Archive for May, 2011

Loch Arthur Ricotta – Wow!

May 21, 2011

An authentic taste of Italy straight from the heart of Scotland!

A traditional Italian soft white cheese made from the heated whey after cheese-making. We source this delicious Ricotta direct from The Loch Arthur Community and serve it on our May menu with Italian courgettes stuffed in our homemade ravioli, with fresh cream, courgettes, chilli and Parmigiano Reggiano.

Loch Arthur cheeses are completely organic, and made with care by community member’s on site themselves. We’re delighted to be able to use this very special ingredient on our menu and proud to support local communities in doing so!

Loch Arthur is a rural Camphill community at Beeswing, Dumfriesshire, in south west Scotland, which includes men and women with learning disabilities. A total of about 70 people live there including 28 in supported tenancies. The community’s 650 acres are farmed according to biodynamic principles and the dairy herd provides 60 per cent of the milk used by the creamery. The remainder is bought from local organic farms. Cheese-making takes place on three days each week and the community members on the team have all been involved for some time.

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Edinburgh Marathon Medal Winners

May 20, 2011

This weekend Edinburgh plays host to runners from around the world participating in the Edinburgh Marathon 2011

We’d like to wish you all the very best of luck! Everyone’s a winner in our book and to celebrate we’d like to treat all you inspiring runners to a post-marathon glass of prosecco when dine with us on Sunday 22nd May.

Come into centotre and show us your 2011 medal to receive your glass – see you there!!

How Many Eggs!

May 20, 2011

The figures are in and we’re blown away! In the last year we’ve gone through 45,360 free-range eggs!!!

We’d like to thank the healthy happy hens at Oxenrig Farm, Coldstream in the Scottish borders and Phantassie in East Lothian for their outstanding contribution to our menu! And of course their producers/farmers for keeping up with our high-demand for eggs.

We use their free-range eggs across all our menus! From full cooked breakfasts to simply prepared scrambled or poached eggs, homemade pancakes or our extra special Nonna Olivia’s Waffles. In our homemade fruit and cheese scones, baked fresh daily. In our homemade pastas, on our delicious Capricciosa pizza and even on our dessert menu! Where we use these fantastic and very versatile eggs in our homemade meringues,  famous Tiramisu, chocolate torte and lemon tart!

Come in and try some for yourself! Let’s see if we can raise next years total to 50,000!

Scottish Raspberry treat!

May 10, 2011

As the days get longer and evenings warmer we’re getting closer to prime raspberry time in Scotland!!

This week, in anticipation of the juicy red berries, we’re serving Raspberry Mojito’s as our cocktail special. Made with fresh Scottish raspberries and local mint, muddled with Bacardi rum, a little sugar, crushed ice, fresh lime and topped up with soda. Enjoy the extended daylight hours with a wee taste of the summer to come!

Join us from 3pm until 6pm every Sunday to Friday for our famous Aperitivo Hour and enjoy free chips and olives with your cocktail!

HitListed!

May 9, 2011

We were absolutely thrilled with the recent List Eating & Drinking Awards held on the 26th April!

Centotre was HitListed as a highly-recommended Edinburgh breakfast destination – open from 7.30 daily (10am on Sundays), Live music venue – with our Jazzmain Trio joining us again this summer for sophisticated Sunday sessions! And, for our dedication to local produce, direct trade and seasonal Scottish ingredients! Well done to all the team and thanks again to all our customers, friends, suppliers and extended Love Happy Food family for your continued support!

Read full review below…

We are also excited to celebrate our sister venue, The Scottish Cafe & Restaurant’s, HitListing as a highly-recommended Arts Venue eatery! Well done to the TSC team and a big thanks to all our wonderful customers, friends and suppliers for your support – we certainly couldn’t do it without you!

The Scottish Cafe was also highly-recommended for their top notch Breakfasts – open from 8am daily (10am on Sundays), their delicious coffee – served all day (with homemade cake if you fancy it) and the same dedicated philosophy of direct trade – sourcing fresh seasonal Scottish ingredients as locally as possible from a long list of artisan producers from all over Scotland.

CENTOTRE
103 George Street, New Town, EH2 3ES | 0131 225 1550 | www.centotre.com
Open : Monday to Thursday – 7.30am until 10pm. Friday and Saturday – 7.30am until 11pm. Sundays – 10am until 8pm (extended in the Festival). Bar open : Monday to Saturday – 7.30am until midnight. Sundays – 10am until 10pm.

Like sister establishment The Scottish Cafe and Restaurant, Centotre promises to serve ‘happy food’, their term for food made with fresh, locally sourced ingredients. True to their word, Victor and Carina Contini work with a large band of Scottish businesses and an impressive list of suppliers can be found on their website.

The interior of their George Street restaurant is also striking, a former bank with high, ornate ceilings, tall pillars and pristine white tables. Perhaps to cater for surrounding businesses Centotre opens nice and early at 7.30am for breakfast servings of pastries , rolls and even waffle dishes. The evening a la carte menu features pastas, pizza, salads and main courses. A starter of silky gnocchi is surrounded by cream, sprigs of dill and smoked salmon. A main course of venison arrives with a tangy horseradish dressing and grilled vegetables. Desserts at Centotre are worth saving room for, particularly a delightfully crunchy meringue filled with berries and cream.

+ Admirable commitment to local businesses
– Generous cream in pasta dishes might not appeal

Introducing, Oil – Olive Oil!

May 6, 2011

Have you met our new selection of olive oils??

Well, they are actually cold pressed extra virgin olive oil to be precise! These are as significant, flavoursome and as complex as any grape variety. We all know about Chardonnay and Chianti but if we said Coratina, Frantoio and Mignola would you know these are as special? Single estate, single olive variety exceptional taste. Each to be used for a different purpose. Just as you wouldn’t normally drink a Vin Santo dessert wine with a carpaccio of fish!

Come in and try for yourself on our new May menu:
Le Ferre Extra Virgin Olive Oil with our homemade breads
Fontodi Extra Virgin Olive Oil with our Italian salads
Poggiotondo Extra Virgin Olive Oil with our Scottish grilled fish

And if you like it as much as we do you can even take your favourite one home! Bottles on sale at reception.