A drag afternoon tea like no other at The Grahamston
To mark Pride Month, The Grahamston Bar within Radisson Blu Glasgow is staging a ‘flamboyant Drag Afternoon Tea’.
Coghills cross the Forth to open a new family fish restaurant
South Queensferry's Crab & Lobster Fish Shack sees Jack'O'Bryan's team betting on Three Bridges community growth
Young Scots-Asian restaurateur Jun Au wins national Acorn accolade
Jun was chosen as a winner for the hard work and dedication he has shown in creating his 24-cover Asian eatery, Pomelo, inspired by his Chinese Scottish roots.
Trump Turnberry commits to sourcing only quality assured Scotch meat
The five-star Trump Turnberry Resort has joined the Scotch Beef Club — and backed the ‘quality, traceability, and sustainability’ of Scottish-produced red meat.
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.
Columns
Jack Cummins
Andrew Dowson
Neil Morrison
Luke Richardson
