Food Guides published by The List
Edinburgh & Glasgow Eating and Drinking Guide
Our flagship annual printed guide, The List Eating & Drinking Guide, is a full-colour, A4, 192-page publication with informed reviews of over 900 restaurants, bistros, cafés and bars, principally in Edinburgh and Glasgow. The guide also includes coverage of the best places to eat across Scotland. Widely admired as the most reliable and informed local guide to eating out available, the 20th edition of the Eating & Drinking Guide will be published in April 2013 with a print run of 30,000 copies and an estimated readership of at least 200,000. It is on sale all year in principal bookshops, newsagents and other venues.
The first edition of The Larder was published in March 2009.
The second edition came out in 2011, and was supported by the Scottish Government as part of its promotion of Scotland as A Land of Food and Drink. It is 160pp and carries an ISBN. You can buy it here from our shop.
Features and sections include:
- sections covering all food and drink categories: beef, lamb and other meat; bread, cakes and chocolate; cheese and dairy; fish and shellfish; fruit and veg; whisky, beer and other drinks.
- listings of over 400 places to buy local food and drink, from delis and butchers to fishmongers and farm shops, right across Scotland. All entries are included solely as a result of editorial selection by The List and the second edition includes 100 producers and shops not previously covered.
- a round-up of over 150 restaurants around the country where local food is a strong feature of the menus.
- articles on food from the hills, Stornoway black pudding, Hawick Balls, artisan bakers, Ayrshire's Dunlop cheese, Orkney shellfish, and whisky expert Charles MacLean's tasting wheel.
- well-known individuals talk about their passions and their trusted sources. The second edition includes Tom Kitchin on Perthshire berries, Jonathan Honeyman on cuts of lamb, Catherine Brown on Scotland’s modern food culture and Kevin MacGillivray on cooking local fish.
- an almanac section including a Scotland-wide food events calendar, the lowdown on food certification schemes, details of all the farmers' markets in Scotland, cookery schools and a guide to seasonal produce.
- “It’s brilliant. The best publication I’ve seen in a long time.” Tom Lewis of Monachyle Mhor
- “A turning point in the public’s perception of Scottish food and a much needed celebration of our hard working producers.” Mary Contini of Valvona and Crolla.
The Aberdeenshire Larder
The first Aberdeenshire Larder was published in May 2013. From its North Sea harbours to the mountains tops of Cairngorms National Park, this guide provides information on Aberdeenshire's world-famous game and fishing, the producers making cheeses, preserves, beer and whisky throughout the region, and the shops and markets to find it in. A rich journey through a region famed for its produce.
The Larder and regional Larders are edited by Donald Reid; all entries are included solely as a result of editorial selection by The List. The Aberdeenshire Larder includes:
- Features on the origins of the wide range of excellent produce from Aberdeenshire, including the fishing ports which land the majority of the fish in the UK and the soft fruit growers who thrive in the fertile soil of the North East.
- Tells the stories of the people who create the unique flavours of the region – the farmers, fishermen, cheesemakers, fruit growers, bakers, brewers and distillers
- Provides guides to sourcing the best local produce from leading chefs, together with comprehensive listings of the best shops, markets and producers
- Includes a guide to the best restaurants
The Fife Larder
The first region-specific edition of The Larder, The Fife Larder, was first published in May 2010. An updated version came out in 2011, and a fully revised second edition was published in April 2012. With articles on Fife produce as well as coverage of farmers' markets, food events, farm shops, good food shops and restaurants, they provide a comprehensive and up to date guide to the food and drink of the Kingdom. All entries are included solely as a result of editorial selection by The List.
All editions of The Fife Larder are edited by Donald Reid. The 2012 edition includes:
- Stories behind the food culture of Fife, including articles covering the history of fishing, Fife's only cheesemakers, heritage food in National Trust for Scotland gardens, the resurgence of the Scotch pie and the launch of a new brewery
- Profiles of around 60 places to buy good food across the county, including farm shops, delis, good butchers, fishmongers and speciality shops. Each entry includes details such as opening hours, prices and information about specific produce sold
- Sourcing notes from leading local chefs on their favourite Fife food
- A guide to the best places to eat and drink right across Fife, incorporating cafés, bistros, tearooms and the area's headline fine-dining establishments
The Angus Larder
Following the success of the Fife Larder, the first Angus Larder was published in June 2012. In it you’ll find features on Angus’s food and those who produce it, as well as coverage of farmers' markets, food events, farm shops and picnic spots. There are also listings of the best food shops and restaurants in the region. In short, it provides a comprehensive and up to date guide to the food and drink of a region home to some of Scotland’s most iconic foods.
The Larder and regional Larders are edited by Donald Reid; all entries are included solely as a result of editorial selection by The List. The Angus Larder includes:
- The background stories to Angus’s food culture, including articles covering the history of Aberdeen Angus beef, Angus’s newest brewery, an asparagus success story, the famous bridie, an expanding organic social enterprise garden and the tale of the Arbroath smokie
- Profiles of around 40 places to buy good food across the county, including farm shops, delis, good butchers, fishmongers and speciality shops. Each entry includes details such as opening hours, prices and information about specific produce sold
- Sourcing notes from leading local chefs on their favourite Angus food
- A guide to the best places to eat and drink right across Angus, incorporating cafés, bistros, tearooms and the area's headline fine-dining establishments
The Scottish Borders Food Journey
From Selkirk Bannocks to Eyemouth Crab
The second region-specific edition of The Larder series, The Scottish Borders Food Journey, was published in June 2011. With specially commissioned articles written by leading food writers based in the Borders, it links together the region's food heritage with its thriving contemporary food scene. Offering a comprehensive guide to the food and drink of the region, it also includes coverage of farmers' markets, farm shops, good food shops and restaurants.
The guide is edited by Donald Reid and includes:
- The stories behind the people, products and landscapes that create the unique flavours of the Scottish Borders
- Local food and drink links and suggestions connected to footpaths, walks, cycleways and other trips around the region
- Features on key local food including lamb, cheese, salmon, shellfish and Borders bannocks, as well as innovative new artisan products such as salami, ice-cream, apple juice and sea buckthorn juice
- Listings supplied in conjunction with the Scottish Borders Local Food Network of over 50 restaurants, cafés, hotels, guest houses, shops and food producers located across the region
The Scottish Borders Food Journey is distributed through the local tourism network, farmers' markets and other local events throughout the year.