Steve McCallum is the chef at Kinloch House near Blairgowrie in Perthshire, where he has access to what he describes as the ‘best larder around’.
He says: ‘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.’
Steve is often called on to prepare locally shot woodcock and partridge by the many shooting parties that take over the small 16-bedroom hotel.
The hotel has a private dining room and attracts many foreign visitors who often ask Steve to prepare specific dishes.
‘The Russians like caviar served before the meal while the French, and some of the Americans, like haggis and come back every year for this tradition.’
(This recipe was originally published in 2016)
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