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Top chefs take on the Scottish Summer Food Challenge

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Have we got some videos for you to really feast your eyes on!

To celebrate the Year of Food & Drink Scotland 2015, we’ve tasked three of the country’s finest chefs to get hands on with some wonderful Scottish produce and showcase much-loved dishes.

Each of our selected culinary masters set off on a journey to explore some of Scotland’s regions, meeting local producers and discovering the story behind great Scottish ingredients, from source to plate.

Then it’s aprons on as our challengers to do what they do best: cooking. Watch and pick up tasty tips as you see them rustle up some of their favourite things to eat.

So, what challenges have we set our chefs?

Aberdeen Angus beef

In the first of our Scottish Summer Food Challenges, we see Fred Berkmiller of L’escargot Bleu Restaurant in Edinburgh’s New Town prepare with mouthwatering cuts of organic Angus beef, sourced from the lush countryside of rural Perthshire.

The French chef demonstrates that it’s the simple things that really work well when it comes to a good piece of meat. His classic dish uses few key flavoursome ingredients of shallots, garlic, butter and the sumptuous onglet steaks, served on fresh crusty white buttered bread with wholegrain mustard. Challenge complete. Now, it’s just a case of deciding which fine Scottish ale to pair with this delicious treat. Yum!


Bright red in colour, juicy and sweet to taste, we all know how good strawberries are. Mark Greenaway, owner of Edinburgh’s Restaurant Mark Greenaway, heads to the Scottish Borders to find out more about one of summer’s finest bounties, the strawberry harvest.

On the banks of the River Tweed, Mark sets about creating a sublime seasonal treat, the great British dessert Eton Mess. The chef makes the dish his own, adding strawberry jelly, toasted meringue and dehydrated fruit to give the dish a variety of textures. Pudding perfection!

Wild mushrooms

Golden chanterelles are a true gift from nature. Rich, earthy and full of flavour when cooked, Tom Lewis, owner of Monachyle Mhor, sources these wild from the banks of Loch Doine in the Trossachs.

For his summer food challenge, the chef serves his foraged fungi on toast, cooked simply with a bit of seasoning and topped with leeks and mustard leaf from his garden. It’s a moreish, comforting dish which Tom thinks goes rather well with a dram of Scotch whisky!

Feeling inspired to set your own Scottish Summer Food Challenge? Then why not source the freshest and best Scottish ingredients from one of the many farmers’ markets or farm shops, or discover more wonderful recipes from acclaimed Scottish chefs in our dedicated online recipe hub.

What will you cook with as you take on the Scottish Summer Food Challenge?

Be sure to show us what you create in kitchen (or, if like Fred and Mark, in the beautiful Scottish outdoors) and share your Scottish-inspired dishes with us on social media using #tastescotland!


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