From poor hygiene to under-cooked food, there’s a lot to be wary of when you pick a place at which to eat.
Q Desert island food?
With all eyes on the opening of V&A Dundee today, Caroline Lindsay chats to Brian Canale, head chef at the V&A’s Tatha Bar and Kitchen, about his culinary influences
Graeme Pallister, chef patron at 63 Tay Street in Perth, gets to the root of the grow your own trend
Garry Watson of Gordon’s Restaurant in Inverkeilor goes cherry picking and chooses a simple recipe to showcase this abundant fruit
Chris Hazelton, head chef at The Rookery, Carnoustie, tells Caroline Lindsay why eggs are essential and chives charm him.
Garry Watson of Gordon’s Restaurant focuses on getting the best flavour out of courgettes with his filo and feta tart
Steve Wilson, executive chef at the Fairmont St Andrews talks seaweed, the Stone Roses and shichimi with Caroline Lindsay
East Pier Smokehouse chef patron James Robb understands the importance of putting his customers first, discovers Caroline Lindsay
Newport chef Jamie Scott fires up the barbecue - the right way