Isle of Ewe Smokehouse, Aultbea

One of the real joys of holidaying in Scotland is getting to discover local producers and cook with their produce. This year whilst in Gairloch I had the delights of fresh picked local chanterelles from Poolewe weekly market and squat lobsters from Dry Island. However it was the chance discovery…

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Dulse braised Orkney brisket

Orkney is an island I’ve long wanted to visit. From the Neolithic settlement of Skara Brae to the stunning maritime warmth of Highland Park it’s an island that’s always fascinated me. It’s also a collection of islands with an amazing array of food, and I was delighted when I met…

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Smoky chilli macaroni cheese

I often wonder where the Scottish love of macaroni (and) cheese began, in fact the love of macaroni in general. I read my Gran’s cookbooks from the twenties and macaroni was already a staple in the Scottish kitchen, probably brought over by the emigrating Italians of the late 19th and 20th…

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Tattie scones with kiln roast smoked trout

If you had to ask for a list of the top five Scottish foods I think there’s a good chance that tattie scones would sneak in there. They’re the ubiquitous comfort food that no matter what your preference when it comes to a cooked breakfast, these little slices are always…

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Barbecued spiced ruby veal kebabs

While panzanella and potato salad may be the star sideshows of the barbecue season it is fairly clear in most people’s minds cooking over hot coals means only one thing. Meat. But what does meat mean? It seems when summer finally appears and al fresco dining takes over, often a…

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Great Glen Charcuterie

As you walk into The Old Butchershop in Roy Bridge, home of Great Glen Charcuterie you are enveloped by an amazing aroma that speaks of passion, of integrity and of quality. The soft sweet oak smoke, aromatic spice and rich game tells of artisans in the truest sense of the…

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Spring salad with wild venison chorizo and goats cheese

I think the marriage of Scottish produce with Spanish flavours is  fairly sublime. So do the Spanish I imagine, they import enough wonderful seafood from these shores. A couple of years ago Anja Baak from Great Glen Charcuterie sent me a sample of their wild venison chilli chorizo and I was…

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A question of flavour and provenance

In a world where the supermarket and the multinational is king it is undoubtedly more important than ever that there are niche suppliers with a focus on quality, welfare and provenance. When a supermarket can offer three chickens for £10 surely somebody has to question what kind of life those…

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