Latest news with #MichelinGuide-recommended
The Herald Scotland
12 hours ago
- Business
- The Herald Scotland
Bilson Eleven chef on move to Princes Square restaurant
'It's just gorgeous inside, with all the wooden bannisters and the lovely glass ceiling. 'My sister visited me recently with her son, and they had never been, so I took them up that long escalator from Buchanan Street. You know, the one that feels kind of like a stairway to heaven or something? 'When you get to the top, you're greeted by the whole shebang of it. It's such an amazing place.' Pictured: Zibibbo is the latest venture from the team behind Ralph & Finns, Vroni's Wine Bar and Malo. (Image: Supplied) A relatively new addition to Princes Square's collection of luxury retail stores and entertainment offerings, Zibibbo opened late last year with a Mediterranean-inspired menu and extensive wine list. While Rietz now heads up their kitchen, many will recognise him as the former chef-owner of Bilson Eleven, a Michelin Guide-recommended neighbourhood restaurant which he ran in Dennistoun for close to eight years. Asked why the venture's time had come to an end in 2024, he said: 'I wouldn't go as far as to say you're rolling the dice when opening a restaurant, but there will always be forces you can't control. "If you're not able to adapt very quickly, it can be really tough. "Being in the East End was especially hard because we relied on people making their way there to dine with us. 'There aren't a lot of hotels, so they had to travel that little bit further. 'We relied heavily on tourism in Glasgow, and after covid and the start of the cost-of-living crisis, people visiting the city for conferences or events seemed to drop away.' Pictured: Chef Nick Rietz at Bilson Eleven in 2023 (Image: newsquest) Evolving to suit the needs of customers, for a time, Rietz and his team rebranded as relaxed brunch spot, Bilson's in an effort to stay in business. 'We decided to try running Bilson's as a café to see if we could cut costs and bring a different vibe to it,' he continued. 'It was slow to begin with, until an influencer came in and made a TikTok, which kicked things off a bit. 'Then, unfortunately, we had a few family issues, which meant I was often travelling back down south, and we could only open on Saturdays and Sundays. 'We lost a fair bit of clientele because of sporadic opening times, and to be honest, our hearts just weren't in it, so we started to look at exit strategies.' Read more: And so, Glasgow's East End said its last goodbye to the fine dining restaurant which had for years made headlines for its funky interiors and inventive menus led by the best of Scottish seasonal produce. A return visit to Princes Square, however, would soon set Rietz on a new path. Pictured: Zibibbo is located in the courtyard space at Princes Square (Image: Supplied) 'I hadn't heard much about Zibibbo other than it being a new bar and restaurant in Princes Square from the people behind Ralph & Finns," he said. 'When I came to see the unit myself, it had such a cool vibe, and as soon as I met with the owners, I knew it would be the perfect fit. 'I came in as a sous chef at first in January of this year, and that's really all I was looking for after Bilson. 'I wanted to ease myself back into the 'gigging' game, but later, when their head chef said he was leaving, they asked me to take on the role.' Pictured: Rietz soon knew Zibibbo was 'a perfect fit' (Image: Supplied) Officially announcing Rietz as the venue's new head chef in April, Zibibbo owner Emma MacSween said: 'I am very excited to be working with Rietz after knowing of the success he had with his own venture at Bilson Eleven. 'We have this stunning venue, brilliant staff and a new exciting menu. 'It's a sign of good things to come.' Just a few months later, this prediction already rings true with Rietz having found his feet with a new team and taking full advantage of being given creative 'carte blanche' for the summer ahead. 'Moving into a new season, you can definitely see a lot more of my stamp on the dishes,' he said. 'For example, there's a feather blade steak which we're cooking in Rioja and cayenne pepper that's sat simply on cucumber with lime zest through it to contrast heat with cool freshness. 'Or a bergamot posset topped with wee limoncello meringue and pistachios. 'These are all ingredients I've never had the chance to work with before, and I'm really excited about it. 'At Bilson Eleven, it was all very much Scottish seasonality, and although we had outside influences, we would never use something like aged balsamic or truffles. 'At Zibibbo, we've really honed in on the Mediterranean vibe, which means vegetables like peppers and courgettes and continental cheese like burrata. 'It's lovely to work with so many different flavours and see how I can fit them into my style.' Zibibbo is located on the basement level of Princes Square at 48 Buchanan Street, Glasgow. For more information, visit
