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Rémy Martin Awards

Regional Winners 2008


The Glasshouse at Eskmills - East Lothian

The Glasshouse at Eskmills, in Musselburgh is owned by one of Scotland's most creative and passionate chefs, Steve Adair. The former historic mill has been transformed to create a welcoming neighbourhood restaurant where the original architecture blends with stunning contemporary features. The Glasshouse is passionate about uncomplicated food - a passion which is clearly reflected throughout the menus. Locally-grown seasonal produce and local suppliers have been used as the basis for all dishes. Signature dishes include pan-fried seabream with carrots, leek, spring onions and chive beure blanc, and fillet steak with smoked bacon and tarragon risotto and balsamic jus.

The Glasshouse

The Glasshouse, click to enlarge

The Glasshouse
The Glasshouse, click to enlarge

Hipping Hall
Hipping Hall, click to enlarge Hipping Hall
Hipping Hall, click to enlarge


Hipping Hall -
Kirkby Lonsdale, Lancashire

The Wildsmith family opened the door on Hipping Hall in its present guise in June 2005, after an extensive six month refurbishment. Andrew Wildsmith spotted the Hall for sale and has been responsible for the general concept, refurbishment and now the day-to-day management. The founder Head Chef is Jason (Bruno) Birkbeck who has been at Hipping Hall from the start. He has quite a pedigree, having formerly worked at The Samling and Manor. His style is Modern British using classical French techniques.

Wherever possible ingredients are sourced locally. Hipping Hall sources all their Lamb, Pork and Beef from a local farm, and it is this close relationship which allows them to maintain consistency and a high standard of product.


El Gato Negro -

Chef Simon Shaw has long experience of being involved with professional restaurant operators, having formerly worked within a top London restaurant group, along with fellow restaurant manager Chris Williams. Here in an old pub, they have introduced a touch of Spain to Yorkshire with their convincing tapas menu. The restaurant is remarkably authentic, but then it is rumored that every month or so, Shaw goes to Spain with an empty suitcase and a roll of clingfilm to bring back ingredients.

Signature dishes include Scallops served with a light chickpea puree and chorizo sausages, fried bread layered with anchovies, both salted and marinated, and monkfish served on the bone with crisped pancetta and a stew of tomatoes, olives and white beans, all of which display a sympathetic understanding of Spanish cuisine.

El Gato Negro
El Gato Negro, click to enlarge

Shanghai 30 Shanghai 30's, click to enlarge

Shanghai 30 Shanghai 30's, click to enlarge


Shanghai 30's - Oxford

Situated in a beautiful 15th-century building, Shanghai 30's is bursting with character and warmth. The cuisine is based on both the classic and contemporary dishes of Shanghai. Fresh, delicious, and beautifully presented, the menu includes both the more standard dishes like beef with broccoli and some unique finds, like Shanghai 30's Seafood Deluxe, a menagerie of seafood in abalone sauce. Aside from the food, the real joy is in the restaurant ambience and the dining experience itself. Upon ascending the stairs after going through a short tunnel, you are taken back to '30s Shanghai, where you can imagine that you have been welcomed into the parlour of a successful merchant.

Zutshis Zutshi's at The Toll Bar, click to enlarge


Zutshi's at The Toll Bar -
Fowey, Cornwall

After garnering a reputation for excellent outside events. Alison Zutschi has taken on the popular Toll Bar, which enjoys commanding views of the water (and the pleasure craft). During the day, fresh home-made cakes and sweets and well made lattes feature alongside great sandwiches, salads and specials of the day. For the evenings, there is a cosy lounge area and the menu features an eclectic mix of food. Signature dishes include Goats feta salad with roasted peppers and balsamic dressing, Salt and Pepper calamari with sweet chilli, moules mariniéres with bread for dipping, salmon and tiger prawns in a coriander sauce with saffron rice, and Carbonnade of Beef with crushed garlic root vegetables and creamy leeks. All home-made and all prepared with the care of someone who loves to cook.
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