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Glasgow & West of Scotland Branch of The Campaign for Real Ale
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New outlets and Changes
Columba Hotel, Tarbert, Kintyre
Now selling Fyne Ales Highlander
Taynuilt Hotel, Taynuilt
Now selling Deuchars IPA
Ardview Inn, Port Ellen, Islay
Lochside Hotel, Bowmore, Islay
Port Charlotte Hotel, Port Charlotte
An Tigh Seinnse, Portnahaven, Islay (seasonal)
(All selling Islay Beer)
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No Smoking Pubs
The debate rolls on and soon there may be no choice but it is already possible to try a non-smoking pub. The Phoenix by Queen Street Station, (previously a Hogshead) reopened earlier this year selling real ale in a non smoking environment, give it a try.
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ADVERTISING
This newsletter costs money to produce and we are happy to accept adverts from pubs, breweries, members and other real ale enthusiasts, please contact The Editor, Tim Davies on: 07711422306.
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COOKING WITH BEER
Serve up this two course beery delight
Beef and Beer Ragout
1 tbsp olive oil
1½ lb best Scottish casserole steak
12 oz shallots, peeled but kept whole
3 sticks of celery, washed and sliced
2 cloves of garlic, crushed
1 tbsp plain flour
½ pint of water
½ pint of any strong, dark ale
2 tsp vinegar
1 tsp fresh thyme and 1 tsp fresh parsley
salt and freshly ground pepper
1 tbsp Dijon mustard
1. Cut the beef into large cubes, removing any fat. Put the beef and the flour into a clean plastic bag. Season well with pepper, and add salt to taste. Shake the bag well to coat all sides of the beef cubes.
2. Heat the oil in a large pan and fry the beef a handful at a time until browned. Remove beef to a plate once browned. You may need to add a little oil as you do this.
3. Add the shallots, garlic, and celery into the pan and cook until softened.
4. Turn on the oven to 160ºC/325ºF/Gas Mark 3.
5. Add the ale, water, vinegar and herbs.
6. Bring to the boil, return the beef and its cooking juices to the pan and stir in the mustard.
7. Transfer to a casserole dish, cover and cook for 2 - 2½ hours until the beef is tender.
8. Garnish with some chopped parsley, and a few sprigs of thyme. Serve with boiled potatoes.
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More News from
The Scottish Licensed Trade News Awards
The Oran Mor won the Inspiration Award, given to the most innovative and imaginative new project in the country, for its application of "innovative thinking". The transformation of the former Kelvinside Parish Church, founded in 1862, has taken three years to complete at a cost of £6 million and the result is magnificent. The building at the top of Byres Road was converted into a complex of bars, restaurants and entertainment spaces and opened in nice time for the West End Festival at the beginning of this year. Oran Mor also won the New Outlet Award.
The vision for Oran Mor was clear - to create a venue which would be a 'Celebration of Scotland; including Scottish culture, heritage, humour and hospitality. The name of Oran Mor is strikingly apt; taken from 'The Great Melody', the Celtic primordial myth of creation...'a melody that does not cease with its creation but goes on and on...'.
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Serves : 4
Preparation time : 5 minutes
Cooking time : 2½ - 3 hours
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tom.ord@glasgowcamra.org.uk
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