A warm welcome to 2015, which rather excitingly is Scotland’s Year of Food & Drink. I was along at the launch of Scotland’s Year of Food and Drink, a couple of months ago. It set the scene for the type of events and topics that we could likely expect at…
I love Christmas leftovers. I look forward all year to the wonderful stock you can make from the turkey carcass. I use this to create tasty soup and sauces. Simply pop the bones into a large pot or if you’ve got one into a pressure cooker and add water up to the…
Scotland’s gently rolling hills are polka dotted with sheep. In areas where wind, rain and gradient makes the ground unsuitable for crops, cattle and sheep thrive. It’s no surprise that Scotland has excellent lamb, and no surprise that local chefs know how to cook it countless ways. Last weekend I…
The Summerhall arts space, in the old Dick Vet, has established itself as an absolute gem of a place, playing host to all manner of intriguing events, exhibitions and shows. The middle Sunday of June saw it transformed into a food-lovers paradise called Savour, a festival of food arranged across…
Have you been to Gorgie City Farm recently. I am sure those of you lucky enough to grow up in Edinburgh have fond memories. The neat hectaire of land somehow shoehorned into a space off Georgie Road has been welcoming visitors for FREE for over 30 years. There are plenty…
Isn’t it odd that we associate eating seaweed with Asian cuisine? After all, we have actually used it in this country for centuries, in fact since prehistoric times. It’s time to change that. When you need a savoury, salty touch use seaweed! I’ve been trying out some samples from Mara Seaweed…
Update spring 2019: This restaurant has closed. Galvin’s Brasserie de Luxe, the Pompoadour’s less formal sibling, is on the ground floor of the Caledonian Hotel. It’s a bright space, with white walls, blue leather seats, and wall panels in white tiles and dark wood that matches the tables. The restaurant…
If I were asked to describe Mark Greenaway’s style, I’d use words such as creative, playful, fun and quirky. The Dining Club at his newest venture, Bistro Moderne is the setting for a monthly trip into a different era. Mark’s creativity is unleashed to re-imagine the food in his own inimitable…
[January 2015. This cafe is currently closed] When I first came to Edinburgh, I often wondered why so many Solicitors had WS after their names on For Sale signs. It was quite some time that I discovered it meant Writers to the Signet. The Society of Writers to Her Majesty’s…
Gerry Neilson is master butcher at Campbells Prime Meat, an over 100-year old butcher company that is a bit of an establishment in Edinburgh. Gerry has worked in the industry for 40 years, ever since he left school. He’s a font of experience and good tales. I met Gerry at…
