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
Sweet, finely perfumed, moderately tart, red, yellow, amber-coloured or white, the Scottish raspberry shines like the jewel it is. From a pop-up roadside stall to a Michelin star restaurant, we look at why these edible diamonds are truly in the words of Michelin ‘worthy of a detour’. Despite their probable East Asia origins, the East...Read More
