每年，都有超過(guò)500家餐廳，賓館，咖啡店申請(qǐng)“品嘗蘇格蘭”的會(huì)員資格。“品嘗蘇格蘭”是一個(gè)享有盛譽(yù)的俱樂(lè)部，無(wú)論是飯店經(jīng)理還是大廚都樂(lè)此不疲地想成為這個(gè)俱樂(lè)部的會(huì)員，以此讓公眾相信他們的餐廳是整個(gè)蘇格蘭最好的饕餮之處。正因?yàn)槿绱耍K格蘭的美食美酒不僅僅只在那些五星級(jí)餐廳才能享受到。
Every year over 500 restaurants, hotel dining rooms, bistros, brassieres, and cafes apply for membership of A Taste of Scotland. It is a prestigious club and managers, owners and chefs all want to become members, offering public recognition that this is one of the best places to eat in Scotland.
Quality food and fine dining in Scotland is therefore not reserved to the very expensive five star restaurants. In order to apply for membership the priority is a commitment to the very best fresh Scottish produce, skilfully prepared, cooked and presented. Applying for membership is the first step but you cannot buy your way in on a promise and a prayer. No establishment may be included without having passed a visit and report by a Taste of Scotland inspector. Their evaluation is based on very strict guidelines and points of criteria. The 14 inspectors all have a professional background in hotels, restaurants and catering industry and training and recruitment is rigorous to ensure consistency in the assessment process.
The points of criteria and guidelines for inspectors are all part of very rigid appraisal system so that each restaurant is judged on the same terms. The crucial concern is commitment to serving fresh, seasonal, locally grown produce wherever possible. Quality is a key word with freshly prepared meals being cooked and served to the highest standard appropriate to the category of the establishment.
The overall menu should be well balanced and illustrate the use of fresh foods throughout each course. Depending on whether it is a hotel or restaurant, all meals are assessed, breakfast, lunch and dinner to show consistency of quality. Descriptions on a menu must be accurate and truthful - ie freshly squeezed orange juice does not come out of a carton!.
For main meals, attractive presentation is an important attribute and back to attention to detail. Culinary skills are assessed by the quality, texture, temperature, flavour, taste, balance and overall creative imagination of each dish. Inspectors are not food critics as such. Subjective opinion is not relevant in terms of what kinds of food they may wish to choose. The criteria is simple, fresh, Scottish ingredients, well prepared and served. The wine list is also noted for knowledge and good selection.
The inspector reveals his or her identity at the end the meal or overnight stay and immediately gives a verbal appraisal. A full report is then completed and based on this and other considerations and views, the restaurant either fails or passes the test for A Taste of Scotland membership. Constructive criticism and advice is offered if a restaurant fails the mark in certain areas so that they can improve standards and try again the next year.
Out of the 500 establishments who apply for membership, around 400 usually make the grade. And all those great places to eat and stay in this year's guide will have to apply again for membership for the following year. Once again the inspector calls....
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