Latest in Food & Drink

What a carve up

There’s a lot of debate over what makes the perfect Sunday lunch. Is it about having the family gathered round the table? How about great slabs of roast beef, Yorkshire puddings, buttery mash or crispy roasted potatoes, half an allotment’s worth of vegetables and a moat of gravy? We say the secret of a perfect…

Chef Focus – Colin Lyall

COLIN LYALL, OF BANCHORY’S TOR-NA-COILLE HOTEL I began my career in the kitchen during work experience with my brother, he was working as a sous chef at the time. I believe that there are a lot of opportunities for young people starting out in this industry. It can enable you to see the world or perhaps one…

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…

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