One of the best things about all of this great weather we’ve been having recently is being able to plan a proper day out or day in the garden with friends. Let’s go for a weekend cycle, how about a long Sunday walk, shall we invite friends over for a BBQ …
I have thought long and hard about writing this blog; veal comes – or rather used to come – surrounded by much in the way of controversy and not without good reason. Much like foie gras, the cruelty associated with rearing veal calves put off even the most avid of …
Spring has finally sprung – sort of! The lambs are there, gambolling in the fields but up to now they’ve been wrapped in wee jackets to protect them from the beast from the east and all of his stormy followers. Of course, in restaurant land new season lamb is beginning …
Chocolate! Just that one simple word is enough to set my mouth watering – and I’m certainly not alone. The average brit eats around 11kg of the wonderful stuff every year, a figure that places us top of the choc-loving-pops amidst our European cousins. After January’s purge the celebration of …
One of my favourite menu items of all times is, in my humble opinion, one of Scotland’s most under-rated food heroes. Low in calories but packed full of protein, the wonderful Scottish mussel is one of the most nutritionally dense foods on the planet. Offering high levels of vitamins C …
It may take some slack for being the dullest of seasons when it comes to vegetables, but winter’s harvest is only as limited as your imagination. Vegetables such as carrots, neeps and beets are made all the sweeter for our cold, Scottish frost and after the autumn’s bounty of ‘above …
Food has that wonderfully unique gift of being able to bring comfort while mending and transforming your mood. Whether it’s cheese on toast after a hard shift or an ice cream when you fall off your bike as a kid (or adult for that matter), food is here to help. When …
Like many wild foods, the time for harvesting wild garlic is short, and then it’s gone. So having a foolproof recipe that preserves it for later use is essential if you want to enjoy wild garlic all year round. So this pesto recipe is the perfect addition to your repertoire. …
Regular readers will know that outside of 63 Tay Street my passion is running and exercise. There is nothing better than a dig-deep workout to dust off 10 hours in a kitchen. I’m currently obsessed by cross training and I’ve been hitting ‘The Box’ up at Claymore Crossfit to keep …
Ceviche is a popular dish of latin America in particular a huge part of Peruvian culture. It’s a great example of how much fun food can be and what a great way to get us eating more fish. Well sourced fresh ethically caught fish is a must, simply cured in …
I’m sure you’ve all seen the brilliant post from a restaurant manager in response to a negative Trip Advisor review that’s doing the rounds of Social Media at the minute. The reviewer complained at being charged for a pot of hot water and lemon… More here>>> The manager quite politely …
For around 90% of people the thought of Christmas lunch is a mouthwatering, pleasurable daydream. But for the other 10% – ie The Designated Cooks – it can be one of absolute dread. Composing a twelve piece dish for more people than you can count is a sure fire way …
Hi Everyone, Well here we are, in the final stretch of the Year of Food & Drink. I don’t know about you, but this celebration of Scottish produce and the wonderful people who make it has been one of my favourite ever years! Last month saw us all celebrate Scottish …
I’ve said it before and I’ll say it again! One of the very best tastes of summer has to be a Scottish berry. We’re supplied by the fantastic Peter Marshall at Aylth in Perthshire and just when I thought it couldn’t get any better he calls me up and tells …
Lovage is a traditional British herb that comes into season over the summer months. Although more popular south of the border, it is beginning to make a comeback here in Scotland and can be seen in many restaurants in the form of tarts and pesto. The leaves can be used in …
I love when I discover a wee hidden treasure right here in Perthshire and if I can fit into what I’m doing at 63 Tay Street so much the better. This month I want to tell you all about the amazing work going on right under our noses in Bridge …
I’ve been lucky enough to visit Thailand twice now, and it is one of my all time favourite culinary experiences. The street food is amazing and this one-pan wonder is simply sensational. I did it recently on BBC Kitchen Café and it really gives you a taste of Thailand. It also …
