Famed for his fusion cooking style, restaurateur, writer and chef Peter Gordon is turning his attention to salad in his latest book, Savour. He chats beef fat, mayonnaise and school grades with Ella Walker
Food & Drink
Sometimes in life you just want to know that you’re in the hands of someone who knows what they’re doing. Doctors, dentists, plumbers, that sort of thing.
This week, Graeme Pallister, chef patron of 63 Tay Street, is delighted to see asparagus back on the spring menu
It has long puzzled me why the French, who are singularly patriotic, indeed utterly chauvinistic, about their nation’s food and drink, are such big fans of Scotch whisky.
Gluten-free choices are getting better - but there's still a way to go, says Phil Vickery. Ahead of Coeliac Awareness Week (May 9-15), the TV chef tells Kate Whiting why he's on a mission to make free-from cooking mainstream
Formally established by charter by King David I in 1140, the Angus town of Montrose has existed for around 1,000 years - and the latest addition to its dining scene sets out to fuse elements of this heritage with modern tastes and flavours.
One of the great joys for visitors to Scotland is to tour a distillery, or even several, and enjoy a dram of the house best at the end of the tour.
Garry Watson, chef patron at Gordon's Restaurant in Inverkeilor, makes a meal out of mackerel.
What is it? Cafe within the B-listed 18th Century former harbourmaster’s house in the Fife fishing village of Dysart. The building also houses Fife’s first coastal centre and is the headquarters for Fife Coast and Countryside Trust.
Having been run by the same family for decades, “The Chraggs”, as this place is affectionately known, has become an institution for both locals and tourists visiting Aberfeldy and the surrounding Loch Tay area.