire shire village is buried in the Royal Forest of Dean, which is thought to have inspired Tolkien's Middle Earth.

I have to admit, when the boy and I first visited Clearwell in February - to attend a wedding at its regal castle - it felt like the back-end of nowhere

But this time, basking in glorious sunshine and with the evidence that summer is well on the way, we could fully appreciate Clearwell's natural beauty.

Richly scenic, the area also prides itself in producing some of the country's finest foods - from cheese (Double Gloucester, Stinking Bishop) to meat (Usk valley beef) and butter (Netherend Farm Butter).

And at the Tudor Farmhouse Hotel, in the heart of Clearwell, chef Blaine Reed is combining his cooking flair with his depth of knowledge on local produce (he was born in Cinderford).

The boy and I dined there on Saturday evening, while enjoying a short break at the Tudor Farmhouse Hotel.

The food was so good that it seemed sad that most of the restaurant's diners were - like us - hotel residents. Many were as wedding guests at the castle.

Having spoken to owner, Colin Fell, I know that he's keen to make the restaurant more of a destination for foodies, and with Blaine on side it's easy to see why.

The hotel is made up of a series of barn conversions (some dating back to the 13th century) and the boy and I felt the interior - particularly the restaurant - could do with reviving if it is to attract the discerning diners it desires.

We felt a touch of bright boutique chic could turn it into a destination for the Mr and Mrs Smith brigade. Right now it's a bit dark and a tad too chintzy.

This aside, the service and food was faultless, with the menu focusing on the freshest fare, cooked without unnecessary complications.

I was unable to resist the starter of local asparagus, with Parmesan Caesar dressing and toasted hazelnuts, while the boy chose the delicious beignets of Devon crab with honey pickled carrots and saffron herb dressing. Both were a joy.

I found my main course of Atlantic halibut with shaved fennel, tomato butter sauce and parmentier light and sublime, seriously impressed by the intelligent cooking of the fish.

Meanwhile, the boy dived into his plate of confit Cowshill Farm pork belly with black pudding with gusto. The accompanying butternut squash added a delectable sweetness, although he felt his mash needed an extra mustard.

For pud, I went off-menu, fancying the rhubarb compote from one dish and the Madagascan vanilla icecream from another. Accompanied by homemade butter biscuits, it was superb combination making the most of the new season rhubarb.

And before I had the chance to lean across the table to sample the boy's lemon creme brulee with blueberry mint jelly it had gone - so it must have been good.

Amuse bouche, pre-dessert and homemade petit fours with coffee added extra indulgence to the evening, and we certainly hit the sack with very happy tummies.
Rooms were charming and ours came with a luxurious jacuzzi tub and was stocked up with my favourite The White Company cosmetics.
The following morning we enjoyed a satisfactory breakfast, although we both agreed that the spread could do with a touch of the elegance we'd seen from the night before. Homemade - or locally produced jams - for example, would have transformed the offerings from ordinary to remarkable.
Tudor Farmhouse really is a superb place to stay, and dine. Service is exemplary and food is contemporary and prepared with flair. A few funky additions to the interior could lift it to the next level.
Foodies staying at the Tudor Farmhouse Hotel may also want to take advantage of foraging weekends with celebrity forager Raoul Van Den Broucke, from £75 per couple.
For more details on the Tudor Farmhouse Hotel visit www.tudorfarmhousehotel.co.uk

Fitting the Bill

GOURMET Chick has just shared with me an exciting piece of news.
The fellow food fanatic says that Australian wonder-chef Bill Granger is planning to open a restaurant in London.
How flippin' exciting!
Bill has God-like status in my household and I partly attribute his Bill Granger Every Day cookbook for igniting my passion for food some two years ago.
Since then we have bought all but one of his books (only missing Sydney Food) and I regularly refer to them when needing new ideas for weekly meals.
His style is easy, fresh and - in the most part - very healthy. For anyone who hasn't yet worshipped at the font of Bill yet, expect lots of Asian-inspired salads and stir-fries, fabulous fish dishes and tantalising puds.
And, what is more, his recipes rarely contain more than a handful of ingredients. He just makes the most of them.
His food makes you want every meal to count.
The boy and I have discussed the possibility of a holiday in Oz next year, in which we'd make the pilgrimage to one of his Sydney restaurants - maybe all three.
Perhaps Bill will get to us first.
Do you know anymore? Let me know....

