The Hour

Foodies can indulge themselves with a banquet made entirely from food foraged from Scotland’s outdoor larder, while helping raise money for charity this Sunday.

The Highlander’s Banquet, which is being held at MacSorley's & Biadh in Glasgow on May 29, is being staged to raise cash for Maggie’s Cancer Centres charity.

Those who go along will be treated to a sumptuous feast which has been plundered from the country’s richest sources, including the moors, rivers and seas of the Scottish Highlands and Islands.

Delights on offer will include spit-roasted beef, venison, lamb, salmon, oysters, langoustines and mussels, which will be washed down with a range of top whiskies (known as Uisge Beatha in Gaelic) from distilleries across the country.

Diners will also be treated to some live fiddle, pipe and acoustic guitar sounds with a distinctly Scottish influence.

Sam Carswell, head chef at MacSorley’s, has been busy foraging around Scotland for ingredients such as cleavers, burdock, stinging nettles, wild garlic (ransoms), jack-by-the-hedge, elders, hops, chickweed, and oxalis to create special dishes for the event.

Sam said: “When I started walking six years ago I was constantly finding fresh ingredients that I realised could be used in the kitchen.

“In Scotland, we are lucky to have an excellent larder from the outdoors and I’ve incorporated the best, in-season ingredients I could find.  This is as fresh and local as it gets!”

Tickets are £25 for the food event, which includes a few surprises and some special guests, and are available through the 5pm.co.uk website.

FABULOUS FOOD:

• Sam's recipe for Jack-by-the-hedge panna cotta
• More food and drink stories and recipes
• Call for people to eat a pound of haggis in under two minutes
• More on foraging for food