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
Scotland’s first ‘vertical distillery’ takes shape
CONSTRUCTION has begun at Scotland's first "vertical distillery". Foundations have been laid for the £12 million Port of Leith distillery. The site sits next door...
A very special whisky – from The Wine Society
Peter Ranscombe tastes the first whisky from the society's reserve cask selection. WITH a name like "The Wine Society", it may not be the first...
A week in whisky: Online, online and – erm – online
AS LIFE moves online once more, Scotland's distillers are making the most of virtual opportunities. A team of 200 members of staff at Whyte &...
A Week in Whisky: Home delivery continues
Peter Ranscombe rounds-up what's been going down in the whisky scene in Scotland and beyond. Holyrood Distillery in Edinburgh may be having to shut its...
