Try this tasty fruity tart recipe at home

Kinloch House chef Steve McCallum delights in using the produce of Blairgowrie in Perthshire.

Born in Campbeltown and brought up and trained in Shropshire, Steve spent several years in London as second chef to Bryan Webb at Hilaire and a year working in Australian restaurants before returning to Scotland.

He was head chef at Cromlix House, now owned by Andy Murray, and spent five years at Airds Hotel in Port Appin, which was run by the Allen family who now own Kinloch House.

Steve has noticed how people’s palates have changed, as has the preparation of the food: ‘Wild produce has always been there but there’s now a huge difference in how it’s prepared, especially game and fish.

‘We buy our langoustines and scallops live from Celtic Seafare in Ross-shire and they are always immaculate, while our pheasants come from the Cardney Estate just five miles along the road.

‘We may not have the glitz of a city centre restaurant but Kinloch House is a great place to eat traditional game in a nice country house environment.’

(This recipe was originally published in 2016)

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