My dad is the only person I know who doesn't like pizza. In the UK, though, pizza takes on very many forms from the microwave deep crust variety to the carry-out boxed versions bigger than a bicycle wheel.
Food & Drink
Brodie Williams hails from Cupar and reached the semi-finals in Cupar
When it comes to the heroes of the food world there are few mightier than the humble egg. For me, the egg is a wonderful gift from Mother Nature – the perfect size for a quick snack, super versatile for both the home cook and professional chef, and ready-wrapped in its own packaging.
Q Desert island food?
It seems that single malt whiskies have all but matched the status of chateau-bottled great clarets. A good single malt, once the age statement is in double figures and the abv reading is 46% or cask-strength, has an aura that commands respect – and an increasingly high price tag.
Two Angus restaurants have achieved national recognition in separate awards.
I have often wondered whether human taste buds are affected by “outside factors”, both actual and psychological. I recall once drinking a wine in Cyprus that tasted absolutely magic in a sunny, open-air restaurant above the Med. I brought two bottles home but, drinking them indoors under leaden British skies, they did not taste remotely as good.
Catherine Devaney shares a recipe from a kitchen in the Fife countryside
Garry Watson, chef patron at Gordon’s Restaurant in Inverkeilor, makes a tempting autumn apple dessert
Many restaurants like to blow their own trumpets, and understandably so. They claim "the best scones in Scotland" or "winner of the best pie 2018" and I totally understand that.