Review: 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…

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Review: 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…

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Review: 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…

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Dram delights: Scotland’s new whiskies

Alice Grundon takes a look at some of Scotland’s new expressions…   Glenmorangie Rich and deliciously decadent, Glenmorangie Pommard Cask Finish is the result of one of the Glenmorangie’ first experiments with prestigious Pommard red wine casks.  A smooth, soft Glenmorangie, aged more than 10 years in bourbon casks was transferred into Pommard Casks for…

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Wild venison: Healthy, sustainable and affordable

Sponsored Content – Croots Country Store   Cowal provides some of the best deer stalking in Scotland. So it’s natural that hunter, estate manager, shooting guide and farm shop owner Joe Croot has turned his expertise to spreading the virtues of eating wild venison.  ‘In every metric you can think of, eating wild venison is…

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National Black Pudding Championship: Wemyss Bay butcher crowned winner

It’s made using the Scottish oatmeal, Aberdeen Angus beef fat and the finest quality spices from around the world. But the winner of Scotland’s National Black Pudding Championship said he can’t give away any more secrets about his coveted recipe. Nigel Ovens, owner of McCaskie’s Butchers in Wemyss Bay has retained the title for 2024,…

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