Taste Magazine Scotland - Summer by Taste Magazine Scotland

Under the Grill

Seafood, Scotland’s bountiful larder

Gin Dynasties: Our top gin sensations SUMMER 2021

ONE SINGLE MALT, SO MANY POSSIBILITIES

WHISKY YOUR WAY 50ml Yardhead 50ml pineapple juice 50ml coconut water Squeeze of agave Squeeze of lemon juice Add all ingredients to an ice filled cocktail shaker. Shake and strain over fresh ice. Garnish with a fresh pineapple wedge and leaf. Kick back in a hammock.

Yardhead-StaycationAd-A4.indd 1

28/07/2021 17:32

Publisher’s Letter

An Industry to be Proud of They say timing is everything and we’ve waited and waited for the perfect time to launch Taste Magazine here in Scotland. Coming out of a very difficult past year means we are entering into a period of growth and rebuilding. There are so many amazing and inspiring stories from across the industry that deserve to be told and this magazine provides the perfect platform to do just that. We admire the way each aspect of the industry, especially the seafood and hospitality sectors, has fought hard to pull through and now it’s time for both consumers and businesses to have confidence in moving forward.

Let’s move forward with vigor, let’s appreciate Scottish produce, enjoy Scotland’s hospitality, explore food and drink tourism, and celebrate the fact that Scotland has the best food and drink offering of any nation. As you discover Taste Magazine, feel free to scan those QR codes throughout the magazine to explore more content as we bridge the gap between print and digital and take you on a journey of discovery like never before.

Sean McMahon Publisher

Taste Magazine Scotland is brought to you by Editorial

Production

Consultant Editor: Arusa Qureshi

Designers: Portia Keltie, Michael Burns Sub-editor: Amy Middleton Cover image: Cameron Allan Printed by: Southern Print

Contributors: Rosalind Erskine, Morag Bootland, Mhairi Clarke, Tara Hepburn, Amy Middleton, Sonny Neil, Kaitlyn Chatwood, Sean McMahon. Columnists: Fiona Richmond, Coinneach MacLeod

Advertising Publisher: Sean McMahon Account Executives: Gayle Scott, Alistair Cannon Tel: 0131 677 5644 info@tastemagazinescotland.com

To receive Taste Magazine Scotland visit tastemagazinescotland.com/subscribe Taste Magazine Scotland is published by Taste Scotland Ltd, Office 1, Technology House, 9 Newton Place, Glasgow, G3 7PR. Registered in Scotland with Companies House: SC667390. All rights reserved. This publication cannot be reproduced or transmitted in any form, in whole or part, without the written permission of the publishers. Whilst every care has been taken in the preparation of this magazine, the publishers cannot be held responsible for the accuracy of the information herein, or any consequence arising from it. The views expressed in Taste Magazine Scotland are not necessarily those of the editor or the publishers.

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Inside this Issue FEATURES

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All Q’s Up

It’s BBQ season and we look at what should be on the top of your grill list

Meat and Dairy gets the Green Light Scottish beef and dairy is more sustainable than you think

Gin Dynasties

A hand picked selection of delicious Scottish gins

Dive into Scotland’s seafood

Scottish seafood is admired the world over

A Perfect Picnic

Amy Middleton’s picks for the perfect picnic this Summer

Food Tourism

Why you should be planning your food tourism trek

Love for Local

A spotlight look at the Bonnie & Wild opening in Edinburgh

Roadtrip

Everyone loves a day trip and Perthshire certainly delivers

REGULARS

6 30 35 38 40 48 52 62 66

Celebrating Regional Produce

Fiona Richmond, Scotland Food & Drink on Scotland’s larder

Under the Grill

We put the National Chef of Scotland under the grill

Destination Dining

Spotlight on one of the hottest places to visit to sample culinary delights

Q&A with ...

An interview with Scotmid’s Local Sourcing Manager

Recipes

A collection of recipes for you to try at home

In Season

Which produce is in Season from August

Reviews

Let our food and drink reviews be your guide

Hold the Front Page!

The latest hot off the press, from around Scotland

Treasure Island

By Coinneach MacLeod, the Hebridean Baker

Celebrating Regional Produce Fiona Richmond

Head of Regional Food, Scotland Food & Drink Often unsung, these networks of producers, hospitality and tourism businesses work hard to promote their regional food and drink, support their local suppliers and outlets and ensure that the demand for their area’s produce continues to thrive, organising everything from markets and pop-ups to food and drink trails, online shopping platforms and festivals. They’re the face and voice of their region and are proud to stand up for their suppliers and outlets and wax lyrical about their area’s food and drink credentials.

Passing the time one recent rainy Sunday, I picked up my treasured copy of A Taste of Scotland’s Islands (Birlinn, 2019) by renowned writer and journalist, Sue Lawrence. It evocatively tells tales of her food travels through 20 islands in the Hebrides and Northern Isles, visiting producers and cooks, digging into the history of local specialities as well as discovering contemporary takes on traditional products. The stories, images and recipes are both beautiful and captivating. And, once again, I was struck by the sheer richness and diversity of the products and dishes – some familiar, but others a complete revelation. Think Reestit mutton soup (Shetland speciality); Jura venison gin pie; Crowdie and fish pate; Beremeal shortbread; Ceaan Cropaig (a well-known supplement to fish in years gone by); Luing beef; Scalpay honey posset and Westray wife cheese. Dish after dish, recipe after recipe of exceptional produce, with a story behind it, linked to the islands and their heritage, landscape and culture.

“Produced by people who work tirelessly to maintain, preserve but also evolve traditions…” It reminded me of one of the reasons I ventured into the food world, initially as a hobby which morphed into a career, to play some small part in spreading the word about and upholding Scotland’s food culture and heritage and the truly remarkable, quality food and drink produced countrywide. Produced by people who work tirelessly to maintain, preserve but also evolve traditions; keep communities going; care for the land and seas and give locals and visitors a true ‘taste of place’ that helps them get a feel for an area, and its identity, through its food and drink.

As we are all looking a bit closer to home these days and, arguably, appreciating what’s around us that little bit more, it’s a good time to reflect on what we all know about the produce in our own regions, the people who make it and the story behind it. Connecting with these regional food groups would be a good place to start, and maybe setting yourself a challenge to discover, for example, one new producer or business where you live or where you’re visiting by shopping with them online or in person; following them on social media and being a cheerleader for them.

So, if you fancy some Forfar bridies in Angus; berries from Tayside; farmhouse cheese from Ayrshire; Orkney scallops; gin from Bute; venison from Argyll; tea grown in walled gardens of Perthshire; buffalo mozzarella from Fife; sea salt from Skye and much more, it’s all there for the taking. Not only will you be rewarded with exceptional tastes and memorable experiences, but you’ll also be helping to ensure that our regional food and drink story continues to evolve for generations to come.

I count myself very lucky to be at the heart of that in the industry now, looking after regional food development with Scotland Food & Drink, the leadership organisation at the forefront of driving one of the country’s most valuable and important sectors. Part of this job includes bringing together and supporting 18 regional food groups across Scotland, from Highlands and Islands to Ayrshire & Arran and Dumfries & Galloway, to Glasgow, Tayside and East Lothian and more.

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Lighten up your single malt whisky with Glen Moray’s new summer recipes

Two Thirsty Gardener’s Rosemary Old Fashioned

How to Make Glen Moray Sunshine Punch

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Meat the Locals BY AMY MIDDLETON As the days grow longer and warm summer evenings beckon, it’s important to make the most of it – especially in Scotland. So, fire up the BBQ, invite your friends over, and create the ultimate alfresco Scottish summer feast with locally sourced meats. BEEF Aberdeen Angus is a cattle breed that is seen as one of the best by many farmers. Angus were bred to be robust and sturdy so they could thrive in the cold Scottish winters, and so they developed more muscular bodies. The meat is known for its exceptional marbling, which means that the fat is dispersed evenly against the actual cut of meat, and it is believed to contribute to its superior texture, incredible tenderness, juiciness, and flavour. Purchase ready-made burgers, such as Donald Russell’s grassfed Aberdeen Angus beef burgers, or make your own using Aberdeen Angus mince. BUFFALO Buffalo meat is different from beef in many respects, but primarily it has a lower fat content, and its fat is milky white compared to the yellow-white fat of beef. The attractions to water buffalo are countless – they produce a very healthy meat that is lower in cholesterol, higher in mineral content and less than half the total fat content of conventional lean beef. It’s actually healthier than lamb, pork, and chicken too. As well as containing 24% protein per 100g of meat, buffalo meat has only 1.5% of fat compared to beef which contains 22% protein and 19% fat on average. Buffalo meat is also darker in colour and has exceptional flavour, which is a result, it is argued, of buffalo having not been subjected to many of the modern intensive farming practices. The Buffalo Farm has Scotland's largest herd of water buffalo, and the buffalo roam the hills at Clentrie Farm in Auchtertool. Their Buffalo Tuscan Burgers won a Great Taste Award, and boast subtle flavours of smoked pancetta and pecorino cheese, whilst their Buffalo Braveheart Burgers combine buffalo meat with peppercorn sauce, homemade haggis, and smoked streaky bacon. A guaranteed hit at any BBQ this summer.

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VENISON Venison comes from the four wild deer species found in Scotland: roe, red, sika, and fallow. Roe and red deer are native species, whilst sika and fallow are East Asian and Mediterranean species respectively, and have become established as a result of deliberate releases and escapes from deer parks between the 11th and 19th century. With no natural predators, wild deer populations require management because of their impact on other land uses, causing damage by grazing and trampling, as well as their impact on the public (such as road traffic accidents). ‘Taking’ of wild deer is governed by open and close seasons that are different for each species and each sex, primarily ranging from March to October. However, because of these differences, and also because deer that damage crops and forestry can legally be shot out of season under a General License, it is possible for wild venison to be sourced all year round. Tender and with a much lower fat content than that of beef, wild Scottish venison has a rich, gamey taste and a melt in the mouth texture. Venison can be enjoyed in many forms, such as sausages or burgers, and for the perfect Scottish BBQ few things are better than a venison steak. Sliced thinly and tenderised to release its sumptuous flavours, all a venison steak really needs before it is placed on the grill is a sprinkling of salt and pepper.

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Castle Game in West Lothian stock a full range of venison and also provide a variety of cuts including haunches, mince, burgers, and sausages. Similarly, Highland Game in Dundee has been popularising venison since it was founded in 1997 by making it more accessible and available through mainstream retail channels. At the time, venison was not widely consumed in the UK, and just 5% of the venison produced in the UK was consumed domestically, with the remaining 95% exported to France and Germany primarily. Highland Game has since successfully helped to raise awareness and sales of venison, now supplying most UK supermarkets with the product, as well as caterers and restaurants.

LAMB Scotch lamb contains important nutrients and is a rich source of protein. It is also naturally low in sodium, and a natural source of potassium which helps maintain normal blood pressure. Over 80% of Scottish farmland is not suitable for growing cereals and vegetables but ideal for beef and lamb production. Our farmers follow certain practices to help them farm sustainably and produce the highest quality Scotch lamb. Production plays an important part in sustaining the diverse landscape for which Scotland is famed. Scotland’s hill livestock farmers typically farm both cattle and sheep – a mixed grazing system which benefits landscape biodiversity, according to Scottish Natural Heritage. Farming also plays an important part in social sustainability with over 50,000 jobs depending on the Scottish red meat industry, often in fragile rural communities. Scottish livestock farms typically remain in the same family, allowing farming skills to be passed down through generations. This includes invaluable knowledge of the terrain and conditions, as well as animal care skills. Livestock production has played a key role in Scotland’s social heritage for centuries, with cattle farming remaining at the heart of rural communities throughout the country. Hebridean sheep are slower maturing than other sheep breeds, and the meat is generally referred to as ‘hogget’. Hogget is the word used to describe a lamb in its second spring or summer – so aged between one and two years. While still tender, a hogget’s extra time on pasture allows it to develop a flavour that is richer and fuller than lamb, but not as pronounced as older mutton. It is this satisfying depth of flavour, together with hogget’s texture, sweetness and versatility, that is helping the meat find new fans among chefs and home cooks. The meat itself is very lean and dark, with a succulent, tender texture, making it very different from more commercially available lamb meat.

It also has a subtle gamey flavour, and no greasiness due to the lower fat content. Studies have also shown that Hebridean hogget meat is a healthier product than conventional lamb, with significantly lower cholesterol present in the meat and higher levels of Omega 3. A Hebridean rack of ribs with a sweet and sticky glaze would make a popular addition to any Summer BBQ. Alternatively, use diced Scotch lamb meat for kebab skewers. Macbeth’s Butcher and Game Dealer in Forres, recommend marinading the meat with lemon and lime zest and juice, white wine, extra virgin olive oil, garlic, crushed coriander, white peppercorns, crushed fennel seeds, thyme and rosemary for unbeatable garlic lamb kebabs.

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BBQ TOP TIPS: 1. Use high quality charcoal – and less of it. Think of this as an

ingredient itself, a small amount of good quality charcoal can go a long way and make a real difference!

2. If you are cooking with gas, pop a chunk of smoking wood

near the burners to add that traditional smoky BBQ flavour.

3. Use the best quality meat you can afford. 4. Use a digital probe thermometer for accuracy and confidence in your cooking. Remember the carryover. Most meat carries on cooking, going up a few degrees when you take it off the BBQ. Allow for this by taking meat off a few degrees before your target temperature.

5. Have fun! BBQs are all about trying new recipes,

ingredients and techniques, and eating good food with even better company. Enjoy it!

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Sustainable food: The case for Scottish meat and dairy With sustainability on everyone’s minds and concerns surrounding meat production a worldwide talking point, Rosalind Erskine takes a look at Scottish beef farming and dairy. Scottish beef is known across the world for its quality, but how sustainable is it? With the reasons for the rise in veganism being cited as wanting to help save the planet, what do those that want to continue to eat meat and dairy do? The answer, according to Quality Meat Scotland, is to shop locally and look out for the PGI (Protected Geographical Indication) status. There are many sustainable aspects to Scottish beef (and lamb) from economical, to environmental and social. For example, Quality Meat Scotland explains that the water sheep and cattle drink in Scotland is not diverted from human use. Our less than perfect weather plays a part as the ample supply of rain in Scotland creates a lush grassland which is ideal for the natural production of livestock.

Robert Graham, Managing Director, Graham’s The Family Dairy said, “Building a sustainable environment for our next generation is incredibly important to our family. We are actively working to achieve net zero carbon across every area of our business. The dairy sector has the potential to lead in the transition to a net zero carbon economy, particularly within the areas of heat and transport. Our plans for the Glenfield dairy in Cowdenbeath will mark a step change in investment within the dairy sector in zero carbon innovation, infrastructure and skills development to accelerate climate adaptation within industry. This builds on our recent investment in a 15 MW solar park on our farmland in the Carse of Stirling as we move our business, at speed and scale, to decarbonise.”

This grassland, which is a food source for cattle, also plays a part in carbon capture, much like trees. How the cows graze too adds to this, with hill and upland farms playing a substantial role in improving the environment through the removal of CO2 from the atmosphere. The beef industry has been working hard to further reduce its carbon footprint. Restructuring and efficiency have improved waste and carbon emissions, which have reduced by 27 per cent between 1990 and 2010 according to the National Atmospheric Emission Inventory. This work continues, with support from Quality Meat Scotland who also have their Scotch Beef Club, which promotes quality. It’s not just the beef industry that’s improving its sustainability, though; dairy too is becoming more green. One of Scotland’s biggest and most well-known dairy businesses, Graham’s the Family Dairy, announced its innovative zero carbon climate change plans as part of the wider Scottish Government Energy Strategy last year.

By choosing Scottish beef and dairy, customers are not only supporting local businesses but the food miles are lower and therefore eco-friendlier. Plus, these sectors add to the economy. According to Quality Meat Scotland and Scottish Red Meat Profile 2012, Scottish red meat (beef, lamb and pork) production contributed more than £2 billion to Scotland’s economy in 2011 with beef production the single biggest contributor to Scottish farm output. Consumer interest in sustainability is only set to rise, and with COP26 on the horizon, Scotland’s green present and future will be on the world stage. Happily for us, our beef and dairy industry are also continuing with innovative practices, such as regenerative farming and bioenergy, to hit net zero operations. As we come out of the pandemic and focus more keenly on climate change, here’s hoping these practices in Scottish beef and dairy will add to the debate on the future of our food, diet and the planet.

