“Couldn’t every restaurant do its own home delivery, like Fred, at l’escargot bleu? Lots can’t adapt to delivery, and for good reason. Those that do see it as a short-term survival measure, not a blueprint for the future.” by Joanna Blythman

“I research and write historical snippets for Edinburgh World Heritage's Facebook page and while researching happened across the first use of the term ‘restaurant’ in an Edinburgh newspaper, and it was a French restaurant - in 1828! As a fan of your restaurant I thought I would send you the information [see link above] for your interest! Especially as they did take-away!!” by Barclay Price

It came to my mind a few times to run away. Especially during the week Thierry (the second apprentice) was at college when I had to endure the whole week on my own with the bully family. That was a very long week; a week with no-one to speak to during the afternoon break, or in the evening before bed. No-one to play with or chat to.

“Those of you, like us, who follow Fred’s passion and allegiance to the provenance of foods, will know that in supporting these dedicated producers, we are often also supporting Slow Food Ark of Taste.” by Wendy Barrie

“Now, to tell you a little bit about the farm and its animals. Uradale Farm was bought by my father 25 years ago, and after farming conventionally for a few years he realised he wanted to move to what he believed could be a more financially and environmentally sustainable system more suited to Shetland.” by Jakob Euanson of Uradale Farm

It was June 1984, early morning, and I was seated in a brown Ford Granada next to my mum. I was 3 months shy of 14, and we were on our way to St Maure de Touraine, roughly 30 miles from home, to meet Mr Turmeau at Le Nemrod restaurant.

“Eating the right kind of food is key. To understand why, we need to know a bit about how our bodies process food. We eat it and it passes down onto our gut where the good stuff is extracted and used to help us grow and keep us healthy.” by Walter Mowat, Slow Food in the UK, Director for Scotland

This time last year I was in Lyon at a motorbike show with my son Camile. It was the first time we heard about what we now know as COVID-19. The French authorities told us not to worry, that the virus wouldn’t reach us any time soon.

“We have been supplying Fred and Betty for many years with wild Scottish game. It started in Glasgow and carries on today in Edinburgh at l’escargot bleu. To keep such a long work relationship going needs good communication and understanding by both parties, which I believe we have!” by Johnny from Burnside Farm Foods

Charlotte Blacker has written a few words for us on her free-range livestock grazed on wild and cultivated herbal pastures in the Perthshire Hills.