Food and Drink
Producer’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…
Read MoreRoberta Hall-McCarron: Smoked duck and beetroot salad
For February’s food feature, Rosie Morton sat down with leading Edinburgh chef and winner of the fish dish in the 2021 series of The Great British Menu, Roberta Hall-McCarron. For Roberta, inspiration lies everywhere – the miracle of snowdrops pushing above ground; the cacophony of colour and sound in high summer; and the golden light…
Read MoreReview: The Bonnington reopens with a touch of Peruvian flair
I’ll be honest. You could write what I know about Peru down on a very small post-it note and still have space to remind yourself to buy bread and milk. So, it came as a surprise that the South-American country became a bit of a theme on a day that I fell asleep while watching…
Read MoreProducer’s Corner: Amy and Andrew Skea, Potato House
We have all heard of the popular potato varieties, like King Edwards and Charlottes, but what about the tatties of our past? For potato growers, Amy and Andrew Skea, their mission is to reignite our love for heritage potatoes – the brightly coloured, knobbly ones that our grandparents ate 50 years ago but over time…
Read MoreRoberta Hall-McCarron: Pappardelle with lamb shoulder ragout
For February’s food feature, Rosie Morton sat down with leading Edinburgh chef and winner of the fish dish in the 2021 series of The Great British Menu, Roberta Hall-McCarron. For Roberta, inspiration lies everywhere – the miracle of snowdrops pushing above ground; the cacophony of colour and sound in high summer; and the golden light of autumn. Her…
Read MoreWhisky firm Aceo appoints its first chief executive
A leading independent whisky bottler and cask management specialist has appointed its first chief executive officer. Aceo Limited, an Edinburgh-based firm established 25 years ago, has revealed George McNeil – former managing director of retail at cashmere brand Johnstons of Elgin – in the post. The highly-respected luxury goods expert has been charged with the…
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