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Scottish Gin Sensations BY SONNY NEIL Looking to add to your gin collection? Take a look at some of our favourite gins from across the country. The world of Scottish gin can be a daunting one for the unfamiliar. With 140 brands and 450 gins on the market, it can be hard to find what you’re looking for. Whether you’re dipping your toes into the world of gin for the first time or know the difference between Navy Strength and London Dry Gin, you’ll be sure to find something of interest in our gin guide. From award-winners to unique innovators – and everything in between – there is a little bit of everything for all tastes and moods.

BIGGAR STRENGTH GIN PRODUCED IN: PERTH & KINROSS PRODUCED BY: STRATHEARN DISTILLERY A silver medal winner at the London Spirits Competition in 2020, this newcomer to the Navy strength gin scene has already made a splash when it debuted in May last year. Biggar Strength Gin makes use of the locally foraged Hawthorn berries as a key botanical alongside lemon peel, orange peel, rowan berries and pink peppercorn. Bottled at 57%, this gin is perfect for anyone that prefers their G&T with a bit of a kick. Biggar Strength Gin is produced in batches of 200 and individually numbered by hand giving each bottle a sense of identity. This strong gin is best served with a premium tonic or ginger ale with an orange peel garnish. BIGGARGIN.COM

LIND AND LIME GIN PRODUCED IN: LEITH, EDINBURGH PRODUCED BY: PORT OF LEITH DISTILLERY Made in the heart of Leith, this benchmark London Dry Gin makes use of juniper, lime peel and pink peppercorn to produce a balanced and refreshing flavour. Each bottle of Lind and Lime is distilled with 100% electricity, contains purely organic ingredients and its packaging is entirely plastic free making it one of the most environmentally conscious gins on the market. Lind and Lime Gin also works well as an ingredient for a French 75 or Gimlet alongside a great G&T so be sure to get experimenting and see what you like best. LINDANDLIME.COM

CAORUNN GIN PRODUCED IN: GRANTOWN-ON-SPEY, HIGHLAND PRODUCED BY: BALMENACH DISTILLERY A merge of the local and traditional, Caorunn Gin is a trully modern London Dry Gin. Combining six traditional botanicals – including juniper berries and orange peel - alongside five locally foraged flavours such as rowan berries, bog myrtle and heather. Caorunn is best served alongside a fizzy tonic and slices of red apple to enhance the aromatic flavours inside. If you prefer to mix things up, Caorunn is a versatile gin suitable for a variety of cocktails old and new including Martinis, Punch and Negroni. CAORUNNGIN.COM

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HENDRICKS GIN PRODUCED IN: SOUTH AYRSHIRE PRODUCED BY: WILLIAM GRANT & SONS, GIRVAN DISTILLERY Declared as the “best gin in the world” by the Wall Street Journal, this guide would ring hollow without mentioning Hendricks Gin. First launched in 1999, this giant in the Scottish gin scene is enjoyed by many and is produced in small batches of about 500ml each time, giving it an air of exclusivity. A drink infused with cucumber and rose petal essence, it is recommended to serve this gin with a garnish of cucumber instead of the usual citrus when creating your G&T to further unlock those flavours. Alternatively, why not try a mix of Hendricks, soda water and elderflower cordial, recommended by the master distiller themself. HENDRICKSGIN.COM

INVERCLYDE GIN PRODUCED IN: INVERCLYDE PRODUCED BY: START UP DRINKS LAB Looking for some nautical inspired flavours? Then Inverclyde Gin may have just the thing for you. Acting as a tribute to Inverclyde and its rich maritime history, this coastal gin, created in Port Glasgow is infused with seven different botanicals; Juniper, Coriander, Angelica, Orris, Sweet orange, Samphire and the key ingredient Seabuckthorn, to capture that oceanic scent in a bottle while also providing a hint of citrus. Each bottle features the signatures of those who made it, giving each a sense of character. Why not try out Inverclyde Gin’s Seasick Steamer recipe by adding 60ml of the titular gin and 3 dashes of Angostura Bitters. Stir over ice to concoct this easy to make delight. INVERCLYDEGIN.CO.UK

SCOTS PINE GIN PRODUCED IN: TAYPORT, FIFE PRODUCED BY: TAYPORT DISTILLERY Scots Pine Gin is Tayport Distillery’s latest creation and while it was only released at the start of the year, it has already been making waves. Inspired by the beautiful Fife coastline as well as the local Tentsmuir Forest, this pine needle gin received a silver award at the International Wine and Spirits Competition. Scots Pine Gin provides a spiced alternative to their other award-winning drink, Wild Rose Gin and features Juniper, Orange Peel, Cassia and (of course) Scots Pine as key botanicals. Distilled grain to glass, this London Dry Gin goes great with an orange slice and light tonic, bringing a fantastic blend of spice and citrus. TAYPORTDISTILLERY.COM

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PENTLAND HILLS GIN PRODUCED IN: PENTLAND HILLS PRODUCED BY: TARBRAXUS DISTILLERY It’s been a busy time for Pentland Hills Gin but for all the right reasons. The distillery was awarded with the prestigious Gin Guide Environmental and Sustainability award and its latest creation, their Navy Strength gin, was a finalist in the Gin Guide high strength gin section. The Navy gin has also walked home with a Silver Medal at the London Spirits Competition and a Bronze Medal from the World Gin Awards. It’s not hard to see why as this Navy Strength gin contains just as much ABV as its spirit contemporaries without the harshness, providing a smooth, silky flavour with a citrus and herbal finish. PENTLANDHILLSGIN.COM

CRABBIES 1837 GIN PRODUCED IN: LEITH, EDINBURGH PRODUCED BY: THE CHAIN PIER DISTILLERY Inspired by an old recipe discovered in the John Crabbie & Co. archives, Crabbies 1837 Gin blends old and new ideas into this classic London Dry Gin. The sea salt, marked as a key ingredient in the original recipe and sourced from a producer in the Isle of Skye, is used to balance the profile of flavour as well as add further depth to its taste. Key Botanicals to note include coriander, celery seeds, juniper, grains of paradise and the aforementioned sea salt. These elements combined provide tasters a piney juniper flavour with a spicy and fragrant finish. This 43% London Dry Gin pairs well with a slice of lemon, an orange twist and some premium tonic topped with ice. HALEWOOD-INT.COM

THE BOTANIST PRODUCED IN: ISLE OF ISLAY PRODUCED BY: BRUICHLADDICH DISTILLERY An exploration of Islay’s botanical heritage in bottle form, The Botanist, a multi-award winning gin, has been going strong since its debut in 2010. This gin makes a name for itself not only by being the first and only Islay Dry Gin on the market but by utilizing a staggering 22 unique, hand foraged botanicals -including water mint, red clover and lemon balm with each ingredient playing a starring role on the bottle, each inscribed in latin. This large ensemble of flavours creates an incredibly aromatic drink, making it the perfect addition to any G&T or Negroni. THEBOTANIST.COM

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Even more of our favourite Scottish Gins Did you enjoy our print gin guide but still looking for some ginspiration? Then look no further! Here are some more fantastic Scottish gins to keep an eye out for, from the Isle of Harris, St Andrews and beyond.

ISLE OF HARRIS PRODUCED IN: ISLE OF HARRIS PRODUCED BY: HARRIS DISTILLERS Featuring one of the most instantly recognisable spirits bottles in the world, Isle of Harris also features distinct maritime notes through its key botanical – locally harvested sugar kelp. Launched in 2015 to boost the economy of the island and create jobs, Harris Distillers now employs over 30 islanders, including a team of all home-grown distillers who make every drop of their island spirit. Featuring nine key botanicals – including the aforementioned sugar kelp – and produced using their small copper still, lovingly named ‘The Dottach’, this island gin truly stands in a league of its own.

SHETLAND REEL SIMMER GIN PRODUCED IN: SHETLAND PRODUCED BY: SAXA VORD DISTILLERY Shetland Reel Simmer Gin is one of three core gins produced at Saxa Vord Distillery by distiller Mark Turnbull. Inspired by the summer twilight’s in Shetland, locally known as the Simmer Dim, Shetland Reel Simmer Gin is bottled at 49% ABV placing it firmly on the stronger side of gins. Containing botanicals including orange peel, liquorice root and cumin, this silver medalist at the Scottish Gin Awards 2018 serves up well with Fever-Tree, a slice of orange, a sprig of rosemary and plenty of ice.

TOBERMORY HEBRIDEAN GIN PRODUCED IN: ISLE OF MULL PRODUCED BY: TOBERMORY DISTILLERY Established in 1798, Tobermory Distillery has over 200 years of distilling experience under their belt. Famous for their whisky and inspired by the expressive nature of Mull, the Tobermory Distillery add a splash of spirit from the whisky stills to create a unique flavour profile in their gin. Distilled on the island with a rich selection of botanicals including juniper, tea, heather, elderflower, and sweet orange peel, their first gin was launched in 2019 and has since been lauded as the Best Scottish Classic Gin at the World Gin Awards.

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DIGITAL EXCLUSIVE

HILLS AND HARBOUR GIN PRODUCED IN: DUMFRIES AND GALLOWAY PRODUCED BY: CRAFTY DISTILLERY One of the few gins in Scotland to be brewed with an in-house spirit, Hills and Harbour Gin is created over a 7-day fermentation process, utilising local wheat and water. Making use of Noble Fir needles, Bladderwrack Seaweed, juniper, tropical fruit, citrus spice and tangy sherbet, these elements combined create an aromatic blend of sea and forest, a fitting tribute to where Hills and Harbour hails from. The Galloway Forager is a unique way to enjoy this gin. Add 50ml of Hills & Harbour Gin, mixed with some Elderflower Cordial and a dash of Grapefruit Oleo to an ice filled shaker. Strain into a glass over ice and top with soda and then garnish with a sprig of Noble fir and a slice of grapefruit, to top off a refreshing cocktail.

VERDANT GIN PRODUCED IN: DUNDEE PRODUCED BY: EDWARD STREET MILL DISTILLERY Ticking off another of Scotland’s major cities on our list is Dundee’s Verdant Dry Gin. Founder Andrew Mackenzie went through quite a career change, having previously worked in Formula 1. However, this switch in passions would soon turn into recognition from the industry in 2017, winning Scottish Gin of the Year at the first-ever Scottish Gin Awards. Heavily inspired by Dundee’s trading history and the sailing routes to and from the city, this blend of curated botanicals includes Grains of Paradise, bitter orange and liquorice and provides tasters a rich sense of citrus on the nose paired with warm, earthy undertones.

CROSSBILL GIN PRODUCED IN: GLASGOW PRODUCED BY: CROSSBILL DISTILLERY While the Scottish gin industry has exploded in popularity in recent years, Crossbill Gin is an established member of the scene. First established in Aviemore, Crossbill Gin was launched in 2014, before relocating to bonnie Glasgow, opening a gin school at Barras Art and Design (BAaD) in 2017. Crossbill is a unique gin for two reasons – first, it’s made with only two botanicals, juniper and rosehip, and both are 100% hand-foraged in the Scottish Highlands. The second, is that the slow maceration process, as well as the watchful eyes of the gin team, produces a flavour that truly captures the spirit of the Scottish Highlands.

DIGITAL EXCLUSIVE

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Dive into Scotland’s Seafood Scotland produces sustainable seafood that is the envy of the world over, and it’s never been easier to support this industry in a sustainable way, finds Rosalind Erskine. It has been a tough 18 months for the fishing industry in Scotland. The paper trail of Brexit plus the ongoing pandemic has seen this sector turned upside down. But, with most of us striving to shop more locally, there’s a chance to boost sales and discover new dishes. Like most things, fishing has a seasonality and what’s available to us from local waters changes over the course of a year. Different waters too will affect what fish and seafood is available, so it’s worth bearing these things in mind when shopping for Scottish fish and seafood. While supermarkets are the obvious go-to for fish, to guarantee seasonal produce as well as being able to ask for advice, visit your local fishmonger. Eddie’s Fish Market in Edinburgh is ideal for those curious or looking for something different – and it has recently been taken over by award-winning chef Campbell Mickel. Campbell is always on the lookout for something new, and recently bought a whopping 77kg halibut. As well as this, he stocks sushi grade Hamachi tuna to sell as sashimi.

“Offering great value while helping spread the weight of consumerism” Speaking of the last year and our sustainable seafood, Campbell said: “We are blessed to have some of the most fertile fishing grounds on the planet. Our job is to help educate and encourage customers to try something that is in abundance, something like hake, herring or plaice. Offering great value while helping spread the weight of consumerism allowing stocks to replenish. Our farmed oysters and mussels are entirely sustainable, consistent of quality and readily available. Farmed salmon took a kicking from Seaspiracy, however that only told one side. The farmed salmon industry is of immense importance to Scotland. We need our farming ability for sure, we need to hold the farms to the highest standards but most definitely we need fish farms and we need them for many species. This must be embraced. Farms are going to play a huge part in this industry in the years to come.”

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“customers are becoming far more savvy about where their seafood comes from” Businesses such as Amity Fish Co offer sustainable, seasonal fish deliveries to homes across the country, something which has been a lifeline to many during the lockdowns. Jenna Urquhart from Amity has seen a change in customer behaviour, especially with regards to sustainability, saying: “We are certainly seeing a shift in buying habits from our clients and customers, who are becoming far more savvy about where their seafood comes from, which is great. We pride ourselves on ensuring our seafood is responsibly sourced and fully traceable – as well as being the best quality available that we can source for our customers. We are also making great progress in reducing our packaging, ensuring the remaining packaging is recyclable where possible and delivering seafood from shore to door with the lowest carbon footprint we can. Every little helps. One positive of the restrictions put on us by the pandemic has been that it has given consumers the opportunity to explore the amazing seafood options widely available on their doorstep.”

When it comes to shopping for sustainable fish and seafood, Andy Gray, Trade Marketing Manager at Seafish / Love Seafood, has these tips: “At Love Seafood we know people are keen to buy sustainably, but sometimes it’s tricky to know what’s what when it comes to purchasing fish and shellfish. So, here are some tips for bearing in mind when next out shopping for seafood. “Ask for information – when shopping at your local fishmonger, don’t be afraid to ask where the fish and shellfish they are selling came from. They will be able to tell you about the origins and the catching methods of the products they have for sale. This is one of the best reasons to shop local.

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A Guide to Scottish Fish and Seafood Source: Seafood from Scotland

Photos (other than the mussels): Amity Fish

Salmon

Farmed in the cool, clear waters of the Highlands and Islands, sustainably farmed Scottish salmon was named ‘best farmed salmon in the world’ in a poll of international seafood buyers. Scottish farmed salmon has held the French Government’s top quality award, Label Rouge, for 20 years. It was the first nonFrench food to receive this accolade. The Atlantic salmon offer from Scotland includes fresh, frozen and smoked products. Delicately flavoured flakes of Scottish salmon can be used for carpaccio, sushi, sashimi or cooked in a variety of ways.

Cod

Caught in the North Sea, a sweet flavoured fish with large succulent white flakes lending itself to a great variety of filleting options and cooking methods. Cod range from 500g to 6kg, the larger 4-6kg size providing several fillet portions from each side of the fish.

Langoustines

Highly prized and sought after, they are versatile and cook in minutes. Similar to a king prawn, but actually a closer relation of the lobster, they grow up to a maximum of 250g, have a meaty tail, soft prawn-like texture and a very sweet shellfish flavour.

Mussels

Rope grown on the west coast of Scotland and around the Scottish Isles, mussels are a highly sustainable species and are quick and easy to cook. Scottish mussels have a meaty flesh and sweet medium seafood flavour. Look out for the MSC logo on sustainable Scottish mussels.

King scallop

Caught around Scotland’s coast, using mobile gear or by hand-diving. Scallop meat has a sweet delicate flavour and needs minimal cooking. Scottish King scallops have approximately 15cm wide shells, with 18-35 pieces of meat per kg (out of shell). Queen scallops have approximately 7cm wide shells and 40 to 120 pieces of meat per kg. Look out for the MSC logo on scallops from the Shetland Isles.

