This month, it’s snack time and the chance to support a charcuterie business. Craft Meat Business Claims Industry Bosses are full of Rubbish Serious Pig is leading a crusade to inspire food brands to open up about ingredients. As part of the intiative Serious Pig will be completely honest with…
I have to confess that when I first received the three jars of MaRobert’s sauces, I wasn’t entirely sure what to do with them. The jar says they can be used as dipping sauces or to cook with, so I opted to try them as condiments/dipping sauces in order to…
Everyone knows I love craft beer. But much in the same way absence makes the heart grow fonder, a night off the hops makes the palate stronger. I don’t mean switching to wine or G&T, but choosing alcohol free beverages instead. However, when you develop craft tastes for one thing…
Square. Lorne. Slice. Whatever you call it, until recently I’d have waved my hand at you dismissively and said ‘link’ is the one true sausage. Maybe it’s because I’m English and lorne is rare south of the border; maybe it’s because I find the square’s meaty granular appearance weird; maybe…
Edinburgh folk are breathing sighs of relief as the city returns to normal. We’re all hooked on Great British Bake off and are always looking for tasty treats. Autumn is not going to be that bad is it? The monthly “Things we Love” grew out of the section we have in…
Connage Highland Dairy is in Inverness. It is all the things we like: family owned, organic, dairy. Dairy farming has had a lot of attention in the media recently so you’ll be aware that milk production is a difficult way to make money. In 2006, Connage decided to try a…
We eat a lot of soup in this household. Maybe it is because we live in Scotland and temperatures are not high, but we eat it most days. I love making my own soup, but sometimes, there just isn’t time or I’ve not got the right ingredients. I first came…
If you buy a loaf from your local artisan baker or enjoy a pizza cooked in a wood fired oven, what is it that you appreciate the most? I’m guessing a really good crust is high on your list. If you bake bread or pizzas at home, a good crust…
Is your olive oil really from Italy? Did you catch the Food Unwrapped programme on Channel 4 recently? Members of the specialist food piracy branch of the Carabinieri (police) in Italy were featured. Bottles of extra virgin olive oil from well known and own brands bought in our supermarkets were…
I used to think that oatcakes were a dry, dusty, bland, biscuit-esque disappointment. An oral punishment that sapped moisture from your tongue and left behind a claggy, crusty detritus. For a long time I did my best to avoid them. I only came into regular contact once I started working…
