Initially training under Albert and Michel Roux at Le Gavroche in London, Marco went on to become Head Chef and joint owner of Harvey’s, aged just 24.

Marco was the youngest and first British chef to ever be awarded three Michelin stars in England, and now has a successful TV career (with shows including Hell’s Kitchen and Kitchen Wars), whilst continuing to manage a number of restaurants and steakhouses across the UK.

Since opening my own Steakhouse Bar & Grill here, I’ve become more and more aware that Nottingham is a hugely creative, vibrant city and the sheer number of top quality restaurants and eateries reflects its enthusiasm for food, flavours and dining out.

Sharing good food, created with originality and passion, using nature’s finest ingredients, is one of life’s greatest pleasures and everyone should have the opportunity to indulge in this delight as often as possible. Nottingham’s Food and Drink Fortnight is a celebration of the city’s talented chefs, world-class produce and thriving gastronomic scene, and for food-lovers the promotion will open the doors to some of the most exciting and highly-regarded restaurants in the country.

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Pierre White

Marco Pierre White is a celebrity chef and owner of The Marco Pierre White Steakhouse Bar & Grill, which opened at the Alea Casino, upper parliament street, in Nottingham in August 2012.

The Nottingham Food and Drink Fortnight is designed to showcase the fantastic restaurants and drinking

establishments that Nottingham has to offer.

It’s with this in mind that we’ve teamed up with 50 of Nottingham’s top restaurants to offer a

variety of special £10 menus.

£10at one of Nottingham's,50 most- lovedrestaurants

Turn the page to discover which restaurants are involved and start to plan a night out with

friends and family…

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£10

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ON THE

4550 miles from Deli

Antalya Restaurant

ASK Italian Nottingham

Atlas Deli

Bad Juju Tiki Bar

Bagel Nash

BHS Restaurant

Broadway Café Bar

Café Zest, House of Fraser

Cape Nottingham

Capocci Restaurant

Carluccio’s

Chutney

Curry Lounge

Dino

Dogma

Druckers

Flaming Dragon

Fresh Oriental

Gingham Kitchen

Govinda’s Vegetarian Restaurant

Homemade

Le Bistrot Pierre

Le Petit Four

Lloyds No. 1 Bar

Loch Fyne

TAKING PART IN THE DINe for £10 PROMOTION DURING THE FOOD AND DRINK FORTNIGHT ARE:

www.itsinnottingham.com/foodanddrink for full details of what each business is offering.

from 50 of Nottingham's most loved

restaurants

£10RESTAURANTS

Lord Roberts

Marco Pierre White Steakhouse Bar and Grill

Nada Budaya

New Foresters

Peachy Keens

Ropewalk

Royal Children

Sinatra’s

Singh’s Fine Indian Dining

Slug and Lettuce

The Approach

The Bank

The Bell Inn

The Fat Cat Café Bar

The Gatehouse

The Major Oak

The Newmarket

The Orange Tree The Restaurant at the Royal Centre

The Stage

Trinity Square Harvester

Walkabout Nottingham

World Service

Yamas

Method:1. Puree: Chop 420g of onion into equal sizes for even cooking and add to the pan with olive oil. For the best flavour use a low heat and cling film the pan. Cook for approximately 1 hour until the onions are soft. Add 150g of thinly sliced sweet potato and continue to cook until the potato is soft. Immediately drain the onions and potatoes from the oil and blitz in a food processor until smooth. Season with salt, white pepper and a touch of lemon juice.

2. Heat a pan with a little olive oil to cook 2 handfuls of spinach leaves for approximately 30 seconds until wilted then drain using kitchen paper.

3. For the rack of lamb (3 bones min.) pre-heat the oven to 180°c. Score the fat for even cooking, rub a dash of olive oil into the meat and season generously. Use a pan on medium heat and caramelise the rack of lamb all over.

Once caramelised place in your pre-heated oven at 180°c for 14 minutes. After 14 minutes place onto a plate and allow to rest slightly.

4. Lightly cook 2 rashers of streaky bacon (finely chopped) in a pan. Separately boil 75ml of double cream, adding 2 handfuls of peas once boiled cooking for approximately 30 seconds stirring throughout. Finally add 4 leaves of cabbage (finely chopped) and cook for another 40 seconds. Drain and add your cooked bacon pieces and then serve.

with a sweet potato and onion puree

Download and receive offers & treats straight to your mobile.

