One of Jas highlights – inspiration for a Christmas meal alternative

Happened in the beautiful little village of Moniaive, south-west of Scotland back in 2008-2010.

This 36-cover restaurant was the heart and soul of Jason. He designed the kitchen himself, produced home-made cracking food from the freshest of the local ingredients whilst managing a team of eight people to run this brand new Scottish-with-a-Mediterranean-twist restaurant. See the local newsletter review below πŸ™‚

Regretfully it only lasted 2 years as an opportunity was offered in London at The Savoy and had decided to take the next adventure on board.

One of the most popular dishes at the Three Glens was the Veal Osso Buco which was also featured in this review. This is where this week’s recipe comes from and we highly recommend it to be tested.

If you’re looking for a Christmas meal alternative, this is it!

Osso Buco – translated to literally a β€œbone with a hole”.

Ok, so this really reminds me of my good old childhood food fun. We used to love eating its marrow (mudullun in Maltese) but not before blowing it out of the bone hole and seeing it splashed onto the plate, or elsewhere really!

Veal might not be the cheapest option for a budget meal and this particular recipe might take longer than what you want to do on a regular evening, however Christmas and New Year are just around the corner and it would be a great treat for all the family.

Just a nicely cooked, delicate piece of meat which literally falls off the bone before you even dig into it. Highly recommendable!

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Head Chef and Manager of the Three Glens in Moniaive, Jason Azzopardi has come a long way since he first started in the restaurant industry.
Hailing from Malta where he learned the trade, Jason has worked for top fine dining restaurants in Malta, England, Ireland, Scotland and Australia.
He has maintained the position of Head Chef since the restaurant’s opening in December 2008 and Β has watched it go from strength to strength as its popularity with local food-lovers grows.
Jason advocates the use of fresh, local produce which he combines with herbs and spices to create honest dishes with an Italian Mediterranean twist that are full of flavour.
“I let the food speak for itself”, he says. The Three Glens, situated in the eart of Moniaive, where the Craighdaroch, Castlefairn and Dalwhat glens meet, caters for all tastes and appetites.
It’s a la carte menu is a favourite of discerning local diners, while the wide range of pizza and pasta dishes are both satisfying to the stomach and the pocket.
Jason makes pizzas and breads fresh from the wood burning oven imported from Italy when the restaurant opened in December 2008.
The Three Glens is a 36-cover restaurant: small and intimate it creates a homely feel in a friendly, relaxed atmosphere.

Rob

 

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