Table Talk: Adam Newth on Heather Honey

Head Chef Newth on one of his favourite ingredients, Manuka honey from Heather Hills farm

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Table Talk: Adam Newth on Heather Honey

Adam Newth / credit: Craig Stephen

'We pride ourselves on getting our ingredients from Scotland not just to support the country, but because Scotland’s produce is amazing. It really rules when it comes to its global rivals. As a chef, it’s a joy.

You have all this lovely stuff sitting on your bench first thing in the morning to play with. In Scotland, it’s about keeping in with the seasons, and whether it’s from six or sixty miles away, my job is to take the best ingredients and go on to make something beautiful to taste.

At the moment one of my favourite ingredients is from pretty close to home. It’s the heather honey from Heather Hills Farm in Blairgowrie that we’re using in our poached rhubarb and custard dessert. I just love the sort of medicinal characteristic it has to it. It’s seriously thick, cloudy and sticky, and has that quality that say a Manuka honey has. It really finishes off the dish.'

Adam Newth is chef proprietor of The Tayberry Restaurant, opening late 2015.

Heather Hills Honey Farm

Bridge of Cally, Blairgowrie, Perth and Kinross, PH10 7JG

From just north of Blairgowrie, Heather Hills’ 1300 hives of bees play a crucial role in pollinating the famous soft fruit from this part of Perthshire. Blossom honey is harvested in late June, and tastes milder, smoother and lighter than heather honey.

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