Recipes
Mark British Pie Week with this Keeper’s Pie recipe
This week is British Pie Week, and today and tomorrow, we’re bringing you pie recipes from the British Game Alliance. Today, we present The Keeper’s Pie, which can be made with BGA assured game meat. This is an upgrade on the classic Shepherd’s Pie and Cottage Pie! For best results, try using a mix of…
Read MoreA delicious recipe for confit hogget shoulder
Daniel Spurr, the head chef at Ox and Finch, has plenty of experience from working in various kitchens – at home and abroad. He explains: ‘I’ve worked at Tom Aikens’ restaurant, Andrew Fairlie at Gleneagles and most recently at Nahm in Bangkok. I pick up inspiration from all of these places and it’s not only…
Read MoreA delicious crab and crayfish cocktail recipe
Ox and Finch head chef Daniel Spurr is serving up great plates inspired by world foods made for sharing. Since opening in May 2014, the restaurant’s tapas-style, small-plate dining concept has proved a hit. ‘We tried to make it as accessible as possible. It’s not one set cuisine, there’s something for everyone and we try…
Read MoreA tasty gin and beetroot cured salmon recipe
Glasgow restaurant Ox and Finch has made a name for itself serving up great plates inspired by world foods just made for sharing. So you might be forgiven for thinking that meals in head chef Daniel Spurr’s own kitchen might involve a riot of different dishes every time – but Daniel has a confession. ‘To…
Read MoreRisotto with duck black pudding and a duck’s egg
Fred Berkmiller is bringing new and different recipes to Scottish Field this week. Fred, who owns Edinburgh’s L’Escargot Bleu and L’Escargot Blanc, is is firm believer in trying different meats and produce in his cooking. The Frenchman today brings us a recipe for risotto with duck black pudding and an duck’s egg on top. (This…
Read MoreA recipe with a difference – have you tried horse meat?
When Fred Berkmiller first suggested putting horse meat on the menu in his Scottish restaurants 20 years ago, he was laughed out of town. Now his customers can’t get enough of unusual cuts of meat. ‘If I’d tried to serve heart, horsemeat or lambs’ testicles in the 1990s, I would have been told no chance,’…
Read MoreApple, bramble, honey and oats in a tasty recipe
Our selection of tasty recipes with craft whisky and food pairings from independent restaurant Fhior and Tullibardine Whisky concludes. The Tulli at The Table partnership showcases the diversity of the single malt whisky and explored non-traditional flavour pairings between the spirit and Edinburgh based restaurant. The partnership between Fhior and Tullibardine sees chef patron at…
Read MoreA yummy recipe with cockles to whet your taste buds
Our recipes with craft whisky and food pairings continue today with independent restaurant Fhior and Tullibardine. The Tulli at The Table partnership showcased the diversity of the single malt whisky and explored non-traditional flavour pairings between the spirit and Edinburgh based restaurant. The partnership between Fhior and Tullibardine sees chef patron at Fhior, Scott Smith…
Read MoreSt Bride’s Chicken recipe is a delicious dinner
Craft whisky and food pairings are the name of the game with independent restaurant Fhior and Tullibardine. The Tulli at The Table partnership showcased the diversity of the single malt whisky and explored non-traditional flavour pairings between the spirit and Edinburgh based restaurant. The partnership between Fhior and Tullibardine started with the development of a…
Read MoreA delicious book to awaken the tastebuds
Mezze – Small Plates to Share is a delightfully appetising recipe book. It explores the taste of the Middle East and the Mediterranean through a vast selection of scrumptious mezze dishes, made from fresh and healthy ingredients which can be enjoyed at any time of the day. This vibrant book, which features beautiful photography by Jan Baldwin,…
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