Rachel, husband Chris and brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire
Rachel, Andrew and Chris Rowley run Ballintaggart Farm in Perthshire
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.
It’s coconuts all the way for Wojciech Ojdana, head chef at The Meadowpark Pub & Kitchen in Stirling, as Caroline Lindsay discovers.
Looking for your new favourite restaurant? The White Goose on Dock Street is a hit with Dundee foodies thanks to its fresh, flexible menu and relaxed approach.
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.
Catherine Devaney shares a recipe from a kitchen in the Fife countryside.
Sailors are known to enjoy a tot of rum, but it’s beer that’s best at the Royal Tay Yacht Club.
Craig MacFarlane, head chef at The Roost in Bridge of Earn, tells Caroline Lindsay why Italy is his favourite holiday destination
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.