Maule & Maule Food & Drink

31/10/2024

Boardroom Catering🍴

22/09/2024

Autumn is here - sharing a recipe that makes good use of the abundance of pumpkins that we will see over the coming weeks…

Roast pumpkin soup with brown sage butter
serves 4

INGREDIENTS

2 tbsp olive oil
750 g squash or pumpkin flesh, diced
2 red onions, chopped
2 cloves of garlic,chopped
1 tsp grated nutmeg
750 ml chicken or veg stock
5 sage leaves, washed and chopped
freshly ground black pepper and flaky sea salt, to taste

SAGE BUTTER
25 g butter
4 sage leaves, chopped

METHOD
Preheat oven to 200c.
On a heavy roasting tray, arrange the pumpkin and onions drizzle with olive oil and roast for 10 mins, allowing the edges to slightly char.
Remove from oven, add garlic and continue to roast for 5 more mins.
Transfer to a soup pot, adding stock, nutmeg and sage, bring to boil then simmer for 20 mins till really tender.
Blend soup till velvety smooth, season to taste.
In a pan heat butter and sage leaves till butter becomes nut brown in colour, remove sage leaves.
Serve soup piping hot in a bowl with a generous drizzle of sage butter to finish.

15/12/2023

Our last festive lunch of 2023 at TheHaberdashery
Signing off for the year - Merry Christmas everyone 🎄

10/10/2023

27/07/2023

Sharing some news…

30/03/2023

We are haberdashery_events today for their corporate showcase alongside 360 Event Hire The Scottish Gantry Dakota Hotels, AudioCP and The Evolve Group

Send a message if you want to learn more about this great space for your next event.

23/03/2023

Looking forward to our Corporate Showcase next week!

Drop in between 10am - 1pm and come see how we can make your next event a success. From conferences, team days, product launches, networking events, private dining experiences and more!!

RSVP to [email protected]

We’ll be joined by some of the best suppliers in the industry to cater to all of your event needs!

🥃
🎤
🏨
🪑
🍴
✨

Ps. Breakfast bar, mimosas and goody bags included!

30/12/2022

Our last event of 2022 and it’s at our favourite venue - The Haberdashery, Glasgow (haberdashery_events)
It’s chilli on the menu tonight for a special themed party!

WILD FIG shared a post on Instagram: "Our last event of 2022 and it’s at our favourite venue - It’s chilli on the menu tonight for a special themed party!". Follow their account to see 898 posts.

03/11/2022

27/10/2022

Squash, Potato and Coconut Curry 🎃

It’s that time of year when things begin to turn a little bit spooky. The nights have become darker and longer, pumpkin lanterns are popping up all around the neighbourhood illuminating gardens and porches with their hand carved scary faces. It can only mean one thing - Halloween has come around for another year.

In keeping with the pumpkin theme, I’ve made a butternut squash, potato and coconut curry which is perfect to serve when everyone has come in from the cold. Butternut squash is part of the pumpkin family and for me it’s one of the tastiest, a lot of what is sold as “Halloween pumpkins” are just that, big and great for carving and turning into lanterns but not really for eating.

This simple one pot dish can be made in advance then just warmed up when needed. You can adjust the level of spice and chilli heat to suit everyone by serving condiments like fish sauce, garlic chilli paste, pickles and peanuts - giving everyone the opportunity to customise their own meal.
Serve with rice and or breads.

Spooky Squash, Potato and Coconut Curry (vegan)
Serves 4
🎃
Ingredients
1 onion, peeled and chopped
1 green chilli
20g ginger, peeled
2 cloves garlic, peeled
Small bunch coriander, chopped
2 limes
Veg oil
400g butternut squash, peeled, diced and par boiled
300g potato, peeled, diced and par boiled
1 tin coconut milk
Sea salt flakes and freshly ground black pepper

Method
1. In a food processor blitz the onion, chilli, ginger, garlic, half the coriander and slice of lime peel, adding oil little by little until a paste has come together.
2. Fry the paste in a large pan until it becomes aromatic, about five minutes. Add squash and potato stirring gently to combine.
3. Add coconut milk and simmer gently till potato and squash is cooked through.
4. Season to taste, finish with chopped coriander and a skoosh of lime juice.
5. Serve with rice and condiments.

words and recipe - Justin Maule

04/09/2022

Back home after a busy day…
Thanks to everyone who stopped by our table
It was lovely to connect and look forward to chatting with some of you soon! 🥂

18/08/2022

14/06/2022

Such a beautiful venue...
Today

08/04/2022

This is an incredible amount... 🙌 💙💛💙

22/03/2022

Thank you so much for all your kind donations, we have now reached £22,404 …….. how amazing is that! We are absolutely blown away by your kindness. We have lots of boards ready so please pop in to collect them if you have ordered. Please be aware…. We are closed tomorrow ( Wednesday ).
Watch out on our page here…. We have some super exciting announcements coming up.
It’s Mother’s Day on Sunday so Saturday might be best avoided for board pick ups ….. it’s a wee shop and will be very busy. Keep watching and thank you all. 🙏🙏❤️

17/03/2022

Order now - these amazing boards are available for a great cause.
Check out Paul Hodgkiss Designs to find out what it’s all about and link is here::
https://www.justgiving.com/fundraising/wwwjustgivingfundraisingpaulhodgkissdesigns

25/10/2021

Well done Mogwai 👍
A great night was had serving crew and evening canapés at the awards!

21/09/2021

📣 I am delighted to announce that I have been selected as a Food Tourism Ambassador by Scotland Food & Drink.

A new programme which will place food tourism at the heart of the recovery of Scotland’s tourism and food and drink sectors.

Alongside 24 other Regional Food & Drink Tourism Ambassadors - each of whom will play a key part in raising Scotland’s profile as a global food tourism destination and champion every region across Scotland - we will be working with our local communities and regional food groups to promote Scotland as a destination for fantastic food tourism experience. I look forward to seeing what we can achieve together.

11/08/2021

And we are back...
Day 2 of the Polestar event SWG3 serving food / drinks and amazing coffee with Fallen Tree Coffee for customers test driving the

11/07/2021

We are back!
Happy to share that Justin is now in remission and we are now looking ahead to what’s next for Wild Fig.
We’ve some upcoming bookings to start with and looking for some experienced waiting staff to work with us on an event by event basis.
If it’s of interest please email Nicola: [email protected]

11/03/2021

Lovely to see Justin included in SheerLuxe - ‘’30 Presentation Tips From Top Food Stylists’’

https://sheerluxe.com/life/30-presentation-tips-from-top-food-stylists

SheerLuxe.com is an online lifestyle magazine featuring news and views on the latest and most desirable fashion, beauty, wellness and lifestyle products, brands and goods on offer.

19/02/2021

Next steps...
Justin has asked me to pass on his thanks for all the lovely messages he has received.
Today he starts chemotherapy - a nervous day but he is feeling positive and is in good hands I’m sure. 👍 Beatson Cancer Charity

05/02/2021

3 1/2 years ago Justin started his weekly recipe contribution in the Daily Record Saturday magazine - delivering fresh content and photos each week.
Times however are a changing at Wild Fig and we have now decided that it’s time to move on. We’re very much looking forward to what comes next!

30/01/2021

Our kids version of banana loaf 🍌 - was delicious 😋