Latest news with #Myrtle
Edinburgh Reporter
2 days ago
- Business
- Edinburgh Reporter
New South Queensferry fish restaurant making waves
A bright neon sign proclaiming 'Fish Tea' over the new Crab & Lobster Fish Shack's attracting diners into the newly opened speciality restaurant. Once inside they will be assured that the tea and coffee being offered there is a perfect accompaniment to the fish and chips. Owner, Bryan Coghill said: 'We wanted to have a fantastic choice of hot drinks to accompany the delicious fish and chips, and indeed, whole menu, on offer here at The Crab & Lobster Fish Shack. 'We've been using Kirkcaldy based Myrtle Coffee for twenty five years now, across the successive hospitality businesses we have owned and ran, including Jack 'O' Bryan's in Dunfermline. Gary Cunningham and his team do the most incredible job, so it made complete sense to go to Myrtle, and ask them to populate this lovely Fish Tea area. 'It's a medium roast coffee, providing a balanced acidity and sweetness, with a fuller body and pronounced flavour. 'It's rounded and smooth, with a mild nuttiness, a chocolatey sweetness, with a a hint of citrus overtones. Our customers at both venues are really enjoying it with great feedback. 'Gary has not only provided the coffee and tea for us at The Crab & Lobster Fish Shack, but also the coffee machine and automated grinder, a state of the art La Spaziale S10 two group system, with independent shot timers in Aqua Green, a colour we chose to match our colour scheme, along with the bespoke crockery which is engraved with our logo. 'It too is matched to the exact shade of blue we requested. Gary happily creates samples that a hospitality business can approve, before they go ahead with the final order. All these little fine details matter to us in creating the overall restaurant our customers see and experience when they come in. Myrtle also provides our delicious chocolate and all ancillary products.'' The Crab & Lobster Fish Shack is now offering the same delicious coffee blend offered at Jack 'O' Bryan's, a mix of natural Brazilian & Colombian beans, combined with washed Asian coffee. The Coghills believe that the Hamptons themed restaurant, situated conveniently beside Tesco, and the Dakota Hotel, in South Queensferry's Ferrymuir, will use many kilos of coffee beans every month Gary Cunningham, Director of Myrtle Coffee, said: 'It is our pleasure to once again equip this latest stand out hospitality business from the Coghill family with a ready to trade coffee station, including a luxury coffee blend, equipment, and crockery to their exact specifications. Complemented by the restaurant's overall interior design, including their neon sign, it looks fantastic. We are immensely grateful to them for their continued custom.' Gary explained that it was Myrtle's ethos to train baristas in smaller groups to ensure focus in the trainees gaining knowledge and practical skills. He said: 'Our professional training programme is inclusive of the fundamental practices of the correct use of the espresso equipment and automated grinder. It also includes espresso extraction, controlling variables, coffee dosing, coffee ratios, changes in taste, milk texturing consistency and pouring techniques, inclusive of latte art training. 'We also cover the daily and weekly cleaning and maintenance of the espresso system and grinder, as it's very important to look after the equipment. 'The considerable skill and knowledge of the carista in preparing coffee is one of the main requirements for any successful hospitality business. 'We wish Bryan, Michelle, and all the team at 'The Crab & Lobster Fish Shack', the very best in the coming months. It's one of Scotland's finest fish and chip restaurants which will be on the scene for some time to come.' Like this: Like Related
Daily Mirror
05-08-2025
- Lifestyle
- Daily Mirror
'My studded clogs are £130 less than Birkenstock's and are the perfect summer-to-autumn shoes'
Clogs are a comfy, chic and easy to style pair of shoes that'll see you through summer and into autumn – and I found the best lookalike for Birkenstock's £200 pair for less than £70 We might still have a few weeks of summer left to go, but this ever-changing weather has already got me thinking ahead to autumn and, more specifically, my autumn wardrobe. Any purchases I make now are done with transitional dressing in mind, which is why I decided it was time I invested in a pair of suede clogs which I've been seeing everywhere. Whilst Birkenstock's Boston clogs are the usual go-to, plenty of other brands have released their own version, and when I saw White Stuff's Myrtle Studded Slip On Footbed clogs I had to snap them up. Priced at £69 they're a much more affordable option compared to Birkenstock's Boston Rivets, which are priced at £200, or £160 if you pick them up in Schuh's sale. Apart from being priced at £130 less, White Stuff's Myrtle clogs are just as chic and comfortable, with a khaki green colourway and silver rivet studs scattered all across them. There's also plenty of subtle details like the whipstitch on the end of the straps, silver buckles and a cosy shearling lining which makes them look much more high end than their high street price tag. Despite their affordable price tag, the Myrtle clogs are still made from real suede which is soft, flexible and hardwearing, with a real leather insole and EVA footbed that's lightweight and flexible. The fluffy lining is what helps make these both a summer and autumn shoe, offering a little extra warmth and cosiness for those chilly days, whilst the slip-on style keeps them summer-appropriate. The only caveat to consider is that suede can stain easily, especially if they get wet. So whilst they're ideal for cold, windy weather, you'll definitely want to keep them at home if there's even a hint of rain in the air. However, practicality issues aside, I found the Myrtle clogs easy to style with almost anything. I can just as easily wear them with denim and a cosy knitted jumper on cooler days, or pair them with a breezy midi skirt and T-shirt in the sunshine. I've worn the Myrtle clogs all day with zero rubbing or aching feet, and they're just roomy enough that I can wear them with socks for days when it's particularly cold – a divisive styling choice I know, but one I am firmly standing behind. I took my usual size and they're spot on. Other chic clogs on my wardrobe wishlist include Saint + Sofia's Studded Clogs which are £129 and come in plenty of different colours including tan, khaki and black suede options with a shearling lining, or cream and black leather versions. I also love New Look's Brown Faux Suede Whipstitched Mules for an affordable option, which are priced at £29.99 and whilst they don't have studded details, they do have a luxe-looking whipstitch design. However, White Stuff's Myrtle Studded Slip On Footbed clogs have definitely stolen my heart for the new season, and you'll catch me wearing them with everything and anything the next few months.
Irish Examiner
31-05-2025
- Entertainment
- Irish Examiner
Meet the Irish chefs making waves in top London restaurants
We all know London is a culinary powerhouse and one to watch when it comes to what's hot in food. Do you know what's hot there right now? Ireland. Irish food, Irish pubs, Irish cooking. And it's no wonder when there has always been a constant stream of chefs making the pilgrimage over the water to sharpen their skills. Some chefs do their time and head home and we're all the better for it. Kevin Burke returned and opened Library Street; Niall Davidson came back and launched Allta; and, more recently, Adam Nevin returned to his home town of Maynooth, earning the first Michelin star for Carton House. Then there are the chefs who put down roots in London and become an intrinsic part of the food scene, led by the formidable Richard Corrigan, who's been the flag bearer for Irish cuisine in his restaurants and on British TV screens for decades. There are plenty following in his footsteps, most notably Anna Haugh, who runs Myrtle, a contemporary Irish restaurant in Chelsea, and has become a familiar face on the BBC, and Dubliner Robin Gill, with his expanding group of brilliant restaurants across the city. Anna Haugh of Myrtle In fact, there are so many significant Irish names in the hospitality game that each year one of London's top restaurant websites, Hot Dinners, publishes the Murphia list, highlighting the 50 most influential Irish people in the food scene in the city. Corrigan, Haugh, and Gill are always in the mix along with other stalwarts such as Antrim-born Clare Smyth, one of the most accomplished chefs in Britain, Kerry man Kenneth Culhane, the head chef at Michelin-starred The Dysart Petersham, Corkonian Dee Rettali, of Fortitude Bakehouse, and Dubliner Nick Fitzgerald, chef-owner of Tacos Padre in the famous Borough Market. Newer additions include Tipperary native Christine Walsh, who's now the head chef at Chishuru, a West African Michelin-starred restaurant, and Paddy Maher, who's cooking at the Pearly Queen in east London, where his mashed potato with Guinness and seaweed gravy has been getting rave reviews. Robin Gill at Darby's Speaking of Guinness, the whole of London's Soho seems to have a pint of Guinness in hand since The Devonshire opened its doors in late 2023 under the watchful eye of pub landlord and Sligo man Oisín Rogers. It joins a long list of Irish hospitality stories making noise in London. In 2021, chef Max Rocha opened Café Cecilia in east London and quickly garnered a cult following, becoming the darling of the fashion and foodie crowds. Then there's the Yellow Bittern on Caledonian Rd, a restaurant from Belfast-born Hugh Corcoran and his partner Frances Armstrong-Jones