• In the Spotlight with…Neil Forbes
    With Burns Night fast approaching we put one of Scotland’s most passionate chefs under the spotlight. This month Neil Forbes, Chef Director of Café St Honoré in Edinburgh, tells us who he would invite to his own Burns supper and he also shares with us how he believes Scotland’s food and drink industry will shape up in the future.

  • Chef patron of Perth’s 63 Tay Street, Graeme Pallister, believes there’s nothing better than a good leek and tattie soup at this time of year.

  • Hake has a mild and subtle flavour in comparison to other fish. However, this recipe from the award winning chef Neil Forbes, packs a punch and is perfect if you’re looking to experiment in the kitchen and introduce some new fish dishes to your repertoire.

  • “This is a great recipe for kids as well as grown-ups. My two children, Tom and Libby, helped with the mixing,” says Gregg, the presenter on the BBC’s Masterchef.

  • SCOTTISH FARMERS are determined to rekindle consumers' enthusiasm for Scotch lamb - and if you are out and about over the coming weekends, you might bump into some of these 'Lambassadors' handing out free hot samples!

  • Ayrshire’s iconic rolling fields of lush greenness heralds the most exciting milestone in our county’s farming timetable – the arrival of our Ayrshire early potatoes. 

  • Byam Trotter of Trotter’s Independent Condiments suggests a quick and tasty supper suggestion. 

  • Farmer’s markets around the Fife area are in full swing, offering farm fresh produce direct to the public.

  • Although lean and low in fat, there is no denying venison is packed full of flavour. Cooked slowly it makes for a great casserole the whole family can enjoy. Seriously Good Venison, who pride themselves on delivering delicious free range venison from the heart of Scotland to your door, have shared this warming venison casserole recipe with us.