Green with anticipation for the King of Veg

Posted on May 10, 2013 by Brenda

So it’s all been going off in England in a very green and majestic way. That’s to say the Asparagus season has well and truly started with those ‘King of Veg’ spears going down very, very well. Despite a very long winter both north and south of the border the English season started as is customary on St George’s day on 23rd April.

I have always loved this time of year, a time when the nights are stretching, the tulips positively thriving and Scottish asparagus most definitely arriving. As was the case in 2012 we may be a little behind with another cold and wet start to the year, but we are nearly there and not long now before long we should expect to get the pick of the bunch grown in Scottish soil.

I recall the early to mid 90’s for just the typical very short 6 week season serving fresh as a daisy, green asparagus spears at the world famous 5 star Gleneagles Hotel, home to the 2014 Ryder Cup. Eight to ten spears per portion, simply cooked; grilled or steamed, silver served with a choice of hollandaise sauce or beurre blanc.

The undisputed King of Veg

To be honest I didn’t really understand what the fuss was about at the time. Why just choose a starter plate of veg when you could have any number of more interesting painstakingly prepared dishes. Today I am pleased to say my view has changed; as has my appreciation for the work that goes behind the scenes to create these green, ever so slightly sweet vegetables that are in taste reminiscent of a thimble of well, Sauvignon Blanc maybe. I love the fine, tender texture. They are a picture of early summer on a plate and in my opinion far superior to their white asparagus continental cousins.

If you are a food enthusiast or simply are interested in learning a little more about what’s on your gourmet doorstep, why not join us on our food and drink day tour on Saturday 1st June where Tasting Scotland’s guests will be welcomed by the Patullo’s (Scottish asparagus growers extraordinaire), for a unique insight into production and harvesting. The asparagus harvest will be in full flow by then and of course no Tasting Scotland experience would be complete without a ‘60 seconds out of the ground’ tasting.

For more details and to book (catch the early bird 10% special rate until 15th May) see our events page by clicking here. So, how many spears make all five of the five-a-day then?

Food, Fun & Fizz – Burn’s in Love!

Posted on February 25, 2013 by Brenda

Wedged firmly between Burns’ Night and Valentine’s, the twain did meet at a very special Scottish food & wine tasting in Glasgow on February 6th. We showcased once again Scotland’s infinite variety of top quality artisan produce, while Pieter Rosenthal of Cork and Bottle matched the menu with some superb wines from around the world that can trace their proud Scottish roots.

Robert Burns - Hero or Villan? (From Gillian Kyle's Heroes & Villans card range)

Kicking off the love was a delicious glass of strawberry fizz from the Cairn O’Mohr winery; one of the producers we regularly visit on our one day Perthshire food tour.

With the dates of our 2013 tours soon to be posted on our website why not join us in visiting this fun and quirky orchard and winery. During the wine tasting that follows the winery tour, you are left in no doubt that yes indeed, Scotland does create award winning wines!

The awards mentioned are of course the Great Taste Awards. Awarded by the Guild of Fine Food and described as the ‘Oscars’ of the food world or the epicurean equivalent of the Booker Price there was of course ample opportunity to sample some Oscar winning produce during the seven-stage menu.

Some hae (smoked) meat

Roast Smoked Scottish Beef & Roast Smoked Wild Scottish Venison from the Rannoch Smokery*

Based in the highlands in Kinloch Rannoch, by Pitlochry, Leo Barclay found himself one bad winter in a predicament. With no chance of getting his deer cull to market due to the wintry conditions, he filled a bath with a wet-brine solution, soaked his cull and built a home-made smoker. The result was the first smoked venison for a business that now has a staggering 27 Great Taste Awards across their product range.

Where to buy? See their website: www.rannochsmokery.com

Accompanying wines: Huia Gewürztraminer, from New Zealand’s Marlborough region, (£14) and The La Multa Old Vine Garnacha (£8)

The Taste Test

Little Doone Sweet Balsamic Dressings – Original, Raspberry, Orange and Ginger

Little Doone Foods is run by husband and wife team, Colin and Tanya in Dalry, Ayrshire. All the dressings are hand-made in small batches and based on the Original Sweet Balsamic Dressing, which sits between a balsamic vinegar and a reduction. The resulting dressings are rich, full of flavour and sweet without being cloying. Seven out of the eight products they have entered for the Great Taste Awards have won at least 1 Gold Star.

Where to buy? See their website: www.littledoone.co.uk

Organic Sourdough from Andrew Wilson of Different Breid*

Andrew’s company is a one man vision and operation based in Glasgow. He specialises in the production of first class sourdough bread made from organically grown, stone ground flours.

