Posts Tagged ‘Food’
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 across eleven townhouses on a terrace that is just 100 yards from Haymarket station and tram in Edinburgh’s West End. The vibe is very upbeat and fresh, with a small…
Read MoreProducer’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 nutritionally dense ingredients on the planet. It’s bursting with minerals, antioxidants and prebiotic fibre. So much so that just two grams a day is all you need for its benefits. …
Read MoreScientists 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, scientists are celebrating after producing the first ever blueberry to flourish in Scotland’s climate. It comes following an extensive breeding programme at the James Hutton Institute during which time more…
Read MoreMontrose, Edinburgh: ‘I am glad to be able to report there hasn’t been a seismic shift in the food at Montrose’
Edinburgh diners can relax because the excellent Montrose’s fanfare about a new direction was overblown – this relaxed Abbeyhill eatery thankfully remains largely unchanged, says Richard Bath. I recently received an unnerving message from Montrose, the sister restaurant to Michelin-starred Timberyard and one of my favourite places to spend quality time with my palate. The…
Read MoreReview: Amuse, Aberdeen
Aberdeen’s Amuse by Kevin Dalgleish has updated its menu with new summer offerings and Grant Dickie went along to sample what is on offer. Nestled below the row of granite that is Queen’s Terrace you’ll find one of Aberdeen’s two Michelin-starred restaurants, Amuse by Kevin Dalgleish, and it has just launched a new summer offering. …
Read MoreReview: Badger & Co, Edinburgh
Revamped gastropub Badger & Co in Edinburgh city centre is taking food seriously and has transformed its offering, says Richard Bath. Having a title or brand which is a play on words where the origin is lost on all but the cognoscenti has always left me a bit cold. It’s like brands with complicated Gaelic…
Read MoreIn A Nutshell Andrew Moss, North Port Restaurant: ‘I had an album of my own music released in 2013, if I wasn’t a chef I’d be in the music industry’
Andrew Moss runs the acclaimed North Port Restaurant with his partner Karen in the historic cultural quarter of Perth. He started working in a commercial kitchen as a dishwasher when he was only 14-years-old, which eventually led to taking over the Perth eatery in 2014. Now aged 40, Andrew has secured and retained two AA…
Read MoreReview: Road Hole Restaurant, St Andrews
The old favourite Road Hole Restaurant in St Andrews retains arguably the best dining views over a golf course in the world, but the menu has recently evolved. Richard Bath went to see whether the food at this three rosette restaurant matches the setting. Set on the former site of St Andrews station, the…
Read MoreReview: Bonnar’s, The Scott Hotel
This year has been one characterised by pleasant surprises, but few have come more out of the blue than this cracking little restaurant inside a hotel on Edinburgh University grounds just off Salisbury Crags, says Richard Bath. It’s almost a year old, and is one of the best kept secrets in Edinburgh. The Scott…
Read MoreIn A Nutshell, George Colebrook: ‘My customers wouldn’t know but I trained as a clown in Paris for two years.’
London native George Colebrook’s love of cooking stems from his childhood, as he was introduced to the importance of produce by his grandfathers – who worked as a butcher and dairy farmer respectively – and was taught by his mother to appreciate the beauty of simple cookery. In 2024 George co-founded Arete with Neil Paterson,…
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