I don't know why but I'm suddenly in the mood for sauerkraut The Performing Rights Society have dug up some research on the influence that music can have on people in restaurants and bars. If you thought that you knew your own mind then...
Patrick Bardoulet of the Horseshoe Inn is one of the chefs taking part The third Peebles Food Festival gets ready to rumble today. The fun gets going with a Ready, Steady, Cook competition this evening at the Eastgate Theatre with local...
Bless the Royal Society of Chemistry who have come up with the formula for the perfect gravy. Given that we tend to think of gravy as quintessentially British, you might imagine that the perfect gravy is made from ground Beefeaters and...
Fungi cookery demo at the Forth Inn. Pic: Phil Crowder Photgraphy Today is a very important day and not just because it’s the start of National Curry Week or even because it’s Scarlett Johansson’s birthday. No, today is...
Ryan James, David Monaghan and Des Mullan of Two Fat Ladies The fourth in our monthly series of chef interviews is with David Monaghan, head chef at Two Fat Ladies at The Buttery. Over the last eight years, he has worked at all four...
As a little taster for a blog which is running tomorrow, here is a wee quiz. There are ten types of fungi listed below. Seven of the names are real, three are made up. Without hitting the Google button see if you can tell the bogus from...
Glasgow’s Little Italy district just got bigger as veteran restaurateur Mario Romano opens Mediterraneo, his new restaurant, pizzeria and champagne bar on Ingram Street. With 130 covers in the main restaurant and additional seating in...
Iggs Spanish restaurant in Edinburgh is hosting a sherry tapas dinner tomorrow evening and it will be an eye-opener for anyone who thinks that sherry belongs in your granny’s sideboard. Tim Holt of de Soto Sherries will be leading...
Edinburgh’s Voujon restaurant is celebrating its fourth birthday this week with a cocktail which has been specially designed by Liam Conboy, bartender at EH2 Tempus. Called the Curry Cooler, the Bengali and Indian restaurant’s...
The Brewdog boys raise equity punk style Or at least own a share in one? Scotland’s unconventional Brewdog company today launched a novel equity raising drive to help pay for a new eco-friendly brewery which they hope to build in...
Dan Hall: soon to be firing the stoves at Blythswood Square Formerly the HQ of the Royal Scottish Automobile Club, Blythswood Square hotel is scheduled to open in Glasgow on Saturday 31 October. Aiming to be a luxury, five star hotel, the...
One of the newest additions to both Glasgow’s West End and 5pm is the Partners Italian Bistro on the Great Western Road. Formerly the site of Lux and Stazione, the handsome building has been taken over by Iain McMaster and Andrew Hull...
The Kenwood KM070: what Robocop would cook with When I was growing up in the Seventies and Eighties, kitchen gadgets were all the rage and my mother loved ’em all. From electric carving knives to can openers via battery-powered...
Fish and chips: food of the gods The quest for the best fish supper, or rather the 2009 winner of the National Fish and Chip shop of the Year competition, continues. This morning Seafish announced the 21 regional finalists who will go...
The Times has an interesting article about Northamptonshire school kids having their lunch in a nearby pub. Their school doesn’t have cooking facilities and the pub is happy to help out at a time when over fifty pubs are closing every...
Norman Tebbit: would you want this man in your kitchen? We liked this report from Olive magazine which has just dropped into our inbox. According to their first ever cool list, builder’s tea, milkmen, baking your own bread and food...
