Angus produce top of the bill

Arbroath Smokies.
Arbroath Smokies.

There is a foodie crusade sweeping the country on a mission to discover the best our Scottish larder has to offer.

On board is celebrated chef Mark Greenaway who has a thing for Angus, or more specifically for Angus produce.

Mark Greenaway's Bistro Moderne, Stockbridge, Edinburgh'Starter of marbled chicken terrine.

Mark Greenaway's Bistro Moderne, Stockbridge, Edinburgh'Starter of marbled chicken terrine.

“Dundee and Angus is a region that produces some of my favourite things,” he said. Members of the public entered a competition to reveal their favourite Scottish ‘secret ingredients’ by detailing what they are and where they’re purchased with the winning retailer getting a free stand at Eat Drink Discover foodie event in 2015.

The Arbroath Herald asked Mark why shopping locally for ingredients is so important. He said: “Every chef should be embracing their local suppliers and local producers, seasonality should be at the forefront of your mind when writing menus or creating dishes.

“While produce is at it’s peak it is in abundance and tastes it’s best, and by supporting local producers and suppliers, it helps them grow and be more successful.”

In a quest to find the best secret ingredients Chef Greenaway has scouted round the countryside and coast of Scotland to source his favourite finds.

Forfar Bridies.

Forfar Bridies.

On his visit to Angus Mark highlighted Kirriemuir gingerbread as some of the best in the world. Used in Mark’s restaurant as a ‘sandwich’ to accompany chicken terrine it is not just an ingredient for puddings.

Trailing around Angus there is much to discover when it comes to top nosh. One of which is of course, the world famous Arbroath Smokie. Thanks to European Union directorate the delicacy is unique to this area. Only haddock smoked using traditional methods, within a five-mile radius of Arbroath, can officially call itself an ‘Arbroath Smokie’.

Soft fruits are oft underrated but anyone who has picked up a punnet from Arbroath High Street on a Saturday morning will know how fresh, sweet and sumptuous they are. In fact I was reliably told by the farmer that they are a mere three hours from picking before they land on the stall.

Taking a trip out of town the asparagus from Eassie Farm, near Glamis is heralded by top chefs such as Tom Kitchin and Mark Greenaway as being cream of the crop.

Stopping off at Scott Brothers butchers, Broughty Ferry, it’s difficult to leave without one of their steak pies. The quality butchers, also in Dundee, have been supplying locally-farmed beef to the region for over 80 years.

And according to Chef Greenaway: “I can’t possibly leave out one of the best savoury pastries in existence, the famous Forfar bridie. If you’re in the area, get yourself along to James McLaren & Son; they’ve been making them for over 100 years, so they really know what they’re doing.”

Check out page 25 to see what we thought of Restaurant Mark Greenaway and his use of seasonal ingredients.