Food & Drink
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A Dram with Ben Curtis, The Single Cask: ‘Older doesn’t always mean better. It’s the cask that makes the whisky’
It has been a busy year for the team at The Single Cask as they opened up their new flagship bar in Singapore and expanded...
In a Nutshell, ‘I’d love to cook for Mark Wahlberg I hear he enjoys his food’
Andrew Spence has been influenced by some exceptional chefs in his career from stages at Michelin Star restaurants to influences from travelling. Andrew is always...
Review: Wu, Edinburgh
Edinburgh's restaurant and entertainment scene is ever-growing with diverse cuisines that reflect the international hub that is Scotland's capital city. Located in the iconic space...
Review: Ox & Finch, Glasgow
If you are someone who is skeptical about the whole, sharing-plates-delivered-when-they-are-ready, for fear you will leave the restaurant just as hungry as when you entered,...
Review: Landy’s, the chippy bringing the seaside classics to Edinburgh’s Royal Mile
Editor Richard Bath heads out to Landy’s to try out the chippy bringing the seaside classics to Edinburgh’s Royal Mile, offering nostalgic favourites like salt...
Producer’s Corner: Fetcha, Fiona McArthur
When Campbeltown chocolatier Fiona McArthur started to make vegan delights from her friend's kitchen in 2020 she dreamed of one day seeing them in the...
In a Nutshell: Chef Francesco Ascrizzi, Sotto, Edinburgh
Born in Catanzaro, Calabria, Francesco Ascrizzi moved to Edinburgh in 2013 and has worked at some of Edinburgh’s best restaurants. He joined Sotto as head chef...
Gin Bothy unveils plans for a whisky distillery on a historic smuggling route
Scottish producer Gin Bothy has unveiled plans for a whisky distillery on a historic smuggling route. The distillery in Glen Prosen, Angus, sits on land...
Review: The Old Manor Hotel, Lundin Links
The sea really does have my heart. So it doesn’t take much to convince me a weekend away on the coast is a good idea....
Ardnahoe Distillery: First whisky to come from a new distillery on Islay since 2009 released
It has been six decades since Stewart Laing first learned how to make whisky on Islay. In the 1960s he travelled to the world-famous whisky...
In a nutshell, Chef Coalin Finn: ‘Family dinner was always at the table, where we laughed and shared stories’
Coalin Finn is the Executive Chef at Old Course Hotel, Golf Resort & Spa in St Andrews. At the Old Course, Coalin is committed to...
Review: Cherry Blossom Tuesday at Tattu Edinburgh
I’m not sure what alchemy was involved in the scheduling of Tattu restaurant’s Cherry Blossom dinner for the first warm day of the year in...
