Promoting Scotland's Quality Cuisine

In recent years the term Scotland's Larder has become very user friendly and is frequently employed in references to the wonderful produce of Scotland.

And if you think about it the natural larder of the country is unique in that it is able to produce such a variety of food from the land and from the sea.

Where else would you be able to sit down to lunch or dinner and choose from a menu with best Aberdeen Angus beef, with succulent venison fresh from the high tops of the highlands, grouse, hare and of course mutton and lamb - of the highest quality? The abundance of seafood dishes now gracing menus gives an indication of the wonderful harvest produced around our shores and from our lochs and rivers.

Wherever you travel in Scotland the opportunity exists to sample the local delicacies - Arbroath smokies, Lochfyne kippers, Forfar Bridies, Selkirk bannocks, Orkney cheese, Islay cheese, Galloway cheese, Dundee cake, Moffat toffee etc. etc.

The culinary skills of the men and women of the country in producing traditional and modern versions of home baked products such as scones, pancakes, shortbread, ginger bread and other favourites is second to none. If you have ever been to one of the local country shows or craft fairs and observed the mountains of baking, jams and preserves on display you will know exactly what I mean.

Perhaps one of the most important ingredients of the Scottish larder is whisky - known as Uisge Beatha or the Water of Life. Whisky is without doubt Scotland's national drink, made in Scotland and consumed all over the world. Among the famous Highland malts are Glen Grant, Macallan, Glenfarclas, Knockando, Cardhu, Glenfiddich, Strathisla and Tamnavullin. Of course there are also island malts which have their own special appeal. These include Highland Park and Scapa on Orkney, Talisker from the misty Isle of Skye, Jura and the Islay malts which include Laphroaig, Bowmore and Bruichladdich.

Scottish Field magazine has featured several Taste of Scotland establishments and their innovative chefs and these articles have been enjoyed by readers both home and abroad and we enjoy this natural association with the best eating places and food in Scotland.

Archie Mackenzie
Editor, Scottish Field