Recipes
A tasty dessert to perk up your mouth
Tim and Anna Dover, the husband and wife team behind The Roost restaurant, are content with what they have in Bridge of Earn. But Tim assures me that he’s always looking to up his offering. He has been inspired by the Nordic style of cuisine during a recent trip to Copenhagen. Tim is now making…
Read MoreThe perfect route to try some pigeon en croute
Opening The Roost restaurant in Bridge of Earn was a lifestyle choice for Tim and Anna Dover, who wanted their children to grow up in the countryside. But their location means they have access to the best local produce. When they found The Roost in 2008 it was a coffee shop. ‘We didn’t have the…
Read MoreA tasty recipe if you’re hankering for herring
It’s been a long road home for Tim and Anna Dover, the husband and wife team behind The Roost restaurant in Bridge of Earn. From humble beginnings washing dishes in South Queensferry, through spells at The Witchery in Edinburgh, The Peat Inn in Fife, Daniel in New York and with Martin Wishart in Leith – to name but…
Read MoreThis snow egg recipe is a sweet treat
Andrew Cook is always kept on his toes, as head chef at The Lime Tree in Fort William. The menu changes every three to four months. He says: ‘As a team, we all write down our ideas and then we handpick it from there. There are just four of us in the team, so things get pretty…
Read MoreYou’ll love this recipe for Scottish lobster
Head chef David Butters has revealed exciting plans for Aberdeenshire’s only three-rosette restaurant. Douneside House, which was refurbished in 2016, has big plans for the future. David said: ‘We have a table d’ hôte menu which we serve seven days a week and a six-course tasting menu which is served Thursday to Saturday evenings. ‘Our…
Read MoreAnother succulent Scots recipe in the limelight
Andrew Cook is the head chef at The Lime Tree in Fort William, and revealed he likes to keep it local when sourcing his ingredients. When starting out, Andrew’s experience came from big, bustling hotel kitchens, before the 38-year-old chef’s career took a new direction. ’I didn’t really start in restaurants until about 10 years…
Read MoreTry this easy to make Highland cannelloni
‘You could probably say I fell into this line of work,’ laughs Andrew Cook, head chef at Fort William’s award-winning The Lime Tree restaurant. ‘My parents were hotel managers with British Trust Hotels, so I’ve grown up in hotels. My dad is a trained chef as well, so he was my first head chef. ‘My…
Read MoreRhubarb with strawberry panna cotta is a hit
Willie Little prides himself on the ethos of his restaurant. As a fishmonger and chef, his Blairgowrie based Little’s Restaurant specialises in fish. Willie said: ‘‘We buy all the fish from markets and off the boats. We don’t buy filleted fish, apart from the odd piece of haddock. ‘When I’m filleting that fish in the morning,…
Read MoreCrab and salmon combine for a delicious meal
Little’s Restaurant in Blairgowrie is a little slice of heaven for its owner, Willie Little. Fishmonger and chef Willie moved into fish wholesaling, owning the company Ocean Traders, which led to him setting up his award-winning fishmonger, Fish in Crieff. Selling the wholesale company, Willie was left with the fishmongers, but for a man whose working…
Read MoreA quick and easy butter tart recipe
The Silver Darling in Aberdeen built up a tremendous reputation under French chef Didier Dejean. His restaurant in Aberdeen harbour was the result of him working at a restaurant in Paris, before joining a colleague in Aberdeen in 1978, aged 19. After completing his national service in the French Navy, Didier came back to Aberdeen…
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