The Herald Scotland
22-05-2025
- Business
- The Herald Scotland
New coffee roastery launches on remote Scottish peninsula
Located on the Applecross Peninsula – one of the most scenic stretches of the North Coast 500 – the micro-roastery will supply roasted beans to local cafés, restaurants, and shops starting this month. The new venture has already secured wholesale partnerships with the Michelin Guide-recommended Walled Garden restaurant, Applecross Campsite, Applecross Bothy, and the Applecross Inn. Retail bags will also be available at A&J Brown Grocers, with additional partnerships in the works. READ MORE: Mr Davidson moved to Applecross in 2018 and discovered his passion for coffee during the Covid pandemic. With more time on his hands, he began taste testing beans from around the world and learning the roasting process. After completing a training course at the Scottish Barista Academy in 2023, he is now in the process of transforming part of the commercial kitchen at Applecross Campsite – where he also works – into a fully functioning roastery. To support the launch of the business, David has secured a £3,500 loan from DSL Business Finance through the British Business Bank's Start Up Loans programme, helping cover the costs of initial stock and equipment. Sourcing its beans from ethical importers Covoya, the roastery focuses on high-quality, sustainable coffee from countries including Colombia, Rwanda, and Tanzania. Mr Davidson has also teamed up with local creative Valerie Hodgkinson, co-owner of Applecross Croft, to design the brand's logo and visual identity. He said: 'What started as a hobby during the pandemic quickly turned into something I was really passionate about. Starting the business has been a great learning experience, and the support from DSL Business Finance with my business plan and cash flow forecasts has been invaluable. In the next five years, I hope Applecross Roastery becomes a staple in the area, supplying premium coffee across the peninsula and beyond. Supporting local businesses is more important than ever, and I'm grateful to be part of such a welcoming community.' Looking ahead, Mr Davidson hopes to expand the business by growing his customer base along the North Coast 500, introducing more visitors to the flavours of Applecross. Since its inception in 2012, the Start Up Loans programme has provided more than £4.4m to start ups in the Highland local authority area. Barry McCulloch, Senior Manager, UK Network, Scotland at the British Business Bank, said: 'David's shift from hobbyist to entrepreneur is a brilliant example of how smaller businesses can start from humble beginnings and go on to have a big impact on rural communities. Applecross Roastery not only introduced a new supply chain to the area but also helps support other businesses, boosting the local economy. We're pleased to support David and look forward to seeing his business grow.'
Scotsman
22-05-2025
- Business
- Scotsman
Dramatic stretch of famed North Coast 500 route gains unique coffee roastery
'What started as a hobby during the pandemic quickly turned into something I was really passionate about' – David Davidson, founder Sign up to our Scotsman Money newsletter, covering all you need to know to help manage your money. Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... A micro coffee roastery has been set up on one of the most scenic stretches of the iconic North Coast 500 route. David Davidson, founder of Applecross Roastery, is bringing specialty coffee to the northwest Highlands after turning his lockdown hobby into a fully-fledged business venture. Located on the Applecross peninsula, accessed by the dramatic Pass of the Cattle road, the new roastery will supply roasted beans to local cafés, restaurants and shops. Advertisement Hide Ad Advertisement Hide Ad The venture has already secured wholesale partnerships with the Michelin Guide-recommended Walled Garden restaurant, Applecross Campsite, Applecross Bothy and the Applecross Inn. Retail bags will also be available at A&J Brown Grocers, with additional partnerships said to be in the works. David Davidson, founder of Applecross Roastery. Davidson moved to the area in 2018 and discovered his passion for coffee during the pandemic. With more time on his hands, he began taste testing beans from around the world while learning the roasting process. After completing a training course at the Scottish Barista Academy in 2023, he is now in the process of transforming part of the commercial kitchen at Applecross Campsite - where he also works - into a fully functioning roastery. To support the launch of the business, Davidson has secured funding from DSL Business Finance through the British Business Bank's Start Up Loans programme, helping cover the costs of initial stock and equipment. Advertisement Hide Ad Advertisement Hide Ad Davidson said: 'What started as a hobby during the pandemic quickly turned into something I was really passionate about. Starting the business has been a great learning experience, and the support from DSL Business Finance with my business plan and cash flow forecasts has been invaluable. 