Barry Shelby

Chocalatiers Paul Maden and James Findlay, of gourmet chocolate house Cocoa Mountain

1 May 2009

Could you give us a bit more about your backgrounds? I was raised in Rutherglen, attended Stirling University, lived for two years in Austria, one year in Sweden and then moved back to Glasgow, where I worked in IT at IBM and as an academic…

Good food - fair price

Dining on a budget

16 Jan 2007

Dining on a budget should not be limited to eating cheap food amid dire surroundings. Restaurateur David Ramsden, formerly of (fitz)Henry and Rogue, and now working with The Outsider and Apartment restaurants in Edinburgh, sees value for money options…

The crofting century: how Scotland's small farms continue to feed the nation's appetite and heritage

1 May 2009

Lewis-based food writer Barry Shelby argues that, far from clinging to a dying way of life, crofting’s time is right now.

Much ado about mutton: why the aged lamb product is back on the popular menu

1 May 2009

Sheep farming faces many challenges as the economics of meat and wool production prove unreliable, but Barry Shelby reports on the renewed interest in an aged lamb product.

Hot 100 - 2007's hottest talent

13 Dec 2007

Scottish culture has shone in 2007, and so have Scottish stars. Throughout the year we have been working tirelessly to spot the hottest talent out there. We also invited you to nominate the people, places and events you think have made the greatest…

Life & Style - Eat & Drink

22 May 2007

The Meal When both YoSushi! and the original OKO shut their doors a few years back, some predicted the death knell for sushi in Scotland. The pair were sprawling joints and probably evidence that the local market for cold cooked rice, seaweed and…

Authentic Bangladeshi food

Naan finer

16 Jan 2007

Don’t let the celebrity TV chef con you. Cooking at a restaurant is barely comparable to cooking at home.

Leith chefs

Galloping gourmet

28 Nov 2006

Chef Tony Borthwick has uprooted his Michelin-starred restaurant The Plumed Horse from Galloway and is re-opening it in Leith. In the process he’s confirmed Leith’s status as one of the hottest culinary spots in Britain. Barry Shelby meets the man who’s…

Get serious about going green

Choose life

13 Nov 2006

We need to come out of the slumber of inertia that delays action to reduce carbon emission and climate change gases. We are all now seemingly conversant in the language of ‘carbon footprints,’ ‘tipping points’ and ‘sustainable development’.