Where to buy? See his website: www.differentbreid.co.uk

The Rigs O’ Barley

Pearl Barley risotto served with Smoked Chicken & Smoked Duck from the Rannoch Smokery*

We have no doubt that in future events we will showcase more of the Rannoch Smokery Barclay family’s delicious range that also includes pates, chutneys and terrines.

We accompanied the chicken and duck with a creamy pearl barley risotto using barley from Locavore. Based in Glasgow’s south side, Locavore (meaning eater of local food) is a not for profit community interest group with a shop. Their main aim is to source in a sustainable way and help people eat a more locally and environmentally friendly diet.

Unlike wheat and maize, barley grows in our often damp (and sun-deprived!) climate. It wasn’t until the making of whisky was legalised that barley, which was originally grown as animal feed, became the number one grain of choice. With no supply shortages it quickly became the fuel for many farm workers when boiled up over an open fire and mixed with vegetables to create a warming broth.

Locavore: www.glasgowlocavore.org.uk

Accompanying wines: Skillogalee Rose from Australia’s Clare Valley (£13) and Glenguin Old Broke Semillon (£15) from Australia’s Hunter Valley.

Bard’s Broth

A different take on the traditional ‘Scotch Broth’ using Hamlyn’s Oatmeal

Here we used oatmeal, made by Hamlyn’s of Scotland as opposed to barley to create a Scotch Broth that is based on the traditional Northern Irish ‘Yellow Broth’ recipe.

Hamlyn’s, a business in the north-east of the country is owned and managed by the family with 14 generations of history in milling oats.

Oats are also perfectly suited to the Scottish climate and to this day create a plentiful, cheap and nutritious one pot wonder: porridge. Oatcakes were eaten as an alternative to bread as wheat was an incredibly expensive commodity. Little would have been known then about the fortunes of eating a low GI diet, but today with oats being recognised for their low GI properties, they are enjoying a huge upsurge in popularity.

Where to buy? See their website: www.hamlynsoats.co.uk

Accompanying wine: Urlar Sauvignon Blanc (£12).

The Great Chieftain o’ the puddin’ race

Haggis from Ramsay of Carluke**

Based in Carluke in the Clyde Valley we sourced our haggis from the highly respected Ramsay family butchers (now run by the 4th & 5th generation).

With 32 Great Taste Awards to their name, including 5 Golds in 2012 for their Ayrshire Bacon and a 3 star Gold for their Black Pudding (described by Nick Nairn as the best Black Pudding in Scotland), their haggis gained an unbeatable score of 100/100 in the Q Guild Smithfield Awards 2012.

Using a secret family recipe the Ramsay haggis continues to deliver a robustly meaty, delicately spiced, deliciously mealy chieftain o’ the puddin race. As a result of Robert Burns’ poem, the ‘Address to a Haggis’ written in 1787, it became the national dish of Scotland.

Where to buy? See their website: www.ramsayofcarluke.co.uk

Accompanying wine: Iona the Gunnar (£14)

The Poet’s Ploughman

Barwheys Cheese from Ayrshire

Barwheys is an award-winning hard, hand-made Ayrshire cheese that is supporting the re-invigoration of Ayrshire’s cheesemaking traditions. Made by Tricia Bey and her team just a short distance from where Rabbie Burns’ mother also worked to produce cheese, it is made from the unpasteurised milk of pedigree Ayrshire cattle.

Once made they are bandaged in traditional cotton cheesecloth and aged on wooden shelves for between 9 – 18 months producing a long, rich, complex flavour moving from slightly tart to hints of nut & caramel.

Where to buy? See their website: www.barwheysdairy.co.uk

Accompanying wine: Cotes du Roussillon Special Reserve Charles Rennie Mackintosh (£11.50)

Cupid’s Dessert Cocktail

Shaken not stirred by our good friend Richard Duffy

The dessert Cranachan, also known as ‘Crowdie Cream’ is traditionally made with Crowdie, a light, fresh cheese, mixed with raspberries, oatmeal and laced with a good splash of whisky.

This adult, liquid version replaces the Crowdie with fresh cream and creates a slightly tart, yet intense raspberry flavour, accompanied by the warmth of the alcohol and a rich, cooling, creamy finish.

Did it go down well? Seriously, like you really need to ask!

