Simply seeking the best

The best of Scottish cuisine matches anything found across the world – but you have to search for it. Vivien Devlin reports

For a few uninitiated visitors to Scotland, food and drink is represented by the ubiquitous haggis, shortbread, porridge and whisky.

But there is far more to experience from the traditional Scottish larder. The experienced traveller may certainly be aware of Aberdeen Angus beef and Scottish salmon.

Visit the Art Deco Relais Plaza restaurant in Paris where the executive chef is the internationally renowned Alain Ducasse. On the menu you will find salmon from Scotland. Even more impressive is to read that the salmon served at Le Café de la Paix at Le Grand Hotel, Paris is flown in from the Shetland Isles.

This simple fact speaks volumes and illustrates the manner in which leading chefs, world wide, demand the finest produce and ingredients whether from a local or international source.

Stating that the provenance of the salmon is from Scotland reflects a confidence of choice and implies excellence in taste and quality.

Today, in a world of pre-packed, mass-produced food there is a growing demand for fresh produce and better information about where it comes from and how it is produced. We despair over tasteless chickens and eggs, endless lists of E numbers, an overdose of sugar and salt in processed foods and the lack of nutrition in school meals.

When did food get so confusing and complicated? Recent health scares surrounding beef and factory farming has created a backlash against fast food, GM produce and the supermarket culture.

A serious groundswell of people are seek...

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• By : Vivien Devlin
• In : Food
• Issue : 21
• Page : 66
• Words : 2,816