Tuesday, 18 December 2012

Castle Maclellan Pates for your Christmas table

Nearly 30 years ago Castle Maclellan began making pates in a modest way. They were sold in a local delicatessen. Eventually, however, more and more people began demanding their fine pates. Their fame spread as well as their pates spread, far and wide.

30 years on and now they are a major force in the speciality foods market not only in their native Scotland, but also throughout the rest of the UK, too.
Their products are available via high end delicatessens, major food retailers and also some farm shops, too.

Available are: Chicken Liver Pâté with Scottish heather honey, Rannoch Smoked Duck Pâté with Bramley apple jelly, Scottish Smoked Salmon Pâté, with lemon juice & horseradish, Oven Roasted Mushroom Pâté with garlic & thyme, Duck Pâté With Port,  Smoked Salmon Terrine, Chicken Pâté With Brandy.

All are delicious and have full-bodied, no nonsense flavours! There is none of the “with a hint of…” about Castle Maclellan products! If it says it contains port or brandy, then you can taste the high quality port or brandy in them. To be honest, I was wowed by the intense combination of the chicken flavour and the brandy flavour in the chicken pate with brandy.

Served on small slices of toast for your guests at a Christmas or New Year party, or served on full slices of toast for a Christmas or Boxing Day breakfast, you will find that the full flavours of the Maclellan products burst forth and will really make the meal what it should be.

But beware, your guests will always expect Castle Maclellan products to be on the table. The worrying question is: “Could you really bear to party with them and let your guests have them?” The answer from our team of taste testers was: “Only if we like our guests very much indeed!”

So, there you have it. Castle Maclellan products. Only to be served to people you know and love! But isn’t that the way? We love to serve special foods to the special people in our lives. And what could be more special than Castle Macellan, the finest of fine foods?

No comments:

Post a Comment