Asparagus as fresh as a daisy
There is always something magical about taking a group of people who appreciate the finer things in life on one of our food and drink day tours, but when you are visiting one of the most highly regarded asparagus farms in the country and visiting what we now know to be the Scotland’s Restaurant of the Year, the bar is raised to an altogether different level.
As with all our food and drink based experiences we want you to gain a real flavour of Scotland’s top class products and the people who produce with both passion and pride. There was no better place to start last Saturday’s gourmet journey than with Sandy and Heather Pattullo who have been growing green asparagus (and sea kale – a vegetable not dissimilar to asparagus in many ways and sure to feature on one of our winter tours) for the past 30 years on their farm close to Glamis Castle.
Sandy provided a rich insight into the agricultural practices including the differences between the various colours of asparagus. Despite it being a gloriously sunny day, there had been 4 hours worth of constant Scottish rain the night before which was having an impact on the day’s picking. With asparagus growing literally overnight, and preferring dry conditions only 2 pickers were out with their 9 inch rulers cutting each spear by hand for the daily harvest. 
With a hot griddle pan at the ready and a total of 10 minutes from ground to plate, we enjoyed spears of super fresh green asparagus, finished with Scottish butter. Perhaps it was the fact that 2013, like 2012, will be a short 3 – 4 week season made them taste all the sweeter. The Pattulo’s started picking a fortnight late on 26th May and the season closes on 20th June, regardless of when it starts. It seems so wrong, but we bow to mother nature.
At our next stop, the Cairn O’Mohr elderflower orchard and winery, owner Judith Gilles gave a fascinating introduction to fruit growing, wild harvest gathering and wine making. A tour of the winery, bottle plant and cellar followed before the piece de la resistance: the wine tasting.
Judith chose a selection, all which showed an intensity of fruit and foraged ingredient flavours, as well as the styles ranging from dry to medium sweet and still to sparkling.
For lunch we headed to what we regarded as one of Tasting Scotland’s best kept secrets, alas no more (it is just as well we have a good few more tucked up our sleeves). Just yesterday our lunch spot for the day was voted Scotland’s restaurant of the year. Was lunch enjoyed? As usual, absolutely! And of course, our congratulations go to the whole team at Barley Bree Restaurant.
Our final stop was at the Tullibardine Whisky Distillery for a nip of two and a tour by Nick around this lower highland distillery.
The sun shone to the end and the food and drink memories for our guests will be on the horizon for a long time to come. We raise both a wine and a whisky glass to all on board.
Tastefully yours
Brenda
