Craig Millar: exceptionalfFood and service

Craig Millar in his kitchen

If you live in a city like myself, it’s too easy not to escape once in a while.  But when you do, it can be just like being on holiday. Recently, Mr EF and I drove into Fife to St Monans, just an hour and a quarter’s drive from Edinburgh. …

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Setting up The Honours – an interview with Paul Tamburrini

Martin Wishart brings producers to his new venture.

Martin Wishart and Paul Tamburrini are launching The Honours, a brasserie in the heart of Edinburgh. Together, they are hoping to make an exciting space with excellent food. Where Wishart’s is formal fine dining, this new venture will be informal, relaxed and child friendly and the quality of food and…

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Berry Scrumptious – a perfect combination

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Clare Rennie took some time out of her very busy pre Taste of Edinburgh festival preparations to tell us about Berry Scrumptious, a small company based on the family fruit farm in Aberdeenshire run by husband and wife team Claire & Ross Rennie. The farm is situated on the north…

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Saladworx – Scotland Food and Drink winners

Saladworx

Salads are no longer ordinary, nor do they have to come from some anonymous far flung location. Those salads in plastic pillow packs were likely to have been washed in chemicals to keep them fresh. So, we were very excited to hear of saladworx, Scotland Food and Drink Excellence Awards…

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Taste of London – mud and foodie bliss

Braised pork cheeks with creamed potatoes, clove sauce.

For the first three years of Taste of Edinburgh I went to it with my good friends Hamish and Rebecca. In March this year, they moved to Tennessee and I rashly vowed not to go to Taste Edinburgh without them. Luckily, Edinburgh isn’t the only city that has a Taste…

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Chocolate muffins – gluten free

Gluten Free Chocolate Muffins

My weekend guest who is avoiding gluten is back. I made some more bread using the Phil Vickery app I reviewed which has turned out well – adding some fine cornmeal gave it a delicious taste. But what for tea? I was keen to try out Dove Farm’s self raising…

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Chef James Martin & nutritionist Amanda Hamilton support canned foods

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I’ve said it before: the internet is a wonderful thing. Recently, Canned Food UK ran an online press conference featuring celebrity chef James Martin and nutritionist Amanda Hamilton. For half an hour, the two answered questions about picnic and camping food and discussed recipes and nutrition. (You’ll find some easy-to-make…

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Foodies to the fore at Edinburgh College of Art

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We love visiting the Edinburgh College of Art degree shows each year. This time, as I walked round, a distinctly foodie edge to the displays emerged. Andrew Summers uses typography to enhance a 3-dish menu for his imaginary restaurant, Typo Bistro. He uses fonts, body copy and composition to build…

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Restaurant basics – the joys of cheese

Cheese is a wonderful foodstuff and care should be taken to serve it at its best.

I’m amazed by the variety of cheeses that exists, the different flavours and textures that you get depending on the type of milk used and how the curds are stored and matured. The evolution of cheese as a way of storing the fats and proteins in milk fascinates and puzzles…

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