It’s no big secret that I am passionate about using local, seasonal produce and I will stand by this mantra, banging my drum as long as there is anyone happy to listen. (And quite often well after everyone else has stopped listening!) However, Mother Nature does like to have her …
If you’re a child of the eighties like me, you’ll be used to your beetroot pickled in jars and served on a ploughmans. And as much I love this all-time favourite lunch, the revival this lowly root veg is receiving right now is inspiring. People are enjoying it in lots …
Last year the Scottish Government, VisitScotland and EventScotland gave us Scotland the year of Homecoming, and along with the tremendous sporting events of Commonwealth Games and Ryder Cup, Scotland was certainly a focal point for the rest of the world. My love for Scotland is no secret and so when …
Scotch broth is one of those dishes that you don’t eat every week. In fact, you probably go from ear to year without making it. With that said, I bet it’s in your top ten favourite soups of all time! The thing is, you have to be in a Scotch …
The start of a new year is always a time of hope, change, and the dreaded diet! This is the month you pay back the excess eating and drinking that we simply can’t avoid / won’t avoid over the festive period! Don’t get me wrong, it was worth every mouthful …
Stroganoff was one of those dishes that seemed to be on every hotel menu throughout the 80s and 90s. It seems to have finally lost its ‘must-have title’ over the past decade but it does occasionally pop up in the odd village pub. Unfortunatley, it can often be a little …
For me food solves everything. It started when I was wee and I’d fall over and come in crying. My mum would always sit me on her knee and then cook me one of my favourites for my tea! Food can repair and mend, making everything ok again. That truly …
Do you know that in a single braise from a rib of beef you get two very different beef dishes for a family of four? For all us busy parents this is a no-brainer. I mentioned in my Courier column that I would make this dish at home and take some …
I have thought long and hard about writing this blog; veal comes – or rather used to come – surrounded by much in the way of controversy and not without good reason. Much like foie gras, the cruelty associated with rearing veal calves put off even the most avid of …
Spring has finally sprung – sort of! The lambs are there, gambolling in the fields but up to now they’ve been wrapped in wee jackets to protect them from the beast from the east and all of his stormy followers. Of course, in restaurant land new season lamb is beginning …
Mother Nature is a wonderful woman and I am reminded of this every year at this time; after the long, hard winter there is nothing more thrilling than things finally beginning to show signs of green! Here in Perthshire, this often means the first small shoots of wild garlic dotted …
Chocolate! Just that one simple word is enough to set my mouth watering – and I’m certainly not alone. The average brit eats around 11kg of the wonderful stuff every year, a figure that places us top of the choc-loving-pops amidst our European cousins. After January’s purge the celebration of …
When it comes to Christmas Dinner, I don’t think anyone would argue that tradition is at the heart of our menu planning. If, as a child, your Mum cooked Scotch Broth, Prawn Cocktail, Turkey and Trifle then I’m willing to bet that your kids eat exactly that! You will probably …
Any dish that has the magical ability to repair skint knees, mend broken hearts and raise a smile that makes anything seem possible is worth its weight in gold! For me, this is soup. It started when I was wee; once you’d stayed out long enough to catch the start …
It will come as no surprise to you that as a chef, I follow the changing of seasons with more interest than most. It’s fair to say that my year doesn’t really work around the traditional system of 12 months, but rather follows the emergence of my family of ingredients …
For me, beetroot was more of a punishment growing up than the wonderful earthy reward that it is today. All kids in the 80’s knew that beetroot was something that grew in jars far, far away. If you were posh your mum would buy the crinkle slices and it served …
These days it seems that life is just a little more hectic; we’re all working harder and stressing more. It’s at times like this that I look for some simple, old fashioned comfort which for me will always take the form of my favourite foods. In winter I’ll always go …
I love this time of year – what chef doesn’t? Every corner of the kitchen garden is brimming with fresh, seasonal produce and for a few short months Scotland comes into its own with an abundant harvest of berries. Now, I could do the predictable thing here and go strawberry …