Catherine Devaney shares a recipe from a kitchen in the Fife countryside
Rachel Rowley, husband Chris, and brother-in-law Andrew run Ballintaggart Farm in Perthshire
Scottish Thistle Award Regional Ambassador, Wendy Barrie is founder of the Scottish Food Guide
Rachel, husband Chris and brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire.
Nature’s bounty: How foraging for local free food is helping people ‘reconnect with nature’ and find new wellbeing
Michael Alexander discovers how a renewed interest in foraging is helping people reconnect with nature and improve their well-being.
Jamie Scott, chef patron of The Newport in Fife, reveals his desert island food– a special dish he tasted in London lat year. Caroline Lindsay finds out more.
Fabrice Bouteloup, chef patron of Barley Bree Restaurant with Rooms in Muthill, tells Caroline Lindsay about his favourite seasons, and most hated ingredients
Rachel, husband Chris and her brother-in-law Andrew run Ballintaggart Farm in Perthshire
It’s been a month of mostly beautifully cold and frosty mornings and we’ve seen the welcome return of porridge to our family breakfasts, gently made, with jumbo oats and milk, over the hob in minutes and dished up with honey and sultanas, nuts and seeds, jam or even golden syrup by special request!
Abbie Clunie, chef de partie at Craig Millar @ 16 West End in St Monans, has been shortlisted for the first Andrew Fairlie Scholarship award. She tells Caroline Lindsay why tasting and timing are of the essence.