O TREATSFFERS

APP NOW AVAILABLE

Bodega Cider Festival - over 30 ciders to try! 3rd - 17th August during regular opening hours

Hotel Chocolat Taster sessions - Hotel Chocolat Cuisine Range (in conjunction with their offer - 10% off Cuisine Range).3rd - 17th August 11am - 12pm & 3pm - 4pm

Bagel Nash Upstairs tasting session - platters and samples will be available to try, plus the chance for attendees to put business cards in a draw for the opportunity to win vouchers for a meal. There will be a summery theme with frappés, milkshakes and the new Summer Ploughman’s bagel among other things!Sunday 4th & Sunday 11th August 3pm - 5pm

Lakeland VIP Customer Evening: Product demonstrations & tastings throughout the evening, including special offers and a prize draw. There will also be a Baking Masterclass - learn how to use the Duo Icing set and have a go yourself at decorating lemon and raspberry double delight cupcakes. Free entry to all, no need to book.Wednesday 7th & Thursday 15th August 6pm - 8pm

Lloyds No.1 Taster sessions - Eggs Benedict. Saturday 3rd, 10th & 17th / Monday 5th & 12th Wednesday 7th & 14th August 10am

Lloyds No.1 Taster sessions - Hand Battered Fish. friday 9th & friday 16th August 3pm

Events

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Lloyds No.1 Taster sessions - Cocktails. Thursday 8th & Thursday 15th August 8pm

Carluccio’s

Risotto Making Class: Join our friendly, informal class and let us show you how versatile risotto can be.Tuesday 6th August 5.30pm

Carluccio’s

Pasta Making Class: Unravel the art of pasta making and learn how to make the perfect ravioli, tortellini and pasta ribbons. Tuesday 13th August 5.30pm

Booking is essential at Carluccio’s. Please visit www.carluccios.com for more information.

Carluccio’s

Focaccia Making Class: Roll up your sleeves and enjoy making this famous, rustic Italian bread along with an impressive but easy to make calzone.Wednesday 14th August 5.30pm

The Coco Lounge

Cocktail Masterclass: Learn all the basics of cocktail preparation and how to make at least two different cocktails like a pro. Customers will receive a complementary cocktail upon arrival and a slice of pizza after the class. This offer must be booked in advance. To book, drop into the bar or email coco_lounge@live.co.uk friday 9th & 16th / Saturday 3rd, 10th & 17th August 6pm - 8pm

ChefIN THE

Valentin Petiteau

HEAD CHEF

World Service opened in 2000 and quickly became one of Nottingham’s

premier fine dining experiences, building acclaim nationally, as

well as locally.

Uniquely housed in the elegant surroundings of the 17th

Century Newdigate House, World Service offers cuisine of an

exceptional standard. The man behind the food is 27 year old Head Chef, Valentin Petiteau.

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Growing up in La rochelle, france, Valentin’s passion for food was instilled by his grandparents. He learned the art of cooking with homegrown produce

from his mother’s parents in the countryside, and dined at top restaurants when visiting his father’s parents in the city. Influenced by modern european

cooking, Valentin has spent the past six years perfecting his craft in restaurants around Nottingham, including the renowned two Michelin starred Sat Bains.

What’s popular at World Service?At the moment curried scallops are a popular choice. The scallops are grilled with curried butter, then we use the roe from the scallop to create a foam infused with lemongrass, cream and chili, and served with a little salad and mango chutney. We finish the dish with a classic curry element - a poppadum; it’s a great way to add some texture to the meal.WORLD SERVICE

Where do your ingredients come from?Nottingham is a rich source of quality produce, there’s real ale, Colston Bassett Cheese, lots of game. Currently I am using wood pigeon from the Vale of Belvoir on the menu. Quality of ingredients is very important to me.

What are you proud of? We have a new dessert for the Summer that I am particularly proud of, it’s our take on an English classic; strawberries and cream. We place chopped strawberries with meringue, so we have some soft meringue with firm fruit, and it comes with an elderflower panna cotta, then we finish with a little bit of Champagne on top.

What does the future hold? World Service has been awarded two AA Rosettes for the last eight years now, so it is definitely my objective to gain a third while I am Head Chef here. don’t forget to try the £10 menu, available at World Service during the Fortnight

World service, Newdigate House, Castle Gate NG1 6AF

JamJAR

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In a Jam Jar add50ml shot of Bacardi White Rum

+Juice of one fresh lime

+10 mint leaves

+3 teaspoons of caster sugar

+Crushed ice

Muddle together with a spoon to release the mint’s flavour, Top up with soda

and garnish with lime and two straws.

9 Broad Street NG1 3AJ

visit Bad JuJu between 5 and 9pm daily for 2-4-1 cocktails during the fortnight.

