The best of Scotland
In honour of Scottish Food Fortnight, 2-16 September, we’re celebrating our dedicated Scottish M&S Select Farmers and suppliers throughout the month
Great Scots
The first M&S in Scotland opened in Dundee in 1918. Now, more than a century later, we have more than 100 Scottish stores and are proud to work with upwards of 4,500 Scottish M&S Select Farmers and food producers.
From makers of buttery shortbread to suppliers of tender Scottish beef, we work with the very best Scottish producers – and now more than ever, supporting them and the country’s incredible larder really matters.
One shining example of our fantastic Scottish produce is our Scottish salmon. It’s responsibly sourced from the crystal-clear waters surrounding Scotland’s stunning west and northern coasts and is RSPCA Assured. We work with trusted producers like Sarah Last, manager at Nevis salmon farm in Mallaig, to produce salmon that’s perfectly flaky and succulent.
“There’s no secret as to why M&S salmon tastes so good,” Sarah says. “Our salmon are kept in this beautiful coastal environment, swimming against strong currents and tides so they grow into really healthy fish.”
Heavenly haggis
When it comes to Scotland’s national dish, it’s got to be Macsween haggis. Founded in 1853, this third-generation, family-run business handcrafts small batches using only the finest ingredients.
Serve our traditional haggis or vegetarian haggis with neeps and tatties or as part of an epic full Scottish brekkie.
Prime beef
Supplied by M&S Select Farmers like Robert Barbour and his sons Graham and Scott, from Crailinghall in Jedburgh, all our beef is top-quality and produced to high environmental and welfare standards. What’s more, we’re the only national retailer that can trace 100% of our beef back to the farm and animal it came from, because we know that great-tasting beef starts in the field.
Discover our amazing Scottish produce, including prime Scottish beef from rump steak to roasting joints, in store now.
Colour it gin
Expertly created by Hamish Martin from The Old Curiosity Distillery in Edinburgh, our colour-changing gin is made with fragrant botanicals from the distillery’s secret herb garden, and magically changes colour when tonic is added. The gins are amazing served with tonic and herbs or citrus, or in one of our cocktail ideas below.
Fleur Collins
This twist on a Tom Collins stars our lavender gin, honey, lemon and soda water
Ingredients (makes 1)
50ml British lavender dry gin
25ml lemon juice
15ml honey
Soda water, to top up
Lemon wedge, to serve (optional)
Lavender, to serve (optional)
Add the gin, lemon juice and honey to a tall glass filled with ice, then top up with soda. Garnish with lemon wedges and fresh lavender.
Kiss from a rose
Inspired by the classic French 75, this pretty cocktail features our rose gin and champagne
Ingredients (makes 1)
50ml British rose dry gin
25ml lemon juice
15ml honey
Champagne or sparkling wine, to top up
Shake the gin, lemon juice and honey with ice in a cocktail shaker. Strain into a chilled coupette or champagne flute and top with champagne or sparkling wine.
Pick up our British rose and lavender colour-changing gins in store now.
Luxury shellfish
Want to pull out all the stops at your next dinner party? Look no further than our range of incredible Scottish shellfish.
We’ve sourced all our brown crab from the Orkney Fishermen’s Society since 2011. The clear, shallow waters surrounding the Orkney Islands produce the sweetest, most delicious brown crab on the market. Brown crab meat is amazing in risottos, salads, sandwiches and pasta dishes.
King scallops are usually seen on Michelin-starred menus, but now they’re in our freezers, too! Our Scottish king scallops are caught by hand from the warm seabed around the Orkney Islands, and the divers only select the biggest, best fully matured scallops. They’re packed with flavour and have a succulent, firm texture.
Delicious in paella or served with buttery gnocchi, our Collection whole shell-on wild langoustines are caught off the coast of Scotland. They’re amazingly sweet and tender and frozen for maximum freshness.
Explore our full range of Scottish seafood in store now.
Scallop kebabs with pea salad
Make Scottish scallops shine with this easy yet impressive idea. If you don’t fancy firing up the barbecue, this recipe also works well in a griddle pan
Ingredients (serves 4)
500g petit pois
150g broad beans, podded
1 pack pea shoots
4 spring onions, sliced
½ lemon, juice only
4 tbsp maple syrup
4 rosemary sprigs, leaves picked from the bases
12 M&S Scottish king scallops, defrosted
Pinch chilli flakes
1. Preheat the barbecue (ensuring the coals are white) or griddle.
2. Meanwhile, cook the peas and broad beans in a large pan of simmering water for 2-3 minutes. Drain.
3. Toss the peas and broad beans with the pea shoots, spring onions, lemon juice, 2 tbsp of the maple syrup and 2 tbsp extra virgin olive oil. Season generously.
4. Drizzle 2 tbsp olive oil and the remaining 2 tbsp maple syrup over the scallops, season with salt, then skewer 3 scallops onto each rosemary sprig.
5. Cook the scallops over the preheated barbecue for 1-2 minutes on each side until just cooked. Serve alongside the pea salad.
The very best veggies
From perfect potatoes grown on the east coast of Scotland to sweet rainbow carrots from Inverness, all our Scottish vegetables are grown by M&S Select Farmers we know and trust who share our commitment to bringing you the best-tasting veggies.
Discover our range of Scottish produce at your local store now.
Buttery biccies
All our Scottish shortbread is made in Edinburgh and the Highlands, using exclusive recipes from suppliers such as Burton’s Biscuits, with whom we’ve worked with for more than 50 years. Our buttery shortbread is baked slowly for an irresistible crunch and flavour – heaven with a cuppa.
Explore our range of Scottish shortbread in store now.
Heavenly honey
Bees foraging for nectar on the heather of Scottish mountains and moorlands give our Scottish heather honey its distinctive flavour, with a balance of caramel, nut and floral notes. Use it to top our Scottish porridge oats or yogurt alongside sweet berries.
Pick up our Scottish heather honey and Scottish porridge oats in store now.
A slice of Scotland
One of the most popular stories behind the origins of Dundee cake is that Mary, Queen of Scots didn’t like glacé cherries in her cakes, so the traditional recipe – using sultanas and mixed peel, and decorated with almonds – was created for her.
The cake is also said to have been developed in the late 1700s in the shop of Janet Keiller in Dundee. It was then produced by Keiller’s, famous for their marmalade, who claimed to be the originators of the term Dundee cake.
Find our delicious Dundee cake in store now.
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