4 results for month: 03/2018

Is the ink dry in Street Food Glasgow? Scotland’s changing culinary landscape

Scotland’s cuisine culture is changing faster than you can shake a porridge spurtle at. If big, bold tasty, street food flavours using locally and sustainably sourced seasonal ingredients, served with a social conscience is your thing you must allow us to include Glasgow on your Scotland food tour map. Since 2012 we’ve specialised in curating the country’s best food and drink tour itineraries. We seek the hidden gems, we take you to iconic must visit restaurants for memorable dining experiences, we visit whisky distilleries and craft brewers. We love small scale producers and traders. When we started Glasgow was still a city that people ...

WIN two places on our new ‘Seafood & More in a Day’ tour

To celebrate the launch of our 'Seafood & More in a Day' Tour, we are giving you the chance to WIN two places on this luxurious guided foodie escape to Scotland’s Stunning West Coast. To enter simply: Visit our Facebook page, like the page and like the competition post AND/ OR Visit our brand new Instagram page (@tastingscotland), follow us and like the post Et voila!  In doing both of the above you will have doubled your chances of winning. But hurry, this competition closes on 23.3.18 at 5pm. So what is included in your prize? 0900h Depart Glasgow City Centre. · Smoked Salmon Smokehouse. Journey to Scotland’s newest ...

Seafood & More in a Day Tour

Featured! Celtic Life Magazine

I was recently asked to contribute for a second time to the fantastic Celtic Life magazine.  This Canadian publication celebrates Celtic living in all its glory and is jam-packed full of interviews, history and heritage pieces, trivia, recipes and everything in between. My input, is of course, in relation to Scotland's thriving food scene and after my first inclusion, I was delighted to introduce an influx of wonderful Canadian tourists to an array of the country's top gastronomic destinations. This time around, Tasting Scotland featured in both the magazine and a cookbook released alongside the publication. The cookbook itself combines ...