Savour the unique flavours of the Shetland

Enjoy a number of surprising foodie experiences this winter, from heather and seaweed-fed mutton and Norse-inspired recipes to a trip to Britain’s most northerly brewery.

 

The winter months are when shellfish such as lobster, langoustine, scallops and mussels are at their seasonal best. Shetland fish and shellfish are served fresh, smoked or pickled (inspired by the islands’ Norse background). Gravadlax is a local speciality to look out for - pickled salmon which is delicious with salad or layered on oatcakes.

 

Another Norse-inspired dish is reestit mutton - meat which is pickled then hung to dry - a delicious topping for freshly baked bannocks and a prized stock for tattie soup. Other local delicacies to try include Shetland cheddar, native black potatoes and salt fish.

 

Why not travel to the west side of Shetland and visit the Shetland Cheese Company Ltd in Skeld. Tours are available to book in advance where you can see the process used in making the cheese and you’ll even have chance to sample a few different varieties.

 

Shellfish can be found in abundance, with mussel farms now a common sight in the inlets of water known as voes. Plump Shetland mussels, which are grown on ropes in the sea, are considered better quality because they never come into contact with the seabed.

 

Livestock graze over wide open spaces, from the seaweed-rich shore to the heather-clad hills, an environment that ensures Shetland’s mutton and lamb are considered amongst the best in the world. Shetland lamb is listed under the European Union’s Protected Designation of Origin status - and is certainly something to seek out during a culinary tour of the isles.

 

Shetland also lays claim to the UK’s most northerly brewery, which benefits from the pure waters on the island of Unst. Valhalla Brewery produces a range of award-winning ales. Sample a couple during a leisurely private tour or simply in one of the friendly pubs and bars across the island.