Luscious Lots of Chocolate Love

White, Rose & Vanilla, Milk, Dark and The Chieftain by the Chocolate Tree, Edinburgh & East Lothian*

Ali and Friederike Gower run The Chocolate Tree which is one of very few artisan chocolatiers in the world who actually make their own chocolate from the bean. There are a few basics that are a given with the Chocolate Tree: finest natural ingredients, locally sourced where possible (well except the beans obviously!) and organic.

Walk over the Meadows and you will easily find their café in Edinburgh. It is a must visit. On arrival you will stumble upon a glass fronted cabinet (shame you can’t stumble into with the glass front raised actually!). It is full of the most decadent hand-made chocolate cakes, the tastiest ice-cream and less indulgent sorbet selection this side of Naples and displays a beautiful range of individual chocolates. On the shelves are chocolate bars that would make even Willy Wonka weep. Here sits the most interesting chocolate of the night, The Chieftain. Made with plain chocolate it is mixed with warming haggis spices and the nutty taste of oats. Some loved it, some needed a second try, but all agreed everyone should try it!

Where to buy? See their website.

Accompanying wine: El Puño (£18)

And finally, without which the event wouldn’t have been so fabulous….

We’d like to thank the producers and suppliers who part sponsored* or fully sponsored** their relevant inclusion in ‘Food, Fun & Fizz – Burns in Love’.

We mentioned the foodie Oscars earlier, but we must give a special mention here to someone who has a film and screen Oscar winning fan in Tilda Swinton; Glasgow’s very own Scottish designer Gillian Kyle of Gillian Kyle Scotland. You will instantly recognize Gillian’s work, think Tunnock’s Teacakes, Irn Bru and Scottish Pride bread for starters! A greetings card featuring the man himself, Mr Rabbie Burns from Gillian’s ‘Local Heroes (and Villains)’ range was provided as a gift to all in attendance from Gillian herself.

Thanks also go to Nicole Dalby of Flowers and Design, who presented a beautiful long stemmed red rose to everyone.

We are delighted to work in partnership with Nicole in developing our ‘Natural Scotland’ hamper range: a celebration of Scotland’s landscape via food and flowers. Orders are now being taken for our stunning Mother’s Day gift hamper, which offers exceptional value for money at £49 (instead of our normal price of £69). Order before Sat 2nd March and you will also receive a further 10% discount.

From our Mother's Day 2013 Collection. Fresh Spring Flowers, Freshly grinded coffee beans, award-winning teas and chocolate. Presented in a hand-made wooden apple crate.

We will also be hosting a fun and creative fresh flower & chocolate workshop from 3 – 5pm at Nicole’s west-end flower shop on Mother’s Day, Sunday the 10th March. What a perfect way to spend the afternoon with your mum or to make your own gift to spoil her with later.

Our next not to be missed ‘Food, Fun & Fizz’ is on Thursday 25th April at 6.30 for 6.45 pm in our usual place, The Good Spirits Company, Bath Street, Glasgow. The theme is an ‘East West Fest’. More on that one soon (but obviously it is going to be another celebration of top quality Scottish food and a few glasses of vino!).

Tastefully yours,

Brenda

‘Food, Fun & Fizz’ – absolutely fabulous!

Posted on November 28, 2012 by Brenda

Firstly congratulations to all who managed to get themselves a ticket for our sold-out inaugural Tasting Scotland ‘Food, Fun & Fizz’ event in conjunction with Cork and Bottle on Thursday 22nd November in Glasgow. Sorry to everyone else who had their sights set on the best value ticket in town, but who we couldn’t quite squeeze into the Tasting Room at The Good Spirits Co.

We described the event as being the first of what is sure to be a fabulously different wine & dine event. Friends, family or colleagues came together and enjoyed a perfectly executed blend of pop-up tapas restaurant, traditional wine tasting & some gourmet ‘look what’s on your doorstep’ education. We are delighted that the feedback has been resoundingly positive.

We can’t wait to release tickets for the next event! Join us and be amazed at how we can merge a celebration of Burn’s night with Valentine’s Day, on Wednesday 30th January.

We promised a run down on the suppliers from Thursday night’s event so here is the complete list.

The websites provide details on where to buy the products we tasted and others in their range. We hope you will give consideration to these producers when shopping or designing a menu for a special occasion. Farmers markets often give the most direct access to the producer.

Fizz Syn Cuvée Blanc – McLaren Vale, Australia

The Smoked Salmon Taste Trail – Hot and cold smoked salmon canapés.

