Spring has sprung, and the air is redolent with the scent of wild garlic. The seaweed is getting greener and the weather is (technically ) getting to the stage where heading out to forage doesn’t feel like taking your life into your hands.

Not that I do the foraging- that’s down to Elanor and her wonderful team. Spooties (razor clams) and peppery scurvyweed from the beach, up a ladder to get Dryad’s Saddle mushrooms, into the garden for meadowsweet. Soon her quails will be laying and our amazing Talisker Scotch Eggs will be back on the menu. The local young people will be fishing for mackerel and bringing buckets of glistening fish for us to cook superfresh.

Along with the mussels we get from Sleat, and slightly further afield, scallops and black pudding from the Outer Isles.

There’s so much amazing food to be found in Scotland, don’t be taken in by the deep fried Mars Bar stereotypes, everyone else is just jealous of our larder.