Recipes
A tasty gin and beetroot cured salmon recipe
Glasgow restaurant Ox and Finch has made a name for itself serving up great plates inspired by world foods just made for sharing. So you might be forgiven for thinking that meals in head chef Daniel Spurr’s own kitchen might involve a riot of different dishes every time – but Daniel has a confession. ‘To…
Read MoreRisotto with duck black pudding and a duck’s egg
Fred Berkmiller is bringing new and different recipes to Scottish Field this week. Fred, who owns Edinburgh’s L’Escargot Bleu and L’Escargot Blanc, is is firm believer in trying different meats and produce in his cooking. The Frenchman today brings us a recipe for risotto with duck black pudding and an duck’s egg on top. (This…
Read MoreA recipe with a difference – have you tried horse meat?
When Fred Berkmiller first suggested putting horse meat on the menu in his Scottish restaurants 20 years ago, he was laughed out of town. Now his customers can’t get enough of unusual cuts of meat. ‘If I’d tried to serve heart, horsemeat or lambs’ testicles in the 1990s, I would have been told no chance,’…
Read MoreApple, bramble, honey and oats in a tasty recipe
Our selection of tasty recipes with craft whisky and food pairings from independent restaurant Fhior and Tullibardine Whisky concludes. The Tulli at The Table partnership showcases the diversity of the single malt whisky and explored non-traditional flavour pairings between the spirit and Edinburgh based restaurant. The partnership between Fhior and Tullibardine sees chef patron at…
Read MoreA yummy recipe with cockles to whet your taste buds
Our recipes with craft whisky and food pairings continue today with independent restaurant Fhior and Tullibardine. The Tulli at The Table partnership showcased the diversity of the single malt whisky and explored non-traditional flavour pairings between the spirit and Edinburgh based restaurant. The partnership between Fhior and Tullibardine sees chef patron at Fhior, Scott Smith…
Read MoreSt Bride’s Chicken recipe is a delicious dinner
Craft whisky and food pairings are the name of the game with independent restaurant Fhior and Tullibardine. The Tulli at The Table partnership showcased the diversity of the single malt whisky and explored non-traditional flavour pairings between the spirit and Edinburgh based restaurant. The partnership between Fhior and Tullibardine started with the development of a…
Read MoreA delicious book to awaken the tastebuds
Mezze – Small Plates to Share is a delightfully appetising recipe book. It explores the taste of the Middle East and the Mediterranean through a vast selection of scrumptious mezze dishes, made from fresh and healthy ingredients which can be enjoyed at any time of the day. This vibrant book, which features beautiful photography by Jan Baldwin,…
Read MoreA delicious recipe from whisky and dining pairing
An award-winning whisky is showcasing the diversity of craft whisky through food pairings with independent restaurant Fhior. The Tulli at The Table partnership showcased the diversity of the single malt whisky and explored non-traditional flavour pairings between the spirit and Edinburgh based restaurant. The partnership between Fhior and Tullibardine started with the development of a…
Read MoreA Scotch beef recipe with Mexican twist
Quality Meat Scotland (QMS) has revealed a new recipe ahead of Valentine’s Day (14 February) that is sure to make your meal a slamming success. Whether it’s Valentine’s, Galentine’s or Palentine’s, the Scotch Beef PGI Steak with Tequila and lime marinade will add a zesty kick to your dinner and provide a tasty alternative for…
Read MoreMix it up with a haggis and beef wellington
Celebrate the Bard’s birthday (Saturday 25 January) with a Burns recipe with a twist, thanks to Quality Meat Scotland. The Fillet of Scotch Beef and Haggis Individual Wellingtons are another option for people wanting a change from the normal Burns Supper, with the traditional haggis, neeps and tatties. Kirsty Fox, marketing manager from QMS said:…
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