I have been working within catering now for around 20 years. At present I am Head Chef in the Capital of Scotland, Edinburgh, fairly busy place without lots of potential.
Any interest in Scottish cuisine feel free to quiz me.
Hello Gogs, and welcome to the Cafe. My acquaintance with Scottish cuisine predates deep-fried candy bars (mercifully) but misses the new wave of chefs using fresh ingredients which are the jewels of your country- salmon and other fish being foremost in my humble opinion.
I did try haggis. I would indulge again, given the opportunity.
Regards,
Mezzaluna
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***It is better to ask forgiveness than beg permission.***
Having just return from working in France, I am a wee bit of the beat with where is good to eat but I know some favourites Sweet Malindas- not expensive but a treat, Graywalls- Gullainne closing soon but my ex-sous is running this award winning hotel. Lauders at the Kings Manor excellent fine dinning restaurant within a small family run hotel. Prestonfield House everyone is talking about but I want pass judgement on it. Monpeillors are alway decent modern food. Martin Wisharts good guy(my first commis but many years ago) leader of the pack lots of people talk about lollo rosso, then again there is always lots of talk!!!
some to think about my first three are MY top three.
I love eating also cooking have been making the Scottish tablet have not had much luck I think it is the cooking that I am having a problem with I either cook it to long and it turns into a sugar it does harden good and looks like the tablet but to sugarey. I was wondering what I could do with this mess could I recook it add more milk or water hate to throw it out what a problem I refuse to give up on it. would really appreciate any help I could get.
Hot mama
New Scottish Chef 
I would indulge again, given the opportunity.
Not in a million years.
Edinburgh delights 
