With Burns Night fast approaching, this week’s recipe is quintessentially Scottish, yet it’s a million miles away from traditional haggis, neeps and tatties. Graced with such an astonishing natural larder, it’s sometimes easy to forget that Scotland has direct access to some of the globe’s finest sea food. So what better ...
With an entire population smaller than that of just London, it’s easy to forget that Scotland exports an outstanding percentage of the world’s food and drink produce. Figures published by the Scottish Government show the nation’s food and drink sector hit a record high of £14.3 billion in 2013, with ...
Using only the finest seafood and shellfish from the East Coast of Scotland, Ondine has become an Edinburgh Old Town favourite with chef Roy Brett at the helm. And for one week only, Roy will be bringing his expertise of all sea creatures down to the South East of England, ...
A lesser known sibling of moules marinière - mussels mouclade is a classic French dish cooked similarly, yet traditionally using a lightly curried sauce, instead of one with a tomato base. “Inspired by a lifetime of the love and appreciation of seafood”, Ondine is a seafood restaurant based in Edinburgh’s ...