Food & Drink

Scottish Field Food & Drink is bought to you in association with

Cask-and-STill-logo-wee-2piioqmwu

FOOD & DRINK

IN ASSOCIATION WITH CASK & STILL

DSC_8428

Review: Badger & Co, Edinburgh

Revamped gastropub Badger & Co in Edinburgh city centre is taking food seriously and has transformed its offering, says Richard Bath. Having a title or...
Credit: Pierhouse Hotel / James Anderson (NorthColour)

Producer’s Corner: Judith Vajk, Caledonian Oyster Company

Judith Vajk has been harvesting Pacific oysters from Loch Creran near Oban for 30 years.  Brought up in Pethshire, Judith didn’t think much about food...
Lumo

The slow staycation: How to take a tranquil city break in London

London, a famously frenetic city, might seem like an odd choice for a relaxing break, but it all depends on how you do it. Eilidh...
Euan Duncan, a Partner at law firm Morton Fraser MacRoberts

How the UK–India trade deal opens door in the Scotch whisky industry

Euan Duncan, a Partner at law firm Morton Fraser MacRoberts, on how the UK–India trade deal will affect Scottish whisky and the importance of geographical...
Leftfield_ interior_ credit_ Tina Leahy

Review: Leftfield, Edinburgh

Editor Richard Bath revisits Edinburgh’s Leftfield, a venerable Bruntsfield restaurant which has just undergone a refurbishment and remains one of the capital's finest bistros.  ...
Whisky main

Scottish Field Summer Challenge 2025 Results

For 25 years – a quarter of a century – the Scottish Field Whisky Challenge has been helping readers to discover some of the best...


DSC07472 (1)

A Dram with Stewart Bowman, Lochranza: ‘Whisky is not just about making something to drink. It’s about the people and the place, it’s a journey’

Lochranza distillery manager Stewart Bowman chats about his career in whisky, his favourite flavour profiles and what makes Lochranza and Arran whisky so special.  ...
Andrew Moss

In A Nutshell Andrew Moss, North Port Restaurant: ‘I had an album of my own music released in 2013, if I wasn’t a chef I’d be in the music industry’

Andrew Moss runs the acclaimed North Port Restaurant with his partner Karen in the historic cultural quarter of Perth. He started working in a commercial...
image0 (5) (1)

Review: O’Malley’s Irish Bar & Kitchen, Aberdeen

A new Irish Bar joins Aberdeen’s hospitality scene and Grant Dickie heads along to see just what O’Malley’s Irish Bar & Kitchen has to offer...
Celestia table 2

Review: Celestia, Edinburgh

When I heard that the owners of the fantastic Indian restaurant Cilantro in Edinburgh had opened a new restaurant, Celestia, I was thrilled to accept...
0P4A0425 WEB

Paint the town pink with Edinburgh’s first Rosé Wine Trail

Edinburgh’s first ‘Rosé Wine Trail’ has been launched across the capital as part of a summer-long campaign to celebrate the popular pink tipple. From now...
The Little Chartroom & Eleanore

Review: The Little Chartroom, Leith

When it comes to food news, Roberta Hall-McCarron is a journalist’s dream. Since opening The Little Chartroom in Leith in June 2018 it seems there’s...

Charlotte and the chocolate factory

A heady mix of Scotland's natural flavours combined with a ladleful of indulgence make Charlotte Flower's chocolates something very special indeed. A quaint cottage just...
Green Yerba Mate

A selection of teas can help with the New Year detox

With the arrival of the New Year, many of us are still looking for new ways to get healthy. Brand new detox health teas by...

Chef creates a new twist on the Burns Supper

One of Scotland’s leading private events chefs has teamed up with Waitrose and WeFiFo to offer Milngavie foodies a fresh twist on the traditional Burns...
DMP_0887.jpg Pack Shot

Meet the Scottie Dog – a hot dog infused with haggis

An award-winning artisan craft smoked hot dog maker has created a limited-edition haggis infused hot dog for Burns’ Night 2020. The Scottie Dog, from Dumfries...

Equi’s launch luxury ice cream for Veganuary

Scottish luxury ice-cream maker, Equi’s, has unveiled a strawberry vegan ice cream, which is now on sale in 25 independent retailers across Glasgow for Veganuary....
La Favorita's pizza with haggis, red onions, sliced potatoes, super creamy mozzarella and a drizzle of whisky to complete the meal

Celebrate Burns Night with a haggis pizza

When Rabbie Burns wrote about the ‘great chieftain o’ the puddin’-race’, chances are he never envisaged haggis on pizza! But this month, in celebration of...

Author