Three of the highlights on Scotland’s culinary map, Fins seafood restaurant in Ayrshire, The Doune Dining Room in Knoydart and the Isle of Eriska Hotel and Spa have all been recognised in the shortlist for Scotland’s top food tourism award.
From an informal seafood restaurant in Ayrshire to a luxury hotel situated on its own island and a restaurant with rooms accessible only by foot or by boat, this year’s finalists for the 2009 Taste of Scotland Thistle Award highlight Scotland’s strengths in local produce. Each of the businesses were shortlisted for clearly demonstrating their passion for sourcing, using and promoting local Scottish produce.
The shortlisted candidates are:
• Fins Seafood Restaurant – a small Ayrshire restaurant specialising in seafood either caught directly by owner, Bernard Thain, or sourced from four local boats on the day of catching. Particular specialities include hand dived scallops and locally produced trout and oysters. Cooked fresh from the sea, Fins’ local sourcing ensures the flavours of Scottish west coast seafood reaches the table at the peak of perfection. In addition Fins has an associated smokehouse producing smoked salmon and smoked meats.
• The Doune Dining Room – something of an adventure in itself, set in Knoydart in the north west Highlands, the restaurant with rooms is accessible by boat or by around two days hiking from Mallaig. Remote though it may be, the location has been critical to the restaurant’s culinary success with fish and shellfish straight out of the water; venison from the hills and fruit and vegetables from the garden. Home-made bread, rolls, pancakes, jams and local honey are all as fresh, local and seasonal.
• The Isle of Eriska Hotel and Spa – situated on its own private island, the hotel has developed a wide network of local suppliers chosen for their high quality and all visited personally by the kitchen team. Eriska has recently developed its own kitchen garden to provide the freshest herbs and vegetables and in cooperation with a local farmer. The hotel has also begun to rear its own pork, which is slaughtered and butchered locally for use in the hotel’s kitchen. Sourcing a wide variety of locally landed seafood has enabled the hotel to concentrate on using sustainable stocks and changing the menu frequently allows the hotel to use small quantities of more unusual kinds of fish in place of species from less sustainable stocks.
The Scottish Thistle Awards, which are among the most coveted accolades in the industry, celebrate quality and innovation across a range of categories. The 2009 winners will be announced at a glittering ceremony at the Edinburgh International Conference Centre on Friday 23rd October.
Three of the highlights on Scotland’s culinary map, Fins seafood restaurant in Ayrshire, The Doune Dining Room in Knoydart and the Isle of Eriska Hotel and Spa have all been recognised in the shortlist for Scotland’s top food tourism award.
From an informal seafood restaurant in Ayrshire to a luxury hotel situated on its own island and a restaurant with rooms accessible only by foot or by boat, this year’s finalists for the 2009 Taste of Scotland Thistle Award highlight Scotland’s strengths in local produce. Each of the businesses were shortlisted for clearly demonstrating their passion for sourcing, using and promoting local Scottish produce.
The shortlisted candidates are:
- Fins Seafood Restaurant – a small Ayrshire restaurant specialising in seafood either caught directly by owner, Bernard Thain, or sourced from four local boats on the day of catching. Particular specialities include hand dived scallops and locally produced trout and oysters. Cooked fresh from the sea, Fins’ local sourcing ensures the flavours of Scottish west coast seafood reaches the table at the peak of perfection. In addition Fins has an associated smokehouse producing smoked salmon and smoked meats.
- The Doune Dining Room – something of an adventure in itself, set in Knoydart in the north west Highlands, the restaurant with rooms is accessible by boat or by around two days hiking from Mallaig. Remote though it may be, the location has been critical to the restaurant’s culinary success with fish and shellfish straight out of the water; venison from the hills and fruit and vegetables from the garden. Home-made bread, rolls, pancakes, jams and local honey are all as fresh, local and seasonal.
- The Isle of Eriska Hotel and Spa – situated on its own private island, the hotel has developed a wide network of local suppliers chosen for their high quality and all visited personally by the kitchen team. Eriska has recently developed its own kitchen garden to provide the freshest herbs and vegetables and in cooperation with a local farmer. The hotel has also begun to rear its own pork, which is slaughtered and butchered locally for use in the hotel’s kitchen. Sourcing a wide variety of locally landed seafood has enabled the hotel to concentrate on using sustainable stocks and changing the menu frequently allows the hotel to use small quantities of more unusual kinds of fish in place of species from less sustainable stocks.
The Scottish Thistle Awards, which are among the most coveted accolades in the industry, celebrate quality and innovation across a range of categories. The 2009 winners will be announced at a glittering ceremony at the Edinburgh International Conference Centre on Friday 23rd October 2009.
Buck the trend of typical days out this Autumn and book yourself on to a nature-focused excursion that will deliver a once-in-a-lifetime wildlife experience. Cumbrian lake cruise company Ullswater ‘Steamers’ has arranged two Red Deer Rut sailings, in partnership with environmental charity The RSPB.
