Latest in Food & Drink

Trend Tries: Summer Eating

Martha and the Vandellas thought that summer’s here and the time is right for dancing in the streets. We think it’s more about some amazing Bar-B-Q and eating at the beach. Courtney tried: Lil’C’s Bar-B-Q Oyne Lil C’s is a bit off the beaten path, nestled in the shadow of Bennachie in the village of Oyne. This…

Chef Focus

Scott Harvey, Howies Scott Harvey can be found on the pitch when he’s not in the kitchen at Howies. ’I’ve wanted to be a chef since I was five, so this is my dream job. I worked in restaurants all over Ayrshire before moving to the city. At one harbour-side restaurant, we’d watch the boat…

Devils Goatee

Devils Goatee Ingredients •  30ml Porter’s Tropical Old Tom •  10ml Delaforce White Port •  10ml Pere Magloire VS Calvados •  20ml Lemon Cordial •  3 dash Italicus •  2 dash Dr Adam Elmegirab’s Teapot Bitters The Devil’s Goatee is a refreshing, modern take on a Satan’s Whiskers, an old classic cocktail served at London’s…

Chef Focus: Duncan McBain, Milton Brasserie

Duncan McBain has headed up the kitchen at The Milton Brasserie for the past two years. Here he shares his passions and a sumptuous dessert recipe. ‘I started cooking at home quite early on as my parents worked long hours. This sparked my interest in food and I took a kitchen porter job to learn…

Ask Chef : Sensational Salad

Craig Wilson, kilted chef, offers some pro tips for sensational salad Salads can be healthy, but are often a bit boring. Go beyond green with interesting flavour combinations and homemade dressings. Use bold flavours, left over mustards, vinegars and oils to blitz up your own dressings. Repot fresh herbs into bigger tubs and keep them…

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