Diane Brown, of Provender Brown Delicatessen in Perth, shares some of her foodie passions with Caroline Lindsay
Ben Nicholl of the Jigger Inn, Old Course St Andrews, hopes his seven-year-old niece will follow in his culinary footsteps. Caroline Lindsay finds out more.
I have always been fascinated by the amazing range of bottle sizes (and shapes and styles) that whisky and other spirits get sold in. From miniatures to magnums, and countless other sizes, drink can be bought in every conceivable liquid measure.
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
Catherine Devaney shares a recipe from a kitchen in the Fife countryside
Fabrice Bouteloup, chef patron of Barley Bree Restaurant with Rooms in Muthill, tells Caroline Lindsay about his favourite seasons, and most hated ingredients
I’ve always had a soft spot for the Jigger Inn. Its beer garden has one of the finest positions in the world, literally a golf ball’s throw from the fairway of the famous Road Hole. To sit there on a sunny afternoon with a drink in hand is the stuff of life before kids, of a simpler time when beer gardens were what weekends were made for.
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.
Give Paul Hart, executive sous chef at Gleneagles, a roast dinner and he's a happy man, discovers Caroline Lindsay