Eating Out - Classic restaurants

Eating Out - Classic restaurants

Hungry hearts: A Chef's life is only for those with the stomach for it

Jamie's naked and Gordon's nasty; Delia's reliable, Heston's a rebel. All of them, though, make the job look like a piece of cake, and perhaps that's part of the problem. Because the food industry is struggling to attract new recruits – especially women and young people – and, according to Michel Roux Jr, too many of those who do want to become chefs are more interested in becoming a big cheese.

Thistle do nicely


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Moans of pleasure


Dynamic duo


Oysters and Champagne

IF A celebration is called for then you may as well do it with some panache. A bottle of Asti Spumante and a jar of cockles won’t pop anyone’s cork. For the big blowout, Glasgow’s Rogano (0141-248 4055) is still the place to do it in style. Half a dozen rock oysters and a bottle of something vintage and bubbly will not be cheap, but where else can you find Art Deco surroundings like these that are redolent of an ocean-going liner?

Let's do lunch


Green belt Gastronomy

IT WASN’T that long ago that tracking down decent food outside of Scotland’s big cities was a thankless task. Strictly enforced opening hours combined with over-reliance on the unholy duo of the freezer and the microwave meant that even if you could find a place that was open the food could be shocking.

Anyone for tea?

There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea," wrote Henry James.

King of suppers

WE’VE got the Victorians to thank, and not just for Margaret Thatcher’s moral preferences and the button hook.

Heaven scent


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