It was an enjoyable task but I quickly realised I lacked the finesse and knowledge of, say, a Ron MacKenna, and thus, initially at least, often struggled to describe exactly what was on the plate, especially if I was in the more adventurous kind of restaurant. It would have been a lot easier had I just whipped out my camera and taken a photograph of the dish for publication, but that would a) have been inconsiderate to fellow diners and b) have elicited a grumpy response from the features editor along the lines of: "This isn't what we're paying you for, laddie" (four-letter words redacted).
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plates in the frame
MANY years ago, I did a restaurant review column.
It was an enjoyable task but I quickly realised I lacked the finesse and knowledge of, say, a Ron MacKenna, and thus, initially at least, often struggled to describe exactly what was on the plate, especially if I was in the more adventurous kind of restaurant. It would have been a lot easier had I just whipped out my camera and taken a photograph of the dish for publication, but that would a) have been inconsiderate to fellow diners and b) have elicited a grumpy response from the features editor along the lines of: "This isn't what we're paying you for, laddie" (four-letter words redacted).
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We moderate all comments on HeraldScotland on either a pre-moderated or post-moderated basis. If you're a relatively new user then your comments will be reviewed before publication and if we know you well then your comments will be subject to moderation only if other users or the moderators believe you've broken the rules, which are available here.
Moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours. Please be patient if your posts are not approved instantly.
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