Haddock

This versatile fish is suitable for many cooking methods. Whole haddock are available up to 3.5kg, but most commonly as two whole side fillets up to 400g. Look out for the MSC logo on Scottish North Sea haddock products.

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“In Scotland and the UK, we have a tendency to buy five main species – salmon, tuna, cod, haddock and prawns – and yet on any one day it is estimated that there is in excess of 100 different species of fish and shellfish available. “While cod and haddock are often regarded as the nation’s favourite whitefish, hake is a fish that many realise they really like when having the opportunity to taste it. Blind taste sampling tests with whitefish such as cod, haddock, hake, coley and pollock, regularly throw up hake as being the tastiest of the lot. “A great value for money fish, often overlooked by shoppers, is the humble mackerel. In its fresh form – often regarded by seafood aficionados as one of the tastiest fish, the mackerel lends itself to simple preparation, perhaps pan fried or grilled and enjoyed along with some lightly boiled new potatoes and an accompanying leafy salad – perfect summer dining and a great addition to any menu.”

Although shopping for fish and seafood to cook at home is one way of supporting the industry, remember a trip to the local chippy is also key. As is treating yourself to a dinner out, where seafood and fish from Scotland graces most restaurant menus. Even when restaurants were closed during the pandemic, many chefs still kept supply chains open by offering cook at home kits for customers. One of these, which saw great success, was chef Dean Banks’ Haar at Home boxes, with some options including lobster, crab and langoustines. David Lowrie Fish Merchants in Anstruther also made a real success of cook at home fish box options that offered the best Scottish seafood with a strong focus on seasonality.

“A great value for money fish, often overlooked by shoppers, is the humble mackerel. In its fresh form – often regarded by seafood aficionados as one of the tastiest fish”

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“Restaurant chefs have a crucial role to play in showcasing the benefits of Scottish seafood,” says Clare MacDougall, Head of Trade Marketing for the Middle East, North America and the UK for Seafood Scotland. “Their imagination and flair in creating new dishes encourages diners to try more unusual species that they might hesitate to buy to cook at home. So familiarity comes from eating out, and then confidence to cook at home often follows.” Much like Scotland’s other excellent produce, regions are known for certain fish and seafood. Loch Fyne is mainly known for its mackerel fishing and the Loch Fyne Oyster Bar serves up, mussels, shellfish and Scottish smoked salmon. In Peterhead, you’ll find mackerel, cod, plaice, turbot and sea bass. Sea trout and salmon fishing is popular in Speyside and in Oban, there’s mackerel and pollock. “We are truly blessed here in Scotland with the amount of quality sustainable seafood that we have access to,” says Derek Johnstone, Executive Chef at Rusacks St Andrews restaurants. “There is an abundance of wonderful sea fish, shellfish, and freshwater fish to choose from. For me, the thing that sets Scottish fish apart is that they’ve got the best natural environment in the world, and that we are careful to maintain it and not over fish. We’re focused on supporting people who do it the right way with minimal environmental impact, and we’ve got some great supplier relationships with the likes of The Ethical Shellfish Company in Mull, David Lowrie Fish Merchants in St Monans and St Andrews Seafoods to name a few. These operators are committed to both sustainability and quality.”

“We are truly blessed here in Scotland with the amount of quality sustainable seafood that we have access to”

With an abundance of fish and world renowned shellfish that’s available to us sustainably in restaurants, local fishmongers and for delivery to our doors, there’s never been a better time to discover Scottish seafood.

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Perfect Picnic

The arrival of warm weather seems to send everyone running gingham blanket and basket in hand to the nearest park or patch of grass. There’s an art to planning the perfect picnic menu though; the food should be simple to prepare and pack, sturdy enough to withstand the trip and ultimately, delicious! To get you inspired, we’ve picked out a selection of brilliant picnic food and drink combos from Scottish brands and businesses that will cater to all tastes and help you make the most of the Scottish summer. Amy Middleton

1. Bread

3. Condiments

Twelve Triangles Baguette (£2.40), White/Wholemeal Sourdough (£4)

Wonky Pickles Perfectly Posh Pickle (£5.95), Proper Piccalilli (£5.95), Tangy Tom (£5.25)

Working entirely with cold, slow fermentation sourdoughs, all breads and pastries are made and shaped by hand by their in-house bakers. A hearty foundation for a good sandwich! twelvetriangles.co.uk

Wonky Pickles endeavour to use locally sourced produce where possible – the wonkier the better, each one taking pride of place in any picnic basket. wonkypickles.com

2. Charcuterie

4. Cheese

East Coast Cured Red Wine & Garlic Salami (£4.20), Fennel Salami (£4.50), Porcini & Truffle Salami (£6.50), Rare Breed Air Dried Ham (£3.50).

IJ Mellis St Andrews Farmhouse Cheddar (from £5.90), Auld Reekie (from £5.51), Clava Brie (from £5.72), Hebridean Blue (from £5.98)

The Fennel Salami was shortlisted for best artisanal product at the Scotland Food & Drink Excellence Awards 2019. Beating the Fennel Salami however, was the tripleaward winning Porcini & Truffle Salami – a rich, earthy, and indulgent salami, and a talking point in any charcuterie. The Rare Breed Ham can be enjoyed as part of a charcuterie board or sandwich. It is a special however, so not always in stock. eastcoastcured.com

The St Andrews Farmhouse Cheddar is made in Anstruther, 12 months aged, providing a nutty and creamy flavour. Auld Reekie is made in Aberdeenshire and smoked over whisky barrels for a creamy and smoky taste with a cheddar-like texture. The Clava Brie is an organic Brie-style cheese from Inverness, aged for 6-9 weeks with a nutty flavour. The Hebridean Blue is a well-balanced blue cheese made on the Isle of Mull, with a creamy subtle flavour and a crumbly texture. mellischeese.net

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5. Snacks Balgove Larder Scotch Egg (£2.50) What constitutes a good scotch egg? In Balgove Larder’s books it’s simple, local free-range eggs boiled but still soft in the middle, their own sausage meat fresh from the butchery, and a generous coating of breadcrumbs fried until perfectly golden. Ideal with a bit of chutney or pickle. balgove.com James Pirie & Son Scotch Pie (£1.65 each) James Pirie and Son, situated in Newtyle, were recently crowned the first ever ‘World Scotch Pie Champion of Champions 2020’, so if you’re planning on adding a pie to your picnic it only makes sense that it be the best pie in the world. pirieandson.co.uk

6. Fruit Scotty Brand Strawberries, Raspberries, & Cherries (from £1.79) Scotty Brand raspberries and strawberries are grown by the Bruce family in Perthshire’s rich soil, whilst cherries are grown in one of Scotland’s first cherry orchards by Rowan and Jennifer Marshall. Pair Scotty Brand strawberries with lashings of Graham’s Gold Top Jersey Double Cream (£1) and you’ve got a stellar summer pudding. scottybrand.com

7. Crisps Mackie’s of Scotland (£1.25) A picnic essential, available in a range of flavours. There are few combos better than crisps and dip. mackies.co.uk

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8. Sweet Treats Borders Lemon Drizzle Melts (£1.75) Delicate, light, and zingy – excellent for a warm summer’s day. borderbiscuits.co.uk Lee’s Mini Snowballs (£1.60)

9. Drinks

The ultimate coconutty bitesize goodie. leesofscotland.co.uk

Eden Mill St Andrews Hop Gin & Watermelon (£2 each), Berry Bramble (£2.50 each), Citrus Fizz (£2.50 each) Truly summer in a can. Light and refreshing, these are the perfect cocktails on-the-go. edenmill.com Highland Spring Fruit Flavour Sparkling Cans (£3.25) Available in two delicately balanced flavours – Blackberry, Plum & Hibiscus, and Pear & Elderflower, a win for those not imbibing. highlandspring.com Bon Accord Sodas Bona-Cola, Cream Soda, Pink Grapefruit Soda (£18 multipack) This healthier alternative to your usual soft drinks is made in Edinburgh using real fruit juices and naturally sweetened with coconut nectar. Bon Accord also have sustainability in mind, opting to use 100% recyclable glass bottles instead of plastic. bonaccordsoftdrinks.com Rapscallion Soda Ginga Ninja, Burnt Lemon, Dry Lime, Rhubarb (£29-£32 multipack) Specialists in fresh fruit low calorie sodas handmade in Glasgow, using raw ingredients sourced from local markets with no concentrates, preservatives, or artificial flavours or colours. Rapscallion currently offer three core flavours, with limited edition seasonal flavours on sale at various points throughout the year – the first is rhubarb. rapscallionsoda.com

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Why Food Tourism Should be on Everyone’s Lips By Mhairi Clarke On 4 March 2020, Scotland’s new tourism strategy ‘Scotland: Outlook 2030’ was launched to a packed SEC room of around 500 tourism businesses, suppliers to industry, public sector organisations and business leaders at the Scottish Tourism Alliance annual conference. The First Minister took to the stage to endorse the strategy; the excitement and ambition for what Scotland’s tourism industry could collectively achieve as a sector was felt by all – the atmosphere upbeat, so much to look forward to, a new journey to take and a bold strategy to act as the roadmap to get us there. Our vision – ‘Scotland – we will be the world leaders in 21st century tourism’.

“COVID-19 has had a profound impact on both our tourism and food and drink sectors” Coronavirus was starting to fill the newspaper pages, the threat still felt slightly peripheral. But within days of the launch of that strategy, Scotland was locked down, our tourism businesses at a standstill for what we thought might be three weeks at the time. Well, we all know now, that became the longest three weeks... One of the key elements embedded within Scotland’s tourism strategy for 2030 was the delivery of the industry-led Food Tourism Scotland Action Plan, setting out a range of actions to maximise the potential of two of Scotland’s most successful sectors – tourism and food and drink. That plan was developed by Scotland Food & Drink and Scottish Tourism Alliance with the aim of unlocking Scotland’s food tourism growth potential to secure an extra £1 billion spend on local food and drink. COVID-19 has had a profound impact on both our tourism and food and drink sectors, exacerbated of course by Brexit. However, both are powered by resilient, passionate people and a will to find new, different and better ways of doing things, particularly in a crisis.

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“it’s a concept which enables a country to showcase the very best of what it offers” With international travel on hold at the moment, resulting in a major loss of revenue for food tourism; the STA, Scotland Food & Drink, VisitScotland and businesses the length and breadth of the country have been vocal in communicating a key message for recovery. Support local and view what’s on your doorstep (and beyond) as a tourist would, seeking out the hidden treasures and joys of history, heritage, culture, food and drink, shopping and experiences. It’s an opportunity in a crisis; we’ve been telling the world for years just how wonderful our places and provenance are. This has been a chance to experience for ourselves everything we’ve been telling everyone else. With restrictions easing further, the opportunity to put Scotland’s food tourism offering front of mind for our domestic and (hopefully soon) international markets has returned. Just this month, following a public appeal, 25 new Regional Food Tourism Ambassadors from the many different sectors of Scotland’s vibrant food and drink industry have been selected to promote and champion our sector and experiences and elevate Scotland’s position as a global food tourism destination.

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The ambassadors, who will officially be announced in September, will provide a much-needed boost after what has been an acutely challenging time and play a key part in rebuilding our food, hospitality and tourism industry. They’ll also support recovery in their regions by shaping sustainable food tourism experiences which will grow local economies within these destinations. Food tourism is of course hot on the lips of every international destination; it’s a concept which enables a country to showcase the very best of what it offers in terms of its natural assets, varied destinations and visitor experiences, all wrapped up in its provenance. Defined by the World Food Travel Association as ‘The act of travelling for a taste of place in order to get a sense of place’, food tourism is no longer a ‘nice to do’; it plays a vital part in attracting visitors and nowadays, can make or break a decision on whether to visit a destination (in times when we’re allowed to travel of course!). So, looking not too far away from home, what can we take some inspiration from? Who’s doing the food tourism concept really, really well?

Emma and Graeme Clark run Glenegedale House, a five-star, award-winning guest house in Islay. Both are passionate about giving their guests the best possible experience of the island, not only through the wealth of activities and access to some of the most stunning natural assets in the world, but by gently connecting visitors to the island through its food and drink. Making that connection goes beyond just having a great experience, it connects visitors to the destination’s people and this is where the sweet spot of food tourism lies – the joy of culinary experiences rooted in emotional connections to the people behind them.

“using local produce and creating an experience out of every meal” Emma talks passionately about why locally sourced food and drink has become a fundamental part of what they do. “Food tourism... it’s such a huge thing and to be honest always has been, however I think we all now see the importance of it more clearly. The road to recovery will take time but we can speed this process up in many ways for different businesses. Here at Glenegedale House, we always have focused on creating experiences for our guests which make their holiday and time here more memorable and helps them make memories to treasure forever, or at least until they return to make more. “The use of local produce and the stories behind our suppliers and their produce we serve to our guests makes everything more special. Scotland has the best larder in the world and our produce makes the best of chefs envious; we need to utilise this to the best of our abilities. It makes the guests feel good about what they are eating as not only is it the very best of our amazing larder but we can trace every morsel on their plate and tell you where and when it was landed, caught, grown or foraged. Enviro-tourism goes hand in hand with this as guests truly are thinking back to the sustainability of their food which allows them to gain more enjoyment from each mouthful.

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“For us personally, using local produce and creating an experience out of every meal we serve whether that is breakfast, a picnic lunch or our amazing evening meals and seafood or game platters make us feel proud when we walk out the kitchen with each and every plate. Pride turns to happiness and our dining room is alive with energy, an all-round happy holiday feel and chat. You can’t help but smile and enjoy. “Food tourism is playing a huge part in our recovery. We have upscaled our meals, drinks lists and wine list and in return our recovery is happening faster than we dreamed possible. Our suppliers are also so grateful for our increased spend. “Our seafood platters are out of this world, with the lobster, langoustine and crab all landed five miles away at 5pm and on the plate at 7pm. The scallops are hand dived for at noon and with us by 2pm, again eaten that evening. “Our picnics are all made up of local goodies and homemade savouries and treats and given in a beautiful basket with a little note of magical places to find and enjoy your picnic. Our threecourse meals all have a huge focus on our local Islay larder and then further afield to Argyll and Scotland.”

Collaboration is of course key to Scotland growing a food tourism offering like no other and requires many different organisations coming together to make it happen; hoteliers, restaurateurs, bars, visitor attractions, farm shops, retailers, wholesalers and producers all have a role to play in being ambassadors. Chief Executive of the Scottish Tourism Alliance and Chair of the Food Tourism Board Marc Crothall said: “To achieve our collective tourism vision, it requires business and destinations across Scotland to be promoting and delivering the very best unique, authentic, memorable food tourism experiences; more than ever, people are looking to make the connection between food and the destination, to get that real sense and taste of place. “Producer and supplier stories bring it all to life and help build that instant connection with the visitor audience, so it’s important, particularly as we move towards Scotland’s themed year, the Year of Storytelling 2022 that we use this as an opportunity to share Scotland’s amazing food stories with the world.” Fiona Richmond, Head of Regional Food, Scotland Food & Drink, and food tourism project lead, said: “Whilst the world has turned upside down since the national plan was launched, our ambition for Scotland to be a leading light in food tourism has not. We would love businesses to stay close to our plans and work with us on food tourism development. It’s vital that they continue to develop their capacity to meet visitor demand for gastronomic experiences by, for example, sourcing locally; telling producer stories; connecting with their nearest regional food group; training staff on provenance and developing events, itineraries and experiences that put local food and drink at their heart” Food for more than thought – it seems we all have a role to play in putting Scotland firmly on the map as one of the most exciting food tourism destinations in the world. The opportunity is ours and there for the taking.

