Chef Michael Smith on Scottish butcher Ramsay of Carluke
- The Larder
- 9 September 2013
Chef's choice - The Lanarkshire Larder
At Smiths, we consider ourselves very fortunate to have some of the best meat in Scotland supplied from just down the road in Carluke by the Ramsay family. They’ve been a firm of butchers for 150 years, and are now run by Andrew and John – they are the fifth generation, so the family have had plenty of time to perfect their products.
Widely known for their traditionally cured bacon and black pudding, everything they produce is worthy of championing. In the restaurant we use their delicious smoked ham hough in a terrine, slow-cooking it until the meat falls from the bone, and adding Dunlop smoked cheese for a wonderfully deep flavour.
Michael Smith is owner and head chef of Smiths, Uddingston.