Lewis Donegan, owner of the Dundee Cooking Academy and Tayble, tells Caroline Lindsay why bananas and Happy Hippos make him happy
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.
Rachel, husband Chris and brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire
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.
Scottish Thistle Award Regional Ambassador, Wendy Barrie is founder of the Scottish Food Guide
Rachel, husband Chris, and her brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire
Rachel, husband Chris and brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire.
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!
Catherine Devaney shares a recipe from a kitchen in the Fife countryside