Food and Drink
Is this the ultimate Christmas ice cream?
ICE cream maker Mackie’s has joined forces with Crieff Hydro Hotel to create what could be the ultimate festive flavour. Their turkey and cranberry ice cream will be served to visitors at the hotel’s Glen’s Adventure Park. A gingerbread crumble flavour has also be created. Richard Leckie, manager at the park, he said: “Turkey and…
Read MoreMacduff man makes rum in Mauritius
A MACDUFF man has swapped wine making in rainy England for rum making in sunny Mauritius. David Adamson studied winemaking at Plumpton College near Brighton. “I spent some time working at a winery in England, but pruning vines in the cold UK winter wasn’t for me,” he explained. Instead, Adamson has now launched Beach Bum…
Read MoreNorth Ronaldsay sheep dyke gets help from a prince
THE Prince’s Countryside Fund (PCF) has given a further grant to the Orkney Sheep Foundation (OSF) to help preserve North Ronaldsay’s sheep dyke. A 12-mile dry stain wall circles the island, keeping its native sheep on the shore to eat seaweed. The fund – which was launched by Prince Charles, the Duke of Rothesay, in…
Read MoreCompass Scotland launches with Tom Kitchin partnership
It’s not every day you share a kitchen with Tom Kitchin. (Virtually, of course. It’s 2020 after all). And while the 1pm fridge raid serves its purpose when the daily hunger pangs strike, the promise of Chef’s venison burgers with celeriac velouté and fried quails eggs was unsurprisingly far more enticing than the usual work-from-home…
Read MoreSchools tuck into lamb for St Andrew’s Day
MORE than 9,800 pupils have been cooking and eating lamb donated by Scotland’s livestock auction markets as part of the “Make It Lamb for St Andrew’s Day” campaign. Organisers want Scots to associate lamb with St Andrew’s Day in the same way that we mark Burns’ Night with haggis. More than 1.25 tonnes of lamb…
Read MoreChip shop lands sustainability prize
THE Bay Fish & Chips in Stonehaven has netted an award for its sustainability. The chippy scooped the “Sustainable Business Award” at “The Cateys”, an hospitality industry awards virtual ceremony. Calum Richardson, owner and chef at The Bay, said: “Being a sustainable business has been our number one priority for a long time now and…
Read MoreScots chef ready for Christmas at your house
SCOTLAND’S restaurants are getting ready to serve Christmas dinner at your house this year. Chefs have come up with a selection of festive options, ranging from deliveries to collections. Joe Lazzerini, head chef and co-owner of The Loveable Rogue in Glasgow, has designed a four-course menu for two. “We want to take the stress out…
Read MoreButchers are a cut above the rest
SCOTTISH butchers are celebrating after scooping prizes at the industry’s annual training awards. Ariane Bennett, 19, who works for her family’s Arbroath butchers D H Robertson, won the “SVQ Level 2 Apprentice Of The Year Award”. Newly-qualified butcher Michael Carrubba of Minicks of St Andrews took the “SVQ Level 3 Apprentice Of The Year” title.…
Read MoreCurries and cook-alongs for Great British Game Week
GREAT British Game Week begins on Monday, with a host of online events. The British Association for Shooting & Conservation (BASC) is running a “cook-along” on Facebook on Monday as part of its “Taste of Game” initiative. Braehead Foods is also organising a curry night on Monday, building on the success of using game during…
Read MoreLochaber estates launch venison brand and shop
JAHAMA Highland Estates has launched a wild venison brand and opened its first shop in Fort William. The brand has been named “Fiadh á Fireach”, Gaelic for “‘a deer from the hill”. Jahama is selling cuts of meat, along with mince, burgers, and sausages. Julia Stoddart, the estates’ chief operating officer, said: “Our mission is…
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