Food and Drink
Welsh whisky awarded protected origin status
Welsh whisky is to join its Scottish counterpart in being officially awarded protected origin status. Single malt from four distilleries in Wales, Coles, Da Mhile, In the Welsh Wind and Penderyn, has been awarded protected geographical indication (UK GI) status. The UK GI scheme was established at the beginning of 2021, following the UK’s withdrawal…
Read MoreWhispering Angel heralds summer at Tigerlily, Edinburgh
Whispering Angel, the Côtes-de-Provence French rosé wine is bringing a taste of Provence to Tigerlily, Edinburgh this summer with a perfectly pink takeover. Oozing a glamorous spirit reminiscent of Saint-Tropez, the Whispering Angel takeover sees Tigerlily’s outdoor terrace on George Street transformed into a picture-perfect summer scene, with white picket fence, gorgeous floral arches, trailing…
Read MoreProduction at Rosebank Distillery restarted after 30 years
Production at Rosebank Distillery has restarted after 30 years, with the first cask filled and now maturing. The Falkirk distillery was mothballed in 1993 after more than 150 years of distilling whisky. The new spirit is maturing in a refill bourbon barrel which will create a rich, fruity, and floral whisky, reminiscent of the original…
Read MoreEdinburgh hosting Scotland’s biggest breakfast
Edinburgh is playing host to ‘Scotland’s biggest breakfast.’ With five kitchens, three bars and seating for 500 guests, Edinburgh Food Hall Bonnie & Wild is serving up the breakfast bonanza. Pop-up kitchen The Breakfast Club is taking over the venue’s events space, joining four other kitchens that all now offer breakfast and brunch options. The…
Read MoreScotland’s Oldest Working Distillery The Glenturret releases 2023 core collection
Scotland’s Oldest Working Distillery, The Glenturret, has announced the release of their core collection for 2023. Eight signature whiskies feature in collection and for the first time, a 35 Years Old expression joins the range. The first five whiskies in the collection are made up of Triple Wood, the 7 Years Old Peat Smoked, 10…
Read MoreKuzina: Godly Greek grub
New fine dining Greek restaurant Kuzina in Edinburgh was a revelation for veteran food reviewer Richard Bath. I’ve visited Greece a lot, stuffing my face on a good number of its most famous islands and in many corners of the Peloponnese peninsula. I’ve eaten my fair share of Greek food back in Blighty too, including…
Read MoreWhen friends and food collide…
Richard Bath went to review the new summer Market Menu at the Sheraton Grand’s One Square brasserie in Edinburgh. It’s the Holy Trinity, right: good friends, lashings of booze, and properly decent food. Throw in a swanky city centre location, a new and weather-suitable light Market Menu, and you’ve got the perfect way to start…
Read MoreProducer’s corner: Yva McKerlich on green tomato gin
In the latest edition of Scottish Field we speak to Yva McKerlich for Producers Corner. Yva talks about how her failed attempt at growing vegetables in her greenhouse led her to create the ‘world’s first’ green tomato gin. Since she was a child Yva McKerlich has loved growing vegetables. Growing up in the late 70s,…
Read MoreWhisky news round-up: Tours, festivals and more
Looking up The UK’s first vertical whisky distillery has appointed its Head of Whisky as it prepares to turn on its stills and open its doors to the public. Vaibhav Sood, previously Operations Manager at The Lakes Distillery, has taken on the newly created role. The £13m nine-storey distillery is due to open later this…
Read MoreWild at heart: chef William Hamer bring his taste of outdoors to Ardkinglas Estate
For top outdoor chef William Hamer alfresco dining is more than a summer novelty, it’s primal. Everything is stripped back eating in the wild, says William, who explores our connection to the land through his wilderness supper clubs. He has taken his pop-up restaurant, The Wilder Kitchen, to Ardkinglas Estate where diners are treated to…
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