Garry Watson, chef proprietor of Gordon's Restaurant in Inverkeilor, serves up a Spanish treat with a local twist, inspired by a trip to Rioja
In my opinion the poor old partridge is often overlooked. There are two main types of partridge available in Britain: the native grey partridge and the red-legged partridge. It’s not an in-your-face kind of bird.
Martin Hollis, executive chef at the Old Course, bakes up a cheese and potato tart, just perfect for an autumn day
Graeme Pallister, chef proprietor of 63 Tay Street in Perth, serves up gastro heaven on a plate using haddock
Game season provides us with the opportunity to highlight the finest of Scotland’s natural larder in our cooking. Scottish Grouse, pheasant and venison are just some of the produce on offer.
This month sees the end of summer fast approaching and I already feel colder. But it’s not all bad as autumn is my favourite season – it’s amazing! I think it has the best crossover period of seasons, when it’s still warm enough for green veg to be thriving for a few weeks but root veggies and brassicas are making a comeback.
Old Course executive chef Martin Hollis creates a chocolate fondant, the perfect gooey treat, to make at home
Forget the white sliced – Graeme Pallister of 63 Tay Street pimps up picnic sandwiches with some posh breads and fillings.
Courier Country is at the forefront of growing fruits, and raspberries in particular are abundant just now. For me the tart raspberry works great when perfectly balanced along with something sweet in a pudding such as my raspberry pavlovas.
This month’s article actually comes on the eve of our brand new main course addition to our a la carte and tasting menus: duck.