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Showing posts from February, 2026

The Sea And Me

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 Keeping My Mind. I’ve been out at sea for the past 15 years now; it’s all I do. I wait for the tide to rise high enough to get the boat out of the Scottish harbour, travel five miles out into the North Sea (the most treacherous sea in the world), and then drop my anchor and grab about three hours of sleep. Of course, I check the weather beforehand, and as much as I try to be careful, the weather can change on a whim. I wish I didn’t have to sleep, but everyone knows that’s impossible. It can be even more dangerous when you’re asleep, not just because the weather can change suddenly, but also because fishing trawlers have a nasty habit of catching fire. There’s a mountain of electrical cabling mixed with a fuel tank containing 2000 litres of diesel, plus other hazards that I won’t bore you with being on board. This is a video I took not long ago, it was of a trawler on fire close to me. So yes, it is the most dangerous job in the world, just one wrong step and it's game over! Yet,...
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Seared Scallops with Champagne Beurre Blanc & Oscietra Caviar

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  A celebration of refinement, delicate scallops bathed in silk smooth Champagne butter sauce Buy Scallops Fresh From Our Boat Few dishes whisper luxury quite like perfectly seared scallops. Their sweet, delicate flesh needs little adornment, only balance, restraint and impeccable technique. Here, they are paired with a velvety Champagne beurre blanc, enriched with cold butter and finished with a glistening spoon of Oscietra caviar. This is classic French elegance at its finest. Light yet indulgent, restrained yet opulent, a dish worthy of the most special table.
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Scotland, United Kingdom Scotland, UK
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Kitchen Scraps That Regrow Food

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 We’ve been taught that food ends at the chopping board. Carrot tops? Waste. Spring onion roots? Waste. Lettuce cores? Waste. But step outside and place those same scraps in soil or water… and something surprising happens. They grow. Not as a miracle. Not as a trick. Simply because they were never waste to begin with. 🌿 The Secret Hidden in Scraps Many vegetables are not single use foods. They’re living plants with stored energy, growth points and survival instincts. When you cut them, you’re often leaving behind: 🌱 A root system 🌱 A growth crown 🌱 Dormant buds 🌱 Stored nutrients Give them moisture and light, and they continue the work they were already designed to do. Nature doesn’t see leftovers. It sees continuation. 🥕 What You Can Regrow from Scraps Here are some of the easiest kitchen scraps to bring back to life: 🌱 Spring Onions (Scallions) Place the white root ends in a jar of water. Within days, green shoots return. Plant them in soil and they’ll...
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Scotland, United Kingdom Scotland, UK
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