Celebrate Scottish Tourism Week with our East Lothian Menu

  • Hickory East Lothian Menu

Celebrate Scottish Tourism Week with our East Lothian Menu

As a Scottish food and drink company and supporter of Scottish and local produce, we’re super excited that this week is Scottish Tourism Week.

The week-long event aptly named ‘Connecting 2020’ will be held across Scotland and is set to establish Scotland as the perfect stage for a wide variety of events and international activity.

The roadshow has ambitions to turn Scotland into a first choice destination for providers of high quality, value for money and memorable customer experiences, all delivered by highly skilled and passionate people. Hickory is made up of a team of highly skilled and committed events professionals, and we are firm believers of supporting local suppliers, so this is very close to our hearts and we are excited to be taking part throughout the week.

A great example of how we showcase local provenance to put Scotland firmly on the map as a destination for fabulous food is our East Lothian Menu, created by our talented Development Chef Robbie Gleave from our production HQ in Musselburgh. Robbie has scoured the lands, sea and skies for inspiration on this locally inspired menu.

Experiencing Scotland’s catering consultant Sandra Reid says: “The ‘East Lothian Menu’ is a fantastic example of how to showcase provenance. It follows all the golden rules of signposting suppliers and local food; using seasonal produce; blending traditional foods with contemporary influences for a modern marketplace; using local drinks in recipes; food and drink pairing; and telling the local ‘food story’”.

The East Lothian menu includes dishes such as compression of Ballencrieff pork hocks and caramelised roots from Knowes Farm, with little vegetable pickles, Telferton apple chutney and nut bread Melba toasts. For main course, delicious John Gilmour’s lamb rump in Thistly Cross cider marinade, with honey-creamed parsnips, rosemary-spiked vine tomatoes, dauphinoise smothered in Yester Farm cream, and Gravy of cooking juice. Our wild boar sausages from Dunbar are also delicious, accompanied by celeriac mash and topped with crispy leeks. For finale, you could have our divine Glenkinchie whisky and preserved autumn plum panna cotta, with tiny chocolate-coated oatie ice cream by Reno Di Rollo and cinnamon snap caramel wafer.

Check out our East Lothian menu here.

As innovators in our industry (well we think so anyway), we’re very proud of our roots and the Hickory brand, and continue to use our membership with Scotland Food and Drink as our food network to meet key Scottish suppliers which supports us to create memorable and exiting menus that will live long in the memory of those that experience them.

Hickory will be exhibiting at the EICC tomorrow, as part of the Scotland Food and Drink AGM and the Scottish Tourism Week 2016 Conference – we hope to see some of the regulars and meet some new faces over the course of the Scottish Tourism Week.

By | 2016-10-12T20:18:53+01:00 March 16th, 2016|Scottish Food & Drink|