Mary-Jane Duncan, chef patron of award-winning cafe KitschnBake in Newport-on-Tay, tells Caroline Lindsay about the healing power of bacon rolls and her crush on Nigella.
Nicola Hazel of Jannettas Gelateria in St Andrews tells Caroline Lindsay how her Italian heritage informs her food choices
Husband and wife, Chris and Rachel Rowley and Chris’s brother Andrew, own and run Ballintaggart Farm, established 2016. Ballintaggart is a cook school with Saturday masterclasses and bespoke workshops, two luxury bedrooms offering B&B, monthly communal dining feasts, a private event space and external catering business.
These days it seems that life is just a little more hectic; we’re all working harder and stressing more, says Graeme Pallister, chef patron of 63 Tay Street in Perth.
Land locked Little’s brings a fresh sea tang to Perthshire – Blairgowrie Restaurant excels in fish and seafood dishes thanks to proprietor Willie’s passion for fish.
Susie Walker Munro grows and hand-rolls tea in tiny batches at Kinnettles Farm near Forfar. Gayle Ritchie checks out the exclusive product, which retails at £15 a cup
There’s a reason why I’m dressed in a striped overall and chain mail apron at 9 o’clock on a Monday morning. I’m at Balgove Larder, a popular farm shop just outside St Andrews, for a one-to-one butchery class with master butcher Colin Nicoll. Part of Balgove’s ethos of field to fork – they farm their own cattle, pigs and sheep – today’s class allows me to get up close and personal with a Texel cross hogget (a lamb of around 18 months) carcass.
When Michelle Maddox’s son Jacob, who has autism and ADHD, was desperate to have a stall at his school fete, he asked his mum if she would make something for him to sell.
Dan Ashmore, head chef at the prestigious Pompadour by Galvin in Edinburgh, has fond memories of a photograph his grandmother took of him when he was just three years old.
Kat Riach is passionate about cooking, seasonality and local produce.