Find out more about Scotland’s Food Tourism Action Plan at scottishtourismalliance.co.uk/food-tourism

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Under the Grill with

Gary Maclean As City of Glasgow College lecturer, Scotland’s National Chef, Chef Patron of Creel Caught, and winner of MasterChef the Professionals 2016, Gary Maclean is a multitalented voice in Scotland’s food and drink community. He joins Taste for Under the Grill, where we speak to him about his most memorable meals, his new menu at Creel Caught, his Norwegian MasterChef experience at Maaemo in Oslo, and his favourite pieces of Scottish produce. Amy Middleton

What dish from your time on MasterChef the Professionals challenged you the most and which are you most proud of? I think my first dish on the show was my most difficult dish I have ever cooked in my life. I did Rabbit nose to tail, cooking it in about ten different ways. It was very risky as rabbit is very difficult to get right. I knew the judges would also think it was risky. This is one of the few dishes I had the opportunity to practice and I took full advantage of this and I did fifteen full-timed run throughs for the one dish. Incidentally, I haven’t made it since.

What is your most memorable meal? My most memorable meal was from over 20 years ago. I was on a culinary tour of Italy and we arrived very late to our accommodation in Parma. We were too late to go into town for food and we were staying at an old monastery, which had no restaurant. The caretaker who checked us in said that he would sort us out with something. We all expected some sandwiches, but we were treated to a spectacular meal; homemade ravioli, amazing cheese and charcuterie and the most incredible red wine from the monastery.

Your experience at Maaemo in Oslo, Norway seemed to be a real catalyst moment for you in the competition, what was it about Maeemo that was so special for you? Maaemo was incredible – I felt a real link with the place. The whole concept was about sustainable seasonal produce only found in Norway. I instantly got to thinking if this was done in Scotland it would be amazing. The other thing was, I almost got to forget about the competition and just experience working at a three Michelin star restaurant, and not mess anything up! All in all, I felt at home in Maaemo.

What is your favourite kitchen tool/gadget? I’m not into gadgets too much; too many people buy gadgets and don’t use them. If pushed, for me it has to be my Thermomix. It’s a really high-tech blender that can also cook whatever is in the bowl.

What ingredient could you not live without? The ingredient I couldn’t work without and I feel is essential would be salt – so critical in cooking.

If you could cook a meal for anyone (dead or alive), who would it be and what would you make? The person I would have loved to have met and cooked for would be Stan Laurel from Laurel and Hardy fame. Stan spent a lot of his youth in Glasgow and went on to become one of the most famous people in the world. I would probably cook him something from his youth; brown shrimps I’m sure would have been plentiful when he was a kid.

What inspired your menu for Creel Caught? My menu for Creel Caught is being totally dictated by what my suppliers are telling me is good, available, and more importantly sustainably sourced. We have so many amazing things on the menu from hand-dived king scallops from Mull to Iain Spinks Arbroath smokies. We are looking to only use ingredients from Scotland throughout the whole menu.

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Are there any foods you just don’t like? My food hell is Brussel sprouts – sorry to all the Brussel sprout farmers out there but I just don’t see the attraction. I spent too much of my youth working on veg sections prepping sprouts, then watching the plates coming back to the kitchen from the dining room with all the sprouts untouched! However, in my house, I am in the minority – my wife and kids love them!

What is the most challenging ingredient to work with? For me the most challenging ingredient would be sea urchin. I actually had many a sleepless night before going onto MasterChef because I dreaded getting one in the skills test. I did buy some beforehand and gave it a go, but I’m not sure how successful I would have been if it came up on the show.

If you could give one piece of advice to a home chef, what would it be?

What is your favourite Scottish produce? I am really passionate about all Scottish produce. I have been lucky to have spent a lot of time over the years with a lot of our producers, farmers, and fisherfolk. It would be difficult for me to tie it down to one ingredient. I truly believe that Scotland has some of the very best food in the world. I have been able to showcase this in loads of events around the world; watching other chefs work with and appreciate our produce is a real highlight of my year.

What Scottish produce/dish is most underrated? Scottish food is really only underrated by Scottish people. I would love to see the availability of our fish and shellfish in more shops. We need more fishmongers to bring this incredible product to the Scottish market more easily.

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There is loads of advice; simple things like taste your food, getting a good quality knife and cutting board helps. I would also advise to take some cookery classes. Most colleges offer great recreational evening classes and there are also a lot of really good Cook Schools around the country.

What meal would you choose as your last supper? I have been getting asked this for years, and the answer is always the same. It has to be super tasty, extravagant and special, so for me my last supper would have to be Scottish Lobster.

Gary Maclean’s newest venture, Creel Caught, is now open at the Bonnie & Wild Scottish Marketplace within the St James Quarter. His new menu champions the very best Scottish seafood, with signature dishes including Arbroath Smokies, Grilled Langoustines with Seaweed Butter, and Steamed Shetland Mussels. Find out more at creelcaught.com.

Love for Local

Bonnie & Wild opened its doors for the first time on Thursday 15 July, after whetting appetites for months as news emerged of the exciting and acclaimed chefs and businesses that would be making a home within the premium food hall. With eight chef-led food stalls, four speciality retailers and three bars, Bonnie & Wild’s Scottish Marketplace is one of the biggest and most exciting food and drink-focused venues to open in recent years. This is a collaboration of leading providers, united by a shared ambition and passion to deliver the very best of Scotland’s larder for all to enjoy. Guests are given the option to choose from a diverse range of menus, each shining a spotlight on many of Scotland’s finest food and drink purveyors. Amy Middleton

The Process

Diners request a table at the door and are then escorted there by staff. Drinks are ordered via QR code, and these are delivered straight to the table. Ordering food is simply a matter of going up to each vendor, ordering your food, then going back to your table with your own pager which will let you know when to go back and collect your food. Masks should be worn at all times on entering the food hall, except when seated. At the moment, the Bonnie & Wild Scottish Marketplace is only open to walk-ins with no table reservations being taken. No cash is accepted at Bonnie & Wild.

Creel Caught

Creel Caught is the first solo venture of Gary Maclean – educator, MasterChef winner, and Scotland’s first national chef. A marriage of the humble and the refined, Gary’s menu will offer pristine seafood paired with clean, precise cooking. Working with fishmongers across Scotland, Creel Caught is 100% committed to sustainable sourcing, ensuring that this new venture really does champion the very best Scottish seafood. creelcaught.com

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The Gannet East

The Gannet is a modern Scottish restaurant serving seasonal dishes inspired by its network of artisanal producers, foragers, and farmers. The kitchen at The Gannet East is headed up by John Munro, who joins Ivan Stein and Peter McKenna. At Bonnie & Wild, The Gannet East are serving highlights from the restaurant’s set menu, such as Whisky Tempura Oysters, Scallops and Beef Tartare, Beef Bavette, and Sea Trout. thegannetgla.com

Rico’s

Rico’s Pasta Bar is an exciting new concept brought to Bonnie & Wild by The Rocca Group, which also runs the Edinburgh favourites The West Room, The Broughton, and city newcomer Rico’s on North Castle Street. Within the food hall, Chef Francesco Ascrizzi will be serving up some of the freshest pasta dishes around, made daily with locally sourced ingredients of exceptional quality. ricosristorante.co.uk

east PIZZAS

Famed across the city for their sourdough pizzas made from fresh, local ingredients with an emphasis on sustainable and organic sourcing, east PIZZAS also join the list of vendors at Bonnie & Wild. Born from a desire to bring the highest quality standards to pizza, guests can expect an ever-changing line-up of sourdough pizzas made using seasonal ingredients, as well as some old favourites. eastpizzas.com

Salt & Chilli Oriental

Award-winning TV chef Jimmy Lee comes to Bonnie & Wild with his Hong Kongstyle street food reimagined, remastered, and given a playful Scottish twist. As well as highly addictive Salt & Chilli dishes, Jimmy will also be serving up creations such as Scottish Heather Honey Chicken, and Char Siu Roast Pork with a Maple and Hoi-Sin drizzle. salt-chilli.co.uk

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Erpingham House

Erpingham House brings the power of plants to Bonnie & Wild. Vegans, vegetarians, and all those who love and appreciate plant-based fine dining will be catered for here. Led by group executive chef Meg Greenacre, Erpingham House aims to create innovative, delicious, and sustainable food that delights without compromising on flavour, quality, or impact. Erpingham House’s menu will include some of their most popular dishes, such as the Superfood Buddah Bowl, “FSH” & Smashed Potatoes, and the Erpingham Burger. erpinghamhouse.com

CHIX

CHIX is a completely new entity and concept, bringing a refined and classy approach to fried chicken, but enhancing it with an unrivalled range of innovative and complex dips and sauces that will tantalise diners’ palettes. Brought to Bonnie & Wild by Max Murray and Ed Cresswell, who was Chef de Partie at Heston Blumenthal’s Fat Duck before he decided to give fried chicken a fine dining makeover. chixedinburgh.com

Joelato

Sourcing the milk, cream, eggs, and berries locally, Joe’s gelato is made entirely inhouse. Boasting lip-smacking flavours such as a salted honey gelato with homemade honeycomb, and blackcurrant mascarpone, Joelato offers foodies an ever-changing selection of classic and inventive flavours made from the best seasonal ingredients. joelato.co.uk

Alongside restaurants, the Food Hall also showcases the awardwinning Block Clock Café and Patisserie, and the first retail offering from national drinks wholesalers Inverarity Morton, renowned butcher MacDuff 1890, and The Cheese Club. Diners can also find three bars within Bonnie & Wild, each with its own atmosphere and feel, serving a wide range of draught beers, cocktails, wines and spirits. With a footprint of 16,700 square feet, Bonnie & Wild is one of the largest food and beverage venues in the country and a must-visit for any and every food lover. Bonnie & Wild is situated on the fourth floor of the main galleria within the newly opened St James Quarter in Edinburgh, open daily from 9.30am until late.

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Destination Dining: Leith BY KAITLYN CHATWOOD

Leith has exploded over recent years to bring new taste delights, which reflect the ever growing and strong community of people who live here. The restaurants below have been staples within the community since they opened for good reasons: the food is delicious, high quality and they continue to provide excellent service. Fancy going for a drink after? We have here just a small sample of the incredible bars and pubs in and around the Leith area.

The Black Fox This foxy retreat specialises in burgers in a classic pub setting. They serve an incredible selection with good vegetarian options to boot. Look out for the ‘Attack of the Killer Beans’, ‘The Scotsman’ and the ‘Haggis Bon-Bons’. The drinks are an additional bonus, with the pub serving local craft beer and creating their own cocktails including a ‘Leitharita’. 17 Albert Place, EH7 5HN

Woodland Creatures This pub has an excellent array of food dishes to satisfy that classic gastropub craving. The food menu ranges from Bar Bites to Brunch to Main Menu and even a ‘Little Critters Menu’, not to mention the cocktail and local craft beer selection that they offer. This family friendly place is a beautiful spot for a meal or a drink outside in the sunshine on Leith. 260-262 Leith Walk, EH6 5EL

Leith Depot Gastropub Another excellent spot for a drink or a meal, depending on what tickles your fancy. Leith Depot, known for its community support, offers a Lunch menu, a Main menu as well as Brunch menu and honestly what could be better than ordering a cocktail and enjoying some classic pub favourites.

Campervan Brewery’s Taproom

With 10 beers on tap, Campervan’s Taproom Beer Garden showcase Campervan classics alongside the finest of Scotland and the UK’s craft beers, plus a selection of wine, local spirits and soft drinks. The perfect way to start any trip to Leith! 112 Jane Street, Edinburgh, EH6 5GH

138-140 Leith Walk, EH6 5DT

Nobles

Nobles gracefully walks the line between pub and restaurant as they emphasise the history of Leith. They use the best Scottish ingredients across their brunch and dinner menus to lure you in, but you will return for the old-world maritime charm as well as the food. You can also enjoy cocktails, craft beer and the contemporary art which are nobly blended together. 44A Constitution St, EH6 6RS

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s e l b o N

Leith

"A sweet and memorable meal" - The Scotsman "Nobles is a true Leith gem" - The List "I would be over the moon if this was my local" - The Herald www.noblesbarleith.co.uk

44a Constitution st. eh6 6rs - 0131 629 7215

Tapa This authentic Spanish restaurant has all the trappings of good tapas – hence the name. They have such a wide selection of delicious morsels from chorizo, jamón ibérico, pinchos de pollo to seafood delicacies like croquetas de arroz negro. The menu also includes their ‘recomendados’ which are the specialities of the restaurant and glimpses into true Spanish food. 19 Shore Pl, EH6 6SW

La Favorita Everyone’s favourite Italian restaurant in Leith for a good reason. They cook all their pizzas in a log-fired oven which not only adds a delicious smoky flavour to the dough, but a special crispiness. They have a fantastic range from traditional to calzones; and their pasta selection is equally mouth-watering. Their wine and dessert menus will ensure you happily stay there for a long time. 325-331 Leith Walk, EH6 8SA

Heron This brand-new opening brings Scotland back onto the map in Leith. Created by a duo of fantastic chefs who only wish to serve the best local produce around, they are bringing new dishes such as duck with honey and lavender or oyster with wasabi. With a fantastic view of the Shore, this restaurant is an idyllic setting to enjoy delicious, freshly prepared dishes. 87-91 Henderson Street, The Shore, EH6 6ED

Restaurant Martin Wishart A Michelin starred restaurant whose menu is as exquisite as it sounds. Using classic French techniques with Scottish ingredients, Martin Wishart continues to impress with his delicious, specialised dishes. The Tasting menu has a wide variety of opportunities to try something new, and with a Michelin star since 2001, this restaurant will have your taste buds quivering. 54 Shore, EH6 6RA

Lost in Leith Bar and Fermentaria The best way to kick off your night is with a craft beer at the Lost in Leith Fermentaria and bar. Campervan Brewery have their own on-site beer barrel-aging process for beer enthusiasts and for those who might prefer wine or spirits, the bar offers a variety of Scottish producers and suppliers. For those who love beer, this is a must try. 82 Commercial Street, EH6 6LX

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Destination Dining: Leith BY KAITLYN CHATWOOD Robbie’s A firm favourite on Leith’s pub scene, Robbie’s has been here for as long as anyone can remember and continues to be one of the prime spots for regulars, locals and newcomers alike. Robbie’s prides itself on featuring guest beers from Scottish breweries and you may even catch some live music on the weekends if you’re lucky. 367 Leith Walk, EH6 8SE

Three Marys Another brand-new opening in Leith, Three Marys takes over the spot formerly occupied by Sofi’s, with a nod to Mary Queen of Scots, Mary Magdalene and Mary of Guise. This bar serves locally themed, handcrafted cocktails, craft beer and wine but be sure to order their signature drink: the Bloody Mary. 63-65 Henderson St, EH6 6ED

Aurora Modern Eatery A fine dining experience tucked away in a hidden corner of Leith, Aurora offers a modern twist on European cuisine. The chef likes to experiment with unusual pairings of ingredients and flavours which bring together wonderfully vibrant dishes. Check out their seasonal tasting menus which offer scallops with passion fruit or confit suckling pig with pineapple.

