September is a truly wonderful month for Scottish produce. Some of our best-known ingredients come to the fore at this time. Here’s how we’re using them this month in our menu at The Scottish Cafe & Restaurant:
The game season is in full swing now, and we’re making the most of it. For many of those involved in game shooting, it’s all about the birds.So we’re featuring two in our starters: wood pigeon and that classic, grouse.
Luckily, some of those berries and stone fruits we associate with summer are still available come September. The richness of game works so well with the sweetness of fruit.
We’re serving grouse with homemade bramble chutney – and salad leaves from Casa San Lorenzo, our kitchen garden in Midlothian. Wood pigeon comes with warm plums, sourced from our friends at Phantassie Farm.
We’ve a shoal of seafood ingredients for you too. Treat yourself to oysters, deep fried and served with caper and spinach salad and lemon. Ours come from Cumbrae, where the proximity to Atlantic waters makes for oysters of wonderful flavour and quality.
We’re also featuring fish that thrive in cold, deep waters. Try our Shetland monkfish, coming from the glacial waters between Shetland and Norway. We’re matching it with mussels from Kinlochleven, with a wonderful creamy sauce to complement both ingredients.
Our second cold-water fish is arctic char, native to Scotland and part of the salmon family. It’s sourced from Dumfries, and we’re serving it with creamy homemade mash.
Cranachan is probably Scotland’s most famous dessert. Why not round off your meal by trying ours – made with double cream and wonderful raspberries from Blacketyside Farm. Or, if you prefer, try the berries paired with almond, in a raspberry cake complete with white chocolate sauce.
Rich colours, rich flavours. Welcome back autumn! Stop by and try with us soon.
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