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.
What’s the cherry on top for a restaurant already renowned for its stunning afternoon tea patisseries? A dessert parlour offering freshly made sweet treats and speciality bakes every day, of course.
Rachel, husband Chris and brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire
If challenged to make seafood paella with ingredients bought from my local supermarket I would probably fail miserably. It would be impossible, in our corner of Fife, to find the Aladdin’s cave of ingredients we encountered this week in a little supermarket in rural Spain.
Elina Makkonen, head chef at Nordic restaurant The Rav in St Andrews, tells Caroline Lindsay why she loves liquorice – and why criticism is good.
Kat lives in Fife and is passionate about seasonality, local produce and home cooking
Rachel, husband Chris and brother-in-law Andrew run Ballintaggart Farm and the Grandtully Hotel in Perthshire.
Aaron Lumsden, head chef at the British Golf Museum Cafe in St Andrews, sings the praises of tomatoes and other foods to Caroline Lindsay
It’s coconuts all the way for Wojciech Ojdana, head chef at The Meadowpark Pub & Kitchen in Stirling, as Caroline Lindsay discovers.
Scottish Thistle Award Regional Ambassador, Wendy Barrie is founder of the Scottish Food Guide