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,...
Two rare bottles of whisky signed by King Charles III go under the hammer
Two rare bottles of whisky signed by King Charles III could fetch up to £6,000 when they go under the hammer. Bottled in 2000, the...
Whisky expert shares his top tips for investing
Whisky has been revealed as the most profitable luxury item to invest in, according to new research. Here, House of Bruar whisky expert Martin Homola...
Q&A with chef Roy Brett of Ondine Oyster & Grill
Chef Roy Brett has worked at some of the best restaurants in the UK including the Savoy Grill in London and Rick Stein’s Seafood Restaurant...
Butcher crowned Haggis World Champion with family’s secret recipe
A delighted butcher has been crowned Haggis World Champion after she entered her family’s 40-year-old recipe into the competition. Laura Black, owner of butcher Coopers...
