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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Eusebi’s autumn menu has the comforts of home

The Eusebi Deli in Glasgow's west end is one of the hottest spots to dine in the city. Over the past 18 months, the deli...
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Up and coming chefs take the Number One helm

Two of the UK’s most up and coming chefs will jointly take the helm of Michelin-starred Number One at Edinburgh’s iconic landmark hotel, The Balmoral....
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Tom Kitchin to serve up exclusive game dinner

Award-winning chef Tom Kitchin will be hosting the very first game dinner at The Bonnie Badger, his recently opened pub with rooms in Gullane. On...
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Eat Game Awards opening for nominations

The start of pheasant season on 1 October coincides with the opportunity for individuals to nominate the heroes of our rural Scottish communities and all...
Bross Bagels' Chocolate Cheesecake

A delicious pair of bagels are on the way

National Seafood Week and National Chocolate Week fall in October this year - and both are being celebrated in bagel form. Bross Bagels in Edinburgh...

Help Sonja Jump Ship with alcohol-free beer

Scotland’s first alcohol-free brewing company, Jump Ship Brewing today announced its crowdfunding bid to help accelerate production of its first beer. Sonja Mitchell, a keen...

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