Most of the producers we’ve met so far have been in the small and perfectly formed category. So as part of our focus on Scottish Food Fortnight we were very pleased to have the opportunity to catch up with Carol Graham, Marketing Manager at Scotland’s largest independent milk producer, Graham’s…
White and yielding on the outside, deep yellow and runny on the inside. A poached egg is a thing of beauty. Unfortunately, most of my egg poaching experiments have ended badly so I get most of my poached eggs from cafes or restaurants. The very first time I tried to…
I am sitting with Chef Peter Woods in the lovely modern lounge of the Four Seasons Hotel, St Fillans, Perthshire (the Hotel Inspector Alex Polizzi would definitely approve approve). We are discussing his passion for smoking salmon which could just be bordering on obsession. Peter has a purpose built smokehouse…
The Glorious 12th, the start of the grouse shooting season, sees the start of that wonderful time of year when game is plentiful. As Autumn draws on you might think of rich dishes, stews, casseroles with unctuous sauces. But as we’re still in Summer (!), I’m looking forward to warm…
A guest post from @Haveforkwilleat – thank you! If you had asked me two weeks ago about visiting a complete strangers house along with another sixteen people I didn’t know, I would have said you were mad. But this is the concept of a secret supper club, visiting a host…
Buckwheat’s not just for blinis. In recent months I’ve been enjoying this ingredient in several ways: as flour, in soba noodles and as the full ‘grain’. Buckwheat is wheat and gluten free (if that’s important to you) but the thing that makes me fond of it is its flavour. It has more flavour than…
By all accounts Michael Smith cut quite a dash in Manhattan on a recent visit with Visit Scotland. The kilted chef (@Kiltcuisine on Twitter) certainly stood out at the recent Taste of Edinburgh Festival. He was relishing the fact that there were so many real food lovers around that weekend. I…
This post could consist of just 4 words. You Must Eat There. I will however, write a little more and leave you with the photographs and some impressions to savour. Bookings are slightly easier to make now, but count on waiting 3 months unless you are very lucky. Mark 1st…
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. …
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…
