Food & Drink
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In a Nutshell, Craig Nelson from Ox and Finch: ‘I love to listen to classical music in the car, but I don’t enjoy music in the kitchen’
Originally from East Kilbride, Craig Nelson began his culinary journey at Lanarkshire Catering School. In October 2020, he moved to London and worked at the...
Ardbeg Smokiverse explores a new high gravity dimension
Islay-based Ardbeg Distillery has unveiled Ardbeg Smokiverse - its new limited-edition release to mark Ardbeg Day 2025, which takes place on Saturday 31st May as the...
Review: W Lounge, Edinburgh
I’ve had a few pleasant restaurant reviewing surprises recently, but few more than the new, surprisingly affordable W Lounge. So here’s my verdict: What...
Review: Fallachan Kitchen, Glasgow
My meal at Fallachan Kitchen was without a doubt, one of the most surreal and memorable meals of the many hundreds of reviews I’ve done...
The Macallan unveils single malts inspired by Charles Rennie Mackintosh – including rare 46 Year Old
The Macallan has launched two single malts inspired by Scottish artist Charles Rennie Mackintosh, including a 46 Year Old whisky. Inspired by Mackintosh’s 1902 stained-glass...
Popular Ballater seafood restaurant Fish Shop opens in US capital
A popular Aberdeenshire seafood restaurant has opened its second location - but it’s 3,000 miles away across the pond in the US capital, Washington, DC....
In a Nutshell, Richard Dalgleish: ‘I once made a club sandwich for Kylie Minogue’
Richard Dalgleish, Estate Executive Sous Chef at Gleneagles, grew up in the small Midlothian town of Penicuik and first sparked his interest in cooking by...
Review: Luxford Burger, Edinburgh
It’s print deadline week at Scottish Field. It’s always fun (and games) making sure everything is just so before we send another issue off to...
Review: Mamasan, Glasgow
Ellie Forbes tries out the new Thai BBQ menu at Glasgow restaurant Mamasan, where the chefs prove cooking over coals is worth the hype. When...
Review: The Carbon Lounge, Edinburgh
In Edinburgh's thriving and continuously growing restaurant and nightlife scene, it's easy to find creative food, atmospheric bars, tasty cocktails, and exciting entertainment. But how...
Benbecula Distillery: Spirit flows through island distillery after 130-year-old whisky recipe revived
The first spirit has started to flow at Benbecula Distillery after an islander brought a 130-year-old recipe back to life. Angus MacMillan always dreamed of...
Review: Fhior, Edinburgh
Ever since Scott Smith opened Fhior in 2018 with the express aim of championing Scottish produce, it's been one of those restaurants which has established...
