Tasting the best of Scottish produce at the RAC Club

By | Jan 30, 2012

I stumbled across the mouthwatering posting by Nick Harman on Foodepedia. Refreshing to see such elequent and enthusiastic comments on Scottish Food.

“The great sides of Summer Isles smoked fish were sliced thickly on the spot and anointed with the barest drop of lemon, no brown bread and butter thank you, and tasted delicious. The merest hint of smoke coming through from the rich, buttery, flesh as well as hint of sweetness from their special brine.  You couldn’t compare it with supermarket smoked salmon; it was a different kettle of fish entirely.

Summer Isles were just one of around ten Scottish producers who had lugged their lovely grub from the Highlands all the way down to the lowlands of the RAC Club in Pall Mall. Achiltbuie kipper pate with seaweed relish on oaties and cones of native lobster were passed around and gobbled up. Venison carpaccio wrapped around Highland Blue cheese was burst in the mouth flavour. The RAC Executive Chef Philip Corrick had cooked all the small plates and if you wanted any reason at all to join then to be able to eat his food every day would be a compelling one”

Nick goes onto to mention sweet scallops from Keltic Seafare, succulent beef from Mey Selections, Connage cheese and Cloutie dumpling with Drambuie custard.

If that has whetted your taste buds you can savour the rest of Nick’s excellent article at:

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