New menu!!! THE MODERN AGE arrives at Balbirnie House

That's us just finished our first week with new menu The Modern Age, so I thought I'd put pen to paper to tell you a bit more about it. We are absolutely delighted to have had such amazing guest feedback over this first week. 

Two months ago I was drafting some Modern Age introductory chat for the menu, but approaching launch date I thought I'd restrict the wording. But then again, when I saw it actually set out on the menu and formatted, I thought it could stay as is. 

Here we go: 

Chef's Table series on Netflix is a very extensive six Emmy-nominated seasons of documentaries, meeting culinary stars around the world who are redefining food with innovative dishes and tantalizing desserts. I watched every episode whilst indoor cycling on my Wattbike, and I was certainly truly riveted to the screen! 

In so many cases, there were also so many recurring stories of hardship, endurance, and perseverance. People who have resolutely stuck by their own creative beliefs and innovation, in many cases almost to the point of financial challenges necessitating potential give up and closure. Until eventually however, and sometimes after years, there was a sudden circumstance that totally changed the game, perhaps just via one single dish. A surprise visit and recognition from a very influential food writer, for example. And then boom, A Tipping Point creates and delivers something that then becomes in hospitality terms, unstoppable. In multiple cases then going onwards to create recognition within Planet Earth's Top 50 restaurants. 

And then we have those who discover something by accident, or by having arrived at a new point simply by taking a course of evolution. El Bulli's mollecular gastronomy delivering something that looks like an olive, and is filled with olive juice, but is not at olive. Milkshakes infused with the flavour of cereal, who doesn't like that delicious cold milk at the bottom of the Frosties bowl? Or how about Central restaurant in Lima, Peru - which focusses on creating dishes which each originates from the country's massively differing ecosystems, and heights above sea level. 

So amongst all of this, I am thinking about Balbirnie's past, and future. Over my 3 decades + in the hot seat, I've had the honour of working alongside multiple of Scotland's most accomplished Executive Chefs. The most successful of these in terms of continuity (eg each  here for 5 or 6 years), Ian MacDonald, Alan Gibb, Mark Lindsey, they always managed to find many new ways to do things, albeit without losing sight of where we've come from. 

So that then led to the start of conversations with today's Executive Chef Kris Currie. In April 2023 we had finished a multiple season run of Seven by Balbirnie, a regularly changing 7 course set menu. There have very obviously been massive changes across the span of hospitality, coupled with very significant increases in food costs, huge increases in energy costs, all amongst a cost-of-living crisis. Our next evolution took us therefore to The Grill @ The Orangery, and within this we also initiated a great value 3 course multiple choice menu as well. 

So, we then decided to take the 3 course menu, and align it directly to The Modern Age, as a celebration of Scotland's culinary past, present and future - sometimes extending a long time back, reinterpreting, deconstructing, taking Scotland's incredible natural larder of today, and the capabilities that new methods and new equipment have also brought over recent years. This all to be in a regularly changing offer, with the team focussed collectively and creatively on evolving new dishes together. 

All designed for a great night out at Balbirnie House. 

We certainly wished to keep fabulous affordability to the fore, and NB The Modern Age sits alongside our main menu for The Grill at The Orangery, Scotland's finest steaks cooked on the mighty Josper Grill - legend of charcoal gastronomy, with sauces and sides as per this image: 

Here goes then, with the first menu for The Modern Age. And our sincere thanks to Rachel Gillies of Lifetime Photography for these lovely pro images. 

STARTERS

"Partan Bree" (crab brew, originally from the North East of Scotland) Brandied crab bisque, katy Rodgers crème fraiche, shellfish oil, saffron & chive Bannocks

Cock a Leekie Terrine Chargrilled syboes, crispy leeks, prune, peppered chicken Jus

Salt Baked Beetroots apple, pickled celeriac, pecans, beetroot tuille 

 

MAINS

Venison Haggis Pan-fried venison, venison meatball, clapshot, pickled neeps, burnt onion granola, bilberry jus

North Sea Hake Dulse butter, chicken skin, Shetland mussel gratin 

Herb Gnocchi Pumpkin, wild mushroom, nettle pesto, granola, parmesan

DESSERTS

“A not so Hot Toddie” (Hot toddy is a warming drink combining water, whiskey, honey and lemon juice. It is often drank as a nightcap and traditionally taken as a remedy to help ease the symptoms of colds and flu) Condensed milk cake, lemon curd, Glenfiddich & vanilla crowdie, almond, heather honey ice cream 

Ecclefechan Tart Sailor Jerry’s Rum & Maple ice cream

Where did the wording of 'The Modern Age' come from? 

How we were creating and delivering such consistency and innovation previously with Seven. Netflix. Evolution. A recognition of the massive underlying culinary talents of Executive Chef Kris Currie, Head Chef Sharon Munro, together with Neil Dunlop heading up all aspects for pastry and desserts. Then and now. Now and the future. Something slightly edgy, something that says exactly what it is, something that enables us all to say 'here we are celebrating our country, our culture, our origins and traditions', something that is a lot of fun, something that is joyful and happy, something that can accelerate our dining offer chef, straight into .... the here and now, straight into The Modern Age! That's basically how the conversation went. And I think we're onto something we can really evolve and work with, because the chef and I certainly couldn't stop smiling when we were talking about it! 

