Posts Tagged ‘chef’
Head chefs teams up with Donald Russell butcher
We all enjoy entertaining friends and family over winter, but how do you impress without going overboard on time and budget? Head Chef Rikki Preston from Martin Wishart’s The Honours, Edinburgh, has teamed up with Donald Russell butcher to showcase a lesser known cut of meat – Ox cheek. As a tender, flavoursome cut of…
Read MoreThese are a delicious chip off the old block
Our week of delicious recipes continues with some tasty roast Jerusalem artichoke tips. This week, we have brought you a series of delicious recipes courtesy of BenRiach Whisky, which have been created by Ed Barnard from Right to Roam. Chef Ed is based at Right to Roam, a culinary pop-up in Speyside and London exploring…
Read MoreThis is a tasty panna cotta with raspberries
This week, Scottish Field is presenting a series of recipes courtesy of BenRiach Whisky. These have been created by Ed Barnard from Right to Roam. Chef Ed is based at Right to Roam, a culinary pop-up in Speyside and London exploring an affinity for food cooked on fire and in the outdoors using the best…
Read MoreDelicious skewers with a dash of BenRiach
Are you up for some tasty whisky inspired Christmas recipes? This week, Scottish Field has teamed up with eclectic Speyside distillery BenRiach, and chef Ed Barnard from Right to Roam, to bring you some top-notch recipes. BenRiach has created its first ever recipes for Christmas in collaboration with experimental Speyside/London chef Ed.
Read MoreKeep the cold away with this tasty haggis recipe
Now that the clocks have changed, it’s obvious that winter is on its way. The warm, endless summer days seem so long ago, as our thoughts now turn to keeping the cold away. Courtesy of Callum Gilmour, head chef at The Saint in St Andrews, we have this delicious recipe to warm your nights, and…
Read MoreThis snow egg recipe is a sweet treat
Andrew Cook is always kept on his toes, as head chef at The Lime Tree in Fort William. The menu changes every three to four months. He says: ‘As a team, we all write down our ideas and then we handpick it from there. There are just four of us in the team, so things get pretty…
Read MoreHead chef Gary collects his third AA Rosette
A Scots chef has been awarded a third AA Rosette for Culinary Excellence at the 2018 AA Awards ceremony. Head chef Gary Phillips of Kilcamb Lodge Hotel, Strontian, attended the ceremony at Grosvenor House, London, where he was one of only two chefs in the whole of Scotland to receive this coveted award at a…
Read MoreConvenient spot and great food at 83 Hanover Street
Convenient for a quick bite while shopping and with service efficient enough to allow for a working lunch, 83 is a funky wee addition to Edinburgh’s dining scene. Some of the highlights amongst our Chilean-inspired bites and plates were sopaipillas pebre (gorgeous pillowy pumpkin breads), charred octopus and beef short rib in a rich tomato sauce. The chef loves his…
Read MoreNo disappointment with seafood at The Fishmarket
I’ve seen a few whoppers in my life, but The Fishmarket was the biggest ever. It was described as simply ‘Fruits of the Sea, a selection of today’s fresh seafood served over ice’, but when our seafood platter starter (£54) arrived, it turned out to be a groaning trencher filled with ice and topped with…
Read MoreA quick and easy butter tart recipe
The Silver Darling in Aberdeen built up a tremendous reputation under French chef Didier Dejean. His restaurant in Aberdeen harbour was the result of him working at a restaurant in Paris, before joining a colleague in Aberdeen in 1978, aged 19. After completing his national service in the French Navy, Didier came back to Aberdeen…
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