HAY’S Dock Café Restaurant, located in the Shetland Museum and Archives, is playing an active part in the first Shetland Food Festival, showcasing dishes inspired by a Shetland cookery book held in the archives. The Shetland Cookery Book, by Margaret B Stout, is an abridged copy of Cookery for Northern Wives which she published in the 1920s. Containing just the Shetland recipes, the book contains many long forgotten dishes as well as old favourites which chef manager Mike Skinner is incorporating into a special evening menu.
There are four courses on offer, with plenty to choose from. The starters, including stap terrine and grilled sparls, are all served with blanda bread. The mains also have some unusual names, such as tar-tin-purrie and a sea pie which is made with beef! As for desserts, they’ll include fly cemetery with eggaloorie or apple cobbler based on a favourite recipe from Dr Ian Tait’s childhood.
Mr Skinner said: “The archives collection is a wonderful source of inspiration and I hope people like what I have done with the recipes. When reading The Shetland Cookery Book I was struck by how Shetlanders used what was available to them, and how they would cook every part of the animal. Although the book did not contain many recipes for vegetarians, I have adapted a few to create vegetarian dishes.”
This special evening menu goes on offer the night before the festival starts, and will be available for six nights only: 2nd, 3rd and 4th and 9th, 10th and 11th October. Tables are available from 7pm, with last orders at 9pm, call the Café Restaurant on (01595) 741569 for further information and to book your table.
Hay’s Dock Café Restaurant will also be offering local daily specials throughout the festival and on the final day, 12th October, they are partnering with the Shetland Film Club to offer a food and film afternoon, with a set lunch in the Café Restaurant before a screening of Ratatouille in the auditorium.