Food and Drink
The Macallan unveils single malts inspired by Charles Rennie Mackintosh – including rare 46 Year Old
The Macallan has launched two single malts inspired by Scottish artist Charles Rennie Mackintosh, including a 46 Year Old whisky. Inspired by Mackintosh’s 1902 stained-glass panel The Spirit of the Rose, The Macallan’s new The Tree of Life Collection features two limited edition single malt whiskies. The rarer of the two releases, the 46 Years…
Read MorePopular Ballater seafood restaurant Fish Shop opens in US capital
A popular Aberdeenshire seafood restaurant has opened its second location – but it’s 3,000 miles away across the pond in the US capital, Washington, DC. Fish Shop, in Ballater, opened in 2023 to rave reviews and has won many accolades since. Now owners, Artfarm – a hospitality and development firm run by owners of Braemar’s…
Read MoreIn a Nutshell, Richard Dalgleish: ‘I once made a club sandwich for Kylie Minogue’
Richard Dalgleish, Estate Executive Sous Chef at Gleneagles, grew up in the small Midlothian town of Penicuik and first sparked his interest in cooking by watching his uncle. He started his career as a kitchen porter at his local pub before going on to The Balmoral in Edinburgh where he was part of the team…
Read MoreReview: Luxford Burger, Edinburgh
It’s print deadline week at Scottish Field. It’s always fun (and games) making sure everything is just so before we send another issue off to the printer. So, when the opportunity to pop out for a post-work burger with my awesome colleagues popped up it was a great way to enjoy some quality time away…
Read MoreIn a Nutshell, Ewan McAllister: ‘I cooked for Andrew Fairlie once, it was a tense couple of hours in the kitchen’
Ewan McAllister, executive head chef at hospitality hospitality group SimpsInns on cooking for Andrew Fairlie, the music he listens to in the kitchen and his go-to recipe book. Describe your style of cuisine in ten words: The freshest local produce and seafood well-seasoned, and tasty. Best and/or most memorable meal you’ve ever eaten: That…
Read MoreIn a Nutshell, Andrew Spence: ‘I’d love to cook for Mark Wahlberg I hear he enjoys his food’
Andrew Spence has been influenced by some exceptional chefs in his career from stages at Michelin Star restaurants to influences from travelling. Andrew is always finding new ideas and inspiration, now being back in Scotland he is making a small difference in the culinary scene with modern dishes taken from classic flavours. Andrew will be…
Read MoreReview: Ox & Finch, Glasgow
If you are someone who is skeptical about the whole, sharing-plates-delivered-when-they-are-ready, for fear you will leave the restaurant just as hungry as when you entered, I hear you. But it’s hard to find anywhere on the foodie scene these days that hasn’t adopted this newfangled way of dining, and I think a few places are…
Read MoreReview: Eve, Edinburgh
Richard Bath tries out Eve, the capital’s newest Italian restaurant. The commendably swanky Virgin Hotel has its main entrance onto the top of Victoria Street, one of Edinburgh’s most characterful spots, which is just by George IVth Bridge, The Mound and the Royal Mile. The labyrinthine building is so huge that it extends all…
Read MoreIn a Nutshell, Daniela Forbes at The Scottish Game Fair: ‘When my kids say I’ve nailed my Nonna’s sugo recipe, I feel like I’ve won gold’
Daniela Forbes is a chef, food stylist and educator with deep Italian roots and a passion for helping people gain confidence in the kitchen. She will be attending this year’s Game & Wildlife Conservation Trust Scottish Game Fair, which takes place from 4-6 July at Scone Palace in Perthshire. What’s the closest thing you have…
Read MoreIn a Nutshell, Tim Maddams at the Scottish Game Fair: ‘If I wasn’t a chef I’d be a gardener, I love growing stuff’
Tim Maddams, formerly Head Chef at the River Cottage Canteen, grew up in Wiltshire. He cooked in professional kitchens with Fergus Henderson, Alistair Little, Marco Pierre White and Mark Hix before moving to Moray in 2020 where he continues teaching, cooking and consulting on ethical, sustainable local food. Tim will be attending this year’s Game…
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