'In the next five years, I hope Applecross Roastery becomes a staple in the area, supplying premium coffee across the peninsula and beyond. Supporting local businesses is more important than ever, and I'm grateful to be part of such a welcoming community.' The roastery is focusing on high-quality, sustainable coffee from countries such as Colombia, Rwanda and Tanzania - sourcing its beans from ethical importer Covoya. Davidson has also teamed up with local creative Valerie Hodgkinson, co-owner of Applecross Croft, to design the brand's logo and visual identity. Since its inception in 2012, the Start Up Loans programme has provided more than £4.4 million to fledgling businesses in the Highlands area. Advertisement Hide Ad Advertisement Hide Ad Barry McCulloch, senior manager, UK network, Scotland at the British Business Bank, said: 'David's shift from hobbyist to entrepreneur is a brilliant example of how smaller businesses can start from humble beginnings and go on to have a big impact on rural communities. 'Applecross Roastery not only introduced a new supply chain to the area but also helped support other businesses, boosting the local economy. We're pleased to support David and look forward to seeing his business grow.'
CNN
27-01-2025
- Lifestyle
- CNN
A food fight with chopsticks? How the ‘prosperity toss' became one of Lunar New Year's most fun culinary traditions
Anyone not familiar with the 'prosperity toss,' a beloved Lunar New Year culinary tradition, could be forgiven for thinking they've just walked in on the world's strangest food fight. It is, admittedly, an unusual scene. As a tablecloth is laid, diners stand around the table, hovering close, chopsticks gripped tightly in their hands. As each ingredient is added to a plate, auspicious words are chanted — first come the vegetables, then the slices of raw fish, followed by the dressing and, finally, garnishes such as nuts or wonton crisps. Everyone then digs into the salad at once, tossing the ingredients higher and higher while shouting louder and louder — all in the hopes of bringing good fortune for the coming year. 'Some of the most popular auspicious phrases include Huat ah! (meaning prosperity), Xin nian kuai le! (Happy New Year), and Da ji da li! (great luck and great fortune),' says Paul Liew, third-generation owner of Keng Eng Kee Seafood (KEK), a Michelin Guide-recommended no-frills food stall in Singapore that serves a wide range of delicious home-style Chinese dishes. 'The higher the toss, the more blessings you're wishing for. But it's more about the spirit of the celebration than a competition.' The prosperity toss, also known as yusheng/yee sang (translated as raw fish) or lou sang/lo hei (stir up), is incredibly popular in Singapore and Malaysia. Both claim to have invented the modern version of this tradition. The truth remains murky. 'The prosperity toss, or yusheng, is a dish that's closely associated with Lunar New Year celebrations here in Singapore,' says Liew. 'The Singapore version of yusheng, which I had read and been told, originated in the 1960s in Singapore, by the four chefs of Chinese cuisine during that era, known as the 'Four Heavenly Kings.' ' These four prominent Chinese chefs — Sin Leong, Hooi Kok Wai, Tham Yui Kai and Lau Yoke Pui — are credited with establishing Cantonese cuisine in Singapore in the 1960s and 1970s. It's said that they decided to add seven kinds of colorful chopped vegetables as well as a sweet and sour plum and tangerine sauce to raw slices of fish — a traditional delicacy brought over from China with the diaspora — to create the prosperity toss that's known and loved today. In Malaysia, meanwhile, many people claim the dish was invented by chefs, inspired by traditional fish noodles, at a restaurant called Loke Ching Kee in Seremban City in the 1940s. 'From what I believe, the dish comes from the Cantonese people in Malaysia,' says Aaron Khor, head chef and co-founder of Fifty Tales, a Malaysian Chinese restaurant that serves homemade noodles during the day and modern/casual Malaysian-Chinese cuisine at night. 'Usually served in big banquet restaurants, lou sang is enjoyed with a large group of people, usually 10 or more.' That these two Singaporean and Malaysian chefs don't agree on the origin of the prosperity toss will come as little surprise to those familiar with both nations' passion for food. The pair met at an event in Bangkok in 2024 and immediately clicked, as both of their restaurants specialize in Chinese comfort cuisine. Yet, when it comes to the origins of the prosperity toss, neither will back down. 