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Win a bottle of the Macallan Sienna
RECENTLY launched, The Macallan 1824 Series is an innovative new range which showcases two of The Macallan’s greatest strengths; oak sherry casks and natural colour.
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EU to ban olive oil jugs in restaurants
A PROPOSAL by the EU to ban the serving of olive oil in glass jugs in restaurants has been ridiculed by British politicians.
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Tom Kitchin: Wagyu beef recipes
WAGYU beef is renowned worldwide as one of the most expensive beefs you can buy.
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Restaurant review: The Harbourview Grille, Royal Hotel, Campbeltown
HERE’S a non-typical example of a conversation at Spectrum Towers.
Wine: ‘Greece produces some terrific wines’
FOR people of a certain age, familiarity with wine and the delightfully quirky Oddbins chain went hand in hand.
Gavin Hewitt: Minimum pricing would damage whisky industry
THE Scottish Government’s legislation to introduce minimum unit pricing (MUP) for alcohol is a high-profile controversial policy that has generated much debate in Scotland and beyond.
Foraging chef Gary Goldie heads for pastures new
ONE of Scotland’s top chefs has split from the award- winning hotel where he made his name and is planning to open a rival restaurant.
Recipes: Chilli Crab Cakes | Mediterranean spread
AS it’s Coeliac Awareness Week, nutritionist Christine Bailey has pulled together some great gluten-free recipes from Nairn’s. Visit www.nairns-oatcakes.com for even more recipes.
Restaurant review: Bonsai, Edinburgh
ALWAYS on the look out for new sushi restaurants, I was thrilled when a friend suggested Bonsai Bar Bistro for supper. Set between Holyrood and South Clerk Street, it is a small, unassuming restaurant.
Restaurant review: Lychee Oriental, Glasgow
MORINDA citrifolia (aka the dog dumpling) smells like cheese when ripe, resembles an obese caterpillar, and is especially attractive to ants and fruit bats. Then there’s the durian, which gives off an odour like turpentine and has a custard-textured pulp.
World Whisky Day: Scotland’s global export
The ‘water of life’, especially in single-malt form, is one of Scotland’s most enduring exports. But should it really be mixed with condensed milk? Fiona MacGregor reports
Stephen Jardine: Put more Scots back in the mix
What do flaming foreigners do for us? When it comes to food and drink, “a lot” is the answer. Apart from supporting exports worth £5.31 billion, foreign workers here play a big role.
Scottish scientists devise bootleg whisky test
SCOTTISH scientists have developed a new technique for detecting potentially-fatal bootleg whisky.
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Call for national holiday to mark World Whisky Day
THE creater of World Whisky Day says that a national holiday should be created to mark Scotland’s national drink.
9 commentsFordyce Maxwell: I felt I could come off the subs bench at short notice if needed. I wasn’t, so didn’t
TWENTY minutes into the demonstration I had my lightbulb moment with: “I could do that.”
Restaurant review: The Pantry, Edinburgh
THERE are many things I like in restaurants, but the acronym BYOB is my second favourite – pipped only by the same letters on the door of a restaurant within 100 yards of a decent off-licence.
Wine: ‘Unlike oak-dominated shiraz of yesteryear’
HEAVY, ripe and alcoholic expressions of shiraz (or syrah) have given it an unfair reputation for brashness. While this generalisation was never completely true, the current popularity of cooler-climate versions has brought freshness, subtlety and balance more to the fore.
Tom Kitchin: Seafood, scallop and champagne recipes
LEARNING to cook, no matter what level you’re at, is all about a few essential things. Whether you enjoy trying new recipes or ingredients, just love cooking for your family and friends or you’re training to be a chef, there are a few key things you need.
Restaurant review: Red Box Noodle Bar, Edinburgh
THE Red Box Noodle Bar is set handily close to some of the main university buildings on West Nicholson Street. With takeaway additional to their sit-in tables, the small restaurant was packed on the weekday we went in.
Recipes: Rainbow Trout with Hazelnuts | Asparagus salad
Try out these simple but tasty fish recipes from the Marine Conservation Association Good Fish Guide.
Restaurant review: The Scran & Scallie, Edinburgh
TO PARAPHRASE Marks & Spencer, The Scran & Scallie is no ordinary pub, it’s a Tom Kitchin gastro-pub.
Stephen Jardine: Spirit takes a new ‘gineration’
Gin and tonic anyone? A generation ago that question would have conjured up images of golf club bores in blazers and cravats. Gin couldn’t really have been less fashionable. It was the Black Forest gateau of the drinks world.
How we reached the top of the culinary ladder
IT’S a cooking competition, but not as you know it. Susan Griffin speaks to three of the UK’s most renowned chefs about new TV series The Chef’s Protege - and asks who helped them to the top of the culinary ladder.
Stornoway black pudding given protected status
THE famous Stornoway black pudding delicacy has finally been granted protected status after seven years of campaigning – putting it in the same league as Champagne and Arbroath Smokie.
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Five signs that Scottish whisky is changing
It would be unfair for me to say that innovation doesn’t happen in whisky very often; bearing in mind that this is the same spirit we’ve been producing since before we documented it in 1494, the wheel has probably changed marginally more. Having said all that there is a wind of change a foot in Scotch, no more than a small breeze perhaps, but as demand grows and the increased perception of its value as a luxury good, the whole industry has had to take stock. Here’s the lowdown on some more interesting things going on in Scotch.
