Brunch on Saturday: Scottish farm inspired restaurant and black pudding grain bowls
This week in Brunch on Saturday, we recommend a casual restaurant serving up locally sourced Scottish fare and healthy grain bowls with fry-up essentials
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Set in the beautiful Loch Lomond and Trossachs National Park in West Scotland, Fruin Farm is the area’s answer to a family-friendly eating and entertainment spot.
The brunch menu, served until 11.30, is simple and classic where the emphasis is very much on the ingredients.
The owners have taken full advantage of Scotland’s wonderfully fresh produce, going to great lengths in making sure that what they serve has been responsibly sourced, and what is served up on your plate really is the best it can be.
Perhaps the greatest part of it, aside from the food, is the view. Munch on buttermilk pancakes, or scrambled eggs and smoked salmon, and gaze into the breathtaking views through huge windows, down the hill to Loch Lomond and beyond. The atmosphere is relaxed and the walls are adorned with artwork from local artists, which you can buy too.
Try the full Fruin, made up of local Puddledub bacon, Stornoway black pudding, sausage, tomato, mushrooms and eggs your way for £8.95, or the children's version: the wee Fruin at £5.50, with bacon, mushroom, tomato and eggs.
Or go for the highly indulgent eggs Stornoway (£7), made up of two poached free-range eggs, Stornoway black pudding and hollandaise sauce on a toasted bloomer. Simple, but perfectly executed. For those on a health kick, the traditional Scottish porridge with honey is a winner. It doesn’t get much more Scottish than watching the mist roll off Loch Lomond, with a bowl of warming porridge.
When you’re done, head outside to meet the farm’s family of rare-breed animals. Kids will love the wee farmers farmyard tour, and if they (or you) are feeling particularly adventurous, you can even arrange to take a Llama for a walk.
Fruin farm, Glen Fruin, Helensburgh G84 9EE; 01389 850727; fuinfarm.co.uk; 10am-10pm Saturday-Sunday, 10am-5pm Monday-Friday, closed Tuesday
Brunching in...
Rye and spelt with poached egg, blood sausage, and gruyére
Serves 2
1 tbsp butter
4 slices blood sausage (black pudding)
1 tbsp olive oil
1 garlic clove, finely chopped
1 shallot, finely chopped
50g rye flakes
50g spelt flakes
750ml chicken broth (stock)
2 eggs
2 tbsp white wine vinegar
4 tbsp grated gruyére
Rocket, to garnish
Salt and black pepper
Place a skillet over medium heat. Add the butter and allow it to bubble before adding the sausage. Cook on both sides for 3 minutes then break it up with a fork. Remove from the heat and set aside in the pan. Put a medium pan over medium heat. Add the olive oil, garlic, and shallot and cook for 1 minute before adding the rye and spelt flakes. Cook for another 2 minutes before adding the broth. Cook for 7–8 minutes until the grains reach the desired consistency.
Meanwhile, bring a pan of water to a simmer over medium heat, add the vinegar and swirl the water clockwise with a spoon to create a whirlpool. Crack the eggs and drop them, one at a time, into the centre of the swirling water but make sure they do not touch each other. The eggs should take 2–3 minutes to cook. The fresher the eggs, the more likely they are to form a perfectly poached egg. Use a slotted spoon to prod an egg white to see if it’s firm; if it is, then immediately remove the eggs from the water and set aside on a plate lined with paper towels.
Stir the grains quickly until the porridge reaches the desired consistency. Stir in 2 tablespoons of the gruyère. Season with salt and pepper, then divide the porridge between 2 bowls. Top with the poached egg, sausage, and remaining cheese. Sprinkle with some black pepper and garnish with the rocket leaves to serve.
Recipe from ‘The Grain Bowl’ by Nik Williamson (Phaidon, £19.95)
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