The Daily Spud

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Spud Sunday: Lucky Tattie

Trust me on this. A spud could get very excited by the prospect of a trip to Scotland’s Isle of Arran.

This little island off the country’s west coast is the birthplace of several notable potatoes, including Arran Pilot and Arran Victory, bred in the early part of the 20th Century by local Arran shopkeeper, Donald McKelvie. As if that weren’t pedigree enough, Maris Piper – the potato of choice for chippers in the UK – was bred from McKelvie’s Arran Cairn.

It is with much respect indeed that I tip my new tartan hat to the originator of such fine tatties.

Tartan potato head

Spud goes Scottish

And how could I not feel right at home in a country that serves me tattie scones for breakfast – my beloved potato cakes by another name.

Tattie scone

Tattie scone from Arran's Kinloch Hotel

And you know that the natives must think well of their spuds to make sweets called ‘lucky tatties’ – a cinnamon-dusted fondant echoing the look (if not the taste) of a newly-dug spud (though, to be honest, I think I prefer the real, freshly-dug thing).

Lucky tatties

Lucky tatties from James of Arran

But, as I am discovering this weekend, thanks to the folks at Visit Scotland and Taste of Arran, there’s a lot more to Scotland’s larder than spuds, real or otherwise. In fact, I am still sampling the delights of same and, if I remember to leave (or even if I don’t) I will report more in due course.

One lucky tattie indeed.

11 Comments

  1. Sounds like you’re having a ball! Will be looking forward to hearing all about it.

  2. I’ve been to the Isle of Arran. What a lovely place! I bought my favorite sweater there. I wish I had known about the tattie scones, though. Guess I’ll just have to go back! ;)

  3. Daily Spud

    Monday, August 9, 2010 at 8:24 am

    Caroline: lovely island, lovely weather, lovely food, lovely time – will report more anon!

    Susan: you will have to go back (and drop into Dublin on your way, please :) )

  4. What that spud needs is a kilt, mon!

  5. Daily Spud

    Monday, August 9, 2010 at 1:28 pm

    The spud’s girth makes a suitable kilt a little tricky to source, Aoife. Will just have to go for the tailor-made tartan next time :)

  6. Now, doesn’t that tattie scone look so dainty and delicious! As for lucky tatties, I’ll take the whole jar … I look forward to reading about your gastronomic tour of this wonderful spot on earth!

  7. I have a kilt it can wear! However if it does not mind being an Eiken kilt…I bought it for myself when I was a wee lass, no really its for a wine bottle, so I am sure it would fit :)

    I would not wish it upon meself to be that thin, would have to suggest to tators for meself! Only running around the garden 100 times or more till I fell over from being weak :)

    I plan on tasting every tattie you mention, then no need for the kilt; it is just collecting dust upon my antique glass cabinet any hoo’s…

  8. Daily Spud

    Thursday, August 12, 2010 at 2:59 pm

    Tangled Noodle: With any luck you’ll get to visit there someday, perhaps when you’re presenting that paper at the Oxford Symposium :) You just have to promise to visit me while you’re in the general geographical area!

    Chef E: you are too kind – I may take a visit over to you someday and pick up that kilt for herself :D

  9. I am loving this Scottish culinary lesson. The tattie scones look wonderful! We will likely make it to Scottland for the first time in the next couple of years. My husband is working on a 2nd masters and will get to go for graduation, and I, of course, will tag along. :)

  10. Love the look of the tatties. Should be lovely with maple syrup.

  11. Daily Spud

    Friday, August 13, 2010 at 10:03 am

    Lori: you will love Scotland I’m sure – I’m looking forward to reading all about it whenever you do make it there :)

    Valentina: I daresay they would be lovely with maple syrup!

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