Scott Davidson, head chef at Forbes of Kingennie Country Resort, is a stickler for timing everything he cooks although, as Caroline Lindsay discovers, he has no time for parsley!
Martha Doyle, chef patron of El Tajin Mexican restaurant in Montrose, tells Caroline Lindsay why you won’t find horseradish on her menu
UNLESS YOU count the Press & Journal staffer that accompanied me to the London Olympics, the only Aberdeen photographer known to me is the great George Washington Wilson – renowned, of course, for thousands of high-quality images of Victorian Scotland (now available online thanks to the University of Aberdeen).
I love creating cod dishes at this time of year, says Martin Hollis, executive chef at the Old Course, St Andrews. There’s something about summer that makes lemon-drizzled cod a favourite in my household, and indeed many homes up and down the country.
It was a churning maelstrom of foaming spume and crashing waves, the air misted by sea spray thrown up against the sandstone cliffs.