In prime position overlooking the 18th green of the Old Course and the iconic Royal & Ancient Clubhouse, Rocca diners are entitled to expect a privileged experience. However, with that comes the expectation of an equally impressive culinary experience, particularly given the restaurant’s three AA rosette status.
Scott McMillan, head chef at the Boathouse in Kinross tells Caroline Lindsay why Scotland is his favourite country for food and why he always makes sauces from scratch.
A few weeks ago in this column I lamented the absence of a woman’s version of the Tour de France. I had just finished typing the piece, and no sooner had I pressed “send” with my copy winging its way to Courier HQ than I received a press release notification of a Women’s Tour of Scotland.
Graeme Pallister, chef proprietor of 63 Tay Street in Perth, shares his love of foraging and encourages us to get closer to Mother Nature
Rachel, husband Chris, and her brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire