Food and Drink
The Macallan to open new fine dining restaurant on iconic estate
In 2021, The Glenturret Lalique became the first restaurant inside a distillery to achieve Michelin recognition. Just a few years later, it followed it up with a second star, making it one of only two places in Scotland to hold the prestigious award. But now Speyside distillery Macallan could be about to follow in its…
Read MoreIn a Nutshell, Chef Stavros Bampatsikos: ‘The biggest sin a chef can commit is serve food they are not proud of’
Stavros Bampatsikos, Executive Sous Chef at Gleneagles, on what he eats at home, the most he has paid for a meal and his favourite ingredient. What’s the closest thing you have to a signature dish: Pate en Croute. Describe your style of cuisine in ten words: Simple but with no simplicity, seasonal and sustainable.…
Read MoreReview: The Carbon Lounge, Edinburgh
In Edinburgh’s thriving and continuously growing restaurant and nightlife scene, it’s easy to find creative food, atmospheric bars, tasty cocktails, and exciting entertainment. But how often is it that you find all under one roof? The Carbon Lounge, in Edinburgh’s Cowgate, brings together Sichuan and northern China’s rich and flavourful street-food with nostalgic east-Asian cocktails.…
Read MoreReview: Fhior, Edinburgh
Ever since Scott Smith opened Fhior in 2018 with the express aim of championing Scottish produce, it’s been one of those restaurants which has established a really solid reputation without quite making the step up from Michelin guide to Michelin-starred status. With his astonishingly complex new ten course tasting menu, the Aberdonian is clearly making…
Read MoreIn a Nutshell, Chef Dean Parker: ‘I sometimes get up at 4.30am to go kite surfing, it’s the only time I can switch off’
Dean Parker, from Celentano’s in Glasgow, on his love of kite surfing, why wasting food is the biggest sin a chef can commit and his pride over his sourdough bread recipe. What’s the closest thing you have to a signature dish: Either my sourdough bread recipe, or our malted barley affogato – it’s been…
Read MoreIn a nutshell, Forager Amy Rankine: ‘I eat seasonal wild foods when I am at home, but I can’t stand onions’
Amy Rankine is a forager based in central Scotland and has been delivering walks and workshops for eight years. In 2023 she took part in the Wildbiome Project, eating only wild food for three months as part of a study on its impact on the gut microbiome. What’s the closest thing you have to…
Read MoreIn a Nutshell, Chef Calum Montgomery: ‘If I wasn’t a chef I’d be a pro wrestling referee living the rock and roll lifestyle’
Calum Montgomery, Edinbane Lodge on the Isle of Skye tells us about his love of seafood, his wife being a better cook than him, and his dream celebrity dinner guests. What’s the closest thing you have to a signature dish: Our scallop dish – it hasn’t come off the menu in over two years!…
Read MoreReview: Under the Table, Edinburgh
In Edinburgh’s New Town, Richard Bath is pleasantly surprised by new subterranean restaurant Under the Table. Our IT department run all sort of analysis of what readers like, what they spend time on and what turns them off. The short story is that readers like short reviews. They don’t want a list of dishes and…
Read MoreReview: Glaschu, Glasgow
When I saw the owners of Glaschu were opening a second restaurant in Glasgow – MAISON by Glaschu – I was eager to try it. But much like with films, it’s not always wise to see the sequel before you have sampled the original. With that in mind, I decided it best to first try…
Read MoreIn a Nutshell, Sarah Rankin: ‘I still go to my granny’s handwritten baking recipes’
MasterChef finalist and food writer Sarah Rankin on her favourite meal, her biggest Scottish inspirations and watching her mum cook with adventurous with ingredients and flavours when she was a child. What’s the closest thing you have to a signature dish: Venison of any cut, cooked in any way. I adore venison and we…
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