Cups Tearooms, Scrabster.....a long way to go for a cuppa but well worth it!

How far would you go for a nice cuppa?  Well there's one thing for sure you can't go much further North and find a better cafe than Cups in Scrabster.  It's a quirky little place on Scrabster harbour. Inspired by the tearooms of old, they offer a real taste treat with the very best homemade cakes, scones, sandwiches and soups washed down with speciality teas from Brewhaha and freshly ground coffee from Brodies.

They use time tested family recipes which have been handed down through generations, but like to add a modern twist. They love to talk 'cake' so if you're a keen baker be ready to share your thoughts and ideas!  Ralph's passing on his White Chocolate Torte recipe.  You'll find them nestled into the side of the cliff in the port of Scrabster in Caithness. 





They consider themselves to be so lucky to be able to offer you a warm welcome in the little old village chapel, a truly beautiful building.

Only a couple of minutes walk from the Orkney Ferry, it's worth a stop to whet your whistle before your trip to the Orkney Islands. They have a super selection of old fashioned boiled sweets, pop some in your pocked for the journey! Or take an ice-cream to eat whilst you stroll to the terminal.

How about this for a
wedding cake with
a difference.....

Ros trained in cake decorating at the Paul Bradford Sugarcraft School and has a talent for creating wonderfully unique celebration cakes. She has produced many birthday and wedding cakes, each to her customers' individual specifications. There really isn't much she can't do, just take a look at the photo!

So why not consider a custom-created cake from Cups for your next celebration? Pop in and see them for a quote and to discuss your ideas.

What do do around Scrabster.....many thanks to Northlink Ferries for the info.

Visit a Castle - Only 12 miles from Scrabster is the Castle of Mey - the summer residence of the Queen Mother. A beautiful building, the Castle of Mey has much to offer the visitor, including a two acre garden, a tearoom and an animal centre. There are also many spectacular castle ruins in Caithness, including Castle SinclairGirnigoe which rests precariously on crumbling cliff formations!

Go to the beach or enjoy the scenery - the road along the north coast has some fantastic beaches, tiny harbours and beautiful scenery at Melvich, Strathy, Bettyhill, Armadale, The Kyle of Tongue and Durness. Taking this road will also lead you to the most north westerly point on the British mainland, Cape Wrath.

Reach the end of the road - Though the most northerly point in mainland Britain is nearby Dunnet Head, John O' Groats is one end of the longest distance between two points on the British mainland. The other point, of course, is Land's End. Many charity cycle runs or walks begin and end here. The village takes its name from Jan de Groot, a Dutchman who obtained a grant to run a ferry between the Scottish mainland to Orkney.

Enjoy some Retail Therapy - There are many lovely shops to visit in Thurso and Wick, both a short drive from Scrabster. On the outskirts of Wick is a new Retail Park which has a Tesco, Homebase, Edinburgh Woollen Mill, Pets at Home, Argos, New Look, Superdrug, and a CarpetRight.

View or do some surfing - Caithness waters are famed for big, fast and powerful waves. Thurso Bay, Dunnet Bay, Sinclairs Bay, Freswick Bay, Murkle Bay, Brims Ness, Sandside Bay, Melvich Bay, Strathy Bay, Armadale Bay, Farr Bay and Torrisdale are all recommended spots for surfers.

Do some bird watching - Caithness has a stunning natural landscape perfect for birds. A wide range of bird species are attracted to the bog filled, peaty landscapes of Caithness and also to the wild sea cliffs. RSPB reserves such as those at the cliffs of Dunnet Head and in the blanket bog and lochan country of Forsinard are particularly recommended.

Visit a museum - In the centre of Thurso is an excellent new museum, Caithness Horizons, which is definitely worth a visit. With free admission, Caithness Horizons offers a fascinating insight into the history, pioneering industrial past, wildlife and ecology of Caithness. The story of Dounreay - which shaped the recent economy and history of Caithness – is also featured.

Catch a fish - Caithness has some of the best Trout and Salmon fishing lochs and rivers in Scotland, including Loch Watten, Loch Calder, St John's Loch, Loch Heilen, Loch Toftingall, Wick River and Thurso River. Sea Anglers will enjoy fishing in the Pentland Firth which is home to haddock, wrass, ling and pollock. Harbour walls and rocks in Thurso Bay, Dunnet head, Longberry, Broadhaven, Sandigoe and Helman Head are ideal spots.

Have a game of golf - Caithness has many Golf Courses - maintained with enthusiasm by local golfers. Although some courses are quiet short, all are considered quite challenging, due to the terrain and weather. In Caithness you will experience golf courses populated with wildlife and wild plants, in a wild and natural setting, which is retained and cherished. Try Reay Golf Club, Thurso Golf Club, Wick Golf Club, Lybster Golf Club for challenging and rewarding golf for all ages and abilities.

Go hill walking - Caithness and Sutherland have a stunning landscape which offers superb choice for walkers. Walks along the coast to see dramatic cliff scenery, or inland to see castles and broches, are recommended. For hill walkers, the most northerly of the Munros, Ben Hope is found in Caithness, and on the border of Caithness and Surtherland are the famous hills, Morven and Maiden Pap. Aside from stunning views, walkers can expect to see deer, buzzards and eagles.

