Lots of restaurants realise the value of stating provenance on their menus. Many customers want not just to know where their food comes from but the story behind it.

Scotch Lamb PGI have teamed up with Comrie-based caterer Bonnie Mountain and created a unique dining experience which explicitly links local ingredients and the land that produced it.

Billed as 'Scotland’s most scenic and smallest dining experience', the pop-up transports diners high into the Perthshire hills in a cosy converted 1962 Land Rover to enjoy a menu showcasing Scotland’s natural larder.

The set menu, created by Bonnie Colman and her partner James Robb, owners of Bonnie Mountain, features local suppliers from a ten-mile radius, and tells a story of sustainable sourcing and natural production methods.

Hilltop dining

Dishes include Scotch Lamb from David Comrie and Sons; seasonal vegetables from Tomnah’a at Comrie Croft; sourdough bread from Wild Hearth Bakery; cheese from Strathearn Cheese Company and honey from Perado Apiaries.

The dining experience takes place atop a hill overlooking a valley on Glen Artney farm, part of the Drummond Estate near Comrie.

The Land Rover was kitted out in interior décor from Be Coorie in Comrie, a new shop showcasing a range of items from local artisans.

Delicious local produce

Lesley Cameron, Director of Marketing and Communications from Quality Meat Scotland, the organisation which promotes Scotch Lamb PGI, said: 'Scotland has some incredible restaurants showcasing produce from amazing suppliers – however diners are often not privy to what goes on behind the scenes in creating the finished dish.

'We wanted to launch an experience that gives people the chance to bridge the gap between the source and the finished product, learning about Scottish farming methods, natural ingredients and the local people at the heart of it.  

'Anyone interested in sampling the delicious menu and learning more about sustainable farming and natural production is invited to enter the draw for a space via the Scotch Kitchen Facebook page.'

James Robb, who runs Bonnie Mountain with his partner Bonnie Colman, said: 'Bonnie Mountain is thrilled to be teaming up with Scotch Lamb to champion high quality, healthy and delicious local produce... Our guests will be treated to this outstanding meat from one of our converted Land Rovers in a very remote and breath-taking Scottish location, which we feel completes the heritage and life story of this world class Scottish product.'  

A limited number of bookings are available in spring via the Scotch Kitchen social media channels.

This is the full menu.

Starter

Tomnah'a butternut squash soup with slices of sourdough bread

Main course

Scotch Lamb barbecued over oak charcoal served on a bed of buttered leeks, along with barbecued carrots and beetroot wheels and roasted Anya potatoes. All brought together with a rosemary and red wine jus plus with rowan berry jelly and salsa verde as condiments. 

Dessert

Three cheeses from Strathearn Cheese - Lady Mary, Wee Comrie and the Strathearn served with Perthshire Oatcakes. 

Tea and coffee with locally made tablet.