I have always been fascinated by the amazing range of bottle sizes (and shapes and styles) that whisky and other spirits get sold in. From miniatures to magnums, and countless other sizes, drink can be bought in every conceivable liquid measure.
Andrew Moss, chef patron of the North Port in Perth, tells Caroline Lindsay why hogweed can have its place in the kitchen.
Aaron Lumsden, head chef at the British Golf Museum Cafe in St Andrews, sings the praises of tomatoes and other foods to Caroline Lindsay
Elina Makkonen, head chef at Nordic restaurant The Rav in St Andrews, tells Caroline Lindsay why she loves liquorice – and why criticism is good.
Raymond Sterpaio, head chef at Double Tree by Hilton in Dundee, is crazy about kale but picky when it comes to pepper, discovers Caroline Lindsay
Despite having driven past The Old Manor Hotel, Lundin Links, many times over the years, I had never eaten there. I confess to having been a little put off by the modern banqueting suite, partly obscuring the roadside view of the traditional gray stone manor house, and the signage referencing the hotel’s wedding and conference trade.
Wendy Barrie is Scottish Thistle Award Regional Ambassador (2018/19) for Central, Tayside and Fife, founder and director of award-winning www.scottishfoodguide.scot and www.scottishcheesetrail.com, and leader in Scotland for Slow Food Ark of Taste & Member of Slow Food Cooks Alliance.
Rachel, husband Chris and brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire
I’ve always had a soft spot for the Jigger Inn. Its beer garden has one of the finest positions in the world, literally a golf ball’s throw from the fairway of the famous Road Hole. To sit there on a sunny afternoon with a drink in hand is the stuff of life before kids, of a simpler time when beer gardens were what weekends were made for.
Scottish Thistle Award Regional Ambassador, Wendy Barrie is founder of the Scottish Food Guide