Posts Tagged ‘Food’
REVIEW: SUSHISAMBA’S AFTERNOON TEA, EDINBURGH
Chief Sub-Editor Rosie Morton takes tea in the lofty heights of SUSHISAMBA, a fusion restaurant on the tenth floor of the capital’s W Edinburgh hotel It’s the end of February and we are officially in seasonal limbo. Beside me, a bunch of daffodils bravely arch their heads towards the window. Outside, it’s blowing a hoolie,…
Read MoreIn a Nutshell: Fraser Cameron, The Globe Inn
The Globe Inn’s head chef Fraser Cameron on his favourite chefs, his go-to recipe books and the most he’s ever paid for a meal. What’s the closest thing you have to a signature dish: Sea Bass Mi-Cuit, It is a dish that has grown with me over the years Describe your style of cuisine…
Read MoreThe Globe Inn in Dumfries earns coveted listing on MICHELIN Guide
The Globe Inn in Dumfries has once again earned a coveted listing in the esteemed MICHELIN Guide. It comes just after The Globe Inn’s triumph at the VisitScotland Thistle Awards in November 2023, where it was crowned the Best Eating Experience in Scotland. ‘We are incredibly proud and humbled to be recognised by the MICHELIN…
Read MoreRecipe: James Morton, Banana Bread
Great British Bake Off star James Morton is a doctor through and through. But this Shetlander, cookery writer and father of two still finds time to bake half a dozen loaves a week. In this month’s magazine he chats to Rosie Morton about all things bread and shares some incredible recipes with us, like this…
Read MoreProducer’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, Amy and Andrew Skea, their mission is to reignite our love for heritage potatoes – the brightly coloured, knobbly ones that our grandparents ate 50 years ago but over time…
Read MoreProducer’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 natural to Hannah Brown that it could be used in other products. In 2017 Hannah set up her own drinks business Tongue In Peat – a peat smoked Bloody Mary…
Read MoreSue Lawrence: Lemon curd polenta cake
‘The polenta in this lovely yellow cake makes the texture slightly gritty and the flavour from the lemon curd is wonderfully tangy,’ Sue says. ‘There is also a good background hint of olive oil – I recommend using a fruity oil, not a peppery one, if possible. It’s worth reading the label on the bottle.…
Read MoreReview: An Autumnal Feast Night with Ballintaggart Farm
Rosie Morton was in for a treat when she headed for Ballintaggart’s Autumnal Feast Night in collaboration with the Isle of Harris Distillery… There it was. A warm glow of lights, visible through raindrops, signalled my arrival at Ballintaggart Farm in Highland Perthshire. Night had fallen and only the quiet fluttering of birds’ wings amongst…
Read MoreProducer’s Corner: Anja Baak, Great Glen Charcuterie
It was a serendipitous encounter with a Dutchman who had bought a Scottish estate that led Anja Baak and her husband Jan Jacob to the Highlands. Having longed to leave city life behind for the calm of the countryside, the couple snatched the chance to manage Glenfintaig Estate. In 2000 they packed up their life…
Read MoreReview: Maison by Glaschu, Glasgow
If I had my way, I’d sit each Sunday on the terrace of a Parisian café, nursing a strong black coffee and a flaky almond croissant. I can but dream. But for the time being, I need to find a substitute a little closer to home. So, the news that a French-inspired bar and restaurant,…
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