Dunkeld Smoked Salmon*. Products tasted Farmed Smoked Salmon, Gravadlax, Hot Smoked Salmon. www.dunkeldsmokedsalmon.com

The Scottish Handmade Oatcake Co. Products tasted Perthshire Oatcakes Traditional (Cocktail). www.perthshireoatcakes.co.uk

Wines: Domäne Wachau Grüner Veltliner Federspiel – Austria, Raats Unoaked Chenin Blanc, Stellenbosch, South Africa

The Taste Test - Identify the flavours

Summer Harvest**, Madderty, Perth. Products tasted Cold Pressed Rapeseed Oil, Raspberry / Apple & Walnut / Bramble & Juniper dressings. www.summerharvestoils.co.uk

Tapa Bakehouse, Glasgow. Products tasted Organic sourdough bread www.tapabakehouse.com

The Rare & Native ‘Irn Bru’ Pig – Pork Rillette

Nethergate Larder*, Stewarton. Product tasted Tamworth Pork Belly. Their butcher shop No 1 Avenue Larder, Stewarton, Ayrshire.

Wines: Luis Cañas Barrel Fermented Rioja Blanco, Spain; Luis Cañas Rioja – 5 months barrel maturation, Spain

The Smoky Soup of Scotland - Cullen Skink

Sourced by Stuart Taylor, Pisces Fishmongers & Poulterers*, Rutherglen, South Lanarkshire. Products tasted ‘Haddies’ (Smoked Haddock). Their fish shop 193 Main Street, Rutherglen.

Wine: Bodegas Argüeso San Leon Manzanilla, Spain

The Game Stew is on! - Venison, Chestnut, Bramble & Juniper Stew.

Edenmill Farm*, Blanefield, Glasgow. Product tasted Venison Shoulder. www.edenmill.co.uk

Wine: Mathilde – Cotes du Rhone, France

Little Miss Muffet’s Dairy Box - Cheese

Dunlop Dairy*, Stewarton. Products tasted Dunlop (Hard Cow’s Cheese), Bonnet (Hard Goat’s cheese) www.dunlopdairy.co.uk

Wine: Andrew Quady Starboard Batch 88, California

A wee bit of fudge - Fudge

The Wee Fudge Company*, Glasgow. Products tasted White Chocolate & Sicilian Lemon oil, Belgian milk chocolate & Valencian orange oil, Belgian milk chocolate, stem ginger and mixed spice. www.weefudge.co.uk

Wine: Familia Zuccardi Tardía Torrontes, Argentina

Vegetarian Dishes

Petrie Fine Foods, Fenwick, Ayrshire. Products tasted Vegetable Haggis, Vegetable Loaf. www.ayrshirefoodnetwork.co.uk

Wines were supplied by the Cross Stobs Bottle Shop* www.crossstobswine.co.uk with exception of the Manzanilla, which came from the Good Spirits Co*.

We’d like to thank the producers and suppliers who part sponsored* or fully sponsored** their relevant inclusion in ‘Food, Fun & Fizz’ – The Inaugural One.

We look forward to seeing you at the next one at the same place on Wednesday 30th January 2013.

Brenda & Pieter

‘Natural Scotland’ Hampers

Posted on November 23, 2012 by Brenda

‘Natural Scotland’ Hampers

Sustainable Luxury Scottish Hampers inspired by Scotland’s stunning landscape.

Just one week on from the launch of our hampers we have received some fantastic feedback on our unique range combining food & floral design. Thanks to all who have already placed an order.

If you haven’t heard we’ve released a range of stunning hampers just in time for Christmas here are just a few reasons for why we are the only choice this year.

Included under the list is a full ‘menu’ of what is in each hamper (but of course we can also tailor-make to your specific budget, so do just let either myself or Nicole know).

Secret Santa Gift needed? Here's your answer!

So, why have so many chosen our sustainable focused hampers?

Our hampers are special because they are unique. Our hampers bring together 2 wonderful things, creating a fusion of artisan food & drink and bespoke floral design.

Our hamper range is ever changing. By reflecting the seasons we share nature with you just as intended.

We are proud to create products & floral designs that are hand-made for you and are beautifully packaged.

We are particular about the food products we choose: Scottish, award-winning, produced by small businesses who work in sustainable ways to preserve Scotland’s way of life.

By using wood, glass and recyclable materials we do what we can to protect the harmony of our rugged, romantic landscape and the environment.

The hamper that keeps on living: The oil & vinegar bottles can be re-filled at Demijohn’s, liquid deli in Glasgow or Edinburgh (and you only pay for the refill!). The wooden box can be re-used as you like.

The hamper that keeps on giving: Our hamper range extends through the various seasons and annual celebrations including Valentines Day, Mother’s/Father’s Day, Easter, St Andrew’s Day & Christmas creating a perfect gift for each occasion.

