Food and Drink
Whisky news round-up: San Francisco award success, new expressions and more
Tribute to the Clyde Ardgowan Distillery Company Limited has released a whisky dedicated to the crucial work carried out by riveters in the shipbuilding yards of the Clyde. Clydebuilt Riveter encompasses a collection of fifteen casks, each one artfully matured in premium bourbon barrels and is bottled at 50% ABV. Master whisky maker, Max McFarlane,…
Read MoreTomatin crowned best whisky in the world
Tomatin’s 36 Year Old single malt has been named as one of the best whiskies in the world. The whisky won ‘Best in Show’ in the whisky category at the San Francisco World Spirits Competition (SFWSC) 2023. Leading figures from the industry come together to judge spirits for the prestigious international contest. ‘Best in Show’…
Read MoreNature meets luxury at Rufflets in St Andrews
Morag Bootland gets back to nature with a relaxing stay at Rufflets Hotel, St Andrews. SCOTLAND is experiencing the little known phenomenon that I’m told is known as ‘summer’. So, when the opportunity to head to St Andrews arose I was over the Queensferry Crossing before you could say ‘seaside’. The reason for my visit…
Read MoreGroundbreaking project to help decarbonise Scotch Whisky industry
Plans for a groundbreaking project to help decarbonise the Scotch Whisky industry have been announced – saving 25,000 tonnes of carbon each year. The £45m AMP Clean Energy project will see an energy centre containing electric and biomass boilers built at the UK’s largest malting site. The energy generated at Simpsons Malt Limited’s Tweed Valley…
Read MoreBrunch spot HA+CH opens in St Andrews
The owner of award winning St Andrews restaurant and cocktail bar The Adamson has opened a new brunch spot. HA+CH, the brainchild of Julie Wijkstrom, has re-opened showcasing a menu of comforting dishes, coffee and breakfast cocktails. The menu includes Baked Eggs with Ras El Hanout, Eggs Benedict with Haggis aptly named ‘The Scottish Fling’. …
Read MoreReview: Chaakoo Edinburgh
Megan Amato reviews Edinburgh’s new eatery Chaakoo. During the ten years or so I’ve been visiting and living in Edinburgh, I have witnessed the local cuisine blossom from its rather traditionally Scottish fare and very anglicised takeaways and bloom into a city with a rich and diverse food scene. No longer do you need to…
Read MoreDrinks to make the perfect Father’s Day
With Father’s Day fast approaching, James Robertson, takes us through some drinks to make the prefect gift. Well Father’s Day is on the horizon and there is little doubt that for many whisky will be top of the list as a gift. A month or so ago I had the pleasure of meeting John Robertson,…
Read MoreWine to Dine – Loch Arthur Creamery
Wine columnist James Robertson selects five bottles to pair with Scottish cheeses. Don’t miss our latest food feature on Loch Arthur Creamery in the July issue of Scottish Field magazine and then check out the full reviews of James Robertson’s matching wines. Loch Arthur Creamery Farmhouse Cheddar Tempest Armadillo IPA – There is something classical…
Read MoreProducers Corner: Haggis World Champion Laura Black
In the latest edition of Scottish Field we speak to Laura Black of Cooper Butchers for Producers Corner. The Haggis World Champion talks about giving up her banking career to take over the family business and how butchers have seen a resurgence with a new generation of youngsters cooking at home. Cooper Butchers has…
Read MoreA dream job on the Isle of Mull that takes the biscuit
A bakery on the Isle of Mull is looking for a couple with a sweet tooth to join the biscuit-making team. The dream job, in Tobermory, also comes with year-round accommodation – a complete scarcity on the island – making it ideal for a couple – or two good friends, ready to embrace island life.…
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