Will Docker tells Caroline Lindsay about life down on the farm at Balgove Larder
Nicola Hazel of Jannettas Gelateria in St Andrews tells Caroline Lindsay how her Italian heritage informs her food choices
These days it seems that life is just a little more hectic; we’re all working harder and stressing more, says Graeme Pallister, chef patron of 63 Tay Street in Perth.
Husband and wife, Chris and Rachel Rowley and Chris’s brother Andrew, own and run Ballintaggart Farm, established 2016. Ballintaggart is a cook school with Saturday masterclasses and bespoke workshops, two luxury bedrooms offering B&B, monthly communal dining feasts, a private event space and external catering business.
Dylan Wren clearly remembers the day his passion for whisky began – on a rare day off back in the 1980s, he drove more than 200 miles from Renfrewshire to Tain, north of Inverness, to visit the Glenmorangie distillery. There he bought two bottles, one 15 years old and the other an 18-year-old – the latter still unopened to this day.
Land locked Little’s brings a fresh sea tang to Perthshire – Blairgowrie Restaurant excels in fish and seafood dishes thanks to proprietor Willie’s passion for fish.
Q Desert island food?
There’s a reason why I’m dressed in a striped overall and chain mail apron at 9 o’clock on a Monday morning. I’m at Balgove Larder, a popular farm shop just outside St Andrews, for a one-to-one butchery class with master butcher Colin Nicoll. Part of Balgove’s ethos of field to fork – they farm their own cattle, pigs and sheep – today’s class allows me to get up close and personal with a Texel cross hogget (a lamb of around 18 months) carcass.
Mary-Jane Duncan, chef patron of award-winning cafe KitschnBake in Newport-on-Tay, tells Caroline Lindsay about the healing power of bacon rolls and her crush on Nigella.
Kat Riach is passionate about cooking, seasonality and local produce.