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.
It’s always nice for us cyclists to find presents in our Christmas stocking that are related to our two-wheeled passion. However, and without sounding too ungrateful, often the presents can be well intentioned, but not perhaps not what you were hoping for.
With the closing date for The Courier’s first ever Menu Food and Drink Awards rapidly approaching, there’s still time to get your nominations and entries in for the 10 awards categories.
Fabio Teti, head chef and new proprietor of Ciao ltalia, Dunfermline, tells Caroline Lindsay about his love for his homeland
A kitchen in Fife - happy family cooking from a kitchen in the Scottish countryside.
As The Courier Kindness Campaign 2017 comes to an end, Caroline Lindsay talks to two people who have benefited from the scheme in different ways.
It’s fair to say that Newport chef Jamie Scott isn’t a fan of turkey. Here, he suggests some other special dishes to savour on Christmas Day.
People who work in the outdoors are often heard to declare that there’s no such thing as bad weather, only bad clothing. Thanks to our unpredictable weather, being a cyclist in Scotland can be difficult at this time of year, making our clothing choices much more complicated.
Four years ago, a happy holiday ended in sadness when the Arbuthnott family’s pet Siamese cat Oscar disappeared on the ferry as they travelled from South Uist back to the mainland.
Husband and wife, Chris and Rachel Rowley and Chris’s brother Andrew, own and run Ballintaggart Farm at Grandtully in Perthshire, 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.