GEORGE CAMPBELL & SONS, Ferry Road, Edinburgh, 0131-555 2435 www.georgecampbellandsons.co.uk A wonderful fishmonger (not just a fish-seller) who will prepare your fish for you if you have any problems. They sell superb scallops a
nd very good quality fish across the board; it is well worth a visit if you enjoy great tasting seafood. They have daily deliveries from Aberdeen and elsewhere as well as occasional varieties such as pike and wolf-fish, both of which should be tried. Speak with Martin and tell him I sent you.
FINDLAY'S OF PORTOBELLO, Portobello High Street, 0131-669 278 www.findlayofportobello.co.uk Fabulous butcher and well worth the drive. I always buy pork from them. Everything in the shop is free range or organic and it is all top-quality produce – from beef and lamb to chicken and duck. A very knowledgeable staff who know where the produce comes from, which is important to me. One thing to note before you make a trip out there…they are closed on Mondays.
CLARK'S SPECIALITY FOODS, Bruntsfield Place, Edinburgh, 0131-656 0500 www.clarksfoods.co.uk A good quality supplier. I would imagine that they will be able to supply a lot of the things that restaurants use through their shop. These include speciality ingredients that may be hard to find in your average shop. They have an extensive range of cheeses from all over Britain and France, and I think they have the best selection of quality Scottish cheeses in the capital.
HYNDFORD MEAT CO, St Patrick's Road, Lanark, 01555 663 352 Specialist veal supplier that visits Edinburgh a couple of times a week. Lots of the veal is from Britain and some from Dumfries and Galloway, so it has been well cared for and had a happy life, a very important aspect to a good end product. An essential supplier because, as well as the meat, they also do my veal bones for stock.
JOHN GILMOUR & CO. LTD, Penston Rd, Macmerry, East Lothian, 01875 616 111 Gilmours deal exclusively in Limousin and Aberdeen Angus beef and their meat is superb. I don't use a great deal of beef – for some reason it doesn't sell as well on my menu as other dishes - but when I do use it, this is the only place I buy it from. All of their beef and lamb comes from John Swan Livestock market in St. Boswells in the Borders and tastes wonderful.
• Tony Borthwick is head chef and owner of The Plumed Horse, 50-54 Henderson Street, Edinburgh, 0131-554 5556 www.plumedhorse.co.uk
The full article contains 439 words and appears in The Scotsman newspaper.
