Go la la for Chocolate


We love discovering local producers and were very pleased to discover Chocolala at the recent FEAST event at Jewel and Esk College.  Having very happily munched my way through some of their lovely fresh tasty chocolates, I thought I’d get in touch with Jim Hogg to find out more about…

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What’s in Season – March

Scottish rhubarb growing nicely

Spring is a time for sowing rather than harvesting, but some ingredients reach their peak just now. Beautiful morel mushrooms and forced rhubarb vie with imported new potatoes and Spanish strawberries. A challenge to eat locally, but not impossible! Fruit and Vegetables Chicory, carrots, rhubarb, jerusalem artichokes, fennel, potatoes from…

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Just seaweed? No, an essential ingredient

Iain McKellar Just Seaweed

Several friends have mentioned their love of seaweed recently – one vegetarian loves it for its delicious taste of the sea without compromising his principles! I love eating samphire, and am keen to try cooking with seaweed. So I thought I’d start by getting in touch with Iain McKellar of Just Seaweed to find out more about this overlooked ingredient.

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