Scotch Broth – The dying national dish?

Who would’ve thought that Scotch Broth would be a dying dish, but the fact is this country has fallen out of love with mutton. While this rich, flavoursome meat is starting to make a comeback and may even be the next ‘trendy meat’, the truth is most butchers say they are…

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My Forever Autumn

‘I’m so glad I live in a world where there are Octobers’, so wrote Lucy Maud Montgomery in Anne of Green Gables and whether you dream of New England in the fall or reminisce of conkers in the playground, autumn is a season filled with romance and nostalgia. There’s nothing…

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Haggis and Venison to celebrate the bard

As a child I never realised just why Robert Burns was so important to Scotland. My childhood memories of reading ‘To a moose’ while struggling to understand the language and the significance remain with me, alongside Burns suppers being plied with whisky by elderly relatives to pour (wastefully) over my…

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A question of flavour and provenance

In a world where the supermarket and the multinational is king it is undoubtedly more important than ever that there are niche suppliers with a focus on quality, welfare and provenance. When a supermarket can offer three chickens for £10 surely somebody has to question what kind of life those…

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#40by40 – Popup on Cafebarge Argyll

I went through a phase of wanting to be a chef, quite a long phase actually. Then I thought about doing a supper club. But who would come, what to cook? Then I met Michael Casey, the self proclaimed resident genius of the Cafebarge, an old Dutch barge moored in Tarbert…

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