The Mousetrap This game-themed dive bar lights up Leith with its unique interior and quirky furnishings, offering pinball, board games, cocktails, DJs and more. Head here for a fun-fi lled evening out with some pals and you won’t be disappointed. 180 Leith Walk, EH6 5EA

187 Great Junction Street, EH6 5LQ

RoseLeaf Bar Café This beautiful bar is situated near The Shore and is open all day with a variety of menus, including one for vegans. Be sure to pop along for a coffee or a drink and check out their ‘Beverage Bible’ which provides a fun and useful glossary of Leith slang! 23/24 Sandport Place, EH6 6EW

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Teuchters Landing This bar and restaurant steals the limelight with its perfect location overlooking the Water of Leith: you can even sit on the pontoon! Choose from a variety of local spirits and beers or from a menu which will satiate every appetite from nibbles and deli boards to haggis and Scottish shellfish. © Teuchters Landing

1a & 1c Dock Place EH6 6LU

The Lighthouse Restaurant and Bar, The Fingal A beautifully crafted menu which highlights the seasonal availability with a focus on Scottish produce, including Perthshire strawberries and Orkney scallops. The Lighthouse is on the Fingal ship situated near the Leith Docks which allows for a truly Scottish atmosphere as you relax and enjoy your meal. Alexandra Dock, Leith, EH6 7DX

Ooh Mami This Asian Fusion restaurant has excellent options on the menu including Khai Soi, the Og Bánh Mai or nibble options such as Wasabi Devilled Eggs. This delectable restaurant near the heart of Leith also has a ‘Five Phases’ Cocktail menu which offers dishes to pair with your drink. 7 Bernard St, EH6 6PW

The Chophouse The original chophouse was opened in Leith, 2015 and since then it has continued to wow residents and tourists alike. Their ‘Off the Coals’ selection of steaks are exceptional as the dry aged beef is hung on site. So kick back and enjoy a sumptuous meal with a glass of fine wine. 102 Constitution Street, EH6 6AW

Chez Mal Brassiere & Bar, Malmaison Hotel What was once a house of ill repute is now the beautiful Malmaison Hotel which overlooks the Leith docks. The brassiere and bar is a fantastic spot to grab a bite to eat, and their extensive drinks menu, including a dedicated cocktail menu, ensures a pleasant evening. 1 Tower Place, Leith, EH6 7BZ

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Q&A with

The Buyer

Kirsty George is well known and accomplished within the Scottish food and drink industry. Following university, Kirsty held a number of roles, including General Manager of a Scottish salmon smokehouse, which provided her with a solid network of Scottish distributors and a comprehensive understanding of local suppliers. Her experience allows her to make a great impact in her current role as Local Sourcing Manager at Scotmid. Kirsty works with a broad range of brands across Scotland, not only sourcing new and exciting products, but ensuring Scotmid supports local suppliers in establishing a presence in the Scottish food and drink industry. We catch up with Kirsty to find out more about her role and some of the Scottish suppliers she works with. Sean McMahon Briefly, what is it like being a buyer at Scotmid? Being the buyer at Scotmid is really fast paced and exciting – the role encompasses far beyond that of solely sourcing new and exciting products. We have a real focus at Scotmid to be at the forefront of innovation and offer a point of difference for our customers. To that end, there’s a lot of developing new concepts and landing them in our stores as we progress them – in the last year alone we’ve included offers like refilleries, revitalised in-store butchers, focused on a Scotmid Favourites range and also developed our frozen ready meals.

How did you get into it? After leaving university I landed a brilliant graduate position at Stockans Oatcakes. Since then, I’ve had a number of jobs within the Scottish F&D industry, including at Scotland Food & Drink. All of my roles have allowed me to get a full 360° view of the industry, from farm to fork and crucially, build a great network of colleagues and collaborators.

How does Scotmid support regional producers from Scotland? We’re conscious that a lot of the smaller producers we work with are at the start of their journey or work as part of a small team. We ensure we support our suppliers from establishing their route to market all the way though to using our platforms to boost their profile in store and widen their audience. We also have a graduate working within our business, who has a specific role designed around supporting the journey of these smaller producers and ensuring they maximise their opportunity in our stores.

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“in Scotland we’re particularly lucky to have an industry where producers work together and support one another”

What advice would you give producers who have a fantastic product and want it to be seen? It’s important to build your relationships and reputation amongst the food and drink community – in Scotland we’re particularly lucky to have an industry where producers work together and support one another. I’ll often receive recommendations or introductions from suppliers I already work with. There’s also great work going on with bodies such as Scotland Food & Drink, Seafood Scotland and QMS to boost the profiles of these brilliant producers on the world stage, so I think having a relationship with an industry body who can offer access to support and contacts is really important for some of our smaller producers in particular. Finally, I would suggest creating lots of your own, innovative content for your brand – make it easy for people to talk/write about you!

What are some of your favourite local suppliers that are now available at Scotmid? We work with lots of brilliant local producers and stock a broad range of brands made in Scotland that many customers don’t initially realise are made in Scotland! Current favourites include Bon Accord, Confectious by Aldomak, Stockans Orkney Oatcakes and Arran Ice Cream.

If you had to create a meal using only local produce, what would it be? To start: Smoked langoustines from East Pier Smokehouse, St. Monans Mains: Gigha Halibut, buttery new potatoes from Angus and a giant fresh green salad from the garden with a Summer Harvest Oil dressing Desserts: A summer pavlova with local berries. At Scotmid, we stock a selection of Castleton fruits, cream from Graham’s Family Dairy and even meringues from Lee’s of Scotland if you don’t want to take on the meringue making!

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Midge Proof Marinade and Dip for Scotch Beef BBQ

PREP 1 HR 15 MIN

COOKING 30 MIN

COOKS 2 PORTIONS

MARINADE

MARINADE DIRECTIONS

5g rosemary 1.

Mix the rosemary, thyme, bay leaves, garlic, mustard, pepper, lemon juice, Worcestershire sauce, tabasco and oil together in a bowl.

Add the chopped pieces of beef, making sure they are coated well.

Cover and leave to marinade for at least one hour. You can also leave overnight in the fridge.

A few black peppercorns and sea salt Good squeeze of lemon juice

Season with sea salt and cook on the BBQ.

300-400g sirloin or ribeye Scotch beef steak, cut up into pieces suitable to skewer for the BBQ

DIP DIRECTIONS

5g thyme 2 bay leaves, torn 2 cloves of garlic, crushed 60ml olive oil 15ml Worcestershire sauce 1 tsp dijon mustard A few drops tabasco

DIP 2 bay leaves, torn 2 cloves of garlic, crushed

Finely chop the shallot, garlic, chilli, parsley, basil, and lemon balm. Alternatively you can use a pestle and mortar to grind all the

Drizzle in the olive oil and season with sea salt.

60ml olive oil 15ml Worcestershire sauce 1 tsp dijon mustard A few drops tabasco A few black peppercorns and sea salt Good squeeze of lemon juice

RECIPE FROM: Chef Paul Green of The Torridon Hotel in association with QMS and Dr Alison Blackwell, Scotland’s leading midge expert

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PREP 30 MIN

Smoked Haddock Kedgeree with Eggs

COOKING 15 MIN

COOKS 4 PORTIONS

INGREDIENTS 500g smoked haddock Hot fish stock or boiling milk

DIRECTIONS 1.

Put the haddock, skin-side up, in a shallow pan over a low heat and cover with the fish stock or milk, bay leaf and a whole onion.

Allow to sit for 10 minutes before removing the haddock from the liquid. When it’s cool enough to handle, remove the skin and break into large flakes

Melt the butter in a large frying pan over a low heat with the olive oil and add the chopped onion. Fry gently until softened. Then stir in the chilli, cardamom pods, turmeric, mustard seeds and curry powder. Cook for 3 more minutes then add the rice, flaked fish and cream and heat through. Season with salt and freshly ground black pepper to taste.

Fold in the chives, coriander and finally top with the eggs. Serve immediately with the lemon wedges and coriander leaves scattered over.

1 bay leaf 2 large onions, 1 whole and 1 finely chopped 15g butter 1 tbsp olive oil 1 large onion, finely chopped 1 green chilli, deseeded and finely chopped 2 cardamom pods, crushed 1 tsp turmeric 1 tsp mustard seeds 1 tbsp curry powder 350g Precooked basmati rice 75ml double cream Sea salt flakes and freshly ground black pepper Small handful of chives, chopped Small handful of coriander, chopped, plus extra leaves to garnish

RECIPE FROM: Seafish. Love Seafood.

4 boiled eggs Lemon wedges, to serve

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PREP 20 MIN

COOKING

Miso e Pepe

20 MIN

COOKS 2 PORTIONS

INGREDIENTS 200g spaghetti

DIRECTIONS 1.

Deseed the chillies and toast them lightly in a pan before crushing them with a mortar and pestle. Toast and crush the peppercorns.

Cut 1/8 of the nori sheet into thin slivers and crush the rest into flakes.

Boil the pasta in salted water.

Heat 2 tbsp of the oil in a frying pan and fry the pepper and chilli until fragrant.

Drain the pasta, reserving some of the pasta water. Put the pasta in the pan.

Make a slurry with some of the pasta water and the miso paste and add to the frying pan. Toss/stir until a silky emulsion starts to form. (If it starts to ‘seize up’, make sure to add a little bit more pasta water. Aim to have a little extra liquid than you would want as the mixture will seize up as it cools.) Add more oil as appropriate.

To finish, add lemon juice and crushed nori before giving the whole lot a final toss.

Divide into two bowls and garnish with the nori slivers.

2 tbsp Sichuan peppercorns 2 tbsp black peppercorns 4 tbsp white miso 2 dried chillies 4 tbsp olive oil 1 lemon 1 sheet nori

RECIPE FROM: Robin Sheriff from The Koji Kitchen

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PREP 25 MIN

Mussels with shallots, cream and tarragon

COOKING 5 MIN

COOKS 4 PORTIONS

INGREDIENTS 1kg Shetland blue shell mussels 1 large banana shallot, finely chopped

DIRECTIONS 1.

Clean the mussels and remove the beards.

Take a large pot with a lid and place the mussels inside. Add the shallots, wine and garlic.

Cook for a few minutes with the lid on until the mussels start to open, then add the cream and wine and continue cooking until all the mussels are open. If there are any that haven’t opened, check they are good by prising them open. Otherwise, discard them.

Next, add the tarragon and a squeeze of lemon to the pot, then give the whole lot a shake.

To serve, drink with a glass of the same wine you used to cook with, grab finger bowls and serve while steaming hot.

100ml white wine 3 cloves garlic, finely chopped 250ml double cream A small handful of chopped fresh tarragon A squeeze of lemon (optional)

RECIPE FROM: Chef Neil Forbes at Café St Honore Photo Credit: Paul Johnston at Copper Mango

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PREP 15 MIN

Honey, Raspberry & Oat Slice

COOKING 20/25 MIN

COOKS 6 PORTIONS

INGREDIENTS

DIRECTIONS

75g butter

Preheat the oven to 180C/350F.

60g soft brown sugar

Cream the butter, sugar, vanilla and honey until light and fluffy.

Next, beat in the egg

Fold in the flour and oats.

Stir in the raspberries.

Pour the mix into a lined square baking tin and bake for 20 to 25 mins.

25g honey 1/2 teaspoon vanilla essence 1 egg 80g self-raising flour 30g oats 60g raspberries 7.

Once cooled, cut into slices and dust with icing sugar.

RECIPE FROM: Coinneach MacLeod, The Hebridean Baker. From The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands. PHOTO FROM: Euan Anderson and The Hebridean Baker

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PREP 1HR + OVERNIGHT

COOKING 5 1/2 HRS

Ham Bitterballen

COOKS 4 PORTIONS

DIRECTIONS INGREDIENTS

Place the ham hough, onion, celery, carrot, peppercorns and thyme in an oven proof pot with lid, cover with hot water and place lid securely. Braise at 160 for 4-5 hours until the ham is tender and falling off the bone.

Once ready, allow the ham to cool slightly before taking the meat off the bone. Strain the vegetables and herbs from the ham stock and put the stock to the side.

To make the bitterballen mix, melt the butter in a large pan. Once it is foaming, add the flour. Toast the roux lightly before adding the mustard powder, fennel seeds, white pepper, black pepper and dijon mustard. Mix everything together for approx. 30 seconds before slowly adding the ham stock a little at a time, making sure to whisk throughout.

Once the stock has been added, cook on a low heat for 5-8 mins. Ensure the flour is completely cooked out and no longer detectable.

Add the ham and parsley, season to taste and allow to cool. Once cooled, place in the fridge overnight.

The next day, roll the mix into balls weighing around 35g each. Roll each ball in the egg, then the flour, then the breadcrumbs.

Deep fry each ball at 180 until golden brown.

Stravaigin Restaurant recommends serving with good quality mustard and mayonnaise.

1 ham hough 1 onion, roughly chopped 1 carrot, roughly chopped 1 celery stick, roughly chopped 10 whole black peppercorns 5 sprigs thyme 250g butter 250g plain flour 1 tbsp mustard powder 1 tbsp toasted fennel seeds 1 tsp white pepper 1 tsp freshly ground black pepper 1 tbsp dijon mustard 1l ham hough stock 30g finely chopped parsley 100g plain flour 4 eggs, whisked 200g parking breadcrumbs

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RECIPE FROM: Stravaigin Restaurant

Get Ready for Cocktail Week! Edinburgh Cocktail Week is set to return in October this year and has announced that 100 bars throughout the city will participate in the event: making 2021 the biggest yet! Taking place over two weeks this year from Monday 11th – Sunday 24th of October, those with an event wristband will be able to enjoy exclusive £4 signature cocktails at each of the participating venues, a lineup of favourites both old and new. House of Gods, Juniper, The Barologist, The Printing Press, Three Marys, and many more will all be taking part for the first time this year. Some of Edinburgh’s most popular institutions will also be reappearing this year, including Tigerlily, Cold Town Bar, Copper Blossom and SkyBar to name but a few. A venue to look out for this year though is Ooh Mami, found in Bernard Street, Leith, which is famed for their Asian Fusion cuisine but we are told are offering some amazing cocktails.

We have also increased the size of the Cocktail Village to allow for social distancing and added in additional ventilation and a completely transparent roof to allow in more fresh air andnatural light - measures we know help keep people safe and give extra confidence in attending.” In addition to the Cocktail Village and 100 participating bars, a programme of events and experiences will run throughout Edinburgh Cocktail Week 2021, the full programme of which will be unveiled in September. A series of ‘Prestigious Experiences’ is also being introduced to the festival in collaboration with the city’s most exclusive venues and award-winning mixologists.

Edinburgh Cocktail Week’s Gary Anderson said: “After what has been a tumultuous year, the return of Edinburgh Cocktail Week has been welcomed by bars across the city. As well as welcoming more bars, we have extended this year’s festival to two weeks to spread footfall, helping us to deliver a safe, comfortable and enjoyable experience in the Cocktail Village and in the participating bars and pop-ups around the city.

Glasgow Cocktail Week is also set to shake things up with its anticipated return this year. Spanning across ten days from Friday 24th September-Sunday 3rd October, Glasgow Cocktail Week will bring together the city's finest venues, drinks, parties and events to celebrate the world of mixology. With two ticket packages available this year there will be something to suit everyone. All access ticket holders will enjoy silent discos, free cocktail sampling, invite-only events and masterclasses, and a wristband to allow attendees to enjoy exclusive cocktail menus and unlimited discounted cocktails in Glasgow's best venues. The full line-up of bars and events is still yet to be revealed, but tickets can be purchased online now.

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PREP 5 MINS

COOKING NONE

Piña Colada

COOKS 1 GLASS

You can’t get any more tropical than the Piña Colada, a cocktail that encapsulates the fruity flavours of the Caribbean and evokes thoughts of all-inclusive holidays, swaying palm trees, and glorious sunsets. The Piña Colada is a Puerto Rican pineapple coconut drink – in 1978 it was named Puerto Rico’s national drink. Its name means “strained pineapple” in Spanish, referring to the freshly pressed and strained pineapple used in the drink’s preparation in original recipes. The cocktail gained worldwide fame after Rupert Holmes released his 1979 song "Escape (The Piña Colada Song)", which became a popular hit globally. Whilst a trip to the Caribbean might be off the cards this year, embrace the Scottish summer (where, let's face it, you probably will end up getting caught in the rain) with this recipe for the tropical cocktail staple from Crabbie's.

INGREDIENTS 50ml Yardhead

DIRECTIONS 1.

Add all the ingredients together in an ice filled cocktail shaker

Give it a good shake and strain over fresh ice.

Garnish with a fresh pineapple wedge and leaf

Kick back in a hammock and soak in the sun with this beautiful Piña Colada

50ml Pineapple Juice 50ml Coconut water Squeeze of agave Squeeze of lemon juice

RECIPE FROM: Crabbie’s Yardhead PHOTO FROM: Crabbie’s Yardhead

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In Season

Summer is finally in full swing and for us foodies, that means a whole new season of produce to try. Of course, there are plenty of options which can be overwhelming but fear not; our seasonal guide will give you an insight into some of the best ingredients to make use of this summer. So take our advice and be sure to strike while the iron (and weather) is hot Sonny Neil

A deep dive into sea food Summer is prime time for a variety of tasty fish, and brown crab is a particular highlight. Typically caught on the west coast and Scottish Isles, the meat from the claws is especially sweet, with the brown meat rich in Omega 3 and other beneficial minerals and vitamins. It’s a versatile ingredient that can either be prepared fresh or utilised in pre-made products such as crab cakes. Herring is another great Omega 3-rich choice and can be grilled, baked or, most notably, smoked, making it ideal for Scottish kippers.