'It's a fun topic that often sparks friendly debates among foodies from both countries,' says Liew. 'While there are different claims, I personally believe that the modern version of the prosperity toss as we know it today was popularized here in Singapore.' Khor adds that such debates aren't unusual, and it's all good-natured. 'It is the same question as things like rendang, laksa and many other dishes that both Singapore and Malaysia share,' he says. 'While it does matter to know where it originated, it's also (important) to remember that both countries were once a single country and are located next to each other. (The debate) will never end in my opinion. And personally, it's exciting to see how both countries have different ways of doing things.' Liew agrees. 'What's more important is how it's celebrated and enjoyed by people today. It's the shared experience that matters most,' he adds. While prosperity toss is customarily served on the seventh day of the Lunar New Year, also known as 'The People's Birthday' (or Renri), many festival revelers toss their plate of vegetables and raw fish slices whenever they have a chance over the holiday period. Liew says that his father first introduced Yusheng to KEK's menu in Singapore in the 1990s. Their version has evolved over time, but the core ingredients remain — thinly sliced raw fish with shredded vegetables such as carrots and turnips, and a range of condiments such as jellyfish, preserved ginger, peanuts and sesame seeds. But the secret to a good toss lies in the sauce, and most restaurants have their own in-house recipe. 'A good prosperity toss is all about balance between the textures of the vegetables, the crunchiness of the peanuts, and the amount of yusheng sauce (which is produced in our kitchen),' he says. Liew, who manages the front-of-house with his family while his brother Wayne Liew helms the kitchen, says the tossing part isn't just for fun, but flavor as well. A good toss allows the shredded vegetables to release their moisture, which binds well with the sauce. Meanwhile, Khor says his young restaurant — co-founded with his two friends Aaron Phua and Bimmy Soh — started serving prosperity toss during last year's Lunar New Year period. Named 'Fifty Tales Yee Sang,' it's made with fresh vegetables such as radishes, carrots, white turnips, cucumbers, red cabbage, pickles and fried yam, then topped with an in-house sauce of salted calamansi (a type of citrus fruit), guava, five spice and plum. 'Last year, we did the yee sang with cured raw snapper. This year, we've taken things up a notch by serving it with abalone,' says Khor. These days, it's being served far beyond Malaysia and Singapore Chinese restaurants around the world — from San Francisco to Hong Kong — have started embracing the trend and offer their own versions of the prosperity toss during Lunar New Year. For instance, Hong Kong-Canadian chef Susur Lee serves Singapore slaw, inspired by the prosperity toss, all year round at his restaurant in Toronto. It's one of the most iconic dishes on his menu. His version comprises two dozen ingredients, including deep-fried taro noodles, fried vermicelli, perilla leaves and a fruity dressing. Nowadays, the prosperity toss continues to be an extremely significant ritual for Lunar New Year in Singapore and Malaysia, with both chefs saying the tradition remains popular among younger generations, too. 'Without it to begin the meal, we wouldn't be celebrating Chinese New Year,' says Khor. 'Every gathering, every dinner with our families during this festive season must include the prosperity toss.' So what's his personal record? The chef says he once ate three prosperity tosses in a single day. 'I mean I like salads, but not that many,' Khor says with a laugh. Liew is also quick to stress that it's so much more than just a dish. 'It's a ritual that brings people together, symbolizing unity… and the welcoming of a fresh start,' he says. Even his father, known for his stern and serious demeanor, joins in the messy tradition. 'It's something that's very important to him, even if he didn't show it in a loud way,' Liew says. 'He would join in, though he'd definitely be a bit more reserved with his tossing… I think I see him get more animated with the grandkids around (nowadays). The tossing is such a joyful tradition, and it brings out a different side of everyone, no matter how serious they are.' The only downside to this joyous food fight? The cleanup. 'It can get pretty messy, especially if there are a lot of people at the table,' says Liew, laughing. 'The ingredients can go flying, and sometimes there's a bit of a scramble to make sure everyone gets involved. These ingredients may even be found on ceiling fans at the end of our meal service. 'But that's part of the fun. The higher you toss, the greater the fortune, so it's always a good laugh to see who can toss their ingredients the highest. It's all in good spirits, of course.'
