Tastes and Trails of Scotland is a new tour from H&I Tours. It features some of the Highlands’ most renowned restaurants and food producers.

The concept is simple – work up an appetite cycling through stunning Highland scenery and sample delectable regional delicacies including Scotland’s world-renowned seafood, sumptuous cheeses, Scotch Beef and local meats as well as a few drams of great Scottish whisky. We’re guessing you will not be on your bike for long after that combination.

Designed for beginners and intermediate cyclists, you will experience some of the more remote corners of Scotland’s west coast. But not just by bike. Highlights of the tour include a ride on the Jacobite Express steam train, made famous in the Harry Potter movies, and voted by National Geographic magazine as one of the best train journeys in the world.

Lunch at the Michelin-starred Kinloch Lodge on Skye and accommodation is provided at 3-star and 4-star guest houses.

So what are you waiting for … on yer bike!

http://www.mountainbikeworldwide.com/bike-tours/scotland/tastes-and-trails-of-scotland

Highland and Island Adventures Worldwide
Call on +44 (0)1463 239716
US / Canada (toll free) 1-888-228-50-35

The line up of restaurants for 2012 includes Angels with Bagpipes, Balfour Castle, The Balmoral, Café Gandolfi, Cucina at Hotel Missoni, Forth Floor Restaurant, The Honours, Plumed Horse, Tigerlily, Two Fat Ladies at The Buttery, Restaurant Mark Greenaway, Vincaffe and many more

Taste of Edinburgh not only provides a great opportunity to sample dishes from some of Scotland’s finest restaurants, it also showcases food and drink from over 100 exhibitors as well as cooker demonstrations and live music to enjoy at what is the biggest picnic in Scotland’s Capital.

For tickets and more visit www.tasteofedinburgh.co.uk

Customers at Edinburgh’s Oloroso restuarant are enjoying the recent sunshine on the restaurants terrace as well as the new range of ‘low calorie’ cocktails including Skinny Margarita and other aptly named combinations.

This relaxing rooftop sanctuary is located high above the bustle of Edinburgh’s city centre with some dramatic views out over the city skyline and on a clear day – vistas across the Forth to Fife.

The finest Scottish food in the best Scottish restaurant is what Oloroso strives for and chef owner, Tony Singh, is passionate about using the finest ingredients that Scotland has to offer and presents them in their best light. Local sourcing and seasonality are key to the clear flavours which Tony’s food delivers. With two decades experience in the kitchen, his skill and craft are evident on the plate but the food is anything but fussy. Maximising flavour through careful simplicity is the aim at Oloroso.

Oloroso’s menu includes game from Johnny Rutherford of Burnside Farm, Roast Venison Loin, Oloroso’s own Smoked Salmon and their unique Caste Rock Burger with Scotch beef from Irvines of Perthshire. The Ugly Toast intrigued us – it accompanies Apple Chutney with Oloroso’s Fois Gras Terrine

www.oloroso.co.uk – call 0131 226 7614 or email: info@oloroso.co.uk

This was an innovative premier beer, Scotch and wine tasting experience, indoors at the famous Fremont Studios.

Hop Scotch is a benefit for the Seattle International Film Festival whose mission is to create experiences that bring people together to discover extraordinary films from around the world. It is through the art of cinema that we foster a community that is more informed, awake and alive.

The malts on show included Glenmorangie, Glenfiddich, The Isle of Jura, Auchentoshan, Springbank, Ardbeg and visitors were able to enjoy a flight of the six whiskies for $15.  At that price we think  the Seattle Hopscotch must have ben a great success. Maybe they’ll screen Whisky Galore next year.

http://www.hopscotchtasting.com/scotch.html

This year, to provide a sense of what Speyside food producers have to offer, two full day ‘Plough to Plate’ tours are being launched. These will encapsulate the food and drink of the area, by combining an unforgettable whisky experience with an insight into the rich culinary and agricultural heritage of this attractive region.

The Spirit of Speyside Whisky Festival runs from 3rd to 7th May and the ‘Plough to Plate’ Tours are being held on Saturday 5th and Sunday 6th May.

The Saturday tour includes a chance to savour afternoon tea and a sample of the Queen’s favourite shortbread at Baxters and the chance to enjoy some of the best food in Scotland at award-winning Knockomie Hotel in Forres or at The Glenfiddich Distillery’s Malt Barn Restaurant.

The Sunday tour incorporates a visit to the ancient community of Benedictine monks at the 800 year old Pluscarden Abbey to sample their Gregorian chants and their home-made elixir of apple juice and honey – the alternative ‘spirit of Speyside’.

The Tour organisers hope this blend of whisky, music, food and fun will guarantee that visitors experience the true taste of the Speyside spirit of hospitality.

To find out more and book tickets go to www.spiritofspeyside.com

The Festival programme is on www.facebook.com/WhiskyFestival or www.twitter.com/spirit_speys

We are going to features some of these varieties in our future  newsletters.

This month’s variety is called Mayan Gold – considered very much a luxury product. A new variety of potato that  had considerable success in Tesco during December. It has yellow flesh, creamy nutty taste and is an exceptionally good roasting potato – crisp on the outside and soft and fluffy in the middle, a really great potatoe.

Claimed by Greenvale to be the first new potatoes for 400 years this was hailed as ‘History on a plate’. Enjoy!

