[][1]29's new function room is in the pink It’s all go at 29 on Glasgow’s Royal Exchange Square. The private membership club already feels so extensive that you could easily lose yourself in there. Navigating its many spaces is not...
[][1]Nobu Matsuhisa: unlikely to be impressed by your dragon rolls Given recent events, this may not be the best time to draw your attention to a cruise but this one is so uber-foodie that we couldn’t resist. Master Chef Nobu...
[][1]All the stories of the stars are in Glasgow's Grand Central Hotel Since being officially re-opened by First Minister Alex Salmond last January, the Grand Central Hotel has enjoyed a fresh lease of life. But tomorrow, a new book...
[][1]Babelfish: speaking the language of Burns OK, I promise this is the last mention of Burns that the blog is going to make for quite some time but, to be honest, it’s far too good to miss out. The Celtic Connections music...
[][1]Tony Singh's cock-a-leekie kebab Scots around the world may be getting ready to celebrate Burns Night on Wednesday but, at Oloroso in Edinburgh, head chef Tony Singh is preparing to celebrate both Burns and the 150th anniversary of...
[][1]Cosmo Tamburro jnr has immortalised the bard in haggis pizza. Pic: Rob McDougall The blog was going to try and lay off the Robert Burns stuff a bit but it just keeps on coming. The latest wheeze to hit our inbox is these superb pics...
[][1]Elephant Juice Soup: no pachyderms were hurt in the making of this soup Right, while Mr Robert Burns will doubtless make another appearance on the blog next week, I’m a bit burned out with talk of haggis. Instead, we have news...
[][1]Phantassie organic farm at East Linton is one of the Scottish Cafe and Restaurant's many local suppliers OK, I think we may have uncovered the most Scottish Burns Night ever. The Scottish Cafe & Restaurant at the Scottish National...
[][1]Haggis pitta with tzatsiki: Macsween's recipe suggestions go way beyond neeps and tatties Possibly Scotland’s most famous haggis producer, Macsween have just launched a new website and it’s well worth a visit. Our...
[][1]Stravaigin's haggis made with a family recipe In a week’s time, Scots around the world will be raising a glass to Rabbie Burns and piling into the haggis to celebrate Burns Day. While haggis has become Scotland’s national...
[][1]Robert Burns: poet and toast of haggis manufacturers Burns night is next Wednesday and many of Scotland’s restaurants are running Bard-themed banquets to celebrate the old rhymer. Hotel du Vin in Edinburgh is running an...
[][1]Mattia Camorani is the truffle master at Cucina Traditionally, January is a month for belt-tightening but if you have already had enough of detoxing, diets and dragging yourself to the gym then you may want to investigate the Winter...
[][1]Tattie Macs has become Crabbie Macs Being a bit slow on the uptake, the blog has just noticed that Tattie Macs on Glasgow’s Otago Street has changed tack and become Crabby Macs. Obviously, with a name like that, there will be...
[][1]Amarone Edinburgh boasts swish city centre looks Michael Prior is the restaurant manager at Amarone in Edinburgh. The restaurant opened in July last year on the corner of St Andrews Square and George Street. Before taking the reigns...
Just a quick link to a piece in the Economist about the possible death of the pop-up restaurant craze. ...
[][1]Mark Salter will give a cookery demo at The Lake of Menteith Hotel tomorrow Looking for foodie adventure over the weekend? Try the Mark Salter cookery demo and lunch at The Lake of Menteith Hotel and Waterfront Restaurant which takes...
