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
Chef Billy Brodrick and his wife Gillian, who manages front of house, opened the Longrow South eatery on July 1 last year. They have just been announced as finalists in the restaurant of the year south-west category.