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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...
Credit: Stephen-Lister

In A Nutshell: Tomás Gormley, Cardinal

Tomás Gormley started his career working at some of Scotland’s most prestigious restaurants, including Restaurant Andrew Fairlie, 21212 and Le Roi Fou. During the first...
Archive image of Gordon & MacPhail shop in Elgin, founded in 1895. Credit: Gordon MacPhail

World’s oldest single malt Scotch whisky to be released this year

Whisky specialist Gordon & MacPhail is set to release the world's oldest single malt Scotch whisky this year - an 85-Years-Old from Glenlivet Distillery.  ...
Credit: Sam Sharp

The Tippling House, Aberdeen: 4 great cocktails to try

The Tippling House in Aberdeen launches its new cocktail menu. A project two years in the making, The Tippling House’s new cocktail menu is a...
KD

Review: Amuse, Aberdeen

Aberdeen’s Amuse by Kevin Dalgleish has updated its menu with new summer offerings and Grant Dickie went along to sample what is on offer. Nestled...
Rory McCann_GOT

Game of Thrones actor Rory McCann invests in a new Scotch whisky Slanj

Game of Thrones actor Rory McCann has invested in a new blended Scotch whisky brand, called Slanj. Brothers Brian and Craig Halley, alongside friend Stuart...


Credit: Pierhouse Hotel / James Anderson (NorthColour)

Producer’s Corner: Judith Vajk, Caledonian Oyster Company

Judith Vajk has been harvesting Pacific oysters from Loch Creran near Oban for 30 years.  Brought up in Pethshire, Judith didn’t think much about food...
Lumo

The slow staycation: How to take a tranquil city break in London

London, a famously frenetic city, might seem like an odd choice for a relaxing break, but it all depends on how you do it. Eilidh...
Euan Duncan, a Partner at law firm Morton Fraser MacRoberts

How the UK–India trade deal opens door in the Scotch whisky industry

Euan Duncan, a Partner at law firm Morton Fraser MacRoberts, on how the UK–India trade deal will affect Scottish whisky and the importance of geographical...
Leftfield_ interior_ credit_ Tina Leahy

Review: Leftfield, Edinburgh

Editor Richard Bath revisits Edinburgh’s Leftfield, a venerable Bruntsfield restaurant which has just undergone a refurbishment and remains one of the capital's finest bistros.  ...
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Scottish Field Summer Challenge 2025 Results

For 25 years – a quarter of a century – the Scottish Field Whisky Challenge has been helping readers to discover some of the best...
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The Spanish Butcher, Edinburgh celebrates its first birthday and the rise of Galician Blond beef

RUSK & RUSK, the independent Scottish restaurant group behind the award-winning dining concept, The Spanish Butcher, will this week mark its first year in Edinburgh...

Chocolate, raspberry delice and coconut sorbet

Delicious food was always going to be the career path for the owners of the Tolbooth Seafood Restaurant in Stonehaven harbour. Eddie Abbott has been...

Navy salute from gin firm to boost nautical charity

A Scots firm is to donate £5 from the sale of every bottle of its Navy Strength Gin to a worth cause. Darnley's Gin will...
Dormy Sundays will run on the last Sunday of each month

New Gleneagles night will curry some favour

Gleneagles will be spicing up the Perthshire culinary scene when it launches a new curry night. Starting on Sunday 25 November, the new monthly curry...

Abbey Whisky Bar announces festive menu

One of Edinburgh’s favourite local pubs, The Abbey Whisky Bar specialises in whisky, traditional ales and fresh Scottish fayre  – and the release of their latest festive...

Chef Tom is at his happiest in The Kitchin

Scottish chef Tom Kitchin has been one to watch for many years. After opening his Edinburgh restaurant The Kitchin, he became the youngest winner of...
John Rowell, farm manager at Dumfries House

Organic farm status delights Prince Charles

A second section of Dumfries House estate is to be certified as organic in January. This is another major element being realised, as part of...

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