“Nature at its Best”

Whether it’s the Gambero Rosso of Sicily, Carabineros of Spain or the Aka Ebi of Japan, red prawns have earned their reputation as a luxury ingredient. Red Prawns are among the ocean’s most prized delicacies, instantly recognisable by their vibrant crimson shells and celebrated for their rich, sweet flavour and melt-in-the-mouth texture. Found in deep waters across the Mediterranean, Atlantic, and parts of the Pacific, these crustaceans are beloved by chefs and gourmets alike for their remarkable depth of taste and culinary versatility.

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Gambero rosso, a sicilian tresureRead More »

wild garlic (Allium Ursinum)

Wild garlic, also known as ramsons, is one of the most exciting wild herbs to forage in spring. Found in damp woodlands, riverbanks, and shaded areas, it fills the air with its unmistakable garlicky aroma from March to June in Scotland. It often grows in large carpets in areas with rich, moist soil.

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My 3 favourite wild herbs of spring: wild garlic, nettle, elderflowerRead More »

The word “caviar” is a Persian term that means “cake of strength”. It’s a common assumption that the Russians began extracting and consuming caviar when it was the Persians in the 16th century. They believed it had healing properties. In the 18th century, caviar was regarded as the food of the poor until royal chefs introduced it to Russian Tsars and nobility. This set in motion the demand for caviar as a delicacy until 2008 when wild sturgeon fishing was banned. Since then, the production of caviar has been protected by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES).

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Legendary Food of Gods… 5 King’s caviarRead More »