Seasonal food and drink
Scotland’s cool winters and warm summers have just the right amount of rain and enough sunshine to support a plentiful supply of meat, seafood, root vegetables, green-leafed herbs, fish and game.
Scottish supermarkets stock endless supplies of exotic foods from around the world but, throughout the year, you will find a variety of fresh, local, in-season produce.
Spring
Early spring frosts bring parsley and mint and, in Scottish supermarkets and farmers’ markets, look out for purple sprouting broccoli, rosemary and green spinach. They’re all at their most delicious in spring.
In May, as things start getting a little bit warmer, red cherries, samphire for salads, lemon sole, sardines, sea bass and trout are all worth trying.
Lobster season begins in March and continues into April.
Summer
The summer months bring Scotland’s berries out in full; blue berries and local berries in July and brambles and greengages in August.
Grey mullet and crab are at their best between June and July and in August along with pike, pilchards, crayfish and skate.
Autumn
When the leaves start falling off the trees and the weather gets colder, root vegetables and game come into season.
Apples, plums, pears and damsons are at their most delicious; perfect for desserts like, tarts, fruit pies and crumbles.
Lamb is at its most succulent in autumn. As the meat ages, gets more mature and flavourful up until the end of October.
Grouse, partridge, venison and wood pigeon are worth trying in autumn. Your local farmers’ market is a great place to go to for seasonal meats. Many butchers will have a selection of local game whenever it comes into season.
Native Scottish oysters are at their most delicious during the winter months, when the sea water is at its coldest. The spawning season is traditionally summer and they aren’t as tasty then.
Winter
Hearty winter vegetables like turnips, carrots and beetroot flourish in winter frosts. Seafood like lobster, scallops, sea bass and halibut are best consumed in January and February too. Turkey, grouse and duck are at their most succulent at the end of the year. Turkey and duck are meats that are popular during winter and each year, turkey is traditionally eaten on Christmas Day.
More on Scotland’s seasonal produce on Cook Scotland
More on Scottish seasonal food from eatScotland