David Tough, head chef at the Italian Grill in Dundee, considers all things culinary with Caroline Lindsay
Food & Drink
The growing global interest in Scottish single malts is spurring a revival of dormant distilleries, such as Port Ellen, Rosebank and Brora, or the creation of single malts named after distilleries that are long gone, for example Stronachie and the new distillery Glen Wyvis: it was to have been named Ben Wyvis, after a Dingwall distillery closed in 1926, but the firm that owns the name refused to sell it.
Garry Watson, chef proprietor of Gordon’s Restaurant in Inverkeilor, gives celeriac a starring role in velvety smooth soup
I adore bread in all its different forms. Bread, with its trusty sidekicks butter and jam, makes my heart sing. The very thought of buttered toast on these cold dark mornings is enough to prise me from my bed and propel me to the kitchen.
Chris George, head chef and deputy manager at the Glenisla Hotel near Blairgowrie, reveals his love of foraging and fermentation to Caroline Lindsay
Michelle Maddox, founder of Clootie McToot Dumplings, really is chieftain o’ the puddin’ clan, discovers Caroline Lindsay
The transformative power of great architecture and spatial design to make the spirits soar is inarguable, from the grandeur of the Baroque to the understatement of Le Corbusier.
Katherine Riach lives in Fife and is passionate about seasonality, local produce and home cooking
Newport chef Jamie Scott celebrates autumn - and Bonfire Night - by getting creative with chestnuts and chilli
Anyone who has ever visited a distillery will have noticed how its warehouse walls and beams, especially if they are very old, are coated with what looks like soot.