Tasting Scotland & Flowers & Design - Refillable bottles - Doing our bit to protect our landscape

Of course we can create a bespoke hamper just for you to mark any occasion or simply to say thanks to whoever for whatever!

If you wish to add a personal item to complement your hamper that’s no problem. We will happily include it in.

Our 2012 Winter Range

Hamper 1: Luxury Greetings

Beautifully packaged in a double-slat hand-made wooden apple crate, creatively wrapped and delivered anywhere in the UK.

Fresh Christmas Wreath (Lrg), Hand-made by Nicole Dalby, Flowers & Design

Christmas Cinnamon Quill Decorations, Hand-made by Nicole Dalby, Flowers & Design

The Chieftan Chocolate, The Chocolate Tree

Poacher’s Pickle, Galloway Lodge

Galloway Mustard, Galloway Lodge

Heather Honey, Aberfeldy Oatmeal

Whisky Marmalade, Aberfeldy Oatmeal

Shortbread, The Island Bakery

Cocktail Oatcakes (Lrg), Perthshire Oatcake Co.

Vanilla Macaroon, Gordon & Durward

Cheese with Arran Mustard, The Arran Cheese C0.

Snowbear Biscuits, My Favourite Bear

Cold Pressed Rapeseed oil (Lrg), Summer Harvest

Bramble Vinegar (Lrg), Burberry Fruit Farm

£120 Collected in our Glasgow (West-end) shop. £135 Delivered anywhere in the UK.

Hamper 2: ‘Festive Warm Wishes’

Beautifully packaged in a single-slat hand-made wooden apple crate, creatively wrapped and delivered anywhere in the UK.

Fresh Christmas Wreath, Hand-made by Nicole Dalby, Flowers & Design

Cocktail Oatcakes, Perthshire Oatcake Co.

Vanilla Macaroon, Gordon & Durward

Cheese with Arran Mustard, The Arran Cheese C0.

Snowbear Biscuits, My Favourite Bear

Cold Pressed Rapeseed oil, Summer Harvest

Bramble Vinegar, Burberry Fruit Farm

The Chieftain Chocolate, The Chocolate Tree

Shortbread, The Island Bakery

Raspberry Jam, Aberfeldy Oatmeal

£80 Collected in our Glasgow (West-end) shop. £95 Delivered anywhere in the UK.

To order? Easy: Contact Nicole Dalby, Flowers & Design on 0141 3391280 or 07841 119671 or e-mail nicolexdalby@gmail.com

Don’t leave it too late! Final order date is 18^th December 2012.

Great offer: Early Bird rate of 10% discount on hamper price if ordered before 30^th November 2012.

Whatever the season, whatever the occasion, choose the stunning, natural and sustainable way to make someone’s day.

If you have any queries just get in touch with myself or Nicole.

We look forward to receiving your order.

Tastefully yours, Brenda

‘Natural Scotland’ Hampers Launch

Posted on November 20, 2012 by Brenda

It’s official, we have launched our range of ‘Natural Scotland’ hampers!

We are sure you will agree they are a worthy tribute to the fast approaching ‘Year of Natural Scotland’ in 2013 and a perfect gift to give or receive.

Just in time for Christmas, but available throughout the year – themed to reflect the seasons, a significant calendar event or your particular special occasion our partnership alongside celebrated floral designer Nicole Dalby of Flowers & Design has resulted in something very unique. The wait is over, a hamper that combines food & flowers/floral designs can now be ordered.

'Luxury Greetings'

So, which would you choose? The slightly smaller of the two, our ‘Festive Warm Wishes’ or would you prefer the ‘Luxury Greetings’ - a larger hamper with a greater range of products and a real ‘wow’ generator. Regardless of your choice, you have chosen a perfect gift that reflects the very essence of Scotland’s landscape.

Our hamper boxes are made of wood, like an open topped apple-crate of old and can be re-used again and again.

Our oil & vinegar bottles are re-fillable, saving on costly packaging.

Refillable? Yes, we knew you'd like it.

Our hand-made floral design have to be seen to be fully appreciated. They are the epitome of the season. With Christmas being just around the corner, what better way to welcome friends and family than with a gorgeous bespoke fresh wreath on your door.

Each of the food products are specifically chosen because they are simply the best we tasted and the vast majority of the products cannot be found in a supermarket. This we knew you would like! And, I have even included a bag of hay to give your traditional ham joint a tasty makeover this year (recipe is included!).

