Absolutely great to read in The Guardian, that Jay Rayner is now singing from the same Hymn Book re Restaurant Desserts being a last resort on a Menu . I have been writing about this for years and now finally the rest of the world is catching on . I have earned my reputation as a Food Critic by actually owning ,running and currently working in the Food industry with my chain of 4 Restaurant's over a 43 year period . Being a Masterbaker myself is thoroughly depressing when you are presented with liquid desserts at the end of a great meal . Hence this year as you all know, I have put my money where my mouth is, and set myself the year long challenge to review Scotland's Michelin star and Bib Gourmand Restaurant's dessert course to prove or disprove my view.  All these reviews can be seen at www.scottishbakingawards.co.uk and in print at Bite Magazine and Helensburgh Advertiser.  This weekend I am returning to 21212 in Edinburgh to see what Paul Kitching has to offer . At the end of July 2017 my synopsis of all these Restaurant's in Scotland will be sent to all National and Local Newspapers, Radio and Media . The results so far are not as you would expect !

It was an absolute honour to meet and eat at Tom Kitchins place this weekend in Edinburgh . The Kitchin Review is now live at the www.scottishbakingawards.co.uk website under Hotel/Restuarant review tab. You can also read this review in Bite Magazine or Helensburgh Advertiser in due course.

I had the great honour of meeting world class scottish Chef - Andrew Fairlie last night and had the most magnificent gastronomic meal . My review can be seen at www.scottishbakingawards.co.uk.

When you are addicted to excellent cuisine as I am , then France in general has it all . This week was off the scale brilliance with Les Tresoms Lake and Spa resort in Annecy.  Annecy is a stunningly beautiful town in the French Alps . The old town with its cobbled streets and rivers reminds me of a mini venice . I was staying in Les Tresoms which sits in an elevated position overlooking Lake Annecy. The Chef is a lively 40 year old by the name of Eric Prowalski.  A very creative Chef using all the seasonal produce and turning into magnificently  beautiful works of art . When you are able to work with such great french produce , the truffles,the wine,the 6 week matured french beef , the cheeses , oh my the cheeses , how can you fail?  My love affair with France has been ignited with this Gastronomic retreat that is - Les Tresoms.