Jonathan Feeney-Brown tells Caroline Lindsay how a career in the beauty industry has given his life a makeover
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.
If the idea of sewing conjures up images of demure ladies sitting around stitching needle samplers, Jill Skulina is about to turn your preconceptions upside down.
With Mother’s Day and Easter round the corner, Graeme Pallister - chef patron of 63 Tay Street in Perth - cooks up a sweet treat
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.
The world of cycling is filled with dos and don’ts. I don’t mean the thick race rule book that arrives every year with my British Cycling membership, or even the Highway Code.
We all know the French take food and drink extremely seriously, so much so in that people can become cultural knights or Chevalier dans l’Ordre des Arts et Lettres – awarded for a significant contribution to the enrichment of the French cultural inheritance.
I’m often asked about the difference between a Scotch pancake and a regular pancake, says Martin Hollis, executive chef at the Old Course Hotel, St Andrews.
As New Year approaches, Caroline Lindsay takes a look at some of Courier Country’s unique Hogmanay traditions.
Actor and motorbike addict Steve McQueen once said: “Racing is life. Anything before or after is just waiting.”