Braised Short Rib of Beef

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 …

Spring Asparagus from Perthshire

Glamis Asparagus : The Spring Champion

You would be hard pushed not to see asparagus on any seasonal kitchen’s menu throughout May.  The season is short, especially so in Scotland, and with that comes a race to secure the glorious green bunches of delicious glamis asparagus from Sandy and Heather Pattullo of Eassie Farm. I have …

Graeme and Brad fishing for rainbow trout in Perthshire

The Spring Kitchen: Rebirth, Renewal, Regrowth

I was reading an article in the Guardian online that claimed spring flowers have come out between two and twelve days earlier in the past quarter of a century than they have in any other previous 25-year period.  It’s all got to do with the 1o rise in temperature apparently.  …

63 Tay Street serve poached Yorkshire Rhubarb in February

Yorkshire Rhubarb and Perthshire Berries

I’ve said it before and I’ll say it again, winter is a joy for seasonal ingredients. There may not be quite as many as the abundant summer months but I’d say we’re in a time of quality rather than quantity. Any season that can produce the stunning flavour that comes …

Graeme Pallister makes Grown Up Hot Chocolate

Grown Up Hot Chocolate

You will all know what I mean when I talk about a food craving; not just the reserve of the pregnant woman a proper craving will silently peck away at you until sated. When someone mentions they are having a curry for dinner, I get a craving that will last …

The team at 63 Tay Street in Perth

Team 63!

Hi Everyone, It’s that time of year again when we sit back and reflect on what’s passed.  I’ve said before now, it has been a phenomenal year for me both personally and professionally and I feel very fortunate indeed. I have made no bones about the fact that my wife …