Scottish chefs Tony Singh and Michael Smith will be serving up a gourmet version of the humble Scottish pie as their regional dish for the latest series of Great British Menu.
They will be seeking to improve the reputation of a dish often dismissed as a greasy embodiment of the poor Scottish diet.
The round Scotch pie is traditionally made from minced mutton spiced with pepper in a thin, hot-water-crust pastry.
Singh, of Edinburgh restaurant Oloroso, will fill his pie with logget (meat from a year-old-sheep), peas and carrots as part of a menu that will include pigeon, lobster and rhubarb and custard.
Smith, of Skye’s Three Chimneys restaurant, will use minced Highland beef and serve his pie with winkles.
“I want to show that they can be made from 100% natural ingredients and make people think twice about them,” Smith told the Sunday Times. “The Scotch pie is not just for football supporters and guys coming out of the pub late on a Saturday night.”
His crafting-themed menu will also feature mussels, potato scones, lamb with haggis and turnip, and strawberry shortbread with whisky cream.
The fifth series of BBC2’s Great British Menu kicks off on Easter Monday at 6.30pm.
Table Talk – The Great British Menu 2010 >>
Kitchen Rat - Great British Menu 2010 - the line up >>
Scottish cuisine leads the world, finds global survey >>
Great British Menu - interview with Jason Atherton, Glynn Purnell and Stephen Terry >>
By Angela Frewin
E-mail your comments to Angela Frewin here.
If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk
Caterersearch.com jobs
Looking for a new job? Find your next restaurant job here with Caterersearch.com jobs
|
|
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters. | | |