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A berry concise guide Gooseberries and blackberries are seasonal favourites during the summer months. The former is only available for a short amount of time so be sure to grab them while you can. Gooseberries match well with the floral flavours of elderflower, also in season at this time, so try mixing them together for something special. Blackberries, on the other hand, are best in the late summer and will make for an excellent addition to baking and cocktail recipes.

More on the wild side Scotland has an abundance of wild herbs and foods that you can forage for, and heading out in summer for this purpose can be a very sensible way to spend time outdoors. The flowery tips of blue and purple common vetch can be very tasty and sweet, and a good way to add some variety to salad. For those who are more at home by the seaside, the common dulse is an easy to harvest seaweed at low tides. Its smoky flavour makes it brilliant for adding some seasoning to fish and meat, though it can also firmly stand on its own.

Something more down to earth Summer squash is highly recommended as an ingredient this season, and can be sautéed, steamed and used in delicious soups too. Beetroot is another summer staple, which works well as part of a salad, cooked as a stir-fry or for something different, enjoyed in a burger as a vegetarian alternative to the BBQ classic.

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Roadtrip Perthshire by Mhairi Clarke As the home of Obi-Wan Kenobi (and his uncle), the famous Hydro, whisky, Caithness Glass and – as I discovered – a burgeoning food and drink scene, Crieff is first on my list for a food tourism ‘daycation’ summer experience.

Traditionally a market town, nestled on the edge of the Highlands amidst the rolling hills, lochs, big skies and breathtaking scenery of the Strathearn Valley, Crieff is an hour-ish away from Glasgow and Edinburgh and an easy journey to make for a generous portion of foodie heaven.

Where to shop Lose yourself in two floors of food and drink nirvana at the Crieff Food Company, a farm shop, but not on a farm; it’s on Crieff ’s bustling high street and offers a gastronomic experience you won’t find in too many destinations. The food hall has a vast array of artisan breads, meats, cheeses, oils, herbs, fish, beer, wine and spirits sourced from 70 local suppliers to get lost in (my dream like diversions ended abruptly with a step backwards into a balsamic vinegar display; my shoes and the floor were treated to a liberal splash of deliciously pungent strawberry flavour...). You could spend a good couple of hours in here feasting your eyes, geeking out on suppliers’ stories, leafing through cookery books, browsing the gift shop and enjoying some tasty treats in the café. Come prepared to want to leave with as much as you can carry (they have trolleys...it’s that good). I had two shopping lists – the recipe items I needed for cooking my very own ‘Crieff Fest’ and the ‘take home to try’ items. A joyful food shopping experience with a super friendly vibe and staff only too happy to chat about the products they clearly have a passion for stocking and selling.

Wander down the high street to J.L Gill, a small but tardis-like purveyor of fine single malt whiskies; there are hundreds to cast your eyes over, plus spirits and liqueurs. This is the place to come for rarer whiskies – the ones you hear about, make a mental note to try but never do. Top tip; they’re right here. Step back in time as you enter Gordon & Durward confectioners next door for a quarter of your childhood favourites (sugar mice, toffee frying pans and a tin of Creamola Foam anyone?); this is one of Scotland’s oldest sweet shops and a must-visit. Up the road you’ll find Campbell’s bakery, a seventh generation Scottish bakery specialising in all the old faithfuls; an empire biscuit makes for a reassuringly old school comfort treat on the high street hop!

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Where to eat Give yourself enough time to not only meander and munch; Crieff and the surrounding areas offer a wealth of walks, views and visitor attractions. Take a stroll along Lady Mary’s Walk, a wooded walk on the banks of the river Earn, climb to the top of The Knock – a 900ft hill – and be treated to panoramic views stretching north to the Highlands and across the valley. Nearby, Drummond Gardens is one of Europe’s most stunning formal gardens (think Palace of Versailles...). Visit the interactive Famous Grouse Experience at nearby Glenturret Distillery and if you fancy an adrenaline buzz after your foray into Crieff ’s food scene, Action Glen at Crieff Hydro offers all the thrills of the great outdoors.

Check out Delivino, a deli and wine café on King Street. A sourdough margherita washed down with a glass of Prosecco is the stuff that Saturday lunch dreams are made of. Yann’s up the road is one of those ‘if you know, you know’ restaurants; here you’ll find what I would regard as one of the finest French restaurants in Scotland. Yann was born and bred in the Haute Savoie in the French Alps and started cooking at the age of 13, making crepes at his parents’ restaurant in Chamonix. The menu features typical bistro style classics; French onion soup, steak frites, coq au vin, tarte tatin and of course Yann’s legendary crepes. Sticking with the French connection, Barely Bree just outside Crieff in the village of Muthill is a charming, multi award-winning restaurant with rooms owned by chef patron Fabrice Bouteloup from Brittany and his wife Alison. The menu focus is on locally sourced, seasonal ingredients cooked and served with Fabrice’s signature French flair.

My take home to try items? The best artisan sourdough I have ever eaten, made by the Wild Hearth Bakery at Cultybraggan, Summer Harvest oils and dressings from the nearby Ferneyfold Farm, Glen Lyon Coffee from Aberfeldy, steaks from the Crieff Food Company, Strathearn Cheese, seafood from George Campbell & Sons in Perth, locally grown veg and a box of strawberry tarts for an afternoon treat.

Scotland’s Larder Taste delivers the verdict on a range of products available on the market now BARE BONES CHOCOLATE – LIMITED EDITION SALTED WHITE CHOCOLATE

OLD MOTHER HUNT RUM – NUMBER SEVEN

Based in Glasgow, Bare Bones Chocolate are one of the UK’s few producers who craft from bean to bar. Handcrafting the chocolate from a raw cacao bean through to a finished bar allows owners Lara and Cameron to control every step of the process. The independent chocolatiers’ latest release is a Limited Edition Salted White Chocolate. Made with natural, organic cocoa butter from the Dominican Republic, and stone ground with the finest Maldon sea-salt, and tasting notes of butterscotch, rum and raisin – this product is truly divine. White chocolate tends to be pretty divisive; however, the addition of the sea-salt here means that this release is not as sickly sweet as most other white chocolates and could prove to be popular even with those who don’t reach for it as often. bareboneschocolate.com, £6.50

Couple Matt and Becky Hunt started Old Mother Hunt Rum last spring in the midst of the first lockdown. When they launched, they contracted out the initial distillation of the pure white rum and then created their range of flavoured rums – Number Seven, Stiff Neck, Signature, Smokey Oak, and Winter Spiced. Number Seven has tasting notes of raisin, citrus and ginger, with a clove finish – a fantastic option to add to anyone’s spiced rum collection. oldmotherhunt.co.uk, £15.95 for 20cl; £35.95 for 70cl

MCLEAN GIN – STRATHAVEN HEDGEROW The latest offering from Colin and Jessica McLean from their purpose-built gin lab in the charming Scottish village of Strathaven. Juniper, soft fruits, and garden herbs harmoniously intertwine with deep woody and earthy flavours. With only 1000 bottles to be released annually, you’ll have to be quick to get hold of this one. mcleansgin.co.uk, £39.95 EDEN MILL – FORAGER GIN One of Eden Mill’s nine new premium gins, the Forager Gin is made with Scottish strawberries, raspberries and gooseberries found in hedgerows in St Andrews. Tart and jammy, pair this with your premium tonic of choice or, as recommended by Eden Mill, a raspberry lemonade. This is an excellent addition to Eden Mill’s premium gin range. edenmill.com, £25

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FAFF COFFEE – COFFEE BAGS FAFF Coffee believe speciality coffee is for everyone, not just the AeroPress hipsters and grinder connoisseurs, but the mums on a mission, the campervanning couples and the self-described foodies with more taste than time. Alternative coffee bags available on the market usually receive two main criticisms – weak and bitter. To combat this, FAFF Coffee have doubled the size of the bag and sourced incredible speciality coffee from Finca La Pastoria in Guatemala to fill it with. FAFF Coffee bags are compostable and sustainable too. The end result is a perfect coffee without the faff. These would be ideal for long walks, picnics, and camping trips, or just a great-tasting alternative to instant coffee. FAFF Coffee Bags are also great for those who like to add flavourings to their coffee too – a splash of caramel syrup completely transforms these bags, meaning a variety of different coffee options can be created without too much effort and mess. Who needs [popular high street coffee chain] anyway? faff.coffee, from £11

TOM’S SAUCES – BLUEBERRY HOT SAUCE Tom makes award-winning small batch Scottish hot sauce. This latest creation, made using fresh ripe blueberries crushed together with ghost peppers and lime, is a hot sauce unlike any other. Hot without overpowering the taste of the sauce itself, this is ideal in a wrap or with grilled halloumi. curioussauces.co.uk, £5

GREAT GLEN CHARCUTERIE – WILD VENISON CHARCUTERIE FEAST Great Glen specialise in producing charcuteries using old wild Scottish venison. The remote landscape of the Scottish Highlands is perfect for sustainably sourcing venison from wild, well-managed herds. The Wild Venison Charcuterie Feast is great for a picnic, party, or summer BBQ. Each product is vacuum packed, has a three-month shelf life, and includes sliced smoked venison, venison bresaola, green pepper venison salami, mustard seed salami, venison & pork salami, venison chorizo, chilli venison chorizo, and venison & pork chorizo. greatglencharcuterie.com, £42.50

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SCOTTISH BEE COMPANY – VINEGARS AND SHRUBS The Scottish Bee Company has launched a new alfresco summer dining range as part of their plans to expand the company’s healthy food and drink portfolio across the UK and internationally in 2021. Already well-known for their award-winning Scottish Heather Honey, the Scottish Bee Company now hopes to build on its success by diversifying into the growing craft shrub cordials and vinegars market in time for the summer BBQ picnics and alfresco dining season. Shrubs, a non-alcoholic syrup used to make soft drinks and as a mixer for cocktails, is known for adding complexity and flavour. These tangy syrups contain apple cider vinegar, renowned for its health benefits, as well as extremely concentrated fruits, sugars, and aromatics. The Scottish Bee Company’s three new shrub flavours include Strawberry and Mint, Spiced Apple and Bramble, and Raspberry and Ginger. The new vinegars, made in Aberdeenshire, have been designed to showcase a taste of Scotland, bringing some fruitiness to roasted vegetables, sharpness to salads, or used as a marinade. The three new flavours are Strawberry and Peppercorn, Raspberry and Thyme, and Bramble and Sage. All the fruit used to make the vinegars are pollinated by the Scottish Bee Company’s own bees in Aberdeenshire. thescottishbeecompany.co.uk, £6.25 individually; £16 for the collection

SMEG – COOKWARE Iconic Italian cooking brand Smeg, synonymous with its beautifully designed retro fridges and cooking appliances, recently launched their first ever cookware line. Comprising of frying pans, a wok, and casserole dishes – these are must-haves in any kitchen. The new cookware line embodies Smeg’s signature 50s look, and demonstrates Smeg’s commitment to high-quality kitchen ware. Crafted using cold forged aluminium, a perfectly thickened bottom and stainless steel plate, this guarantees uniform heat distribution. All items in the range feature an essential non-stick primer coating too. Available in three slick colours – a classic matte black, striking matte red, and a matte cream – with stainless steel accents, Smeg’s new cookware range slots seamlessly into any kitchen as an essential yet stylish addition. smeguk.com, £99.95-£189

MAGNUM LIQUEUR Crafted and bottled in Edinburgh, Magnum has quickly established itself as Scotland’s answer to Baileys. Magnum’s superior ingredients and contemporary design have set it apart from traditional liqueurs as a fusion of only single malt Scotch whisky and cream. Contained in a unique, stainless steel flask, which is designed to be reusable and recyclable, the innovative packaging also keeps the liqueur chilled at the optimum temperature without the need for ice. Magnum’s smooth, creamy caramel notes play off single malt Scotch whisky for a balanced taste with a warming ginger afterglow. magnumcreamliqueur.co.uk, £19.95 70cl HEBRIDEAN MUSTARD COMPANY – MUSTHEB GARLIC GALORE Mustheb is an artisan mustard, handmade in small batches on the Isle of Harris with high quality ingredients. The hardneck porcelain garlic from the Really Garlicky Company in Nairn in the Scottish Highlands used here gives this mustard a ‘true’ garlic flavour, and it doesn’t have the bitter aftertaste that some other varieties can have. It pairs well with lamb, pork, and chicken, as well as grilled vegetables and salads. shop.hebrideanmustard.com, £6.50

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HARVIESTOUN – BEERS & LAGERS Based at Alva, near Stirling, Harviestoun is one of Scotland’s most awarded breweries and is a pioneering producer of nine high-quality craft beers and lagers, including its most famous, Schiehallion pilsner, named after a wellknown mountain in Perthshire. The nine products Harviestoun make include two craft lagers – Forth (4%) & Schiehallion (4.8%); one golden ale – Bitter & Twisted (4.2%); two craft stouts – Old Engine Oil (6% or 4.5% on draught) and Engineers Reserve (9%); two pale ales – The Ridge (5%) & Whippet (table beer - 2.3%); one dark ale – Wheesht (0.0%), Scotland’s first alcohol-free dark ale; and one barrel-aged stout – Ola Dubh (8%). Harviestoun’s beers are made with the soft local water and the majority of its barley is grown within eight miles of the brewery. The brewery remains steadfastly committed to using the same local ingredients, the same yeast as they always have, and they insist on the very best ingredients in their imaginative recipes which are crafted without compromise. harviestoun.com, from £12

THULE VENTUS – SALT COD PATE Thule Ventus are Shetland-based makers of award-winning salt fish that is salted and air dried, using the same methods that have been used on the island for hundreds of years. Only cod landed by local boats and caught from the pure waters around the Shetland Islands is used. For centuries, Shetland was known as the source of the best salt cod in the world. Thule Ventus’ mission is to restore Shetland’s reputation as being the ultimate salt cod producers, known historically as ‘The Shetland Catch’. Winner of a Great Taste Gold Star award and two more awards at the inaugural Scottish Retail Food and Drink Awards, the pate combines Thule Ventus’ salt cod with Aberdeenshire’s Ola Oils cold pressed rapeseed oil, and Shetland Farm Dairies’ live-culture buttermilk to create a pate that is packed with both flavour and provenance. Salt cod pate is a common dish in France, often referred to as brandade de morue, but using locally sourced ingredients give Thule Ventus’ version a deliciously rich and moreish edge, and the live culture buttermilk also makes it pro-biotic. Salt Cod Pate can be served on toasted sourdough, or with oatcakes, breadsticks and as a dip. thuleventus.co.uk, £5.99

STAG – SEAWEED COCKTAIL SHORTBREAD Current flavour trends are moving more and more towards the combination of sweet and salty and these delicious Seaweed Cocktail Shortbreads are a perfectly balanced example. With a satisfying buttery sweetness offset with sea salt and seaweed, it makes for a truly different but strangely irresistible flavour profile. What could be more evocative of the Scottish Islands? stagbakeries.co.uk, £2.65

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All-Butter Cheese Straws Made with Scottish speciality cheeses on the Isle of Lewis.

