Scottish Field Online
May 2018
“The seasons really inspire my menus,” she says. “At the moment I am using a lot of asparagus. Scotland has a shorter season than the rest of the UK, around six weeks long (early May until mid-June). The harsh winter this year has produced a more tender and tasty variety.”
Jenny’s culinary journey involves gathering food from all over the country, from the wild berries of Perthshire to cheddar cheese of Mull, creamy Clava Brie from Ardersier, Lanarkshire-made blue cheese and Arbroath’s smokies, passing through Blair Atholl, where a watermill from the 16th century makes stoneground flour from locally grown wheat.
Edinburgh New Town Cookery School
Jenny Haigh attended the Six-Month Diploma Course in 2014. Since graduating, Jenny has worked as a freelance chef and travelled extensively while building her business. To contact Jenny, visit www.jennyhaigh.co.uk or @jenifersfood on Instagram.
Where did your passion for food start?
“I didn’t realise at the time, but it was always there. I still have my recipe book from early school years and I remember distinctly being taught to lightly rub in the butter and flour to make a crumble at 11 years old and the pride at taking it home.”
“At University, I would buy cheaper meats and fish, stuffing rainbow trout with bulghar wheat and herbs. It seems relatively normal now, but that was 1994 and houmous had barely made it here.”
“I travelled around the world, and my passion grew as each new country brought different inspirations. Canada’s Asian influences, New Zealand’s clean food, all the European melting pots, and the spices of the Caribbean.”
Scottish Field - June 2018 issue (print only)
