“I want to inspire, not to dictate.” For Giovanna Eusebi, the force behind Glasgow’s most distinctive Scots‑Italian food dynasty, cooking is an act of memory, emotion and regional devotion. As she and her team craft a summer menu shaped by Lazio childhoods, Aeolian caper farms and Glasgow roots, Eusebi Deli reveals how a single founder’s spirit can guide a whole kitchen without ever overshadowing it “I want to inspire, not to dictate.” Of all the Scots-Italian food dynasties

Tony is a movie of soil and seeds: a young Anthony Bourdain moving through the early encounters that will shape his life, miscreant line cooks, the first kitchen skills like shucking an oyster, drugs, booze, sex. These are the seeds scattered across him, and he is raw matter where the forces that will shape his life begin to germinate. This indie‑biopic had its world premiere at the 2024 Telluride Film Festival and is now rolling out in limited release. It takes place over ju

A Dairy Story captures the Finlays’ pioneering experiment in cow‑with‑calf dairying, revealing how welfare, ecology and resilience can reshape dairy farming and how one woman’s legacy helped drive the change. A Dairy Story is a Scottish documentary that explores how keeping calves with cows at The Ethical Dairy holds the potential to change the future of dairy farming. The film was born from a simple, poignant question asked repeatedly by visitors to Rainton Farm, now bette

My youngest daughter sits at the table. She is approaching middle age. Well, all three are! There is a plate of pasta before her… pappardelle, wonderful luscious ribbons, folding soft, enfolding and yielding. This pasta must surely be the king or queen of the pasta world; a pasta that is reliable and substantial; a pasta with presence which distinguishes itself at any gathering; demands attention; and a pasta which is never eaten al dente should that be your choice, though ne

The Scottish Government’s proposal to introduce statutory caps on essential food items has sparked contentious debate around Scotland’s fragile food infrastructure. Ministers argue that intervention is needed to protect households from rising costs. Retailers warn of distortion and disruption. And somewhere between the political noise and the economic modelling, deeper issues emerge around Scotland’s food systems and supply chains. Many stakeholders have already questioned th

Cromlix emerges from a bold transformation with two new restaurants, a sharpened culinary vision and its sights firmly set on a Michelin Star. As chef James Mearing and head gardener Kathy Beckett work in tandem to coax exceptional produce from a heat‑struck garden, the hotel owned by Andy and Kim Murray enters a new era of ambition, sustainability and quietly confident excellence. On just about the hottest day of the year so far, I revisit Cromlix hotel owned by Andy and Kim

“I love food!” A familiar refrain that so often means nothing. If loving food means ogling a cheese‑draped burger on Instagram or inhaling a spice bag, then that’s just entertainment — no different from football or theatre. But, of course, the best football and the best theatre aren’t merely entertainment; they’re about experience, identity and meaning. Consider the Tartan Army during the 2026 World Cup: their pageantry and humour expressed Scottishness more vividly than any

What began as pop‑up dinners exploring the flavours of the Portuguese spice routes has become Macau Kitchen, the UK’s only Macanese restaurant. For Kei de Freitas and Hoeyyn Ngu, each dish is a link in a long Luso‑Asian story — a diaspora cuisine they are still uncovering. Kei de Freitas and his wife, Hoeyyn Ngu never wanted to run a restaurant. Now they have one of Edinburgh’s most happening eateries but their story began long before Macau Kitchen opened its doors. The coupl

Carlo Petrini’s impact on Scotland runs deeper than many realise. In her thoughtful tribute, Cate Devine traces how the Slow Food founder’s ideas have shaped chefs, growers, policymakers and communities across the country — a quiet revolution whose roots now reach from kitchens and markets to allotments, classrooms and culture itself. The steady flow of tributes from across the globe to Carlo Petrini, the Italian founder of the global Slow Food movement who died on May 21, wa