Latest in Food & Drink

D.I.Y. Bru

Ingredients Porter’s Gin Amaro Montenegro Citric Acid Demerara Sugar Syrup Spanish Bitters Soda Water Prosecco Orchid’s D.I.Y. Bru is exactly that; a ‘Do it Yourself’ version of Scotland’s tonic, Irn Bru. Our headbartender Adam Gray has used ingredients other than Irn Bru to replicate the taste of the beautiful stuff. Porter’s Gin and Amaro Montenegro…

Ask the chef

Eat on the Green’s Craig Wilson, the Kilted Chef, has some ideas for informal entertaining… Impress your guests by serving a sizzling pan in the middle of the table surrounded by small plates of complimentary ingredients. The contrast of colours and textures pleases the eye and the appetite. Spread the workload by putting someone in…

Trend rounds up some Latin American flavours

With Peruvian cuisine being this year’s hot gastronomic trend and a fair sprinkling of Mexican, Brazilian and South American restaurants cropping up in the city over the past couple of years, we decided to sample the delights South of the border… Muchacho We headed for Muchacho on a weekday evening, and at 5pm the aromas…

Grab a fork and tuck in, it’s Aberdeen Restaurant Week

Good news for foodies who appreciate great food and a bargain price. Aberdeen Restaurant Week returns from the 3 – 9 September. After an extremely successful run in February, we have another chance to sample some of the city’s best restaurants, at exceptional prices. Opt for a two course lunch menu for £10 per person…

Raven Spirits take flight with gin launch success

It may have only been a few months since the launch of Raven Gin, but according to gin connoisseurs, the north-east brothers behind the brand have undoubtedly added to the rich variety of Aberdeenshire’s small batch gins. Callum and Peter Sim successfully launched their highly anticipated products (a signature Thought and Memory expression and a…

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