Review: 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…

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Review: 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…

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In 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…

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In 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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Producer’s Corner: Fetcha, Fiona McArthur

When Campbeltown chocolatier Fiona McArthur started to make vegan delights from her friend’s kitchen in 2020 she dreamed of one day seeing them in the world famous Oscars goody bag. Last year, Fiona finally got to celebrate the sweet taste of success after she was approached by organisers to create an exclusive box of her…

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In a Nutshell: Chef Francesco Ascrizzi, Sotto, Edinburgh

Born in Catanzaro, Calabria, Francesco Ascrizzi moved to Edinburgh in 2013 and has worked at some of Edinburgh’s best restaurants. He joined Sotto as head chef from its opening in 2024.   What’s the closest thing you have to a signature dish: Pappardelle with ‘Nduja and Straciatella takes me back to the smell of a ragu…

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In a Nutshell: Calum Munro, Scorrybreac

Calum Munro may have recently appeared on the Great British Menu, but now his focus is back home in Skye on his own restaurant Scorrybreac as it opens for the season.  Launched in 2013, the eatery is named after his parents’ home. He originally launched Scorrybreac in their front room, with Calum in the kitchen…

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