tweed kettle

Have you ever heard of Tweed Kettle? 

For people living in Edinburgh in the 19th Century, Tweed Kettle was a staple dish. Allegedly brought to the city by a Kelso woman for her modest eatery, the dish became popular at ale houses as well as being sold on the streets of Edinburgh.

From this week, St Andrews Brewing Co. Potterrow are serving a revitalised version of the dish as part of their new menu.

Chef James Sherriff said: 

“I’ve cooked lots of traditional Scottish dishes, and Tweed Kettle feels very light, fresh and surprisingly modern. It dates from around the same time that oysters and claret were widely consumed by the ordinary folk of Edinburgh, and it would have been made with wild salmon from the River Tweed, but we’re using the more sustainable sea trout.”

Tweed Kettle was a cheap and nutritious wild salmon dish made with foraged ingredients including lovage, sorrel, mace, potatoes, turnip and butter cooked together in a fish kettle and served a little like a soup or a pie filling. Chef James has refined the presentation, using the lovage and sorrel as a crust for the baked fish, and adding a splash of cream, some chanterelles and fresh peas for extra layers of texture and flavour.

Have you heard of tweed kettle? Or any other past food favourites you want to share? Even better, do you have a recipe for something no one seems to recognise anymore? I always love trying something and bringing it back to life for the next generation.

I don’t know about you but this is one recipe I am looking forward to recreating.

Fancy more food?