Rachel, Andrew and Chris Rowley run Ballintaggart Farm in Perthshire
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.
Simon Buckby, chef at Boat Brae in Newport-on-Tay, tells Caroline Lindsay why you might find him humming an Andy Williams song as winter approaches…
In a world filled with discord and unrest it gives inordinate pleasure to be able to be unequivocally positive about a small, perfectly formed business in Highland Perthshire – because truly they don’t come much better than this.
Michelle Maddox, founder of Clootie McToot Dumplings, really is chieftain o’ the puddin’ clan, discovers Caroline Lindsay
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.
Andrew Moss, chef patron of the North Port in Perth, tells Caroline Lindsay why hogweed can have its place in the kitchen.
Aaron Lumsden, head chef at the British Golf Museum Cafe in St Andrews, sings the praises of tomatoes and other foods to Caroline Lindsay
Rachel, husband Chris and brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire