Posts Tagged ‘Scottish’

September Menus!

September 6, 2011

Just in time for Autumn, we’ve got not one by two new menus for you! Join us for Lunch or Dinner and enjoy fresh Scottish ingredients with authentic Italian flavours at centotre

Fresh, Simple, Italian. The very best ingredients simply prepared, served fresh and best enjoyed with family and friends. We take fresh local ingredients from our Scottish larder and add authentic Italian flavours delivered direct from the Milano markets weekly, exclusively for us.

From Scotland this month we’ve sourced new season wood pigeon from Burnside Farm in the Tweed Valley, near Kelso. Burnside is family run farm which has been in the Rutherford family since the 12th century! We’re proud to support a wide range of Scottish suppliers, including Peelham Farm in Foulden for our organic veal, Inverurie Gold for our sirloin steak and Carroll’s Heritage in The Borders for our potatoes.

From Italy we receive pallets of our fresh vegetables, several varieties of tomatoes, Mozzarella di Bufala and Burrata. Our Mozzarella di Bufala comes direct from Mondragone in Campagna, it’s made on a Thursday, delivered to Milan on the Friday and is with us on the Monday. You can’t get any fresher than this. Our Burrata comes on the same route direct from Lecce in Puglia.

Buying direct from both our Scottish and Italian suppliers means we cut out the middle men and the warehouses, and ensures we serve only the freshest produce. It’s also a guaranteed investment in the farms and in their people. These choices are key and have always been at the heart of our love of good food. We hope you can taste all the hard work, enthusiasm and commitment invested in all our lovely food. Buon appetito!

Advertisements

Slow Food Week

June 20, 2011

Good Farming = Good Food = Good Eating!

The first ever National Slow Food Week starts today and we’re delighted to be taking part!

With the Royal Highland Show taking place at Ingliston between June 23 and June 26, Slow Food Edinburgh is encouraging restaurants that value their connections to Scottish farmers to celebrate those links while the show is on with special dinners, menus or tastings. Scotland’s largest agricultural event should be a great excuse to remind diners and visitors that shorter links from farm to plate helps inspire better farming and better food, more interesting menus and more memorable meals. Enjoy food that’s well connected.

 

At Centotre we’ve designed a special menu to celebrate and showcase some of our favourite Scottish produce. It’s available all week starting today

Slow Food = the resistance movement against fast food.  Let’s have food (and farming) that’s good, clean and fair.
Slow Food Edinburgh’s initiative to establish closer links between Scotland’s premier agricultural festival and local restaurants serving local food is part of Slow Food Week 2011 www.slowfoodedinburgh.co.uk

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.

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!

New Menu for Marzo!!

March 2, 2011

Spring is almost here and we’ve got a new menu to celebrate!!
Showcasing the very best seasonal Scottish lamb, line-caught turbot and free-range duck and bursting with Italian flavour direct from Milano – come in and try a little!