Curry in a Hurry

ACCORDING to the Birmingham Mail, 'curry connoisseur' Craig Hazell has given the Brummie balti the thumbs up.
The 25-year-old spent six weeks travelling the UK in search of the country's best curry, and has drawn the conclusion that Birmingham is a real hot-spot.
He could have saved his train fare. I would have told him this for free.
In my opinion, Brum is Britain's best city to munch a masala, and this was confirmed again to me last night with an eagerly-awaited trip to Lasan Eatery.
I've made no bones about the fact that I think Lasan proper, in the Jewellery Quarter, is one of Brum's best restaurants, so the prospect of dining at their street-food sidekick, in Hall Green, left me salivating.
Unlike it's sister restaurant, Lasan Eatery isn't a place you can linger - because you aren't given the chance.
As long as you accept that you're going to be shuffled in and out as quickly as possible, and bullied into making hasty menu decisions, the experience is quite endearing.
The restaurant's small and lively, centered round an open kitchen where chefs slave over sizzling stoves.
Our party of four started with baskets of poppadum slithers - lighter than the norm - which came with the usual chutneys and salads.
Shared starters of palak tikki and malai murgh tikka arrived promptly and were tucked in with gusto.
The boy and I shared the palak tikki - spinach, paneer and potato cakes stuffed with spicy sauté mushrooms - which beneath its crunchiness made way for a fiery punch.
The accompanying salad was perfectly dressed, and fresh carrot chutney provided zing.
On the other side of the table appreciative noises were being made for the marinated chicken, which I had ordered a portion of for my main course, so resisted a sample.
Empty plates were whipped away and swapped for the main event.
Three of us had opted for kebab 'meals', which represented great value. My malai murgh tikka included two full chicken breasts, which has been marinated with cheese and hung yogurt, and then skewered, a buttery naan and portion of dhal makhni. All for £8.50. There was salad too, and a sweet, light yogurt dressing.
The chicken, mild and subtly spiced, burst with moisture; so often kebab meat can be too dry but this was delightfully succulent.
Meanwhile, the boy opted for the adraki seekh kebab meal - a minced lamb kebab flavoured with earthy nutmeg, cloves and plenty of chilli.
We all agreed the dhal makhni was rich, almost musty with spice, and very satisfying.
The none-kebab meal diner, instead enjoyed a traditional chicken korma which, unlike many of its curry house counterparts, was lighter and not overly sweet but featured great hunks of breast meat. A side dish of pilau rice was nicely topped with crispy-fried onions.
There shouldn't have been room for puds, but Lasan is legendary for great Indian puddings - not a prepacked chocolate bombe or knickerboker glory in sight - so we shared a gajar halva and a portion of pistachio kulfi.
The gajar halva may not have been the winner of the prettiest pud award, but the combo of grated carrot, pistachio nuts and sweet syrup, topped with quality vanilla icecream, was a revelation. The kulfi was creamy but not sickly.
Lasan Eatery gives Indian food a healthier, modern twist, a world away from the ghee-laded dishes found in many curry houses.
A great place for a curry in a hurry.
For more details visit www.lasaneatery.com

