Monthly Archives: November 2013

The Arbroath Smokie

Posted on November 26, 2013 by Matthew Dalby

A pair of Arbroath Smokies tied at the tails High above the shingle beach and tiny dilapidated harbour on the rocky clifftops of the Angus coast north of Arbroath lies the village of Auchmithie the original home of what was once … Continue reading →

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Bere and Beremeal Bannocks

Posted on November 24, 2013 by Matthew Dalby

Beremeal bannock with Orkney cheese and rowan jelly “At the sight of Dumbarton once again, I’ll cock up my bonnet and march amain, With a gude claymore hanging down at my heel, To whang at the bannocks o’barley-meal.” – John, … Continue reading →

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Cullen Skink

Posted on November 18, 2013 by Matthew Dalby

Cullen Skink Cullen skink is a traditional thick Scottish soup originating from the North East of Scotland that has remained popular to the present day. It can be found on the menus of local restaurants here in the North East and is often served … Continue reading →

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Oatmeal pancakes

Posted on November 17, 2013 by Matthew Dalby

An oatmeal pancake Oatmeal used to be such an intrinsic part of the traditional Scottish diet that it was utilised in many different ways that have now rather fallen out of fashion. Reading through my copy of A Scots Kitchen, … Continue reading →

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Atholl Brose

Posted on November 12, 2013 by Matthew Dalby

Atholl Brose Whisky, oatmeal, honey, and sometimes cream. While not an obvious combination for a drink, there are few things as Scottish as this ancient libation that could be called a cocktail if it did not date from a time … Continue reading →

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Blackberry Whisky

Posted on November 1, 2013 by Matthew Dalby

Having been enthused by my attempts at Elderberry liqueur I have endeavor to concoct some other alcoholic infusions this autumn. Inspired by my like of malt whisky I investigated the use of whisky as the infusing spirit. In my copy of The Scots … Continue reading →

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