This week, a successful trip to Glasgow for the Open Group’s Enterprise Architecture conference was topped off by some fine culinary experiences. The formal conference dinner was held at the city’s Kelvingrove art gallery and included the traditional piping in of the haggis and reading of Robert Burns’ poem “Address to a haggis”. I was delighted to find that the chefs had bowed to the modern world and prepared a vegetarian version and I was able to tuck into the national dish of haggis, neeps and tatties (twice).
Fine as this was, the meal of the week award has to go to the City Merchant restaurant which is based in the merchant’s quarter in the heart of the old city. The restaurant prides itself on its wide selection of seafood sourced from the coastal waters of Scotland. However, my vote goes to its Clootie Dumpling pudding⎯a traditional Scottish steamed dessert made from a rich combination of spices, black treacle, fruit, breadcrumbs and flour which is boiled in a cloth bag (the ‘cloot’ or ‘clout’).
I’ve managed to find a recipe for anyone who fancies having a go: http://www.scotlandforvisitors.com/dumpling.php
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