DC Thomson recently released a book featuring some of the best historical recipes from the 1950s, with classic tips and tricks of the era. As we love all things culinary, we thought we’d give it a wee review. Pass It On: Cooking Tips from the 1950s offers an insight into the troubles and tribulations faced...Read More
I was recently asked to contribute for a second time to the fantastic Celtic Life magazine. This Canadian publication celebrates Celtic living in all its glory and is jam-packed full of interviews, history and heritage pieces, trivia, recipes and everything in between. My input, is of course, in relation to Scotland’s thriving food scene and...Read More
Last Friday the National Library of Scotland in Edinburgh, the world centre for the study of Scotland and the Scots, opened its summer exhibition and it looks to be a cracker for Scotland’s food and drink enthusiasts. The ‘Lifting the Lid: 400 years of Food and Drink in Scotland’, exhibition uses a variety of material...Read More
Today, the 25th January marks the birthday of Scotland’s most famous bard and one of our national heroes, Rabbie Burns. Long standing traditions at Burns’ Suppers have become as much a tribute to Scottish food and drink, as to his work. But few probably realise just how closely each of the courses from Scotch Broth...Read More