that got every food critic scribbling an opinion on their purposefully anachronistic approach to doing things, only taking bookings by phone and only accepting cash payments. At the other end of the spectrum is the upscale Marylebone bistro Lita, which made headlines partly because of its pricey menu but more recently because they gained a Michelin star within a year of opening. Guess where head chef Luke Ahearne is from? Tipperary. Gone are the days, it seems, when finding something Irish in London meant a grotty pub and a pack of Tayto. Christine Walsh Christine Walsh of Chishuru Christine, originally from Tipperary, gained recognition while cooking in Galway at Loam and then Éan. She moved to London three years ago and is now the head chef at Chishuru, a modern West African, one-star Michelin restaurant in Fitzrovia. Irish ingredients: We use a lot of Irish protein — lamb and beef. Not intentional but we source the best fish at the most sustainable time for fishing it, and it often comes from the Irish Sea, which I love. Irish spots in London: Brendan The Navigator in Highgate. They host huge trad sessions on Sundays. For a pint, The Winchester on Archway Rd (my local), The Lamb on Holloway Rd, or The George in Fitzrovia. Favourite thing about London: The diversity of food and culture. Middle Eastern food and hospitality are beyond some of the best you'll find and so, so reasonably priced. For Turkish, I go to an ocakbasi grill in Green Lanes called Hala. For Palestinian, I love Akub in Notting Hill. Homesick for: The sausages in my local butcher, O'Dwyer's in Killenaule, Tipperary. My dad has them stocked in the fridge when I come home. Luke Ahearne Luke Ahearne of Lita Luke is the head chef at Michelin-starred Lita in Marylebone. He grew up in Clonmel, Co Tipperary, and moved to London at 23, honing his skills at The Clove Club, Luca, and later as head chef at Corrigan's Mayfair. Irish ingredients: My menu is very much south Mediterranean focused but my cooking is very seasonal and produce-driven so prime Irish produce does make an appearance on the menu. At the moment, I use Irish beef and Irish butter. Irish spots: The Devonshire and Homeboy in Islington, for sure. Any Richard Corrigan restaurant is always a good bet. Darby's by Robin Gill. In East London, Molly Bloom's for a pint. Favourite London food: There are great, diverse food markets. I love eating Turkish food in Dalston and, for pizza, Gordos Pizzeria, and also Crisp W6 at The Chancellors. Homesick for: I miss Tayto crisps — they always come back in the suitcase with me. Patrick Powell Patrick Powell of The Knave of Clubs Hailing from Killala, Co Mayo, Patrick has been cooking in some of London's top restaurants for over 14 years, having previously worked in Ireland and Australia. He is culinary director for East End pub The Knave of Clubs and adjoining restaurant One Club Row. Irish ingredients: I use a lot of Irish oysters, brought in by Simon Lamont. They are exceptional. Irish influence: I like to cook stuff that's quite comforting and generous and I think a lot of that stems from Irish hospitality. Irish pubs: Nancy Spains, a new pub done up like an old pub. Doesn't serve Guinness, only Murphy's, which is interesting. I like the Auld Shillelagh. We were hoping to get Beamish into our new pub but I'm not sure we can get it. Homesick for: My big one is always Hunky Dorys. I get my mum or sisters to bring them over. The Irish Dairy Milks are better too. You don't get Golden Crisp or Mint Crisp here. Beth O'Brien Beth O'Brien Dublin-born Beth has been in London for nine months working on a new opening in west London called The Fat Badger, where she will be the sous chef. In Ireland, she worked at Ballymaloe House and made a name for herself by sharing recipe tests on her Instagram page @bethcooksthings. Irish influence: I make soda bread quite regularly, which is quite similar to my mum's brown bread. I also incorporate some elements in the dessert menu that are inspired by my childhood, like the marmalade steamed pudding. Irish spots: Cafe Cecilia in Hackney and Fortitude Bakery in Bloomsbury. My local, Angie's in Westbourne Park, is my favourite place (and the cheapest I've found) for a pint. Favourite food in London: The bacon maple pastry at Pophams, pain au choc at Layla, morning bun at Fortitude, bacon sandwich at The Devonshire, tortilla txistorra at Sabor, and pasta at Canteen. Homesick for: I miss a good, consistent pint of Guinness. I can get most of the Irish food I love in London, so the only thing I bring back regularly is stoneground wholemeal flour, which is quite difficult to find in the UK. Diarmuid Goodwin Diarmuid Goodwin Diarmuid grew up just outside Belfast and has been cooking in London for well over a decade, training with Angela Hartnett and then heading up some of the city's favourite restaurants. He's currently freelancing