Centotre, George Street
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Partridge, pears and pizza too: September menu at Centotre

September 4, 2012

Schools are back, and Edinburgh’s main festival season is nearly at a close.  Has summer gone already? Not just yet – while we’re bringing in a few more comfort food items for when there’s a nip in the air, there’s still plenty of summery tastes to choose from.

We’ve a feast of seafood ingredients to choose from this month.  We’re featuring mussels and scallops in particular – and not just any mussels, but Shetland mussels.

What makes them so good? The clean waters around the islands make for great growing conditions, and the strong tides bring plenty of good food their way – so the mussels have more meat and great flavour.

It’s a similar story on the west coast for the scallops we use, sourced from the Isle of Mull. Hand-dived catches mean that only larger scallops are kept – smaller ones are put back to grow.  You get a tastier dining experience – and the environment benefits too.

There’s squid too, as part of our seafood risotto, swirling in the beautiful gold of saffron.  Or, if you prefer, trout – this time, featured as part of our grills section, and served with a refreshing panzanella salad.

For those wanting a traditional taste of late summer, there’s game – this month, partridge.  We’re serving ours with tomatoes, olives and a caper berry salsa.  A tingling combination of tastes on the palate!

If you prefer the clean flavours of fruit and veg, we’ve got some lovely Italian choices for you: chicory and pear.  In fact, we’re enjoying the Italian pears so much, we’re featuring them in starters and in desserts.

We know that pear can go well with cheese – such as with parmesan in our side salad – but it’s also wonderful poached. We’re serving ours alongside Marsala and raisin ice cream. Yum.

We’re not forgetting Scotland’s contribution to September ingredients either. September is all about brambling – so we’re pairing Scottish blackberries with blueberries. Tart berries, meringue and ice cream – fresh and luxurious all at the same time.

Last but not least, we’re showcasing Scottish ingredients as part of Scottish Food Fortnight. Look out for our special Blasda pizza, incorporating cheeses, potatoes, red onions and sage. A satisfying Scottish take on the potato and cheese pizze of Piemonte.

With award-winning cheeses and heritage potatoes as the starting point, Blasda is no ordinary pizza. 1-16 September only: don’t miss out!

See you soon.

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