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...
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...
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...
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...
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...
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...
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...
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,...
New baked Scottish snack is hitting shop shelves
A new range of air-popped whole vegetable chips is hitting our shops, after being created by a family of Perthshire farmers. The new Wholesums range,...
72% of Scottish vegans snubbed at restaurants
More than half of vegans in Scotland have accidentally consumed food excluded from their diet due to poor food labelling. Research conducted by Spoon Guru,...
You can tuck into haggis ice cream this weekend
A limited edition haggis and marmalade ice cream has been released for Burns Night. The handcrafted speciality recipe – which has been made on the...
Rabbit haggis bon bons take her to the finals
A hospitality student at Scotland’s Rural College has created something special to mark Burns Night. Sara-Jayne Strachan – a 29-year-old from Fife - who studies...
