LATEST POSTS
The Dark Room at Perth Art Gallery: The pre-digital age of photography and the Scottish photographers that paved the way
For 150 years before digital photography became commonplace, photographic images were captured by the action of light on chemicals. The materials and processes evolved over...
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...
Charles Rennie Mackintosh writing desk returns home to the Hill House
A writing desk designed at the turn of the 20th century by Charles Rennie Mackintosh has returned to the Hill House, its original home. The...
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...
WHISKY
ALL YOU NEED TO KNOW ABOUT
SCOTLAND'S NATIONAL DRINK
Auction update: Cape Fine & Rare and Cask Trade
Peter Ranscombe provides an update on the Cape Fine & Rare wine auction and the new date for the Cask Trade whisky sale. REGULAR readers...
Over A Barrel: Lager with a heart
Peter Ranscombe explores how beer can be used as a force for good in his latest column for Cask & Still. IN MY second beer...
Sherry is just the tip of the iceberg at The Macallan
Peter Ranscombe probes the use of sherry casks by one of Speyside's best known distilleries. ONE word more than any other characterises our national drink...
Hot Toddy syrups launched with Scotch whisky
Aberfeldy has teamed up with World of Zing to launch a new range of Hot Toddy Syrups in time for the winter months. The Hot...
