The Hairy Bikers will be riding into the SECC For those of us who are obsessed by what goes in our bellies, Christmas will be coming early tomorrow when The Good Food Show Scotland launches at the SECC in Glasgow. Running for three days,...
Valentine Warner and friend The December issue of Olive magazine has just come out and one of its lead features gets well known chefs together with their mums to talk about their early cooking experiences. Most of it is as you would...
Isn't this finished? This Caterer story about a proposed London bar targeting female customers is interesting. Called Kanaloa, it’s being developed by the people who launched Mahiki and Whisky Mist, two bling bars which regularly...
Martin Kelly: burger boss at The Drawing Room Martin Kelly of the Drawing Room scooped first prize in the inaugural Best Burger competition which was held in the Merchant City branch of Ad Lib yesterday. Bar Soba‘s Thai-inspired...
Great press release just in from the Spar which says the convenience chain is considering using local dialects for its wine tasting notes. I strongly suspect that it is complete BS but it is a cracking story. As you can see below, the...
A light snack Ad Lib in the Merchant City will be the venue for a titanic battle between several Glasgow restaurants and bars this afternoon as they battle for the Best Burger in town title. Along with Herald restaurant critic Ron...
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...
