In Orkney we have dedicated producers and talented chefs whose combined skills turn the islands’ harvest into award-winning, first-class cuisine.
There are many specialities to be enjoyed here. With lush grazing, it’s no surprise that premium beef is produced in Orkney. Much of it is exported, but you’ll find prime cuts in butchers’ shops and on restaurant menus across the islands. Don’t go home without trying North Ronaldsay lamb. They feed on seaweed, which gives the lean meat exceptional flavour and tenderness.
Depending on the season, look out for spoots (razor clams), whelks, cockles, lobster, crab and hand-dived scallops. Similarly, you could savour fresh haddock, cod, tusk, halibut, plaice, sole, monkfish or squid. Rarer choices might include megrim, witch or ling.
Orkney is also home to award-winning whisky distilleries, the UK’s most northerly winery and a number of charming real ales.
If you’re staying in a self-catering property, you could serve dinner with clapshot made with locally-grown tatties (potatoes) and neeps (turnips) mashed together, or pack a picnic using locally-produced bread, cheese, butter and shortbread.
Other traditional fare includes fattie cutties – a biscuit with currants, and Orkney oatcakes – wonderful with some smoked Orkney cheddar.
For fine places to dine click here.