To see the full list of items in each hamper click here (sorry, but we are only taking orders and delivering in the UK this year, but expect to go global next year).

Other hamper ranges can also be made up to suit your particular budget and personal items/extras can be added in to any hamper at your request i.e a bottle of whisky, a personalised gift etc.

Happy hamper gift giving or receiving!

Tastefully yours, Brenda

The answer to ‘what’s next after you’ve dined in, eaten in & shopped local?’

Posted on October 28, 2012 by Brenda

Hannah Ewan knows more than a thing or two about food and lets face it she has to. As well as Deputy Editor of The List’s Edinburgh & Glasgow Eating & Drinking Guide, she is included as one of the 80-strong team of locally based incognito reviewers who amass more that 900 impartial summaries of the dining scene in Scotland’s two lagest cities.

We were delighted that Hannah and her colleague Jay Thundercliffe (The List’s Glasgow Editor) chose to join us on a recent tour of fabulous foodie Fife.

And so to the question: What is next after you have dined out, eaten in and shopped local? Read Hannah’s thoughts by clicking here

Tasting Tasting….calling all cheese & wine lovers!

Posted on October 12, 2012 by Brenda

We recognise that not everyone can join us on one of our food tours, be it a day or a week long Gourmet Journey through the best of Scotland’s food scene, and that’s why we also offer a range of tasting events that quite literally bring the produce and the producer’s inspiring story to you.

Tasting Scotland was pleased to collaborate with Pieter Rosenthal of Cork & Bottle and provide the guests of 29studios, a Glasgow based visual communications agency (with a fabulous event space!), with a relaxed, fun yet informative evening of Cheese & Wine Tasting. These events are a perfect way for friends,family, colleagues, business clients, ‘discerning’ hens or stags to get together and enjoy an alternative day or evening’s entertainment.

Naturally, the first question on my mind was of course which range of Scottish cheeses would I showcase at the event? The answer came immediately. Keep it local. Keep it
award-winning. Keep it traditional. Just 30 minutes down the motorway from Tasting Scotland’s HQ, just out of Stewarton (‘The Bonnet Toun’ -famous in its day for the production of army regiment supplies) sits Ann Dorward’s Dunlop Dairy. Here Ann produces a range of hard, soft or fresh Cow’s or Goat’s milk cheeses.

The guests of 29studios tasted 5 wines and 5 cheeses and favourites were chosen. Many of our sophisticated guests found that due to the sheer quality of the produce and
wines sampled that it was just too difficult to do anything other than narrow it down to a Top 3 list (of each!). Just a well we had a blind tasting and cheese quiz to decide on one particular winner on the night. Congratulations to Jan Beckers who won a Tasting Scotland Gift Voucher and specially chosen bottle of wine from Cork & Bottle.

Like any good couple when properly matched there is no greater marriage than cheese and wine, but finding that perfect match can be tricky and it can’t be found on an
internet dating site! So, what to do? Well, that’s easy. Join us at our next event on 22^nd November 2012 at 7pm in Good Spirits, Bath St. Glasgow for some fantastic ‘Food, Fizz
and Fun’.

The event promises to be a popular one and offers a new and exciting dining experience that brings a little insight into ‘what’s on your doorstep’ by way of amazing
Scottish artisan produce, a food & wine tasting and a wine matching masterclass. You will indeed get the chance to meet like minded people (see we told you….you don’t need the internet dating site!).

I know, I know I keep saying it, but if you are not salivating, you are not alive!

To book or purchase a gift voucher contact us at info@tastingscotland.com or call 0141 2394907

Click here to view a short video clip of the night.

Big Tastes indeed in Scotland in Minature

Posted on September 30, 2012 by Brenda

On the Isle of Arran, just an hour’s ferry trip from the Scottish mainland, they promise ‘big tastes from a small island’. Based on our latest 2-night food safari we certainly wouldn’t argue with their bold statement.

Arran has been said to come with a health warning. Visitors can be expected to suffer quickly from Arranitis. This condition starts with warm, feel-good feelings once arriving on Scotland’s 7^th largest island and develops into full-blown euphoria! Arran is a stunning island with wonderful people, fabulous food & drink and we would suggest it is absolutely well worth taking the risk.

Many of Scotland’s top chefs use produce from Arran and we know why; quality and sustainability are at the centre of everything Arran’s artisan producers do. Whilst Chefs across Scotland are keen to offer a diverse range of dishes, which take into account seasonal differences, all wish consistency for their diners. This consistency only comes when products are sustainably produced, thus can therefore be pretty much guaranteed on an ongoing basis.

