So, recently, we packed a lunchbox for our Head Chef Tom and put him on a plane up to Shetland to meet Richard and his lambs. Tom went out with Richard to gather the sheep from the hill before they were sent to the abattoir. What struck Tom was how relaxed the animals were. Roaming free on the open hill, they have a good life. There is nothing intensive or industrial about the way they are reared.

I have just had a fantastic day at Campbells Prime Meat in Linlithgow. Under the watchful eye of Gerry Neilson, one of Campbells' senior butchers, I had gone there to break down a Wagyu beef carcass. Now, I'm a chef not a butcher. But I had already been out to Campbells a few times because I want first-hand experience of how the experts prepare carcasses for the kitchen.

Just like the hands of a clock, what goes around comes around. So when clockmakers James Ritchie & Son, a Smith of Derby company, were called out to build a new external clock for the award-winning Edinburgh restaurant L’escargot bleu, it was like stepping back in time.

We are so delighted that Chef Proprietor, Fred Berkmiller, the face of L’escargot bleu and L’escargot blanc scooped the 'Special Award' at The List’s annual Eating & Drinking Guide Awards 2014. The awards highlight some of the best dining out experiences in Glasgow and Edinburgh. The judges’ Special Award recognises Fred’s commitment and contribution to Scottish food culture as well as his exceptional success with Budding Chefs.