9 results for tag: Smoked Salmon


Scotland’s Epicurean Seafood Tour is Ready to Eat

The 2015 Seafood Week has come to an end, but whilst the week may be over the celebration continues. Here we let you into a little epicurean seafood secret of our own. We think you’re going to love it! They say collaboration is the key to success, and of course it definitely helps if you are developing two magical new Epicurean Seafood Tour, Tasting & Cooking Experiences that you do it with likeminded specialists. George Campbell & Sons, based in Perth and established in 1872, have a wealth of experience and an exceptional reputation for providing the finest fresh fish, shell fish and smoked fish in Scotland. Despite being Scotlan...

Scottish Smoked Salmon – your where to buy for Christmas

Last minute food shopping? Fear not.  Here is our recommendation on where to get the bare essential starter item for making it an ultra special Scottish foodie Christmas:  the quintessential king of smoked fish, Salmon. Although Scottish Smoked Salmon is still considered somewhat a luxury food item, steady supply has maintained the prices at relatively the same levels they were years ago, making it an affordable food item that can be enjoyed for breakfast, lunch, dinner or as a snack. Salmon can be of course be farmed or wild. The latter is rarer and more expensive. Both are delicious and any preference will be a matter of your own ...

From Market Stalls to Spirit Stills: Celebrating Homecoming Scotland

We are often asked so how do you choose which Scottish produce to showcase on your food and drink walking tours?  Well, it generally depends on the weather and who has arrived at Scotland's largest Farmers' Market. With an incredible footfall of between 6-10,000 people per week, musicians plucking or drumming out tunes aplenty and of course the most incredible location with Edinburgh Castle as the backdrop, Edinburgh Farmers' Market is most definitely our favourite place to start.  Today we tried the 2 new oils from cold pressed rapeseed oil experts Summer Harvest. The white truffle and the smoked ones are well worth seeking out. (We'll ...

The King of Smoked Fish

This year we have decided to give some recommendations on where to get some of the bare essentials for making an ultra special Scottish foodie Christmas. Today we look at the quintessential king of smoked fish, Salmon. Although Scottish Smoked Salmon is still considered somewhat a luxury food item, steady supply has maintained the prices at relatively the same levels they were years ago, making it an affordable food item that can be enjoyed for breakfast, lunch, dinner or as a snack. Salmon can be of course be farmed or wild. The latter is rarer and more expensive. Both are delicious and any preference will be a matter of your own personal taste.G...

‘Food, Fun & Fizz’ – absolutely fabulous!

Firstly congratulations to all who managed to get themselves a ticket for our sold-out inaugural Tasting Scotland ‘Food, Fun & Fizz’ event in conjunction with Cork and Bottle on Thursday 22nd November in Glasgow. Sorry to everyone else who had their sights set on the best value ticket in town, but who we couldn’t quite squeeze into the Tasting Room at The Good Spirits Co. We described the event as being the first of what is sure to be a fabulously different wine & dine event. Friends, family or colleagues came together and enjoyed a perfectly executed blend of pop-up tapas restaurant, traditional wine tasting & some gourmet ...

Big Tastes indeed in Scotland in Minature

On the Isle of Arran, just an hour’s ferry trip from the Scottish mainland, they promise ‘big tastes from a small island’. Based on our latest 2-night food safari we certainly wouldn’t argue with their bold statement. Arran has been said to come with a health warning. Visitors can be expected to suffer quickly from Arranitis. This condition starts with warm, feel-good feelings once arriving on Scotland’s 7th largest island and develops into full-blown euphoria! Arran is a stunning island with wonderful people, fabulous food & drink and we would suggest it is absolutely well worth taking the risk. Many of Scotland’s top chefs use ...