Seasonal produce

With its fertile land and vast coastline, Scotland has a reputation for producing some of the finest quality food in the world. From tender lamb in spring, summer berries in June and July, autumnal game meats and winter’s seafood harvest, the country's natural larder provides a rich array of delicious produce all year round.

A plate of haggis, neeps and tatties with whisky sauce, a traditional Burns Supper


Start the New Year with warming winter soups, a succulent steak pie and, of course, a hearty Burns Supper.

Seafood platter at Ee-Usk, a seafood restaurant in Oban, Argyll & The Isles


February is a time for treating yourself! Sample seafood from the coastline, or enjoy pancakes served with seasonal fruits.

Scottish vegetables at The House of Bruar


As winter melts into spring, go fishing for brown trout, treat yourself to venison and keep your eyes peeled for sea kale.

Catching razor clams at North Berwick


In April, tuck into a roast venison, enjoy razor clams at their best quality and look out for the first garden rhubarb.

Haggis and black pudding with whisky sauce, as served at the Douglas Hotel in Langholm


Enjoy a wide array of fresh fruit and vegetables in May, and treat yourself to a dram of the ‘water of life’ for Whisky Month.

The Lobster Shack, North Berwick


In June, splash out on lobster from the west coast or bite into juicy burgers at summer food festivals.

Picking soft fruit at Craigie's Farm, Kirkliston


July offers a vibrant spectrum of tastes and colours, with succulent seafood and sweet berries on the table.

Mussels at Ee-Usk, a seafood restaurant in Oban, Argyll & The Isles


Look out for fresh grouse when the game season opens in August, or ask your butcher for a taste of the first autumn lamb.

Leeks, onions and radishes at the Loch Fyne restaurant garden


Tuck into sweet pears and damson plums, and enjoy juicy duck or goose when the season opens on 1 September.

Pumpkin and gingerbread by Mark Greenaway


October is a time for pumpkins and parsnips, warming soups and hearty stews. You'll find lots of seafood on the menu, too.

Freshly caught Langoustines, cooked and served in George Hotel restaurant, Inveraray


November brings with it rich autumn flavours, from parsnips and chestnuts to goose and pheasant.

Scottish parsnips on sale at the House of Bruar


The beginning of winter brings with it tasty root vegetables, rich game birds and a wealth of succulent seafood.

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