Food and Drink
Review: Liberté Brasserie, Edinburgh
Morag Bootland finds the perfect way to beat the winter blues at Liberté Brasserie. It’s fairly normal to hibernate through January, right? But if you haven’t yet successfully shaken off the shackles of your post-festive slump then I can recommend a great way to regain your social liberté. Despite the very French moniker, Liberté bills…
Read MoreIn a Nutshell: Fraser Cameron, The Globe Inn
The Globe Inn’s head chef Fraser Cameron on his favourite chefs, his go-to recipe books and the most he’s ever paid for a meal. What’s the closest thing you have to a signature dish: Sea Bass Mi-Cuit, It is a dish that has grown with me over the years Describe your style of cuisine…
Read MoreThe Globe Inn in Dumfries earns coveted listing on MICHELIN Guide
The Globe Inn in Dumfries has once again earned a coveted listing in the esteemed MICHELIN Guide. It comes just after The Globe Inn’s triumph at the VisitScotland Thistle Awards in November 2023, where it was crowned the Best Eating Experience in Scotland. ‘We are incredibly proud and humbled to be recognised by the MICHELIN…
Read MoreRecipe: James Morton, Banana Bread
Great British Bake Off star James Morton is a doctor through and through. But this Shetlander, cookery writer and father of two still finds time to bake half a dozen loaves a week. In this month’s magazine he chats to Rosie Morton about all things bread and shares some incredible recipes with us, like this…
Read MorePlans for a distillery on banks of Loch Lomond given the go-ahead
Plans for a new distillery on the banks of Loch Lomond have been given the go-ahead. Loch Lomond Group has been given permission by Argyll and Bute Council and Luss Estates, to repurpose the old Luss smokehouse and surrounding land into a new distillery and visitor centre. The multi-million pound development will offer guided tours…
Read MoreProducer’s Corner: RyeLaw, InchDairnie Distillery
When Fife based distiller InchDairnie launched RyeLaw, the world’s first malted rye whisky, a few eyebrows were raised. Inspired by the quintessentially American Rye whisky, InchDairnie dared to revive the grain’s use in Scotch. But working with rye is notoriously difficult. It can clog up and block traditional equipment, and unlike in America where they…
Read MoreReview: Extra Ordinary, X_O, Glasgow
It’s hard to keep up with the rate at which trendy new restaurants are popping up in Glasgow. Last year saw the opening of the already much loved Sebbs – found below their already well-respected Margo – as well as what has been touted as the city’s next Michelin-starred eatery, Gary Townsend’s new restaurant, Elements…
Read MoreIn a Nutshell: Paul Green, The Three Chimneys
Paul Green, head chef at The Three Chimneys on Skye on his love of fine dining, and why not tasting food is the biggest sin a chef can commit. What’s the closest thing you have to a signature dish: I currently have it on the menu at The Three Chimneys, it features local langoustines…
Read MoreReview: Stockbridge Eating House, Edinburgh
Editor Richard Bath visits the former site of the much-loved Bell’s Diner to run the rule over the Stockbridge Eating House, the new venture of Gardener’s Cottage co-founder Dale Mailley. For many Edinburghers, endless chat over burgers at the tiny, intimate surroundings of Bell’s Diner in Stockbridge – often following a visit to one…
Read MoreIn a nutshell, Chef Andrea Sendon Alonso: ‘The first time I tried to make Sourdough the birds didn’t even want to have a go at it’
Andrea Sendon Alonso was appointed new Restaurant Chef onboard Fingal Hotel in 2024 to lead its two AA Rosette restaurant in Edinburgh. Andrea is originally from Galicia in north-west Spain, which shares its fame with Scotland for the world’s finest quality seafood. What’s the closest thing you have to a signature dish: Over the…
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