Tasting Scotland - Gourmet Journeys & Events

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

Greetings Fellow Foodies!

Walk the Talk:  Tasty Treats in Edinburgh’s glorious Old Town

Our first Foodie Walking Journey provided an opportunity to celebrate the range of artisan produce available to try in the heart of our beautiful Capital City.  Traditionally made speciality cheeses, hot smoked salmon, venison salami & slow spit-roasted pork, were perfectly complimented by the sweet notes from organic thick, creamy hot chocolate, an array of artisan ice-creams, sorbets and little square of fudge…..or 3.

Theme for the day: ‘Calorie Neutral Foodie Heaven’ (surely the walking element off-sets the calorific values?  Yes, we think so too).  Our Edinburgh Old Town Foodie Tour offers the perfect marriage of infamous ‘must trys’ along the well-worn thoroughfares as well as ‘off the beaten path’ hidden culinary gems.

On this occasion, we set off from St Giles Cathedral to make our way to our first stop; cheese. Creamy soft Crowdie, nutty Mature Arran Cheddar,  deliciously veined Dunsyre Blue…..the list goes on and on.  We could have stayed all day in the cheese shop, but the call of the road and the rare sight of the sun above the Castle enticed us back on track.

Just a hop, skip and a jump down the road we couldn’t resist a piece of Hog Roast heaven.  Tender succulent pork & super crunchy, crackling.  Is there anything better to build up a thirst?  Mind you it wasn’t that we really needed an excuse for our next stop: A liquid deli!  Organic Rhubarb Vodka Liqueur, Damson Gin Liqueur, Brambly Scotch Whisky Liqueur – if only these counted towards the recommended 5 a day!  A little bit naughty but very, very nice.

With a warm glow in our hearts we took back to the streets, this time making our way through the sun kissed meadows; a lovely park awash with joggers (too much effort), kite flyers (too little wind) & us (much more sensible).  We were after all on our way, burning a few calories en-route to, what we believe to be one of the best chocolate shops in the country. An amazing amalgamation of rich caramel, chocolate & sea salt churned and frozen to a peak of ice-cream perfection, chilli chocolate sorbet, the most glorious organic hot chocolate (I challenge anyone to find better) and an armful of hand-made dark, milk and white chocolate bars.  One of our tasters suggested Willy Wonka could pop out from behind the door of ‘chocolate heaven’. It was only the prospect of delights still to come that finally prompted us to continue our travels.

Heading back towards the Royal Mile we continued on our culinary path enjoying the effects of a chocolate induced haze before arriving at a wonderful larder showcasing Scottish savoury delicacies.  The fish plate was a treat – smoked fish pate, cold oak-smoked salmon & peaty hot smoked salmon served with mini oatcakes. And for those feeling a little more carnivorous – the Venison Salami, Scottish Pork Chorizo and Johnny’s amazing Pork Pie were all an immediate hit.

And so to the finale….the sweetest of endings to a truly scrumptious day, a drop into the Fudge Shop on the Royal Mile. On today’s chalk board – freshly made, still warm, chocolate-orange fudge. The 7 daily demonstrations never fail to draw in the visitors. But sometimes – it’s nice to be a visitor in your own town.

Dare to learn something new about Scotland’s capital city and think you can handle a relaxing walk in a chocolate induced haze?

Call me and come along next time…if you don’t agree that it is the finest organic, hot chocolate you have ever had the pleasure of drinking, no problem I’ll simply finish it for you!

Tastefully yours,

B

Greetings Fellow Foodies!

The Late Summer Outing: Scintillating Success

Our journey to Perth was fascinating: delicate oils, delicious speciality smoked salmon & trout, lunch from a Master Chef, and to complete a perfect day; some distinctive Scottish fruit wines. Theme for the day: ‘local as can be’. This is what I love about Scotland, whether on the banks of River Tay or on the farms of Madderty – locally grown, artisan production and gastronomic delights lie all around us (and that’s what our tours take you out and find).

On this occasion, out first stop was the 50-year old Ferneyfold Farm, where they specialise in making the most exquisite Scottish Rapeseed Oil & Dressings. Summer Harvest Oils are a hidden treasure – on the health side, only 6% saturated fat & impressive levels of Omega 3; in the kitchen: the versatility of the oils is what makes them so special.  Be it a Bramble & Juniper Summer Harvest Salad, to a delectable Dark Ginger Cake – they are a must-have for contemporary cooks of all levels.

Next we took our tempted tastebuds to Dunkeld, for some serious sampling of Dunkeld Specialist Smoked Fish. Imagine the possibilities: the best traditionally cured salmon & trout, dry-cured in salt and smoked in small kilns using a combination of whisky barrel chips and oak, or the Gravadlax; cured for five days in a mixture of dill, sugar, salt and pepper.  On a bagel for breakfast, in a pasta dish or as a simple impressive starter…the choices are yours.

As we continued on our culinary path with a happy group from ‘The Key’, aficionados at The Law of Attraction to attract health, wealth & happiness in our lifes, what could have been more attractive than a three-course lunch from Masterchef of Great Britain Graeme Pallister at 63 Tay Street. A light and refreshing late summer soup garnished with some Smoked Salmon from the Dunkeld Smokery, Ayrshire pork & foie gras terrine, pearl barley risotto with Angus beef shin & parmesan and about 10 other dish options that you’ll have to come along with us soon and discover for yourself!

Finally, where else would be a perfect end to our pristine day than in Errol, the home of the Cairn O’Mohr winery for a glass (or two) of exquisite raspberry, gooseberry and strawberry wine, to name but a few.

A fitting celebration of a day of foodie heaven: we came, we saw, we learned how it’s done, WE ATE!

If you’re not salivating, you’re not alive.

Call me and come along next time…I’ve got more tasty secrets to reveal!

Tastefully yours,

B

We are very excited to announce the launch of our new website. We are sure you will be too when you see the foodie options for you to get your teeth into!

Tasting Scotland continues to offer a unique sensory experience, as we invite you into Scotland’s world-class larder. A full round up of our gourmet journeys and a flavour of the events we can provide have been expertly presented by, Sevenfive Creative.

Take a look around our new site and see which of our tours tantalise your tastebuds. If there’s something specific that you’d like and you don’t see it here, feel free to contact us. We’ll be happy to tailor an event to you that showcases the best of Scotland’s food and drink scene.

For regular updates on our events, tours etc, Like us on Facebook at Tasting Scotland, or Follow us on Twitter – we’re @TastingScotland.

We hope you enjoy browsing our new site and choosing which journey or event is the first you’ll experience. We look forward to meeting you soon!

A fun day was had by all in our very own secret wild mushroom haven (suffice to say it’s somewhere in Scotland!). Despite a rainy start en-route, the weather took a pleasant turn for the better just as we stepped into the secluded forest. We noted a distinct lack of Ceps or Boletus edulis, if you’d prefer, a mushroom that lends itself very well to drying and storing for the winter season. That disappointment was quickly set aside, however, as we discovered a blanket of the startling orangey coloured, peachy scented Chanterelle.

Those glorious chanterelles will no doubt find their way into a number of tasty dishes. The Wild Mushroom season in Scotland is relatively short, running from late summer to very early winter, so get in touch now if you wish to take a trip out to this enchanted forest of culinary treasures.