Burns
Haggis-spiced Crème Brulee
Haggis-spiced crème brulee with Atholl Brose ice cream by Scott Davies, Head Chef at The Three Chimneys.
Recipes
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Prawn Ramen With Spicy Kimchi Recipe
Ramen is a comforting dish, full of flavour and budget-friendly, feeding four for a tenner. This prawn ramen with spicy kimchi is a delicious dinner ready in 20 minutes.
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Pink Grapefruit Gin Fizz Cocktail
This month's recipe in The Scots Magazine is for Gin & Lemon Scottish Salmon by Craig Russell the head chef at The Spiritualist, Aberdeen. And you're in for an extra treat! The Spiritualist recommends pairing this dish with their fruity Pink Grapefruit Gin Fizz cocktail, the recipe for which we share below.
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Frozen Berry Breakfast Smoothie
The Bad Girl Bakery team has shared with us one of their secret recipes – their popular Breakfast Smoothie. Perfect for those now back on the go!
Recipes
Forager’s Fizz
Blackberry, rosehip and juniper syrup makes for a show-stopping mocktail Treat the designated drivers a little with Rosie Birkett’s berry-packed non-alcoholic cocktail with a touch of fizz. To […]
Recipes
Carina’s Summer Gazpacho Recipe
New recipe and blog from our star chef Carina Contini on gazpacho - delicious, palate-warming, and perfect for bread dunking!
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Whisky Fudge Recipe
Old Pulteney’s sweet notes of honey and cream make for the perfect addition to this decadent whisky fudge recipe, while its coastal briny taste offers a subtle saltiness too.
Carina Contini
Pistachio And Rose Water Cake
Try this lovely fresh pistachio and rose water cake. Star chef, Carina Contini, shares with us this delicious, seasonal bake to start spring.
Carina Contini
Honeycomb Carrot Cake Recipe
Star chef, Carina Contini, shares with us this tasty, seasonal Honeycomb Carrot Cake recipe. Grab a handful of pumpkin seeds, some fresh carrots and get baking!
Burns
Burns Night Cullen Skink
A comfortingly creamy Cullen Skink with the indulgent addition of Old Pulteney, single malt whisky. Perfect for celebrating Burns Night at home this year!
