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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Topside of venison with rowan and whisky

Speyside is a place that I’ve always held dear, seemingly less rugged than the west coast where I spent most of my childhood holidays but at the same time majestic in its own way. I always loved coming to Coylumbridge to camp, the soothing sound of the river never out of…

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#caskaged with Glenfarclas and Harviestoun

When I was growing up ale and whisky seemed strictly the denizen of ‘auld men’s pubs’ where a hauf and a hauf pint was standard fare. However times and perceptions change and both are now recognised by a far wider audience. And embracing that are two producers I’m pretty fond…

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Whisky walk of Scotland

 An introduction to Scotland and her whisky The French have a word, a romantic and mystical term, for the synergy between soil, climate and topography. It is this synergy that creates the finest of wine. They call it terroir, and it lacks any English translation. Although no such word exists…

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