Technical
Information Sheet
GOURMAND
A person devoted to eating and drinking, especially to
excess
GOURMET
A person who cultivates a discriminating palate for
the enjoyment of good food and drink
OMNIVORE
A person who eats food of both animal or vegetable
origin
CARNIVORE
A meat eater
VEGETARIAN
Someone who advocates the exclusion of all meat and
fish, eating only vegetables, fruit and dairy products.
VEGAN
A person who refrains from eating any animal product
whatsoever - or using any item originating from animals.
THE
SIZZLING SCOT
The Sizzling Scot
Restaurant was designed to
promote Scotland and its rich native
larder, with its abundant harvest of the finest meats, fish, fowl, grains,
fruit and vegetables. This is reflected in our imaginative preparation and
presentation of all the dishes on our Menu.
Using
traditional and modern expertise, we have tried to create and serve the
broadest possible variety of authentic “Scottish Foods” representing the real
warmth and genuine hospitality of Scotland.
We pride
ourselves in using only the finest and freshest ingredients available and have
taken great care to source those Scottish farmers and growers who successfully
provide the very best, as only “The Best Will Do”.
We are very
aware that our discerning diners are concerned about the food they eat and that
it comes from reliable and traceable sources.
With this in mind, we believe that we should make available to every
customer, a complete and thorough Information Sheet giving the source of every
product we purchase and serve.
This should
answer any questions that they may have regarding the producers, their methods
of husbandry, fishing and farming, and, that the rearing and final
farm-to-table products meet the most exacting hygienic and humane standards.
OUR
MEATS
All our
Scottish Aberdeen Angus steaks come from Millers of Speyside - a privately
owned company, based in Granton on Spey, in the heart of the Scottish
Highlands. They also provide us with
our Special Aberdeen Angus Gourmet Steakburgers, made exclusively to their own
exacting high standards.
Millers
supply many of the top Butchers in Scotland, as well as some of the most famous
Restaurants, Hotels and Meat Retailers throughout the United Kingdom. We take great pride in being one of the
select few who are privileged to be associated with this famous Company, whose
good reputation has been built up over the years, through sheer hard work and
consistent attention to quality and reliability.
Millers of
Speyside Supreme Meats, Strathspey Industrial Estate
Grantown on
Spey, Morayshire PH26 3NB
Tel 01479
872520 Fax 01479 872892
TRADITIONAL
HAGGIS
For true
Scots and “afficionados” we are proud to serve the internationally renowned,
and award winning Haggis from Macsween’s of Edinburgh. They take great care in
the preparation of our national dish, and only the finest ingredients are used
- lamb, beef, oatmeal and onions are blended with seasonings and spices to a
secret recipe, and cooked in a natural casing.
VEGETARIAN
HAGGIS
We also serve
a special vegetarian variation which is stuffed with kidney beans, lentils,
vegetables and nuts, combined with the traditional oatmeal, onions and spicy
seasonings.
Macsween of
Edinburgh
The Haggis
Specialists
Dryden Road,
Bilston Glen
Edinburgh
EH20 9LZ
Tel 0131 440
2555 Fax 0131 440 2674
SAUSAGES
FOR THE CARNIVORE
Our tempting “Sizzling
Sausage” selection is specially chosen for us and made by one of Edinburgh’s
longest-established traditional game dealers and butchers - George Bower of
Stockbridge. We cannot recommend them
too highly, as they have unfailingly met our strictest criteria in every
possible way. They again, like all of
our suppliers, take exceptional pride in their product and have achieved their
well-earned status and the respect of their peers by their diligence and consistency
We would strongly recommend a visit to their premises, as we know you will find
it virtually impossible to come away
empty-handed!
George Bower,
Butcher, Game Dealer,
75 Raeburn
Place, Stockbridge
Tel 0131 332
3469 Fax 0131 624 3469
VEGETARIAN
SAUSAGES
All
vegetarian burger and sausage recipes are meticulously researched, and produced
for us by Wicken Fen Wholesome Foods of Duns, Berwickshire. We can confidently challenge anyone to find a
more professional, ethical, hygienic food operation anywhere in the United
Kingdom! It is with great pride and
pleasure that we serve their products and feel immensely fortunate in
finding such nice people, with such enthusiasm,
flair and imagination.
Wicken Fen
Wholesome Foods
Duns
Industrial Estate, Station Road
Duns,
Berwickshire TD11 3HS
Tel 01361
883150 FAX 01361 883155
CHICKEN
All our
chickens are supplied by Mitchells, who are based in the village of Letham in
Angus. This firm has been established for over one hundred years, and have
passed down their trade techniques and skills through four generations of
family ownership. Today this Firm still remains in the ownership of brothers
Joe, Steve and Mike Mitchell.
All their
chickens are reared on Scottish farms, and processed in their state-of-the-art
EC approved facility. Every consignment of chickens produced is identified by a
unique 20 digit bar code, providing traceability right back to the farm. They also operate an “open door” policy,
believing that their premises are their greatest advertising medium and that
their customers are welcome to tour their Factory subsequently leaving with a
total confidence in the products which they buy from Miitchells.
