Latest news with #Skua
Daily Record
09-07-2025
- Daily Record
Ancient tradition puts Scottish cuisine in spotlight with sustainable and flavourful twist
Once a survival skill, this traditional practice is back on found on menus across Scotland A centuries-old practice is transforming Scotland into a surprising foodie hotspot. Chefs and foragers alike are turning to the shores in search of ingredients that are as sustainable as they are flavourful. Coastal foraging, once a necessity for survival, has made a comeback, driven by modern interest in self-sufficiency, local sourcing, and unique dining experiences. Now, everything from sea spaghetti and red algae to sea buckthorn and sea urchins are appearing on menus across the country. First-time visitors might be expecting haggis and whisky, but instead are discovering delicacies like Loch Sligachan scallops, North Sea crab, and foraged seaweed from the Small Isles archipelago. James Aikman, chef-owner of Skua in Edinburgh, told the National Geographic: 'Most things wild-growing that are edible are generally packed with health benefits,' Foraging, particularly along the coast, focuses on harvesting ingredients from estuaries, sand dunes, tidal pools and marshes. It offers not just sustenance, but a connection to the land, and sea, that is increasingly valued in today's culinary world. Seaweed, in particular, has grown in popularity, helped by the influence of Japanese cuisine. Each variety brings its own distinct character: the umami truffle-like notes of pepper dulse, green bean hints from oarweed, or the toasted hazelnut flavour of red dulse, all with a briny freshness straight from the water. Sea buckthorn, a bright orange berry from an invasive coastal shrub, is prolific along the Scottish coast and prized for its tangy flavour and vitamin content. Foragers also gather coastal greens like scurvy grass, sea kale and sea sandwort, valued for their texture and nutritional benefits. At The Macallan Estate's new TimeSpirit fine dining experience, head chef Armand Lacan showcases Scottish seafood through a global lens. 'Having experienced culinary traditions globally, I can attest to the exceptional quality of Scottish seafood,' says Lacan, who pairs North Sea lobster with a bisque inspired by both Spanish and Asian cooking. Beyond flavour, there is growing awareness of the environmental benefits of foraged food. When responsibly harvested, these ingredients place less pressure on industrial agriculture and commercial fishing, offering a more sustainable path forward. Aikman believes the recent revival of interest in coastal foraging is rooted in curiosity and a desire to reconnect with food sources. 'There's something rewarding about searching for a wild ingredient, picking it, preserving it for later in the year or using it within our menu that week,' he says. His restaurant works closely with local foragers like Coeur Sauvage to source items such as seaweed and sea kale, but the team also forages themselves. 'It's rare, as a chef, to feel that connected to what you're putting out for other people to eat,' Aikman adds. Among his creations is a coastal-inspired raw scallop dish, layered with fermented and pickled seaweed, sea kale, a lightly cured scallop roe emulsion, a chilled broth made with dehydrated seaweed, and the often-discarded scallop skirt.
The Herald Scotland
28-05-2025
- Entertainment
- The Herald Scotland
Where to eat in Edinburgh according to top Scottish chef
If you find yourself in Edinburgh, there's a good chance of bumping into me at any of the places listed below! Lyla 3 Royal Terrace I went to Lyla with my wife to celebrate her birthday, and everything was perfect from the get-go. I actually used to work in the building when it was 21212 under Paul Kitching which made seeing how Stuart Ralston has put his own stamp on the place even more impressive. On top of that, the food was just incredible, and they're not afraid to try something a bit different, like Sake on the wine pairing menu, to elevate the experience. To me, this place is the pinnacle of fine dining in Edinburgh at the moment. Dishoom 3A St Andrew Square Out of all the spots on this list, I'd say I visit Dishoom the most often. I love a curry, and because of the relaxed atmosphere here, it's a great place for business meetings. You walk past the kitchen and get the smells of food cooking and incense sticks burning, which take me right back to my time spent in India. The vegetarian dishes, like fried okra and Bombay potatoes, are some of my favourite things to order. No matter what time of day you go, it's always packed out, which goes to show how well they've managed to hit the nail on the head with what they offer. Skua 49 St Stephen Street I find it so interesting that Tomás Gormley has a background in fine dining, Michelin-style cooking, but seems to favour a menu of dishes that people really want to eat at Skua. There's his fried chicken and great cocktails, and the restaurant itself has a dark, almost speakeasy style vibe. The food is a lot more refined than some of the other places on the list, but not overly fancy. For the quality of what you're getting, the prices are really reasonable. The Palmerston 1 Palmerston Place On the last list of my favourite places to eat in Fife, I included the Kinneuchar Inn, and I find there are a lot of similarities between it and The Palmerston. They use such great produce, and it's all very rustic. It's the kind of place you can go in and be served a beautiful slice of game terrine on a really vintage-looking plate alongside big chunks of sourdough and a swipe of butter. Their pies are cooked in dishes that look like something you would pull from the cupboard at your great-grandmother's house, but they taste so good. The best one I've tried was a chicken pie a while back. The whole thing felt so traditional and nostalgic. If you want to stop by for breakfast, they make all of their pastries downstairs and line them up on the counter to choose from. It's a brilliant all-day dining spot. Dulse 17 Queensferry Street You might accuse me of being biased here, but our Dulse restaurant really is one of my favourite places to eat in Edinburgh. I take my family there a lot because my son loves seafood from octopus to lobster or crab, and some of my happiest memories have been made with him at the restaurant. It's laid back and there's no fuss, you can show up wearing whatever you want and just enjoy yourself. Yes, I own it, but who doesn't love amazing seafood cooked in a simple yet delicious way? Timberyard 10 Lady Lawson Street Dining at Timberyard is this brilliant experience that starts with walking through big, heavy doors. It's such a grand welcome into a space that's lovely and light during the day, then candlelit and moody at night. There are big chunky tables, and the interiors feel like they've been stripped back to the bare bones; it's almost like being in an art gallery or something. But it's not pretentious at all, and the food is all about getting the best out of high-quality seasonal produce. The wine list is also almost the same size as the Yellow Pages, which I love because you always know you're going to finish your meal having discovered something new. Brass Monkey 362 Leith Walk I first discovered Brass Monkey when we were opening Dulse in Leith. I always like to have a restaurant nearby that I can nip into for lunch or a pint when a shift is finished, and found myself ending up here time and time again. It's so bloody cheap, and everything is made fresh. The Korean chicken strips in gouchouchang are my go-to, or the big bowl of bratwurst sausage chopped up and served with Dijon mustard. In the wintertime time they put on an open fire, and it's dog-friendly, which is something I always appreciate. What more could you ask for? Basement Gelato 31 Queensferry Street Basement Gelato opened up across the road from us in Leith just over a year ago. I remember going over to show support during their first week, ordering a pistachio gelato, and just thinking, 'wow, this is unbelievable.' The guy who owns it works his arse off to make this proper Italian gelato as well as milkshakes and crumbles in the colder months. If you asked me what my two favourite ice cream parlours in the world are, the answer would be Janetta's in St Andrews and this place. I'm such a big fan that you'll actually find some of the brown butter flavour on the dessert menu at Dulse.
