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In a Nutshell, Richard Dalgleish: ‘I once made a club sandwich for Kylie Minogue’
Richard Dalgleish, Estate Executive Sous Chef at Gleneagles, grew up in the small Midlothian town of Penicuik and first sparked his interest in cooking by...
Charles Rennie Mackintosh writing desk returns home to the Hill House
A writing desk designed at the turn of the 20th century by Charles Rennie Mackintosh has returned to the Hill House, its original home. The...
Review: Luxford Burger, Edinburgh
It’s print deadline week at Scottish Field. It’s always fun (and games) making sure everything is just so before we send another issue off to...
In a Nutshell, Ewan McAllister: ‘I cooked for Andrew Fairlie once, it was a tense couple of hours in the kitchen’
Ewan McAllister, executive head chef at hospitality hospitality group SimpsInns on cooking for Andrew Fairlie, the music he listens to in the kitchen and his...
WHISKY
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SCOTLAND'S NATIONAL DRINK
How the UK–India trade deal opens door in the Scotch whisky industry
Euan Duncan, a Partner at law firm Morton Fraser MacRoberts, on how the UK–India trade deal will affect Scottish whisky and the importance of geographical...
Scottish Field Summer Challenge 2025 Results
For 25 years – a quarter of a century – the Scottish Field Whisky Challenge has been helping readers to discover some of the best...
A Dram with Stewart Bowman, Lochranza: ‘Whisky is not just about making something to drink. It’s about the people and the place, it’s a journey’
Lochranza distillery manager Stewart Bowman chats about his career in whisky, his favourite flavour profiles and what makes Lochranza and Arran whisky so special. ...
Ardbeg Smokiverse explores a new high gravity dimension
Islay-based Ardbeg Distillery has unveiled Ardbeg Smokiverse - its new limited-edition release to mark Ardbeg Day 2025, which takes place on Saturday 31st May as the...
