Choco-brioche butter pudding loveliness. I’m sure I am not alone in thinking that late February can be a bit grim. Whilst spring is tantalisingly just round the corner, the…
Glasgow Restaurant Review: Ad Lib – Bringing an authentic flavour of NYC to GLA
Sumptuously sticky ribs. The Dear Green Place, Glasvegas, Glaschu or simply Glasgow. Whatever you prefer to call it, as an Edinburgher I have a soft spot for Scotland’s second…
Recipe: Going for the Burns (supper) – A reconstructed take on haggis, neeps and tatties
Reconstructed Scottish classic – haggis, neeps & tatties. This is set to be an interesting year for anyone living in Scotland – a county that has been my home…
Feature Article: A life of brine… or how I made a great bird fantastic
A fine brine, ready to work its magic. I’ve become somewhat obsessed with salt. Now before the health police bang me to rights over daring to start a food…
Edinburgh Restaurant Review: The Doric – An old haunt that’s maybe in need of a new approach…
Goats’ cheese tart, with a rocket bonnet. Edinburgh is blessed with a plethora of great places to eat. Not only that, but – like pretty weeds poking through cracks…
Recipe: A brunch that’s “muy bien” – Huevos rancheros (rancher’s eggs)
Tasty huevos! I like cooking. I wouldn’t be writing a food blog if I didn’t. Yet sometimes, no matter how well developed someone’s culinary skills might be, a hankering…
Bite Magazine Review: A Room in the West End – Make room for fine Scottish flavours
Delicious venison salami & beetroot salad. In my latest review for Bite Magazine I sample some tasty Scottish fare on a balmy October evening, when dining at A Room in the West…
Feature Article: A cure for cod – I hope…
Coley, awaiting more cure. Hopefully, alchemy is currently occurring in the kitchen of Scrumptious Scran Towers. Fret not – no work units have been sacrificed in order to install…
Feature Article: A brilliant Berlin culinary odyssey
Brilliant Berlin beer. Things have been a bit quiet on Scrumptious Scran of late, for which I must apologise. Don’t worry; I haven’t suddenly lost my enthusiasm for food…