Budding Chefs 2014

The heat is on. Final preparations for last year's feast. Photo courtesy of Institut Francais d'Ecosse

  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…

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A feast of foraging

John using carrageenan to set pannacotta

John and Miles are at Edinburgh Science Festival on March 31, 2013 How many of us actually eat wild plants these days? Picking blackberries, elderflowers and  elderberries, sloes and wild garlic are all popular finds for me. Much as we like the idea of mushroom picking, that’s fraught with problems.…

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