About
The Larder takes an in-depth and informed look at the broad range of food grown, produced and caught in Scotland. It tells the stories behind the people who create the unique flavours of Scotland and offering an insightful guide to the best local food. It includes: listings of over 400 places to buy local food and drink, from delis and butchers to fishmongers and farm shops, right across Scotland; articles on food from the hills, Stornoway black pudding, Hawick Balls, artisan bakers, Ayrshire's Dunlop cheese, Orkney shellfish, and whisky expert Charles MacLean's tasting wheel. This edition includes Tom Kitchin on Perthshire berries, Jonathan Honeyman on cuts of lamb, Catherine Brown on Scotland’s modern food culture and Kevin MacGillivray on cooking local fish. All entries are included solely as a result of editorial selection by The List. “a much needed celebration of our hard working producers.” Mary Contini of Valvona and Crolla.
