Roberta Hall-McCarron for The Changing Tides

Talks & Tasters: A Bookshop Cookery Special!

Roberta Hall McCarron is an award-winning Scottish chef at the very top of her game.

Her Edinburgh restaurants The Little Chartroom and Eleanore have been praised by everyone from Vogue, The Financial Times, The Guardian and The Telegraph, while her TV appearances on Sunday Brunch and The Great British Menu have brought her thoughtful and imaginative cooking to a wider audience. In 2023 she won Square Meal Female Chef of the Year.

Roberta joins us for a talk, demo & tasters for her beautiful debut cookbook, The Changing Tides.

'Here are over a hundred recipes for all the ways I like to eat, from small snacky bites to brunches, big meaty feasts to sumptuous puddings. Some are simple, some a little more challenging, but they're always about celebrating Scottish produce and the pleasure of sharing food with friends and family.

At the end of each chapter is a seasonal dinner party menu, thoughtfully designed so it's easy to make a showstopper meal that everyone can relax and enjoy, including the chef.'

Celebrate the best of spring with Asparagus and Roast Chicken Hollandaise or Trout and Spring Vegetable Galette, or imagine summer feasting tables laid with Lamb Rack, Labneh and Sweetheart Cabbage and Chilled Rice Pudding. The gamey flavours of autumn include Mallard Rillettes and Whole Roasted Partridge, and as the nights draw in for winter, turn to Roberta's signature Braised Beef and Caramelised Onion Pie or her Chocolate Fudge Cake of dreams, served with malt chocolate custard.

'This is a beautiful collection of recipes which will appeal to anyone looking for that special taste of Scotland' - Tom Kitchin

'This is a gift from Roberta, allowing all who love cooking to truly feel the beauty of Scotland's landscapes and the incredible quality of its ingredients' - Endo Kazutoshi

'Roberta's cooking is unique, delicious, risky and completely remarkable. I am a new and avid fan. It has sailed straight into my heart' - Grace Dent, Guardian

'About two thirds of the way through the meal it began to dawn on me that this was the work of a significant and important cook. The subtlety, the cleverness, the profound feeling for ingredients, Hall-McCarron has them all' - Tim Hayward, Financial Times