YOUR AUGUST AGENDA IS HERE
VISIT: EDINBURGH FESTIVAL FRINGE
3 August – 27 August
If last year is anything to go by, the self-proclaimed “world’s greatest platform for creative freedom” that is the Edinburgh Festival Fringe is set to take over the Scottish capital with an explosion of creativity from over 50,000 performances across 300 venues. Every year thousands of performers take to hundreds of stages all over Edinburgh to present shows for every taste. From big names in the world of entertainment to unknown artists looking to build their careers, the festival caters for everyone and includes theatre, comedy, dance, physical theatre, circus, cabaret, children’s shows, musicals, opera, music, spoken word, exhibitions and events.
Find out what’s on and book your tickets here: https://tickets.edfringe.com/whats-on
View the programme here: 2018 Fringe Programme
SLEEP: DUNSTAN HOUSE HOTEL
House is as boutique as they come, offering an unexpected helping of urban chic in a modest Victorian villa.
There’s nothing stuffy about this Victorian villa, its comely original features tenderly preserved in a design-led transformation to a sleek boutique. With stylish bedrooms and a classy bar serving modest food all day, all just a 10-minute bus ride from the city centre, it’s a handsome dark horse. ‘Wee doubles’ are just that (ask about sloping ceilings if you’re tall), but no less carefully designed and decorated than the larger, pricier rooms with their Instagrammable feature baths, lush, oversized sofas and four-poster beds.
With a name like ‘Juniper’ you know that gin lovers will not be disappointed with this place!
This stylish bar has a fantastic gin cocktail offering and a view to die for. Their cocktails are blended by expert mixologists and include both new daring creations and old favourites. If you want to be a bit adventurous, try their cocktail tasting menu, which offers a flight of four cocktails to enjoy while to admire the stunning panoramic views of Princes Street and the Gardens. You’ve got to be quick though; those coveted window seats get snapped up fast!
Tracksuit Trousers: No.21 / Trainers: Ash / Striped Cardigan: No.21 / Polaroid T-shirt: No.21 / Orange Jumper: Ganni / Leopard Bag: Alexander Wang / Black Bag: Alexander Wang / Leopard Boots: Sam Edelman / Denim Bomber: MSGM / Pencil Skirt: No. 21 / Leopard Scarf: Rockins / Beaded Bag: Shrimps
READ: LITTLE FIRES EVERYWHERE BY CELESTE NG
Everyone in Shaker Heights was talking about it that summer: how Isabelle, the last of the Richardson children, had finally gone around the bend and burned the house down.
In Shaker Heights, a placid, progressive suburb of Cleveland, everything is meticulously planned – from the layout of the winding roads, to the colours of the houses, to the successful lives its residents will go on to lead. And no one embodies this spirit more than Elena Richardson, whose guiding principle is playing by the rules.
Enter Mia Warren – an enigmatic artist and single mother – who arrives in this idyllic bubble with her teenage daughter Pearl, and rents a house from the Richardsons. Soon Mia and Pearl become more than just tenants: all four Richardson children are drawn to the alluring mother-daughter pair. But Mia carries with her a mysterious past, and a disregard for the rules that threatens to upend this carefully ordered community.
When the Richardsons’ friends attempt to adopt a Chinese-American baby, a custody battle erupts that dramatically divides the town and puts Mia and Mrs. Richardson on opposing sides. Suspicious of Mia and her motives, Mrs. Richardson becomes determined to uncover the secrets in Mia’s past. But her obsession will come at unexpected and devastating costs to her own family – and Mia’s.
Little Fires Everywhere explores the weight of long-held secrets and the ferocious pull of motherhood-and the danger of believing that planning and following the rules can avert disaster, or heartbreak.
MIX: STRAWBERRY GIN MARTINI
A romantic cocktail that incorporates seasonally sweet strawberries and gin.
Caster sugar, to dip
250g punnet strawberries, hulled, chopped
1 mint sprig
1 cup ice cubes
2 tablespoons (40ml) dry vermouth
2 slices orange zest, pared, twisted
1. Place sugar on a small plate. Dip rims of 2 martini glasses in water, then dip them in sugar. Place glasses in the freezer.
2. Using a muddler or the end of a rolling pin, muddle strawberries and mint in a cocktail shaker. Add ice, vermouth and gin, place the top on the shaker and shake well. Strain into the chilled glasses and garnish with a twist of orange zest to serve.
BAKE: BLACKBERRY AND APPLE CRUMBLE WITH SLOE GYN SYRUP
700ml sloe gin
750g peeled and cored cooking apples, sliced
100g caster sugar, plus extra if needed
450g wild or cultivated brambles (blackberries), washed and drained
75g shelled hazelnuts
200g plain flour
200g unsalted butter at room temperature
75g soft brown sugar
Cream, ideally clotted, to serve
You’ll also need…
1.2 litre pie dish
Homemade sloe gin can be bitter so you may need to sweeten it. A cheap supermarket sloe gin is also fine.
1. Heat the oven to 175°C/155°C fan/gas 3¾. To make the sloe gin syrup, pour the gin into a large, heavy-based saucepan and bring to the boil, then turn down the heat to a steady simmer. Reduce the gin by three quarters – it takes about 1 hour on a low heat. Near the end, taste for sweetness, adding a little caster sugar if needed. This makes about 200ml rich dark syrup.
2. Put the apples in a saucepan with the 100g caster sugar and 100ml cold water. Cook over a medium-high heat for 10-15 minutes until the apples soften. They should bubble quite a lot – stir regularly to stop them sticking to the pan.
3. When the apples are soft, add the brambles. Stir and cook just for a minute or two, then carefully transfer the mixture to a 1.2 litre pie dish and set aside.
4. To make the crumble, heat a dry non-stick frying pan over a medium-high heat. Add the hazelnuts and toast for 2-3 minutes, turning occasionally, until golden. Leave to cool, then roughly chop. Put the flour in a mixing bowl, then add the butter in small pieces and rub into the flour with your fingertips. Mix in the sugar and nuts, again using your fingertips.
5. Scatter the crumble over the fruit to cover, then bake for 40 minutes or until golden. Don’t worry if a little juice seeps out from under the topping. Serve with cream and the sloe gin syrup.