Those of you who also have birthday’s in January will understand my frustration. Not only is my birthday far too near Christmas, when you want to celebrate, you find that many of your favourite chefs are on holiday. Not that I begrudge them a break, but why does it have…
Today’s guest writer is Christopher Garvie, known to readers of this column as C. When we were invited to Innis & Gunn to the launch of their latest beer, C. kindly came with me. Since he’s a long-time fan of the company, I asked him to write up the experience.…
Imagine you’re a young chef. Quite possibly, it is the first time you’ve been abroad. Visiting a French market can overwhelm the senses. Ingredients that are hard to come by in a Scottish kitchen are sold in copious amounts on the markets – seven different types of pears? How…
One Saturday morning, Mr EF and I found ourselves having a massage. Definitely not the thing we do usually of a weekend, but it was extremely relaxing. We’d be invited to dine at EH15 restaurant with its stunning views of the citywith a chance to experience the spa and pool…
I am already won over when I walk in to the restaurant out of the freezing air into a gloriously warm space. I later find that the temperature is set to Australian temperature, co-owner Georgie Binder’s native country. Blackfriars Bar and Restaurant is located just off the Royal Mile in…
A few days ago, I tweeted that the Robert Burns World Federation have designated 2014 Year of the Haggis. A friend of mine immediately tweeted back “Why? Ewww”. I guess I can forgive him as he’s in California. I replied with my usual “Try it, just think of it as a…
Oat cakes are C’s favourite biscuit. He eats them with everything: hummus, cheese, tapenade – if it clings, spreads or stacks, it can go on an oatcake. (I’m the same with crisp bread.) Luckily, oatcakes good for you. They are also very versatile. I like them with cheese, but there’s…
I am walking through the Wee Restaurant in North Queensferry, Edinburgh with a clafoutis in my hand one lunchtime. My photographer Brendan MacNeill and I have just been into Craig Wood’s kitchen to see how this French classic is made. Now we’re going to sample it before trying other dishes…
I’m not sure whether I am typical, but when I’m out shopping I do seek out particular varieties. Take potatoes for instance, a Maris Piper is a great all rounder. I am also fond of Roosters. When it comes to spices and flavourings do I take as much care? There’s…
Imagine one glorious September day. The sun was shining, there was a bit of warmth in the air. A perfect day for foraging. We gather at Vogrie Country Park, near Dalkeith to discover the fruits of autumn.
