Pasta: a linguistic crime In France, L’Academie francaise has always been pretty zealous about guarding the purity of the French language. Nothing is more likely to make an Academy member throw up his mains in horreur than hearing...
[https://www.youtube.com/embed/8p0-gJF65q8?feature=oembed] You know what it’s like. You’ve got a hundred-year-old bottle of port but don’t want to open it with a corkscrew as you are afraid that the cork has...
Eat to the beat Compilation CDs to accompany road trips have been around for a while but, on Monday, Sony are to release Cooking Songs, a three CD album stuffed with tunes to bake along to. TV chef Gino D’Acampo has also stirred in eight...
Following on from our earlier post about Taste of Edinburgh cancelling this year’s event, we’ve had a release from Justin Clarke, CEO of Taste Festivals: “After a huge amount of consideration, we have taken...
Last year’s Taste of Edinburgh Festival was washed out The Taste of Edinburgh festival, which has taken place for the last six years in the capital, won’t be going ahead this year. Torrential rain meant that last year’s...
Voting is now open for the fabulous Scottish Restaurant Awards. Sponsored by The Daily Record and 5pm Restaurants, this prestigious awards ceremony aims to celebrate the very best of Scotland’s culinary talent and we’re...
Motorhead lager: aimed at beer drinkers and hell raisers, apparently Having retained a soft spot for Motorhead since my teenage years, I’m not sure how I missed the news that there is now a Motorhead-branded lager. Naturally,...
Click here for The Onion’s satirical take on the horse meat story: ...
The stylish interior at Barolo Grill Just a quick one to draw your attention to the steak nights which Glasgow’s Barolo Grill runs every Wednesday from 6pm. £15 (plus £0.45 booking fee) buys a prime Scottish rump steak, a...
Horses: rather more wary than they used to be of strangers bearing carrots The stories about horse meat in the food supply continue to multiply but, while many people are outraged at being duped, it seems that a fair chunk of the...
Jas and Charan Gill: The Quay World is their oyster The Quay World Banquet at the Quay Complex in Musselburgh is the latest venture to combine the buffet restaurant model with a globe-spanning menu. A couple of weeks back, we blogged...
Fred Berkmiller: knows his oignons Over the last couple of years, Fred Berkmiller, chef-patron of L’Escargot Blanc and L’Escargot Bleu, and the Institut français in Edinburgh have organised an exchange programme with young cooking students...
Scottish produce takes centre stage at Stac Polly First opened in 1990 and named after a mountain in the North West Highlands, Stac Polly on Dublin Street is a time-served veteran of the Edinburgh restaurant scene. A labyrinth of stone...
You can tell that it must be National Chip Week when you find yourself pondering what did Winston Churchill call fish and chips? That and many other pressing conundrums can be answered by visiting the National Chip Week’s...
Bowl O’Noodles: packs a punch Just a quickie to draw your attention to Bowl O’Noodles, a new Leith Walk restaurant and cafe that opened yesterday. As the name suggests, noodles in hot broth are at the heart of the menu....
Your blogger will be on the MacAulay and Co show this morning for a, hopefully, light-hearted discussion about the way in which we describe food. ‘How do we increase our vocabulary when it comes to describing what we eat’ is...
