Scotland is the land of food and drink, with its produce famous around the world. From seafood such as lobster and hand-dived scallops to meat including Aberdeen Angus beef and Scottish lamb, not to mention the plethora of game, fruit and vegetables and foraged ingredients, Scotland's larder is truly remarkable. Kerstin Kühn asks some of Scotland's top chefs to share their favourite suppliers, who represent the very best produce Scotland has to offer
Craig Sandle Head chef, the Pompadour by Galvin
"Robert and AJ Morris run their family poultry farm in Sandford, Strathaven. They set up the farm a few years ago and have gained a great reputation with Scottish chefs. I first used them in my previous restaurant when Robert first started out. He sent some samples in for us to try and since then I have always been a fan of what they do. Their story is great and, thankfully, so are their birds. "We buy chicken from St Brides all year round for our poulet en vessie (pictured), which is served at the table and carved for two people. The flavour and size of the birds are perfect for this dish: we sampled them against French equivalents and they came out on top."
St Brides Farm, High Kype Road, Sandford, Strathaven ML10 6PRT
Tom Kitchin Chef-proprietor, The Kitchin
"One of my most trusted suppliers is Sandy Pattullo of Eassie Farm, near the Glamis Estate in Angus. The asparagus from Eassie Farm is as good as I've tasted anywhere in the world: tender, green and with a thick skin holding all the juices together. I've been using their produce since we opened the Kitchin in 2006.
"Eassie Farm also supplies the restaurant with sea kale, or winter asparagus as it's sometimes known. They're the only farm in the UK to grow it and it's such a fantastic ingredient."
Sandy Pattullo, Eassie Farm, By Glamis, Angus DD8 1SG
Dominic Jack â¨Chef-patron, Castle Terrace
"Gamekeeper Ronnie Grigor is an absolute master in his field. Like many gamekeepers, he's carried on the family business and has been passed on the traditions and knowledge from the many generations before him.
"The 12th of August is one of my favourite days on the food calendar without a doubt, and every year I meet with Ronnie to collect the first grouse of the season. We bring the birds back still in their feathers, and from the minute they arrive at the restaurant it's all hands on deck as our team pluck, tie and prepare the birds for service."
Ronnie Grigor supplies exclusively to the Kitchin and Castle Terrace
Roy Brett â¨Chef-proprietor, Ondine
"Guy Grieve runs the Ethical Shellfish Company on the Isle of Mull and supplies my hand-dived scallops. Lots of people talk about sustainability and ethics in fishing but Guy is the real deal. He campaigns against the dredging that is destroying the seabed and still finds time to dive and bring me the best possible produce.
"My female customers also love him because he is ridiculously good-looking. When he walks through the restaurant in his yellow oilskins with a basket of beautiful scallops, sales just soar. Guy sums up the passion that hopefully shines through in everything we do."
Ethical Shellfish Company, Aros Mains, â¨Isle of Mull, Argyll PA72 6JP
0845 116 2248