Burns Night is nearly upon us, and a great time to celebrate all things Scottish.
Fair fa’ your honest, sonsie face, Great chieftain o the puddin’-race!
As a young chef at Gleneagles Hotel, I remember being called upon to assist with the cutting of the Haggis at the grand Burn’s Night banquet. The piper would be playing the bagpipes and Ode’ to a Haggis would be recited while we would serve up the Haggis and down a shot of whisky. Us Scots are fond of tradition and certainly make the most of this come the 25th of January.
It has become an annual tradition to spend Hogmanay back home in the Kingdom of Fife. Scotland’s food scene is often reputed to be less than sophisticated (Deep fried Pizza is a speciality in my home county!). In truth Scotland harbours some of the best fresh produce and restaurants in Britain, with a growing movement and more awareness, this is finally being recognised.
One of my favourite places to visit in Fife is Ostler’s Close, in Cupar. It has been run by Jimmy and Amanda Graham for over three decades. Together they were very pioneering in the use of fresh and local ingredients. They also grow their own food and gather wild produce for the restaurant.
