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James Stocks

Culinary year

11 Dec 2008

Donald Reid digests the culinary year in view. That the most widely used phrase to describe the current economic downturn has a culinary connotation is a crumb of comfort to the restaurant world. You can’t dwell on the credit crunch for long without…

Side Dishes

11 Dec 2008

Just two months ago we featured an interview with an ambitious young chef, James Stocks, who was about to open his own place in Edinburgh just a few months after revelations of an over-egged CV had led to his resignation from his high-profile post at…

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…

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