Edinburgh - Fish and chip shop
Edinburgh - Fish and chip shop
레이로그@14 스코틀랜드에서 연어롤 만들기 영국 피시마켓 How to make salmon sushi roll in the UK / 스코틀랜드 일상 브이로그 영국생활 에딘버러
*****Make sure that you double check from the fishmonger if the salmon you buying is fresh enough to make Sushi (eat it raw)*****
The best seafood market in Edinburgh!
“Eddie’s seafood market”
Tried so many restaurants to find a ‘Good’ sushi place. Never found yet..not even close???? so I decided to become a chef today!
Meet this gorgeous fresh scallops and salmon!
LIFE IN SCOTLAND!
KOREAN LIVING IN SCOTLAND!
괜찮은 연어초밥집 찾으러다니다 지쳐 제가 만들었습니다.
영국에서 연어초밥 만들기.. 스시용 연어 찾기도 사실 힘들었어요. 한국에서 먹는 연어는 원산지가 7-80% 스코틀랜드나 노르웨이 인데, 왜 정작 여기서는 이렇게 먹기 힘든건지.. 그리고 왜 도대체 여전히 비싼지???????? 익히지않고 생으로 먹는 것 자체가 여기에선 일반적인 음식이 아니라, 마트 생선 손질 해주시는 분들고 사실 본인들이 손질하고있는 연어가 어떤 과정으로 유통되어서 이게 얼만큼 싱싱한지 보장 하지 못하시더리구요ㅠㅠ 그래서 직접 찾아다녔습니다 스시용 연어 파는 곳으로!!
에든버러 모닝사이드에서 가장 유명한 집에서 연어 샀네요!
저희동네로 오는 피시몽거 생선 트럭에서도 스시용 연어 살 수 있어서
다음엔 트럭에서 산 연어로도 영상 만들어볼게요!
Eddie’s Seafood Market
【VLOG 005】吃了一隻兩斤的大龍蝦 | Best Seafood Supermarket In Edinburgh
歡迎關注我的 SNS
【微信公眾號】不學無術我也發愁
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Credit
Music by Andrew Applepie
Best Fish and Chips-Eddie's Whale's Tale Café in White Rock BC
Watch the best fish and chips you can find in BC, in Canada and virtually anywhere as served at Eddie's Wale's Tale Café in White Rock BC. They are the best fish and chips I've ever eaten. They are the best not only because of the large fish portion but also because of the way they are prepared. Fish and chips at most places tend to be quite greasy but at Eddie's they are not greasy at all. The fish and chips in this video are made with halibut but you can also have them made with cod.
What you see in the video is an order of fish and chips with one piece of halibut. The reason that you see two plates, each having fish and chips on it is that Eddie cut the one piece of halibut into two and also divided the potato chips serving into two. He did this because we were sharing one order with my wife. When Eddie brought us the order he said he split it into two because he didn't want us to fight for it. Eddie, in addition to serving great food, has also a good sense of humor.
If you are in White Rock or anywhere in Metro Vancouver or visiting in the area, make sure you try Eddie's fish and chips and his world class frozen yogurt which I have recorded in another video. You can see the frozen yogurt by clicking on the following link:
Enjoy.
Traditional Scottish dish served with a contemporary twist
At any traditional Scottish celebration you're likely to be served the iconic dish of haggis.
Many Scots will no doubt be serving it in large portions when the result is known from the September 18 referendum on whether to leave the United Kingdom.
Haggis may be off the menu in the United States, but Scotland's modern chefs are taking the dish and adapting it for modern palates.
A Scottish dish served with a designer twist.
Here at Wedgwood The Restaurant in Edinburgh, these chefs are serving up a traditional highland treat as an accompaniment to a contemporary recipe.
The restaurant's pan-fried venison steak main course is served with a helping of its very own haggis.
It's a far cry from the traditional setting of this famed and unique Scottish delicacy.
The original recipe for haggis includes a sheep's heart, liver and lungs, mixed with onions, oats and spices. It is then served in a sheep's stomach.
On the annual Burns Night - a celebration of the life and works of Scottish poet Robert Burns - haggis plays perhaps more of an important role than the dancing and tartan kilts.
The Burns Supper is the culmination of the evening.
Once the dish is escorted into the festivities accompanied by a bag pipe player, the meat dish is served with 'neeps' (turnips) and 'tatties' (potatoes).
Before attendees can tuck in, the haggis is often addressed by an 'honoured reader' and even toasted to by the audience.
It's also often washed down with a 'dram' (glass of whisky).
None of that tradition is on show here at Paul Wedgwood's restaurant.
Having opened in 2007, the head chef and co-owner has made a name for himself by incorporating traditional dishes like haggis into his contemporary menu.
In November 2013, the restaurant was named 'Restaurant of the Year' by Scottish Licensed Trade News, for the third time in a row.
