I am sure many of you have been to food festivals. Some of the larger ones in exhibition halls can be overwhelming. Hoards of people streaming along the aisles like snakes determined to catch their prey, relentless in the pursuit of something to eat. A trade show is quite a…
I am sure you’re the same as me, when you work in a particular part of the city you tend to frequent places close by. It’s tough when you’ve little time to spare. But there are also days when you do have some time off, and walking just that few…
The market for snack bars seems to be growing. Personally, I’m not a huge fan. Looking at the content of most snack bars put me off: they’re often closer to sweets or biscuits than what I’d think of as a snack. I’m not a snacking saint, by any means, but…
The last time we went to an Indian restaurant was Itihaas in Dalkeith. There I had a lovely lamb dish that I’d never seen before: lamb shatkora. Shatkora are Bengali citrus fruits with a strong, limey, bitter flavour. They are wonderful in savoury dishes and I was very excited to…
The growing demand for Union of Genius soups has prompted the plans for a commercial kitchen where they can increased the amount of soup made whilst at the same time being able to maintain the quality and the personal touch.
A dessert that’s fat free and natural, what’s not to love? We review Belhaven Fruit’s fruit ice made in the Italian style
Fool Magazine is a magazine for the thinking foodie. Accomplished photography, writing from all over the world make this a must read publication.
In December we went to Cocktails in the City, where we tried Bananalicious, the official Edinburgh Foody cocktail – a heady concoction of rum, whisky and banana foam – as well as a number of other cocktails and spirits. We watched whisky being flambeed with orange peel and spices to make a…
Last year, pop-ups – temporary shops and restaurants – grew in popularity. I visited two pop-up restaurants – The Gardeners’ Cottage in the summer and Ginger Snap just before Christmas.
There are about a dozen of us sat round a table upstairs in Iglu restaurant, Edinburgh. We’re there in part because Ben Reade worked at the restaurant some 7 years ago and partly as he’s now Head of Culinary Research and Development at the Nordic Food Lab based in Copenhagen,…
