As New Year approaches, Caroline Lindsay takes a look at some of Courier Country’s unique Hogmanay traditions.
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.
Graeme Pallister, chef patron of 63 Tay Street in Perth, loves each season’s bounty and at the moment apples are giving him a culinary hug
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.
Wasps has been creating a buzz in Dundee since 1977 – Caroline Lindsay speaks to three creatives who have thrived since they made a bee-line for the charity's art studios and work spaces
The Courier Community Kindness Campaign begins today. Aiming to tackle loneliness, we hope readers will help us extend the hand of friendship to those who most need it.
Husband and wife, Chris and Rachel Rowley and Chris’s brother Andrew, own and run Ballintaggart Farm, established 2016. Ballintaggart is a cook school with Saturday masterclasses and bespoke workshops, two luxury bedrooms offering B&B, monthly communal dining feasts, a private event space and external catering business.
Mary-Jane Duncan, chef patron of award-winning cafe KitschnBake in Newport-on-Tay, tells Caroline Lindsay about the healing power of bacon rolls and her crush on Nigella.
Nicola Hazel of Jannettas Gelateria in St Andrews tells Caroline Lindsay how her Italian heritage informs her food choices