Secret Kitchen, 24th Jan 2015: thinking of Scotland
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thinking of Scotland
Clementine whisk(e)y cocktails
Hot-smoked fish, horseradish, biscuits
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Neeps & tatties with liquorice
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Mutton with barley, haggis & prunes
Turnips, carrots, kale
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Clotted cream
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Sloe liqueurs
Tonight’s dinner
In honour of Burns Night tomorrow and my own wee bit of Scottish heritage, tonight’s menu plays with ingredients we associate with Scotland: whisky, salmon, oats, swedes (‘neeps’), potatoes, mutton and barley. Being frosty outside, it also seemed appropriate to warm things up with spices, and to serve maybe my favourite pud – Sticky Toffee.
This month is also the fifth anniversary of the Secret Kitchen. Woo hoo!! Over the last 5 years we’ve held 50 of these communal dinners, with menus inspired by the seasons, our travels, favourite ingredients and special guest chefs. It’s been such a pleasure getting to know the Secret Kitchen guests, trying out new dishes and building a team of fantastic assistants. Many thanks go to Matt for accommodating us all, and devising most of the cocktails.
A note on whisky: We’ve used several tonight – Scotch, bourbon and rye. If it’s American, it’s spelt with an ‘e’ – whiskey.
Today most of the vegetables came from Riverford, and the mutton from the Ginger Pig in Borough Market.
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