Matthew Clark delivers the right wines for the right moment at The Bothy
"I think the younger demographic is looking for something a bit different – biodynamic, natural wines, that kind of thing."
Three Chimneys and Talisker cook up the gastro-distillery concept
Led by head chef Paul Green and his team, The Three Chimneys at Talisker’s a la carte menu includes freshly caught langoustines, oysters, mussels and scallops.
Glasgow’s Mediterraneo closed for transformation into ‘something totally new’
Romano Perella, owner of the city’s successful Italian spot Amore, bought Mediterraneo last year with the intention of ‘changing it up’.
Meatopia promises a fire-fuelled feast of Scotch beef, lamb and pork
Taking place at SWG3 from 6th to 8th June, the festival will transform the venue into a ‘smoky haven of world-class open flame cookery, drinks, and live music’.
Bruntsfield family restaurant Leftfield reopens after refurbishment
Restaurateur Rachel Chisholm and chef Phil White believe they have retained Leftfield’s ‘warm, welcoming atmosphere and neighbourhood feel’
RAD Hotels prepares to tell some ’Tales’ at Brig o’Doon House Hotel
While a wraparound extension was being built, the hotel hosted a series of taste sessions in its ballroom to help influence the final dining experience.
Flame on as Yakitori Shack opens up a permanent spot in Finnieston
The kitchen uses high-temperature binchotan charcoal imported from Japan, that some consider the best in the world for the way it smokes and sears.
Dalgleish evolves Amuse to offer a ‘more relaxed and flexible’ experience
The Aberdeen restaurant has unveiled its new bar area, where guests can enjoy 'the quality and atmosphere' of Amuse in a more informal way.
It’s official – the best Scotch Pie in the world is from Wemyss Bay
Wemyss Bay butcher James Pirie & Son has been named as World Scotch Pie Champion 2025 at the World Championship Scotch Pie Awards.
Pizza Punks takes a stand against rising costs with new lunch menu
Amid increases in minimum wage and higher employer National Insurance contributions, Pizza Punks aims to ‘put people over profits’.
Columns
Jack Cummins
Andrew Dowson
Neil Morrison
Luke Richardson
