Chef Ali Stoner has introduced new recipes that offer modern twists on traditional Scottish cuisine. These include a Cullen skink bake, which adapts the classic soup into a pie filling, and a vegetarian haggis designed to replicate the original's flavour and texture.
Stoner's motivation for these dishes is to preserve old recipes and a sense of home for her children, while also exploring how traditional memory can meet culinary invention. She notes that life changes, with new ingredients and shorter timeframes, can make comforting recipes drift out of reach.
Among her creations is a 'Scottish seven-spice blend', developed after noticing recurring herbs and spices in Scottish dishes. This blend is intended to represent the essence of Celtic flavours and be adaptable for various uses.