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Sotto_Francesco Ascrizzi_Credit_ Tina Leahy

In a Nutshell: Chef Francesco Ascrizzi, Sotto, Edinburgh

Born in Catanzaro, Calabria, Francesco Ascrizzi moved to Edinburgh in 2013 and has worked at some of Edinburgh’s best restaurants. He joined Sotto as head chef...
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Gin Bothy unveils plans for a whisky distillery on a historic smuggling route

Scottish producer Gin Bothy has unveiled plans for a whisky distillery on a historic smuggling route.  The distillery in Glen Prosen, Angus, sits on land...
Taiwan bottles (2)

Scotch Malt Whisky Society releases two new Taiwanese whiskies

The Scotch Malt Whisky Society (SMWS) has released two new Taiwanese whiskies. The whisky club is shining a spotlight on the five-year-old single malt Taiwanese...
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A Dram With Graham Omand, Lagg Distillery: ‘Welcoming Ewan McGregor and gifting him his very own cask was some achievement’

From welcoming Ewan McGregor to the distillery to gift him his own cask and celebrating five years in business, it's been a busy year for...
Pier Beretta

In a Nutshell, Chef Pier Berretta, Bonnar’s at The Scott in Edinburgh: ‘I love pineapple on pizza. I think it is genius’

Head Chef Pier Berretta takes the helm at Bonnar’s in Edinburgh, located at The Scott. He talks to Scottish Field about his favourite ingredients, his...
GBM Calum Munro

In a Nutshell: Calum Munro, Scorrybreac

Calum Munro may have recently appeared on the Great British Menu, but now his focus is back home in Skye on his own restaurant Scorrybreac...


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The Glen Grant releases its rarest ever whisky – a 65 Year Old with a £39,000 price tag

When James ‘The Major’ Grant inherited Speyside distillery the Glen Grant in 1872, he brought his affinity of plants, flowers and the natural world with...
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In a Nutshell: Chef Lewis Vimpany, Lyla

Just weeks after being awarded their first Michelin star, we caught up with Lyla's head chef Lewis Vimpany to find out what he likes to...
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Formula One Ferrari driver Charles Leclerc becomes new face of Scotch whisky Chivas Regal

F1 Ferrari driver Charles Leclerc has become the new face of Scotch whisky brand Chivas Regal. The partnership comes following news of the spirit company...
Twelve Triangles_Puffy Pancakes_credit_ Emily Cuddeford (2)

Recipe: Puffy Pancakes for Pancake Day

Twelve Triangles bakery shares their recipe for the perfect 'puffy' pancakes. Pioneering Edinburgh bakers Emily Cuddeford and Rachel Morgan met while working at Edinburgh bakery...
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Review: SugarBird, Aberdeen

Grant Dickie tries out SugarBird's Sparkling Saturdays. For those familiar with Aberdeen’s wine scene, you are probably already aware of SugarBird’s first location on Union...
The Seafood Ristorante, West Sands, St Andrews. [Credit: Marc Millar Photography]

Review: The Seafood Ristorante, St Andrews

Chief Sub-Editor Rosie Morton returns to St Andrews in celebration of The Seafood Ristorante’s 20th anniversary St Andrews speaks to the heart of so many....
9) Sweet Potato Tortilla

Recipe: Sweet Potato, Roast Pepper and Feta Tortilla

The lush Georgian Walled Garden at Fife's Cambo Estate has become something of an edible playground for Gillian Veal. For our Food Feature in the...
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Review: Six By Nico Edinburgh West kicks off with The Chippie

It’s getting a little tricky to keep up with the latest progress in Chef Nico Simeone’s quest for culinary world domination. But as it’s part...
15) Crusted Aubergine toast

Gillian Veal from Cambo Gardens shares her recipe for Parmesan-Crusted Aubergine

The lush Georgian Walled Garden at Fife's Cambo Estate has become something of an edible playground for Gillian Veal. For our Food Feature in the...
Clare Coghill

In a Nutshell, Chef Clare Coghill: ‘I don’t read recipe books, I lose patience following other people’s written recipes’

Clare Coghill from Café Cùil on the Isle of Skye tell us why Louis Theroux would be the ideal dinner guest, why she can't stand...
Skua, Stockbridge [Credit: Stephen lister]

REVIEW: Small plate dining at Skua

Rosie Morton tries the latest menu at Skua, a Stockbridge eatery that is celebrating its first birthday. The other day, I was sitting in the Stockbridge...
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In a Nutshell, Chef Kevin Dalgleish: ‘There’s something so rewarding about making people happy through food’ 

Kevin Dalgleish, chef-patron Amuse by Kevin Dalgleish, on the most he's paid for a meal, meeting Alain Ducasse, and listening to 90s music in the...

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