A Scottish Feast
PRODUCE George Campbell & Sons, Clarks Specialty Foods
PHOTOGRAPHY Jean Cazals
the gleneagles kitchen is lucky enough to have on its doorstep a whole host of new artisan cheeses, organic charcuterie and some of the finest shellfish in the world
All our restaurants use local cheeses for their cheese plates. Our favourites include (from top) Paddy’s Milestone by Dunlop Dairy; Corra Linn, produced by Errington Cheesemakers; Lochnagar, a hard cheese made with unpasteurised cow’s milk by the Cambus O’May Cheese Company; Lanark Blue ewe’s milk cheese, also by Errington.
Scotland’s famously delicious shellfish: a lobster from the west coast, queen scallops from Loch Broom, Ullapool, and langoustines from the Isle of Uist in the Outer Hebrides. Enjoy them flamed in Pernod at The Strathearn or in dishes such as roasted langoustine with crab and butternut squash at Andrew Fairlie.
(Left to right) Fennel salami made with rare-breed pork and red and green peppercorns; droëwors, a traditional South African snack, made with air-dried beef salami and roasted coriander and cloves; red wine salami with garlic and nutmeg. All add a Scottish twist to our tapas menu at Deseo and are made at Peelham Organic Farm.
An organic, naturally air-dried prosciutto, also produced by Peelham Organic Farm. Used throughout our restaurants, this unique ham is made from rare-breed pigs and was awarded gold star status in the 2012 Great Taste Award, also winning Best Product at the Scottish Speciality Fine Foods Awards in 2014.