SPRING
THE
PULSE
l
13
CUSTOMER
VIEW
Re
-launch
night
at
Howies
Wa
terloo
.
The
group
recognises
that
free-range
is
becoming
a
big
issue
for
more
discerning
diners
Craig
Stephen
Fr
ee-range
birds
don
8217t
come
cheap,
but
restaurant
group
puts
chick
en
before
nest
egg
NEWS
IN
BRIEF
Po
ultry
in
mo
ti
on
that
we
use
local
produce,
but
although
we8217re
not
ex
actly
delighted
about
the
food
miles
issue,
we
do
feel
it8217s
crucial
that
we
have
free
range
immediately
.8221
Since
Fe
arnley-
Whittingstall8217s
TV
pro-
gramme,
about
a
third
of
all
Byrne8217s
customer
contact
related
to
free
range
enquiries
and
she
believes
pork
is
going
to
be
the
ne
xt
big
issue.
But
ethics
don8217t
come
cheap.
Free
range
is
twice
the
price,
and
Howie8217s
is
not
passing
the
cost
on
to
the
customer
.
8220W
e8217re
taking
the
hit
because
I
strongly
believe
it8217s
the
right
thing
to
do
.
Diners
can
be
sure
that
the
birds
they
are
eating
have
had
a
good
life.8221
ETHICAL
DINING
Clive
Christian,
the
bespok
e,
luxury
kitchen
company
also
mak
es
the
world8217s
most
expensive
perfume,
cutlery
and
crock
ery
with
24-
carat
gold
inlay
and
provides
an
interior
design
service.
Given
this
dazzling
spectrum,
it
8217s
inevitable
that
a
Clive
Christian
event
offers
somewhat
more
than
bubbly
and
a
nibble.
To
celebrate
Va
lentine8217s
day
,
the
showroom
hosted
a
cak
e
demonstration
with
a
Tr
uly
Scrumptious
Chocolate
Wr
ap
cak
e,
pictured
above,
that
took
seven
hours
to
mak
e,
contained
16kg
of
chocolate,
and
needed
two
people
to
lift.
Clive
Christian
8217s
next
event
on
Monday
,
25
February
,
features
gourmet
chef
To
ny
Borthwick,
galloping
after
the
Michelin
star
he
dropped
after
moving
his
Plumed
Horse
restaurant
from
Crossmichael
to
Leith
last
year
.
His
demonstration
,
from
5pm
to
7.30pm,
of
a
two
-c
ourse
meal
caters
for
only
ten
exclusive
places,
priced
16360
a
head
including
wine.
FOLLOWING
ON
FROM
Hugh
Fe
arnley-
Whittingstall8217s
Chick
en
Out!
TV
campaign,
Howie8217s,
the
Edinbur
gh-based
group
of
restau-
rants
has
decided
to
provide
ex
clusively
free-
range
produce.
Since
Monday
,
11
Fe
bruary
all
eggs,
chick-
en
and
mayonnaise
in
each
of
the
six
Howies
restaurants
have
been
sourced
from
free-
range
farms.
All
beef
and
game
is
already
free
range;
and
the
group
is
actively
working
to
find
a
suitable
supplier
for
compassion-
ately-reared
pork
as
a
matter
of
ur
gency
.
Kath
Byrne,
Howies8217
operations
director
,
said:
8220I
feel
ex
tremely
passionate
about
ani-
mal
welfare,
but,
in
addition,
animals
that
have
been
treated
fairly
and
enjoyed
a
better
quality
of
life
do
taste
more
flavoursome.8221
Howies8217
four
restaurants
in
Edinbur
gh,
one
in
St
Andrews
and
one
in
Aberdeen
get
through
900
chick
en
breasts
a
week.
All
their
produce
is,
as
much
as
is
possible,
Scottish,
but
the
biggest
problem
in
becomin
g
ex
clu-
sively
free
range
has
been
finding
enough
produce
from
a
local
supplier
.
8220A
t
the
moment
Howies8217
free-range
chick
ens
come
from
France,
but
we
have
just
negotiated
a
deal
with
a
Scottish
farm.
Free
range
birds
tak
e
a
lot
longer
to
mature
so
we
won8217t
get
deliveries
until
June.
It8217s
a
dilemma:
it8217s
really
important
to
us
Juiced
Up,
which
has
three
outlets
in
the
Capital
,
has
teamed
up
with
Edinburgh-
based
TV
nutritionist
Amanda
Hamilton,
pictured
inset,
whose
book
Life
Detox
has
a
seven-
day
plan
incorporating
fresh
fruit
drinks
and
smoothi
es
into
a
daily
routine
designed
to
detox
the
body
.
Juiced
Up
is
serving
purifying
drinks,
such
as
Ultimat
e
Liver
Lover
and
the
Detox
Zinger
from
Hamilton
8217s
book,
at
its
stores
in
Hanover
Street,
Bruntsfield
Place
and
Ocean
Te
rminal.
See
www
.amandahamilton.com
and
www
.juiced-up.com
Christian
values
on
show
KIT
CHEN
CONFIDENTIAL
Alternatively
,
the
Cocktail
Emporium
at
44
Broughton
Street,
which
opened
six
months
ago,
is
unique
in
Edinburgh,
if
not
Scotland
as
the
essential
resource
for
bartending
connoisseurs.
It
sells
more
than
100
liqueurs,
40
different
vodk
as,
30
rums,
20
gins
as
well
as
various
vermouths,
bitters,
mixers,
syrups,
juices,
shak
ers,
glassware,
laminated
recipe
sheets
and
bespok
e
gift
kits.
The
shop
8217s
free
Saturday
tastings
from
2-
4pm
will
feature
Po
lish
vodk
as
on
23
Febru
ary
and
bourbons
on
8
March.
Call
0131-557
6819
for
more
information.
P12-15_Pulse_Feb_
12/2/08
10:02
pm
Page
13
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