Connoisseurs Scotland


In January fish and seafood is at its best. You can expect lobster, sea bass, scallops and clams. Some of the best scallops in the world come from the west coast of Scotland, from Knockinaam in the south to Lochinver in the north and these are hand dived. Rustic vegetables are also at their prime, green broccoli, celeriac, celery, leeks, red cabbage, early spring greens and turnips. In February halibut and mussels come into their own. Haddock, the only fish that can be used to make the traditional Arbroath Smokie, is in prime condition. The Marcliffe Hotel and Spa serve an exquisite warm salad of Arbroath Smokie - well worth a visit. Some guinea fowl will be available as will fresh parsley. Early East Lothian organic rhubarb will appear at the farmers’ markets. In March expect more rhubarb which by this time of the year is grown throughout Scotland, purple sprouting broccoli, which as a child I was allowed to eat with my fingers, leeks and watercress. Wild trout is available throughout Scotland, from the lochs of Shetland to the tumbling waters of the Tweed. Lobster and sardines are also freely available and to accompany them, ask for samphire which is also used in salads. April brings cockles from the Solway Firth and early spring lamb from the hills. Rosemary and wild garlic are also in season which complement this very tender meat perfectly. May heralds the arrival of the first asparagus. The season may be very short but it is well worth making a special visit to Meigle, near Forfar in June to experience the freshest and finest asparagus available. New potatoes also appear for the first time and those from Ayrshire and East Lothian are renowned- best served drenched in butter. In June the fields of Perthshire are full of berries, cherries, gooseberries, raspberries and red currants, strawberries of course and tayberries. The freshest way to enjoy them is to pick your own and many farms allow this. In Fife and the


west coast, crabs are at their best, with grey mullet and salmon which is caught all over the country. In July blueberries, gooseberries, loganberries and raspberries are available from Perthshire and Angus as are clams from the west coast. Wild trout and pilchards are plentiful. August is best known for grouse and The Glorious 12th heralds the start of the season for shooting red grouse. Also widely available are hare and venison from the highlands. September brings the late fruits, apples, damsons, plums and pears which are the prefect accompaniment to game. Autumn lamb is very good with the maturity of the meat improving the flavour until the end of the month. Grouse, partridge, venison, wood pigeon and wild trout are all available. Oysters come into season and mussels are still good. October is known for late apples, elderberries and figs and pumpkin which is the base for a rustic autumn soup. Game is still in season and guinea fowl appear in the shops. November brings chestnuts, cranberries, more pumpkin and quince, pheasant and teal, wild salmon and goose. In December Brussels sprouts come into their own with winter squash to accompany the traditional roast turkey or goose- free range, organic and local of course and Gartmorn Farm in Clackmannan in the heart of Scotland produce some of the best. To accompany these local fresh foods, some local fresh water carefully drawn from Highland Spring’s protected organic source in the Ochil Hills of Perthshire is the perfect accompaniment. Highland Spring also produces Speyside Glenlivet Natural Mineral water which is bottled at source in the Crown Estate of Glenlivet, near Ballindalloch, drawn from Scotland’s highest spring in the Braes of Glenlivet.


Bon appétit, or as is said in Gaelic, Ith gu leòir! 65


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