Kat is passionate about seasonality, local produce and home cooking
Scotland’s washout summer could lead to a £46million boost to the economy as tourists look to take in autumns colours.
September air, so clear and fair; a time of swansongs for some creatures whilst others – such as several types of geese – will be hitting our shores over the next few weeks as they leave their northern breeding grounds to seek respite from the rapidly approaching arctic winter.
From tart blackberries to sweet strawberries and juicy peaches fruit obviously lends itself to desserts: fruit pies, crumbles, compote cake, fruit in ice cream ... the list goes on, says Garry Watson, chef proprietor of Gordon's Restaurant in Inverkeilor.
Ah, September! The TV weather forecaster utters the magic words: “Tomorrow is the first day of meteorological autumn”, and I dance a jig.
A couple of weeks ago any surplus fruit and vegetables from the allotment plot found a good home at our City Road Allotments open day. We had a fantastic day, people turned up in droves and most of us had a complete sell out with visitors having a great time exploring our plots, along with plenty of activities to amuse the kids.
We try to create beauty in our gardens with flowers, shrubs, trees, beautiful lawns, meandering paths leading to quiet tranquil spots where we can relax away from our daily stresses.
It’s a little known fact that the one of the best times to eat lamb is in autumn, says Martin Hollis, executive chef at The Old Course Hotel St Andrews. A spring lamb is fed on summer grass and is every bit as tender and tasty as the lamb we eat around Easter.
It's time to turn over a new leaf and try these seasonal wines, says Sam Wylie-Harris, as she prescribes a taste of autumn
As summer turns to autumn, it’s a good chance to make the most of the season’s vegetables, says Garry Watson, chef proprietor of Gordon's Restaurant in Inverkeilor.