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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...
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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...
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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....
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Michelin Star chef Nuno Mendes on how to pair seafood and whisky

Renowned Portuguese chef Nuno Mendes, from the Michelin Starred restaurant Viajante in London, has teamed up with Old Pulteney to showcase how to pair seafood...
Sebb's_DC's Texan hotlink, yellow barbeque sauce and bread and butter pickles_ Credit_ Connor Stewart

Review: Cocktails, vinyl and small plates at Sebb’s in Glasgow

SEBB's is cool, in a retro 1980s way that is on trend for anyone who wasn’t old enough to remember the decade the first-time round....
Founder of PEAT'D Hannah Brown.

Producer’s Corner: Hannah Brown, PEAT’D

Peat has long been used in Scotch whisky. Its unique aroma makes any ingredient taste richer, deeper and more complex, and so it seemed only...
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Review: Uni season at Yamato, Edinburgh

Earlier this year, I was invited to Yamato and was so blown away by both the service and food that I had to visit again....
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Review: Festive dining at Gleneagles Townhouse

WHETHER you like it or not, it’s beginning to look a lot like Christmas. You can try to resist, or you can go with the...
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In a nutshell, Chef Roberta Hall McCarron: ‘I cook very simple, one pan wonders when I am at home’

Roberta Hall-McCarron spent the early part of her culinary career under the wing of Tom Kitchin. But since then she has gone on to carve...

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