www.stagbakeries.co.uk

Glenegedale House Hotel, Isle of Islay BY ROSALIND ERSKINE Known across the globe for its smoky peaty whiskies, Islay has been drawing tourists to its shores for decades, many of whom return year after year to the tranquil, friendly island. And while famous for its drams – Ardbeg, Laphroaig and Lagavulin were established in 1815 and 1816 – there’s so much more to discover on Islay, with the food and produce being one of many highlights. On a recent trip there, I stayed at the family owned and run Glenegedale House Hotel, which is situated opposite the small airport and a short walk from a huge stretch of beach known as the big strand. Glenegedale has four rooms and amazing food and drink at its heart. I was drawn in by their social media pictures of home-baked muffins as much as I was by the Timorous Beastie clad walls. Bookings are on a bed and breakfast basis, but you can also book dinner in the cosy dining room, which has fabulous views of the sunset on nice days. It’s here where owners Emma and Graeme endeavour to showcase the best of Islay produce. Our dinner was a fresh-off-the-boat seafood platter, which consisted of langoustines, scallops, crab, lobster and smoked salmon served with homemade bread and oatcakes. Emma talked us through the seafood, explaining who had caught it and how best to eat it. Served simply in their shells and with salt, lemon and butter, this was a divine dinner which left us comfortably full – with just enough room for dessert, and thankfully so. This was a decadent homemade chocolate mousse which had a lovely smoky kick thanks to the addition of Ardbeg 10 year old. After a good night’s sleep (due mainly to a few drams and the lavender scented pillow spray) we were back in the dining room for breakfast, which was a three-course affair. Starting with an array of fruits, which Emma had poached (we had plums, spiced pears and fresh summer berries) served alongside homemade muesli and yoghurt. This was followed by a freshly baked muffin with whisky soaked raisins and the best porridge I’ve ever had. The creamy oats were accompanied by more fresh cream, a spoonful of brown sugar and topped with Laphroaig 10. If that’s not the ideal start to any day, I don’t know what is. While it’s easy to make such quality and fresh produce stand out, it’s Emma and Graeme’s little extras in both food and service that make Glenegedale a must-visit for anyone set to enjoy the wonders of Islay. Isle of Islay, Argyll PA42 7AS glenegedalehouse.co.uk, 01496 300400 PHOTO CREDIT: ROSALIND ERSKINE

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Unalome, Glasgow BY TARA HEPBURN When Cail Bruich secured Glasgow’s first Michelin star in almost two decades earlier this year, it must have thrown a spanner in the works for the city’s newest fine dining establishment Unalome. The modern Scottish restaurant announced its upcoming arrival full of bravado, firm in their ambitions to be the restaurant that would finally bring that culinary accolade back to Scotland’s largest city. The Finnieston restaurant, which opened its doors to the public in June 2021, is the latest culinary undertaking for celebrated Scottish chef Graeme Cheevers. At the age of just 32, his career has been impressive. Running the kitchens at both Martin Wishart at Loch Lomond and the luxury Isle of Eriska Hotel, he secured Michelin stars for both venues before the age of 30. Stints working in New York and Singapore, as well as travelling widely have informed his cooking style, which he describes as “modern European, often inspired by Japanese culture and cooking.” Traditionally a Buddhist symbol which represents the path to enlightenment, the name Unalome was chosen as Cheevers intends to carve out a new and different path for the Glasgow food scene. He envisages it becoming more than simply an occasion restaurant. Rather, he hopes to secure a loyal clientele who will revisit to experience the changing seasonal menu. The menu makes good use of Scottish produce, thanks to relationships with some of the country’s best suppliers – particularly where seafood is concerned. Pricing is straightforward: lunch is £30; a la carte, £60; and an eight-course tasting menu comes in at £70 (£15 supplement for a Scottish cheese course). At the time of writing, jewels from the a la carte selection include lamb saddle, served with violet artichokes and wild asparagus, as well as monkfish and bone marrow, on a bed of caramelised onion and Oscietra caviar. Unalome has had a busy first month of trading, despite still working around unusual COVID times and restrictions. The intention for the long-term, however, is to be open seven days a week for lunch and dinner service, and to ultimately bring 50 hospitality jobs to the city. With the restaurant refit and set-up costing over £250,000, Unalome is determined to find a permanent place not only in the illustrious Michelin guide, but in the hearts of Glaswegian foodies as well. 36 Kelvingrove Street, Finnieston Glasgow, G3 7RZ unalomebygc.com, 0141 501 0553

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Nobles, Edinburgh BY MORAG BOOTLAND Leith’s famous motto ‘Persevere’ is writ proud on the ornate stained-glass panels that add to the many charms of Nobles. This Victorian café bar opened its doors for the first time in 1896 and as well as the hefty dark wood bar, wood-panelled walls and marble topped tables that lend an air of tradition, the stainedglass depictions of the ships that once came and went from this famous port provide a decidedly nautical theme. I sit amongst comfy cushions by the window and consider how appropriate Leith’s motto is for Nobles and the rest of the hospitality industry as we emerge from the last 16 months. The menu at Nobles has a focus on seasonal Scottish produce and as our asparagus growing season draws to an end, I couldn’t resist the Scottish asparagus risotto. The creamy risotto was perfectly cooked and seasoned and the fresh pop of earthy green veg was tender with just enough bite to add contrast to the soft, yielding rice. Mr T is a sucker for a Cullen skink and we could smell the rich, smokiness of the soup even before it was placed in front of him. Bursting with chunks of fish and served with fresh sourdough bread and lashings of butter, this was the perfect starter to keep the wolf from the door. In fact, it turned out that it was the buffalo that needed to be kept from the door as Mr T decided to give the double stacked buffalo burger, served in a brioche bun with rosemary chips a whirl. The burger was gigantic, juicy and well-seasoned. It was topped with a generous helping of cheese and bacon and served with a sharp knife in order to make it possible to get your chops around. The chips were skin-on, hand cut chunky and delicious, although I didn’t detect any rosemary in the couple that I purloined from my neighbour’s plate. My hand-dived king scallops from the pristine waters of Loch Fyne were served up with hay crusted celeriac puree, roasted baby gem salad and a delicate dice of potato, spring onion and apple. The three huge scallops sitting proud atop the fruit and veg were nutty, sweet and really well cooked and I loved the sharp tang of apple cutting through their richness. I rarely order cheesecake for dessert because its my favourite thing in the world and I’m so often disappointed. But I had been impressed thus far so took a chance. The rhubarb cheesecake was simply summer on a plate. The perfect blend of crunchy gingery biscuit base, light and creamy topping, sharp rhubarb compote and sweet strawberry coulis was a joy to behold and I struggled to share, although I had promised I would. The staff were friendly, chatty and attentive throughout dinner and made us feel very safe and welcome too. Nobles is a gorgeous place to while away a few hours and with food this good I hope it will persevere for at least another century or two 44A Constitution Street, Leith Edinburgh EH6 6RS noblesbarleith.co.uk, 0131 629 7215

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New Scottish producers crowned at the ‘hybrid’ Royal Highland Showcase This year’s Royal Highland Showcase, which was livestreamed over a period of seven days, hailed a success as it bridges the gap between the show’s absence last year and the 180th show in 2022. Sonny Neil The Royal Highland Showcase has drawn to a close, and with it, a new set of Scottish producers have been crowned champions of their craft. At the Scottish Bread Championships, the Wild Hearth Bakery led the pack with two of its products; their Seriously Fruit and Sesame and Scotland the Bread Wholemeal, being declared joint supreme champions with the bakery also taking home six gold awards over multiple categories. The Company Bakery was honoured as reserve champion with their baguettes which also earned a gold award in the classic sourdough category. Meanwhile, St Andrews Farmhouse Cheese Co was crowned the best overall of the Scottish Cheese Championships with their Traditional Farmhouse Cheddar. The runner-up spot was given to the Strathearn Cheese Company’s soft and creamy cheese with a bloomy rind, flavoured with pieces of truffle, which was also declared the best specialty cheese. Other notable winners were the Wee Dalry Dairy who were awarded the Best Small Producer and were also cultured champions with their Crème Fraiche. For Butter, Graham’s Family Dairy walked home with first and second place with their Butter with Isle of Skye Sea Salt and Graham’s slightly salted Scottish Butter, respectively. Finally, Alanda’s was declared the winner of the Ice Cream Championships with Perfect Scoop rounding things off as reserve champion after receiving a gold award for their vanilla ice cream.

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“When we reimagined a hybrid Royal Highland Show we couldn’t have believed it would have had such a monumental impact on so many people from right across the globe” The Royal Highland Showcase, held at the Royal Highland Centre, was designed to help bridge the gap between a dormant year in 2020 and the 180th Show which is set to take place in June 2022. The event, which was livestreamed, also included the judging of over 3000 cattle, goats, sheep and horses, and has been heralded by the organisers as a resounding success. In partnership with Royal Bank of Scotland, with funding of up to £750,00 from the Scottish Government, this year’s event featured 252 hours of live content and a further 30 hours of on-demand programming. The event was watched by 270,000 people from across 87 countries – including Norway, Finland, Australia, New Zealand, America, Argentina, the Philippines and beyond. With over two million engagements on social media, the Royal Highland and Agricultural Society of Scotland (RHASS) are celebrating the outcome of a ‘monumental effort’ which resulted in the hybrid concept being formulated, funded, and delivered in less than 12 weeks. RHASS Chairman Bill Gray said: “When we reimagined a hybrid Royal Highland Show we couldn’t have believed it would have had such a monumental impact on so many people from right across the globe. Our aim was to connect and entertain our communities and, in the process, shine a light on our food producers, farmers and our way of life. We have achieved this with people from almost 90 countries across the globe tuning in, and with the content online for a further three months, there is even more of an opportunity to reach a wider audience.”

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Speaking about how this year’s event will impact the future of the Royal Highland Show, Bill added: “There is no doubt that we will take this hybrid concept forward for future years and in doing so we will achieve greater exposure for our sector, our sponsors and our members. I couldn’t be prouder of our team of Directors, staff, contractors and volunteers who have left no stone unturned to make this Royal Highland Showcase dream a reality.” Commenting on the success of the event, Rural Affairs Secretary Mairi Gougoen said: “The Royal Highland Showcase marks a step change for the Royal Highland Show and Scottish agriculture. Through the new website and online videos, people, farms and businesses across the world were able to experience Scottish agriculture and food & drink. “I’m so pleased to have been able to see some of the Royal Highland Showcase in person and see the hard work that went into preparing this event and opening it up to a global audience. I look forward to seeing the long-term benefits from the £750,000 of the Scottish Government funding and seeing how we can continue showing people the best of Scotland’s animals and produce.” Find out more about next year’s event at royalhighlandshowcase.org

Hold the front page! The latest hot off the press from around Scotland

JOHNNIE WALKER TEAMS UP WITH RSPB SCOTLAND TO PROTECT VITAL PEATLAND Johnnie Walker has joined forces with RSPB Scotland to help save a key area of peatland in one of Scotland’s national parks. The plans were announced during a visit by Mairi McAllan, Minister for Environment, Biodiversity and Land Reform in the Scottish Government, to RSPB Scotland’s Abernethy Nature Reserve in the Cairngorm National Park. Despite covering only 3% of the world’s surface, peatlands store 30% of the world’s carbon and are vital to the health and wellbeing of the whole planet. The UK has around three million hectares of peatland, the majority of which lies in Scotland. Announcing the initiative, Ewan Andrew, Chief Sustainability Officer for Johnnie Walker’s parent company Diageo, said: “This project is not just about saving and preserving peatland, it is about helping tackle climate change and about making a positive impact on the biodiversity this beautiful landscape provides for wildlife.” The An Lurg North peatland area is one of the highest priority areas for peatland restoration in Scotland. With this investment, vital work will be carried out to continue the restoration and conservation of the peatland for future generations of wildlife and the local community.

WHISKY AND ART COLLIDE WITH UNIQUE COLLABORATION Spirit of Art has partnered with world renowned Scotch whisky brand anCnoc to create a unique limited-edition bottling containing a signed print from acclaimed Scottish artist, Stuart Buchanan. anCnoc, distilled at Knockdhu Distillery deep in rural Aberdeenshire, is one of Scotland’s oldest distilleries where many traditional methods are retained. George Thomson, CEO and Whisky Curator at The Distillers’ Art, said: “We take pride in seeking out unique Cask and Canvas collaborations that can take our customers on a sensory journey through a fine single malt and the art it inspires. We hope many people will enjoy the experience of our anCnoc bottling and print.” As well as the anCnoc collaboration, there are currently five other limited-edition pairings from Spirit of Art including Craigellachie, Clynelish, Linkwood, Benrinnes and Caol Ila. Stuart, who lives in the north-east, was familiar with Knockdhu Distillery having passed it and admired the landscape many times. The painting, named ‘Autumn morning Knockdhu’, depicts the distillery as the leaves are turning. Stuart explained: “I went up on a fine autumn day in late October and tried to catch the essence of the place in one sitting. It’s a lovely distillery. There’s a lovely road that goes past it between Huntly and Portsoy on the Moray coast. I’m looking forward to heading back there again soon.”

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CAMPERVAN BREWERY CREATES NEW RANGE OF SOUR BEERS A year since launching their Lost in Leith collection of drinks, Campervan Brewery have returned with two new additions to the series; a pair of sour beers. The two new flavours joining the roster are the Foeder Cherry Sour and the Jasmine Brett Berliner, which was developed in collaboration with local tea merchant eteaket.Those beers have spent over a year in development, allowing the brewers to experiment with different oak formats, wild yeasts and bacteria. In typical Campervan Brewery fashion, they have added a delicate twist to the two sours to help compliment and elevate the base beers. Campervan’s brewer Patrick Smith, an avid tea drinker, has always admired the work of eteaket and when the idea of aging beer with tea came to mind, they seemed like the perfect fit. “We’ve been fortunate to work closely with local tea experts eteaket, to produce a delicately balanced jasmine-infused Berliner Weisse. Working with Sam Holburn has been a pleasure and with his help and knowledge we’ve produced a collaborative beer that we’re very proud of.”

STRANGERS BREWING CO. LAUNCHES IN LINLITHGOW A new microbrewery has launched in Linlithgow, West Lothian. From its base at eco-friendly market garden Narrowboat Farm, Strangers Brewing Co. will take inspiration and ingredients from the surrounding Scottish countryside to make hand-crafted beers. The brewery plans to start brewing this winter and will produce a variety of drinks including craft-brewed lagers, pale ales and stouts, with specials influenced by the seasons. Customers will be able to join a members community which will provide them with a monthly beer subscription and will also be able to support the brewery conversion through a crowdfunding campaign launching later this summer. The brewery takes its name from the Linlithgow town motto: ‘St Michael is kind to strangers’. All customers who join the membership, by subscribing to the monthly beer deliveries or supporting the crowdfunder, will be invited to share feedback and suggestions for future beer specials. Brett Welch, Founder and Head Brewer comments:“The name is meaningful to us, because the way we’ve set up our business is to invite everyone to be a part of it – they’re strangers no more. We know that people appreciate great beer with genuine local provenance, and they’ll be in good company here.”

FALKLAND KITCHEN FARM WINS BEST AT BOOM AWARDS Falkland Kitchen Farm, has won Best of Organic Farms under 10 hectares at the BOOM (Best of Organic Market) Awards 2021 – the UK’s only organic awards. Falkland Kitchen Farm was deemed the best in the category after a judging panel, made up of organic industry professionals, assessed the work going on across the farm with a particular focus on the sustainability of farming practices. The award comes at a time of an organic market growth, with figures suggesting the organic market is now worth £2.79bn Bryde and Nat who started the farm in 2014 said: “Winning the Best of Organic Farms under 10 hectares at the BOOM Awards 2021 is fantastic news. At Falkland Kitchen Farm we work incredibly hard to farm in a way that supports nature, encourages wildlife and helps protect the planet. This award will help us tell that story to all those we work with – and to our direct consumers.”

