the Kitchen on the Kelvin

Recipes, news and reviews from my cubby-hole of a kitchen on banks of the River Kelvin, Glasgow


1 Comment

Corfu, Part I: Ermones

First things first, I have to apologise for my summertime blogging hiatus. Since starting a busy new job at the beginning of July, I’ve neglected to put aside any time to tell you what I’ve been eating. I’m glad to say that the guilt has finally got the better of me and I’ve now promised myself I’ll get back into the habit of writing regularly.

The event which spurred this sluggish return to Wordpress was a late summer getaway to the lush Greek island of Corfu. Craig and I found ourselves whiling away the hot days and refreshingly cool nights in a very quiet corner of the island called Ermones. Situated on the west coast of the island but not too far from Corfu Town, we stayed at the Atlantica Grand Mediterraneo Resort which was one of only two hotels built into the cliffs around this picturesque little bay with a historical past; according to travel agency Thomson’s guidebook, Homer’s Odysseus washed up ashore here to find a bevy of maidens waiting for him. I suppose this would’ve been the perfect time to pick up this legendary tome, but that sort of a literary challenge doesn’t really pair well with a holiday for me.

The beautiful Ermones Bay

The beautiful Ermones Bay

For the first time ever, we opted to go all-inclusive. This is something that I’ve been very hesitant to do in the past, but the quiet location and a number of positive reviews of the hotel’s cuisine on Tripadvisor gave us the confidence to take a gamble which I’m both pleased and relieved to say paid off.

One of our most weighty reasons for going all-inclusive was value for money. Craig and I admittedly like to enjoy a drink or two on holiday and have felt the room tab fear when settling our bill at the end of a couple of previous getaways. What could be more fitting with a holiday than not having to worry about a budget? The selection of drinks on offer was excellent with plenty of brand names and cocktails forming part of the package. In particular, our hats go off to barman Costas and his talent for mixing some very delicious mojitos which we enjoyed many a late afternoon by the pool.

Well and truly wound down

Well and truly wound down

Lunches and a couple of our dinners were had at the hotel’s Medusa restaurant. This was your standard buffet set-up with plenty of salads, fish, chicken and meat on offer at all times. I found this particularly good at lunch time when I could opt for a light meal, as stodge and a bikini make a beach body not. I was happy with a piece of fish or chicken alongside the ultimate classic of greek salad. At one point during the week, I feared I might have become about 90% feta cheese after devouring so much of the delightfully creamy stuff. Now, several weeks cold turkey, I think I’m back to the standard water:protein:fat:minerals ratio.

Sunset over Ermones Bay

Sunset over Ermones Bay

We spent our second evening at one of the hotel’s a la carte restaurants, Thalatta, which serves Corfiot seafood on the beach. As you can see from our photos, we arrived just on time to see the vibrant sun disappear over the horizon. The food on offer here was the best of Greek cuisine: simple and hyper-fresh with quality ingredients that speak for themselves. The starter comprised a meze of traditional dishes including greek salad with the most flavoursome tomatoes you couldn’t ever hope to find in the UK, tasty anchovy toasts, tzatziki, Corfiot codfish bianco (with garlic and lemon) and delicate fried squid which had to be straight from the sea that day. Already approaching full, we then enjoyed beautiful whole sea bream with grilled peppers, aubergine and courgette. The meal was concluded with a dainty selection of baklava; syrupy, sticky, sweet and nutty, this couldn’t be anything but a real treat.

Don't mess with the classics

Greek salad, tzatziki and olive bread: don’t mess with the classics

Beautiful fried sea bream with grilled med veg

Beautiful sea bream with grilled med veg

Another evening saw us visiting the hotel’s fine dining restaurant. Vertigo, perched high upon the cliffs, has an impressive view across the bay and serves Italian food of a sophisticated nature. With no pizza in sight, we started with a scrumptious ravioli appetiser, complements of the chef, which heightened our anticipation for what was to come next. I fear you’ll think I’m becoming a bore, but I just couldn’t let the goats cheese starter pass me by. Two overly generous wedges baked in a contrasting crunchy crumb were complemented with oozing figs, crispy prosciutto and a tangy balsalmic glaze. Safe to say, I had no goats cheese regrets yet again. Craig, always a sucker for shellfish, opted for fritto misto to begin and then a decadent seafood spaghetti overflowing with gargantuan king prawns. In a move controversial for myself, I ordered the veal fillet for my main on the recommendation of our server. While it’s not something I choose to eat regularly,  the meat was delicately sweet and tender and something really quite special.

Delicate fillet of veal with shredded tempura cabbage and carrots

Delicate fillet of veal with shredded tempura veg

The only meal which topped those described above was one we had in Corfu Town. So good, in fact, it deserves its own blog post which I resolve to write over the next few days. For now, I’ll leave you with this mystical shot of the valley beyond Ermones just after sunrise one morning. A little off the most beaten parts of the tourist trail, I’d visit this place again in a heartbeat.

