Latest in Food & Drink

Chef focus:

Meet Scott Stephen, the Executive Chef at Banchory Lodge, the boutique country retreat set on the banks of the Dee ‘Food has always been a big part of family life. I used to help both my grannies produce good homely food from ingredients we’d picked in the farm garden. I knew then that it was…

Rothesay Rooms

Go on a taste adventure at Rothesay Rooms We headed to Ballater on a sunlit autumn evening for our date with a tasting menu at Rothesay Rooms, the restaurant run by The Prince’s Foundation. The cosy, relaxed surroundings coupled with a friendly and knowledgeable team provided the ideal backdrop to sample first class Aberdeenshire produce.…

Ask Chef

Eat on the Green’s Craig Wilson champions local suppliers As the harvests come in and the game season kicks off, autumn brings out the best in local produce. In the restaurant, as well as growing our own veg and herbs, we use some of the region’s best food producers. The quality, flavour and freshness is…

Orchid

Beelzebub Ingredients40ml Tequila Blanco10ml Mezcal 20ml Lime Juice 10ml Ginger Syrup 3 Fresh Blackberries Riffing on classics is an age old game, and this tasty number takes a punchy tequila Highball and compresses it into a short blend of sweet fruit notes and more fiery earthy character. Focusing on key areas that make a classic…

Trend Tries:

Mac’s Pizzeria words by Courtney O’Grady Mac’s Pizzeria is located on the first floor of the former Esslemont and Mackintosh building on Union Street. This casual, open eating space is dressed in natural textures and atmospheric lighting, but the star of this show is the monstrous bespoke pizza oven that is on fiery display in…

Show More ↓