Food & Drink

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FOOD & DRINK

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In a Nutshell, Theo Creton: Cooking has its highs and lows, but you can’t buy the feeling of putting a smile on someone’s face’

Theo Creton, head chef of MARA Restaurant at Links House, Dornoch, on the most he's ever paid for a meal, his favourite cookbook and the...
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Review: The Crab & Lobster Fish Shack

South Queensferry is probably the perfect place for a seafood restaurant, and so taking the short hop from Edinburgh to the Firth of Forth to...
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Producer’s Corner: Anona Gow, Pitscandly Farm

When Anona Gow began her career as a lawyer, she never imagined that one day she’d swap the courtroom for running a deer farm in...
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Historic Coleburn Distillery to be revived after 40 years

The historic Coleburn Distillery is set to be revived after 40 years of lying dormant.  Located in the heart of Speyside, Coleburn is being brought...
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Is this Glasgow’s best Sunday roast? Elements in Bearsden serves up a fantastic lunch

It’s been an impressive start for Gary Townsend’s first solo venture, Elements in Bearsden.  Opening last year to a flurry of rave reviews, it was...
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Rare bottle of whisky from Port Ellen Distillery set to fetch up to £300,000 at auction

A rare bottle of whisky from Port Ellen Distillery, which re-opened last year after 40 years, is set to fetch up to £300,000 at auction....


Patatino_sea bass and steak_credit_ Nathan Hinze (@nathinze)

Restaurant review: Patatino At The Hoxton, Edinburgh

This new Italian restaurant inside a shiny new contemporary Edinburgh hotel is a curate’s egg, finds Richard Bath. The Hoxton is a new hotel built...
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Recipe: Carrot and Ginger Cake

One of Scotland’s best loved farm shops and cafes, Gloagburn in Perthshire, will publish its first cookbook this year, as a homage to the traditional country...
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Producer’s Corner: Keith Paterson, Shore Seaweed Chips

Seaweed has long been a staple of many cultures, particularly in Asia, but the Western diet seems to have forgotten it.  One of the most...
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Scientists produce the first ever blueberry to flourish in Scottish climate

Scotland’s fertile soils, abundant clean water, and milder summer temperatures create ideal conditions for producing high-quality berries.  And now after ten years worth of research,...
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Montrose, Edinburgh: ‘I am glad to be able to report there hasn’t been a seismic shift in the food at Montrose’

Edinburgh diners can relax because the excellent Montrose’s fanfare about a new direction was overblown – this relaxed Abbeyhill eatery thankfully remains largely unchanged, says...
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Review: 3 Blind Mice, Edinburgh

Things are starting to ramp up in the centre of Edinburgh. We’re a mere week away from the start of the Edinburgh Festivals and the...

Still time to nominate good food and delicious drink

There's just one month left to enter Scotland Food & Drink Excellence Awards 2020. Food and drink producers hoping to be recognised at Scotland’s most...
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50% off the bill for the first three days at Ka Pao

There's just over a wee to go until the opening of Ka Pao, a new restaurant in Glasgow with a menu influenced by South East...
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Orcadian whisky dinner to celebrate Burns Night

A Glasgow restaurant has announced an Orcadian Burns Night Whisky Dinner in their multi-award-winning restaurant for Sunday, 26 January. Kickstarting a schedule of events for...

A Burns Night special from a Michelin-starred chef

One of the world’s leading chefs is coming to Scotland next month to cook a very special dinner. Jason Atherton owns Michelin-starred Pollen Street Social...
A venison sausage roll by Gosia Baker (Photo: Farmison & Co)

Voting open for the Eat Game Awards finalists

The race is on to find the finest game creators in the country as voting is underway in the second edition of the national Eat Game...
Lucy Beattie raises between 50 and 100 turkeys each year on her farm in Ullapool

Plenty of pluck in Scotland’s turkey industry

Scotland’s small farmers raise, slaughter and prepare their own turkeys. It's January, and the memories of the festive season are disappearing rapidly into the distance....

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