Introduction

Scotland’s larder has some of the world’s most sought-after food. Its phenomenal beef, fish and shellfish are unrivalled– from langoustines to black puddings, from hot smoked salmon to Shetland mussels. With to-die-for flavour combinations, Scottish cooks have long known the pleasures of creating dishes that use superbly fresh, seasonal and locally sourced produce. Scotland has been forged by centuries of influence from foreign lands, a changing landscape and weather, and this is reflected in the food we eat today.