LATEST POSTS
Producer’s Corner: Amy and Andrew Skea, Potato House
We have all heard of the popular potato varieties, like King Edwards and Charlottes, but what about the tatties of our past? For potato growers,...
Hamish Martin: ‘I have always been grateful for cleavers, it’s the best at getting rid of the nasties and supporting the immune system’
This month gardening columnist Hamish Martin explains the healing properties of cleavers, or sticky willie as most of us know them, and why we should recognise...
Scotland Through A Lens: John Cuthbert’s winter wonders
John Cuthbert’s lifelong passion for photography may have begun as a child, but he still finds himself captivated by Scotland’s vast beauty. My photographic...
Roberta Hall-McCarron: Pappardelle with lamb shoulder ragout
For February’s food feature, Rosie Morton sat down with leading Edinburgh chef and winner of the fish dish in the 2021 series of The Great British Menu, Roberta...
WHISKY
ALL YOU NEED TO KNOW ABOUT
SCOTLAND'S NATIONAL DRINK
Whisky auction raises cash for hospitality workers
A WHISKY auction begins today to raise money for The Ben, the charity that supports people working in Scotland's hospitality industry. Rare bottles going under...
One lucky group will get to taste Glengoyne’s 50-year-old whisky
GLENGOYNE will open a bottle of its oldest whisky, a 50-year-old Highland single malt, for one lucky group to enjoy next year. Only 150 decanters...
Macduff man makes rum in Mauritius
A MACDUFF man has swapped wine making in rainy England for rum making in sunny Mauritius. David Adamson studied winemaking at Plumpton College near Brighton....
