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...
Restoring Cairngorms forests – one burger at a time
VENISON from red deer shot in the Cairngorms is being sold to fund tree planting. Deer are culled in the Cairngorms National Park to stop...
Review: Summer menu at The Ivy, Glasgow
Peter Ranscombe reviews the summer menu at The Ivy restaurant on Glasgow's Buchanan Street. LET'S face it, it's been a pretty drab summer so far....
Dandelion Festival sends mini vertical farms on bike tour
FOUR miniature vertical farms are heading on a bike tour around Scotland as part of the Dandelion Festival. A quartet of electrically-assisted cargo bikes will...
Jam today as Fingal picks Perthshire Preserves
FINGAL, the luxury floating hotel in Leith, is getting ready for "National Afternoon Tea Week" after picking Perthshire Preserves to supply a special jam. Iain...
