Stephen Ravenscroft, head chef at the Garvock House Hotel in Dunfermline, tells Caroline Lindsay why it’s just as well he doesn’t cook to music...
I was brought up from day one with catering and hospitality. My parents where both caterers and from an early age I lived over the family restaurant so professional cooking was in my blood.
As a major new exhibition tells the story of Scotland from Culloden to the death of Queen Victoria, Caroline Lindsay discovers some of our country’s wild and majestic history.
The Apex City Quay Hotel in Dundee opened in 2003 and finally brought an idea of modern hotel living to the city.
Scott Davidson, head chef at Forbes of Kingennie Country Resort, is a stickler for timing everything he cooks although, as Caroline Lindsay discovers, he has no time for parsley!
Rachel, husband Chris and her brother-in-law Andrew run Ballintaggart Farm in Perthshire
Jamie Scott of The Newport tells us a bit more about gooseberries and how to cook sweet or savoury dishes with them
Tim Dover, chef patron of The Roost in Bridge of Earn, makes a simple compote with health-giving blackcurrants.
Cookery writer Ghillie Basan’s latest book incorporates two of her passions: whisky and spice and reflects her bi-cultural background, discovers Caroline Lindsay
Scottish Thistle Award Regional Ambassador, Wendy Barrie is founder of the Scottish Food Guide