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Campbeltown’s finalist in Food Awards Scotland

Food for Thought’s chef is puffed up with pride after being shortlisted in The Food Awards Scotland.

Billy Brodrick showed the Courier his method for making ‘sugar-free’ shapes using Isomalt, a substitute with half as many calories. The liquid is spun using a piece of drainpipe and cordless drill. 25_c28foodforthought02
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