Strong childhood memories of food remain an inspiration for Kinloch House chef Steve McCallum.
As a child, Steve would spend time on the west coast with his uncle, a lobster fisherman in Tarbert, bringing in the creels and aquiring a taste for fresh food.
‘I still have a fondness for those early memories of eating fish and shellfish, especially the difference it makes to eat something you’ve caught yourself.
‘The freshness is amazing and because something grown wild is at its best, you want to make sure it’s prepared and cooked correctly.’
This is the philosophy behind the food Steve prepares for the guests at Kinloch House near Blairgowrie in Perthshire where he has access to what he describes as ‘the best larder around.’
(This recipe was originally published in 2016)
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