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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...


65 YO Bottle Shot

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....
Lucy Pattinson. Credit: Paul Astley

In a nutshell, Chef Lucy Pattinson: ‘I’m always extra proud to cook something I’ve shot and butchered myself’

Lucy Pattinson is a private chef who specialises in open-fire and game cooking under her brand, The Fodderation. Lucy runs Fodder + Farm and is...
The Macallan Horizon bottle in SCOTCH.

The Balmoral unveils exclusive £100,000 whisky experience in partnership with The Macallan

It's been two centuries since The Macallan distilled its very first batch of whisky on the banks of the River Spey. Since then it has...
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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...
Sagar Massey.

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...
Keith Greig

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,...
Gary Townsend.

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...

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