Welcome
Welcome
There are lots of reasons why being the Editor of Scottish Field is one of the best jobs in the world, but chief among them is the access it gives to some of the best food in the world.
Scotland has an unsurpassed larder, and being here at the magazine, where food and drink are central to so much that we do, we get to try way more than our fair share. Earlier this month, for instance, virtually the
whole offi ce dressed up in authentic Victorian dress and went to the sumptuous Colstoun House in East Lothian for a Christmas Banquet photo shoot for our December issue. That was fun enough on its own, but the nineteenth century dishes on offer – which ranged from bouillon, fried smelts and sweetbread pate to quail with truffl es, rice croquettes and nestelrode pudding – provided an unforgettable Festive Season banquet for those who attended. Mrs Beeton, eat your heart out! That was just the latest in a monthly series of pieces in which we run recipes created by the fi nest chefs in Scotland. Each month we’re lucky enough to learn at the feet of the masters of the culinary universe. Whether it’s Tom Lewis’s peerless venison recipes, Clarissa Dickson-Wright’s one-pot recipes or Shirley Spear’s forgotten Scottish gems, over the past year we’ve been fortunate to have been able to bring you some inspired gastronomic content. But it’s not just set-piece feasts such as these which remind us how lucky we are. That happens every time a food manufacturer decides to launch a new product and asks us for our verdict. Often these are bigger companies, but increasingly we are fi nding that many of the smaller, artisan companies which seem to be springing up in every
corner of the country are launching new products and sending them in our direction. These goodies arrive because these companies want us to tell the world how good their products are – and we’re often happy to do just that. The scale of foodie endeavour in this country is remark- able, from the incredible number of home-grown chocolatiers coming through to more innovative producers of more traditional treats like cheeses and smoked foods, where gorgeous items such as venison carpaccio are no longer novelties. So, for all of those of you whose weekend isn’t
complete without a visit to a farmer’s market, who live to eat out and love to cook, and for those of you who have watched in slack-jawed admiration at the sheer effort expended by our artisan pro- ducers to bring you the best of Scotland’s larder, this supplement is for you.
Richard Bath, Editor
EDITORIAL AND DESIGN Editor: Richard Bath Production: Heddy Forrest, Andrew Balahura, Mark Duncan, Tim Siddons, Morag Thorburn Production Controller: Madeleine Smith
SALES Advertising Sales: Janice Johnston, Donny Stewart
PUBLISHING Tel: 0131 551 1000 Email: editor@scottishfi
eld.co.uk Publisher: Alister Bennett, Scottish Field Magazine, Fettes Park, 496 Ferry Road, Edinburgh EH5 2DL
© Wyvex Media Limited 2012 Festive Food & Drink 3
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