Chef's choice: Craig Wilson on Barra Berries
- The Larder
- 2 July 2013
Chef and owner at Eat on The Green on the best raspberries
I love Scottish raspberries when they’re in season, and we’re so lucky to get ours from Barra Berries just four miles down the road.
When they are in season, I’m happy to use their raspberries in all parts of the menu, from champagne & crushed raspberry pre-dinner drinks and tomato, vodka & raspberry soup shots to Stornoway Black pudding & raspberry salad and raspberries marinated in Glen Garioch whisky. It’s fantastic that the berries can be picked in the morning and served to our customers later the same day.
I know it’s possible to buy raspberries all year round now, but the difference in flavour when the berries are in season is amazing.
Craig Wilson is the chef and owner at Eat on The Green, Ellon.