In one dish, haggis is served as a bonbon and the 'neeps' (turnips) as a puree.
Traditional Scottish food is very peasant-led food, really sort of cheap, he says.
That's where the haggis came from, when the lair of the land would slaughter an animal, he would give all the offal to his work folk. Out of necessity that would have to feed their families, so that's where the haggis came from. That's where the routes of Scottish food began, but where it's going to now, it's something else.
Wedgwood claims chefs based in Scotland have access to one of the best natural larders in the world, meaning readily-available fresh fish like salmon and locally-sourced meat and vegetables.
Despite boasting roast monkfish, pan-fried sea bass and mustard-crusted lamb loin on the evening menu, the long-established method of making haggis is alive and well here.
Wedgwood begins with venison heart, liver, tongue and fillet - all bought from Edinburgh's local farmer's market - he then adds fried onion.
But there's no sign of turnips or potatoes here, the haggis dish Wedgwood is preparing will be served with creamed leeks, beetroot, truffled jus and basil pesto.
It's a far cry from the stereotypes Wedgwood claims Scottish food has often been plagued with.
Everyone used to think that Scottish food was just deep-fried and very heavy and stuff like that, he says.
So yeah, I think there's a few other chefs out there now that are really pushing the boundaries and showing that Scottish food is now up there with the best.
Having fried some onions and boiled the sheep offal for two to three hours, Wedgwood then adds oatmeal and a selection of spices - just as the traditional recipe dictates.
He does however admit that chefs nowadays like to make some subtle changes.
I think it's very, very similar, when it was traditionally prepared is very similar to the way it's prepared now, he says.
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Meet the mayor - Blackpool's top dignitary
In conversation with the current mayor of Blackpool about his charities - and his life story.
Donations for the mayoral charity can be sent c/o Liz Wood, Blackpool Town Hall, Blackpool FY1 1GB.
That's Lancashire Headline News. Tune in everyday on Freeview Channel 7. Local TV for Lancashire.
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Chips, Cheese and Gravy Day - Fryers Fish and Chip Shop
For National Chips, Cheese and Gravy Day, Chris is heading out around the Island to find out more about this Manx posh nosh.
Second stop is Fryers Fish and Chip Shop in Onchan.
Crispy Bits and Caviar
Off-beat short documentary profiling a day in the life of Dublin's oldest and most famous chipshop: Burdocks
Dan Donovan Simple Fish & Chips
Dan Donovan, the fishmonging chef who recently opened the fish market Hooked Inc. in Toronto, explains the importance and evolution of the sustainable fish movement. He was speaking at the first in a series of sustainable fish and seafood events held by Ontario's first all-Oceanwise-approved fish and chip shop, Simple Fish and Chips in Stratford.
Seniors Fish & Chips
Seniors is owned by the Horabin family and has evolved in a decade from an end terrace chip shop packed with nostalgia to a bustling family fish emporium, home to the fabulous JOHN DORY and the place to come and enjoy the FISH EXPERIENCE with aspirations to only ever improve. Here's a brief history and future goals.
Seniors Blackpool was purchased in 2000 and quickly undertook a massive revamp in all areas; shop layout, menu, staff training and staff mentality. The menu was transformed to showcase of what the sea has offer, selling up to five variaties daily all purchased fresh from Fleetwood Docks all produced by the owner Richard a fish merchant with over 30 years experience in the fishing industry. After six successful years in national competitons in all areas of fish and chips Seniors approached the future with expansion in mind and set out to find a new site to enhance the brand.
Seniors Fish Bar & Restaurant Blackpool | 106 Normoss Road, Blackpool, FY3 9QP | Tel: 01253 393529
Seniors Fish Bar & Grill Lytham | 97-99 Clifton Street, Lytham, FY8 5EH | Tel 01253 734445
Seniors @ Marsh Mill Thornton | 91 Fleetwood Road North, Thornton, FY5 4AB | Tel: 01253 858585
Marilyn's Fish and Chips
If you are ever in the mood for fresh, homemade seafood or bar food, this is the place to go. The owner Sam ensures that the quality of food is up to par. He goes the extra mile and makes all of his sauces from scratch each morning. They have a bakery in the back of the restaurant, which he uses to freshly bake all the bread for his various sandwiches and burgers. He even uses that bread to sell to the local hotdog stands. This restaurant is family run and operated, so it has a great family atmosphere. You can often find Sam, his son and wife cooking up the food or taking orders. Aside from their perfected fish and chips, they offer a variety of sandwiches like chicken sandwiches, Philly cheesesteaks, cheeseburgers, fish sandwiches and etc. And for dessert they offer a variety of ice cream flavors like mint chocolate chip, butter pecan, strawberry cheesecake, which are all made from scratch in the back of the restaurant. Ty it out and you won't be disappointed.
