A chat with Natalie Davidson & Caitlin Houston, senior management,
The Pipers’ Tryst, National Piping Centre
Tell us who you are and what you do
The Pipers’ Tryst Restaurant and Hotel is a hidden gem in the heart of Glasgow city centre, part of The National Piping Centre. Serving traditional Scottish dishes with a modern twist, we provide the best in Scottish cuisine for our customers.
How important is sourcing local/Scottish to the restaurant and why? Can you share some examples of the suppliers you work with?
Sourcing local ingredients is very important to us as it gives our food the authentic flavour and feel of Scotland. Without top quality ingredients like Fraserburgh Haddock and locally made Haggis from Ramsay’s of Carluke award-winning butchers, our dishes just wouldn’t be the same.
What do visitors typically ask for? Any dishes/products they are keen to taste?
Our Haggis dishes are always in demand. We source it from a fantastic local butcher and with neeps and tatties its usually the first thing our guests go for. Our Fraserburgh Haddock Fish and Handcut Chips is another favourite with our diners, as well as the Cullen Skink – an absolute Scottish classic!
What would you say to other visitor attractions considering doing more to source locally?
Do as much as you can! It gives great flavour, as well as a brilliant way of supporting local businesses across Scotland.
How will you be celebrating Scottish Food & Drink Fortnight?
We’re delighted to be taking part in Scottish Food and Drink Fortnight and will be ensuring all our guests know about it and encourage them to try something new and Scottish!
Find out more here.
Follow on twitter @ThePipingCentre
