Salt cod has many names and uses across the globe. In Portugal, they know it as bacalhau, the Basque Country call it bacalao, in Norway, it’s klippfisk, saltfish is served with ackee in Jamaica, and they batter and fry it in Greece to make bakaliaros. There are endless variations worldwide and throughout history this preserved fish has been a delicacy as […]| Artisan | Scotsman Food and Drink
7am Time to get in the shower. If I'm heading out for meetings, I'll dress a bit smarter than if I was spending the whole day in the kitchen. I might go comfier if I'm driving south to pick up Scotland’s berries. I deal with as many messages as possible while our wee boy smashes […]| Artisan | Scotsman Food and Drink
Gregor Leckie spent the first part of his career working in “every aspect of the drinks industry.” From the age of 17, he worked in wine, brewing and distillation to pubs, cocktail bars and nightclubs. But it was his time working in vineyards and with an influential operator in Perth, western Australia, which changed his […]| Artisan | Scotsman Food and Drink
“We’ve gone a wee bit viral”. When I contact Ruth Munro, 47, the owner of the Edinburgh Fermentarium, she’s having a very frantic time, as local food blogge ...| foodanddrink.scotsman.com
