Food & Drink
Scottish Field Food & Drink is bought to you in association with
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...
Producer’s Corner: Catherine Drummond-Herdman of Tea Gardens Scotland
When it comes to natural produce, Scotland has a fantastic selection. But one that doesn’t automatically spring to mind is tea. And while it may...
Scottish butcher creates ‘world’s first chocolate haggis’ for Burns Night
A Scottish butcher has released the world's first chocolate haggis ahead of Burns Night. Simon Howie wanted to do something special ahead of the big...
The latest issue of Cask & Still is out now with all the latest whisky news
The latest issue of Cask & Still is out now with all the latest whisky news. Once again it has been a huge year for...
Cask & Still: New issue out now with all the latest whisky news
The latest issue of Cask & Still is out now with all the latest whisky news. Once again it has been a huge year for...
