Friday Faves — notes from the new gastroconomy, No. 58

weekly round-up of our favorite finds from the front lines of food 


  • Picking wine and other alcohol off a list is everywhere, but picking a particular breed of beef that way is news. Gleneagles Hotel in Scotland has started to offer a breed book for diners to choose their beef. "While this makes our job a little more complicated because we have to source from farmers from all over Scotland, having a weekly change of breed gives us a chance to be more flexible," said Mr Howie. "There are issues with low breed numbers for the likes of Galloway or Highland cattle so, in some instances, we will wait until the time is right, while larger herds such as Luing or Aberdeen Angus are more readily available."