Food & Drink
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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...
Glen Scotia reveals oldest ever whisky – a 50-year-old that’s the first edition in its new Elements series
Glen Scotia has unveiled a 50-year-old as the first edition in its new Elements of Campbeltown collection. The Elements of Campbeltown Collection takes inspiration from...
Producer’s Corner: Karen Robinson, Three Robins
When one of Karen Robinson's three sons became lactose intolerant she quickly turned to oat milk. But as he began to look for dairy free...
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...
In a Nutshell, Ewan McAllister: I cooked for Andrew Fairlie once, it was a tense couple of hours in the kitchen’
Ewan McAllister, executive head chef at hospitality hospitality group SimpsInns on cooking for Andrew Fairlie, the music he listens to in the kitchen and his...
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...
Scotland’s chefs get ready for Christmas
SCOTTISH chefs have been preparing for Christmas in a wide variety of ways. Gary Maclean, Scotland's first national chef, has been supporting charity Mary’s Meals'...
Restaurant Review: The Loveable Rogue East End
Keith McIntyre discovers the wonders of brunch at The Loveable Rogue East End restaurant in Glasgow. WHEN Joe Lazzerini and Amalia Colaluca opened the original...
RESTAURANT REVIEW: TATTU
Richard Bath reviews Tattu restaurant in Edinburgh. WHAT IS IT: Tattu describes itself as serving “contemporary Chinese” food, and is a chain restaurant with a...
‘Monster meets mountain’ as Cobbs runs Nevis Range cafés
LOCH NESS-BASED hospitality group Cobbs is taking over the eateries at Nevis Range. Cobbs will run the Snowgoose and Pinemarten cafés, a gift shop, and...
