Latest in Food & Drink

The free-range festive favourite

It may seem a bit early to be thinking about Christmas dinner, but if you want the best local produce for your festive table, then a visit to Maryfield Farm is a must. Maryfield’s Bronze turkeys are free-range, dry plucked and game-hung to produce a superbly flavoured bird. The birds are reared in a time-honoured…

Ask The Chef: Game for anything!

Craig Wilson, the Kilted Chef of Eat on the Green, celebrates the game season.   Once the province of landed gentry and midnight poachers, Autumn now brings a rich harvest of game birds. Your local butcher or an online game specialist may have grouse, woodcock, pigeon, pheasant and partridge. Pan fry breasts of any game…

A Deeside delight: The Boat Inn, Aboyne

Every now and then, you stumble across an unexpected delight. The Boat Inn, overlooking the Dee at Aboyne is one of these special places. The family-owned 18th century coaching inn started as a watering spot for drovers in need of rest and sustenance. You’ll feel welcome even if you turn up with muddy boots and…

Trend Tries: Eat on the Green

As a self-confessed foodie, I often regale my long-suffering friends with my culinary adventures. I’ve never managed to provoke such murmurs of envy as this trip to sample the food at Eat on the Green garnered. Eat on the Green’s kitchen, under the guidance of Craig Wilson, known as the Kilted Chef, is rightly celebrated…

Chef Focus: Nigel Barker of Ferryhill House Hotel

Nigel Barker has been head chef at the Ferryhill House Hotel for the past fourteen years, but he’s always got something new up his sleeve. ‘As a youngster I remember watching my Aunt, who was a great cook, create fantastic dishes and I guess she inspired me to start cooking. The first recipe I made…

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