What's Cookie? » Events

Cookie Sunday Roast this and every Sunday 1pm

Domenico — Fri, 17 Feb 2012 09:55:14 +0000

Sunday Roast at Cookie kicks off this weekend. The roast menu is available as either a two or three course so you can mix and match with Slow Roast Shoulder of Pork, The Perfect roast beef, Neep fritters, Rumbledethumps or duck roast potatoes, Yorkshire pudding, Roast Chicken, and Chilli lime dipping sauce with winter greens. Vegetarians are guaranteed some excellent meat free choices as ever at Cookie.

Sticky Toffee Pudding and a Crumble are always on the cards and with surprises and seasonal changes we will always keep it fresh.

When the weather gets a bit better we are going to invest in a Hog roaster and offer our clients the chance to take away the best Scottish Sunday lunch ingredients for home or put in a sandwich for a walk the park.

Cookie Catering Launches

Domenico — Mon, 16 Jan 2012 12:47:53 +0000

Cookie Catering Launches! Cookie has joined forces with John Shields the award winning chef to give Cookie Catering real flavour, passion and the professional ability to deliver. John has been catering for many years for the private jets that go through Glasgow Airport. Whether it be for Bruce Springsteen, Prince or a Captain of industry his culinary output needs to be on time and of the highest quality. This kind of work keeps him on his toes and makes him flexible. Qualities we were looking for in developing a new Catering business. We share a common interest for great Scottish products and a desire to make food tell its story. Cookie now has the dimension to cater for large events with a dedicated team under John’s command. The culinary quality and interest that Cookie has brought to the Southside is now on the road and ready to be brought to you. The strength of our cuisine is based on the quality ingredients that we use, whether these be from Scotland or Italy. Unpretentious classic British food meets Europe with a twist. We are constrained by space at Cookie and our link up with John and his team gives us a whole new dimension. We are working with an already proven Head Chef and Caterer which means we enter this business with eyes wide open and a strong knowledge base. John began his career as a chef at The Buttery. During his time at the Townhouse Hotel he gained two AA rosette awards for its outstanding cuisine. He then moved East to further develop his culinary expertise at the Michelin Bib accredited Pompadour restaurant in the Caledonian Hotel, Edinburgh. John was nominated in 2009 for New Restaurant Chef of the Year. Cookie Catering tel 0141 423 1411

The best of Italy

Domenico — Tue, 10 Jan 2012 08:07:33 +0000

At Cookie we are going back to first principals to bring you some of the best Italian products and mix them with the best of Scotland. Things that you will hard to find even in Italy. All brought to you direct from the people that make them. Simply the best of Italy. We have a return of some favourite Cookie products such as Pecorino from Sardinia, “Fiore Sardo” the Flower Sardinia, of ready to marry with great British Pears. New treats like Ciauscolo from Vitto, a spreading salami, to cover Cookie crostini. Coppa to sit next to toast and a rocket and orange salad. Some of the things we bring in might be a bit obscure so here are some pictures whet your appetites and give you an idea of where they are from. Fiore Sardo A cheese from the harsh and beautiful rugged hills of the Mediterranean island of Sardinia. This is one of the great Italian cheeses. Still produced by smaller shepherds who age the rounds for months in cool cellars, for a traditionally rustic flavour. Firm texture, creamy, nutty finish which goes incredibly with a fresh pear. La Tuscia We also have a Pecorino from the La Tuscia, once centre of the Etruscan civilisation, La Tuscia is North of Rome bordering on Tuscany and part of the Maremma, home to the first cowboys. This pecorino is a slightly milder cheese mixed with goats milk. Great for runner beans when they come into season and for the moment with home made chutneys such as apple and mustered. We have a whole range of Charcuterie from our friends in Umbria Great Guanciale “pork cheek” for our pasta Cured in red wine for 20 days rolled in fennel seeds pepper chilli and salt stronger in flavour than Pancetta and the perfect base for a Carbonara or the non eggy version, Gricia or a great all’amatriciana. Capocollo Capocollo is a cured pork shoulder, soaked in white wine, salted and peppered and hung to cure. Ciauscolo from Vitto This soft sausage has a bold and assertive flavour and tenderness. It is made with shoulder and bacon meat, which is repeatedly minced to obtain a creamy texture. Mixed with black truffle and allowed to air-dry for 2 weeks. Delicious when spread on a slice of crusty Cookie bread and accompanied with slivers of green apple, or a little honey. Corallina Salami The original and most famous of Umbrian salami is made from the best cuts of pork following a traditional and age-old recipe. The meat is expertly hand-cut to obtain the correct balance of meat and fat. It is flavored with whole and crushed black peppercorns, garlic and salt, hand-tied in the pork gut and aged for up to 40 days. Coppa di testa This is a cooked meat like a marbled terrine with a delicate aromatic taste. It is cut wafer thin like ham, it is seasoned with garlic, black pepper and salt, orange peel and lemon, it is steamed in a jute bag. It can be served in thin slices with rucola and mature pecorino, toast and a slice of orange on the side to add to that citrus edge. It goes well with a glass of robust red wine.

