Bakers in the north and north-east been declared among the best purveyors of savoury snacks in all of Scotland.
Food and Drink
For me, steakhouses can be a hit-or-miss affair.
Mulligatawny soup is a Colonial dish, one that has its roots in the heat of India and adapted to suit British tastebuds.
Whisky is synonymous with New Year in Scotland, so there really is no better way to toast the year ahead than with a dram of your choosing.
It’s a time to celebrate. And what better way to serve up a delicious treat than with succulent and oh-so-tasty Scotch Beef PGI?
Award-winning chef Michael Smith introduces a couple of surprisingly simple showstopper recipes that will dazzle your guests over the holidays
It’s fun to be able to pull together a couple of showstopping dishes that can be served at a celebration dinner, whether that’s a birthday, Christmas or New Year celebration.
Aberdeen restaurant Rye and Soda has closed its doors for the final time.
Isn’t it strange how you can sometimes get completely the wrong impression about a place.
Hospitality professionals of the future are being encouraged to find out more about the industry at a special information evening next week.
We all enjoy a good meal and with the festive season fast approaching we are all getting busier and have less time to make them ourselves.
This first-class restaurant in the heart of Aberdeen has a name that isn’t easy to pronounce and everyone seems to pronounce it differently. On its website it even spells out Chow-pry-a, named after the main river in Thailand, Chao Phrya.
A raft of north-east restaurants have been celebrating success after being named among the best in the country.
A colleague was coming up to Aberdeen from Dundee and suggested some food and cocktails after work. Never one to miss an opportunity for an evening out, I suggested a fairly new bar in town, The Spiritualist.
Its food and hospitality are no stranger to attracting major accolades - and now, The Three Chimneys on Skye has picked up even more praise after being named as one of five restaurants in the world worth travelling for by the Wall Street Journal.
Had I been driven there wearing a blindfold – stay with me on this one – when the blindfold was removed, I’d have thought I’d been magically transported to the Swiss Alps.
Michael Smith: How to turn an every day type of fish and Scottish strawberries into dishes of desire
Michelin-star chef Michael Smith, of the Loch Bay Restaurant in Skye.
Every weekend, I travel around the north-east of Scotland following the fortunes of my footballing son. Saturday morning is for school matches, and Sunday sees me cheering on his club team.
Whisky firm William Grant and Sons is working on £30-million-plus plans to expand Glenfiddich Distillery.
A unique bottle of Macallan whisky has been predicted to set a new world record.
Scotland’s natural larder is the envy of the world, thanks to our lush, fertile land, innovation and high production standards.
A whisky considered to be the world’s most rare and valuable dram is going under the hammer next week.
Regular customers may already have been in the know, but now Low’s Traditional Fish and Chip Shop in Westhill is officially the maker of Scotland’s finest fish supper.
Meet The Menu’s new regular chef columnist, David Littlewood, chef proprietor at The Tor Na Coille hotel in Banchory and Kildrummy Inn near Alford.
Michelin-star chef Michael Smith, of the Loch Bay Restaurant in Skye, creates two classic dishes that are simple to make at home.
Aviemore is a holiday destination that truly has something for everyone, whether that be nightlife, exploring the great outdoors or treating yourself to a bit of pampering. But what about eating out? Sure, there are plenty of little eateries dotted throughout the main thoroughfare, but where should the discerning YL restaurant reviewer head to carry out an undercover critique?
"How do you fancy going out for lunch?” Words which are sure to raise my spirits. As soon as my other half had uttered them I was imagining a nice cosy bistro or perhaps one of those trendy minimalist modern establishments. I was salivating at the prospect.
Each week, we ask small businesses key questions. Here we speak to Stuart Grant, who runs Grants of Speyside and Grants of Dornoch with his wife, Marjory.
The Highlands have become a magnet for tourists – and those wishing to have a home in a beautiful, friendly part of the world.
As diners we often get stuck in a restaurant rut. We visit the same places, we order the same food from our favourite cafes’ menu, and on some occasions, even sit at the same table!
With the weather making Scotland feel more like Spain at the moment, a trip for some tapas seemed an ideal choice.
From sublime Scottish prawns to the easiest recipe for home-made ice cream, Michelin-star chef Michael Smith has come up trumps once more
Ask any fisherman what he calls them and he'll most likely say "prawns", but on restaurant menus you'll often see them called langoustines.
It’s been a fantastic summer so far and it’s far from over.