A starter and main course using some of Scotland’s finest local produce

Graham Mitchell, head chef at the Newmachar Hotel creates a starter and main course using some of Scotland’s finest local produce for you to experience for yourself at home

“We are fortunate in Scotland to have some of the best flavours in the world, and just a little bit of imagination can add some spice to special occasions or weekday dishes alike,” said Graham Mitchell, head chef at the Newmachar Hotel.

“Sustainable, hand-reared organic halibut is reared on the Hebridean isle of Gigha.

“The firm, dense meat has a tender and flaky texture, which gives a buttery and sweet taste.

“The simplicity of baked fish, with lightly crushed in-season Jersey Royals combines the very best of British summer food.

Increasingly, the delights of haggis are being utilised in different ways – often to spice up a plate of hors d’oeuvres or as a taste-bud awakening on a full Scottish breakfast.

“Scotland’s national dish can be used all year round, with the complex spices and meaty texture the ideal base to show off your creativity.”