Chef’s Table: Graeme Pallister, 63 Tay Street, Perth
Graeme Pallister, chef proprietor of 63 Tay Street in Perth, shares his love of foraging and encourages us to get closer to Mother Nature
Chef’s Table
Chef’s Table: Garry Watson of Gordon’s Restaurant, Inverkeilor
Garry Watson, chef proprietor of Gordon’s Restaurant in Inverkeilor, sets the classic culinary flame alight with a steak au poivre
Chef’s Table: Martin Hollis, executive chef at the Old Course, St Andrews
Martin Hollis, executive chef at the Old Course St Andrews looks at the distinguished history of the leek
Chef’s Table: Graeme Pallister of 63 Tay Street in Perth
Graeme Pallister recalls happy childhood memories by making a hearty bowl of lentil soup
Chef’s Table: Garry Watson, Gordon’s Restaurant in Inverkeilor
Garry Watson takes a trip to Cape Town and finds his culinary radar is on red alert...
Chef’s Table: Jamie Scott of the Newport
Jamie Scott extols the virtues of versatile pork and refutes claims that it’s fatty.
Chef’s Table: Martin Hollis, Old Course St Andrews
Old Course chef Martin Hollis looks at the origins of Bircher muesli and explains how to make it
Chef’s Table: Graeme Pallister of 63 Tay Street, Perth
It's Burns Night on Friday and Graeme Pallister, chef patron of 63 Tay Street in Perth, is looking forward to tucking into haggis
Chef’s Table: Garry Watson, chef proprietor of Gordon’s, Inverkeilor
A new year brings the chance to up your commitment to using seasonal fresh ingredients in your cooking. If you’re on a post-Christmas health kick, there are plenty of seasonal vegetables to keep you going: low in fat roasted butternut squash and flavoursome sprouts creamed or sautéed. Not forgetting the fish and seafood – mussels, skate and salmon are at their best at this time of year.
Chef’s Table: Jamie Scott of the Newport
One of my favourite vegetables is the amazingly ugly Jerusalem artichoke, also known as sunchokes in North America and earth apples in eastern Canada.