The Larder

Claire Macdonald, of the Kinloch Lodge hotel and cookschool, on local food

Chef's Choice

1 May 2009

It is now so many years ago that I cannot remember exactly when that the Skye and Lochalsh Horticultural Association invited all hoteliers and restaurateurs in the region to their AGM and I was the only one to accept. But that was the start of our…

Michelin-starred chef Tom Kitchin on Eassie Farm's asparagus

Chef's Choice

1 May 2009

I rely almost fanatically on the seasons. My suppliers are invaluable and I trust them for their guidance on finding the best produce around – they are very much a part of the Kitchin team.  My trusted fish supplier Willie Little recommended I visit…

Tom Lewis, chef and co-director of Monachyle Mhor Hotel, on foraging for Chanterelles

Chef's Choice

1 May 2009

It’s normally around the second half of June – around Highland Show time – that I first find enough chanterelles for a single omelette for myself. Just some free-range eggs and a little bit of sage and the first mushrooms of the year. But after that we…

Robert Macpherson, head chef at the Isle of Eriska Hotel, on Andy Race Fish Merchants

Chef's Choice

1 May 2009

Andy Race has delivered fish and shellfish to the Isle of Eriska for several decades, establishing himself as a supplier long before I joined the hotel in 1998. I first came across Andy’s company as a trainee chef more than 26 years ago, so I feel that…

Hector Macrae of First Coast on Reestit Mutton

Chef's Choice

1 May 2009

It’s important to me to source quality Scottish produce. As a youngster I worked in a local fish factory in Skye and it was heartbreaking to see about 99 per cent of the langoustines and scallops being shipped abroad. Times are changing and chefs are…

Chef Kevin Broome on Loch Torridon Langoustines

Chef's Choice

1 May 2009

To some, the langoustine or Dublin bay prawn is the jewel in the crown of shellfish. Many top London restaurants pay high prices to allow this wonderful prawn a prime position on their menus. Nephrops norvegicus (the binomial name) are commercially…

Graeme Pallister, chef at Perth's 63 Tay Street, on Perthshire berries

Chef's Choice

1 May 2009

Nowhere else in the world encourages eclectic cookery more than Perthshire, and it’s no more evident than during our berry fruit season. For decades now our local farms have reigned supreme producing the finest strawberries, rasps and blueberries.

Roy Brett, of Dakota Forth Bridge, on his favourite fishmonger: DR Collin and Sons

Chef's Choice

1 May 2009

Within minutes of leaving Edinburgh’s city centre, you can find yourself in beautiful countryside, on amazing sandy beaches or in friendly little fishing towns that are especially great for me when I’m looking to source the best produce around. When it…

Tony Singh, chef proprietor of Tony’s Table and Oloroso, on Ugly Bread

Chef's Choice

1 May 2009

Nothing beats freshly baked bread. The smell, the taste, the diversity – it is always hard to resist newly baked bread but it’s not always easy to find genuinely fresh, flavoursome products. In Scotland, we boast a small number of artisan bakers but one…

Field to Fork: get a taste of Hardiesmill's 'Ten Steak Experience'

The Aberdeen Angus farm delivers a hands-on guide to Scotch beef

1 May 2009

Hardiesmill is Robin and Allison Tuke’s 482-acre farm at Gordon, near Kelso in the Scottish Borders. As a way of introducing the public to their herd of pure-bred Aberdeen Angus cattle, they spend certain Friday afternoons taking small groups on the…

A Fyne Tradition: the smoked kipper

A look at what might be the last days for Scotland's smoky fish treat

1 May 2009

Loch Fyne was once synonymous with herring and kippers. However, the herring have all but disappeared and so have the kipper houses. Nicki Holmyard finds out about the last of a famous line.

Side Dishes - Food News

30 Apr 2009

● Just over a year on from the opening of the Dogs, David Ramsden has taken over adjacent street-level premises at 104 Hanover Street and plans to open a similarly styled venue serving Italian dishes. With typographical cussedness not seen since the…

Side Dishes - Food News

News to Nibble On

19 Mar 2009

Glasgow Green’s West brewery, Khushi’s Diner, Appetite for Ayrshire & Arran, The Larder a 160-page magazine covering all aspects of the local food scene free in the next issue of The List.

A Full Larder

5 Mar 2009

Local produce from every region of Scotland is the focus of a brand new publication from The List. The Larder will be free with the issue of The List out on 1 April, and in bookshops priced £7.99. The Larder will be the most authoritative, up-to-date…