Welfare and flavour – Harris Farm Meats

I first met Ruth Harris a couple if years ago, and she’s a lady you can’t help but like. Her enthusiasm, for the meat she produces, and the welfare of her animals is infectious. A couple of hours at Harris Farm Meats can pass by very quickly as you browse the…

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The joy of first experiences – cooking with my girls

As an adult, how often do we truly get to experience something new, for the first time? So many new experiences are simply a variation on the old. As I contemplate this fact I realise that my recently rekindled passion for cooking and creating flavour has largely been down to…

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Scotland – my beautiful diverse homeland

The cuisine of the people of Scotland has long been a self-deprecating joke about deep fried food, a loathing of anything green and all washed down with any liquid on the yellow to brown spectrum. Though you only need to dig beneath the surface of modern day Scotland and take…

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Travel and Food, the ultimate soulmates

Travel and holiday has always meant food for me. Whether paella cooked over orange wood in Valencia, oysters from Étang de Thau, or squats lobsters from Applecross, its always been about first experiences, about aroma and flavour of the local cuisine. Recently holidays have been all about Scotland and it…

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The Mountain Cafe Cookbook

I used to spend a lot of my childhood holidays in and around Aviemore but I’ve not been to the town in about twenty five years. I think that might need to change in the near future with a visit to The Mountain Cafe, where Kirsten Gilmour, after an interesting personal…

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Slow Food Glasgow launch with #GrowGlasgow

Slow Food – the international, grassroots movement with thousands of members around the world – is launching its new Glasgow group with a campaign to encourage Glaswegians to grow their own food. The campaign, using the social media hashtag #GrowGlasgow, calls on people across the city and beyond to make…

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Feed the family. Reduce the waste

Leftovers were a staple for me during my childhood in the west of Scotland. I probably didn’t even know the term existed; we just took it for granted that any food which was left would be reused. Mum would regularly make stovies from leftover meat and broth which seemed to…

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