Scottish Food Fortnight comes to a climax this coming weekend, with one local restaurant taking part in this national event.
Tarbert’s Cafebarge, will be using, where possible, only locally-sourced main ingredients in its dishes.
Michael Casey of Cafebarge says: ‘Obviously things like chillies or chick peas are impossible to find grown in Argyll, However we will be putting a lot of local stuff on the menu.
‘For example, amongst other local ingredients, we have arranged a delivery of fresh vegetables from Campbeltown Community Garden and from Tarbert Healing Garden as well as Smoked Gigha Halibut and Mature Mull of Kintyre Cheddar, Kintyre free-range eggs and so on.’
Tarbert is renowned throughout Scotland for its locally landed seafood – already a permanent feature on the menu of most Tarbert restaurants.
‘Fish doesn’t come much more local than this’, says Casey. ‘We are so lucky here to have such a fantastic resource on our doorstep.
‘We are also hoping to have some locally brewed draught beer at the weekend too.’
That will go down well.
The event on Cafebarge runs from Friday 14th September to Sunday 16th September. Details are here on the Scottish Food & Drink Fortnight website.