One of my most inspired birthday presents for my husband was membership of the Scotch Malt Whisky society. Over the years we’ve enjoyed sampling malts from all over Scotland but knew very little about how it is made. When I saw the competition being run by The Glenrothes for four…
Why would you chose to be vegan for a week? Since I’m a fan of fish and red meat it’s not a natural experiment for me. C., however, is a vegetarian with a dairy allergy, so for him it makes sense to restrict his diet one extra step from time…
Sushi. It’s all about the fish and the fish has to be fresh. This close to the coast, sourcing good fish and serving it up should be easy. So why isn’t Edinburgh awash in excellent sushi eateries? I think it has something to do with the fish eating public. Edinburgh…
Edited March 2013 It’s great when you move jobs and you start to get to know a different part of town. I’m a firm believer in having a break at lunchtime (it really does make you that bit more productive). So where do you eat? I try to find several…
The Internet is a wonderful thing. It is opening markets for small businesses but also creating communities of supportive and inspiring individuals who share a passion or an experience. Kathryn Pentland lives in County Durham and has spent the last couple of years at home with her son, Jack. An Internet…
Since this post was written, the location for tea has changed to the Peacock Room in the newly named Waldorf Astoria. You might have guessed by now that Caroline and I really love a good tea and of course particularly enjoy the in-depth research it requires to find just the…
The first time I went to Wagamama was in London, more years ago than I care to remember. I loved it. I loved the buzz of the long tables, the high ceilings of the cellar space we were in, the speed of service, the fact that our order was written…
First Coast is at the top of Dalry Road, Edinburgh opposite The Good Seed and La Partenope. I’ve been going there for years, for dinner and lunch, celebrations or just when I don’t want to cook. Over the years, I have grown increasingly fond of the place. The food is…
I am sitting with Mark Greenaway in his Edinburgh Restaurant and we’re talking sous vide (a current obsession of mine). I’m yet to try cooking vegetables in the water bath. Mark is describing carrots slowly cooked in butter with a star anise for 2 hours, then blended (minus the star…
We love discovering local producers and were very pleased to discover Chocolala at the recent FEAST event at Jewel and Esk College. Having very happily munched my way through some of their lovely fresh tasty chocolates, I thought I’d get in touch with Jim Hogg to find out more about…
