Food & Drink

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FOOD & DRINK

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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...
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Review: Badger & Co, Edinburgh

Revamped gastropub Badger & Co in Edinburgh city centre is taking food seriously and has transformed its offering, says Richard Bath. Having a title or...
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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...
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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...
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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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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...
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A Dram with Stewart Bowman, Lochranza: ‘Whisky is not just about making something to drink. It’s about the people and the place, it’s a journey’

Lochranza distillery manager Stewart Bowman chats about his career in whisky, his favourite flavour profiles and what makes Lochranza and Arran whisky so special.  ...
Andrew Moss

In A Nutshell Andrew Moss, North Port Restaurant: ‘I had an album of my own music released in 2013, if I wasn’t a chef I’d be in the music industry’

Andrew Moss runs the acclaimed North Port Restaurant with his partner Karen in the historic cultural quarter of Perth. He started working in a commercial...
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Review: O’Malley’s Irish Bar & Kitchen, Aberdeen

A new Irish Bar joins Aberdeen’s hospitality scene and Grant Dickie heads along to see just what O’Malley’s Irish Bar & Kitchen has to offer...
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Review: Celestia, Edinburgh

When I heard that the owners of the fantastic Indian restaurant Cilantro in Edinburgh had opened a new restaurant, Celestia, I was thrilled to accept...
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Paint the town pink with Edinburgh’s first Rosé Wine Trail

Edinburgh’s first ‘Rosé Wine Trail’ has been launched across the capital as part of a summer-long campaign to celebrate the popular pink tipple. From now...
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In a nutshell, Chef Gary Townsend: ‘I’d be a Scientist if I wasn’t a chef. I am  fascinated with how things work’

Gary Townsend has had an illustrious career spanning 20 years working in some of the UK’s top kitchens. Townsend recently announced that he will be...
Dennis Malcolm

The Glen Grant: Scotland’s longest serving distiller Dennis Malcolm retires after 63 years

Born on The Glen Grant distillery grounds in 1946, where both his father and grandfather worked, Dennis Malcolm was always destined for a career in...
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Review: The Spanish Butcher, Edinburgh

I’ve always struggled to correctly identify the streets that flow North from Princes Street over George Street in the capital, so I’m marching in what...
David Smith Head Chef The Dipping Lugger. Credit Alex Baxter Photography

In a nutshell, Chef David Smith: ‘I tried pig’s brain once, it was the weirdest thing I’ve ever eaten’

David Smith is the Head Chef at The Dipping Lugger in Ullapool, Wester Ross.   What’s the closest thing you have to a signature dish: ...
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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....
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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...

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