by Cafe St Honoré

We started Scottish Food Fortnight with a bang today at Cafe. Neil shared recipes and top tips on how to make the most of everything from your larder including home-made bacon, preserving lemons, smoking fish, jams and chutneys, curing meats and fermenting veg. Inspiring stuff. Everyone then sat down to a lovely 2-course lunch of our own hot-smoked salmon followed by petit salé of Scotch pork. We're looking forward to the next class already!