Roberta Hall-McCarron: Pappardelle with lamb shoulder ragout

For February’s food feature, Rosie Morton sat down with leading Edinburgh chef and winner of the fish dish in the 2021 series of The Great British Menu, Roberta Hall-McCarron. For Roberta, inspiration lies everywhere – the miracle of snowdrops pushing above ground; the cacophony of colour and sound in high summer; and the golden light of autumn. Her…

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Whisky firm Aceo appoints its first chief executive

A leading independent whisky bottler and cask management specialist has appointed its first chief executive officer. Aceo Limited, an Edinburgh-based firm established 25 years ago, has revealed George McNeil – former managing director of retail at cashmere brand Johnstons of Elgin – in the post. The highly-respected luxury goods expert has been charged with the…

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Jeremy Clarkson to serve Hawkstone in Scotland

Scots will find it easier to get their hands on a pint of Jeremy Clarkson’s award-winning beer after a supply deal with national pub brand Marston’s. Pubs across Scotland will be serving the original Hawkstone Lager, which has been named ‘officially amazing’ after winning gold at the 2024 World Beer Awards. Jeremy Clarkson first began…

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Michelin Star chef Nuno Mendes on how to pair seafood and whisky

Renowned Portuguese chef Nuno Mendes, from the Michelin Starred restaurant Viajante in London, has teamed up with Old Pulteney to showcase how to pair seafood and whisky. Mendes has created a series of recipes showcasing the latest release in Old Pulteney’s limited-edition Coastal Series, Old Pulteney Port, to highlight the shared heritage of these two…

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Producer’s Corner: Hannah Brown, PEAT’D

Peat has long been used in Scotch whisky. Its unique aroma makes any ingredient taste richer, deeper and more complex, and so it seemed only natural to Hannah Brown that it could be used in other products.  In 2017 Hannah set up her own  drinks business Tongue In Peat – a peat smoked Bloody Mary…

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