CNN
27-01-2025
- Lifestyle
- CNN
A food fight with chopsticks? How the ‘prosperity toss' became one of Lunar New Year's most fun culinary traditions
Anyone not familiar with the 'prosperity toss,' a beloved Lunar New Year culinary tradition, could be forgiven for thinking they've just walked in on the world's strangest food fight. It is, admittedly, an unusual scene. As a tablecloth is laid, diners stand around the table, hovering close, chopsticks gripped tightly in their hands. As each ingredient is added to a plate, auspicious words are chanted — first come the vegetables, then the slices of raw fish, followed by the dressing and, finally, garnishes such as nuts or wonton crisps. Everyone then digs into the salad at once, tossing the ingredients higher and higher while shouting louder and louder — all in the hopes of bringing good fortune for the coming year. 'Some of the most popular auspicious phrases include Huat ah! (meaning prosperity), Xin nian kuai le! (Happy New Year), and Da ji da li! (great luck and great fortune),' says Paul Liew, third-generation owner of Keng Eng Kee Seafood (KEK), a Michelin Guide-recommended no-frills food stall in Singapore that serves a wide range of delicious home-style Chinese dishes. 'The higher the toss, the more blessings you're wishing for. But it's more about the spirit of the celebration than a competition.' The prosperity toss, also known as yusheng/yee sang (translated as raw fish) or lou sang/lo hei (stir up), is incredibly popular in Singapore and Malaysia. Both claim to have invented the modern version of this tradition. The truth remains murky. 'The prosperity toss, or yusheng, is a dish that's closely associated with Lunar New Year celebrations here in Singapore,' says Liew. 'The Singapore version of yusheng, which I had read and been told, originated in the 1960s in Singapore, by the four chefs of Chinese cuisine during that era, known as the 'Four Heavenly Kings.' ' These four prominent Chinese chefs — Sin Leong, Hooi Kok Wai, Tham Yui Kai and Lau Yoke Pui — are credited with establishing Cantonese cuisine in Singapore in the 1960s and 1970s. It's said that they decided to add seven kinds of colorful chopped vegetables as well as a sweet and sour plum and tangerine sauce to raw slices of fish — a traditional delicacy brought over from China with the diaspora — to create the prosperity toss that's known and loved today. In Malaysia, meanwhile, many people claim the dish was invented by chefs, inspired by traditional fish noodles, at a restaurant called Loke Ching Kee in Seremban City in the 1940s. 'From what I believe, the dish comes from the Cantonese people in Malaysia,' says Aaron Khor, head chef and co-founder of Fifty Tales, a Malaysian Chinese restaurant that serves homemade noodles during the day and modern/casual Malaysian-Chinese cuisine at night. 'Usually served in big banquet restaurants, lou sang is enjoyed with a large group of people, usually 10 or more.' That these two Singaporean and Malaysian chefs don't agree on the origin of the prosperity toss will come as little surprise to those familiar with both nations' passion for food. The pair met at an event in Bangkok in 2024 and immediately clicked, as both of their restaurants specialize in Chinese comfort cuisine. Yet, when it comes to the origins of the prosperity toss, neither will back down. 'It's a fun topic that often sparks friendly debates among foodies from both countries,' says Liew. 'While there are different claims, I personally believe that the modern version of the prosperity toss as we know it today was popularized here in Singapore.' Khor adds that such debates aren't unusual, and it's all good-natured. 'It is the same question as things like rendang, laksa and many other dishes that both Singapore and Malaysia share,' he says. 'While it does matter to know where it originated, it's also (important) to remember that both countries were once a single country and are located next to each other. (The debate) will never end in my opinion. And personally, it's exciting to see how both countries have different ways of doing things.' Liew agrees. 