Ryan's bar Edinburgh.....

According to Ryan's Bar in Edinburgh (Ralph's favourite Edinburgh breakfasting spot) it's the run up to Christmas.....I know, that's what I said!  The 4th of  October and they're making up their Xmas menu (not that I'm complaining as here's a couple of pictures they sent to show what's going to be on offer).....

So needless to say they're taking bookings now and their exclusive five course Christmas menu will be available from Thursday the 29th of November until Monday the 24th of December in The Cellar Restaurant, situated below Ryan’s Bar in Edinburgh’s West End.  





They offer a variety of space options to cater for large groups as well as providing unique, hand painted alcoves as the perfect venue for intimate gatherings this Christmas. Their Christmas diary always fills up quickly, so whether it’s a family get together, office party or simply a delightful meal for a group of friends, make sure you book as soon as possible!  To book please download their Christmas Booking Form, fill it out and return it to them by email, post (or preferably in person as you can have a pint whilst you're in).  Their Cellar Restaurant team are very flexible, so if you have any special requests or requirements just note them and they’ll do their best to accommodate.

If you know Ryan’s Bar, but haven’t yet discovered The Cellar Restaurant, why not pay them a visit?  Open from 5pm each day, the restaurant is one of Edinburgh’s best kept secrets.  

Hidden downstairs, away from the bustle of the Main Bar at Ryan’s, it’s an intimate venue bursting with character and charm.  The menu offers high quality Scottish seafood and steaks developed by their in-house French chef. Vive Le Auld Alliance!

For tours of The Cellar Restaurant and more information about Christmas at Ryan’s give them a call on 0131 226 6669 or send an email.  

With a friendly and bustling atmosphere, Ryan’s Main Bar is the most popular place to meet in the West End.  Boasting an impressive selection of wines, whiskies and spirits as well as a range of some of Scotland’s finest cask ales including a special ale of the week, there's a drink for everyone at Ryan’s Bar. For something a bit more special why not try one of their classic cocktail selection – the perfect way to wind down your day or kick start your weekend.

Their menu is served throughout the day until 10pm, from home made soups and freshly cut sandwiches, to traditional Scottish mains and a vegetarian menu to cater for a range of tastes. 

They also have a selection of Gluten Free dishes to choose from.  Join them for breakfast, lunch or dinner at the weekend,  relax and allow their attentive, friendly staff to provide full table service for food.  Given Ralph's love of tunes, when the lights go down he'd love to enjoy a bit of live music in their Main Bar every Thursday and Friday evening, where they feature some of Edinburgh’s hottest bands.

Open

Mon – Fri, 10am – 1am
Sat – Sun, 9am – 1am

EdinTrav Tweetup

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On a slightly cold and drizzly Edinburgh night in October, around 30 explorers sought shelter and sustenance in The Cellar Restaurant at Ryan’s Bar for the sixth#edintravtweetup.

Warmed by the candlelight, the flowing drinks and a shared passion for travel, they whiled away the hours listening to smooth jazz, making new and old friends, and learning and laughing together.

After a few hours of sparkling conversation and gorging on delights such as deep fried haggis balls and prawn canapés in The Cellar Restaurant, they surged upwards to Ryan’s Main Bar and, in true traveller style, were determined to try the new and exciting.

Here the group discovered innovative flavour combinations (homemade guacamole and sweet potato fries being the winner of the night) and savoured bites of the rich Chocolate & Orange Torte served with pineapple & ginger compote, all giving into the pleasure and making their ‘food-gasm’ faces. The chatter off- and online was buzzing and spirits were high.

As the clock struck eleven, and having filled up on food and merriment, they bid a fond farewell to the team at Ryan’s and The Cellar Restaurant and advanced out into the night in search of entertainment into the wee small hours. Some even lasted until morning (!)

Ryan’s Bar and The Cellar Restaurant were honoured to host this event and can’t wait to see all of their new friends again soon. They also want to thank Kash Bhattacharya (@BudgetTraveller) for all of his hard work in making it happen  It was a great night for all involved!

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5 COURSE MEAL
£25 PER HEAD

Welcome Glass of Champagne & Pomegranate

Carrot & Chestnut Soup
served with petit pain and butter

Cranberry And Pork Pâté
served with oatcakes and apricot chutney

Poached Asparagus Wrapped with Smoked Salmon
served with a hollandaise sauce

Trio of Seasonal Melon
laced with Midori and mint

Traditional Roast Turkey
served with chestnut and kumquat stuffing, chiploata sausages wrapped in bacon and natural turkey jus

Seasoned Sea Bass Fillet
served on a bed of puy lentil and spiced tomato chutney dressing

Grilled 8oz Sirloin Steak
served with rosti potatoes and a red wine gravy sauce

Warm Red Pepper, Camembert, Tomato, Red Onion & Thyme Tart
served with a crispy seasonal salad

Traditional Sherry Trifle

Christmas Pudding
served with a brandy sauce

Chocolate Roulade
served with fresh cream

Selection of Scottish Cheese
with Highland oatcakes and a tomato chutney

Tea & Coffee with Mince Pies

For booking information and more information on their Christmas Party Nights please click here.

