I think one of my resolutions this year must be to eat more brunch. It’s that most wonderful of meals. It’s not got the heaviness of a full Scottish or English breakfast and it’s not the some how more grown up dishes of lunch. I was very happy to receive…
Why do I write a food blog? Wherever I go, food is a great starting point for a conversation. Those passionate about food are some of the loveliest people you could hope to meet, whether they are growing the product, cooking it, writing about it or indeed promoting it, and…
To me, the scent of Christmas is fir needles, saffron and spiced wine. The Swedish version of mulled wine is a little sweeter and more highly spiced than the British version, but equally yummy. It is served in small cups or glasses as an aperitif, or après ski, with chopped almonds…
Wedgwood is on the Royal Mile and when we were there, a Monday in December, it was busy if not packed out. We’d been trying to arrange a date for a while: C. really wanted to go but he’s been working down south a lot so it’s been difficult to…
Last year, I wrote a piece on the best places to get cake in Edinburgh on a Sunday afternoon. I still go for cake most Sundays (and quite a few Saturdays) but I no longer go to the same places. Here’s some of the places I’ve been to in the…
Since this post was written, Hotel Missoni has closed. White truffles are particularly expensive this year explains Cucina’s head chef Mattia Camorani at Hotel Missoni. The temperatures were so high in Italy and the ground so dry, they didn’t get the chance to grow big. On the other hand, they…
I first came across Pasta with Love at the Stockbridge Farmer’s Market in the summer. I was hungry and looking for lunch, they were there selling fresh pasta to take home, as well as cooking portions and serving them with puttanesca, one of my favourite sauces. I bought a portion…
I am standing in a room bustling with chefs on the 6-month course at Edinburgh New Town Cookery School (ENTCS). One of the dishes they are creating is a delicious sounding spicy chickpea soup and a clafoutis is also on the menu. Fiona Burrell, Principal and owner is showing me…
Since this post was written, The Living Room has closed. It’s rare that I turn up half an hour early, but for the Dining in the Dark event at The Living Room I did. It wasn’t intentional but a happy coincidence since it gave me plenty of time to sit…
I’ve discovered a new store cupboard ingredient. One of those useful things to have when you need something to brighten up a dish and when you’ve run out of fresh ingredients. You might be surprised when I tell you it’s pickled onions, or pickled shallots. I was inspired to try…
