Introducing our unique Tain salad

Posted on February 5, 2014 by admin

One of our strongest commitments at aqua shard is to use in our dishes the very best British produce and, where we can, to champion small, interesting and independent suppliers. Our Tain salad, new to the Market Lunch menu for February 2014, does just that by using as its main ingredient Caboc cheese.

A rennet-free cream cheese with a texture between butter and clotted cream, Caboc is made by Highland Fine Cheeses in Tain, Scotland, from which the salad takes its name. Caboc is made in a log shape and rolled in toasted pinhead oatmeal, which is also used in our Tain salad alongside bitter leaves, foraged rock moss and sloe-berry puree. The salad is finished with a Glenmorangie whisky dressing.

Caboc is Scotland’s oldest cheese, dating from the 15th century. The exact recipe is a secret and has been handed down from mother to daughter ever since; the present maker is Mrs Suzannah Stone of Tain, who works with a team of eight local women.

We’re very excited to have Caboc on our menu in this unique and imaginative new dish. We hope you’ll want to try it for yourself!

Had you heard of Caboc cheese before? Or the town of Tain? What’s the most unusual supplier story you’ve heard? We’d love to know – tell us in the Comments!