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...
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A taste of the season at No.35 at The Bonham

As the season changes and the chill really sets in, one of the easiest ways to lift the mood is by sitting down to a...
Two options from the garden section - halloumi chips and the serrano ham, which was wrapped around a roast peach, with feta

Hemingway’s offers a veritable moveable feast

Concept dining is a growing market in the industry, with everyone trying to find that unique angle that others haven't. The idea of small plates,...
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Guest chef weekend at The Little Chartroom

Celebrated chef Tim Spedding will be taking up residency a Scots restaurant early next month. Tim and his partner Louise will create a unique five...
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Great Stockbridge Bake Off is autumnal delight

At this time of year, everyone loves baking - the Great British Bake Off is on our screens, so it's never far from our thoughts....
Lanique can be used to add a subtle floral flavour to an array of cocktails.

A kiss from a rose for Edinburgh Cocktail Week

In celebration of Edinburgh Cocktail Week, Lanique have teamed up with Harvey Nichols to present two cocktail making masterclasses – and we were lucky enough...
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Have a fish supper – and back the RNLI’s good work

Scotland’s biggest fish and chip restaurant will be raising money for the RNLI’s Fish Supper campaign, with activities kicking off with a meal for volunteer...
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