by Eat_Scottish | 31 Oct, 2016 | Recipes |
Luss Smokehouse like to keep things simple, combining natural ingredients with time honoured curing techniques to produce the flavoursome, succulent beech smoked salmon for customers to savour and enjoy. Using only the finest and freshest fish from their network of...
by Eat_Scottish | 25 Oct, 2016 | Recipes, What's On |
R&B Distillers, a local Edinburgh-based whisky brand, have teamed up with Harry’s Bar to create a Halloween cocktail inspired by the colony of rare Brown Long Eared Bats living on the Isle of Raasay, the site of R&B’s first distillery....
by Eat_Scottish | 6 Oct, 2016 | Recipes, What's On |
Seafood Week (October 7-14) is an eight-day campaign to sing the praises of fish and shellfish in the UK – and remind everyone that fish is the dish! On every day of Seafood Week, a different dish of the day is championed to celebrate the many different ways fish can...
by Eat_Scottish | 15 Aug, 2016 | Ambassador Chefs, Cyrus Todiwala, Recipes |
Traditionally, this dish is made in a tandoor oven, but those are few and far between in British homes. Not to worry – these prawns can be cooked in conventional ways too, and these are given below.Try this recipe from Mr Todiwala’s Spice Box. The saffron must...
by Eat_Scottish | 11 Aug, 2016 | Ambassador Chefs, Meet the Producers, Recipes, Scott Davies |
Our ambassador chef, Scott Davies, shares with us a recipe for Loin of Highland Venison in Onion Ash with Charred Beetroot, Salt Baked Celeriac and Reindeer Moss. Serves 2 Day before 1. Toasted reindeer moss/lichen (24 hours) 2. Onion ash (12 hours) 3. Salt baked...
by Eat_Scottish | 5 Apr, 2016 | Ambassador Chefs, Carina Contini, Recipes |
Last month, myself and our Executive Chef Suzanne were invited along to Dynamic Earth in Edinburgh for the inaugural Business Woman Scotland Edinburgh Live event. A wonderful opportunity to celebrate women in business, we jumped at the chance and to talk about how...
