As the air turns crisp and the leaves begin to change, the team at The Loch & Quay eagerly awaits the bountiful harvest that graces our scenic waterfront destination. From the first tender shoots of spring to the sun-ripened bounty of autumn, we take great pride in showcasing the highest-quality, locally-sourced ingredients on our ever-evolving menus. A key component of this culinary ethos is our dedication to the art of pickling – a time-honored tradition that allows us to preserve the peak freshness and umami-rich flavors of the season’s best produce.
Pickling and Preserving
Pickling Techniques
At the heart of our pickling program are three core techniques that unlock a world of flavor possibilities. Fermentation Pickling harnesses the power of friendly bacteria to transform fresh vegetables into tangy, probiotic-rich masterpieces. Our kimchi, for example, blends Napa cabbage, Korean chili flakes, and a symphony of aromatic spices, delivering a harmonious interplay of sweetness, heat, and complexity.
Vinegar Pickling, on the other hand, utilizes the preservative properties of high-acid vinegars to create crisp, bright pickles that pair perfectly with our locally-sourced charcuterie and artisanal cheese plates. From zesty cornichons to tart red onions, these vinegar-based pickles lend a refreshing contrast to rich, savory dishes.
For more delicate produce, we turn to the gentle Brine Pickling method, which gently coaxes out the natural flavors without overwhelming the inherent sweetness. Fragrant dill fronds, tender baby carrots, and even seasonal fruits like pears and figs are transformed into jewel-toned, uniquely textured preserves that grace our seasonal menus.
Ingredients for Pickling
The true magic of pickling, of course, lies in the selection of high-quality ingredients. Our chefs work closely with local farmers, foragers, and artisanal producers to source the most vibrant, flavorful produce the region has to offer. Heirloom tomatoes, Kirby cucumbers, and peppery radishes find their way into our signature pickle assortments, while fragrant herbs like dill, fennel, and bay leaf lend their distinctive aromas.
We also celebrate the bounty of the orchards, transforming crisp apples, tart cherries, and juicy peaches into delectable fruit pickles that balance sweet, sour, and savory notes. These versatile preserves grace everything from our farmhouse-style charcuterie boards to innovative cocktail garnishes.
The Harvest
Seasonal Produce
As the calendar shifts, so too do the stars of our pickling program. In the height of summer, we revel in the abundance of vibrant, umami-rich tomatoes, zucchini, and bell peppers, transforming them into bold, layered condiments that pair beautifully with our wood-grilled proteins and seasonal veggie dishes. As autumn approaches, we turn our attention to the hearty roots, brassicas, and sturdy greens that thrive in the cooler weather – think earthy beets, crisp cabbage, and peppery mustard greens.
When the first frost arrives, our pickling focus shifts to the winter’s hardy stalwarts: potent garlic, robust onions, and the sweetest parsnips and carrots. These resilient vegetables become the stars of our seasonal charcuterie boards, their vivid colors and complex flavors providing a welcome contrast to the rich, cured meats and creamy cheeses.
Sourcing Local Ingredients
At The Loch & Quay, we are profoundly committed to supporting our regional food producers and celebrating the unique terroir of our scenic lakeside setting. Our chefs forge close relationships with nearby farms, orchards, and artisanal food makers, ensuring a steady supply of the freshest, most flavorful ingredients for our pickling program.
Whether it’s heirloom tomatoes from the Porthlevan Family Farm, crisp Honeycrisp apples from the Quayside Orchard, or fragrant dill from the community garden, we take great pride in showcasing the bounty of our local landscape. These hyper-local partnerships not only imbue our pickles with unparalleled flavor, but also foster a deep sense of community and sustainability that is core to our hospitality ethos.
Preserving Methods
Water Bath Canning
For items with a high enough acidity, such as our classic dill pickles and zesty pepper relish, we rely on the time-honored technique of water bath canning. This method allows us to seal in peak freshness and expertly balance the interplay of sweet, sour, and savory elements. The result is a shelf-stable product bursting with vibrant flavor that can grace our menus year-round.
Dehydration
For delicate herbs and aromatic spices, we often turn to the magic of dehydration. Whether it’s fragrant fennel fronds, earthy bay leaves, or peppery pink peppercorns, our meticulous air drying and oven drying processes allow us to concentrate flavors and preserve the produce’s inherent essence. These dried treasures become the building blocks for our signature spice blends, infusing our pickled creations with layers of complexity.
Freezing
For more perishable items like fresh berries and tender summer greens, we rely on the efficiency of freezing. By rapidly chilling the produce immediately after harvest and employing techniques like blanching, we’re able to lock in nutrients and vibrant hues, preserving the true taste of the season. These frozen treasures find their way into our winter-warming compotes, vibrant salad dressings, and even our signature cocktail syrups.
The Loch & Quay
About the Establishment
For over a century, The Loch & Quay has been a beacon of refined hospitality and culinary excellence along the shores of the Moray Firth. Established in 1902 by the Cochrane family, our waterfront destination has long been celebrated for its panoramic vistas, locally-sourced cuisine, and unparalleled service. Today, as we enter our second century, we remain steadfastly committed to showcasing the bounty of our spectacular region through innovative seasonal menus and an unwavering dedication to the culinary arts.
Pickling Traditions
At the heart of our culinary philosophy is a deep reverence for the time-honored traditions of pickling and preserving. This passion for vibrant, flavorful condiments has been passed down through generations of Cochrane family cooks, each leaving their indelible mark on our evolving repertoire of signature pickles and relishes. From Great-Grandmother Cochrane’s tangy kimchi to Aunt Eliza’s coveted chutney recipe, these family heirlooms infuse every aspect of our menus with a sense of history and place.
Sustainability Practices
As stewards of this breathtaking coastal landscape, we are profoundly committed to sustainable practices that minimize our environmental impact and honor the delicate balance of our regional ecosystem. Our zero-waste pickling initiatives are a shining example of this ethos in action, as we meticulously transform every last bit of produce into flavorful preserves. Whether it’s repurposing spent vegetable scraps into robust pickle brines or dehydrating herb stems for custom spice blends, we leave no opportunity for flavor untapped.
Our unwavering dedication to ethical sourcing further strengthens this commitment, as we forge deep partnerships with local farmers, foragers, and specialty food producers who share our vision for a more sustainable culinary future. The vibrant, umami-rich pickles that grace our menus are not only a testament to their craft, but also a celebration of the unique terroir that defines our lakeside home.
As the seasons shift and the harvest cycle renews, we eagerly anticipate the next wave of flavorful produce to grace our kitchen. With each crisp, tangy bite of our signature pickles, we invite our discerning guests to savor the essence of The Loch & Quay – a timeless ode to the bounty of our spectacular region, preserved to perfection.