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SPANISH MICHELIN-STARRED CHEF LAUNCHES FIRST UK RESTAURANT IN GLASGOW Spanish Michelin-starred chef Miguel Angel Mayor has officially launched Rioja, Finnieston – his first-ever UK appointment in his culinary career. The Glasgow-based restaurant features an ever-changing menu, offering traditional Spanish tapas staples, alongside Chef Miguel’s modern creations. The menu binds the high quality of Scottish produce and the history of Spanish cuisine together in a unique celebration of flavours. The a la carte menu features a choice of tapas, starters, mains and desserts and will be available for lunch and dinner Monday-Sunday. Sample dishes from the menu include Venison Tartar De Cerdo Ahumado, Gambas Al Ajillo Con Pizza Aerea and Papada Con Puerros Asados.Chef Miguel Angel Mayor said: “Our food will reflect the evolution of taste. An ever-changing menu that celebrates the finest of Scottish and Iberian produce paired with innovative techniques, Spanish gastronomy, creativity and the occasional surprise.” ROCCA GROUP OPENS DOORS TO LATEST ITALIAN RESTAURANT IN EDINBURGH Edinburgh’s latest Italian restaurant, Rico’s Ristorante, officially opened the doors to guests at 58A North Castle Street in the New Town on Friday 9 July. Scots-Italian Stefano Pieraccini, 25, has created the exciting new 56-cover restaurant and 20-cover bar on the former site of The Honours, previously owned by Michelin Star Chef Martin Wishart for 11 years. Open five days a week, Wednesday to Sunday, Rico’s focuses on top quality Italian dishes made with the finest, locally sourced ingredients, including fresh pasta, made onsite daily. Commenting on the launch of Rico’s, Stefano Pieraccini, said: “We think now is the time to bring something really different to Edinburgh city centre. The venue itself will be stylish, desirable and have a great atmosphere, but I also want it to be somewhere guests know they will get excellent, authentic Italian dishes and warm hospitality.” Named after Stefano’s grandfather Enrico Pieraccini, Rico’s is the latest addition to independent restaurant collection The Rocca Group, which includes The Broughton on Edinburgh’s Broughton Street, The West Room in Edinburgh’s West End and The Seafood Ristorante in St Andrews WORLD-CLASS MIXOLOGIST AIMS TO SHAKE THINGS UP WITH SUPERICO A world-class Edinburgh mixologist has announced plans to launch the capital’s ‘best design-led cocktail bar’ on Hanover Street from Thursday 22 July. Mike Lynch, 32, hopes to shake up Edinburgh’s bar scene with the opening of the 180 capacity Superico Bar and Lounge, which has already been shortlisted for the Top Bar, Club & Lounge accolade at the Hospitality Design Awards in New York this September. Mike Lynch is a multi-award-winning mixologist and hospitality manager, having already won the title of UK’s Best Cocktail Bar for Edinburgh’s Bramble Bar in 2019. Mike was also part of the team that launched the Devil’s Advocate restaurant and bar in Edinburgh’s Old Town in 2013. Commenting on the launch of Superico Bar and Lounge, Mike said: “I’m really excited to be bringing something groundbreaking, fun and vibrant to Edinburgh’s bar scene with our unique Latin American flair. We’re really lucky to have a stylish and beautiful venue where guests can enjoy some showstopping cocktails and bar snacks in a relaxed and sophisticated lounge bar setting.”

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ROBERTA HALL-MCCARRON ANNOUNCES SET OF EDINBURGH OPENINGS Award-winning chef Roberta Hall-McCarron is set to open two new restaurants in Edinburgh this year with her husband Shaun McCarron (front of house). These are; The [new] Little Chartroom (September 2021) – a relocation of her flagship restaurant – followed by Eleanore, a restaurant and wine bar set to take over where The Little Chartroom currently calls home (October 2021). Moving only a short walk to Bonnington Road, The Little Chartroom’s latest incarnation will be an evolution as opposed to a diversion from its original guise. Leaving the six-burner gas stove behind, the restaurant’s new ‘grown-up’ destination, will enable an increase in cover numbers, state-of-the-art equipment and more comfort for guests. Meanwhile, Eleanore, which takes its name from the boat owned by Roberta’s family and named by her mother, is a restaurant and wine bar set to focus on relaxed counter culture with high-top dining. The restaurant will serve small plates from its open kitchen, highlighting the best of Scottish produce.

LOOKING OUT FOR THINGS TO SEE AND DO OVER THE NEXT FEW MONTHS? BE SURE TO ADD THESE DIARY DATES TO YOUR CALENDAR.

FOODIES FESTIVAL EDINBURGH – 6-8 AUGUST Watch MasterChef Champions, Michelin star and top local chefs cooking their signature summer recipes in The Chefs Theatre, learn how to make show stopping cakes in The Cake & Bake Theatre with expert bakers including Great British Bake Off Winner Peter Sawkins, or head on over to The Drinks Theatre to sample new wines, champagnes and cocktails. Tickets are now available via the Foodies Festival website. fooddrinkfort.scot

SCOTLAND FOOD & DRINK FORTNIGHT – 4-19 SEPTEMBER A celebration of Scottish produce, the Scotland Food & Drink Fortnight – in association with Scotland Food & Drink – encourages consumers and producers alike to think locally. A great opportunity to support your local food and drink businesses. fooddrinkfort.scot

GLASGOW COCKTAIL WEEK – 24 SEP - 3 OCT Bringing together the city’s finest venues, Glasgow Cocktail Week will offer 100s of discounted drinks in various locations as well as exclusive events for ticket holders. For access to exclusive menus alongside other benefits, be sure to grab a ticket via the Glasgow Cocktail Week website. glasgowcocktailweekend.co.uk

GLASGOW VEGAN FESTIVAL – 25 SEPTEMBER Enjoy a range of stalls, world food caterers and demos at this celebration of vegan food. Interactive workshops, yoga and children’s activities will also run throughout the day. Tickets are available on the door (under 16s go free) or pick up a VIP ticket via Eventbrite which includes fast track entry as well as a goody bag of vegan products and discounts. veganeventsuk.co.uk/glasgow-vegan-festival

EDINBURGH COCKTAIL WEEK – 11-24 OCTOBER Edinburgh Cocktail Week returns this year, and this time for a whole fortnight! Grab yourself an ECW wristband and enjoy signature cocktails for £4 at Edinburgh’s finest cocktail bars. Also be on the lookout for the Cocktail Village at Festival Square which will feature a range of pop-up bars, street food and live music. edinburghcocktailweek.co.uk

STIRLING GIN FESTIVAL – 6 NOVEMBER Fancy a wee gin festival? Then head over to The Golden Lion Hotel in Stirling this August. Tickets (priced at £25) allow you to meet the makers behind 25 gin brands, sample approximately 100 different gins and you even get a festival brochure which provides on the day bottle deals. If you consider yourself a gin enthusiast, you won’t want to miss out on this one. stirlinggin.co.uk

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FAT HIPPO ANNOUNCES EDINBURGH LAUNCH DATE Fat Hippo, a group of independent burger joints found in the North East and West of England, Yorkshire and Nottinghamshire is opening in Edinburgh this August. The company, who specialise in the best burgers, loaded fries and more ‘good old fashioned, roll up your sleeves and get it all over your face’ food, will open the brand new concession in Lane 7’s new site in St. James Quarter on Monday 23rd August. This will be the company’s third venture with Lane 7, on top of their existing successful concessions based within the leisure brand’s complexes in Sheffield and Manchester. Michael Phillips, who founded Fat Hippo in the North East in 2010 said: “The last year has been difficult for everyone, especially the hospitality sector, but we just couldn’t turn down the opportunity to work with Lane 7 again and bring Fat Hippo to Scotland. “St. James Quarter is the perfect location for us to be based and we can’t wait for the people of Edinburgh to enjoy ‘the good kind of gluttony’”. This burger joint is known not only for its quality ingredients but also its quirky flavours, with burgers like their PB&J (a beef burger topped with peanut butter and bacon jam) available, alongside the classics. Their signature tangy Fat Hippo sauce is a firm favourite with custom-ers and is found amongst menu items such as their Dirty Fries. Michael Johnson, the company’s Operations Manager, said: “It’s been an incredible ride over the last ten years feeding the ever-growing herd of burger lovers and now we can’t wait to bring the best burgers to Edinburgh”.

SCOTTISH CHEF HOPEFUL AIMS FOR NCOTY FINAL Ambitious chef, Gary Townsend has reached the semi-finals of the National Chef of the Year competition after creating a stunning three course menu. Gary, Head Chef at luxury hotel One Devonshire Gardens, Glasgow, managed to impress Michelin-starred chef, Paul Ainsworth, who leads the judging panel. Gary is one of just 33 chefs still in the running to take the most sought-after title in the British culinary scene. To make the semi-final shortlist, Gary created a unique three course menu telling his story of the pandemic through food. Menus included a vegetarian starter incorporating ingredients on the KNORR Future 50 Foods list. These ingredients have been identified with the support of the WWF as having a positive impact on the environment, by improving the diversity of the crops we consume as well as having excellent nutritional credentials. The main course focused on supporting British suppliers on land and at sea with a dish incorporating both meat and fish, whilst desserts had to reflect the start of the pandemic, when ingredients were sparse, and households turned to baking for comfort. Gary said: “Thinking through life experiences and using food to recreate memories and stories for the development of the NCOTY dishes has reignited a real passion in me, I’ve had fun working on the concepts which are bold and creative. I’m delighted and super excited to make it through to the semis – I’ve everything crossed for a place in the finals!” The top ten chefs will be revealed live on the Craft Guild of Chefs Instagram channel by Chair of judges, Paul Ainsworth and organiser of the competition, David Mulcahy on Thursday, 12th August, 2021.

DIGITAL EXCLUSIVE

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JOHNNIE WALKER ANNOUCES PRINCES STREET OPENING The opening date for Johnnie Walker Princes Street, a new visitor experience in Scotland, has officially been unveiled. The 71,500 sq ft building will open in the heart of Edinburgh’s West End on 6 September 2021 with tickets available to buy on Monday 2 August from 1pm. The experience, which takes visitors on the companies 200-year-old history while also providing a range of food and drink, will be displayed over eight floors in this landmark building. W=ith a large demand expected from tourists and scotch whisky fans alike, those eager to see the new attraction first are advised to book tickets in advance online. Barbara Smith, Managing Director of Diageo’s Scotland Brand Homes, said: “Over the past year we have faced unprecedented challenges brought by the Covid-19 pandemic but now we can finally start the countdown to the opening of Johnnie Walker Princes Street. “We have built an incredibly talented and diverse team who will bring the Johnnie Walker story to life, creating a world-class experience for our guests.“Johnnie Walker Princes Street will offer something unlike any other visitor experience in Scotland. “It will be a venue for everyone, whether that’s visitors to Scotland or local people in Edinburgh, Scotch whisky lovers or those savouring Scotch whisky for the first time. “We can’t wait for you to join us.”

DIAGEO SEEKS PERMISSION FOR MAJOR SOLAR ENERGY FARM Diageo has applied for planning permission for a major new on-site solar energy farm at its Leven packaging plant in Fife. Subject to consent by Fife Council, the plans would see 12,000 solar panels capable of producing 4MW of electricity installed on vacant land at the 150-acre plant, which produces 40 million cases of premium spirits each year. The plan is part of Diageo’s industry-leading ambition to achieve net zero carbon emissions from its direct operations by 2030. Diageo is working with energy company E.ON and Emtec Energy, a local Scottish business, to develop the plans. Although covering an extensive area, the solar farm is entirely within the existing footprint of the Leven packaging plant site and is planned carefully to ensure minimal visual and environmental impact on the surrounding area. Gavin Brogan, Operations Director at Leven Packaging Plant, said: “We have been on the journey to environmental sustainability at Leven for many years and we have made great progress, but this solar array would take us to another level, allowing us to generate our own renewable energy on-site and contributing to Diageo’s global ambition to achieve net zero carbon emissions by 2030. “We have planned this carefully and we are happy to engage our neighbours and local stakeholders during the planning application process.” This announcement forms part of Society 2030: Spirit of Progress, Diageo’s ambitious ten-year sustainability action plan designed to make a positive impact on the world by 2030. Building on Diageo’s long-standing commitment to significant science-based action to create a sustainable low-carbon future and having reduced half of the carbon in its operations already, the business aims to remove the rest by 2030, harnessing 100% renewable energy everywhere it operates. The company has also committed to partnering with suppliers to reduce indirect carbon emissions by 50%. In Scotland alone, three of the company’s famous Scotch whisky distilleries - Oban, Royal Lochnagar and Brora – have already achieved net zero carbon emissions.

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DIGITAL EXCLUSIVE

Treasure Island

Coinneach MacLeod, the Hebridean Baker Scottish Gaelic, is derived from the old Norse word for ‘draw boat’ and is the main arrival point on the island for the daily ferry from the Isle of Skye. I open the door to the Isle of Harris Distillery, welcomed by the warmth of a burning peat fire, which is lit daily by the distillery team. Though their whisky is still maturing in barrels, there is a bustle of folk – some taking a guided tour, others queuing in the shop with two bottles of Harris Gin glinting in their arms. There is an immediate sense of a modern Hebrides, that the distillery has become a catalyst for positive change within the community, bringing a well-needed new vitality and sense of possibility to the island.

Close your eyes. What is your picture of the Outer Hebrides? Walking along a deserted beach on a wild, stormy day? Climbing to the top of a heather-strewn hill with a wee dog by your side? Sipping a dram of whisky at a ceilidh as a Gaelic song is being sung? Or placing your hand on a 5,000 year old standing stone at Callanish hoping Jamie Fraser might appear? Each island is unique, all have their own identities and idiosyncrasies, not to mention their different landscapes. But despite the apparent sparsity of souls, life here continues to be centred around connections to each other and the seemingly simple but often complex concept of community. There is a long history of working with one another to meet common goals. The age-old island traditions of crofting, fishing, weaving and peatcutting all exemplified the benefits of mutual cooperation and many hands making light work.

I meet up with Calum, one of the Storytellers at the distillery. We are working together to create a new signature cocktail The Ceilidh Martini using the distinctive sugar kelp seaweed-infused Isle of Harris Gin. And I think we might have got it just right! As the old saying goes, today’s rain is tomorrow’s whisky. And as I scurry back to my car under the gathering storm clouds (bottle of gin in hand), I’m thankful that providence and place have ensured that this vital supply for the island’s spirit-making will never run dry! No trip to the Isle of Harris would be complete without a detour to visit Amanda, the owner of The Temple, a wee hobbit-like café in the village of Northton. I come for her delicious homemade Heather Biscotti and leave laden down with jars of Whisky Marmalade, packs of Wildflower Granola, while munching down an iced bun. Surely this is what cafes in heaven must be like?

Sitting by the peat-burning stove at my aunt’s house, I watch attentively as bags of flour, packets of suet, jars of dried fruits and tins of black treacle are pulled from the kitchen cupboards. At 92, my Aunt Bellag is still famous around the island for her Duff. She gives me a wink as she adds a tablespoon of her secret ingredient before it is wrapped in a floured muslin cloth and sat in a pan of simmering water on the stove. This traditional steamed fruit cake with its distinctive skin is as synonymous with the Hebridean islands as the iconic Callanish Stones and our miles and miles of machair covered, sandy beaches. And while many folk visit our islands for the dramatic scenic beauty, many more are now realising the Outer Hebrides has some of Scotland’s very best seafood, smokehouses, distilleries and traditional baking. With artisan, independent producers showcasing the best that our Atlantic larder has to offer. Lewis and Harris make up the most northerly and largest of the Hebridean islands, separated not by the sea, but our mountains. As I drive south from my village of Cromore, our highest mountain the Clisham is lost in clouds and surrounded by a horseshoe of peaks with tongue-twisting names like Mull bho Dheas, Mulla bho Thuath and Mullach an Langa. After an hour driving through the hills, I arrive in the main village on the island of Harris – Tarbert. The name Tairbeart in

‘Perfect timing’ is the call from the kitchen as I arrive back at my aunt’s house. The Duff (or Clootie Dumpling as it’s named on mainland Scotland) still warm, is being sliced at the table as a pot of tea rests on the stove. As stories are shared and the hearty slice of duff is eaten, my aunt says in Gaelic ‘Is olc an còcaire nach imlich a mheur’, which roughly translates as ‘It’s a poor cook who doesn’t lick their fingers’. Never a truer word was said.

Coinneach MacLeod, the Hebridean Baker, was born and raised on the Isle of Lewis. Inspired by traditional family recipes and homegrown produce, Coinneach launched the Hebridean Baker on Tiktok (@hebrideanbaker). Ten million video views (and counting!) later, Coinneach has inspired his followers to bake, forage, learn Gaelic, have a dram or two of whisky and to lead a more wholesome, simple life. His cookbook Hebridean Baker will be released in September and is available for signed pre-order at blackandwhitepublishing.com Photos provided by Euan Anderson and The Hebridean Baker

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CMY

23/07/2021

12:38:09

Taste Magazine Scotland - Summer

Articles inside

Fiona Richmond, Scotland Food & Drink