Joseph
Mitchel (Letham) Ltd
2 Woodside
Road
Letham,
Forfar, Angus DD8 2QD
(Tel 01307
818220 - Fax 01307 818540)
FISH
SMOKED SALMON
Comes to us
direct from Highland Smoked Salmon (Scotland) Ltd who are situated at the foot of Ben Nevis, in the
heart of the Scottish Highlands. It is
here that this family-run business process salmon from the sweet waters of the
West Coast only minutes away from the Scottish Smoke-House.
Each fish is
split and marinated all day to a traditional Scottish recipe, then gently
smoked throughout the night over smouldering oak chips.
HALIBUT
The halibut
we serve is caught in the North Sea off our North Eastern Coast, and is landed
at Peterhead Harbour, where our supplier makes his expert selection of the very
finest.
SALMON
Our Scottish
salmon is farmed off the Shetland Islands. The majority are exported to Europe and the rest of the world to meet the
ever growing demand for premier quality fish.
MUSSELS
Our mussels
are rope-grown in Loch Erkaig near Oban, on the West Coast - renowned for their
excellent quality. We believe them to be
amongst the finest and best that our country produces.
PRAWNS
Our prawns
are brought exclusively from
Iceland, and are selected for their
large size and consistency of texture, taste and quality.
J K Thomson
Eskmills
Park, Musselburgh EH21 7JQ
Tel 0131 663
6999 FAX 0131 653 6777
FRUIT
& VEGETABLES
Our fruit and
vegetables are supplied by George Anderson & Sons of Musselburgh, who
purchase, where and whenever possible seasonal Scottish produce. They have also comprehensively met the
requirements of the NHS Code of Practice for the Manufacture, Distribution and
Supply of Food, Ingredients and Food-Related Product, and have been awarded
Scottish Trade Standards approval.
We have
complete confidence in this reputable Company and believe that the products
they supply fulfil our definitive
requirements.
George
Anderson & Sons
103a Market
Street, Musselburgh EH21 6PZ.
Tel 0131 665
9595 FAX 0131 653 2492
CHEESES
STRATHDON
BLUE - Award winning
soft, creamy, medium strength Highland blue, with a mellow aromatic
flavour.
Pasteurised
cow’s milk, made by Ruaraidh Stone, Blarlaith Farm, Tain, Ross-shire.
BONNET - Unique Scottish goat’s cheese,
not dissimilar to Cheddar, naturally rinded, with a hard, snow-white flesh, relatively
mild and should be eaten between four and six months.
Unpasteurised
goat’s milk, made by Ann Dorwood, Dunlop Dairy, Stewarton, Ayrshire.
MULL CHEDDAR -
Made to an original recipe, this Scottish Cheddar is fruity and spicy, with a
moist, full-grained texture. Matured
over one year, this cheese has a wonderful aftertaste, that comes from
behind. Also known as “Tobermory”.
Unpasteurised
cow’s milk, made by Jeffe Reade, Sgriob - Ruadh Farm, Tobermory, Isle of
Mull.
LOCH ARTHUR
CHEDDAR - a young, organic Scottish Cheddar, milder than the
English styles, but tasty none-the-less.
The
Cheese-Maker dislikes the process of adhering the cloth to the cheese with
lard, so
follows the
old method of “scalding”. making it hard to de-cloth. Nutty to taste.
Unpasteurised
cow’s milk, made by Barry Graham, Loch Arthur Creamery, Beeswing, Dumfries.
DUNSYRE BLUE
- Gorgeously creamy, with a soft, long, blue
mellowness. Each flavour is distinct,
but perfectly poised, before a stunningly long after-taste.
The Dunsyres
are matured for at least 1 ˝ months, after receiving them from the Lanarkshire
farm - making them even more creamy.
Unpasteurised
cow’s milk - made by Humphrey Errington, Walston Braehead, Lanarkshire.
CRIFFEL - Hard
to come by organic Scottish cheese, but really worth trying! Smooth texture, with a tangy, floral taste.
Unpasteurised
cow’s milk, made by Barry Graham, Loch Arthur Creamery, Beeswing, Dumfries.
BRUCKLEY - Mild
and sweet in taste, semi-hard in texture, great to nibble - even on its own.
Unpasteurised
sheep’s milk, made by the Portman Family, Mains of Shervado, Aberdeenshire.
All our suppliers will make you
most welcome should you wish to view their various operations however, please
do make an appointment unless they have retail premises - in which case just
pop in!
We have
definitive views on what is the “best quality” and how it should be produced
prepared, and presented by Scottish suppliers.
We fully appreciate and understand the expertise which is rooted in
traditional skills, but at the same time we are continually astonished and excited at the excellence of modern methods
and facilities available to provide the “best cared for products” which we can
then bring to your table.
We
are totally committed to the quality of
the products we use, and although trying to be extremely competitive at
all times, we will never compromise this quality by “cutting corners” in any
way.
THE SIZZLING
SCOT
TRYING TO BE THE BEST
BY TRYING THE HARDEST