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17 Jan 2008
THE MEAL Stories of fine Scottish wild salmon being caught, frozen and flown to high end restaurants in Japan are closer to the truth than you might think. Why then does sushi remain such niche cuisine in this country? In Scotland, Japanese…
29 Nov 2007
When you see the word ‘at’ (or the symbol ‘@’) in a restaurant name there’s always a bit of a suspicion that it’s something of a forced marriage. Like a double A-side or joint top billing it’s a rather clunky effort to tempt the public into believing…
6 Sep 2007
It used to be called the Brewery Tap, which was simple. Turn tap on, punters (students, largely) come to drink. Turn tap off, punters leave. Often shambolically. Now it’s Drawing Room, and a bit more complex. There are puns happening, because they…
21 Aug 2008
The problem of second spaces is a dogged one for restaurants. A successful venue is always keen to make more tables available, but knows that the atmosphere, or the logistics, just don’t work so well in a room that’s tucked awkwardly through the back or…
30 Oct 2008
The gaudy glamour of the Indian film industry seems a parallel universe away as you button up on a dreich Glasgow night and stride past Sauchiehall Street's greasy takeaways and booze-addled hordes down by Charing Cross. Yet, just on the other side of…
14 Aug 2008
The Hidden Lane doesn’t do location, location, location. Start in the ramshackle stretch of Argyle Street between Finnieston and Kelvingrove Museum and Art Gallery where there’s a growing and diverse range of small, independent bars and dining spots…
16 Oct 2008
Let’s face it, someone’s got to book the office Christmas meal. Lots of brownie points if you get it right. Lots of reindeer manure if you get it wrong. The place Try to find a restaurant with a private room or a private area. A large party can…
7 Aug 2008
For the price of a £5 train ticket, Glaswegians can enjoy a dining experience to rival those found in the stylish restaurants of Paris. Well, according to the new management of the Giffnock Ivy, that is, which aims to ‘bring the tastes, smells and…
31 Jul 2008
This is the Chinese century, and it will be ushered in by the Beijing Olympics. Our economy, foreign policy, environmental and even cultural agenda will all be profoundly influenced by the dominance of China over the coming decades. Our cuisine? It…
17 Jul 2008
Shervene Shahbazkhani recently won the Scottish heats of the 42 Below Cocktail World Cup in Edinburgh with her innovative cocktail, ‘Bring the Beat Back’. She describes how she made it; ‘I tend to follow what my instincts tell me to make. Most cocktails…
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