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.
Chef Praveen Kumar, owner of Tabla Restaurant and Indian Cook School, may be based in Perthshire but, as he tells Caroline Lindsay, his food uses spices grown at his family home in rural India.
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
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.
Desert Island Chef: Jonathan Greer, head chef at the Orangery Restaurant, Old Manse of Blair, Perthshire
Jonathan Greer, head chef at The Orangery Restaurant at the Old Manse of Blair in Perthshire, can’t resist butter but, as he tells Caroline Lindsay, you’ll never find macaroni cheese on his menu.
Rachel, husband Chris and brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire
If challenged to make seafood paella with ingredients bought from my local supermarket I would probably fail miserably. It would be impossible, in our corner of Fife, to find the Aladdin’s cave of ingredients we encountered this week in a little supermarket in rural Spain.
Elina Makkonen, head chef at Nordic restaurant The Rav in St Andrews, tells Caroline Lindsay why she loves liquorice – and why criticism is good.
Rachel, husband Chris and brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire.
Aaron Lumsden, head chef at the British Golf Museum Cafe in St Andrews, sings the praises of tomatoes and other foods to Caroline Lindsay