January in Scotland - our survival tips!

Well it all seems a bit of blur really. The maddest busiest time of year was followed by more madness and business as we opened in Edinburgh for the first time in our history on 1^st and 2^nd January 2014.

The thing is Edinburgh is packed with so many things still in full swing that it is madness not to open our doors and be part of it. The fairs still run, the big wheeel, the theatres, the rosy cheeked visitors wrapped up in bright scarves and cosy jackets are wandering past our door on their way to and from the hot spots of the city. So we threw open our door and invited them in.

We were delighted to be snuggled down into our banquette seating with the heating roaring and the head thumping as other like minded souls wandered in and we were collectively brought back to life by some great food and drink.   The atmosphere was crackling and smiles broad so if you didn't make it this year then make a date for next. 

And now it is the 6th of January and yesterday was of course the 12th day of Christmas has come and gone and we are back into the real world, whatever that it. The great big spiky, sweet smelling Christmas tree has been recycled back into the earth from whence it came and the baubles are wrapped in paper until their next appearance in December 2015. But well, we had a chat between us and agreed the twinkling lights outside should be left up for now. Well it is so darn dark and cold and well Januaryish we need something to lift our spirits, make those passing smile and to remind us that though the festive frenzy may be over for another year you really don’t need an excuse to get out and have a good time.

On the note…..there's our game dealer at the door with our pheasant so I must away…..details to follow….and 'til then….Happy New Year!!!  Mmmn pheasant…...

And don't forget it's £7.95 for two courses for lunch at Howies in Edinburgh from now until 31st January-and that includes the whole menu not just a wee short cheaty one.
Early dining as well if you're wanting to be tucked in early doors £14.95 for 2 courses Sun- Thursday - now you can't say fairer than that.

Public Holiday but not for the Restaurant Business....

Highland Cattle - yeh they look cute but by goodness they taste even better. (Sorry Coo)

Yes two whole days off. The1st and the 2nd then bang! The 3rd January it's back into the frey.
Closing Howies for 2 days sounds like heaven but in reality it means the second the doors open again we all hit the ground running.
Phone messages, emails and texts for bookings are taken as deliveries start piling in from 10am sharp.
We have no freezers in Howies so we get deliveries every day except Sunday and if we've been shut for a couple of days that means we start from scratch again. Wouldn't have it any other way.

Yes yes of course this adds pressure on the chefs but vitally it gives us the ability to be seasonal and change the menu every day. Yes we have our stalwart favourites but at this time of year in Scotland there is a plethora of game available.  Lordy it's tasty stuff. Venison, pheasant, rabbit, hare, partridge and the like gathered from the Glens and cooked fresh. Wonderful. This January we have a great supply of Scottish pheasants so there are lots of tweaking on  a variety of pheasant recipes  to decide which ones cut the mustard and are on the list.

So as you read this the chefs are getting all their delicious ingredients together and preparing for the cook off. Yeah!

This is a joy.

The head chef cooks everything on the menu. Every starter, every main course and every pud and then we all get together to taste and give feedback as to what's good, great and an absolute beezer.

There are 3 Howies Restaurants but we are not a formulaic set up on any level so the chefs design their own menus and with tasting, testing and talking we end up with 3 cracking and unique menus.
Head chef at Howies Victoria Street is Chris.....Waterloo Place is Stevie and in Aberdeen we have a new head chef starting on the 6th....more of which later....

I intend to try everything. EVERYTHING. Of course there will be salad on the menu this month - well there has to be for me or I may combust.

Menu highlights here in next post....but right now....I'm off to pluck a pheasant......please fill in your own joke here........oh and here are some highland coos in action on the Isle of Mull on the West Coast - cute !

Christmas Time Burglings Of Wine or more acccurately Scotch!

Wild pheasant - furious and on the menu today!

Yes the joy of Christmas proved too much for one guy who decided to smash a window , set off the alarms, dogs and Lothian & Borders Police and settled himself  at the bar at Howies Waterloo for a quick bottle of Scotch on Boxing Day before being arrested and dragged off to the cells.

So Boxing Day was spent with a man in a uniform - the very impressive and delightful Lothian & Borders Police as they swooped in and saved the day. There's something about a man in a uniform...sorry I digress.

Glass being swept, window being replaced and business as usual of course deliveries are just in - 11.30am  on the 27th - and the chefs are getting their dander up as they are off the Christmas Menu and back to seaonsal fresh and whats in the marketplace today.

So today....yum... where to start?

We have some fresh wild pheasant literally just arrived. Did I say wild? Yes it's bloomin' furious.
Oh and some amazing Scottish sirloin.....cooked the way you like it.
And never forget the Howies banoffi - aye there for your delight and delictation.

Well with the holidays in full swing, Hogmanay just round the corner and the sales are doing a roaring trade so take some time out why don't you? Howies in Edinburgh  are offering up a calm, warm, sweet smelling, tinkly music type environement to come and relax. Stuff your carrier bags under the table, order a drinkandn exhale.
We are called human beings - not human doings!

So wait not a moment longer - come round and remind yourself why Scotland's larder is the way to go.