Wale of a Time

THE boy and I enjoyed a much-needed mini adventure to North Wales at the weekend.
I haven't been to that part of the world since I was a tot and it was a joy to return.
We had the privilege of staying in The Quay Hotel and Spa, only the second five star hotel in Wales, situated just outside the picturesque walled town of Conwy.
When I told a friend where we were headed for, he said, 'You must try Conwy mussels. They are amazing'.
I couldn't wait, and was delighted to see that Conwy mussels made more than just a guest appearance on the hotel's restaurant menu.
We dined there on our second night, salivating over the menu which promised an abundance of delicious local produce from leeks and cheeses to seafood and beef.
Thankfully the chef displayed sensitivity to his ingredients, presenting fresh, flavourful food.
I started with a a fricassee of the aforementioned Conwy mussels, with Angelsey scallops. It was a rich, satisfying dish which showcased the juicy scallops and mussels remarkably well. I can't remember eating sweeter mussels.
The boy tucked into his French onion soup topped with a Parmesan crouton, but admitted it wasn't a patch on my entree. I had to agree.
However, he was delighted that his main course of halibut was served atop a similar mussel-rich broth to my starter, with the addition of morsels of smoked bacon rather than scallops. He said the creamed leeks added further depth of flavour.
Seeing as Mr meetandtwoveg had snatched my main course first choice I opted for the baked cod with crushed new potatoes and a white wine sauce and was in no way disappointed.
The cod was flakily translucent, complimented by the parsley-dotted sauce, salted potatoes and firm asparagus spears.
By the time the dessert menus appeared, I was struggling, but not wishing to miss out I chose passionfruit sorbet, while the other half selected the warm ginger sponge with lemon icecream and toffee sauce.
His pud looked like a work of art, and he enjoyed it so much I had to stop him licking the plate (only so I could clean up the dregs of toffee sauce myself!) Meanwhile my sorbet was sweet, syrupy and yet still refreshing.
We were also impressed by the hotel breakfast and the boy delighted in the selection of cured meats and local cheeses, with homemade breads, while I tucked into fruits and bircher muesli. There's also a cooked selection including award-winning local pork sausages.
As well as enjoying our idyllic hotel surroundings we ventured out to the nearby towns of Conwy and Llandudno. Conwy, in particular, offered many foodie treats and in its one main shopping street had a fantastic butcher, artisan bread shop, chocolatier and cheese shop. There was also a fair few cafes and restaurants, proudly showcasing their local produce.
Next time I don't think I'll leave a return visit so long.
For more details on The Quay Hotel and Spa visit www.quayhotel.com

Highland Fling (Part Two)

MY FIRST impressions were 'wow'.
The kitchens at Braehead Cook School in Kilmarnock - whether you are an amateur or pro chef - are superb.
The school's shiny and new and we were privy to the first 'proper' class with paying customers.
Our day began with fresh coffee and homemade muffins (yet more delicious food) in the dining room, with a debrief from Steven Doherty - the school's managing director.
Steven's reputation proceeds him, having cheffed for the Roux brothers at the Michelin-starred Le Gavroche before setting up his own gastro pubs in the north of England. He's now a consultant for kitchen equipment giant Lakeland and runs their restaurant in the Lake District. For me, it was exciting to be in such company.
And so the kitchen beckoned where we met our chef du jour, Eddie Fagan, who led the day-long Fiesta of Fish course.
The three course menu we'd be cooking, and later eating, looked like the equivalent of climbing Mount Kilimajaro.
The starter of fregola pasta risotto with langoustines, basil and Sunblush tomatoes topped with pan-fried scallops was something I'd have ordered in a restaurant, but never attempt to cook.
However, Eddie - the resident chef at the Park Hotel in Kilmarnock - guided us through each course, with a full demonstration, followed by help as we cooked at our work stations. With a class of just 10 or 12, and a few other friendly chefs on hand, this was more than manageable.
A main course of sea bass on carrot mash with mussel and smoked haddock broth was straightforward, yet looked like a Michelin-star meal... and even tasted like one, even if I do say so myself.
"Compliments to the chef," I proclaimed as I lapped up the final mouthful of sauce.
Courses were eaten in a civilised fashion in the dining room, which was complimented with waitress service, wine, bread and coffee.
Our meal concluded with a gut-busting dark chocolate and orange torte with raspberries, berry coulis and whipped cream.
I would most definitely be leaving Scotland bonnier than when I went... and it had nothing to do with eating battered Mars bar.
It was a truly inspirational day and at the end of it I was itching to get back into my own kitchen and wow the boy with all I had learned.
The school's running courses to suit all tastes and skill levels from Oriental cuisine to pasta-making.
If this first session was anything to go by foodies are in for a real treat. The quality of ingredients, facilities and teaching expertise far surpassed my expectations and at £150 per couple, per session, represents real value for money.
For more details on Braehead Cook School visit the website www.braeheadfoods.co.uk.

