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Sustainable travel & home-baking

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Food

The Berry Project: Basic White Meringues

Contrary to my last post, I did not bake bread for my second bake of…

Travel

Checking In: The Old School House with Airbnb

Lying high above the southern shores of Loch Ness, The Old School House is tucked…

Food

The Berry Project: Large All-in-one Victoria Sandwich

Is there anything more quintessentially British than a Victoria Sandwich? It’s a much-loved sponge which…

Travel

Slow Travel: Brighton

Travel (or even getting further than a thirty minute walk beyond the front door) doesn't…

Food

The Berry Project

Like many people over this lockdown period, I have taken up – or rather –…

Food

Make this: Rustic Banana Bread

I'm not convinced there is anything more comforting than a piece of banana bread with…

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Hugs, the smell of freshly-baked rock cakes, Sunda

Hugs, the smell of freshly-baked rock cakes, Sunday roasts, playing cards, pizza nights and seeing this bundle of fluff (otherwise known as Honey) are some of the things I miss most about being unable to see the family. Looking forward to holding them close when I finally make it down south.

I think brown butter financiers must be one of my

I think brown butter financiers must be one of my favourite discoveries this year. These are strawberry ones and they are even tastier when eaten with a dollop of clotted cream 🍓

It’s been almost a year since we took a slow tra

It’s been almost a year since we took a slow travel trip to Brighton. We loved strolling along the beach and pier, meandering around the Lanes one coffee shop at a time and staying in this beautiful @airbnb apartment. I keep dreaming about escape and can’t wait for future adventures (and all the good food that comes with them)✨

Sometimes rustic-looking bakes are the tastiest. T

Sometimes rustic-looking bakes are the tastiest. These were my attempt at scones earlier this week. They are utterly lopsided and of varying sizes but are all packed to the brim with mixed fruit, cranberries and berries and tick all the boxes when smothered in wild blueberry jam. I (accidentally) made enough to feed a small army so will be eating these for breakfast for the foreseeable future.

For the last few months, this is where I’ve most

For the last few months, this is where I’ve mostly spent my days - in the kitchen. I’ve been loving trying out new recipes and learning so many new skills, including getting to grips with bread which I never thought would happen.
Rekindling my love of baking has impacted massively on the kind of content on the blog (link in bio if you fancy a read 😉) but also what I’ve been sharing on the grid.
Although my love for baking is not going to disappear anytime soon, I might not always bake with such intensity and want this space to reflect not just baking but my love of 35mm film, slow travel, sustainability and my home of Edinburgh- different aspects and edits of my life.
So I’m going to spruce things up a little, including my style so definitely watch this space 👀
(If there’s one thing I could have taken from my old place, it would have been this kitchen - the kitchen in our now home is perfectly functional but definitely not as pretty as this space)

Sometimes you just can’t beat a piece of carrot

Sometimes you just can’t beat a piece of carrot cake 🥕 For me, the best bit is always the cream cheese topping and I love including sunflower and pumpkin seeds in my loafs. They make a wonderful elevenses snack 🤭

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