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Valentine’s inspiration from Fife

Tue 2 Feb 21

The Harbour Café Valentine’s Hamper

For discerning foodies nothing says “I love you” like a big plate of lobster spaghetti (think Lady & The Tramp!) Great British Menu chef Amy Elles has designed a Valentine’s Hamper using fresh local ingredients from her restaurant, The Harbour Café in the East Neuk of Fife.

Priced at £100 for two or £55 for one, including wine & nationwide delivery.

To order visit https://www.theharbourcafe.co.uk/shop

@theharbourcafeelie @theharbourcafe_athome

Menu

Balcaskie Estate organic beef carpaccio, watercress & fresh horseradish

Lobster spaghetti

East Neuk Market Garden winter garden leaves & lemon vinaigrette

Sourdough bread & cultured butter

Coeur a la creme

Montgomery cheddar, Gorgonzola, truffle honey and rye crackers (cheese course supplement £7 per person)

Petit fours

Bottle of Côte de Provence Saint Max rosé or a half bottle of Macon Uchizy (for one)

 

Balgove Larder Butcher’s Favourite Steak Pack

The award-winning butchery team at Balgove Larder have created a tempting selection of their favourite cuts of steak for the ultimate romantic dinner for two. The box has been put together by Head Butcher James Lothian and contains four different cuts: Flat Iron, Onglet, Ribeye and Fillet. This means that recipients are able to recreate Balgove’s iconic Steak Barn experience at home. There’s also the option of adding their wine and cheese selection: four of the finest Scottish cheeses, oatcakes and chutney with bottles of spicy red and buttery white wine. Best enjoyed on a grazing platter by an open fire with romantic tunes for ambience.

Priced at £48.95 for two 8oz steaks of each cut, Wine and Cheese selection priced at £64.95. Deliveries are free on all orders over £50.

www.balgove.com @Balgove

Butcher’s Favourite Steaks

Flat Iron: Versatile and flavourful. Great for cooking quickly on a high heat before resting and slicing thinly across the grain.
Onglet: A cut that lends itself well to quick cooking. Similar to the flat iron but with a little more fat, which keeps it very moist and tender.
Ribeye: A prime cut with a good marbling of fat makes this a favourite for many.
Fillet: A lean steak that’s famously tender. 

Wine:

Domaine Talmard - Macon Uchizy, 375ml

Pierre Amadieu - Côtes Du Rhône, 375ml

Cheese board:

St Andrews Farmhouse, 120g
Morangie Brie, 225g
Mull Blue, 120g
Smoked Dunlop, 120g
Membrillo (Quince Jelly), 100g
Balgove Larder Chutney, 300g
Peter’s Yard Crispbread - Original, 200g
Your Piece - Porridge Oatcakes Fife Cut, 150g

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