Chef's choice: Kirsten Gilmour on locally-sourced meat

  • The Larder
  • 2 July 2013
Chef's Choice: Kirsten Gilmour on Local meat

Mountain Café's owner and chef won't tolerate anything less than the best locally-sourced meats

My number one hate is poor-quality meat. I just won’t tolerate it – I puff my chest out like all grumpy chefs and say ‘No!’ We are so spoilt here in the Cairngorms that I find it inexcusable to buy low-grade produce.

We source the best quality ingredients we can get for the café, and that is where our fantastic suppliers come into play.

Grants of Speyside do the best black pudding around, and all their products are top quality. Mike, who runs SG Mustard butchers, is, in my opinion, the best butcher in the area – his perfect wee shop is jammed full of quality meats.

And you have not lived unless you’ve eaten a ribeye steak from Balliefurth Farm. I met owner Ann selling their products at the local farmers’ market – she really knows her stuff, and hands out amazing recipes too.

Kirsten Gilmour is owner/chef at the Mountain Café, Aviemore