The Modern Age is available of course, in addition to our Orangery, on Balbirnie's Chef's Table as well. In tribute to Netflix! 

(Reservations and menus via our website. )

All best wishes in hospitality, 

Nicholas 

MD Balbirnie House 

Copenhagen 2023. SIX IRONMAN FINISHES IN THE FIFTIES

Joining our amazing, local friendly and inclusive Glenrothes Triathlon Club a decade ago at age 46 was a life-changing event. Some club members do one or two of the three sports, swim, bike, run. Annual membership is £25 - what are you waiting for? 

Copenhagen is arguably the happiest city in the world, in the world’s happiest country, what a happy place for an Ironman race! Step into the Scandinavian arena!

If you are new to Ironman and reading this blog, it's a 3.8km swim, then a 180km cycle, then a 42.2km marathon, all sections are timed, if you fall behind the cutoff time at any point you are classified as DNF Did Not Finish. In most circumstances for those who participate, the preparations take years.

(The Ironman organisation are having technical issues with releasing 2023 timing summaries for Copenhagen, we were told that 2,900 had registered, and it's seemingly the case that less than 2,000 finished? This would mean DNS Did Not Start and DNF are above 30%, but less than last year's combined DNS/ DNF of 39.5% - I will amend this section of blog when official results publish.)

UPDATE 11.9.2023 - 1556 Male Finishers, 323 Female Finishers results now live. 

Thoughts especially with Messrs Stuvemark and Mochizuki who missed the finish line by 1 second and 3 seconds respectively. 

As we were told over the tannoy at the swim start that there were 2,900 athletes initially registered this year, from 67 countries. With 1,888 finishers before the 14 hour 45 mins deadline, that gives a DNS/ DNF rate of = 34.9% (last year was higher, at 39.5%)

Since finishing the Austria 2023 Ironman two months ago, in the interim my ‘normal preparation and conditioning’ was disrupted so-to-say initially by recovery time from Austria, and then by having a two week holiday in Spain in July. When in Spain, I ran 8 to 10km every morning before sunrise, and was swimming open water in the sea every day. No cycling though. 

Normally I would increase training in the 8 to 4 weeks out from the event, up to say 20 hours per week. This time around I didn’t do that, I just held it at 10 to 12 hours a week, and then had 6 days off before the race. 

Not sure if tourist-walking 30km the day before an Ironman is best advised, but caught up in the magic of Copenhagen that’s what happened. Also managed to get a good roasting of sunburn as well. What a place!

Registering the day before. Every time you do an Ironman they give you an Ironman bag. Including the one I got for the Edinburgh half Ironman, and one extra last year, I now have 8 in total! More Ironman bags than my wife has handbags LOL!

Signing the 2023 competitor wall: 

And so to the day itself. 4.30am wakeup. Breakfast then half an hour in the hotel lobby, breathing, relaxing, visualising. Timing chip on left ankle, so it won’t get caught in the bike’s chain on the right. One switch stop on the urban train and I am at Amager Strandpark beach lagoon for 6.30am. Final check on all kit, and bring the bike tyres to the right pressure. Wouldn’t want to be any later, they lock the bike areas at 7am! Breathe. 

On goes the wet suit. I spray my slimline AquaSphere mask with the magic stuff that keeps it crystal clear in the water, rinse it and put it on. Ear buds to help remove end of swim dizziness. Swim hat goes over the google straps, so the googles don’t come off if I get kicked on the head by other swimmers, which has happened twice before.

Into the water swim warmup zone. Water temp 20.4 degrees. Check the mask tightness is just so. Water now between wetsuit and skin, water warms against the skin. We are now ready. Breathe. 

Into the 7.20 to 7.30am swim start line. I cannot believe how lucky I am to be here, and in this moment once again. The clock ticks. Every 5 seconds the buzzer gives a buzz, and 6 competitors are released into the swim. 

‘I am One with The Force and The Force is With Me!’. Everything is absolutely calm. I very VERY purposefully restrain my heart beat and blood pressure. Relax. 

Buzz. I run into the water, dive in and we are Game On.

The only thing I will now focus on is breathing. Set the swim tempo to the rate of breathing. Relax, let all the training kick in. 

It's quite a technical swim. 6 turns and 4 bridges to swim through, and very regular sighting ahead required. I can say that in the training pool I now have my Total Immersion swim technique working very nicely indeed, but out here in the open water surrounded by so many other swimmers, there's a lot more to think about! 

The next thing I will think of after starting, is only about getting to the first swim bhuoy 300 metres away. When I get there, I will say to myself, ‘Congratulations on getting to this bit, now all we need to do is get to the next marker’. One small stage at a time, because if you contemplate the enormity of the entire 140.6 miles ahead that’s possibly too much! 

The Danish sea water doesn't seem as salty as it is in Spain. Funny that. 

