One of Scotland's top chefs has thrown his backing behind a pilot project which aims to reduce the amount of food waste thrown way.
Food & Drink
Despite having driven past The Old Manor Hotel, Lundin Links, many times over the years, I had never eaten there. I confess to having been a little put off by the modern banqueting suite, partly obscuring the roadside view of the traditional gray stone manor house, and the signage referencing the hotel’s wedding and conference trade.
One slightly overused cliché in the whisky business is The Angels’ Share, that 2% or so annual evaporation through the oaken walls of casks where the whisky sleeps until it is ready for bottling.
Kat lives in Fife and is passionate about seasonality, local produce and home cooking
The earliest records for rhubarb date back to 2700 BC in China where it was cultivated for medicinal purposes.
As an eighth generation farming family, the Clarks, who run Pitlandie Farm in Perthshire, have an impressive depth of cattle farming experience.
When historic hotels get a facelift, all too often the interior is remorselessly gutted and starkly modernised, with just the façade and possibly the cellar bar left unaltered.
In prime position overlooking the 18th green of the Old Course and the iconic Royal & Ancient Clubhouse, Rocca diners are entitled to expect a privileged experience. However, with that comes the expectation of an equally impressive culinary experience, particularly given the restaurant’s three AA rosette status.
Scott McMillan, head chef at the Boathouse in Kinross tells Caroline Lindsay why Scotland is his favourite country for food and why he always makes sauces from scratch.
Graeme Pallister, chef proprietor of 63 Tay Street in Perth, shares his love of foraging and encourages us to get closer to Mother Nature