Scotland

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Scotland

Taste an Arboath Smokie in its hometown, golden, plump haddock hot smoked over hardwood in a 'barrel'. Or peat smoked salmon in the Hebrides, rich and robust to match the scenery, and there's 'Gourmet' salmon smoked over wood from malt whisky casks in the harbourside village of Portsoy. Scotch beef and lamb is famous worldwide – lookout for regional specialities at farmers markets such as Highland beef, slow matured and fine grained and Aberdeen Angus, tender and marbled. From the grand hotels to moorland pubs talented and inspired chefs make the most of their vibrant local larder. Sweet raspberries and rich cream, field mushrooms and wild fruits, a wealth of seafood from lobster to skate, traditional floury potatoes and deep green  kale star alongside newer home grown flavours such as pak choi and peppers. And whisky – from the rugged West Highlands tasting dry with a touch of peat a hint of salt; go North for spicy flavours or East for a lingering fruitiness. Lowland whisky, perhaps the perfect aperitif is light, sometimes floral, with a touch of herb. The Scottish cheese board is growing, alongside traditional delights such as Dunlop and Crowdie look for award winning Strathdon Blue, a soft rich blue and Criffel with an intriguingly beautiful orange rind and flavour to match.