Cookie is from the heart

Domenico — Tue, 20 Dec 2011 14:45:18 +0000

The end of a year, taking stock of what you have been up to? Better still over a glass or two and a full tummy.

It has been a wild year for us. In recent months at Cookie we have been thinking carefully about what Cookie is? What we do, how we do it and why? It is the why which is really our starting point.

It is not easy. It has been a steep learning curve but at our heart we have always been a food business which does things that it believes in.

We think it is important to be direct with food. No mystery, no adjectives. Healthy interests that we can share with curiosity for the new and the old. We are responsive to our customers. Quality products are at Cookies core and there is a story behind all that we do, whether this is about; why we choose our Italian sausages from Federico at Tollcross or help Alessandro export wine for the first time. It is why we work with the amazing and talented Conzo for our graphics and talk bread with a German master baker called Karl at Bavaria bakery.

So in this post we would like to say thanks to all our customers and fans who have followed us over the year. We are really grateful for your support and care. We come from the heart and that is why we are going to only make it better for you to enjoy.

A special thanks Hannah, Gregor, Gordon, Alan, Robert, Steven now at Wholefoods in Giffnock, Graham, Alison, Gail, Kieran the Kiwi, Andrew & Kathryn and baby, The Bisland boys, Rico, Alessandro, and Franco at Le Poggette.

Grazie. D&M

Ohh yeah and by the way…. Come buy our wine as it is magic.

Domenico — Fri, 02 Dec 2011 08:50:29 +0000

In the next few weeks things will be changing at Cookie. Our wine goes on sale at £7.99 both in Cookie and Maxwell’s Off sales on Nithsdale Rd. We will be bring it to other locations in the build up to Christmas, let us know where you would like to see it .

We have a new menu structure which starts next week and a new kitchen line up to match as Robert takes the helm and Gordon moves on to develop Cookie Catering.

We have developed a fast and inexpensive lunch menu and a new breakfast line up starts with great ideas and a strong vegetarian content: Omelette to taste, a return of the Arnold Bennett, Welsh Rarebit, Eggs florentine, granola, porridge and more.

Side courses and salads are defined with fun names such as “Liver regeneration”, the “Jock salad” or classcis such as Rumbledethumps. Poached pears, Cantuci & Vin Santo, spicy crumbles and the Cookie Chocolate fudge bring up the rear.

Lots of Christmas treats and odd ball ideas can be found and our new olive oil in beautiful glass bottles arrive mid month just in time for stocking fillers.

Black Truffles & New Olive Oil

Cookie is changing

Domenico — Fri, 02 Dec 2011 08:45:12 +0000

We have a new menu structure which starts next week and a new kitchen line up to match as Robert takes the helm and Gordon moves on to develop Cookie Catering.

Lots of Christmas treats and odd ball ideas can be found and our new olive oil in beautiful glass bottles arrive mid month just in time for stocking fillers.

Black Truffles & New Olive Oil