Tony Pierce’s plans to become an architect took a sharp turn in a different direction when he caught sight of a bevy of young women enrolling in a catering course. He weighed the odds — 16 women and seven men in the class — and decided to take a chance. The class turned out to be an opportunity in more ways than one, the first of many off-the-cuff choices that led to Pierce’s ranking as one of Scotland’s top chefs.
Following a stint at Scotland’s Gleneagles Hotel and subsequent tenure at such Michelin-starred venues as Mallory Court Hotel and The Box Tree in England, Inverlochy Castle in Scotland and Llangeod Hall in Wales, Pierce took another unexpected turn in 1994 when, on a whim, he answered a help-wanted ad for an “urgently required chef” and landed at Knockinaam Lodge. He fell in love with the hotel and, in a fairy-tale ending, met and married a local girl, all while retaining a Michelin-star rating every year since.
Baked Skye sea scallops in a salted pastry crust Serves 4
4 large Isle of Skye hand-dived scallops in their shells
1 bunch basil, chopped
Zest of 1 lemon
Juice of 1 lemon
1 egg yolk
1 garlic clove, peeled and crushed
4 ounces unsalted butter
4 1⁄4-inch-thick, round puff pastry disks, sized to match bottom scallop shell
Egg wash, as necessary
Sea salt, to taste
Poppy seeds, for garnish
Clean the scallops and set aside. Reserve the bottom shells. Wash and boil the shells for 3 minutes. Set aside to cool.
Place chopped basil, lemon zest, lemon juice, egg yolk, garlic and butter in a mixing bowl. Whip for 2 minutes until slightly fluffy.
In a hot pan, sear the scallops, fat side down, for 10 seconds. Remove from heat and cool.
Divide the whipped butter among the four scallop shells, placing each portion into the center of the shell. Place a seared scallop on top of the whipped butter, seared side facing up. Press down slightly.
Brush egg wash on the outer rim of each shell and top with a puff pastry disc. Trim and crinkle the edges of the pastry. Brush the pastry with egg wash. Sprinkle with sea salt and poppy seeds.
Bake in a 400-degree oven for 6 minutes.
Hot banana and Galliano soufflé Serves 4
1 tablespoon butter, melted
2 overripe bananas, puréed
Zest of 1 lime
4 ounces crème patisserie
2 ounces Galliano
8 egg whites
2 tablespoons plus 2 teaspoons caster sugar
4 balls vanilla bean ice cream (preferably homemade)
4 ounces dark chocolate sauce, warmed
Coat four ramekins with melted butter, then coat with 2 teaspoons caster sugar. Shake excess sugar from the ramekins. In a pan over low heat, mix the bananas, lime zest, crème patisserie and Galliano.
In a mixing bowl, whip the egg whites to soft peaks, gradually adding 2 tablespoons of sugar halfway through. Whisk one-third of the banana mix into the egg whites and, with a spatula, fold in the remaining banana mixture.
Divide the mixture into four ramekins. Bake at 400 degrees for 7 minutes.
Pour the warm chocolate sauce into a pitcher to serve as an optional topping. Plate each soufflé with a ball of ice cream on the side.
Portpatrick, Dumfries and Galloway
Scotland DG 9 9AD
tel 44 1776 810 471
United Airlines announces a number of new routes.
As part of Germany’s climate package, a plan to reduce emissions, the country will raise departure taxes at German airports. Taxes will go up as much as 60 percent, and are expected to raise up to €740 million. The funds will then be used to lower VAT on rail fares from 19 percent to 7 percent.
Norwegian Cruise Line took delivery of its newest ship, Norwegian Encore, ahead of its naming ceremony Nov. 21. The 1,100-foot-long ship boasts a guest capacity of nearly 4,000. Since Norwegian Cruise Line took delivery of the shi, Oct. 30, Norwegian Encore sailed from Germany to England before making its way to New York City, then Miami, where the christening ceremony takes place next week.
Welcome to Rhodes, a medieval treasure beautifully preserved throughout the centuries. Rhodes is the capital of the Dodecanese, an island ideal not only for those who want to relax, but also for those looking for an action-packed holiday! With its bright green hills, rich green valleys and uninterrupted line of golden beaches, Rhodes is truly a blessed place. “The sun island” has more sunshiny days and milder temperatures throughout the year than any other location in Greece. It is, after all, one of the country’s easternmost places and among the first to welcome summer on its impressive beaches. Add in the excellent facilities for tourism, the island’s special blend of cosmopolitan and traditional, and numerous cultural and archaeological sites, the most important being the Medieval (Old) Town, a UNESCO World Heritage site, and you’ve got the perfect holiday destination. While on Rhodes, don’t miss a daytrip to nearby Sými. An island of sponge divers and seamen, Sými used to have 30,000 inhabitants before the Second World War and was the richest island in the Dodecanese, despite its small size. Today, Sými attracts many visitors thanks to its beautifully preserved Neo-Classical buildings and the famous Archangel Michael monastery at Panormitis.
TAP Air Portugal is adding 15 new weekly flights from the United States and Canada by summer 2020, a new record for the carrier of 71 weekly flights between North America and Portugal.
Swiss-Belhotel International boasts an impressive portfolio throughout 22 countries, including 10 ASEAN member countries. This growth is continuing with the group’s new plans to debut four properties in Thailand.