Recipes
Pheasant is so pleasant with this delicious recipe
Sourcing food from his own back doorstep is something that Kinloch House chef Steve McCallum is keen to do. The hotel is based near Blairgowrie in Perthshire, which Steve has called: the ‘best larder around’. Steve is often called on to prepare locally shot woodcock and partridge by the many shooting parties that take over…
Read MoreDelicious scallops with smoked salmon fritters
As a child Steve McCallum would spend time on the west coast of Scotland with his uncle, a lobster fisherman in Tarbert, bringing in the creels and aquiring a taste for fresh food. ‘I still have a fondness for those early memories of eating fish and shellfish, especially the difference it makes to eat something…
Read MoreTry this Thai recipe – and we’ve a money off code
National Curry Week has been running every October since 1998 and celebrates the nation’s favourite dish. It applauds the diverse culture in the UK and delicious dishes available. When many people think of curry, they often think of Indian food but Thai curries can be some of the most delicious, sweet and fragrant dishes around.…
Read MoreA tasty dessert to perk up your mouth
Tim and Anna Dover, the husband and wife team behind The Roost restaurant, are content with what they have in Bridge of Earn. But Tim assures me that he’s always looking to up his offering. He has been inspired by the Nordic style of cuisine during a recent trip to Copenhagen. Tim is now making…
Read MoreThe perfect route to try some pigeon en croute
Opening The Roost restaurant in Bridge of Earn was a lifestyle choice for Tim and Anna Dover, who wanted their children to grow up in the countryside. But their location means they have access to the best local produce. When they found The Roost in 2008 it was a coffee shop. ‘We didn’t have the…
Read MoreA tasty recipe if you’re hankering for herring
It’s been a long road home for Tim and Anna Dover, the husband and wife team behind The Roost restaurant in Bridge of Earn. From humble beginnings washing dishes in South Queensferry, through spells at The Witchery in Edinburgh, The Peat Inn in Fife, Daniel in New York and with Martin Wishart in Leith – to name but…
Read MoreThis snow egg recipe is a sweet treat
Andrew Cook is always kept on his toes, as head chef at The Lime Tree in Fort William. The menu changes every three to four months. He says: ‘As a team, we all write down our ideas and then we handpick it from there. There are just four of us in the team, so things get pretty…
Read MoreYou’ll love this recipe for Scottish lobster
Head chef David Butters has revealed exciting plans for Aberdeenshire’s only three-rosette restaurant. Douneside House, which was refurbished in 2016, has big plans for the future. David said: ‘We have a table d’ hôte menu which we serve seven days a week and a six-course tasting menu which is served Thursday to Saturday evenings. ‘Our…
Read MoreAnother succulent Scots recipe in the limelight
Andrew Cook is the head chef at The Lime Tree in Fort William, and revealed he likes to keep it local when sourcing his ingredients. When starting out, Andrew’s experience came from big, bustling hotel kitchens, before the 38-year-old chef’s career took a new direction. ’I didn’t really start in restaurants until about 10 years…
Read MoreTry this easy to make Highland cannelloni
‘You could probably say I fell into this line of work,’ laughs Andrew Cook, head chef at Fort William’s award-winning The Lime Tree restaurant. ‘My parents were hotel managers with British Trust Hotels, so I’ve grown up in hotels. My dad is a trained chef as well, so he was my first head chef. ‘My…
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