By Derek Mair, partner and head of food and drink at Anderson Anderson & Brown
food and drink
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.
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.
Megan Markle and Prince Harry opted for a non-traditional rich fruity wedding cake and instead had a light, organic lemon and elderflower cake, reflecting the couple’s interest in seasonal ingredients, sustainability, provenance and flavour.
Standing on the white, sandy beach, the water gently lapping the shoreline was a beautiful shade of turquoise blue. The sun was beating down from a cloudless sky and the only sound to be heard was the occasional twang of a mast halyard of a wee yacht moored in the harbour.
Since they first hit our TV screens back in 2006, Si King and Dave Myers, better known as The Hairy Bikers, have become two of our best-loved chefs.
Scientists from the north-east have found proof that eating fat is the only cause of weight gain.
My name is Rebecca and I am a holiday-o-holic. Ask anyone and they will tell you I am only happy when planning a holiday, heading abroad or booking my next adventure.
Desserts are not just to be enjoyed at the end of the meal - they can be a meal in itself.
Young people working in Scotland’s food and drink sector are being urged to submit nominations for a new award recognising talent and dedication.
The Boozy Cow, which shut its doors for the final time at the weekend, will reopen as a bar and kitchen later this summer.
A business lunch with colleagues from Dundee and a suggestion to meet halfway between Aberdeen and Dundee to save on travelling seemed like a sensible idea.
Whisky giant Diageo has started work on a £6.4 million centre of excellence for operations behind a large share of Scotland’s national drink.
Not being a regular flier, it had been a long time since I’d been out by Aberdeen airport. So I was amazed to see the changes that have taken place when I found myself in the area recently. Not least the arrival of Dyce Farm, sandwiched in between the new Crowne Plaza and Moxy hotels, and opposite the Aberdeen International Business Park.
A trade body is on a mission to encourage Londoners to eat more Scottish seafood.
A Scottish research agency has launched a competition to help innovative Scottish food and drink businesses turn their great idea into a winning brand.
Budding cooks have been invited to enter a competition to crown the world’s tastiest tattie scone maker.
Lifestyles featuring little physical activity and lots of fast and processed food are fuelling weight issues and obesity, resulting in dramatic increases in cancer rates across Scotland and beyond, according to a recent report from the World Cancer Research Fund, a leading authority on the links between diet, weight, physical activity and cancer prevention and survival, and backed by the Scottish Cancer Prevention Network.
I am not sure how the name Miller and Carter came about, but even although it might sound like an obscure comedy double act, one of its newest restaurants in Aberdeen is drawing a lot of appreciative applause from what I can see.
Curry, often referred to as Scotland’s other national dish, is more popular than ever across P&J country. Believe it or not, once the nation’s favourite carry out, the chicken tikka masala, was invented in a Glasgow curry house in the early 70s.
I really enjoy a good barbecue. Thanks to the recent weather there’s been a lot of people mentioning their love for barbecuing over the past few weeks and many are sharing their barbecue stories with me. I particularly enjoy the excitement that comes with a barbie and the garden smelling of charcoal. The flavour that a charcoal barbecue brings to the produce is hard to beat.
If you’ve ever wanted to learn how to nose wine, identify different flavours in beer or be able to impress your friends by showing off a knowledge of Scottish gins, then Taste of Grampian is the place you want to be.
Dornoch Castle Hotel is one of Sutherland’s landmark buildings and sits in a prime spot opposite the 17th-Century cathedral once at the centre of a media storm after pop singer Madonna – then at the height of her fame – and film director Guy Ritchie had their baby Rocco christened there 18 years ago.
Wine expert Susy Atkins is on a mission – and the message she wants to get across is that wine is not stuffy, but something everyone can have some knowledge of and talk confidently about.
Ballater, just over an hour’s drive from Aberdeen, is a favourite destination of ours. When our children were younger, we enjoyed camping weekends there and regularly walked our dogs on the scenic paths around Loch Muick.
If you are in Oban and fancy a slightly different vibe, why not take a trip across the bay to the restaurant at Kerrera’s marina for a nautical feel.
National barbecue week starts on Monday, May 28, but budding grill chefs are no longer confined to just one week a year – having a barbecue has become a popular way to cook any time the sun comes out.
While it’s whisky that everyone associates with Scotland, another amber liquid, beer, has also been popular for a long time.
It’s unsettling to realise it’s more than 40 years since I first went for a curry and a few drinks on a Friday night. Then, of course, I tended to be heading into the restaurant at about half past 11 having spent an evening in the pub with friends.
Spend an hour with Gennaro Contaldo and you are guaranteed to be fed, for this 69-year-old is still passionate about being in the kitchen.
I had avoided the temptation to press my nose to a window to see what all the fuss was about at Cafe Harmony – every time I walked by at weekends, it always seemed busy with happy, smiling diners.