TO TRY MOREcocktails

f RENCH

D UTCHLUEB

CheeseBrothers Rob and Webb Freckingham took over The Cheese Shop in December 2004. They stock over 200 British cheeses and a wide range from the continent both are changing constantly.

Both with separate careers (Rob – farming, Webb – catering), the idea for The Cheese Shop came about when Rob tragically lost his arm in an accident on the farm and couldn’t continue to work on the land. The Cheese Shop seemed the perfect choice to combine both of their backgrounds.

hat’s your favourite cheese?

It’s very hard to choose a favourite with so many great cheeses out there. But because of where we are, Colston Bassett Stilton and Cropwell Bishop’s Beauvale always hit the mark. The fact that we can collect the cheeses directly from the dairies is an advantage to getting great and consistent cheese, and we have a great relationship with both Billy Kevan (Colston Bassett) and the Skailes family (Cropwell Bishop).

W

hat’s your most popular cheese?

The most popular cheese at the moment seems to be Colwick cheese, following its relaunch in May this year - the first time the cheese has been sold since the 1990s. A fresh, light, creamy tasting cheese, it’s ideal for the summer. A lot of our customers are enjoying the nostalgia that comes with the cheese, fondly remembering it from their childhood. We’re now selling around 100 a week, making it one of our current bestsellers.

W

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10%%offblue stilton from Colston Bassett and Cropwell Bishop during the fortnight.

COLSTON BASSETT ARE CELEBRATING THEIR 100 YEAR CENTENARY OF MAKING STILTON CHEESE.

6 Flying Horse Walk NG1 2HN

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BELLINN

The Ale Trail

start your own ale trail at one of the oldest public houses in Nottingham, the Bell Inn on Angel Row has served its share of real ale over the centuries. Originally established in 1276 as a Friary (on what is now Friar Lane) by a group of Carmelite Friars, the first signs of it

becoming an alehouse were in 1539 when it was named the Angelus bell.

TheFood & Drink

Nottingham is famous for its ale, so to help you discover some well-

crafted beer - follow the Food & Drink Ale Trail!

alEtrAil

As a Greene King pub, we serve IPA, Abbot Ale, Speckled Hen, old Trip and our own brew; Bell Inn Bitter. We also sell ePA from the Nottingham Brewery and rotate a second local guest ale.

The pub has always had a good reputation for delivering real ale of a high standard, and this year it won Cask Ale Pub of the year for the North Division of Greene King. Stocking local ales is a must for us, it’s something to be proud of; it’s local and it tastes great. It also gives us the opportunity to shout out about Nottingham and the local area.

Real ale houses share the same passion for the perfect pint from a local brewer.

“

“

The Bell Inn 18 Angel Row Broadway Café Bar 14-18 Broad StreetLloyds Bar No1 1 Carlton StreetLord Roberts 24 Broad StreetNew Market Lower Parl StreetRoyal Children 50A Castle GateSlug and Lettuce The CornerhouseThe Approach 12-18 Friar LaneThe Bank 8-9 Beastmarket Hill

The Fat cat Café Bar Chapel BarThe Gatehouse Tollhouse HillThe Major Oak 24-6 Pelham StreetHand & Heart 65-67 Derby RdPit & Pendulum 17 Victoria StreetThe Blue Bell 50 Upper Parliament StreetThe Bodega 23 Pelham StreetThe Roebuck Inn 9-11 St James StreetRescue Rooms 25 Goldsmith Street

BE PArT oF THE AlE TrAil By visiTiNg THEsE PuBs AND BArs

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Lemon &

DOUBLE DELIGHTraspberry

Cupcakes

•Preheat your oven to 180°C/350°F/gas mark 4 and line a 12-hole muffin tin with cake cases.

•In a large bowl, cream 125g of unsalted butter and 125g of caster sugar together until pale, light and fluffy. Gradually add two large beaten eggs, mixing well between each addition. Sift in 125g of plain flour, 1 tsp of baking powder, ½ tsp of bicarbonate of soda and a pinch of salt. Add 2 tbsp of soured cream

• Prepare the raspberry purée first. Place 400g raspberries in a medium saucepan, add 75g of caster sugar and the juice of ½ a lemon, and set over a low heat. Cook gently until reduced to a purée.

• Pass through a fine sieve placed over a bowl to remove the pips. Clean the saucepan, pour the purée back in and continue to cook over a low heat until the purée is the consistency of slightly runny jam. Remove from the heat and leave until cold.

