Event review: An audience with Nick Nairn

Dinner, bed, breakfast, celebrity chef? Check! January is a cold dreich month, so when I was invited to An Audience with Nick Nairn at the Double Tree by Hilton Dunblane, I jumped at the chance. The Dunblane Double Tree is a great place to escape those winter blues and the opportunity to try some of Nick's

Creamed cauliflower recipe

Recipe: Creamed Cauliflower

Cauliflower cheese is nice, but there are many other ways to cook this great vegetable. Creamed cauliflower is one of them. Creamed cauliflower does not taste like mashed potato... it tastes like cauliflower! But it makes a very healthy almost carb free alternative to the tattie. Creamed cauliflower is also very versatile and mixes well with

Miller and Carter Glasgow

Restaurant Review: Miller and Carter, 47 St Vincent Street, Glasgow

Grand premises, grand food? Over the last few years Glasgow’s St Vincent Street has become burger central with properties transformed into burger chains seemingly as soon as they become vacant. Miller and Carter is sited at 47 Vincent Street where the Post Office used to be, and long before that a bank (as referenced by the

Creamed celeriac recipe

Recipe: Creamed Celeriac

Creamed Celeriac I sometimes see people in supermarkets staring at celeriac, clearly wondering what you do with it. That's not surprising. Celeriac has long stringy roots which give it a knobbly bottom and an odd internal pattern. Don't be put off by the appearance. It is a wonderful vegetable and a perfect match for rich flavoured

5 whiskies for Burns Night

A dram for Burns night The choice of dram for your Burns night supper is a serious affair. Research is required. With friends, with acquaintances and most importantly, in the field. Discussions can become heated and last late into the night. At great personal sacrifice I have swallowed that burden for you, and offer the following

Mulled red wine

Recipe: Mulled Red Wine

Mulled Red Wine Few things say Christmas more clearly than than a mug of mulled wine and a warm mince pie. There are thousands of variations, so it's a great excuse to experiment with plentty of samples required to find that perfect recipe. There is no need to use an expensive wine, but spending a little more