An academic friend of mine, Professor Hazel Hall teaches a class at Edinburgh Napier University on Knowledge Management. At the start of the course, she announces that the class will be learning to knit. Some of the students get written instructions, some get instructions with illustrations and the remaining ones…
Nairn’s oaty heritage dates back to 1888. Over recent years it has quietly established itself as the champion of those seeking a gluten free or wheat free diet. We’re rather fond of their oatcakes, and in particular the lovely Oaty bites (so very moreish) so we were very happy to…
I had the fortune to interview Paul Tamburrini last year, before The Honours opened. Conceived as a more relaxed, casual dining experience than Martin Wishart’s eponymous restaurant in Leith, The Honours is a high quality brasserie on North Castle Street. Six of us got together a couple of Saturdays ago…
It’s a Thursday night, half past eight, and I’ve just arrived at Brauhaus, a tiny beer pub in Tollcross, Edinburgh. I’ve been to Brauhaus before, last summer, for a night of fruit-flavoured beers and something supposedly flavoured with chocolate. Tonight, I’m here to drink a snakebite. It’s been a while.…
This post was written in 2013. Please visit the Flavourly website for up to date information Who doesn’t like receiving packages through the post? Much of the time we’ve made the order online and you know what’s coming through your door. The idea of receiving a box of foodie goodies…
For the last few weeks, hundreds of cars have been snaking into the Krispy Kreme take away in Edinburgh. It’s hard to understand the charm of a sweet, calorie filled, expensive doughnut. But maybe it’s the drive in that’s part of the appeal? Diners who live in an around Linlithgow…
Kirsti Wishart lives, works and eats in Edinburgh. Her short story, The Pleasure Palace, can be found alongside Caroline’s in ‘The Seven Wonders of Scotland’ anthology published by Birlinn. It features cake. A lot of cake. She went to the National Library of Scotland to see Tom Kitchin talk of what inspired him…
I’d like you to imagine a crisp dark exterior which when bitten yields to a smooth, firm filling. The chocolate shell is thick and delicious. I now explore the fondant. It is supremely smooth and delicately flavoured. What is that subtle taste? There’s just a hint of a rich porter and perhaps…
The box of quinoa proudly announces that the United Nations has declared 2013 the Year of Quinoa (pronounced keen wah). This is intriguing, why would this grain be elevated to this status? Before cooking with it, I thought I’d find out more. It’s an adaptable crop even in places where…
This week, I asked Hamish Macfarlane, to be our guest writer. Born and educated in Scotland, Hamish lives in Madison, Tennessee, where he teaches English and writes. I visited Hamish and Rebecca in the summer and we went to their favourite restaurant. Las Cebollas was a family-friendly, cheerful and colourful Mexican that…
