EAT WELL THIS WINTER AROUND LUXURY SCOTLAND

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EAT WELL THIS WINTER AROUND LUXURY SCOTLAND

Eat Well Around Scotland This Winter

Written by Vivien Devlin

Intro | Venison | Brussel Sprouts | Wild Duck | Goose
Pumpkin | Quince | Pheasant | Pears | Hill Lamb | Partridge | Chestnuts


Autumn at Kinloch Lodge

This is a gloriously colourful time of year, as the trees turn from green to beautiful shades of  russet red and gold.

The clocks have been turned back an hour and there’s a fresh chill in the air, blessed with days of warm Autumn sunshine – perfect weather to plan a cultural or shopping city break in Edinburgh or Glasgow.

Alternatively relax on a country house weekend break amidst scenic landscape, for “leaf kicking” walks, log fires and hearty warming food around the hotel restaurants in the Luxury Scotland collection, wherever you may fancy travelling, from the Isle of Skye to the Kingdom of Fife. 


Wild Blackberries

The Autumn harvest is a celebration of the finest Scottish produce from land and sea -  orchards have been flourishing with ripe, juicy apples, plums and pears, brambles, cranberries and chestnuts; from the fields, rich crops of rustic vegetables - parsnips, pumpkin, beetroot, celeriac, kale, sprouts, leeks, swede and turnips.

November and December are the best months for grouse, partridge, venison, wood pigeon, wild salmon and trout.


Wild Game

The Highlands of Scotland and wild open moors are ideal for rearing game.

Lamb is excellent until the end of October, and tends to be more flavoursome due to the mature meat.

 


Autumn Fires
In the other gardens
And all up the vale,
From the autumn bonfies
See the smoke trail!
Pleasant summer over
And all the summer flowers,
The red fire blazes,
the grey smoke towers.
Sing a song of seasons!
Something bright in all,
Flowers in the summer
Fires in the fall!   
 Robert Louis Stevenson,



Pigeon

And we can look ahead to festive feasts and planning for Christmas. Turkey is of course in season and a perennial favourite,  but why not ring the changes this year with wild duck, goose or pheasant.

Mother nature is the guide  - meat and game are perfectly complemented with all these succulent seasonal vegetables, wild berries and fruit. Redcurrant and rowan jellies are the ideal accompaniment to wild game. Rowan berries are the fruit of the mountain ash so if you go foraging, you may be able to pick your own. 

NEXT: VENISON >>

Luxury Scotland
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Fax: +44 (0)1383 825 700
E: dorothy@luxuryscotland.co.uk

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