Pizza war
[][1]The humble pizza: causing much debate in Naples There is an interesting piece in yesterday’s Observer about the war of words taking place between the pizza chefs of Napoli, the Italian city where the pizza started. Essentially,...
[][1]The humble pizza: causing much debate in Naples There is an interesting piece in yesterday’s Observer about the war of words taking place between the pizza chefs of Napoli, the Italian city where the pizza started. Essentially,...
[][1]London’s Shaka Zulu: body swerves minimalism Anyone reading the 5pm blog for deep insight into the euro crisis or a philosophical discussion on the future of the monarchy is always going to be sorely disappointed. However, for...
[][1]Gamba’s foup: will your lucky number come up? The words ‘Gamba’ and ‘foup’ probably don’t mean much to you unless you are a regular visitor to Gamba, the popular seafood restaurant on Glasgow’s West George...
[][1]Rook: doesn’t taste like chicken Yesterday, we pointed up the fact that The Chip and Stravaigin are often up to something unusual. Well, they’re at it again. As of today, they have rook on the menu at The Ubiquitous Chip and...
Many restaurants and bars have short lives but La Boqueria takes the biscuit. Earlier this week, we reported that 1901 bar in Glasgow’s Southside was to launch a tapas bar called Boqueria. According to the latest news, the Boqueria...
[][1]The Ubiquitous Chip: bathed in Glasgow’s customary sunshie From 3D laser dinners to special menus for the Mexican Day of the Dead, you can always rely on the Ubiquitous Chip and its Stravaigin offspring to be up to something...
[][1]The beer tap gantry at Red Squirrel: sister bar to The Southern The Fuller Thomson pub group have recently stamped their mark on The Southern, a long standing bar in Edinburgh’s Southside. As well as pubs such as Duke’s...
[][1]The Locavore hub on Skirving Street Interesting times in Glasgow’s Southside where Locavore has just launched. A not-for-profit organisation, Locavore is dedicated to creating sustainable local food economies. Currently, they...
We’ve all seen assorted C listers scoff things with too many legs on bush tucker trials but have you ever wondered what crickets, ants and grubs actually taste of? The Telegraph’s Xanthe Clay reports back from the Wildfoods...
The current weather may have more in common with the Baltic states than Barcelona but that hasn’t stopped a Glasgow bar from trying to bring a little Catalan sunshine to the Southside. From the 24th of May, 1901 bar on Pollokshaws...
[][1]Nick Nairn in his brand new Cook School in Aberdeen Your blogger has just spent the last few days grazing around Aberdeenshire’s culinary highlights as part of a VisitScotland press trip. One of the many tasty highlights was...
[][1]Cabaret Voltaire is re-opening. you can do your own gags about the door staff Cabaret Voltaire on Edinburgh’s Blair Street re-opens today. After being taken over by the G1 Group a couple of months back, the entire venue has...
[][1]Blue Dog’s Bloody Moreish: possibly counts as one of your five a day The blog has been unusually booze-oriented this week and today is no exception. The latest bar to top up our glass is Glasgow’s long running Blue...
[][1]We’ll be seeing lots of this soon, hopefully By this point of the year, asparagus lovers would normally expect to be knee-deep in the crunchy delicacy but a triple whammy of cold weather, drought and then, ironically, flooding...
[][1]Ian Meldrum is shaking things up at the Scotch Whisky Experience After a quiet few months, the Edinburgh bar scene has perked up of late with a little bit of shuffling around and a couple of new, sort of, ventures. Last weekend...
[][1]Fancy a lamb chop? We’re not in Tesco now. Stuck for a gastro activity to get up to this weekend? Well, if you’re bored rigid with Saturday Kitchen then you could do a lot worse than setting the satnav to Dumfries and...