Recipes
A tasty venison recipe for you to try at home
Ross Cochrane is the head chef at the Rothesay Rooms in Ballater, Aberdeenshire. He tells us about the restaurant’s royal ties and his hero dish. How would you described The Rothesday Rooms? It offers traditional Scottish fine dining fare with a modern twist and we serve local produce to the highest standards. I’ve worked here…
Read MoreA delicious dessert with sponge and gelato to enjoy
The husband and wife team behind Edinburgh’s Wedgwood Restaurant share a tasty recipe with Scottish Field readers. Paul Wedgwood and his wife Lisa – who runs front of house – opened Wedgwood on the Royal Mile in Edinburgh. The duo know that creating fabulous food is easy when you’re part of a winning team. However,…
Read MoreVenison and haggis is such a delicious taste combination
Scottish Field brings you another delicious recipe, this time it’s venison, haggis, creamed leeks, beetroot and basil pesto with a truffled jus. This recipe comes to you courtesy of Paul Wedgwood who, with his wife Lisa, opened Wedgwood on the Royal Mile. Paul’s lack of formal culinary training has allowed him the freedom to experiment with flavours and…
Read MoreTry our fantastic recipe for roast grouse
Husband and wife restaurant owners, Paul and Lisa Wedgwood know that creating fabulous food is easy when you’re part of a winning team – and here we have a tasty recipe for you to try. There’s a world of incredible restaurants out there to explore, and in his lifelong cooking career Paul Wedgwood has been lucky enough to work…
Read MorePrivate chef Jenny Haigh: ‘The seasons inspire my menus’
Whilst working as a scuba diving instructor in New Zealand, Yorkshire-born Jenny Haigh was far from thinking that she would become a private chef in Scotland. Years spent working on yachts as a deckhand, stewardess and finally as a chef gave her a wealth of culinary and flavour experiences from all around the world. Returning…
Read MoreWhy not try this tasty chocolate and fruit dessert
Andy Turnbull is the head chef at Inverlochy Castle. He first took up the post in January 2016, and presents a recipe for Scottish Field readers to try for themselves. He added: ‘The best thing about working at Inverlochy Castle is the location. ‘We have some of the best produce in Scotland. Shellfish and seafood…
Read MoreTry this delicious recipe for Roast Orkney Scallops
Andy Turnbull is head chef at Inverlochy Castle. Perthshire-born Andy said: ‘I’ve been at Inverlochy since January 2016. Before that I was senior sous chef at Cromlix when it opened. ‘I always wanted to cook. The day after I left school I had a job at Clive Ramsey’s in Bridge of Allan. It was a…
Read MoreEnjoy a sweet treat with this delicious apple cake
This tasty desert was created by Anne and Jim Anderson, who run The Anderson restaurant and hotel in Fortrose on the Black Isle. The couple upped sticks from their home in Philadelphia after Jim fell in love with the notion of owning a hotel in Scotland. And while Anne is cooking up a storm in…
Read MoreTry this delicious recipe for slow-cooked ox cheeks
Anne and Jim Anderson, who run The Anderson restaurant and hotel in Fortrose on the Black Isle, have transformed it since taking it over. The restaurant has evolved under the ownership of the couple. Ann said: ‘While the standard dishes are still the most popular, I like to try new things. It’s all about patience and getting people to…
Read MoreArbroath smokie and filo tartlet
There is a saying, ‘Life is an adventure’, and it’s something Anne and Jim Anderson, who run The Anderson restaurant and hotel in Fortrose on the Black Isle, have totally taken to heart. The couple upped sticks from their home in Philadelphia after Jim fell in love with the notion of owning a hotel in…
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