Fish & Chip Shop Finder.wmv
Fish & Chip Shop Finder.being tested around the Wigan suburb of Ince
Fish and chip shop philosophy time
Waiting for Ollie Rolls and did this
Mariners Promotional Video
Mariners takeaway is situated in the heart of Cornish market town Penryn run by owners Gordon & Michele Mackfall. With Gordon coming from over 2 generations of fish and chip shop owners and fish mongers, Mariners is a culmination of 30 years of dedication to producing quality take away foods. It has now been established for over 7 years and proven itself to be one of the most popular take away food bars in Cornwall.
For more information on Mariners please visit:
For more information on this video and how to get one like it visit:
Awesome Fat consume a 7.5 lb. Burger
If challenged, could you down a 7.5 pound burger ? Tony visits Mulligans Irish Pub & Grill to check out their Paddy's Lament Burger Eating Challenge. Watch as Awesome Fat attempts to consume a burger that contains three pounds of black Angus beef, lettuce, tomatoes, onions, cheese and 1 lb. of beer-battered fries.
Chip Shop High St
bad quality...
The Frontiersmen - Teaser
Louis Viljoen's blood-splattered drama, THE FRONTIERSMEN, to be staged at The Alexander Upstairs.
Presented by My Shirt Productions and directed by Greg Karvellas, The Frontiersmen will be showing from the 3rd - 12th of October 2013 at The Alexander Upstairs Theatre.
In the competitive world of property development, two men go to extreme lengths to secure a lucrative real estate deal and to dig themselves out of a financial hole. As darkness begins to fall and paranoia sets in, they find their ideals challenged, their morality shaken and their blood-lust slowly increasing. The Frontiersmen is a dark tale about land, blood and good old South African greed.
From the creators of the award-winning play Champ, comes a disturbing story about the violent measures some people will go to for financial gain. Shane and Yuri, two ambitious property developers, are on the verge of sealing a very important property deal, but it grounds to a halt when an important investor threatens to pull out. Convincing themselves that their survival is at stake, Shane and Yuri make a fateful decision to abandon their humanity and embrace the evil in their hearts.
The script, by Fleur du Cap winning writer Louis Viljoen, is fast-paced, profane and unsettling and is complimented by the direction of acclaimed theatremaker, Greg Karvellas (Champ, Frank-n-Stein, The Abusers). Added to that is a power-house team of actors: Nicholas Pauling (Waiting for the Barbarians) and Mark Elderkin (Betesda) .
The Frontiersmen will unnerve, agitate and entertain.
Tickets, priced at R80, will be available from The Alexander Bar and bookings can be made online at or on 021 300 1652.
No shows on Mondays or Sundays.
The Alexander Upstairs is located at 76 Strand Street, on the corner of Loop Street and Strand Street.
PLEASE BE ADVISED: The Frontiersmen carries a NO UNDER 18 age restriction for explicit language and mature themes.
Best Restaurants & Places to Eat in Leeds, United Kingdom UK
Leeds Food Guide. MUST WATCH. We have sorted the list of Best Restaurant in Leeds for you. With the help of this list you can try Best Local Food in Leeds. You can select best Bar in Leeds.
And Lot more about Leeds Food and Drinks.
It's not the Ranking of Best Restaurants in Leeds, it is just the list of best Eating Hubs as per our user's ratings.
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List of Best Restaurants in Leeds
Falafel Guys
Home Restaurant
Poco Sicilian Street Food
Estabulo Rodizio Bar & Grill - The Light
Salami & Co
The Oxford Place
Bengal Brasserie
Wood Fire Dine
Westbourne Spice
Ira B's
Balgove Larder About Video
Balgove Larder is a farm shop, just outside St Andrews, in the beautiful Kingdom of Fife. Conceived from a love of fresh, Scottish fare, Balgove has become a hub for top notch locally reared, grown, stalked, caught, handmade, and prepared foods. In our humble opinion, Scotland is home to some of the world’s best beef, game, seafood and produce. Instead of seeing this amazing food shipped off to the far corners of the globe, our desire is to keep it right here on home turf. Everything we raise and grow on the farm travels just a few miles, at most, and ends up right here in the shop, ready for you to take home.
Come visit us. Browse, shop, meet a friend, eat, join us for an event. We’re proud of what we do and we think you’ll enjoy yourself.
Portavogie Harbour 'FISHING HERITAGE'
'WHEN THE BOATS COME IN''. A fishing heritage booklet was produced by Strangford Lough & Lecale Partnership and photography was commissioned for Bernie Brown to take the pictures. The images in this short movie where taken in Portavogie harbour as the fishing boats landed their catch of prawns.
Special thanks to the crew of the Ilene, The Golden Emblem and the Aubrietia also the harbour master Eddie Robinson for allowing me to photograph the busy and hectic process of unloading the trawlers after they have been at sea for several days.
Special thanks also to Caroline Nolan, manager of SL&LP for masterminding the project.
Pictures and movie produced by Bernie Brown