Prawn and Apple Curry.....

I love a well-made apple pie with quality ice-cream but you can only eat so many apple pies before the shine wears off (yup even me) and you look at the lovingly-made pie your best friend presents you with despair, not because it isn't going to be great, but because you are truly sick of it.

Of course, it might just be that you don't like apple pie, but you love apples but if so, never fear - this recipe helps to use up those apples, and not a single pie, crumble or tart in sight!

This is a mild, sweet curry, perfect for Autumn and the softer apples it brings.

Ingredients:

1 Onion, chopped

2 Celery stalks, chopped

50 g of Butter or Olive Oil spread

2 Apples peeled and diced

80 g sultanas

3/4 teaspoons medium Curry Powder

2 teaspoons Cornflour

175 ml Chicken Stock (or fish, if you've been feeling adventurous and made your own)

350 g Prawns, cleaned and veined

Method:

Gently fry onion and celery in butter until they become transparent and get some color. 

Add apple slices and sauté another minute, or until they soften. 

Stir in curry and flour, add stock and sultanas then mix everything together thoroughly. 

Add the prawns, cover and simmer for 3 minutes, or until the prawns are cooked.

Serve with a nice long-grain rice, basmati or rice noodles.

Serves 4

Easy English Crumpet Recipe....lovely with a nice coffee

What better way to spend a Sunday morning than with the papers spread out, a nice cafetiere of coffee and some freshly made English crumpets dripping with butter.  Well here's an easy (Ralph doesn't know any other way) crumpet recipe for you and if you're looking for a smooth coffee to go with it try ex Charlatans front man Tim Burgess's 'Tim Peaks' Fairtrade ground coffee.  A pound from sales goes to the David Lynch Foundation.

  Ingredients

• 450g/1lb strong white flour, sifted
• ½ tsp salt
• 1 tsp sugar
• 2 tsp/1x7g sachet fast-action dried yeast
• 300ml/½ pint warm milk
• 300ml /½ pint warm water
• vegetable oil
• 4 crumpet rings or 7.5cm/3in plain pastry cutters, greased
  
  
  
  
  
  

  Preparation method

  
  
  
  

• • Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre.

    
    

    Pour in the warm milk and water and mix to give quite a thick batter.

    
    

     

    Beat well until completely combined and cover with a tea towel or cling film. Leave in a warm place to rise for about an hour until it's a light, spongy texture.

    
    

    
    Heat a non-stick frying pan over a very low heat with a drop of oil. Wipe the pan with kitchen paper to remove excess oil.

    
    

     
    Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.

    
    

    
    

    Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until plenty of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.

    
    

    
    Remove the rings and turn over the crumpets to cook for a further minute or two on the other side.

    
    

     
    Sit the first batch of crumpets on a wire rack while continuing to cook the remaining mixture.

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Easy Sticky Buns.....with rasins and pecans

So the Great British Bake Off had their buns out this week, but once again doing it the hard way.  Never let it be said Ralph doesn't try to make your life easier, so here's a foolproof, quick to make and extra tasty bun you can put in your oven.....OK I don't see why Mel and Sue should be the only ones to turn baking into a double entendre fest!

They're absolutely delicious filled with brown sugar, toasted pecans and rasins but the secret is they're made with ready-made puff pastry.  So get them baked and settle down with a nice cup of coffee!



Preparation time: 15 minutes
Cooking Time: 30 minutes
Serves: 12

Ingredients

• 170 g unsalted butter, at room temperature
• 60 g light brown sugar, lightly packed
• 110 g pecans , chopped in very large pieces
• 1x450g packet puff pastry

     For the filling
     

• 2 tbsp unsalted butter, melted and cooled
• 120 g light brown sugar
• 3 tsp cinnamon
• 200 g raisins

• Method

  
  
  
  
  
  1. Preheat the oven to 200C/gas 6. Place a 12-cup muffin tin on a baking sheet lined with parchment paper.
  
  2. Combine the butter and brown sugar either by hand or in a mixer. 
• Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. 
• Sprinkle the pecans evenly over the 12 muffin cups.
  
  3. For the filling: lightly flour a wooden board or worksurface. 
• Unfold one sheet of puff pastry into a rectangle with the long side nearest to you. 
• Brush the whole sheet with half of the melted butter. 
• Leaving a 2cm border on the puff pastry, sprinkle each sheet with half the brown sugar, half the cinnamon and half the raisins.
  
  4. Starting with the end nearest to you, roll the pastry up snugly like a Swiss roll around the filling, finishing the roll with the seam side down. 
• Trim the ends of the roll about 1 cm and discard. Slice the roll into 6 equal pieces, each about 3.5cm wide. 
• Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
  
  5. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, 
• invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and allow to cool completely. 

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