and focusing on pop-up events and residencies. Irish influence: I've been leaning more into this recently, which I'm finding incredibly fulfilling. Roast skate wing with smoked eel peppercorn sauce and colcannon has become a bit of a signature dish for me. Irish pub: You can't beat the Auld Shillelagh, one of my favourite Irish bars in London — they've a very good pint of Guinness. Favourite thing about London: The endless food and drink places. Every week, a new place opens. London is full of incredibly talented and creative people. It's a melting pot of so many different people and cultures, especially restaurants, and it's really beautiful to be immersed in this. Homesick for: Veda bread, with mountains of butter, and Harp Ice on draught. Five signature Irish dishes to try in London Chicken fillet roll at Inis Chicken fillet roll at Inis 13 Rookwood Way, Fish Island, E3 2XT, This East London restaurant has plenty of Irish influence on its modern, seasonal menu and the lunchtime chicken fillet roll has become a fast favourite for locals. Guinness and oysters at Darby's 3 Viaduct Gardens, Nine Elms, SW11 7AY, Darby's may be Robin Gill's New York-inspired spot but this pairing is purely Irish. Don't miss their great value oyster happy hour. Shpuds n' butter at Shankey's 221 Well St, E9 6RG. At this Irish-Indian restaurant and bar, there is lots to love including an epic cocktail list featuring the unique Shpuds n' Butter made with Kerrygold washed Ban Poitín. Guinness bread at Café Cecilia 32 Andrews Road, Hackney, E8 4FX, Chef Max Rocha cites his Guinness bread as the backbone of Café Cecilia. Every meal begins and ends with it from the bread plate when you first sit to the Guinness bread ice cream for dessert. Beef stuffed boxty at Myrtle 1a Langton Street, Chelsea. SW10 0JL The menu at Anna Haugh's contemporary Irish restaurant changes seasonally but you'll always find a version of her famous boxty stuffed with braised Irish beef.
Yahoo
24-05-2025
- Sport
- Yahoo
VIDEO: Dowling Catholic's Owen Wolfe wins 800-meter Class 4A state title
Watch Stringer softball celebrate its MHSAA 1A championship over Myrtle Watch Stringer softball celebrate its MHSAA 1A championship after a 7-4 win over Myrtle on May 17. It's the Lady Red Devils' first title. 0:22 Now Playing Paused Ad Playing
Perth Now
17-05-2025
- Entertainment
- Perth Now
Julia Roberts' beloved dog dies
Julia Roberts' beloved dog has died. The 'Pretty Woman' actress adopted Myrtle from a rescue centre as a pup in 2006 but she revealed on Friday (16.05.25) that the pooch, who she hailed a "legend", had passed away. Sharing a photo of her dog on Instagram, Julia, 57, wrote: "Our Myrtle. A Legend. 2006-2025 [crown emoji] (sic)" Jennifer Aniston was among those to send her condolences. She commented on the post: "I'm so so sorry [bandaged heart emoji] I love you all and always here [rainbow and paw print emojis] (sic)" Julia's husband Daniel Moder - with whom she has twins Hazel and Phinnaeus, 20, and Henry, 17, as well as another dog named Lou - also paid tribute to their canine companion. Sharing a picture of Myrtle on his own Instagram account, he wrote: "The definition of Fierce Loyalty, even if she bit the pizza man once. RIP Mytlle…aka Myrtle Von Mertzenberger.(sic)" Julia had been seen out and about with Myrtle a number of times over the year and the dog even appeared alongside the 'Notting Hill' actress for her Chopard Loves Cinema campaign in 2023. The 'Money Monster' actress recently admitted she feels "lucky" to have enjoyed years of career success before starting her family. She told Britain's Vogue magazine: 'Well, I think that the luckiest aspect of my work life/family life is that the success of my work life came earlier. 'So by the time I had the success of my family life and had a husband and children who wanted to stay home, I had been working for 18 years. 'And so I felt that I had the luxury. I didn't have to pick one or the other. You didn't have to make the choice. Of either/or. 'So it was easy to pause work life to nurture my home life. 'And so, because I have girlfriends who were having to juggle being at work and having to go into the bathroom, and you know, get out that breast pump, I sort of went through that with them by proxy. To be allowed the luxury of staying home and being with my family, I had a deep gratitude for that time.' Despite saying she loved staying at home when she was raising her kids, Julia stressed she thinks it's important her children saw her going back to work. She added when asked if family always comes before her career: 'Yes, of course. But then there's also something to my kids seeing that my creative life is meaningful to me. 'I want them to understand that. Going outside of the house and being creative is really important and vital. 'And it doesn't take away from my love of home. It's another level of my life.'