A misty morning in the valley

A misty morning in the valley


1 Comment

Home: the Isle of Arran

The beautiful Brodick Bay, Isle of Arran

I’ve been lucky enough to visit some of the most incredible places the world has to offer, but, no matter how I look at it, the Great Barrier Reef, New York City and Maya Bay just don’t quite compare to the humble Isle of Arran.

Situated off the west coast of Scotland, this island was the destination of almost every holiday I enjoyed during my childhood. Come rain or shine, I spent my days in and around ‘The Bungalow’ – my gran’s unique island abode – in Whiting Bay. Proudly elevated above Shore Road, the sandstone-fronted bungalow overlooking the beach had been extended several times over the years and became a residence of many elements: the front house (the luxury quarter where my gran lived); the back house (the self-contained, no-frills accommodation for family units on a fortnightly stay); the annexe (a small cupboard off the back house kitchen with a bed wedged in and no door – exclusively for the use of my unfortunate male cousins when beds were in short supply); and the penthouse (an unrenovated loft space with mattress for my even more unfortunate male cousins when the comparably opulent annexe was occupied). The bed policy was unashamedly sexist, but I wasn’t going to complain about it and risk spending a night in the penthouse with spiders the size of salad plates.

Unfortunately when my gran passed away some years ago, the house had to be sold and my heart was shattered into quite a few pieces. But thankfully I still get to spend a bit of time on Arran now that my family members have bought their own island boltholes.

Last December, however, I spent a couple of nights in a hotel on the island for the first time ever. I was enticed into this unprecedented move as a result of the no expense spared renovation of the iconic Douglas Hotel. Situated directly across from the pier in Brodick, this once-grand red sandstone pile had degenerated into an eyesore over the years but has been completely transformed into a luxury boutique hotel. Craig and I had a fantastic winter break and knew it wouldn’t be long until we returned.

A couple of weeks ago, thanks to a generous gift from Craig’s mum and dad, we spent another weekend at the wonderful Douglas and – once again – it did not disappoint. The decor, the atmosphere, the staff and the food make it the perfect balance of contemporary and traditional, of stylish yet relaxed.

After a wander during the day and a couple of G&Ts before dinner, we settled into the bistro for a delicious meal. To start, I opted for the beetroot, peppered goats cheese, cider poached pear and pumpkin seeds. I’m seldom able to pass over a goats cheese starter and this was one of the best I’ve had. Not only did it look stunning on the plate, but the goats cheese had the creamiest whipped texture which was cut through beautifully by the sweetness of the beetroot.

A work of art: beautiful goats cheese, beetroot, cider poached pear and pumpkin seed starter

Craig hit the foodie jackpot with his choice of Loch Fyne scallops, parma ham, confit duck and caper and lime sauce. The combination of scallops and duck struck me as a little unusual but it well and truly worked a treat. I only managed to snaffle a mouthful or two for myself but from that I can tell you it was excellently prepared and, should I get the chance to order this in future, I’ll be keeping every last mouthful for myself.

Sublime: Loch Fyne scallops, parma ham, confit duck and caper and lime dressing

Here I have to make a special mention to the hotel owner, Sean, who – by a series of bizarre coincidences – had met Craig in St Petersburg back in 2006 and showed him and a couple of his travelling companions a wild time over the space of a week. Sitting in the hotel bar mid-afternoon, Craig couldn’t quite believe his eyes when he recognised Sean and his wife as they passed our table, and it was even more to our surprise when we realised he also owns the place! After chatting before dinner and enjoying a couple of drinks with his family, Sean very generously sent us over a lovely bottle of champagne between our courses which we gratefully guzzled over the next couple of hours. He was a wonderful host and really has done a marvellous thing in bringing this decrepit hotel back to life with a resounding jolt, miles better than it ever was before.

A little too ‘distracted’ by the liquid offerings on the table, I didn’t manage to capture any more photos of our meal but I can tell you that the 28 day dry aged rib eye of beef, roast shitake mushrooms, white anchovy butter and chunky fries was a most satisfying feed. The beef was full of richness and the chips – served in kitsch mini frying basket – were top class and of the delicious crispy-on-the-outside, perfectly-fluffy-on-the-inside variety. Craig, meanwhile, had a hearty venison chasseur which I know he gobbled down gleefully. We couldn’t even manage a dessert to share, so full of delicious goats cheese, scallops, duck, steak, venison, chips and champagne we were. It was a veritable feast and one I wish I could relive right now.

I cannot recommend this place enough. Our room was beautifully decorated, very comfortable and not the slightest bit pretentious. The bar is relaxed, interesting and radiates a great, convivial atmosphere. The bistro, more formal as it should be, is stylish, spacious and bright. And finally, the entire staff is fantastic. Friendly, very happy to help and full of enthusiasm for the place, they make the Douglas Hotel what it is and ensure that we’ll be back time and time again. Check it out on Tripadvisor where you’ll read all you need to know.