• To make the meringue buttercream, place 200g of caster sugar in a medium-sized, heatproof bowl, add the 3 large egg whites and one tablespoon of water. Set over a pan of simmering water

(at room temperature) and the grated zest of half a lemon, and mix until smooth and thoroughly combined.

•Divide the mixture between the cake cases. Add half a teaspoon of lemon curd to each and gently swirl with the teaspoon. Bake on the middle shelf of your oven for about 20 minutes until the cakes are golden and well-risen. Rest in the tin for 3-4 minutes then ease out onto on a wire cooling rack and leave until completely cold.

lemon & raspberry Meringue Buttercream

(do not allow the bowl to touch the water) and whisk gently for about 4 minutes until the sugar has dissolved, the mixture is hot to the touch, turns white and starts to thicken. Remove from the heat and immediately begin the next step.

• Use an electric whisk and beat on a medium speed for 3-4 minutes, until doubled in volume and cooled. Gradually add 250g of softened unsalted butter, beating continuously, until the buttercream is silky smooth.

• Divide the buttercream between two bowls. Stir the raspberry purée into one and 2 tbsp of lemon curd into the other. Fill the Duo Piping Bag following the pack instructions and cover each cupcake with delicious two-tone icing.

ecipeR

Made in the ‘My Kitchen

12 Hole Deep Bun Tin’ and

iced using the Lakeland

Duo Colour Icing Kit 2 wheeler gate ng1 2nb

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indianMemSaab - 12-14 Maid Marian Way NG1 6HS

MoroccanMarrakesh Moroccan Bar & Restaurant - 6 Chapel Bar NG1 6JQ

AustralianWalkabout - 15-17 Friar Lane NG1 6DA

greekYamas - 5 Thurland Street NG1 3DR

JapaneseBonzai - 11-13 Carlton Street NG1 1NL

MexicanCapocci Restaurant - 56-58 Upper Parliament Street NG1 2AG

ThaiThailand No. 1 - 16-20a Carlton Street NG1 1NN

italian Carluccio’s - 12 Low Pavement NG1 7DL

BrazilianTropeiro - 1 Fletcher Gate, Adams Walk NG1 1QS & 11 King Street NG1 2AY

CaribbeanTurtle Bay - The Cornerhouse, 12 Trinity Square NG1 4DB

Pan-AsianChino Latino - 41 Maid Marian Way NG1 6GD

Austrian Dino - 9 Warser Gate NG1 1NU

MalaysianNada Budaya - 20-22 Broad Street NG1 3AL

TurkishAntalya - 31 Forman StreetNG1 4AA

Nottingham is a multi-cultural city and this is reflected in the huge variety of international flavours on offer. Here are just some of the

different countries you can eat in, without leaving the city centre.

This is just a selection of the international restaurants available.

Check out itsinnottingham.com or download the It’s In Nottingham App and you

can search Nottingham’s restaurants by cuisine style.

EatAROUND THE

Paint the town PurPle in nottinGhaM

Nottingham works hard to ensure that you have a great night out and is proud to fly the coveted Purple Flag – a national award that demonstrates Nottingham by night is well managed.

Not only does the place itself have an accreditation but many of the licensed premises have also worked hard to receive a mark of excellence for their very own business via Best Bar None.

Best Bar None is a national scheme, which acknowledges and helps promote businesses which have proven to have the customer in mind in all aspects of the business, from health and safety through to customer service training for their staff.

To find out more about Purple Flag and Best Bar None, visit www.nottinghambbn.co.uk and www.purpleflag.org.uk

TM

best bar none

PLEASED TO SUPPORT FOOD & DRINK FORTNIghTOODf DRINK

with yamas this fortnight!

ecipeR

Yamas means ‘cheers’ in Greek and here, George Ktori owner of Yamas, explains how

to make two traditional dishes…Wash 1 whole cucumber and grate coarsely, place in a colander to drain. In a bowl add 500g of Greek yoghurt and 2/3 cloves of finely grated garlic. Add the cucumber, one tbsp of mint (fresh is best!), three tbsp of extra virgin olive oil and one tbsp of vinegar. Season with a pinch of salt and pepper, and then mix the ingredients thoroughly. You can garnish with fresh mint leaves to serve.

