July - 2014

The search for Scotland’s best-kept secret ingredient: Greater Glasgow and the Clyde Valley

Jul 31, 2014

The search for Scotland’s best-kept secret ingredient: Greater Glasgow and the Clyde Valley

This week’s blog focuses on Greater Glasgow and Clyde Valley. Now, this is a region that knows its food! There are wee deli shops all over the place that proudly stock specialty cheeses and meats from across Scotland. So you’re never stuck for quality staple ingredients. Before we go any further, I can’t be in this neck of the woods and not mention the drink made from girders. Love it or loathe it, there’s no denying Irn Bru’s place in Scots life. It’s been produced by AG Bar

Edinburgh Evening News 8 - Baked Alaska

The search for Scotland’s best-kept secret ingredient: Ayrshire, Arran and Argyll

Jul 25, 2014

The search for Scotland’s best-kept secret ingredient: Ayrshire, Arran and Argyll

I’m moving over to the west coast in this week’s blog. With over 80 miles of unspoiled coastline, as well as multiple sea lochs, hills and glens, this vast region offers a very long list of unique and distinctive produce. The area is famed for haggis – and the ones from Barbreck Farm are amazing – probably due to their secret spice-mix ingredient. I wonder if Ronnie the butcher will share it with me? But it’s not just haggis you’ll find in their farm shop near Lochgilphead. Y

The search for Scotland’s best-kept secret ingredient: Dumfries and Galloway

Jul 18, 2014

The search for Scotland’s best-kept secret ingredient: Dumfries and Galloway

This week the blog moves west to Dumfries and Galloway where the climate is surprisingly warm due to currents from the Gulf Stream. This, coupled with plenty rain makes for a perfect environment for top-quality farmed produce. Sheep are plentiful on the rolling, grassy hills of Galloway where many of the towns still have thriving independent butchers. Check out The Blackface Meat Company who sell Heather-bred Scottish Blackface lamb, haggis, Iron Age pork, grouse, partridge,

Edinburgh Evening News 7 - Pea Veloute

Jul 13, 2014

Mark Talks Hospital Food on BBC Newsnight

Last month Mark was asked to appear on BBC Newsnight Scotland to discuss the standard of hospital food throughout Scotland. Having worked with James Martin on the BBC's Operation Hospital Food this is a subject which Mark is passionate about. The show was focused around the announcement of the Good Food Challenge, a competition launched by the NHS for chefs to create meals which could then be rolled out across the entire NHS. Mark was joined on the show by health journalist

The search for Scotland’s best-kept secret ingredient: Scottish Borders

Jul 11, 2014

The search for Scotland’s best-kept secret ingredient: Scottish Borders

The Scottish Borders is an impressive land of rolling hills, farmland and rugged coast - from the Southern Uplands to Berwickshire, the hills and valleys are home to farmers committed to producing food of outstanding quality. Robert Burns once described southern Scotland as a ‘land o’ cakes’. He didn’t mean desserts, but oatcakes and barley bannocks that would have been baked on an iron girdle over the fire. We don’t see many barley bannocks these days, but if you can make yo

Edinburgh Evening News 6 - Scottish Mushrooms on Toast

The search for Scotland’s best-kept secret ingredient: Edinburgh and the Lothians

Jul 4, 2014

The search for Scotland’s best-kept secret ingredient: Edinburgh and the Lothians

When it comes to eating out in the capital, you’re spoiled for choice by its vast array of dining experiences. But for those of you who prefer to cook at home, there’s also an abundance of excellent places to buy ingredients. I’m really proud to live in a city with such amazing food markets. The Edinburgh Farmers’ Market currently has over 55 specialist producers attending every Saturday and you can find everything from venison, water buffalo, organic beef and lobster, to duc

Edinburgh Evening News 5 - Peach Cobbler

Jul 4, 2014

Edinburgh Evening News 5 - Peach Cobbler

To celebrate Independence Day I've gone for a traditional American dish in this weeks Evening News column, the Peach Cobbler. My favourite thing about this cobbler is that it can be altered to suit which ever fruits are in season at that time of year. And if you are lucky enough, you can get some of the ingredients from your back garden. So why not try this over the weekend and try it out on some American friends? Let me know how you get on my tweeting me @markgreenaway Fin

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