Hastings on Food

2015-07-02 06:00

SALUTATIONS. Let’s face it - although we know that no one gets out alive, none of us really wants to die. Even if you aspire to go to the kingdom of heaven you won’t hurry the process. As we move towards our certain destiny we hope that what we have done for ourselves will part with us and what we have done for others will remain immortally all around us

It is with profound sadness and deep regret that I have to inform you all about the recent death of Robert Noble who was one of my most esteemed chefs here at the Wild Coast. Noble was a proud Scottish national who began his career with us in December 1988, in the 27 years that he worked here, he is definitely best known for the smooth operation of the breakfast at Chico’s restaurant.

Noble always made a lasting impression to all he came into contact with and we here at the Wild Coast will certainly miss him a great deal, and our heartfelt condolences go out to all his friends and family.

While words can never really express how much someone meant to our team, language can still provide comfort, solace hope and inspiration following their death. The pain felt by us reminds one that every individual is unique. Each one of us has something that is inexpressible to us alone and part of the grief is that quality is absolutely and irretrievably lost.

When we honestly ask ourselves who among us assists with these moments of despair we find that more often than not it is those we felt were least likely to help us face the realities of our powerlessness.

On the day one is buried there is no perspective, for space itself has been annihilated. Your deceased friend is still a fragmentary being and your time spent is one of chores and crowds, one of false and true handshakes as well as laments.

Remember those who have died are never really dead until they are forgotten, and each time someone we know dies we learn to value our life that much more.

So here’s to you Noble, we celebrate your life and your Scottish heritage. We will certainly have a few wee drams of the distilled water of life in your honour and shout even louder for our memorable Liverpool next season. May you rest in peace.

Scottish food and drink formulates the very foundation of their culture. Like South Africa with its extensive sloping hills, opaque coastal waters and flourishing prolific terrains, their natural larder produces some of the best most sought-after natural produce in the world.

From succulent melt-in-your-mouth Angus beef from Aberdeen to world famous wild trout and salmon. The “made in Scotland” stamp has become synonymous with taste and quality. South Africa already gives the French a run for their money regarding our cheeses with Scotland competing with us both on a par.

When it comes to fruits, Scottish producers grow some 3 200 tons of raspberries and a staggering 21 500 tons of strawberries each year. The export industry of Scottish salmon alone is worth more than £350 million and is exported to some 55 countries worldwide, while Scottish lobsters are used in more than 30 well-known Michelin starred restaurants.

When it comes to Scottish whisky, demonstratively known as the water of life, global shipments are in excess of two billion pounds for the six-month period between January and June.

The national dish of Scotland is haggis, a savoury pudding containing sheep heart, liver, lungs which is then minced with onion, oatmeal, suet and spices, and encased in a sheep’s stomach or sausage casing and traditionally served with neeps and tatties (turnips and potatoes).

Scottish oatcakes go back as far as the 14th century and are still enjoyed today as an accompaniment to soups or with cheese and chutney.

Of course, if you are able to obtain fresh wild Scottish salmon it will be invariably be superior to the farmed variety however, wild salmon is fast becoming a scarce commodity and the majority of fresh salmon we enjoy is from the farmed variety

Either way raw, smoked or seared, Scottish salmon is certainly a treat on any occasion


Peppered salmon with whisky cream sauce


· 1 tablespoon of ground rainbow pepper

· 1 tablespoon fresh lemon juice

· 2 x 200g deboned Scottish salmon steaks

· 1 teaspoon of Dijon mustard

· Khoisan sea salt

· butter

· whisky

· 150 ml cream

· snipped fresh chives


· Ensure the salmon is at room temperature

· Coat the salmon with lemon juice

· Gently smear with the mustard

· Gently press the pepper into the salmon

· Season with the salt

· Heat up a frying pan

· Add butter and as soon as it starts to foam

· Place in the salmon steaks

· Cook for two minuets

· Turn the steaks over

· Splash in the whisky

· Pour in the cream

· Cook the salmon for two minutes remove and set on a warm plate

· Reduce the cream sauce

· Adjust seasoning

· Add the chives

· Pour over the steaks

· Serve with seasonal veg and boiled potatoes

· Garnish with extra snipped chives

Seared salmon with warm potato and tomato salad


· 400 grams baby potatoes boiled with skin on and cut in half keep warm

· 2 cloves garlic finely chopped

· Rio largo olive oil

· 1 tablespoon balsamic vinegar

· Khoisan sea salt

· ground rainbow pepper

· 350 grams of cherry or vine tomatoes cut in half

· basil leaves finely sliced

· 4 120gram Scottish salmon steaks

· lemon juice

· shaved parmesan


· In a large bowl mix the garlic, olive oil, balsamic vinegar and seasoning together

· Add the tomatoes and the sliced basil

· Add the potatoes and coat well

· In a very hot pan with a little olive oil sear the salmon steaks

· Turn over

· Splash with lemon juice

· Season with salt and pepper

· Remove from the pan

· Place some salad on a plate

· Top with the seared fish

· Garnish with shaved parmesan

· Serve

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