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Tom Kitchin: “A new genre of pub has emerged offering more than a pie and a pint’
date:Apr 02, 2013
must. You can use any firm fish, but pollack, cod, haddock and salmon all work well. I also like to make my home-made fish pie stand out by adding langoustines as they showcase one of Scotlands finest ingredients and they also add a different texture, which I love.

Another great dish that is based on a traditional French recipe but still calls on some of Scotlands finest shellfish is moules frites or, simply put, mussels and chips. Its a real pub classic. When done well and made from scratch

12/25 19:24