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Dulse, Edinburgh: Is this Scotland s best fish restaurant?

IT being January and therefore the very best month to eat in the very best restaurants because there are always free tables, I’m in Edinburgh. At…

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Eating out in Scotland: What will we be eating - and where - in 2024

Now, will I go back to Andrew Fairlie at Gleneagles this year? Maybe. I really enjoyed it. It’s like going to see Bruce Springsteen in concert, or…

City ofUnited kingdomPerth and kinrossUnited statesGlasgow cityBab al haraEl grecoGlasgow saltmarketGlenturret laliqueRon mackennaBruce springsteenGlenturret lalique restaurantOnly michelinConnage goudaAndrew fairlieRolling stones

A Michelin star lands and I m here already Where s everyone else?

HERON is so fresh out of the box that when I hear the couple at the next table congratulate their server “on the award of your Michelin star”…

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Scottish personalities reveal their favourite winter comforts

From steaming bowls of lentil soup to sipping drams by the fire at a cosy hostelry, our select gathering of pundits reveal what makes winter in…

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Gratins are great, especially when they re made with local ingredients

by Wendy Barrie © Wendy Barrie. For brilliant recipes, the best of local produce, fresh ideas and insight, subscribe to our weekly Food and Drink Newsletter. Thank you for signing up to our Food and Drink Newsletter. Something went wrong - please try again later. Sign Up Wendy Barrie, the founder of the Scottish Food Guide, tells us all we need to know about delicious gratin and shows us how easy it is to make at home. Like many of our culinary expressions, gratin originated in France, and was enthusiastically adopted as an easy supper dish: haddock, sauced, breadcrumbs topped with mousetrap.

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