9 results for tag: foodie

The answer to ‘what’s next after you’ve dined in, eaten in & shopped local?’

Hannah Ewan knows more than a thing or two about food and lets face it she has to. As well as Deputy Editor of The List's Edinburgh & Glasgow Eating & Drinking Guide, she is included as one of the 80-strong team of locally based incognito reviewers who amass more that 900 impartial summaries of the dining scene in Scotland's two lagest cities. We were delighted that Hannah and her colleague Jay Thundercliffe (The List's Glasgow Editor) chose to join us on a recent tour of fabulous foodie Fife. And so to the question: What is next after you have dined out, eaten in and shopped local?  Read Hannah's thoughts by clicking here

Tasting Tasting….calling all cheese & wine lovers!

We recognise that not everyone can join us on one of our food tours, be it a day or a week long Gourmet Journey through the best of Scotland’s food scene, and that’s why we also offer a range of tasting events that quite literally bring the produce and the producer’s inspiring story to you. Tasting Scotland was pleased to collaborate with Pieter Rosenthal of Cork & Bottle and provide the guests of 29studios, a Glasgow based visual communications agency (with a fabulous event space!), with a relaxed, fun yet informative evening of Cheese &  Wine Tasting. These events are a perfect way for friends,family, colleagues, business ...

Big Tastes indeed in Scotland in Minature

On the Isle of Arran, just an hour’s ferry trip from the Scottish mainland, they promise ‘big tastes from a small island’. Based on our latest 2-night food safari we certainly wouldn’t argue with their bold statement. Arran has been said to come with a health warning. Visitors can be expected to suffer quickly from Arranitis. This condition starts with warm, feel-good feelings once arriving on Scotland’s 7th largest island and develops into full-blown euphoria! Arran is a stunning island with wonderful people, fabulous food & drink and we would suggest it is absolutely well worth taking the risk. Many of Scotland’s top chefs use ...