The long awaited time (at least by myself) has come. After about three
years pondering about a new job and a few months spent looking for one,
I have landed a gig in the land of the skirt
kilt-clad, fried anything-eating men: Scotland. Not my first choice
weather-wise, I have to confess, but it seems Italy and Southern Europe
have little demand for my professional skills. Tough luck... for me and for them. I
am very happy about the job though, and after having spent four years in
what turned out to be professional hell, it is a big relief.
Even if Scotland seems to enjoy a slightly tarnished reputation food-wise (as the Mr Nice of British food journalism, AA Gill, so kindly reminds us), I am looking forward to making the most out of it. Maybe six years spent in the East of Germany – which has a few gems, but that is it– have somewhat diminished my gastronomic needs, or maybe I just can't take some London-centric food-journos too seriously when they shit on the rest of the restaurant scene of their own country. Time will tell. Therefore, any Scotland tips, especially concerning Glasgow and surroundings, will be most welcome.
It is goodbye to Germany. Nonetheless, there will be a couple of Jena-centered last-goodbye posts popping up in the next weeks. It might also be goodbye to this blog. I am not sure if I will continue posting on Il Forno after moving and probaby will only find out once we settle in. The plan is to continue blogging, but how, where and with what frequency remains unclear at the moment.
I have to say sorry to all of those who got in touch and whom I did not reply to in the past two months or so. The job hunt, and successive flat search left me with little free time and completely highjacked my thoughts away from blogging and the web. Quite a few have inquired about IMBB? and its future. I can only reply that at the moment I cannot give my attention to the event, but would be happy to give over the reins to anyone interested and committed to continue running this monthly event. If you are, get in touch and I'll be happy to pass on all the information you might need.
Till next time and Glasgow kisses to all ;-)!
I do hope you continue blogging - you were one of my inspirations and I think IMBB helped create the whole food blogging movement.
Posted by: Debit Card Processing | September 02, 2011 at 08:20 PM
Hey! I know this is somewhat off topic but I was wondering which blog platform are you using for this website? I'm getting tired of Wordpress because I've had issues with hackers and I'm looking at options for another platform. I would be fantastic if you could point me in the direction of a good platform.
http://www.instructables.com/member/jimmyblair717/
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Posted by: Imsuaisiac | October 02, 2011 at 10:02 AM
Good luck with your move!
Posted by: Tia G | November 19, 2011 at 01:24 AM
Please continue to blog about Scotland. So interesting!
Posted by: Blue Promo | November 19, 2011 at 01:25 AM
Love your Blog! Go Scotland!
Posted by: Discounts | November 19, 2011 at 01:26 AM
Hi, Hope to hear from you soon! Love your posts!
Posted by: Tia G | November 24, 2011 at 05:09 PM
De kommer att ha en utsedd antal gratisprover att distribuera ytterligare det blir först till kvarn.
varuprover gratis
Jag tror att detta är en engångsföreteelse bara erbjuda although.
Posted by: gratis smakprover | November 27, 2011 at 10:43 PM
I am sure you will be a credit to the gastronomy when you get there, I spent a holiday there one year and the lack of menu options did stand out to me, I didn't stay in one place either, I ate out every day but with limited choice of regular priced food. It needs more innovation in my opinion, so go for it and good luck.
Posted by: Weber Grills | December 16, 2011 at 08:22 PM
The properties turns out
Posted by: dreriankicask | December 22, 2011 at 10:00 AM
I enjoyed some of these posts, thanks for writing. I will share them with my colleagues. Is it ok if we include some of your posts in our newsletter? We will link to your site, of course. :) I think our audience would enjoy these tidbits from time to time – they are all food and beverage industry professionals. You can email me at the address I provided.
Neilesh
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