Chris George, head chef and deputy manager at the Glenisla Hotel near Blairgowrie, reveals his love of foraging and fermentation to Caroline Lindsay
Ross Morrison, head chef at the brand new Silverwood Lodges and Bistro in Perthshire, tells Caroline Lindsay why he’s looking forward to winter.
Fabrice Bouteloup, chef patron of Barley Bree Restaurant with Rooms in Muthill, tells Caroline Lindsay about his favourite seasons, and most hated ingredients
I adore bread in all its different forms. Bread, with its trusty sidekicks butter and jam, makes my heart sing. The very thought of buttered toast on these cold dark mornings is enough to prise me from my bed and propel me to the kitchen.
Elina Makkonen, head chef at Nordic restaurant The Rav in St Andrews, tells Caroline Lindsay why she loves liquorice – and why criticism is good.
Andrew Moss, chef patron of the North Port in Perth, tells Caroline Lindsay why hogweed can have its place in the kitchen.
As we head into the dark, cold days of winter, soup comes into its own. And, thanks to a new cookbook from a local soup-obsessed greengrocer, there are recipes galore to warm up our cockles.
Kat and her husband own Lochaber Farm bread barn in Fife, an off-grid bakery which produces organic sourdough bread and holds baking classes.
Wendy Barrie is Scottish Thistle Award Regional Ambassador (2018/19) for Central, Tayside and Fife, founder and director of award-winning www.scottishfoodguide.scot and www.scottishcheesetrail.com, and leader in Scotland for Slow Food Ark of Taste & Member of Slow Food Cooks Alliance.
Kat lives in Fife and is passionate about seasonality, local produce and home cooking