Austern von der Loch Fyne Oyster Bar, Argyll
© Loch Fyne Oyster Bar and Restaurant
March – May
Best for: fresh greens, shellfish, and early berries
As winter fades and spring starts to sprout across the landscape, Scotland’s natural larder also begins to renew. Now is the time to look forward to the return of tender greens, the first ripe strawberries of the year, and superb, freshly caught seafood from the coast. May also heralds the arrival of Whisky Month inviting you to raise a celebratory dram of Scotland's national tipple.
What to eat in spring
- Asparagus – one of spring’s vegetable highlights with a short season from May to mid-June.
- Rhubarb – a perfect addition to desserts such as crumbles and jams.
- Spring greens – tuck into spring onions and leafy greens like spinach, chard, and kale which are ideal for fresh, spring salads. Horseradish, broccoli, and leeks are still available in April.
- Sea kale – a rare coastal vegetable savoured for its delicate, asparagus-like flavour. Try it served with fresh scallops.
- Oysters and razor clams – savour oysters with a glass of crisp, dry wine, or try razor clams served with a dash of salt, parsley, and olive oil.
- Langoustines, lobster, and mussels – everything you need for a mouthwatering seafood platter.
- Coley and plaice – are back on the menu or restaurants and chip shops, and available to buy in fishmongers.
- Brown trout and wild sea trout – freshwater fish that is excellent grilled or pan-fried with fresh grown parsley and chives. Sea trout is also a more affordable alternative to salmon.
- Megrim – similar in taste to lemon sole and a great alternative to less sustainable cod, try this white flatfish pan-fried with creamed spinach or baked with potatoes, tomatoes and basil.
- Turbot – this flatfish becomes available in May and is delicious braised with fresh scallops and locally-sourced vegetables.
- Roe deer venison – try before the stalking season closes at the end of March. Enjoy stewed in red wine with locally sourced onions and potatoes.
- Squash and parsnips – nearing the end of their season, make the most of these vegetables in hearty, home-cooked soups before the weather heats up.
- Goat’s cheese – it’s kidding season at Scotland’s dairies, making this prime time to try this sharp yet creamy cheese best paired with oatcakes.
- Seaweed – as the tides shift and coastal waters begin to warm, spring is a great time to responsibly go seaweed foraging along Scotland’s shores. Look out for edible seaweeds such as dulse and kelp
Cranachan, served with fresh raspberries, oats and whisky
© VisitScotland / Luigi Di Pasquale
Scottish dishes to try
- Cranachan with honey, cream, oats, and fresh strawberries
- Grilled Scottish asparagus with seafood
- Pork chops or a fillet of beef with a rich whisky sauce