Further details and suppliers from Greenvale Blairgowerie – 01828 670343

Farmshop Suppliers include: Speckled Hen Farm Shop Tealing
and Milton Haugh Farm Shop, Carmyllie, by Arbroath

To help showcase this company NEXT MONTH we are having a prize for some lucky winner of a luxury hamper full of delicious Scottish produce. Subscribe to our newsletter to be sure of having a winning chance.

http://www.scottishhampers.co.uk/

Seafood Scotland, the independent industry-led organisation, is primed to help Scottish cooks and chefs to unravel the mysteries of what is available. Their aim is to get more exciting and delicious Scottish Seafood onto the menu.

By forge stronger ties with the Scotland’s food and hospitality sector, Seafood Scotland want us to understand more about what Scotland has to offer, where it can be sourced and how small changes to menu and food preparation can improve customer response, your reputation and perhaps most important in today’s climate … your bottom line.

By organising visits to fishing ports to see the huge range of species landed each day Seafood Scotland hope to start generating more interest – not just in the cod, haddock, plaice and lemon sole but also megrim, witch, hake, pollock and a whole raft of new seafood products.

Seafood Scotland has some tantilising facts about seafood. Did you know that Scotland lands the largest share of langoustine in the world?  That there is an important squid fishery around the Moray Firth Coast?

Check out their web site to find many more facts about Scotland’s Seafood.

For more information on seafood Scotland visit www.seafoodscotland.org

Clare Dixon on 0131 557 9344, or email:  clare@seafoodscotland.org.

Run by Sarah Mellersh, a professional cook with many years catering experience, Let’s Cook Scotland offers hands-on cookery classes for all ages and abilities. Their courses range from a simple One Day Course through to a 4 week session and a unique University Survival Cookery Course! Sounds like a good investment.

With a focus on good Scottish produce as the core of many of the dishes, these cookery courses offer a mix of introductory, intermediate and intensive sessions. Let’s Cook Scotland also holds regular team building courses for corporates and groups.

http://www.letscookscotland.co.uk

Designed to encourage dialogue and discovery, the event will include demonstrations from well-known chefs as well as the opportunity to sample the foods and initiate discussion between growers. producers, chefs and purchasing managers. The number of local suppliers and food producers as grown dramatically in recent years with the majority based in and around East Lothian. With a marked consumer interest in ‘eating local’ and the recent television programmes showcasing regional flavours the timing is right to bring suppliers and buyers together to strengthen the bond and promote local on the menus.

Fiona Edgar, business growth officer with East Lothian Council, said: “It is has been well researched that restaurants can profit from purchasing good local produce. The produce is fresh and tastier than the majority of mass-produced goods, generally has less environmental impact through reduced carbon footprint and can provide a great point for menu differentiation.”

Presenters on the day will include Chef Tom Lewis, of the Monachyle MHOR Hotel who will show how to add value to restaurant menus by using local products and produce; award winning chefs Keith Marley and Mary Runciman who own and run La Potiniere Restaurant in Gullane and  James Withers is the Chief Executive of Scotland Food & Drink.  

Full details on East Lothian’s Food Web Site:
http://www.freshprofiteastlothian.com

The title of Game Chef 2012 was awarded to Brian at the Cook School Scotland in Kilmarnock where judges included Michelin starred chefs Tom Kitchin and Martin Wishart along with Ian McAndrew from Blackaddie House Hotel and Kevin MacGillivray from the Federation of Chefs.

Brian is from Edinburgh’s Balmoral Hotel and his nomination is the result of a 12 month search for the most talented young chef working with game.

Managing Director of Braehead Foods (Cook School Scotland) Craig Stevenson is quoted as saying: “We wanted to highlight the popularity and versatility of game and the competitors showed great flair and imagination. The UK’s game sales have never been better and it’s not hard to understand why when you see and taste what these chefs produced”

Game sales continued to rise in 2011 and competitors were challenged to come up with an innovative starter and main course .  Brian won with his entry of Red Leg Partridge Pithivier followed by Roe Doe Head to Toe. Brian’s dishes included game shot by his father who is a gamekeeper on a Border’s estate.

As the 2012 winning chef Brian will be flying to Sweden to enjoy his prize, a day wild boar hunting with Tom Kitchin. We would love to be at chefs’ table that evening!

http://www.scotlandfoodanddrink.org/news/article-info/3383/britains-top-game-chef-crowned.aspx

Roy will be the star of a special Scottish dinner in the iconic surroundings of the fabulous Yas Viceroy Hotel.  Chef Roy promises a “true taste of Scotland” at the special dinner on 20 February.

Roy is quoted as saying: “Scottish produce is famous for being some of the best in the world. I intend to prove why that is the case. We want to do justice to Scottish cuisine and produce. I’ve been experimenting to get the marriages and blends right. There will be venison carpaccio, lobsters, langoustines, crabs and cured smoked salmon. The shellfish and fish have been selected with conservation in mind because, to me, it even tastes better when you know where the fish comes from and how it was caught,”

Seasonality and sustainability are Chef Roy’s hallmarks and he has been accredited by the Marine Stewardship Council, an independent non-profit organisation with an eco-label and fishery certification programme, for his commitment to excellence in responsible sourcing.

Roy was named Hotel Chef Of The Year at the Scottish Chef Awards in 2009 for his contribution to the Scotland’s restaurant scene.

We wish Roy all the very best and applaud him for his role as an active ambassador for Scotland’s food.