Wash a head of iceberg lettuce and 100g of rocket under a cold running tap. Chop the lettuce and place in a large salad bowl, alongside the rocket. Wash and slice half a cucumber and arrange on the lettuce. Wash 2 vine tomatoes, chop them into quarters, and place on top of the cucumber. Slice half a red onion and scatter it over the salad with parsley. With your hands, break 100g of feta cheese into small pieces and place on the top of the salad with 10 olives. Sprinkle a pinch of oregano on top and dress the salad with vinaigrette before serving.

reek saladGzatzikiT

In a bowl add 150g of olive oil, 50ml of vinegar, 3 tbsp lemon juice, salt and freshly ground black pepper. Whisk well until they have combined together.

inaigretteV

Go

visit us at 5 thurland street NG1 3DR and enjoy our £10 menu this fortnight

(which is quite siMPly the Best Bar none!)

www.yamasbar.co.uk

Getting into Nottingham to enjoy the Food & Drink Fortnight couldn’t be cheaper!

By Car

From 3rd until 17th August there is FREE on-street parking in the city centre Monday-Saturday, from 6pm. See opposite page for details.

By BusNottingham City Transport Grouprider: Between 5pm and 4am it is

only £4 for two adults to travel anywhere in the city.

Standard all day NCT travel ticket is just £3.40.

By TramWith NET Trams school holiday group ticket 5 people can travel all day

for only £5 (minimum 2 adults).

Standard all day NET travel ticket is just £3.50Parking is free at all net tram park and ride sites.

for more information, please visit www.itsinnottingham.com

on-streetparking!during the food & drink fortnightFrom 3rd until 17th August there is FREE on-street parking in the city centre Monday-Saturday, from 6pm.

To activate the parking, simply follow these easy steps:

1 Park at any one of Nottingham city centre’s on-street parking zones from 6pm

2 Ring this number: 0115 871 4000 or use the RingGo App (available from iTunes and Google Play)

3 When asked, enter the code 9000 and follow the instructions given.

For more information, please visit www.itsinnottingham.com

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10%off

your final bill at

Bagel NashVALID FROM 3RD – 17TH AUGUST 2013

Please present voucher when ordering. Not be used in conjunction with any other offers.

VALID FROM 3RD – 17TH AUGUST 2013During Happy Hour (All day and night on Mondays / 4-9pm Tuesday – Saturday).

Please present voucher when ordering. Please drink responsibly.

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your favourite

Tweet @itsinnottingham with #foodiefortnight and tell us what your favourite meal in a

Nottingham restaurant is to be in with a chance of winning.

meal

Terms and conditions: Winner to be announced on Monday 19th August via @itsinnottingham. Win dinner for two in your favourite restaurant up to a spend of £100. Prizes to be claimed

before the end of October 2013. Not valid on Fridays and Saturdays. If you don’t use Twitter, simply email info@nottinghambid.com with your answer for your chance to win.

Your chance to win

Cocktail Pitchers £7Bodega

Free chocolate with any drink purchased

Chocolate utopiaVALID FROM 3RD – 17TH AUGUST 2013

Please present voucher when ordering.

10%off

all products on Wednesdays and Thursdays

Fresh oriental VALID ON 7TH/8TH/14TH/15TH AUGUST 2013

Excludes rice. Not to be used in conjunction with any other offer. Please present voucher when ordering.

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VALID FROM 3RD – 17TH AUGUST 2013Excludes ‘The Teas’. Please present voucher when ordering. Please drink responsibly.

VALID FROM 3RD – 17TH AUGUST 2013Please present voucher when ordering.

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Two cocktails for £5long island

10%off

the delicious Cuisine range

Hotel Chocolat

VALID FROM 3RD – 17TH AUGUST 2013Includes Cheeky Limto, Hyperactive & Deep Blue Lagoon Cocktails.

Please present voucher when ordering. Please drink responsibly.

VALID FROM 3RD – 17TH AUGUST 2013Until 2pm everyday (excludes Magnifica). Please present voucher when ordering.

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Cocktail Jugs £6.95Foxy’s

Two-for-one BreakfastsCarluccio’s

Millie’s CookiesVALID FROM 3RD – 17TH AUGUST 2013

Offer on treatboxes (12 cookies). Please present voucher when ordering.

Buy one treatbox (12 cookies), get one free

VALID ON 3RD/9TH/10TH/16TH/17TH AUGUST 2013Please present voucher when ordering.

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20%off

your total food bill

Peachey Keens

VALID FROM 4TH – 9TH / 11TH – 16TH AUGUST 2013 FROM 5.30PM – 7PMPlease present voucher when ordering.

VALID FROM 3RD – 17TH AUGUST 2013Please present voucher when ordering. Please drink responsibly.

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Just £12.50 per person Memsaab

special Early Evening Menu

£5 Cocktail Taster Tray5 different taster cocktails to enjoy for just £5

The Coco lounge

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