AS A TRAVELLING private chef, I have been able to visit some of the world’s most extraordinary food stores, from the stalls that pop up in the sun-dappled squares of Provence to the shops squeezed into the wet markets of Singapore. However, one place with a most impressive natural larder is much closer to home: Scotland.
The landscape supports a glorious mix of wild meat, game and livestock, and there is a dizzying array of delicious drinks as well as top-quality fruit and vegetables on offer. Further, the surrounding waters support a fine range of fish and shellfish.
Making the most of these ingredients are some outstanding producers. Great Glen Charcuterie and East Coast Cured produce superb charcuterie. Errington Cheese makes a selection of award-winning cheeses, and Katy Rodger’s crème fraîche is some of the most luscious you will ever eat. This month’s recipes use just a fraction of Scotland’s delicious produce, much of which can now be bought online.
