As we look forward to the Menu Food and Drink Awards 2019, two students tell Caroline Lindsay why they have chosen a career in the hospitality industry.
Food & Drink
Q Desert island food?
I have been interested in the details of food my whole life. From licking the raw cake mixture from the bowl as a child, to gaining the patience to make a smooth béchamel from an early age, the methods and ingredients have always held my attention.
My mum Maria is a professionally-trained pastry chef so in our childhood we were spoilt with amazing homemade cakes and pastries. I will always cherish fond memories of her cooling trays piled high with freshly baked mincemeat pies on Christmas Eve, ready to be packed in containers and enjoyed over the festive period.
Catherine Devaney shares a recipe from a kitchen in the Fife countryside
A recent survey looking at which parts of Britain liked which spirits threw up some interesting regional quirks. Not that it’s entirely surprising. One tends to assume that tipplers in Torquay will have different tastes to pub-goers in Prestonpans or imbibers in Inverness.
The Menu team were over the moon to win Newspaper Supplement of the Year at the PPA Scottish Magazine Awards in Glasgow on Thursday night.
With entries for the Menu Food and Drink Awards 2019 already pouring in, it’s time to meet the judges who will be choosing the winners of the 11 categories.
Most of Scotland’s new or craft distilleries distil gin. A few make their spirit from scratch, but many use supplied bulk grain spirit and, through a process of diluting, re-distilling and infusing their own botanicals, create the final product.
As we approach winter I want to talk about one of my true passions and a favourite hobby when I’m not working – pasta.