Frenchman Fabrice Bouteloup, chef patron of Barley Bree in Crieff, tells Caroline Lindsay why he loves British food the best.
Dan Ashmore, head chef at the prestigious Pompadour by Galvin in Edinburgh, has fond memories of a photograph his grandmother took of him when he was just three years old.
Land locked Little’s brings a fresh sea tang to Perthshire – Blairgowrie Restaurant excels in fish and seafood dishes thanks to proprietor Willie’s passion for fish.
Calling all chocolate fans – there’s a new cocoa kid on the block.
Q Desert island food?
Nicola Hazel of Jannettas Gelateria in St Andrews tells Caroline Lindsay how her Italian heritage informs her food choices
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.
The undisputed king of garden displays, RHS Chelsea Flower Show (May 23 to 27) is a marvellous excuse to toast the darling buds of May with crowd-pleasing cocktails, floral-inspired labels and fragrant wines.
Grant Gordon, executive head chef of La P’tite Folie restaurant and Le Di-Vin wine bar in Edinburgh, tells caroline Lindsay why he’s got Gordon Ramsay’s best interests at heart.
Will Docker tells Caroline Lindsay about life down on the farm at Balgove Larder