Michelin Star chef Nuno Mendes on how to pair seafood and whisky

Renowned Portuguese chef Nuno Mendes, from the Michelin Starred restaurant Viajante in London, has teamed up with Old Pulteney to showcase how to pair seafood and whisky. Mendes has created a series of recipes showcasing the latest release in Old Pulteney’s limited-edition Coastal Series, Old Pulteney Port, to highlight the shared heritage of these two…

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Tributes Paid to Scottish Hotelier Ken McCulloch

Doyen of Scottish hospitality, Ken McCulloch has died in Glasgow, aged 76. Born in Glasgow in 1948, Ken McCulloch went on to become one of  Scotland’s most successful and innovative hoteliers. He began his career with British Transport Hotels as a young Commis Chef, working in the kitchens at The Malmaison restaurant in Glasgow’s Central…

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Life With St Andrew Botanic Gardens: ‘The answers to society’s biggest challenges all involve a different relationship with plants’

Harry Watkins, director of St Andrew Botanic Gardens, on growing up with gardeners as a child, experimenting with new ideas and how what we thought we knew about nature is being challenged.   I’ve always enjoyed being outdoors, my mum is a great gardener, and her passion has been a massive influence on how I…

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Hamish Martin: ‘Known as the tree of knowledge, hazel was one of the first trees to colonise these lands on the retreat of the ice age’

Gardening columnist Hamish Martin delves into the history of the hazel tree this month and explores how it became entrenched in our ancient history, beliefs and customs.   Why choose Hazel for the month of January when you can harvest the leaves in spring for medicine and the nuts in autumn for food. It isn’t…

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Let there be light: The best of Scotland’s winter light fsetivals

Festivals across the country are bringing bright lights to the dark nights, and they make for top-notch photo opportunities. In our January magazine we shine the spotlight on some of our favourite pictures. From the rural woodlands of Beecraigs Country Park to the city trails of Aberdeen, Scotland’s light festivals are illuminating our long winter…

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Producer’s Corner: Hannah Brown, PEAT’D

Peat has long been used in Scotch whisky. Its unique aroma makes any ingredient taste richer, deeper and more complex, and so it seemed only natural to Hannah Brown that it could be used in other products.  In 2017 Hannah set up her own  drinks business Tongue In Peat – a peat smoked Bloody Mary…

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A stitch in time: Reviving Scotland’s historic fabrics with Sophie Younger

From teenage dress-making to preserving and reviving some of Scotland’s most historic fabrics, Sophie Younger has always been passionate about needlecraft. Brought up near Stratford, Sophie describes convent-school classes in knitting, embroidery and dress-making as the first of two ‘apprenticeships’ that initiated her love of needlecraft. ‘I was allowed to take over the dining table…

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