Highland Fling (Part One)

ANYONE who has watched the television programme The Vicar of Dibley will have probably seen the regularly repeated Yuletide episode.
It's the one where Dawn French's character is invited to consecutive Christmas lunches at the homes of all of her parishioners - and is too polite to turn any of them down.
Well, that was the running theme for my time in bonny Scotland.
Our feasting began with lunch at Glasgow establishment The Ubiquitous Chip.
Famed for it's passion for Scottish produce since 1971 The Chip, as it's affectionately known, is tucked away on a cobbled street in Glasgow's trendy West End.
It's 'old pub' exterior belies the tranquil botanical garden-style interior. With it's indoor pond, sprawling vegetation and trickling waterfall, you half expected to spot a butterfly or hummingbird flutter past.
But the food they serve is far from bird food and we tucked into a sumptuous three-course lunch, which started, for me, with traditional cock-a-leekie soup. Packed with vegetables, chicken and pearl barley, it was perfect fodder for the rainy day it was. Bread was homemade and warm, with great chunks of salty butter.
Claire, meanwhile opted for the hearty vegetarian haggis, served with mashed potato and turnip cream. She proclaimed it 'delicious', although I didn't just take her word for it, so I tucked in too, and it was.
Her main course choice was Scrabster-landed salmon on vanilla and lime mash with red pepper sauce. This curious combination was a success, and the salmon was flaky and delicate.
I opted for the aubergine and tomato bread and butter pudding with aubergine fritter, tomato vinaigrette and pan-fried mushrooms which was also a generous portion, packed with flavour and expertly cooked.
We shared a dessert of Caledonian oatmeal ice-cream and fruit compote, as our tummies were full and we just craved a sweet taste.
We resolved only to eat light later. More fool us.
Later, after an afternoon shopping, sightseeing and rain-dodging, we were collected for our transfer to Kilmarnock, where our hotel and Brahead Food's cookery school are.
On the way our guide - and managing director of Braehead - whisked us off to an industry food show at Glasgow's SECC exhibition centre.
He said we must try one of the banqueting menus from the celebrated Gleneagles Hotel.
Oh, how we protested.
Fortunately for our waistlines at least, we'd missed the starter course because the following two courses of pork cooked three ways, with potato rosti and apple jelly, and chocolate fondant with vanilla icecream, proved almost a mouthful too many...

• Don't miss tomorrow's blog on Day Two of my Scotland trip, and find out why I left Scotland bonnier than when I went...

Battered Mars bar, anyone?

REGULAR readers of this blog may already know that I am off to Glasgow tomorrow for a few days with my friend Claire.
We're donning out tartan aprons to go to cookery school in Kilmarnock (about 20 miles from Glasgow), and have also been promised a few Scottish culinary treats along the way.
Battered Mars bars, you might think.
Okay, so Glasgow might be the heart attack capital of the UK, but I've read up and along with plenty of kebab houses and greasy spoons there is top class shopping and a great modern art gallery. It can also punch its weight in the food stakes.
Lunch tomorrow has been arranged for us and where better to sample the best Scottish cuisine than at The Ubiquitous Chip?
This place is a Glasgow institution and has enjoyed pride of place in the West End of the city since the 70s.
It's menu is modern and very Scottish, showcasing the country's finest ingredients such as Wild Kintrye rabbit, Aberdeen Angus beef and Scrabster landed ling.
Alternatively, there's The Chip's own venison or vegetarian haggis - even the dessert menu is kilt-wearing with Blairgowrie raspberry parfait and Caledonian oatmeal ice-cream with fruit compote just a few of the tempting choices.
Then we're Kilmarnock-bound, where we'll spend day two learning how to prepare and cook fish.
One of the teachers at the school is the head chef at The Ubiquitous Chip, while others are established fixtures at restaurants all over Scotland.
We've even been recommended a few local restaurants for our supper on Tuesday night.
However, by then we might be just bursting with fine food and looking for something simple.
Battered Mars bar, anyone?