As a child Steve McCallum would spend time on the west coast of Scotland with his uncle, a lobster fisherman in Tarbert, bringing in the creels and aquiring a taste for fresh food.
‘I still have a fondness for those early memories of eating fish and shellfish, especially the difference it makes to eat something you’ve caught yourself.
‘The freshness is amazing and because something grown wild is at its best, you want to make sure it’s prepared and cooked correctly.’
This is the philosophy behind the food Steve prepares for the guests at Kinloch House near Blairgowrie in Perthshire where he has access to what he describes as the ‘best larder around’.
‘We get a small amount of vegetables from the walled garden and the grapevines and fig trees are fantastic considering where we are.
‘There are lots of apple and pear trees and we combine these fruits with game such as roe deer, partridge and grouse. We can also get all manner of seasonal berries nearby, which we use all summer.’
This recipe originally appeared in our November 2016 edition.
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