The water is clear enough to see everything below. So I can see how fast I am going. Lots of sea reeds, I rake my hands through them all, no panic. The reeds are all over my face, I roll side to side to shake them off. No worries!

It’s overcast and raining. Hadn’t budgeted for that. My mask is tinted, would have been better vision this morning with a clear lens. *makes a note* 

3.8km swim done in an hour and a half, quick transition and onto the bike. I am now 50 minutes ahead of the cutoff time. We head north on closed slippy wet roads through Copenhagen city centre. The competitor cycling directly in front of me at near 30km per hour, a disastrous lapse in concentration, his front wheel clips a small traffic cone in the middle of the road, and bang down he goes with a sickening crash onto the tarmac. Sair yin. A stark reminder about keeping 100% focus on safety. 

What’s at stake on the fastest cycle sections? Put your swim outfit on, get in your car, drive on the motorway, open the car door and jump out. That, is what is at stake if you get things wrong. 

Smile your way around!

Two cycling loops in stunning rolling countryside north of the city. 112miles (180kms) averaging nearly 30km per hour. I overtook 140 other competitors during the cycle. 

On loop 2, ACDC 'Highway to Hell' blasting out their sound system, and I am up through the supporters funnel a full hour ahead of the designated cutoff time. Good. 

The cycle stage completes in 6 and a quarter hours. Arrive back into Copenhagen centre, 1 hour and 15 mins ahead of cutoff. 

It’s now 3.45pm, on go the running shoes and running cap, and the marathon begins. Not feeling great, I have to say. Beginnings of the feelings of leg cramp. Nausea and hungry at the same time, yet unable to eat. But - Time is now on my side. 

Thousands and thousands of spectators. They can see competitor names on each person’s Bib. Person after person shouting eg ‘C’mon Nicholas, you got this!’ ‘C’mon Nicholas, go Go GO!!!’ I am going as fast as I can! 

Coming into the scenic iconic 17th century waterside legend that is Nyhavn, my very lovely wife Gaynor is there. So I stop and chat. Gaynor has seen me near delirious on these occasions, so I am keen to convey that all things considered I’m doing fine. 

My two youngest daughters Isobel and Ruby are there an hour later. Another stop for a wee chat. A kiss and a cuddle from a sweaty Ironman! By this point, every single competitor who is still in this race has a Triathlon suit that is soaked with visible salt stains. Loss of salt causes cramp, I counter this with an electrolyte pill, one on the bike, two on the run. 

Time is on my side. I back off and settle into turbo walking at 8mins 30secs per kilometre. I cover some sections quicker. But on the clock I don’t now need to cover sections any quicker when my goal, is simply to complete. Enjoy a very, very fast long walk! 

Many of the 140 folk who I overtook on the cycle earlier (if indeed they are still in the event), are no doubt now running past me! Never mind, time is on my side. Keep the energy, keep the focus. 

The marathon consists of four 10km+ city centre loops, each time you loop you get a different colour of wrist band. Photo below, about to collect the final one, which is blue! 

We've now been on the go since dawn, and those of us still on the course are heading into golden hour. What a day, what an occasion. 

I have zero doubt writing today a week later, that I could have covered the 2023 Copenhagen marathon section at least an hour faster, if I had shifted into perpetual running, having done most of my recent training in the 6min 30 to 7 minute intended zone. 

But what I don’t know, is if I would have been able to cross the finish line at all if I had done that. Aye, check yourself before you wreck yourself. Each to their own in this fine balancing act. Look after yourself. Keep moving. This sights, the views, the crowds, what a place. Take those sensory snaps my lad, it’s now a part of you. 

18 kilometres or so out from the finish line I am joined on the ongoing turbo walk by fellow competitor Matt, a music teacher from Southampton. He says, 'You look like you are totally on a timing mission, if that is the case do you mind if I join you, I have £2,000 charity funds at stake for a children's hospital, and I must make the finish line'. We had a great chat for the next two hours. 500 metres to go, 'On you go Matt, go ahead and take your finish!' 

A few seconds later, I am up the Christiansborg Palace Square, red carpet finish line: 

Crossed the finish line in 14 hours 5 mins, with an hour and 40 mins spare. Job done. (Normal Ironman 17 hour cutoff deadline is reduced to 15 hours 45 mins for Copenhagen) 

The 2023 Copenhagen result:

- Ties the Glenrothes Triathlon Club (GTC) record for the number of successful Ironman finishes. The record of 6 finishes has been held by Doug Stewart after Ironman Wales 2022. 

- The first ever GTC Ironman six finishes-in-a-row, for any club member in their fifties. 

- The first time any GTC member has finished Ironman Austria four times, and Copenhagen twice.

- The first time any GTC member has completed three Ironman events in the age group 55 - 59. 

- I'll need to have it verified, but I think Copenhagen 2023 might be the fastest swim split, and fastest bike split for any GTC member in their fifties. All these different age categories, such is the joy of Triathlon. 

- Finish time is a new Personal Record, by 6 minutes.

Thank you for the Memories Copenhagen 2023, the City of Happiness. 

All best wishes, 

Nicholas

Ironman Class of 2023