Producing in a sustainable way (in every sense of the word) is Robin Gray. Robin supplies a fantastic array of vegetables & herbs grown on organic principles to a list that includes some of Scotland’s most revered culinary artists.

On arrival we were passed by Robin on his quad bike off to collect some seaweed to bolster his compost pile. Individual leaves from a wide variety of salad varieties and other vegetables were being hand-picked whilst the sun shone down on his sizeable south facing plot. The plot is so close to the beach we would have been forgiven for wanting to hunt out our bucket and spade and cross the 8 foot divide between veggies to the shore.

Robin was happy to chat with us about how the ‘seed’ for his current venture was planted whilst working as a Chef for Raymond Blanc at Le Manoir aux Quatre Saison. “Being able to nip out the door and pick to your heart’s content for the lunch or dinner menu is every chef’s dream”. On returning home to Scotland Robin decided to continue to nurture his love for fresh produce by setting up his own by the shore terraced market garden.

With a selection of vegetables including stunning golden & candied beetroot, green and yellow ripe courgettes, baby spinach and hand-picked salad in tow we headed off, passing hedgerow after hedgerow of ripening wild berries on our journey to our next destination after a short lunch stop.

At Creelers Seafood restaurant we devoured some of the best smoked salmon we have tasted, a plate of fresh langoustines & perfectly cooked Queen Scallops.

We headed over to The Bellevue Creamery on the west side of the island at Blackwaterfoot and were welcomed with the news that due to demand, there wasn’t a single wedge of cheese to purchase directly at the dairy! Rest assured though in Broddick we were able to try and buy chunks of their delicious Arran Blue, an award winning semi-soft mild blue and the Scottish Arran Mist Brie.

On the way back across to the east of the island we called into another dairy, the Torrylinn Creamy where via a viewing window we watched the production of the easily recognisable wax coated Arran Cheese. A vertical tasting through their full range starting with the younger Dunlop style cheese and on through the progressively more aged cheeses. Advised that a fine Arran ale would stand up to the piquancy perfectly and not ones to disrespect the advice of any local, our final stop before we boarded the ferry back to the mainland was to the multi award winning Arran Brewery. With a wide range there is certainly something for the palate of every discerning ale drinker. The Arran Dark, a traditional smooth dark Scottish heavy beer won the World’s Best Dark Brown Ale 2012. The Arran Sunset, a mid-amber ale in particular matched well with the 18 month aged Arran cheese. We were also pleased to hear that some of the proceeds of the Arran Red Squirrel ale, another award winner with hints of liquorice, rich burnt toffee and with nutty aromas, go to various charities on the Isle of Arran and across the world that help to conserve the dwindling population of the Red Squirrel.

So, did we catch Arranitis? Like you really need to ask!

If you haven’t been to Arran, and are looking for a relaxing break with the chance to enjoy great food & drink, meet some truly gifted artisan Scottish island producers, enjoy walks along glorious sandy beaches then you must join us on our next trip (or for a private trip, you tell us when you want to go and leave the rest to us).Tastefully yours, Brenda

Nature’s Summer thro’ Autumn – A spring in our step!

Posted on September 6, 2012 by Brenda

: Describing all manner of interesting facts like eh…..which mushrooms are poisonous!

As a long time forager, starting with wild rasps and blackberries when aged 5 in some hedgerows at the back of my grandparent’s house in Aberdeenshire, I was then introduced to Perthshire’s wild mushroom wilderness by an Italian colleague when working at the 5 star Gleneagles Hotel. My favourite time of the year for foraging is right about now; with berries still to be got and wild mushroom season upon us. My fascination for nature’s true larder continues to grow and it is perfect timing that in co-operation with Reforesting Scotland a guide has been produced ‘A Handbook of Scotland’s Wild Harvests’ (£12.99).

As a contributor to this fantastic book I can assure you it will get you started in finding plants from fields, woods, and seashores. As well as food plants, it covers some basic medicinal herbs, craft materials, and garden supplies that can be sustainably foraged, and has a detailed chapter on firewood and how to run a wood stove. Food recipes with a distinct Scottish flavour, from nettle haggis to blueberry muffins, abound and the emphasis throughout is on safe and responsible harvesting. The most nutritious species in Scotland are usually common, so the wild
represents a real resource, particularly during the late spring, or ‘hungry gap’ when local vegetables are scarce.

: How do you fancy Boletus Edulis & Cantharellus Cibarius for dinner then?

