Taste of England + Scotland at Bristol Farms

Every fall, we celebrate culinary traditions from a few of our favorite countries. This week, we’re admiring Scotland & England – two countries known for their amazing landscapes, but often overlooked when it comes to their delicious food.

From tasty English cheddar cheeses like Challenger IPA Cheddar to delectable Scottish preserves like Mackays Three Fruit Marmalade to savory snacks like Mackie’s Potato Crisps, we have the best of both nations. Just be sure to save room for the Loch Etive Steelhead Trout, imported directly from Scotland.

01 Loch Etive Steelhead Trout (Scotland)

Raised in the pristine and pure waters of Loch Etive, Loch Etive Steelhead Trout is the epitome of àlainn èisg – Gaelic for “beautiful fish.” It’s not just good, it’s good for you and rich in Omega-3 oils. Its natural flavor and delightful mouthfeel makes it ideal for silky crudo, carpaccio, or tartare accented with light sprinklings of fresh citrus and finely minced bits of onions for crunch.

Or, you can opt for simply seasoned traditional fish dishes, such as this:

Loch Etive Steelhead Salmon.

Provençal Pan-Fried Loch Etive Steelhead Trout


5 min


15 min


25 min

Print Recipe
Yields 4 servings


2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh parsley

4 Loch Etive Steelhead Trout fillets

1/4 cup plain flour

1/2 teaspoon salt

Freshly ground pepper

1 1/2 teaspoon unsalted butter

1 1/2 teaspoon olive or grapeseed oil

1 cup Prisoner Blindfold White Wine

1 tablespoon lemon juice, freshly squeezed

1 tablespoon capers, drained



Gather half of the rosemary needles and press them into each filet. Then, combine the flour, salt, and pepper to coat the fish.

Heat the butter and oil in a large frying pan over medium-high heat. Sauté the trout skin-side down for roughly 4 minutes, then flip and sauté for roughly 1 additional minute. Set the filets aside on a large plate.

Add the white wine to the pan and reduce to 1/3 cup, roughly 5 minutes. Then, mix in the remaining rosemary, parsley, capers, and lemon juice, and remove from the heat. Season with salt and pepper to taste. Plate the trout and spoon the sauce over each portion.



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Mackays Chutneys and Preserves from Scotland.

02 Mackays Chutneys and Preserves (Scotland)

Mackays chutneys and preserves packed with a spectrum of flavors that will transform your next meal. In Scotland, they’ve been used for over two hundred years to bring sweetness and spice to all sorts of fantastic dishes.

Make your next BBQ E-Z with a juicy grilled pork tenderloin topped with Mackays Caramelized Red Onion and Chili Marmalade. Or, discover garden fresh flavors with just a spoonful of Mackays Mint and Rosemary Jelly. With our selection of Scottish sauces, chutneys, and relishes, you’ll find tons of ideas and inspiration for your next family dinner.

03 Challenger IPA Cheese, Red Dragon Cheese, Wykes Smoked Cheese (England)

Challenger IPA Cheese pairs a hoppy traditional IPA with creamy aged English cheddar, a mere 15 miles away from its titular village. The end result is a cheese with fruity beer notes and a distinguishing line of fine ash down the middle. With some coarse grain mustard and crunchy bread, it’s the kind of scrumptious snack that can quickly turn into a full meal.

But, don’t forget about Red Dragon Truckle, a semi-soft cheese that is punctuated by mustard seeds. Or, Wykes Smoked Cheddar, which matures for a minimum of 12 months before a 16-hour smoking process. Whether served cold on an appetizer platter or melted in a casserole, it’s a versatile cheese that is guaranteed to please.

Challenger IPA Cheese, Red Dragon Cheese, Wykes Smoked Cheese (England)

04 Hattingley Valley Sparkling Wines (England) 

When there’s cheese involved, you know wine isn’t far behind. For your United Kingdom-themed dinner party, you might as well opt for sparkling wine from Hattingley Valley, a family-owned vineyard that delivers on top quality English fizz that is “unapologetically British.”

05 Mey Selections Smoked Salmon (Scotland) 

The award-winning smoked salmon from Mey Selections is among our favorites for its careful dry-curing process and purified spring water cleansing. After that meticulous preparation, it’s ready to be smoked with oak chips derived from repurposed whisky casks.

The hard work and care that goes into making these products results in an unforgettable – yet unbelievably easy – dinner at home. We look forward to introducing you to England and Scotland’s finest foods, right here in Southern California.