Chef Fairlie creates menu for St Andrew’s Day celebrations
But now, for the first time, Scotland’s patron saint is set to be celebrated with a menu that features equally indigenous seasonal ingredients of fish, lamb, cream and fruit.
Cullen skink, roast lamb with potatoes and kale, and rice pudding with spiced local fruits, feature in the Scottish Government’s new national St Andrew’s Day menu, devised by leading chef Andrew Fairlie.
It will feature at various Scottish Government events dedicated to celebrating Scotland’s national day and it is hoped the meal will be prepared and eaten by Scots with their families and friends every year in the days leading up to November 30.