Food & Drink
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Review: The Court restaurant opens in the new look Caledonian Edinburgh Hotel
The Caledonian Edinburgh, or The Caley as it’s known to you and I, has been undergoing something of a transformation. And as part of a...
Scottish star Ewan McGregor gifted cask of Lagg Single Malt
Lagg Distillery on The Isle of Arran have gifted renowned Scottish actor Ewan McGregor his very own cask of Lagg Single Malt. The team at...
Review: The Alchemist, Patron tequila experience
If you either like tequila, or don’t know whether you like tequila, I’d heartily recommend the weekly tasting session at Patron Parlour in The Alchemist...
Producer’s Corner: Ross Main, Main’s Apiaries
As a child Ross Main loved helping his gamekeeper grandfather tend to his beehives. With no protective gear, it was often a daunting experience, but...
Tiny home microbakery wins title of ‘Scotland’s Best Croissant’
A small home-based microbakery in Glasgow has won the title of Scotland's Best Croissant. Run by Rebecca Slade, Maple Leaf Bakery has built a loyal following...
Review: Sotto, Edinburgh
Nothing epitomises the upturn in Stockbridge's fortunes like the arrival of stylish Italian enoteca-trattoria Sotto, says Richard Bath It's all change in Stockbridge, within living...
Review: Margo, Glasgow
Richard Bath road tests the new restaurant from the team behind Ka Pao and Ox & Finch, and comes away deeply impressed. When I...
UK Michelin Guide ceremony to be held in Glasgow for the first time
The Michelin Guide Great Britain & Ireland 2025 launch ceremony will be hosted in Glasgow for the first time ever next year. Scotland punches above...
Review: Cromlix House
Cromlix House is a building that I used to know well but haven't visited for several years, so it was great to find my way...
Review: Sanja By Sagar Massey at The Kirkhouse Inn
He might only be 25-years-old, but Sagar Massey already has a career enviable by chefs twice his age. Raised near New Delhi in India, until...
In a nutshell, Chef Keith Greig: ‘I was vegan for nine months – it was an awful experience’
Keith Greig is an Edinburgh-based chef with a passion for wild game and outdoor cooking with a field to fork approach. During the shooting season,...
In a nutshell, Chef Gary Townsend: ‘I’d be a Scientist if I wasn’t a chef. I am fascinated with how things work’
Gary Townsend has had an illustrious career spanning 20 years working in some of the UK’s top kitchens. Townsend recently announced that he will be...
