With the Glorious Twelfth one of the most important dates on the Scottish calendar, I thought we should chat about Mother Nature’s extraordinary gift – game, says Graeme Pallister, chef patron of 63 Tay Street in Perth.
With 2018 just hours away, we are all no doubt gearing up for various gatherings of family and friends for Hogmanay, says Fife-based freelance chef and caterer Patrick Gilmour.
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.
When it comes to Christmas dinner, I don’t think anyone would argue that tradition is at the heart of our menu planning, says Graeme Pallister, chef patron of 63 Tay Street in Perth.
Plaice, a popular flatfish, is now in season, bright in colour with big orange spots, says Willie Little, chef proprietor of Little's Restaurant in Blairgowrie. And he should know - his local nickname is Willie the Fish.
I’m not the first chef – and I certainly won’t be the last – to shout about how exciting our Scottish seafood larder is. After all, it’s renowned for being the best in the world, says Jamie Scott, chef patron of The Newport in Fife.
The stinging nettle is one of the most common foraged plants and at this time of year they are good to pick and eat, says Tim Dover, chef patron of The Roost restaurant in Bridge of Earn.
Seasonal Scottish strawberries are an absolute joy, enthuses Garry Watson, chef proprietor of Gordon's Restaurant in Inverkeilor.
Graeme Pallister, chef patron of 63 Tay Street in Perth, cooks up a cure-all pot of hearty soup.