Food

Alive Alive O'

13 Nov 2008

In Glasgow's fair city, where the restaurants are pretty, and the Ubiquitous Chip is the best-known of all … this rhyming stuff's hard. Anyway, November is shellfish month at the venerable eatery, as their Alive Alive O’ festival celebrates cockles and…

Stocks rise again

16 Oct 2008

Just under a year ago, 24-year-old James Stocks emerged from nowhere to become a serious player in Scotland’s fine-dining scene with the establishment of a signature restaurant at Balbirnie House Hotel in Fife. Few had heard of him, but his CV boasted…

Changing places

2 Oct 2008

When a restaurant location starts to see a few different tenants in a short span of time it gets a bit of a reputation. ‘Bad site,’ many will mutter. Not necessarily true, however. Of course some locations are harder work, but also in play are things…

Side dishes: News to nibble on

2 Oct 2008

Leven’s is the latest opening from Thai Lemongrass and Time 4 Thai operator Carole Tong, offering what’s described as ‘Thai Fusion Cuisine’ in a highly designed setting boasting moody purple lighting, sparkly wall paper and sleek wood. The menu is…

Food for thought: Michael Caines

Chef and entrepreneur

2 Oct 2008

In the food trade we eat in a strange way. I don’t know any chef who’s a good eater when it comes to the discipline of eating: your work time is people’s mealtime.The biggest problem is that because you don’t remember sitting down to have a meal you…

We Love Glasgow

1 Oct 2008

Roddy Woomble 'My favourite place in Glasgow’s a restaurant called No. Sixteen. It’s a little neighbourhood bistro of the kind you find more easily in European cities than in Scottish ones - an unpretentious place with incredible food. It’s a…

Getting stuck in

14 Aug 2008

Get your tastebuds ready for the launch of Gourmet Glasgow, which offers a rich platter of culinary delights in conjunction with Scotland with Style. The event will celebrate the city's fine foods and restaurants, with over 50 eateries offering special…

Food & drink - Good & plenty

17 Jul 2008

Connect offers no end of culinary goodness, as Malcolm Jack discovers when he peruses the festival's extensive larder and speaks to the producers of every food delight you could possibly imagine, from oysters to sticky toffee pudding. Judging by…

Food For Thought: Jonathan Wilkes

22 May 2008

My eating routine when I’m working is shocking. When I’m on tour, I grab what I can when I can. For breakfast I’ll have a bacon sandwich, followed by a club sandwich for lunch, so it’s bread after bread after bread. As much as I love my bread there’s…

Outdoor food festival returns to Edinburgh

13 Mar 2008

Taste-buds at the ready! Following the success of last year’s festival, Taste of Edinburgh is set to return in May with an even bigger line-up. As well as having the opportunity to sample taster dishes from 20 of Edinburgh’s top restaurants…

Chop Chop dumplings set for supermarket sales

25 Feb 2008

Edinburgh restaurateur Roy King, who runs Chop Chop, has announced that the dumplings for which they are famous are now being produced for sale in Sainsbury's. He insisted on maintaining his policy of 'fresh ingredients only and no pre-cooking…

Ever So Sweet launch party

17 Jan 2008

Now that we’ve got your attention, how exactly to describe this event? There are cakes, there are bands, there’s an auction. The cakes are very, very, very good, one of the bands is called Dick Dangerous & the Love Bastards (we’re, like, so there), and…

Piece of cake? Recipes deemed too tricky

12 Sep 2007

A Government study has found that the recipes created by Delia Smith and Nigella Lawson are much more tricky than those cooked up by their male counterparts. The research, which looked at the readability of recipes from popular celebrity chefs, found…

Life & Style - Eating & Drinking Guide sneak preview

A taste of things to come

10 Apr 2007

The 14th edition of our annual Eating & Drinking Guide will be given away free with the next issue of The List. Here we offer a small sample of what to expect from more than 800 completely revised entries, excerpting reviews of some of the most…

Working lunch

It’s New Year. Time for a lunchtime revolution. Le

17 Jan 2007

Lunch can be a rushed affair, that precious hour or half hour of down time all too often descending into a mad dash to the local supermarket or chemist chain to shell out cash you can ill afford on unpleasant meal deals, composed of chilly sandwiches…