4 days ago
- Politics
- The Herald Scotland
'World-class' Scottish produce on Bute House stage
According to a Freedom of Information request submitted by [[The Herald]], 24 official events were held in Bute House between April 1, 2024 and April 17, 2025.
On April 15, then-First Minister Humza Yousaf dined on braised lamb shoulder in a biryani sauce, alongside saffron-infused Scottish yogurt, aloo potato cakes, and 'micro coriander'.
Guests enjoyed a 'dark chocolate and chilli tart' with Scottish cream and honey biscuit crumb.
Former FM Humza Yousaf served guests saffron-infused yogurt, braised lamb, and micro coriander. (Image: PA) On April 29, the day Mr Yousaf announced his resignation as First Minister, he hosted members of Scotland's Sikh community for a Vaisakhi event, which celebrates the birth of a key order in the religious community.
Around 40 people dined on chili broccoli salad, tabbouleh, courgette pakoras, carrot and parsnip bhajis, and tamatar-kheera salad.
Mains included 'butter paneer curry, aloo gobi and jeera rice, confit tandoori chickpeas and dal,' with mango lassi and fresh fruit served for dessert.
Mr Yousaf would depart Bute House a week later, and his successor, John Swinney, would not hold his first officially recorded event until August 7.
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Amid the bustle of the Fringe, Mr Swinney hosted an 'All Festivals Reception,' welcoming representatives from the arts community.
The same day, staff served 'smoked paprika chicken with spiced seasonal vegetables and pea shoots,' Scottish pancakes with smoked salmon, cucumber and Scottish cream, as well as home made vegetarian haggis truffle with onion jam.
Guests listen to a speech by Mr Swinney at the reception. (Image: Scottish Government) Two weeks later, a reception was held ahead of the Royal Edinburgh Military Tattoo.
Guests enjoyed 'chickpea, spinach, and almond butter seasonal vegetables' with warm in house made blackthorn focaccia bread, as well as 'mini Scottish beef burgers with Scottish cheddar cheese and inhouse made tomato sauce.'
Chips and macaroni and cheese were also served, alongside 'bite sized' treats and Scottish vanilla ice cream with fresh fruit.
In September, Mr Swinney held a special dinner to celebrate the 25th anniversary of the Scottish Parliament.
Just 18 people were invited to the intimate event, including Mr Swinney's wife, Elizabeth Quigley, and son Matthew.
Several Scottish politicians attended along with their partners; including Lord Wallace of Tankerness, Fiona Hyslop, Jackson Carlaw, and Alison Johnstone.
Starters included a 'heritage tomato salad with Fife buffalo mozzarella,' Scottish gin curd smoked salmon, a Highland game, prune and baby leek terrine, vegetable piccalilli, and Scottish oatcakes.
'Pan seared Scottish salmon' was the first main course, alongside 'braised Scottish lamb shoulder served with Scottish Edinburgh butter fondant,' baked fillet of cod with a 'blackthorn Scottish sea salt and dill crust,' slow braised Scottish beef, and pan roasted chicken stuffed with local butcher haggis.
Winter risotto and a seasonal vegetable tartlet (with peppery rocket) were offered to vegetarian guests.
Scottish cranachan, an 'Edinburgh Ale dark chocolate tart', an almond sponge and a lemon posset were served for dessert, alongside a selection of Scottish cheeses, fruit, and oatcakes.
Several days later, on October 1, guests to Bute House enjoyed vegetarian haggis truffles with onion jam, 'mini choux buns filled with an Isle of Mull cheddar mousse,' and caramel pecan éclairs served with candied orange.
On October 24, an afternoon tea hosted for young carers and their companions brought out a different side of the Scottish Government's culinary expertise.
Young carers enjoyed an afternoon tea with Mr Swinney. (Image: Scottish Government) Young people were served house made pork sausage rolls, poached chicken and mayonnaise scones, blue cheese and pickle buns; as well as roast chicken on focaccia, cheddar finger sandwiches, and brownie bites and mini carrot cakes.
December at Bute House saw meals become heartier as the dark days of winter drew near.
On December 10, Mr Swinney oversaw a reception consisting of mini beef burgers, panko chicken bites, mini pizzas, brownies, empire biscuits, and fresh fruit.
Six days later, guests enjoyed haggis truffles with onion compote, a 'sticky shallot and almond parcel,' and a holiday favourite – mince pies.
At an event toasting Scotland's 'senior culture sector representatives', in early January 2025, guests were served a tomato and mozzarella salad, Scottish baked cod with citrus potatoes and wild mushrooms, and winter risotto with pumpkin and squash.
Attendees at the small affair included MSP Angus Robertson, BBC presenter Kirsty Wark, former Fringe boss Shona McCarthy, and Scottish Music Industry Association CEO Robert Kilpatrick.
One attendee at the dinner, Culture Counts director Kathyrn Welch, posted on LinkedIn about the dinner, writing: 'A thoroughly memorable evening – dinner with First Minister John Swinney and Cab Sec Angus Robertson at Bute House in Edinburgh. Such a treat to be in the company of thoughtful and brilliant folk from across the culture sector, discussing what the future of a vibrant and ambitious sector would look like.'
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At an intimate dinner celebrating the retirements of Lord Justice Clerk Leeona Dorrian and Lord Justice General Colin Sutherland in February 2025, guests enjoyed smoked chicken with an 'Ayrshire ham and sultana terrine,' oven roasted North Sea halibut, winter baby vegetables, and a whisky crème brulee and Perthshire rhubarb.
Multicultural fare returned in March, as Irn-Bru onion bhajis, lentil, coconut, and corn curry, slow cooked chicken madras, and lamb shoulder josh rogan were served at several Bute House receptions.
A [[Scottish Government]] spokesperson praised the work of the Bute House kitchens, commenting: 'Events at Bute House, the First Minister's official residence, are an important way to showcase what Scotland has to offer, promoting jobs and investment to industry while engaging with representatives from around the world.
'The menus are carefully chosen to ensure ingredients are sustainable and sourced from Scottish producers – giving world class Scottish produce a platform on the global stage.'
