Recipe: Partridge roulade stuffed with a pear, tangerine and thyme mousse, Andrew Beattie, Braehead...
"The partridge season runs from September 1 through to February 1 and partridge offers a great introduction to game for the novice" .
“A great entry-level burger, which is accessible for everyone, is the staple of a pub menu."
Craig Hogarth shares his recipe for this Scottish classic
“A light, fresh dish that smells of summer with fresh vine tomato, basil oil and the orange zest.”
“This dish has already become a firm favourite among our clientele, and we love it ourselves."
Gary Maclean, of City of Glasgow College and Scotland’s National Chef, joined forces with butcher Simon Howie to create this recipe
“This chorizo hash is delicious, spicy and hearty; it’s the perfect dish to start any day. Using a good quality chorizo is the key to making it taste amazing.” Grant Avery, Avery & Co, Dundee
“This Ferrero Rocher-inspired dessert is an indulgent treat. There’s something nostalgic about this instantly-recognisable after dinner chocolate that many of our guests love.”
By Giovanna Eusebi, Eusebi Deli, Glasgow
This is a wonderful way to showcase the delicious brown crab that abounds in our waters.
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