'What's more important is how it's celebrated and enjoyed by people today. It's the shared experience that matters most,' he adds. While prosperity toss is customarily served on the seventh day of the Lunar New Year, also known as 'The People's Birthday' (or Renri), many festival revelers toss their plate of vegetables and raw fish slices whenever they have a chance over the holiday period. Liew says that his father first introduced Yusheng to KEK's menu in Singapore in the 1990s. Their version has evolved over time, but the core ingredients remain — thinly sliced raw fish with shredded vegetables such as carrots and turnips, and a range of condiments such as jellyfish, preserved ginger, peanuts and sesame seeds. But the secret to a good toss lies in the sauce, and most restaurants have their own in-house recipe. 'A good prosperity toss is all about balance between the textures of the vegetables, the crunchiness of the peanuts, and the amount of yusheng sauce (which is produced in our kitchen),' he says. Liew, who manages the front-of-house with his family while his brother Wayne Liew helms the kitchen, says the tossing part isn't just for fun, but flavor as well. A good toss allows the shredded vegetables to release their moisture, which binds well with the sauce. Meanwhile, Khor says his young restaurant — co-founded with his two friends Aaron Phua and Bimmy Soh — started serving prosperity toss during last year's Lunar New Year period. Named 'Fifty Tales Yee Sang,' it's made with fresh vegetables such as radishes, carrots, white turnips, cucumbers, red cabbage, pickles and fried yam, then topped with an in-house sauce of salted calamansi (a type of citrus fruit), guava, five spice and plum. 'Last year, we did the yee sang with cured raw snapper. This year, we've taken things up a notch by serving it with abalone,' says Khor. These days, it's being served far beyond Malaysia and Singapore Chinese restaurants around the world — from San Francisco to Hong Kong — have started embracing the trend and offer their own versions of the prosperity toss during Lunar New Year. For instance, Hong Kong-Canadian chef Susur Lee serves Singapore slaw, inspired by the prosperity toss, all year round at his restaurant in Toronto. It's one of the most iconic dishes on his menu. His version comprises two dozen ingredients, including deep-fried taro noodles, fried vermicelli, perilla leaves and a fruity dressing. Nowadays, the prosperity toss continues to be an extremely significant ritual for Lunar New Year in Singapore and Malaysia, with both chefs saying the tradition remains popular among younger generations, too. 'Without it to begin the meal, we wouldn't be celebrating Chinese New Year,' says Khor. 'Every gathering, every dinner with our families during this festive season must include the prosperity toss.' So what's his personal record? The chef says he once ate three prosperity tosses in a single day. 'I mean I like salads, but not that many,' Khor says with a laugh. Liew is also quick to stress that it's so much more than just a dish. 'It's a ritual that brings people together, symbolizing unity… and the welcoming of a fresh start,' he says. Even his father, known for his stern and serious demeanor, joins in the messy tradition. 'It's something that's very important to him, even if he didn't show it in a loud way,' Liew says. 'He would join in, though he'd definitely be a bit more reserved with his tossing… I think I see him get more animated with the grandkids around (nowadays). The tossing is such a joyful tradition, and it brings out a different side of everyone, no matter how serious they are.' The only downside to this joyous food fight? The cleanup. 'It can get pretty messy, especially if there are a lot of people at the table,' says Liew, laughing. 'The ingredients can go flying, and sometimes there's a bit of a scramble to make sure everyone gets involved. These ingredients may even be found on ceiling fans at the end of our meal service. 'But that's part of the fun. The higher you toss, the greater the fortune, so it's always a good laugh to see who can toss their ingredients the highest. It's all in good spirits, of course.'
