Desert Island Chef: Chris Hazelton of The Rookery
Chris Hazelton, head chef at The Rookery, Carnoustie, tells Caroline Lindsay why eggs are essential and chives charm him.
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Chef’s Table: Garry Watson of Gordon’s Restaurant, Inverkeilor
Garry Watson of Gordon’s Restaurant focuses on getting the best flavour out of courgettes with his filo and feta tart​
Desert Island Chef: Steve Wilson, executive chef at the Fairmont St Andrews
Steve Wilson, executive chef at the Fairmont St Andrews talks seaweed, the Stone Roses and shichimi with Caroline Lindsay
Desert Island Chef: James Robb of the East Pier Smokehouse, St Monans
East Pier Smokehouse chef patron James Robb understands the importance of putting his customers first, discovers Caroline Lindsay
Chef’s Table: Jamie Scott of The Newport
Newport chef Jamie Scott fires up the barbecue - the right way
Desert Island Chef: David Crawford of Crees Inn, Abernethy
David Crawford , head chef at Crees Inn in Abernethy, tells Caroline Lindsay what foods remind him of home
Desert Island Chef: Jimmy Graham of Ostlers Close, Cupar
Jimmy Graham, chef patron of Ostlers Close in Cupar, shares his passion for Spanish cuisine with Caroline Lindsay
Desert Island Chef: Kevin Joubert of the Kingarroch Inn, Craigrothie, Fife
Kevin Joubert, chef proprietor of the Kingarroch Inn in the Fife village of Craigrothiew tells Caroline Lindsay about his love of both Scottish and South African cuisine
Two apples a day keep chef Nik at the top of his game
Nik Biok, executive chef at top boutique hotel Tigerlily in Edinburgh, shares his love of global cuisine with Caroline Lindsay
Mince, Marco and music: Murrayshall chef reveals his cooking inspirations
Craig Jackson, head chef at Murrayshall House Hotel in Perthshire, reveals the chefs he finds inspirational to Caroline Lindsay