An Imagined Past

In this episode of Taste of Place, Anna chats with:

• Pamela Brunton, a chef and co-owner of Inver Restaurant in Scotland on Loch Fyne.

Here are some highlights:

A Scottish Classic

• Pamela describes how turnip broth is made and a little bit of its history in Scotland.

• Pamela explains why she thinks pepper works so well in sweet dishes and how it contrasts with the sweet taste to create a more interesting flavor overall.

Landscape Cuisine

• Pamela explains her philosophy that she calls “landscape cuisine” and how it can help people learn more about how their personal landscape and history feeds into their identity.

• Pamela emphasizes Scotland’s inclusivity, and talks about her mission to use ingredients and techniques from abroad and acknowledge what brought them to Scotland.

Haggis, Neeps, and Tatties

• Pamela describes what the traditional Scottish dish haggis, neeps, and tatties is and how it is a good representation of Scotland as a country that has always been very well connected to the rest of the world.

Environmental Benevolence

• Pamela shares her hope that more people around the globe will put more intention and value in the things they buy, cook, and eat. Some examples of this include buying food from local farms and being aware of things that are happening in your environment.