Connoisseurs Scotland
SCOTLAND ON A PLATE
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. Luciano Pavarotti
Scotland has been richly blessed with much of the finest food in the world. From the North Sea comes white fish of extraordinary quality, plaice, halibut, Dover sole and turbot- so fresh that the flesh is often translucent.
From the warmer waters of the west coast come a range of crustaceans, lobster, mussels, prawns, scampi, oysters, clams and scallops.
In the hills and the glens you will find what many people consider to be the very best beef in the world- Aberdeen Angus which has its ancestral roots at Ballindalloch Castle, not far from Boath House. Rhubarb was first commercially grown in Scotland at Prestonfield, a stone’s throw from the centre of Edinburgh. Our salmon, either fresh or smoked is acknowledged as the finest in the world. Venison and game from the highlands, heather fed lamb from our hills and a wide range of berries from Perthshire add to this cornucopia which is Scotland’s larder.
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Our chefs all have this on their doorstep and they make best use of it. For them, provenance is key.
Throughout the year our hotel kitchens, shops and farmers’ markets feature a range of foods that will have travelled yards rather than miles. Not for us French beans that have been flown in a jumbo jet from the other side of the world, we prefer our fruits and berries from Perthshire, our heather fed, organic lamb from the hills of Lanark and our free range eggs from the farm the other side of the field.
When I speak to people who have stayed in our hotels, I ask them what surprised them most about their visit to Scotland. Some say the friendliness of the locals, others talk of the quiet roads which are a delight to drive on, but by far, most people tell me that they never realized that our food was so good. So, when you are in Scotland look out for this very local produce which will be on our menus.
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