3 results for tag: restaurant

World Cancer Day – Beat 6 “Do good and Feel good”

  As awareness is raised around the globe today as World Cancer Day aims to 'Close the Care Gap' of this body cell disease, it brought back to mind the dining experience from my birthday lunch last week. In Dennistoun, in the east-end of Glasgow the Beat 6 restaurant is just 3 months old. It's been on my personal and Tasting Scotland 'must try' restaurant list since it opened in November 2021. "Do good - Feel good" is the motto in the latest venture from chef and restauranteur Nico Simeone, but this time it's a little different. All the profits go to a local Cancer Charity. As is the case in many families Cancer was to throw a curveball ...

The King of Smoked Fish

This year we have decided to give some recommendations on where to get some of the bare essentials for making an ultra special Scottish foodie Christmas. Today we look at the quintessential king of smoked fish, Salmon. Although Scottish Smoked Salmon is still considered somewhat a luxury food item, steady supply has maintained the prices at relatively the same levels they were years ago, making it an affordable food item that can be enjoyed for breakfast, lunch, dinner or as a snack. Salmon can be of course be farmed or wild. The latter is rarer and more expensive. Both are delicious and any preference will be a matter of your own personal taste.G...

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 ...