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...
Recipe: Singapore Crab from Jack ’O’ Bryan
This vibrant dish is one of the signature dishes at Jack O Bryans, where the specialise in Iberian cuisine with both South American and Asian...
Recipe: Stuart Ralston’s Chicken katsu sandwich recipe
Stuart Ralston, the owner and head chef at Edinburgh’s Noto and Aizle, reveals his method for the crispiest chicken katsu sandwich. Stuart says: 'Sandwiches, a...
Around the fire: A warming cocktail from Jack O’ Bryans
Known as much for its delicious seasonal cocktails as it's amazing Iberian food with an Asian twist, Jack O’ Bryans in Dunfermline has created this...
Fine dining restaurant Torrish to host supper club
Fine dining restaurant Torrish will host a supper club next month, with a special guest appearance from a full time forager who will be sharing...
