Calling all creative teenagers! Why not enter a unique project from Scottish Book Trust? Caroline Lindsay gets the full story.
Having visited V&A Dundee several times without ever having tried the Tatha Bar & Kitchen, my partner and I decided to rectify that a week or so back by treating ourselves to lunch there.
Diane Brown, of Provender Brown Delicatessen in Perth, shares some of her foodie passions with Caroline Lindsay
Choose between frosty, copper or emerald, says Gabrielle Fagan.
Desert Island Chef: Jonathan Greer, head chef at the Orangery Restaurant, Old Manse of Blair, Perthshire
Jonathan Greer, head chef at The Orangery Restaurant at the Old Manse of Blair in Perthshire, can’t resist butter but, as he tells Caroline Lindsay, you’ll never find macaroni cheese on his menu.
Imagine being punished for speaking your native tongue. And yet, unbelievably, that’s what happened to Matthew Fitt, who was left dazed and confused by his early years at school in 1970s’ Dundee.
Not for a long time have I been to a restaurant quite as captivating and considered as East Pier Smokehouse, straddling the shoreline of the ridiculously pretty St Monans before the expansiveness of the North Sea opens up beyond and below.
Manifestos of the 1980s didn’t have environment sections, and no one mentioned mental health in the elections of the 1990s.
A collection of The Doc Replies letters sent to The Sunday Post in the 1950s have been published in a new book. And some of them will have you in stitches...
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.