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Ashoka curry king expands empire to Edinburgh
A CURRY turf war could lead to bad korma after Europe’s biggest Indian restaurant chain moved east to the Capital.
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Tom Kitchin: Rhubarb Crumble Tarts | Blood Orange Jelly
SPRING is a wonderful time to make the most of the many colours the season brings to the plate. Lighter, brighter dishes are called for, and desserts are no exception.
Wine: Premium spots tend to be grouped together
ALTHOUGH marketing may have made us regard Oz wines as a kind of single entity, any such notion is obviously daft. Some 2,500 miles separate Margaret River from Hunter Valley, for instance. But that said, premium wine spots do tend to be grouped together – and South Australia is one of the best illustrations.
Restaurant review: Pig’halle, Perth
I AM not one of those people who gets obsessed about their diet, but when I was feeling mildly under the weather the other day a restaurateur friend told me that it was down to a conflict between my blood group and my eating habits.
Recipes: Strawberry cheesecake | Mint Brûlée with Shortbread | Bramble and Lemon Mess
Jason Wright, head chef of Steak Edinburgh, who has just been awarded Rising Star Chef award at the Scottish Hotel Awards 2013, provides some seasonal summer recipes to try at home.
Restaurant review: Victor Hugo, Melville Terrace
OVERLOOKING the Meadows, Victor Hugo offers Marchmont residents a little respite from students. Full to the brim with families and workers, there is also a queue out the door when we popped in for some lunch.
Minimum alcohol pricing legal challenge rejected
THE Scottish Government has won a landmark legal battle to introduce a minimum price for alcohol.
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Record baker: Ian Gregg discusses his memoir
We hoover up millions of Greggs sausage rolls and doughnuts each week, but Britain’s biggest bakery chain hasn’t always enjoyed a high (apple) turnover. A fascinating new memoir reveals its humble roots
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Restaurant review: Viva Mexico, Edinburgh
I visited Viva Mexico by accident. There were two new places on my reviewing list, both of which, it turns out, are closed on a Tuesday.
Stephen Jardine: Simply the best is a matter of taste
WE ALL love a list. It’s hard to switch on the television without stumbling upon 100 Best Love Songs or 50 Worst Car Crashes.
Top bangers at Crombies
SAUSAGES made by Crombies of Edinburgh have been named the best in Scotland after claiming the top prize in the Q Guild of Butchers 2013 BBQ Competition.
20-tonne Pictish sculpture takes the high road Picture gallery
A 20-tonne sculpture – commissioned by a whisky company to stand outside its new bottling plant in Livingston as a permanent reminder of its Highland roots – has been transported by a low-loader lorry from Glenmorangie’s distillery in Tain.
Win a bottle of Kilchoman’s Loch Gorm
TO celebrate the addition of Loch Gorm to Kilchoman’s award-winning Islay Single Malt Scotch Whisky collection, one lucky Scotsman.com reader has the chance to win a limited edition bottle.
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Is this the end of the age-declared Scotch whisky?
It has enjoyed soaring popularity in emerging economies across the globe, leaving distilleries struggling to keep up.
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Whisky Stramash set to return to Edinburgh for 2nd year
FOLLOWING its debut in 2012, the Edinburgh Whisky Stramash will be returning again in May.
Video: Giant penguins star in Russia’s Irn Bru ads video
IN SCOTLAND, Irn Bru are known for their memorable adverts, both on television and roadside billboards.
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Alice Wyllie: A bit of down-spicing
A FRIEND recently announced that there are two things all couples argue about: money and sex.
Kitchen experiments sparked Ben Chambers’ healthy drinks venture
HOW many times have you looked at the ingredients on a can of juice and given up, realising you should have paid more attention during double science?
Tom Kitchin: Two delicious seasonal pea recipes
For those who follow this column, you will have read all about my passion for this glorious season.
Restaurant review: Revolution, Chambers Street, Edinburgh
REVOLUTION has built up a reputation as a destination bar for cocktails, parties and flavoured vodkas.
Recipes: Three dishes using Parmesan cheese
Ten years ago I would not have written about Parmesan cheese. Back then, I would only have been able to buy good, proper Parmesan at Valvona & Crolla in Edinburgh, or in one or two other select delis in Scotland.
Restaurant review: Archerfield Walled Garden, Dirleton, East Lothian
Build it, and they will come.” So goes the famous expression from the film Field of Dreams. However, I’d like to reword it to: “Stick a playground in it, and they will come.”
Stephen Jardine: Children’s menu needs to grow up
WHAT we eat has changed significantly down the years – and so has how we eat it. A new report out this week revealed that a third of Scottish four-year-olds have their main meal in a room not associated with eating.
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Talisker takes Skye’s weather on tour across Europe video
ANY ill-prepared visitor to Skye will testify that a gentle warm breeze coasting across the island can be transformed into a driving storm in the blink of an eyelid.
Whisky Galore cargo to be auctioned
Two rare bottles of whisky salvaged from a shipwreck which inspired a book and film are to be auctioned.
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Weather for Edinburgh
Thursday 23 May 2013
Today
Light showers
Temperature: 5 C to 10 C
Wind Speed: 23 mph
Wind direction: North west
Tomorrow
Sunny spells
Temperature: 4 C to 13 C
Wind Speed: 17 mph
Wind direction: North east