I imagine by now you may be feeling a little peckish so how about this to whet your appetite? If you love the idea of picking out in the ‘wild’, mushrooms are on your hit list and you want a trusted guide why not join us on our one day ‘Tasting Coastal Fife’ Tour on Saturday 6^th Oct 2012. The tour leaves from Edinburgh and includes a 2 hour session foraging with our resident Fife Wild Mushroom expert, Tony Wilson.

This tour like the others in our range gives you a behind-the-scenes, special insight into award winning artisanal producers/growers, or perhaps a fine example of a fresh food farmers market or other food/drink specialists (including of course all the gorgeous tastings). To ensure you never leave us hungry you will also be treated to a gourmet lunch with wine. Luxury chauffeur-driven transportation throughout the day, a ‘yours
to enjoy hospitality basket’ and like-minded fellow passengers come as
standard! This is one tour where it really doesn’t matter whether the weather is behaving or not!

The wild mushroom season of course doesn’t last forever (I went out today and got a sustainably foraged harvest for dinner with a few foodie friends and it’s best for ‘health & safety’ reasons you go with someone who is on first name terms with all things mushrooms & funghi. (We don’t blindfold you either – the location is not top secret – so you can go back as many times as you like!).

Tastefully yours, ‘another very satisfied wild customer’ Brenda

Fisher food and more in fabulous Fife!

Posted on August 1, 2012 by Brenda

Culinary treasure was promised on our gourmet journey to the ‘East Neuk’ of the Kingdom of Fife and that was exactly what we found.

Our first stop was to meet Jane Stewart of the St Andrew’s Farmhouse Cheese Company, who develops a range of traditional, high quality artisan cheese. Despite a viewing window & looped DVD showing the production of the cheese onsite, one of the things that makes a tour with Tasting Scotland so special is that you actually come face to face with some of Scotland’s food heroes and heroines. By providing you with a unique insight into what makes their product so special; be it in terms of the traditional process they use; the quality of the base ingredient; the role the Scottish climate plays; or quite simply the love and attention they inject; you get a real taste of Scotland’s traditional food heritage. In Jane’s case it is all of these things . Using the milk from the from the 200 home-bred Holstein-Friesian cows, her tasty range includes a mature St Andrew’s Farmhouse cheese; Anster, a dry crumbly, full-flavoured signature cheese, that also goes particularly well when smoked or with a ‘Fife Cut’ Oatcake and Red Anster, naturally flavoured with garlic and chives.

Our second stop was to a rather grand family home or to be precise, an historic castle. Within its walls lives a stunning 400 year old, 1.25 acre kitchen garden, which is based on organic principles. To list the produce grown would create an impressive list not dissimilar to the entire index of a book perfectly suited to a gourmet gardener. So, let’s start with ‘A’ for Apple, 75 different varieties…..are you ready? Actually let’s not, you just really need to see it for yourself! One of the many surprises were two perfectly prime for fruiting Kiwi Fruit Trees (Did you know you need two to ensure cross pollination?) Mark Armour, the Head Gardener & Diane his assistant gardener gave us a guided garden tour. Between them they provided a fascinating account of the work they and the many volunteers (some 100 hours between them) do each week to keep the tearoom at the castle and the little shop stocked with produce as fresh and local as can be.

Lunch was in Crail, one of the region’s idyllic historic coastal fishing ports. Sitting by the little wooden hut that is The Lobster Store, slap bang on the harbour front, we enjoyed a veritable feast of freshly caught crustaceans from local waters, a glass of chilled Chablis, freshly baked hunks of bread and some good Scottish butter. As the sun peaked out from behind the clouds, we decided that life did not indeed get much better than this.

Our final stop of the day was to visit Matthew at the Steamie Bakehouse on our road home from the picture postcard coast back towards Edinburgh. Despite his premises being incredibly small (he bakes in a shed in which he custom made his own bakery oven) he produces a wonderful range of organic hand-made breads. Amongst the range is an oat bread, particularly fitting as Fife is considered to be the premium oat-growing region of Scotland. Another is a Sourdough with a touch of honey, made from Spelt flour (the precursor grain to modern wheat). It has a wonderful rich, malty, nutty flavour – perfect with a little of that left-over Scottish butter. The White Bloomer uses organically grown and stone ground heritage, creating a bread with an open texture, packed full of flavour.

Next tour to Coastal Fife is on 6^th October 2012. Join us with friends, family or colleagues or with a view to meeting like-minded, savvy foodies.

To book contact us at info@tastingscotland.com or call +44 7974 212529. Special price of £99 available.

Tasting Scotland - Gourmet Journeys & Events

Author Archives: Brenda