Three Scottish restaurants up for tourism industry accolade

Three Scottish restaurants have been shortlisted for the annual Scottish Thistle Awards, which will result in one being named 'Taste of Scotland' champion.

The winners will announced on Friday 23rd October 2009 at the Edinburgh International Conference Centre. We look at what the restaurants did to make the shortlist:

Fins Seafood Restaurant, Fairlie
Fins' mission statement is " Wherever possible to use the highest quality locally sourced products, cooked, presented and served in such a manner as to make the customer proud of Scottish produce". Crabs, lobsters, langoustines, prawns, mackerel and other fish are supplied by four local boats on the day of catching. Oysters are from a farm less than a mile away. Apart from the seafood, potatoes are from Ayrshire, vegetables and herbs, tomatoes, soft fruit and ice creams are all sourced locally, as well as free range eggs and milk, which is delivered straight from the farm.

In addition Fins has an associated smokehouse producing smoked salmon, gravadlax, smoked chicken, duck and bacon. Fins is a model example of what a small company can achieve on the founding principles of sustainability, quality and fresh, local sourcing.

Isle of Eriska Hotel, Spa and Island, by Oban
The Isle of Eriska Hotel, Spa and Island is a well respected landmark in the industry in Scotland. Never standing still, the hotel has always moved forward, anticipating trends. Turning its back on freezers Eriska has developed a wide network of suppliers chosen for their high quality and all visited by the kitchen team. To minimise the carbon footprint deliveries have been organised by banding suppliers together to arrange a bulk drop from many sources in one journey.

Going further, the hotel has recently developed its own kitchen garden to provide the freshest herbs and vegetables, with minimal waste. In cooperation with a local farmer Eriska has begun to rear its own pork, slaughtered and butchered locally for use in the kitchen and retail sale.

Doune Dining Room, Knoydart
Getting to Doune Stone Lodges is in itself an adventure; a substantial hike of nearly a mile over rough hillside, or alternatively a bracing sail from Mallaig aboard "Gripper" the jaunty launch. The greatest discovery of all is the stunning food; fish, shellfish and crustaceans straight out of the water and into the kitchen; venison off the hillside, eggs from the hens and fruit and vegetables from the garden; home-made bread, rolls and pancakes, jam, marmalade and local honey; in fact all as fresh, local and seasonal as they could possibly be.

Words: Clare Riley

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