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  • We relished our razor clams ( "spoots" in Scottish dialect) from Arisaig, cooked with the Spanish touch of chorizo; hand-dived Orkney scallops; roasted bone marrow with Devon snails and generously scattered Perthshire girolles; an unrecognizable circle of boned and rolled pig's head accompanied by roasted langoustine from Anstruther and a crunchy salad of shredded pig's ear; and the brilliantly conceived disk of foie-gras-cum-haggis, neeps and tatties.

    From Ships to Michelin Stars


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