Bring On The Lamb
As you might imagine, when you love food like we do at 63 we’re always on the lookout for ways to get involved in the industry. …
Scotland Land of Food And Drink
Earlier this year I was asked by Scotland Food & Drink to become a chef ambassador, championing Scotland’s larder. Of course, I had said yes …
Graeme’s Appeal to Perthshire Chefs
Dear Passionate Cooks of Perthshire, My name is Graeme Pallister. I’m the chef owner of 63 Tay Street restaurant in Perth’s city centre and a …
Glamis Asparagus : The Spring Champion
You would be hard pushed not to see asparagus on any seasonal kitchen’s menu throughout May. The season is short, especially so in Scotland, and …
The Spring Kitchen: Rebirth, Renewal, Regrowth
I was reading an article in the Guardian online that claimed spring flowers have come out between two and twelve days earlier in the past …
Yorkshire Rhubarb and Perthshire Berries
I’ve said it before and I’ll say it again, winter is a joy for seasonal ingredients. There may not be quite as many as the …
Team 63!
Hi Everyone, It’s that time of year again when we sit back and reflect on what’s passed. I’ve said before now, it has been a …
An Autumn Feast from Perthshire
If, like me, you’ve been born and bred in Perthshire then I would imagine that while the rest of the country bemoans the cold air …
WHAM BAM THANK YOU LAMB!
Keeping on the last blog’s sporting theme for just the one sentence, I think it’s safe to say that 2013 has been my “personal best” …
O’er Hill and Loch : The Kindrochit Quadrathlon 2013
I should probably start by saying sorry. It’s been a while since my last blog but I’m hoping that by the end of reading this …
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